Chutney Aloo | Dhania Aloo | Chaat Recipes

Chutney Aloo | Dhania Aloo | Chaat Recipes

Coriander is a healthy ingredient with lots of maganese, folic acid, vitamin C and vitamin K. Coriander leaves help to reduce bad cholesterol(LDL). We generally use it as garnish, in order to increase its intake in our diet, one easy method is to make chaat from it.
Chutney aloo or Dhania aloo is a famous North Indian Chaat recipe with lots of fresh coriander(dhania) leaves in it.
You can also serve this recipe as an appetizer. In this recipe first chutney is prepared and then combined with boiled potatoes and other spices, if you have already both things in fridge you can prepare it within 5 minutes.
Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 15 mins | Cooking Time : 05 mins | Serves :4
Recipe Category: Chaat Recipes | Recipe Cuisine: North Indian

Ingredients for Chutney Aloo:

Coriander(dhania)leaves-3 cups
aloo(potatoes)-8
ginger-1”piece
green chilies-6
salt-to taste
cumin seeds-1 teaspoon
chaat masala-1 teaspoon
lemon juice-2 teaspoon
oil-2 teaspoon

Method:

1. boil potatoes, peel them and cut them into thick roundles
2. grind coriander leaves alongwith ginger and green chillies.

3. Heat oil in a pan, add cumin seeds as they crackle, add boiled potato slices, roast them till they are pinkish in color from both sides

4. add chaat masala powder, salt, chutney and lemon juice to it, mix well, cook for 1-2 minutes by gently turning it.

5. Spicy and tasty chutney aloo chaat is ready to serve

Notes:

In this recipe I have used red potatoes(lal aloo) as their starch is of good quality, they are firm in texture.
You can also make this recipe with baby potatoes.
Mint flavored aloo bhujia can be used as a garnish, gives a nice crunch and flavor to this recipe.
Want to know more about health benefits of coriander leaves refer to this article of TOI
Searching for similiar recipe please try pudiney waley aloo.

Tags:appetizer reicpe, chaat recipes,chutney aloo recipe,dhania aloo recipe,how to make chutney aloo,chutney aloo reicpe step by step,cilantro recipes

This recipe is participating in cook with coriander event

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Aloo Gobhi Recipe

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Aloo Gobhi

Aloo Gobhi is a deep fried vegetable recipe prepared in winter. This seasonal vegetable can be served as a main dish with roti or paratha. Cauliflower florets and potato slices and deep fried and further simmered with spices and tomatoes , you can also make this recipe without tomatoes but adding tomatoes give a perfect binding and prevents it from turning out to a dry dish.
Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 05 minutes | Cooking Time : 15 mins | Serves :4
Recipe Category: Main Course | Recipe Cuisine: North Indian

Ingredients:

cauliflower-1 medium size
potatoes-2
tomatoes-2
ginger-1”
green chillies-4-5
salt-to taste
cumin seeds-1 teaspoon
red chilli powder-1/2 teaspoon
turmeric powder-1/4 teaspoon
coriander powder-1 tablespoon
garam masala powder-1/4 teaspoon
oil-2 tablespoon

Method:

1. cut gobhi in small florets
2. peel and slice potatoes
3. grate ginger, chop green chillies and tomatoes
4. wash cauliflower and potatoes in vegetable strainer and let them air dry for 5 minutes
5. heat oil in a pan or kadhai, add cumin seeds as they crackle, add gobhi and potato slices, stirring continuously on high flame, roast them till golden brown in color, add salt and turmeric powder to it mix well, simmer the flame, cover the lid and let it cook for 5-6 minutes, stir once in between
6. check whether veggies are cooked , if not cook them for another 2-3 minutes, arrange tomatoes along with ginger and chillies in the side of pan, sprinkle dry spices all over the vegetables, don’t mix them, cover the lid and let it cook for another 2-3 minutes, mash tomatoes with spatula and mix well with veggies, cook on high flame with lid uncovered for a minute.
7. Garnish it with chopped coriander leaves, aloo gobhi is ready to serve

Notes:
Air drying vegetables in strainer drains excess water from vegetables, they will absorb less oil and will never stick to pan or kadhai.
If gobhi aloo seems dry you can sprinkle one teaspoon water in it to retain moisture.
Adding ginger helps to digest gobhi

Tags:aloo gobhi recipe aloo gobhihow to make aloo gobhi aloo gobhi recipe step by step

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Raswaley Methi Aloo | Fenugreek Potato Curry

Raswaley Methi Aloo | Fenugreek Potato Curry

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Winter season of full of green leafy vegetables, fenugreek or methi leaves are easily available in this season. Raswaley Methi Aloo is a traditional sindhi recipe prepared in winter. This is healthy and spicy curry dish usually served with rice, you can have it with roti too.
Feenugreek leaves are grinded to paste and then cooked with potatoes, lots of garlic and other spices.
This recipe is slightly bitter in taste, but healthy like other green leafy vegetables, you can add some spinach leaves while grinding to balance the bitter taste of methi.

