Aloo Dum (Potato Curry)

This is an exotic delicious main dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.

Ingredients:

• 4 medium size russet potatoes
• 2 tablespoon oil
• 1 teaspoon cumin seed (jeera)
• 1/8 teaspoon asafetida (hing)
• 1 tablespoon gram flour (basen)
• 6 whole red chili
• 1/4 cup yogurt
• 1 tablespoon sesame seeds
• 1 tablespoon coconut powder
• 1/4  inch of ginger
• 1 green chili adjust to taste
• 1 tablespoon coriander powder (dhania)
• 1 tablespoon funnel seed powder (saunf)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon red chili powder adjust to taste
• 1/2 teaspoon paprika (dagi or kashmiri mirch)
• 1 teaspoon salt adjust to taste
• 1/2  garam masala
• about 2 tablespoons of chopped cilantro
• oil to fry

Method:

• Peeled and cut the potatoes into ½” cubes.
• Heat the oil in a frying pan over medium high heat.
• Frying pan should have at least 1inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat they will be very oily.
• Fry the potatoes till they are cooked through; turn the potatoes few times while frying. Take out potatoes nonea slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep aside.
• Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change color. Take them out and keep aside.
• Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
• In a small bowl mix, sesame paste, yogurt, ginger, green chili, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste. Keep aside.
• Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
• Add the cumin asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
• Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil.
• Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the water in gravy to your liking.
• Add the cilantro and garam masala cover the pan and turn off the heat. Let it sit for few minutes before taking of the cover. This helps bringing the color on the top of the dish.
• Serve with any bread.

Dahi Bara and Aloo dum and Ghugni

Ingredients:-
For the Bara

• Urad Dal - 1 cup soaked overnight
• fist ful of chana dal soaked overnight with the urad dal
• 2 -3 green chillies
• bunch of coriander leaves
• 1 inch of ginger - cut into thin slices
• Salt to taste

Oil for frying:-

• For the Dahi (Yogurt mixture)
• Yogurt - 1 cup
• Water - 1 cup (adjust consistency based on taste).
• 2 table spoon Grated Ginger
• 1-2 Green chillies cut into thin slices
• Black Salt to taste
• Sat to taste
• Fried and ground cumin seeds
• Oil for seasoning
• Curry leaves
• 1 teaspoon of Mustard seeds
• pinch of hing

How To make the Dahi Bara

• Soak the urad Dal and chana dal over night.
• Grind to a rough paste along with the ginger slices, chillies and coriander leaves.
• Mix Salt and leave aside in a warm place for 6-8 hrs. (Tip : If in India don't mix salt and leave aside , it is too warm and the Bara becomes too sour. Add salt only before deep frying)
• Just before deep frying, get the dahi mixture ready. It is simple, beat the yogurt with salt and black salt.
• Once it is a smooth paste, add water and cumin powder and grated ginger and chillies. Taste at this point and adjust any of the above as per your liking.
• Season the dahi mixture. Take a small pot, and heat oil in it. Add mustard seeds and hing and curry leaves and pour into the dahi mixture...
• Now before you fry the baras, you need to follow one more step. Get a big bowl, fill with warm water and add a pinch of salt and sugar and lemon juice to it.
• Once your fry your baras, dung them in this warm water for a few minutes before transferring them to the dahi mixture. This steps keeps the bara's soft and drains out some of the excess oil.

Odia breakfast Puri Aalu Dum

Odia Food 

Today am discus about odia food puri aalu dum. This food is prepare by wheat flour , aalu,some spices and salt. It is a most popular dish in India This food is most commonly served at breakfast. It is also served at special or ceremonial functions as part of  vegetarian food.

Puri Aalu Dum

Ingredients :

• Aata - (Wheat Flour) – 300 gm
• Cocking Oil -as per requirement
• Aalu - (Potato)-300 gm
• Piaja -  (Onion)-100 gm
• Aada - (Ginger)- 1 inch
• Rasuna - (Garlic) -15 cloves
• Tamato - (Tomato)-75 gm
• Haladi Gunda - (Turmeric powder) -1 tsp
• Lanka Gunda  - (Chilies Powder ) -1 tsp
• Teja Patra - ( Bay Leaf) – 2 pcs
• Aleicha -  (Cardamom)- 2 no
• Lavanga - (Clove) -2 no
• Dalchini - (Cinnamon)- 1 inch
• Luna - (salt)- as per taste

Preparation:

• Take a vessels and put wheat flour add salt and oil 2 tsp oil and add water as per required . 
• Make a smooth flour mixture.
• Make small balls from the above flour mixture. 
• Make flatter each ball into a round size.
• Heat oil in a pan, and fry the flatten balls till it turns golden brown color.
• Peal and cut the onion, garlic and ginger.
• Make a paste from onion, garlic and ginger. 
• Then cut tomatoes into small pieces.
• Peal and cut the  potatoes into cube size and boil it. 
• Make a powder of the cinnamon, cardamom, clove and black pepper.
• Heat oil again  in a pan, add the masala paste and then add turmeric powder, chill powder to it.
• Fry until it change into brown in color.
• Then add the tomatoes, boiled potato and fry some times.
• Then add water,salt as per test  to it and fry it properly. 
• Boil it for 10-20 minutes.
• Add the garam masala powder and serve with Puri.

Puri Aalu Dum

Odia Famous Curry Aloo Dum

Odia Food 

Today am discus about odia food Alu Dum ,It belongs to, specifically, Kashmiri dish. It is a popular recipe in India.And also another interesting recipe in Bengali version.In India it is served with dahi bara in street food.You can served it with rice,puri and also some break first like uphma. It is prepare in some spices, potato,tomato.Potato is a main ingredients of it.

Aloo Dum

Ingredients:

• Aloo- ( Potatoes ) - 6,7 
• Bilati - (Tomatoes ) - 3 ,4 
• Lanka Gunda - ( Chili powder )- 1 tsp
• Jeera - ( cumin ) - 1 tsp
• Haladi Gunda - ( Turmeric powder ) - 1/2 tsp
• Garam Masala - 1 tsp
• Tela - ( Cocking Oil ) - 3 tsp
• Luna - ( Salt ) - as per test
• Piaja - ( Onion)-2 No.
• Ada - (Ginger) - 1 inch
• Gujurati - (  Cardamon) -  1-2 nos
• Labanga - (Cloves)- 2,3 No.
• Dalchini -(Cinnamon )- 1 inch long
• Dhaniya Patr - ( Coriander Leaves )
• Rasuna - (Garlic) - 4,5 cloves 
• Teja Patra - ( Bay leaf ) - 2 No.

Preparation:

• First wash the potato clearly.
• Cut each potato in 4 Pisces and boiled it.
• Cut tomatoes into small Pisces.
• Peal the ginger, garlic and onion and cut into small Pisces.
• Take the masala ingredients like ginger,garlic,cinnamon,cloves,cardamon etc and make a smooth pest.
• Heat Oil in a pan and add cumin seeds.
• When it sputter, add bay leaf ,tomatoes,salt also turmeric powder, chili powder and masala pest.
• Fry it 3,4 minutes. 
• Then add the boiled potatoes and garam masala and fry for 3-4 minutes.
• Add 1 cup of hot water and cook on low temperature for 4,5 minutes. 
• After that remove it and garnishing with coriander leave.
• Serve it hot.