03
Jun 20

Himachali Aaloo(Potato with Apple)

  • Servings: 4
  • Boiling time: 10 minutes.
  • Preparation time: 10 minutes.
  • Frying time: 9 minutes.
  • Cooking time: 6 minutes.
  • Total time: 35 minutes.

Himachal Pradesh is northern mountainous state of India; famous for rich in tradition, culture, dress, language and of course its cuisine. The food is different in taste, variety and style of cooking from rest of the India. It is known as apple bowl of India.

Here is the “Himachali Aaloo” (Potato with Apple) recipe, flavorful and delicious; right now it is in my kitchen and then on your dining table, must try recipe…

 Apple naturally softens, supple and nourishes skin; it tones and restores the natural glow of the skin.

Ingredients:

  • Potato: 400 gm
  • Onion: 1 no. (Medium)
  • Green apple: 200 gm
  • Ginger: 2” piece
  • Bell pepper/capsicum: 2 no. (Red, green, yellow)
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 2 teaspoon
  • Salt: 2 teaspoon
  • Garam masala powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Coriander leaves: 2 tablespoon
  • Green chili: 2-3 no.
  • Kismis (dry grapes): 15-20 no.
  • Kaju (Cashew nut): 15-20 no.
  • Ghee /any cooking oil: 4-5 tablespoon

Preparation:

  1. Boil and chop potatoes, keep aside.
  2. Grate ginger, keep aside.
  3. Chop onion longitudinally, keep aside.
  4. Chop bell pepper longitudinally; keep aside (in the recipe I used frozen).
  5. Slit green chili, keep aside.
  6. Peel off and grate apple just before use, otherwise it turns black.

Method:

  1. In heavy bottom pan heat ghee; when starts to smokes, put cumin add chopped onion, stir fry on high flame till gets translucent( about 3 minutes).
  2. Add grated apple and ginger; stir fry on medium flame for couple of minutes until it turns into light pink color (keep it stirring otherwise it may burn).
  3. Add chili powder, coriander powder, turmeric powder and salt along with ½ cup of water; continue to cook with lid on for couple of minutes or till oil separates from the masala.
  4. Add Garam masala, potatoes and bell pepper stir it; cook on lower flame for 2-3 minutes, add dry fruits (Kismis and Kaju) and green chili, put off the flame.
  5. Now, “Himachali Aaloo (Potato with Apple)” is ready; decorate with green coriander leaves and dry fruits just before serving.
  6. Serve with fluffy puries or rice.
Himachali Aaloo (Potato with Apple)
Ingredients
Boil and chop potatoes
Ingredients
put cumin
put cumin add chopped onion
Add grated apple and ginger
stir fry on lower flame
Add chili powder, coriander powder, turmeric powder and salt
add water
Add Garam masala
Add Garam masala, potatoes and bell pepper
Add Garam masala, potatoes and bell pepper
add dry fruits (Kismis and Kaju)
add dry fruits (Kismis and Kaju)
add green chili
put off the flame
Himachali Aaloo (Potato with Apple)
Himachali Aaloo (Potato with Apple)
Himachali Aaloo (Potato with Apple)
Himachali Aaloo (Potato with Apple)
Himachali Aaloo (Potato with Apple)
Himachali Aaloo (Potato with Apple)

13
Apr 20

Aaloo Gobhi (potato and cauliflower) curry

Some recipe is so popular that often it is cooked in every home in India, Pakistan and Nepal. It is prepared in many ways, yellowish in color due to use of turmeric powder. Yes, I am talking about “Aaloo Gobhi (potato and cauliflower) curry”, although the origin of this authentic recipe is Punjab.

It goes well with chapatti, steamed rice, paratha, flavored rice or any other types of bread too…I prepare this recipe in many different ways, like curry, masala, dry and semi dry for lunch boxes and for travelling…

The recipe is very delicious often prepared on the wedding occasion.