Preparation Time : 15 minutes | Cooking Time : 20 mins | Serves :4
Recipe Category: Curry and Gravies | Recipe Cuisine: Indian

Ingredients:

fenugreek or methi leaves-2 cups
potatoes -2
ginger-1”piece
garlic-15-20pods
tomatoes-4
onions-2
green chillies-4-5
salt-to taste
turmeric powder-1/2teaspoon
coriander powder-1 tablespoon
garam masala powder-1/4 teaspoon
oil-2 tablespoon
lemon-1

Method:

1. clean and wash fenugreek leaves
2. Roughly chop onion and grind them for 3-4 seconds without adding water.(coarse grinding is required
3. grind methi leaves with ginger, green chillies and tomatoes to fine paste.
   
4. peel and crush garlic pods.
5. heat oil in a pressure cooker, add onion paste, stirring continuously roast till golden in color, add crushed garlic to it, roast till garlic turns to pinkish in color
6. Add fenugreek paste to it, stirring continuously roast it on high flame till its color starts to change, your kitchen will filled with aroma of meethi
   
7. add chopped potatoes, turmeric and coriander powder to it, mix well roast on low flame for 2-3 minutes, add 1 cup of water to it, pressure cook till 3 whistles, first 2 on high flame and last one on low flame.
8. Let it cool completely, check gravy’s consistency if required boil it for 2-3 minutes.
9. At the time of serving add garam masala powder lemon juice to it.

In this winter season you can also try methi matar pulao and raswaley gobhi aloo.

Notes:

Proper roasting of methi paste is essential for perfect taste in this recipe, roast for 6-7 minutes till oil separates.
You can prepare this recipe without using onion too, sometimes I do.

Tags:recipe of methi aloo curry,fenugreek potato curry,sindhi methi aloo recipe,how to make raswaley methi aloo,step by step instructions of making fenugreek potato curry,green leafy vegetables recipe,winter special recipes indian,

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Bitter gourd Potato Fry Recipe

Bitter gourd Potato Fry

Sandhya Khattri
17 Sep 2013
Bitter gourd potato fry is simple recipe, this combination is used to adjust the bitterness of karela and is helpful for those who don’t like to eat bittergourds. This recipe can be packed in Luchbox or it can be served as a side dish with any dal or as a main dish with curd raita. Stuffed karela can be prepared but the recipe requires some preparations, Crispy karela is another karela recipe of my blog but this recipe is simple and easy. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 30 Mins | Cooking Time : 20 mins | Serves :3
Recipe Category: Side Dish| Recipe Cuisine: North Indian

Ingredients:

Bitter gourds or karela- 6 to 8
Potatoes- 2
Salt- to taste(extra for rubbing)
Red chilli powder-1/2 teaspoon
Coriander powder-1 tablespoon
Amchur powder-1 teaspoon
Garam masala powder-1/2 teaspoon
Oil- 2 tablespoon

Method:

1. Peel potatoes, slice them lengthwise , wash them and place them in vegetable strainer so that excess water drains out.
2. Scrape the outer skin of bittergourds, slit them lengthwise from one side, so that they can not be separated in two parts, apply salt on them and leave them for ½ an hour.
3. Wash bitter gourds thoroughly, squeeze the excess water from them.
4. Heat oil in a pan or kadhai, deep fry all bitter gourds in it till they are golden in color, remove them from pan.
5. In the same oil deep fry potato slices on high flame, as their color starts changing to golden, adjust the flame to low, sprinkle some salt and turmeric powder over them, cover the lid and let them cook for another 4-5 minutes.
6. Meanwhile in a bowl mix all the spices ( salt, turmeric powder, coriander powder, garam masala powder and amchur powder) stuff this powder in fried karelas, add the remaining powder over the potatoes.
7. Mix bitter gourds with potatoes.Cover the lid and cook for 2-3 minutes. 

Bitter gourd potatoes fry recipe is ready to serve.

Notes:

You can also add onion slices while frying karelas.
If you like the veggies to be moist, at the last step when you are adding bitter gourds and potatoes you can add one teaspoon water to it.
Other deep fried recipes are arbi fry and pointed gourd and potato stir fry

Tags: karela aloo fry , karela aloo fry recipe , bitter gourd potato fry recipe , how to make bittergourd potato stir fry , recipe of bitter gourd potato fry , Indian side dishes recipe , Healthy recipes ,

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Aloo Paratha

Aloo Paratha

Prep Time: 15 minutes
Cook time:15 minutes
Serves: 4servings
Aloo paratha is a Punjabi stuffed bread recipe prepared with boiled mashed patotoes and spices, a very popular North Indian breakfast recipe, this can be served with curd/tomato chutney or simply with a cup of tea. Ingredients required and detailed instructions for the recipe are as follows.

