Aloo Dum - Punjabi Recipe

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Aloo Tikki - Punjabi, Recipe

Ingredients:

1/4 kg potatoes boiled and grated/mashed
1/4 cup of boiled and mashed green peas
2 slices white bread toasted a bit and made into a coarse pwd/can also use little sooji rawa or crumbled cornflakes
2-3 green chillies finely chopped
1" ginger grated
3 tbsps of chopped fresh coriander leaves finely chopped
salt to taste
1/4 tsp garam masala
1/4 tsp chaat masala (optional)
1 tsp roasted cumin pwd
1/2 tbsp lemon juice
Oil for shallow frying


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Strawberry Spinach Salad

INGREDIENTS:

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried
and torn into bite-size pieces
1 quart strawberries - cleaned, hulled
and sliced
1/4 cup almonds, blanched and slivered






Strawberry Spinach Salad by asith-mohan-mangalore

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Aloo Paratha

 


Ingredients:

For stuffing
2 medium potato (boiled and peeled) - Use Potatoes which are good for baking
1 Tbsp Garlic paste
1 to 1 & half Tbsp Green chili paste
1/2 cup finely chopped Cilantro
1 Tbsp Cumin Seeds
1 Tbsp Cumin Powder
Salt to taste

For Paratha Cover

1 & 1/2 cup Wheat Flour
1 Tsp Salt
Water for kneading
2 Tbsp Oil
Also Little butter

Aloo Gobi Curry - Indian Curry Recipes

Ingredients

POTATO - 2 LARGE - washed and cubed with the skin.
CAULIFLOWER - 1 MEDIUM - washed and cut into florets.
ONION - 3 SMALL - chopped finely.
GINGER PASTE - 1 tsp
GARLIC PASTE - 1 tsp
GREEN CHILLI PASTE - 1 to 1 1/2 tsp
TURMERIC - 1 tsp
CUMIN - 1 tsp
OIL - 2 tsp
SALT TO TASTE
FRESH CORIANDER - 2 tbsp - finely chopped

Method

Heat a kadai with oil. The heat should be medium. Once the oil is midly hot add the cumin seeds. Once it splutters add the onions and saute till it turns pink and translucent. 
Add the ginger paste, the garlic paste and the green chilli paste and saute well. Add a bit of water so that it doesn't burn and to mix well.
Now add the turmeric and mix well. Add the potato cubes and mix well cover and cook till partially done.
Now add the cauliflower florets and mix well so that it combines well with the masala. 
Add the necessary amount of salt and cover and cook in low heat till done.
If you want it a bit dry remove the cover and cook for a further few minutes in high heat till the veggies become dry. 
Garnish with fresh coriander leaves and serve hot with the bread of your choice.

Aloo Methi Rajwada - FenuGreek Potato

Ingredients:

5 Potato
Kasoori Methi
3 Tomato chopped
3 Onions chopped




For Seasoning
Ginger garlic  chilli paste
1 tsp Jeera
1 tsp Mustard Seeds
1 tsp Haldi
1 1/2 garam masala
1 chilli powder
Salt to taste
Oil

Method:

1. Boil the potatoes,peel the skin and cut in pieces
2.In the pressure cooker add oil. And heat it. Now add 1 tsp jeera and mustard seeds and simmer till you hear popping sounds.  
3. Now add onions and fry till they become brown. Add tomatoes and simmer till the mixture becomes pulpy and starts sticking to the bottom. Add garam masala, chilli powder.  
4. Add the potatoes to this mixture and stir well. 
5. In a separate vessel, take a handful of Kasoori Methi and add water and some salt. 
6. Heat this gently so that the dry methi becomes wet.  
7. Add this mixture to the pressure cooker containing potatoes. Now add salt to taste, haldi for color.  
8. Mash the ginger garlic chilli together to make a paste and add it to our subji.  
9. Finally add water
10 Put the lid and let it cook till 3 whistles. For best results let the dish simmer for an additional 10 minutes without covering.

