eggless chocolate doughnut recipe | chocolate donuts | easy homemade chocolate doughnuts | how to glaze doughnuts | with 51 amazing images.
chocolate doughnut recipe is one such chocolate dessert which most of us love to indulge into. Learn how to make eggless chocolate doughnut.
To make eggless chocolate doughnut, combine the dry yeast, sugar and 1½ tbsp of lukewarm water in a small bowl and mix well. Cover with a lid and keep aside for 30 minutes so that the yeast mixture becomes frothy. Combine the milk and butter in another small bowl, mix well and keep aside. Combine the plain flour and salt in a deep bowl and mix well. Add the dry yeast-sugar mixture and mix well. Add the milk-butter mixture gradually and knead into a soft and loose dough using water, if required. Add the oil and knead again till the dough is smooth and elastic. Divide the dough into 2 equal portions. Sprinkle some plain flour on a flat, dry surface and roll a portion of the dough into a 150 mm. (6") diameter thick circle. Dust the rim of the doughnut cutter with some plain flour and cut out 3 circles of 75 mm. (3”) diameter with it. Discard the centre round portion of each of the 3 circles to form a ring like shape and place them on a butter paper. Repeat steps 8 and 9 to make 8 more doughnuts till the dough gets over. Cover the doughnuts with another butter paper while avoiding any contact with them and keep them aside in a warm place for 2 hours. Heat the oil in a non-stick kadhai and deep-fry, 2 doughnuts at a time on a slow flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside. Decorate them with chocolate sauce and sprinklers.
If you are nuts about chocolate donuts, then this recipe will make you fall all the more in love with this handy treat! The doughnut is a snacky treat that crosses all age and cultural barriers. Kids like to have them with a warm glass of milk just as much as elders like to have it with a steaming cup of coffee or as a dainty dessert.
Now, here is a delectable easy homemade chocolate doughnut that you will love to have for no reason, coffee time or not. Glazed with dark and white chocolate sauces, studded with colourful stars and strewn with chocolate vermicelli, this is a treat that your kids will love to grab – and so would you!
You can fry them, decorate and store refrigerated for 2 days. Just before serving eggless chocolate donuts, microwave them for 10 seconds.
Tips for eggless chocolate doughnut. 1. Ensure the dry yeast is fresh or from a packet which is recently opened. This is necessary for the doughnuts to rise well. 2. Roll the doughnuts uniformly. Unevenly rolled doughnuts do not rise well. 3. Leave enough space while covering the doughnuts with butter paper. 4. To get the uniform golden brown colour of the doughnuts, at step 12, ensure to cook them on a slow flame while turning them at frequent intervals.
Enjoy eggless chocolate doughnut recipe | chocolate donuts | easy homemade chocolate doughnuts | how to glaze doughnuts | how to glaze doughnuts | with step by step photos.
Who can resist the temptation of sinking their teeth into a soft, rich and gooey chocolate cake? An all-time favourite, the Chocolate Cake fits perfectly into any occasion , and is a must-add to everybody’s cooking folders.
This intensely-flavoured eggless chocolate cake is surprisingly easy to make and hardly requires any complex preparations.
Made with an ideal combination of flour, butter and condensed milk, this cake has a wonderfully rich texture – not to forget the memorable flavour derived from cocoa and vanilla. A recipe that is definitely worth trying!
You can also try other delightful Cakes like Black Forest Cake or Cheesy Chocolate and Fruit Cake A masterpiece that combines the joy of a fruit salad with the classic appeal of a Bengali delicacy, the Layered Fruit Sandesh is an eye-catching dessert in which layers of sweetened and spiced paneer alternate between layers of fruits like pomegranate, kiwi, apple and pineapple.
The juiciness and naturally vibrant flavours and textures of the fruits contrast beautifully with the mild-sweetness and succulence of the Sandesh. This dainty dessert is also a pretty sight, because of the contrasting colours of the fruits and the paneer.
After arranging the ingredients in glasses, refrigerate them for an hour to allow the layers to set, and then serve immediately.
