Dum Aloo

Potatoes are one of the most universally liked comforting food that nature has provided the human race. There is some kind of a potato intensive recipe in every part of the world - the Europeans love their fish & chips, the Italians love their Gnocchi, the Indians love their samosas and of course the Americans love their mashed potatoes and as a special mention, where ever there is a Mc Donalds in this world, all the people going there love their french fries! If mama potatoes are this famous, baby potatoes are not far off. At least us Indians know the true value of a tender moist cooked baby potato simmered in a tomaty yogurty gravy - let's just take a moment and thank who ever discovered this little delicacy called Dum Aloo. May God Bless you and may you always find potatoes where ever you are.

It used to be a struggle a few years back finding little baby potatoes in our local indian stores here - the kind perfect for Dum Aloo. Thanks to the new frozen food culture, a pack of baby potatoes are just at a cold shelf door distance. I wish they were a little more tinier but hey, at least we have the easy option now.

If you're using the frozen pack, just wash them once well and pat dry with a paper towel.

Some suggest to prick a few holes in the potatoes to they cook well inside. But really, this is so painful to with tiny potatoes. I have to confess I started doing it and then gave up mid way. And I don't think it made a difference. So, if you really want to hire your kid and give them the job - let them earn their dinner. But make sure they don't break them apart poking all the way.

Move the dry potatoes to a mixing bowl. Sprinkle some salt over the potatoes and let this sit for about 10 -15 mins.

Dry roast all these following ingredients -

Cumin Seeds - 1 tbsp
Coriander Seeds  - 1-2 tbsp
Black pepper - a few

When cooled down, grind to a coarse powder and set aside.

In a wide pan, add a couple of tsp of oil and when hot, add all these below -

Fresh Ginger - 1 inch piece chopped into bits
Fresh Garlic - a couple of pieces chopped roughly
Green Chillies - 2-3 or more if you like it spicy
Onions - about 1 cup chopped into bits

Fry all the above until the onions are cooked and are translucent. Move to a blender and blend into a smooth paste.

Next, chop up about 3-4 tomatoes and fry in a tsp of oil and cook well until they are soft and don't have the raw smell of tomatoes anymore. Move to a blender and blend into a smooth paste and set aside.

And here comes the sinful part. Deep Frying. Of the Potatoes. Paula Deen just smiled.

And yes, a few are missing already. Blame it on whoever stands to your left. That way its not you.

In a small mixing bowl, take 1 cup of yogurt. Add all of these below -

Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
The fresh ground coriander -cumin seed powder above - half the quantity
Salt - 1 tsp to taste

Whisk everything together well.

Chop half an onion into really small bits.

In a clean pan (just rinse the one you used for the onions and tomatoes), add 2 tbsp of butter or ghee. Come on, let's just make Paula Deen really happy here. Add a couple of bay leaves and then add the finely chopped onions. Saute for a min until the onions turn translucent.

Now, add the onion paste that we prepared above. Fry for a few mins until most of the water evaporates.

While its cooking, add the remaining of the fresh ground coriander-cumin seed masala to the onion paste. Mix well and cook together.

Then, add the fresh made tomato paste and stir together well making sure they onion and tomatoes mix into a smooth paste.

Add a little bit more of the turmeric and red chilli powder. Let this cook for about 5-8 mins until boiling.

Now, reduce the heat and add the yogurt mixture. Let this cook on simmer for another 5-8 mins.

Add the delicious deep fried baby potatoes to the gravy. At least, whatever is left of it. Mix well and cook together for a couple of mins.

Finally, for a kick, add a pinch of cardamom powder. This really adds a subtle flavor to the already wonderful dish.

Finally, add some crushed kasoori methi to the potatoes for more added flavor.

And you're done. Can you see how the gravy thickens wonderfully and can you also see how every step I go, the potato count goes down - still blame the person on your left.

Serve hot with rotis or parathas. Or even with some hot jeera rice and daal. And thank nature one more time for potatoes.

Enjoy. Peace Out!

Baingan Bartha - Eggplant Curry

Once upon a few months ago, I went to Las Vegas. For a whole weekend. Stayed at the Venetian. Played all I want. Had a few margaritas. Saw a show. Wait..I'm coming to a point..soon. 

So, I was saying..yeah..went to a couple of big Vegas style buffets too. But as soon as we drove into Vegas it was lunch time and we just wanted to eat something quick. So, went to the Indian restaurant, the one I always go to - Tamba. I like it because the food is decent and its never too crowded -a  place to eat fast and get on your way to attack the slots. They really have to change their location and move out of the ghost town - I haven't seen any other place open inside that complex and its a little eerie in there. Feels like you're in Iowa and not Vegas. I still have a point. Just be patient. 

Anyways, the last time I was there - I had baingan bartha. And the thing I loved about it besides the bartha itself was that they had big pieces of the small baingan (you still here??) floating around. I can't remember anything else I ate that day - but remember this clearly. Just like some people in your life that you remember always even though you met them maybe for a few mins while crossing the signal or while grocery shopping or while you are trying to get that last beautiful pair of shoes you've always wanted and this lady just comes and snatches it away from there ...just saying you know...like that.

So I set out on my own culinary adventure all the way to the heart of my kitchen to re create that baingan bartha. 