Aloo Matar - Punjabi Recipe

Ingredients

Vegetable oil -  1/4 cup 
Onions, finely chopped  - 2 medium 
Ginger garlic paste  - 1 tblsp 
Bay leaf  - 1
Potatoes, peeled and chopped  - 4 large 
Frozen peas  - 1 cup 
Tomato puree  - 1/2 cup 
Garam masala - 1 1/2 tsps 
Paprika  - 1 1/2 tsps 
White sugar - 1 tsp 
Salt - 1 tsp 
Chopped cilantro  - 2 tblsps 

Method

1.Heat the oil in a wok over medium heat and stir fry  the onions, ginger garlic paste, and bay leaf till the onions become tender. 

2.Add  the potatoes and peas

3.Cook , keeping it covered until the potatoes are tender.

4. Remove the bay leaf. 

5.Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. 

6.Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes. 

Aloo Chat - Punjabi Recipe

Ingredients:

  1/2   tsp   Black pepper powder 
  1     tsp   Black salt 
  1/4   cup   Chopped Fresh coriander leaves 
  1/4   cup   Chopped Fresh mint leaves 
  1     number   Finely Chopped Onion 
  3-4   clove   Garlic 
  2     tbsp   Lemon juice 
  8     number   Medium sized boiled Potatoes 
  1     tsp   Rosted Cumin powder 
  2     number   Roughly Chopped Green chillies 
        to taste   salt


Peel and cut potatoes into an inch sized cubes.Grind garlic, green chillies, coriander leaves and mint leaves together to make a fine paste. Mix together potato cubes, paste, roasted cumin powder, black salt, salt, black pepper powder, lemon juice and chopped onion. Toss well and serve. 

Aloo Gobi Masala - North Indian

For Gravy:

Half a cup chopped coriander leaves
1 garlic flake
1 small cube ginger
2 green chiIlies

Vegetables:

1 cup square cut Potatoes
1 cup cut Cauliflower
Half  a cup Peas
2 tomatoes

Other Misc Ingredients:

1 tsp Jeera 
Oil as per requirement
Salt as per taste
1 tsp turmeric powder
1 spoon Garam masala
1 tsp red chilly powder
1 tsp coriander powder
1 tsp cumin powder
a pinch of aamchoor powder

Procedure:

Pour oil in the pan and once hot put the jeera and let it splutter.  Then add the cut cauliflower,aloo and peas into the pan.  Add the tomatoes  and cook for 10 mins. Once the vegetables gets cooked, add salt,sugar,turmeric powder, coriander powder,jeera powder,garam masala,aamchoor powder and chilly powder. 

Add the gravy ( grind coriander leaves, ginger,garlic and green chillies into paste) to the cooked vegetables. Cook for another 10 or 15 mins.

sprinkle with remaining coriander leaves and serve hot with Naan or Pulav.

Aloo Posto - Bengali Recipe

Ingredients:
3-4 potatoes - chopped
3 tbsp poppy seeds
3 green chillies
1 tsp cumin seeds
1 tsp turmeric powder
3 dried red chillies
salt to taste
fresh coriander for garnishing
oil

Method:

Roast the poppy seeds for about a minute. Grind the roasted poppy seeds and green chillies into a paste with some water.

Deep-fry the potatoes till they turn golden brown. Keep aside.

In another pan heat 1½ tbsp of oil. Add the cumin seeds, turmeric powder and dried red chillies.

Stir well till they begin to crackle. Add the poppy seed paste and salt. Cook for 2 minutes.

Now mix in the potatoes, pour a dash of water and leave it to simmer for 7-8 minutes.

Garnish and serve.

Aloo Palak - Indian Recipes

Ingredients :

3 cups chopped spinach
2 large onions, chopped 
2 potatoes, boiled and peeled
1 tomato, grated
2 green chillies
1" piece ginger
1 tsp lemon juice
½ tsp wheat flour
1 tsp red chilli powder
1 tsp cinnamon-clove powder
¼ tsp turmeric powder
½ tsp cumin seeds
2 pinches asafoetida
½ tsp garam masala
½ tbsp butter
4 tbsp ghee
Salt to taste

Method :

Put the washed spinach in a pan, add very little water and a pinch of salt.
Cover and boil over a high flame for 2 minutes. 
Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. 
Keep slightly coarse, do not make very smooth. Keep aside. 
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. 
Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently. Serve hot

