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Kashmiri Dum Aloo
Baby potatoes / small potatoes – 1 kg (round and uniform size)
Cumin seeds, roasted and powdered: 1 tsp
Kashmiri red chillies, roasted and powdered: 3-4
Curd / yogurt: 2 1/2 cups (must not be sour)
Ginger powder: 1 tsp
Fennel / aniseed powder: 1 tbsp
Cloves, roasted and powdered: 6
Mustard oil: 4 tbsp
Garam Masala: 1 tsp
Mixed powders (Black cardamom, Cinnamon and Black Pepper): 1 tsp
Asafoetida: a pinch
White oil to deep fry potatoes
Salt to taste
Firm dough made from wheat flour and water Chopped coriander leaves: 1 tbsp
Wash the potatoes well, peel, and prick the potatoes all over with a fork. Then soak in salted water for 15-20 mins.
Heat white oil in a kadhai and fry the potatoes on medium flame on all sides till golden brown. Drain excess oil and keep aside.
Make a paste of curd / yogurt, chilli powder, ginger powder and fennel powder. Add the potatoes and marinate for about an hour.
Heat Moti mustard oil in another kadhai, add the clove powder and asafoetida and mix well. Add a half cup of hot water with a little salt and bring to a boil.
Slowly add the marinated potatoes and the yogurt mix and thoroughly stir to mix the spices.
Cover with a lid, seal the edges with the dough for the ‘dum’ so that steam do not escape. Cook in a low flame for 10-15 mins.
When the gravy thickens and the oil begins to separate, turn off the flame.
Add garam masala, roasted cumin seeds powder and the mixture of cardamom, cinnamon and black pepper powders. Turn gently with a spatula so that all the spices are mixed well.
Garnish with chopped coriander leaves and serve hot with Naan / Roomali Rotis / Chapatis.
Deep Fried Samosa
1 cup all purpose flour (Maida) Water to Knead dough
2tbsp Refined Palm oil Little salt 1/4th tsp. Ajwain (optional)
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat Shan Refied Palm oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.
Soya Chunks- 1 small cup
Maida- ½ tbsp
Corn Flour- ½ tablespoon
Pepper Powder- For taste
Aji-no-moto- 1 pinch
Finely Chopped Garlic- 10 pods
Green chillies- 5
Soya Sauce- 1 teaspoon
Salt- to taste
Oil- For frying
Finely chopped spring onions- little
Soak the Soya chunks in hot-water for 10 minutes.
Then squeeze them to remove the excess water from it and keep aside.
Mix Maida, corn-flour, salt, Pepper powder well in a bowl.
Mix water if required to get a batter form (preferably a pakoda batter), add the squeezed Soya chunks into it and deep fry it in “Maanik Refined Soyabean Oil” and keep those fried soya aside.
Heat little Soya oil in another kadai or pan.
Add chopped garlic, green chillies, Chopped capsicum, and sauté for a while.
Add Soya sauce, Aji-no-moto, and little water and cook for a while.
Then add those fried Soya ones into it and sauté it for sometime.
Sprinkle chopped spring onions and serve.
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