Kashmiri Dum Aloo

Gar firdaus bar rue zameen ast /

hameen asto, hameen asto, hameen ast’

Meaning – If there is Paradise on Earth/ It is here ! It is here! It is here.

– A farsi couplet of Amir Khusrau, believed to be uttered by Emperor Jehangir, who was enamoured with Kashmir.

Kashmir or Jammu &Kashmir, is the northern-most state of India, is known for it’s majestic snow-peaked mountains, beautiful gardens, lakes, saffron, walnuts, people of the state and their food.

Kashmiri food are fragrant and delectable. With rapidly falling temperature in Delhi and availability of new baby potatoes in the market, Kashmiri Dum Aloo is a perfect recipe to kick start the winters. Deep fried potatoes, fragrant in ghee and fennel, slow cooked in yogurt……..ahhh bliss ! ❀️

This inspiration is from Sanjeev Kapoor, celebrity chef and author. I modified it as per my taste and availability of ingredients.



This is what I did………


10- 12 nos – baby potatoes

1 1/2 cup – yogurt

4-5 nos – kashmiri red chillies

1 1/2 cup – yogurt

1/2 tsp – dry ginger powder/ saunth

1 1/2 tbsp- fennel powder/ saunf

1/4 tsp – roasted cumin powder

1/4 tsp – garam masala powder

1/4 cup – mustard oil

A pinch of clove powder

Salt to taste


Peel and wash the potatoes. With the help of a fork prick the potatoes all over and keep them soaked in salt water for about 20 mins. 

Drain the potatoes. 

Heat mustard oil in a wok/ kadhai. Deep fry the potatoes to golden. Drain them on absorbent paper. Keep aside.

Season the remaining oil with a whole dry red chilli and clove powder. 

Grind the kashmiri red chilli to paste with little water. Whisk together this paste with yogurt and dry ginger powder and fennel powder. 

Pour the mixture into the oil and give it a good stir. Pour in a cup of water and add salt. Once the mixture comes to boil, slide in the fried potatoes and cook till potatoes are well done.

Garnish with garam masala and roasted cumin powder. 

Serve hot. 

Goes well with naan, chapati and paranthas.
Happy cooking ! 😊

Cheers !!


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Mulor shaak – Radish greens

Winter in tropics means an immense variety of leafy green vegetables along with innumerable fruits and other vegetables ❀️ And sometimes a simple meal is all I crave πŸ˜‰

Mulor shaak is a winter special and almost a delicacy. 

Every household has a way of cooking it. Being born and brought up in Madhya Pradesh, the province and it’s people infused enough of their cuisine and style of cooking into me. Technically speaking, this is not how Mulor shaak/ Radish greens, is cooked in a Bengali kitchen. 

A quick, easy and crunchy greens recipe, with a heady aroma of browned garlic. 😍

This is an excellent side dish and goes well with dal and rice or chapatis.

Here’s what i did……………


2 cups – chopped shaak/ radish greens

1/2 cup – finely cubed radish

3-4 pods – garlic, crushed or chopped

2 nos – dried whole red chilli

2 tbsp – chickpea flour/ besan

1/2 tbsp – oil

1 tsp – ghee (optional)

Salt to taste


Heat a pan and dry roast the chickpea flour to golden. Keep aside.

Heat oil. Break the dry whole red chilli into the hot oil. 

Tip in the crushed garlic and fry till it is golden brown. 

Add the cubed radish and saute for a couple of mins. 

Add the chopped greens and salt. Give it a good stir. Lower the heat, cover and cook till radish cubes are tender, yet crunchy. 

Increase the heat to maximum and let all remanant moisture dry up. 

Add the roasted chickpea flour/ besan. Mix well. 

Add ghee (optional) and keep tossing the greens till they are crunchy. 

Take it off the fire. 

Serve hot with chapati or dal and rice. 

Happy cooking !! 😊

Cheers !! πŸ˜„

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Festival of Lights

Wishing my blogger family a very happy and prosperous Deepawali !! 

May all your wishes and dreams come true and enrich your life with health and wealth ❀️

!!!! Shubh Deepawali !!!!

Cheers ! 😊

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Β Shrimp scampiΒ 

The word “scampi” is often construed as a style of preparation rather than ingredient.

My love for crustaceans, is above all my love for fish. ❀️ That shouldn’t be surprising πŸ˜‰ It goes with the territory called Bengali.

A forlorn opened bottle of white wine was neglected for some days, hence it ended up in cooking πŸ˜ƒ

Shrimp scampi is a perfect quick meal for lazybones like me 😜

Scampi preparation style varies regionally.

The romance of olive oil, garlic butter and white wine is ethereal. As I watched shrimps cooking, i once again fell on love with crustaceans β€οΈπŸ˜‰

Here’s what I did…………..


7-8 nos – shrimps/ prawns

3-4 nos – garlic pods, finely chopped

1 tsp – chopped, fresh coriander

1 tbsp – olive oil

1 cube – butter

1 cup – white wine

1/4 tsp – freshly ground pepper

1/4 tsp – chilli flakes (optional)

1 tbsp – lemon juice

Salt to taste


Peel the shrimps leaving tail intact and devein.

Heat olive oil in a pan over medium heat. Add the butter. Butter will foam up and then subside.

Add the garlic and chilli flakes. Saute for a min or till garlic gets fragrant (do not brown) and add the shtimps.

Saute the shrimp for 1 min on each side.

Pour in the wine and season with salt. Lower the heat. Cover and cook till shrimps are cooked and the wine has reduced to sauce consistency.

Toss with freshly ground pepper, lemon juice and chopped coriander.

Take it off fire.

Serve as is, or on pasta or rice.

