Hara Bhara kabab

Ingredients:

3-4 medium potatoes, boiled

100 gm spinach leaves

1/2 cup green peas, boiled

1 teaspoon ginger-garlic paste

3-4 chopped green chillies

2 tablespoon chopped coriander leaves

2 tablespoon corn flour for binding

2-3 teaspoon oil

Salt to taste

1 teaspoon chat masala (optional)

Method:

Peel the cooked potatoes and mash them well. Add the boiled and mashed green peas to it. Blanch the spinach leaves in hot water and quickly transfer to cold water. This method will help the leaves to regain its color. Remove excess water from the spinach leaves and chop them finely.

Next add the ginger-garlic paste, chopped green chillies, and chopped coriander leaves, salt and chat masala and mix well. Now add the corn flour for binding. Make small balls and flatten them on your palm and give it the shape of small tikkis. Heat a nonstick tava and grease it with little oil. Place the kababs on the hot tava and fry until they turn golden brown.

The hot kababs can be served with mint chutney.

Aloo Tikki

Ingredients:

1 kg potatoes

3-4 bread slices

2 onions, finely chopped

1 tablespoon coriander leaves, chopped

!/2 teaspoon mint leaves, chopped

1 teaspoon jeera powder

2 teaspoon coriander powder

1 teaspoon chilly powder

1/4 teaspoon Punjabi garam masala

1/2 teaspoon lemon juice

1 cup breadcrumbs

Oil for frying

Salt to taste

Method:

Firstly cook the potatoes in the pressure cooker. While they are still warm, peel and mash the potatoes.

Soak the bread slices in water for a minute. Then squeeze them dry and add to the mashed potatoes.

To this mixture, add the chopped chillies, onions, coriander leaves, and mint leaves, coriander powder, jeera powder, chilly powder, Punjabi garam masala powder, salt and lemon juice and mix well.

Make small rounds of this mixture and flatten them on the palm. Roll the tikki in the breadcrumbs and shallow fry them in a pan. Fry the tikki until it turns golden brown in color. Serve hot with mint chutney.

Drumstick Fry

Ingredients:

5-6 drumsticks

2 onions, chopped

1 tablespoon besan (chickpea flour)

1/2 teaspoon turmeric powder

2 teaspoon chilly powder

1/2 teaspoon mustard seeds

2 sprigs curry leaves

1/2 teaspoon jaggery

1 lemon-sized tamarind

2 tablespoon oil

Salt to taste

Method:

Cut the drumsticks into 2 inch long pieces. Cook with salt and little water until they are just tender and not overcooked.

Soak the tamarind in water for 5 minutes and extract the tamarind pulp. Add besan, turmeric powder, chilly powder, jaggery, and salt to the tamarind pulp and make a thick paste. Now apply this paste to the drumstick pieces and keep aside.

Heat oil in a pan. Add mustard seeds and curry leaves. When the mustard seeds start to crackle, add the chopped onion and fry until it gets brown. Now add the drumstick pieces and fry on a slow flame for a few more minutes.

Pumpkin Raita

Ingredients:

250 gm red pumpkin

1 cup curd

2 green chillies

2 teaspoon chopped coriander leaves

Salt to taste

Method:

Peel and grate the pumpkin and boil it with enough water and salt to taste until it becomes soft. Once it becomes cool, add curds and chopped coriander leaves and the chopped chillies.

Bhindi Fry

Ingredients:

250 gm bhindi or okra

3-4 tablespoon oil

1 teaspoon besan

2 teaspoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala powder

1/2 teaspoon chilly powder

1/2 teaspoon amchur

Salt to taste

Method:

Wash and cut the bhindi or ladies finger into long pieces. Mix all the above-mentioned ingredients (except oil) to form a masala. Now stuff the bhindi with this masala. Heat oil in a kadai and add the stuffed bhindi and the rest of the masala and fry on a low heat for a while. Cover and cook on a low heat until the bhindi is cooked. Remove the lid and fry the bhindi until it becomes crispy. Serve hot with rotis.

Sweet kichadi

Ingredients:

1 cup broken wheat (Lapsi)

1 cup chana dal

1-1/2 cup jaggery

1 cup grated coconut

2 tablespoon ghee

1 tablespoon cashew nut pieces

1 tablespoon dry grapes

Method:

Fry the broken wheat or lapsi in a kadai without oil until it gives a good aroma. Cook the lapsi and chana dal in pressure cooker until it is cooked and becomes soft. Heat the jaggery and coconut with a little water in a kadai. Once it starts boiling, add the cooked lapsi and chana dal and cook for a few minutes. Heat ghee in a small kadai and add the cashew nut pieces and dry grapes. Fry them until they turn golden brown. Now add the ghee and fried dry fruits to the kichadi and serve hot.

ALOO PURIS

Ingredients:

4 cups of atta or wheat flour

2 medium potatoes

1 teaspoon cumin seeds

1/2 teaspoon garam masala

1/2 teaspoon turmeric powder

Salt to taste

Oil for frying

Method:

Boil and mash the potatoes while still hot and make a smooth dough. Add 2 teaspoon of oil to it and also add the cumin seeds, garam masala, salt, and turmeric powder. Make a smooth dough by mixing it well. Make small balls and roll into puris and deep fry in hot oil. Serve this with vegetable kurma or coriander chutney.

POTATO SABJI

Ingredients:

4-5 potatoes

2 big onions

4 green chillies

1 teaspoon ginger julienned

2 sprigs of curry leaves

1 tablespoon oil

1 teaspoon mustard seeds

1-1/2 teaspoon black gram dal

1-1/2 teaspoon Bengal gram dal

1/2 teaspoon turmeric powder

Salt to taste

Juice of half lemon

Method:

Cook the potatoes in pressure cooker, peel, and cut into small pieces. Chop the onions into half-moon shape. Heat oil in a wok and add mustard seeds. When they start to crackle add the black gram dal and Bengal gram dal and fry until they are golden in color. Add the chopped onions, green chillies, julienned ginger, curry leaves, chilly powder, and turmeric powder. Fry until the onions are brown. Now add the potatoes, salt, and coriander leaves and mix well. Fry for a while and remove from the fire and add lemon juice and mix thoroughly.

This potato sabji goes very well with dosa. This is the masala part of the masala dosa. This can be eaten with chapattis also.