Ingredients:

potatoes- 6-8 boiled, peeled and grated
Wheat flour-2 cups(kneaded)
Salt-to taste
Onion-1
Green chillies-4
Red chilli powder-1/2 teaspoon
Garam masala powder-1/2 teaspoon
amchur powder-1/2 teaspoon
Dry mint powder-1 tablespoon
Water- for kneading the dough
Ghee-1 tablespoon

Instructions: 

Knead wheat flour with the help of water. Dough should be soft.

Chop onions and green chillies.
For stuffing, mix salt, red chilli powder, amchur powder, garam masala powder, dry mint leaves powder, chopped onion and green chillies to grated potatoes , mix well. 

Take small ball of wheat flour dough, roll out small sized chapati, apply some ghee over it. Place a small portion of stuffing over it. Secure the edges of chapatti. (refer to the pic.) Repeat the same process with the remaining dough and stuffing.
Take one peda( potato stuffed chapati ball), dust it with dry wheat flour, gently roll out paratha.
Heat griddle or tawa, place paratha over it, roast on high flame by applying ghee on both sides.
Prepare all the parathas with the same process.

Notes:

 you can substitute mint leaves powder with fresh mint leaves or chopped green coriander leaves too.

Boiled potatoes should be cooled properly , else rolling out paratha will be difficult.
When you prepare stuffed balls earlier, rolling out paratha will be easier .
You can also try other paratha recipe Sai thoom ja phulka | green garlic paratha . Gur ka paratha
By  Sandhya Khattri

Tags: Aloo paratha recipe , recipe of aloo paratha , how to make aloo paratha , mashed potato recipes , stuffed paratha recipes , Indian flat bread recipes , Punjabi aloo paratha recipe

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Spicy Potatoes Recipe

Spicy Potatoes Recipe
By Sandhya Khattri
Prep Time: 15 minutes
Cook time: 8 minutes
Serves: 4servings
Spicy potatoes is a side dish recipe in which boiled potatoes are simmered with freshly roasted and powdered spices. This can be served as a chaat too, I usually serve this potatoes with kachauris and dates and tamarind chutney, you can have this with poori too. In this recipe you can use boiled baby potatoes too. Ingredients required and detailed instructions for the recipe are as follows:

Ingredients
Boiled potatoes-8-10
Oil- 1 tablespoon
Salt-to taste
Lemon juice- 1 lemon
Dry mint powder- 2 teaspoon
For dry roasting:
Cumin seeds- 2 teaspoons

Coriander seeds- 1 tablespoon
Cloves-2
Black cardamom-1 
Pepper corns-10-15

Instructions: heat tawa or griddle, take all the ingredients of dry roasting, stirring continuously roast them on medium flame till aroma arises and spices are dark brown in color. Let them cool completely, grind them to coarse powder.
Peal and chop potatoes.
Heat oil in a wide pan or kadhai, add spice powder to it, roast for a minute, add potato pieces, salt and mint powder to it, mix well, simmer the flame, cover the lid and cook for 5-6 minutes(stir once in between) till potatoes are slightly crisp from outside, switch off the flame, mix lemon juice to it. Serve hot as an accompaniment with any meal course of your choice

Tags: spicy potoates recipe , how to make spicy potatoes , fry recipes , north Indian food recipes , side dishes , appetizers , north Indian recipes , gluten free, vegan

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Beans Potato Stir Fry

Beans Potato Stir Fry
By Sandhya Khattri
Prep Time:5 minutes
Cook time:10 minutes
Serves: 4servings
Beans Potato stir Fry is a healthy subzi with lots of fibers  in it. This can be prepared within 10 minutes, This dry vegetable can be served as a side dish, ideal for Lunch box. Ingredients required and detailed instructions for the recipe are as follows:
Ingredients
beans-250 gm
Potatoes-2 big
Green chillies-4
Ginger-1/2 “ piece crushed
Garlic-12-14 pods crushed
Oil- 1 & ½ teaspoon
salt- to taste
Cumin seeds-1/2 teaspoon
Red chilli powder 1/4 teaspoon
Coriander powder-1 tablespoon
Garam masala powder- ¼ teaspoon
Sabzi masala-1 teaspoon
Lemon juice- of one lemon
Instructions:

Remove the side threads of beans and chop them in ½ “ pieces.
Peel potatoes and chop them.
Chop green chillies.
Heat oil in a pan, add cumin seeds and garlic as cumin seeds crackles, add chopped vegetables, salt and turmeric powder mix well. Cook on high flame for 3-4 minutes. Reduce the flame to low, cover the lid cook them for 6-7 minutes, stir for twice in between. Check beans and potatoes if they are not cooked properly add one teaspoon of water over it, add green chillies, ginger and other spices mix well. Cook it for 2-3 minutes with lid covered.
Finally sprinkle garam masala powder over it and squeeze lemon juice.
Serve hot with roti or paratha.
Notes: You can substitute lemon juice with tomatoes, 2 tomatoes are sufficient, while adding ginger, green chillies and spice add tomatoes too.

