09.8.11

Aloo Ghobi Recipe

Ingredients

1/4 teaspoon Chilli powder
1/2 teaspoon Turmeric paste
1 teaspoon Chopped coriander leaves
450 grams Potatoes
450 grams Gobi (Cauliflower florets)
2 tablespoon Oil
1 teaspoon Cumin seeds
1 no. Chopped green chillies
1 teaspoon Coriander paste
1 teaspoon Cumin paste
Salt To Taste
How to make Aloo Ghobi

  • Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
  • Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
  • Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
  • Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.

Top Search Indian Recipe:

09.8.11

Aloo Ki Sabji Recipe

Ingredients

2 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
4 Potatoes (boiled and peeled)
1 teaspoon Cumin Seeds
Salt to taste
1-1/2 tbsp Oil
For the puree

2 Onions
4 Cloves garlic
2 Green chilies
2 Tomatoes
1 Piece very small ginger

How to make Aloo Ki Sabji

  • Cut the potatoes into small chunks and slightly mash them. Keep it aside.
  • Blend all the ingredients of puree to form a smooth paste, keep it aside.
  • Heat oil over medium heat in a non stick heavy base skillet and add cumin seeds.
  • Allow spluttering and then add turmeric powder, red chili powder, salt and wait for 10 seconds.
  • Now mix the puree and saute for 2-3 minutes until the raw smell is gone and oil appears on the sides of the skillet.
  • Add potatoes and 2 cups of water.
  • Simmer it for about 15 minutes.

Top Search Indian Recipe:

09.8.11

Aloo Dahi Wale Recipe

Ingredients

A pinch asafetida
1 teaspoon cumin seeds
1/2 teaspoon garam masala
2 teaspoon coriander powder
500 gram aloo (potatoes) boiled and peeled
1 tbsp ginger-finely sliced
2 tsp salt
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tablespoon clarified butter
1 tablespoon coriander leaves-chopped

How to make Aloo Dahi Wale

  • Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
  • Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.
  • Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.
  • Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
  • Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
  • Serve aloo dahi wale hot, garnished with coriander leaves.

09.8.11

Aloo Rassewale Recipe

Ingredients

500 gm aloo (potatoes) – peeled, boiled
5-6 badiyan
2 tbsp oil
1 tsp cumin seeds
1 tbsp salt
1/2 tsp turmeric powder
1/4 cup yogurt-beaten smooth
2 1/2 cups water
1 tbsp coriander leaves
How to make Aloo Rassewale

  • Break the potatoes, by holding them in your palm and closing your fists.
  • Heat oil and add the badis in very briefly-just put them in, quickly turn them over and remove from oil, keep aside. They should barely get darkened.
  • In the same oil, add cumin, when it splutters, add the potatoes and fry over high flame but just slightly. Add salt, turmeric and badis.
  • Stir-fry till mixed well. Add enough water to cover the potatoes and badis, bring to a boil and simmer, till the badis get soft, but hold their shape.
  • Add the yogurt and mix well and serve the aloo badi curry immediately garnished with coriander leaves.

09.8.11

Aloo Took Recipe

Ingredients

500 g Potatoes
1 tbsp Red Chilies (coarsely grounded)
¼ tsp Black Pepper
1 tbsp Mango Powder (dried)
Oil for frying
Salt

How to make Aloo Took

  • Peel the potatoes and cut in thin round shapes.
  • Fry them in oil until golden.
  • Drain the excess oil.
  • Flatten the potato chips and mix all the other ingredients to it.

09.8.11

Aloo Palak Recipe


Ingredients

A pinch of asafetida
1 tsp white cumin seeds
Salt To Taste
2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
Garnish
Tomato slices
Lemon wedges

How to make Aloo Palak

  • Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
  • Add the spinach, potatoes, salt and chilies.
  • Cover and cook over a moderate heat for about 10 minutes.
  • Stir several times and then arrange the tomato and lemon slices over the mixture.
  • Cover, lowering the heat and cook for another 5 minutes.
  • Serve the aloo palak hot as a side dish.

Top Search Indian Recipe:

09.8.11

Methi Aloo Recipe

Ingredients

4 Potatoes (boiled, peeled and diced)
1 bunch Fenugreek Leaves (chopped)
¼ tbsp Turmeric Powder
¼ tbsp Cumin Seeds
¼ tbsp Red Chili
Salt to taste
Oil for cooking

How to make Methi Aloo

  • Heat oil in a pan and add cumin seeds. Allow it to splutter.
  • Add salt, red chili and turmeric powder and sauté it for 2 min.
  • Immediately add diced potatoes and fenugreek leaves to the above. Stir the contents and cover the pan.
  • Let it cook for 5 minutes on medium flame.
  • Aloo Methi is ready to serve.

09.8.11

Stuffed Aloo Recipe

Ingredients

8 medium Potatoes (peeled)
2 cauliflower florets (chopped)
1 tablespoon chopped onion
1 capsicum (cored, seeded and chopped)
1 tablespoon peas
2 green chilies (chopped)
4 medium tomatoes (cubed)
2 cloves of garlic (chopped)
Salt To Taste
2/3rd cup water
1/4th cup ghee
1tsp chopped coriander leaves

How to make Stuffed Aloo

  • Slice off the top from the aloo (potatoes) – a thick slice to be used as a lid later, and carefully scoop the inside.
  • Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.
  • Parboil until the water is fully absorbed into the mixture.
  • Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).
  • Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.
  • Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
  • Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.

09.8.11

Khuskhus Aloo Recipe

Ingredients –
Green chilies – 3 nos
Potatoes – 6 nos, peeled and cooked
Salt – as per taste
Turmeric powder – ½ tsp
Coriander leaves cut – as per need
Dry red chilies – 3 nos
Khuskhus roasted – 2 tbsp
Oil – 3 tbsp
Water – ½ cup

Method Of Preparation
1.Take the roasted Khuskhus, green chilies and water. Grind them to a fine paste and keep it aside.
2.In a pan, heat up half the oil till it becomes very hot.
3.The potatoes needs to be shallow fried in the oil in batches. Keep frying till they appear brown
4.Take the remaining oil and heat it up in the same pot.
5.Put turmeric powder and dry red chilies and mix them. Fry it.
6.Now take the Khuskhus mix and add it along to this mixture. Keep heating it on low flame for five mns till the oil starts leaving the sides
7.Now put in the potatoes and keep mixing well.
8.Put in salt and water.
9.Cover it with a lid and keep heating it on low flame for 15 mns, till the potatoes appear soft.
10.For decoration, add fresh coriander leaves on it and serve it hot.

09.8.11

Aloo Pulao Recipe

Ingredients:
Potatoes  – 1 big size cut in small pieces
Cumin seeds – 1 tsp
Samwat rice – 1 cup
Ghee – 2 tbsp
Cloves – 2 nos
Salt rock (kala Namak) – 2 tsp
Green Cardamom – 2 nos
Cinnamon – a small piece
Green coriander – as per need for garnishing
Red chili powder – ½ tsp
Water – 3 cup

Method Of Preparation
1) Take a pan and heat ghee in it
2)Add cumin seeds, cardamom, cinnamon and cloves in it.
3)When they start leaving fragrance, then add in rice and potato
4)Keep stirring till it is light brown in color.
5)Add chili powder, rock salt, water and allow it to boil.
6)Cover the pan with a lid and let it boil on slow flame for close to 15 mns
7)Garnish it with green coriander.
8)Serve it when it is hot.