Dum Aloo with little oil

Dum means steam and Aloo means potatoes.  This is a dish made of baby potatoes steamed in a gravy of onion, garlic, ginger, tomatoes, yogurt and spices.  This is a delicacy of Kashmiri cuisine although every region and state in India cooks dum aloo in different ways.

Potatoes are cooked in varied ways because they are almost like a staple diet all over the world.  In fact potatoes are the world’s fourth largest food crop, after wheat, rice and maize.  Most people think potatoes provide only carbohydrates or starch, but that is not true.  Potatoes contain vitamins and minerals.  In fact the fiber content of a potato with skin is equivalent to that of many whole grain breads, pastas and cereals.  The method and medium used in cooking potatoes significantly affects the nutritional value. Nevertheless potato is generally a favorite vegetable of all.  I have yet to meet a person who hates potato.

Generally dum aloo is deep fried but I have cooked this dish just with one and a half  tbsp of oil.  My hubby who is a connoisseur of good food and the biggest critic of my dishes also liked the way I cooked dum aloo.  It is very simple to make.

Ingredients:

20 baby potatoes, one big onion chopped finely, 1 inch big piece of ginger grated, 4 cloves of garlic minced, 2 big tomatoes, ½ cup of plain yogurt, 1 ½ tbsp of cooking oil, 1 tsp of turmeric, ½ tsp of Kashmiri mirch (red pepper or paprika), ½ tsp of cumin seeds, ½ tsp of cinnamon powder, ¼ tsp of cloves powder, 1 ½ tsp of coriander powder, 1 tsp of garam massala or curry powder, salt to taste.


Method:

Par-boil the potatoes and peel off the skin.  If potatoes are medium size, you can cut them into two parts but if they are too tiny, just prick them gently with a fork.
Take a heavy non stick pan, heat ½ tbsp of oil and sauté these potatoes till they turn crispy or light brown.  Keep these aside.
In a pan heat 1 tbsp oil, add cumin seeds, ginger, onion and garlic in that order. Cook on the medium flame till the mixture turns light brown.  Turn off the flame and let it cool off.
Now in a food processor puree the tomatoes and this cooked onion mix.  Put this blended mixture in the same pan and cook on the slow flame till one boil.
Add turmeric, Kashmiri mirch (red pepper or paprika), cinnamon powder, cloves powder and cook for 4 to 5 minutes.  Now add coriander powder and add the sautéed potatoes. Add salt to taste.
In the meanwhile whisk the yogurt, add to the mix on the slow flame.  When the mixture gets well blended add garam massala or curry powder, close the lid and let it simmer for another 4-5 minutes.
Turn off the flame and enjoy hot with Nan or Parantha breads.

Spicy Cauliflower and Broccoli Stems

We generally toss onion skins, orange peels and cauliflower and broccoli stems into the garbage.  When my mother told me how to cook cauliflower stems into a very tasty and spicy casserole, I went in search of its nutrient content.  To my amazement I realized cauliflower and broccoli stems contain more fiber, vitamin C and calcium than the florets. In fact stems protect individuals from lung, breast and prostrate cancer and even improve immunity.
Since then stems of cauliflower and broccoli do not see the garbage in my house.  Here is the recipe which has been passed on in our family for generations.

 

Ingredients:

3 stems of Cauliflower and Broccoli, 2 medium size par boiled potatoes peeled and cut into small cubes,  2 tablespoons cooking oil,  1 large onion thinly sliced,  1 inch piece of fresh ginger grated,  4 to 5 cloves of garlic minced,  2 fresh green chili pepper finely cut,  2 medium tomatoes finely chopped,  1 tsp coriander powder, 1 tsp cumin seeds, ½ tsp red pepper(kashmiri mirch powder), ½ tsp turmeric powder, salt to taste, 1 tsp garam massala (curry powder),  ½ tsp dry mango powder(Amchoor),  ¼ cup washed and chopped fresh green coriander or cilantro.


