Tangy Aloo Rolls

With the same vegetables everyday.. life was getting boring.. I was just not feeling like making the same dishes again yesterday night.. So after a whole lot of googling.. and searching for some recipes.. I settled with Aloo Roll.. It was the best Aloo Roll I have eaten.. Simply loved it..

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Preparation Time:- 30 mins |  Cooking Time:– 5 mins per roll |  Serves:- 4-5 Rolls

INGREDIENTS:

  • For the Dough:-
    • 1 and 1/2 cup wheat flour (Gehun ka Aata)
    • 1 tea spoon salt
    • Some water to make the dough
  • For the potato filling:-
    • 1 and 1/2 cup of Potatoes boiled and finely chopped
    • 1 and 1/2 tbsp oil
    • 1 tea spoon ginger garlic paste
    • 1/2 tea spoon chilly powder
    • 1 tea spoon garam masala
    • 1 tea spoon chaat masala
    • 1 table spoon fresh coriander leaves finely chopped
    • salt to taste
  • For the Onions Filling:-
    • 1 large Onion finely sliced
    • 1/2 tea spoon chilly powder
    • 1 tea spoon Dry Mango powder (Amchoor)
    • salt to taste
  • For the water mixture:-
    • 3 table spoons of water
    • 2 tea spoons Dry Mango powder (Amchoor)
    • 1/2 tea spoon chilly powder
    • 1/2 tea spoon garam masala
    • 1/2 lemon’s juice
    • salt to taste

PREPARATION:

Dough Preparation:-

Mix the wheat flour and salt, and make a dough by slowly poring water in it. Make sure that you don’t make it sticky. It should have a consistency of the dough like for chapatis. (You can add some All Purpose flour as well (Maida))

Cover the dough and set aside for 10 minutes.

Potato Filling Preparation:-

Heat the oil in a pan and add the ginger garlic paste and fry for few seconds.

Add the potatoes, garam masala, chaat masala, chilly powder, coriander leaves and salt. Mix properly by mashing the potatoes.

Fry for a few minutes.

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Onions Filling Preparation:-

Mix the onions well with all the masalas listed and keep aside.

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Masala Water Preparation:-

Add the amchoor, chilly, garam masala powder and salt to the water and mix properly. Add half a lemon juice to it, and mix again.

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Roll preparation:-

Take a some dough, almost equal to the dough used for making paranthas.

Using a rolling pin make a round chapati using the dough.

Heat a non stick tawa and spread half tea spoon of oil on it. Now place the chapati on the tawa, and allow it to cook for 1 minute.

Apply half a tea spoon of oil on the other side and spread all over.

When blisters start appearing on the top of the chapati turn it around  and allow the other side to cook properly using a flat spatula.

We need to cook the other side completely.

Once the other side is cooked turn over the chapati and simmer the stove.

Take a spoonful of potato filling and place in a single row in the centre of the chapati. Now sprinkle some onion stuffing over the potato filling and then sprinkle some masala water over this filling.

Now roll the chapati starting from one end and slowly using your fingers roll it towards the other end.

Wrap it in a foil/Kitchen paper on one edge to avoid the filling to fall, and serve hot.

SERVING:
  • Aloo Roll goes well with Tomato Ketchup.
  • Cold Drink is a must to have with a roll.

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Matar Paneer

I am having some tuft time everyday to decide what to cook these days.. I don’t know for some reasons I am unable to figure out which vegetable to prepare.. So recently I end up making a lot of paneer.. Matar paneer is an all time favorite i any household..

Matar Paneer

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people

INGREDIENTS:

  • 200 gms Fresh Paneer diced in small cubes
  • 1 cup frozen or boiled peas (matar)
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste

PREPARATION:

Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  salt. Keep frying the tomatoes till the oil separates out.

Add the peas and paneer diced as cubes to this masala. Fold the pieces gently in the same. Add some water to make some gravy. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the paneer pieces can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Lachha Parantha.
  • If serving for a party, garnish with some fried Cashew (Kaju)

Served

Tasty Cooking..!!

