Aloo Baigain

Ingredients

1. Potato - 1 large
2. Brinjal- 4 - 5 (small)
3. Red chili powder - 1 tbsp or green chilies - 3-4
4. Cumin and coriander powder 1 teaspoon
5. Turmeri powder - 1 teaspoon
6. Salt as per taste
7. Garlic paste
8. Cumin and mustard seeds (optional) - 1 teaspoon

Procedure

1. Cut potato and brinjal into small pieces
2. Take frying pan and pour 1 tbsp oil
3. After the oil is hot, add cumin and mustard seed to it
4. Add potato and brinjal
5. Let it get fried for some time (10-15 sec)
6. Add garlic paste and other dry powders as mentioned above.
7. Add water 1 - cup and stir it.
8. Add salt
9. Cover the pan and put the gas on low heat. Heat till it get cooked.

Serve with rice or chapati

Stuffed Potatoes

Ingredients

7-8 medium sized boiled potatoes,
1 cup white sauce,
cheese for topping.

Ingredients for stuffing:

3/4 th cup Tomato Puree,
1/4th cup Tomato Sauce
Salt
Red Chilli Powder
1/2 tsp Ajwain
1/3 rd cup Paneer cubes
1/3 rd cup boiled Spaghetti
1 Onion chopped finely
1 small Capsicum chopped.

Method:

1. Peel and cut potatoes.
2. Scoop the centres, stuff the filling and cover with white sauce.
3. Sprinkle grated cheese and bake in pre-heated oven at 180^oC for 20 minutes.

Method for stuffing:

Heat 1 tablespoon oil and butter, fry onion and capsicum. Cook till semi-transparent. Add tomato puree along with other ingredients except paneer. Add paneer.

Aloo Paneer Curry

Ingredients

For Koftas:

3 medium sized Potatoes boiled mashed
Panneer from 3-4 cups of Milk
Green Chillies 2-3 chopped fine
Cumin seeds crushed 1/2 tsp
Garam Masala 1/2 tsp
Lemon Juice 1/2 tsp
Salt to taste
Fresh Coriander chopped fine
Cornstarch 1 tbsp
Bread crumbs 1/4 cup
Oil for shallow fry

For Gravy:

Potatoes 3 medium sized
2 Green Chillies chopped fine
1/2 tsp crushed Cumin seeds
1 Tomato
1 Onion
3-4 cloves Garlic
1" piece Ginger
2 TB cup Curd
6-7 Cashews broken
1 tsp. Red Chilli powder
1/2 tsp. Dhania seeds
1/4 tsp. Turmeric powder
1" Cinnamon
2-3 Cloves
1 tsp Somph
Salt to taste
1 TB light Cream

Method:

For Kofta:

1. Boil the potatoes well and mash them while they are hot. Then when it still warm add the paneer and all the other ingredients except bread crumbs and knead well.
2. Finally add bread crumbs and just mix it with the potato-panneer dough.
3. Then make patties of this mixture and shallow fry.

For Gravy:

1. Grind the onion, tomato with 2 TB of curd.
2. Grind the dry spices and cashews together.
3. Grind the ginger and garlic together.
4. Heat some oil to saute and add 1/2 tsp mustard seeds. Once it splutters, add the dry masala. Saute for a few seconds, add the ginger-garlic paste. Saute for a minute. Add the onion-tomato mixture. Saute till the gravy is cooked and the oil separates. Add enough water for the gravy and let it simmer for a while. Cool the gravy and then add the light cream.
5. Pour it gently on the kofta laid on a shallow dish and garnish with paneer crumbles and cilantro.

Potato-Peas Fry

Ingredients:

potatoes- 2(bolied and cut into squares)
fresh peas 1/2 cup- boiled
onions- 2 big sized- chopped finely lengthwise
tomatoes- 1 big chopped finely
garlic- few flakes crushed roughly
chilli powder- 1 spoon
turmeric, salt
idli powder or roasted peanut powder.-1spoon
oil- 5 to 6 tsp

Method:

Boil the potatoes and peas and keep aside.In a nonstick pan heat oil.Splutter mustard, add garlic and fry well.Add chopped onions , fry for few minutes till it turns brown.Add in tomatoes and fry.Now add turmeric, salt, chilli powder, boiled potatoes and peas, continue to fry adding more oil if required for 15 minutes till the oil leaves the sides of the pan.Lastly add the roasted peanut powder.Garnish with chopped coriander leaves.

