Kashmiri Dum Aloo | Vegetarian Curry | Kashmiri Cuisine | Potato in Yogurt Gravy | Flavour Diary

Kashmiri cuisine has its own flavours and taste compared to other regional indian cuisine. The use of mustard oil and fennel powder makes it different from others. Kashmiri cuisine is famous for its meat recipes but for today i am sharing one of the famous vegetarian recipe called Dum Aloo boiled/steamed potatoes). Kashmiri Dum Aloo is a simple recipe where baby potatoes are boiled, fried and cooked in yogurt sauce.
There are many variations in preparation of dum aloo like useage of onion , tomatoes and few exclude one or both...but for today's recipes it's No Onion No Garlic and No Tomato recipe.So this can be enjoyed during fasting (vrat) too.

Level: Easy

Total time: 30-40 mins
serves: 2-3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Baby Potatoes: 300gms
Yogurt: 1 - 1 1/2 cup(alway use fresh no sour yogurt)

Oil for frying
Kashmiri Red Chilli Powder: 1 teaspoon (to taste)
Fennel Powder: 2 teaspoon
Cumin Powder: 1/2 teaspoon
Garam Masala Powder: 1/2 teaspoon
Turmeric Powder: 1/2 teaspoon
Mustard Oil:2 tablespoons
Cardamom/Elaichi: 1 or 2
Cinnamon/Dalchini: 1/2 inch

Cloves/Laung: 2
Salt to taste
Chopped Coriander to garnish

Directions

Boil and peel the potatoes.With the help of fork, prick the potatoes randomly.

In a pan add 1/4th cup of oil and fry potatoes, till it turns golden brown or deep fry the potatoes.

In a small bowl add red chilli powder,fennel powder, garam masala powder, cumin powder,turmeric powder and water(1/4th cup).

In another pan add mustard oil, let it heat up until smoky and then add cloves, cinnamon and cardamom.

Add chilli powder water to it and turn to off the heat.Stir once.

Now add whisked yogurt and stir vigorously and turn the heat one and stir continuously and bring it to boil.

Now add fried potatoes,salt,water (1/2 - 3/4 cup) and  stir once and turn the heat to medium and close the lid and let it cook for 8-10 minutes. Stir in between to avoid burns at bottom.Check the consistency and then off the heat and garnish with chopped coriander.

Serve it with any flavoured rice or roti or flatbread.

Tips
If you add yogurt in hot oil it will breaks, so you have to add when the oil is at medium heat and stir it continuously to prevent from breaks in yogurt.

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Badusha

Palak Lobia / Spinach and Black eye bean curry

Nutella Strawberry French Toast

Stuffed Dates

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Easy Mirchi ka Salan | Vegetarian curry | No Onion No Garlic | Gluten and Dairy Free | Flavour Diary

Who don't like lazy, easy recipe which tastes great and using very few ingredients and I love the recipes which are easy and feed the crowd. This recipe uses up very few ingredients,easy to make but takes time to cook...longer it cooks, tastier it is.
Traditionally salan (curry) recipes needs lot of roasting, blending and huge collection of spices using up but today's recipes is cheat salan recipe.This salan is bit on sweeter side and totally tastes different from traditional Hyderabadi Mirchi ka salan, which is on tangy side. The recipe which i am sharing is from dear hubby, which he himself a jiffy creative cook. He helps me out in cooking whenever we have big gathering(20+) at home...lucky me isn't...hehe...but don't think that he does everything, he does around 10% , apart from that he does most important biggest job(looking after my littlest naughtiest princess...phew). Check out the ingredients and steps for this mouthwatering recipe...

Level: Easy

Total time: 30-40 mins
serves:4-10 ( depends on other items in menu)

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Banana Peppers/Jalapenos /Mirchi/Chillies: 20

Coconut Milk: 400ml
Cashews : 12-14 whole
Full fat Milk/water: 400ml(*replace with water for dairy free version) 
Oil: 4-6 tablespoons
Turmeric Powder: 1/2 teaspoon
Ginger paste: 2 teaspoons ( you can use ginger garlic paste instead)
Cumin seeds: 1/2 teaspoon
Salt to taste
Black pepper to taste
Chopped Coriander to garnish

Directions

Dry roast the cashews and blend to powder and keep aside.
Prick knife in chillies on two side but don't split it.
In a pan add oil and add chillies and fry till it get white spots on it. 
Now add cumin seeds, ginger paste and stir for another 30 secs and then add turmeric powder, coconut milk, milk/water and salt.
Bring mixture to boil and then turn the heat to medium and cook for another 10 mins.
After 10 mins add cashew powder and cook for another 20 mins at medium flame. Add black pepper and cook until desired consistency or until oil floats sides.Garnish with chopped coriander and serve hot.

