Dum Aloo – Baby Potatoes Cooked in Spicy Onion-Tomato Masala (Dhum Style)

Dum aloo is a rich and flavourful Indian curry where baby potatoes are cooked in a spicy onion-tomato masala and then slow-cooked using the traditional dhum method. This aromatic gravy pairs beautifully with naan, roti, jeera rice or pulao.

Ingredients

For the Potatoes

• 10–12 baby potatoes, peeled
• Oil for deep frying or baking

Onion Paste

• 1 onion
• Few mint leaves
• 1 green chilli

Tomato Base

• 2 tomatoes, blended into a smooth paste

Spice Powders

• 1/4 tsp turmeric powder
• Salt to taste
• 1 tsp chilli powder
• 1/2 tsp jeera powder
• 1 tsp dhaniya powder
• 1/2 tsp garam masala powder

Other Ingredients

• 2 tsp curd
• 1 tsp kasoori methi
• Dough (aata) for sealing the vessel during dhum cooking

Whole Spice Mix

Coarsely grind:

• 3 cardamoms
• 1/2 tsp saunf
• 1 tsp jeera
• 2 cloves
• 1 bay leaf
• 1/2 tsp whole coriander seeds
• 1/2 tsp peppercorns
• Small cinnamon pieces

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Method

Step 1 – Prepare the Potatoes

Wash and peel the baby potatoes. Prick them on all sides using a fork.

Either:

• Deep fry until golden brown
  or
• Bake at 200°C for about 20 minutes until nicely roasted.

Keep the potatoes aside.

Step 2 – Cook the Masala

Heat oil in a pan and add the coarsely ground whole spice mixture.

Add:

• Kasoori methi
• Onion paste

Cook until the raw smell disappears.

Add ginger-garlic paste and sauté well.

Now pour in the tomato puree and add:

• Turmeric powder
• Chilli powder
• Jeera powder
• Dhaniya powder
• Salt
• Garam masala powder

Cook until the masala turns thick and oil starts separating.

Add curd and mix well.

Step 3 – Add Potatoes

Drop the roasted/fried baby potatoes into the masala and coat them well.

Step 4 – Dhum Cooking

Seal the vessel with wheat dough around the rim and close tightly with the lid.

Cook on low flame for about 10 minutes.
This slow-cooking process is called dhum cooking, which helps the potatoes absorb all the flavours beautifully.

                           

  

Serving Suggestion

Serve hot with:

• Butter naan
• Tandoori roti
• Jeera rice
• Pulao

The smoky aroma and rich masala make this dum aloo absolutely comforting and delicious.  

Dum aloo is well-known spicy gravy served usually with naan. 

Khichdi – Healthy Lunch Box Idea for Kids

Khichdi is one of the most comforting and nourishing one-pot meals for kids and elders alike. This wholesome combination of rice, dal, and vegetables was recommended by many of my friends and neighbours for my daughter Varsha ever since she turned one year old.

To make it even more nutritious, I added fresh methi leaves. Traditional khichdi is usually prepared with garam masalas and spices similar to biryani style, but this version is completely mild and non-spicy, making it perfect for kids and even elderly people.

There is nothing more comforting than a warm bowl of khichdi during rainy evenings.

Ingredients

• 1 tsp jeera or saunf
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp ginger-garlic paste
• Few mint leaves
• 1 cup mixed vegetables
  • Carrot
  • Beans
  • Cauliflower
  • Potato
  • Methi leaves
• 1/2 cup rice
• 1/4 cup dal
• 1 1/2 cups water

Mild Spice Mix

• 1/2 tsp salt
• Pinch of turmeric powder
• 1 tsp jeera powder
• 1/2 tsp dhaniya powder

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Method

Step 1 – Tempering

Heat oil in a pressure cooker or pan. Add jeera seeds and allow them to crackle.

Step 2 – Sauté

Add mint leaves, chopped onion, ginger-garlic paste, and tomato. Sauté until soft.

Step 3 – Add Vegetables

Add all the chopped vegetables along with the mild spice mix. Cook for a few minutes.

Step 4 – Rice & Dal

Add water and the soaked rice-dal mixture.