Method:

Wash the cauliflower and broccoli stems well. Cut each inch stem in half cross-wise and then into halves or quarters lengthwise, depending on their thickness. Clean the outer layer a little.

 Heat the oil in a nonstick skillet over medium flame. Add cumin seeds and when they stop spluttering add ginger, onion and garlic in that order.  Add turmeric powder, salt, red pepper and chopped green pepper. Stir for four five minutes on slow flame or till onion mix turns light brown.  Now add tomatoes and cook for another four five minutes so that everything is well blended. 
 Add potatoes and cauliflower and broccoli stems and cover the lid.  Cook for five six minutes or till potatoes and stems turn tender.

 Add coriander powder and cook for another 2 to 3 minutes.  Once everything is well cooked, sprinkle the dry mango powder and stir well.  At the end add garam massala and turn off the flame.
Before serving garnish it with fresh green coriander or cilantro.

Turnip Bharta

In my childhood and youth I used to dislike turnip.  The very sight of turnip casserole would make me lose my appetite.  As time passed I started rediscovering turnip.  Thanks to Google, now turnip is one of my favorite vegetables and I constantly think of ways to cook this.  This recipe was shared by my sister who often cooks it for our sick old Papa.  I just added some spices and condiments to her recipe to make it more interesting.

Before we get into the recipe of turnip bharta, let us discover the benefits of eating this wonderful vegetable.

Being a starch vegetable, turnips provide only a third of the calories one can get from potatoes.  What’s interesting is, it’s not just the roots but the leafy tops are nutritious too.    It has a high content of vitamin C thus it is anti inflammatory.  People who are deficient in vitamin C are prone to diseases like scurvy and can bruise easily.  Turnips have vitamin E and beta carotene too.  Studies prove that carcinogens present in cigarette smoke leads to deficiency of vitamin A which leads to lung inflammation, emphysema  and other lung problems.  But vitamin A found in turnips helps in counteracting such effects thus maintaining healthy lungs.  Turnip is a good source of calcium and copper.  Calcium is necessary for healthy joints and other osteoporosis problems and copper is one mineral which helps in the body’s production of connective tissues.  Another health benefit of eating this humble root crop is its role in the proper functioning of the body’s immune system.
Bharta means mashed.  Turnip bharta is a delicious casserole which can be eaten with chapatti or rice.  It is a semi dry casserole.

 Ingredients:

4-5 medium turnips, 2 small carrots,  1/2 cup boiled peas, 1 big onion, 3 cloves of garlic, ½ inch piece of ginger, 2 medium tomatoes, one green chilly(optional), ½ tsp cumin seeds, ½ tsp caraway seeds(ajwain), ½ tsp dry mango powder(amchoor), ½ tsp turmeric powder, 1 tsp coriander powder, ¾ tsp garam massala or any curry powder, ½ tsp of sugar, salt to taste, 1tbsp of cooking oil,  1tbsp of chopped and washed green coriander leaves(optional).

Method:

Peel off turnips and carrots and chop them into medium size pieces.  Boil them in a pressure cooker for five minutes.  If you don’t use pressure cooker, boil these in a pan till they get very tender.
Drain water but don’t discard it as it has lot of nutritional value and we can use it for cooking. Take out the turnip and carrot pieces and mash them with the potato masher.
Chop onion, grate ginger and crush garlic.  Cut tomatoes into very small pieces and keep these aside.
In a pan, heat 1 tbsp of cooking oil, put cumin seeds and caraway seeds.  When they stop spluttering, add grated ginger and chopped onion and garlic to the oil. Reduce the heat to medium.  Add turmeric, sugar and salt to the mix.  When onion mix turns light brown, add tomatoes and add half a cup of drained water from the vegetables. Cook till everything is well blended.
Now add mashed turnip and carrot to the mix and cook for another five minutes. Add boiled peas to it.
Add coriander powder and cook on the slow flame for another three four minutes.
Sprinkle garam massala or curry powder and turn off the stove.  If you want you may garnish it with the chopped green coriander leaves before serving.