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Has always been one of my favoured dishes whenever I went to a Dhaba /North Indian restaurant. The Dum Aloo again is a special dish that has special memories that I associate with home and my childhood.

Racing against time to complete the end of the month reports, it was a tradition to not cook dinner on the last day of the month because all four of us would be busy as bees. As much as it was busy it was also memorable and a treat for us back then. We ordered our night’s dinner from the Kwality Riviera Punjabi Dhaba in Adyar. Our standard order used to be Butter naan, Palak Paneer/Kadai Paneer (there has to be atleast 1 paneer dish) and the Dum Aloo.

Realising it had been ages since I had tasted Dum Aloo, especially since I am now keen on making dishes that I enjoyed eating, but never made before, I decided that this would be something I will do for a get together. It is risky for a first attempt. But what the heck! What is cooking without a bit of risk and adventure? – I ask!

Yummy Dum Aloo

 

Ingredients

1/2 kg Baby potatoes/regular potatoes cut to the size of baby potatoes – boiled and peeled
3 tbsp Lemon juice
Chopped Coriander leaves
4 tbsp cup Ghee
Salt
1 tsp Sugar
1/2 cups Water
1/2 cup milk.
Oil

For the masala paste
2 tbsp Coriander seeds
2 Red Onions chopped
A small knob of Ginger
1/2 cup Desiccated coconut
8-10 Cashew nuts
2-3 Green chillies
2 tsp red chili powder
6 cloves of Garlic
1/2 tsp Cumin seeds
1/4 tsp Mustard seeds
1 tsp Turmeric
1/2 tsp Garam Masala

Method

Boil and peel the potatoes. Prick the potatoes making 5-6 holes with a toothpick or a fork to allow the potatoes to absorb the flavour later. Shallow fry the potatoes until it turns golden brown to give it a crisp texture on the outside and set aside.

Grind all ingredients of the masala paste into a smooth paste.

Heat ghee/oil in a pan. Add the masala paste. After the rawness of the paste is gone and the ghee starts to separate from the gravy, add milk and water. Let it simmer for a while. Add the lemon juice to the gravy and then add the potatoes. Add sugar for the balance in flavours.

Cook covered partially for 8-10 minutes to allow the masala to seep into the potatoes.

Garnish dish with chopped coriander.

Dum Aloo

 

 

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Countdown to fly home

Did my eyes read it right??? Are my eyes deceiving me???

I just can’t seem to believe it. All along everyone in my family have been counting down for various reasons – Birthdays, New Years, Anniversaries, House Warming dates, Holidays etc. More recently a countdown for our trip more so than the New Year.

Lost in the gazillion countdowns that we have had, and having been so used to it, the days left didn’t seem to matter much because I kept telling myself – ‘Don’ t get too excited! You’ve got 2-3 more weeks to go. So pipe down’. So pipe down I did. Squashed all my excitement and childish fantasies so I did not become hyper excited and behave like a kid with a sugar rush.

And here came the weekend, I checked the calendar just now to see the number of days to go…and my eyes very nearly popped out….I tell you, it was such a strain to my optical nerves!!!

Wonder of wonders I am onto single digit days without me even realising it!!! Time flies…..Only 7 more days to go, and I’ll be ‘Home Sweet Home’.

As usual I still have one week of counting down, wishing that the Calendar pages would fly as fast as a bullet train.

Come on slow poke, MOVE!!!

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