23
Sep 19

Potato and pea curry /Aaloo matar (mutter) curry

‘Aaloo mutter’ is a favorite dish from Indian cuisine, especially from north India and Punjab region. It is prepared using potatoes and fresh peas in a spicy creamy curry; which is made from tomato/curd. Here I used curd and regular ingredients. You may add dash of butter and fresh coriander leaves to enhance the flavor.

I used here pressure cooking method, it can used as kadahi (wok) cooking too.

The recipe goes well with Roti, Chapati and Poori …

Ingredients:

  • Potato: 200 gm.
  • Fresh peas/frozen peas: 100 gm
  • Onion: 1 no. (Medium)
  • Curd/Tomato: 100 gm.
  • Ginger: 1 teaspoon (paste)
  • Mustard oil /cooking oil: 50 ml.
  • Chili powder: ½ teaspoon (as per your taste)
  • Coriander powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Butter: 1 tablespoon
  • Garam masala powder: ½ teaspoon
  • Cumin seed: ½ teaspoon
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon

Preparation:

  1. Peel off and cut potato into cubes, keep aside.
  2. Grate onion, Keep aside.
  3. Chop ginger into fine pieces, keep aside.

Method:

  1. Take pressure cooker: put oil and heat, when it smokes add cumin seeds and bay leaf. Sputter for few seconds add ginger and onion, fry on medium flame till it gets golden brown in color.
  2. Add curd/tomato and fry on low flame till oil separates from the masala. Add peas and potatoes; stir fry for couple of minutes, now put the chili powder, coriander powder, turmeric powder and salt. Cover it and fry, about 3 to 5 minutes, stir occasionally.
  3. Add one cup of water close the lid, place the cooker on high flame, bring to full cooking pressure and put off the flame.
  4. Allow cooker to cool and open, add butter and Garam masala powder. Potato and pea curry (Aaloo matar curry) is ready. Take out into serving bowl and decorate with green coriander and serve.
Potato and pea curry /Aaloo matar (mutter) curry
Ingredients
Ingredients
add cumin seeds and bay leaf
add ginger and onion
add ginger and onion
add ginger and onion
fry on medium flame
Add curd/tomato
fry on low flame
Add peas and potatoes
Add peas and potatoes
put the chili powder, coriander powder, turmeric powder and salt
stir fry
Add one cup of water
bring to full cooking pressure
add butter and Garam masala powder
decorate with green coriander
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry
Potato and pea curry /Aaloo matar (mutter) curry

08
Sep 19

Aaloo ka chila/cheela (potato crepe)

On the eve of Navratri fasting days People prepare this ‘Aaloo ka chila/cheela (potato crepe) recipe, it is very popular in northern India. It is really delightful with a glass of orange juice and some seasonal fruits.

I prepare this recipe sometimes as a breakfast and add grated cheese and chili powder, the cheese goes very well with potatoes. You will be overwhelmed as all of us love cheese and potato.

Ingredients:

  • Potatoes: 300 gm.
  • Cheese: 50 gm. (optional)
  • Salt: ½ teaspoon (as per taste)
  • Red chili powder: (optional)
  • Cooking oil/butter: for roasting

Preparation:

  1. Wash and clean potatoes and boil them, about 90 % cooked: peel off and grate, add salt keep aside.
  2. Grate cheese and keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all on it. Spread the grated potatoes mixture, press them with spatula and set the edges properly, so that it gets smooth texture at the edge, as shown in photo.  
  2. Let it cook about 5-6 minutes on low flame with lid on: when it gets slightly golden in color, flip it upside down with the help of plate (put plate on the cheela and reverse the fry pan, so that chila come out on the plate again put the cheela upside down on fry pan, shown in the photo, if size of the cheela is small, flipping upside down can be done by spatula also).
  3. Sprinkle grated cheese and chili powder on the top, cover and cook another side until cheese melt and get golden color (about 5-6 minutes).
  4. Transfer into serving plate, serve hot ‘Aaloo ka cheela’ may be served along with pumpkin sabji, chopped fruits and fresh juices for fasting days and serve with  chutney or tomato ketchup on normal days.
Aaloo ka chila/cheela (potato crepe)
Ingredients
grate, add salt
Spread the grated potatoes mixture
press them with spatula
flip it upside down with the help of plate
reverse the fry pan
cheela upside down on fry pan
cheela upside down on fry pan
Sprinkle grated cheese and chili powder
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)

