Dum Aaloo Kashmiri Easy Recipe

Cuisine : Indian Main Course

Serves : 2 pax

Ingredients:

  • Baby potato 1/2 kg
  • Onion Medium 2pcs
  • Ginger & Garlic Paste 2 tbsp
  • Tomato Purée of 2 tomato
  • Yogurt 200 GMs
  • Kasturi methi for garnish
  • Dey Red Chilly for garnish
  • Cummin whole 1tsp
  • Salt to taste
  • Dhaniya Powder to taste
  • Red Chilly Powder to taste
  • Garam Masala to taste
  • Haldi to taste

Method:

  1. Wash, peel and fry the baby potatoes till golden brown
  2. Blend the onion in a blender
  3. Take a pan, add oil and start sauté the Onion paste till cook
  4. Then add Ginger and garlic paste, all the spices and then tomato purée into it and cook till it start leaving oil
  5. Keep aside the gravy
  6. Now take another pan, add oil, then whole cummin into it, dry red chilly, then yogurt into it.
  7. After that add the gravy and let it boil, then add the fried baby potatoes in it
  8. Garnish it with Kasturi methi and serve hot

Chef Tips:

  • If you don’t get baby potatoes then you can take normal size potatoes and cut into 1/4 pieces
  • While frying the potatoes make sure it’s fully cooked in oil
  • While adding the yogurt into the gravy make sure you keep mixing it to avoid the yogurt to split

Blog

Twitter

Dahi Arbi Easy Recipe

Cuisine : Indian Main Course

Serves : 2pax

Ingredients:

  • Arbi 500 GMs
  • Dahi 250 GMs
  • Salt to taste
  • Haldi to Taste
  • Red Chilli Powder to taste
  • Garam Masala to taste
  • Dhaniya Powder to taste
  • Ajwain 1tsp
  • Onion 2-3 medium
  • Ginger-Garlic Paste 2 tsp
  • Vegetable Oil for cooking

Method:

  1. Wash and Boil the Arbi till cooked
  2. Cut the onion into jullians(Long Cutting) and start to sauté in a pan
  3. As the onion about to turn onto golden colour add Ginger and Garlic Paste
  4. Then add all the spices and let it cook
  5. In a bowl take the Curd and whisk it properly with water
  6. Add the Curd into the onion gravy and switch off the gas
  7. Take another pan and put oil
  8. Add Ajwain into it and then add the boiled Arbi cutting into 1/2, sauté it well it get golden brown colour
  9. After the Arbi gets the colour add the gravy into it and cook for 10min in low flame
  10. Add Kasturi Methi for flavour, check salt and serve hot

Chef Tips:

  1. Boil the Arbi in cooker upto 3 whistles. Don’t over cook the Arbi
  2. After adding the Curd the gas have to be off so that the Curd don’t lose the consistency
  3. The cooking to be done with soft hands so that the Arbi don’t break

Blog

Twitter

Soya Malai Chaap Easy Recipe

Cuisine: Indian Snacks

Serves: 2 pax

Ingredients:

  • Soya Chaap 6pcs
  • Hung Curd 400gms
  • Salt to taste
  • Coriander powder to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Cream for garnish
  • Mint leaf for garnish
  • Chaat masala pinch
  • Lemon 1/2 pc
  • Cream for Garnish

Method:

  1. Boil the Soya Chaap for 10min in hot water
  2. Take a bowl, put Hung Curd into it
  3. Add all the spices in the Curd and marinate the soya chaap for minimum 30min and maximum 4hours
  4. Grill the Chaap till golden brown
  5. Add Chaat masala, Lemon and Cream into it
  6. Serve hot with mint leaf as garnish

Chef Tips:

  1. To grill the chaap, you can use OTG, Griller, Microwave grill option, Charcoal grill or tandoor.
  2. Hang the Curd for atleast 2 hours to get proper Hung Curd.

Dahi Ke Kabab , www.aaugritaa.com

Dahi Ke Kabab Easy Recipe

Dahi Ke Kabab:

Cuisine: Indian Snacks
Serves: 2pax

INGREDIENTS:

  • Hung Yogurt 200gms (Hang the Yogurt 400gms in a Muslin cloth or strainer for 6hours)
  • Paneer/Cottage Cheese 100gms
  • Onion Medium 1pc
  • Green chilly 1pc
  • Coriander chopped 1tsp
  • Salt to taste
  • Garam Masala to taste
  • Red chilly powder to taste
  • Bread Slice 8pcs
  • Vegetable Oil for frying
  • Chopped dry fruit like cashews and almond (Optional)

METHOD:

  1. Mix the Hung Curd with cottage cheese, chopped onion, chopped green chilly, chopped coriander and all the spices.
  2. Take 2 slice of bread at one time and cut there sides.
  3. Put water on bread and squeeze it to make the bread soft.
  4. Then put the mixture on the bread and cover the mixture with the bread and make a cylindrical shape of the bread.
  5. Keep the kababs in the refrigerator for minimum 20 minutes.
  6. Take oil in a pan and heat it, put one by one the kababs in the hot oil and fry till golden brown.
  7. Take them out, cut them into two pieces and sever them with a dip or ketchup.
  8. Serve Hot.

Aaugritaa
Twitter
FB

Note: You can keep the kababs in a air tight container in the refrigerator for a week and serve them after frying.