Alu Capsicum Masala

Ingredients

1 Tsp Jeera.

1-2  Bell Peppers.

3 Medium Potatoes boiled and cubed.

Handful of green peas.

1 1/2 cup Tomato Puree.

2 Tbsp Kasoori Methi Leaves.

1/2 Tsp Red Chilli Powder.

Pinch of Turmeric.

Salt.

Pinch of sugar.

Chopped Cilantro to garnish.

For the Marinade

3/4 Cup Sour Curds.

1 Tsp Red Chilli Powder.

1 Tsp Kitchen King Masala Powder.

1/2 Tsp Methi Powder.

1/4 Cup  chopped mint leaves.

1/4 Cup chopped cilantro.

Method

1.Take all the ingredients under “MARINADE” in a bowl. Mix them together well and add the   boiled and cubed potatoes to this. Allow to sit for a couple minutes until they are ready   to be added to the kadai.

2.In a kadai add a spoon of oil and allow the jeera to splutter. Now add the chopped bell   peppers and peas and allow to saute for a few minutes.

3.Add the tomato puree to the kadai and mix in well. Keep the flame under medium low as the   puree would splutter out of the kadai as it cooks.

4.Add turmeric, red chilli powder, salt, sugar and mix in well. Allow the tomato puree to   cook in a little.
 
5.Then add the potatoes marinated in the spicy curd. This would make the resulting gravy   very rich and creamy.
 
6.Keep the flame under low as we do not want the curds to disintergrate.
 
7.Add a small blob of butter and allow it to slowly melt in to the gravy.
 
8.When you slowly start seeing the butter coming out of the gravy, add the dried kasoori   methi and give it a couple more minutes to cook.

9.When you see the oil seperating, its time to switch off the flame.
  Garnish with chopped cilantro and serve hot with Avocado Parathas or Peas Pulav.

Bharela Tandoori Aloo

Bharela Tandoori Aloo

An excellent vegetarian dish with a difference. It's ordinary method gives you an extra ordinary taste.This Indian vegetarian recipe is a treaure trove for veggies. Paneer rich veg stuffing makes this easy recipe more delightful. Add extra zing in your weekend with this Indian vegetarian recipe.

                                        
Ingredients

4 medium sized potatoes

For stuffing:

1. 3 tablespoon grated paneer

2. 7-8 small cashew pieces

3. 1 teaspoon raisin

4. 1 finely chopped green chilli

5.  Pinch of turmeric

6.  Salt according to taste

7.  ½ teaspoon chaat masala

8.  Pinch of garam masala

For marinating:

1. 1 teaspoon ginger-garlic paste

2. ¾ teaspoon Kashmiri chilli powder

3. ½ teaspoon aamchur

4.  ¼ teaspoon black salt

5.  2 teaspoon oil

6.  ½ teaspoon tandoori masala

7.  Pinch of fenugreek

How to make Bharela Tandoori Aloo?

Step 1: Boil potatoes for 5-6 minutes.

Step 2: Scoop out the middle portion of the potatoes to fill with the stuffing.

Step 3: Put the stuffing ingredients in the scooped potatoes.

Step 4: Marinate them with the above mentioned items and keep aside for half an hour.

Step 5: Cook potatoes in tandoor.

Step 6: Serve hot with green chutney and chopped onions.

Note: You can also use paneer or mix vegetables instead of potatoes and make stuffed tandoori paneer and mix vegetable stuffed kebab.

Aaloo Kule Recipe

Aaloo Kule Recipe

This potato snacks recipe is a delicious one yet easy to prepare. Finely sliced panner, small amount of aloo bhujia along with a little squeeze of lemon gives the required acidity to free your taste buds. Earn kudos for your culinary skill by serving this unique snacks Indian recipe.

                                     
Ingredients

1.    2-3 boiled potatoes

2.    1 Pomegranate

3.    50 gms baked aaloo bhujia

4.    Lemon juice (according to taste)

5.    Salt (according to taste)

6.    Chaat masalaa (according to taste)

7.    20 gms finely chopped paneer

How to cook Aaloo Kule?

