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

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

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Navratan Kurma

Navratan Kurma

The list of ingredients is long but you can add or leave out some veggies. This yummy vegetable is enjoyed by young and old. Serve it with rotis, naan or even pao!!

This is my today’s post under Kid’s anniversary special for blogging marathon.

Navratan Kurma

Ingredients:

• 100 grms carrots
• 100 grms peas
• 100 grms French beans
• 100 grms cauliflower
• 100 grms potatoes
• 100 grms paneer
• 1 tblspn+ 4 tblspn cashew nuts
• 1 tblspn pineapple
• ½ capsicum
• 1 large onion, crushed
• ½ cup oil
• ½ cup milk
• 2 tblspn of cream (approx)
•  2 tblspn curds
• 3 tomatoes, crushed
• 1 tsp salt
• 1 tsp ginger garlic paste
• 2 tsp chilli powder
• ½ tsp haldi/turmeric powder
• ½ tsp garam masala

Method:

• Chop the vegetables in cubes.
• Boil the peas, steam and blanch the carrots, French beans and cauliflower.
• Grind 4 tblspn cashew nuts with the milk to a smooth paste.
• Heat oil and fry the cashew nuts, potatoes and paneer individually. Drain on a tissue and set aside.
• Fry the onion till golden.
• Add the tomatoes and ginger garlic paste. Cook till the oil separates.
• Add the cashew nut paste and fry for 5 minutes.
• Add the chilli powder, salt, haldi/turmeric, garam masala and curds.
• Cook till oil separates. Add the vegetables and paneer add ½ cup water and cook till the gravy thickens.
• Serve hot garnished with dhania/ coriander leaves.
• Serves good with rotis, naan we all love it with Goan Pao or Unne.

Navratan Kurma

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

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Sada Fort Trek and Kelya che Kappa

 We had been on a trek to Sada Fort; it’s on the Karnataka and Maharashtra border. See here we are straddling the border post.

It’s a small village here called Sada village its picturesque is it not?

But the villager at whose house we had this delicious meal said there in no work here, for small things we have go to Dodamarg, we walk it down we buy our necessities and climb back.

There was a fort here now it’s in total ruins. There were two cannons here but now one of them is robbed. This is a step well the villagers still use the water for drinking. Yes there are no pipelines as yet here.

After we had our meal and on our way back we saw bananas, green bananas or raw bananas! There was an old lady who sold them to us; she sold them @ Rs.5/- per plantain. All of us brought them as in Panaji they are sold @Rs.10/- per piece.

So the next day all Eco trekkers had either kelya che kappa or kelya che bhaji!!

We had Kappa as to how to make it? Well frankly there is no recipe.

• First oil your hands lightly and peel the bananas with a peeler.
• Make thick pieces of the raw banana, you can make circles or male long wedges but they should be about ¼ inch thick.
• Wash the pieces and apply salt, red chilli powder and haldi/turmeric powder. Set aside for 10 minutes. Mine were resting for about ½ an hour.
• Next dredge the banana piece in either thick rice rava or semolina or the fine Bombay rawa. I have used fine idli rava here. The rava will stick to banana pieces.
• Arrange them on non-stick tava/skillet drizzle with about 1 tblspn oil, any oil, I use rice bran oil. Cover and let the pieces cook on low flame.
• After about 5 minutes the pieces are done on one side. Flip them over and cook on the other side. Use 1 tsp oil if needed. I needed more than 1 tsp.
• Once done transfer them to a paper napkin.
• Serve hot as a snack but they are eaten in Goa with rice, dal like Toi and vegetable like Chana cho Ras.
• Enjoy!!

Kelya che Kappa

Linking this to Valli's 'Cooking from Cookbook Challenge: October -- Week 1'. 

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!

 

Paneer Masala with Capsicum

Paneer Masala with Capsicum

In continuation with the series North Indian side-dishes I have today this delicious dish that I had long ago found on the site cinnamon n spice. I had made it ages ago and remembered this yummy dish occasionally but since I could not remember the details I have just hoped to make it yet again.

The other day when I was cleaning up I found the scrap of paper on which I had written the recipe.

