Dum aloo

Dum Aloo (Potatoes made in Punjabi Gravy)

Potatoe is a vegetable generally loved by all and goes with all other vegetables too. If you think of potato as a person you will fall in love immediately seeing its versatility.

Well, leaving the knowledge part this sabzi can be relished with Parathas, roti, rice or even eaten solely. Its so tasty that I generally make excess to eat two three times.

So here comes my take on delicious lip smacking dum aloo.

Ingredients

Whole spices – 2 black cardamom, 2 cinnamon sticks, 1 bay leave, 2-3 dried kashmiri red chilly cumin seeds 1 tsp

Small baby potatoes – 15

Onion grated 3 pieces

Tomatoes grinded 3 pieces

Green chillies slit 3 piece

Curd 1/2 cup

Ginger garlic paste 1 tbsp

Coriander Leaves 1/4 cup

Spices –

Coriander powder 1 tbsp

Red chilly powder 1.5 tbsp

Kashmiri red chilly powder 1 tsp

Turmeric powder 1/2 tsp

Kitchen King masala 1 tbsp

Salt as per taste

Rock salt 1/2 tbsp

Method

1. Boil potatoes in pressure cooker only 90%.

2. Heat a pan put oil. I use mustard oil. It gives a nice aroma and taste to dum aloo. Add whole spices and saute till you can smell the heavenly aroma from it. I don’t add cumin seeds here in dum aloo gravy. Add all spices except kitchen king masala and Kashmiri red chilly powder.

3. Add grated onions ginger garlic paste and saute well. Cook till its browned well. The colour will vary as all spices are added.

4. Add pureed tomatoes and add salt as this point and cover with lid n let it cook till it leaves oil.

Make curd mixture – add kitchen king masala and kashmiri red chilly powder in curd n mix well.

5. In the mean time unpeel your potatoes and pick them using fork so that flavors of gravy are absorbed well. In another pan add 1 tbsp Ghee and put all pricked potatoes and saute well till slightly brown. Add Salt for potatoes part.

6. Once it’s cooked well add curd mixture and keep stirring well so that the curd doesn’t curdle and spoil our gravy.

7. Add coriander leaves and slit green chillies. Add cooked potatoes mix well and let it cook for 10 mins.

8. Add water after 10 mins garam masala powder mix and cover again and cook for 10 more minutes. Mash one of the potatoes to make gravy thicker. Its entirely Optional.

9. Dum aloo is ready.

Delhi wale matar with kulcha

These matar are so heavenly in taste it will take you on a reminiscent tour to delhi..

I learnt this after my marriage as my in laws are Punjabi.

For the matar (white peas curry)
1 cups dried white peas (safed matar)
3 cups water for pressure cooking the dried white peas.
1 tablespoon oil
1 tbsp rock salt or as per your taste
1 teaspoon chaat masala
1 teaspoon roasted cumin powder
½ teaspoon dry mango powder (amchur powder)

¼ teaspoon red chili powder

1/4th cup Tamarind pulp

1 tbsp green chutney

1 small onion – finely chopped

1 medium sized tomato – finely chopped

1 medium size boiled potato

1 green chili – slit or chopped

½ inch ginger – julienned or finely chopped

1 lemon – quartered some coriander leaves (optional)

Method :

1. Soak the matar or dried white peas overnight or for 7-8 hours.
Drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.

2. In a pan heat oil on a low flame.

3. Add in onions, tomatoes, potatoes, ginger and green chillies. Mix well.

4. Then add the dry spice powders one by one – chaat masala, roasted cumin powder, amchur powder, red chili powder, rock salt. Donot stir.

5. Till this time the oil will be heated really well, immediately pour this sizzling hot oil on spices added and cover with the pressure cooker lid. Don’t close the lid just cover on top.

6. After 2-3 minutes uncover and mix well. If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency. We don’t want too much water in matar.

7. Lastly add Tamarind pulp and green chutney.

8. Cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.

9. Check the seasoning and adjust spices if required.

10. You can make this and keep it earlier. When serving reheat the matar curry.

Garnish with coriander leaves.
Serve matar with kulcha in bowls or plates.

Happy cooking!!

Happy eating!!

Do follow phirsezaika..

Potato n cauliflower sabzi(ghar ka khana)

This is my favourite vegetable. I can eat this even right now. By the way its 12.30 am here in India. I can smell the beautiful spices that this sabzi emits and how much I relish it.

It’s so simple to make with least chopping this in itself is a meal for me.

Simple basic desi gobi aloo sabzi is here

Ingredients

1 onion Finely chopped

1 cauliflower chopped into medium florets

2 potatoes chopped into squares of medium size

Salt as per taste

2 tbsp Mustard oil

1 tsp cumin seeds

1/2 tsp asafoetida (hing)

1 tsp ginger n green chilli paste

1 tsp red chilly powder

Pinch of turmeric powder (haldi)

1 tbsp garam masala

1 tbsp coriander seeds powder

1 tsp kitchen king masala

1/4 cup coriander leaves Finely chopped

Method:

1. Heat a pan with mustard seeds oil. Add cumin seeds, asafoetida, coriander seeds powder, turmeric powder and mix well.

2. Add in the onions ginger green chilies paste and saute for 2-3 minutes till they become slightly translucent.

3. Add in chopped potatoes first and let them cook for sometime. Potatoes take longer than cauliflower to cook and we don’t want them undercooked.