Ingredients:

  • Cauliflower: 500 gm
  • Potato: 250-300 gm.
  • Onion: 1 no. (Big)
  • Green chili: 2 no. (As per taste)
  • Tomato: 2 no. (Medium)
  • Salt: 1 ½ teaspoon (As per taste)
  • Turmeric powder: 1 teaspoon
  • Ginger: 2” piece teaspoon (paste)
  • Whole coriander: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Whole Garam masala: (Black cardamoms, green cardamom, clove and star Annie/ cinnamon)
  •  Bay leaf: 2 no.
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Coriander leaves: 1 tablespoon (chopped)
  • Mustard oil: 100 gm.

Preparation:

  1. Chop onion longitudinally, keep aside.
  2. Chop green chili and ginger into small pieces, keep aside.
  3. Chop cauliflower into large pieces, keep aside.
  4. Chop potato longitudinally into one forth inch.
  5. Chop tomato into small pieces.

Method:

  1. Take wok (fry pan), heat oil; let oil start to smoke. Stir fry all cauliflower and potato separately till 80% done, Keep aside. (Potato takes longer to cook than cauliflower)
  2. Add cumin seed, coriander, whole Garam masala and bay leaf, sputter it for few seconds; add onion, sauté on medium flame till it gets translucent, add chopped ginger and green chili, continue to cook for a minute.
  3. Add tomato, chili powder, turmeric powder, salt and coriander powder; continue to cook on lower flame, fry till oil separates from masala (or liquid dries up).
  4. Add cauliflower and potato, stir fry for couple of minutes; add 2 cups of water, cook on medium flame till it is done, put of the flame, add Garam masala.
  5. ‘Aaloo Gobhi (potato and cauliflower) curry’ is ready to be served with any meal. Transfer into serving bowl decorates with coriander leaves.
Aaloo Gobhi (potato and cauliflower) curry
Aaloo Gobhi (potato and cauliflower) curry
Ingredients
Chopped Ingredients
Stir fry all cauliflower
Stir fry all cauliflower
Stir fry potato
Stir fry potato
Stir fried cauliflower
Stir fried cauliflower and potato
Add cumin seed, coriander, whole Garam masala and bay leaf
add onion,
add chopped ginger and green chili
Add tomato
Add tomato
Add tomato, chili powder, turmeric powder, salt and coriander powder
Add cauliflower and potato
Add cauliflower and potato
add 2 cups of water
add 2 cups of water
, add Garam masala
Aaloo Gobhi (potato and cauliflower) curry
Aaloo Gobhi (potato and cauliflower) curry
Aaloo Gobhi (potato and cauliflower) curry

23
Jan 20

Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry

My old friend came to visit us from Mumbai, I was so happy; we were sipping hot tea and planning to make some teatime snacks and dinner, I had fresh papaya with me so planned to make ‘Papaya Kofta Curry’ for dinner.

Papaya is the best skin purifier; it makes the skin glow, healthy and youthful. It acts as anti blemish agent and removes pigmentation and dark circle making skin spotless.

Ingredients:

For making kofta:

  • Raw papaya: 1 no. (Medium size)
  • Potato: 2 no. (Medium size)
  • Besan (chick pea flour): 2-3 tablespoon
  • Ginger: 1 teaspoon (chopped)
  • Green chilly: 2-3 no. (Chopped)
  • Salt: 1 teaspoon (as per taste)
  • Oil: for deep frying

For making gravy:

  • Onion: 1 no. (Medium size)
  • Tomato: 1 no. (Medium size)
  • Red chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin seed: half teaspoon
  • Cinnamon: 2”stick
  • Curd: 2 table spoon
  • Fresh cream: 20 gram (optional)
  • Oil: 3 tablespoon

Preparation:

  1. Peel and grate the papaya and potato: put all ingredients of making kofta in a bowl, and mix well to make dough, shape it in small ball.
  2. Chop onion and tomato; grind it to fine paste keep aside.

Method:

  1. Heat the oil in a fry pan/kadhai and deep fry the kofta (ball) till it turns golden brown in color from all sides. Keep aside.
  2. For preparing curry; take a fry pan. Put oil, when oil starts to smoke add cumin and cinnamon, sputter for few seconds, take care it should not burn, add onion and tomato paste fry it till become golden in color.
  3. Add salt, turmeric powder, chili powder, and coriander powder, stir fry for a minute; add fresh cream, continue to fry for couple of minutes.
  4.  Add whipped curd and fry it on lower flame (2-3 minutes); add 2 cups of water and boil the gravy. Lower the flame and boil it for 2-3 minutes.
  5. Add fried kofta and Garam masala powder; bring it to just boil, cover it. Put off the flame.
  6. You may serve it after 5 minutes; garnish with chopped green coriander and spring onion.