Aloo Palak

Ingredients

1/2 a bunch of paalak
2 medium sized russet potatoes
6-7 red chiliies
7-8 garlic cloves
1/2 tsp mustard seeds
2tbsp oil
salt

Method:

Bake the potatoes nicely in the microwave. Cut into medium sized pieces and keep aside.Wash and chop paalak. Keep aside.Peel and cut garlic cloves into halves.Break the chillies into small pieces.Heat oil in a saucepan. Add mustard seeds. let crackle. Then add garlic. saute well till light brown. Then add chillies. saute well again (till chillies change color).Now add the potatoes and saute till they change color and are slightly crisp.Then add paalak and salt. Cook on open till paalak is done.....

Potato-Bottle gourd Curry

Ingredients

1 Medium Lauki
2 Medium Potatoes.
1 Tomato
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon garam masala
1 teaspoon red chilli powder( may add more too)
1/2 teaspoon turmeric powder
Some Coriander leaves to garnish
Salt as per taste
1 tablespoon oil
2 cups water
1 spoon corn flour

Method

1. Wash & cut the potatoes( peel the skin) and Lauki( don't peel the skin) into cubes
2. Take a deep pan and add 1 tablespoon of oil or less of that, add mustard and cumin seeds.
3. Once the seeds crack, add the above cut vegetables & add turmeric powder and water cover for 10-15 minutes.
4. Add the finely cut tomato & the masala powder and red chilli powder. Add salt to taste and mix well.
5. If it appears very watery, add 1 teaspoon of corn flour in little water separately.
6. Mix it into the vegetable gravy. Cook it for few minutes
7. Finally garnish with finely chopped coriander leaves & serve it with rotis
   

Potato Masala

Ingredients

Potatoes - 2 medium size
Onion - 2 medium size
Green chillies - 2-4 nos
Ginger - 2" square piece
curry leaves - 1 strip
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Salt To taste
Oil - 2 tbsp
Water - 1 cup

Method

Place the potatoes in the microwave and cook it for 5-6 minutes depending upon the power of the microwave.Meanwhile chop the onions, green chillies, and ginger.Heat the oil in a pan on the stove and crackle some mustard seeds.Pour the oil and the crackled mustard seeds to a microwave safe bowl and add the chopped onions, green chillies, ginger, turmeric powder and curry leaves to it.Microwave for 10 minutes.Meanwhile peal the cooked potato and smash it the way you want.Once the onion is cooked add the potato, salt and water.Microwave it until the whole dish is nicely boiled (about 5 minutes).There is your Masala ready.Have it with Poori or Dosa.

Dhahi-Aloo

Ingredients

4 Medium Potatoes
1 Cup Curd
2 Tbsps Cream (Malai)
1 Tsp Cumin Seeds
1 Tsp Mustard Seeds
2-3 Green chilies or as per taste
4-5 Curry leaves
1/2 Tsp Coriander (dhania) Powder
1/2 Tsp Cumin (Jeera) Powder
Mustard seeds - 1tsp
Asfoetida - a pinch
Salt according to taste
Oil - 3tbsps
Cilantro (Hara Dhania/Kothmiri) – One handful

Method:

1. Wash. Peel and cut potatoes into small cubes
2. Heat oil in a wok (kadai), fry the potatoes till they are light brown.
3. Drain and keep them aside.
4. In the remaining oil add jeera and mustard seeds.
5. When mustard seeds start to crackle add asfoetida, and curry leaves.
6. Add curd and salt and stir it continuously till the oil is separated from the masala.
7. Add coriander powder and cumin powder.
8. Add the fried potatoes
9. Add cream (malai) to enhance taste.
10. Stir well for 5 more minutes.
11. If more gravy is desired, add 1/2 cup of water and simmer it on low heat for a couple of minutes.
12. Garnish with chopped cilantro and green chilies for spicy flavor and your mouth watering dhahi aloo is ready!

