ATTE WALE ALOO

Atte Wale Aloo

Potatoes are king of breakfast. This versatile vegetable is not only most commonly made and found everywhere…but has a unique character too.We all love it. so here comes an easy recipe

Ingredients:-

4-5 boiled potatoes cut in cubes

½ cup whole wheat flour

Salt to taste

1 tsp. turmeric powder

1 tsp. coriander powder

1 tsp. red chilly powder

Lemon juice 1 tbspn

1 tsp. dry mango powder

½ tsp. mustard seeds

½ tsp. cumin seeds

2 tbsp. mustard oil

Method:-

• Mix all spices except coriander powder with boiled potato cubes in a tray and keep aside

• Take a wok and heat mustard oil till it smokes. Add mustard seeds, cumin seeds and when it crackles, add coriander powder and wheat flour and mix it well for 2 minutes.

• Add the marinated potatoes and mix it well. Cover it with a lid and cook on low flame for 7-8 minutes.

• Add fresh coriander leaves and lemon juice and serve hot.

SWEETHEART CHAACH

 Sweetheart Chaach

When Chaach Marries Poha

Chaach or spiced buttermilk is an excellent cooler for summers. The spices like rock salt, roasted cumin powder and green chillies have a cooling effect and are great for digestion. I like to have it with poha most of times. The combination is just perfect on onset of summers and the surprise element of beetroot gives it a colour which makes you blush. 

Beetroot chaach

Ingredients:-

1 cup yoghurt

¼ tsp. black salt

¼ tsp. roasted cumin powder

½ green chilly,finely chopped(optional)

A pinch of grated ginger

½ beetroot finely chopped

150 ml water

Method:-

• Mix all the ingredients with hand blender to get a smooth and bubbly chaach.

• Garnish with coriander leaves and grated beet root.

 

SPRING PAKORAS

Spring Pakoras

An interesting version of Hassel back potatoes, kids named it spring pakora.A hustle free dish which can be made easily and quickly yet you can surprise others by its creativity. A good option for snacking will be loved by kids for sure.

Ingredients:-

4-5 potatoes (with skin), big

1.5 cups gram flour (besan)

Salt to taste

1 tsp. red chilli powder

½ tsp. coriander powder

1 tsp. chaat masala

Water 1 cup approximately

Oil for frying

Method:-

•  The first step involves washing and careful cutting of potatoes. After washing then thoroughly in water, wipe them dry. Insert a toothpick at the bottom end of potato (horizontally). Now  slice the potato just like wafer and don’t let the knife go beyond range of toothpick as shown in pic.

• Now make a thick batter of gram flour and water by whipping it until it’s smooth and has no lumps. Add salt and spices except chaat masala.

• Heat oil. Dip the potato into besan batter and deep fry.

• When it turns brown and crisp. Take it out on absorbent cloth and sprinkle chaat masala.

• Serve it with dip of your choice.

RESHAMI PANEER

 Reshami Paneer

Cottage cheese chunks in silky and smooth gravy which is a delight for fast watchers as well. The gravy needs few ingredients, possess a natural colour and has a wonderful taste which goes well with paneer/champ/chicken. Tomatoes are rich in beta-carotene which has anti-cancer properties and paneer is rich source of calcium and protein.

Ingredients:-

350 grams cottage cheese

10-12 tomatoes (750 grams) peeled

2 tbsp. fresh cream

Salt to taste

½ tbsp. sugar

1 tbsp. tomato ketchup

2 tsp. kasoori methi, roasted and crushed

1 tsp. black pepper

1 tsp. jeera

2 tsp. ghee

1 litre water

Garnishing:-

Coriander leaves

2-3 split green chillies

Method:-

• Take cooker and add water. Pressure cook the tomatoes till one whistle.

• Blend the tomatoes using a hand blender and don’t dispose of the water.

• Add cream and blend for 5 more seconds.

• Strain the entire water-cream-tomato mixture using a soup strainer. We need smooth gravy out of it with orange color.Dispose of the seeds and remaining skin.

• Heat a wok and boil this puree.once it comes to a boil,add salt and ketchup and let it cook over slow flame till 40-45 minutes.

• When gravy reduces to 60-70% and cream is converted into fat(as shown in pic),add kasoori methi, sugar and black pepper.

• Heat tawa and fry paneer cubes on it using 1 tsp. of ghee just to give colour to paneer.

• Transfer the paneer into gravy. Heat remaining 1 tsp. ghee in a non-stick pan. Add jeera and when it splutters, add it to gravy as tempering.

• Check seasoning garnish it with coriander leaves and slit green chillies.

 

TANDOORI COOKER

The technique of using cooker as a tandoor

I’ve seen villagers using big tin containers over there stoves to make there tandoori rotis.I used to watch my grandmother using cooker to make naans and lachcha parantha and I am using it till now…I may sound like passing this tradition but seriously speaking, you must try out.

Ingredients:- 

Normal dough, water in a bowl and ghee

Method:-

• We need to preheat cooker on all sides on the gas stoves.

• Make a layered roti out of dough and ghee(lachcha parantha)

• Hold it over your palm and apply water on its upper side with the help of other hand.

• Place the wet side carefully inside the wall of cooker as shown in the pic.

• Depending on the size of paranthas, a 5ltr capacity can hold up to 4-5 paranthas at a time.

• Rotate it sideways till you see bubbles appear on the paranthas.

• Now invert the cooker and place it upside down as shown in the picture. The gas stove should be exactly in the middle.

• Wait for 2-3 minutes and you may check in between. When parantha turns crispy and is fully cooked, insert a fork or knife at its side and pull a little.

• The parantha will leave the surface immediately with a “khatak” sound. If you find it still not leaving its sides then you need to cook more sideways.

• Apply ghee/butter. You can make stuffed paranthas/kulchas and naans in similar way.