Tips
Add water if required for desired consistency.
Adding full fat milk makes it creamy but if you want dairy free replace it with water

 Mirchi ka salan is going to be part of  52 #foodiemonday #satvikrecipes #indiancurry #bloghop recipes

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Nimbu ka Achaar / Lemon pickle

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Sweet Corn Halwa

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Cute Deviled Eggs

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Paneer Korma | Paneer Recipes | Vegetarian Curry | Flavour Diary

Paneer is most common cheese found in south asian countries. Its being cheese it's one of the good source of calcium. Paneer  can be made very easily at home as it needs just lemon juice/ vinegar and milk and few steps to follow or you can simply buy Paneer from Indian store and use it.
Paneer is one of my families favourite ingredients...whatever i make with paneer is hit...as paneer in itself a versatile that it can be used in sweets( Sandesh, Rasgulla, Shahi Meetha Paratha, Anjeer Kalakand ...), savouries(Paneer Pakoda, Paneer Manchuria...) and curry(Paneer Butter Masala , Achari Paneer, Paneer Tikka Masala , ... ) dishes. Today's recipe is mouth watering korma which goes well with flat breads and any flavoured rice. Easy to make with few  steps to follow...come let's cook this easy yumminess

Level: Moderate
Total Time: 40 min

Serves: 3-4
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml

Ingredients

Paneer : 250 grams
Oil : 3-4 tablespoons
Ginger Garlic Paste: 1 tablespoon
Dry Fenugreek Leaves(Kasuri Methi) : 1 tablespoon
Chilli Powder: 1 teaspoon
Cumin Powder(Jeera Powder): 1/4 teaspoon
Chopped Coriander to garnish
Yogurt(Dahi/curd): 2 tablespoon
Water: 1 cup
Salt to taste

Whole spices:
Green Cardamom(Elaichi) : 3
Cloves(Laung): 3
Cinnamon (Dalchini): 1 inch piece

Gravy
Onion: 1 large
Tomato - 2 medium
Cashews: 10-12 whole
Desiccated Coconut: 3 tablespoons
Sesame Seeds(Til): 2 teaspoons
Green chilly - 2

Directions

Making Gravy:
In a pan, add 1 teaspoon of oil and roughly chopped onion and fry until they become soft. Transfer to the blender and let it cool (don't blend it, we have other ingredients to put in). 
In the same pan add roughly chopped tomatoes, cashews and chopped green chillies and cook until tomatoes become tender. Transfer to the same blender and let it cool (don't blend it, we have few others to go in).
In the same pan dry roast desiccated coconut and sesame seeds until coconut changes colour.Transfer to the blender.
Now blend all together to form a smooth paste (add a tablespoon of water if required).

Making Paneer Korma:
In a pan add remaining oil and once medium hot add all whole spices and then add the gravy mixture, ginger garlic paste,salt.
Close the lid and Fry until all water is gone(* be careful as the gravy splatters and and stir in between to avoid burns).
Once the gravy comes closer add water. Once it comes to boil add paneer pieces, crushed Kasuri Methi, chilli powder,  and turn the heat to medium low, close the lid. After 5 mins add cumin powder and cook for another 5 mins(stir in between). Check for desired consistency of the gravy (add more warm water to make it liquidy) and cook accordingly.Turn off the heat.
Whisk the yogurt and add it the gravy and then turn on the heat and cook for another minute and garnish it with chopped coriander.

Tips
You can shallow fry the paneer if it is not fresh.
If you don't like whole spices then you can use garam masala instead, but add along with cumin powder at the end.

Yummy...Wanna try....let set go....

Try other Yummies

Instant Jalebi

Crispy Bread Bonda

Boondi Raita

Sheer Khurma

Mango Popsicle

Carrot Cake Smoothie

Eggless Vanilla Cake

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Chicken Fried Rice Recipe | IndoChinese Recipe | Flavour Diary

In India we can find Indo chinese food joints on the streets and they are very much crowded too during evenings. These street food joints they make awesome food naming it chinese food with Indian tadka to it. We can find many dishes like manchuria, egg fried rice, veg fried rice, spring rolls and so on. Standing on street and waiting for the order to come and once you get the order and trying out hot hot is a wonderful experience, which i frequently miss it...sometimes it make you sick staying far from motherland. Apart from Indo Chinese food, i miss Chat bandi wala food...they are mouthwatering tooo...typing it itself makes my mouth watering....blah blah....
Today's recipe is Indo Chinese fried rice dish which is easy to make and make use of all the leftover veggies, chicken and rice in the cupboard and fridge.Increase and decrease the quantities as required and to taste. Check out the ingredients and steps for the recipe.
You may also be interested in other Indo-Chinese recipes and here are few.

