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Barvan Dum Aloo

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Barvan Dum Aloo — Stuffed  Potatoes in a Silky Gravy There’s something so comforting about a good dum aloo… but  barvan  dum aloo takes it to another level. Potatoes, hollowed out, filled with a sweet-spicy nutty stuffing, and simmered slowly in a rich, silky gravy — the kind that just melts into warm rotis or jeera rice. This is one of those dishes that looks fancy but comes together very easily. Perfect for weekends, potlucks, or days when you just want to treat yourself to something special. Ingredients For the stuffed potatoes •Potatoes – 6(large halved potatoes) • Cashews – 2 tbsp (roughly chopped) • Raisins – 1 tbsp • Green chilli – 1 finely chopped • Coriander leaves – 1 tbsp chopped • Cumin powder – ½ tsp • Coriander powder – 1 tsp • Chaat masala – a pinch • Red chilli powder – ½ tsp • Salt – to taste • Oil – for frying For the gravy • Oil – 2 tbsp • Whole spices (1 bay leaf, 2 cloves, small cinnamon piece, 2 carda...
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Chicken Pulao

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Ingredients: 1. 2 cups long-grain basmati rice 2. 1 onion, thinly sliced 3. 3 whole cloves 4. 1 large cinnamon stick 5. 3 green cardamom pods 6. 1 star anise 7. 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 8. 1 tomato, diced 9. 1 cup coconut milk 10. 1 tsp ginger-garlic paste 11. 1 tbsp ghee or unsalted butter 12. 1 bunch fresh mint leaves, chopped 13. 1 bunch fresh cilantro, chopped 14. 2 tsp garam masala 15. 3 green chilies, sliced (optional) 16. 3 strands of mace (javitri) Method: 1. Rinse the basmati rice until the water runs clear. Set aside. 2. In a large skillet , Instant pot or Dutch oven, heat the ghee or butter over medium heat. Add the sliced onion, cloves, cinnamon stick, star anise, mace, and cardamom pods. Sauté for 2-3 minutes until the onion becomes translucent. 3. Stir in the ginger-garlic paste and cook for an additional 1-2 minutes, until fragrant. 4. Add the diced tomato and sauté for 2-3 minutes, until it begins to soften. 5. Add the chicken ...
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Tandoori Chicken with Curry Leaves (Fry)

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This is a recipe from my Mom!  INGREDIENTS Chicken- 2 pounds thigh meat Yogurt - ¼ cup Turmeric powder - ¼ tsp Garlic - 4 cut into pieces Tandoori Masala – 3 tablespoons Garam masala – 2 tablespoons Lemon juice – 1 tablespoon Chilies powder – 1 Teaspoon  Oil - 1 tablespoons Curry leaves – 2 strands  Green Chilies - 5-6    Salt to taste METHOD Wash and cut the chicken into 2 inch pieces. Marinate the chicken pieces with turmeric powder, garam masala, tandoori masala, yogurt, lemon juice and oil. Let it marinate for a minimum of 30 mins. In a wok add a little oil and add the chicken and let it cook on simmer till it’s cooked.  Sauté the chicken till the water evaporates, add cut green chilies and curry leaves and fry for 5-6 mins. Tastes good with Roti or rice. It is a good appetizer as well.
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