Monday, December 30, 2013

Dum Aloo

      Dum Aloo is a typical North Indian delicacy. You can have it with Naan, Roti or Phulkas. It tastes good with all. 

      It is said to be originated in Kashmir. There are many variations of it like dum aloo amritsari, dum aloo kashmiri etc..

      Small potatoes (baby potatoes) are used in making it. They are deep fried and then cooked with the spices on low heat.


Baby potatoes - 8 to 10
Onion - 2
Tomatoes - 1
Coriander - for garnishing
Dried Red Chillies - 3 to 4
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Cashew nuts - 5 to 6
Dessicated dry coconut - 3 tsp
Poppy seeds - 2 tsp
Cardamom - 2
Cinnamon - 1" piece
Clove - 3 to 4
Curd - 1/2 cup
Cream - 2 tsp
Sugar - 2 tsp
Oil - for frying.
Salt to taste


Soak the cashews, coconut and poppy seeds in half a cup of water.

Wash the potatoes thoroughly and boil it in water for around 10 mins. They need to be semi boiled.

Once the potatoes are boiled, prick them with a fork on all sides and keep aside.

Grind the soaked ingredients along with tomato, onion and red chillies to a smooth paste.

Heat oil in a pan enough to fry the potatoes. Once the oil is hot deep fry the potatoes until the skin becomes crunchy. Remove from flame and keep aside.

Heat two tsp oil in a handi and add ginger and garlic paste. Add the cinnamon, cardamom and clove to it. Once they release aromas, add the ground paste to it. Add the curd on low heat and mix well. Also, add salt and sugar. Add half a cup of water. Cook on low heat for around 2 mins. 

Now drop in the potatoes. Close the lid and cook on low heat for another 5 mins. Once the potatoes soak the flavours, add cream and garnish with coriander.

Serve hot with Phulkas. 

Enjoy Cooking.. :)


You can use the potatoes without deep frying. Also, you can peel the skin of potatoes and add it to gravy.

Friday, December 27, 2013


For diet friendly people, Phulkas are the best way to fill your stomach. They are also easy to make.


Wheat flour - 1 cup
Salt - 1 tsp
Oil - 1 tsp


Add salt and oil to the wheat flour. Need it into a soft dough with enough water.

Divide it into small balls of the size of a small lemon. Roll it as thin as possible.

Heat the tava and put the rolled dough onto it. Once small dots start appearing on both the sides, take it and place it on flame directly.  Roast on both sides and remove from flame. 

Smear a little ghee on it and serve hot with any side dish. I personally like it more with Diwani Handi.

Tuesday, December 24, 2013

Christmas Special - Chocolate Fudge

Christmas celebrations bring back some beautiful memories of school. Decorating the Christmas tree and indulging in delicious plum cakes.. 

Here I am posting one such beautiful and easy to make Christmas recipe - Chocolate Fudge.. I am posting it in advance so that you can try it in your home tomorrow..

Enjoy a fun filled and joyful Christmas..


Maida - 100 gms
Butter - 100 gms
Powdered Sugar - 1/2 cup
Choco powder - 3/4th cup
Almonds(chopped) - 1 cup
Condensed Milk - 1 tin


Mix all the ingredients except almonds. Cook it on slow flame. The ingredients mix well on heating. 

Continue to cook until it comes to a soft ball consistency. Now add the almonds to it and mix well. Grease a plate with butter and pour the fudge on it. Spread it well and allow it to cool. 

Once it is semi cooled, cut it into cubes with knife. 

Enjoy it with your family and friends..

1. Dip the knife in cold water before cutting so that the cubes come out well.
2. Do not cook this on high flame. The chocolate gets burnt.

Happy Cooking.. :)

Monday, December 16, 2013

Vaangi bhath - Eggplant Rice

  This is a simple and easy to make lunch box recipe. Vaangi bhaath powder is used in making it.  You can make this powder and store it in an air tight container. Also, it can be used for other vegetables like Potato and Ladies Finger. The procedure would be the same as below. 

Vaangi means Brinjal (Eggplant) in Marathi. Hence this is called Vaangi bhaath... 


Cooked rice - 2 large cups
Eggplants - 5 to 6
Green chillies (slit) - 2 to 3
Mustard seeds - 1 tsp
Channa Dal - 1 tsp
Urad dal - 1 tsp
Oil - 2 tbsp
Turmeric - 1/2 tsp
Curry Leaves - 5 to 6
Tamarind paste - 1 tsp
Salt to taste

For the masala:

Coriander seeds - 2 cups
Cumin seeds - 5 tsp
Black peppercorns - 2 tsp
Clove - 15
Cinnamon - 2" stick
Capers (Marathi Moggu) - 2
Hoovu - 2 tsp
Urad dal - 1/2 cup
Channa dal - 1/2 cup
Dry coconut dessicated - 1 cup
Dried red chillies - 100 gms
Oil - 2 tsp


Roast all the ingredients for masala with oil and grind. Masala is ready. Store in a dry air tight container.

Slit the green chillies and Eggplants lengthwise. Heat oil in a pan. 

Add mustard seeds and once they start to splutter, add channa and urad dal. Now add curry leaves and turmeric. 

Add the eggplant pieces and green chillies and mix well. Keep frying it on medium flame till the eggplant is cooked. Add the tamarind paste and salt to this and mix well.

Add 2 to 3 tsp of vaangi bhath powder to it. Fry for around two mins and remove from heat. Add the cooked rice to it and mix properly.

Vaangi bhath is ready to be relished. Enjoy this with sev or as it is.

Enjoy Cooking.. :)