Aloo ki Puri

aloo ki puri

There is another way of making aloo ki puri besides the method given below. It is by stuffing potato mixture in the puri. The recipe which I am sharing is much easier to make and absorbs much less oil than by stuffing. So, give it a try.

Recipe of aloo ki puri

1 cup whole wheat flour (atta)

2 medium (aloo) potatoes- boiled, peeled and mashed well

1/4 tsp garam masala powder

1 tsp cumin powder

½ tsp red chilli powder

Salt to taste

2 tsp oil + to deep fry

1. Mix atta, aloo, cumin powder, red chilli powder, garam masala powder and 2 tsp oil. Knead into stiff dough. Use as little water as possible. Use boiled potatoes to knead the dough.
2. Keep aside for 20 minutes covered with a damp cloth.
3. Heat oil in heavy bottomed vessel (kadhai).
4. Take a small ball (peda) out of the dough and roll out like a puri. Deep fry on both sides on medium heat. Fry till golden. Serve hot aloo ki puri with pickle of your choice.

 

Aloo Gobi Masala (Spiced Potatoes with Cauliflower)

masala aloo gobi

This recipe of aloo gobi masala is actually my hubby's recipe. Garnishing with tomato flower is his idea. My mouth actually watered when he presented it. I couldn't resist a little taste testing and the aloo gobi tasted mind blowing.

Recipe of aloo gobi masala or masala aloo gobi

1 small gobi (cauliflower) - cut into florets

2 medium potatoes- peeled and cubed

1 onion- sliced

2 green chillies- slit vertically

1 1/2 tsp ginger-garlic paste

1 tomato- cut into 8 pieces without separating from the base- for garnish

Chopped coriander leaves (cilantro) - for garnish

1/4 tsp red chilli powder (cayenne pepper)

Salt to taste

1/2 tsp coriander powder

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 tbsp oil

aloo gobi masala

1. Heat oil in a pan or a kadhai/ wok. Add cumin seeds and when they crackle, add hing.

2. Add onion and green chillies. Stir fry till onion becomes pink. Add ginger-garlic paste. Fry for 1 minute.

3. Add salt and all the spices and after few seconds, add aloo and gobhi. Mix well. If you cook on low heat, you don't need to add any water. Just cover and cook stirring occasionally.

4. Cook till vegetables are tender. Increase heat and roast aloo gobi till the sabzi gets a roasted appearance. Add coriander leaves and tomato. Cook on a low heat, covered till tomato gets slightly tender. Transfer to a serving bowl with tomato flower on top. Serve hot aloo gobi masala with any Indian flatbread like roti.

Aloo Mooli ke Patte ki Sabzi (Potato with Radish Leaves)

aloo mooli patta sabzi

Aloo mooli ke patte ki sabzi or bhurji comes straight from my mom's kitchen. She cooks it really well. This dish can also be made without potatoes but then it will be slightly bitter to taste. Aloo absorbs the bitterness. I also add mooli pieces besides mooli ke patte in this recipe.

Recipe of aloo mooli ke patte ki sabzi

2 medium (aloo) potatoes- peeled and cubed

Leaves (patte) of 2 mooli (radish) - depends on how many leaves a mooli has

1/2 or 1 mooli- peeled and chopped

1 tbsp mustard oil

Salt to taste

1/2 tsp cumin seeds

1/4 tsp red chilli powder

1/2 tsp turmeric powder

A pinch of hing (asafoetida)

1/2 tsp amchoor (dried mango powder)

1. Wash mooli leaves, discard ‘only stems’ portion and chop rest of the leaves.

2. Take a wok or a kadhai and heat mustard oil to smoking point. Add cumin seeds and when they change color, add hing.

3. Add potatoes, mooli and mooli ke patte (leaves). Add salt and all the spices except amchoor. Mix well and cover the lid of the pan. Turn the heat to medium-low. There is no need to add water.

4. Stir occasionally and cook till potatoes are tender. Increase heat and let any moisture evaporate. Cook stirring till potatoes get a roasted appearance. Turn off heat and add amchoor. Mix well. Serve hot aloo mooli ke patte ki sabzi with rotis.

Banana Milk Shake

banana milk shake

Banana milk shake or kela shake is a smooth, creamy and tasty beverage. If you use whole milk and add cream of milk (malai) at the top, it can be had as a rich dessert but personally I prefer low fat milk.

