Potato Dum

 How to make Potato Dum

Materials :

• ½ tsp sugar or as required
• 1 tsp cumin powder/jeera powder
• 5-6 medium potatoes or 12-15 baby potatoes
• 3 to 4 tbsp mustard oil/sarson ka tel
• 1 bay leaf/tej patta
• ½ tsp kashmiri red chili powder or degi mirch (adjust as required if using a hotter variety of chili powder)
• ½ tsp coriander powder/dhania powder
• ½ tsp turmeric powder/haldi
• 1 cup water
• salt as required

grind to a semi fine paste:

• 2 medium onions
• ½ inch ginger
• 2-3 garlic cloves

make a semi coarse puree of:

• 1 large tomato - approx 1 cup tomato puree

powder or grind:

• 1.5 to 2 inch cinnamon
• 3-4 cloves

topping:

• 1 tsp ghee (optional)

Process:

1. Gargle the Irish potato* all right. Whenever applying child potatoes, and so absent the clay occupied the discases about an cushy brushing.
2. And so blanch the Irish potato* in a steamer or pressure cooker.
3. when the potatoes are cooking, you do the following.
4. grind the onion, gingerroot and ail inch an hoagie or liquidiser. Ordinal need to any water while grinding. make a semi fine paste and not a smooth paste.
5. Chop up the love apple* and beat it inch a blender till you get a puree which is not smooth but semi coarse. you can also finely chop the tomatoes.
6. grind the clove and cinnamon in a dry grinder or coffee grinder to a fine powder.
7. once the potatoes are parboiled/half cooked, let them cool. then remove the peels and dice them. for baby potatoes you can keep the peels and prick the potatoes with a fork. an optional step.
8. sprinkle ¼ tsp turmeric powder on the potatoes and mix well.
9. heat the mustard oil in a pan. fry the potatoes till light golden. drain and keep aside.
10. in the same oil, fry the bay leaf till fragrant for a few seconds.
11. add the onion-ginger-garlic paste. saute till oil starts to leaves the mixture and till the paste becomes a light brown.
12. add the tomato puree, the remaining ¼ tsp turmeric powder, red chili powder, cumin powder, coriander power, salt and sugar. saute till oil begins to leave the onion-tomato masala paste.
13. then add the potatoes and stir till the masala coats the potatoes well.add 1 cup water along with the ground cinnamon and cloves powder.
14. you can also add about ¼ tsp of garam masala powder instead of the cinnamon and cloves powder.if adding garam masala, then add it towards the end once the dish is cooked.
15. simmer the dum aloo on a low flame till the water almost dries up and the gravy has coated the potatoes well.
16. when serving add a teaspoon of ghee on the dum aloo. serve bengali dum aloo hot with luchis or pooris.

Quinoa Upma

Material

·        1/2 cup diced carrots

·        1 small onion, thinly sliced

·        1 tablespoon butter or oil

·        1/4 teaspoon cumin seeds

·        1-3 green chili, slit

·        one inch piece of ginger, peeled and cut into 3 pieces

·        a few curry leaves, optional

·        1/4 teaspoon turmeric

·        1/2 cup shelled green peas

·        2 cups quinoa

·        Salt

·        Chopped cilantro for garnish

Process

1.    Inch an big saucepan on an chapeau, estrus the butter or anele and add up the cumin seed cums.  When they sizzle, add the green chili, onions, ginger and curry leaf. Stir on medium heat till the onion is soft and transcluscent.

2.    Now add the turmeric, carrots, and peas. Cook stirring for about a minute.
Deuce-ace.

3.  Add together the quinoa to the saucepan and agitate lightly as a couple of arcseconds. And so decant inch four cups body of water, and common salt and bring around a churn. Abbreviate heat to depression, and simmer brooded bowlder cadaver all the body of water are assimilated and the quinoa is cooked, about 15 arcminutes.

4.    Answer blistering, dressed on chopped up Chinese parsley. Whenever coveted, fish out and discard the ginger chunks before serving.

Baby Corn

How to make baby corn jalfrezi recipe

Materials

• 1 teaspoon cumin powder
• ¼ or ½ teaspoon Garam Masala powder
• 1 cup tomatoes
• Curry 200 or 250 GMS
• 1 medium bell pepper Capsicum/Green
• 1 medium onion
• 2 dry red pepper
• 2 garlic + ginger-half inch crushed or made into a paste
• ½ teaspoon Red Chile powder
• coriander powder 1 tsp
• ½ teaspoon vinegar cider or white
• 2 tablespoons oil
• Spoon 1 or 1.5 organic unrefined cane sugar, or as needed
• Salt-as required
• Some coriander leaves for garnish

Process

1.         Piece apiece child clavus vertically inch to 4.

2.         Thinly slice the capsicum and onions.

3.         Heat oil in kadai or wok or a pan.

4.         Add the onions and saute till they become translucent.

5.         Add up the ginger Allium sativum glue and saute boulder clay the raw aroma goes away.

6.         Add up the dry out red chilies and saute for 10-12 seconds.

7.         Now add the capsicum and saute for 2-3 minutes.

8.         Add the baby corn and saute for 2-3 minutes.

9.         Now add the tomato puree and stir.

10.       Add red chili powderise, coriander powderise, cumin seed powderise and garam masala.

11.       Also add salt and sugar

12.       Cook the baby corn in the tomato puree for 10-12 mins.

13.       If the liquids dry up, then add ¼ or ½ cup water and continue to cook.

14.       When the curry becomes semi dry, add the vinegar.

15.       Stir and serve the baby corn jalfrezi garnished with coriander leaves.

Poori

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