Nasuha Blog

Potato is the most common vegetable in the world and is one of the most versatile one too. It is also the most liked vegetable in my house and when I am confused on what to make for the meals, potato becomes the saving grace and each time a new recipe is created and relished. Til Vale Sookhe Aloo is a childhood favorite of mine and I can still smell the aroma of it coming from my mom's kitchen while we eagerly waited on the dining table for our occasional lunch of Poori and this Til vale aloo. The Sesame seeds are slightly roasted and then either pounded or ground to make a coarse powder. The potatoes are then mixed with this sesame seed powder and other spices and is cooked till done. This recipe is very mildly spiced and requires minimum ingredients. Here is how to make these delicious TIl Vale Sookhe Aloo.


Serves - 2-3

All you need is

Potato - 3-4 ( medium sized )
White sesame seeds  3 tbsp
Oil - 1 tbsp
Cumin seeds - 1\2 tsp
Heeng \ Asafoetida - 1\4 tsp
Dry red chili - 2-3
Green chili - 2 ( slit into half )
Coriander powder - 1 tsp
Turmeric powder - 1\4 tsp
Red chili powder - 1\4 tsp
Salt to taste
Lemon juice - 1 tbsp
Fresh coriander for garnishing


Method of preparation

Peel and cut the potatoes into small cubes.
Soak them in water till used.
Dry roast sesame seeds and pulse them in a blender just once or twice to make a coarse powder.
Heat oil in a pan.
When the oil is hot, add cumin seeds, heeng, dry red chilies and green chilies.
Fry for 10 seconds.
Add the cubed potatoes and sesame powder.
Add coriander powder, turmeric powder, red chili powder and salt.
Fry for a minute.
Add 1\2 cup water and cover the pan.
Cook till potatoes are done.
Add lemon juice and cook till the potatoes are dry.
Sprinkle chopped coriander on top.
Serve hot with dal and rice or Poori.

Although Dum Aloo is a traditional Kashmiri dish, a lot of variations have come up in this recipe. A few days back, I shared the recipe to make Dum Aloo in Authentic Kashmiri style, which is very different from what we get to eat in restaurants in the name of Dum Aloo. The gravy that we get in the restaurants is much rich and creamy and although it's not the traditional way of making the dish, tastes really good. Use of fresh cream and cashew nut paste in a onion based gravy makes this dish really special and it goes very well with Indian breads. Here is the recipe to make this delicious restaurant style Dum Aloo.


All you need is

Cashew nut - 4 tbsp
Baby potato - 1\2 kg ( if baby potatoes are not available, use regular potatoes cut into small pieces )
Vegetable oil for frying the potatoes
Mustard oil - 4 tbsp
Cloves - 3-4
Cinnamon  - 1 inch piece
Black cardamom - 2
Black peppercorns - 5-6
Onion - 1 and 1\2 cup ( finely chopped )
Ginger garlic paste - 2 tsp
Green chili - 2 ( slit into half )
Tomato puree - 2 tbsp
Yogurt - 1\2 cup
All purpose flour \ Maida - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Kashmiri red chili powder - 2 tsp
Garam masala powder - 1\2 tsp
Salt to taste
Honey - 1 tsp
Lemon juice - 2 tbsp
Fresh cream - 2 tbsp



Method of preparation

Soak cashew nuts in a little water for 10 minutes.
Grind the cashew nuts with a little water to make a paste.
Keep aside.
Wash the potatoes and boil them in water, just until soft.
Do not over cook otherwise they will become mushy.
Peel the potatoes and fry them in hot oil till golden brown.
Drain and keep aside.
Heat mustard oil in a pan.
When the oil is hot and fuming, simmer the heat and add cloves, cinnamon, black cardamom and black peppercorn.
Add onion and fry till translucent.
Add ginger garlic paste and green chilies and fry till golden brown.
Add tomato puree and cook for a minute.
Mix yogurt, all purpose flour, coriander powder, turmeric powder, red chili powder, garam masala powder and salt in a bowl.
Add the mixture in the pan.
Add the cashew nut paste.
Add a cup of water and fried potatoes and bring to a boil.
Simmer the heat and cook till oil separate on the sides of the pan.
Add honey, lemon juice, fresh cream and little more water and cook for another minute.
Garnish with fresh coriander.
Serve hot with Naan or laccha paratha.