Note:

  1. Just before serving, heat the gravy and place the kofta in it.
  2. ‘Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry’ is ready to serve with Roti or rice.
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Ingredients
chopped and grated ingredients
dough
deep fry the kofta
deep fry the kofta
deep fried kofta
add cumin and cinnamon
add onion and tomato paste
Add salt, turmeric powder, chili powder, and coriander powder
add fresh cream
continue to fry for couple of minutes
Add whipped curd
fry it on lower flame
add 2 cups of water
boil the gravy
Add fried kofta
bring it to just boil
add Garam masala powder
Put off the flame
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry

21
Nov 19

Kashmiri Aaloo (Kashmiri potato curry)

The recipe looks very appealing, isn’t it? And whenever I served it on dining table our friends and family appreciated it; even children demanded that he wanted to eat just this dish. My husband told me every time to cook walnut potato curry, whenever I hosted a dinner or lunch for friends or relative. The recipe is really very scrumptious. A special recipe…

Ingredients:

  • Potato: 500 gm (walnut size preferably, if not available make pieces of walnut size)
  • Curd (yogurt): 500 gm.
  • Milk: 1 cup
  • Water: 1 cup
  • Fennel seed: 2 table spoon
  • Ginger paste: 2 teaspoon
  • Black pepper: 10-15no.
  • Cinnamon: 1” stick
  • Black cumin: 1 teaspoon
  • Walnut (roughly crushed): 2 tablespoon
  • Walnut: 4-6 pieces
  • Mustard oil: 150 gm (for deep frying potato)
  •  Salt: 1 teaspoon
  • Turmeric powder: 2 pinch
  • Mint leaves: 2-3 twig
  • Coriander leaves: 20 gm.

Preparation:

  1. Take about 90% (keep 10% for seasoning) of black cumin, black pepper and fennel seed and make a ‘mixed powder’ in grinder, keep aside.
  2. Peel off potatoes; prick it all over with help of fork, keep this into salted water for 20-30 minutes, shown as in photo.
  3. Beat curd with milk and water into big bowl or blend them thoroughly, ensure that there are no lumps in it or (you can mash it with the help of sieve) keep aside.

Method:

  1. Take wok (kadhahi) heat oil, when it starts to smoke, fry the potatoes on medium flame till it become light golden in color. Take it out, Keep aside.
  2. Take another wok/fry pan; put 50 gm. of oil, when it starts to smokes add black cumin, black pepper and cinnamon, sputter for few seconds add ginger paste put off the flame. After couple of minutes add blended curd mixture; stir continuously otherwise curd will coagulate, continue to cook on medium low flame till boiling, add salt, ‘mixed powder’, walnut and roughly crushed walnut and keep cooking at minimum flame.
  3. Re fry the potatoes for couple of minutes on high flame till the outer layer of potatoes gets golden brown color; add directly into the another wok where curry is being cooked on minimum flame (the theory is that the hot potatoes absorb the flavor and aroma from hot gravy).
  4. Add mint leaves(here used mint powder and coriander powder) and turmeric powder; continue cooking on low flame with lid on for about 7-8 minutes till desirable consistency of gravy comes.
  5. Add chopped coriander leaves and serve with Rice, Chapatti, Poori, Naan, Paratha etc…
Kashmiri Aaloo (Kashmiri potato curry)
Ingredients
Peel off potatoes; prick it all over
fry the potatoes
light golden in color
add black cumin, black pepper and cinnamon,
add ginger paste
add blended curd mixture
add salt
mixed powder’
add salt, ‘mixed powder’, walnut and roughly crushed walnut
keep cooking at minimum flame.
Re fry the potatoes
Add mint leaves
Add mint powder and coriander powder
continue cooking on low flame
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)

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