Indian Kashmiri Dum Aloo is a mildly spiced potato curry, tomato based,cooked with spices and yoghurt.
It is not as spicy as it looks. The curry has the Indian spices, yoghurt and gorgeous lush red colour from tomato paste.
In Indian homes, a curry is for dinner, no matter how hot the tempreture.
According to the elders, spices in a curry help fight stress, calm you down, and make you feel good even on a hot summer day. Some spices are cooling and are preferred on summer days.
Cooling spices are: cumin seeds, coriander seeds, fennel seeds, green cardamom. So in summer we have cardamom tea, yoghurt based curries li ke dum aloo, or cumin(jeera) lassi or fennel ice cream.
Warming spices are: Cinnamon, black cardamom, mustard seeds, cloves, star anise, bay leaves, curry leaves, mace etc.
- 10-12 small potatoes peeled and cut in half
- 1 cup yoghurt (if using Greek yoghurt add 1/4 cup water)
- 3-4 tbsp cilantro(to garnish)
- 1/4 cup tomato paste
- 1-2 white onion(about 1 cup finely chopped)
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 4 tbsp vegetable oil
- 1/2 tsp salt
- 1 tsp mild paprika or
- 1/4 tsp cayenne
- 1/3 cup cashews(10-12 soaked in mild and blended)
- 1/4 cup milk
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1/2 tsp cardamon seeds
- 4-5 black pepper
- Wash the potatoes. Peel off skin and cut then in half. Prick each potato with fork 2-3 times (this makes potatoes tender faster when frying and also help absorb flavour in the curry later)
- Heat a large saucepan. Add all the spices except chili powder and roast for 30 seconds or until fragrant. Remove in a mortar and pestle or a spice grinder and grind to a powder.
- Soak cashew in milk and set it aside.
- Heat 3 tbsp oil in a heavy bottom large saucepan. Add potatoes and cook until crispy almost brown from all sides,
- Remove potatoes on a plate lined with paper towel. Test if done – pierce a knife through one potato, the knife should slide in smoothly.
- Add onions, garlic and ginger and saute until onions are soft.
- While onions cook, grind cashew to a paste with soaking milk. In onion, mixture add ground toasted spices and cook for 1 minute. Add Cashew paste and cook for 3-4 minutes until oil separates.
- Reduce heat to low, add yoghurt and mix well. Increase the heat and continue cooking for another 5 minutes or until oil separates.
- Add the potatoes with 1/2 cup of water, mix well and cook for 5 minutes.
- Remove from the heat, garnish with cilantro and serve with naan and/or rice.
- 1 lb all purpose flour
- 1/2 lb butter
- 1 cup water
- 4 oz cheddar cheese grated medium fine
- 1/4 tsp celery seeds(optional)
- 1/4 tsp red chilli powder
- 1 beaten egg
- 2 oz parmigiano cheese grated medium fine
- Add the flour in a medium size bowl.
- Divide the butter in four.
- Cut one portion into small pea size pieces. Rub this into the flour. Place the rest of the butter in a cool place until required. (You can grate the butter if you want).
- Make a well in the centre of the flour and add the water, mix to a fairly stiff dough, using a fork.
- Sprinkle board, rolling pin and your hands with flour. turn out dough on to the board and sprinkle with flour again.
- Knead dough briskly at least 5 minutes until smooth and silky.
- Sprinkle the dough with flour, cover with a damp cloth, and leave to rest on the board for about 10 minutes.
- First rolling: Roll out the dough to an oblong strip about 10” to 12”.
- Dab the top 2/3 of the dough with 1/2 x 1/4 inch pieces of butter, keeping the pieces in rows and leaving a 1/2” margin all around.
- Fold the uncovered 1/3 of the dough upwards and the top 1/3 downwards and over the bottom fold.
- With the rolling pin, lightly press the 3 open edges together to seal.
- Second rolling: Brush of any surplus flour. Turn the dough so that the longer sealed edge is on the left.
- Roll out the dough to a 10 x 12 inch strip.
