I have been getting emails and messages from friends asking me why I havent posted & still not posting these days. My only answer is that, I am enjoying my motherhood. I am really really happy that my baby is keeping me busy by God’s grace. He is now two year old and I have a little taste tester who loves my cooking.Besides the regular meals,the smell of freshly baked breads, buns,cookies and cakes makes him restless.Being premature born he needs little more attention than a normal child.& as he’s growing up he’s demanding more attention & i dont want to keep my baby devoid of all the love &care that he needs.I can’t possibly ignore my child.
This blog has been passion.Infact i have so many recipes lined up.But i don’t have enough time for it. Becouse its not just writing it,there’s cooking, photography &than finally compiling it all together.Even though i want to,im compressed by time &looks like i won’t be able to even sometime in near future from now, till i have plenty of free time.Becouse its just me &my hubby at home.There’s nobody else whom i can rely on to take care of my baby. I WILL DEFINITELY be posting when i have enough time.So until then.
This is a kashmiri dish that I made along with rest of the kashmiri cuisine.It was from PurelyPedestrian.Thanks pp.Very authentic but needed some variations. -3Tb curd, 2cup milk,1 ts salt.Sauté the chillies on low heat till colour changes to darker shade, add curd room temp nicely whipped. Added 1cup hing water later &simmer till oil seprates. The gravy thickens when cooled.
The link to the recipe is purelypedestrian.It looked a lot more redder than the pic.I don’t know why the colour didn’t come out very well in the pic!!
The recipe is from vegrecipesofindia by dassana.Amazing recipe & very authentic.It tasted exact like kashmiri dum aloo.I always wanted to make kashmir meals esp. coz my hubby had spent a lot time in kashmir in childhood days &had a taste for kashmir food.So this I just ventured in.&I’m glad hubs liked it& told me it tasted exactly like kashmiri dun aloo.&I knew it he would be able to tell me the authenticity of the recipe.I’m glad I made this recipe. Here’s link to the recipe kashmiri dum aloo. Thanks Dassana.
I cooked it a little differently.Boiled potatoes 90% before frying.Add cloves first&saute before adding hing(pinch).Cook chilles till they change colour &turn off the heat.Let cool down to minimum then add curd (beat in mixi)stirring continously till mixed properly.then put it back on minimum heat,let boil &then add water stirring continuously add spices,keep stirring till it comes to a boil.then reduce heat to simmer &add potatoes &salt.Simmer as directed,the gravy thickens bit after cooling)500gm potatoes,Hing-pinch.It’s important to cook the way like I did coz else the curd has a high risk of getting churned.I served this with Naan & veth chaman paneer.Check out the next recipe.
I served this with peas pulao.Very simple &nice.The ingredients beside recipe r-2 medium size aloo,Salt-1/2 ts extra, garnished with extra spices &lots of chopped coriander.Coz one of hubs favorite is peas pulao so I made this raita a little special for him..
The recipe is from Saanjhachulla.A very simple yet flavourful recipe.The link to the recipe is-Aloo Raita. Thanks Nick.