Dahi Wale Aaloo

Dahi wale aaloo is simply made with boiled patoes in thick yogurt gravy. This is made without onion and garlic, and the same you can have while fasting too. So here the recipe goes.

Serves: 4
Total Time: 20 minutes

Ingredients:
1 tbsp olive oil
Pinch of Asafoetida Powder
5 Large Boiled Potatoes (Aaloo) cut into cube shape
1 tsp Saunf Powder (Fennel)
1 tsp ready made pickle powder (optional) (Its a powder that we generally use for making pickles, basically have yellow mustard, methi powder and red chilly powder with little oil)
1/2 tsp methi powder (Fenugreek)
1/2 tsp aamchur (Dry Mango Powder)
1/2 tsp Red chilly Powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1 tsp Cumin Powder
1 tsp Corainder powder
1 cup beaten  curd (To avoid curdling of curd, use cold beaten curd )
1/4 cup water
Salt to Taste

For Tempering
1 tbsp Ghee (Clarified butter)
1 whole red chilly
1/2 tsp cumin seeds
1/2 tsp Mustard seeds
2-3 curry leaves
pinch of red chilly powder

For Garnishing
2 tbsp Chopped Fresh Coriander leaves


Recipe:

• In a non stick pan, heat oil and add pinch of asafoetida powder. Now add boiled and chopped aaloos. One by one, add all dry spice powder mentioned above.
• Mix all gently, now add 1 cup beaten curd and 1/4 cup water, mix and cook for 4-5 minutes, or until gravy is thick. It time for a good tempering now.
• In a small fry pan, heat ghee with mustard and cumin seeds. Once it splutters, add curry leaves, whole red chilly and pinch of red chilly powder. Temper this mixture over Dahi aaloo gravy mixture.
• Once Tempered, cook Dahi aaloo gravy mixture for about 2 minutes on low flame.
• Turn off the flame and Garnish with Fresh chopped Coriander Leaves
• Serve it warm with Simple and plain paratha or with palin tawa roti..

Luscious Jamun Frozen Yogurt (Java Plum)

Since childhood i am very much fond of yogurt and fruits. I remember, i always use to mix all available fruits at my place and mix in curd with little sugar and enjoy. Since than i have came across to flavored yogurts and than frozen yogurt. Take any favorite fruit of your choice and you can make frozen yogurt out of it. I initially thought to make it with mangoes but later when i checked it was not in a sufficient qty, but in one corner of my kitchen i saw jamun (Java Plum) in large qty, i jumped with joy and quickly pulled out and made this.
Check its recipe below. Lets beat this scorching heat with icey, creamy and luscious frozen yogurt.

Ingredients:
500 gms Jamun (Java Plum)
450 ml thick & creamy full fat yogurt
1/2 cup Honey (Can use powdered sugar, i used honey)
2 tsp fresh lime juice

Recipe:

• Wash Jamun (java plum)
• Remove its seeds (My jamuns were riped and so it was easy for me to pull out its seeds, if its not same with you than use knife)
• In mixer jar beat thick and creamy curd until slightly fluffy. Now add seedless jamuns, fresh lime juice and honey. Beat until smooth.
• Pour in a Freezer safe container. Cover it with plastic cling film. 
• After 1-2 hr bring out and scrap for a minute.(Do this twice).
• And than after freeze it thoroughly in freezer. (Mine was ready to serve in 5 hrs)
• Scoop and enjoy luscious Jamun frozen yogurt. :)

Yummy Sugar Free Mango Lassi

Mango Lassiiiiii... Can not resist without this in summer. Sooo Cool and refreshing, your taste buds will get highly impress of it... With some few typical mango lassi's, I have changed a bit of its ingredients as per my taste. Do try.

Yummy Sugar free Mango Lassi

Ingredients:
3 cups Mango Puree (I used Alphonso's Puree)
1 1/2 cup Full fat Dahi / Yogurt. (Can opt for Low Fat Yogurt too)
1/2 cup low fat milk
1/4 cup Honey approx. (depends upon the sweetness of mangoes.)
1 tsp green cardamom powder

For Garnishing:
1/2 cup of mango cut into cube shape (can use even more, tastes well when you get that small chunks in your mouth while having lassi)
1/2 cup Chopped dry fruits (cashwes, almonds, Pistachios)

Recipe:

• In a mixer juicer jar, mix mango puree with full fat Dahi / Yogurt, low fat milk, honey, and green cardomom powder.
• Grind this in mixer until smooth
• Pour in a glass over few ice cubes
• Garnish it with mangoes cut in to cube shapes (i would suggest to add more chunks, tastes really well) and chopped dry fruits..Even you can use some whipped cream on top about a tsp. Looks even more tempting.
• Hereby Enjoyy...)

Doi Potol / Dahi Parwal

Doi Potol or Dahi Parwal an authentic and rich Veg recipe of Bengali Cuisine. Potol/parwal a summer vegetable is a good source of carbohydrates, vitamin b and vitamin c. Doi Potol / Dahi Parwal is served with Biryani / Jeera Rice/ or with Puris (known as Luchi in bengali). It is thick gravy base dish cooked in Doi / Dahi. Have a look to the recipe below:

Doi Potol / Dahi Parwal

Ingredients:
500 gms Peeled Potol / Parwal
1 cup Sour Dahi (Yogurt)
1 medium sliced onion
Pinch of Asafoetida powder
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp Red chilly powder
1/2 tsp green chilly paste
1 tsp ginger paste
1 bay leaf
4 tbsp Mustard oil or Vegetable oil for frying Potol / Parwal
2 tbsp ghee
Salt to taste

Recipe:

Peel all Potol / Parwal.

Doi Potol / Dahi Parwal

Heat Mustard oil or Vegetable oil in pan for frying it. Fry until Nice golden brown on medium flame. Once fried, place it on a tissue paper to drain excess oil out of it.

 Use same pan for furthur cooking. Remove oil from a pan and in same pan add ghee. Heat ghee and add bay leave, pinch of asafoetida powder and sliced onion. Saute it by adding pinch of salt to it until translucent.

Now add garam masala powder, cumin powder, coriander powder, turmeric powder, Red chilly powder, ginger paste, green chilly paste and salt to taste. Saute it for a minute and make sure it does not stick to your pan if using other than non stick pan (if it sticks add little water to avoid it).

Now add Sour dahi / yogurt to it and about 1/4 cup of water along with Fried potol / parwal. Now cook this until gravy become little thick on a low flame. Garnish it with Fresh Coriander leaves and Serve it hot with Jeera rice or Veg. Biryani or with puri (Luchi).

Doi Potol / Dahi Parwal