Aloo Pepper Fry

A quick and a simple Side Dish.. Perfect for Lunch Boxes!!!

Ingredients:-

1. Aloo/Potatoes - 5-6(Medium)/ 3 (Large)
2. Salt -  As needed
3. Turmeric Powder - A pinch (Optional)
4. Pepper Powder - 1 Tbsp (Can be changed according to your needs)

To Temper:-

1. Oil- 2 Tsp
2. Mustard - 1 Tbsp
3. Curry Leaves - A few

Method:-

1. Cook the Potatoes and peel off the skin, Smash and keep it aside.
2. Heat a Wok, and add the Oil.
3. After the oil is heated, add the "To temper" items.
4. After the Sizzling sound subsides, add the Smashed Potatoes.
5. Allow it to Fry for low flaome for 2-3 Minutes,
6. Add the Turmeric Powder, Pepper Powder and Salt.
7. Keep it in Low flame and Fry for 12-15 Minutes till the whole gets fried.
8. Super deliciopus Pepper Aloo Stir Fry is Ready!!!

Aloo Capsicum

Aloo and capsicum.. Dishes amde useing them when had separately goes for a hevaenly dish. What if we combine them? So off goes the recepie:-
 
Ingredients:-

•  Aloo - 1/2 Kg diced into cube.
• Capsicum - 1 (Large)
• Turmeric Powder - As needed.
• Salt - As needed
• Oil - 2 Tbsp

To Temper:-

• Oil - 1 Tbsp.
• Mustard - 1 Tsp.
• Urad Dal - 1 Tsp

Method:-

• Throw in the Potatoes in a Vessel . Add water and allow it to Boil vigourously.
• Turn off the Gas, once the Potato is cooked.
• In a wok/Kadai, add in the To Temper items.
• Wait till the Mustard splutters.
• Add in the diced capsicum and saute till the raw smell goes off.
• Throw in the cubed potato,once the capsicum is cooked.
• Add the salt and turmeric powder.
• Add 1 Tbsp of oil and cover the wok.
• Lower the flame and fry for 10 mts.
• Again add the remaining Oil and saute till the whole turns Brown color.
• Spicy But simple Aloo Capsicum is ready!!!

Aloo Paratha

Ingredients:-

For The Dough

• Whole Wheat Flour - 2 1/2 Cups

• Salt - As needed

• Ghee - 2 Tbsp

For The Stuffing 

• Boiled potatoes - 4 

• Chopped onion - 1 

• Chopped coriander - 1 Tbsp 

• Green chillies - 4 chopped 

• Chilli powder - 1/2 Tbsp 

• Salt -  to taste

Method:-

For the Flour:-

• Sieve the flours with the salt. 

• Add the ghee and mix well. Add enough water and make a semi-soft dough. Keep aside. 

For the stuffing

• Mash the potatoes coarsely or cut into very small pieces. Keep aside. 

• Heat the ghee in a vessel, add the cumin seeds and onion; and fry for at least 3 minutes.For the dough 

• Add the green chillies and fry again for 1 minute. 

• Add the potatoes, salt, coriander, chilli powder. Mix well and cook for 1 minute. 

• Cook the mixture. Keep aside.

How to proceed

1. Knead the dough and divide into 10 portions.
2. Roll out one portion of the dough into a circle.
3. Place one portion of the prepared filling in the center of the dough circle.
4. Bring together all the sides in the center and seal tightly.
5. Roll out again into a circle with the help of a little flour.
6. Cook the paratha on a tava (griddle), using a little ghee until both sides are golden brown.
7. Repeat with the remaining dough and filling to make more parathas.
8. Serve hot

Baby Aloo Toast

I had some Baby Aloo remaining in my Tray, which happens to be there after i made my Baby Aloo Biriyani. So i decided to make Baby Aloo  Toast as a side dish for Biriyani.

