Thursday, 26 March 2015

Kashmiri Dum Aloo

Kashmiri Dum Aloo
Kashmiri Dum Aloo

Potatoes!

The day I make potatoes the girls eat! Really eat well!!

The versatile spud is used in amazingly different ways be it a vegetable or a starter or as a binding agent.

The theme for BM this time was making 3 from one ingredient. I made Country Wedges, Aloo Paratha and now Dum Aloo!

This recipe is from Vaishali’s place the only difference being Vaishali has stuffed the potatoes I have not.
 Also like Vaishali has said this gravy is very rich and creamy. It can be used for any dish that you want to make special. Aloo, paneer, koftas, mix vegetables, anything would taste absolutely rich and delicious.
The girls cleaned the bowl of gravy, cleaned is literally with their roti.

Kashmiri Dum Aloo

Recipe Source: Ribbons and Pasta
Ingredients:
Gravy:
Paste 1:
  • 2 onions, boiled and pureed

Paste 2:
  • 2 green chillies
  • 1’’ piece ginger
  • 4 cloves garlic

Paste 3:
  • 8-10 cashews, soaked
  • 1tbspn melon seeds
  • 1tsp poppy seeds

Soak all these for an hour and make a paste.
Roast and grind:
  • 1 tsp cumin seeds
  • ½ tsp shahi jeera
  • 1 tblspn black cardamom
  • 1tbspn green cardamom
  • 2 cloves
  • 1 tbspn small piece cinnamon
  • 1 tblspn bay leaf
  • 2 tsp fennel seeds
  • 2 whole red chillies
  • 1 tsp coriander seeds

Other Ingredients:
  • 4 tomatoes, blanched, pureed and strained
  • 2tbspn fresh cream
  • 1tsp. kasoori methi
  • ½ tblspn ghee
  • Salt to taste

For the vegetables:
  • ½ kg potatoes, pricked
  • Oil for frying
  • Salt

Method:
  • Parboil the pricked potatoes in salted water.
  • Drain, dry and deep fry in oil. Set aside.

For the Gravy:
  • Heat oil and little ghee.
  • Add the onion paste.
  • Sauté till pink.
  • Add paste 2 and give a good stir.
  • Add the pureed tomatoes, cook till dry.
  • Add the paste 3 and cook till dry.
  • Add the ground spices.
  • Mix well.
  • Add water to get the desired consistency.
  • Cook on slow fire till a little thick.
  • Add fresh cream and kasori methi and switch off gas.
  • Place the potatoes in the serving bowl, microwave for a few minutes.
  • Pour the prepared gravy.
  • Serve garnished with roti.
Kashmiri Dum Aloo
Kashmiri Dum Aloo




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Wednesday, 25 March 2015

Country Wedges

Country Wedges
Country Wedges

As my neck is playing up I am keeping my intros short!! After March you will dear reader get a full dose of my jabber!!

Starters that we love are French fries but I prefer country wedges that I had once in some restaurant.

Here I tried to replicate the flavours I remembered. Of course I could not get rid of my Indian tastes out and used chilli powder.

Country Wedges

Recipe Adapted  from here
Ingredients:
  • 4 potatoes, washed
  • 2 tablespoons olive oil
  • ½ tsp oregano
  • ½ tsp rosemary
  • ½ tsp sage
  • 1 tsp chilli powder (optional)
  • Salt
  •  Freshly ground black pepper
Country Wedges
Country Wedges

Method: 
  • Cut the potatoes in half length ways, then cut each half into 1.5cm-thick wedges and place in a large bowl.
  • Add the oil, salt and pepper and the spices and use clean hands to toss the potatoes until they are well coated with the oil.
  • Let it sit and marinate for 15-30 minutes.
  • Grease a baking tray.
  • Spread the potatoes in a single layer over the greased tray and drizzle with any oil remaining in the bowl.
  • Preheat oven 220°C.
  • Bake in the preheated oven for 10 minutes.
  • Reduce oven temperature to 200°C and bake turn the potatoes every 10 minutes you need to bake for furrther 30-35 minutes or until tender and crisp.
  • Serve immediately.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Tuesday, 24 March 2015

Aloo Paratha

Aloo Paratha
Aloo Paratha

Whatever paratha I make the first question I am asked is “aloo paratha?”

Half the times I say no and the complaint to you never make … blah blah is followed.

I make aloo paratha in 2 ways this is the simplest one. The only job here is grating the boiled potatoes. Mashing them makes them sticky and at times there are fine lumps which will make rolling out a bit difficult in this shortcut method that I generally follow,

Needless to say aloo paratha is filling and tasty.

Tastes best with pickle and curds!!