Tags: Beans Potato Stir Fry ,How to make stir Fry vegetables ,how to make stir fry vegetables Indian style ,quick stir fry vegetables recipe ,veg recipes , vegetarian recipes, beans,aloo ,potato,potato recipes,easy indian recipes ,

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Aloo Papad | Sun Dried Recipes

Aloo Papad
By Sandhya Khattri
May 22, 2013
Aloo Papad is a method of preserving boiled mashed potatoes. This is a
sundried recipe which is usually prepared in summer season when Sun's heat is
on its peak. Usually aloo papad are deep fried, but you can cook them in
Microwave too by adding save additional oil in the mixture while preparing
papads if you MW them without adding oil they will become dry hence
consuming too much oil in deep frying it is bettor option to add some oil while
preparing .
Ingredients required and detailed instructions for the recipe are as follows.
Prep Time: 2days
Cook time: 5minutes
Serves: 2
Ingredients
Potatoes: 2 kg
salt: 1 teaspoon /kg or according to tasteredchilli powder - 1 teaspoon
cumin seeds -2 teaspoons
fresh chopped coriander- 1 tablespoon
green chillies-6-8 chopped and crushed
mustard oil- 1 tablespoon
Instructions

Instructions: Boil and peel potatoes,
when they are still warm grate them , grating them after completely cooling will
be difficult.
Add all the spices to it, mix well .apply few drops of oil to the mixture.

Take a small ball of potato mixture.
If you are using papad maker place thin plastic sheet on the lower surface of
machine, apply one drop of oil in the centre, place potato roll over it, cover it
with another plastic sheet press the handle on the upper surface of machine and
potato ball will form the shape of round papad.

If you are using rolling board and pin(chakla and belan) do the same process
as mentioned above. in this method after covering potato ball with plastic
sheet you have to roll out papad as thin as you can with the help of rolling pin .
remove the top plastic sheet take the bottom sheet with papad in you hand and
turn it on the cloth on which you are going to sun dry your papads, gently
press the plastic sheet and remove at once.
Do the process with all the papads.
Sun dry them for 2 days , at the end of day 1 you will be able to easily turn the papads.
store them in an air tight container.Deep fry them when required.Notes: If you want to Microwave them place them on the turntable of Microwave, Micro high them for 40 seconds, after 20 seconds turn them once for proper cooking ( My MW's highest power level is 850 Watts you can adjust the timings according to yours as difference of seconds in cooking may cause food to burn in Microwave.

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Stuffed Capsicum | Bharwa Shimla Mirch

Stuffed Capsicum| Bharwa Shimla Mirch
By Sandhya Khattri
May 20, 2013

Stuffed capsicum is a shallow fry dish prepared with mashed potatoes filling other spices. Different variations can be used instead of potatoes stuffing you can use soya granules or cottage cheese and peas as stuffing. Peanuts can be used in place of chashewnuts, hence the stuffing is cooked properly you can add grated cheese after filling the stuffing to it and grill it in microwave by applying few drops of oil in the ourter skin of capsicum.Ingredients required and detalied instructions for the recipe are as follows:
Prep Time: 15 Minutes
Cook time: 10minutes
Serves: 4
Ingredients
capsicums- 4
boiled potatoes -4
green chillies-2
oil-2 teaspoon for stuffing and 1 tablespoon
salt to taste
coriander powder-1 tablespoon
cumin seeds-1 teaspoon
turmuric powder-1/4 teaspoon

amchur powder-1/2 teaspoon
besan or Bengal gram flour – 1 tablespoon
onion-1 big chopped
cashewnuts- 8-10 broken
raisins-15-20
red chilli powder-1/4 teaspoon

Instructions

Peel and mash boiled potatoes.
carefully make a cut at the top of capsicum, the top should not be detached from capsicum as shown in the picture 1. Scoop out the inner hard part and seeds from it, do the same with all the peppers.
Heat 2 teaspoon oil in a pan, add cumin seeds and besan roast for a minute, add chopped onions and roast till onions are light brown in color, add cashewnuts and raisins, mashed potatoes, green chillies, mix well stir continously and roast till potatoes started changing the color, add red chilli powder, salt garam masala powder and amchur powder to it mix well, switch off the flame let the stuffing cool completely.
Now stuff all the capsicums with the potato filling.
Heat one table spoon oil in a pan , place all the capsicum to it., on a high flame shallow fry them from all sides till outer skin of capsicum become golden brown and soft.
Serve hot with chapati you can also serve as a side dish with main course.
My entry to Akila's event

