Aloo Sabji

Ingredients for potato curry recipe:

250gms Aloo (Potatoes)
2 tbsp Oil
1/4 tbsp Turmeric powder
2 nos. Green chillies
4-5 nos. Curry leaves
1/2 tsp Mustard seeds
Salt To Taste

How to make aloo subzi:

Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed aloo (potatoes), add little water so that the aloo (potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the aloo sabzi hot with roti

Aloo Palak

Ingredients for palak aloo sabzi :

2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
A pinch of asafoetida
1 tsp white cumin seeds
Salt To Taste
Garnish :
Tomato slices
Lemon wedges

How to make palak aloo recipe:

• Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
• Add the spinach, potatoes, salt and chilies.
• Cover and cook over a moderate heat for about 10 minutes.
• Stir several times and then arrange the tomato and lemon slices over the mixture.
• Cover, lowering the heat and cook for another 5 minutes.
• Serve the aloo palak hot as a side dish.

Green Peas Masala

Ingredients:

• Green peas - 1/2 Kg
• Tomatoes - 2
• Onions - 2
• 2 tbsp. oil
• Black mustard seeds - 1/2 teaspoon
• Coriander powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Chilli powder - 1/2 teaspoon
• Pepper powder - 1/2 teaspoon
• Coriander Leaves to garnish
• salt to taste

Method:

• Heat the oil in a pan.
• Add the mustard seeds, as they begin to pop, add onions, salt and cook until soft.
• Add the coriander, turmeric and chilli powder.
• Mix well and then add tomatoes and Water and cook for 5minutes.
• Stir in the peas and pepper. Cover the pan and cook until the peas are tender.
• Mix in fresh coriander and add more pepper.
• Cook another two minutes then serve.
• Garnish with extra fresh coriander if desired.
• Enjoy Green Peas Masala with Paranthas or chapattis.

Pakoda Dahi Kadi

Ingredients:

For Pakoda:

Onion - 1
Potato (cut into small pieces) - 1
Gram Flour
Rice flour
in the ratio 3:1
Salt
Red chilli powder

Make
the pakodas and keep them aside.

For Kadi:

curd - 1 cup
water - 3 cups
Gram flour - 1/2 cup
Hing (asafoetita) - a pinch
salt to taste

Method:

1. Heat oil in the kadai and when it is warm enough put,fenureek seeds
about 1/2 spoon then two red chillies and 1/2 spoon of ajwain (oomam).
2. Add the kadi mixture on to the oil and bring it to a boiling point
and then keep the fire on low for about 15 min.
3. When the kadi gets a bit thick switch off the fire and finally add
the pakodas.

Capsicum Stir Fry

Ingredients:

Capsicum sauce
250 gm. capsicum - finely chopped
4 tbsp. oil
1 tsp. chilli garlic sauce
1 tbsp. grated jaggery
4 tbsp. lemon juice


Topping
red, green and yellow capsicum
50 gm. tender green beans
1 tsp. chopped garlic
1 tbsp. sunflower oil
2 tsp. sesame oil
8 roughly chopped spring onions
25 gm. unsalted cashew nuts
1 tbsp. honey
1 tsp. soya sauce

Method:

Heat oil for capsicum sauce and saute capsicum and chilli sauce for 15-20 minutes. Add jaggery and lemon juice to pan. Puree sauce and season well.

For topping, heat both oils together and adds capsicum, beans and garlic. Stir-fry for 1 minute. Add onions and nuts.

Continue cooking for a further minute and stir in honey and soya sauce. Cook for a further minute. Place on top of the sauce before serving.

Soya Chunks Curry

INGREDIENTS
1.Soya chunks-250grams
2.Onion-3
3.Tomato-3
4.Mustard-as required
5.Garlic paste-as required
6.Ginger paste-as required
7.Oil-as required
8.Coriander-as required
9.Chilly-as required
10.Turmeric Powder-as required
11.Methi-as required
12.Black pepper powder-as required
13.Garam Masala-as required

METHOD

Immerse the soya chunks in water for a whole night. Take the soya out the next day and squeeze them dry. In a frying pan take enough oil that can fully immerse the soya and then heat it on full flame until the oil comes to a boil. Put the soya in it and let it heat till it becomes almost brown in color. Switch off the stove. In another heating pan put is a bit of oil and heat mustard until it pops. Immediately put in onion, tomato, garlic paste and ginger paste in it. Stir well. Keep the flame at simmer. Stir until a nice aroma comes. Add coriander,chilly,methi garam masala,black pepper powder and salt as needed and stir continuously till all the ingredients become so mixed that they are indistinguishable from each other. Now put in the soya and keep stirring for about 5-10 minutes. Serve.