If you don't like the flavour of kewda, try other flavours like Orange Sandesh or Rose Sandesh . mawa jalebi recipe | khoya jalebi | instant mawa jalebi | with 24 amazing images.
instant mawa jalebi is a delicious twist on the classic jalebi recipe that uses mawa (khoya) for a richer flavor. Learn how to make mawa jalebi recipe | khoya jalebi | instant mawa jalebi |
Craving jalebi but short on time? Try this instant version of khoya jalebi using mawa (khoya). It skips the traditional process of making the batter from scratch.
mawa jalebi recipe, also known as khoya jalebi, is a decadent Indian dessert featuring a beautiful spiral shape. The key ingredient is mawa, a rich milk concentrate, that lends a melt-in-your-mouth texture and a nutty flavor.
For making instant mawa jalebi transform mawa into a luxurious batter by blending it with plain flour, milk, and a touch of baking soda. Whip up a fragrant sugar syrup infused with the essence of cardamom. The secret lies in achieving the ideal batter consistency – neither too thick and dry, nor thin and runny.
Utilize a piping bag to artfully create those iconic jalebi coils as you gently fry them in ghee. Finally, immerse the warm khoya jalebi in the flavorful syrup, creating a delightful treat that will tantalize your taste buds.
pro tips to make mawa jalebi recipe: 1. Use fresh mawa (khoya) for the richest flavor and texture. If using store-bought mawa, try to find a good quality one that's not too dry or crumbly. 2. For an extra layer of flavor, add a few strands of saffron or a few drops of rosewater to the sugar syrup while it's simmering. 3. Maintain medium heat for the oil. If it's too hot, the jalebis will burn on the outside before they cook through. If it's too cool, they'll be oily. 4. Don't over soak the jalebis in the syrup. You want them to be moist and flavorful, but not soggy.
Enjoy mawa jalebi recipe | khoya jalebi | instant mawa jalebi | with detailed step by step photos. soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki | with 28 amazing images.
Enjoy a protein-packed and flavorful snack with this easy soya green peas cutlet recipe! Learn how to make soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki |
Looking for a delicious way to boost your protein intake without sacrificing your well-being? Look no further than healthy soya matar ke kebab! A combination of protein-packed and fibre-rich soya granules and green peas along with other vegetables makes this a healthy snack. This recipe packs a powerful combo of protein-rich soya granules and vibrant green peas.
The key to healthy mutter soya tikki lies in using minimal oil, unlike traditional tikkis that are completely potato based. Simply pan-fry them in a non-stick pan for a guilt-free indulgence.
Don't forget to skip the greasy breadcrumbs or potatoes and opt for a healthier binder like besan (gram flour) and paneer for added protein and a delightful nutty flavor. Enjoy your homemade soya green peas cutlets as a satisfying snack or a meal.
Do try other healthy soya tikkis like Hara bhara soya tikkis, Hare chane soya tikki, Soya vegetable cutlet and kabuli chana soya tikki.
pro tips to make soya green peas cutlet recipe: 1. Squeeze and remove the excess water from the spinach to avoid breaking of cutlets. 2. Instead of paneer you can use boiled and mashed potatoes to bind the mixture. 3. You can also use any other mixed chopped vegetables of your choice. 4. You can also add finely chopped mint leaves in the mixture for the added freshness.
Enjoy soya green peas cutlet recipe | healthy soya matar ke kebab | mutter soya tikki | with detailed step by step photos. gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun |
gulab jamun is a Punjabi sweet served not only at restaurants but also on the streets in North India. Learn how to make gulab jamun.
There are umpteen ready mixes available in the market for making gulab jamun, but none can beat the traditional recipe made with homemade khoya. While it is slightly time consuming, making them is not very difficult.
Though famous from North India, this sweet is famous across India, especially in the west of India. Make and relish gulab jamun with khoya with family and friends on occasions like Diwali Raksha - Bandhan and Dussehra.
