Dec 15, 2010

KASHMIRI DUM ALOO FOR ICC

Kashmiri Dum aloo is the recipe for this months IndianCookingChallenge. This recipe belongs to Kashmiri Pandits cuisine. Kashmiri cuisine has it own hundreds of years history. the main influence is Kashmiri pandit's cuisine and then it was influenced by Central Asian , Persia,Afghanistan cuisines.But the Kashmiri Pundit's cuisine is usualy gives an impotence to vegetarian recipes which containce yogurt alot.Kashmiri Pandits cuisine avoids onion, garlic,tomato and they use alot of spices like fennel seeds, turmeric,clove,cumin and many more spices ....
This Kashmiri Dum Aloo is well konown as Dum Oluv which is cooked in a spicy yogurt gravy with lots of Kashmiri chilli powder and great flavor of dry ginger. Thanks to Valli and Lata for choosing this aromatic Kashmiri recipe for this month ICC.

Photobucket


INGREDIENTS:-
Baby potatoes - - 1 kg
Oil -- for deep frying the potatoes
Wash the potatoes poke with a fork soak in salted water for 20 min.
Heat oil in a deep frying pan.
After 20 min. remove the potatoes from salted water and wipe with a kitchen towel.
deep fry the potatoes in hot oil till golden remove and drain on a paper towel, keep a side.
FOR CURD MIXTURE:--
Curd -- 2 1/2 cups (yogurt)
Kashmiri chilli powder -- 1 tea sp
Dry ginger powder --1 tea sp
Cardamom powder --- 1/2 tea sp
Fennel powder --- 1 tab sp
Mix yogurt,fennel powder, kashmiri chilli powder, dry ginger powder,cardamom powder mixx well and add fried potatoes to this curd mixture combine well and leave a side.

Photobucket


FOR SEASONING:--
Mustared oil --- 4 tab sp
Cloves -- 6 roasted and powdered
Asafetida -- a pinch
Salt to taste (1 tea sp)
Frim dough made with a cup of wheat flour.
Garam masala -- 1 tea sp
Cumin powder --1 tea sp
Heat mustard oil in a pan on a medium flame and add clove powder ,asafetida mix well, add 1 cup of water to and bring to a full boil.
Now add potato and curd mixtute to this boiling water mix well to combine every thing.
Seal the edges of the pan with dough and make sure that the no steam can escape give dum to the potato mixture in a very low flame for 15 minutes.
Switch off the flame remove the lid add cumin powder and garam masala, cover again quickly, leave it like that for 5 minutes.
Serve hot with rotis or naan but I enjoyed it with plain rice too.

9 comments:

simply.food said...

Love the colour of your dum aloo it looks so rich and vibrant.

Priya said...

Yummmy kashmiri dum aloo, soo inviting..

Pavani said...

Such a flavorful dish . Enjoyed this month's ICC very much.

saritha said...

looking so delicious....i like aloo..

veena krishnakumar said...

Looks perfect. Love the colour

Abhilash Pillai said...

That looks delicious rekha. I would like to try it with chappaties.

Srivalli said...

Looks great padma..thanks for joining..

Aparna Vijay said...

Looks yummy...love this..

Regards
Aparna Vijay
http://vegetarian-dishes.blogspot.com

pravin said...

Hi there! This is a lovely recipe. Since you are into regional delicacies, this might interest you! I belong to a company called OrderZapp which is into delivery of sweets, snacks, cakes among others. Recently, we’ve introduced an Incubation Platform for upcoming entrepreneurs into artisanal, gourmet, regional food and health food genre. We help brands and start-ups in the above sectors in ideation, marketing, funding or any other arena in which they’d need help. You may contact our marketing person, Deepak, if you feel we can be associated with us in any way. Here’s his number- +918976630338. He’d be happy to help and answer all your queries. Till then, keep whipping up and sharing such delicious delicacies! Have a good day.