Maayeka_ Authentic Kashmiri Dum Aloo.pdf
-
Upload
barnali-saha -
Category
Documents
-
view
215 -
download
0
Transcript of Maayeka_ Authentic Kashmiri Dum Aloo.pdf
7/27/2019 Maayeka_ Authentic Kashmiri Dum Aloo.pdf
http://slidepdf.com/reader/full/maayeka-authentic-kashmiri-dum-aloopdf 1/3
Monday, June 17 , 2013
Authentic Kashmiri Dum Aloo
Kashmiri c uisine is rich , flavou rful and hot .Kashmiri's used very fragrant and hot spices to flavour
their food .T he best and mo st popular vegetarian dish from th is cuisine is kashmiri dum aloo or dum
olav.
kashmiri dum aloo which is often served with the creamy and slightly sweet gravy in m ost of the
reastaurant are not the authentic kashmiri dum aloo,as to matoes ,cream and cashew paste is not used
to make kashmiri dum aloo.kashmiri dum aloo is cook ed w ith yogurt,fennel ,ginger powder and few
spices,and while cooking on dum, the grav y is alm ost absorbed in the potatoes,and then the potatoes
are served coated with spices and little fat and off course no gra vy.
The most important step is to prick them well and then deep fry them on proper heat. so potatoes will
absorb all the flavours and becom e spongy.
Th ere are many m ore delicious recipes from Kashm iri cuisine,I have also posted few kashmiri recipes -
khatte baigan -chokh vangun , lotus stem curry-Nadur yakhni and bottle gourd and yogurt curry -Al
Ya kh ni
RECIPE INDEX
HERBAL BEAUTY TIPS
TIPS FOR KITCHEN AND HOME
HOW TO DEAL WITH PLAGIARIS
Maayeka's Recipe Index
Subscribe to my posts!
Follow by Emai l
Email address...
Find us on Facebook
Maayeka
Like
1,904 people like Maayeka.
Facebook social plugin
Select Language
Powered by Translate
Translate
Maayeka
My name is Anjana Ch
as the name of my blo
am a Mother. My daug
married recently, and
phone calls that I hav
receiving from her for recipes a
me to start blogging all that I kn
pure vegetarian so I cook only v
satvik food(without using onion
I've been brought up in Uttar Pr
and have been living in Dubai si
dedicate this blog to all the you
there, so that they are never shhousehold guidance. Welcome t
View my complete profile
About Me
▼ 2013 (121)
► October (7)
► September (12)
► August (13)
► July (12)
▼ June (14)
Kantola ki Subzi
Kalakand / Milk Fudge
Cheesy Corn and Spinach B
Archi ves
Share 6 More Next Blog»
7/27/2019 Maayeka_ Authentic Kashmiri Dum Aloo.pdf
http://slidepdf.com/reader/full/maayeka-authentic-kashmiri-dum-aloopdf 2/3
Preparation time-15 minu tes
Cooking tim e-approx-1.5 hour
Main course
Serve-4
INGREDIENT S-
Baby potatoes-12 *
Yogu rt-3 /4 cu pkashmiri red ch ili powder- 2.5 tsp
Khoya/Mawa/solidified m ilk- 1.5 tbsp(optional)
Fennel powder/Saunf-4 tsp
Ginger powder/saunth-1.5 tsp
Coriander powder-2 tsp
Shahi jeera-1/2 tsp
Sugar-1/2 tsp
Salt-to taste
Tempering-
Cloves-2
Green cardamom-4
Cinnamon-1/2 inch
Bayleaves-2
Pure ghee-2 tbspCooking oil-2 tbsp+to deep fry
PROCEDURE-
1. Wash po tatoes an d par bo il in an o pen pan ,als o add so me salt in t he w ater.
2. Peel the potatoes(peeling the skin is optional )and prick them well with a toothpic k.this should be
done perfectly and properly ,so the potatoes will absorb all the flavours and m asalas.
