Monday, February 24, 2014


SHIVRATRI is coming . All Kashmiri households will cook a feast on that day to celebrate wedding of Parvitiji and Shivji. 

Lot  of vegetarian  dishes are made.

Here the famous DUM OLAV




1 kg medium size round potatoes
400 ml mustard oil.
2 tbsp kashmiri mirch (chilly powder).
2 tbsp saunf powder (fennel powder).
1 tsp saunth powder (ginger powder).
1 tsp  zeera (white cumin seeds).
1/2 tsp kala zeera (black cumin).
2 one inch pieces dalcheeni (cinnamon).
2-3 elaichi (green cardamom).
2 crushed moti elaichi (black cardamom).
6 half crushed laung (cloves).
1/2 tea spoon garam masala.
2 tej pate (bay leaves).
3 tbsp whipped curd.


1.Wash potatoes and put them in a big vessel.
2.Boil them
3.Pierce the peeled potatoes, preferably with a knitting needle. Make sure that they don't break.
4.Put oil in a deep frying pan and keep it on full flame till the smoke starts appearing.
5.Now put 5-6 potatoes at a time, the potatoes must be immersed in the oil completely, fry them on full flame till they start turning brown.
6.Now continue to fry on low flame till the potatoes start floating on the surface of the oil.
7.Take out the potatoes from the pan and fry rest of the potatoes in same manner.
8.Cool the potatoes for a while and then pierce them  carefully again with a knitting needle.
9.Take out the extra oil from the pan, put pan on low flame and put cumin, cloves, asfoetida and kashmiri red chilli powder with whipped curd and stir it continuously till dark red colour appears.
10.Put the potatoes in the red puree and toss it in such a way that it mixes with puree evenly.
11.Now add 2 big glasses of warer,fennel powder, dry ginger powder, salt, bay leafe, cardamom, black cardamom, white cumin and cinnamon  and boil.
12.Put it on a low flame till about half a glass of  gravy is left.
13.Add garam masala, black zeera and boil for another 2 minutes.
 Serve with Rice.

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