Pau Bhaji

 

A dish which everyone loves to eat outside. But now you can make it  this at home very easily and it will be much more nutritious and hygenic.

 

    

Ingredients

1. Two fresh medium diced tomatoes

2. One small boiled potato (mashed)

3. 1 cup of chopped green beans, carrots, bell pepper and peas.

4. One big Onion (chopped)

5. Three cloves of garlic ( minced)

6. 4 tsp. of Pau Bhaji Masala (MDH recommended)

7. 1 tsp. of Red chili powder

8. Salt to taste

9. 2 green chilies (chopped)

10. 3 tsp. Extra Virgin Olive Oil/Vegetable Oil

11. 2 tsp. butter

12. 2 cups of water.

13. 10 buns cut in half with butter on one side. (2 whole buns for family of four)

Directions

1. Puree Tomatoes and keep it aside.

2. Heat Oil in non stick pan and throw mix veggies inside the pan.

3. When veggies are turning light golden brown add tomato puree and stir till oil leaves sides of the pan.

4. Simmer to medium low and add mashed Potatoes.

5. Stir and close the lid let it simmer for five minutes till we prepare the masala to go in this pan. (You must close the lid, as soon as the potatoes are added tomatoes puree will be bubbling up and will make your stove top dirty).

6. Take another small non stick skillet / pan and heat 2tsp. of butter or Oil

7. Add minced garlic and green chilies and onions.

8. Add Salt, Red Chili Powder and add Paubhaji masala and add one tsp of Tomato puree from another pan.

9. Now add this garlic masala to main pan.

10. Add two cups of water.

11. Let it simmer on low heat for 15-20 mins till color is red-orange.

12. Till the Bhaji is ready heat the bread buns and chop one onion for garnish.

13. Now serve it hot to your family their favorite dish from your kitchen. I am sure they will ask for more.

-Enjoy Chitra

Parwal Two Ways (Pointed Gourd Plant) Parwal Aloo Ki Sabzi and Chatpate Parwal

 

Parwal is also known as Trichosanthes dioica is also known as the pointed gourd, parwal/parval (from Hindi), or potol (from Assamese, Oriya or Bengali (পটল) pôţol) "Paror" in Maithili, "Parol" in Magahi and "Parwal" in Bhojpuri, Urdu and Awadhi. Colloquially, in India, it is often called green potato. It is widely cultivated in the eastern and some northern part of India, particularly in Odisha, Bengal, Assam, Bihar, and Uttar Pradesh. It is a good source of carbohydrates, vitamin A, and vitamin C. It also contains major nutrients and trace elements (magnesium, potassium, copper, sulfur, and chlorine) which are needed in small quantities, for playing essential roles in human physiology.

Parwal Aloo Ki Sabzi

 

Ingredients

1. 250 gms of Parwal

2. 2 small Potatoes

3. 1 tsp of coriander seeds

4. 1 tsp of zeera / cuminsseds

5. Salt and red chili powder to taste

6. 1 tsp of red chili powder

7. Pinch of Hing

8. 1 tsp of turmeric powder

9. 1 tsp of coriander powder

10. Oil and ½ cup of water

11. 1 tbsp of Ginger

 

Directions

1. Wash, and peel the Parwal, as some of them will have really hard skin. If they are really fresh, you don’t have to peel them.

2. Heat Oil in nonstick pan.

3. Add ginger, coriander and cumin seeds.

4. When it turns little pink add all dry spices except Hing.

5. Now add Potatoes and Parwal.

6. Keep on sautéing as they are little brown

7. Add hing and water and stir.

8. Cook at low heat till they are soft will take around 15 minutes.

9. Serve hot with fresh hot roti or rice.

 

Chatpate Parwal

 

 

Ingredients

1. 250 gms of Parwal

2. 1 big onion sliced thinly

3. Salt to taste

4. Oil

5. 1 tbsp of amchoor powder

6. 1 ½ tsp of turmeric powder

7. 1 tbsp of red chili powder

8. 1 tsp of coriander powder

9. 1 ½ tsp of cumin powder

10. 1 tsp of anardana powder

11. 1 tsp of fennel (sauf) powder

 

Directions

1. Was and peel the parwal, and cut them in half.

2. Mix all dry spices together in a bowl.

3. Put all the parwal in a mixing bowl with mixture of spices. Shake it well, and let it sit for 30 minutes altleast.

4. Heat a nonstick pan with 2 tbsp of oil. When the oil is really hot drop in the parwal one by one. When they turn little bit brown and crispy turn eth other side with spatula.

5. Remove the parwal and then add onions sauté them for 5 minutes with salt and red chili powder, and add Parwal again.

6. Cook it for 8-10 minutes with low heat and close lid.

7. Serve hot with ice or roti, or parantha.

 

So here are two easy ways to prepare Parwal, you can do many other ways. If I will try something I will definitely share the recipe with you.