Kashmiri dum aloo is a very famous Kashmiri recipe made using baby potatoes simmered in a yogurt based gravy flavored with dry ginger powder and fennel, which are the essential ingredients in Kashmiri cooking. I am almost always disappointed after ordering this dish in a restaurant as what is presented is no where close to the authentic preparation. It is rather baby potatoes in a masala gravy or sometimes in a creamy and sweet gravy. During our stay in Almora for an year, I made this friends whose mom was from kashmir. During one of the visits to her home, she made these dum aloo for the lunch and I still have that taste on my tongue. Although I never cooked at that time, I just scribbled the recipe on a piece of paper and gave it to my mom, after which she started to cook this dish pretty often. Here is the recipe to make this authentic and delicious Kashmiri dum aloo.


All you need is

Baby potatoes - 400 g
Oil for frying
Mustard oil - 6 tbsp
Kashmiri dry red chili - 2
Cloves-  3-4
Black cardamom - 2
Green cardamom - 2
Black peppercorns - 5-6
Onion - 1 cup ( finely chopped )
Yogurt - 1 and 1\2 cup
Kashmiri red chili powder - 2 tsp
Turmeric powder - 1\2 tsp
Dry ginger powder - 1 tsp
Garam masala powder - 1 tsp
Saunf \ fennel powder - 2 tsp
Maida \ all purpose flour - 2 tsp
Salt to taste
Fresh coriander for garnishing



Method of preparation

Wash the baby potatoes.
Prick them with a tooth pick all around.
Heat water in a pan.
Add 1 tbsp salt in it.
When it comes to a boil, add the potatoes.
Boil the potatoes till tender.
Do not over cook.
Drain the potatoes.
Peel the skin.
Deep fry the potatoes till golden brown.
Drain and keep aside.
Heat mustard oil in a heavy bottom pan.
When it starts to fume, simmer the heat.
Add Kashmiri dry red chilies, cloves, black cardamom, green cardamom and peppercorns.
Fry for 10 seconds.
Add onions and fry till golden brown.
Whisk yogurt, kashmiri red chili powder, turmeric powder, dry ginger powder, garam masala powder, fennel powder and all purpose flour in a bowl.
When the onions turn golden brown, switch off the heat.
Pour the yogurt mixture in the pan and keep whisking while pouring.
Put the heat again and whisk till the mixture comes to a boil.
Add the potatoes, salt and a cup of water.
Cover the pan with a tight fitting lid and simmer the heat to minimum.
Cook for 10-12 minutes on low heat.
Garnish with fresh coriander.
Serve hot with naan or rice.

Aloo matar ki potli is a delicious Indian snack with a Samosa like outer covering and delicious potato and peas filling inside. It's shaped in the form of a small purse. This snack is very easy to make at home, but you will have to keep a few tips and tricks in mind. I have explained the process and if you will follow it nicely, you will be able to get perfect outer cover, just like your samose vala. Here is the recipe.



All you need is

For the dough

Maida \ all purpose flour - 1 and 1\2 cup
Sooji \ semolina - 1 tbsp
Oil - 1\4 cup
Salt - 1 tsp
Ajwain \ carom seeds - 1\4 tsp
Warm water to knead
Oil for frying

For maida mixture

Maida - 2 tsp
Water - 2 tbsp

For the filling

Potato - 5-6 ( medium sized, boiled )
Peas - 1 cup ( boiled till soft )
Oil - 1 and 1\2 tbsp
Heeng \ Asafoetida - a pinch
Zeera \ cumin seeds - 1\2 tsp
Saunf \ Fennel seeds - 1 tsp ( grounded )
Dhaniya \ coriander seeds - 1 tsp ( grounded )
Green chili - 1-2 ( chopped )
Ginger - 1\2 tsp ( grated )
Red chili powder - 1\2 tsp
Salt to taste
Garam masala - 1\2 tsp
Amchoor \ Dry mango powder - 1\2 tsp
Fresh coriander - 2 tbsp ( chopped )



Method of preparation

For the dough

Mix maida, sooji, salt, ajwain and oil in a bowl.
Mix nicely with the tips of your fingers.
Add warm water and make a tight dough. ( This is an important point to keep in mind. If the dough is soft, the texture of the outer skin will not come good )
Cover and keep the dough aside for 15 minutes.

