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In a medium sized pan, add and cook butter, corn kennels, bell peppers.

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Cheesy Biscuit Bites



  • Total Time : 20-25 mins
  • Serves : 4


You will need following equipments.

  • Stove
  • Medium Sized Pan


You will need following ingredients.

  • 1 tbsp butter
  • 1 cup boiled corn kennels
  • 1/2 cup red/yellow/green bell peppers
  • 1 tbsp all purpose flour
  • To taste Salt
  • Pinch of Pepper Powder
  • Pinch of Oregano
  • 1 tbsp Tomato Sauce
  • 1 tbsp Chilli Sauce
  • 1 cube grated processed cheese
  • 16pc Salted Biscuits
  • 1 cup masala sev

Govind Kumar profile image
Govind Kumar

1 year, 3 months ago

image for recipe Dum Aloo

Dum Aloo

Bengali style

Cooking time
30 mins
Prep time
20 mins
Serves
4


Ingredients

6 or 12

Potatoes (Small)

2

Onions (Small)

1 tbsp

Whole Jeera

4

Dry chillies

1 Large

Tomato

3-4 tbsp

Mustard oil

1

Bay leaf/tej patta

½ tbsp

Kashmiri red chili powder or degi mirch (adjust as required if using a hotter variety of chili powder)

½ tbsp

Coriander powder/dhania powder

½ tbsp

Turmeric powder/haldi

1 tbspn

Cumin powder/jeera powder

1

Small bowl green peas

1 cup

water

½ tbsp

sugar

1 tsp

Ghee (optional)

as required

Salt

Method

  1. Rinse the potatoes very well. If using baby potatoes, then remove the mud lodged in the peels with a soft brush. Then boil the potatoes in a steamer or pressure cooker with excess amount of salt so that the salt penetrate inside the potatoes.


  2. Meanwhile Grind the onion, ginger and garlic in a grinder or blender. Make a semi fine paste and not a smooth paste. Finely chopped the tomatoes.Grind the clove and cinnamon in a dry grinder or coffee grinder to a fine powder.


  3. Heat the oil and sprinkle whole Jeera , bay leave,dry Chillies. Let them crackle. Add sliced onion and semi grind paste. Stir until golden brown. Then add the boiled potatoes and stir well. Add turmeric, jeera,coriander,chilli powder onto it. Stir well.


  4. Then add the chopped tomatoes, salt(as required), sugar and green peas. Add water in between to avoid sticking.


  5. Simmer the dum aloo on a low flame till the water almost dries up and the gravy has coated the potatoes well.


  6. Before serving add a teaspoon of ghee (optional) on the dum aloo. Garnish with chopped Coriender and Slit chilles.


  7. Serve Bengali Dum Aloo hot with luchis or pooris.


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