How to make dum aloo & vegetable kholapuri dish please let me know?!
INGREDIENTS:
12 small round potatoes
2 medium Onions
4 cloves Garlic
1 t.sp Coriander Powder
1 t.sp Cumin Powder
1.5 t.sp Red Chili Powder
1/4 t.sp Turmeric Powder
1 t.sp Paprika(optional)
4 Tb.Sp Cooking Oil
1 Tb.Sp of butter/Ghee
1 Cup Water
1/2 t.sp Garam Masala Powder
4 Tb.Sp of Tomato Puree
2 Bay Leaves
1/2 inch Ginger
Salt as per taste
METHOD:
Mix a pinch of turmeric powder and salt to the pricked potatoes and keep it aside for about 20 mins. Then shallow fry in a pan until it turns golden brown or done and keep them aside.
Finely chop the 1/2 onion and keep it aside. Make a paste of the remaining onion,garlic, ginger and keep it aside.
Heat 1 Tb.Sp of ghee/butter and cooking oil in a frying pan. Add bay leaf and fry for some time.
Now add chopped onions and fry it till it turns brown. Add the ginger-garlic-onion paste and fry for another few mins until it changes its colour to golden brown.
Add rest of the spices and the tomato puree , garam masala powder and fry in low heat until oil separates .
Add the fried potatoes and stir for another min of so. Add water , salt, and remaining ghee and bring it to boil.
Cook in low heat till the potatoes are properly cooked and the gravy is thick.
Enjoy it with paratha's /chapathi's or naan's.
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Vegetable kholapuri
Ingredients
1 onion chopped
1 tomato chopped
1 potato boiled and chopped
1 capsicum chopped
1 carrot boiled and chopped
1 tbsp. peas boiled
2 tbsp. oil
1/4 tsp. cuminseeds
1/4 tsp. garam masala
1 tbsp. coriander chopped
salt to taste
1 tsp. lemon juice
1 tsp. dhania powder
1/4 tsp. turmeric powder
1/2 tsp. tandoori powder 1 tsp. red chilli powder
Grind together:
1 onion
1/2" piece ginger
2 red chillies
3-4 garlic flakes
1 tomato
1 tsp. sugar
Method
Heat oil, add cuminseeds, allow to splutter.
Add add chopped onion, saute till tender.
Add paste
Add red chilli powder, dhania powder turmeric powder and tandoori masala
Stirfry till oil separates.
Add salt, garam masala, and 1/2 cup water.
Allow to simmer for 2-3 minutes.
Add all vegetables. Mix well.
Cook till masala thicken enough to coat vegetables.
Add lemon juice, mix, take off fire.
Garnish with chopped coriander, serve hot.
Making time: 20 minutes
Makes: 2-3 servings
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have a nice meal!!!
Answers: Dum aloo
INGREDIENTS:
12 small round potatoes
2 medium Onions
4 cloves Garlic
1 t.sp Coriander Powder
1 t.sp Cumin Powder
1.5 t.sp Red Chili Powder
1/4 t.sp Turmeric Powder
1 t.sp Paprika(optional)
4 Tb.Sp Cooking Oil
1 Tb.Sp of butter/Ghee
1 Cup Water
1/2 t.sp Garam Masala Powder
4 Tb.Sp of Tomato Puree
2 Bay Leaves
1/2 inch Ginger
Salt as per taste
METHOD:
Mix a pinch of turmeric powder and salt to the pricked potatoes and keep it aside for about 20 mins. Then shallow fry in a pan until it turns golden brown or done and keep them aside.
Finely chop the 1/2 onion and keep it aside. Make a paste of the remaining onion,garlic, ginger and keep it aside.
Heat 1 Tb.Sp of ghee/butter and cooking oil in a frying pan. Add bay leaf and fry for some time.
Now add chopped onions and fry it till it turns brown. Add the ginger-garlic-onion paste and fry for another few mins until it changes its colour to golden brown.
Add rest of the spices and the tomato puree , garam masala powder and fry in low heat until oil separates .
