Dum Aloo

If you ask my husband what is the best dish he likes from my cooking, the prompt answer would be dum aloo; I think most people who ate it liked it. For its taste and exotic flavor, it is simpler in preparation and no big magic hands required; if I can do it anyone can do it or do it even better. It is slightly heavy, so is just heavenly with simple hot phulkas.

Ingredients:

Masala powder:
1. Coriander seeds - 1 tbsp
2. Black cardamoms - 4
3. Cloves - 4
4. Black peppercorns - 1 tsp
5. Cinnamon - 1" piece
6. Caraway seeds - 1/4 tsp
7. Cardamoms - 3

For gravy:
1. Baby potatoes - 500 gm
2. Oil - 4 tbsp
3. Asafoetida - 1 pinch
4. Bay leaf  - 2
5. Ginger-garlic paste - 1 tsp
6. Onion - 1 finely chopped or grated
7. Turmeric powder - 1/4 tsp
8. Chili powder - 1 tsp
9. Curds - 2 cups
10. Milk - 1/2 cup
11. Salt to taste
12. Coriander for garnishing

METHOD:

Step 1: Wash, peel and prick the potatoes.
Step 2: Heat the oil in a pressure cooker, add the potatoes and saute till they turns to light brown. Drain and keep them aside.
Step 3: In the same pan, add the bay leaves, asafoetida, ginger-garlic paste and grated onions and saute till the paste becomes red-brown and the mixture starts separating from the oil.
Step 4: Add the prepared masala, mix well and cook on a medium flame for 2-3 minutes.
Step 5: Add the turmeric powder, chili powder and salt, mix well and saute for a minute.
Step 6: Add the milk and curds, while stirring continuously and cook for 2 minutes on a high flame.
Step 7: Add the fried potatoes and pressure cook for 2 whistles.
Step 8: Serve hot and garnished with coriander.

Coccinia Fry (Kovaikai varuval)

Kovaikkai is commonly called ivy gourd and has enormous minerals, vitamins and is used for treatment of blood sugar. There are not many fans for this vegetable for it does not possess a extraordinary taste so it becomes the responsibility of the one who cooks to make it more appealing for diners. Fry is commonly practiced recipe one of whose variants I share here.

Ingredients:

1. Coccinia (Kovaikai) – ¼ kg
2. Chilli powder – 1 tsp
3. Turmeric powder – ¼ tsp
4. Mustard seeds – ¼ tsp
5. Urad dal – 1 tbsp
6. Curry leaves – 1 sprig
7. Garlic – 2 cloves
8. Salt to taste
9. Oil – 3 tbsp
10. Channa dal powder – 2 tbsp

Method:

Step 1: Wash the kovakkai and remove the edges. Then vertically cut the kovakkai into four pieces and keep it aside.
Step 2: Roughly crush the garlic cloves.
Step 3: Now heat a pan with oil, splutter mustard seeds, add urad dal, crushed garlic and curry leaves.
Step 4: Then add the sliced Coccinia, turmeric powder and salt.
Step 5: Combine well and close with a lid. Cook on low flame till they become soft.
Step 6: In-between stir well so that they don’t burn. Then add red chilli powder and sauté for a min.
Step 7: Add channa dal powder and sauté for another 5 mins.
Step 8: Adjust salt and remove from heat.
Step 9: Serve with any rice.

Stuffed Okra

Okra or lady's finger  is an omni-favorite vegetable  (I mean favorite of everyone) at least in India. Stuffed okra is one of the oft prepared dishes in Indian households though there are many many version of it. Whenever I get to see fresh, short, young okras is the market I grab them to prepare stuffed okras because they are very suitable for this recipe. You can also snack on stuffed okra or have them as a starter.

Ingredients:

1. Ladies finger - 25
2. Oil - 2 tbsp
3. Asafoetida - 1 pinch

For stuffing:

1.     Green chili paste – ½ tsp

2.     Ginger paste – ½ tsp

3.     Coriander powder – ½ tbsp

4.     Cumin powder – 1 tsp

5.     Garam masala powder – ½ tsp

6.     White sesame seeds – 1 tsp

7.     Coriander leaves – 2 tbsp finely chopped

8.     Coconut – 3 tbsp grated

9.     Powdered peanuts – 2 tbsp

10.  Oil – 1 tsp

11.  Salt to taste

Method:

Step 1: Mix all the ingredients for stuffing in a bowl and keep aside.
Step 2: Wash and pat dry ladies fingers. Make a slit length wise in each of them and stuff  in the prepared stuffing mix in all the vegetables and keep aside.
Step 3: Heat oil in a pan, sprinkle asafoetida and arrange the stuffed okra in the pan in a single layer. Add any left over stuffing and cook on low medium flame without lid. Every few minutes turn them to allow even cooking on all sides. Slow roasting gives better taste and texture.
Step 4: Turn off heat. Serve with rice or rotis.