Shahi Dum Aloo

Shahi Dum Aloo

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Back to blogging after a short break. Joined a new job and was taking some time to settle in and get my routine sorted. Even though I was not blogging I kept taking pictures of all the exciting dishes I was making to post in blog some day. Honestly I missed writing!! Will not take this long break again and will try to be more regular.

Today I am sharing a very fond potato recipe- “Shahi Dum Aloo” one of the most coveted potato curries in the Indian menu. People who know me closely, know I loooooooooove potatoes, can eat them with anything if done right. Also I realised potatoes have become my go-to ingredient over the years for any special occasions especially for all my veggie friends who come home for parties. I can now proudly say I can make array of potato dishes in various cuisines…also I always have a few potatoes at home ready to make something quick so as long as there are potatoes at home, we aren’t going hungry…we will go fat but not hungry!!

There are few variants of dum aloo that I make and this is a family favourite one. The potatoes in this dish are traditionally deep fried, but I have shallow fried them to keep them healthier. You can fry them whichever way you like. Adding thick curd instead of cream makes the recipe rich “Shahi” and cools down all the spices added.

Dum Aloo tastes best when prepared in mustard oil, however you can use any other cooking oil if you want. Also, if you don’t have baby potatoes, you can use larger potatoes chopped in 2 or 4 pieces depending on their size.

Ingredients:-

Baby potatoes:- 10 to 15
Water to boil
Salt to taste
Mustard Oil

For curry:-

Thick curd- 1 cup
Tomato puree/paste- 1/2 cup
Oil- tsp
Asafoetida- Hing- 1/2 tsp
Crushed Dried Fenugreek Leaves- 1 tsp
Fresh coriander to garnish

Spices to blend:-

Coriander seeds- 1 tsp
Fennel seeds- 1/2 tsp
Cumin seeds= 1/2 tsp
Pepper- 1/2 tsp
Cardamom- few pods
Cloves- 1/2 tsp
Cinnamon- 1/2 inch
Small bay leaf- 1
Dry red chillies- 2 to 3

Method:-

Wash baby potatoes and put them in a pressure cooker along with 2 cups of water and a pinch of Salt. Boil the potatoes till you get one or 2 whistle on the pressure cooker. Take out the potatoes and run them through cold water to cool them faster and peel their skin.  Prick the potatoes on all sides using a toothpick or a fork, this will allow them to absorb the flavors and spices better. Add mustard oil in a pan and shallow fry/deep fry the potatoes and keep aside.

Dry roast all the spices and blend them into a fine powder. Add this fresh masala powder to the thick curd and mix well. In a pan add some oil, pinch of hing and the tomato puree/paste. Let it cook for coupe of minutes and then add the curd base to the pan. Add some salt and water and cover the pan. Let this rich gravy cook until you see the oil floating on top.

Now add the potatoes and let them simmer and sink in all the spices. Add some fresh kasuri methi and coriander to garnish and turn of the flame.

Serve this hot with steam rice or plain parathas.

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Mango Phirni

Mango Phirni

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Phirni/Firni is an exotic Indian dessert, a rice pudding to be precise which is made with milk, sugar and rice. I am posting our family favorite mango phirni. There are many variations to Phirni like Rose Phirni, Kesar Phirni or with fresh fruits like Mango, Strawberry or even chocolate Phirni!!

It’s very similar to the rice payasam/kheer that we make. However, Kheer has more rice and less milk and Phirni has just few tsps of rice and plenty of milk. Also it has a very cooling effect and helps to refresh and cool our body and mind in this scorching heat. As you can see , it is extremely pretty to look at and tastes delicious.

Drafting this post made me realize that this will be the last post coming from my office Laptop. I’ll be taking some time off from work and focus on finishing a few personal projects which I haven’t been able to find time for. Just got emotional thinking about the wonderful years I had with my job and how many great friends I have made.  Also dedicating this post to namma bengaluru for welcoming me with open hearts and making me believe in myself. Before I become too senti, lets read how easy it is to make this delicious desert.

Ingredients:-

Basmati Rice – 2 heaped tsp
Mango puree- 1 cup
Milk – 4 cups
Condensed milk- 1/2 cup(Adjust according to the sweetness of the mango)
Cardamom powder – 1/4 tsp
Almonds- Fistful
Chopped Mixed Nuts – for garnish

Soak the rice in water for 30 minutes. Drain the water and grind this into a fine powder/paste. You can add little milk if you like it creamy and soft, I prefer having small granules of rice…so I just dry grind them coarsely. I have seen some people use store bought rice flour for this recipe. Somehow I feel basmati rice makes this more rich, but if you are in hurry you can always use rice flour directly.

In a heavy-bottomed saucepan, bring milk to a boil. Add the ground rice powder to this and mix well. Keep the flame low and stir continuously to avoid lumps and getting burnt. Add cardamom powder and let this simmer for few minutes. The small rice particles have to be cooked. Stirring continuously is the key here, so be patient.

