Dum-aloo

Dum ollu/Aloo/Potato: Serving size: 3-4 people Ingredients: 10 small rounded ollu /potatoes; 1-1/2 chili powder/march wangan; Salt to taste, 1tsp shonth/ginger powder, 3 laung /cloves; 1 cinnamon/dalchini stick or ½ tsp. cinnamon powder/dalchini; 2 big black elaichi/cardamom; 2 small elaichi; ½ tsp badiyan/fennel powder, 3-4 tbsp. of yogurt/zamut dud; Two cups of water; ½ zeera/cumin seed/zeur, Pinch of heeng/ asafetida and oil for frying. Method: Boil ollu (potatoes) completely soaked in water in a wider pan for 10 minutes or longer till you see skin can easily be peeled. After peeling the skin, prick the ollu all over with knitting needle or tooth prick or fork or tip of knife. Deep fry ollu till reddish brown and put aside. Take 3 tbsp. of oil in a pressure cooker or pan. Add chili powder and heeng to oil and sauté. Add 3 spoons of yogurt and stir till yogurt dissolves in oil and forms into a thick chili paste. Add salt shonth, badiyan; cinnamon, crushedlaung/cloves and crushed big black elaichi toyogurt chili mixture. Add potatoes to chili mixture. Add 2 cups of water or more till all the potatoes are completely dipped in water. Pressure cook for ten minutes and simmer for another five minutes. Open the cooker when pressure drops in cooker. Check for water consistency. If too much water is left, boil till only a little water is left. Turn off the stove. Crush green cardamom/ elaichi and cumin/ zeera. Sprinkle the crushed massala over potatoes and cover. Serve dum ollu warm. Left over can be stored in fridge and used next day after warming. Note: If cooking in a pan, add 2-3 cups of water and boil for 5 minutes and simmer at a low flame till water is absorbed.

Yellow cury mutton (keliya sayun)

Hi friends here is a another recipe of Kashmiri non veg dish it tastes too good and less spices and very easy to make and my daughter loves it .

Hope u like it and try it :)

Seyun Kaliya-Yellow Mutton:

Serving size: 3-4 people

Ingredients:

• 1lb mutton,

• 2 tsp badiyan/fennel powder, 

• 1tsp shonth/ginger powder,

• 1tsp zeera/cumin seed, 

• 1 tsp haldi/lider /turmeric powder,

• 1green crushed eliachi/cardamom,

• 1 big crushed black elaichi/cardamom, 

• pinch of heeng/asafetida, 

• salt to taste, 

• 2tbsp of milk, 

• 1 tbsp. of oil and

• 2 cups of water.

Method:

• Take water in a pressure cooker,

• Add mutton, shonth,badiyan, zeera, heeng, crushed big black elaichi to water in pressure cooker.

• Pressure cook for 8 minutes and let pressure cool.

• Open the lid when cool. Now add turmeric powder and 2 tbsp. of milk.

• Boil Kaliya for 3-4 minutes.

• Grind green elaichi and zeur/cumin.

• Add to Kaliya and cover with lid.

• Serve hot with Paratha or white boiled rice.

This is a delicacy prepared in Kashmir on all occasion,especially on the occasion of Shishur, a ceremony held in honor of a new bride or a newborn baby at the time of the onset of winter in the month of December.