10.12.11

Aloo Chana Chat Recipe

Ingredients

1-1/2 Cups chick peas
2 Medium potatoes, peeled and diced
Chopped coriander leaves
1-1/2 teaspoon Brown sugar
1/2 teaspoon Mild chili powder
1 tablespoon Tamarind paste
2 tablespoon Fresh cilantro leaves, finely chopped
1 Pinch salt6 tablespoon Water
Tomato julienne or pomegranate seeds
Chopped Onion

How to make Aloo Chana Chat

  • Rinse and drain garbanzo beans.
  • Boil water in a pan, add the diced potatoes and cook till soft.
  • Remove potatoes from heat, drain and set aside to cool.
  • Mix the tamarind paste and water in a small bowl.
  • Add chili powder, sugar and salt.
  • Pour the tamarind mixture on the garbanzo beans.
  • Combine the potatoes, chopped onions and cilantro.
  • Mix them properly and add salt to taste.
  • Serve in individual bowls.
  • Garnish with coriander leaves.
  • Use tomato julienne or pomegranate seeds, if desired.
  • Aloo Chana Chaat is ready to serve.

10.12.11

Aloo Kachori Recipe

Ingredients

1/2 kg Potatoes
2-3 Green Chilies
100 grams Arrowroot
1 Coconut (grated)
1-2 tablespoon Lemon Juice
1 teaspoon Cardamom Seeds
1-2 teaspoon Sugar
Salt to taste

How to make Aloo Kachori

  • To make covering, first boil and mash the potatoes. Mix it with 50 grams arrowroot, salt and knead it into stiff dough.
  • To make filling, mix the grated coconut with crushed green chilies, sugar, lemon, cardamom and salt.
  • To make kachori, take a small portion of the dough and pat between palms to make a small puri.
  • Now stuff this puri with coconut mixture and form into a ball. Repeat the process to make rest of the kachoris.
  • Douse the balls in the remaining arrowroot and deep fry in hot oil until golden brown.
  • Aloo Kachori is ready to eat. Serve hot with chutney.

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09.9.11

Aloo Poha Recipe

Ingredients

2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
Few Coriander leaves
1 teaspoon Chana dal
1 teaspoon Urad dal
2 teaspoon Peanuts
1/4 teaspoon Mustard Seeds
1 sprig Curry leaves
1 Lemon
4 tablespoon Oil
1 pinch Turmeric powder
2 Green Chilies
Salt to taste

How to make Aloo Poha

  • First of all soak the poha in water. Wash and drain all the water.
  • Then add some salt, turmeric powder, keep aside.
  • Now peel and cut the potatoes into small cubes, chop the onions, chilies, coriander leaves.
  • Then heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.
  • Then add potatoes, sauté for few minutes, then add chopped onions, chilies.
  • Then cook till they are done. Add the poha, coriander leaves and stir.
  • Now keep it on slow flame for 5- 7 minutes.
  • Finally let it cool for sometime and add then lemon juice.

09.9.11

Aloo Phulkopir Dalna Recipe

Ingredients

1 tablespoon red chilli powder
2 medium onions
500 grams potatoes
1 tablespoon cumin powder
1/2 teaspoon garam masala whole
1 teaspoon turmeric powder
2 tablespoon ghee
2 tablespoon ghee
4 medium tomatoes
1 kg cauliflower
2 tablespoon coriander powder
Oil to deep fry
4 tablespoon mustard oil
2 bay leaves

How to make Aloo Phulkopir Dalna

  • Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.
  • Take off and cut the onions.
  • Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
  • Then fry the florets of cauliflower till they turn a little brown.
  • Remove and keep it aside.
  • Take off the oil.
  • In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.
  • Mix in cut onion and fry till golden in colour.
  • Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom.
  • Mix in a tblsp of water if necessary.
  • Mix in the potatoes, cauliflower and the tomatoes.
  • Stir fry for a while.
  • Mix in a cup of water, cover and stir fry over medium heat.
  • Stir from time to time.
  • Take off from heat up when the vegetables are cooked and nearly dry.

