Punjabi Dum aaloo

I got these mini potatoes from giant supermarket and decided to do dum aaloo. Though my stomach is not a friend of potatoes(I didn’t say my tongue 😜)  my daughter and hubby love these lil fellows. Basically a kashmiri cuisine .There are few versions of this recipe I tried Punjabi version as it is mild. Moreover for kashmiri ver., they use mustard oil, kashmiri chili and no onion/ginger/garlic/tomatoes are used but only curd, herbs, spices. Later need to try that…

Potatoes health benefits:

Good for skin and bone health.(if boiled)

Punjabi Dum Aaloo

Cuisine: Indian (punjabi)

Category: Gravy

Serves: 3

Prep time: 15 mins

Cook time: 30 Mins 

Ingredients to dry roast and grind to paste:

1 large onion chopped

1 large tomato chopped

1 tbsp ginger garlic paste/5 pods of garlic and equal amount ginger pieces

8 cashews

1 tsp cumin seeds

1”cinnamon stick

4 cloves

1 green cardamom/ ½ tsp cardamom powder

Ingredients for gravy:

6 baby potatoes(boiled and peeled)

½ cup fresh thick curd/yogurt

1 tbsp red chili powder(preferably kashmiri red chili powder)

1 tbsp coriander seeds powder

1 tsp garam masala powder

½ tbsp kasuri methi dried

1 tsp saunf/fennel seeds(caraway seeds are used in original recipe)

1 tbsp lemon juice

3 tbsp oil (mustard oil is used in original recipe)

Salt as needed.

To make the gravy:

1.Prick the boiled potatoes and shallow fry them in oil.(if you wish you can deep fry which will be more delicious and original).Keep aside in a tissue paper.

2.In a pan dry roast the ingredients given to dry roast. After adding tomatoes let it cook till soft and mushy. Grind them to a fine paste.

3.Beat curd to make it soft and pour-able.

4.Now let’s cook the gravy by heating 2 tbsp of oil and frying fennel seeds.

5.In goes the ground paste, garam masala,red chili, coriander powder, kasuri methi. Saute till the oil separates.

6.Add curd/yogurt and fried potatoes with a 1 ½ cup of water.Season salt. Let it cook until it turns to a thick gravy. 

Add lemon juice and switch off.Garnish with coriander leaves(optional)

Serve hot with roti/rice/bread. 

Note:

Baby potatoes means really small size. Big potatoes differ on texture and taste in the gravy.

You can even fry the potatoes with the skin.

The gravy gets thicker even after switching of the flame as there is cashews and curd. So switch off when it gets to thicken if not serving immediately.

Stuffed brinjal Gravy

Some vegetables taste good in all the forms of cooking, one among those are brinjals. My mom used to buy tharamangalam brinjals(in salem) from sellers who come to our streets in bicycles. They taste heaven in currys and as fries. They had a unique flavour. There was only this fat purple striped brinjals in the market here this time so I used them for this gravy but if you can get small sized ones then it would taste more delicious.

Brinjals health benefits:

It improves heart health and reduces blood cholesterol levels.

Stuffed brinjal Gravy

 Cuisine: Indian/South

Category: Side dish/gravy

Serves: 4

Preparation time: 30 min

Cook time: 25 min

Masala to dry roast and grind:

2 tbsp sesame seeds

1 tbsp shredded coconut

2 tbsp roasted peanuts

2 tbsp sambar powder(click for full recipe)

or

1 tbsp chili powder

1 tbsp coriander powder

1 tbsp urad dal

1 tbsp channa dal

1 tsp peppercorns

1 tsp fenugreek seeds

1 tsp jeera cumin seeds

1 tbsp sesame seeds

½ tsp hing/asafetida

1 ½ tbsp grated coconut

To shallow fry and grind:

20 shallots

10 garlic pods

1 tomato

Salt as needed

Other ingredients:

6 no’s tender brinjals(slit like a cross underneth leaving a cm near stem to keep intact, you can remove stem and follow the same on upside)

2 tbsp tightly packed tamarind(soaked in ½ cup warm water for 30mins)

½ cup sesame oil

1 tsp turmeric powder

1 tsp mustard seeds

1 spring curry leaves

Salt as needed

To season:

1 tbsp sesame oil

To make the gravy:

1.Grind together the items given to dry roast and shallow fry, with a little water to a thick coarse paste.

