KASHMIRI DUM ALOO
500 gms -small potatoes
mustard oil1 1/2 cup - dahi (curd)
1/2 tsp besan (gram flour)
1 1/2 tsp - chilly powder
4 - elaichi
1/2 tsp dry ginger powder
3/4 tsp saunf (fennel seeds)
5 - cloves
2 - cinnamon sticks
chutney (daalchini)
Grind the elaichi , cloves,and cinnamon together ..Boil potatoes until they are half cooked .
Peel while still warm ,pierce each potato 2-3 times with tooth pick, heat oil and fry potatoes on medium heat until the oil floats on top ..
Drain the excess oil and keep aside .
To the dahi add salt ,besan and one cup of water,whisk well until the mixture is smooth
Fry red chillies and elaichi ,remove from flame allow it to cool slightly and then pour it into dahi ,return the flame and bring to a boil ,still stirring continuously.
Add potatoes along with ginger garlic powder, saunf ,and ground masala.
Cook over medium heat for 5-10 mins or until the curry thickens....
Tuesday, November 23, 2010
VEGETABLE SOUP WITH RICE AND CREAM
100 gm -carrot
1 small - cauliflower
1 cup - vegetable stock
3 - eggs
1 cup- boiled rice
1 cup - cream
salt and pepper to taste
2tsp capsicum for garnishing.
Grate the carrots and cut the cauliflower into very tiny pieces, heat 2 cups of water and boil the grated carrots
and the cauliflower till they are tender..
Mix in the vegetable stock ,boiled rice ,salt and pepper..
Break the eggs one by one .so that the yolk does not break , allow the soup to simmer soarnish that the eggs get poached ...garnish with capsicum and serve hot...