 Aloo Paratha

Ingredients:
For The Dough:
  • 2 ¼ cups whole wheat flour
  • 2 tbsp oil
  • salt to taste

For the Stuffing:
  • 2 ½ cups boiled potatoes peeled and grated tsp jeera/cumin powder
  • 1 tsp dhania/coriander powder 
  • 1 tbsp green chillies finely chopped 
  • ½ tsp chilli powder
  • 2 tbsp dhania/ coriander leaves, finely chopped
  • Salt to taste
  • whole wheat flour for rolling
  • oil for cooking and greasing

Method:
For the dough:
  • Combine the whole wheat flour, oil and salt in a bowl and mix well.
  • Add enough water and knead into semi-stiff dough. Keep aside.
  • For the stuffing:
  • In the grated potatoes add the cumin powder, coriander powder, green chillies, chilli powder, coriander leaves, and salt.
  • Mix well till it forms soft dough.
  • Divide the stuffing into 12 equal portions and keep aside.
  • Divide the dough into 12 equal portions.
  • Using the dry flour roll a portion of the dough into a circle about of about 4 inches.
  • Place a ball of the stuffing in the centre of the circle and
  • Fold the edges over stuffing and seal tightly.
  • Roll again into a circle of 6 inches circle using the flour as needed.
  • Heat a tava/skillet and cook the paratha using a little oil until golden brown spots appear on both the sides.
  • Repeat with the remaining dough and stuffing.
  • Serve immediately with fresh curds.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#50



Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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Thursday, 19 March 2015

Rose Water Brioche Rolls

Rose Water Brioche Rolls
Rose Water Brioche Rolls

Baking is something I enjoy!

It relaxes me!


So I did join quite a few baking groups but over a period of time but have tapered off due to health issues I have.

Baking is mostly appreciated at home so that’s fine. So fine that this April’2015 I hope I can join my Blogging Marathon doing our Mega Marathon of baking for 26 days!!

Interested then do visit some of our amazing bakers here!!

When I saw Swati’s challenge for this month I was dancing as I was just then thinking of a biroche that I had lost in my site crash last year. Kismat I am baking another biroche this year about the same time.  Also my friend Kalyani had sent me bread flour and instant yeast so things are definitely healthier and easier now.

In her write up Swathi has said, “Brioche is a kind of pastry or rich bread with eggs, butter and sugar. It is commonly used for breakfast and is easy to make. The first day you make dough and second day you bake. Brioche should be eaten fresh otherwise if you have leftover try making bread pudding.”

Swathi has used orange blossom water as original recipe suggested but as most of us do not have access to it she asked us to use rose water.
 
Rose Water Brioche Rolls
Rose Water Brioche Rolls

Rose Water Brioche Rolls

Makes around 20-25 rolls.
Ingredients:
  • 2 cups/ 280g Bread flour
  • ½ teaspoon salt
  • ¼ cup/ 51 g Granulated sugar
  • 2 ¼ teaspoon of instant yeast
  • 4 large eggs
  • 1 tablespoon/15g whole milk
  • 11 tablespoon/153 g unsalted cold butter small dice
  • ¼ teaspoon rose extract (optional)
  • Zest of one orange
  • 1 teaspoon /5g rose water
  • Oil for greasing
  • Maida or All purpose flour for dusting


Method:
  • In a bowl combine the bread flour, salt, sugar, yeast and eggs and mix well using   your hand or the dough hook.
  • Mix everything until combined. knead well so that it develops gluten you may be 10 -15 minutes. The test that the gluten has developed is that the dough will leave the sides and it will pass the window pane test. (When you pull a piece of dough you can extend the dough without breaking it, also you can make a see through sheet that is called window pane test).
  • Then add cold diced butter, and mix again until all the butter is incorporated well.
  • Then add rose extract, orange zest, and rose water and mix until everything is fully incorporated.
  • The finished dough should be smooth, shiny and sticky.
  • Lightly grease a medium bowl and transfer the dough to the bowl.
  • Cover with plastic wrap pressed directly on to the surface of the dough to prevent a skin from forming. Proof the dough at room temperature for doubled in size. It will take about 1 ½ hours.
  • Remove the plastic wrap and punch down the dough by folding. Cover the dough again with plastic wrap pressed directly on the surface. Refrigerate overnight to relax the gluten.
  • When you are ready to bake, transfer the dough to lightly floured area and divide the dough into small pieces and shape it into balls/rolls or any shape you want. I made a braid too.
  • Transfer to a greased muffin tin and transfer the shaped balls, set aside for 45 minutes or 1 hour until the rolls puffed up well.
  • While the shaped rolls are proofing preheat oven to 400 F/205C.
  • After 1 hour, brush the brioche rolls with egg wash (I used milk) and bake them for 10 minutes or until they become golden brown in colour.
  • Leave the brioche for 5 minutes in the pan and carefully remove them and enjoy as much you want.
  • Brush them with little jam or butter it is so delicious.


 
Rose Water Brioche Rolls
Rose Water Brioche Rolls


Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

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