Tuesday, 31 March 2015

Setting the Oven on Fire this April'2015

The Blogging Marathon er’s  have had the lines buzzing as we have been preparing for the April Mega Marathon!!
And finally all the delicious hints and private message that have been passing around on whatsup will be out in open.
What we are doing this time is that we are all setting out ovens on fire and how!!
 I for one have had to call the Electricity Dept. as I managed to trip the pole fuse.  After that I have been very careful to avoid baking a lot of stuff on one day. :D
Anyway do join us and see the lovely and delicious bake. I have tried to reduce my bookmarked list this month and tried baking from my bookmarks.  But I am sure to have a longer list to try out after this month. But that’s about me.
You? How about you? Will love to hear from you and the state of your bookmarks.






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!

 Photobucket

Thursday, 26 March 2015

Kashmiri Dum Aloo

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
Kashmiri Dum Aloo




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



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!

 Photobucket

Wednesday, 25 March 2015

Country Wedges

Country Wedges
Country Wedges

As my neck is playing up I am keeping my intros short!! After March you will dear reader get a full dose of my jabber!!

Starters that we love are French fries but I prefer country wedges that I had once in some restaurant.

Here I tried to replicate the flavours I remembered. Of course I could not get rid of my Indian tastes out and used chilli powder.

Country Wedges

Recipe Adapted  from here
Ingredients:
  • 4 potatoes, washed
  • 2 tablespoons olive oil
  • ½ tsp oregano
  • ½ tsp rosemary
  • ½ tsp sage
  • 1 tsp chilli powder (optional)
  • Salt
  •  Freshly ground black pepper
Country Wedges
Country Wedges

Method: 
  • Cut the potatoes in half length ways, then cut each half into 1.5cm-thick wedges and place in a large bowl.
  • Add the oil, salt and pepper and the spices and use clean hands to toss the potatoes until they are well coated with the oil.
  • Let it sit and marinate for 15-30 minutes.
  • Grease a baking tray.
  • Spread the potatoes in a single layer over the greased tray and drizzle with any oil remaining in the bowl.
  • Preheat oven 220°C.
  • Bake in the preheated oven for 10 minutes.
  • Reduce oven temperature to 200°C and bake turn the potatoes every 10 minutes you need to bake for furrther 30-35 minutes or until tender and crisp.
  • Serve immediately.


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



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!

 Photobucket

Tuesday, 24 March 2015

Aloo Paratha

Aloo Paratha
Aloo Paratha

Whatever paratha I make the first question I am asked is “aloo paratha?”

Half the times I say no and the complaint to you never make … blah blah is followed.

I make aloo paratha in 2 ways this is the simplest one. The only job here is grating the boiled potatoes. Mashing them makes them sticky and at times there are fine lumps which will make rolling out a bit difficult in this shortcut method that I generally follow,

Needless to say aloo paratha is filling and tasty.

Tastes best with pickle and curds!!

 Aloo Paratha

Ingredients:
For The Dough:
  • 2 ¼ cups whole wheat flour
  • 2 tbsp oil
  • salt to taste

For the Stuffing:
  • 2 ½ cups boiled potatoes peeled and grated tsp jeera/cumin powder
  • 1 tsp dhania/coriander powder 
  • 1 tbsp green chillies finely chopped 
  • ½ tsp chilli powder
  • 2 tbsp dhania/ coriander leaves, finely chopped
  • Salt to taste
  • whole wheat flour for rolling
  • oil for cooking and greasing

Method:
For the dough:
  • Combine the whole wheat flour, oil and salt in a bowl and mix well.
  • Add enough water and knead into semi-stiff dough. Keep aside.
  • For the stuffing:
  • In the grated potatoes add the cumin powder, coriander powder, green chillies, chilli powder, coriander leaves, and salt.
  • Mix well till it forms soft dough.
  • Divide the stuffing into 12 equal portions and keep aside.
  • Divide the dough into 12 equal portions.
  • Using the dry flour roll a portion of the dough into a circle about of about 4 inches.
  • Place a ball of the stuffing in the centre of the circle and
  • Fold the edges over stuffing and seal tightly.
  • Roll again into a circle of 6 inches circle using the flour as needed.
  • Heat a tava/skillet and cook the paratha using a little oil until golden brown spots appear on both the sides.
  • Repeat with the remaining dough and stuffing.
  • Serve immediately with fresh curds.

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



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!

 Photobucket
Related Posts Plugin for WordPress, Blogger...

Copyright