28
Aug 19

Bitter gourd leaves and potato fritters (karela leaf and Aaloo pakoda)

Last Sunday I woke up very late in the morning, so I skipped breakfast preparation and decided to go for brunch. In afternoon my husband was feeling hungry and asked me to prepare something to eat.

We had some leftover rice; he suggested preparing fried rice with bitter gourd leaf. We have bitter gourd plant in our balcony pot. He plucked the bitter gourd leaves, the moment I saw so fresh and healthy green bitter gourd leaves in the bamboo basket, immediately it flashed in mind to prepare fritters of this verdant leaves. I started preparation for fritters with bitter gourd leaves.

It came out awesome; here is the recipe good for diabetes people and everyone…

Ingredient:

  • Bitter gourd leaves: 15-20 no.
  • Potato: 1 no. (Small)
  • Onion:1 no. (Small)
  • Green chili: 2-3 no.
  • Salt: ½ teaspoon (as per taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwaine (carom seeds): half teaspoon
  • Black pepper corn: 8-10 no.
  • Chat masala: 1 teaspoon
  • Red lentil (masoor dal): 1 cup
  • Mustard oil (hot): for moin
  • Mustard oil: for deep fry

Preparation:

  1. Soak masoor dal into water for about 20-30 minutes,  grind roughly with help of blender, keep aside.  Chop bitter gourd leaf, onion, potato and green chili in small pieces, keep aside.
  2. Take a bowl. Put chopped bitter gourd, onion, green chili and potato along with salt, turmeric, Ajawine, and black pepper in it, add ground lentil and mix together to prepare batter. Add 1 tablespoon hot oil give a mix, it is ready for deep frying.

Method:

  1. Take a fry pan, heat oil in it. Let oil to smoke. Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, take little quantity of batter direct by hand or spoon. Drop the batter into the oil; deep fry, when they start to come up slowly turn over. Fry till it becomes golden brown on both sides. Sprinkle chat masala and enjoy the piping hot fritters followed with afternoon tea.
Bitter gourd leaves and potato fritters
Ingredients
Ingredients
prepared batter
Add 1 tablespoon hot oil
deep fry
Sprinkle chat masala
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters
Bitter gourd leaves and potato fritters

21
Feb 19

Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

We (my family and friends) love the recipe and have a special place in our hearts… and have confidence that it will be surely liked by guests too…it happened in last month when couple of my friends visited our place for lunch. I prepared many items but they liked it so much that after their 1st bite only they told me “this recipe alone is more than sufficient”.

Enjoy the weekends with delicious ‘Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)’as brunch …

 Ingredients:

For dough:

  • Aata (wheat flour): 1 cup
  • Maida (refined flour): 1 cup (optional)
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: half teaspoon.
  • Ghee/ cooking oil: for deep frying

For stuffing:

  • Potato: 200-250 gm
  • Onion: 1 no. (Medium size)
  • Ginger: 2” pieces
  • Mint leaves: 50 gm
  • Mustard seed: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Fennel seed: 1 teaspoon
  • Green chili: 1-2 no.
  • Salt: 1 teaspoon
  •  Chili powder: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Cooking oil: 1 tablespoon

For making dough:

  1. Take a wide vessel; pour Aata, Maida, 2 tablespoon ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  • Boil and mash potatoes, keep aside.
  • Heat 1 tablespoon of oil in a fry pan; add cumin seed, funnel seed and mustard seed, sputter for few seconds, add chopped green chili, ginger and onion. Add salt, chili powder, mint leaves, dry mango powder, Garam masala and mashed potatoes; stir fry for 4-6 minutes, Keep aside .Now stuffing is ready.
  • Divide stuffing as well as dough into equal parts and make balls.

