A Spoonful of Thought

Dum Aloo or Alu Dum belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices.Dum Aloo is a popular recipe cooked throughout India. Kashmiri Dum Aloo Ingredients: Dum aloo [par boiled and if big in size cut to halves] 1/2 cup whisked curd 1/4 tsp freshly crushed cloves [4-5] 1/2 tsp freshly crushed cardamons [2 big & 3-4 small] 1 tsp freshly crushed saunf 1/2 tsp haldi 1/2 tsp jeera powder 1/2 tsp shahi jeera seeds 2 tbsp kashmiri red chilli powder 2 tsp tikhalal red chilli powder 1/2 tsp dalchini powder 1/4 tsp garam masala 1/2 tbsp ginger powder/sonth powder 1 tsp coriander powder 2 tsp amchur powder a pinch hing 1 tbsp sugar chopped coriander leaves [optional] Salt to taste Oil & Water Recipe: Wash the potatoes very well. Par boil the potatoes. Then prick them with a fork. If the potatoes are small, you don't need to halve them.   Heat oil in a kadai. Deep fry the p

Vada Pav is a popular vegetarian fast food dish native to the Indian state of Maharashtra.  The compound word batata vada refers in Marathi to a vada (fritter) made out of batata, the latter referring to a potato. Pav refers to unsweetened bread or bun. Vada pav is typically served with a variant of chutney (sauce) which is commonly known as sweet chutney and garlic chutney. Ingredients: 5 Medium Boiled Potatoes 4-5 chopped garlic flakes 3 chopped green chillies 2 inch grated ginger 1 tsp hing few curry leaves 3/4 cup of Besan 1/2 tsp haldi/turmeric powder 1/2 tsp baking soda Salt to taste Oil for frying 6 pieces of Mumbai Ladi Pav Serve with Sweet chutney and Garlic chutney and Tomato Sauce Recipe: 1. Peel and smash the potatoes and keep aside. 2. Heat oil in a pan. Add mustard seeds, let it crackle. Once done add hing, curry leaves and saute for few minutes. 3. Later add green chillies, ginger and garlic and saute well. 4. Then add the smashed potatoes, add haldi and salt. Mix

We have eaten variety of kebabs both veg and non-veg. But kebabs made from Curd..sounds strange?? These tangy kebabs that are a Mughlai specialty taste as unusual as they sound. Paneer is used to balance the tanginess of the curd. Ingredients: 1 litre curd 100 gms of grated paneer 2 cheese cubes grated one medium onion 30 gms ginger  2-3 small chopped green chillies freshly chopped coriander leaves 1 tsp white pepper powder 1 tsp garam masala 1 tsp cardamom powder 1 tsp freshly roasted jeera/cumin powder 1 &1/2 tbsp besan salt to taste bread crumbs corn flour to dust oil to grill or fry Recipe: 1. Hung the curd overnight. Once done remove it in a bowl. 2. Saute the chopped onions, ginger, green chillies in minimum oil till it sweats. 3. Add this to the curd bowl along with grated paneer, grated cheese, chopped coriander leaves, roasted jeera powder, pepper powder, garam masala powder, cardamom powder and besan. 4. Divide the mixture into small equal portions and roughly shape each