To make gulab jamun, make the sugar syrup first. Combine the sugar and 3 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes minutes, while stirring occasionally. Simmer on a medium flame for 4 to 5 minutes or till the syrup is of one string consistency. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron and cardamom powder and mix well. Keep the sugar syrup warm. Then combine all the ingredients in a deep bowl and knead well into a very smooth dough. Divide this mixture into 30 equal portions and roll each into round balls. Keep aside. Heat the ghee in a deep non-stick kadhai and deep-fry few gulab jamuns at a time, on a slow flame till they turn brown in colour from all the sides. Drain well and immediately immerse in the warm sugar syrup. Soak the gulab jamuns in the sugar syrup for at least 1 hour. Serve gulab jamun warm.
Authentic gulab jamun with khoya made with hariyali mava has a very rich mouth-feel that gels well with festivity. In a bygone era, when everything was made at home, khoya would be made in winter and used in summer, by which time it would have acquired a mild green colour (hence the name hariyali) and grainy texture perfect for making Gulab Jamun! If you are not unable to achieve this feat, you can buy some soft khoya and get started.
Milk powder and arrowroot flour have been added in this Indian mithai for binding the dough. Ensure that your dough is smooth to get soft gulab jamuns.
Tips for gulab jamun. 1. Keep stirring the sugar syrup continuously and ensure you do not miss the one string consistency. 2. While making the gulab jamun balls ensure that there are no cracks on the surface as otherwise the gulab jamuns will crack while deep-frying. 3. As you deep-fry keep adding the fried jamuns in sugar syrup. 4. You can store them refrigerated in an air-tight container with the sugar syrup. They stay fresh for upto 3 days.
Enjoy gulab jamun recipe | gulab jamun with khoya | Indian mithai | how to make gulab jamun | with step by step photos and video below. rice panki recipe | Gujarati rice flour panki | rice flour pancake cooked on banana leaf | with 25 images.
rice panki is the most cooked Gujarati panki. Learn to make Gujarati rice flour panki.
rice panki is made by cooking a batter between banana leaves. While pankis made with rice flour batter are the most common, other varieties are prevalent, and you’re welcome to try your own too!
It is worth noting that the presentation of the rice panki with the banana leaf adds a great deal of aroma as well as visual appeal to it.
When making rice panki, always grease the banana leaves well, and allow the panki to leave the sides before serving.
Tips 1. Spread the batter uniformly to ensure even cooking. 2. Spread the batter with the back of a spoon on the banana leaf. 3. After cooking rice panki, discard banana leaves.
rice panki is best served with green chutney.
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eggless chocolate banana cake recipe | Indian style chocolate banana cake | with step by step photos
Our rich eggless chocolate banana cake recipe is made for millions of Indians who love eggless cake recipes and are vegetarians. Given below is a step by step process of how I make the Indian style chocolate banana cake with condensed milk.
The fruity sweetness of bananas and the intoxicating bitterness of cocoa are a made-for-each-other combination, especially when you team them up to make a eggless chocolate banana cake dessert such as this!
This irresistible eggless chocolate banana cake has an intense flavour of chocolate, which is further deepened by the addition of brown sugar.
Ideal proportions of all other ingredients including flour, condensed milk, butter and cream result in a perfectly spongy texture in eggless chocolate banana cake.
Notes on Indian style chocolate banana cake. 1. To make the cake mixture it’s very important to sieve the ingredients, plain flour, cocoa powder, baking soda and baking powder well. Note the cocoa powder has maximum amounts to lumps so sieve well. Sieving ensures you get a fine powder. 2. When mixing wet ingredients in eggless chocolate banana cake always use the spatula. 3. Lightly fold the wet cake mixture with the sieved ingredients. Ensure that it's well mixed. 4. Grease the cake tin with butter on all the sides Greasing and dusting with plain flour and sift to ensure uniform distribution of the flour is very important as when the eggless chocolate banana cake is baked it will easily de-mould. 5. Keep a plate below when dusting your cake tin so the platform does not get dirty and lightly tap the cake tin on the plate when you have finished dusting.
Enjoy this eggless chocolate banana cake warm with a cup of tea, or top it with a scoop of ice-cream and serve it for dessert!
Learn to make eggless chocolate banana cake recipe | Indian style chocolate banana cake | with step by step photos and video below.
quick moong dal sheera recipe | instant sheera | 20 minute sheera | with 35 amazing images.
quick moong dal sheera recipe | instant sheera | 20 minute sheera is an irresistible Indian mithai for people of all ages. Learn how to make instant sheera.
