Aloo Tikka Masala

Tweet

Grilled potatoes well combined with rich and yummy gravy, Delicious in every bite!!!

Ingredients:

For marinating:

1 cup baby potatoes, cooked and skin peeled

4 tbsp hung curd

1/2 tbsp ginger garlic paste

1/4 tsp roasted cumin powder

1 tsp kashmiri chili powder

1/4 tsp turmeric powder

1/4 tsp garam masala

Salt to taste

For the Gravy:

1 medium onion, roughly chopped

3 small tomatoes, pureed

6 cashews and 1 tbsp melon seeds, soaked in hot water for 15 minutes

1 tsp ginger garlic paste

1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp red chili powder

1 tsp garam masala

Few kasuri methi leaves

1/4 cup milk

1/4 tsp sugar

Salt to taste

2 tbsp oil or butter

1 tbsp coriander leaves, finely chopped

Method:

• Mix all the above ingredients together well and add all the potatoes and marinate them for 1 hour.
• Grill them in an oven at 180C for 20 minutes turning all the sides till golden brown or fry them on griddle with very little oil. Keep aside.
• Sauté the roughly chopped onions in a tsp of oil until the onions become translucent. Cool and puree with soaked cashews and melon seeds.
• Now heat a pan add oil and ginger garlic paste and sauté.
• Add onion-cashew paste and turmeric powder, red chili powder, and coriander powder. Cook till fat separates.
• Add pureed tomatoes. Add salt to taste and reqd. amount of water, cook on low flame until the mixture thickens.
• Now add the milk and let them cook for 1-2 minutes.
• Finally add the cooked potatoes along with garam masala, kasuri methi and sugar.
• Mix well and cook covered for few seconds. 
• Garnish with chopped coriander leaves and Serve hot!!!

Mini Tofu Cutlets

Tweet

Serve these protein and calcium rich cutlets made with tofu as a starter or as a snack…

Ingredients:

200 gm tofu, grated

1 large potato, boiled and mashed

2 green chillies

1 medium onion, chopped

¼ tsp garam masala

1/4 tsp mustard seeds

Salt to taste

1-2 tsp corn flour

1/4 cup roasted and grounded oats (I used saffola masala oats)

1/2 tsp chaat masala powder

Olive oil

Semolina or suji for coating

Method:

• In a pan, heat 2 tsp oil and add mustard seeds, after seeds start crackle add chilli and onions. Sauté for few seconds and turn off the flame.
• Mix in all the ingredients in a pan and mix well.
• Divide the mixture into equal portions and shape each portion into a round, flat cutlets.
• Spread little suji in a plate and coat cutlets with suji.
• Heat a non-stick tava (griddle) on a medium flame and grease it with oil and cook the tikkis, till both sides are golden brown in colour.
• Serve hot with tomato ketchup or green chutney.

Bottle gourd Cutlet Burger

Tweet

Healthy way to have burger and yummy way to have bottle gourd…..

Ingredients:

For Cutlets:

1 small bottle gourd (1 cup grated)

3 medium potatoes, boiled and grated

2 slices whole wheat bread, grind to crumbs

1 tbsp garlic paste

3-4 green chillies, finely chopped

4 tbsp green coriander, chopped

2 tsp cumin powder

1/2 tsp dry mango powder

¼ tsp red chilli powder (optional)

Salt to taste

Oil to shallow fry

For burger:

4 burger buns

4 cheese slices

Sliced tomato and cucumber

Butter to toast

Tomato Ketchup

Method:

• Soak grated bottle gourd in hot water for 1/2 min and strain out in cold water.
• Squeeze out all water and mix with all other ingredients for cutlets.
• Shape cutlets and shallow fry them till they turn golden brown on both sides.
• Spread butter on bun and slightly toast them and spread ketchup on both sides.
• Place sliced tomato, cucumber, cutlet and then cheese slice and enjoy !!!!

Shahi Aloo Masala

Tweet

Weekend special: Potatoes blended with spices and tomatoes to give distinctly flavorful taste.

 

Ingredients:

4 medium size potatoes

3 medium size tomatoes

1 onion, chopped

1 tsp cumin seeds

2 tsp sesame seeds

2 tsp coriander seeds

1 bay leaf

1 green chilli, chopped

5-6 cloves garlic

1 small piece chopped ginger

1/2 tsp red chilli powder or to taste

1/4 tsp dry mango powder

2 tbsp oil

Salt

Chopped coriander leaves

Method:

• In a small pan, dry roast coriander, cumin and sesame seeds. Allow it to cool and grind.
• Boil, cool and peel the potatoes. Dice them into small pieces.
• Boil, cool and peel the tomatoes and grind with garlic, ginger, green chilli to a fine puree.
• Heat oil, add bay leaf, onion and then add tomato puree, cook on low heat.
• Add salt, red chilli powder and dry mango powder. Cook covered till oil separates.
• Now add the potatoes and three heaped tsp of the dry roasted masala.
• Add 1/2 cup of hot water and cook for sometime.
• Add chopped coriander leaves and serve hot.

