Aloo Paratha with a Twist

Ingredients

3 Aloo boiled
1/2 cup aata
1 hari mirch
1 lal mirch
1 tsp saunf
1 tsp dhaniya
1/2 cm piece of adrak
1 clove lahsun (optional)
A fistful of hara dhaniya
Salt to taste
Oil / Ghee

Process

Mash the boiled aloo thoroughly
Grind hari mrch, lal mirch, saunf, dhaniya, adrak, lahsun, hara dhaniya coarsely
Mix aloo , ground masala and aata to make a dough
Divide into four parts and make balls
Dust the ball in aata and make paratha by pressing it with palm rotating continuously and levelling the cuts on the edges with the other hand
Finally make it even with a rolling pin
Cook it on the tawa on both sides
Apply oil / ghee and make crispy paratha
Serve hot with green chutney ,dahi, and tomato sauce

Ps: Instead of hara dhaniya palak can also be used. Boil 8-10 palak leaves and strain. Grind it with masala.

 

 

Advertisements

Aloo-Sabudana Papad

Ingredients

5-6 Boiled aloo
3/2 cup sabudana
1/2 tsp salt
1/2tsp lal mirch
Oil

Process

Dry roast sabudana on low flame for 5-7 mins till it becomes light brown and allow it to cool
Grind it to a fine powder in a mixer
Peel and grate the boiled aloo
Add salt, mirch and sabudana powder
Mix well to make a dough
Grease the hand with oil and make small balls (around 30)
On a table spread a big plastic sheet
Grease it with oil
Keep the ball on it. Now keep  a small piece of plastic on it
Press the ball with a heavy jar or bowl
Remove the upper plastic slowly
Similarly make all the papads with the balls
Dry them in sun
Store in air tight container
Deep fry to get tasty and crunchy papad with hot tea

G

Masala Udad Badi

Ingredients

1.5 cups of udad dal
250 gm pethe vala kaddu (ash gourd)
1 Tsp dhaniya
1 Tsp saunf
1 tsp kali mirch
3-4 khadi lal mirch

Process

Wash and soak dal in water for 3-4 hrs
Wash, peel and remove the upper part of seeds
Grate and  squeeze the water out by pressing between palms
Grind dhaniya, saunf, lal mirch and kali mirch coarsely in mixer
Remove the water from dal completely
Grind it in mixer coarsely
In a bowl mix all the ingredients and stir well for 5 mins till the batter becomes fluffy
Grease a plate and make small badis
Keep it in sun for 2-3 days till the badis  dry  completely
Store in an air tight container
Use it to make tasty sabjis. Goes well with aloo, louki, matar,baigan and many more

 

Aloo Drumsticks Sabji

Ingredients

4 Aloo (boiled and cut)
2 drumsticks
1 tomato (finely chopped)
1/2 tsp haldi 1 tsp lal mirch
1Tsp oil
Pinch of hing
1/2 tsp rai
1 tsp maharshtrian garam masala/dhaniya powder
1Tsp imli pulp/2 kokam (khatai)
1Tsp gud
Salt to taste

Process

Cut 2 inches long pieces of drumsticks, wash and boil them in water till soft
Heat oil in a pan
Add rai and hing and allow it to crackle
Add haldi, mirch, aloo ,tomato, salt, masala, gud  and khatai
Mix well and add little water cover and boil for 2 mins
Add the drumsticks along with water and bring it to boil
Serve hot with phulka, paratha or rice

 

Kankode ki Sabji

Ingredients

250 gm kankoda/spine gourd
1 aloo
2 Tsp oil
1/2 tsp rai
Pinch of hing
1/2 tsp haldi
1 tsp lal mirch
Salt to taste

Process

Wash and chop the kankoda  (longitudnal chips)
Wash and chop aloo into thin chips
Heat oil in a pan
Add rai and hing and allow it to crackle
Add kankoda, aloo, haldi, mirch and salt
Mix well and cover
Cook till the kankoda pieces become soft
Serve hot with phulka, paratha or poori

 

 

Dahi Aloo – Vrat wale

Ingredients

2-3 boiled and chopped aloo
1 hari mirch chopped
1Tsp finely chopped hara dhaniya
1 Tsp mungfali powder (for recipe refer golden tips)
1/2 Tsp ghee
1/2 tsp jeera
1/2 tsp lal mirch
2 Tsp dahi (beated)
Salt to taste

Process

Heat ghee in a pan
Add jeera and allow it to crackle
Add aloo, hari mirch, lal mirch, mungfali powder and salt
Mix well and add 1/2 cup warm water
Allow it to boil for 2 mins
Add dahi mix well and put off the flame
Garnish with hara dhaniya
Serve with any vrat/ upwas items

 

Aloo Matar

Ingredients

4-5 aloo washed and chopped
1/2 cup matar
2 Tsp oil
1tsp haldi
1 tsp lal mirch
Pinch of hing
1/2 tsp rai
Salt to taste

Process

Heat oil in a pan.
Add rai and hing
Add haldi, mirch and aloo.
Add salt and mix well.
Add peas mix and cover.
Keep on low flame till the aloo is cooked.
Garnish with hara dhania.
Serve hot with chapati, puri or paratha.