Dum Aloo/Kashmiri Dum Aloo - Kashmir Special

Today's journey is to Jammu & Kashmir in Indian food odessey.It is located mostly in Himalayan mountains and shares a border of Himacha pradesh and Punjab.Also sahres the international border with China.

Kashmiri cuisine is based on the ancient tradition of this area.The ancient epics show that Kashmiris were heavy meat eaters,still it persists.Even Kashmiri pandits also eat meat except beef.
Wazwan,a multi course meal is prepared with art in popular in Kashmiri tradition.Kashmiri dishes are well known for its aromatic herbs and saffron.

Tea drinking is very important part of Kashmiri culture and do make both salted and sweet version of tea with saffron and green cardamom.

Coming to the recipe I made dum aloo,a popular dish in Kashmiri cuisine.There are so many versions inmaking the dum aloo,but the recipe I made is a simple version adapted from Vahrehvah.

Basic Information

Preparation time 10 minutes
Cooking time 20-25 minutes
Serves 3

Ingredients

Ingredient	Quantity
Baby potatoes	10-12
Yogurt/thayir	3/4 cup
Coarsely ground cashews	2 tsp
Red chilly powder/milagai podi	1 tsp
Coriander powder/dhaniya podi	1 tsp
Garam maasla powder	1/4 tsp
Fennel powder/sombu podi	1 tsp
Dry ginger powder/sukku podi	1/4 tsp
Salt	1-11/4 tsp
Coriander leaves	1 tbs(chopped)
Oil	2 tbs
Cumin seeds/jeeragam	1/2 tsp
Heavy cream(optional)	2 tsp(for garnish

Method

Boil the potatoes till 3/4 th done,peel the skin and prick it with a tooth pick in 4-5 places.Shallow or deep fry the potatoes till it becomes crisp and golden.(I shallow fried and used the same with the remaining oil left).Mix the spice powders in 1/2 -3/4 cup of water and keep it aside.

Heat a pan with oil and crackle the cumin seeds,add the spice mixture and allow it to boil till the raw smell goes off.

Add in the salt and the whisked yogurt and stir it continuously to avoid curdling.

Add in the fried potaoes along with 1/2 cup of water,let it simmer it for another 3-4 minutes.Finally sprinkle the chopped coriander leaves and coarsely ground cashews,put off the flame.

Garnish it with cream.

Serve it with roti,naan or rice.

Enjoy..................................................................

• If baby potatoes are not available then use the regular potatoes and cut into a slighly bigger chunk.
• The curry can be made with onion and tomato also.
• If the yogurt is too thick add little more water to adjust the consistency.
• Do not over cook the potatoes it should be 3/4 th cooked.

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Channa Madra/Chickpeas in Yogurt Sauce - Himachal Pradaesh

Today we are travelling to a natural beauty state Himachal Pradesh situated in Northern India bordered by Jammu &Kashmir on north,Punjab on west.Kulu and Manali are the famous tourist spots.Dalhousie is the world famous hill station located in Himachal Pradesh.
Coming to the cuisine part,it is similar to other Northern states,they do eat rice,wheat,maize ,vegetables and lentils.Tradituinally Himachal cuisine is dominated by red meat and  wheat bread.Thick rich curries with aromatic spices are common.
Today's recipe is one such thick and flavorful curry with chickpeas and yogurt called Madra or Mandra.This curry goes very well with both rice and rotis.The recipe is adapted from here.Off to the recipe.......................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Soaked Chickpeas/kondakadalai	1
Yogurt/thayir	3/4-1 cup
Green chilly/pachamilagai	2
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	1 tbs
Rice flour	2 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	2 -3
Cinnamon/pattai	1 inch
Black caradamom/ellakai	2
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch

Method

Cook the chickpeas in a pressure cooker for 2 whistles and keep it aside.Mix the rice flour in 2 tbs of water,whisk the yogurt and set it aside.
Heat a pan with oil and crackle the cumin seeds and add the other whole garam masala spices.Add in the chopped green chilly,then goes in the coriander powder and turmeric powder.Give it a mix.

Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.

Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.

Serve it with rice or roti.

Enjoy..........................................................

• If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
• Here I used slightly sour yogurt to get a nice tangy taste.
• If the yogurt is too thick add little more water to adjust the consistency.

Also linking this to Cooking with Seeds- Chickpeas event happenings at my space,started by Priya of Priya's versatile recipes.
Along with this I am linking
1.here.Off to the recipe.......................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Serves 2

Ingredients

Ingredient	Quantity
Soaked Chickpeas/kondakadalai	1
Yogurt/thayir	3/4-1 cup
Green chilly/pachamilagai	2
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	1 tbs
Rice flour	2 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	2 -3
Cinnamon/pattai	1 inch
Black caradamom/ellakai	2
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch

Method

Cook the chickpeas in a pressure cooker for 2 whistles and keep it aside.Mix the rice flour in 2 tbs of water,whisk the yogurt and set it aside.
Heat a pan with oil and crackle the cumin seeds and add the other whole garam masala spices.Add in the chopped green chilly,then goes in the coriander powder and turmeric powder.Give it a mix.

Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.

Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.

Serve it with rice or roti.

Enjoy..........................................................

• If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
• Here I used slightly sour yogurt to get a nice tangy taste.
• If the yogurt is too thick add little more water to adjust the consistency.