Shrimp scampi served with chicken salami fried rice

Happy cooking !! 😊

Cheers !! πŸ˜„

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Arhar Dal – Pigeon peas

Madhur Jaffrey writes evocatively about Dals in Curry Bible, “you can take meat, fish and vegetables from an Indian, but you cannot take away his dal – the core of his meal.”

Dal = pulses or legume, forms an integral part of Indian cuisine. For vegetarians, it is a major source of protein. Though it is cooked in every household, the finished product varies from kitchen to kitchen. 

There are unlimited ways to make this humble ingredient, from simple to exotic, from mild to spicy. Depending on the region, pulses are cooked plain, with vegetables, with fish and mutton. 
India tops the list of Global Pulses production. Ironically, it is also the largest consumer. 

Presenting here is simple Arhar Dal/ Pigeon pea, almost a regular feature in our major meals.

Here’s what I did…………

1 cup – arhar dal/ pigeon pea
1 nos – medium sized tomato, finely chopped
1 nos – small sized onion, finely chopped
2 nos – garlic pods, finely chopped
1 nos – green chilli, finely chopped
1/4 tsp – ginger paste (optional)
1 tsp – finely chopped fresh coriander/ cilantro
1/2 tsp – tumric powder
2 tsp – oil 
1 tsp – ghee (optional)
1/2 tsp – cumin seeds
2 cups – water
Salt to taste
Wash and pressure cook the dal/ pulses with 2 cups water and salt, upto 2-3 whistles. 

Once the pressure cooker cools, uncover and whisk the dal into smooth submission.
Heat oil in a pan and fry the chopped garlic till fragrant ( I prefer to fry them to light brown). 
Add the cumin seeds and once they splutter, add the chopped onion, green chilli and fry till translucent. 
Tip in the chopped tomato and ginger paste. Add the tumeric powder. Cook till tomatoes soften. 
Pour in the boiled dal/ pulses. As it starts boiling, lower the heat and cook for 2-3 mins. 
Garnish with ghee (optional) and fresh coriander. 

Serve hot with rice or chapati. 
Happy cooking !! 😊

Cheers !! πŸ˜„

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Weekly Photo Challenge- Local

If you are reading this……..

Congratulations, you are alive. 

If that’s not something to smile about,

Then i don’t know what is. “

One lazy afternoon, Connaught Place, New Delhi. 

This place was designed by Robert Tor Russell in collaboration with WH Nichols, as Central Business District for the British government in India. This place was to serve as showpiece to Lutyen’s Delhi. 

This place today has maintained it’s colonial charm. It only serves as the Central Business District, but also a remarkable place for shopping, flea markets and some quality restaurants.


Weekly Photo Challenge – Local 

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Rui maacher Jhol – Bengali Fish stew of the Common Carp

We, Bengalis, are very specific of the ‘jhol’, ‘jhal’ and ‘kalia’ of fish among hundreds of other ways of cooking fish. Each fish calls for a particular recipe. Even the type of fish (freshwater, estuarine and marine), and the size of fish demands culinary skills. 

‘Jhol’ is usually a watery, peppery stew flavored with ginger paste and green chillies with season’s vegetable and Bori (optional), sundried lentil dumplings.

‘Jhal’ will be of sause consistency, spicy or mildly spicy.

‘Kalia’ is the gravy – enriched with onion, garlic, ginger, tomato and yogurt. Usually moderately spicy.

Being a domicile,  my repertoire and experience of fish is rather limited and so are my culinary skills. 

Unlike the coastal regions, fish available in Delhi markets are all imported from other states of India. Hence, they are always ice-packed. 

That’s why i love to visit the fish markets of Kolkata, whenever I am around. Those places are pleasure to the eyes and soul. 😍❀️

I remember mom used to buy fish and bring it home, clean and cut it herself. Times have changed, it is a matter of choice and convenience now. The fishmongers clean and cut the fish as per our specifications. (Am more than glad for this service !)

Here’s what i did………………


6-7 nos – rohu fish steaks 

2 nos – medium sized potato

3-4 nos – pointed gourd/ potol/ parwal

5-6 nos – bori (optional)

1 cup – cauliflower florets

1/2 cup – finely chopped tomato (optional)

3-4 nos – green chillies, slit lengthwise

1 tsp – chopped fresh coriander/ cilantro

1 tsp +1 tsp – tumeric powder

1 1/2 tsp – ginger paste

2 1/2 cup – water

1/4 tsp – nigella seeds/ kalonji/ kalo jeera

2 -3 tbsp – mustard oil

Salt to taste


Rinse the fish. Drain the water. 

Rub the fish steaks with 1 tsp of tumeric powder and salt. Keep aside for 10 mins.

Peel the potatoes and pointed gourds and cut them lengthwise. Rinse and drain.

Heat oil in a pan and fry the Boris. Keep aside. In the same oil, fry the fish one by one, to golden brown. Drain on a kitchen paper. ( one may fry the fish less or just saute, as per choice).

One may use some from the remaining oil to cook the ‘jhol’ or use fresh oil. I used fresh oil. 

Heat 2 tsp of mustard oil in a separate pan and temper with nigella seeds. 

Add the chopped potato, pointed gourds and cauliflower florets. Saute for a couple of mins and add the tumeric powder and chopped tomato. 

Once the tomato is soft, tip in the water and green chillies. Season with salt. 

As the stew comes to boil, lower the flame. Cover and cook till the vegetables are tender yet crunchy. 

Add the boris and fried fish steaks and bring it boil once again. 

Add the ginger paste and cook for another min. 

Garnish with chopped coriander and take it off fire. 

Serve hot with plain boiled rice. 
Happy cooking !! 😊

Cheers !! πŸ˜ƒ

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