Kiran's Food corner: Methi Malai Aloo / Kashmiri Dum Aloo / Potato Reci...: Kashmiri Dum aloo is one of my favorite gravy. Its easy to make and it gives you royal taste too. First time I had it at Ginger hotel ...
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Friday, April 1, 2016
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Methi Malai Aloo / Kashmiri Dum Aloo / Potato Recipe
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Preparation Time: 05 min Cooking Time: 15 min
Serves: 3 servings
Ingredients:
3-4 medium Half Boiled Potato
1/4 cup fresh cream
1/4 cup milk
1 small bunch Methi (Fenugreek Leaves)
1/2 tsp pepper Powder
1/2 tsp corn flour
oil to deep fry
Salt to taste
To Grind
2 medium Onion, chopped
3 Green chilli
2-3 Garlic cloves
10 Cashew Nuts
To Temper
3 Green cardamom
3-3 Clove and black pepper
1 bay leaf
4 tbsp butter/ghee/oil
Method
Boil a glass of water and add chopped onion,boil it for a min drain then grind along with cashew,garlic and green chilly.
Cut potato into desired shape. Heat oil and deep fry potato until its turn light brown. Drain and keep aside.
Heat 3-4 tbsp oil in same pan.Add bay leaf , cardamom,clove and paper then Add onion paste and saute until light brown. It will take 2-3 minutes on low flame.
Add 1/2 tsp corn flour and saute for a minute.
Add fenugreek leaves and cook for 2 min. then add potato and milk and cream cook on high flame add paper and mix well and turn off the flame.
Serve hot with roti,naan but I enjoyed with Tandoori Roti.
Note
Do not cook for long time after adding cream because it curdles if cooked more.
If gravy is too thick can add little hot water to get proper consistency.
Can avoid maithi but it gives nice flavor and aroma.
You Can use paneer instead of potato.
Wednesday, March 23, 2016
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Dahi Vada / Dahi Bhalle / Chaat Recipe
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I know I am hear after a long time, between this time I tried so many new dishes and I explored my self in baking too but couldn't get time to post but I Promise you guys whenever i will get time I will do.
Dahi bhalle / dahi vada is famous chat of north India, basically from Delhi,We used to make it on festival time specially on Holi. So dear friends Happy Holi Try this chaat enjoy and share with us.
Ingredients
1/2 cup urad dal (split black lentils) , soaked for 3 hours and drained
Oil To fry
salt to taste
2 cups whisked chilled curds (dahi)
2 tbsp powdered sugar
chilly powder for sprinkling
1/2 cup sweet chutney (Tamarind chtuney)
1/2 cup green chutney
roasted cumin seeds (jeera) powder for sprinkling
black salt for sprinkling
Method
For the vadas
Grind urad dal in mixer into a smooth paste , if required use water .
Mix salt and 2-3 tsp hot oil in vada mixture keep aside.
Heat the oil in a deep pan and deep-fry vadas on low flame till they turn light golden brown in color from all the sides.
Drain on absorbent paper. Keep aside
How to assemble
.
Take enough water in a deep bowl and soak the vadas in it for 15-20 minutes.
Take enough water in a deep bowl and soak the vadas in it for 15-20 minutes.
Squeeze out all the excess water from the vadas and flatten lightly between your palms.
Arrange vadas on a serving dish and top with the sweetened curd mixture.
Top with a little chilly powder, 1 tbsp of tamarind and green chutney, a little cumin seeds powder and black salt.
Serve immediately.
