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ALOO KA BHARTA

Ingredients

  • Boiled potatoes – 4 (medium-sized)
  • Garlic pods – 7 (chopped)
  • Grated ginger – 1 tbsp
  • Green chilies – 4 (chopped)
  • Onion – 1 medium-sized (sliced)
  • Tomatoes – 1 medium-sized (chopped)
  • Coriander leaves – 2 tbsp
  • Curry leaves – 10-12 (chopped)
  • Salt to taste
  • Cooking oil – 2 tbsp

Spices needed

  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Aamchur powder – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Dry fenugreek leaves – 1 tbsp
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Asafoetida – 2 pinches

Note- If possible use roasted potatoes for increasing the taste of aloo-bharta.

Procedure

  • Mash all potatoes & keep them aside.

  • Put a wok on flame & add oil.
  • Once the oil heated, add mustard seeds,cumin seeds, fenugreek seeds & asafoetida.Saute for few seconds.

  • Add sliced onions & chopped green chilies. Saute till translucent.

  • Add garlic,ginger & curry leaves. Saute for 4-5 minutes in low-medium flame.

  • Saute the mixture till onions turn light brown in colour.
  • Add tomatoes & 1 tbsp coriander leaves. Saute till they turn soft.

  • Add turmeric powder, red chilli powder & dried fenugreek leaves.Saute till oil separates from the sides.

  • Now add mashed potatoes & salt.

  • Mix well.
  • Add garam masala powder & aamchur powder.Mix well.

  • Cover wok with lid & cook for 2 minutes in low flame.

  • Switch off the flame.Mix well.
  • Dish is ready.

  • Garnish with chopped coriander leaves.

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ALOO-CHOKHA/Spicy mashed potatoes

Ingredients

  • Boiled potatoes – 2 (big-sized)
  • Onion – 1 medium-sized (finely chopped)
  • Green chilies – 4 (finely chopped)
  • Coriander leaves -2 tbsp (finely chopped)
  • Salt to taste

For Tempering

  • Mustard cooking oil – 2 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – 1 tsp
  • Dry red chilies – 2-3

Procedure

  • Take a mixing bowl,mash all potatoes.

  • Add chopped onion,coriander leaves,green chilies & salt.

  • Mix well.
  • Now for Tempering, heat a tadka pan on medium flame.
  • Add oil.
  • Lower the flame & add asafoetida,cumin seeds & dry red chilies.

  • Saute till red chilies turn crispy.Do not burn.
  • Pour this tadka over the mixing bowl.Mix everything well.Crush the red chilies also.

  • Aloo-Chokha is ready.
  • Mix well before serving.

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ALOO-HARE PYAZ KI SABZI/Spring onions with potatoes

Ingredients

  • Spring onions – 500 gms
  • Potatoes – 2 medium-sized ( diced)
  • Green chilies – 4 (chopped)
  • Ginger – 1 tbsp (chopped)
  • Garlic pods – 4 (chopped)
  • Garlic leaves – 6 (chopped)
  • Cilantro – 2 tbsp (chopped)
  • Cooking oil – 2 tbsp
  • Salt to taste

spices needed

  • Turmeric powder – 1/2 tsp
  • Kashmiri red chilli powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Jakhya seeds(optional) – 1 tsp

Procedure

  • Cut white & green part of spring onions separately.
  • Put a wok on flame & add oil.
  • Once the oil heated, add cumin seeds & jakhya seeds.Saute for few seconds.

  • Add diced potatoes & saute for 2 minutes in medium flame.

  • Add chopped ginger, garlic pods,garlic leaves & green chilies.

  • Saute for 1 minute in low-medium flame.
  • Add turmeric powder & kashmiri red chilli powder,saute for few seconds.

  • Now add chopped spring onions (green part) & chopped cilantro, saute for 1 minute in medium flame.

  • Add salt & mix well.
  • Cover wok with lid & let it cook for 5 minutes in low flame.Stir occasionally.

  • Add white part of onions & mix well.

  • Cover with lid & cook for 2 minutes in low flame.

  • Dish is ready.

  • Garnish with coriander sprig.

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CHANA CHAAT

Ingredients

  • Black chickpeas – Boiled (1 big-bowl)
  • Onions – 1 medium-sized (chopped)
  • Tomatoes – 2 medium-sized (chopped)
  • Green chutney – 1 tbsp
  • Tamarind chutney – 1tbsp
  • Cucumber – 1 small-sized (peeled & chopped
  • Coriander leaves – For garnishing (chopped)

Spices needed

  • Chaat masala – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Roasted cumin seeds powder – 1/2 tsp
  • Salt to taste

Procedure

  • Take a mixing bowl & add black chickpeas.