Start off with the big whole Japanese eggplants. Just one of this will serve 2-3.

Wash the eggplant and towel dry it. Then, put a skewer through the eggplant. Apply regular vegetable oil all over the outside of the eggplant.

Directly heat the eggplant on top of a gas flame. This is tough to do on top of a electric cooktop - you can always cover the eggplant with foil, place on a griller and try it. Or if you want to use an oven, cover the oiled eggplant in foil, place on a baking dish and bake for about 15-20 mins or until the skin gets soft and starts peeling. The direct flame version is the best however because it provides a smoky flavor to the eggplant itself which translates into a delectable flavor when eaten.

Using the skewer, keep rotating the eggplant so all sides get cooked. You will have a little drippy mess - but hey, why do they make cleaners? Use them and clean up yourself later. You do the mess. You do the rest. At least that's what I tell TH when he cooks!

See how the skin shriks? The skin should come off easily when you try to peel. You are done then. Switch off the flame and let the eggplant cool a little.

Here's the real flavor. Garlic (lots of it), Ginger and Green chiili - my ggg. Chop roughly and make into a coarse paste.

Like this.

Chop about 2 medium onions into small bits. Use lots of onions for bartha - it tastes really good. The more the better.

In a wide pan, add about 1 tbsp of cooking oil. Add 1 tsp of cumin seeds and let splutter.

Add the GGG paste and fry for a min. Then, add the chopped onions and saute for a couple of mins till the onions are done.

Now add about 2-3 medium sized tomatoes also chopped into small bits. Mix well and let this cook together for a few mins.

While that is cooking, completely peel and using the back of a fork, mash up the inside of the eggplant. I know this is not a pretty picture. But, not everything that looks good outside looks good inside too. Life lesson. But, its up to you to use this and make this taste as good as you want it to! Also life lesson.

Add the mashed eggplant to the onion tomato mix. Spice up time. Add all these below -

Salt - to taste
Turmeric powder - 1/4 tsp
Red Chilli powder - 1 tsp
Fresh Coriander powder - 1 1/2 tsp
Fresh Cumin Powder - 1/2 tsp
Garam Masala - 1 tsp
Elaichi powder - 1 pinch

The juice from the tomatoes and the water content of the eggplant provides enough liquid consistency to the  bartha. But in case if its too dry, you can add some water to give some body to the curry.

Close the pan with a lid and let this cook on low heat for about 10 -15 mins.

While that is going on, chop up long bits of about 4-5 small little eggplants (brinjals). In another pan, add about 1 tsp oil and cook these on a low flame. Sprinkle a little salt to taste. Make sure they are spread out on the pan and not on top of each other. Brown them up good or even take them to a good crisp.

The bartha's almost done now. Smells so good in here!

Now add the crisped eggplant pieces in here and switch off the stove.

Throw in a bunch of fresh and finely chopped cilantro in here.

Mix well and you're done. You can add lemon juice on top while serving if you like that flavor. I don't so I did not add.

Serve with hot hot phulkas or rotis or even parathas.

Enjoy the delicious meal and give yourself a pat on your back.

I just want to go back to Vegas now. Need a vacation.

Enjoy. Peace out.

Dahiwale Cauliflower

I was so bored with what to make with Cauliflower. I got browsing and found this recipe for Gobi Kastoori from Indian Relish website and thought I should try it. I used the recipe as a base but modified it and added my own masala to it. The original calls for a garam masala with cinnamon and bay leaves and all that. But I made a different masala with other spices. It turned out great and I think I will be making this again in the future.

This serves as a tangy and wonderful side dish for rotis or parathas. My husband especially loved the tanginess of this from the yogurt base.

Cut Cauliflower into small florets.

In a mixing bowl, add about 1/2 cup of fresh yogurt. Add 1/2 tsp of turmeric powder, 1 1/2 tsp of red chilli powder and another 1 tsp of jeera-dhaniya powder.

 

Mix well till all combined.

 

You will need to get a smooth paste without any lumps.

 

Now, add the gobhi pieces in here and mix well.

 

Let this marinate for about an hour.

 

Chop up some ginger, garlic and green chillies roughly.

 

Make a fresh paste out of the chopped GGG.

 

In another pan, dry roast these spices till golden brown. About 1/2 cup of dhaniya, a few black peppers, 1 tsp of Ajwain, 1/2 tsp of methi seeds, 3-4 red chillies and 1 tbsp of Jeera.

 

Dry roast these and move to a mixie to grind.

 

Grind up the spices coarsely. This should not be too fine. Does this not look gorgeous?

 

In a wide pan, add 1 tbsp of oil. Add the GGG paste in here and fry for a min.

 

Then, add chopped onions and saute till they turn pink.

 

Add chopped tomatoes - about 2 -3 small ones. Cook for a couple of mins.

 

Now, add the marinated cauliflower along with the yogurt paste in here. Mix well. Add salt to taste. Let this cook for a couple of mins.

 

Now, add the ground spices in here and mix well.

 

Cover and let cook in simmer for about 10 mins. Add a little bit of water if its too thick. Don't add too much water and make it too thin - that will just wipe out a lot of flavor.

 

When cooked well, switch off the stove and add chopped cilantro on top.

 

Serve hot with Parathas or Rotis.

 

Enjoy! Peace Out!