Potato Roast

I am a Potato lover and I can eat it twice in a week and in any form baked,boiled, roasted, sauted, fried, sabzi or paratha...

Is there anyone who doesn't love to eat potatoes...Well I know that most of us love it.

Ingredients:

3-4 Potatoes chopped
1 Onion sliced
few Curry leaves

1 tsp of Rai/Mustard seeds
1 tsp Turmeric powder 

1 tsp chat masala
2 tsp Chilli powder
2 tbsp Oil
Salt to taste
Coriander Leaves

Method:

Heat oil in a kadai  / pan and add some mustard, curry leaves in this add in the onions and fry till light brown add in the potatoes and stir well. Season with some salt, chat masala, chilli powder and turmeric powder and mix well sprinkle little water and cover and cook till the potatoes are tender and cooked properly.Garnish with coriander leaves..

Serve with rice, roti or pulka..

Njoy!!!!

Dal Fry

Ingredients

1/4 cup each of Tur/Arhar, Yellow Moong / Chana Dal
1 Tomato chopped finely
1 Onion chopped finely
2 Green chili slit lengthwise
Salt to taste

1 tsp of Ginger garlic paste

1 tsp Cumin/ Jeera seeds
Pinch of Turmeric powder (haldi)

For Tempering (Tadka) :

 1 tbsp Oil/Ghee
2 whole Red Chillies (sabut lal mirch)

1/2 tsp Rai/ Mustard seeds
1/2 tsp Cumin seeds/ Jeera

Few Curry Leaves

Hing  

1/2 tsp methi seeds
Coriander leaves (Hara Dhaniya) for garnishing

Method

Soak all the dals for 30 minutes in water. In a pressure cooker add dals and then boil them for 5 whistles.Keep aside.

For Tadka:

Heat oil/ghee in a pan, add rai, jeera, methi seeds, hing, curry leaves & whole red chillies and fry for a minute, add ginger garlic and saute for 30 seconds add onions and fry until light brown add chopped tomatoes, green chillies and fry for 2-3 minutes add salt and keep stirring. Finally add boiled Dal and mix well.Cook it for 5-6 minutes.Garnish with Coriander leaves.

Serve hot with Jeera Rice, roti ,naan or tandoori roti
Njoy!!!!

Jeera Rice

             
Ingredients:

1 .5 cups Basmati Rice
2 tbsp Ghee
3 tsp Cumin Seeds
1 pc of Cinnamon stick
2 Bay Leaf
1 Onion sliced
Salt to taste
5-6 curry leaves
Coriander Leaves

Method:

Wash the rice well & soak in water for 20 minutes.

Boil the water add salt,add rice to the boiling water and cook.

Once the rice is three-fourth cooked remove from fire and drain the water by straining the rice through a sieve or colander.Allow it to cool. Onces cooled spread it on a big plate before adding to the pan...

In a pan heat ghee when hot add cumin seeds.Fry until the seeds splutters add curry leaves and fry for 30 seconds.Add onion and saute it.

Now add the rice and stir well.Cover and cook for a minute add fresh coriander leaves and Mix well.

Serve hot with dal fry or dal tadka....

Note :- You can make this with leftover rice.

Aloo & Capsicum Masala

Simple & quick aloo capsicum masala sabji

Ingredients:

2 tbsp Oil
1 tsp Cumin Seeds/ Jeera
3 Potatoes Medium
4 Capsicums
1 Onion large chopped finely
2 Tomatoes  large chopped finely
2 tsp Chilli powder/ Lal Mirch Powder
Pinch of Turmeric/ Haldi
2 tsp Garam Masala
1 tsp Coriander powder/ Dhaniya Powder
Salt to taste
Coriander Leaves for garnishing
1 tsp each of Ginger & garlic paste

Method:

Heat a kadai to that add oil when it is hot add in potatoes and saute them for 5 mins or so till it turns little darker in colour. Remove & keep aside. (If you don't want to fry it you can cook it after adding all the spices, ginger garlic paste & onion tomato)

Heat a pan add oil and now add jeera seeds, onion saute it till golden brown add ginger garlic paste saute them for a couple of mins add in tomatoes saute till it gets soft & mushy, add all the masalas (red chilli powder, haldi, garam masala, coriander powder & salt) mix them well.

Now add the potatoes and cook it till half done ( if you have not fried it earlier if fried add at the end)Now add in the capsicum & cook it for 5-7 mins. Pour water and bring everything to a boil. Now add in the fried potatoes and mix well. Simmer for 5 mins. Add chopped coriander leaves.....

Serve with Jeera rice or roti, Naan or Pulkas....

Njoy !!!!!

Methi Pakoda

Ingredients:
1 cup besan/gram flour

1/2 cup coriander leaves chopped
1 cup methi leaves
1/2  tsp turmeric powder/haldi

1 tsp red chili powder/lal mirch powder
1 tsp white sesame seeds/safed til
1 tsp black pepper powder/sabut kali mirch
1 tsp coriander powder/ dhania
Pinch of asafoetida/hing
2 tsp oil
1 green chili chopped
salt as required
oil for deep frying the pakoras

Method:

Wash,rinse and then chop the methi leaves finely,add all the ingredients including the 2 tsp oil.Now add very little water and make a medium consistency batter keep this batter covered aside for 15 minutes and later check the batter the batter should be of smooth, flowing consistency.
If the batter is still thick then you can add a few tbsps of water,
heat oil for deep frying in a kadai or deep fryer.When the oil is medium hot drop the batter into the oil and fry the methi pakoras till golden and crisp all over.
Now drain the methi pakoras on paper towels to remove excess oil.
serve hot with any green chutney, tea or tomato sauce....

Enjoy!!!

Aam Ras

Aam Ras

Ingredients:

9-10 mangoes
1 cup milk
1/2 teaspoon cardamom powder/elaichi
Sugar to adjust the sweetness

Method:

Peel the mangoes and chop into pieces. Try to take our maximum pulp from the mangoes.

In a mixer grind everything together till it becomes creamy and smooth.
Refrigerate at least for few hours and then serve cold.

Enjoy!!!

Poori with aam ras

Poori with aam ras

Ingredients:
2.5 cup Wheat Flour / Atta
3 tbsp Rawa / Sooji / Semolina
Salt to taste
2 tbsp Oil
Water as needed

Method:




In a mixing bowl add wheat flour, salt, oil and sooji and mix with your hands so that everything is evenly mixed.

Slowly add in water and mix well and make into a dough. Knead the dough for 5 mins so that it gets smooth and even.Pour some drops of oil on the top and cover it with a bowl. Let it rest for 30 mins.

Now take a portion out of the dough and spread it in to a large thin sheet.Take a sharp edge cutting tool( I used a sharp steel bowl) and cut small circles out of it. Do all the dough like this.



Now time for frying. Heat oil for deep frying.When it is hot drop the poori in and press the top so that it puffs up. Cook on both sides till they turn golden. Drain and serve with aam ras or

potato masala.