Views: Methi Malai Aloo / Kashmiri Dum Aloo / Potato Recipe

Kashmiri Dum aloo  is one of my favorite gravy. Its easy to make and it gives you royal taste too. First time I had it at Ginger hotel and loved it,and tried at home but with little variation.                                            

Preparation Time: 05 min  Cooking Time: 15 min
Serves: 3 servings

Ingredients:
3-4 medium Half Boiled Potato
1/4 cup fresh cream
1/4 cup milk
1  small bunch  Methi (Fenugreek Leaves)
1/2 tsp pepper Powder
1/2 tsp corn flour
oil to deep fry
Salt to taste

To Grind
2 medium Onion, chopped
3 Green chilli
2-3 Garlic cloves
10 Cashew Nuts

To Temper
3 Green cardamom
3-3 Clove and black pepper
1 bay leaf
4 tbsp butter/ghee/oil

Method
Boil a glass of water and add chopped onion,boil it for a min drain  then grind along with cashew,garlic and green chilly.

Cut potato into desired shape. Heat oil and deep fry potato until its  turn light brown. Drain and keep aside.
Heat 3-4 tbsp oil in same pan.Add bay leaf , cardamom,clove and paper then  Add onion paste and saute until light brown. It will take  2-3 minutes on low flame.
Add 1/2 tsp corn flour and saute for a minute.

 Add fenugreek leaves and cook for 2 min. then add potato and  milk and cream cook on high flame add paper and mix well and turn off the flame.

Serve hot with roti,naan but I enjoyed with Tandoori Roti.

Note
Do not cook for long time after adding cream because it curdles if cooked more.
If gravy is too thick can add little hot water to get proper consistency.
Can avoid maithi but it gives nice flavor and aroma.
You Can use paneer instead of potato.

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Views: Home Made French Fries | Potato Recipe

French fries Yuumm..... All time favorite of Kids n as well as elders also,first time tried at home n Followed the Sanjeev Kapoor .And Really it's easy at Home Now  Enjying French Fries  at home :))
Ingredients
5 large Potatoes
Salt to taste
Oil to deep fry

Method
Peel the potatoes and keep them soaked in water. Cut them into one centimeter thick slices and further cut into finger sized pieces. Keep sufficient water for boiling in a large pan. Put the potato pieces in the water, add 1 tsp salt and boil till half done.
Drain and cool the potatoes in the refrigerator or in cold water. Transfer the potato pieces into a zip-lock bag and seal after removing any excess air. Keep them in the deep freezer

When required remove them from the deep freezer and deep fry directly in medium hot oil till golden and crisp. Drain and place on absorbent paper. Add salt,chilly flakes only after removing them from hot oil.

Serve hot.

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Views: Bread Idly Recipe

Bread Idly I got this idea from my Neighbour and it's really quick and fast for Breakfast.I saw this Recipe on one site.

Preparation and cooking time 30 min.
Serving 4
Ingredients
10 Bread slice
5 Potato, Boiled and mashed
2 Green chilly
3/4 tsp Black pepper powder
1 tsp Salt
1 1/2 cup Curd
To Temper
1 tsp Oil
1/2 tsp Mustard seeds
1 tsp Urad dal
Curry leaves few

Method
Mix green chilly,salt,pepper powder in potato and keep aside.
heat oil add mustard seeds and urad dal,curry leaves and mix it in curd and mix salt also.

Cut bread slices into round shape. Spread potato mixture and place on nonstick tawa(potato side should be down).
Pour 2 or 3 tbsp curd on bread  and cover with lid.Cook till bread absorbs all curd ( 2-4 min.)

Serve hot with choice of chutney.

Note
Can add Capsicum,Carrot,Spring onion in curd.

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Views: Aloo Matar Sandwich | Potato peas Sandwich Recipe

All time favourite Breakfast but most of time I am making for Dinner.
Preparation Time   15 min.
Cooking Time       15min.
Serving            3
Ingredients
12 Bread slices
1 cup Peas,Boiled
5 Potato,Boiled,Mashed
1 Onion,chopped
3 green Chilly,chopped
1/2 tsp Fennal Seeds (Saunf)
1/2 tsp Cumin seeds
1 tsp Salt
1 tbsp Lemon Juice
1/4 tsp Turmeric Powder
3 tbsp Oil
1/2 tsp Chaat Masala
1/4 cup Butter
2 tbsp Coriander leaves

Method
Heat Oil add zeera,saunf then add green chilly and fry for few seconds.Add Onion and saute till golden brown,then add turmeric powder,salt and add potato,peas mix well.Sprinkle chaat masala and lemon juice,coriander leaves and mix well. Keep aside.

