Kashmiri Dum Aloo (Authentic recipe)

Ingredients:

Boiled, Peeled whole Potatoes. about 10 small or 7 medium size.

For tadka:
Cloves – 2
hing – a pinch
Haldi – ¼ tsp
Kashmiri Chilli Powder – 2 tsp
Curd – 1 ½ cup beaten
Masala (Ground into a coarse powder):
Jeera – 1 tsp
Black Elaichi – 1
Elaichi – 2
Dalchini – 1 inch stick
Dry ginger powder – 1 ½ tsp

Method:

• Fork the cooked potatoes and then deep fry in oil.
• In a separate deep dish, heat oil. Add, cloves, hing, haldi and Chilli powder.
• Now add water. Cook for min.
• Add beaten curd and salt. Cook for 2 mins.
• Add Aloo and slow cook for 5 mins.
• Add the ground masala and slow cook for 35 mins.
• Serve hot with saffron rice or chapatis. Garnish with coriander leaves.

Aloo Matar Paneer

Ingredients:

Aloo – cubed & fried in oil or boiled and sauteed in oil
Paneer – sauteed in oil till light brown
Matar – ½ cup

For gravy:
1 big onion
Kaju – ¼ cup soaked in water
1 piece of ginger

Tomato – 1 finely chopped
1 tsp of tomato paste
Dhaniya-Jeera Powder – 1 tsp
1 ½ tsp garam masala
red chilli powder – 1 ½ tsp
salt
sugar ½ tsp

For tadka:
Jeera – 1 tsp
Cloves- 2

Method:

• Grind – the onion, kaju & ginger into a fine paste.
• In oil add tadka, fry this paste till the raw smell goes off.
• Add chilli powder, cook till the oil separates.
• Now add tomatoes, cook it well and then add the tomato paste, 1 glass of water, salt and let it cook for 5 mins.
• Add Aloo, matar and paneer, cook for it for 2 mins.
• Add dhaniya jeera powder, garam masala & sugar cook it for another 3 mins.
• Serve with chapatis. Garnish with cilantro.

Paneer Biryani

Ingredients:

Cut the following veggies in small cubes:
Carrots
Beans
Peas
Cauliflower
Onion
Paneer
Tomato – 1 big
Potato – optional

Whole Garam Masala Tadka:
Bay leaf
Cinnamon Stick
Badi Elaichi – 1
Elaichi -2
Cloves – 2
Black pepper – 8-9
jeera – 1 tsp

Oil – 2 tbsp
Red Chilli powder – 1tsp
Garam Masala – 1 tsp
saunf – ½ tsp
¼ cup yoghurt
1 Cup – Cooked basmati rice.

Method:

• In oil – Tadka. Fry the onion, red chilli powder, haldi.
• Put all the other veggies, add salt and let it cook in oil.
• Now add tomatoes, cook till the oil separates.
• Add garam masala powder and cook for few minutes.
• Add ¼ cup beaten curd. Cook till oil separates. Add saunf now.
• Add rice mix well. Dum cook it for 20 mins on simmer before serving.
• Garnish with chopped cilantro.

Palak Paneer Vaishno style

Ingredients:

Palak (wash and chop) – microwave for 7 mins and grind it into a paste
Jeera – 1 tsp
Red chilli powder – 1 tsp
Amchur – 1tsp
Jeera-Anardana – 1tsp
Garam Masala – ¾ tsp
Salt to taste
Panner – sauteed.

Method:

• In oil – add jeera. Red chilli powder, add palak puree. Cook for 5 mins.
• Add sauteed paneer, anardhana jeera powder, amchur powder, salt. Cook for another 5 mins.
• Now add garam masala, cook for 2 mins.
• Serve with chapatis.

