Potato egg salad

Potato egg salad

Ingredienrs

Boiled potatoes 4
Hard boiled eggs 3
mustard seeds 1/2 tsp
Refined oil 2 tsp
Fine chopped corriander leaves handful
chopped green chilli 1
salt n black pepper to taste
Lemon juice 1/2cup

Method

Peel potatoes and egg
Keep in fridge for one hour.
Take out and cut chilled potatoes in small cubes. Put in salad bowl.
Add chopped corriander leaves , green chilli and salt and pepper. Mix well with fork.
Cut eggs in half and take out yolks.
Chop the egg whites and mix in potato salad.
Put all yolks in small bowl. Mash with the help of fork. Add lemon juice and mix well with fork.  Pour this yolky lemony dressing over potato salad
Mix well.
In a tadka pan add oil heat and crackle mustard seeds. Let it cool.   Put in the salad and give last good mix.
Now refrigerate the salad.
When required serve chilled

Veg Nargisi Kofta

Veg Nargisi Kofta.

Ingredients

Potatoes –3 medium
Paneer – 1 cup grated
Bread – 2 slices
Cumin powder – 1 tsp
Black pepper –1/2
Salt as per taste
Turmeric powder 1 tsp
Oil for frying the kofta
Lemon juice 2 tsp
Method
In a small bowl add mashed potato,. Add  cumin powder, black pepper, turmeric powder, lemon juice and salt. Mix well and make small balls.
Grate paneer and mash , put  in a bowl. Add crushed bread and salt. Mix very well and form a smooth dough if it.
Take each portion in your palm and place the potato ball in the center. Cover the filing completely and form an oval shaped koftas.
.
In a pan heat cooing oil and deep fry these koftas carefully till they are brown in color.
Serve with chutney.
You can make gravy and make curry also.

KARARE AALOO

Again let me take to remote hills of J&K. Easy aloo recipe with full flavours. Hidden treasures.


Ingredients:

Baby potatoes 10-13
Roasted cumin seeds 1 tsp
Dry red chilies 3
Garlic ginger paste 2 tsp
Coriander powder, 2 tsp
Red chili powder, 1 tsp
Turmeric powder 1 tsp
almonds 10-12
Salt
Mustard oil

Method

Grind almonds to coarse powder. Keep aside.
Peel potatoes. Prick with fork all over and fry in hot oil till crispy. Keep aside.
Soak red chillies for ten mins. Drain water and blend with garli ginger paste. Keep aside.
Smoke 3 tbsp mustard oil on high in a wok.
Add in the cumin seeds. When the seeds crackle, add the hing
Add in all the dry spices and red chilli paste and fried potatoes. Add salt and stir well for 5-6 mins till oil separates and aloo becomes karare.
Al last sprinkle crushed almonds and mix. Serve with hot tawa roti.

Potato Pancakes

Potato Pancakes

with an Indian twist

Ingredients

2 big boiled potatoes
1/4 cup chopped corriander leaves
1 large egg, beaten
fine flour 1/2 cup
milk 1/2 cup
Salt and freshly ground pepper to taste
Vegetable oil for frying

Method

1. Peel the potatoes and  mash well. 

2. Mix the mashed  with corriander leaves, beaten  egg, flour , milk and salt and  pepper in big bowl.

Mix well to make smooth batter

3. Heat non-stick pan and coat with a thin film of vegetable oil.

Take enough  potato mixture in big spoon snd pour in pan  and flatten to mske circular shape.

Flatten with a large spatula, and fry for a few minutes until golden.

Flip the pancake over and brown the other side.

Repeat for another pancake

Serve immediately with dip of your choice.

I made grated radish and hung curd dip.

  

Potatoes in sesame seed with toasted coconut

Potatoes in sesame seed with toasted coconut

Ingredients

 

 Potatoes 3 large...
Toasted dry coconut flakes for garnish
Sesame seeds 1 tsp
Red chilli powder 1 tsp
Turmeric powder pinch
Salt
Cumin seeds 1 tsp
Dry red chilli 1
Oil

Method

Dry roast sesame seeds and make a paste with little water. Keep aside.

Boil potatoes. Peel and cut in cubes.

In a pan heat oil. Add cumin seeds. Add potatoes. Stir and fry till crispy.

Add salt, red chilli powder, turmeric powder, dry red chilli. Stir well . Add toasted sesame seeds paste
Cook for two three mins.

