Kashmiri Dum Aloo


There are various ways to prepare dum aloo and this recipe is inspired by traditional one.

In North India, Dum aloo is a very popular dish, and traditionally it belongs to kashmir. In this recipes, baby potatoes simmered in rich gravy of onion, tomatoes and some spices as well. Dum aloo is a perfect option for lunch or dinner or routine party.

Ingredients

10 to 12 baby potatoes (boiled and peeled)

1/2 cup yogurt (whishked)

2 medium onion (chopped)

1/2 cup tomato puree

1 table spoon fennel powder

1 inch ginger (chopped)

15 cashew nut

1/2 tea spoon cumin seeds

1 tea spoon kashmiri red chilli powder.

1/2 inch cinamon stick

2 bay leaves

1/2 tea spoon mace/javitri

4 cloves

2 or 3 green cardamom

1 black cardamom

1 tea spoon tumeric

1/2 tea spoon coriander powder

1/3 tea spoon mixed spice/garam masala

2 tea spoon kasoori methi

1/4 tea spoon cumin powder

3 table spoon cooking oil

Salt to taste

Fresh coriander leaves for garnishing

Instructions

1. To prepare Dum aloo, first, prick all the boiled potatoes with help of fork or tooth pick and then keep aside.

2. Now heat 1.5 table spoon of oil in a pan, and then add all whole spices, cashew nuts in it and saute for about 10 seconds.

3. Now add chopped onion in it and saute them until they turns light pink in color.

4. Now, remove the pan from the heat and let this mixture cool.

5. Meanwhile we will prepare our baby potatoes, and for this, heat a non-stick pan on medium flame and add 2 tea spoons of oil in it.

6. Now add pinch of cumin powder, 1/4 tea spoon of turmeric, 1/2 tea spoon kasmiri red chilli, 1/3 tea spoon salt together and mix well. Then add potatoes in this mixture and saute them for about 3 to 4 minutes (stir constantly)

And then keep aside.

7. Now with the help of blending jar, blend this onion mixture into thick smooth paste.

8. Again heat the remaining oil in a pan then add cumin seeds in it and let it crakel.

9. Now add onion paste and all spices in it and saute for about 2 to 3 minutes or until you have visibility of separate oil from this mixture.

10. Now mix the tomato puree and cook it for about 3 to 4 minutes.

11. Now turn the heat on low and add yogurt in this mixture and mix well. After it boils, add 1 glass of water in it and boil for 1 minute.

Then Add kasuri methi and salt and mix well.

12. Now add prepared potatoes in this gravy, mix them and cover the pan with lid and simmer it for about 5 to 6 minutes.

After that garnish it with fresh coriander leaves and serve with naan, poori, pratha, rice or roti or as your choice.

Note:- To adjust the taste of gravy, you can use water according to your choice to make gravy thick or thin..

-Use only kashmiri red chilli powder in this recipe.

-You can use spices as per your taste as well.

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White Sauce Cheesy Pasta


  • Pasta is generally a simple Italian dish, but comes in many varieties due to its versatility.

There are many option to serve pasta dishes like some are served in starter, some in lunch and some as a salads or dinner, because the sizes are different for all of them. Likewise the flavors of pastas are also have different varieties, but today i am gonna share an easy peasy cheesy pasta recipe – Savour the taste of cheesey pasta with white sauce. This is my one of the favorite easy meal recipe. White sauce cheesy pasta with lots of veggies is a good option for your kids lunch box. Even You can prepare it for your loved ones any time or any special occasion like birthday party, kitty party or any celebration. According to your taste any types of cheese and veggies you can add in this dish.

Ingredients

1 cup pasta
1 cup milk
2 table spoon butter
1 table spoon all purpose flour
1/2 cup mixed vegetable (chopped)
50 gram processed cheese
1/2 tea spoon oregano herb
Black pepper powder
Salt to taste

Ingredients

1. To prepare cheese pasta, first take a deep pan and boil 1.5 liter water in it.

2. Now boil the pasta in boiling water until it become soft or (boil it for about 12 to 15 minutes in case you have doubts over softness).