Now add, almond paste, condensed milk and stir all the way just to be safe!! In about 10 minutes you should be able to see mixture semi thicken. Turn off flame and allow phirni to come to room temperature. Add the mango puree to the phirni mixture and mix well.

Refrigerate for 3 to 4 hours at least to enjoy this desert. Once chilled pour them in the serving bowls and garnish with chopped almonds and cashews. You can also add some chopped mangoes on top of phirni while serving.

Ideally its served in an unglazed clay dish with a narrow base like a big diwali diya. if you have these use them for that authentic presentation or just use regular bowls.

Ta da, enjoy this chilled desert with your family on a sunny afternoon and relish the goodness of mangoes.

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Masala Upma Dosa- Hyderabadi Ishtyle

Masala Upma Dosa

Hyderabadi Ishtyle

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One dish that I can have anytime and anywhere, is dosas….because it never dissapoints. Top most comfort food for a lot of us, especially south Indians. This special dosa from hyderabad is my most favorite variety of masala dosa. Now-a-days, wherever you go you see these tiffin bandis and they all have something special to offer and also every dosa-vendor has his own style of mixing flavors. #Dosaisbae<3

My personal favorite is this small place near my home who make terrific dosas and idlis. Their chutney is the best one I ever had at any tiffin center. Sharing their pic, if you are around this place go check them out. Sweet and humble people making delicious food. This food truck is opposite to Genpact office, Uppal serves great food. They are open from 7 to midnight.

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We Hyderabadis have a sense of pride when it comes to our street food. If someone say’s anything wrong then we can be their worst nightmare. And we normally tend to give food our local touch of flavours. Dosas also got a twist of hyderabadiness in the recent past and we have got various kinds of dosas. Sharing a spicy and tasty version of a dosa I had at these bandis. This is my take on the famous bandis dosa.

You can serve it with coconut chutney or sambar….but I personally feel these dosas don’t need any side chutney as such, because of the spicy masala inside them. It does take a while to make this version of dosa as we need to make the potato masala and upma topping for the dosa. But hey its totally worth it!

Ingredients:-

Potato Filling:-

Boiled potatoes- 1 cup
Turmeric powder- 1/2 tsp
Curry leaves few
Cumin seeds 1/2tsp
Mustard seeds 1/2tsp
Salt to taste
Oil 2 tsp

Upma Filling:-

Sooji rawa- 2 tsp
Water- 3 cups
Curry leaves few
Cumin seeds 1/2tsp
Mustard seeds 1/2tsp
Salt to taste
Oil 2 tsp

For Dosa:-

Dosa batter
Kaaram podi
Chopped onions
Butter

Method:-

For potato masala- Heat oil in a pan, add cumin & mustard seeds. When they pop, add turmeric, salt and crushed potato and mix everything evenly. Let it simmer for few minutes and keep aside.

For Upma- Boil water for few minutes and add rawa with some salt. Let this cook for some time. The consistency has to be runny, thats why its important to add more water than usual. Once the rawa is almost cooked add tadka and keep it aside.

On a hot nonstick dosa pan, sprinkle water. When the water evaporates, pour a ladleful of batter in the center of the tawa and spread it in a circular motion. Now add 2 tsp of runny upma, 1 tsp kaaram podi, some onions and lots of butter. Spread everything evenly on the dosa and let it take all the flavours.

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Pour little oil on the sides of dosa and let it cook for few minutes. Now add the potato filling and wait till dosa gets this gorgeous golden brown colour. No need to flip it, just fold and serve it as it is with any chutney or sambar. I served with peanut chutney but you can actually enjoy just like that as well.

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Adding runny upma gives the dosa more crunch and crispiness. But you have to eat it right off the pan and not store it an bowl and have later as it can get soggy and wont be that much fun anymore. Also you can add other podis instead of kaaram podi or even just some spicy garlic chutney or ginger chutney can also be a good option. Again like I always say feel free to experiment and play around with combinations you like. That’s the best part about cooking…learning something new every time you cook 🙂

Yenjoooooiii!!

Paneer Tikka Roll

 

Paneer Tikka Roll

Classic Indian Street Food

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“Roll” of any kind is an all time favorite for a lot of street food lovers. If you are looking for a simple, fuss-free way to kill those tea break hunger pangs, you have to try making these rolls at home, I promise they will never let you down. Here the filling is pretty customizable by adding veggies of your choice or including proteins like egg and chicken. Today I am sharing a personal favorite “Paneer Tikka Roll”

These desi style wraps filled with spiced paneer and veggies makes a delicious light lunch or dinner. A touch of spices and a dash of lemon juice turns this into a finger licking delicacy. While spiced paneer is the star ingredient in these rolls, the texture and flavor of the flatbread also adds an immense depth of deliciousness to the final dish.

