Aloo Mutter

This is one of my favorite Aloo dishes. Goes well with Roti, Poori & also Rice/Pulao.

Ingredients:
3-4 potatoes - diced
1 cup green peas
1-2 onions
1-2 tomatoes
1/2 cup coriander leaves - chopped for garnishing
2-3 green chillies (or use red chilli powder)
1/2 tsp jeera/cumin powder
1/2 tsp dhaniya/coriander powder
1/2 tsp jeera/cumin seeds
salt
cooking oil

Preparation:

• Grind onions & tomatoes to a coarse paste.
• Heat oil in a pan, add jeera & fry till brown.
• Add the onion & tomato paste, jeera powder & dhaniya powder, fry till the raw smell of the spices are gone.
• Add potatoes (& water in required quantity), salt & allow it to cook (Or, boil potatoes prior & add them).
• After the potatoes are cooked add green peas & cook for 2-3 minutes.
  
• Garnish with coriander leaves.
  

Serve with Roti/Paratha, Poori or Rice/Pulao.

Bread Bonda

It's a heavy snack. If you eat it late in the evening it can fill your stomach & leave no room for dinner.

Ingredients:
5-6 slices of bread
Oil for frying
Salt
For stuffing:
2-3 potatoes - boiled & mashed
1 onion - chopped
2-3 green chillies - chopped
1/2 tsp jeera powder
1/2 cup coriander leaves - chopped
1 tbsp lemon juice
1 tbsp oil
For batter:
1 cup besan/gram flour
1/2 tsp ginger-garlic paste
2 pinches of Ajwain
3/4 - 1 tsp chilli powder

Preparation:

- Stuffing:

• Heat oil in a pan.
• Add chopped green chillies, onion & saute.
• Add mashed potatoes, salt, jeera powder & mix it well.
• Add chopped coriander leaves, lemon juice & turn off heat.
• Mix it well & make into small lumps - ready to be stuffed.

- Batter:

• Add besan, salt, chilli powder, ajwain.
• Heat a tbsp of oil & add to the mixture.
• Add water, mix & make batter.

- Bonda:

• Heat oil in a deep pan for frying.
• Dip slice of bread in water, squeeze out the water keeping bread slice between your palms.
• Place potato stuffing in the bread slice, cover it up round.
• Roll stuffed bread in batter and put in oil.
• Fry them till golden brown.

Serve with tomato ketchup or chutney.

Ragda Patties

With a variation. I've not used white & green peas in Ragda, I've used only chick peas off the kitchen shelf. Preparing Ragda Patties needs a bit of a pre-preparation; have to soak chick peas (or in case of using dry peas) for minimum of 4-5 hours (in warm water would make it quick). Of course when you got to make it and relish it, you ought to make the prior arrangements. It's nice to make Ragda Patties when you want to enjoy chaat at home and also when you want to have a small group of friends/family over.

Ingredients:
3 cups chick peas/Chana - soaked & boiled
2-3 potatoes/Aloo - boiled
1 onion - finely chopped
1/2 cup green peas
3-4 bread slices
1-2 green chillies - finely chopped
1/2 tsp cumin/jeera powder
1/2 tsp coriander/dhaniya powder
1/2 tsp red chilli powder
1/2 tsp ginger-garlic paste
1 tbsp lemon juice
2-3 tbsp tamarind juice
1/2 cup coriander/dhaniya leaves
1/2 cup bread crumbs
Salt
Cooking oil

Prepartion:

For Ragda:-

• Soak chick peas for 4-5 hours & then boil them adding salt.
• Take out 2-3 tbsp of boiled chick peas & mash them.
• Heat 1-2 tbsp of oil in a pan.
• Add chopped green chillies, onions & saute.
• Add salt, jeera powder, dhaniya powder & chilli powder.
• Add mashed chick peas (gives thickness), tamarind juice & mix well.
• Add boiled chick peas, bring it to boil and set Ragda aside.

