Aloo Gobi Peas Fry

Aloo as one of the ingredients in any of the Subzis is the best one for Chappathi & Parotha.

Cooking Time: 30Mins

Ingredients:

Potato                        1Big No. or 2Small Nos.

Cauliflower                 1/2 No.

Peas                           1/4Cup

Onion                         1/2Cup Finely Chopped

Ginger Garlic Paste     1tsp

Red Chilli Powder        1tsp

Coriander Powder       1tsp

Cumin Powder            1/2tsp

Turmeric Powder         a pinch

Cumin seeds               1/2tsp

Asafoetida                   a Pinch

Green Chilli                 1No.

Garam Masala Powder 1tsp

Coriander Seeds          few strands

Oil                               2tbsp

Salt                             to taste

Preparation Method:

1. Cook Aloo,Peas and Cauliflower in water. Cauliflower cooks faster, therefore cook it separately.

2. In a heavy bottomed pan, add oil. Add Cumin Seeds, Asafoetida, Onion. Fry Onion till it becomes golden brown. Add Ginger Garlic paste and Green Chilli. Saute it till the raw smells leaves.

3. Add Red Chilli Powder,Cumin Powder, Coriander Powder,Salt, Garam Masala Powder and mix them. Add the cooked Potato,Peas and Cauliflower and fry them with the masala for 4mins.

4. Garnish it with Coriander leaves.

Capsicum Rice

Capsicum Rice is a very easy dish to make in few mins.

Cooking Time: 20Mins

Ingredients:

Capsicum                       1/2No.

Red Chilli                        2Nos

Coriander Seeds             1tsp

Cumin Seeds                  1tsp

Mustard Seeds               1tsp

Urad Dhal                      2tsp

Peanuts                          less than 1/4cup

Garam Masala Powder    2tsp

Ghee/Oil                        2tbsp

Curry Leaves                 3Strands

                            

Preparation Method:

1. Dry Roast(without Oil) Red Chillis,Coriander Seeds, Cumin Seeds, Mustard Seeds, Urad Dhal ,Peanuts.

2. Grind the dry roasted ingredients and add Garam Masala Powder. Keep it aside.

3. In a heavy bottomed pan, add Ghee or Oil and fry the cut capsicum and cook them.

4. Add the grinded mixture to the cooked capsicum and fry them for 3mins. Then add rice and mix them with the Capsicum and Grinded mixture.

Tips:

1. Cook Capsicum by frying it.

Tamarind Chutney

Tamarind Chutney is for all Chaat recipes. We can do this recipe and freeze it for later use.

Cooking Time: 30Mins

Ingredients: 

Tamarind Paste        2tbsp

Sugar                      1/2 Cup

Water                      2cups

Salt                         to taste

Chilli Powder            1tsp 

Cumin Seeds                1tsp

Fennel Seeds           1tsp

Preparation Method:

1.Mix the Tamarind paste with Water and boil them.Add Sugar to it and keep stiring it.

2. Dry roast Cumin Seeds and Fennel Seeds. Grind them and add Chilli Powder and Salt. Add these to the boiling Tamarind water. The correct consistency is that the boiling water must coat the spoon.

3. Once the Chutney cools, it automatically thickens to 1/2 cup. Store it dry container.

Tips:

1. Instead of Sugar, same amount of Jaggery can be used.

2. Fennel seeds are optional.

Bhel Puri

Bhel Puri is the most common chat item given in many small Indian road side shops as well in big malls. I was really happy learn the recipe and do it for my husband.

Cooking Time:30Mins

Ingredients:

Bhel Mix                     2cups

Chat Masala               1tsp

Onion                        1/2 No. (Finely Chopped)

Tomato                      1/2 No.

Raw Mango                few finely chopped pieces

Salt                            to taste

Chilli Powder               to taste

Coriander Leaves        few Strands

Mint Chutney              to taste

Tamarind Chutney      to taste

Preparation Method:

1. Take a big bowl, add Bhel mix, Onion,Tomato,Raw Mango,Chat Masala,Coriander leaves,Chilli Powder. Add Salt if required.Mix them well. Finally before serving add Mint and Tamarind chutney and mix them.

Tips: 

 1.You need to roast the Bhel Mix a little if the packaged mix is not crispy enough.

2. Add Salt and Chilli Powder if required.

3. Mint & Tamarind chutney must be added to taste and it should not be dripping.

Check my blog for Mint Chutney & Tamarind Chutney recipes.

Mint Chutney

Mint Chutney is the used mostly for Snacks and Appetizers. It is used for dipping Samosas, Masala Pappads, Bhel Puri, Aloo Chaats, and in Sandwiches as well.

Cooking Time: 20Mins

Ingredients:

Mint Leaves                       1/2Cup

Onion                                1/4 No. 

Tomato                              1/2 No.

Ginger                               1/2Inch

Garlic                                 1 Clove

Green Chilli                        1

Chat Masala Powder           1/2tsp

Salt                                    to taste

Lemon juice                        1/2tsp

Raw Mango                         few pieces (Optional)

Preparation Method:     

1. Wash Mint Leaves. Add Mint Leaves,Onion, Tomato,Ginger, Garlic, Green Chilli,Raw Mango, Chat Masala, Salt,Lemon Juice in a mixer and blend them to a fine paste.

2. Serve it with Snacks and Appetizers.


Tips:
1. Chutney can be stored in refrigerator for days.

Channa Masala

Channa Masala is the best gravy to have with Poori.

Cooking Time: 30Mins
Ingredients:

Channa Dhal (Chick Peas) 2cups (Soaked for 2hours)

Onion (Big)                       1No.

Tomato                             1No.

Ginger Garlic Paste            2tsp 

Cumin Seeds                     1tsp

Green Chilli                       1No.

Chilli Powder                     1tsp

Coriander Powder             1tsp

Jeera Powder                    1/4tsp

Bay Leaves                       1No.

Cinnamon Stick                 1No

Star Anise                         2Nos.

Cloves                              4Nos.
Salt                                   to taste 
Coriander Leaves               few Strands

Oil                                     4tsp

Preparation Method:
1. Soak Channa Dhal in water for 2hrs. Pressure Cook Channa Dhal for 5Whistles.Add little salt while cooking.
2. In a heavy bottomed pan, add oil. Add the Garam Masala ingredients,Cumin seeds and Chopped Onion. Add very little salt.Saute them till the Onion turns golden brown.Add Ginger Garlic Paste and saute it till the raw smell leaves. Now add Turmeric Powder.
3. Add Tomato and saute them till it mashes well.Add Green Chilli. Add the Chilli Powder,Coriander Powder, Jeera Powder.Add little water. Don't make the mix dry.
4. Finally add Channa Dhal and required amount of Water. Boil it for sometime.Check for Salt & taste.At the end add Coriander leaves and little lime juice.

Tips:
1.Use the Channa Cooked water for cooking.
2. Channa Dhal should not be over cooked.

Cauliflower Bajji

Very simple snack to make in less time.

Cook Time: 20mins

Ingredients:

Cauliflower                 1/2 No.
Besan Flour                1cup

Red Chilli Powder        According to taste

Salt                            to taste

Oil                              to deep fry
Water                         to mix

Preparation Method:

1. Clean the Cauliflower and cut them into florets.
2. Mix Red Chilli Powder, Salt, Water with Besan flour.It should not be very watery. It should be watery than the chappathi flour mix.
3. Heat oil in the Kadaai. Once Oil is hot, dip the Cauliflower in the Besan flour mix and deep fry it.Serve it with spicy Coconut chutney.