Aloo Tikki Burger

For those who are addicted to Burgers..here is a simple way to make Aloo tikki Burger at home..


Ingredients (For one burger)

For tikki:

Potato - 1
Green peas - 10 gms
Bread - 2
Maida - 4 tbspn
Salt - 1 tsp
Garam masala - 1tsp
Coriander powder -1tsp
red chilli powder - 1tsp
Oil

For Coleslaw:

Cabbage - 20 gms
Onions- 1
Tomato -1
Salt
Lemon juice

For Burger:

Burger bun -1
cheese slices
Mayonnaise
Mustard sauce
tomato sauce

Procedure:
Coleslaw:
cut the cabbage and onions into thin slices. add salt and 2 drops of lemon juice and marinate it. after 5 mins try frying it in pan for 5 mins ( microwave 600 watts 2 mins) and keep it aside.
Aloo Tikki:
Boil aloo and grean peas. remove all the water and mash it and add salt, coriander powder, garam masala, chilli powder and mix it well .Pepare the maida mixture with maida, salt, chilli powder and add water to get near watery consistency but enough to stick to tikki. make the bread to bread crumbs . Take a spoon of oil on the hand to make tikki easily and take a ball of aloo mixture and pat to to the shape of patty enough diameter to fit into u r burger. place the patty on the maida mixture and put it on bread crumbs. Make sure all the areas of tikki are filled with crumbs. Either pan fry or shallow fry the tikki.
Burger:
spread mayonnaise on the lower bun and place the coleslaw ( salad) and place the tikki.spread very little mustard sauce add cheese slice and put the remaining slaw on top of it. add tomato sause as required and the burger is done.
The fillings are as per interest.

Brinjal Potato Masala Curry

I was searching through my food pantry to see what veggies I have as I was preparing a curry for myself. Except for  few brinjals and potato the pantry was clear. I love these two veggies but very rarely prepare a combination of them. Though it started out as no choice veg combination I starting loving it.

The softness of brinjal and mushy potato makes it a wonderful combination. My moms homemade curry powder made it even more better. Though Ive tried this curry powder recipe before and do with the same proportions somehow my moms taste better always. may be she adds some mommy magic inside.


Recipe:

Ingredients:

Brinjal - 4
Potato -3
onion - 1
green chillies - 2
salt
turmeric - 1/4 tspn

seasoning

mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
channa dal - 1/2 tspn
curry leaves - 3
oil - 1 tbspn

Curry powder:

urud dal - 1/2 cup
channa dal - 1/2 cup
coriander seeds - 1 tbspn
cumin seeds - 1 tbspn
cinnamon - 1 stick



Procedure:

• Cut onions and brinjal into thin long pieces and potato into medium size chunks.
• In a wok add oil and once heated add all the seasoning ingredients.
• Once mustard seeds splutter add green chillies and fry for half a minute.
• add onions and a pinch of salt and let it fry till the onions turn transluscent.
• add potato and brinjal and little salt and cook with close lid in medium flame for 15 mins.
• Once the veggies are almost cooked add the curry powder and saute it well.
• and let it cook for 10 minutes without lid by sauteing it every 5 mins.
• Add chopped coriander leaves at the end for enhanced flavour.
• You can use any brinjals I used purple brinjals.. green long ones might not be good for this dish as they get mushy very quickly
• This curry can be had with either roti or rice.

Curry powder procedure:

Dry roast all the ingredients and make fine powder out of it.

Bread Upma

 Bread is not just to make sandwiches , can be used in various dishes. Bread upma can be made in two varieties , the dry variety , the wet one. Here's one of those two. It's easy to make , quick and delicious to serve as snacks to kids.

Ingredients:

Bread slices - 8
Onion - 1
potato -1
carrot -1
green chillies - 2
coriander leaves chopped- 2 tbspn
mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
channa dal - 1/2 tspn
oil - 1 tbspn
salt - 1/2 tspn
water - 2 cups

Procedure:

Finely chopp onions.Cut potato and carrot into small pieces. finely chopp green chillies.

Add oil to a wok .after heated add channa dal, cumin seeds and mustard seeds. after the seeds splutter add green chillies and fry for a minute.