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Aloo Parwal | Pointed Gourd Potatoes Stir- Fry

Aloo Parwal | Pointed Gourd Potatoes Stir-Fry
By Sandhya Khattri
April 29, 2013

Aloo Parwal is very famous North Indain Recipe prepared in summer season. It is an easy recipe usually served as a side dish with main course. Ingredients required and detailed instructions for the recipe are as below.
Prep Time: 5 Minutes
Cook time: 10minutes
Serves: 4
Ingredients
parwal or pointed gourd-200gms
aloo or potatoes-2 big
green chillies-2
oil-1 tablespoon
salt to taste
coriander powder-1 tablespoon
cumin seeds-1 teaspoon
turmuric powder-1/4 teaspoon
subzi masala-1 teaspoon(any brand I use Ashok)
garam masala powder-1/4 teaspoon
amchur powder-1/2 teaspoon

Instructions

• Peel potatoes and chop them in small pieces.
• cut parwal in small pieces(need not to peel).
• chop greeen chillies.
• heat oil in a pan or kadhai, add green chillies and cumin seeds, as they crackle add chopped aloo parwal roast them on high flame till potatoes start turning pinkish in color, stir continously.add salt and turmuric powder mix well, simmer the flame and cover the lid cook for 4-5 minutes or till potatoes are soft and cooked.
• finally add the remaining spices, roast on a high flame stirring continously for only 1 to 1 & 1/2 minute.

serve hot as a side dish.
sending it to jagruti's event:

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SAWAN PHOTAN JA SAMOSA | GREEN GARBANZO BEANS SAMOSA

Sawan Photan Ja Samosa

Happy Holi to All of You, This is my Mom's recipe, she cooks it on every Holi, it is must in her Holi menu, apart from all dishes, on the proper holi day I hardly get time to go at my parent's place, though we prepare Gujias togather on a day before holika dahan, so  this year I decided to make boot chaney key samosey this name is popular in local language.Recipe is easy , hope you will like this.

Ingredients required and detail instructions for the recipe are shown below:

Pictorial Instructions for preparing samosa:

Ingredients:For covering:
Refined Flour Maida: 1 and ½ cup
Ajwain- ¼ teaspoon
Salt- to taste
Refined oil- 1 tablespoon
Oil extra- for frying
For stuffing:
Boiled potatoes: 4-5
sawa phota or Green garbanzo beans: 1 cup (one kg will extract 1 cup beans)
Saunf- 1teaspoon
Coriander leaves- 1 tablespoon
Garam masala powder: ½ teaspoon
Amchur powder – 1 teaspoon
chilli> powder ¼ teaspoon
Green chillies- 2 chopped
Ginger grated- 1 teaspoon
Method :
Mix salt one tablespoon flour and ajwainto maidarub properly as it attains the crumb like with the help of water knead stiff dough. Cover it with wet muslin cloth for 10 minutes. Boil , peel and finely chop potatoes, add ginger, green
chillies coriander leaves, salt amchur powder, garam masala and redchilli
powder to it, mix well slightly mash few potatoes.
Heatone teaspoon oil in a pan, add as it crackles add sawan photan and salt mix well simmer the flame , cover the lid and cook for 4-5 minutes, check beans if they are tender hence cook them for a minute or two, now add potato mixture to it. Mix well and on a high flame, stirring continuously cook till they are roasted properly and light pinkish in color.
Remove it from the pan and let it cool completely.Add garam masala powder to it
Take one ball of maida roll out thin chapatti, make cut marks in half chapati as shown in the pic with the help of knife.
Gently cover the cut marked pattern with flat portion of chapatti, this will make ½ chappati. Press the edges with your fingers, so that both parts are sticked properly.
Deep fry them on medium to low heat till golden brown in color

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ALOO SHIMLA MIRCH

Aoo Shimla Mirch is one of the easiest recipe for a side dish or you can serve it as a main dish with other accompaniments like raita etc. This recipe doesn’t take much time to cook and don’t need any preparations. The detailed recipe and instructions are as below:Ingredients:


Potatoes - 3 to 4 medium size
Capsicum -1 big
Green chillies -2
Ginger ½ each piece(grated)
Tomato -1
Salt- to taste
Turmuric powder – ¼ teaspoon
Red chilli powder- ¼ teaspoon
Cumin seeds- 1 teaspoon
Oil- 1 tablespoon
Coriander powder- 1 tablespoon
Besan – 1 tablespoon
Garam masala- ½ teaspoon
Subzi masala(optional) – 1 teaspoon (any brand if you like spicy food)
Method:
1- Peel potatoes, wash them, let them air dry for 5 minutes and then cut them in lengthwise slices.
2- Slice shimlamirch.
3- Chop green chillies
4- Heat oil in a pan or kadhai, add cumin seeds as they crackle, add potatoes and shimlamirch
5- On a high flame fry them, stirring continuously as the color changes to golden, add salt and besan to it , mix well , simmer the flame and let it cook uncovered for 3-4 minutes, stir twice in between.
6- Check if potatoes are almost cooked, if not cook them for another a minute or two.
7- Within a pan , with the help of spatula, shift the cooked vegetables to one side making a place for tomato to come.
8- Now to this place add chopped tomato,green chilles and ginger .
9- Sprinkle the other spices( red chillies, coriander, turmeric and sabzi masala) over the veggies and tomatoes.(don't mix them)
10- Cover the lid and cook vegetable for 2 minutes.
11- Mash the tomatoes with the help of spatula and then mix the whole vegetable along with tomatoes. 12- On a high flame, cook for one minute, sprinkle garam masala powder over it, serve hot.
Notes Besan give a nice texture and binding to the dish and also reduces the strong taste ( tekhapan) of shimla mirch. By shifting vegetables to one side, tomatoes are thoroughly cooked. If potatoes are dried they will never stick to the pan. I have mentioned the way in my previous post taryal patata

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BEETROOT TIKKI

Beet, Beets, Chukandar or Beetroots are loaded with too many nutrients, they are immunity booster and helpful in detoxing your liver . It is said that it should be consumed raw if you want to take maximum benefit of it. The easiest way is to have it in salads and juices. Last month I had posted tomato and beetroot soup recipe and this is my second recipe of beetroot. Many people are not easy with its taste, so I have included it in tikkis, healthy as well as tasty. In this recipe I have used Microwaved beetroot, as beetroots are harder than potato and take much time in boiling, so if you are planning to boil it, first boil beetroot for 1 whistle let the pressure settles down, open the lid and then add potatoes in pressure cooked for further boiling. When it comes to health I switch to non stick griddle in place of my regular tawa. Now coming to the recipe, Ingredients required and detailed instructions of the recipe are as follows:

Beetroot : 1 big size (boiled or microwaved)
Potatoes: 3-4 medium(boiled )
Green chillies: 2(chopped)
Ginger : 1” grated
Coriander leaves: 2 tablespoon chopped
Salt - to taste
Red chilli powder: ¼ teaspoon
Garam masala powder: ½ teaspoon
Amchur powder: 1 teaspoon
Bread slices: 2 for binding (soaked in water and immediately squeezed)
Oil: 1 table spoon for shallow frying
Method:
Grate potatoes, add salt, green chillies, ginger, coriander leaves, redchilli powder, garam masala powder, amchur powder and bread slices.
Now grate beetroot to it, mix well .
Make tikkis of desired shape.
Heat non stick griddle, pour some oil , place tikkis over it.
on a medium heat shallow fry all the tikkis from both sides till golden in color.
Serve hot with chutney or sauce of your choice.

Tips:
1. Wash 3-4 beetroots thoroughly place them on the turntable of your microwave, Micro High for 6-7 minutes, they will cook and soften, you can refrigerate them for 1 day , peel and use when required.
2. Red potatoes( lal aloo) are ideal for tikkis , because the quality of starch available in them is very good, you don’t need any binding material (bread , corn flour etc.) with them.
You can also try Paneer and Potato tikki with sweet tamrind chutney
Here is the recipe of green chutney

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RAS WALE GOBHI ALOO

Ras wale gobhi aloo & methi matar pulao is a perfect combination for winter dinner , as it includes – veggies, rice and protein content(peas). If you have small preparations ready , this can be prepared with ease. Ingredients required and detail instructions for the recipe are as follows:
Ingredients:
Cauliflower: 1 medium size( cut into medium size florets)
Potatoes: 2 medium size(cut into cubes)
Onion : 1 big ( sliced)
Ginger 1” piece
Garlic: 8-10 pods
Tomatoes: 3 big
Green chillies: 2-3
Salt to taste:
Turmeric powder: ½ teaspoon
Red chilli powder : ½ teaspoon
Coriander powder: 1 & ½ tablespoon
Garam masala powder: ¼ teaspoon
Everest kitchen king Masala : 1 teaspoon
Kasuri methi: 1 teaspoon
Oil: 2 tablespoon ( ½ for frying gobhi and aloo and remaining for curry)