 

-Enjoy Chitra

Healthy Veggie Burger Sandwich

Ingredients:- 1. 4 big Ciabatta roll 2. 2 big boiled potatoes mashed 3. ½ cup of black beans 4. ½ cup of grilled toasted corn 5. Bread crumbs of one wheat bread toasted 6. Salt to taste 7. 2 tsp of Red chili powder 8. 2 green chilies chopped 9. 1 tsp of amchoor/dry mango powder 10. 1 tbsp coriander powder 11. 2 tbs of fresh cilantro leaves 12. 2 tbsp of Fried moong daal 13. Olive oil 14. ½ cup of whole wheat/ baking flour 15. Onion and Tomato slices 16. 2 tbsp of pickles 17. 2 tbsp of coriander chutney or ketchup and mustard Directions:- 1. In a big bowl add all ingredients from 3-12. 2. Now add mashed potatoes and mix it well and leave it aside. 3. Make four equal portions and make it as a ball. 4. If it is still little sticky dip it in flour tray and roll it up like a ball and make them flat like a square burger patty. 5. Keep it aside in freezer till 30 minutes before grilling otherwise it will fall apart. 6. Before serving toast up ciabatta rolls (cut them in half and sprinkle olive oil) in a non stick tray and bake it till crispy in oven. 7. Now take out your patties and grill them one by one with little olive oil as required. 8. Grill them till crispy on top and make it rest before plating. 9. Grill some tomato and onion slices. 10. Take out the rolls and put the patty first topped with onion and tomato slices. Place the pickles and then on cover or roll spread ketchup or chutney. 11. Cut them in half carefully and serve hot with baked chips or oven fries.   -Chitra

Achaari Tikki / Pickle Potatoes Cutlets

These spicy, homemade, easy to cook cutlets are so tempting, that you can fall in love with them. You can serve them as party snack instead of those frozen cutlets you buy from market. You don’t need any fancy item here and you can make them as wraps next morning if you have nay leftovers or make extra. Fill them in pita bread with salad leaves and hummus.. Hope you guys enjoy them with your family and friends.

Ingredients

1. 3 Potatoes

2. 1 tsp of anaardana / pomegranate seeds

3. Salt to taste

4. 1 tsp of red chili powder

5. Oil for shallow frying

6. 4 tbsp of dry flour (used whole wheat)

For Filing

7. 3 tbsp of your favorite pickle (used spicy mango pickle in this recipe)

8. 1 cup of roasted moong daal (used Haldriam Moong daal packet)

9. 2 tbsp of fresh cilantro / dhaniya leaves

Directions

1. Boil potatoes and peel them.

2. In one mixing bowl mash potatoes and mix salt, red chili powder, anaardana and mix it well. If you think that mixture is little wet you can add little bit of flour.

3. In another mixing bowl add pickle, cilantro leaves and moong daal and mix it well.

4. Heat oil in a non stick pan.

5. Now start making small balls of potato mixture and flatten them in center.

6. Add mixture of pickle in center and close the cutlet carefully.

7. Now press the cutlet carefully, so that it does not break open. Use dry flour on counter table for this, in this way it will not slip from your hands.

8. Keep making the cutlets and then shallow fry them 4-5 minutes each side or until golden brown.

9. Now in a serving plate place this cutlet in centre, sprinkle cilantro leaves on top and tomato ketchup around the cutlet. Serve hot.

-Chitra

Potatoes Biscuits

Ingredients

1. 2 boiled Potatoes

2. 2 cups of all purpose flour / maida

3. 3 tsp of baking powder

4. ½ tsp of seasoned salt / ½ tsp of onion salt

5. 3 tbsp of butter

6. ½ cup of milk

7. ½ tsp of red pepper

8. ½ tsp of toasted cumin seeds

Directions

1. Preheat the oven at 450 F

2. In a chopper mash the potatoes with butter

3. Mix Flour, baking powder, salt, pepper and cumin seeds.

4. Mash them well and make the dough by adding milk little by little.

5. Now flatten the dough upto ½ inch thick sheet.

6. After that cut the small biscuits with cookie cutter.

7. Now lay them on greased sheet.

8. Bake them until they turn golden brown in sides or till 20-25 minutes.

9. Serve these crispy cookies with tea or coffee.

10. You can also make it as a little snack like spread the hummus on biscuits.

11. Garnish with cilantro leaves and sliced black olives.

-Chitra

Velvet Mashed Potatoes with Read Beans

Ingredients

1. ½ cup of medium boiling potatoes

2. ¾ cup milk

3. ½ pack of cream cheese (cubed and softened at room temperature)

4. ½ cup of butter (softened at room temperature)

5. ½ tsp of salt

6. ½ tsp of freshly grounded black pepper

7. 1 tbsp of finely chopped dill.