4. Now add in cauliflower after around 5 minutes. Saute well so that all masala is coated well on all vegetables. Cover with lid.

6. Cook with covered lid for around 10 minutes on low flame sauting them intermittently so they don’t stick to pan.

7. Once the vegetables are 70% done, uncover the pan and let it cook without the lid.

8. Add in salt at this stage and cook.

9. Once the vegetables are 90% done, add in all spices and cook for another 5-10 minutes or until they are done. Cook in medium to low flame.

10. Garnish with coriander leaves.

Happy cooking

Happy eating

Baked aloo tokri chaat

This came up just one day when I was thinking of eating potatoes in chaat. We all love chaat. So i had so many Chaat items in my mind but wanted to eat something different. And i also wanted to eat something healthy.

Honestly i had leftover lasagna filling with me. Yes i gave this desi chaat a twits and ended up filling the tokri with Italian sauces filling.

I have tried both fried ones and baked. Honestly fried ones tastes better but in case you are looking for a healthier option like me try this out..

Ingredients

For tokri:

2 medium size potatoes grated

4 tbsp cornflour

1 tbsp bhelpuri masala(optional)

For filling:

Any Italian filling you like OR

1 Onion Finely chopped

1 tomato Finely chopped

1 cucumber Finely chopped

Green chutney

Roasted salted peanuts

Sev bhujiya

Method

1. Grate potatoes and keep in cold water for 15 mins.

2. Strain and let it dry for at least 30 mins. You can pat dry too.

3. Add Cornflour n bhelpuri masala in it and immediately make tokri same in muffin tray n bake for 30 mins at 200 degree or until done.

4. Very carefully remove from the trays and fill in the Italian filling made.
Top it with sev bhujia n cheese for desi taste.

Frying the tokri:

You will need two tea strainers. On one strainer you put the aloo filling giving it a tokri shape press with another strainer and deep fry in hot oil.

For the second filling

Just mix all ingredients add black salt as per taste n use

Enjoy!!
Happy eating

Happy cooking

Dabeli

Walking down the lane or driving through a car what catches you first is the fresh aroma of food cooking around you which creates an immediate palate .. Not in restaurants or someone’s house but on streets.. Yes you thought right.. Street food it is!!!

The most exciting part to visit any new place to me is Street food.. I remember eating ‘Puchka’ in calcutta ‘missal pav’ in pune and the most famous pav bhaji in mumbai. Though one likes to try out the famous restaurants with the perfect ambience but it cant beat the taste of street food. When I traveled places in North India like Delhi Punjab I ate all the famous street items. Trust me the taste and fragrance of dhaba food is unparalleled.
And the same goes with my city Surat. Suratis love eating out from early morning pakodas till late night hangouts. Here people just need a reason. A sunny day is good for refreshing drinks while a rainy day cannot be missed out. Be it winters summers rains or general days everyone has their own cravings.

Today I present one of the famous street food of Surat i.e. Dabeli. Spicy sweet n sour potato filling in pav with a very different taste. Do try out and let it me know how it turned out.

Happy cooking!!

edf

Dabeli
For dabeli masala
6 medium sized boiled potatoes
Dabeli masala(Store bought)
Imli chutney
Salt
Butter or oil
Red chilly powder

Other ingredients
8 pav buns
2 pieces of onions finely chopped
Masala peanuts
Coriander leaves finely chopped
Grated coconut(optional)
Pomegranate seeds
Red garlic chutney
Imli Chutney

For garnishing
Sev bhujia

Procedure
Take boiled potatoes and mash them very nicely. You can grate them and then mash them too to get lump free batter. Add 4tbsp of dabeli masala in 1 cup of imli chutney. I have used ready made dabeli masala incase you cant find in supermarket i will update the masala recipe soon.
Heat a pan and add butter or oil, add the imli chutney mix and cook for 3-4 mins add mashed potatoes and mix well. Add salt and red chilly powder. Sprinkle little water if you feel the mixture is too dry or you can also add in more butter so that it doesnt become sticky. Your dabeli masala is ready.

Take the masala on a big plate and spread it evenly and let it cool little. Sprinkle pomegranate seeds, coriander leaves and grated coconut on it so that it comes in every spoon of the masala and press it lightly to incorporate these things in the potato masala.

Take one pav and cut it horizontally leaving one side uncut. Apply imli chutney on one side of the pav and garlic chutney on the other and 1 big spoon of masala in the pav. Now layer the masala topping it with onions and peanuts pressing them lightly. Your masala should be filled as much as it comes out litlle than the pav.
Apply butter on outer upper and lower sides of the pav and cook on tawa as much you like. Take it out very carefully and gently coat the masala sides with sev bhujiya.
Enjoy!!

Notes

1. The masala that i have made is typically street taste you can modify as per your household taste by adding any other spices of your choice. I sometimes add chaat masala too.
2. Use more butter when roasting the pav so that the sev bhujiya sticks well. You can always avoid sev bhujiya.