At last top with toasted coconut flakes

Potato Ghee Roast

Potato Ghee Roast

Ingredients

Boiled potatoes - 500gms
Ghee /clarified butter 1 ladle
Curry leaves 10-12
Turmeric powder - 1/2tsp
Red chilli flakes 1 tsp
Corriander seeds 1/2 tsp
Cumin seeds 1 tsp
Salt
Mustard seeds 1 tsp
Hing/ asfoetida pinch
Chana dal/ bengal gram  1 tbsp soaked in water.
Dry red chilli 1 broken
Lemon juice - 1 lemon

Method

In a wok heat ghee. Add drained chana dal. Sautee for one sec.
Add mustard seeds and curru leaves. Fry for two seconds. Add  asfoetida and dry red chilli and cumin and corriander seeds.
Splutter for one sec.
Add boiled potatoes cubes. Roast in ghee for two secs. Add salt, red chilli flakes and turmeric powder.
Cook for ten mins at low heat till potatoes become crispy.
Switch off flame and sprinkle lemon juice.

Banarasi Dum Aaloo

Banarasi Dum aaloo

Small potatoes 7-8
Tomatoes 2
3-4 cloves of garlic
Onion 1
Dry red chilli 1
Cumin seeds 1 tsp jeera
Corriander seeds 1 tsp
Red chilli powder 1 tsp
Turmeric ppwder 1/2 tsp
coriander leaves handfull
 vegetable oil
Melted butter 1 tsp
salt

Method

In a blender add the tomatoes, garlic cloves, onions , dry red chilli   and grind to a fine paste.  Keep aside
Peel potatoes and wash
In another large saucepan boil the potatoes in water with salt n turmeric powder
Drain .
Heat oil in a large saucepan and pan fry the boiled potatoes.
In wok add 2 tbsp oil and cracle cumin seeds and corriander seeds. Add onion and tomato paste. Sautee at low heat till oil leaves sides .
Add fries potatoes and red chilli powder and turmetic powder and little salt . Keep in mind that salt is also added while boiling the potatoes.
Mix potatoes with sauce and let it mingle for 2-3 mins.
Add 1 cup water and simmer for 5 mins or till water dries up.
Garnish with chopped corriander leaves and pour melted butter over it.

Achari Aaloo

Achari aaloo

Potatoes 6-7 cut in four pieces
turmeric powder 1/2 tsp
raw mango one
Red chilli flakes 1 tsp
Saunf/ fennel seeds 1 tsp
Cumin seeds 1 tsp
Fenugreek seeds 1/4 tsp
Salt
Jaggery  1 tbsp crushed
Mustard oil 3 tbsp

Method

Peel and grate raw mango.

Heat the oil in a large non-stick pan.

Splutter fenugreek seeds for few secs. Add fennel seeds and cumin seeds. Crackle them.

After a minute put in the potatoes and

Add salt, turmeric powder and red chilli powder.

Add 1/2 cup water.

Cover and on low heat, simmer till the potatoes are cooked and oil leaves the sides.

Stir in the grated mango  .

Stir for five mins at low heat.

Add jaggery and cook till jaggery melts and you get litpita achaari aaloo .

  

Creamy potato curry

Navratra Special

Creamy Potato Curry

Boiled Potatoes 6-7
Full fat cream well beaten 3 tbsp
Salt
Red chilli flakes 1 tsp
Cumin seeds 1 tsp
Dry red chilli 2
Ghee 2 tbsp
Paste to blend
Fresh ginger 1/2"
Mint leaves 10
Green chilli 1
Roastrd carrom 1 tsp
Roasted cumin 1 tsp

Method

Blend the above ingredients to paste.
Keep aside.
Peel and cut boiled potatoes in small pieces.
In a wok heat ghee  over meadium heat . Add cumin and crackle. Add potatoes and salt and red chilli flakes and dry red chillies.
Stir fry till potato becones crispy and sealed.
Add grounded paste.
Mix well. Add cream . Mix for one min.
Add 1 cup warm water.
Simmer for 10-15 mins.
Serve

Aaloo Bhurji

Potato Bhurji

A very easy but full of taste and texture.
You may have cooked mashed potatoes and dry potato curry.
But this potato bhurji is entirly different and takes taste of potatoes to another level.
Do try and I bet you will love this.

Ingredients

3 big potatoes
Cumin seeds 1 tsp
Carrom seeds 1/2 tsp
Red chilli flakes 1 tsp
Turmeric powder 1/2 tsp
Chopped green chilli 1
Salt
Mustard oil 3 tbsp

Method

Peel and wash potatoes. Cut potatoes in small cubes.
Pound potatoes in pestle and mortar manually so that we get a coarse crush of potatoes.
Heat oil in wok till smokey.
Crackle cumin and carrom seeds. Add crushed potatoes.
Stir fry till potatoes change its color to brownish.
Add salt, red chili powder, turmeric powder and chopped green chilli.
Sautee till cooked.
Serve with rotis.

