Main Dishes

Indian Special Aloo Dum by neharika

58

Dum Aloo (also spelled as Dam Aloo) or Alu Dum (Hindi: ?? ???) belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices.Dum Aloo is a popular recipe cooked throughout India.

8
5 pounds peeled small peeled potatoes
1/2 tsp. cardomon seeds
1/2 cup tomato puree
1/2 tsp. turmeric powder
1/2 tsp. red chilli powder
1 tsp. coriander powder
salt - to taste
1 tbsp. oil
Take potato pieces and fry them in pan (take oil accordingly, heat the oil first then put the potatoes into it) till it turn light reddish in color. Take the potato pieces out of the pan. Now take out the oil from the pan. Add few amount of oil in the pan such that tomato puree can absorb that. Heat the oil. Now add hing in the oil. Make a paste of turmeric, chilli and coriander powder by adding few amount of water. Add that paste in the heated oil. Now after few seconds add tomato puree into it. Fry the puree in the oil till oil oozes out. When oil is oozing, then add potatoes and salt (according to taste). Fry them for few minutes.
Nutritions

Calories
281

Sodium
24mg
1% DV

Fat
2g
3% DV

Protein
6g
12% DV

Carbs
60g
20% DV

Fiber
6g
24% DV

This crispy fried chicken sandwich recipe is better than Chik-Fil-A, Popeye's or McDonald's! The chicken breast is brined in pickle juice, breaded with flavorful seasonings, fried until golden brown, and then piled on a toasted brioche bun with lettuce, tomato, pickles and mayonnaise. Serve the sandwich with a side of waffle fries and homemade Chik-Fil-A sauce for dipping!

4 chicken cutlets
1/2 c milk
1/2 c dill pickle juice
2 c all purpose flour
2 T confectioners sugar
2 t baking powder
2 t paprika
2 t kosher salt
1/2 t black pepper
1/2 t garlic powder
1/4 t onion powder
1 egg
oil ( for frying )
4 sandwich buns ( buttered and griddled )
Optional for serving ( lettuce, tomato, mayonnaise, pickles )
Chik-Fil-A Sauce:
1/2 c mayonnaise
2 T barbecue sauce
1 T honey
2 t prepared yellow mustard
1 t lemon juice
4
  • In a large bowl, whisk together the milk and pickle juice.
  • Add the chicken to the milk mixture and toss to coat. Cover with plastic wrap and refrigerate for at least 8 hours or up to (but...
    See the full directions on my site
Nutritions

Calories
631

Sodium
1717mg
71% DV

Fat
4g
6% DV

Protein
19g
38% DV

Carbs
127g
43% DV

Fiber
6g
25% DV