Aloo Posto

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Potatoes cooked with poppy seeds - A popular and very easy Bengali preparation.

Ingredients:

4 Potatoes medium-sized

2 tbsp Poppy seeds, slightly roasted

1/2 tsp onion seeds (kalonji)

2 Green chillies

1/2 tsp Turmeric powder

2 tbsp curd

1 tbsp oil

1 tsp ghee

Salt to taste

Green coriander leaves

Method:

• Boil the potatoes and cut in small cubes. (Do not over cook potatoes) 
• Soak the poppy seeds in half a cup of warm water for an hour. Throwaway the excess water and grind to a fine paste.
• Heat the oil in a pan, add onion seeds, when seeds start crackle and add the green chillies. 
• Add potato pieces and stir fry on medium heat up for 5 min, stirring frequently.
• Mix in the poppy seeds paste, stir and add half cup of water, cover and fry on low heat till the potatoes are almost done.
• Take off the lid; mix in salt, turmeric powder and curd.
• Mix well and continue to cook for a min or till potatoes are completely cooked, top with some ghee and coriander leaves.
• Serve Aloo posto hot with steamed rice/pooris and any curry.

Spicy Parathas

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Spicy Paratha is easy and filling and tastes best when eaten with pickle and curds. A must try!!

Ingredients:

2 Cups Wheat flour

1 Onion, finely chopped

1- 2 Green Chillies, finely chopped

2 tbsp coriander leaves, finely chopped

1/4 tsp anardana powder

1/2 tsp red chilli powder

1 tsp garlic chutney

1/2 tsp Carom seeds

Salt to taste

1 tbsp oil

Ghee or Oil to cook the paratha

Method:

• Mix wheat flour, onions, green chillies, garlic chutney, carom seeds, coriander leaves, salt, red chilli powder, and 2 tbsp oil and knead stiff dough by adding little water.
• Make equal round portions out of this dough. 
• Roll out each portion in a shape of paratha. Heat a tawa (griddle) and grease it with some ghee/oil.
• Gently place a rolled out paratha on it and cook it from both sides evenly by applying ghee.
• Serve spicy paratha hot with curd or any chutney.

Dry Masala Gobhi (Cauliflower)

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Delicious and colorful Cauliflower recipe, cooked with spices makes a satisfying meal.

Ingredients:

1/2 kg cauliflower (gobhi), cut into small florets, parboiled

1 dry red chilli

1/2 cup grated onions

1 tsp garlic-ginger paste

1 green chillies, finely chopped

1/2 cup tomato-grated

1/4 tsp turmeric

1/2 tsp garam masala

1/2 tsp red chilli powder

1/2 tbsp coriander powder

1/2 tsp cumin seeds

1 bay leaf

2 tbsp oil

Salt to taste

1 tbsp chopped coriander leaves

Method:

• Heat oil and add the cumin seeds, dry red chilli and the bay leaf. 
• When seeds splutter, add onion and ginger-garlic paste and saute till brown and oil separates.
• Add the green chillies, tomatoes and powdered spices and stir fry till the oil separates. 
• Add the parboiled gobhi and saute over high heat for a min.
• Lower the heat and simmer, covered till cooked through. 
• Serve hot, garnished with the coriander leaves. Enjoy with hot chapati/paranthas.

Italian - Style Baby Potatoes

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Luscious stir-fried Baby Potatoes in Italian-style! Great for starters…

Ingredients:

2 cups baby potatoes, boiled and peeled

1/4 cup grated processed cheese

1/3 cup fresh cream

1 tbsp butter

1/2 tsp dried oregano

2 tsp chilli flakes

Salt and freshly ground black pepper powder to taste

Method:

• Prick the baby potatoes or cut in halves and keep aside.
• Heat the butter in a non-stick pan.
• Add the potatoes, salt and pepper and cook on a high flame for 5 to 7 min, stirring occasionally.
• Add the cream and cook on a medium flame for a minute.
• Add the cheese, oregano, chilli flakes, and cook on a medium flame for 2 to 3 minutes.
• Serve immediately garnished with parsley or basil leaves.

Veg Manchow Soup

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In this winter season, give your dinner a warm start with this soup recipe.

Ingredients:

For The Soup:

1 tbsp cabbage, finely chopped

1 tbsp capsicum, finely chopped

1 tbsp carrots, finely chopped

1/2 tsp garlic, finely chopped

1/2 tsp ginger, finely chopped

2 spring onions, finely chopped

1/2 tsp green chillies, finely chopped

1 tbsp cornflour dissolved in 1/2 cup water

Salt to taste

1/2 tbsp soy sauce

1 tbsp vinegar

1/2 tsp black pepper powder

2 cups vegetable stock

1 tbsp oil

Fried noodles

For The Vegetable Stock:

1/4 cup roughly chopped cabbage

1/4 cup roughly chopped carrots

1 tbsp chopped spring onions

2 pcs cauliflower florets

Method:

For the vegetable stock: Heat 5 cups of water in a vessel, add all the vegetables and boil on a medium flame for 15 to 20 min. Strain out the stock and keep aside.

For the soup:

• Heat the oil in a wok on a high flame till it smokes.
• Add the garlic, ginger and green chillies and sauté on a high flame for few seconds.
• Add the chopped vegetables and sauté on a high flame for 1 to 2 minutes.
• Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
• Add the salt, pepper, soya sauce, and vinegar, mix well and cook on a high flame for another 2 minutes, while stirring occasionally.
• Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously.

