how to make Aloo Rassewale Aloo Took Baigan Aloo Dum Aloo

Aloo Rassewale

Ingredients:
500 gm aloo (potatoes) - peeled, boiled
5-6 badiyan
2 tbsp oil
1 tsp cumin seeds
1 tbsp salt
1/2 tsp turmeric powder
1/4 cup yogurt-beaten smooth
2 1/2 cups water
1 tbsp coriander leaves

How to make aloo badiyan rasedaar :

1. Break the potatoes, by holding them in your palm and closing your fists.
2. Heat oil and add the badis in very briefly-just put them in, quickly turn them over and remove from oil, keep aside. They should barely get darkened.
3. In the same oil, add cumin, when it splutters, add the potatoes and fry over high flame but just slightly. Add salt, turmeric and badis.
4. Stir-fry till mixed well. Add enough water to cover the potatoes and badis, bring to a boil and simmer, till the badis get soft, but hold their shape.
5. Add the yogurt and mix well and serve the aloo badi curry immediately garnished with coriander leaves.
6. 
   

Aloo Took

Ingredients:
500 gm aloo (potatoes) -peeled and cut into rounds
Oil for deep frying
1 tsp salt
1 1/2 tsp red chillies-coarsely pounded
1/4 tsp black pepper
1 tsp dried mango powder

How to make aloo tuk:

1. Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker.
2. Remove from kadahi, drain excess oil. Put aside to cool a little.
3. Once cool, flatten by pressing between palms.
4. Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.
5. Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.

Baigan Aloo

Ingredients: of bagara baigan:

1/2" piece of ginger root
2 Minced green chilies
1/4 cup Shredded unsweetened coconut
1/2 tsp Garam masala
4 tbsp Ghee
1 tsp Black mustard seeds
1/2 tbsp Whole cumin seeds
1/8 tsp Asafetida
6 md Potatoes, boiled & cubed
1 tsp Turmeric
1 tbsp Coriander
1 sm Eggplant in 1" cubes
1 tsp Salt
3 tbsp Fresh coriander, chopped
1 tbsp Lemon juice

Preparation of aloo baingan:

1. Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.
2. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.
3. Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

Dum Aloo

Ingredients for dhum aloo:

900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

How to make kashmiri dum aloo:

1. Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
2. Dry the potatoes on a cloth and heat the ghee or oil.
3. Deep fry the potatoes until golden brown. Drain and set aside.
4. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
5. Grind the paste ingredients to a fairly smooth paste and stir into the onions.
6. Cook for 10 minutes. Stir in the tomato puree, curd and salt.
7. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
8. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

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