Ingredients:-

• Baby Aloo - 25
• Turmeric Powder - A Pinch
• Chilly Powder - 1 Tsp
• Oil - 2 Tbsp

Method:-

• Boil the Potatoes in Water until they are 3/4th cooked.
• Show the boiled potatoes in Running Tap Water, so that they do not turn Mushy.
• Take a wide Mouthed Vessel.
• Add the Turmeric Powder, Chilly Powder, and Oil. Mix them well. If needed 1 Tbsp of water can be added.
• Throw in the boiled potatoes to it.
• Give it a nice Turn, so that the masala fits well into the Potatoes.
• Leave it aisde like that for 1/2 to 1 Hour.
• Take a Kadai and pour 2 Tbsp of Oil.
• Throw in the Marinated Potatoes.
• Keep the stove in Low flame and switch off the stove, when the potatoes turn deep brown in color.

 

Potato Podimaas

Potato is a very versatile vegetable, with lovers world wide. It is one vegetable that is loved by kids and adults alike. My family for one loves potatoes in any form, be it a spicy curry, gravy or some crispy fritters. My younger daughter, just can't wait till the curry gets ready. As soon the potatoes are cooked and out of the cooker, she will be ready for her share. She loves eating plain boiled potatoes. 

Potato podimas or mashed potatoes - Indian style, is a very simple dish, that can be prepared in a jiffy if you have boiled potatoes ready in hand. A very flavorful and delicious curry, that pairs beautifully with plain rice and rasam. The Combo of Curd Rice+Potato podimaas+Mavudoo is a heavenly combination...

This is my Hubby's and Appa's favourite.. So obviously dedicating this to them!!!!!

Ingredients:-

1. Potato – 4 to 5 Medium sized
2. Onion - 2-3
3. Oil – 3 tsp
4. Mustard Seeds – ½ tsp
5. Spilt Urad Dal – ½ tsp
6. Channa dal – 1 tsp
7. Turmeric Powder – ¼ tsp
8. Red Chilly Powder - 1/2 Tbsp
9. Salt to taste

Method

1. Pressure cook the potatoes. Cool, remove skin and mash them coarsely.
2. Heat a Kadai with oil, splutter mustard seeds, channa dal and urad dal. Once the dals turn golden add, chopped onion and curry leaves. Fry for a minute.
3. Add turmeric powder,chi;l;y powder and then add the mashed potatoes and salt.
4. Mix well and cook uncoverd for 5 to 6 minutes.
5. Mix and serve hot with rice and rasam.

Aloo Chana Subzi

Ingredients:-

 

Potato -  2 large cubed and cooked

Channa / Velai Konda kadalai / Chickpeas – 1 cups cooked

Tomato – 3 large pureed

Chilli powder – 1 tsp

Black Pepper Powder – 1 tsp

Amchoor Powder / Dry Mango Powder – 2 tsp

Garam Masala Powder – 1 tsp

Turmeric Powder / Manjal Podi -1 tsp

Coriander Powder / Malli Podi -1 tblspn

Sugar – 1 tsp

Salt to taste

Kasuri Methi Leaves / Dried Fenugreek Leaves – 1 tblspn

Cumin Seeds / Jeerakam – 1 tsp

Oil- 1 tblspn

Method:

Heat 1 tblspn oil in a kadai. Add cumin and allow it to splatter.

Add tomato puree and cook for 5 mins till it gets cooked.

Add in chilli, garam masala, coriander, amchoor, turmeric,pepper powders and mix well.

Add in salt and sugar and mix well. Add kasuri methi leaves and mix well.

Pour enough water and add cooked chana and potatoes and mix well.

Cover and cook on a very low heat for 15 mins till everything gets united.

Serve hot with rice or roti.

Aloo Ki Subzi

Recipe Source: Tarla Dalal

Ingrediants:

Potato - 3 large cubed and boiled

Curd -1 cup

Gram Flour / Kadalai Mavu / Besan - 1 tsp

Chilli powder - 2 tsp

Coriander Powder / malli Podi -1 tblspn

Garam Masala Powder – 1 tsp

Turmeric powder / Manjal podi -  1/2 tsp

Coriander Leaves / Cilantro for garnishing

Salt to taste

For Seasoning:

Oil - 3 tblspn

Mustard Seeds / Kaduku - 1tsp

Cumin Seeds / Jeerakam - 1tsp

Cinnamon / Pattai -1 small stick

Cloves / Krambu - 2

Nigella Seeds / Kalonji - 1 tsp

Fennel Seeds / Sombu / Saunf -1 tsp

Method:

Cook potatoes untill it is compltely cooked. Remove it and set aside.