Add onions and fry till transluscent. add potato, carrot and salt(as per taste 1/2 tspn).Cook with closed lid for 15 mins. make sure to mix every 5 mins to avoid burning.

Take a bowl and add water. dip a bread slice and squeeze out the water and keep it aside. repeat with all the slices. separate the bread slices with hand .

Add the bread to the wok and fry it till mixed properly and cook it for 5 mins with open lid.
Add coriander leaves mix well and cook for a minute.

Tasty bread upma can be had as snacks/breakfast.

Mixed Vegetable Curry

I love eating wet/gravy curries either with rice or roti. But few curries are too cumbersome to prepare and take a long time, which is what I dont have in the morning rush hour.
 Coconut milk is my best friend here giving all curries a rich flavour and making the curry delicious.
So my recipes of gravy curries with coconut milk gravy is very simple and easy to prepare . This recipe uses multiple vegetables but can also try with any vegetable of choice or multiple combinations.

I prepared this for combination to eat Sponge Dosa . One might wonder if they are combination at all but it worked beautifully and I would always try sponge dosa with this curry. 
This curry can also be had with rice/roti/ any dosa.

Recipe:

Ingredients:

Potato - 2
cauliflower - 1/4
tomato - 1 big
carrot - 1
green peas - 1/2 cup
onion - 1
green chillies - 2

coconut milk - 1/4 cup
cashews - 10

cumin seeds - 1/4 tspn
ginger garlic paste - 1 tspn
garam masala - 1/4 tspn
coriander powder - 1/2 tspn
amchur - 1/4 tspn
chilli powder - 1/2 tpsn

oil - 2 tbspn
water as needed for cooking.

Procedure:

• Cut all vegetables into medium sized pieces.
• finely chop green chillies and long slit cut onions.
• In a wok add oil and once heated add cumin seeds.
• add cashwes, green chillies and fry it till cashews are roasted.
• add onions and ginger garlic paste and fry till translucent.
• Add tomatoes and little salt and fry till tomatoes are cooked.
• Add the remaining vegetables and all the masala powders, salt and fry it.
• Add water till the vegetables are drowned and cook with close lid in high flame for 15 minutes till they are cooked.
• Add coconut milk and cook it for another 10 minutes.
• Adjust salt or chilli powder as per taste.
• Alternative option: add all vegetables ,coconut milk and cook in pressure cooker.

Spicy Potato curry

Ingredients:

potatoes – 1/4 kg (around 3-4)
onions - 2 medium
salt
chillies - 6 (for spicy)  
ginger - just a small piece about 1/2 inch 
kasuri methi or corriander - for garnishing
cumin seeds
mustard seeds.
Turmeric 
Asafoetida (Hing)
oil – 1-2 tbspn

procedure:

1. wash the  potatoes and boil them till fully boiled. Don't boil in pressure cooker the potatoes might become soft . Boil it separately on stove.

2. Chop the onions into fine pieces.

3. mash the ginger and chillies in a small mortar and pestle.

4.Once cooled , peel the potatoes and cut them into medium sized pieces (around 16 pieces per potato)

5. in a wok add oil and add cumin , mustard seeds and a pinch of hing. After it splutters add the finely chopped onions and fry till they turn transparent. Add a pinch of  turmeric for good color.

 6. Then add boiled potato pieces and the chill-ginger paste.  Stir the potatoes to mix the chilli- ginger paste well into them ,by keeping the stove in low flame. 

7. once its properly mixed , add salt and garnish with corriander or kasuri methi .

This can be had as dry curry with any rice or roti.