Punjabi Tadka Aaloo

Punjabi Tadka Aaloo

 

 Ingredients

Potatoes - 3 big ...
Cumin Seeds 1 tsp
COrriander seeds 1/2 tsp
carrom seeds 1/2 tsp
Red Chili Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Grated fresh ginger 1 -2 tbsp
Chopped green chilli 1
Garam masala 1/2 tsp
Salt
Desi Ghee 2 Tbsp

Method

1. Par boil potatoes . Cool , peel and cut in desired sized cubes.

2. Heat the ghee in wok

3. Crackle cumin and corriander seeds.
Add carrom seeds and chopped green chilli.

Sautee till two three secs.

4. Add potatoes. Stir well at medium heat. Add grated ginger to make masala more dense. Add all dry spice powders.

Stir continuously till potatoes are well cooked.

The masala should be litpita masala.

Do not add water. This will change the texture of potatoes.

Cook at low to med heat.

At last add garam masala.
Stir fot 1 min.

Garnish with ginger strips.

Serve with lemon wedgeSee more

Mongra and Aaloo

At the end of winter season in Jammu when Radish are vanished from markets, you get Radish Pods.

These are called "Mongras" in North India.

Actually these are the " Mooli ki Fali" which is grown in Radish plant stems. Some radishes are left under soil to let it grow for pods.
These pods have strong radish flavour.

So here

Mongra Aaloo ki Sabzi

250 gms fresh radish pods
2 potatoes
3 garlic cloves, crushed
1 tbsp mustard oil
1 tsp cumin seeds
pinch of hing
1/2 tsp turmeric
1 tsp red  chilli powder
salt

Method

Wash the radish pods. Top and tail them. Chop them.
Peel and cut the potatoes into small cubes.
Heat oil in a heavy bottomed pan.  Put on medium flame.
Add the cumin seeds .
Add garlic and hing . Sautee for few secs.
Add  turmeric and red chilli powder
Add potatoes and radish pods.
Sprinkle salt and mix. Cover and cook till potatoes are done.

AALOO BAIGAN ( Potato and Eggplant Spicy Curry)

AALOO BAIGAN ( Potato and Eggplant Spicy Curry)

This is North Indian Dish and very spicy n tasty. Here what you need:-


Ingredients:-

Small eggplants- 1/2 Kg
Medium size potatoes- 3
Tomatoes- 3
Cumin seeds- 2 tsp
Red chilli powder- 1 tsp
Turmeric= 1 tsp
Chopped corrinader and green chillies = 2 tsp
Garam masala- 1/2 tsp
Corriander powder= 1/2 tsp
Salt to taste
Oil- 3tbsp

Method:-

1 First wash aubergine and cut in small cubes and keep them in water in a bowl. they will not change color.
2. peel and cut potatoes in same size cubes and keep in water. When starting recipe, drain both vegges and pat dry in towel.
3. In a pan/kadai, add loil and shallow  fry eggplants and potatoes separately.
4. In same pan , crackle cumin seeds and and add both eggplants and potatoes, add all spices above and sautee at very low heat. Sprinkle few drops of water.
5. After 5 mins, add tomatoes and cook for 4-5 mins at low heat and check all masala covers the vegetables.
6. Then add chopped corriander and green chillies and simmer for about 3-4 mins . If you wanna to add water to make it little saucy, you can. But dry Bhaji is great with Rotis/Bread/Rice

The Tampered Chettinad Baby Potatoes

Sometimes when you are short of time and have very less ingredients and you want to create good dinner, Here a very simple recipe. The spices make the recipe more tasty.

The belly rules the mind. ~Spanish Proverb
 
So simple food and simple thoughts..... 

Here the Recipe

 

 Ingredients

 •10 Baby potatoes ( par boiled and peeled )
•4 dried red chillies ( I used byadgi variety)•2 Tbsp split black gram (urad dal)
•1 Tbsp  Bengal gram
•2 tsp sesame seeds
•Turmeric a pinch
•5- 10 black peppercorns
•1 tsp mustard seeds
•10 curry leaves
•Salt to taste
•Oil

Method:

 •In a small pan, dry roast the red chillies, chana daal, sesame seeds, urad dal and black pepper. Let this cool and grind to a coarse powder. (This powder can be stored and used for other curries as well.)
•Heat a big pan and add oil to it. Add mustard seeds, curry leaves and let it splutter.
•Add potatoes, stir, add salt and sprinkle water. Cover and cook on medium heat check in between and sprinkle water as required and toss.
•Now add the freshly prepared masala powder, turmeric and mix. Check for salt.
•Cover and cook over low heat for about three to four minutes more till the potatoes are done.

Serve with roti/Bread /Naan

Enjoy!