To make quick moong dal sheera, soak the moong dal in enough warm water for 2 to 3 hours and drain well. Blend the moong dal in a mixer to a coarse paste without using any water. Place the moong dal paste into the muslin cloth and press to remove excess water. Remove the moong dal paste from the muslin cloth into a plate and separate it using a spoon. Keep aside. Heat the ghee in a broad non-stick pan, add the moong dal paste and cook on a medium flame for 10 to 12 minutes, while stirring occasionally. Add ½ cup of water and milk and mix well. Cover and cook on a slow flame for 1 to 2 minutes, while stirring occasionally. Add the sugar and almonds and mix well. Cover and cook on a slow flame for another 5 to 7 minutes, while stirring occasionally. Add the saffron-water mixture and cardamom powder and mix well. Serve hot garnished with almond slivers.
This instant sheera is ambrosia for all sweet lovers, especially those fond of sheera. This recipe is divine. It is coarse and sweet. It generally takes a long time to cook, but this recipe is made in just 20 minutes.
Cooked in milk, other ingredients like saffron, cardamom and almonds add a rich taste and texture to this 20 minute sheera. All you have to plan is to soak the moong dal for 2 to 3 hours in advance.
Made during special occasions like marriages and festivals, sheera appeals to everyone on a lazy afternoon after a grand meal too. This quick moong dal sheera is best served hot or warm.
Tips for quick moong dal sheera. 1. You can test to see if the moong dal is soaked by breaking it with your fingers. If you cannot then soak for another 30 minutes and test again. 2. As you cook the moong dal will separate by itself when you are cooking for 10 to 12 minutes. 3. Remember to keep stirring the sheera occasionally at intervals so that it doesn’t stick to the pan.
Enjoy quick moong dal sheera recipe | instant sheera | 20 minute sheera | with step by step photos. rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with 25 amazing images.
rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi is a tongue tickling mithai which can be served at the end of any Indian meal. Learn how to make instant Indian rose burfi.
To make rose barfi, combine all the ingredients, except the red colour, in a deep bowl and mix well. Divide this mixture into 2 equal portions. Add red colour to one portion and mix well. Keep aside. Spread the white mixture in an even layer in a 150 mm. (6”) diameter thali. Spread the pink mixture over the white mixture in an even layer. Refrigerate for at least 1 hour and cut into 10 equal sized diamond pieces. Garnish each piece with an almond halve and serve chilled.
Rose, whether as a fragrance or a flavour, emanates a sense of coolness! Naturally, this mouth-melting eggless rose barfi is also a chilled dessert, which needs to be refrigerated before serving. This mithai has the power to melt the hardest heart, because it combines the creaminess of paneer and mava with the sweet essence of rose.
5 minute rose khoya barfi requires practically no preparation if you have the ingredients on hand. You just need to plan in advance just to provide for an hour’s refrigeration.
When in a hurry, you can buy readymade paneer. But when you have time on hand, try making paneer at home too. Fresh and soft paneer is the secret of this rose barfi.
Tips for rose barfi. 1. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 2. Rose essence and edible red food colour are easily available in the shops where bakery ingredients are sold. 3. After spreading the second pink layer, ensure to spread it lightly, so the 2 layers do not mix with each other.
Enjoy rose barfi recipe | instant Indian rose burfi | eggless rose barfi | 5 minute rose khoya barfi | with step by step images. samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | with 24 amazing images.
Samosa! Does this snack need any introduction? Originally one of Mumbai’s favourite roadside snacks, Mumbai street style samosa is now so famous across the country that it is available in almost every bakery, restaurant and tea stall.
While some enjoy it plain, others like to smash it and top it with sauces or make a chaat out of it. Have it the way you like it, but here is how to make the perfect, authentic Samosa.
While it is possible to make quicker versions with readymade patty sheets, this samosa recipe is about how to make it from scratch including the ajwain flavoured dough and the scrumptious potato stuffing!