Aloo ginger chilli curry

Ingredients:

aloo - 4
green chillies- 3 (based on spiciness)
ginger- small piece.
salt
turmeric powder
mustard seeds
cumin seeds
channa dal

Procedure:

aloo ni cooker lo udakabettali.
challaraka peel chesi pakkana petukovali

pachi mirchi and allam ni mixie cheyali.

banali lo oil vesi tiragamatha lo aavalu, jeelakarra and senagabedalu veyali.
chitapataladaka allam pachi mirchi paste vesi kasepu veyinchali pachi vasana poyevaraku.

tarvatha boiled aloo ni pieces ga cut chesi induko veyali.

salt and pasupu vesi baga kalapali.
5 mins medium flame lo fry cheyali.

idi rice and roti ki baguntundi

Aloo parantha ( potato stuffed flatbread)

Ingredients:

Potatoes - 3
wheat flour - 2 cups
water - 1/2 cup
salt - 2 tspn
chilli powder - 1 tspn
coriander leaves - 1/4th cup

Procedure:

boil potatoes. Peel the potato skin and mash it well. finely chop coriander leaves and add them to the potato mash. add salt 1tspn, chilli powder and mix well till it forms a paste.

in a bowl add wheat flour and salt 1 tspn . make a well in the center and add water. make a dough out of it. The dough shudnt be too soft. add more water if required.

There are two ways of making parantha.

Method 1:

Take a big ball of dough and press around to form a bowl. put the potato mash in it and close it around. put this in dry flour and make parantha/circles out of it using rolling pin. The amount of mash to be stuffed depends on the size of the dough ball. This method is sometimes tricky as the stuffing comes out while rolling and if more amount is put inside difficult to roll. It also leads to inconsistency of stuff across the flat bread.
But if once got to know the technique of it this would be easy. This is the most used method.

Method 2:
An easy way

Take a big ball of dough and make two balls out of it. roll both the balls to get circles. place one circle on a plate and spread the mash evenly across the chapati.place another chapati/circle on it and close the edges by pressing them.
This is the easiest method to make aloo parantha but it takes more time to prepare.

Once the parantha is prepared put it on a griddle and cook it on both sides.
you can spread butter/ghee on the parantha for increased flavour.

Dum Aloo

Ingredients:

15 small Potatoes, boiled in salted water
1 large Onion, finely chopped
3/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Green Cardamom
1 small piece of Cinnamon
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped
Salt

Directions:
step-1
Peel boiled potatoes and prick them with a fork.
step-2
Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.
step-3
Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use.
step-4
Take remaining 3 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
step-5
Add dry mix powder (prepared in step 3) and sauté for a minute.
step-6
Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and mix again.
step-7
Stir continuously for 2-3 minutes or until oil starts to separate.
step-8
Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2 minutes.
step-9
Add 3/4 cup water and bring it to boil.
step-10
When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.
l_step
Garnish punjabi dum aloo with coriander leaves, serve hot.
Tips and Variations:
Deep-fry raw potatoes instead of shallow frying boiled potatoes for a change in texture.
Use groundnut oil for aromatic flavor.
Make sure that curd is not sour otherwise curry will taste sour.
Taste: Nice aroma of spices with a touch of kasuri methi and curd based gravy.
Serving Ideas: Most of the Punjabi curries are main course food items and this curry is no exception. Serve it with any of Amritsari kulcha, butter naan, tanduri roti, lachha paratha or steamed rice for lunch or dinner.

Veg pulav

Ive been eating veg pulav all my life. My mom makes the best pulav. Evertime we go home we ask her to make us .Starting from lunch to dinner we can never get off from it and end up with bulging stomachs. There are many variants for veg pulav with different spices added. This is the most simple one among them.

Its quite easy to make and dosent require more time to stay in kitchen.Thats the one big reason we've been making it frequently. With office work to do ,household chores to complete and just from a long day of office its very tiring to stay in kitchen for long hours and cook up somthing good. For this just put all the ingredients and wait for the aroma while relaxing.Its quite healthy too (if too much oil or ghee isnt used) coz it contains lots of vegetables. You can add as many vegetables as you like.

Ingredients:

Potato -2
Carrots -2
Baby corn - 6
beans - 10

garlic - 4 finely chopped
cinnamom, cardamom, Bay leaf, cloves, star anise - each one
ginger - 1 small finely chopped
green chillies - 2 slit
onions - 2
ghee/oil - 3 tbspn

rice - 1 cup
water -2 cups

salt to taste

Procedure:

take a handi add oil/ghee. once heated add the spices, garlic,ginger, green chillies. add onions and fry till transluscent. add the vegetables and saute it for 5 mins.

add rice ,water and salt and cook for 20 mins.

add raitha or kurma to make it more delicious

Beetroot Pulav

I love the color thats associated with cooking beetroot.Everydish made with it gives a good color, slight sweetness and delicious tastes.A pulav with feast to eyes,nose and ofcourse tongue.