American Chopsuey

Gobi Manchuria / Cauliflower Manchuria

Vegetable Spring Rolls

Level: Easy

total Time: 25 mins

Serves: 2

Ingredients

Cooked Rice: 2 cup
Chicken: 300gm (small pieces )
Egg:2
Green Chillies: 1 or 2
Vegetables: 1/2 cup (carrots, corn...use veggies as you wish)
Spring Onion: 2 
Onion: 1 small
Garlic: 4 cloves (finely chopped)
China salt: 1/4 teaspoon (optional)
Oil: 2 tablespoon
Vinegar : 1 teaspoon
Light Soya Sauce: 1 tablespoon + 2 tablespoon(for chicken)
Black Pepper to taste
Salt to taste


Directions
Mix Chicken and 2 tablespoons of soya sauce and keep a side.
In a big pan add 1 tablespoon of oil and add soaked chicken and fry it until cooked takes approx 8 mins. Take it aside.
Now in the same pan add 1 tablespoon of oil and add finely chopped onion, Slit  green chilli, garlic and veggies and fry until onion is transparent and veggies are cooked/soft.
Now add 2 beaten eggs to the veggie mixture and scramble it.
Once eggs are cooked, throw in chicken, chopped spring onion, cooked rice, 1 or 2 tablespoon of soya sauce, vinegar, china salt,black pepper, normal salt to taste. Mix well and cook for 5 more minutes. Serve hot 

Tips
Increase or decrease the quantities to taste.
You can use freshly cooked rice or leftover rice too.

You might be interested in other Rice recipes, here are few

Lemon Rice / Ginger Lime Rice

Jeera/Cumin Rice

Hyderabadi Mutton Taheri

Wanna try....let set go...

Chicken Fried Rice is going to be part of #foodiemonday #IndoChinese #bloghop recipes

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Hyderabadi Mutton Tahari | How to make Tahari/Tehari | Flavour Diary

Tahari/Tehari is a rice recipe and can be made vegetarian or non vegetarian or mixed version. Tahari are spicier than pulao's and they tastes different from Biryani's, i should say tehari is in between Pulao and Biryani. Today's recipe is a nonvegetarian version of Tehari and made of Mutton/lamb.  Hyderabadi Mutton Tahari/Tehari is lamb rice recipe where lamb is cooked in flavourful spices and then cooked along with rice. Tehari can be served hot and goes well with any raita(Boondi Raita, Carrot raita, Onion raita...).
You might be interested in other Hyderabadi dishes like

Hyderabadi Bagara Baigan

Hyderabadi Chicken Haleem

Hyderabadi Dahi Vada

Khubani Ka Meetha

Level: Medium

total Time: 50 mins

Serves: 4-6
Cup: 250ml

Ingredients

500gm lamb (cut in small pieces)
1 tablespoon ginger garlic paste
2 cups of Basmati rice
3 cups of water
2 medium onions(finely sliced)
2-3 green chillies
3 medium tomatoes(finely chopped)
1 cup curd/yogurt
3 tablespoon oil
1 inch cinnamon stick 
2-3 cloves(laung)
1 cardamom (elachi)
1 star anise
1 teaspoon shahi jeera( caraway seeds)
1 teaspoon salt (to taste)
1 teaspoon red chilli powder (to taste)
½ teaspoon turmeric powder
1 teaspoon garam masala powder
Fistful of chopped coriander leaves
Fistful of chopped mint leaves
Oil for frying onions

Garnish with chopped coriander leaves.

Directions
Preparations:
Wash and soak rice for 20mins.
Wash the lamb pieces and marinate it with ginger garlic paste, 1/2 teaspoon of salt and keep it aside.
Heat 1 cup of oil in a pan and add chopped onions lengthwise and fry it golden brown. 
Steps:
In a pressure cooker and add 3 tablespoons oil. Once hot add 
 cinnamon stick, cloves, Cardamom and star anise.
Add Chopped tomatoes,shahi jeera and cook till the tomatoes turn mushy and then add marinated lamb pieces. Saute for a minute and then add Yogurt, Chilli powder, turmeric powder and mix well and add 1/3 cup water and pressure cook for 3 whistles or until cook it until lamb is cooked.
Now add slit green chillies, fried onions, chopped Coriander, mint leaves, garam masala powder  and 2 2/3 cups water. Adjust salt and add soaked drained rice, mix well. Cover the lid and cook until the rice is cooked.Stir twice in between.
Serve hot with any type of raita, I served it with Carrot Raita.

Tips
YOu can cook in open pot instead of pressure cooker but it takes more time. 

Wanna try....let set go....

Mutton Tahari is going to be part of #foodiemonday #rice #bloghop recipes

Read More »