Method:

  1. Roll the dough ball in 2-3 inch diameter circle, place stuffing ball in the centre of the circle: fold it and seal the edges by pleating and join properly: now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour, roll the ball with the help of rolling pin gently, till  3-4 inch dia. Now raw Poori is ready.
  3. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly).
  4. Deep fry the poories on medium flame: after they start to puff; slowly turn over, fry till it becomes golden brown.
  5. Now, mouth watering Stuffed-Aaloo Poori is ready to eat with or without chutney as you wish.
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)
Ingredients
add cumin seed, funnel seed and mustard seed
add chopped green chili, ginger and onion
Add salt, chili powder, mint leaves, dry mango
add Garam masala and coriander leaves
Add Garam masala and mashed potatoes
stuffing is ready.
Deep fry the pooris
Deep fry the pooris
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

11
Jan 18

Stuffed Aaloo Poori

This is the season of balmy winters with foggy mornings yet my kitchen is warm with the preparation of rich and crispy stuffed potato fried breads.

Honestly although this is the variation of the traditionally prepared Aaloo Poori but trust me when I say this, I mean it that it comes out to be much more delicious. So much so, that you will simply want to prepare it as a feast to enjoy these winters. This will turn out to be a universal favorite in your family, relished by the youngest to oldest with its soft flaky and crispy texture.

Enjoy this recipe to beat the bitter cold winters.

Ingredients:

For dough:

  • Atta (wheat flour): 1 cup
  • Maida (refined flour): 1 cup
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: half teaspoon.
  • Ghee/ cooking oil: for deep frying
  • For stuffing:
  • Potato: 400- 500gm
  • Onion: 1 no. (Medium size)
  • Ginger: 2” pieces
  • Mint leaves: 50gm
  • Mustard seed: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Fennel seed: 1 teaspoon
  • Green chilly: 4-5 no.
  • Salt: 1 teaspoon
  •  Chili powder: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Mustard oil: 1 tablespoon

For making dough:

  1. Take a wide vessel; pour Aatta, Maida 2 tablespoon ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Heat 1 tablespoon of oil in a fry pan.
  2. Add cumin seed, fennel seed and mustard seed, when it turns brown, and add chopped green chili, ginger and onion.
  3. Stir it, sauté on low flame till changing color. Add chopped potato and fry it on medium flame: Cover it, lower the flame. Stir occasionally; Fry until it is half done, (About 5-7 minutes)
  4. Add salt, chili powder and turmeric powder Fry till they are done.
  5. Add chopped mint leaves, dry mango powder, and Garam masala; stir fry for couple of minutes, Keep aside .Now stuffing is ready.
  6.  Divide stuffing into 8 parts and make ball.

Method:

  1. Divide dough into parts: make big lemon size balls; roll the ball in 2-3 inch diameter circle.
  2.  Place 2 tablespoon stuffing in the centre of the circle: fold it and seal the edges of this by pleating.
  3. Fold the edges into the center and joint properly: now press this ball slightly with the help of palm.
  4. Again roll this ball into the wheat flour, roll this ball with the help of rolling pin gently, till the 2-3 inch dia. Now raw poori is ready.
  5. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly.
  6. Deep fry the poori on high flame: after they start to puff slowly turn over, fry till it becomes golden brown.

Stuffed Aaloo Poori

Stuffed Aaloo Poori

ingredients

ingredients

chopped potato

chopped potato

Add cumin seed, funnel seed and mustard seed

Add cumin seed, funnel seed and mustard seed

add chopped green chili, ginger and onion.

add chopped green chili, ginger and onion.

. Add chopped potato

. Add chopped potato

Add salt, chili powder and turmeric powder

Add salt, chili powder and turmeric powder

Add chopped mint leaves

Now stuffing is ready

Now stuffing is ready

stuffing

stuffing

stuffing & dough

stuffing & dough

raw poori is ready

raw poori is ready

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Deep fry the poori

Stuffed Aaloo Poori

Stuffed Aaloo Poori