Mix everything well.

Step 5 – Pressure Cook

Pressure cook for 3 whistles until soft and mushy.

Serve warm with curd, ghee, or papad.

Tips

• For babies and toddlers, mash the khichdi slightly before serving.
• Spice lovers can add green chilli or garam masala for a spicy version.
• Adding ghee enhances both flavour and nutrition.

Chickoo and Banana Milk Shake

A creamy and naturally sweet milk shake made with chickoo and banana — perfect as a healthy breakfast top-up or evening refreshment. This fruity blend is filling, delicious, and loved by kids and adults alike!

Why You’ll Love This Milk Shake

• Naturally sweet with no refined sugar
• Rich, creamy, and filling
• Quick 5-minute recipe
• Kid-friendly breakfast drink
• Great way to include fruits in your diet

Ingredients

• 6–7 chickoo (sapota), deskinned and deseeded
• 1 banana
• 1 tsp vanilla essence
• 1 tsp honey
• 1 cup milk

Method

1. Add chopped chickoo, banana, vanilla essence, honey, and milk into a blender.
2. Blend until smooth and creamy.
3. Pour into serving glasses and enjoy chilled.

Notes

• Use chilled milk for a refreshing summer drink.
• Adjust honey depending on the sweetness of the fruits.
• You can add soaked almonds or oats for a more filling breakfast shake.
• A scoop of vanilla ice cream can turn this into a dessert-style milkshake.

Serving Suggestion

Serve immediately with breakfast, pancakes, toast, or cookies for a wholesome meal.

 

Baby Cabbage Gravy (Kizha Goss Gravy)

This baby cabbage may be a new concept to many.  I knew coz of my hubby's knowledge of having these baby cabbage (curry form) in his childhood days.  These baby cabbages are found in many supermarkets and come in plastic packets.  So, next time you go out, do look for these, as they make awesome curries or gravies.

Ingredients for the Basic Masala

• 4–5 scraped coconut pieces (brown part removed)
• 3 green chillies
• 5–6 garlic pods
• 2-inch ginger piece
• 1/2 tsp peppercorns
• 1 tsp saunf (fennel seeds)
• 2 tsp roasted poppy seeds

Grind all the above ingredients into a smooth paste.

Other Ingredients

• 1 cup baby cabbage (around 20–25 pieces)
• Prepared basic masala paste
• Onion-tomato paste (onion and tomato sautéed in oil and ground)
• A pinch of turmeric powder
• 1/2 tsp garam masala
• Jeera for tempering
• Oil as required
• Coriander leaves and cream for garnish

Method

1. Heat oil in a kadai and add jeera. Allow it to splutter.
2. Add the onion-tomato paste and sauté well for a few minutes.
3. Add turmeric powder and garam masala.
4. Add the baby cabbage and prepared masala paste.
5. Cook on low flame until the baby cabbage turns soft and absorbs the flavours.
6. Garnish with fresh coriander leaves and cream.

Serve hot with rice, chapati, or naan.

  

  

Koshimbir Recipe | Maharashtrian Salad with Sprouts, Carrot & Curd

Koshimbir is a simple yet flavourful Maharashtrian-style salad prepared using fresh vegetables, sprouts, curd, and roasted peanuts. Traditionally, the salad is generously dressed with curd, but here a small amount of hung curd is added for a mild and balanced flavour.

Ingredients Required

• 1 cup grated carrot
• 1/2 cup green gram sprouts, steamed for 10 minutes
• 1/2 cup onions, finely chopped
• 1/2 cup tomatoes, deseeded and finely chopped
• 1 tbsp hung curd
• 1/4 cup finely chopped coriander leaves
• 1/2–1 tsp finely chopped deseeded green or red chilli
• Salt to taste
• Roasted peanut powder for topping

Method

1. In a mixing bowl, combine grated carrot, steamed sprouts, onions, tomatoes, coriander leaves, and chopped chilli.
2. Add hung curd and salt to taste.
3. Mix everything well until evenly combined.
4. Top generously with roasted peanut powder before serving.
5. Serve fresh as a side dish with a Maharashtrian meal or enjoy as a healthy salad bowl.