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    Shilpa Lodha
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    This document provides recipes for two Indian dishes: Dum Aloo and Rajma. [1] Dum Aloo is a popular Kashmiri curry made with baby potatoes, tomatoes, ginger, garlic, spices and cream. The recipe directs the user to make the gravy and potatoes separately in the microwave then combine and cook further. [2] Rajma is a kidney bean curry made by soaking and cooking the beans with onions, ginger, spices and rice. The finished dish is flavored with black salt and amchur powder.

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    This document provides recipes for two Indian dishes: Dum Aloo and Rajma. [1] Dum Aloo is a popular Kashmiri curry made with baby potatoes, tomatoes, ginger, garlic, spices and cream. The recipe directs the user to make the gravy and potatoes separately in the microwave then combine and cook further. [2] Rajma is a kidney bean curry made by soaking and cooking the beans with onions, ginger, spices and rice. The finished dish is flavored with black salt and amchur powder.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    18 views2 pages

    Recepie

    Uploaded by

    Shilpa Lodha
    This document provides recipes for two Indian dishes: Dum Aloo and Rajma. [1] Dum Aloo is a popular Kashmiri curry made with baby potatoes, tomatoes, ginger, garlic, spices and cream. The recipe directs the user to make the gravy and potatoes separately in the microwave then combine and cook further. [2] Rajma is a kidney bean curry made by soaking and cooking the beans with onions, ginger, spices and rice. The finished dish is flavored with black salt and amchur powder.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 2

    Dum Aloo ( Microwave Recipe)

    Extra spicy to complement the chill weather of the mountains, this kashmiri curry is popular all over
    the country, and abroad. You can make amazing dum aloo in half the usual time, if you use baby po-
    tatoes and cook in a microwave.

    Preparation Time: 15 mins

    Cooking Time: 19 mins

    Makes 4 servings

    Ingredients

    For The Gravy


    2 cups roughly chopped tomatoes 3 garlic (lehsun) cloves
    25 mm (1”) piece ginger (adrak) 8 whole dry kashmiri red chillies
    2 tbsp cashewnuts (kaju) , broken 1 tsp cumin seeds (jeera)
    1 tsp fennel seeds (saunf) 1 tsp chilli powder
    salt to taste

    Other Ingredients
    18 to 20 baby potatoes 2 1/2 tbsp oil
    2 tsp butter 8 cardamoms
    1 tbsp dried fenugreek (methi) seeds , roasted
    1 tbsp honey salt to taste
    1/4 cup fresh cream 1 tbsp finely chopped coriander (dhania)

    For the gravy

    1. Combine all the ingredients along with 1½ cups of water in a microwave-safe bowl, mix well
    and microwave on high for 4 minutes, stirring once in between after 2 minutes.
    2. Cool the mixture slightly and blend in a mixer to make a smooth paste. Keep aside.

    How to proceed
    Wash and dry the potatoes. Pierce them all around with a fork and place them in a microwave-safe
    bowl and microwave on high for 6 minutes.

    1. Place them in water for 5 minutes. Peel them and keep aside.
    2. Put 2 tbsp of oil in a microwave-safe bowl and microwave on high for 30 seconds.
    3. Add the potatoes, mix well and microwave on high for 2 minutes. Keep aside.
    4. Combine the butter and the remaining ½ tbsp oil in another microwave-safe bowl and
    microwave on high for 40 seconds.
    5. Add the cardamom and the prepared gravy, mix well and microwave on high for 3 minutes,
    stirring once in between after 1½ minutes.
    6. Add the potatoes, dried fenugreek leaves, honey and salt, mix well and microwave on high for
    3 minutes.
    7. Add the cream and the coriander and mix well.
    8. Serve immediately.
    Rajma
    Ingredients

    3/4 cup rajma (kidney beans) 1 1/2 cups steamed rice (use leftovers if you have any)
    1/2 tsp cumin seeds (jeera) 1 small stick of cinnamon (dalchini)
    1/2 cup sliced onions 1 tbsp thinly sliced ginger (adrak)
    1 to 2 sliced green chillies 1/4 tsp turmeric powder (haldi)
    1 tbsp coriander (dhania) powder 1 tbsp dried mango powder (amchur)
    1/2 tsp black salt (sanchal) 1 tbsp oil
    salt to taste 2 tbsp chopped corriander (dhania) for the garnish

    Method

    1. Soak the rajma in water overnight. Drain and discard the water. Keep aside.

    2. Heat the oil in a pressure handi. Add the cumin seeds and cinnamon and allow them to
    crackle.

    3. Add the onions and sauté for a few minutes till they are translucent. Add the ginger and green
    chillies and sauté for a few more minutes.

    4. Add the soaked rajma, along with 3 cups of water, turmeric powder, coriander powder and
    salt.

    5. Pressure cook for 4 to 5 whistles.

    6. When the pressure is released, add the black salt and amchur and mix well. Simmer for a few
    minutes and add the cooked rice to this rajma. Mix gently.

    7. Serve hot, garnished with coriander.

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