Paneer Masala with Capsicum

Paneer Masala with Capsicum

Recipe Source: CinnamonNspice

Ingredients:

• 400 gms paneer, diced
• 2 medium capsicum, diced ( I used coloured)
• 2 onions, chopped fine
• 4 tbsp tomato puree
• 1 large tomato
• 1 tsp garlic ginger paste
• 1 tbsp kasuri methi (dry fenugreek)
• 1 tbsp cashews
• 1tbsp raisins ( I did not use)
•  A pinch black salt
• 1/4 tsp red chilli powder
• A pinch hing/asafoetida
• A pinch turmeric powder
• 1 tsp sugar
• Salt to taste
• 2-3 tbsp oil
• 2-3 tsp of North Indian Spice Masala

 Method:

• Heat a kadhai/wok and drop the  Kasuri Methi. Switch off the gas. Set aside. Once the pan cools crush the methi between fingers and powder it.
• If using soak raisins in hot water for a few minutes and drain.
• Heat oil in a kadhai/wok. Add cashews and sauté till golden in colour.
• Drain them. I get small pieces you could chop them to a smaller  pieces.
• In the same oil add capsicum sauté for a few minutes. Drain  and set aside.
• Now add hing/asafoetida, ginger garlic paste and sauté till the raw smell goes away.
• Add the onions and sauté till transparent.
•  Add tomato puree and cook for a few minutes on low heat till oil separates.
• Now add salt, rock salt, sugar, and turmeric powder, red chilli powder mix and cook for a minute on low heat.
• At this point you can add the capsicum cover and cook for a minute. But since we do not like cooked capsicum much I did not do this step.
•  Add chopped tomatoes, salt and the ground masala. Cover and cook for few minutes till capsicum (in case you are cooking the capsicum) is tender yet firm.
• Add paneer pieces and salt mix well. Cover and cook for a minute or two. Add crushed kasuri methi. In case you are using raisins now will be a good time to add them.
• Switch off the heat add the capsicum in case you have not cooked it like me.
•  Add cashews. Garnish with coriander leaves.
•  Enjoy with hot with chapattis.

Paneer Masala with Capsicum

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!

 

Rajma/Kidney Beans Gravy

Rajma

North Indian cuisine brings back nostalgic memories of Delhi.

This blogging marathon for the next 3 days my memories of Delhi and Amma cooking.

Rajma

Serves: 10

Futura Pressure cooker time: 20 minutes

Recipe Source: Futura Cookbook

Ingredients:

• 2 tblspn ginger garlic paste
• ½ cup vegetable oil
• 3 red Kashmiri chillies, dry and whole
• 2 large onions, grated
• 3 large tomatoes, chopped
• 1 tbsp red chilli powder
• Salt
• 2½ kidney bean soaked overnight or in hot water for 2 hours and drained
• 4¼ water
• 1 tsp garam masala powder

Method:

Rajma

• Heat the oil in the cooker, add the chillies and stir fry for a few seconds.
• Add the onions and fry gently till golden brown.
• Now add the ginger garlic paste stir fry till you get a nice aroma.
• Add the tomatoes, chilli powder and salt.
• Mix and cook till oil separates. You will need to do this cooking on of course low flame and for about 5 minutes. Remember to stir occasionally.
• Now add the soaked beans and the water. Stir. Close the cooker and bring to full pressure on high flame.
• Reduce heat and cook for 20 minutes. In a regular cooker cook for 6-7 whistles.
• Once done cool the cooker naturally.
• Open the cooker. Partially mash the beans with the ladle.
• Add garam masala and serve hot with naans or rice. I served with onion and green chilli stuffed rotis.

Rajma n Roti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 45

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!

 

Tomato and Peanut Relish for Zambia

Tomato and Peanut Relish

For Z I have Zambia for you.

With this we finish our “Around the World in 30 Days” .I hope you enjoyed it as much as I did.

Tomato and Peanut Relish

Recipe Source: Here 

Ingredients:

• 1 onion, finely sliced
• 225 g tomatoes, chopped
• 250 g peanuts, ground
• 1/2 tsp chilli powder
• 1 tbsp soy sauce
• 1 tbsp oil
• Salt

Method:

• Heat the oil in a pan and fry the onion until soft.
• Add the tomatoes and cook until they begin to break down.
• Add the ground peanuts at this stage and continue cooking until everything blends together.
•  Add the chilli powder, and soy sauce then season.
• Continue to cook to the desired consistency and serve with rice .