Take bread slice spread butter,then potato mixture and place for grill.

Serve hot with ketchup,Green chutney.

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Views: VADA PAV RECIPE

Famous Street food of Bombay. It's simply Best.
Ingredients
•Potatoes,boiled   5-6
•Oil                        2 tablespoon + to deep fry
•Asafoetida             a pinch

•Turmeric powder   1/4 teaspoon
•onion chopped         1 (optional)
•Green chilli chopped  1 
•Garlic,chopped          4-5 clove
•Salt                           1 1/4 teaspoon
•Fresh coriander leaves,
chopped                       1/4 cup
•Lemon juice                 1 tablespoon
•Loaves of bread (pav)   8 small

•        FOR BATTER

•Coarse gram flour (besan)  1 1/2 cups
•Salt                                 1 1/4 teaspoon
•Oil                                  3-4 tablespoon
•Red chilli powder        1/2 teaspoon
•Turmeric powder        1/8 teaspoon
•Soda bicarbonate             a small pinch

     For serving
•Green chutney             1 cup
•Sweet  chutney           3/4 cup
•Chilli garlic chutney     1/2 cup

Method

To make the batter place the gram flour in a bowl. Add salt, red chilli powder, turmeric powder, soda bicarbonate,Hot oil and mix. 
Add sufficient water (1 to 1/1 1/4 cup) and whip to a smooth and thick batter. Set aside for at least fifteen minutes. 
Place the boiled potatoes in a bowl and mash them with your hands. Heat one tablespoon oil in a pan. 
Add asafoetida, turmeric powder, green chilli-garlic paste and mix. Add potatoes and salt and mix. Set aside to cool. 
Add coriander leaves, lemon juice and mix mashing the potatoes some more. 
Divide the mixture into  equal portions and shape them into balls. Heat sufficient oil in a kadai. 
Dip the potato balls in the gram flour batter and deep fry till golden and crisp on the outside. 
Drain on absorbent paper. Slit each pav, spread some chilli garlic chutney,Green chutuney,and green chutney  place a vada and press lightly. Serve immediately.

Note 
For chutney go through this link http://kiransaboo.blogspot.in/search/label/Chtuney%2FDips

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Views: Palak Aloo Toast Recipe | Spinach Potato Toast Recipe

Before it I told I like winter Becoz of  Green Vegggeies . So I tried Spinach with Potato and another thing it's my first time n it came Awesome  It's tasty n as well as Healthy also.

Ingredients                                    Serving  4
• Bread                                       12-14 slices
•Sesame seeds (til),roasted           4 tablespoons
•Spinach,finely chopped              1 small bunch
•Olive oil/Oil                              2 tablespoons
•Onions,finely chopped               2 medium
•Salt to taste
•Green chilli                              2
•Potatoes,boiled and mashed 4 -5 medium
•Green chutney                          1 Cup
•Cheese,grated                          1 cup(optional)
•Tomato, sliced, seedless  1 medium
•Butter                                      1/4 cup

Method
Heat olive oil in a pan, add onions ,add green chilli and sauté till lightly browned. 
Add spinach and salt and continue to sauté. Add mashed potatoes and mix well.

 Arrange  bread slices on the work top. 
Spread butter and green chutney on all of them. Spread the potato mixture over the chutney evenly.
 Sprinkle grated cheese and roasted sesame seeds. Finally place Tomato slice decoratively on the top.
 Place the bread slices on the non stick tawa  and Roast till the bread slices turn crisp. 

Serve hot with tomato ketchup .

Note
Can use all colored bell peppers(capsicum) in place of tomato.

