Gorkha Dum

This is a Nepali style dum alloo recipe... When we ate it I thought it must have taken a long time and lots of ingredients to cook...lots of masalas and lots of oil and this and that... but to my surprise it was only made from only 4 ingredients.... and that too in only 1tsp oil..... this is a fast and must try recipe... very nice to serve as a special vege for parties instead of the traditional paneer vege which really needs so much of preparation and time.......

Ingredients
4 Boiled potatoes
6 dry red chillies
3 cloves garlic
½ tsp kalonji
1 tsp oil
Salt as per taste.
1. Boil potatoes in the pressure cooker for a two to three whistle.
2. Make a paste of the garlic cloves.
3. Make paste of the chillies with little water.
4. Heat oil in a vessel add kalonji to it and fry for a min
5. Then add garlic paste and fry till it is brown.
6. Then add chilli paste and fry for 2 min.
7. Then add 2 cups water.
8. Let it boil then add boiled and cut potatoes.
9. Add salt and boil it for another 5 min.
10. Serve hot with white rice or Naan.
The red chillies give a wonderful colour and flavour too.... Use fresh garlic... it gives a very very different taste than the ready garlic paste....
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Rava Laddoo

I always used to think of making rava laddoos.. but was very scared as the way my mom makes it is a bit difficult.. she makes the sugar syrup then add the roasted rava to it then makes the laddoos.. the consistency of sugar syrup has to be just right.... so i never tried rava laddoos.. Few days back one of my friend had brought rava laddoo in the office.. wow they were wonderful... so I asked her how did she make it.. and the recipie she told me was so simple... so I also decided to prepare it the same way... and the result was yum yum yum......

Ingredients

2 cups fine semolina (Rava)

1 cup chick pea flour (Besan)

1 cup clarified butter (ghee)

1 1/2 cup icing sugar (or adjust according to sweetness)

all nuts (cashew, almonds, raisins etc...)

1 1/2 tsp nutmeg powder

1 1/2 tsp cardamom powder

Method

1. Mix rava, besan and 2-3 tbsp ghee together and rub nicely. Leave it for 1/2 an hr.

2. In a heavy bottomed vessel put the rava mixture and roast it nicely adding the remaining ghee little by little.

3. Roast on medium flame till there is nice aroma and the mixture changes colour. (about 20-30 min)

4. Remove in a flat plate and let it cool for about 10-15 min.

5. When it is warm add icing sugar, all nuts, cardamom powder and nutmeg powder.

6. Make laddoos and serve them next day. As the sweetness of the sugar will mix very nicely.

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Misal

Missal a very famous breakfast in the Maharashtra..... This saturday I was really missing that wonderful taste of missal and wanted something in the breakfast which combines lunch with it... so its a complete meal in itself.... and my entry for Priyanka's holi event on Asankhana




Ingredients
For the Usal
1 tsp oil
1/2 cup sprouted matki
1/2 cup moong (saoked in water for atleast 8-10 hours)
1/2 tsp turmeric
pinch of asafoetida
1 tsp red chilli powder
1 tsp cumin
1 tsp mustard seeds
1 tsp goda masala
little jaggery (1/2 tsp)
Salt to taste

For the Gravy (called as Tarri)
1 tsp ginger paste
1 tsp garlic paste
1 onion finely chopped
1 tomato finely chopped
2 1/2 tbsp grated dry coconut
1 tsp garam masala
1 tsp Turmeric
1 tsp oil
salt to taste

For garnishing
Farsan, Shev, Finely chopped onion, finely chopped tomato, A wedge of lemon


Method
For Usal
1. Put oil in a pan then add the mustard seeds, when they crackle add cumin seeds, turmeric and asafoetida, matki and moong and red chilli powder.
2. Then add salt, goda masala, jaggery and mix it all together. Keep aside.

For Tarri
1. Fry the onion in oil till brown, then add coconut, ginger and garlic pastes and tomato.
2. Cool it and then grind everything in mixer.
3. Put some oil in a pan and put turmeric, red chilli powder in it and add the onion gravy to it. (if chilli powder is put in oil directly it will bring nice red colour to the gravy)
4. Now add garam masala, salt and fry for another minute.
5. Add water and boil the gravy.

In another vessel make kanda pohe and keep.
Srving
Put the Usal in a dish, spread little pohe on it then top with farsan and then with the tarri....
Or the gravy can be served separately in a bowl, keep a wedge of lemon and pav.
Enjoy.......
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