3. After boiling drain the pasta and keep aside.

4. Heat a pan, add 1 tea spoon butter and add mixed vegetables and pinch of salt in it, saute them for about 4 to 5 minutes. Then keep aside.

5. Now heat the same pan on medium flame and add remaining butter in it. While the butter is melting, add all purpose flour in it and saute until the flour slightly change its color.

6. Then turn the flame low and immediately add milk and stir continuously to remove lumps.

7. Now add salt, black pepper, oregano and half amount of cheese in it and mix well.

8. Now add boiled pasta and prepared vegetables in it. Then add remaining cheese, mix well.

9. Now White Sauce Cheesy Pasta is ready to serve, garnish it with oregano and serve hot.

Shallots/Sambhar Onion Gravy


Shallots gravy is a south indian dish. In this recipe shallots are cooked in sesame, peanuts and spices mixture. Basically it is served with biryani but we can also serve it with plain rice, chapati or any kind of indian bread.

Especially in hyderabad, it is prepared in wedding and other special occasion but You can make it when you want to eat somthing spicy with your daily meal. So lets get started to make this spicy shallots gravy.

Ingredients
300 gram shallots/sambhar onions(washed and peeled).
1/2 cup onion puree
1 table spoon ginger paste
2 table spoon coriander seeds.
2 table spoon peanuts.
5 whole red chillies.
1/2 tea spoon cumin seeds.
2 table spoon sesame seeds.
1.5 table spoon tamarind pulp.
1/2 tea spoon mustard seeds
1 tea spoon fennel seeds powder.
8 to 10 curry leaves
1 tea spoon chilli powder
1/2 tea spoon garam masala (mixed spice).
1/2 tea spoon turmeric
1/2 tea spoon fenugreek seeds
1 table spoon oil
Salt to taste

Instructions

1. First of all we need to roast peanuts, sesame seeds, coriander seeds, cumin seeds, whole red chillies together for about 4 to 5 minutes.

2. Now with the help of mixer grinder, grind the roasted mixture to fine powder.

3. Now heat 1 tea spoon oil in a pan and saute the shallots about 2 to 3 minutes.

4. Now remove them from the pan and add remaining oil in the same pan.

5. Add mustard seeds, fenugreek seeds and curry leaves in it and saute them about 1 to 2 minutes.

6. Now add onion puree and ginger paste in it and saute them until it becomes pink in color.

7. Add turmeric, chilli powder and salt in it then add grounded spice mixture and roast them until oil separates.

8. Now add all spice powders 1 cup of water and shallots in it and cook them until they become tender.

9. Add tamarind pulp and bring this to boil, cover and simmer for 7 to 8 minutes or until oil separates.

Now shallots gravy is ready to serve…enjoy this tangy gravy with rice, paratha or as your choice.

Enjoy!!😊

 

Mixed Vegetables Oats Idli


We all are very well aware about it, that Oats is very healthy to human body. Oats is a multitasking ingredient, we can make dessert, snacks, appetizers and many more from it.

It is very nutritious, full of fiber and of course more than enough to cover your stomach if you starving. 

So today i am gonna share a healthy and scrumptious recipe of Oats, this is mixed vegetables oats idli. In this recipe, along with Oats i also used some rava and yogurt which gives slight sour taste, and pinch of baking soda to get the soft and fluffy texture. So lets begin to make these yummy mixed vegetables Oats idli now.