Aloo Besan Curry

Ingredients

4 tsp Besan
1 big Aloo
1 big Onion
1 medium Tomato
3 green chillies
ginger small piece
1/4 tsp jeera
1/4 tsp turmeric powder
2 tsp oil
salt
coriander leaves.

Method:

1. Take Besan into a small bowl, add a cup of water and mix it properly. Keep it aside.
2. Boil potato peel it and cut into small pieces.
3. Heat oil add jeera.
4. Add chopped Onions fry for two mins.
5. Add finely chopped green chillies, ginger and turmeric powder, fry it for a minute.
6. Add chopped tomatoes and potatoes. Add two cups of water, boil it for 5 mins.
7. Add Besan slowly and salt to taste.
8. Allow this to cook for 10 mins and garnish with coriander leaves.

Serve hot with Puris and Chappatis.

Tikha Baigan Masala

Ingredients

1/2 kg brinjal (small size)
3-4 onions (cut in big pieces)
2 tbsp of grated coconut (dried)
1 whole garlic
ginger
2 tbsp chilli powder
1 tsp turmeric powder
salt to taste
small lump of tamrind
1 tbsp garam masala powder
1 tsp jeera

Method

1. Take all the ingredients grind it at once in mixer, do not add water.
2. Add 2 tbsp of oil in pan and heat it, put the mixture in the pan.
3. Fry the mixture properly. Take of the pan from stove and let it cool.
4. Take the brinjal slit it in 4, fill the mixture in the brinjal.
5. Pour 2 - 3 tbsp of oil in kadai, heat it and then put the stuffed brinjal, cook it.
6. Add little water to the brinjal. Put small piece of jaggery to taste if required.
7. Let it cook for 15-20 minutes.

Your tikha brinjal masala is ready

Eggplant With Peanut Masala

Ingredients

1 Medium Eggplant washed and cut into small pieces.
3 tbsp oil
1/4 tsp turmeric
1 tsp mustard and cumin(jeera) seeds for seasoning
5-6 curry leaves
1/4th cup hot water
salt to taste

For masala:
1 tsp oil
1 onion chopped
1 tomato chopped
20 peanuts
4 tsp coriander leaves cut finely
2 green chillies chopped
3 garlic pods
1 tsp red chilli powder
1 tsp sesame seeds(til)
1 tsp dhaniya and cumin powder

Method:

1. In a pan - heat 1 tsp oil, roast chopped onion, chopped tomato, green chillies, coriander leaves, garlic pods. Set aside.
2. In the same pan roast peanuts, sesame seeds separately.
3. Now grind the roasted masala to a fine paste alongwith red chilli powder, dhan-jeera powder.
4. In a saucepan, heat 3 tbsp oil, add seasoning, once it splutters add curry leaves and turmeric.
5. Add eggplant pieces and fry for 5 mins. Add masala amd mix well.
6. Add 1/4 cup hot water and cook on low fire till eggplant is tender.
7. Serve hot with roti, naan or rice.

Stuffed Brinjal With Curd

Ingredients

Green Brinjals (small) 5-6
Besan 2 Tablespoons
Cumin Seeds 1 teaspoons
Coriander Powder 2 Teaspoons
Red Chilli Powder 1 teaspoon
Ginger a small piece
Garlic cloves 8
Turmeric powder 1/2 teaspoon
Curd 1 cup
Oil 2 Table spoon
Salt
Jaggery a small piece

Method:

1. Put ginger and garlic cloves together in a small vessel and paste them.
2. Put Besan, cumin seeds, coriander powder, chilli powder, ginger garlic paste, jaggery together on a plate and start mixing them. Add 1 tablespoon oil so that they mix well.
3. Wash Brinjals and slit them vertically from two sides enough for stuffing, but do not break them. Fill the stuffing of besan and spices into the brinjals. Pressure cook the brinjals upto two whistles.
4. Take the brinjals out of the cooker and let them cool.
5. Meanwhile, take a vessel and pour 1 tablespoon of oil in it and heat it over low flame. Put mustard seeds and let them splutter. Add the brinjals and stir slowly so that the brinjals get fried but do not break. Take the vessel out of the flame. Add the curd over the brinjals slowly.
6. Garnish the vessel with Coriandar leaves. Ready to serve hot with chappatis.