Bread Rolls

Ingredients 

For Potato mixture

Potatoes -4 to 5 (boiled)

Red chilly powder - About 1/2 tsp

Salt- about 1/2 tsp

Onions- few pieces

Green chilly- few pieces

Coriander- to sprinkle 

Ghee- 1 tsp

Bread Rolls

Breads-5 to 6 ( Stales if there or else use fresh)

Bread corners removed if one wants to make bread fries

For Frying 

Oil ( According to requirement 

Recipe

1. Boil potatoes in a cooker with salt for 2-3 whistles.

2. Peel skin off the potatoes and mash them nicely in a large bottomed utencil.

3. Add all the potatoes ingredients to it except ghee and mix properly.

4. Take a tawa and heat it and then add some ghee to it.

5. Add the potato to mixture to it and fry by changing sides till its golden brown.

6. Take down the mixture and let it cool for a while.

7. Take breads and remove it corners.

8. Take water in a large bottomed pan and soak bread in it for a while ( long time if stale bread)

9. Take the bread out and squeeze water out of it.

10. Heat oil in a kadai in the meantime.

11. Take bread in the hand and put some potato mixture in the centre and circle bread around it and press tighly so it holds.

12. Put the roll in the kadai and fry on both sides.

13. Make rest of the rolls in the same way.

14. In the end fry bread corners in the same oil till nicely fried.

Bread Rolls and Bread Fries are ready.

Aloo Nutrela

Ingredients:-

Nutrela/ Soya Nuggets- 1/2 cup (or more if you like)

Potato- 1 large or 2 medium sized (Peeled and chopped)

Matter-1/2 cup

Oil:- 1 big tbsp

Cumin seeds:-1/2tsp

Mustard seeds:- 1/2 tsp

Onion- 1 small (chopped)

Ginger- 1 tbsp (Chopped)

Garlic-1 tbsp (chopped)

Tomato:- 1 and 1/2 (chopped)

Salt as per taste- 1 tsp

Turmeric:- 1/2 tsp

Red chilli powder:- 1/2 tsp

Garam masla:- 1/2 tsp

Coriander for garnishing

Water as per requirement

Procedure:-

1) Take water in small bowl & boil it.

2) Soak the Nutrela in the hot water for 5-7 minutes along with pinch of salt.

3) Heat oil in a pressure cooker, add cumin & mustard seeds, Allow it to splutter.

4) Add ginger & garlic and fry for 1 minute.

5) Add onions with pinch of saltand saute until golden brown in color

6) Add tomatoes , turmeric, red chilli powder, garam masala & salt , mix well..

7) Cook until tomatoes are tender and the masala leaves oil and raw taste goes off.

8) Squeeze out the water from soaked nutrela by pressing it between your hands very lightly.

10) Add mattar and potatoes in the tomato mixture and mix well and fry nicely and then add nutrela and fry nicely so that masala covers it.

11) Add enough water just to cover the potatoes & Nutrela and then let it boil.

12) Close the lid of the cooker and then let it give 2-3 whistles.

13) Switch off the gas, let it sit for 5 more minutes.

14) Garnish it with coriander & serve hot with rice.

Enjoy:)

Vada Pao (Batata Vada)

Ingredients

4 Boiled Potatoes

1 tbsp. Oil for tempering

1/2 spn. Mustard seeds

4 Green chilies chopped ( +/ - according to individual taste)

A few curry leaves, torn to pieces

1/2 spn. Turmeric

3-4 cloves of garlic finely chopped

1 inch piece Ginger grated

Salt to taste

1-2 spns. finely chopped Cilantro

For Covering : (No measures here, I use approximates)

Besan / Chickpea flour- 1 cup almost

Red chilly powder- 1/4 tsp

Salt (only so much that the covering does not taste bland)

Pinch baking soda (optional)- 1 tsp

Saunf- 1 tsp

Water to make a batter

Oil for deep frying

Procedure:-

1. Mash the boiled potatoes.In a kadhai, heat 1 tbsp. oil, add mustard seeds,after they sputter, add green chilies and curry leaves, ginger-garlic, turmeric. Saute a while. Add mashed potatoes, salt. Add chopped cilantro.