Ingredients:

Beetroot -2
potatoes -2
onions -2
pudina /mint - 1 bunch ( 1 cup)
green chillies -3
ginger -1 small
garlic - around 10 pods
ghee - 2 tbspn

Spices
star anise -1
cinnamon- 1
cardamom - 2
bay leaf - 2
cloves - 2
mace - 1

rice - 1 1/2 cup
water - 3 cups
salt - 1 1/2 tspn ( as per taste)

Procedure::

wash mint leaves and remove leaves separately.
 Cut onions into long thin slices. slit the green chillies.
wash beetroot peel and grate it. Peel potatoes and cut into medium size cubes.
make a paste of ginger, garlic and the spices.

Soak the rice while doing the prep. The grain will look long after cooking.

Take a handi add ghee. Once ghee is heated add green chillies. fry for a minute . add the spices paste and fry for a minute.
add onions and fry for 5 mins till cooked. add the pudina/mint and fry for 2 mins.
add the grated beetroot and potatoes and saute for 3-4 mins.
add 3 cups of water and add salt as per taste. stir it well. after the water starts boiling add rice and keep in low flame and cook for 20 mins. alternatively can be cooked in pressure cooker for 3 whistles or electric rice cooker.

Add raitha as side dish.

Stuffed Capsicum

Ingredients:

Capsicums - 4
Potato -1
Onion -2
Tomato -1
green chilli -2
Rice - 1 cup
soy sauce - 1 tbspn
vinegar - 1 tspn
garam masala - 2 tspn
coriander powder - 2 tspn
turmeric powder - 1 tspn
cumin seeds - 1tbspn
ghee - 1tbspn
oil - for frying

Procedure::

Wash the rice and boil rice with 2 cups of water. Boil potatoes.

Take a tawa add 2 tbspn of oil. once the oil is heated add cumin seeds.
add chopped green chilli and fry it for a minute. add finely sliced onions and fry for 2 minutes until translucent.
Add finely diced tomatoes , 1 tspn of salt and cover it with lid for 2 mins.
Add the garam masala, coriander ,turmeric powder, soy sauce and vinegar and mix it well.
Peel of the boiled potatoes and mash it.
Add the mashed potatoes to the curry mixture.
Mix the boiled rice to it. fry it for 2 mins. add salt as required.

Cut the bottom of capsicum so that it can stand on its own. try slicing very minimum to avoid hole at the bottom. slice the head of the capsicum. apply oil to the capsicum inside and outside. fill it with the rice mixture.add some ghee on the filling.

Take a flat bottomed tawa and sprinkle some oil in it. put the filled capsicums in it. cover with lid and fry for 10 mins. make sure all the sides of capsicum are cooked well by moving it.

Hot stuffed capsicum can be served with tomato sauce or any chutney.

Aloo chips curry

Ingredients:
aloo – 4
tomato – 2
onions- 2
red chilli powder
turmeric powder
mustard seeds
cumin seeds
channa dal
.coriander leaves – optional

procedure:
wash and peel the potatoes and cut into medium slices as sliced for bajji/chips
cut the onions into thin slices and finely chop tomatoes.
add oil in a wok and add the seasonings channa dal, mustard and cumin seeds.
after they splutter add the onions and fry till transluscent.
add the chopped tomatoes and add some salt and cook with closed lid for 3 mins.
once the tomatoes become soft add the aloo chips.mix well and cook with closed lid for 10 mins till aloo is cooked.
add the chilli powder and turmeric powder and mix well and cook for 2 mins without lid.
this can be had with roti or rice.

Beetroot Vermicelli / Beetroot semiya

Beetroot though very good for health isnt used as frequently in many indian meals as it can be. But there are numerous dishes one can make with it, giving the dish exquisite color and great flavor.
If you are frequently searching for breakfast recipes and want to make a different one for kids at home or for yourself try this.. a twist to regular vermicelli dishes.