Add the fried potatoes and stir for another min of so. Add water , salt, and remaining ghee and bring it to boil.
Cook in low heat till the potatoes are properly cooked and the gravy is thick.
Enjoy it with paratha's /chapathi's or naan's.
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Vegetable kholapuri
Ingredients
1 onion chopped
1 tomato chopped
1 potato boiled and chopped
1 capsicum chopped
1 carrot boiled and chopped
1 tbsp. peas boiled
2 tbsp. oil
1/4 tsp. cuminseeds
1/4 tsp. garam masala
1 tbsp. coriander chopped
salt to taste
1 tsp. lemon juice
1 tsp. dhania powder
1/4 tsp. turmeric powder
1/2 tsp. tandoori powder 1 tsp. red chilli powder
Grind together:
1 onion
1/2" piece ginger
2 red chillies
3-4 garlic flakes
1 tomato
1 tsp. sugar
Method
Heat oil, add cuminseeds, allow to splutter.
Add add chopped onion, saute till tender.
Add paste
Add red chilli powder, dhania powder turmeric powder and tandoori masala
Stirfry till oil separates.
Add salt, garam masala, and 1/2 cup water.
Allow to simmer for 2-3 minutes.
Add all vegetables. Mix well.
Cook till masala thicken enough to coat vegetables.
Add lemon juice, mix, take off fire.
Garnish with chopped coriander, serve hot.
Making time: 20 minutes
Makes: 2-3 servings
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have a nice meal!!!
900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg
How to make kashmiri dum aloo:
Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
Dry the potatoes on a cloth and heat the ghee or oil.
Deep fry the potatoes until golden brown. Drain and set aside.
Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
Grind the paste ingredients to a fairly smooth paste and stir into the onions.
Cook for 10 minutes. Stir in the tomato puree, curd and salt.
Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.
do what "jenna e"
says
good answer
Btw Merry Christmas
better to contact with gf if you are unmarried .if u r married take help from wife she knows very well.
Have a nice time and enjoy the Dum Aloo.
KASHMIRI DUM ALOO
Ingredients:
18-20 small-sized potatoes
Oil to deep fry
5-6 dried Kashmiri chillies
2 cups of yogurt
? tspn of cardamom powder
1 tspn of dry ginger powder
2 tblspns of fennel powder
? cup of mustard oil
A generous pinch of clove powder
A pinch of asafoetida
Salt to taste
? tspn of roasted cumin powder
? tspn of garam masala powder
METHOD:
Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat oil in a kadai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chillies.
Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry ginger powder and fennel powder.
Heat mustard oil in a pan. Add clove powder and asafoetida. Add half a cup of water and salt and bring to a boil.
Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
Serve hot, garnished with freshly roasted cumin powder and garam masala powder.
Chef’s Tip:
The process of pricking the potatoes makes them very light, if not, that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important, it should be a small size but should not be very small.
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MAHARASHTRIAN VEGETABLE KOLHAPURI:
This dish is very special to me as I have many relatives in Kolhapur!
Ingredients:
1 large potato boiled until tender, cubed
1 green bell pepper, chopped
1 carrot boiled and chopped
1/4 cup peas boiled
1 onion chopped
1 tomato chopped
2-3 tbsp oil
1/4 tsp. cumins eeds
1/4 tsp. kala masala (or use garam masala)
1 tbsp. cilantro leaves chopped
salt to taste
1 tsp. lemon juice
1 tsp. ground coriander
1/4 tsp. turmeric (haldi)
1 tsp red chili powder
Grind together:
3-4 garlic cloves
1 tomato
1 onion
1/2" piece ginger
2 red chilies
pinch of sugar (optional)
Method
Heat oil, add cuminseeds, allow to splutter. Add add chopped onion, saute till tender. Add paste. Add red chilli powder, ground coriander and turmeric. Stir fry till oil separates.
Add salt, garam masala, and 1/2 cup water. Allow to simmer for 2-3 minutes. Add all vegetables. Mix well. Cook till masala thicken enough to coat vegetables. Add lemon juice, mix remove from the heat. Garnish with chopped cilantro leaves and serve hot.