Thursday, April 12, 2012

Kashmiri Dum Aloo

One of my friends has his brilliant write-up on Khajuraho published in an online foreign journal. In his article he broached one very valid point for discussion with me sharing the same view that many of us are so callous not to think twice before defacing establishments of historical significance. In fact, it is really sad that our government does not charge any fine as punishment or take any measure, for that matter, to restrain unruly people from ruining or spoiling a monument or an architectural marvel by using them as a medium of declaring love in writing on the walls, or by treating them as spittoons or lavatory. 


Some of the precious sites of historical importance are in pretty bad shape, almost on the verge of breaking down into pieces and apart from a selective few sculptures now taken over by UNESCO for maintenance, others lie in wait for their turn to tumble and vanish into the soil of mother earth.



Anybody interested in going through the article may follow this link: http://www.bucketlistpublications.com/2012/04/11/the-breathing-stones/#comment-8933





Ingredients:                                    Cooking time: 30 minutes approx.
ü  500 gm baby potatoes (parboiled and peeled)
ü  1 medium cup of yogurt
ü  1/2 tsp hing powder
ü  Salt to taste
ü  1 tsp dry ginger powder
ü  2 tsp roasted fennel seeds powder
ü  2 tsp cumin powder
ü  2 tsp coriander powder
ü  White oil for cooking
ü  Coriander leaves (for garnishing)
For sauté:
ü  1 bay leaf
ü  3 small cardamoms
ü  1 inch cinnamon stick
ü  Few dry red chillies
Method:
1) Heat oil in a frying pan and deep fry the parboiled potatoes. Then remove them from the heat and keep aside.
2) Next add the ingredients for sauté into the same oil and allow them to sputter. Add curd mixed with water. Further add dry ginger powder, roasted fennel powder, cumin and coriander powder. Sauté.
3) Add salt and bring the mixture to a boil. (Add 1/2 cup of water if the mixture seems dry.)
4) Toss the fried potatoes in. Cook covered for few minutes till potatoes are tender.
5) Garnish with coriander leaves. Serve with roti or chapati.

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