Step 1: Scoop out the middle part of the boiled potatoes to give it a shape of half-cut egg shell.

Step 2: Roast the potatoes for 2-3 minute and stuff aaloo bhujia, chaat masalaa, paneer into it and sprinkle salt (according to taste).

Step 3: Add the pomegranate and lemon juice and serve it.

Aloo Potoler Dalna (Potato-Parwal Curry)

Aloo Potoler Dalna (Potato-Parwal Curry)

Dalna in Bengali cooking is a dish where the gravy is thicker and richer unlike a jhol. Curried potatoes and parwal is a great Indian vegetarian recipe which is loved by most of Bengalis. This mouthwatering delicious recipe goes well with rice and chapatti. Surprise your loved ones on dinner table by serving this easy curry recipe.

Ingredients for Aloo Potoler Dalna

10 pieces of parwals

3 pieces of potatoes

1 1/2 tablespoon coriander paste

1 tablespoon cumin paste

2 Bay leaves

1/2 teaspoon cumin seeds

4 tablespoon oil

1 tablespoon ghee

Sugar (As per taste Sugar)

Salt (As per taste)
        

How to make Aloo Potoler Dalna ?

Step 1: Scrub and halve the parwals, peel and slice potatoes into medium size.

Step 2: Heat oil in a pan and saute the potatoes and parwals separately until lightly brown.Remove from pan and keep aside

Step 3: Heat oil, add all the masala pastes, salt and sugar to taste and fry until colour changes, sprinkling water as necessary.Pour about 2 cups water and boil.

Step 4: Simmer gently for 5 minutes before adding the potatoes and parwals.Cook until gravy turns thicker and the vegetables are cooked.

Step 5: Melt ghee separately and fry the bay leaves and whole cummin seeds and allow it to crackle. Pour onto Alu-Potoler Dalna, mix well and serve

Potato Fry /Roast

Potato Fry /Roast
Potato is one vegetable almost everyone loves it. My son is a bad eater of vegetables ,its very tough to feed him veggies without his knowledge but some how I am doing it till now.."touch wood " .Only few say 2 or 3 veggies he loves to eat , potato is one kind he eats it any way its made provided it is tasty. This potato fry he likes a lot. After our kids starts eating regular food as we eat , we end up doing their favorite food most of the times. I almost gave up many of my favorite food as my son doesn't like them :-( OK lets go to the recipe of this potato fry or roast.

Ingredients:
Potato - 1 large cut into 1" cubes
Channa dal - 1 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Red chili Powder - 1/2 tsp ( increase or decrease according to your taste)
Curry leaves - 4 or 5
Oil - 3 tsp
Salt as required

Procedure:
Heat oil in a non-stick pan . Add the channa dal and stir till it turns golden brown. Now add the potatoes and saute. Add all the powders one by one and keep mixing. Now add the curry leaves, it gives a nice flavour to the dish. Sprinkle little water and cook covered. Stir in-between . Cook till potato is nicely roasted on both sides. Good with sambar rice. Enjoy!!!

Urulaikizhangu varuval / Deep fried potato scrappings / Bangaladumpa fry

Urulaikizhangu varuval / Deep fried potato scrappings / Bangaladumpa fry

This unhealthy (yea I agree!!!) but a very tasty, crispy potato fry I learned form one of my sister. She prepared this for her daughter who was in hostel at that time. When we went to the place where she was studying,  my sister gave a tiffin box to us to give to her. When we reached the place we handed it over to her. She opened the tiffin box and I saw that the entire tiffin box is being filled with this golden, crispy fry. As usual I just picked some immediately and dropped it in my mouth. Wow !!! what a treat it was :).

Do any of you love the potato remains that sticks to tha bottom of a pan when your mom prepares potato fry ? I love it. I adore it. I used to wait for that one teaspoon wonder all the time near the pan and I used to get upset when the potato behaves good and doesn't leave its mark on the pan :). The potato remains taste exactly like this fry. So I enquired about the recipe and this is the first time I made it. Try it, your children will love it. This is not a healthy way to prepare potato but once in a while should be OK.

