Day 6: 11th Dec 2013
Two recipes that I have been trying since years, yesterday they came out to be really good. I should have definitely taken pictures. Missed :(
1. Dum Aloo
Serving size: 4
Ingredients
Baby Potatoes- 15-16 half boiled, peeled and deep fried
Tomatoes: 4 medium pureed
Cream or fresh curd: 3 tbsp whipped
Coriander chopped: 1 tbsp (next time will try kasuri or dried methi or fenugreek leaves)
Salt: to taste
For tadka
Oil: 2 tbsp (if using ghee- 1 tbsp)
Star anise-1
Green whole cardamom: 3-4
Laung: 2
Cinnamon stick-1/2
Cumin seeds (Jeera): 1 tsp
For Onion paste
Onions: 2 small
Green chillies-1-2 small
Ginger: 1-1.5 tsp grated
Garlic-3-4 cloves
Sauf/ fennel powder: 2 tsp
Broken kaju soaked in milk for 30 mins- 1 tbsp
Soaked almonds (peeled)-1 tbsp
Cumin seeds (jeera)-1 tsp
Turmeric powder: 3/4 tsp
Red chilly powder: 3/4 tsp
Method:
In a kadhai, heat oil and add all whole spices, let them splatter, add already prepared smooth onion paste and saute it for 5 mins. Add tomato puree and cook until oil separates. Add salt, chopped Coriander and cream/curd and let it simmer for another 5-7 minutes. Please stir it frequently to avoid curdling. After the gravy comes to room temperature, grind it again to a smooth paste. Please remember to take out the whole spices before grinding. Simmer again by adding 1/2 to 1 cup of water. Add fried baby potatoes and close the kadhai with a tight lid. Let them cook for another 10 minutes.
2. Dal Makhani: Semi Jain Version as it is without onions
Serving size: 4
Black whole urad dal/lentil- 3/4 cup
Rajma or kidney beans- 1/4 cup
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Red Chilly powder: 1 tsp
Home made garam masala powder: 2 tsp
For tadka
Ghee: 1 tbsp
Star anise-1
Black Cardamom: 1
Laung: 2
Cinnamon stick-1/2
Cumin seeds (Jeera): 1 tsp
Hing: 1/2 tsp
3 tbsp cream- optional
Salt: to taste
For puree
Tomatoes: 3 medium
Green chillies: 2 small
Ginger: 3 tsp grated
Method:
Wash and soak dal/lentil and kidney beans together for 6-7 hours
In a pressure cooker, heat ghee and add all whole spices till they splatter. Add Tomato puree and cook it until ghee separates. Add all ground spices, lentils and kidney beans, 3 cups of water and salt. Mix and close the lid with whistle. Let it cook for 30 minutes on slow flame. Open the cooker once it cools down, add cream and water if needed stirring it continuously.
Two recipes that I have been trying since years, yesterday they came out to be really good. I should have definitely taken pictures. Missed :(
1. Dum Aloo
Serving size: 4
Ingredients
Baby Potatoes- 15-16 half boiled, peeled and deep fried
Tomatoes: 4 medium pureed
Cream or fresh curd: 3 tbsp whipped
Coriander chopped: 1 tbsp (next time will try kasuri or dried methi or fenugreek leaves)
Salt: to taste
For tadka
Oil: 2 tbsp (if using ghee- 1 tbsp)
Star anise-1
Green whole cardamom: 3-4
Laung: 2
Cinnamon stick-1/2
Cumin seeds (Jeera): 1 tsp
For Onion paste
Onions: 2 small
Green chillies-1-2 small
Ginger: 1-1.5 tsp grated
Garlic-3-4 cloves
Sauf/ fennel powder: 2 tsp
Broken kaju soaked in milk for 30 mins- 1 tbsp
Soaked almonds (peeled)-1 tbsp
Cumin seeds (jeera)-1 tsp
Turmeric powder: 3/4 tsp
Red chilly powder: 3/4 tsp
Method:
In a kadhai, heat oil and add all whole spices, let them splatter, add already prepared smooth onion paste and saute it for 5 mins. Add tomato puree and cook until oil separates. Add salt, chopped Coriander and cream/curd and let it simmer for another 5-7 minutes. Please stir it frequently to avoid curdling. After the gravy comes to room temperature, grind it again to a smooth paste. Please remember to take out the whole spices before grinding. Simmer again by adding 1/2 to 1 cup of water. Add fried baby potatoes and close the kadhai with a tight lid. Let them cook for another 10 minutes.
2. Dal Makhani: Semi Jain Version as it is without onions
Serving size: 4
Black whole urad dal/lentil- 3/4 cup
Rajma or kidney beans- 1/4 cup
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Red Chilly powder: 1 tsp
Home made garam masala powder: 2 tsp
For tadka
Ghee: 1 tbsp
Star anise-1
Black Cardamom: 1
Laung: 2
Cinnamon stick-1/2
Cumin seeds (Jeera): 1 tsp
Hing: 1/2 tsp
3 tbsp cream- optional
Salt: to taste
For puree
Tomatoes: 3 medium
Green chillies: 2 small
Ginger: 3 tsp grated
Method:
Wash and soak dal/lentil and kidney beans together for 6-7 hours
In a pressure cooker, heat ghee and add all whole spices till they splatter. Add Tomato puree and cook it until ghee separates. Add all ground spices, lentils and kidney beans, 3 cups of water and salt. Mix and close the lid with whistle. Let it cook for 30 minutes on slow flame. Open the cooker once it cools down, add cream and water if needed stirring it continuously.
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