ALOO FRY (SPICED FRIED POTATOES)

Ingredients:

5 Medium sized Potatoes  

4 Slit lengthwise Green Chillies 

1 Tsp Jeera (Cumin) seeds  

1 Tsp Ginger Garlic paste 

Few Curry leaves

1 Tsp Corriander powder

1Tsp oil

Turmeric powder, chilly powder & salt - as per taste

1/2 Cup cilantro for garnish

 

METHOD:

Peel & cut potatoes into small cubes

Heat oil in a skillet, when hot,cumin seeds, ginger garlic paste, red chilly, green chillies & curry leaves. 

 

Add potato cubes & mix well. Add corriander powder & Garam Masala powder.

Add salt, chilly powder & turmeric powder as per taste. Mix well. Frybuntil potatoes turn golden brown.

Garnish it with cilantro

Serve hot with roti,rice and daal.

MASALA DOSA (RICE CREPE WITH CURRIED POTATOES)

INGREDIENTS:
Dosa shell:1 Cup rice
1/2 Cup urad daal
Salt to taste
Oil

Masala Filling:(Curried potatoes)
2 Large potatoes
1 Medium onion (chopped)
1/2 Teaspoon yellow split peas
1/2 Teaspoon mustard seed
1/2 Teaspoon turmeric
1-2 Green chili
1 Tablespoon oil
1/2 Cup cilantro for garnishing
Salt to taste

 Coconut chutney:
1/2 Coconut grated
1/2 Cup cilantro
1/4" Ginger
2 Garlic petals
1-2 Green chillies
1/2Tsp lime juice

1 Tsp mustard seeds

1 Tbsp urad daal (yellow lentil)

2 Dry red chillies

5-6 Curry leaves

Salt to taste

2 Tbsps oil

Dosa shell

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

Chutney:

• Grind the coconut,cilantro,garlic and ginger and green chillies into a fine paste in the food processor.
• In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad daal. Fry till the red chillies turn dark in color.
• Remove from the fire and add to the coconut paste. Add salt and lime juice to taste and serve.

Masala Filling (Spicy Filling):

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more,garnish with cilantro.
• Add filling inside Dosa and roll. Serve hot with Chutney.

RAJMA (KIDNEY BEANS)

INGREDIENTS:

• 1 Cup Kidney beans
• 1 Onion, finely chopped
• 2-3 Tomatoes, chopped
• 1 Tsp cumin seeds
• About 1 inch ginger, peeled and grated
• 1-2 Green chillies thinly sliced (or as per taste)
• 1/4 Tsp turmeric powder
• 1 Tbsp cumin-coriander powder
• 1 Tsp garam masala
• 1 Tbsp amchur powder (dry mango powder) (or use lemon juice)
• Salt to taste
• Cilantro for garnish

METHOD:

Heat the oil in a deep pan and add cumin seeds. When they stop sizzling, add onion and fry till soft.

Add ginger and garlic and fry for 2 minutes.

Add green chillies, tomatoes, coriander-cumin, amchur, turmeric and garam masala powders and fry till the oil separates from the masala.

Add red kidney beans, 3 cups of warm water,salt to taste and cook till beans are very soft (aproximately 10 minutes).

Mash some of the beans roughly (this thickens the gravy).

Garnish with corainder and serve piping hot with plain boiled rice or roti 

POHA (Flatened Rice)

INGREDIENTS:

• 2 Cups poha (flattened rice)
• 2 Tbsps vegetable/ canola/ sunflower cooking oil
• 1 Ttsp mustard seeds
• 5-6 Curry leaves
• 2 Green chillies slit lengthwise (optional)
• 1 Medium onion chopped fine
• 1 Large/2medium potatoes quartered and sliced very thin
• Handful of unsalted peanuts (skins removed)
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish
• 1/2 Cup peas and carrots (optional)

METHOD:

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
• Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.Add peas and carrots (optional for decor) 
• Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
• Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
• Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!

PURAN POLI (SWEET PAN FRIED FLATBREAD)

INGREDIENTS:
1 Cup Chana Dal (Split yellow pea)
1 Cup Jaggery (grated)
1 Cup whole wheat
1/2 Cup all purpose flour
1Tsp cardamom powder
1Tsp nutmeg (optional)

METHOD:

• Wash the Chana Daal thoroughly and soak overnight in warm water.
• Cook the Chana Daal with very little water, till soft and paste-like (a pressure cooker makes short work of this!).
• Simmer the flame, make sure all the water has dried. Now add the jaggery pieces and stir continuously till they melt and are well mixed with the Chana Daal paste.
• Add the cardamom powder to this paste and blend well. Remove from fire and keep aside for later use.
• Put the flour in a large mixing bowl and make a well in the center. Add a little water and the oil into this well. Use your fingers to knead this into a smooth, medium-firm dough, adding more water as required.
• Divide the dough into equal portions and roll into smooth, seam-free balls.
• Clean and flour a rolling surface. Take one ball of dough and flatten it with your fingers. Roll it out into a 3-4" circle. Now spoon some of the Chana Daal-Jaggery paste into the center of this circle. Fold the edges of the circle over the paste and pinch together to seal.
• Flatten this new ball gently with your fingers and use a rolling pin and gentle, circular pressure to roll it out into a 5-6" circle. Do this with all the dough and Chana Daal-Jaggery paste.
• Heat a griddle till hot, on a medium flame. Place one rolled out circle on it and cook till tiny bubbles appear on the upper surface. Flip with a spatula now. Cook till small brown dots begin to appear on the lower surface and flip again. The Puran Poli will begin to give of a lovely cooked aroma about now. Remove from the fire and smear on either side with ghee. Keep in a heatproof container for later or eat right away with a dollop of cream!