Ingredients :

Potato- 2 nos
Red chilli powder- according to your need and taste
Salt to taste
Oil for deep frying

Method :

Wash the potato well and scrap the potatoes using a scrapper. Now squeeze the scrappings to remove excess liquid. Deep fry them in hot oil. Take them out when they acquire a golden colour. Place them on tissue paper to remove excess oil. When they cool down add enough chilli powder and salt and mix well with your hands. Tasty potato fry will be ready in no time.

Taste enhancing tips for this recipe : Remove the excess liquid from the scrappings by squeezing them otherwise they will imbibe oil. You can add garlic scrappings and curry leaves when frying for that extra aroma. Add salt and chilli powder only at the end of preparation. Serve with rasam saadham. Happy cooking !!!

Aloo Poha

Aloo Poha

Recipe type: Breakfast
Cuisine: Indian
Prep time:  5 mins
Cook time:  15 mins
Total time:  20 mins
Serves: 2-3
 

Ingredients

    Poha (white rice flakes/ vella aval) – 2 cups
    Onion – 1 med-large, chopped
    Green chilli – 2-3, chopped
    Green peas – ½ cup (I used frozen)
    Potato – 1 medium, cut into small cubes
    Coconut – ⅓ cup (optional)
    Lemon juice – 1 tbsp
    Sugar – 2 tsp
    Turmeric powder – ½ tsp
    Asafoetida (kayam) – a small pinch
    Peanuts/cashews – 1 tbsp (optional)
    Mustard seeds – ½ tsp
    Oil – I used sunflower oil
    Salt
    Curry leaves
    Coriander leaves – for garnishing

Instructions

    Soak the poha in water for a minute and drain well. Add salt and 1 tsp of sugar to poha and mix well. Keep it aside.
    Heat oil in a pan and crackle mustard seeds. Add peanuts/cashews and fry for 1-2 mins. Add chopped onion, green chilli and asafoetida . Cook for 2 mins and and add cubed potatoes. Cover and cook till the potatoes are done. Make sure you stir it in between, otherwise it may stick to the bottom. Do not add water to cook potatoes (refer notes).
    Once the potatoes are cooked, add green peas, turmeric powder, salt, lemon juice and 1 tsp sugar. Mix well. Add grated coconut and cook for a min or two.
    Add poha and mix well. Garnish with chopped coriander leaves.

Notes
If you are making it for first time, I recommend you make it with coconut, unless you are on a strict diet or so. It’s better to cut the potatoes into small cubes, so that it will get cooked faster. Also make sure you do not overcook the potatoes, it should retain the shape.

Aloo Gobi

Aloo Gobi

This recipe was a labour of love – a well-researched-much-adapted-tested-and-tested-again-totally-worth-it labour of love. It’s awesome with chana masala, some simple naan, and rice. It really doesn’t have to be more complicated than that. I wish I could tell you more about the history of aloo gobi but all I know is that it’s usually a dry dish containing potatoes, cauliflower, and turmeric as the signature ingredients, and it hails from Punjab in north-west India. I don’t like mine so dry so I add stewed tomatoes. And it rocks. Which I guess is all you really need to know.

3 tbsps olive oil

1 large onion, chopped

1 tsp whole cumin seed

1 tbsp fresh ginger, peeled and grated

4  garlic cloves, minced

2 tsps turmeric

2 tsps garam masala

¼ tsp cayenne

1 tsp sea salt

16 oz  stewed or crushed tomatoes

1 large cauliflower, broken into small florets

3 large potatoes, diced

1 cup fresh or frozen peas

1 bunch cilantro, chopped

sea salt and pepper

Heat olive oil in a heavy-bottomed pot or dutch oven over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add whole cumin seeds and cook until they pop and sizzle.  Add minced garlic and ginger and cook for another minute or two. Stir in turmeric, garam masala, and cayenne. Cook until fragrant but be sure not to burn the spices; about 1 minute.