- Dab on third portion of the butter, as for the second portion. Fold and seal edges as before. Plastic wrap the dough or put the dough in a plastic bag and refrigerator for 20 minutes.
- Third rolling: as for the second rolling using the last portion of the butter. Rest as before.
- Fourth rolling, as for the 2nd rolling, sprinkle grated cheese, celery seeds and red chilli powder on the top 2/3 of the dough and fold it in 1/3 as before. Let it rest as before.
- Fifth Rolling: Roll out to 1/4 “ thick, brush the pastry with a beaten egg, sprinkle with parmigiano cheese. With a pastry wheel or a sharp knife cut into strips or square to the desired size. Space 1/2 inch apart on a baking sheet. refrigerate for 30 min.
- Bake in a preheated 375 degree oven for 15 minutes till the cookies are golden brown and cooked through.
If you do not want to make the pastry, you can buy the frozen puff pastry from the grocery store.
do Step 16 and 17.
Khara Biscuit: Roll the pastry 5 times, cut it into desired shape and bake.
Mix 2 oz brown sugar and 1 tsp cinnamon powder.
Using a pastry wheel or a sharp knife cut dough into 1/2 x 12 inch strips; twist into spirals.
Space 1/2 inch apart on a baking sheet.
Press ends onto the sheets to prevent straws from straightening. Refrigerate for 30 mins.
Bake as above.
These flaky little pies may be the ultimate grab-and-go dessert. Makes 8 pies Ingredients
- 2 Bosc pears (1 lb), peeled and cut into 1/2-inch dice
- 1/3 cup plus 1-1/2 tblsp sugar
- 1 tbsp all purpose flour, plus more for dusting
- 3/4 cup fresh or frozen cranberries
- pinch ground cloves
- pinch ground cinnamon
- pinch salt
- 1 14 oz package frozen puff pastry (thawed)
- 1 egg beaten
- Whipped cream or vanilla ice cream, for serving
- In a medium bowl, toss the diced pears with 1/3 cup sugar, 1 tbsp flour and the cranberries, ground cloves, cinnamon and salt.
- On a lightly floured work surface, roll out the puff pastry to a 14-1/2 inch square, about 1/8” thick.
- Using a sharp knife, cut the pastry into 8 squares.
- Spoon the pear filling onto a corner of each squares, leaving a 1/2 inch border.
- Fold the pastry over the filling to make a triangle and firmly press the edges to seal.
- Crimp the edges with a folk to allow steam to escape during baking.
- Transfer the pies to a baking sheet and refrigerate for at least 30 minutes, until chilled.
- Preheat the oven to 400 degrees.
- Brush the chilled pies with the beaten egg and sprinkle them with the remaining 1-1/2 tablespoon sugar.
- Bake the pies for about 30 minutes, until they are golden brown.
- Let the pies cool for at least 5 minutes.
- Serve with whipped cream or vanilla ice cream.
This rich German fruit bread is particularly popular in the city of Dresden, where a huge stollen is traditionally paraded through the streets at the annual Stollenfest.
- 1.5 oz candied peel
- 2 oz glace cherries
- 1 orange
- 4 oz raisins, sultanas and currants
- 1 oz dried cranberries
- 2 tbsp brandy or rum
- 3-4 cardamom pods
- 1 tsp dried active yeast*
- 1 oz sugar
- 1/4 cup whole milk, plus a little extra
- 10 oz all purpose flour, plus extra for dusting
- 1/2 tsp mixed spice
- 2 oz unsalted butter(at room temperature)
- 1 medium egg
- 1 tsp vanilla extract
- 1 oz almomds
- 8 oz marzipan
- olive oil, or vegetable oil for greasing
- icing sugar, for dusting
- Finely chop the candied peel, and quarter the glace cherries. Finely grate the orange zest.
- Place all the diced fruit into a bowl with the orange zest. Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit. Mix well, then set aside for 1 to 2 hours to allow it to plump up.
- Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar(roughly 1/4 tsp)
- Spoon the yeast into a bowl of a free standing mixer, then add sugar.
- In a pan, heat the milk until just warm, add to the yeast and whisk to combine. Set aside for 5 – 10 minutes, until the yeast has formed a thick foamy crust on the milk.
- Add the flour, spices and 1/2 tsp of sea salt. Using a dough hook, combine the butter, egg and vanilla, then mix for 5 minutes, until smooth and elastic.
- Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour. Line a baking sheet with baking paper and set aside.
- Roughly chop the almonds and pistachio.
- Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts. Mix again.
- Turn the dough out onto a lightly floured surface and knead lightly for 1 minute. Shape the dough into an oval shape, about A4 size.
- Roll the marzipan into a neat log, about 4cm shorter than the length of the dough , and place in the middle of the oval.
- Brush one long edge with milk and fold it over, completely encasing the marzipan, and press the edge together to seal.
- Carefully lift the dough onto a baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until doubled in size.
- Preheat oven to 350 degrees/gas mark 4.
- Remove the clingfilm, then bake the stollen for 30 minutes, or until golden, risen and the underside sounds slightly hollow when tapped.
- Leave to cool on a wire rack before dredging with icing sugar.
*Not to be confused with fast action dried yeast, which comes in a tub. Unlike fast-action, it needs to be activated with warm liquid and sugar before adding to the mixture.
5 Tips For Indian Cooking
GRIND YOUR OWN SPICES FOR BOLDER FLAVOUR
Dedicate a grinder for this.
“Do small amounts, and save leftovers in an airtight containers.”
LEARN ONE SKILL TARKA.
The technique of frying whole spices in hot oil takes just a few seconds, it will give them a roasted, intense flavour.
KNOW YOUR FRESH CHILLIES
Look for Bird’s eye chillies, which are thin-skinned, bright green or red, slim, and hot. If you can not find them use serrano.
DON’T DROWN YOUR RICE
The standby ratio of 1 cup rice to 2 cups of water ends in gloppy grains. Wash and soak rice, then use a proportion of 1 cup rice to 1-1/3 water.
MAKE IT AHEAD
Most dishes are just fine refrigerated for a day or two. Most dishes will taste better the next day.
Although ground ginger is made from the same rhizome as ginger, it has a different flavor, so using fresh ginger is key in this cake. When buying ginger, look for a root with smooth skin that is not dried out.
- 1 cup butter
- 5 eggs
- 1 cup milk
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 cups granulated sugar
- 3/4 cup packed brown sugar
- 2 tsp vanilla
- 1/2 cup finely chopped crystallized ginger
- 2 tbsp grated ginger
- Citrus Topping(optional)
- Allow butter, eggs and milk to stand at room temperature for 30 minutes.
- Grease and lightly flour 1 10 inch tube pan; set aside.
- In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
- Preheat oven to 350 degree F.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating until combined.
- Beat in vanilla.
- Add eggs one at a time, beating for 1 minute after each addition and scraping sides of bowl often.
- Alternately add flour mixture and milk to butter mixture, beating on low to medium speed just until combined after each addition.
- Gently stir in crystallized ginger and fresh ginger.
- Pour batter into prepared pan.
- Bake for 60 – 70 minutes or until a wooden toothpick inserted near centre of cake comes out clean. Cool in a pan on a wire rack for 10 minutes. Remove from pan; cool completely on wire rack.
- To serve, place cake on a serving platter. If desired, spoon Citrus Topping over cake.
- 1-1/2 cups granulated sugar
- 1 cup water
- 1 cup thinly sliced kumquats
- 1 orange thinly sliced
- In a medium saucepan, combine granulated sugar and water. Bring to boiling; reduce heat. Boil gently for 15 to 20 minutes or until mixture reduces to about 1 cup of thick syrup, stirring frequently.
- Add fruit to syrup.
- Return to boiling, reduce heat. Simmer, uncovered, about 5 minutes or just until fruit is tender, gently turning fruit in syrup several times.