2 To make the batter for covering, mix all ingredients listed above. Mix well to ensure that there are no lumps. Careful with the water, the batter mustn't be too runny nor too thick.

3.Heat oil in a kadhai. Make balls of the potato vege. Make like tikki / kebab by beating so they dont open up. Dip the ball in the batter and deep fry in oil till it turns a nice golden brown. Drain on a tissue.

Serve hot with garlic chutney, fries green chilly and Pav.

I served these with green chutney -Grind together 1 bunch Cilantro, 5 Green chilies, 1/2 inch Ginger, 1 small clove Garlic, Salt to taste , juice of 1/2 lime

And Sweet n Sour Tamarind Chutney : (I used approximately) Lime sized ball of Tamarind soaked in hot water for about 15-20 mins., Jaggery twice the amount of Tamarind , 1/4 tsp. red chilli powder, Salt to taste, 1/4 tsp. cumin powder

Squeeze out the tamarind pulp, discard solids. Heat a saucepan, add all the ingredients and bring to a boil. Boil the mixture for about 10 mins. till it thickens to the desired consistency. Cool and serve with wada-pav.

Typically Wada Pav is served with dry Garlic / Lasun Chutney. put chutney on either side of pav and then but vada in it and eat.

Methi Aloo

Ingredients

1 bunch fresh methi (fenugreek) leaves (cleaned, washed and finely chopped) (500 grams)
2 medium peeled and cut into small pieces aloo (potatoes)
2-3 medium tomato (chopped)
2 onions

ginger garlic paste-1 tsp(optional)
Salt To Taste- 1/2 tsp
1/4th tsp turmeric powder
Red chili powder to taste (opipnal)

green chillies-2-3
1/2 tsp panch puran

1/4 tsp rai
1 tbsp vegetable oil

Preparation:

• Heat oil and add panj puran and rai and let it spluter
• When seeds are done add onions, green chilly and saute till they turn brown and then add potaoes, salt, turmeric, chili powder and fry nicely . Sauté foe a moment.
• Cook till potatoes are half done on a medium flame.
• Add methi and cook on a medium flame till they absorb water and then add potatoes and ginger garlic paste so that smell retains and then cook till done.
• Serve the aloo methi hot with chapati .

Note: one can add equal amounts of palak too to it and cook same way.

Palak aloo/Palak bathwa (1 bunch each) aloo is cooked in same way but use cumin seeds instead of panj and rai.

Fish Fry

Ingredients

Fish- 1 kg ( i used ocean less thorns one (surmai)

Salt/ besan to rinse and water it to remove smell

For Marination

Ginger Garlic paste-1 tsp

Tumeric powder-1/2 tsp

Red Chilly powder -1/2 tsp

Salt- 1tsp

Lemon -1

For Frying

Maida-2-3 tsp

Suji-2-3 tsp

Garam masala-1 tsp

Oil

Salted potatoes

Recipe

1. Put fish in a bowl and rinse with salt/besan and water nicely.

2. Marinate it with all ingredients except salt and lemon for an hour or more. One can even marinate and keep in fridge overnight.

3. Add lemon juice about 10 minutes before frying. Add salt few minutes before frying too as it leaves out water.

4. Take suji, maida and garam masala in a bowl with pinch of salt and mix nicely.

5. Take enough oil in a kadai and let it heat.

6. Wrap suji mixture around fish and fry on low to medium flame for it to cook nicely.

7. Cut potatoes into slices and salt it and remove water in 5 minutes.

8. Fry potatoes in the remaining oil and serve them together


Tip : One can sprinkle maida etc with pinch of water on top of fish and roll just suji and fry . Result would be like this :-

Baby Vegetables with carrot puree

This is a Masterchef Australia dish

Ingredients

100g butter

750g trimmed baby vegetables, such as artichokes (halved, dressed with lemon juice), turnips, red and golden beetroot, female zucchini flowers, leeks, shelled peas, peas in the pod, radishes, yellow and red grape tomatoes

2 tbs peeled pistachios

olive oil, to drizzle

Micro-herbs, such as basil and rocket, to garnish

30g butter

2 carrots, coarsely grated

800ml olive oil

2 brushed potatoes, peeled, cut into 1cm slices

Vegetable oil, for deep-frying

250ml milk ( i used 1/2 cup)

6 garlic cloves

Method

Step 1:

For the carrot puree, melt butter in a saucepan over medium-low heat. Add carrots and a generous pinch of salt. Stir mixture every couple of minutes until the carrot starts to soften. Cover with a lid and cook for about 6 minutes or until very soft. Transfer to a blender, puree until smooth.