Stir in salt, stewed tomatoes, cauliflower, and potatoes. Cook with the lid on until the potatoes and cauliflower are tender, about 15 minutes, stirring often. If it gets too dry, add a little bit of water. When the potatoes and cauliflower are tender, turn off heat and add peas. Put the lid back on and let the peas steam in the residual heat; about 1 minute. Adjust seasoning with sea salt and pepper. Add chopped cilantro and serve piping hot.

 

Aloo Gobi Curry

Aloo Gobi Curry

Aloo gobi is cooked in an Indian curry sauce. It's old but never outdated.

 

Ingredients

* oil/ ghee (clarified butter)
* cauliflower, broken into small florets
* potatoes, peeled and cubed
* cumin seeds
* turmeric powder
* coriander, cumin paste (the whole seeds are soaked and ground)
* red chili paste
* ginger paste
* garam masala (whole)
* bayleaf
* Salt to taste

Note: you can also use chopped onions.

          Heat the oil mixed with ghee in a wok. Toss the cumin seeds, whole garam masala, bay leaf in the oil for a few seconds till they get a shade darker. Add the rest of the ginger, cumin, coriander, red chili paste and saute till the mix dries up. Add sugar (a pinch, for colour), salt and turmeric powder. Add the previously fried cauliflower florets and the fried potato cubes. Mix the vegetables with the curry paste. Allow it to cook till the potato gets tender and the cauliflower beautifully absorbs the spices. Add little amount of water, cover the wok till the ingredients absorb the remaining water. Season with garam masala powder, one tea spoon of ghee and garnish with freshly chopped coriander leaves.

          The vegetables should absorb all the flavour of the spices maintaining their individual integrity. And if you could strike a balance with the right amount of spices, water and the cooking - you are a great cook!

Accompaniment: freshly cooked white rice, fresh lime, whole green chili.

Aloo Gobi (Potato & Cauliflower)

Aloo Gobi (Potato & Cauliflower)

Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
Serves between 2-4 people.
 

Ingredients:
    2 cups of cut cauliflower (cut into small florets)
    2 medium potatoes (cubed into bite sized pieces)
    1/2 inch shredded ginger
    3 teaspoons coriander powder (dhania)
    1/4 teaspoon turmeric (haldi)
    1/4 teaspoon cayenne pepper ( lal mirch)
    3 tablespoons water
    3 tablespoons oil
    Pinch of Asafetida (Hing)
    1/2 teaspoon cumin seeds (jeera)
    2 green chilies, sliced in long pieces
    2 bay leaves
    1 teaspoon salt (to taste)
    1 teaspoon mango powder (amchoor)
    2 tablespoons of chopped cilantro (green coriander)
    1/4 cup water as needed

Method:

    In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
    Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
    Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
    Next, add the spice paste and stir for a minute until spices start leaving the oil.
    Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
    Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

Variations:
Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.

Tips:
Making a paste with the spices will prevent the spices from burning.

Aloo fry

Aloo fry

Preparation time = 15 mins
Serves = 4
Calories = Approx 140/ Serving

INGREDIENTS-
4 Potatoes (Peeled & Diced)
1 Tbsp Oil
3-4 Dried red chillies
1 Tsp Red chilli powder
1/4 Tsp Turmeric
1 Tsp Mustard seeds
1 Tsp Cumin seeds
1 Tsp Chana dal
Salt to taste (Around 2 tsp )
2 Tbsp Cilantro (Chopped)
1 Green onion / Spring onions

PREPARATION-
1. Heat oil in a pan. Add mustard seeds, cumin seeds, dried red chillies, chana dal and fry.  Now add the potatoes and fry on medium heat till tender.
2. Once the potatoes get tender enough, add turmeric, red chilli powder, salt and mix well. Cook for another 2 mins and turn off the flame.
3. Sprinkle cilantro and green onion. Transfer to a bowl.