Punjabi Dum Aloo
10-15 baby potatoes or 2 large potatoes cut into large cubes
1 large onion chopped finely
¾ -1 cup yogurt mixed with ½ cup water
1 tbsp ginger garlic paste
1 bay leaf
1 tsp Kashmiri/red chili pwd
¼ tsp turmeric pwd
1 pinch asfoetida
1 tsp kasuri methi
2-3 tbsp chopped coriander leaves to garnish
5-6 tbsp oil
1 tbsp coriander seeds
½ tsp cumin seeds
1 small pc cinnamon
1 green cardamom
Grind the ‘to grind’ ingredients to fine powder and keep aside.
Boil potatoes and peel. (Or peel potatoes and cook covered in microwave with little water for 8 mins. Drain excess water)
Heat 4 tbsp oil in a pan add the potatoes. Saute on medium flame till brown on all sides. Keep aside.
Add remaining oil to same pan and add onions and bay leaf. Saute till almost brown.
Add asafetida and ginger garlic paste and saute till raw smell goes.
Add powdered mixture and saute for a minute.
Add chili powder and turmeric powder and mix.
Move the pan from the flame and add beaten yogurt and mx well.
Add potatoes , kasuri methi and stir.
Simmer for few minutes till you get desired consistency.
Take off fire and sprinkle coriander leaves.
Serve with chapathis.
Stuffed Dahi Vada
6 nos. stuffed vada
1 ½ cup beaten yogurt, preferably cold
¼ cup water
Salt to taste
Few pinch cumin powder
Few pinch chat masala
Few pinch chili powder
2 tbsp chopped coriander leaves
Whisk yogurt, water and salt.
Spread few tablespoons of yogurt in a serving dish. Place vadas on top.
Pour remaining yogurt on top to cover the vadas.
Sprinkle cumin powder, chat masala, chili powder and coriander leaves.
Serve and enjoy.
Instant Carrot Pickle
1 large carrot cut into strips(1 cup)
1 tsp ginger garlic paste
Few curry leaves
1 green chili sliced
¾ tsp crushed fennel
1/8 tsp turmeric powder
1 tsp Kashmiri chili powder
1/8 tsp asfoetida (2-3 pinch)
1/8 tsp fenugreek powder
¼ tsp mustard seeds
1 tbsp vinegar
3 tbsp oil
3 tbsp water
Heat oil in a pan and add mustard seeds.
When it splutters add ginger garlic paste, green chili and curry leaves and saute for few seconds.
Add fennel powder, turmeric powder and carrot pieces and stir for 2 mins. The carrots should cook a little bit but still remain crunchy.
Add chili powder and mix well.
Add vinegar, water and salt and mix.
Sprinkle asfoetida and fenugreek powder.
Mix well and take off fire. Add salt if required.
Cool and serve.
Note: This pickle is not intended for long use.