Dum Aloo (aka Kashmiri Dum Aloo)

Ingredients

Baby potatoes……………...½ kg.

Yogurt…………………………1 ½ cup (plain)
Water……………………..…...½ cup
Garam masala…………...…¾ tea spoon
Ginger paste……………..….1 table spoon
Cumin powder…………..…¾ tea spoon
Fennel powder…………..…½ tea spoon
Cardamom powder……….¼ tea spoon
Kashmiri chilli powder…1 ½ tea spoon
Clove…………………….…….3
Oil to deep fry the potatoes
Mustard oil to cook
Salt to taste

Method

• Prick , peeled and wash baby potatoes with a fork 2-3 time at different areas. Salt then and keep ready to deep fry.
• Heat oil and deep fry the salted potatoes until golden brown.  Drain the potatoes on a kitchen towel and keep them aside.
• Mix the yogurt, garam masala, ginger paste, cumin, fennel, cardamom and chilli powder in a bowl along with the fried potatoes.
• Heat mustard oil in a pan. Add the clove and heat for 1 min.
• Now add water and salt. Bring it to a boil.
• Now carefully add the yogurt and potatoes. Mix well.
• Cook for 15 min with the lid on.
• Serve with puri or naan.

Serves: 2

Note:

The term “Dum” literally means pressure and “Aloo” means potato. Traditional this dish is cooked under pressure where the ingredients are mixed as above but at the final stage (i.e. after we add the yogurt and potatoes to the oil in the cooking utensil and mix) the utensil is covered with a lid which has no top opening for the steam to escape and is sealed off with dough of “Atta” meaning wheat flour, so that no steam escapes from the sides of the lid.

Kashmiri chilli powder is not very hot but has a beautiful red colour. However if you are using a different chilli powder used only half of what is mentioned.

Corned Beef with Spaghetti

Ingredients

For the Corned beef:

Onion……………………...1 (large, chopped)
Tomato…………………...2 (chopped)
Green chilli………..….…1 (chopped)
Ginger…………………..…1 table spoon (chopped)
Paprika powder………..½ tea spoon
Corned beef………………4 slices
Oil to cook
Salt to taste

For the spaghetti:

Spaghetti                        fist full
Water to boil the spaghetti
Salt to taste

Method

For the corned beef:

• Heat oil in a pan and add ginger and onion. Sauté till onion become transparent.
• Now add the chilli, paprika powder, tomatoes and salt. Mix well and cook for 1 min.
• Add in the corned beef slices. As the slices begin to crumble with the heat, use you cooking spoon to mash the beef into mince.
• Mix well with other ingredients.
• Cook for 5 min with the lid on.

For the Spaghetti:

• Boil water and add salt to it.
• Add the spaghetti to the boiling water and cook for the required amount of time.
• Once cooked, drain the spaghetti using the pasta drainer.  

Arrange spaghetti on a plate and top it up with the corned beef. Serve hot.

Serves: 2

Simple Ginger Rice

Ingredients

Rice…………….……………..1cup

Vegetable stock cube……1
Garlic………………………...1 clove (large, chopped)
Ginger……………………….2 tablespoon (finely chopped)
Green chilli……..…………1 (finely chopped)
Red capsicum……………..1 (cut in juliennes)
Green peas…………………½ cup
Water……………………..…3½ cup
Oil to cook
Salt to taste

Method

• Heat the water in a pan. Once the water is near the boiling point add the rice.
• Boil rice until tender; however do not overcook it as the grains will start breaking.
• Drain the cooked rice and keep it aside.
• Heat oil in a pan and add ginger, garlic and chilli. Sauté for 1 min.
• Add the green peas and capsicum to the pan. Mix and cover the pan with a lid. Cook for 2 min.
• Crush the vegetable stock cube into a powder and add it to the pan. Add salt to taste, if require (remember, vegetable stock cubes already has a good amount of salt in it). Mix well and cook for 1 min with the lid on.
• Now add the rice and mix well. Make sure all the rice is coated with the flavours and seasoning.
• Cover the pan with the lid and cook for 2 min.
• Serve hot.

Serves: 2