Ingredients

1/2 cup Oats
1/2 cup semolina
1/2 cup yogurt (whisked)
1 tea spoon urad daal (split)
1 table spoon peanuts
1 table spoon cooking oil
1/3 tea spoon asafoetida
1/3 tea spoon roasted cumin seeds powder.
2 green chilli (finely chopped)
1 inch ginger piece (grated of finely chopped).
1 small carrot (finely chopped).
1 small onion (finely chopped).
1 small capsicum (finely chopped).
8 to 10 curry leaves (fresh or dry)
1/2 tea spoon mustard seeds
1/4 tea spoon baking soda
50 gram fresh coriander (finely chopped).
1 table spoon lemon juice
Salt to taste

Instructions

1. To prepare Mixed vegetables Oats idli, first of all heat a pan and dry roast the oats and semolina separately.

2. Now coarsely ground the Oats with the help of mixer grinder.

3. Now take a big bowl add the whisked yogurt in it, then add semolina and Oats powder in it.

4. Now add all chopped vegetables(except onion), salt, cumin power in it. Mix well.

5. Now heat the oil in a pan and add mustard seeds. When the seeds crackle, add the urad daal, cumin seeds,curry leaves, peanuts, onion and asafoetida in it and saute on a medium heat for few seconds.

6. Now pour this tempering on idli better and mix well.

7. Now cover this mixture and set aside for 15 to 30 minutes. Meanwhile grease the idli moulds with minimal oil and boil the water in a steamer.

8. After 15 to 30 minutes add baking soda and lemon juice in it and mix well.

9. Now put a 1 table spoon idli batter into each of the greased idli mould and steam in a steamer for about 13 to 15 minutes or until the idlis are cooked.

10. Let them Cool and then demould them…Now mixed vegetables Oats idlis are ready to serve, enjoy them with sambhar, and coriander coconut chutney…😊

Spicy Black Chickpeas Sprouts Salad/ Chaat


Spicy Black Chickpeas Sprouts Salad/Chaat

Natural sprouts are good for health and mind development. They are wonder food due to its high nutritional value. Sprouts are associated with amazing health benefits, it ensures blood purification and strengthens the immune system.

There are many recipes of sprouts here and today i am gonna share one of them, this is spicy black Chickpeas salad. In this recipe i used some salad vegetables and spices along with sprouted black chickpeas/chana. So lets begin to make this super yummy salad…

 

Ingredients
1 Cup sprouted black chickpeas
1 small onion (finely chopped)
1 big tomato (finely chopped)
1 green chilli (finely chopped)
1 small boiled potato (cut into small cubes)
50 gram fresh coriander (finely chopped)
1/2 tea spoon black salt
1/2 tsp or as to taste rock salt
1 tsp coriander powder
1/4 tsp black pepper powder
1/2 tsp chaat masala
2 tsp lemon juice

Instructions

1. To prepare Sprouted chana chaat, we need to soak the dry Chickpeas overnight or for 7-8 hours.

2. Once they are soaked, drain the water and tie them in a clean damp cotton cloth.

3. Place it in a plate/bowl or plastic box and keep it in a warm place for about 24 to 36 hours. Sprinkle water every 4 to 5 hours at regular intervals until sprouted.

4. Now Boil the sprouted black chickpeas till they are tender and strain the excess water(do not over cook).

5. Lets the sprouts cool, then take a big bowl add all ingredients together and mix well. Now spicy black chickpeas sprouts chaat is ready, garnish it with fresh coriander leaves and serve immediately…Enjoy!!😊

Farfalle Pasta With Spicy Jalfrezi


Farfalle Pasta With Spicy Jalfrezi

The combination of Farfalle pasta and Jalfrezi is so tasteful and we can prepare it easily.Though Jalfrezi is not a new thing for food lovers but adding it with Pasta is quite unique and so delicious and i am very much sure that all health conscious people going to like it.

Its perfect for all age groups but it can be so beneficial for all moms whose kids prefer to have pastas but not vegetables. By this moms can make it possible for kids to eat all vegetable along with pasta.