Notes and tips on Mumbai roadside samosa recipe. 1. Do not hesitate to use large amount of fat as it provides the samosa with that perfect crispy texture on the outside and avoids the formation of air bubbles on the outer covering. 2.The oil should not be very hot or smoky hot, or else the Mumbai street style samosa will get cooked from the outside immediately and not from the inside.
Use the Mumbai street style samosa to to whip up a variety of dishes like Burmese Samosa Curry Soup Samosa Chips Sandwich, Samosa Kadhi Chaat and Chole Samosa Chaat.
Also do try other variants of the samosa like Spicy Rice Samosa, Poha and Sprouted Vatana Samosa, Pyaz Ke Samose, Chinese Samosa, and Paneer Samosa.
Learn to make samosa recipe | Mumbai street style samosa | veg samosa | authentic samosa | with detailed step by step photos and video below. eggless biscuit cake recipe | Indian chocolate biscuit cake | no bake biscuit cake | with 20 amazing images.
eggless biscuit cake recipe | Indian chocolate biscuit cake | no bake biscuit cake is a quick cake recipe without the use of sponge cake. Learn how to make Indian chocolate biscuit cake.
To make eggless biscuit cake, take marie biscuits and break them into big pieces using your hands and put in a deep bowl. Add the roasted nuts and keep aside. In a saucepan, add the butter, cocoa powder, sugar and ¾ cup water, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally using a whisk. Keep aside and cool it completely. Add the prepared cocoa powder mixture to the marie biscuit-nuts and mix well. Transfer the mixture into a loose bottom cake tin of 175 mm. (7”) diameter circle and press it well using a spatula. Keep aside. Heat the fresh cream in a broad non-stick pan for 1 to 2 minutes, while stirring continuously. Switch off the flame, add the chocolate and mix well. Pour it over the chocolate biscuit mixture and spread it evenly. Place a plate below the tin and cover the tin with aluminium foil. Refrigerate for atleast 3 to 4 hours or till firm. Demold it and cut into wedges and serve chilled.
This Indian chocolate biscuit cake is a head-turner, with its fabulously good looks. But that’s not all. Its intensely chocolaty flavour, balanced by the salty crispness of Marie biscuits, is a heavenly experience that will delight your senses.
The no bake biscuit cake is quite easy to make, as it is quickly prepared by mixing a cocoa mixture into broken biscuits, topping it with a creamy chocolate mixture and refrigerating it to set. However, the outcome is so delightful that nobody will believe it was so easy to make!
This eggless biscuit cake can be made in advance for a party and leftover if any can be enjoyed after the party too! It stays fresh for 4 to 5 days in the refrigerator. The taste is sure to linger on your taste buds for the entire week.
Tips to make eggless biscuit cake. 1. You can use any other biscuits of your choice. 2. Completely cool the cocoa powder mixture otherwise the biscuits will turn soggy. 3. Do not demould it until it's perfectly set otherwise it will break. 4. You can add any nuts of your choice.
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The mellow sweetness of bananas and the tacky flavour of butterscotch seem to be a match made in heaven, as you will agree after tasting this unique ice-cream. Bananas not only impart a natural, fruity sweetness to the ice-cream, they also improve the creaminess. Together with butterscotch sauce, it gives the ice-cream an irresistible aroma as well. Make sure you add the praline only after the ice-cream is semi-set, in order to retain its crunch. Serve scoopfuls of this ice-cream as it is, or with a topping of nuts or fruits.
Indian style eggless chocolate sponge cake recipe | eggless chocolate vegetarian sponge cake recipe | with 25 amazing images.
This Indian style eggless chocolate sponge cake recipe is made with the most basic baking ingredients that are easily available in every well maintained Indian household pantry and this recipe uses minimum of ingredients. We call this Indian style eggless chocolate sponge cake recipe as the recipe is for vegetarians and we use condensed milk and no eggs. The recipe is so easy that even a amateur would not go wrong with it as it is hassle free.
Your kiddos birthday or planning for a high tea party at home? We have a perfect dessert recipe for you which is super easy to make, Indian style eggless chocolate sponge cake recipe.
