WE ARE WHAT WE EAT

This blog is specially designed for young, upwardly-mobile families where men and women are highly educated but, somehow have found no time in their busy and active youth to learn household arts. The posts in this blog gives to such bright young people, living at home or abroad, all that they would like to know about Indian food.

This blog is a stepping stone towards the integration of India's fabulously varied cuisine. It also tells briefly about the concepts of food and the role food plays in our social and cultural lives. The personality and ambience of every state are also described as an introduction to the selecetd recipes.

Wednesday, April 9, 2008

Dum Aloe Kashmiri

Serves: 6
Cooking Time: 45 minutes
Ingredients:
1kg medium size potatoes peeled, 2 cloves,
1 and 1/2 tsps cumin seeds, 2 cardamoms,
1 and 1/2 tsps chilli powder, 1 bay leaf,
1 tsp turmeric powder, 1 and 1/2 cups beaten curds
1 and 1/2 tsps coriander powder, 2 tsps cashewnuts crushed,
1/4 tsp asafoetida, Oil, Salt to taste

Steps to prepare Dum Aloe:
  • Prick the potatoes with a fork. Heat oil and fry them to a golden brown. Reserve.
  • Heat 2 tbsps oil in a pan and fry cumin seeds. And all the masala powders, asafoetida, cloves, cardamoms, cinamon and the bay leaf. Cook till golden brown. Put in the fried potatoes and beaten curds.
  • Add 1 cup of water and salt. Cook tightly covered till potatoes are tender. Sprinkle water occasionally if required.
  • Serve garnished with crushed nuts.

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