3. Heat enough oil in a wide and deep pan and then add potatoes,and deep fry till golden red in
colour.(see note)
4. When th e pot atoe s are don e,th ey wil l float on t he s urfac e of th e oil .
5. When don e, drain on a t issu e paper a nd k eep aside.
6. In a sm all bowl ,take 1/4 cup water and add kashmiri c hili powder and asafoetida,mix(A)
7. Heat ghee and oil in a heavy bottom pan.
8. Add c lov es,gree n c ardam om ,cin nam on,bay leav es and th e ch ili pa ste (A )
9. Saute for few seconds and th en add whisked y ogurt and saute for few seconds
Raw Mango Rice
Moong Daal with Amaranth
Kharyo /Urad Daal Vada
Authentic Kashmiri Dum Alo
Moong Sprout Salad
Karela Kachri/ Crispy Bitte
Gujarati Mango Pickle
Khasta Kachori / Moong Da
Lachcha Rabdi Recipe
Kiwi Mint Chutney
How To Make Moong Bean
► May (14)
► April (16)
► March (15)
► February (12)
► January (6)
► 2012 (187)
► 2011 (40)
Search This Blog
Aloe Vera subzi /Subzi
Green Chilli Pickka Achar
Khatta Metha Nim/Sweet and sour
Aloo Baigan Ki Su
Guvar Phali ki SuBean Stir Fry)
Methi Matar Mala
Papdi Gathiya, Faand Gajar Sambh
Authentic Kashm
Aloo Gobhi ki subCauliflower stir f
Spaghetti Rolls
Popular Posts
7/27/2019 Maayeka_ Authentic Kashmiri Dum Aloo.pdf
http://slidepdf.com/reader/full/maayeka-authentic-kashmiri-dum-aloopdf 3/3
Posted by Maayeka
Labels: Dum aloo, kashmiri Cuisine, No onion garlic recipe, potatoes, Subzis and curries, vegetarian
Chokh Vangun
(Kashmiri khatte
baigan)
Kashmiri Doodhi
Yakhni
Achari Aloo Nadru Yakhni
/Lotus stem and
yoghurt curry
10. Add 3 cu ps of wat er,fennel pow der,gin ger po wder,coriand er pow der an d salt a nd le t it boi l.kee p
stirring.
11. When water start bo ilin g add frie d pot ato es,grat ed kh oy a and sh ahi j eera an d mix .
12. Cover the pan with a lid and simmer for approx 20 m inutes,keep stirring in between.
13. When th e grav y t hick ens a nd po tat oes w ill absorb a lm ost al l th e grav y and o il sta rt flo atin g on th e
sides and top.then its done.
14. Now add sugar, garam m asala, chopped fresh coriander and m ix.
15. Cover and simmer for a minute .
16. Serve with naan,paratha or rice
MY NOTES -
1-Don't use very sm all baby potatoes ,choose medium size baby potatoes .
2- Pricking the potatoes very well is important so all the flavours can seep inside the potatoes,otherwise they will taste blend from inside.
3- Traditionaly kashmiris use mustard oil in their cooking but you can use any oil of your choice if you
don't want to fry in mustard oil.
4- Don't fry the potatoes on high or medium flame,add on high flame and then reduce to m edium and
then low, only then t he potatoes will fry well and become lighter,I fried them together in a big pan and
it take 30 min utes to get a nice red colour.
5-As I like little sourness in m y grav ys ,I also added few drops of lemon juice at step 14.
6- Addition of khoy a is optional.
You might also like:
LinkWithin
+6 Recommend this on Google
19 comments:
Shobha said...
The potatoes look delicious.
June 17, 2013 at 6:41 AM
Priti S said...
Looks absolute yum ...droolin here
June 17, 2013 at 6:48 AM
Meena B said...
awesome anjana and there is one thing i understood. i always thought kashimiri dishes are little on
sweeter side as we dont like too sweet nor too spicy.
i love ur version
would surely try out
June 17, 2013 at 6:54 AM
AparnaRajeshkumar said...
seriously yummy !
June 17, 2013 at 7:36 AM
Ansh| Spiceroots said...
That looks super delicious. I love the idea of adding khoya. My nani ma stuffs dum alu with khoya. It
is super delicious.
June 17, 2013 at 8:05 AM
Rafeeda AR said...
Super delicious...
June 17, 2013 at 9:50 AM
Join this site
w ith Google Friend Connect
Members (357) More »
Already a member? Sign in
Followers
848,249
Total Pageviews
Appetizers (58)
Bakes (11)
Beverages (9)
Daals and Kadis (30)
Desserts (21)
Gujrati Cuisine (16)
Pickles and Chutneys (34)
Punjabi Cuisine (18)
Raita/Dips (13)
Rajasthani Cuisine (10)
Rice (24)
Rotis and Breads (24)
southern indian recipes (18)
Spices and Masalas (10)
Subzis and curries (102)
Tips and Tricks (2)
Uttar Pradesh Cuisine (43)
vrat ka khana (29)
Labels