- Using a slotted spoon, gently remove fruit from syrup. Continue to boil syrup, uncovered, for 10 – 15 minutes more or until reduced to 3/4 cup.
- Cool about 15 minutes.
- Arrange fruit on cake; drizzle syrup.
- 3 cups rice
- 2 lb Fish(I use Halibut)
- 1/2 tsp salt
- 1 lemon(juice)
- 1/4 cup vegetable oil
- 5 cardomon
- 1 piece cinnamon stick
- 5 cloves
- ½ teaspoon black pepper
- 5 cloves
- 4 medium onions(thinly sliced)
- 4 medium tomatoes
- 1 bunch cilantro
- 1 bunch fresh dill weeds
- 2 green chillies
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 2 tsp dhania jerra (corriander and cumin) powder
- ½ tsp turmeric (haldi)
- 2 teaspoon salt
- 1 can coconut milk
- 3 medium potatoes
- 1 fresh lemon
- Rinse the rice with cold water and soak it in cold water.
- Cut the fish in 4 oz pieces, sprinkle it with salt and lemon juice.
- In a large saucepan heat the oil. Add cumin(jerra), cardamon, cinnamon stick, black pepper, cloves. Add the sliced onions and fry them till they are transparent.
- In a blender or food processor, blend the tomatoes, jalapino, half the cilantro, i/2 dill weeds, garlic and ginger. Add this to the onions, add coriander and cumin powder and turmeric powder. Mix well and cook for 5 minutes stirring a few times.
- Add the coconut milk, mix, turn the heat to medium and cook till the sauce is reduced to half.
- Add the lemon juice, chopped cilantro, and dill weeds.
- Take two thirds of the sauce out. To the third sauce add 4-1/2 cups of water and bring to a boil. Add the rice and potatoes. When the rice starts to boil, turn the heat to medium cover and let it cook for about 10 minutes when most of the liquid will have evaporated.
- Sprinkle garam masala and put the sauce in a preheated oven for 15 minutes. The rice should be dry and fluffy.
- Rinse the fish in cold water and pat it dry on paper towel.
- In a fry pan cook some sauce, add a few pieces of fish at a time for about 3 minutes on each side(the fish is done when it starts to flake). Transfer the fish in a serving dish, repeat with the rest of the fish.
- Cook the rest of the sauce if any and pour it on the fish.
Put the rice on a platter and fish on top. Decorate with lemon wedges and cilantro.
Serve rice and Fish in separate dishes.
Hamantaschen is a filled pocket or pastry recognizable for its triangular shape, usually associated with Jewish holiday of Purin. The shape is achieved by folding in the sides of a circular piece of dough with a filling placed in the centre. Hamantaschen are made with many different filling, including poppy seed(the oldest and most traditional variety), prunes, nut, date, apricot, raspberry, raisins, apple, fruit preserves, cherry, fig, and chocolate.
- 2 cups all purpose flour
- 1/2 cup granulted sugar
- 4 tsp poppy seeds
- 1 tbsp lemon or orange zest
- 1/ 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2 egg yolks
- 1 egg
- 1 tsp vanilla
- 2/3 cup apricot or raspberry jam
- 1 tbsp milk
- Whirl flour, sugar, poppy seeds, lemon zest, baking powder and salt in a food processor.
- Add butter and pulse until coarse crumbs form.
- Whisk yolks, egg and vanilla in a bowl and pour through feed tube. pulsing until dough starts to come together.
- gently knead into a ball and divide in half.
- Wrap in plastic wrap and press into discs. refrigerate at least 1 hour or unto 3 days.(bring to room temperature before rolling).
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll dough on a lighty floured surface to1/4” thickness. Use a 3” round cookie cutter to cut out dough, rerolling scraps. Scoop a scant 1 tsp jam into centre of each round.
- Lightly brush edges of rounds with milk. Pinch in 3 corners to seal, forming a triangle, leaving jam centre open.
- Refrigerate for 15 min.
- Bake in a preheated oven until golden brown, about 20 minutes.