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Recipe – Mango Chutney

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Preparation Time: 10 minutes

Cooking Time: 5 minutes

Serves: 4

Ingredients

  • Mango: 2 medium sized, washed and chopped into small pieces
  • Oil: 1 Teaspoon
  • Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds): 1 ½ teaspoon
  • Red Chili Powder: 1 teaspoon
  • Sugar or Jaggery (Gur): 2 tablespoons
  • Salt: 1 Teaspoon
  • Turmeric powder: ½ Teaspoon (optional)

Method

  • Heat Oil in a pan, add Bengali Panchforon, and when it changes color, add Mangoes, salt, turmeric powder. Stir and cover it till Mangoes are cooked.
  • Add sugar or jaggery, and red chili powder. Cook till sugar or jaggery melts.
  • Turn off the heat and serve hot.
  • Or, let it cool and preserve it in an air-tight container.

 

Recipe – Dum Aloo / Potato in Spicy Gravy / Kashmiri Dum Aloo / Punjabi Aloo Dum

img_20170607_114810.jpgPrep Time: 15 minutes

Cooking time: 40 minutes

Serves: 4

Ingredients

  • Potato: small and round potatoes, 15-16
  • Oil: ½ Tablespoon and more for fry
  • Hing (asafetida): 1 pinch
  • Onion: 1 medium sized, chopped
  • Curry leaves: 4-5
  • Ginger: ½ Teaspoon, chopped
  • Garlic: ½ Teaspoon, chopped
  • Tomato: 2 medium sized, chopped
  • Green chili: 2
  • Kashmiri Dried red chili: 2
  • Cashew nut: 7-8
  • Poppy seeds: 1 Teaspoon
  • Cumin seeds: ½ Teaspoon
  • Saunf (Fennel seeds): ½ teaspoon
  • Salt: 2 Teaspoon or to taste
  • Turmeric: 1 Teaspoon or to taste
  • Red chili powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin Powder: 1 teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Beaten curd or fresh milk cream: ½ cup
  • Red food color: a few drops
  • Water: 1 Cup or as required
  • Coriander leaves: 1 tablespoon

Method

  • Blend onion, curry leaves, ginger, garlic to a smooth paste and keep aside.
  • Blend tomato, Kashmiri dried red chili and green chili to a smooth paste and keep aside.
  • Using little water blend cashew nuts and poppy seeds to a smooth paste and keep aside.
  • Boil the potatoes.
  • Peel the skin. If the size of the potato is big, cut into 2-4 pieces.
  • Deep fry or shallow fry in 2 tablespoon oil till golden brown all around.
  • Take out the fried potatoes on a plate.
  • Prick them on 2-3 places using a fork.
  • Sprinkle salt according to the potato. Keep it aside
  • Heat ½ Tablespoon oil in the same pan.
  • Add hing, cumin seeds and saunf (fennel seeds).
  • After 30 seconds, add the onion paste. Sauté for 2-3 minutes.
  • Add tomato paste and sauté for another 2 minutes
  • Add Cashew and poppy seeds paste and sauté for another 2 minutes.
  • Add salt according to the gravy. Add turmeric, red chili powder, garam masala powder, coriander powder, cumin powder, red food color, milk cream, water. Stir and let it boil.
  • Once it starts to boil, lower the heat and cover the pan.
  • Cook for 3-4 minutes.
  • Add the fried potatoes. Mix gently. Potatoes should be well coated with the gravy.
  • Cover the pan and cook in medium heat for 4-5 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve.