Dum Aloo Recipe / Aloo Dum Recipe

Dum Aloo

Ingredients for the gravy
Curd - 3tbsp
Salt to taste
Red chilly powder - 3/4 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Powdered fennel seeds - 1/2 tsp
Method
Mix all the above ingredients in a bowl,keep it aside
Ingredients  ground to a smooth paste
Chopped onion - 1/2
Large vine tomato - 1
Ginger & Garlic paste - 1 & 1/2 tsp
Cashew nuts - 15
Method
Add everything in a blender & grind to a smooth paste.Keep it aside.

Other Ingredients
Small potatoes - 10
( Boil in water,peel the skin,prick with a fork on all sides.Deep fry or shallow fry in oil till golden brown on all sides.)

Dum Aloo

Tempering
Oil - 3 tbsp
Ghee - 3 tsp
Jeera - 1tsp
Star anise - 1
Cloves -1
Cardamom -2
Bay leaf -1

Dum Aloo

Method
Heat oil & ghee in a pan add the tempering ingredients.
Now add the ground masala & in low flame fry till masala leaves the oil.
Now add the curd mixture & cook till everything is well combined & the raw smell has disappeard.
Pour some water add the fried potato & cook till gravy is thick.
Switch off the flame mix in some cream if adding & garnish with crushed methi leaves & ginger strips.
Best served with Roti.

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Vepampoo Sadam Recipe / Dry Neem Flower Rice Recipe / Bevina Hoovu Anna Recipe

Vepampoo Sadam

Ingredients for tempering
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Jeera/Cumin - 1/8 tsp
Mor Milagai/ Sun dried chillies - 2 small
Curry leaves few
Chopped garlic - 2
Dry vepampoo / neem flower - 2 tsp
Other ingredients
Leftover cooked rice as needed
Ghee - 1 tsp
Crushed black pepper - 1/2 tsp
Salt as needed
Method
Heat oil in a pan & temper it with above ingredients.
Fry till vepampoo is light brown & crisp.
Add the leftover rice & salt.& mix well till everything is well combined.
Switch off the flame add crushed pepper powder,curry leaves & ghee.
Gently mix & serve with papad or chips.

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How To Clean Vazhaithandu / How to Clean Plantain Stem / Cleaning & Cutting Of Banana Stem

Method 1
Cut the stem into thin slices you will find the fibers connected to the slice & the stem.
Gently remove the fibers by using your fingers.
Repeat the same till all the fibers are removed.
Chop then into small pieces & soak it in water to avoid blackening.
Cook the stem immediately.Do not store it in fridge once cut.

Method 2
Cut the stem into thin slices you will find the fibers connected to the stem & the slice
Chop it finely and add it to diluted buttermilk.
Take a wooden stick (i used chop sticks ) and swirl it in circular motion for couple times.
Remove the stick from the buttermilk you will find the fibers are stuck to the stick.
Gently remove & repeat the process till all the fibers are removed.
Rinse & then cook it to your choice.
Cook the stem immediately.Do not store it in fridge once cut.

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Methi Corn Malai Recipe / Methi Makai Malai / Fenugreek And Corn Curry Recipe

Methi Corn Malai

Ingredients dry roasted & powdered
Cloves- 5
Cinnamon - 2 small sticks
Cardamom - 2
Peppercorns - 7
Cumin seeds/Jeera - 1tsp
( Dry roast the above ingredients till just hot,cool & grind to a fine powder)
Ingredients ground to a smooth paste
Onion - 1/2
Green chillies-3
Ginger - a small piece
Garlic -3
Cashewnuts - 1tbsp
Poppy seeds - 1 tbsp
Other Ingredients
Frozen Methi/Fenugreek leaves - 2 cubes
( Approximately 1/2 cup)
Frozen corn - 1 & 1/2 cups
( cook in microwave for a minute)
Sugar - 1/4 tsp
Salt to taste
Milk - 1/2 cup
Oil- 2 tbsp
Butter - 2 tbsp
Method
Heat 1 tsp of oil in a pan add the methi & fry for 3 to 4 minutes.Cool & grind to a semi coarse paste.Keep it aside.
Now heat remaining oil & butter in a pan ,in medium low flame fry the ground paste till the masala leaves the sides of the pan.
Now add the salt,sugar, ground methi & corn,saute for couple more minutes.
Add the ground masala powder & milk,cook till everything is well combined.
Switch off the flame & serve them with roti or jeera rice.
Note:
a) Cream can be added at the last for extra richness.
b) Fresh methi leaves can also be added.

Courtesy: Priya with a slight change

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Vegetable Pulao /Veg.Pulao - Easy,Simple & Quick Veg. Pulao Recipe

Vegetable Pulao

Ingredients
Basmati rice-1 & 1/2 cups
Water-3 cups
Salt to taste
My Biriyani /Pulao Masala-1tsp
Chopped onion-2 tbsp
Slit green chillies-1
Ginger & Garlic paste-1/2tsp
Mixed vegetables-1 & 1/2 cups
(I used peas,carrot,beans,cauliflower,potato,cabbage)
Chopped tomato-1/2 (optional)
Mint leaves-few
Oil-2tsp
Ghee-1tsp
Method
Heat oil in a pan fry onion till light pink,now add the ginger & garlic paste & fry till raw smell has disappeared.
Add all the vegetables & mint leaves,saute for 2 minutes.Add the rice,salt,biriyani masala powder & water.
Cover it with a lid & in very low flame cook the rice is done.
Remove the lid mix in the ghee,give a quick mix & serve it with raita of your choice.

Check for version 2 Veg.pulao recipe Here

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