Baked Potato Soup

Tweet

Yummy and filling soup prepared from baked potatoes, a must try in the season ...

Ingredients:

4 medium potatoes, chopped 

1 tsp ginger-garlic paste

1 medium onion, chopped

1 large tomato, chopped

1 tbsp olive oil

1 tsp chilli flakes

Salt & pepper to taste

1/2 cup milk

1 cup vegetable stock

1 bay leaf

2 tsp butter

Method:

• Preheat oven at 220 deg C. Grease a baking tray.
• Mix in salt, ½ tsp chilli flakes and 1tsp oil with chopped potatoes and keep aside for 5-7 min.
• Spread potatoes evenly on baking tray and bake for 20-25 min.
• Flip potatoes to other side after 10 min to get evenly baked. Keep aside when done.
• Heat oil+butter in a pan. Add bay leaf, onions and ginger-garlic paste, cook for a min.
• Add in tomatoes, salt, pepper and chilli flakes; cook covered for 2 min.
• Now add baked potatoes and vegetable stock. Cook for 5-7 min.
• Cool and grind to a smooth mixture. Transfer to the pan.
• Mix in enough milk and cook for 1-2 boil. Turn off flame.
• Serve hot with croutons.

Potato & Spring Onion Galette

Tweet

An elegant potato dish with cheese and spring onions, baked for an irresistible treat…

Ingredients:

4 medium potatoes

1 tbsp olive oil

Salt & Pepper

1/2 cup spring onion, finely chopped

2-3 garlic cloves, crushed

1/2 cup grated cheddar cheese

1/4 cup Parmesan cheese         

2 tsp dried herbs

Method:

• Peel the potatoes and slice them into wafer thin slices using a knife or a mandolin.
• In a small pan, add 1 tsp oil and onions, garlic and cook over medium heat until tender Remove from heat and cool completely.
• Place potato slices into a large bowl with olive oil, dried herbs, salt and pepper. Toss with your hands to coat well.
• Mix cooked onions and cheese in bowl.
• Preheat oven to 200°C. Line a muffin tin with squares of foil greased with oil.
• Place a layer of potato slices in the bottom of each muffin shell. Sprinkle 1 tsp of cheese mixture into each shell.
• Repeat with potato slices then cheese mix (gently pressing potatoes to pack down) until all ingredients are used up and muffin shells are filled.
• Bake for 30-35 min or until tops are lightly golden and potatoes are tender when pierced with a fork.
• Remove gently using a fork and spoon and serve hot with any soup or juice.

Cheese Potato Sandwich

Tweet

Enjoy breakfast with healthy, yummy and easy to make Cheese Potato Sandwich….

Ingredients:

8 Brown bread slices

4 medium potatoes, boiled & mashed

100 gm cottage cheese (paneer), crumbled

1 cup cheese, grated

1 tsp black pepper powder

1 tbsp parsley, chopped (optional)

1/4 cup capsicum, finely chopped

Salt to taste

Butter or Ghee

Method:

• Mix potatoes, capsicum and paneer in a bowl and microwave for 30 sec on high power.
• Add in parsley, salt and pepper.
• Spread potato mixture on bread slice, add grated cheese and cover with another slice.
• Apply butter on both sides and toast on griddle or in sandwich maker.
• Cut diagonally and serve hot with milkshake or fruit juice.

Chana Tikki with Aloo Tamatar Curry

Tweet

Delicious hot chana tikki dipped in spicy Aloo tamatar curry… Perfect recipe to celebrate
Monsoon!!!

Ingredients:

1 cup kale chana (black chickpeas)

1 onion, finely chopped

3-4 cloves garlic

1 tsp ginger-garlic paste

2-3 green chillies, finely chopped

1 tbsp fresh coriander, finely chopped

1 tsp garam masala

1 tsp chaat masala

2-3 slices brown bread

Salt to taste

Oil for shallow frying

For Aloo-tamatar Curry:

3 medium potatoes, chopped in chunks

1 onion, chopped, finely chopped

2 large tomatoes, finely chopped

3 cloves garlic, finely minced

1/2 tsp mustard seeds

1 green chilli, finely chopped

1 tsp red chilli powder

11/2 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

Salt to taste

1 ½ tbsp oil

Chopped coriander leaves for garnish

Method:

• Wash & soak chana overnight. Drain and grind them (use 1-2 tbsp water, if required)
• Add salt, garlic-ginger paste, green chili, coriander & chopped onion.
• Add bread slices one by one and mix well it will absorb excess moisture.
• Now add the garam masala and chaat masala, mixing thoroughly.
• Take small quantity of mixture on your palm, shape it round & fry till golden brown on both sides.

