Aloo Pyaz ki Subzi (Potato and Onion curry)

This Rajasthani delicacy is quite time consuming to make an exceptionally heavy on the tummy. But tastes divine with hot rotis. I'm not going with the original version but using my edited version that is simpler to make.

You need:

1. Potatoes - 2 large
2. Onions - 6-7 small onions and 2 medium onions
3. Tomatoes - 3-4
4. Garlic - 10-15 cloves (you can use less if you want less garlicky flavor)
5. Ginger - 1" piece
6. Green chillies - 1
7. Curd - 1 cup (preferably sour)
8. Black Cardamom (badi ilaichi) - 1
9. Cinnamon (Dalchini) - 1 stick
10. Peppercorns (kali mirch) - 2-3 corns
11. Cloves (laung) - 2-3
12. Salt - to taste
13. Red chilli powder - 1 1/2 tsp
14. Coriander powder - 2 tsp
15. Turmeric powder - 1 tsp
16. Garam masala - 2 tsp
17. cumin seeds - 1 tsp
18. Asafoetida (hing) - 1 pinch
19. Oil to fry
20. Fresh coriander to garnish

How to:

1. Remove the peel of small onions and make a slit lengthwise
2. Peel potatoes and chop lengthwise in to thick slices (like french fries)
3. Heat oil in a pan and deep fry the small onions and potatoes. Keep aside
4. Make fine paste of the medium onions, tomatoes, green chillies, garlic, and ginger in a mixer.
5. Heat 6 tbsp of oil in a pan. Add asafoetida and cumin seeds and temper
6. Add the tomato-onion paste. Cover and cook well for 30 minutes. Stir occasionally and add water if needed
7. Tie the cardamom, cinnamon sticks, peppercorns and cloves in a muslin cloth and add to the pan
8. Mix the remaining spices in the curd. Add this to the pan and mix well.
9. Cover and cook for another 30 minutes till the oil leaves sides. Stir occasionally and add water when needed.
10. Remove the muslin cloth of spices.
11. Add the fried potatoes and onions and cook for another 15-20 minutes.
12. Garnish with fresh coriander and serve hot with rotis.

Aloo Tikki (Spicy Potato Fritters)

A tasty evening snack to be enjoyed on a nice rainy day. There are two versions to it, plain tikki and tikki chhole. I am going to write about the plain tikki in this post and follow it up with tikki chhole (ideal for a kitty party) in the next one.

It's fairly easy and quick to make :)

You need

1. 4 large potatoes - boiled
2. Salt to taste
3. 1 cup of Oil for frying
4. Bread crumbs for coating
5. Sweet tamarind chutney
6. Green coriander chutney
7. Red chilly powder to garnish
8. Chaat masala to garnish
9. namkeen (optional)
10. Finely chopped onion (optional)

How to:

1. Grate the potatoes. Add salt and mix well.
2. Shape the potato mixture into round balls and flatten in the middle to make patties
3. Roll in the bread crumbs to give an even coating of crumbs and keep aside
4. Heat the oil on a griddle and deep fry the tikkis in the center of the griddle. As they turn golden move them away from the center and arrange onto the sides. Cook till crisp and serve hot.
5. For serving - Crush the tikki slightly and garnish with sweet tamarind chutney and green coriander chutney. Sprinkle some red chilly powder and chaat masala. Can also add some namkeen and finely chopped onions.

Breadrolls

This is something that makes me drool on a cool rainy day. Crispy, fried, hot.. just what the day needs to make it perfect.
You will need:

• Boiled potatoes - 2 ( if you like veggies you can also use, 1 boiled potato and 1 cup of mixed boiled vegetables)


• White bread slices - 6 (don't use brown bread as it soaks in more oil)


• Green chilly - 1 chopped


• Coriander leaves - a handful - chopped finely (optional)


• Fennel seeds - 1 tsp


• Red chilly powder - 1 tsp


• Turmeric powder - 1/2 tsp


• Salt to taste


• Oil to deep fry

How to:

• Finely mash the potatoes/ vegetables


• Add all the remaining ingredients except bread and oil. Mix well. Taste to check if the spice is according to your taste and adjust the mixture.


• Cut off the brown edges of the bread slices


• Dip one slice of bread in a little water and quickly squeeze it out tight between your palms. This moist bread will be the covering of the roll


• While holding the pressed bread slice in your hand, put some filling in the center. Fold the bread slice diagonally and press the ends closed to make a long roll


• Make all 6 rolls and if you have time cover with a moist cloth and keep in the fridge for 15 minutes


• Heat oil in a deep pan. Fry the rolls till they are golden brown in color. Remove from flame and serve hot with ketchup

Stuffed parantha - Potato

Since i've already written on how to make a stuffed parantha, this is just the stuffing recipe. Just like my mom makes it:
For the stuffing you need:

• 2 big potatoes - boiled and peeled


• red chilly powder - 3/4 tsp


• turmeric powder - 3/4 tsp


• Salt to taste


• 1 green chilly - finely chopped


• Fennel seeds (saunf) - 1 tsp


• Fresh coriander leaves - a handful, finely chopped (optional)

How to:
Mash the potatoes finely and add all the other ingredients to it. Mix well. Do taste to adjust the spices according to you.
Make the parathas and cook as mentioned in my post "Stuffed parantha - palak"

Alu Matar Dry

Boiled potatoes - 4
Peas - 1 cup
Oil - 2 tbsp
Asafoetida (heeng) – 1 pinch optional
Cumin seeds - 1tsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Red chilly pd - 1 tsp
salt - to taste
Chopped green chilly - 2
Dry Mango Powder (amchur) – optional - 1 tsp

Temper asafoetida and cumin seeds in hot oil. Add peas and cook till soft. Cube the boiled potatoes and mix all the masala with the potatoes except amchur. Add these masala potatoes to the peas and cook till oil slightly leaves sides. Add amchur and mix well.