This 15th August was India’s 68th Independence Day.  India is the biggest democracy in the world. Our freedom was hard-earned, but I don’t think many people realise the value of it, we take it for granted, I have…I think people of my generation who were born after the independence, free India is a way of life and hence we don’t value it. We need to ask how difficult it is to those who live in countries ruled by dictators, leaders or rebels, then probably we will value it. Freedom is a gift and I am blessed that I live where I am free to do what I want and can live how I want.

Yet we indians are not entirely free. We have made a lot of self-made restrictions like the castism that is in our society, the concept of upper lower caste, the religious fanatics we have, we need to free our selves from all these things  as well, we need to raise above all this and enjoy our freedom with responsibility. The biggest problem I have with my people is that we don’t take responsibility, we encourage corruption, we dirty our own land throw waste anywhere on the road, we break traffic rules, we have become selfish that we only think of our selves. We need to rise above and think for the country as well.

When i think of this, I remember a dialogue from the movie Lage Raho Munna Bhai, “Desh ton apnna hogaya hai, deshwale paraye hogayee hai” it means country has become ours but the people have become outsiders….

We had a holiday on Independence Day. It was just me and hubby for dinner as I send all our house help for a movie, before they left they prepared rotis and raita. I decided to make this potato curry (Dum Aloo). I came across a kashmiri dum aalo recipe which was made in Mustard oil… humm interesting, I personally love its flavor but was not sure how Dum aalo would taste. To my surprise it turned out fantastic, hubby also loved it…thus sharing this recipe…this is also a very easy dish to make.

INGREDIENTS:
[Serves 2]

8-9 baby potatoes boiled

2 cups tomato puree

1 onion

4-5 cloves of garlic

1 inch ginger

2 tsp garam masala

1 tsp kitchen king masala [optional]

2 tsp red chilli powder

1 tbsp mustard oil

METHOD:

puree the onion, ginger and garlic in a mixer.

In a pan heat the mustard oil, add the ginger garlic onion puree. Let it cook for a minute, add the tomato puree and cook till all the water evaporates. Add the garam masala, kitchen king masala, chili powder and cook for a minute. Add 1 cup of water and bring it to boil. Break the potatoes into two pieces and add them in the puree. Let it cook on a low flame for 2 minutes. Serve with paratha or rice.

p.s. no country is perfect, we have to make it…i still love my India 🙂