In a mixing bowl add gram flour, curd, chilli powder, coriander powder, garam masala powder and beat well..There should be no lumps. Set this aside for a moment.

Heat oil in a kadai. Add all the seasoning ingrediants in the given order starting from mustard seeds and let it fry for 30 sec.

Add in the gram flour mixture and brng it to boil. Season with salt and mix well.

Add in cooked potatoes and simmer this for 10-15 mins. Add more water if the gravy is too thick.

Garnish with coriander leaves and serve hot with roti.

Aloo Channa Dry

Ingredients:-

 

Potato -  2 large cubed and cooked

Channa / Velai Konda kadalai / Chickpeas – 1 cups cooked

Tomato – 3 large pureed

Chilli powder – 1 tsp

Black Pepper Powder – 1 tsp

Amchoor Powder / Dry Mango Powder – 2 tsp

Garam Masala Powder – 1 tsp

Turmeric Powder / Manjal Podi -1 tsp

Coriander Powder / Malli Podi -1 tblspn

Sugar – 1 tsp

Salt to taste

Kasuri Methi Leaves / Dried Fenugreek Leaves – 1 tblspn

Cumin Seeds / Jeerakam – 1 tsp

Oil- 1 tblspn

Method:

Heat 1 tblspn oil in a kadai. Add cumin and allow it to splatter.

Add tomato puree and cook for 5 mins till it gets cooked.

Add in chilli, garam masala, coriander, amchoor, turmeric,pepper powders and mix well.

Add in salt and sugar and mix well. Add kasuri methi leaves and mix well.

Pour enough water and add cooked chana and potatoes and mix well.

Cover and cook on a very low heat for 15 mins till everything gets united.

Serve hot with rice or roti.

Poori Masala

Ingrediants:

• Wheat Flour - 2 cup
• Rawa / Sooji / Semolina - 3 tblspn
• Salt to taste
• Oil- 2 tblspn
• Water as needed

 

Method:

• Take sooji in a bowl and pour some water over it. Mix it well and allow it to soak for 10 mins.
• Now take wheat flour, salt, oil and the soaked sooji in a bowl and mix with your hands so that everything is evenly mixed.
• Slowly add in water and mix well and make into a dough. Knead the dough for 5 mins so that it gets smooth and even.
• Apply some drops of oil on the top and cover it with a bowl. Let it rest for 30 mins.
• Now take a portion out of the dough and spread it in to a large thin sheet.
• Take a sharp edge cutting tool( I used a lid of a steel container) and cut small circles out of it. Do all the dough like this.
• Now time to fry. Heat oil for deep frying. When it is hot drop the poori in and press the top so that it puffs up. Cook on both sides till they turn golden.
• Drain and serve with korma or potato masala.

Masala:-

Ingrediants:

• Potato - 3 large peeled, cubed
• Peas - 1/2 cup (I used Frozen)
• Onion - 1 large sliced thinly
• Green Chilli - 2 or to taste
• Turmeric Powder - 1 tsp
• Salt to taste

For Seasoning:

• Oil- 1 tblspn
• Mustard seeds / Kaduku - 1 tsp
• Cumin Seeds / Jeerakam - 1 tsp
• Channa dal / kadalai paruppu - 1 tsp
• Urad dal / Ulundu - 1 tsp
• Curry leaves - 1 spring

Method:

• Start by cooking the potatoes. Take cubed potatoes in a sauce pan and cover it with water untill the potatoes are just covered . Bring it to a boil, simmer and cook for 15-20 mins untill the potatoes are cooked completely. If there is so much water, you can drain, or keep it as it is..
• Heat oil in a kadai and add all the seasoning ingrediants. Fry it for 1 min.
• Now add in onions, green chilli, salt and turmeric and mix well. Cover and cook till it gets translucent..It will take around 5 mins.
• Now add in the peas and mix well. Add in cooked potatoes along with any water in it.
• Use a wooden spoon and start mashing the potatoes till it get the right consistency.Simmer it for 5 mins.
• Serve it with poori.