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09.9.11

Aloo Phulkobir Dalnae Recipe

Ingredients:

1 tblsp red chilli powder

1 tblsp cumin powder

1/2 tsp garam masala whole

500 gms potatoes

2 tblsp ghee

2 tblsp ghee

1 tsp turmeric powder

1 kg cauliflower

2 tblsp coriander powder

4 medium tomatoes

2 medium onions

2 bay leaves

oil to deep fry

4 tblsp mustard oil

How to make Aloo Phulkobir Dalnae :

•    Take off and cut the potatoes into quarters,
•    Cut the cauliflower into medium sized florets,
•    Cut tomatoes into quarters.
•    Take off and cut the onions.
•    Heat up oil in a pot and when very hot fry the potatoes lightly and drain.
•    Then fry the florets of cauliflower till they turn a little brown.
•    Remove and keep it aside.
•    Take off the oil.
•    In the same pot heat up ghee and mix in the bay leaves
•    And then the whole garam masala and stir fry for 30 seconds.
•    Mix in cut onion and fry till golden in colour.
•    Mix in the masala powders and stir fry for a minute,
•    See that the masala does not stick to the bottom.
•    Mix in a tblsp of water if necessary.
•    Mix in the potatoes, cauliflower and the tomatoes.
•    Stir fry for a while.
•    Mix in a cup of water, cover and stir fry over medium heat.
•    Stir from time to time.
•    Take off from heat up when the vegetables are cooked and nearly dry.

09.9.11

Aloo Posto Recipe

Ingredients: –

Medium size potatoes: – 5-6 no

Ghee: – 1 tea spoon

Sugar: – ½ tea spoon

Mustard oil : – 2tea spoon

Green chilies: – 2 no

Poppy seeds: – 4 tea spoon

Salt: – as per taste

Onion seeds: – ½ tea spoon

Method of preparation: –

1)    Take the potatoes and cut it into small pieces and keep them in water.

2)    On other side soak poppy seeds in one cup water for 15-20 minutes. And grind them into paste.

3)    Take pan and heat up the mustard oil till at smoking point and fry  the onion seeds

4)    Now mix the potatoes pieces and fry on medium heat up for five minutes.

5)    Mix the poppy seed paste stir and mix half cup of water cover and stir fry on low heat up till the potatoes are almost done.

Put salt sugar and green chilies and continue to stir fry for few minutes till potatoes completely cooked, stir in ghee and serve hot

09.9.11

Aloo phulkophir dalna Recipe

Ingredients:

Potatoes                                                  : – 500gms

Ghee                                              : – 4tea spoons

Red chili powder                                       : – 1tea spoon

Cumin seed powder                        : – 1 tea spoon

Garam masala                               : – ½ tea spoon

Turmeric powder                                      : – 1 tea spoon

Cauliflower                                     : – 1kg

Coriander powder                                     : – 2tea spoon

Bay leaves                                                : – 2 no

Tomatoes                                                : – 4 medium

Oil                                                 : – 4 tea spoon

Mustard oil                                     : – 4 tea spoon

Medium onion`                              : – 2 no

Method of preparation: –

1)    Cut the potatoes and tomatoes in quarters and also cut the cauliflower into medium sized florets.

2)    Cut the onions

3)    Heat up the oil in pan and fry the potatoes lightly in it

4)    Also fry the cauliflower till little brownish remove them and keep aside.

5)    Now heat the ghee and mix  in bay leaves and whole garam masala and stir fry for ½ minute

6)    Now put cut onion and fry it till brownish color.

7)    Mix the water if necessary, and mix all this in potatoes, cauliflower and tomatoes stir fry it cover and fry it on medium hear.

8)    When you feel it cooked nearly dry just take off heat Aloo phulkophir dalna is ready.

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.

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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.