  • Add chopped onions,tomatoes & cucumber.

  • Mix well.

  • Add green chutney & tamarind chutney.
  • Add all spices & mix well.

  • Chana-chaat is ready.
  • Garnish with chopped coriander leaves.

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DUMDAAR CHOTE ALOO

Ingredients

  • Baby potatoes – 10-12(parboiled)
  • Green chilies – 4 (finely chopped)
  • Imli/Tamarind paste – 1 tbsp
  • Black pepper powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Salt to taste
  • Cooking oil – 1 tbsp

spices needed for roasting & grinding

  • Coriander seeds – 1tbsp
  • Yellow mustard seeds – 1 tbsp
  • Black mustard seeds – 1 tbsp
  • Cumin seeds – 1 tbsp
  • Carom seeds – 1tsp
  • Kasuri methi/fenugreek leaves – 1 tbsp

Procedure

  • Roast all spices mentioned above in low flame till aroma comes.

  • Cool it & grind it into a powder.

  • Pierce all baby potatoes & shallow fry them till a slight golden layer comes.

  • In the same wok,add oil.
  • Add turmeric powder & grinded masala. Saute for few seconds.

  • Don’t burn the masala.Add about 1 tbsp of water.

  • Now add baby potatoes & coat masala very well with them.Add about 1 tbsp of water & mix gently.
  • Add imli/ tamarind paste,salt & black pepper powder.

  • Saute in low flame for 1 minute.
  • Dish is ready.

  • Garnish with chopped coriander leaves.

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MATAR MASALA/SPICY PEAS CURRY

Ingredients

  • Peas/Matar – 2bowls
  • Onions – 1 big-sized (sliced)
  • Tomatoes – 1 big-sized (sliced)
  • Ginger – 1 small piece
  • Green chilies – 4-5
  • Coriander leaves – Handful
  • Turmeric powder – 1 /2 tsp
  • Coriander powder – 1 tbsp
  • Red chilli powder – 1 tsp
  • Black pepper powder – 1/2 tsp
  • Asafoetida – 2 pinches
  • Cumin seeds – 1 tsp
  • Dry kasuri fenugreek leaves – 1 tbsp (roasted & crushed)
  • Garam masala powder – 1/4 tsp
  • Cooking oil – 2 tbsp
  • Salt to taste

Procedure

  • Boil peas in sufficient water.

Masala preparation

  • Put a pan on flame & add oil.
  • Let the oil heat properly.
  • Add ginger & onions, saute till translucent.

  • Add tomatoes,saute till they get soft.

  • Switch-off the gas and let it cool.

  • In a grinding jar,add coriander leaves & the sautéed stuff.

  • Grind it to a smooth paste.Do not add water.Masala is ready.

  • In the same pan,add oil.
  • Add asafoetida,cumin seeds,fenugreek leaves,turmeric powder,red chilli powder & coriander powder.Saute spices for few seconds.Do not burn.

  • Add masala and saute till oil separate from the sides.

  • Add water( adjust the consistency of gravy), bring first boil.

  • Add boiled peas,salt & black pepper powder, stew for around 10 minutes in low flame.

  • After 10 minutes,add chopped coriander leaves & garam masala.

  • Stew for 2 minutes more.
  • Matar masala is ready.

  • Have it with rice or paranthas.

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HARIYALI ALOO

Ingredients

  • Boiled potatoes – 5-6
  • Coriander leaves – 1 medium-sized bowl
  • Garlic cloves – 2-3
  • Ginger – 1 inch piece
  • Green chillies – 3-4
  • Cumin seeds – 1 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1 tsp
  • Dry mango powder – 1tsp
  • Black pepper powder – 1/2tsp
  • Salt to taste
  • Cooking oil – 1tbsp

Procedure

  • Cut boiled potatoes into pieces.

  • In a grinding jar,add coriander leaves,garlic cloves,ginger & green chillies.

  • Make chutney out of it.
  • Put a wok on moderate flame.
  • Add oil.

  • Add cumin seeds in heated oil.Saute for few seconds.
  • Lower the flame,add turmeric powder,red chilli powder & cumin powder.Saute for few seconds.Do not burn masalas.

  • Switch flame to medium and add potatoes.Saute for 3-4 minutes.

  • Add chutney, black pepper powder, aamchur & salt.Mix well.

  • Saute for 3-4 minutes in medium flame.
  • Switch off the gas.
  • Dish is ready.

  • Garnish with coriander leaves.