So if you have time try making parathas at home, or if you are in hurry you can always use left over chapatis or even frozen chapathis. This is my recipe for malabar paratha if you would like to try- https://shriscookbook.com/2014/04/13/15/

By now a lot of you guys already know I work from home and visit Bangalore office occasionally. Out of the few people who are excited to have me around, there is this humble man “Jagadeesh” who works in the Pantry, he is always so happy to see me. We have made this unknown bond that’s just so special. Every time I go meet him to grab something to eat he would suggest the new things they are serving in the pantry and would insist on getting my feedback. Last time he made me try this amazing “Paneer Roll” he has made, it was so good that I ended up having it for my lunch the whole week!!

After returning home, I have been wanting to try making these rolls for my family and last week I made these rolls and everyone loved them! So sharing my take on this classic Indian street food snack.

Ingredients:-

Paneer cubes- 200 gms
Mayonnaise- 2 tsp
Tomato Ketchup- 2 tsp

Marinade for Paneer:-

Thick Curd- 1/2 cup
Chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Ginger & garlic paste- 1 tsp
Coriander powder- 1/2 tsp
Chaat masala- 1/4 tsp
Garam masala- 1/4 tsp
Lemon Juice- 1 tsp
Besan- 1 tsp
Pinch of Aamchur powder and salt to taste

Salad:-

Thinly sliced carrots, onions, capsicum
Salt & pepper to taste

Method:-

In a bowl mix all the ingredients under marinade and coat paneer cubes with all the spices. Keep it aside for at least 15 minutes.

Mix the salad in another bowl and season them with salt and pepper.

In a non stick pan, shallow fry the paneer cubes over high heat for few minutes, stirring occasionally and cook the paneer until all the marination thickened and formed a coat over the paneer.

 

Place the rotis/parathas on a flat surface and place a portion of the filling in the center.

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Add the salad on top of the paneer as much as you like. Top them with spoonful of mayonaise and some tomato ketchup and roll it up tightly.

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The paneer rolls are now ready to be served. Serve the Paneer Tikka Rolls as a snack for tea time on weekends or as an appetizer for parties and enjoy!!

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Also this is pretty much the same recipe for Chicken tikka rolls also. You just have to increase the spices to make them more flavorful.

Shaahi Tukda

Shaahi Tukda

That famous Hyderabadi bread pudding

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Back to blogging after a much needed vacation!! my sister and brother live in US and I went to visit them and spend some quality time together. The best was having mom and dad also along with us, so it was like one of the best holiday I could ever ask for.

I have been to US before and instantly fell in love with the country. More than the beautiful places, I was touched by generosity and kindness among people. Everyone is so kind and polite with each other I kept asking my brother why is everyone so nice??!

Though I hesitate trying different cuisines, my family took me to some of the best places around and I ended up trying Mexican, Thai, Mediterranean, Italian and lots of street food. And US is like a paradise for people with sweet tooth, so many choices and so many varieties….I can go on and on about my holiday!! This is all of us in the pic below.

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My Family ❤

Today I am sharing recipe for an amazing desert. Shahi tukda is one of the most famous and loved hyderabadi dessert that is a major hit with everyone. This is a rich and high calorie delicacy which tastes like heaven….one of the shaahi (Royal) dish which you can indulge once in a while to cheer you up!

Also this is one of the top favorites for a dinner party over the festive season, a decadent Mughlai bread pudding made with saffron sugar syrup, crushed cardamon and soaked in rich milk and this whole lot is topped with any of your favorite nuts…

Ingredients:-

Bread Slices
Sugar-1 cup
Water as needed
Nuts of choice for garnishing
Ghee/Oil for deep frying
Few saffron strands soaked in milk

For Rabri:
Milk-1 litre
Condensed milk(1/2 tin)
Cardamom powder

Method:-

Make rabri first, bring the milk to boil on low flame for 30 minutes until it reduces to its 1/3rd volume, then add condensed milk and let it simmer for another 10 mins until it becomes thick and creamy.

In another vessel make sugar syrup with boiling equal quantity of sugar and water until it becomes thick. Add some saffron strands soaked in milk and cardamom powder.

Cut the brown edges of bread and cut in triangle/ round or square shape. Deep fry them clarified butter/ ghee/oil until nice and golden brown. Keep them aside.

Now its time to assemble this beauty. Dip the bread slices in sugar syrup and place them on a wide bowl or a plate. Pour the creamy rabri on top of the breads and let the bread soak all the goodness.  Garnish with your favorite nuts tossed in some ghee to make this the ultimate over indulgent desert.