This eggless chocolate sponge cake recipe is super moist and delicious. We have used condensed milk as a replacement to eggs yet the cake turns out to be super spongy and soft. Some people also use banana as a substitute.
To make eggless vegetarian chocolate sponge cake, sieve the plain flour, cocoa powder , baking powder and baking soda together. Using good quality cocoa powder is very necessary to extract the best of flavours so make sure you are using the best one, also baking powder and soda are leavening agents that would help us make the cake spongy and fluffy. Keep aside. Combine wet ingredients like the condensed milk, melted butter, vanilla essence and 6 tbsp of water in a deep bowl and beat well using a whisk. Condensed milk will make the cake soft and also add sweetness to out eggless vegetarian chocolate cake, we have not used any sugar in the recipe. Add the sieved flour mixture and mix gently with help of a spatula.The batter should be of dropping consistency. Pour the batter into a greased and dusted 175 mm. (7”) diameter cake tin. Bake in a pre-heated oven at 180ºc (360ºf) for 20 to 25 minutes or till done. The cake is ready when it leaves the sides of the tin and is springy to touch. Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool and use Indian style eggless chocolate sponge cake as required.
If you are planning to store this Indian style eggless chocolate sponge cake, use oil instead of butter as the butter tends to solidify the cake will turn solid. Also, while mixing the ingredients together make sure you do not over mix them or it will knock out the air and you will end up with a dense cake.
Chocolate always has a nice, romantic feel to it, and nobody wants to miss out on anything chocolaty! Chocolate cakes can be made eggless too, and they can be just as soft as the ones you find at the bakery. You can top and serve Indian style eggless chocolate sponge cake recipe | eggless chocolate sponge cake recipe | with icing sugar or chocolate syrup.
I have used this Indian style eggless chocolate sponge cake in recipes like Chocolate Orange Mousse-Cake, Ebony and Ivory and Chocolate Mousse Cake.
Enjoy Indian style eggless chocolate sponge cake recipe | eggless chocolate vegetarian sponge cake recipe | with detailed step by step recipe photos and video below. Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with 12 amazing images.
Sunday funday and want to treat your family with something extremely scrumptious meal? Here we have a delicacy from the snow-capped mountains, Kashmiri Dum Aloo is a delicious potato preparation that’s bursting with flavour.
Chilli-coated potatoes in dum aloo curry are cooked with curds, tomatoes and a flavourful paste of whole spices and sautéed onions. Dried fenugreek leaves are the ultimate addition to this tasty dish, which gives it a really rich flavour.
The preparation and cooking of restaurant style dum aloo takes not more than 30 minutes, the recipe has a lot of ingredients and is a little complex yet the outcome is worth the efforts.
To make kashmiri dum aloo, we have divided the steps in 2 steps. First to make onion paste, heat the oil in a broad non-stick pan, add the cloves, cinnamon, ginger, garlic, green chillies, red chillies and turmeric powder and sauté on a medium flame for 1 minute. Add the onions and sauté on a medium flame for 1 minute. Cool and blend in a mixer till smooth without using any water. Keep aside. The whole masalas would give a extravagant flavor to our Kashmiri dum aloo. Further to proceed, combine the curds and ¼ cup of water in a bowl, mix well and keep aside. Combine the baby potatoes, chilli powder and salt in a deep bowl and toss well.Heat the oil in a broad non-stick pan, add the chilli potatoes , mix gently and cook on a medium flame for 5 minutes. Drain the potatoes and keep aside. In the same pan, add the cumin seeds. When the seeds crackle, add the onion paste, coriander powder, turmeric powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the tomato pulp, ¼ cup of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the curd-water mixture and sugar and mix well. Switch on the flame, add the dried fenugreek leaves and potatoes, mix gently and cook on a medium flame for 1 minute, while stirring occasionally. Serve traditional Kashmiri dum aloo curry hot garnished with coriander.
You will enjoy not just the taste but also the awesome mouth-feel of this dum aloo curry. Enjoy it hot with your favourite roti or puris.
Enjoy Kashmiri dum aloo recipe | traditional Kashmiri dum aloo curry | restaurant style dum aloo | with detailed step by step photos and video below.