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.

Upma

Ingredients

1-cup semolina(Suji) (not too fine)

1 tsp. urad (dhuli ) dal

1 tsp. mustard seeds

One stalk curry leaves

Some grated cocunut/ cocunut powder

Three green chilies chopped ( or more depending on you)

One onion chopped coarsely

2 tbsp. oil

Salt to taste (1/2 tsp)

Pinch of sugar

2 cups water

Cashews ( 1 tsp)and Peanuts ( 2 tsp)

( if available...since I didnt have them so I didnt otherwise add them and its tastes awesome)

Coriander for garnishing

Recipe

1.Heat oil in a kadai.

2. Add the mustard seeds and cover with a plate so spluttering doesn't spoil the kitchen.

3. Once spluttering stops add green chillies, urad dal and curry leaves and nuts and fry on low till light golden.

4. Add onions. Stir and sauté till the onions are pink.

5. Add the semolina and stir continuously till the semolina gives out a nice aroma. It Takes about 7-8 minutes to roast the semolina on low.

8. Add the salt and sugar and stir. Carefully pour in a cup of water and stir well.

9. If it feels too dry, add more water( 1 cup) and stir. Keep on low and simmer for 2-3 minutes.

10 . Garnish with coriander (optional) I didnt add coriander. One can garnish with more cocunut too.

Serve hot with steaming coffee or tea or as breakfast.

Note: Always soak dals in water for 10-15 minutes before cooking and fry them till pink in the oil so that they get done.