Ingredients:

Beetroot -1
potato -1
green chillies -3
vermicelli - 1 1/4 cup
water - 2 cups
cumin seeds- 1/2 tspn
mustard seeds - 1/2 tspn
channa dal - 1/2 tspn

procedure

roast the vermicelli till it turns golden brown color and keep aside. you can also use unroasted semiya but roasting gives good aroma and taste.

wash and peel the beetroot and potato.
grate the beetroot and cut potato into small cubes.

In the same wok add 2 tspn of oil . add the cumin,mustard seeds and channa dal , after they splutter add the chopped green chillies and fry.
add the beetroot and potato to the wok, add 1/2 tspn of salt and cover the lid and let it cook for 10 mins.
once the veggies are cooked add 2 cups of water . check the salt at this point and add some more if required.
once the water comes to a boil add the vermicelli and mix it well.
keep it with open lid in medium flame for 5-8 mins, till the vermicelli is cooked.

garnish with coriander leafs if required.

Aloo kaju masala (Potato cashewnut curry)

A simple yet rich curry dish to accompany your roti or enhance your rice. If you loved eating kaju curries in restaurant try this and you would now love to make it at home instead.
If you are diet conscious then make sure to reduce ghee and oil. 

Ingredients:

Potatoes - 2
cashewnuts - 5 tbspn
onions - 2
tomatoes -2
garlic -10 pods
ginger - 1 small
cinnamon stick - 1
garam masala - 1 tspn
coriander powder - 1tbspn
ghee - 1 tbspn
oil - 2 tbspn

baby potato roast curry

Ingredients:

baby potatoes – 1/4 kg
salt
chilli powder
cumin seeds
mustard seeds.
oil – 2 tbspn

procedure:

wash the baby potatoes and boil them till almost boiled. dont boil in pressure cooker the potatoes might become soft.boil it separately on stove.

after cooled peel the potatoes.

in a wok add oil and add cumin and mustard seeds.
after it splutters add the baby potatoes and fry till roasted. keep stirring the potatoes by keeping the stove in medium flame. once it starts roasting add salt and chilli powder and mix well.

fry till roasted.

this can be had as dry curry with any rice or roti.

Vegetable dum biryani

Ingredients

Basmatic rice - 1 cup
onions - 2 big ones
potatoes - 2 big ones
carrots - 2 big ones
beans - 8 to 10
pudina
(you can add other vegetables like cauliflower, beet root etc.)
curd
green chillies - 3 to 4
salt to taste
turmeric
garam masala
cinnamon,clove, bay leaf, mace,
ginger-garlic paste

PROCEDURE :

Fried onions
1. Slice the onions into long pieces and shallow fry them in oil until they turn brown in color. Drain the oil and keep the onions aside.

Curry :
1. Heat oil in a pan. Add cinnamon, clove, mace, bay leaf, ginger-garlic paste.
2. Slice the potatoes, carrots into cubes. Make a cut to the green chillies in the middle (vertically)
3. Add the green chillies, potatoes, carrots,salt and let them cook for 2 mins
4. Add sliced beans and let it cook for 5 mins
5. Add pudina leaves, salt (if required), garam masala, turmeric (pinch) and curd (4 tsp).
6. Let it cook until the curd mixes with the vegetables and solidifies. Keep the mixture aside

Rice :
1.Soak the basmati rice at for half an hour
2. Add 2 to 3 cups of water to a pan and once the water boils, add cinnamom, bay leaf, mace, clove and some pudina leaves
3. Now add the soaked rice and cook on low flame. Cook until the rice is almost cooked

Final mix :
1. Take a heavy bottom vessel or a pan and add the curry in it.
2. Now drain water from the almost cooked rice and place the rice on the curry.
3. Now add the onions and close the lid. Let it cook on low flame for 5 mins until the rice is completely cooked.
4. Mix the curry with the rice and delicious vegetable dum biryani is ready to eat :)

Aloo Pasanda curry

Ingredients:

potato - 4
tomato -1
onions- 2
coconut milk - 1/4 cup
ginger garlic paste/chopped - 1 tbspn
cumin seeds - 1 tspn
turmeric powder- 1/2 tspn
green chillies- 2
red chilli powder - 1/4 tspn
oil- 2tbspn
water
salt - 1/2 tspn as per taste