Veg Hot Dogs

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Relish the magic of most famous Hot Dogs, with a vegetarian version. A treat all the way!

Ingredients:

4 large potatoes, boiled & mashed

4 Hot Dog Buns

1/3 cup capsicum, finely chopped

1/3 cup Onion, finely chopped

1 tsp Coriander Seeds, lightly roasted

1 tsp ginger-garlic paste

1-2 Green Chillies

1 tsp Red Chilli powder

1 tbsp Lemon juice

1/2 cup chopped Coriander Leaves

2 tbsp Corn Flour

2 tbsp Bread Crumbs

Salt to taste

Tomato Sauce

Mustard Sauce (Use if you like as I don’tJ)

Method:

• Mix whole coriander seeds, green chillies, ginger-garlic paste, red chilli powder, lemon juice, salt in a blender and grind to make very smooth paste.
• In a bowl take mashed potatoes and add grounded masala, coriander leaves, corn flour, bread crumbs and mix well.
• Make long patties like sausages from above potato mixture.
• Shallow fry patties on a non-stick pan with little oil till it get nice golden crust from all the sides and keep them aside
• Now on same pan, slightly cook hot dog buns inside out with some butter.
• To assemble hot dog: take one of hot dog bun, spread some tomato sauce and in centre place hot dog Patty.
• Add 1 tbsp of chopped capsicum and onion on the side of hot dog and serve hot with extra sauce. 

Coleslaw

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Light, easy and refreshing cabbage salad made with a tangy, creamy mayonnaise dressing.

Serves 4

Ingredients:

3 cups shredded cabbage, either green or purple or both

1 carrot, shredded

4 spring onions, thinly chopped

1/3 cup mayonnaise

1 tbsp vinegar

1 tbsp olive oil

Salt and pepper to taste

Method:

• Toss cabbage in a large bowl with carrot and spring onion. 
• In a bowl, whisk together the mayonnaise, vinegar, oil, salt and pepper.
• Pour the mixture over the cabbage mixture and toss to coat thoroughly. 
• Cover and refrigerate until serving time.
• For extra flavor, feel free to add other vegetables like finely chopped cucumber, chopped celery, and diced red, green, or yellow bell pepper, chopped spinach.

Nachos with Baked beans and Cheese

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A cheesy, crunchy combination of tortilla chips with baked beans, salsa and cheese.

Ingredients:

12 corn tortilla chips

1/4 cup salsa

1/2 cup canned kidney beans, rinsed and drained

1/4 cup cheddar cheese

1/4 cup scallion, chopped (optional)

Method:

Preheat oven to 350°F.

Place chips on a foil-lined baking sheet.

Top with salsa, beans, scallions and cheese.

Bake until cheese is melted.

Enjoy hot with tea or coffee. You can top nachos with sour cream or guacamole.

For Nachos: Cut corn tortillas into small triangles and deep fry in oil until crisp.Drain on absorbent paper. (or Available ready made in market).

Bellpepper Fajitas

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Tempt your taste buds with colourful and yummy Mexican Bell pepper Fajitas.

Ingredients:

1 Red bell pepper, cut in thin strips

1 Yellow bell pepper, cut in thin strips

1 Green capsicum, cut in thin strips

1/2 Tomato, finely chopped/ cut in thin strips

1/2 Onion, finely chopped/ cut in thin strips

1 tsp oil

Salt to taste

For Corn Tortilla

1/2 cup Cornmeal (Makkai ka aata)

1/2 cup refined flour

1 tsp Baking powder

1/4 tsp Salt

Extra refined flour for dusting

Oil for shallow frying

For Topping

1/4 cup Salsa sauce (I used readymade)

1/4 cup Hung curd/sour cream

Method:

• Saute onion in a tsp of oil for a min. Add red, yellow bell peppers and green capsicum and fry till soft (not soggy) for 5 min. 
• Add salt and tomato and mix the stuffing well and keep aside.
• In a bowl, combine cornmeal, flour, baking powder, and salt. Mix and knead with water like chapati dough (appox. ½ cup water) till it becomes soft. 
• Divide dough into equal portions and roll out dough on a floured surface, in a thin small round shape. (Or make a big chapati and cut out small circles by using any lid) 
• Prick by tortillas by fork and shallow fry. Flip them and flatten so that they do not rise and fry both sides.
• Before serving put salsa sauce on the tortillas and then place the stuffing, add a dash of hung curd on top and serve fajitas.

Curry and Lentil Soup

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Delicious combination of lentil and curry in hot soup version, a must serve in this winter.

Ingredients:

50 gm arhar dal (split red gram), boiled

50 gm tomato puree

1 tsp ginger paste

1 tsp garlic paste

2 tsp butter

7-8 curry leaves

3 glasses of water

1/4 tsp turmeric powder

Salt and pepper to taste

Lemon juice to taste

Method:

• Melt butter, add curry leaves, ginger and garlic paste and cook for a min.
• Add tomato puree and fry for a while.
• Add salt, turmeric powder, dal and mix well. (grind dal or mash well)
• Add water and boil, cook for 2-3 min. (Add more water if required)
• Add some lemon juice before serving.

Sending to Dish it out – Lentils and Garlic and Vardhini’s page