Cake House

For some reason when ever we decide to eat non veg food, it's either chicken or mutton that comes to my mind. I am so used to eating chicken and mutton in the name of non vegetarian food that it takes a little extra effort to cross my limits and think about sea food and fish. That is the reason you will find very few fish recipes on the blog. But now I will try to make a conscious effort and try to make more of fish recipes as it is not only tasty is also very good for health as well. This Fish Dum Biryani is a perfect start and you will love how well the fish blends with the flavorful rice and masala. I have used Seer fish to make this recipe but you can use any fish of your choice. Here is the recipe to make this delicious and flavorful Fish Dum Biryani. All you need is For the rice Long grain basmati rice - 2 cups Cloves \ Laung - 2-3 Black peppercorns \ Kali mirch - 5-6 Black cardamom \ Badi ilachi - 2 Cinnamon \ Dalchini - 1 inch piece Lemon juice - 1 tbsp Ghee - 1 tbsp Salt -...

Although Dum Aloo is a traditional Kashmiri dish, a lot of variations have come up in this recipe. A few days back, I shared the recipe to make Dum Aloo in Authentic Kashmiri style, which is very different from what we get to eat in restaurants in the name of Dum Aloo. The gravy that we get in the restaurants is much rich and creamy and although it's not the traditional way of making the dish, tastes really good. Use of fresh cream and cashew nut paste in a onion based gravy makes this dish really special and it goes very well with Indian breads. Here is the recipe to make this delicious restaurant style Dum Aloo. All you need is Cashew nut - 4 tbsp Baby potato - 1\2 kg ( if baby potatoes are not available, use regular potatoes cut into small pieces ) Vegetable oil for frying the potatoes Mustard oil - 4 tbsp Cloves - 3-4 Cinnamon  - 1 inch piece Black cardamom - 2 Black peppercorns - 5-6 Onion - 1 and 1\2 cup ( finely chopped ) Ginger garlic paste - 2 tsp Green chili - 2 ( slit in...

Kashmiri dum aloo is a very famous Kashmiri recipe made using baby potatoes simmered in a yogurt based gravy flavored with dry ginger powder and fennel, which are the essential ingredients in Kashmiri cooking. I am almost always disappointed after ordering this dish in a restaurant as what is presented is no where close to the authentic preparation. It is rather baby potatoes in a masala gravy or sometimes in a creamy and sweet gravy. During our stay in Almora for an year, I made this friends whose mom was from kashmir. During one of the visits to her home, she made these dum aloo for the lunch and I still have that taste on my tongue. Although I never cooked at that time, I just scribbled the recipe on a piece of paper and gave it to my mom, after which she started to cook this dish pretty often. Here is the recipe to make this authentic and delicious Kashmiri dum aloo. All you need is Baby potatoes - 400 g Oil for frying Mustard oil - 6 tbsp Kashmiri dry red chili - 2 Cloves-  3-...