Only we need to keep all ingredients ready. Probably the most time consuming activity in preparing this recipe is to chop the vegetables so have patience as vegetables are the healthy part. So lets begin to prepare yummy Farfalle with Spicy jalfrezi…

Ingredients
1 cup farfalle pasta
2 cups of chopped vegetables (carrot, baby corn, colored capsicum, beans, cauliflower, etc)
1/2 Cup of onions, sliced
1/2 Teaspoon cumin seeds
2 Tablespoon of oil
1 Teaspoon of coriander powder
1/2 Teaspoon of red chilli powder (adjust to taste)
1/4 Teaspoon of black pepper powder
1.5 Tablespoon of tomato paste
1/2 Teaspoon of garam masala
3 to 4 whole red chillies

Salt as per taste
INSTRUCTIONS

1. To prepare jalfrezi pasta first of all prepare vegetables by washing, peeling, and chopping them.

 

2. Heat 3.5 cup of water in a big sauce pan and boil pasta Farfalle for about 8 to 10 minutes or until tender, stir occasionally. Drain and set aside.

3. Now heat oil in a pan and add the cumin seeds and whole red chillies. When they sizzle and turn darker brown, add the sliced onions.

4. Saute until the onions turn soft and a light golden brown. Then add all chopped vegetables and spices in it. Cook for 2 to 3 minutes.

5.Now add the tomato paste and mix well.

6.Top up with half cup of water and bring it to boiling level. Lower the flame and cover the pan until vegetables are cooked.

7.Take care and not to overcook them, the water should be lesser by now but if you find the gravy still watery, cook a bit longer leaving the pan open.

8.When the vegetables are cooked and the dish has the desired consistency, add Farfalle pasta, garam masala. Mix well and turn off the heat.

 

9.Now spicy farfalle is ready to be serve… Serve this with Your favorite sauce or as it is… Enjoy!!

Paneer Tikka (Prepared in Oven)


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Today i am going to share an easy and super tempting recipe …. Yup this is spicy Paneer tikka recipe … Although the most traditional way is to cook it in clay oven or we can use stove but i am going to use oven method which is best and time efficient. Paneer tikka can be used as starter of your party or you can use it as side dish. This recipe uses hung curd and other spices as marinade. Colorful veggies and cottage cheese cubes makes it tempting and tasty .. So lets begin to make this super tempting starter in oven..

 

Ingredients

 

300 gm cottage cheese or paneer

1 Green capsicum

1 Yellow capsicum

1 Red capsicum

 

To Marinade

 

1 Cup hung yogurt

1 tsp ginger paste

1 tsp mixed spice or garam masala

1 tsp coriander powder

1 tsp kashmiri red chilli powder

1 tsp cumin powder

1 tsp chat masala

Bamboo skewers as needed

Salt to taste

 

Instructions

1. If you are using wooden skewers like me then submerge in the water for 15 to 20 minutes. At the time of using, wipe them. And if using metal skewers, use as it is, no need to soak them.

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2. For hung curd you need to take yogurt in muslin cloth, put it in the strainer for 1-2 hrs and let all the water drain out).

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3. Meanwhile cut veggies into 1 inch and cube the paneer (as shown in pictures).

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4. Now add this thick yogurt in a bowl. And add all the spices, ginger paste and salt in it, Mix it well.

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5. Now mix all ingredients together and cover it with plastic wrap and let paneer and veggies marinade in the fridge for at least 4 hrs.

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6. Now preheat the oven to 180 ℃. Meanwhile line a baking tray with aluminum foil.

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7. Apply some oil on prepared tray and then arrange the veggies and paneer on the prepared skewer(as shown in pictures).

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8. Apply some oil on the prepared tikka sticks and bake them in preheated oven for about 12-15 minutes.

 

9. After 15 minutes remove it, flip it and brush with oil and then again bake for 10-12 minutes.

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Now hot spicy paneer tikka is ready to serve… Garnish with lemon slices and enjoy paneer tikka with spicy green chutney….😊