2.Stuff the brinjals with the ground paste. Set aside for 10mins. Save the remaining ground masala for gravy.

3.Heat ¼ cup sesame oil and fry the resting stuffed brinjals till they are cooked soft and golden brown.Set aside.

4.Meanwhile extract tamarind pulp.

3.Heat a heavy bottomed kadai and pour ¼ of remaining sesame oil and add mustard seeds.

Once they splutter add curry leaves.Then in goes tamarind extract with turmeric and salt. Bring it to boil and simmer for 3 mins.

4. Add the remaining ground masala paste and fried brinjal to the simmering tamarind extract.  Add ½ cup water and let  it cook until the oil separates from the gravy. Switch off and season with sesame oil.

Note:

Check if the brinjals have any worms or insects and dispose. For better picture presentation I used stems but you can remove it. Cover kadai with a lid after adding ground paste and brinjal to the gravy since it will splutter once it starts to boil.

Milagu kuzhambu/Black pepper gravy

This is is a recipe from my grand mother’s kitchen. When winter is in peak you can try this recipe simply with vadagam or appalam. Even when there is an episode of cold or fever you can feed your family with this medicinal as well as delectable gravy.You can store this gravy for 5 days. Usually I don’t measure spices/salt when cooking but will just add it thru approx estimations.Hmm…but for this recipe I go by measurements to hit the same taste every time. After a head bath on a Saturday afternoon ….hot rice plus pepper curry …aahhh feels sleepy!

Black pepper health facts:

Improves digestion and promotes intestinal health. As it contains high manganese it helps in maintaining a healthy bone structure, bone metabolism, and helping to create essential enzymes for building bones.

 

Milagu kuzhambu/Black pepper gravy Cuisine: Indian (south Indian/Tamil) Category: Side dish/gravy Serves:4 Prep time: 20 Mins Cook time: 20 Mins To soak: 1 ½ tbsp tightly packed tamarind To dry roast and grind: ½ cup black pepper ¼ cup coriander seeds 1/8 cup jeera/cumin seeds 1 red chilli To saute in oil and grind: ½ cup slitted shallots 1 small sized ripe chopped tomato To temper: ½ cup sesame oil 1 tsp methi/fenugreek seeds ½ cup shallots ½ cup garlic 1 tsp Hing/asafetida 1 spring curry leaves Other ingredients: 1 tsp turmeric powder Salt as needed. Method: 1. Soak tamarind in hot water. 2. Meanwhile, dry roast the ingredients given to roast and grind. You can put them all together in a wok and fry till you get an aroma of the ingredients and till you see a slight smoke. Let it cool down and grind to a fine powder. 3. In a tbsp of sesame oil saute shallots. When it becomes transparent add tomatoes and saute till tomatoes are saucy. Let it cool down and grind to a fine paste. 4. Heat oil and add fenugreek seeds. Fry for few seconds and add curry leaves, shallots and garlic as a whole Fry till onion becomes transparent and garlic is slightly brown. 5. Extract tamarind into a thick paste. Add it to the wok and let it cook for atleast 5mins with salt and turmeric. 6. When tamarind is boiling add the ground mixtures to it. Let it cook until the oil oozes out of the gravy. Serve with hot rice and vadagam/appalam. Method in pictures: Serve with hot rice and vadagam/appalam.

Note:

This is a hot n spicy gravy so be mindful when serving it to kids. The oil should separate from the gravy then only you can achieve the fullest taste of this gravy. Keep stirring at the end to avoid burning.