Mixed Veg

Ingredients:

Vine sweet Pepper – cut into medium size cubes
Cauliflower – small florets
Carrots – medium size cubes
Peas
Tomatoes – finely chopped.
Onion – medium size

Method:

• Oil – Jeera. Add onion fry it light brown, tomatoes, Red chilli powder, salt. Cook it the oil separates.
• Now add all the other veggies. Mix well and cook in low flame for about 15 mins.
• Saute occasionally in this time.
• End it with Subji Masala and ½ tsp Miracle Masala

Kovakai-Soybean Curry

Ingredients:

Kovakai – cut into long or round (1 pound)
Soybean peas (frozen) ½ cup

For tadka:
Rai
Jeera
Red chilli powder
Salt
Garam Masala
Besan – 2 tbsp

Method:

• In little water add kovakai & Soybean and cook until done. (add salt).
• Drain it and you can use the excess water for dal etc.
• In oil, add tadka. Then add cooked kovakai & soybean. Fry it well till it is dry.
• Now add red chilli powder, salt. Saute for two mins.
• Now add besan and again saute for about a min.
• Add garam masala and ¼ tsp sugar. Mix well.
• Serve with hot chappatis.

Chole

Ingredients:

Masala Paste for gravy:
1 medium onion – cut in cubes.
1 handful of kaju – soaked in hot water for about 30 mins
2 inch piece of ginger
3 cloves of garlic
Clove – 4
Elaichi – 3
Jeera – 1 tsp
Dhaniya – 1 Tsp

Cooked chole (add salt).
Tomato Puree – 1 cup
Amchur – ½ tsp
Red chilli – 1 tsp
Salt to taste
Anardana – jeera powder – ½ tsp
Garam Masala – 1 tsp
½ tsp Sugar

For Tadka:
Oil for cooking
Tej Patta – 1
Dalchini – 1 inch piece
Green cardamom – 2 elaichi
Jeera

Method:

• First grind all the ingredients for the masala.
• In oil, add jeera, tej patta, dalchini, elaichi.
• Then add the masala paste. Fry it well until the oil separates. Cook it in medium-low flame.
• Add tomato puree & salt. cook for a min and then add boiled chole. Slightly mash it for thickness.
• Add ½ glass of water and bring to boil.
• Add amchur, anardana-jeera powder, garam masala, sugar.
• Boil for another 2 mins. Slow cook for about 5-10 mins.

Aloo Wadi Subji

Ingredients:

2 – Boiled Aloos & cubed
Sambhar wadam about 10
Jeera
Rai
1 Dried red chilli
Red chilii powder – 1 tsp
¼ tsp haldi
Chopped tomatoes – 1
1 glass water
salt to taste
Garam masala – 1 tsp

Method:

• Fry the sambhar wadams in the oil.
• In the same oil, add jeera & rai, red chilli.
• Once it splutters, add red chilli powder (just ofor 5 secs) add tomatoes. cook well it the oil separates.
• Add haldi, salt, potatoes, wadams & water. Cook for 10 mins (in low flame).
• Top it with garam masala and cook for about 2 mins.
• Garnish with chopped coriander leaves.

Aloo Muthiya

Ingredients:

For Muthiya:
Besan powder – ¼ cup
Rava – 1 tbsp
Pinch of soda
Methi finely chopped
til
Ajwain
red chilli powder
salt
sugar
Aloo – either chopped into cubes or boiled and cubes.
Red chilli powder – 1 tsp
Tomato – 1 finely chopped
Dhaniya-Jeera Powder – 2 Tsp (freshly grounded)

Method:

1. Mix all the ingredients required for muthiya. Make it into a thick dough. Roll into small balls and deep fry.
2. In oil – Add Jeera and Rai. Once it splutters, lower heat – add red chilli powder, ¼ tsp haldi, hing.
3. Now add Tomatoes and cook till oil separates.
4. Then add the sliced potatoes, fry it .
5. Add salt, 1 glass of water. (if potatoes are not cook, let it cook before you add muthiya).
6. Add Muthiya & Dhaniya-Jeera powder.
7. Bring to boil and switch off the gas.
8. Garnish with cilantro.

Aloo Methi

Ingredients:

4 Aloos boiled, peeled and cut into cubes
Fresh methi half bunch, washed, and finely chopped
1 tsp jeera
green chillies – 3 (as per taste) finely chopped
Amchur powder – ½ tsp
Turmeric powder – ¼ tsp
salt to taste

Method:

1. First add jeera to oil, when it splutters add green chillies.
2. Then add chopped methi. Saute it till cooked for about 3 mins.
3. Now add aloo cubes, salt, turmeric powder. Mix well and slow cook for about 10 mins, saute in between.
4. Finally add Amchur powder and mix well.