There are very few moments as cherished, as beautiful as the day you embark the new journey of life. Holding someone’s hand, with dreams in heart and sparkle in the eyes. The day she started dreaming for, even before she knew it’s meaning. The day she has visualized so many times that by now every detail is clearly itched in her mind. Yes the day a girl becomes a bride, is like no other.
Very soon one of our friends, a great blogger and a gifted photographer, is going to live her dream. And since I’m sure you read the header before reading this, you all know who am I talking about…Yes Nithya of
4thsensecooking is getting married this November.
Thanks to the world of connectivity, distances have become a lesser shortcoming. Though nothing can reclaim the joy of celebration in person. Yet, in absence of actually being with her during her most joyous period .. here we are all, united, to wish her all the best. So today we are throwing this virtual bridal shower for Nithya to express our happiness and celebrate with her.
And what could be a better way to celebrate than with food, the subject, the emotion that binds us all…So we decided to cook it up, literally and that too Nithya’s own dishes from her own blog -
4thsensecooking. Hope she likes the recreation of her own favouite dishes and gets a taste of it through the world wide wide.
Cheers…This is for you Nithya and for all those visiting this virtual bridal shower!!Dum Aloo has been on my list for quite some time and is a nice dish to have on a party menu. I paired it with
butter naan and it was delicious and worth every bit of effort which went into it. Off to the recipe.
Ingredients – For Masala
10 almonds blanched using hot water
1 cup chopped tomatoes (about 1.5 tomatoes)
1 inch piece ginger
2 cloves garlic
4 dry red chillies
Ingredients for Gravy
20 – 25 baby potatoes boiled and skin removed
2 tsp oil + 4 tsp oil (To fry the baby potatoes)
1 tsp cumin seeds
Few cloves, 1 inch piece cinnamon, 1 cardamom
1.5 cups sliced onions (about 3/4 big onion)
1/2 tsp turmeric powder
1 tsp garam masala
2 tsp kasturi methi
Salt
1/2 cup yogurt
Coriander leaves for garnish.
1/2 cup water if needed
References
Recipe Source : 4thsensecooking
Method
Soak almonds in hot water for around 15 minutes.
Peel the almonds and keep aside.
Take the ingredients mentioned under masala. (Peeled almonds, tomato, ginger, garlic and red chillies.)
Blend to a smooth paste. Keep aside.
Boil the potatoes and remove the skin.
Heat a pan and add 4 tsp of oil. Add the baby potatoes and fry till the potatoes get a nice brown color. Keep aside.
Heat 2 tsp of oil and add cumin seeds, cloves, cardamom and cinnamon. Saute for a couple of minutes.
Add the sliced onions.
Saute until onions are done.
Add the ground paste.
Saute for 5 minutes.
Add salt and spice powders. (Turmeric, garam masala and kasturi methi.)
Mix well.
Add the fried baby potatoes.
Add yogurt.
Mix well. Simmer for around 10 minutes. Add about 1/2 cup of water if needed if the curry is too dry.
Garnish with coriander leaves.
Our feeble attempt at having candles for the picture. It was too bright outside and I could not keep the dish until evening to click a better one 
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