Category: Meals

Dum Aloo

Dum Aloo(Famous Indian Potato Curry):

Meals , , ,

Now, who here does not love potatoes? If any ingredient is consumed the most in the world, it must be the potatoes, whether you eat in form of fries or chips, mashed or wrapped, potatoes is a fan favorite all over the world. Here, we explain to you one another interesting way of having your favorite potatoes!!

Dum Aloo or Dum Potatoes is an easy recipe which is packed with flavors and is one of the favorite dishes enjoyed especially in Asia. Dum means steam cooked and this dish uses steam cooked potatoes to be served with gravy. 

Ingredients:

1.25 lbs (½ kg) Potatoes (serves 3-4 people)

1 cup yogurt

6-8 tablespoon oil

1 cup chopped onion

2 cup tomatoes

¼ cup cashews

1 tablespoon Ginger-Garlic Paste

1-2 Bay leaf

4-5 green cardamom

Some coriander leaves (for decoration)

Some chili (for taste)

1 tablespoon each- salt, turmeric, red chili powder, sugar, garam masala, fennel seeds powder, coriander powder

  1. Peel and cut the potatoes to make them even size. 
  2. Add 4 to 5 cups of water in a bowl and boil it. Add Potatoes in the bowl and boil the potatoes until half cooked.
  3. Stir fry the bottom of the potatoes in a non-stick pan on medium to high heat until the texture of the potato becomes golden. It is to provide a good texture to the potatoes.
  4. Boil the onions for 6-10 minutes and drain the onions. Add tomatoes, onions and cashews to a blender. 
  5. Blend the mixture for a smooth paste. 
  6. Heat the pan with some oil (1-2 tb spoon) and sauté green cardamom and bay leaf for 1 -2 minutes. 
  7. Then, add ginger-garlic paste, some green chili for 4-5 minutes.
  8. Add the mixture paste and sauté until the mixture thickens.
  9. Add salt, turmeric, red chili powder, sugar, garam masala, fennel seeds powder and coriander powder and sauté it until the raw smell is no more. 
  10. Add yogurt in the mixture and sauté the mixture.
  11. When bubble starts to appear, add the fried potatoes and add 1 cup of water.
  12. Cover the lid and boil the gravy on a low flame for 10 minutes. Make sure the potatoes are cooked. 
  13. Serve the cooked Dum Aloo on a bowl and enjoy with Rice or Bread.
Raita

Raita(Yogyurt Dip/Spread) :

Meals

Raita is a sour dessert usually served after the meal. It is a must when having Biryani. It is a dessert dish, made mainly with yogurt mixed with spice powders, herbs, veggies like cucumbers and carrots. For best flavors, use full fat, thick and fresh yogurt. This recipe of Raita is made to accompany the Biryani made above. 

Ingredients:

1 cup fresh, thick and full fat yogurt

1 medium chopped onion

¼ – 1 cup peeled and chopped cucumbers

Salt as per taste

Some chopped green chilies as per taste

1 tablespoon coriander leaves finely chopped

¼ – 1 tablespoon cumin powder

Now, let’s make some Raita!!

  1. For freshness, use the cold yogurt, directly from the refrigerator. Chop the onions, green chilies, coriander leaves and peeled cucumber to the its bare finest. 
  2. Roast the cumin seeds and crush it to make a fine powder.
  3. Add yogurt and salt to a bowl and whisk them until the yogurt becomes smooth.
  4.  Now, add chopped onions, green chilies, coriander leaves and powdered cumin in the yogurt.
  5. Stir the mix gently 
  6. Serve it in a cup to enjoy with a fresh biryani!!
Veg Biryani

Veg Biryani (Special Rice):

Meals

Anybody here who wants different flavors on their dishes knows about the flavor bursting of Biryani. Often served as a non-vegetarian dish, it is often prepared and served during special occasions such as birthdays and marriage ceremony, indicating the sheer importance of this dish. It is made from aromatic BASMATI rice, cooked with mix veggies, herbs and masalas (spices). The veggies version only requires 30 minutes to prepare and can be served as a snack or a dinner, making this dish a very trustworthy in terms of energy provider. This dish packs loads of carbohydrate and energy and the nutrients from veggies can also be preserved. If your kids are denying the veggies, make sure to have them Veg Biryani, they will absolutely start to love veggies!!

Ingredients: For serving up to 4 people

1 cup Basmati Rice (serves three to four people)

1-2 bay leaf

1–2-inch Cinnamon

3-5 green cardamom

3-5 cloves

½ – 1 tablespoon cumin seeds

½ to 2 tablespoons oil/ghee

½- ¾ cup Sliced onion

1 chopped green chili

 1 tablespoon ginger garlic paste

1 cup chopped mix veggies – potato, peas, onions, carrots, cauliflower, French beans (and according to the availability)

2 tb mint leaves

2 tb coriander leaves

½ teaspoon red chili powder

1/8 teaspoon salt (or as per taste)

½ – 1 teaspoon garam masala

1 or 2 small sliced and chopped tomato

4 tb yogurt/curd

Well, that’s a lot of flavor punch, right there!! Now, lets get into the method of cooking. This dish first originated from Persian region as a royal delicacy. Therefore, the method of cooking/preparing is mostly around the spices and uses traditional Eastern culture. 

  1. Preparation: Rinse well a cup of Basmati rice in a bowl until the water runs clear. Usually, soaking it in water for 20 to 30 minutes is recommended, but at least soak it for 10 minutes. 

Finely chop vegetables and herbs. After soaking the rice, drain the water from it completely. 

  • Heat a pressure cooker (or pot) with ½ to 2 tb spoon oil/ghee and add spices including bay leaf, cinnamon, green cardamom, cloves and cumin seeds and fry it until crackle.
  • Then add sliced onion and green chili in the mix. Use medium heat and sauté until the onion turns deep golden. Make sure that you fry the mix evenly by stirring it. 
  • Add the prepared ginger-garlic paste and keep sautéing it for 1-2 minutes.
  • Add the chopped vegetables, keep stirring and saute in medium to high flame for 3-4 minutes.
  • Now, add mint leaves, coriander leaves, red chili powder, turmeric, salt, garam masala and tomato in the mix to prepare our vegetables for the biryani.
  • Keep stirring and frying it for 3-4 minutes and a high flame. After, evenly spread the vegetables to form a layer.
  • Add the drained rice, spread it evenly above the vegetables.
  • Now, you need to add water mixed with salt around the edges of the pressure cooker/pot. If using pressure cooker, use 1.5 cup of water while add 2 cups of water for a regular pot. 
  • Cover the cooker/pot with the lid. The biryani needs to be cooked in medium to high flame for one whistle and in case of pot, make sure the water is absorbed and rest it for 10-15 minutes.
  • Gently serve the cooked biryani in the plates!!!

Yay!!! The Veg Biryani is now cooked!!!