Serve it chilled and enjoy this and make your day the happiest 🙂

For cheat version:-

I made this desert for my sisters friends in US for a get together, and I was told to try to make it healthy, as everyone there is super health conscious. So I toasted the bread slices on a pan with little butter to make them golden and instead of soaking the bread in sugar syrup, I just poured it all over the bread slices before the rabri directly in the serving bowl. It tasked equally good, but honestly if you want to enjoy the richness of this desert go for it full on and don’t be skimpy 🙂

 

 

 

 

Doodh Peda- Cheat Version

Doodh Peda- Cheat Version

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Diwali, the festival of lights, is a much loved festival celebrated by Hindus, Sikhs and Jains throughout the world. The festival ushers in a period of merriment – a time to revel in the company of loved ones, dress up in finery and gorge on delicious dishes prepared for the event.  As lamps and fireworks illuminate different corners of the globe tonight, I pray that the light brightens up not only your homes but also your hearts.

As a kid, this was my favorite time of the year. Eid and Diwali followed by Christmas and then New Year – a two-three month long party for a child desperate for reasons to celebrate. This diwali I wanted to make an easy and simple desert with just few ingredients and not spend hours in the kitchen and miss spending time with my dear ones. So made these delicious pedas, that are very popular and considered as an auspicious sweet, that can be offered as prasadum in many temples.

Traditional peda is made from sugar and khoa or khoya. Khoya is prepared by drying out milk in an open iron pan by heating the milk. The dry milk solids are then combined with different flavoring agent like cardamom, saffron etc. It give distinct flavor to peda. This is a cheat version and doesn’t take too long to make. So go ahead and make some for your family and have a fantastic diwali!!

Ingredients:-

Milk Powder:- 3/4 cup
Condensed Milk:- Half tin
Cardamom Powder:- 1/2 tsp
Butter/Ghee:- 2 tsp
Pistachios/Almonds crushed as desired. (Optional)

Method:-

In a non stick pan/heavy bottomed pan, melt butter or ghee. Add condensed milk, milk powder and mix well making sure that there are no lumps and cook on low heat stirring continuously.

Add cardamom powder, crushed nuts of choice and remove from heat. I usually blend the nuts and cardamom together into a powder. Yo can skip nuts and add just the cardamom powder as well. Keep stirring for a few seconds off heat. Transfer the mixture to a plate to prevent it from cooking further in the heat of the pan.

When the mixture is warm, grease your fingers with ghee and make around smooth balls. You can make any shape as you wish, I have made balls and made a dent impression with my thumb and filled sliced almond in it. You can also add crushed nuts as the pedas cool it gets harden.

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Allow it to set for sometime. If you taste it immediately after preparing, it will be a bit chewy and sticky. So keep it aside for 5-6 hours. This usually tastes better the next day, but who will wait for so long 🙂

 

Crispy Crunchy Corn Kernels

Crispy Crunchy Corn Kernels

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Rain is one of the most beautiful gift from nature. I don’t know why but it does have a calming effect on you. Every time it rains all I want to do is have hot coffee with some crunchy snacks and cuddle in a warm blanket and watch some feel good movie. I make these crispy corn often in this season and they have become family favorite!

These crispy corn beauties are so yumm and are perfect accompaniment in this lovely weather. I first tasted them in Barbecue nation and and there I fell head over heels in love with crispy corn. . The recipe is quite easy to make, just the coating should be perfect as a sticky and lumpy coating will result in lumpy texture which won’t look nice and crispy,else the recipe is quite easy and quick to make

While making crispy corn we have to be very careful while frying as the hot corn kernels often splutter and they may come over on your face and body , so for the safety you have to cover the pan with a lid so the corn kernels will not harm you.

Ingredients:-

Corn- 1 cup
Rice flour- 2 tsp
Corn flour- 2 tsp
Pepper powder- 1/2 tsp
Chilli powder- 1/2 tsp
Turmeric powder- pinch
Salt to taste
Oil for deep frying

For the sauce:-

Green chili sauce- 1 tsp
Soy sauce- 1/2 tsp
Vinegar- 1/2 tsp
Spring onion/Capsicum, coriander, green chilies finely chopped

Method:-

Wash and boil corn in hot water for 5 mins. Strain and dry corn in a bowl.

Add all the ingredients mentioned under ingredients except the ones under sauce and let the corn be coated nicely. No need to add water, but if the flour is not sticking on the corn then just sprinkle few drops of water. Let this rest for a minute.

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Heat enough oil to deep fry in a wide pan. Add a handful of corn in the hot oil. Do not forget to cover the frying pan with a lid as the corn may burst and start to pop out.

They are crispy and ready once they start to float on top of the oil. Remove corn and drain them on paper towels.

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In another pan, fry chilies, spring onion/capsicum for few minutes and add chiili sauce, soy sauce and vinegar and fry for another 30 seconds. Turn of the flame and toss the deep fried corn immediately and stir fry for a minute.

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You can serve them with any spicy chutney and some onion salad or you can gorge on them even as it is.