 

Dry Potato Fry

Ingredients:

Potatoes – 5 medium size peeled and cut into wedges

Onion – 1 sliced

Green Chilli – 1

Cumin Seeds / Jeerakam – 1 tsp

Chilli Powder – 1 tsp

Coriander Powder / Malli Podi – 1 tblspn

Turmeric Powder / Manjal Podi – 1 tsp

Amchoor Powder / Dry Mango Powder – 1 tsp

Black Pepper Powder – 1 tsp

Salt to taste

Oil- 2 tblspn

Coriander Leaves / Cialntro for garnishing

Method:

Add cut up potatoes into salted water and cook for 10 mins. Drain them and set aside.

Heat oil in a kadai. Add in cumin seeds, Turmeric powder and mix well.

Add onions and green chillies and mix well.Add salt, chilli powder, coriander powder, pepper powder and dry mango powder. Mix well.

Add in boiled potatoes and toss well.

Simmer the flame and cook for 20-25 mins tossing often untill the potatoes turn crispy around the sides.

Garnish with cilantro and serve with rice.

Aloo Bonda

Ingredients:


For Batter:

Gram Flour / Besan / Kadalai Mavu-1 cup
Rice flour-1/2 cup
Salt to taste
Baking powder-1 tsp
Ginger Garlic Paste-1 tblspn
Turmeric powder-1 tsp
Red Chilli powder-1 tsp
Water as needed

For Filling:

Potato-2 boiled and mashed
Onion-1 chopped
Green chilli-1 chopped
Ginger-1 tblspn minced
Curry leaves-1 spring
Mustard seeds / Kaduku-1 tsp
Cumin seeds / Jeera-1 tsp
Chilli powder-1 tsp
Turmeric powder / Manjal podi-1 tsp
Coriander leaves-for garnishing
Lemon juice-to taste
Oil-1 tsp+for deep frying

Method:

First make up the filling.Heat oil in a kadai.Add in mustard and cumin seeds to it and let it splatter.

Add in green chilli,ginger,curry leaves and mix well.Throw in onions and sauté for 3 min.

Add in red chilli powder,turmeric powder and mix well.Now add in the boiled mashed potatoes and mix everything together.

Garnish with coriander leaves and lemon juice and mix well.

Let this cool down..Divide this into equal portions and form smalls out of it.

Heat oil for deep frying.

Now make the batter by mixing gram flour,rice flour,ginger garlic paste,salt,baking powder,turmeric powder,chilli powder along with water and form a smooth paste out of it.

Dip the potato ball in the batter and deep fry in heated oil till golden on both sides.

Serve hot with coconut chutney.

Chettinad Potato

Chettinad is a well known for its Cuisine.This cuisine is usually Spicy and flavourful.They usually don’t use Spices which are already ground,They prepare their fresh spices everyday by grinding whole spices.This dish is a simple potato preparation.The spices which are given is really upto taste,you can increase or decrease as per taste.But more the spice more the taste will be….

Ingredients:

Baby Potato-10

Onion -1chopped

Oil-3 tbslpn

Salt to taste
Coriander leaves / Cilantro-for garnishing

For Chettinad masala:

Urad dal / Ulundam Paruppu-2 tblspn

Peppar-1 tsp

Dry Red chilli-4

Method:


Cook potatoes in salted water till it is tender...It will take around 20-30 mins..Drain it and peel the skin off..Set this aside for a moment

In a frying pan heat a tsp of oil..Add in urad dal, pepper and dry red chilli and toast for 5 min or untill golden.Let it cool down then grind it into a fine powder.

In a kadai heat the remaining oil ,Add in the onions and cook for 2 min.

Add in the potatoes and mix well.Season with salt..


Fry this till it gets golden on all sides..

Now add in the ground masala and mix well.

Let it cook on a small flame for 5 min.

