Category Archives: Vegetables

Kashmiri Dum Aloo


This dum aloo is a recipe from Kashmiri Pandits . No onion , no garlic is used , still so flavorfully spicy !! 🙂

Ingredients :

1 lb (half kg) medium sized potato or baby potato
1/4 th cup yogurt
2 tea spoon ginger paste ( or 1/2 tbl spoon dried ginger powder)
1 tbl spoon kashmiri chili powder or paprika
1 tea spoon chili powder
1/2 tbl spoon fennel( mouri / saunf) powder
1 black cardamom+ 5 green cardamoms , powdered
1/2 tea spoon cinnamon powder
1/4 th tea spoonnutmeg powder
1 tea spoon dryroasted cumin powder
1 tea spoon black pepper and clove powder ( crush them together , and take 1 tea spoon)
A pinch of Hing
1 tea spoon sugar ( or according to taste)
1/4 th cup cream or thick milk
Salt to taste
Ghee+ mustard oil
Few red / green chilies


1. Boil the potatoes . But don’t boil too much . The potatoes should be firm . peel the potatoes and prick with fork . Now rub some salt and kashmiri chili powder/ paprika and leave aside for half n hour .

2. In a small bowl take yogurt . Whisk or beat it with a fork until smooth . Now add all the spices into it and mix .

3. Heat ghee+oil and add the potatoes . Fry until the outer skin is crispy . Now Add the whisked yogurt and water . Cover the lid and cook on medium low flame until the gravy thickens and the potatoes absorbed the gravy well . Add the cream or milk . Add the red/ green chilies . Cook it on low flame for few more minutes until oil separates .

Enjoy with roti , paratha or even rice .

Garlic-Dill Red Potatoes


My daughter is a potatoholic !!! She just loves potato !! That is one of the few genetic things she inherited from me !! Everythime we went to a restaurant , she is looking for side dishes of potatoes . Garlic-dill potatoes is one of her favorite potato side .

Ingredients :

10 red skinned new potatoes , 2 ” small
4-5 tbl spoon butter
2 teaspoon-1 tbl spoon finely grated garlic
1 tbl spoon chopped dill
salt to taste , around less than half tea spoon


1. Wash the potatoes very well and cut in thick wedges . Now steam them for 8-10 minutes until tender but not overdone . I just microwaved them for 4 minutes in a closed microwave safe box .

2. Heat butter and add the garlic . Saute for a while . Now add the dill , stir a bit . Now add the potatoes and toss them with the butter . Sprincle salt .

Serve warm !!

Okra and Shrimp in Mustard / Shorshe diye Dherosh,Chingri

Okra and Shrimp in Mustard / shorshe diye dherosh,chingri

Okra and Shrimp in Mustard / shorshe diye dherosh, chingri


1. 10 Okra/ dherosh

2. Ch0pped Onion 1 medium

3. Mustard( yellow mustard) Paste/ shorshe bata 1 tbl spoon ( 1 tblspoon mustard+1 teaspoon poppy seed.

4. Turmeric powder less than 1/2 half teaspoon

5. Chili powder half teaspoon

6. Green chilies

7. Salt to taste.

8. Mustard oil and
9. Shrimps 4/5


1.Trim stem ends off okra.

2. In a pan heat oil on medium heat. Fry the shrimps a while. Add chopped onin. Fry until soft and transparent.Add chili powder, turmeric powder with little water and salt.

3. Cook well adding water little by little. Add the Mustard paste (I made the paste with 1 teaspoon of poppy seed or posto) with little water, cook for 1 minute and at this point add the okra.

4. Add water, just enough to have the okra done. Don’t add too much water

5. When the water is drying out add the green chilies.

6. Turn off the stove when oil separates. You may add a dash of mustard oil , if you used regular oil while cooking it.


1. Many complains that their mustard paste tastes bitter. For them I’d love to give some tips. 😀 .

a) There are two types of mustard, one is black and the other is yellow. Black mustard is used for ” Foron” or in doing sautee. But for mustard paste, used in recipes like shorshe Ilish, shorshe dherosh and so on alwayz use the yellow one. Black mustard is bitter, on the other hand yellow mustard is not that bitter like the black one.

b) If you use little poppy seed with your mustard paste it would n’t taste bitter at all. So many make the paste of mustard with little poppy seed/ posto and some times with green chilies and salt. 😀

c) Now a dayz we hardly make paste with traditional ” Pata-Puta”/ “Shilnora”. One thing to be remembered with your blender/ grinder you can never make a smooth paste of mustard . So what I do , I grind them into a powder then add water. Cover it with something for a while. While using just drain out the extra water. It helps it not to be bitter too. 😀 ..

d) Every time you add mustard paste in oil make sure you add it with little water, otherwise the direct heat will dry out the mustard and cause bitterness.

2. If you don’t want to cook this completely with mustard oil. You can use regular oil while cooking but don’t forget to add 1 teaspoon of mustard oil/ shorishar tel before you turn off the heat.

3. Don’t cook your okra with lid on. That would ruin the color of okra.

Twice Baked Potato


1. Preheat the oven to 400 degrees; bake the potatoes for 1 hour or until tender and cooked through. I took 3 large Idaho potato..

2.Allow the potatoes to cool slightly, cut them in half lengthwise..Scop out the most of the flesh leaving at least quarter inch border..that will keep the potato together…otherwise will fall better start scooping out from the middle..

3.mash the potatos that are scooped out..

4. Warm some milk ( I took almost 5 tbl spoon of milk) with 2 tbl spoon butter intil the butter completely melts..careful it needs to be warm not boiling hot..

5. add the milk mixed with butter to the mashed potato..add salt, crushed black pepper,cream cheese(optional) a little oregano ( optional) or any other herb of ur choice..the mixture should not be should be gluey..

6. Fill the potatos with this mixture…top with the grated cheese..I used mozarella..but chedder will look great…

7. Now bake for another 15 min at 400 FH..

8. enjoy immediately.. 😀