Dum Aloo Cooking Recipe

Sambhar, Sookhe Aloo, Dum Aloo Cooking Recipe

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Sambhar, Sookhe Aloo, Dum Aloo Cooking Recipe

Sambhar, Sookhe Aloo, Dum Aloo Cooking Recipe

Sambhar Cooking Recipe

INGREDIENTS

  • Arhar dal (Tur dal] 1 cup
  • Garlic flakes peeled 3 to 4
  • Curry leaves a few sprigs
  • Haldi 1 tsp
  • Salt to taste
  • Sambar powder 2 tsp
  • Tamarind paste 2 tbsp
  • Various vegetables (2 to 3 pieces of bottle gourd, onion, tomato, carrot, brinjal, drum sticks cut in three inch pieces)
  • Pumpkin, tinda, zucchini, and ladyfingers can also be added (any vegetable with a strong smell is avoided)
  • For tempering: oil 3 tbsp, dry red chilly 3, Curry leaves 7 to 8, jeera ½ tsp, mustard seeds 1 tsp, hing (optional)a pinch, fenugreek seed 1 tsp, red chilly powder ½ tsp.

COOKING METHOD

A bit of a difference in any meal, be it taste, flavour, or con¬tent is always tempting to have. Different from the usual dal, vegetables, rotis and paranthas, a change is always welcome. The Sambhar (from southern Indian cuisine) with various vegetables is delightful in taste, as well as nutritious. So here goes – enjoy.

  1. Soak dal for ½ hour
  2. Cut vegetables in appropriate sizes, soak in water, except the lady’s fingers
  3. Take a large cooker and put the dal in it, water should be to cover the dal and about 2″ above it. Add haldi powder, curry leaves, and the cut garlic and salt
  4. Put the lid on, place on fire to give 4 to 5 whistles, 2 on high flame and the rest on low heat
  5. Only after cooling can you open lid, add all vegetables, cur¬ry leaves, sambar powder and a little more water and cook for 2 more whistles
  6. When the cooker cools, open lid and add cut okra [lady’s finger] and cook on open fire, add tamarind paste
  7. The vegetables should be cooked and the content should be well blended, keep aside
  8. To prepare the Tadka, place a frying pan on flame, put oil, on heating put the ingredients in the following order: start with dry red chillies, then the curry leaves, jeera, mustard seeds, hing, fenugreek seeds and lastly red chilli powder
  9. Pour simmering “tadka” on the sambar and cover immediately so as to keep the fragrance in
  10. Garnish with green coriander leaves. Serve hot.

Sookhe Aloo Cooking Recipe

INGREDIENTS

  • Potatoes 4 to 5 [boiled]
  • Oil 3 tbl sp
  • Zeera 1 tsp
  • Hing [optional]
  • Red chilly powder
  • Kashmiri mirch (The unique quality of this ingredient is that it gives a rich colour, but does not make it hot in taste. Also great for gravies and western Italian dishes which use tomato based gravies. More of this in the last chapter)
  • Salt to taste
  • When the potatoes are fully fried and ready, then add the salt (they lose their crispness if salt is added earlier)

COOKING METHOD

A dry preparation, quick to make and a favorite with one and all. Children love it. Great for packing for school tiffin. Ideal for taking for travels with pooris and pickles. Try to keep boiled potatoes in the fridge. They can come in handy at all times, but in case you don’t have it ready, put a fair amount in the cooker, select similar sized ones, wash, cover with water. Close the lid and give 4 whistles, cool then open, and there you have boiled potatoes.

  1. Peel the potatoes, and cut them into cubes
  2. Heat oil in a wok (karahi)
  3. Add zeera and hing and spread the potatoes on it
  4. Spread both the chilly powder lightly and turn them over at intervals
  5. You have to follow this process over and over again, for at- least 5 to 7 min till they turn light brown, without getting burnt
  6. When ready, sprinkle salt and serve.

Dum Aloo Cooking Recipe

INGREDIENTS

  • Raw Potatoes 6 to 7, large, to be halved, should be same size, skinned and put into water
  • Onions very finely chopped or grated
  • Large tomatoes 3 grated
  • Tomato puree 3 tbsp
  • Garlic ginger paste 2 tbsp
  • Oil 1 cup
  • Haldi 1 tsp
  • Dhania powder 2 heaped tsp
  • Red chilly powder 1 tsp
  • Kashmiri mirch 1 tsp
  • Salt to taste
  • Curd ½ cup beaten
  • Fresh coriander leaves
  • Fresh green chilly
  • Water 2 cups

COOKING METHOD

An elaborate procedure of cooking potatoes. For vegetarians, it is a treat as the gravy is onion-tomato based, very tasty and rich. It goes well as a side dish for formal occasions. Surprisingly not too difficult to make, so do go for it.

  1. Take the soaking potatoes out of the water and dry them on a clean towel or napkin
  2. Heat oil in karahi [wok]
  3. Deep fry the potatoes golden brown evenly and keep aside
  4. Transfer half the oil in the cooker, heat it and add chopped onions
  5. When changing colour add ginger garlic paste and mix well
  6. Add grated tomatoes, mix, allow it to cook and add all the masalas
  7. Add half the amount of water and let it cook until dry
  8. Now add the potatoes, and the tomato puree, mix, add water over the contents
  9. Close lid, give 3 whistles
  10. Let it cool open lid, add beaten curd and check salt
  11. The gravy should be thick and creamy
  12. When serving, garnish with coriander leaves and slit green chillies