Ingredients •First Dough •Refined flour (maida) 2 cups •Baking powder 1/2 teaspoon •Soda bicarbonate 1/4 teaspoon •Salt to taste •Yogurt 1 tablespoon •Egg •Milk 1/2 cup •Sugar 1 teaspoon •Oil 1 tablespoon •Second dough •Refined flour (maida) 2 cups •Salt to taste •Butter 4 tablespoons •Milk 1/2 cup •Stuffing •Potatoes,boiled and mashed 2 medium •Onion 1/2 medium •Salt to taste •Green chillies,chopped 2 •Cumin powder 1 tablespoon •Pomegranate seeds (anardana),dried 1 teaspoon •Fresh coriander leaves,chopped 2 teaspoons Method To make the first dough, sift the refined flour with the baking powder, soda bicarbonate and salt. Add the yogurt, egg, milk, sugar and a little water. Knead well to make a medium soft dough. Add a little oil and knead again. Cover with a damp cloth and rest the dough for one hour. Knead the dough once again and divide it into eight equal portions. For the second dough, sift the refined flour with salt. Rub in the butter with your fingertips till the mixture resembles coarse crumbs. Gradually mix in the milk and knead to make a soft, smooth dough. Cover with ...
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Ingredients : 4 aloo 4 green chillies A handful fried peanuts Salt to taste 1 onion ¼ cup oil Method : Chop the onion into fine pieces. Boil potatoes peel the skin off & mash it. Add this to the onion along with chopped green chillies salt & lightly powdered peanuts. Mix all this and make small balls from these & press each of them lightly to form a circular shape. Sprinkle oil on tava, add these tikkis to it, sprinkle oil as desired and fry them on the ...
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Ingredients 250 gms aloo (potato) cut in square pieces 100 gms moong dal 2 nos medium tomato cut in medium pieces 50 gms green chilli 20 gms black pepper 2 teaspoonful garam masala salt as per taste 10 gms red pepper 1 teaspoonful ground dhania powder 1 teaspoonful amchur powder 1/2 teaspoonful jeera Method Boil moong dal with little water enough to boil in cooker for 5 minutes on low heat after one whistle and allow pressure to release. Keep frying pan with cooking oil on heat and put potatoes in it and fry for 3/4 minutes. Now put dhania powder, garam masala, black pepper, salt, red pepper into it and fry with covered lid for 6 minutes and in between keep stirring potatoes. Now put cooking oil in second frying pan and put jeera into it and allow till it turns brown. Also put some dhania powder in it. Now put moong dal dried of water in it and fry. Now put amchur powder in it and fry for 5 minutes till dal is further dry. Now mix tomato pieces in this as also fried aloo (potatoes) from second frying pan. Dish is ready to serve. Can serve 5 ...
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Ingredients For the aloo koftas 1/2 cup potatoes, boiled, peeled and grated 1/2 cup grated processed cheese 1 tbsp cornflour 1 tbsp chopped green chillies salt to taste oil for deep frying To be ground to a paste 1 cup chopped onions 2 tsp chopped ginger (adrak) 2 tsp chopped garlic (lehsun) 2 tbsp broken cashewnuts (kaju) Other ingredients 2 tbsp oil 1 tsp chilli powder 2 cups fresh tomato purée, refer handy tip 1 tsp cumin seeds (jeera) powder 1/2 tsp garam masala 2 tbsp butter 1 tsp dried fenugreek leaves (kasuri methi) 1/4 cup onion cubes 1 tbsp honey 1/4 cup milk 1/4 cup cream salt to taste Method For the aloo koftas Combine all the ingredients and mix well. Divide the mixture into 8 equal portions and shape each portion into a round. Heat the oil in a kadhai and deep fry the koftas in it till they are golden brown in colour. Drain on absorbent paper and keep aside. For the gravy 1.Heat the oil in a pan, add the ground paste and sauté till it is light brown in colour. 2.Add the chilli powder and tomato purée and cook for a few minutes. 3.Add the cumin seeds powder, garam masala ...