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

An InLinkz Link-up

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!

Tabbouleh

In our trip around the world let’s visit Jordon today. Wondering what I am talking about? Then we at Blogging Marathon are dishing up the world in the next thirty days, aptly named “Around the world in 30 days!’ Join us and enjoy this trip…. Today in Jordan!

I am tired of all the street food (that is my daughter’s chosen theme for me) my family has been gorging on I will like a nice salad.  So this Tobbouleh fits in my scheme of food.

Potato Pancakes

Potato Pancakes

Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavoured with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, ranging from the savoury (such as sour cream or cottage cheese) to the sweet (such as apple sauce or sugar), or they may be served  without any garnish. Potato pancakes are sometimes made from mashed potatoes to produce pancake-shaped croquettes.

Maybe I am doing a disservice by posting potato pancakes under Germany, in my trip “Around the World in 30 Days”, for they are associated with cuisines of many European and Middle East.

Potato pancakes are an old traditions in  Austrian ,  Belarusian ,  Czech,  German ,  Hungarian ,  Iranian,  Jewish , Yiddish,  Hebrew,  Latvian ,  Lithuanian , Luxembourg ,  Polish,  Russian,   Slovak ,  Ukrainian  and any other cuisines.  It is the national dish of Belarus.

In Swiss cuisine, the Rösti differs as it never contains egg or flour. It is a traditional favourite in southern Indiana during holiday festivities.

In the North-East of England (particularly County Durham), there is a popular dish known as tattie fish, because the pancake resembles a deep fried piece of fish. The pancake consists of flour, eggs, shredded potatoes and onions. You may add tomato or cheese to the mix. A form of potato pancake known as boxty is a popular traditional dish in most of Ireland. It is made in a similar way but using more starch. The British also brought the potato pancake to Zimbabwe, Africa when Zimbabwe was a colony of Britain. They are still eaten today too.

The Swedish version of unbound potato pancakes is called rårakor  When prepared with a batter of wheat flour, milk, egg, and shredded potatoes and fried like thin pancakes, they are called  raggmunk,  the word "ragg" means crispy and "munk" derives from the Swedish "munkpanna", which is literally translated as donutpan. Both kinds are enjoyed with fried pork and  lingonberry  jam.

 In Germany, potato pancakes are eaten either salty (as a side dish) or sweet with apple sauce, blueberries, sugar and cinnamon; they are a very common menu item during outdoor markets and festivals in colder seasons.

Bajiyos /Djiboutian Fried Vegetables/ Aloo Pakora

 Bajiyos /Djiboutian Fried Vegetables/ Aloo Pakora

 Hi! Joining me again today in my foodie trip around the world in 30 days? 

Today let’s visit Djibouti, officially the Republic of Djibouti, it’s a country located in the Horn of Africa bordered by Eritrea in the north, Ethiopia in the west and south, and Somalia in the Southeast. The remainder of the border is formed by the Red Sea and the Gulf of Aden at the east.

Djibouti is a multi-ethnic nation with a population of over 810,000 inhabitants. The Somali and Afar make up the two largest ethnic groups. Both speak Afro-Asiatic languages, which serve as recognized national languages. Arabic and French constitute the country's two official languages. Islam is a predominant religion in the region.

According to Wikipedia, “Djiboutian cuisine consists of a mixture of Somali, Afar,  Ethiopian,  Yemeni and French cuisine, with some additional Asian influences. Local dishes are commonly prepared using a lot of Middle Eastern spices, ranging from saffron to cinnamon.

Spicy dishes come in many variations, from the traditional Fah-fah or "Soupe Djiboutienne" (spicy boiled beef) to the yetakelt wet (spicy mixed vegetable stew). Xalwo (halva) is a popular confection eaten during festive occasions, such as Eid celebrations or wedding receptions. After meals, homes are traditionally perfumed using incense (cuunsi) or  frankincense (lubaan), which is prepared inside an incense burner referred to as a dabqaad.”What caught my eye here was,

” Sambuusa, the Somali version of the triangular samosa snack, is commonly eaten throughout Djibouti during the afur (iftar). The local variant is spiced with hot green pepper, and the main ingredient is often ground goat meat or fish. Xalwo(pronounced "halwo") or halva is a popular confection served during special occasions, such as Eid celebrations or wedding receptions.