Aloo Dum

Ingredients

Urulaikizhangu ( potato)    :    ¾ kilo
Ginger    :    a small piece
Cinnamon    :    a small piece
Peppercorn    :    15
Dry red chilli    :    3
Tomato    :    4
Turmeric powder    :    ½ tsp
Masala powder    :    ½ tsp
Oil    :    4 tbsp
Water    :    2½ cups    
Salt    :    as needed
Coriander leaves    :    a little

Method

Choose small potatoes, peel skin and prick holes in the potatoes. 
Soak potatoes in 2½ cups water mixed with salt for ½ an hour.
Heat oil in a frying pan.
Fry the potatoes in oil and set aside.
Grind ginger, cinnamon, peppercorn, chilli to a paste.
Grind tomato to a puree.
Heat 4 tbsp oil in a frying pan.
Add ground masala and fry till the raw smell subsides.
Add tomato puree, turmeric powder, salt and fry for sometime.
Add potato and fry for 5 minutes.
Cover the pan with a lid and cook on a low flame for 5 minutes.
Stir the contents in between.
When the potato is cooked and the contents thicken, add masala powder and remove the pan from the stove.
Sprinkle coriander leaves.   

Aloo Tikki

Aloo Tikki

Ingredients:

1/4 kg potatoes boiled and grated/mashed
1/4 cup of boiled and mashed green peas
2 slices white bread toasted a bit and made into a coarse pwd/can also use little sooji rawa or crumbled cornflakes
2-3 green chillies finely chopped
1" ginger grated
3 tbsps of chopped fresh coriander leaves finely chopped
salt to taste
1/4 tsp garam masala
1/4 tsp chaat masala (optional)
1 tsp roasted cumin pwd
1/2 tbsp lemon juice
Oil for shallow frying

1.Boil potatoes and cool them before grating them.Add the rest of the ingredients except the oil and mix well.
2.Roll into lemon sized balls and flatten them and shape into cutlets or round burger shaped patties and flatten them a bit.
3.Heat 1 tbsp oil on a griddle and add 3 to 4 tikkis at a time and let them cook on slow fire till a crisp GOLDEN color crust is formed on both the sides.
4.Remove on absorbent paper and serve with tamarind chutney.For preparing tamarind chutney,see my other BLOG from this link
http://goodcritic.sulekha.com/blog/post/2008/01/khatta-meetha-corn-and-vegetable-chat.htm

Variations to serve

1.Aloo Tikki can be served with a drizzle of some green chutney over the tikkis or just plain tamarind chutney 

2.pour some beaten curd and tamarind chutney with a sprinkling of coriander leaves.

3.Just serve with some ketchup for kids. 

Strawberry Spinach Salad

INGREDIENTS:

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried
and torn into bite-size pieces
1 quart strawberries - cleaned, hulled
and sliced
1/4 cup almonds, blanched and slivered

DIRECTIONS:

1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

 

Strawberry Spinach Salad by asith-mohan-mangalore

Aloo Paratha

Ingredients:

For stuffing
2 medium potato (boiled and peeled) - Use Potatoes which are good for baking
1 Tbsp Garlic paste
1 to 1 & half Tbsp Green chili paste
1/2 cup finely chopped Cilantro
1 Tbsp Cumin Seeds
1 Tbsp Cumin Powder
Salt to taste

For Paratha Cover

1 & 1/2 cup Wheat Flour
1 Tsp Salt
Water for kneading
2 Tbsp Oil 
Also Little butter

Method:

1) Put wheat flour in a mixing bowl. Add salt, water and oil. Knead well to make soft dough.
2) Grate boiled potatoes so that there won’t be any lumps. Add Garlic paste, chili paste, cilantro, cumin seeds, cumin powder and salt. Mix all the ingredients and make 1 & 1/2 inch balls out of it.
3) Make 1 & 1/2 inch balls of Wheat flour dough.
4) Roll a wheat flour ball into round shape with Roller (around 4 inch diameter). Place 1 potato stuffing ball on rolled wheat flour dough and close it from all side.
5) Apply some wheat flour on both side, roll gently into round shape.
6) Heat non stick tawa (Flat Griddle). Pour 1-2 tbsp oil or butter on it. Cook one side till it become light brown. Then turn to other side and let it cook. Pour some butter around the paratha.
Once both sides are cooked, paratha is ready to eat 




Aloo Paratha by Asith Mohan Mangalore