Method: Peal and cut potatoes, extract florets from gobhi, crush ginger & garlic,
Wash gobhi and potatoes in vegetable strainer, water should be completely extracted , place a bowl below the strainer to collect water you can air dry them for 5 minutes while making other preparations. Heat ½ tablespoon of oil in kadhai( preferably nonstick) on a medium to high flame fry gobhi aloo, all in a single time, stirring continuously till they are pinkish in color. Remove from kadhai,
Heat remaining oil in a pressure cooked, fry onion slices as they are golden brown in color, add crushed ginger garlic and cook till raw smell of garlic disappears, add red chilli powder to it as it starts frying immediately add one tablespoon of water, mix well, add chopped tomatoes, green chillies, coriander powder, turmeric powder and kitchen king masala and salt to it mix well ,add some more water to it.cover the lid and cook till one whistle, switch off the flame, let it cool completely. Open the lid blend the entire mixture with the help of hand blender( alternatively shift the mixture to grinding jar and grind for few seconds).Add gobhi aloo to it, mix well and on a high flame roast for 5-6 minutes as oil starts coming out, lower the flame, cover the lid( don’t lock it, simple put over it) cook for another 3-4 minutes, now add water according the consistency of gravy you require. Lock the lid and cook only for 1 whistle, switch off the gas. As the vegetables are fried earlier they will easily cooked, over cooking will mesh up the entire dish. After opening the lid, you can boil the gravy for 2-3 minutes, heat tawa, roast kasoori methi over it, as aroma spreads, add this to gobhi aloo. Mix gently.Finally add garam masala to it. Serve hot with methi matar pulao.

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SOYA AALOO

Soya Aaloo  is a gravy dish, it is a good substitute of mutton keema for vegitarians, this recipe is rich source of protein. One thing that is to remember while preparing this dish is that if you want the authentic flavor in this dish you have to be patient while roasting grinded soya nuggets. Perfect roasted soya gives perfect taste.

Ingredients required for this recipe are:
Soys nuggets: 1 cup (boiled and squeezed )
Potatoes: 2 small size
Tomatoes: 4 big size
Garlic: 8-10 pods
Ginger: 1” piece
Green chillies: 2 Nos.
Pepper corns: 6-8
Green cardamoms: 2 Nos.
Black cardamom : 1 No.
Bay leaves: 2 Nos.
Onions: 2 Nos
Cloves: 2 Nos
Oil : 2 tablespoon
Turmeric powder: ½ teaspoon
Coriander powder: 2 tablespoon
Everest meat masala powder: 1 teaspoon
Kasoori methi: ½ teaspoon
garam masala powder: 1/2 teaspoon
salt : to taste

Method: grind soya nuggets in grinder. Grind green chillies, tomatoes and ginger to fine paste. Grind onions for few seconds, Crush garlic pods, pepper corns, cardamoms and cloves.
Heat oil in pressure cooker, add bay leaves and all crushed masalas, roast them for a minute add onions, stirring continuously roast till brown in color, add red chilli powder and 1 teaspoon water, add tomato paste, turmeric powder, coriander powder and salt, roast on high flame till oil separates, add grinded soya and potatoes, roast on low flame for 8-10 minutes stirring after every 2 minutes. Add meat masala powder and one cup of water pressure cook till 1 whistle on high flame, cook for another 4-5 minutes on low flame. Garnish it with roasted kasoori methi(dry roast in tadka pan) and garam masala powder.
Soya aloo is ready to serve.

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PUDINEY WALEY AALOO

This is a side dish , you can say it a chaat recipe, easy to prepare , in Uttarpradesh dhania waley aaloo is a famous recipe, pudiney waley aaloo is slightly different but loaded with the health benefits of mint, an easy way to include fresh mint leaves in your diet.

Ingredients required for this recipe are:
For masala to be grind to paste:
Mint leaves: ½ bunch
Garlic pods: 8-10
Ginger: 1”piece
Tomatoes: 2 Nos
Green chillies: 4 Nos
Cumin seeds: 1 teaspoon
Baby potatoes: 12-15 (boiled)
Salt : to taste
Cumin seeds: ½ teaspoon
Chaat masala: 1 teaspoon
Lemon juice: 1 tablespoon
Oil: 2 tablespoon
Method:
Make a fine paste of masala(from mint leaves to cumin seeds). Cut each potato in two, no need to peel them.
Heat oil in a pan, add cumin seeds as they crackle, add grinded masala paste, mix well roast for 3-4 minutes, add boiled potatoes and salt mix well,cook potatoes on low flame for 5-7 minutes, oil will leave the sides of pan. Add chaat masala to it. Mix well, remove from flame. While serving mix lemon juice to it.
Serve as a side dish.