Garoobey is one of the staple dishes of Djibouti. Oats porridge, it is prepared by soaking oats in milk, and is flavoured with cumin or cumin powder. Bajiyos are a regular fixture at the table and in street shops, particularly when it is time to break the fast during Ramadan. They are part of the four essential elements of the Djiboutian afternoon tea. Fruits such as mango, guava (seytuun), banana (moos) are also eaten throughout the day as snacks.”

Sounds familiar does it not?

The variety of ingredients used to make the bajiyos or bhajiyas or pakoras is amazing. I was surprised to hear about making them with cucumber, and butternut squash. That is totally new to me.

I stuck to just potato, I know it’s totally out of character especially with a name like the Mad Scientist but there is limit to my families patience with my experiments!!!  I have been feeding them totally international and….

 Okay this was deep frying I would rather not do it. I kept postponing it till the last possible moment.

Bajiyos/ Djiboutian Fried Vegetables

Cuisine: Djiboutian

Recipe Source: partly from here 

Ingredients:

• 1 medium size potato
• 1 cup besan /gram flour
• 2 tbsp rice flour
• ½ tsp ajwain/ carom seeds
• ¼ tsp red chilli powder
• A pinch of hing/asafoetida
• ⅔ to ¾ cup water
• A pinch of baking soda (optional)
• Salt as needed

Method:

• Slice the potatoes thinly in rounds. Keep them in water till needed.
• Mix well the besan, rice flour, ajwain, red chilli powder, hing and soda  with water. Remember to use little water as more can be added if needed. The batter has to be thick.
• Check the seasoning and add more if required.
• Heat oil for frying in a kadhai/wok .
• Now transfer the potato slices, few at a time to a clean kitchen napkin so that the slices are not damp.
• Dip each potato slice in the batter and place it gently in hot oil.
• Add  5-6 potato slices each time.
• Fry  till golden and crisp.
• Drain on paper towels.
• Repeat with the rest of the slices.
• Serve with chutney or tomato sauce.

An InLinkz Link-up

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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!

Mashed Potatoes

Mashed Potatoes

By now you know that September and May are busy months for us at Blogging Marathon.

This month round we are blogging International dishes to make things a little difficult we are doing it in an alphabetical order.

 So I am making my dishes for the marathon, for one such dish I made mashed potatoes as a side. I did not expect the girls to go crazy over the mashed potatoes so I made very little… okay, that is an excuse, I ran out of potatoes , the girls went crazy over the mashed potatoes of course they loved the main dish, that was expected !

Since then I make the mashed potatoes regularly!  Here is what I do.

Pakke Pakke Tamatar/ Ripe Stuffed Cherry Tomato

In the book Vegetarian Fare at Taj there are delicious pictures some of them are doable at home some need a lot of thought process for substitutes but the pictures are wow so very delicious!  One such a dish is Kacche Pakke Tamatar!

The others that I have already attempted are VendakaiMelugu Peretti, Waal/Long Beans in Butter Garlic Sauce, Wok Fried Lotus Stemsand Assorted Veggies in Honey Chilli Sauce, Zunka Bhakar , Idli~ Old Wine in a New Bottle! Slowly plan to attempt them all.

I could not get kacche cherry tamatar, which is raw cherry tomatoes and so I made it as a pakke pakke tamatar.  You could use 1 cup of raw  cherry and 1 cup of ripe tomatoes. 

Neerphanas aa chi Bhaji/ Green or Raw Breadfruit Vegetable

We were on out whatsup talking about Breadfruit. Some of my friends wanted to know the difference between a breadfruit and jackfruit.

Breadfruit looks like this.

Bread Fruit Courtesy:Google

 Somewhat different form a jackfruit isn’t it? A jackfruit looks like this.