Step 2:

For the potato wafer, heat olive oil in a saucepan over medium-low heat and cook potato for about 25 minutes until soft, taking care not to let the oil get too hot. ( Cook for 25 minutes even if they get done in 5 minutes to make the wafer )

Remove potato and drain, reserving the cooking oil. Transfer to a blender with ¼ cup of the cooking oil and puree until smooth. Using a pastry scraper or palette knife, spread a thin film of the warm potato puree onto a baking sheet lined with baking paper.

Set aside in a dry place for 12 hours (preferably overnight). or else I baked it in a oven for some minutes and they were done. Tricky part is to spread flat...I used hand to spread it thinly too.

To finish the potato wafer, pour vegetable oil into a saucepan until one-third full. Heat over medium-high heat until 150°C. Carefully peel the dried potato off the baking paper and break into shards. Place into the oil and fry until lightly golden. Drain on paper towel and season with sea salt.

Step3: For the poached garlic, pour milk into a small saucepan and add the unpeeled garlic cloves. Bring to the boil, then reduce heat to low and gently simmer for 2-3 minutes or until soft. Drain. Peel garlic and set aside.

Step 4:

For the vegetables, add the butter, just enough water to cook the vegetables and a good pinch of salt to a deep frying pan, over medium-high heat. Depending on the vegetables you choose, add in the order of what will take the longest to cook. Start with the artichokes, baby turnips, and golden beetroot and cover with a lid. If using baby red beetroot, cook separately in salted boiling water until tender. Then after a few minutes, add the leeks and female zucchini flowers. Baste the vegetables with the stock. Next add the shelled peas in the pod, radishes, then the tomatoes. Finally, add the pistachios and a drizzle of olive oil.

i used brocolli, some beans, tomoto, some mushrooms, beetroot, baby radishes, green capscicum....i avoided putting water and dizzled just 1/2 tsp for radish.

Step 5:

To serve, smear some of the carrot puree onto a large serving platter. Top with the baby vegetables, poached garlic, potato wafer and micro herbs. Herbs I used were pudina powder and oregano.

Cumin Crusted Potato Cutlets

Ingredients

boiled potatoes-5-6

dhania- nicely cut

1 cup mashed peas- boiled and mashed

Pomegranate( anar)- 1

aamchur powder-1/2 tsp

,salt- 1/2 tsp

pepper-1/2 tsp

Roasted cumin powder-1 tsp

butter

bread crumbs -2-3

Recipe

1. Take all the ingredients and then mash and mix them nicely. I also added 1/4 tsp of red chilly powder .

2. Make cutlets by binding it nicely.

3. Shallow fry in less butter or oil

4. Eat it with pudina chutney.

Note: do not add butter in the mixture. If your mixture is too moist add 1-2 spoons of besan powder to bind and then fry.

Gajar Matar Aloo Sabzi

Ingredients:-

Carrot- 1 kg

Cumin seeds(jeera)- 1 teaspoon

Kalonji- 1/4 tsp (optional)

Potatoes-2

Matar (Sweet Peas)-1 cup

Onions-1-2

Tomotoes-1-2

Green chilly- 1(optional)

Tumeric powder-1/4 teaspoon

Red chilly powder-1/2 tsp(optional)

Salt-1/2 teaspoon

Oil- 1 cooking spoon

Water-1 tablespoon(optional)

Coriander leaves

Recipe:-

1. Wash the carrots and peel it nicely and then cutting it into cube shapes.

2. Heat oil in a cooker and add jeera to it and then kalonji

3. Add onions to it and add green chilly .

4. Add potatoes pieces to it and fry it nicely and add tumeric powder, red chilly powder and salt.Cook potatoes for some time so its done.

