Kashmiri Dum Aloo

Kashmiri Dum Aloo is vibrant curd based gravy with baby potatoes added to the gravy.

  • Ingredients:
For Potatoes:
6 nos Boiled Baby potatoes or potatoes
1/2 tsp garam masala
1/2 tsp cumin seeds
1 1/2 tsp ghee/butter

For gravy:
2 small size onion slices
3 tomatoes chopped
2 tsp ginger-garlic paste
Fresh corrieder leaves for garnishing
1 tsp whole black peppers
2 nos dry kashmiri red chilli
2 tez patta
1 1/2 tsp cumin seeds
6 nos cashewnuts
1 tsp Khuskhus
11/2 tsp melon seeds
3 tbsp curd
1/3 cup milk
1 tsp red chilli powder
2 tsp kashmiri red chilli powder
1 1/2 tsp corriender powder
1 1/2 tsp cumin powder
Pinch of Mace powder
Pinch of Nutmeg powder
1/2 tsp fennel powder
1 1/2 tsp kasuri methi
2 tbsp Oil 
Salt to taste

  • Method:
1. Heat oil in a pan add cumin seeds, whole peppers, dry kashmiri red chilli, tez patta and khuskhus. Fry for few seconds. Add ginger-garlic paste and saute for a minute.
2. Add onions and saute till they are translucent.
3. Add red chilli powder, kashmiri red chilli powder, cumin powder, corriender powder. Mix well. Add tomatoes cashewnuts and melon seeds. Mix and let the masala cook till well done. Add little water to avoid the masala being burnt.
4. Till the masala is getting cooked lets make the potatoes.
5. Heat ghee/butter in pan add cumin seeds. Now add boiled potatoes and saute them till they are light golden brown. Sprinkle some garam masala and saute for a minute. Keep aside.
6. Once the the onion tomato masala is cooked, cool for sometime and grind to a fine paste/gravy.
7. Heat ghee in a same pan add the onion-tomato paste and saute for a minute. Add curd and mix well. Cook for some time. Add milk and little water to get semi thick consistency gravy.
8. Add fennel powder, mace powder, nutmeg powder, kasuri methi and salt. Mix well and let it cook for some time. Add potatoes.
9. Garnish with fresh corriender leaves.
10. Serve hot with Chapati/indian bread or Naan and rice.

Tip : If you dont have baby potatoes use normal potatoes and cut them in big size cube.

Boondi Ladoo / Boondi che Ladoo

Boondi Ladoo are most delicious variety of ladoo in Indian cuisine. They are specially made during Ganapati festival and Diwali festival.
Ingredients :
To make boondi:
  • 1 cup Besan / Gram flour
  • 1/2 cup Water
  • Pinch of Orange colour or Yellow colour its optional

For Syrup:

  • 1 1/2 cup Sugar
  • 1 cup water
  • Pinch of Orange colour or Yellow colour its optional

For Ladoos :

  • Chopped Almonds & Pistachio
  • Green cardamom powder
  • Oil to fry boondi

Method to make Boondi :

1. In bowl sieve besan/gram flour to eliminate any bowls. Mix water and colour and make a fine paste with no lumps. The mixture should be dropping consistency not very thick not thin.
2. Heat oil enough hot to fry the boondis.
3. Through a perforated spoon drop the mixture in a oil and you will see small balls falling.
4. Fry the boondi and drain the excess oil.
5. In container mix sugar, water and color to make sugar syrup. The sugar should reach half thread or 200 degree on candy thermometer.
6. While the sugar syrup is getting ready, in a food processor add boondi and rotate for 2-3 seconds. The boondi is ready.

7. The syrup is ready.
8. Add all the boondi, green cardamom powder and chopped almonds and pistachio. Keep some pistachio of garnishing.

9. Mix the mixture and let it cool to handle. Do not let it cool completely as the mixture will harden.
10. Make the ladoos and garnish.
11. Enjoy!

Onion Garlic Masala / Spicy Bread

Bread is the widely consumed for bread fast, lunch and dinner or snacks. A home baked fresh bread tastes great and with some twist in regular taste brings variety. The Masala bread can consumed with tea, soup or as a sandwich.


  • 1/2 onion finely chopped
  • 4 garlic grated
  • 2 green chilli finely crushed
  • Finely chopped fresh corriender
  • 2 tsp red chilli powder
  • 1 tsp Garam masala
  • 1 tsp cumin seeds
  • Salt to taste
  • 2 tbsp butter
  • 1 Envelopes of Yeast (2 ¼ tsp )
  • 2 tsp of Salt
  • 2 Tbsp of Sugar
  • 3 Tbsp of Vegetable Shortening or butter, melted
  • 1 ¼ cup of Warm Milk 
  • 3 + 1/2 cups of Bread Flour

Method :
For Masala :

  • 1. Heat butter add cumin seeds.
  • 2. Add garlic and green chilli. Saute for a minute.
  • 3. Add spices and onion. Mix well. Let it cook it cooked.
  • 4. Add salt and corriender leaves. Mix well.
  • 5. The masala is ready.

For bread:
1. In a small bowl, add the water, sugar, shortening and yeast. Let it sit for a few minutes until the yeast is activated.
2. In the bowl of a standing mixer, fitted with a dough hook attachment, add flour, salt and the yeast milk mixture and onion garlic masala. (If not by hand)
3. Knead the dough for just a few minutes or until it comes together. 
4. Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth.(Use 1/2 cup flour for this)
5. Lightly grease a large bowl, place the dough in the greased bowl, brush the top with a little oil and cover with plastic wrap.
6. Place in a warm draft free spot and let it rise for about an 1 1/2- 2 hours or until doubled in size.
7. Grease a 9x5” loaf pan with some vegetable oil and set aside.
8. Dump the dough onto a lightly floured surface, knead it for a minute just to pull it together. Roll the dough with a rolling pin like pizza. Now roll it and seal the sides. Form it into a loaf, place it in the greased loaf pan  cover it with a kitchen towel and let it rise for another hour or so or until doubled once more.
9. Preheat your oven to 350 degrees, bake your bread for about 40 minutes or so or until lightly golden brown. If you see the bread turning brown too quickly, tent it with a little foil to stop it from getting too dark.
10. As soon as the bread comes out, rub the top with butter. 
Allow it to cool completely on a wire rack.