Serve hot with Rice.

Rajasthani Potato Curry

Ingrediants:

Potato-3 chopped and boiled

Curd-1 cup

Coconut- ½ cup

Red chilli powder-1 tsp

Coriander powder-1 tblspn

Turmeric powder-1 tsp

Cumin seeds-1 tsp

Asafoetida/ kaya podi- ½ tsp

Ginger Garlic and chilli paste-1 tblspn

Coriander leaves for garnishing

Oil-1 tblspn

For Masala:

Dry red chilli-5

Bay leaf-1

Cumin seeds-1 tsp

Cinnamon-1 inch piece

Cloves-2

Method:

Soak the spices given for masala in water for 15 min.Grind it into a smooth paste by adding water.

In a kadai add turmeric,asafoetida,cumin seeds and fry for 30 sec.

Add ginger garlic and chilli paste and fry for 30 sec.Add in coriander and chilli powder and mix well.

Add in the ground masala paste and fry till oil separates.

Add in boiled potatoes and mix well.Add in curd and mix till everything is combined.

Grind the coconut coarsely and add this in the curry.

Garnish with coriander leaves and serve hot.

Aloo Methi Sabzi

Ingrediants:

Potato – 3 large cubed

Onion -1 sliced

Kasuri Methi Leaves / Dried Fenugreek Leaves– 2 tblspn

Coriander Powder / Malli Podi – 1tblspn

Chilli powder – 1 tsp

Turmeric Powder / Manjal Podi -1 tsp

Amchoor powder – 2 tsp

Mustard Seeds / Kaduku – 1 tsp

Cumin Seeds / Jeerakam – 1tsp

Oil – 2 tblspn

Coriander Leaves / Cilantro for garnishing

Method:

Heat oil in a kadai.. Add mustard and cumin seeds and let it splatter.

Add onions and sauté till golden.Add in spice powders and sauté for a 30 sec.

Add in potatoes and sauté well. Add some salt and mix well.

Simmer the flame and cover the pan. Cook for 15-20 mins untill the potatoes are cooked.

Now add in dried kasuri methi leaves and mix well. Saute for 5 mins.

Add coriander leaves and mix well.

Serve hot with rice..

Aloo Ki Sabzi (Rajasthani Style)

Ingrediants:

Potato - 3 large cubed and boiled

Curd -1 cup

Gram Flour / Kadalai Mavu / Besan - 1 tsp

Chilli powder - 2 tsp

Coriander Powder / malli Podi -1 tblspn

Garam Masala Powder – 1 tsp

Turmeric powder / Manjal podi -  1/2 tsp

Coriander Leaves / Cilantro for garnishing

Salt to taste

For Seasoning:

Oil - 3 tblspn

Mustard Seeds / Kaduku - 1tsp

Cumin Seeds / Jeerakam - 1tsp

Cinnamon / Pattai -1 small stick

Cloves / Krambu - 2

Nigella Seeds / Kalonji - 1 tsp

Fennel Seeds / Sombu / Saunf -1 tsp

Method:

Cook potatoes untill it is compltely cooked. Remove it and set aside.

In a mixing bowl add gram flour, curd, chilli powder, coriander powder, garam masala powder and beat well..There should be no lumps. Set this aside for a moment.

Heat oil in a kadai. Add all the seasoning ingrediants in the given order starting from mustard seeds and let it fry for 30 sec.

Add in the gram flour mixture and brng it to boil. Season with salt and mix well.

Add in cooked potatoes and simmer this for 10-15 mins. Add more water if the gravy is too thick.

Garnish with coriander leaves and serve hot with roti.