For the maida mixture

Mix maida and water to make paste.
Keep aside.

For the filling

Add oil in a pan.
when the oil is hot, add heeng, zeera, saunf and coriander seeds.
Fry for 10 seconds.
Add green chili and grated ginger.
Fry for another 10 seconds.
Break the boiled potatoes with your finger tips and add them in the pan.
Add the green peas.
Mix nicely and cook for a minute.
Add red chili powder, salt, garam masala and amchoor powder.
Cook for 8-10 minutes on medium heat.
Add fresh coriander and mix.
Remove from heat and let cool for 10-15 minutes.

Assembly

Divide the dough and filling into 8-10 parts. ( keep little dough for making the potli's dori )
Roll each part into a 6-7 inch disc.
Keep a portion of filling in the center.
Apply maida mixture on the circumference of the circle.
Bring the ends together to make a potli.
Roll a little piece of dough into a thin rope and wrap it around the mouth of the potli.
Heat oil in a heavy bottom pan.
When the oil is barely hot, add the potlis in the oil. ( This is another important step. Always drop the potli's in barely hot oil. If the oil is too hot, the texture of the covering will not come as good )
Fry the potli's on very low heat for 12-15 minutes.
Increase the heat to medium after 12-15 minutes and fry till the potli's are golden brown.
Serve hot with green chutney and tamarind chutney.

Tired of making plain aloo ke parathe. Add little peas in the filling and enjoy the change. Here is the recipe.


All you need is

Whole wheat flour - 1 cup
Salt - 1\2 tsp
Oil - 1 tsp
Potato - 1\2 cup ( Boiled, peeled and grated )
Peas - 1\2 cup ( boiled )
Garam masala - 1\2 tsp
Green chili - 1 ( chopped )
Green coriander - 2 tbsp ( chopped )
Oil for frying


Method of preparation

Add whole wheat flour, salt and oil in a bowl.
Mix.
Add water and knead to make a soft dough.
Cover and keep aside for 15-20 minutes.
Mix boiled potato, peas, salt, garam masala, green chili and coriander in a bowl.
Mix nicely.
Make lemon size balls of the dough.
Divide each ball into two pieces.
Dust and roll both the pieces to approx 4-5 inch.
Keep 2 tbsp of filling on one of the rolled piece.
Cover with the another rolled piece.
Seal the ends.
Dust and roll to approx 6 inch disc.
Heat a griddle.
Fry the paratha from both the sides applying little oil till brown spots appear.
Serve hot with curd, achar and butter.

Aloo bhujia is dry snack made with chickpea flour and potatoes. It can be enjoyed as evening snack with a hot cup of tea. Here is an easy recipe to make aloo bhujia at home. Do give it a try.


All you need is

Potato - 1\2 cup ( Boiled, peeled and grated )
Besan - 1 cup
Oil - 1 tbsp and for frying
Salt - 1 tsp
Chaat masala - 1\2 tsp and 1\2 tsp for sprinkling on top.
Red chili powder - 1\2 tsp
Heeng - 1\4 tsp
Baking soda - a pinch
Lemon juice - 1 tbsp
Dry pudina powder - 1\2 tsp



Method of preparation

Mix besan, grated potato and oil in a pan.
Mix together nicely.
Add salt, 1\2 tsp chaat masala, red chili powder, heeng, baking soda and lemon juice.
Mix nicely.
Add very little water and knead to make a tight dough.
Cover and keep the dough for 10 minutes.
Heat oil in a pan.
Divide the dough in 4 parts.
Fill one part in the sev press fitted with fine net.
Press the sev press over the hot oil.
Simmer the heat.
Fry till golden brown from both the sides.
Remove from oil on a kitchen tissue lined plate.
Cool.
Break the bhujia into small pieces.
Sprinkle the remaining chat masala and dry pudina powder on top.
Store in an airtight container.