5. Add carrots and mix it nicely and then cover it with a small plate so that it let out water. Also add tomotoes at this time

6. Once it leaves water add if less water add1 tbsp water or else not and then close lid of cooker.

7. Allow it to cook till it leaves 2-3 whistles and then close it.

8. Once steam is let out of cooker, cook it nicely to strain all remaining water. Also add mattar this time and cook and Also mash the carrots during this time.

9. Check for salt and add if needed.

10. Decorate with coriander leaves.

Aloo Shimla Mirch Sabzi

Ingredients

> I Kg shimla Mirch (Capscicum)-5-6

>1 tbs. cooking oil

>1 tsp. Panch Pooran

>Onions-1

>Potatoes-2

>1/4 tsp rai(Mustard seeds)

>Salt to taste

>Chilli powder to taste (optional)

>1-2 Green chilly

Instructions

1. Heat oil in a wok, non-stick is better.

2. Add panch-pooran and rai and allow the seeds to splutter.

3. Add onions and let it fry and then add sliced potatoes and fry it a bit and then add turmeric, green chilly stir for a couple of seconds .

4. Add salt and let potatoes get cooked with pan closed and then add shimla mirj when potatoes are almost done.

5. Stir thoroughly and cook covered on low medium heat, until tender.

7. Serve hot with a dal of choice and Chapatti.

Note: Add potatoes immediately after onions in vegetables which get done faster so as to give time for potatoes to be done.

Hari Pyaaz aur Aloo Sabzi

Ingredients

Panj Puran-1 tsp

Rai-1 tsp

Onions-1
Tomotoes-2-3
Green chilly-1-2

Red chilly powder-1/2 tsp
Fresh garlic
Ginger garlic paste-1 tsp

Spring onion-500 grams

Salt-1 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2

Recipe

1. Heat oil in a cooker and add panj puran and rai and let it splutter

2. Add green chilly, tomotoes to it and fry for some minutes.

3. Add rest of the masala to it and fry it nicely. Add potatoes and fry till they are done a bit.

4. Add hari pyaz and let it leave out water and cook in it for some time till it blends and is done.

Methi Aloo

Ingredients

Panj Puran-1 tsp

Rai-1 tsp

Onions-2-3
Tomotoes-2-3
Green chilly-1-2

Red chilly powder-1 tsp
Fresh garlic
Ginger garlic paste-1 tsp

Methi-500 grams

Salt-1 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2

Ghee-1/2 tbsp

Recipe

1. Heat oil in a cooker and add panj puran and rai and let it splutter

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add potatoes to it and rest of the masala to it and fry it nicely. Add a few drops of water and keep sauteing for few minutes till potatoes are done a bit.

4. Add methi and let it leave out water and cook in it for some time . Also add ghee and cook till it blends and is done.

Jeera Aloo

Ingredients

Potatoes-2-3
Cumin seeds-1 tsp
Kadi patta-1 strand
Salt -1 tsp
Red chilly powder-1/2 tsp
Oil-1 cooking spoon

Recipe

1. Cut potatoes into round shapes and sprinkle about a spoon of salt to it and rest aside in a slanting position.

2. Remove the water from it when it leaves it.

3. Take oil in a pan and let it heat. Once heated add cumin seeds and then kadi patta to it.

4. Add potatoes to it and fry nicely , add red chilly powder to it and a pinch of salt.

5. Close the pan and let it cook till potatoes are done. Add a bit of salt if you taste salt as less.

Jeera Aloo are done.

Variations


Bharva Aloo


1. Peel the skin and boil whole potatoes by giving 2-3 whistles or in a bowl.

2. Mash the potatoes and add salt, red chilly powder, onion, green chilly, fresh coriander according to taste and mash nicely.

3. One can take oil and then fry them nicely till brownish on either side to use this mixture for burgers, etc

4. For making bharva, take oil and add cumin seeds and kadi patta to it.

5. Then added the mixture created in point 2 to it and fry it a bit and then add 1-2 cups of water and let it boil and be done.

