Aloo Bhajiya

Ingredients

1 Cup besan (bengal gram flour)
1/2 Tea spoon lal mirch
1/2 Tea spoon haldi
2 Table spoon finely chopped hara dhania (coriander leaves)
1 hari mirch finely chopped
Salt to taste
Pinch of hing
Oil for frying

Process

Wash and peel the potatoes.
Cut thin chips and marinate them in a mixture of salt and lal mirch powder. (optional)
In a bowl mix besan, lal mirch powder, haldi, hara dhania, hari mirch salt and hing.
Pour water slowly and make batter to required consistency.
Heat oil in pan.
Add 1 table spoon hot oil in the batter and mix well.
Dip aloo pieces in the batter and deep fry the bhajiyas.
Serve hot with ketchup and chutney.

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Nimki

Ingredients

3 Cups of maida
2 Tea spoons of mangrel
Oil for frying
1/2 tea spoon salt

Process

In a bowl mix maida, salt, mangrel and two table spoons of oil.
Knead a hard  dough using water.
Heat oil for frying.
Divide the dough into 5 parts and make balls.
Roll the ball into a big roti and cut longitudinally at 1cm distance and vertically at 1.5 inches to make the nimki.
Deep fry till light golden in colour.
Serve it with tea as evening snack.

Matar-Usal

Ingredients

2 Cups green peas
1-2 Table spoon oil
1 Tea spoon rai
Pinch of hing
1 Tea spoon haldi
1.5 Tea spoon lal mirch
1 Tea spoon maharashtrian garam masala (optional)
1 Tea spoon dhania powder
2 small pieces of imli
3 Tea spoons of gud (optional)
1/4 Cup grated dry coconut
Salt to taste
Finely chopped hara dhania for garnishing

Process

Boil the peas in little water with a pinch of salt till cooked.
Soak imli in water for some time, squeeze and strain the pulp.
Heat oil in a pan and add rai.
Add haldi, mirch and hing.
Pour 3-4 cups of  hot water.
Add garam masala, dhania powder, imli pulp, gud, coconut and salt.
Allow it to boil for 2-3 minutes.
Add the boiled matar and cook for 2-3 minutes on medium flame.
Garnish with hara dhania.
Serve hot with bread or rice.

Aloo Tamatar Sabji

Ingredients

4 potatoes boiled and mashed
2 tomatoes chopped
2 table spoons finely chopped hara dhania
1 table spoon oil
1 tea spoon rai
Pinch of hing
1/2 tea spoon haldi
1/2 tea spoon lal mirch
Salt to taste

Process

Heat oil in a pan
Add rai and hing till it spluttters
Add tomatoes,haldi,lal mirch and salt
Cook till tomatoes are soft
Add potatoes and mix well
Add some hot water to get the required consistency
Garnish with hara dhania and serve with hot phulka,paratha or puri.

 

Aloo Kees

Ingredients

3-4 medium size potatoes
1-2 green chillies
2 tablespoon desi ghee
1 tablespoon jeera
1/2 teaspoon red chilli powder
1/2 cup coarsely ground roasted groundnuts
Coriander and lemon juice for garnishing
Salt to taste

Process

Wash and grate the potatoes.
Wash it in a stainer if non-sticky texture is preferred.
In a bowl, add to the grated potatoes chopped green chillies, red chilli powder, groundnut powder and salt. Mix it well.
Heat ghee in a pan.
Add jeera and let it splutter.
Add potato mixture and mix well.
Cover it and let it cook on low flame.
Garnish with lemon juice and green coriander.
Serve with vrat wala nimbu ka aachar and fresh curd.

Khopra-Garlic Dry Chutney

Ingredients

Half dry coconut
3-4 cloves of garlic
2 table spoons of red chilli powder
1/2 tea spoon of jeera
Salt to taste

Process

Grate the coconut
Add all the ingredients in a mixer jar
Grind to make a coarse powder
Chutney is ready to be served

Vrat wale Aloo

Ingredients

3-4 boiled potatoes
2 green chillies chopped
1 tablespoon of finely chopped green coriander
1 tablespoon ghee
1 tablespoon jeera
1/2 teaspoon lal mirch powder
1 tablespoon roasted peeled and crushed groundnuts
1/2 cup curd
Salt to taste

Process

Peel and cut boiled potatoes.
Heat ghee in a pan.
Add jeera till it crackles.Add aloo, lal mirch, green chillies and groundnut powder.
Mix beaten curd and salt.
Garnish with green coriander.

Enjoy as a vrat/upas dish!