ALU-KOFI DUM ( ALU GOBI KACCHI DUM)

Last fortnight was really exciting, because house painting was going on. There were lot of movements of goods from one corner to another.The kitchen was shut so , no cooking.

The most exciting thing is, I have broken one small flower vase and my wife still doesn't know it. Now I am trying to frame a strategy to put the blame on her as soon as it is discovered.

I decided to do some fast cooking and for a mandatory non vege dish, I planned to do some thing but landed elsewhere and where did I land would come up in the next blog.

THE RECIPE .

This one, a vegeterian one,  I learnt from my Aunt when I was in school and a pure veg ( temple or Jain)  variation from my Mom. Here I will explain the onion and garlic one. The process is very simple, all the ingredients are put together and put on Dum. Turmeric will play an important role in the taste and I plan to put it in Spice and Turmeric food festival. ( if I can find out how to put it).

INGREDIENTS

 1 Cauli flower cut to large pieces.

 2 medium potato peeled and cut to 4 pieces each. ( optional)

 4 green chili

1 Tomato chopped to 10 to 15 mm pieces

1 tsp plain garlic paste

 2 heap tbsp curd

 3 tbsp mustard oil ( if you dont like mustrad oil , use olive oil or any other oil but  heated to smoking and cooled to room temperature) NOTE : Do Not heat mustrad or olive oil use raw as it is)

2 level tsp Turmeric powder ( must not be reduced)

1 tsp red chili powder ( more or less depending up on your tolerance level) 

1 tsp heap sugar

salt to taste

10 kismis ( raisins)

For grinding 

1 onion about 1.5 inch dia

3/4 inch ginger 

1 green chili

Spices ( whole)

4 cardamom

4 cloves

1.5 inch cinnamon

2 large black cardamom

2 bay leaves

( partial ingredients shown here )

PROCESS

Wash and drain the Gobi. 

If you are using a hard variety potato , microwave in water for 6 minutes at 900 watt energy level or until half done. If you are using normal potato, this step is not needed. This is just to ensure that the potato is cooked in time.

Chop onion and ginger and grind to a smooth paste with minimum water addition. If you dont have garlic paste, add 2-3 cloves of chopped garlic for grinding.

To this paste and in the mixer grinder add the curd, turmeric powder, chili powder, garlic paste and mix thoroughly..

Take a heavy bottom pan, add Cauliflower, Potato, oil, whole spice, onion paste mixture, and all the ingredients .

Mix throughly.

After mixing 

Cover the lead and cook on slow flame. No additional water is needed.

When the Cauliflower and Potato are cooked and soft , the dish is ready.

Serve with Rice, roti, paratha , Puri , Luchi

I am sure you will enjoy this ,  Ullash (Cheers)

And flowers for my great foodie friends