Directions

1. Peel the potatoes and cube them and keep them in bowl.

2. Heat 2 cups of water and boil it.

3. Add 1 tsp of salt and add potatoes.

4. Cook them on medium heat for 30 minutes or till tender.

5. In a large bowl add the boiled potatoes and mash them very well.

6. In a separate bowl add milk, butter, cream cheese, dill and salt and pepper.

7. Now start adding the wet ingredients in potatoes by stirring well in between to make the mashed potatoes light and fluffy.

8. Put the mashed potatoes in centre of plate and pour the beans soup all over it.

9. I used the beans soup which I had some leftover from my lunch; you can make any gravy item for this like chicken soup of vegetable soup or serve like that also as a side with grilled fish or chicken.

-Chitra

Dhaniya Aloo Bhaji

Ingredients

1. 3 potatoes peeled

2. 1 tbsp of cumin seeds

3. Salt and Red chili powder

4. 1 tsp of turmeric powder

5. 1 tsp of coriander /dhaniya powder

6. 1 tsp of cumin powder

7. 3 tbsp of Oil

8. 2 tbsp of dhaniya / cilantro leaves chopped

9. ¼ cup of water

Directions

1. Cut the potatoes in two parts and then slice them not so thin

2. In a non stick pan add oil

3. Add cumin seeds and let them splutter

4. Now add salt, turmeric , chili, coriander and cumin powder

5. Put the potato slices and let them cook till golden brown.

6. If potatoes are not cooking then you can add water.

7. Now add fresh dhaniya leaves and toss it well.

8. Garnish with more dhaniya leaves and serve with hot Puri’s and pickle.

-Chitra

Gawar Fali ki Sabzi

This crunchy bean is low in calories and popular throughout India. The plant is extremely hardy and grows easily even in drought-like conditions.

Ingredients

1. 3 ½ cups of chopped gawar fali / cluster beans / kothavarakkais

2. 2 large potatoes chopped in cubes

3. 1 tbsp of cumin / zeera seeds

4. Salt and Red chili powder to taste

5. 1 tsp of turmeric powder

6. ½ cup of water

7. 2 tbsp of vegetable oil

Directions

1. In a non stick pan add oil

2. Add cumin seeds, when they splutter add salt , turmeric and red chili powder

3. Now add potatoes and beans cook on a low heat.

4. When it is cooked serve hot with roti’s.

-Chitra

Hara Bhara Kebab

 

Ingredients

1. 2 grated boiled potatoes

2. 1 cup of mix vegetables (peas and carrots)

3. 1 green chili chopped finely

4. 1 tsp of mint leaves chopped finely

5. 1 tbsp of cilantro / dhaniya leaves chopped

6. Salt and Red chili powder for taste

7. 2 tbsp of lemon juice

8. 1 shallot chopped finely

9. 1 tsp of ginger minced

10. 2 cups of bread crumbs mixed with 2 tbsp of semolina flour

11. Olive oil

Directions

1. Mix potato with mix vegetables and green chili.

2. Now add mint, cilantro and ginger.

3. Toss it well and then salt and red chili powder.

4. Now add lemon juice and mix it well.

5. Now make small circular patties.

6. In a big tray spread bread crumbs and semolina mixture.

7. Roll all the patties in this mixture well so that it is well coated.

8. Spray olive oil on both sides and scatter them in the grilling pan.

9. Grill them on both sides and serve them with green mint chutney.

-Chitra

Achaari Aloo

 

I noticed in my pantry that Mango Aachar / Pickle was finished and bottle had some oil left with all masala inside which I never wanted too waste it. So I use this oil to cook aachari aloo. I am sharing this recipe hope you like it.

Ingredients

1. 2 medium potatoes / aloo chopped in 1 inch cubes

2. 1 tsp zeera / cumin seeds

3. 2 green chilies

4. 1 tbsp of leftover sarso oil from aachar bottle

5. Salt and red Chili powder to taste (keep in mind Oil already has chili and salt)

6. 1 tbsp of chopped cilantro / dhaniya leaves

Directions

1. Heat oil in a non stick pan. When it turns hot add cumin seeds and green chilies.

2. When cumin /zeera seeds splutter add potatoes / aloo in the pan.

3. Let them cook as well turn into golden brown. Now add salt and red chili powder if you think it is required.

4. Turn down the heat. Sprinkle cilantro / dhania leaves.

5. Serve with hot roti’s and parantha’s.

-Chitra

Potato Wedges

Ingredients

1. 2 medium potatoes

2. Salt to taste

3. Pepper to taste

4. 1 tbsp of lemon juice

5. Red chili powder to taste

6. 1tsp. of hot sauce

7. 2 tbsp of virgin olive oil

Directions

1. Cut the potatoes in wedges and drop in glass bowl

2. Spray oil on the wedges

3. Sprinkle salt, pepper and red chili powder and red hot sauce

4. Now toss over the wedges with spatula

5. Spread the wedges in oven tray. Oven should be preheated at 400 degrees

6. Bake the wedges till they turn golden brown

7. Sprinkle lemon juice all over the wedges.

8. Serve hot with spicy mayonnaise sauce or tomato sauce

- Chitra