For Patties:-

• Boil potatoes & green peas.
• Dip bread slice in a cup of water, squeeze out the water; add them to potatoes & peas in a bowl.
• Add salt, jeera powder(optional), red chilli powder, lemon juice to potatoes, peas & bread; mash & mix it well.
• Heat pan & apply oil.
• Make small patties out of potato mix, roll them on bread crumbs and place them in pan.
• Cook the patties until they are light brown, turning sides and brushing oil on them. (You could deep fry them too)

To serve, place 2-3 Patties, pour some Ragda on them, dress it with chopped onions, sev(optional), tamarind chutney (I have not used extra tamarind chutney here as I added tamarind juice in Ragda) and coriander leaves.

Aloo Paratha

Aloo paratha has been a fav since childhood. The taste of potatoes pleases our taste buds in many forms, parathas being one of the usuals. No wonder it's called the king of vegetables. There are, like other recipes, variations in the preparation of Aloo Parathas. One of the easiest way of preparing the filling is to mash boiled potatoes, add salt, jeera powder, chilli powder to mashed potatoes. And another form is this entry.

Ingredients
2 cups wheat flour
2-3 potatoes - boiled & mashed
1/2 cup green peas
3-4 green chillies - chopped
1/2 tsp turmeric powder
Salt
Cooking oil
Water

Preparation

• Add wheat flour and salt in a container, make it to dough adding water.
• If you are using fresh green peas, boil them. If using frozen green peas, put them in a container few minutes prior to preparation.
• Heat 1 tsp oil in a pan.
• Add chopped green chillies and saute.
• Then add turmeric powder, mashed potatoes, salt and green peas. Mix them well, turn off heat.
• Flatten a portion of dough, fill with a portion of aloo mix & round it up.
• Flatten filled dough with rolling pin.
• Cook the paratha applying oil on both sides.
  
  

Serve with curd, chutney or any side dishes.

Aloo Bhindi

There is not one week that goes without a Bhindi recipe at home, otherwise, we start missing it :) Love Bhindi that much. This one is a simple side dish that goes well with Rotis or Dal & Rice or Rasam & Rice.

Ingredients:
2-3 Potatoes/Aloo - washed and diced
1/2 kg Okra/Bhindi - washed and diced
1 tsp jeera powder
1 tsp chilli powder
1 tsp cooking oil
1/2 tsp mustard seeds
Salt

Preparation:
Heat oil in a pan. Using a non-stick pan consumes less oil and does not get sticky. Add mustard seeds and let it splutter. Add Bhindi and Aloo, keep mixing it until it does not stick to pan. Add salt, chilli powder and jeera powder. Stir fry it for 7-8 minutes.

Aloo Gobi

I hear Aloo Gobi is favorite of many. How do I know that? Well, I was looking through some recipes & variations in which Aloo Gobi is prepared and read lot of them say how much they like it.

Ingredients:
2 big potatoes/aloo - washed and diced
1 cauliflower/gobi - washed in hot water and cut in bunches
3-4 green chillies - chopped or slit long
2 tomatoes - chopped
1 onion - chopped
1 inch ginger - chopped
1 tsp red chili powder
1 tsp garam masala
1 tsp cumin seeds/jeera
1 tbsp oil
Salt

Preparation:
Heat oil in a pan. Add cumin seeds and let it splutter. Add cut green chillies, ginger, onions & saute. Add chopped tomatoes, red chili powder and let it cook for 4-5 minutes until it forms a nice base for Aloo and Gobi. Then add potatoes and cauliflower, add salt, sprinkle some water, cover the pan with a lid and let it cook. After a couple of minutes add garam masala and mix it well. Cover the pan and let it cook for 8-10 minutes. (If you want it to be mushy, you could add more water)

Garnish it with coriander leaves and serve with Rotis or Pulao/Rice.

Aloo Raitha

I love the Aloo raitha my mom makes. It goes well with almost all dishes and is very easy to prepare too.

Ingredients:
2 Boiled potatoes
1 cup curd/yogurt
2-3 green chillies
1 tsp salt

Preparation:
Add pieces of boiled potatoes to curd.

Heat 1 tsp oil, add mustard seeds and allow them to crackle. Add a pinch of turmeric/haldi & cut green chillies. Mix this seasoning with the curd & potatoes.
As a variation to this, we could grind green chillies & coconut and add this to curd & potatoes mix.

Serve this with any Pulao/Rice.