Month: March 2020

Baked Aloo Dum

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Potato (Aloo)  is amazing and one can never go wrong with it as it is both comforting as well as flavoursome. A cheesy twist to the traditional Indian aloo dum recipe can make all the difference and is impressive enough to be in your menu for the next party. Go ahead with the baked aloo dum recipe whenever you plan to cook something fancier and relish it as a side dish.

Ingredients

Baby potatoes : 10 to 15

Peas : 100 gms

Ginger paste : 1 tsp

Garlic paste: 1 tsp

Mozrella cheese : 200 gms

For the masala paste

Onion : 2

Tomato : 2

Corriander seed : 2 tsp

Cumin seed : 1 tsp

Whole black pepper : 10 to 15

Green cardamom : 2

Black cardamom : 2

Cinnamon stick : 1

Step 1
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Wash the potatoes and par boil them in a pressure cooker for one to two whistle. Once it gets cool Peel off the skin and prick them with the help of a fork.

Step 2
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In a mixie blend all the masalas to make a smooth paste.

Step 3
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Add 4 tsp oil in a thick bottom pan. Once hot add 1 tsp sugar and let it caramelize. Once brown add the potatoes and fry them until they change the colour.

Step 4
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Take it out in an absorbent paper.

Step 5
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Add 2 tsp oil in a karahi and put bay leaf and ginger garlic paste and saute it.

Step 6
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Once done add the masala paste along with turmeric, red chilli powder and salt and saute it properly until the oil leaves the side of the pan and the raw smell of masala goes away.

Step 7
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Add the green peas and cook it with the masala until the peas is soft.

Step 8
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Put the potatoes and cook it with the masala for another five minutes till the masala and the peas blends with the potatoes.

Step 9
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Add ½ cup of water and let it come to a boil.

Step 10
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Transfer it in an oven proof dish.

Step 11
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Sprinkle the grated cheese over the potato mix.

Step 12
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Bake it in a pre heated oven at 170 degree Celsius for twenty minutes or until the cheese melts.

Tip

Add ½ cup milk with 2 tsp of kasuri Methi to give the extra creamy texture.

Mewe ka gosht ( मेवे का गोश्त )

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Holi in my native state Bihar is all about vibrant colours and delightful food. We play a lot with colour and eat even more. Right from traditional pua and dahi bara to the scrumptious mutton and puri ……..  Holi has all the essence of fun and frolic. Let’s make this Holi even more colourful with yet another incredible recipe from my dearest aunts ( Mrs Uma Sahay) culinary treasure. She has been kind enough to pass on this recipe with a promise that hopefully I would do full justice to her recipe. Thanks chachi for inspiring me towards this incredible culinary journey. Try this unique recipe step by step and in her words ” dekh maaza.”

Ingredients

For marination

Mutton : 1 kg

Onion : ½ kg cut into roundle

Grated ginger : 2 tsp

Bay leaf : 6

Cinnamon : 1

Black cardamom : 1

Green cardamom : 2

Oil : 4 tsp

Ghee : 2 tsp

Salt : as required

Dry fruit Paste

Cashew nuts : 6 piece

Almonds : 6 piece

Pistachio : 8 piece

Khus khus : 2 tsp

Ghee : 1 tsp

Garam masala paste

Cinnamon : 1

Black cardamom : 1

Green cardamom : 2

Clove : 4

Black pepper : 5 to 6

Mace ( javitri) : ¼ tsp

Nutmeg ( jaifal ) : 1

Saffron : 10 to 12 string soaked in 4 tsp warm milk

Step 1DCIM100GOPROGOPR0141.JPGMarinate the mutton and keep it aside for at least an hour. In a thick bottom pan cook the mutton on high heat for ten minutes and then reduce the flame and cover the lid and let it cook for at least half an hour stirring occasionally.

Step 2
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Soak the saffron in warm milk and keep it aside.

Step 3
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In a pan add one tsp ghee and roast the dry fruits.

Step 4

DCIM100GOPROGOPR0145.JPGGrind these roasted nuts along with khus khus and 2 spoon of milk and make a smooth paste of it.

Step 5DCIM100GOPROGOPR0142.JPGGrind the garam masala.

Step 6
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After half an hour once the mutton is tender add the garam masala paste and cover the lid so that mutton may infuse all the flavour.

Step 7
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In another 5 minutes remove the lid and add the dry fruit paste along with soaked kesar and cover it and let it cook until the all the flavour comes together and the mutton is soft and cooked.

Step 8

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Enjoy the mewe ka gosht with rumali roti or laccha paratha.

Tip 

Do not add water to the mutton since it would release its own broth and let the cooking be done in the same.

The dry fruit paste will thicken the gravy and give it a valvety texture.