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Views: Aloo Matar Recipe | Aloo Mutter Recipe

Ingredients Serving 2-3
•Potatoes,diced,boiled 3-4 medium
•Green peas,blanched          1 1/4 cups
•Oil                                  2 tablespoons
•Cumin seeds                     1 teaspoon
•Green chilli,De-seeded       1
•Red chilli powder              1/2teaspoon
•Turmeric powder               1/4 teaspoon
•Coriander powder              1 1/2 teaspoons
•Garam masala powder        1/4 teaspoon
•Salt                                1 1/4 tsp
•Amchur/dry mango powder 1/2 tsp
•Curry leaves                      few

Method
Heat oil in a pan over medium heat. Add cumin seeds and when it crackles add curry leaves and green chilli, stir-fry for a minute. Add green peas, potatoes and stir fry till for 2 minutes. 
Add red chilli powder, turmeric powder, and coriander powder and stir-fry at low heat till the spices blend well with the vegetables. 
Add salt,Amchur and Garam masala and finish with chopped coriander leaves. 

Note
At the time of packing tiffin pick out all curry leaves and chilli, so Cut green chilli in big pieces .

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Views: Achari Aloo Gobhi

 

Ingredients:-

Cauliflower,cut in florest      1 cup
Potato diced                       2 med.
Asafogetida (heeng)            a pinch
Yellow Musturd dal            1 tsp
Red chilli powder               1 tsp
Onion seeds/kalongi           1/2 tsp
coriander powder              2 tsp
Turmaric Powder              1/4 tsp
Dry mango powder           1 tsp
saunf                                 1 tsp
Garam masala                   1/4 tsp
salt                                 1 tsp
Oil                                  4-5 tbsp
Coriander leaves              for garnishing


Method:-
Heat 2 oil add yellow musturd dal asafogetida and onion seed and saunf saute for 15-20 sec.
Add flower and potato and cover with lid (on plate pour little water). Stir it meanwhile Cook till the vegetables are totally tender.
Add other spices and mix well.
Garnish with coriander leaves and serve hot with chapati/paratha.

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Views: Aloo Gobhi

Ingredients:-

Cauliflower,cut into florest          1 cup

Potato, diced                             2 med.

Musturd seed,turmaric powder   1/4 tsp

Red chilli powder                       1 tsp

Coriander powder                     1 tsp

Bay leaf                                     1

Clove,black pepper                    2-2

Cinemon stick                            1/2 inch

Oil                                             4-5 tbsp

salt                                             1 1/4 tsp

For Gravy

Onion,roughly chopped               2 med.

Tomato, roughly chopped           4-5 med.

Garlic           4-5 clove

Ginger                                        1/2 inch

Method:-
Grind onion,ginger,garlic into fine paste And make tomato puree.
Wash flower in warm water.Heat oil add musturd seed let it splutter, add clove,pepper,bay leaf,cinamon stick.
Add onion pasteand saute till golden brown.
add tomato puree and red chilli,turmaric,coriander powder ,salt and mix well.
Add potato and flower and add 1/1/2 cup of water & mix well.
Cover and cook on low heat. The vegetables should cook in their own steam. Keep stirring from time to time.
Cook till the vegetables are totally tender. Serve hot garnished with sprigs of fresh coriander.

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Views: Aloo Paratha

                               
Here no Issue with Aloo Paratha at what time should we have? It's best for Breakfast , lunch n off-course for Dinner .In my family all are Ready to Have any time....
Ingredients
- 2 cup Atta
- 5-6 Potatoes, boil and mashed
- 1 big onion (optional)
- 1 tbsp lemon juice
- 1/4 tsp musturd seed and saunf
- 1-2 green cilly chopped
- 1/4 tsp Graram masala
- 1 1/2 tsp salt
- 1/2 tsp red chilly powder
- 1 tsp coriander powder
- 1/4 tsp turmaric powder
- a pinch heeng
- oil 2 tbsp+ for frying
- Coriander and curry leaves
Method of preparation:

Mix atta with water in proper proportions to form a consistent dough with 1/2 tsp salt, and let it so for 15-20 min.
Heat 2 tbsp oil in a pan, add  musturd seeds and saunf and hing powder to it.
When musturd splutters add  curry leaves, green chilli and chopped onion let it to turn off brown. Now add mashed potatoes and add chilli, coriander, turmeric and garam masala powder  salt and mix it well and mix lemon juice and coriander leaves also.
Now, roll a slice of dough to a thin circular shape.Then, spread the mashed aloo on the dough and roll it again.
Place it on hot tava. When it gets little brown, apply oil or butter
Turn it and again apply oil or butter on other side.
Keep turning simultaneously until it gets golden brown.

Tasty Aloo Parathas are ready!!!
Serve it with curd or dhaniya chutni (coriander chutney)or butter or pickles.

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