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Ingredients 500 gms. potatoes, peeled and cubed 2 onions sliced into thin rings 1 tsp. ginger grated 1 tsp. garlic crushed fine 1/2 tbsp. coriander finely chopped 1 tsp. ajwain seeds 3/4 cup gram flour Method Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas. Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix well. Use 2 tbsp. mixture to marinate onions, and rest to marinate aloo cubes. Marinate aloo for 10 minutes. Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp and brown. Heat remaining oil, add onions, saute till light brown. Add marinate paste, stir well and cook. When dry add fried potatoes, chilli, anardhana powder, sugar, salt. Toss well. Garnish with coriander. Serve hot with tooth picks to pick up ...
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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 ...
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Ingredients: 2 cups Poha (Beaten Rice) 1 Potatoes 1 Onions 2 Green Chillies 1 tsp Chana dal 1 tsp Urad dal 1/4 tsp Mustard Seeds 1 sprig Curry leaves 2 tsp Peanuts 4 tblsp Oil 1 pinch Turmeric powder 1 Lemon Few Corainder leaves Salt to taste How to make aloo poha : Soak the poha in water. Wash and drain all the water. Add some salt , turmeric powder , keep aside. Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves. Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle. Add potatoes , saute for few minutes, then add chopped onions, chillies. Cook till they are done. Add the poha, corainder leaves and stir. Keep it on slow flame for 5- 7 minutes. Let it cool for sometime and add then lemon ...
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Ingredients 1/2 tablespoon of powered pomegrant 1 teaspoon Garam masala. powder red chillies (to taste) salt (to taste) 3 tablespoons of mustard oil Preparation 1. Peel Potatoes and prick them with a fork. The place them in salt water for about 5 minutes. 2. Take the powdered chillies and stir in three tabelspoon water and put it aside. 3. Take the powdered Pomegranate seeds and stir in three tabelspoon water and put it aside. 4. Take the Potatoes out of the water and place in heated Oil. 5. Fry till potatoes become brown. 6. Put salt, and the red chilly powder (that was earlier put in water) and also the Pomegranate seeds (that was also earlier put in separate water) to the above (Potatoes in Oil). 7. Heat the above till water dries up. 8. Then put gram masala over it. Serve with either white rice or ...
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Ingredients: • 3 Potatoes (boiled and peeled) • 1 tsp Chaat masala • 1 tsp Roasted Cumin Powder • 1 tbsp Tamarind Chutney • 1/2 tbsp Mint Chutney • 1/2 tsp Red Chilli Powder • Oil for frying • Chopped Coriander Leaves • Salt as per taste How to make Aloo Chaat: • Chop the boiled potatoes into 3/4 inch cubes. • Deep-fry the potatoes in oil in a wok till golden brown and well cooked. • Drain excess oil on a paper. • Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masala and mix thoroughly. • Add tamarind chutney and mint chutney according to taste and mix properly. • Garnish with fresh coriander leaves and ...
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Ingredients: 1/2 tsp red chilli powder oil for frying salt to taste 8 big size potatoes 1/2 tsp cumin powder 1/4 tsp dry mango powder 1/2 tsp chaat masala How to make aloo ke masaledar lacche : Take off the potatoes, wash and cut into fine matchsticks or grate. Soak in cold water for at least 1 hour, changing the water twice. Remove and pat dry on a towel. Heat up the oil in a kadhai over moderate heat. Mix in a handful of potato matchsticks at a time and fry, stirring constantly to keep them separate. Remove when they are pale golden and spread on an absorbent paper to take off excess oil. Mix everything salt, red chilli power, cumin powder, dry mango powder and chaat masala. Sprinkle this masala mixture over the fried potatoes while they are still hot. Serve like that or cool and store in an airtight container. It will keep for a ...
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