Kashmir Dum Aloo

Ingredients:-

for cooking potatoes :

• Potatoes -500 gm or 20 to 22 baby potatoes
• Water
• Salt - ¼ teaspoon 

Other Ingredients :

• Kashmir red chili powder - 3 tbsp
• Ginger and Garlic paste - 1 tbsp
• Onion Paste - 1/2 cup
• Tomato puree - 1 cup
•  Fennel powder - 1 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Shahi Jeera - 1 tbsp
• Cinnamon - 1 inch
• Cloves - 3 nobs
• Cardamom - 1 black
• Bay leaf - 1-2 nobs
• Black peppers -4-5 nobs
• Dry red chili - 2 nobs
• Dry kasuri Methi - 1 tbsp
• Cardamom - 2-3 nobs 
• Fresh full fat curd, beaten or whisked till smooth (yogurt) - 1/2 cup
• Water
• Mustard Oil - as per requirement
• Salt as per taste

Method :-

• Rinse the baby potatoes well,add some water,pinch of salt and Add the potatoes.On a medium to high flame boil the water, so that the potatoes are half cooked.
• Drain them and allow to become warm or cool down at room temperature.
• Peel the potatoes,With a fork, tooth pick or skewer, poke holes in the potatoes all over. Halve them or you can keep them whole if they are small. This is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
• Whisk the fresh full fat curd or yogurt till smooth. Keep aside.
• In a small bowl, take Kashmir red chili powder and water,Mix and stir well to get a smooth mixture.
• In a pan heat mustard oil till it begins to smoke,Add the parboiled peeled potatoes and begin to fry them on a low to medium flame,till both side is light golden.
• Remove the potatoes which are golden and crisp with a slotted spoon. Fry them well or else they remain uncooked from the center.
• Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
• Lower the flame. Remove the extra oil and keep 2-3 tbsp oil in the same pan. Let the oil temperature come down. In the same oil, add asafoetida powder. Stir well.
• Add the dry red chili,sahi Jeera,bay leaf,cinnamon,cardamom,black pepper and saute it with low flame.
• Now add the onion paste and saute it till the raw smell go out,then add ginger garlic paste and mix it properly till it leaves oil.
• Then add the red chili + water solution,cumin powder,Coriander Powder,Turmeric Powder and stir well.add the tomato puree,salt and cook it with medium flame till it leaves oil.
• Now add the beaten curd. When you are adding the curd, with a spoon or wired whisk, stir continuously, so that the curd does not split. Add the curd on a low flame.
• After adding curd, add water and continue to Stir and mix very well.
• Then add fennel powder,Dried Kasuri methi and mix everything properly.
• Now add the fried potatoes,again stir.
• Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the potato gravy on dum.
• The gravy should become thick.
• You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
• your Kashmir Dum Aloo is ready to eat,Serve kashmiri dum aloo hot with naan, rotis or rice.

Stuffed Mushroom

Ingredients :-

For Marination

• Button Mushroom - 250 gm(10 Pieces)
• Curd - 2 tbsp
• Gram flour - 1 tbsp
• Amchur Powder - 1/2tbsp
• Coriander Powder - 1/2 tbsp
• Garam Masala powder - 1/2 tbsp
• Red chili powder - 1 tbsp
• turmeric powder - 1/2 tbsp
• Ginger and Garlic paste - 2 tbsp

For Stuffing 

• Onion - 1 medium sized (Finely chopped)
• Capsicum(finely chopped) - 1 tbsp
• Mushroom stems Roughly chopped
• Green chili (finely chopped) - 1 nob
• Marination Paste - 1 tbsp
• Coriender leaves finely chopped - 1 tbsp
• Breadcrumbs - 2 tbsp
• Mozzarella Cheese - 1 tbsp
• Salt as per taste
• oil

Method :-

• First wash the mushroom properly with a tissue and slightly peel off the skin of mushroom and remove the stem and keep it aside we will use it for stuffing.
• Then take a bowl add all the marinated masala (Curd,Gram flour, Amchur powder,Coriander Powder,Garam Masala powder, Red chili Powder,Turmeric Powder,Ginger -Garlic powder ) and little water. mix it nicely and keep it aside.
• In a pan add 2 tbsp of oil and add  chopped onions and saute it for 2 minutes,then add chopped capsicum,chopped Green chili,Roughly chopped Mushroom stem and saute it for few minutes.
• Then add Marination paste  and mix it nicely, then add chopped coriander leaves, Breadcrumbs, Mozzarella Cheese and little salt and saute it for few minutes with low flame.
• When it  mix nicely and became soft then switch off the flame  transfer  to a plate and cool down the mixture to room temperature.
•  Then take all the Mushrooms and put it into the marination and coat it with the paste nicely.
• Then take one by one and stuffed the masala mixture and keep it aside.
• Then take a pan add little oil into it ,when oil is hot add one by one  stuffed Mushroom, placing the stuffed side down and cook it for 5 minutes.
• then flip the Mushroom once it little brown,then cover the pan with lid and cook for another 5-7 minutes.
• when it became golden brown from both side then switch off the flame.
• Now your stuffed Mushroom is ready to eat. put the tooth picks into it and serve hot garnishing with chopped spring onion/chopped coriander leave and enjoy your stater.