Vendakkai Pulikuzhambu (Okra/bhindi/ladies finger curry)

When it is puli kuzhambu(gravy with tamarind) I cook extra rice as our family loves to dive into the tangy spicy gravy.Best combination for this type of gravy is vadagam or kootu.This is a simple version of puli kuzhambu I cook during the hasty morninng schedules. Process might look longer in the words but when you cook its verrrry simpleJ

Vendakkai Pulikuzhambu(Okra/bhindi/ladies finger curry) Cuisine: Indian (south Indian/Tamil) Category: Side dish/gravy Serves: 4 Prep time: 25 Mins Cook time: 20 Mins Ingredients: 10 to 12 tender ladies finger 1 cup baby onions/shallots ½ cup garlic ½ tomato if big or 1 small tomato 3 tbsp sesame oil 1 tsp turmeric powder 2 tbsp sambar powder Salt as needed To soak: tamarind small lemon size tightly packed To grind: ½ cup coconut 1.5 tbsp sambar powder To temper: 1 tsp musturd seeds ½ tsp hing/asafetida 1 tsp fenugreek seeds 1 tsp jeera/cumin seeds 1 spring curry leaves Method: 1. Soak tamarind in warm water for 20 mins. Meanwhile, cut tomatoes and ladies finger into small desired size pieces. Peel and slit onions, garlic. Grind coconut and sambar powder to a fine paste with little water as we need to add water at the end to adjust the gravy consistency. 2. Heat 2 tbsp of oil in a wok and add items to temper. Once the musturd seeds splutter add curry leaves, onion and garlic.On a medium flame when onions turn transparent add tomatoes and saute until its soft and saucy. Add now ladies finger and fry for lets say 6-7 mins.(You can fry the ladies finger alone in a tbsp of oil ahead and add it now, which gives extra flavour to the curry). 3. Squeeze and strain thick tamarind pulp. Add the pulp to the fried vegetable mixture and sprinkle turmeric powder and salt. Stream in 1 cup of water and give it a quick stir. Put lid on wok and let it simmer 5mins till the tamarind’s raw smell leaves. 4. Now add the ground paste to the gravy and stir well. Adjust the consistency of gravy by adding water but not too much. Check for salt. 5. If you see the gravy starts to bubble then switch off flame. 6. Add 1 tbsp of sesame oil once you transfer the gravy to another vessel.

Method in pictures:

 

Serve with hot rice and applam/vadagam/kootu.

 Note :

Do not add more water to the gravy.

After you add the coconut paste do not over cook.

As we add tamarind the amount of tomatoes mentioned is enough for the gravy.

If you don't have sambar powder as alone then add chilli powder 1tbsp and coriander powder 2 tbsp.

Paneer Masala

One of my daughter's favourite and not to say everyone's ever tempting paneer masala. It is not a traditional lengthy Paneer butter masala but, tastes as good as it. A recipe can never go wrong with paneer and Indian spices ;) even if the proportions are little less or more. I'm sure your family would love this easy yet luscious version, why not give it a try... 

Paneer Masala Cuisine: Indian Category: Side Dish/gravy Serves: 3 Prep time: 15 Mins Cook time: 20 Mins Ingredients: 200gms Paneer fresh/frozen 1&1/2 Large Onion 2 Tomatoes 5 Garlic pods 1″ Ginger 10 Cashews(soaked in water for at least an hour) 1 Green Chilli1 tbsp Corriander leaves Spices & Herbs:  1 1/2 tbsp Red chilli powder 2 tbsp Coriander seeds powder 1 tsp Turmeric powder 1 tsp Garam masala 1 tbsp Kasuri methi 1 tbsp Fennel seeds To temper: 1 tbsp Ghee 1 tbsp oil 1 tbsp Fennel seeds Method: 1.Grind the given spices and ingredients except green chilli kasuri methi and cashews.I forgot to put the ginger so included it in the ground paste..sorry. 2. Heat oil and ghee in a pan and fry fennel for few seconds. 3.Pour the ground paste into the pan and let the paneer cubes dive in along. 4. Add kasuri methi and slitted green chilli. 5. Add enough water(approx 1/2 cup) close the lid and let the gravy cook  for 10 mins over the medium flame. 6. Meanwhile, grind cashews with less water to a fine paste.  7.Open lid, add cashew paste and coriander leaves. Cook for 2 more minutes and  switch off the flame.

Method in Pictures:

 

 

 

Enjoy with roti/chapati/naan/pratta/pulao/breads :)

Note:

Fresh paneer retains moisture for long hours than the frozen one.

Adding a tbsp of butter at the end gives extra flavour to the gravy.