Recipe of banana milk shake

2 ripe bananas (kela)

2 cups milk

4 tsp sugar

4 drops vanilla essence

1. Peel and chop bananas into pieces.

2. Blend bananas, milk and sugar in a blender till smooth.

3. Add vanilla essence. Add crushed ice to serve banana milk shake.

Corn Palak (Spinach with Sweet Corn)

corn palak

Corn palak is a delicious and healthy dish of spinach. Earlier I used to relish palak paneer but after I ate corn palak at a wedding buffet, I wanted to try this recipe at home. Yesterday I cooked palak corn with rotis and it turned out mouth watering. So, here is my recipe of this sabzi.

Recipe of corn palak

1 cup sweet corn kernels (boiled)

1/2 kg palak (spinach)

3 tomatoes- pureed

2 medium onions

3 green chillies

Salt to taste

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/2 tsp coriander powder

1/2 tsp garam masala powder

1 tbsp ghee (clarified butter) or oil

1 inch piece ginger

3-4 pods of garlic (optional)

1/4 cup malai (cream of milk)

1. Remove the stems of palak and retain the leaves. Wash palak leaves thoroughly under running water so that no sand grains are left.

2. Roughly chop palak leaves and blanch them in boiling water for 2 minutes. Drain and refresh in cold water.

3. Grind together onions, ginger and garlic to a paste.

4. Puree the blanched palak leaves along with green chillies.

5. Heat ghee (or oil) in a kadhai or a pan and add cumin seeds. When they change color, add hing.

6. Add onion paste and cook till it turns brownish.

7. Add tomato puree and all the spices and salt and cook till oil begins to separate from the masala.

8. Add palak puree and boiled corn kernels. Cook on a medium heat for 10 minutes stirring occasionally.

9. Add malai and simmer on a low heat for 5 more minutes. Turn off the heat and serve corn palak hot with roti, paratha, naan or rice.

Kachche Kele Ki Sabzi

kachche kele ki sabzi

I simply love bananas. Kachche kele ki sabzi is a very tasty side with rotis.  Today I spotted kachche kele at the market and bought them immediately. I cook this sabzi in a very simple fashion but the result never fails to satisfy my taste buds.

Recipe of kachche kele ki sabzi

3-4 kachche kele (raw green banana/plantains)

1/2 tsp coriander powder

1/2 tsp turmeric powder

Salt to taste

1/2 tsp ajwain (carom seeds)

A pinch of asafoetida (hing)

1/4 tsp red chilli powder

1/4 tsp garam masala powder

1/2 tsp amchoor (dried mango powder)

1 tbsp oil

raw banana (kachche kele)

1. Wash and peel the bananas thinly with a knife. Cut them into rounds.

2. Heat oil in a non- stick pan and add carom seeds. When they change color, add hing. Add kachche kele. Add turmeric, coriander and red chilli powders. Add salt. Mix well and cover the lid of the pan. Turn the heat to low.

3. Cook till banana is tender while stirring occasionally. Increase heat and roast the kele till they are crisp and somewhat reddish. Turn off the heat and add amchoor and garam masala. Serve hot kachche kele ki subzi with roti or paratha.

Bhindi do pyaza (Okra with onions)

bhindi do pyaza

Bhindi do pyaza, as the name suggests, contains lots of onions and in two forms- sliced and big chunks. Onions in this dish imparts a subtle sweetness to bland bhindi.This is a favorite North Indian dish which features on many Indian restaurant menus. Bhindi do pyaza is sure to turn a non believer into a fan as happened in case of my husband.

Recipe of Bhindi do pyaza

            250 grams bhindi (okra) - cut into 1 inch pieces

            2 onions (pyaz) - sliced

            1 onion- cut into chunks and separated

            1 tomato- pureed

            1 1/2 tablespoon oil

            1/2 tsp jeera (cumin seeds)

            1/2 tsp turmeric powder

            1/2 tsp red chilli powder

            1 tbsp kasoori methi (dry fenugreek leaves)

            1 tsp saunf (fennel) powder

            Salt to taste.

1. Heat oil in a pan. Add cumin seeds and when they turn brown, add onions. Stir fry them till they are transparent.

2. Add bhindi, salt and add turmeric powder and mix. Cook covered on low heat till bhindis are soft. Stir occasionally.

3. Add saunf powder, chilli powder and kasoori methi and mix well for 2-3 minutes.

4. Add tomato puree and cook further for 2 minutes. Serve hot bhindi do pyaaza sabzi with roti or paratha.