Recipe of Aloo ka paratha| Delicious Aloo paratha

Aloo ka paratha is one of the healthy Indian recipe mostly found cooked in northern part of India. Potatoes are stuffed into plain flour dough. Aloo ka paratha is delicious breakfast recipe and very simple can be cooked easily.

Aloo ka paratha:

Ingredients:

• Plain flour   – 2 cups

• Salt – 1 tsp.

• Onion finely chopped- 1 small

• Potatoes – 4 medium size

• Zeera powder-1tbsp

• Dry Fenugreek leaves -1 tbsp.

• Green chilies (finely chopped) – 3

• Cilantro- finely chopped

• Vegetable Oil for making the parantha

• Water for kneading

• Salt according to taste

 Method:

• Sieve the flour, add little salt and water
• Knead to soft dough and cover with a wet cloth
• Keep the dough aside for atleast half an hour.
• Mash the potatoes.
• Add onions, dry fenugreek leaves, green chillies and mix well.
• To the above mixture add all the remaining spices and mix well.
• Divide the dough into balls of equal portions.
• Roll each ball in the form of a small puri.
• Now fill small quantity of above mixture and close it from all sides.
• Apply some flour on both sides (in order to avoid stickiness) and roll it gently.
• Now cook on a tava, by applying little oil on both sides.
• Cook until light you get brown.
• Serve with Chutney or Pickle or Plain Curd.

My recipe of Dum Aloo

Dum Aloo

Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked under pressure in its own juices.This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger etc.

Ingredients:

• Potatoes, small size
• Tomato, 1 large size
• Onion, 1, chopped
• Green chili, 1, chopped
• Ginger, 1 small piece
• Garlic, 3 cloves
• Coriander leaves, 1/2 cup, finely chopped
• Lime juice Fresh, 1 tsp
• Yogurt,1 /2 Tbsp
• Coriander powder, 1 tsp
• Red chili powder, 1/2 tsp
• Turmeric powder, 1/2 tsp
• Garam masala, 1/2 tsp
• Cumin, 1/2 tsp
• Salt to taste
• Canola/Olive Oil, 1 Tbsp 

Method:

• Wash the potatoes and boil in water till tender. 

• Take them out and prick them all over with a fork.Put tomato in a grinder and grind. Transfer the puree to a bowl and keep aside.

• Put onion, garlic, ginger and green chili in a grinder and grind to a paste.

• Add about 3 tsp water to yogurt and mix all the spices in it. Stir well to make a paste.

• Heat a non-stick frying pan and put oil. When the oil start smoking, add the cummin seeds and stir for a few seconds. Add garlic-ginger paste of step 3 and stir for 2-3 minutes.

• Add all the spices of step 4 and cook and cook on medium heat (stir frequently) until oil separates and a mesh type texture results (it takes about 5-7 minutes).

• Add tomato puree of step 2 and stir well for 1/2 a minute.

• Add potatoes, cover and simmer for 2 minutes.

• Garnish with chopped coriander.

Yakhni pulao

Yakhni pulao:

Ingredients:

• Mutton 1 kg
• Rice 4 cups (soaked)
• Onions 3 (sliced)
• Green chili 4 - 6 (roughly chopped)
• Ginger garlic paste 1 tbsp
• Rice 2 ½ cup
• Green cardamom 3 - 4
• Black cumin 1 tsp
• Cinnamon stick 2 (1 inch)
• Cloves 4 - 5
• Whole pepper corn 7 - 8
• Oil 1 cup
• Salt to taste

 STOCK: 

• 4 Green Chillies (Hari Mirch)
4 Cardamom Pods (Choti Ilaichi)

1 cup Dalda Oil or any other Cooking Oil

8 cups of Mutton Stock

Yogurt  ½ cup

 

Method:

• In a large heavy based pan add mutton, 7 glasses water, salt, whole onions , garlic and ginger.

• Take a muslin cloth, put fennel seeds, whole coriander seeds, black cardamom and white cumin.

• Tie a tight knot and place into the pan.

• Now cook this stock for approx forty five minutes, till meat tenders, separate meat from stock.

• Heat oil in another pan.

• Add sliced onions and fry till they turn golden brown.

• Now add whipped yogurt to the onions in the pan along with ginger garlic paste, green cardamoms, black cumin, pepper corn, cloves and green chilies.

• Stir fry the gravy for few minutes, then add mutton and cook till oil forms a layer over the gravy.

• Add the stock and heat until the mixture starts to boil.

• Drain the water from the soaked rice and add the rice to the pan.

• Add salt and cook on a medium heat, till water dries.

• Cover and steam for 10 minutes.
• Serve with curd raita