Kashmiri Aloo Katastrophy


User avatar
Vishwajeet
 
Posts: 195
Joined: Mon Mar 30, 2009 3:29 pm
Location: Lucknow, India

Re: Kashmiri Aloo Katastrophy

Postby Vishwajeet on Sat Mar 27, 2010 12:26 pm

Rādhe Rādhe & daṇḍvats!
Ya, that's saffron without any tumeric etc...OOOK! Good you keep researching about new dishes for your deities! :) That's why They also keep giving you Their taste bhāv-anubhutis! :mrgreen:
mahat-kripā vinu kona karme bhakti naya|
Kṛiṣhṇa-bhakti dūre rāhu, samsāra nahi kṣhaya||

User avatar
Madhumati
Site Admin
 
Posts: 418
Joined: Sat Aug 09, 2008 8:14 pm
Location: Radhakund and Bombay, India

Re: Kashmiri Aloo Katastrophy

Postby Madhumati on Sat Mar 27, 2010 12:20 pm

Radhe Radhe !!

Its just that it originated in Kashmiri, and we are honoring this great state of Bharat by including its name.
"Kashmir"also means "saffron"and this dish is saffron in color. Tho we dont add any saffron to it !! ;)
laali mere laalan ki, jit dekhoon tit laal,
laali dekhan mai gayee, mai bhee ho gayee LAAAAL !!!!!!

User avatar
Vishwajeet
 
Posts: 195
Joined: Mon Mar 30, 2009 3:29 pm
Location: Lucknow, India

Re: Kashmiri Aloo Katastrophy

Postby Vishwajeet on Sat Mar 27, 2010 12:16 pm

Rādhe Rādhe & daṇḍvats!
Excellent! Potato over-processed! That's why the name catastrophy! :D But what's Kashmiri in this? I thought it to be processing something like Shimla mirch...well we're filling inside the potato remove the need for any other vegetable altogether! Nice anyway! :D
mahat-kripā vinu kona karme bhakti naya|
Kṛiṣhṇa-bhakti dūre rāhu, samsāra nahi kṣhaya||

User avatar
Madhumati
Site Admin
 
Posts: 418
Joined: Sat Aug 09, 2008 8:14 pm
Location: Radhakund and Bombay, India

Kashmiri Aloo Katastrophy

Postby Madhumati on Sat Mar 27, 2010 11:23 am

Radhe Radhe !!

One of the lovely dishes that Ishwari loves to cook for her Shyamsundar, is "Kashmiri Aloo". ;) It is delicious, rich, and healthy. It looks yummy too - a good reason to bring Vrishabhanu dulaari every morning from Barsana. :D
And once you taste this prasaad, it will truly catapault you devotional life catastrophically upstream :mrgreen:

Cooking Time: 1 hour
Preparation Time: 30 minutes
Serves 8

Image

Ingredients for stuffed potatoes

8 large potatoes
1 cup of mashed/grated paneer (koya is typically used)
a pinch of asafoetida
a pinch of garam masala
1/4 cup finely chopped cashewnuts
10 raisins
1 teaspoon finely chopped green chillies
2 tablespoons of finely chopped fresh coriander leaves
Salt to taste

Ingredients for the gravy

2 cups of freshly made tomato puree
a pinch of asafoetida
1 teaspoon of chopped green chilli
2 teaspoons of chopped ginger
1 teaspoon fennel seeds
1 teaspoon freshly roasted coriander powder
2 cloves
1 inch piece of cinnamon stick
2 cardamoms
1 teaspoon Kashmiri chilli powder
1/4 cup fresh light cream
1/2 teaspoon of sugar
2 tablespoons of Vegetable Oil/Sunflower oil
Salt to taste
2 tablespoons of freshly chopped coriander leaves
Salt to taste

What to do with the potatoes
Keep the potatoes whole - do not cut them. Simply make lengthwise slits wiht th epoint of a thin knife. Then boil them in salted water.
Peel the potatoes. Hold them lightly, so as to not break them. Then, with a thin knife scoop out the inner portion of the potaoes. reserve the inner portion. YOu will put them in teh gravy later on.

Preheat oven to 200 C.

Mix grated paneer , salt , cashewnuts, raisins, green chillies and coriander leaves together to form a dough. Divide into 8 balls.


Stuff each ball into one potato.

Place the potatoes in a baking tray and into the oven. Bake for about 30 minutes or until you see the potatoes have begun to brown. Turn the oven off and let the potatoes sit aside until the gravy is ready.

Method for the Gravy


Heat oil in a pan; add the ginger-chilly paste and saute on low heat.
Add the cloves, cinnamon, cardamom and saute for a few more minutes.

Add the tomato puree, cream turmeric powder, fennel seeds, chilli powder, coriander powder, sugar and simmer for about 5 minutes.

Add 1 cup of water and salt to taste and simmer for another 10 minutes.

Since these are baked potatoes they tend to absorb more gravy. Add the potatoes to the gravy before serving and simmer them for about 5 minutes on medium heat.

Serve the aloos to your Deities with hot phulka’s or any Indian bread of your choice.

i replaced the paneer with minced soya bean chunks, that i had sauteed in oil. Then i followed the rest of the recipe. You should have seen Gobindaji radiate sparkles on Ram Navami when he was treated to it. :D and Neelu laughed in glee.

Return to Recipes for Lord Gouranga's relish

Who is online

Users browsing this forum: No registered users and 1 guest

cron