Jack Fruit Courtesy :http://raingold.com.my/site/jackfruit

 But unlike a jackfruit a breadfruit is used raw at least in Goa its use raw or green as the Americans say. I understand that bread fruit is  used ripe too in the Caribbean. Bread fruits are common in Kerala, South Tamilnadu, Maharashtra, and Goa. Apparently is used to make sambar etc in the south.

Now in Goa you will find these breadfruit trees aplenty, they will ripen and fall down but once they come to the market they are so very expensive. This season they touched Rs.250/- a piece! The rate varies according to the size and the freshness of the neerphanas as it is known locally.

In Goa the breadfruit or neerphanas is used to make Kappa’s, a shallow fried slice that is relished, in tonak or to make a dry vegetable called Neerphans bhaji!

This bhaji is not much appreciated by my kids so I make it when I have no other vegetable or when I have too much of neerphanas! Too much happens when we are gifted the neerphanas or when hubby cannot resist them and comes home with 2 or 3 of them!

Anyway as  I  said  we were discussing the making of this vegetable with PJ then I decided to make it anyway since I needed to feed my blog baby! :D

Ambe che Sasav/ Mango Sasav ~A traditional Goan Dish

Ambe che Sasav/ Mango Sasav

The market is flooded with mangoes this season. The aroma of the mangoes is so delicious that I wonder why I plan on making a vegetable, dal, chapattis, rice etc. Can we just not eat mangoes?

Though my younger daughter will worship me for suggesting this, my older one will happily ask me for money to eat in the canteen! She hates mangoes and cannot stand the smell of them!! Well it takes all kinds…

There are many varieties of mangoes available here in Goa to name a few we have  the famous Mankurad , Malgesh, Culas, Bishop or  Bispo, Afons or Goa Appus or Goa Alfonso, Hilario  also known as Mang Hilario, Mangilar, Mangilal, Mussarat or  Mussarat or Monserrate de Bardez, Fernandin, Xavier. Each has a different use like mussarat is used to make jams.

This is what I have already made with ripe mangoes Ambe che Satt or Mango Jam,Mango Shake, There is Aam Ras, Amrkhand a few more options that will be shortly coming up. With raw mangoes I have blogged Raw Mango in Salt,Raw Mango Chutney, Panha, Mavani kai Chitraanna or Raw Mango Rice. O I have never blogged mango pickle Mixed Pickle yes but no Mango pickle. Okay that the next one. I make them often!

Koyaad~Indian State Maharashtra

Koyaad

One of the curries my MIL prepared in summer was Kooyad! I could just remember the name not the ingredients and that it is made in summer… big help that it was!

I asked on the whatsup group about making of this curry both in the BM group and the family group.

My elder SIL, Seema rang me up. She told me since she cannot type all this on the mobile she is ringing me up. How I wish she had written I just would have copied and pasted! :D

So what is Koyaad? It’s a piquant curry prepared from the seeds of a mango! Koy in Marathi is the hard seed of Mango! After cutting up the raw mango for pickle, she used make a lot of them you are left with the seed which has some of the fruit but it cannot be used.

What better representative of Maharashtra where you are encouraged not waste foodstuff! 

How do you make it?

Koyaad

Indian State: Maharashtra

Ingredients:

• 4-5 mango seeds
• 2 tsp oil
• ½ tsp mustard seeds
• 1 tsp mango pickle masala
• 1 lemon sized ball Jaggary (adjust as per taste) 
• Water
• Salt

Method:

• In a pan take a non reactive one okay that’s too big a word steel container add mango seeds.
• Cover them with water. A little above the seeds, say 2 cups of water and boil it, say 10 minutes( next time one whistle in the cooker).
• Cool the water. Then remove all except 2 seeds out and remove the pulp of the mangoes. Discard the seeds. 
• In the chutney pot of the mixer mash the mango pulp to a smooth consistency.
• In a kadhai/wok heat the oil and add mustard seeds.
• Add the mango pulp, jaggary, salt, pickle masala, the reserved mango seeds and bring to boil.
• Once it thicken a little your koyaad is ready.
• Serve with rice.

Notes:

•  Adjust the jaggary as per taste. You will need more or less jaggary depending upon your taste and the sourness of the mangoes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 40

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!