6. Cover pan and cook for some time and serve with roti.

Aloo Gost

Ingredients

Cumin seeds- 1 tbsp
Onions-1
Goat meat-1 kg
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1tsp
Coriander powder-2 tsp
Water-2-3 cups
Oil-2 cooking spoon

Potatoes-2-3
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about 2-3 cups of water or and potatoes to it and let water boil and then close the lid and let it whistle 2-3 times and then close the flame. If its young goat meat just 2 whistles will do.

5. Open it when steam releases and then add more salt if its less. Add more water if you want more curry

6. Decorate with fresh cut coriander and mix well.

Note: if you wanna make mutton korma- khaskhas, nuts, curd, etc are added like in chicken korma.

Aloo Keema

Ingredients

Cumin seeds- 1 tbsp
Onions-3-4
Ground meat(kheema)-500 grms
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Methi powder-1 tsp(optional for taste)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about a cup of water( or 2 if you want bit curry) and potatoes and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.


Variations

One can make kheema aloo, kheema arbi with kheema too (arbi should added at same time as kheema) .

If meat is highly done one can boil potatoes and add to curry. If one adds a pinch of haldi along with salt to potatoes it boils fast .

Aloo Gobhi!

Ingredients

Cauliflower(Phool gobhi)-1

Tomato-1

Onion-1-2

Potato-1

Cumin seeds(jeera)-1/2

Black seeds(Kalonji)-1/4 tsp

Green chilly-1-2

Red chilly powder-1/4 tsp

Turmeric powder-1/4 tsp

Garam masala - 1/2 tsp (optional)

Salt-1/2 tsp

Oil- 1 cooking spoon

Hing- a pinch(optional)

Water-1-2 tbsp

Fresh coriander leaves

Recipe

1. Wash gobhi and keep it in cold water with salt for 10-15 minutes so that any germ can be removed and then wash it again and cut it into small flower parts. Also cut potatoes into thin pieces.

2. Add oil in a pan and heat it. Then add jeera and kalonji to it and hing and let it saute. Then add onions, potato, green chilly, red chilly powder, turmeric powder, salt and mix it nicely for 1-2 minutes.

3. Add some water(2 tsp) and close lid so that potatoes gets done.

4. Once potatoes are soft done, Add tomatoes and gobhi to it and let it cook for some time till its done and all water is dried up.

5. Once gobhi is almost done, sprinkle garam masala over gobhi and mix it nicely and cook for another minute.

6. If there is some water in pan, make sure to open pan and drain off excess water .

7. Once done don't open lid for some minutes, so gobhi and aloo softens i.e. dum it for 5 minutes or till u eat.

7. Sprinkle coriander leaves and serve.

Note: If you want to make gobhi pakoras then put gobhi in warm water with salt but not for normal gobhi or else it will start dissolving too much.

Variations

Add jeera, rai and kalonji in chonk and don't add garam masala. It tastes amazing

Aloo Beans!

Ingredients

French beans-1/2 kg

Onions-1-2

Tomotoes-2-3

Potatoes-2-3

Panch Phoren-1/2 teaspoon

Rai(Mustard seeds)-1/4 teaspoon

Tumeric powder-1/4 teaspoon

Salt-1/2 teaspoon

Oil-1 cooking spoon

Green chilly-1 cut and 2 whole with just seeds removed.

Water-1-2 teaspoon

Recipe:-

1. Wash the beans and potatoes and cut them small.

2. Take oil in a pan and heat it.

3. Put panch and rai in the oil. Then add onion and fry them a bit and then add tomotoes, small green chilly and followed by tumeric powder and salt. Also add potatoes during this time and fry a bit.

4. Add french beans during this time and mix it properly. Add whole green chilly during this time.

5. Close the lid and let it cook. See after 2-3 minutes if beans doesn't let out water put little water and close the lid to let it cook.

6. Cook it for 7-10 minutes till beans and potatoes are done. And then open and mix it nicely so all excess water is evaporated.

Aloo beans are ready!

Variations

1. Sem ki phalli(broad beans) are made is same way. Adding rai is not necessary.

2. Long beans (also called lobia beans) are also made similarly without rai.Just give 3-4 whistles in a cooker so it gets cooked.

3. Snake beans (long thin beans) are made similarly and cooked in cooker for 3-4 whistles and added some water.