 For Aloo-tamatar Curry:

• Heat oil in a pressure cooker and add the mustard seeds and let them crackle.
• Now add onions and garlic and saute till the onions turn light brown. Add the green chillis and all the spices. Mix well.
• Add the tomatoes and stir-fry till the oil separates and it gets mushy.
• Add the potatoes and combine and keep covered with a lid on low heat for 1-2 min.
• Add salt and 1 ½  cups water and cook for 1-2 whistle to get the desired curry consistency.
• While serving, place tikki in a bowl, pour curry and topped with 1 tbsp curd and chopped onions.

Veg Shepherd's Pie

Tweet

Enjoy this hearty dish made from kidney beans and vegetables topped with creamy mashed potatoes….

Ingredients:

2 large potatoes, chopped

1 tsp dried herb powder

1 tbsp butter

1/8 tsp salt

1/8 tsp black pepper powder

2-3 tbsp milk

1 cup mix vegetables, parboiled

1 small onion, chopped

1 cup kidney beans, cooked

2 large tomatoes

1/2 cup tomato puree              

1/4 tsp soya sauce

1/4 cup shredded cheddar cheese

1/2 tsp chilli flakes

1 tsp olive oil

Salt to taste

Method:

•  Cook potatoes or microwave for3-4 min in water until tender. Drain and mash well.
• Microwave butter for 10 seconds and add dried herbs. Add in mashed potatoes with salt and pepper.
• Now beat potato mixture with enough milk to make them light and fluffy and keep aside.
• Heat oil in a saucepan, cook onion until translucent.
• Stir in kidney beans, tomatoes, and tomato sauce, soya sauce and vegetable mixture.
• Mix in salt and chilli flakes and cook for 5-7 min.
• Preheat oven to 175 degrees C (375 deg F).
• Transfer vegetable mixture to a baking dish. Sprinkle cheese and a pinch dried herbs.
• Cover it with potato mixture over the top using piping bag or with ladle.
• Bake for 20-25 min. and broil for 1 min to get brown on top.

Creamy Potato Soup

Tweet

Rich and flavorful Potato soup which is perfect to satisfy the appetite…

Serve: 2

Ingredients:

4 small potatoes, chopped

1/2 onion, chopped

2-3 garlic cloves

1 tsp dried herbs

1/4 tsp chilli flakes

1/2 cup milk

3 tbsp cream

1 tbsp butter

Salt & pepper to taste

Method:

• Heat ½ tbsp butter in a pressure cooker, sauté garlic and then add chopped onion and potatoes.
• Add salt and 2½ cups of water, mix and cook for 1 whistle.
• Strain the boiled potatoes and keep the remaining water for further use.
• Let potatoes get cooled down then puree them with 1/2 cup reserved water until smooth.
• Heat remaining butter in a deep pan and add potato mixture.
• Stir in milk with salt and pepper and bring to a boil.
• In a small bowl whisk cream with herbs and chilli flakes and add to the pan.
• Mix well and cook for another one minute. Add warm water if consistency is too thick.
• Serve hot soup with bread croutons.

Baby Potato Masala Curry

Tweet

Baby potatoes cooked in spicy masala, enjoy this tempting dish with any Indian bread.

Ingredients:

12 Baby Potatoes, boiled with some salt

4 tomatoes, chopped

1/4 tsp cumin Seeds

1/4 tsp mustard seeds

4 -5 garlic cloves, finely chopped

1 green chilli, finely chopped (optional)

1 large onion, finely chopped

1 cinnamon stick

1 dry red chilli

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp garam masala powder

Salt to taste

2 tbsp cooking Oil

2 tbsp coriander leaves, chopped

Method:

• Shallow fry boiled potatoes until they turn light brown. Drain and keep them aside. (You can skip this step, if you want)
• Heat oil in a deep pan; add cumin seeds, mustard seeds, dry chilli and cinnamon.
• When seeds crackle, add finely chopped onion, garlic and green chilli. Cook till onions turn light brown.
• Add chopped tomatoes followed by salt, garam masala, coriander powder and red chilli powder, mix well. 
• Cook over medium heat until oil starts to separate or for 4-5 min. Stir in between occasionally. (If required, add little water)
• Add shallow fried potatoes and half of coriander leaves, mix and cook for 2-3 min.
• Add 1 ½ cup water. Cook covered over low heat for 5-6 minutes. Stir in between occasionally.
• When gravy turns thick, turn off the heat and transfer it to a serving plate.
• Serve hot garnished with remaining chopped coriander.