Aloo Mutter Pulav

Ingrediants:

Onion-2 sliced

Tomato-2 chopped

Potato-2 chopped

Peas-2 cups (soaked for 5 hours)

Ginger garlic paste-1 tblspn

Rice-2 cup(soaked for 30 min)

Red chilli powder-1 tblspn

Coriander powder(malli podi)-1 tblspn

Turmeric powder(manja podi)-1 tsp

Cumin powder(jeeraka podi)-1 tsp

Garam masala powder-1 tsp

Oil-2 tblspn

Ghee-1 tblpsn

Salt to taste

Coriander leaves for garnishing

Whole garam masala:

Cinnamon(pattai)-1 inch piece

Cloves(krambu)-3

Cardamom(yelakai)-3

Bay leaves(briyani ilai)-1

Saunf(sombu)-1 tsp

Cumin seeds(jeerakam)-1 tsp

Method:

In a pressure cooker add oil+ghee and heat it up.Crackle whole garam masala for 30 sec.

Add in onions and fry till golden.Now add in ginger garlic paste and mix well.

Add in all the spices and stir for 30 sec.Throw in the tomatoes and mix well,cook untill the tomatoes turn mushy.

Add in the peas,potatoes,salt and mix well.

Add in the soaked rice and stir well.pour in water(for 1 cup rice 2 cups of water) and bring that to a boil.

After it boils simmer the flame and cook for 15-20 min.After 20 min,open the pressure cooker and garnish with coriander leaves.

Serve hot with any side dish.

Potato Curry

Ingredients:-

• Potatoes - 250 gm
• Onion - 2
• Green chillies - 2
• Turmeric Powder - 1/4 tsp
• Red chilli powder - 1 tsp
• Coriander powder -1 tbsp
• Garam masala powder - 1 tsp
• Ginger garlic paste - 1 tsp (Optional)
• Oil- 3 tbsp

Method:-

• Cut onions and green chillies. 
• Peel the potatoes and cut them into cubes. 
• Heat oil in a pan and add onions and fry till translucent . 
• Add green chillies and potatoes and fry a little.
• Add turmeric, red chilli powder coriander powder and mix well.
• Fry for 10-15 min till it turns Brown Color .
• Mix garam masala and coriander leaves and remove from fire.

5 mts Potato Thoran

Ingredients:-

• 6 potatoes , cut into cubes
• 2 medium onions, sliced
• 1 tbsp fresh coriander chopped
• 1 green chillies sliced
• 1 cloves garlic
• 1½ tsp shredded ginger
• ½ tsp jeera
• 1 red chiilies
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp pepper powder
• 3 curry leaves
• 1 tbsp oil

Method:-

• Heat the oil in a vessel. 
• Add the cumin seeds curry leaves, chilli flakes, mustard and cumin seeds garlic, ginger.
• Fry for about a minute, then add the onions and fry till they become brown.
• Add the potatoes, coriander and the green chilli. 
• Mix well. Cover the vessel slightly. 
• Cook over low heat, stirring occasionally until the potatoes are tender and the Potatoes are ready. 
• Simple, isn't it!

Aloo Gobi Dry

Ingredients:-

• 500 gms cauliflower florets
• 4 big potatoes peeled and cubed
• 1 tsp cumin seeds
• 2 tsp ginger finely chopped
• 4 green chillies finely chopped
• 1 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tbsp oil
• 2 tspfinely chopped fresh coriander
• salt to taste

Method:-

Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds.
Add the ginger and fry for about a minute.
Add the potato cubes and cauliflower.
Mix well.
Add the rest of the spices and salt to taste.
Mix well and cook covered on low heat till the potatoes and cauliflower are cooked.
Mix in the chopped fresh coriander leaves.
Delicious Aloo Gobi ready!!!

Aloo Mutter

Ingredients:-

Oil
1 tsp cumin seeds
½ tsp asafoetida powder
2 tbsp ginger finely chopped
4 green chillies finely chopped
½ tsp turmeric powder
1 cup shelled green peas
4 potatoes peeled and cubed
2 tbspfinely chopped fresh coriander
salt to taste
½ cup( hot water)
1 tsp lemon juice

Method:-

Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds.
Add the asafoetida powder, ginger and green chillies.
Add the green peas and potato cubes.
Mix well. Add the hot water, half the coriander leaves and salt to taste.
Mix well and bring to a boil.
Cook covered on low heat till the peas and potatoes are tender and cooked.
Mix in the lemon juice and the remaining coriander leaves
Aloo Mutter Ready!!!!