Curries

Aloo Chops Masala

Ingredients:

500g big size potatoes

3g garam masala

Small piece ginger

1/4 cup grated coconut

6 green chilies

1/2 tsp pepper corns

2 bunches mint leaves

1 bunch cilantro

100g oil

Salt to taste

150g tomatoes

A pinch of turmeric

Method:
Peel the potatoes, cut them into two pieces lengthwise and soak in salt water for 10 minutes.
Heat oil in a pan, fry garam masala and chopped ginger for few minutes.
Then add potato pieces, turmeric and cook till they are tender.
Now add coconut, green chilies, pepper corns, mint leaves paste, salt and cook for another 10 minutes.
When the masala gets tender, add chopped tomatoes and cook for 2 minutes.
When the gravy is done, sprinkle chopped coriander leaves and serve hot.

Aloo ki Bhaaji

Ingredients:

700g potatoes

6 tbsp oil

1/2 tsp mustard seeds

3 red chilies

A pinch of fenugreek seeds

225g onions,

finely sliced2 green chilies,

sliced lengthwise (and de seeded if milder flavor is preferred)

1 tsp turmeric

Salt to taste25g chopped coriander leaves

Method:
Boil the potatoes, peel and dice them evenly when cooled.
Heat the oil over medium heat in a wide shallow pan and season with mustard seeds.
When they splutter, add red chilies and fenugreek seeds and immediately follow with the onions and green chilies.
Fry the onions for 10 minutes or until golden brown.
Add turmeric, potatoes and salt. Stir-fry gently until the potatoes are heated through or for 10 minutes.
Remove from heat and sprinkle over the coriander leaves.
Serve with plain rice or puris.

Aloo Mutter

Ingredients:

2 medium potatoes,

cubed1/2 cup green peas

5 tbsp ghee or butter

1 medium onion, chopped

2 garlic cloves, chopped

2 cloves

2 bay leaves

1 inch cinnamon stick

1 tsp garam masala

1 tsp chili powder

1/2 tsp turmeric

1/2 tsp coriander powder

2 tomatoes, quartered

Salt to taste1

1/4 cups water

Chopped coriander leaves

Method:
Heat ghee in a pan and saute onion, garlic over medium heat till golden.
Add cloves, bay leaves, cinnamon and stir fry for 2 minutes.
Add garam masala, chili powder, turmeric, coriander powder, tomatoes, salt and mix well.
Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done.
Garnish with coriander leaves & serve hot.Serves 4

Soups

Tomato Soup

Indian style tomato soup

Ingredients

500 GMS. Tomatoes
2 tbsp. Sugar
2 1/2 cups water
2 bayleaf
1/4 tsp. cinnamon-clove powder
1/4 tsp. red chili powder
1/4 tsp. cumin powder
1 tsp. butter
1/2 tbsp. plain flour
1 clove garlic


Method

1.Pressure cook the tomatoes till 2 whistles, Blend till smooth. Strain to remove seeds and peels.
2.Heat butter in a pan, add the bay leaf, whole garlic and cook for a few seconds.
3.Add tomato puree. Stir. Dissolve the flour in a little water till smooth.
4.Add the flour paste, stirring continuously, bring to a boil. Add the seasoning, salt and sugar. Simmer for 10 minutes.
5.Serve hot with bread croutons, a swirl of fresh cream, and pepper.

A spicy & tangy vegetable soup

Ingredients

1 tbsp. Soya sauce
3/4 tsp. Chili sauce
1 tsp. Black pepper powder
2 tbsp. Vinegar
1/2 tsp. Sugar
1/4 cup Chopped Spring onion
1/4 cup Chopped cabbage
1/4 cup Chopped carrot
1/4 cup Chopped capsicum
1/4 cup Chopped mushrooms
1/4 cup Cauliflower
A few bean sprouts
1 1/2 tbsp. Cornflour mixed with 1/4 cup water
Salt according to taste


Method

1.Take four cups of water put Soya sauce, chili sauce, pepper powder, vinegar, sugar, and salt. Bring to a boil.
2.Add all vegetables and sprouts. Simmer for 2-3 minute without covering.
3.Add cornflour, mixed in water and stir continuously till it becomes thick.
4.Serve hot.

Snacks

Vegetable Cutlet

Vegetables-Potato,Beans, Carrots,green peas,Beet Root(if preferred)
Steam the vegetables in a pressure cooker or a food steamer and mash them into
a tight paste. Add grated onions, salt, red chilli powder, garam masala powder and
ground cinnamon(a pinch).Knead the mixture tightly.
Take some rice flour and add water to make it into a slightly watery juice.Make
the vegetable mixture into evenly sized balls and roll over the rice flour and then
cover it with rawa.Deep fry the balls until they turn golden brown.
Side dish : Tomato ketchup