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Taryal Patata

Taryal Patata: as a name suggest it is simply fried potatoes, Everybody fries potatoes, but the difference is how you prepare the ingredients, it change the entire look and taste of your recipe. Not only in this recipe, every fried vegetable I use to peel (if required) the veggies , wash them thoroughly, let them air dry for 5 minutes and then after cutting into small pieces, finally fry, following this way you will get the outer layer of veggies crisp and will absorb less oil.

required for this recipe are:
Potatoes: 6-8 medium sized (diced)
Green chillies: 4-6 (finely chopped)
Salt : to taste
Cumin seeds: 1 teaspoon
Turmeric powder : ½ teaspoon
Coriander Powder: 1 tablespoon
Amchur powder: 1 teaspoon
Red chilli powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Oil: 1 and ½ tablespoon
Method: heat oil in kadhai, add cumin seeds and green chillies as they splutter, add potatoes, mix well , fry on high flame till the outer layer of potatoes start changing color to golden brown, simmer the flame medium to low, don’t cover the lid, stir in between after 4-5 minutes you can add salt and turmeric powder cook for another 4 -5 minutes. When potatoes are tender and cooked, add rest of the masala, mix well , fry for another 1 minutes. Serve hot, You can sprinkle lemon juice over it for tangy taste.

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SOYA CHEESE ROLLS

This is a protein rich recipe both main ingredients: cottage cheese and soys granules are loaded with portein and my entry to  Cook it healthy: Proteinicious Event.

Ingredients required for this recipe are:
Soya granules : ½ cup ( soak in warm water and prepared)
Paneer(cottage cheese): 100gms
Amul cheese cube: 1 (diced into 8 pieces)
Ginger: grated 1 teaspoon
Green chillies: 4 nos, finely chopped
Salt :as per taste
Maida : 1 table spoon
Potato: 1 big size, boiled
Red chilli powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Amchur powder: 1 teaspoon
Vermicelli : 1 & ½ tablespoon(fine and roasted)
Oil : for deep frying
Method:
 Break vermicelli in small piece and spread them in a plate.
In a bowl grate paneer & boiled potato, squeeze soya granules in between your palms to squeeze out water from it, granules should be dry. Mix them to paneer potato mixture, add ginger, green chilles, salt, redchillipowder, garam masala powder & amchur powder.
In a bowl mix water and maida and make a thin batter of it.
Take a mixture of potato, flatten it on your palm, place a piece of cheese cube in between it. Cover it and form a cylindrical shape roll, make 8 pieces of it.
Take each roll dip it in a maida batter, and roll it on vermicelli from all side. Prepare all the rolls.
Heat oil in a kadhai, deep fry each roll on medium heat, till crisp and golden brown in color.
Soya Cheese rolls are best suited with tomato ketchup.

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BHINDI AALOO

Bhindi Aaloo is a simple and easy vegetable, cooked in almost every home, but again each individual cooks it in his/her way. BhindiAloo is easy to prepare and recipe of this season. The ingredients required for the recipe are:Bhindi (ladyfingers or okra): 200gms
Onions: 2 large size
green chillies: 4 Nos.
Salt as per taste:
Cumin seeds: 1 teaspoon
Potatoes: 2 large size
Tomatoes: 1 big size
Turmuric powder: 1/2 teaspoon
Corainder powder: 1 tablespoon
garam masala powder: 1/2 teaspoon
Amchur powder : 1/2 teaspoon
Oil: 1 & 1/2  tablespoon for frying.
Method:1.  Peel potatoes and make small pieces.
2.  Wash bhindis and let them air dry, remove head and tales of bhindi and cut them into small pieces, cut green chillies.
3. Chop onions
4. In a wide pan, you can take kadhai also, heat oil add cumin seeds, as they splutter add bhindi and potatoes, cook on medium heat, stirr in between, don't cover the lid.
5. As ladyfingers are little brownish in color and potatoes are cooked add onion and all other masalas(except: garam masala) mix well and cook for another 5-6 minutes.
Finally add chopped tomatoes , at this stage cover the lid, and cook for another 3-4 minutes, at last sprinkle garam masala over it.
Serve hot with Roti and curd.

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PANEER AND POTATO TIKKI WITH SWEET TAMRIND CHUTNEY

INGREDIENTS
FOR TIKKI:
Potatoes: 4 medium sized boiled
Cottage cheese( paneer) 100gms
Green chilles: 4 finely chopped
Lemon juice: 1/2tsp
Ginger : grated1tbs
Brown bread: 2 slices
Salt : as per taste
Oil: for shallow frying
FOR CHUTNEY(SAUCE)
TAMRIND: 25gms(soaked in warm water)
Jaggary : 50 gms
Dried dates: 8-10 finely slices(soaked in warm water)
Roasted cumin powder: 1 tsp.
Red chilli powder: ½ teaspoon
Salt as per taste
Water: as required
Method: For sauce :
Squeeze the pulp from tamrind, pass it through a fine strained. Mix all the ingredients in sauce pan and boil till sauce consistency. You can store this in a refrigerator for 20-30 days.
Soak bread slices in water, squeeze the excess oil. Combine all the ingredients of tikki except oil. Make heart shaped tikkis . Heat oil in a non stick pan shallow fry tikkis till golden brown from both side.

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