Sending this recipe to:

Veggie Fruit a Month (VFAM)–Onions & Priya’s VFAM page

Stuff it up.. Bhindi

Me and my husband love bhindi (Lady Finger).. I generally cook a bhindi fry but for a change sometimes.. I stuff it up.. Trust me it is delicious.. 🙂

Bharwan Bhindi

Preparation Time:- 20 mins |  Cooking Time:– 20 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 250 gms Ladyfinger (Bhindi) washed properly and scrubbed
  • 1 tbsp  Besan (gram flour)
  • 3-4 tbsp  Oil
  • 2 tsp Saunf (fennel seeds)
  • 2 tsp Coriander powder (Dhaniya powder)
  • 1/4 tsp Red Chili powder (lal mirch Powder)
  • ½ tsp Turmeric (Haldi Powder)
  • ½ tsp Amchur (Dry Mango Powder)
  • ½ tsp Garam masala
  • 1 inch piece Ginger (Adrak)
  • A pinch of Hing (asafoetida)
  • ½ tsp Jeera (cumin)
  • To taste – Salt

PREPARATION:

Cut off the tops and tails of the bhindi and make an incision along the length. (Make sure that the bhindis are dried)

In a saucepan, heat 1 tbsp of oil. Add jeera and hing to this. Once the jeera starts crackling add the gram flour and sauté.

Add the other masalas together in a plate. Add all the mixed masalas to the gram flours and sauté for another minute.

Remove from heat. Once this mixture cools down a bit, stuff the bhindis with this masala.

In another saucepan heat 2 tbsp of oil. Put in the bhindis and turn very gently 3-4 times. Cover and cook over a medium flame for 5 minutes.Turn the Bhindis and cover and cook for another 2-3 minutes.Then take off the lid and cook the Bhindis over a high flame for a while.

SERVING:
  • This goes well with hot chapatis/paranthas and curd or raita.

Served

Tasty Cooking..!!

 

Palak Paneer

I have always made Palak Paneer using my Mom’s style (similar to Corn Palak by replacing Corn with Paneer)… Then I had this version of Palak Paneer at two places, basically at two of ours friends homes.. Nisha our neighbor first then Pallavi .. We simply loved it.. So next when I was to make Palak Paneer I asked my husband which version do you want to have.. and he was like try out the other one.. 🙂 So here I am with this really delightful Palak Paneer recipe..

Palak Paneer

Preparation Time:- 15 mins |  Cooking Time:– 1/2 hour |  Serves:- 3 people

INGREDIENTS:

  • 3 cups Spinach roughly chopped and washed properly
  • 1 cup Paneer chopped in cubes (Cottage Cheese)
  • 1 medium sized onion finely chopped/grated
  • 1 medium sized tomato grated
  • 1 tea spoon Garlic paste
  • Salt to taste
  • 5-6 leaves Fenugreek Leaves (Methi)
  • 5-6 leaves chenopodium album (Bathua)
  • 1 tea spoon Cumin Seeds (Jeera)
  • 1 Green Chilly
  • 2 tea spoon Oil/Ghee
  • 1 inch Cinnamon stick (Dal Chini)
  • 1 Bay Leaf (Tej patta)
  • 1 Large Cardamom (Badi Elaichi)
  • 2 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala

PREPARATION:

Boil the palak, methi and bathua. (One whistle should be enough). Allow the pressure to die and to cool it down a bit.

Drain excessive water and grind the boiled leaves to form a thick paste. Keep aside.

Heat the oil in a pan and add cumin seeds, bay leaf, cinnamon stick, cardamom. Allow them to crackle.

Now add the onions, green chilly and garlic paste to it and fry them till onions turn golden brown.

Now add the masalas, coriander powder, garam masala, chilly powder, salt, turmeric powder and mix.

Now add the tomatoes and cook till the oil separated.

Then add Palak paste and bring to boil. You can add around half cup water.

Cover and cook for another 5 minutes or till you get a desired consistency.

Now add the paneer pieces and simmer for 5 mins.

SERVING:

  • Top it with some Desi Ghee.
  • Try it with hot chapatis or paranthas or Makai ke Roti.

Served

Tasty Cooking..!!

Sending this recipe to:

 

Know Your DairyJagruti’s Cooking Odyssey

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Pav Bhaji

Pav bhaji is best hurried meal of all times… Making chapatis gets very tuft at times, as first knead the dough then generally we tend to eat hot chapatis only, so you have to wait will we are having the meal to prepare them.. So when I am too lazy to make the dough and chapatis, Pav bhaji is what comes to my mind.. A wholesome meal which is truly delicious.. 

Pav Bhaji

Preparation Time:- 15 mins | Cooking Time:- 20 mins | Serves:- 3 people

INGREDIENTS:

  • 1 cup cauliflower, finely chopped
  • 1 cup carrots, finely chopped
  • 3 medium sized onions finely chopped or grated
  • 4 medium sized tomatoes pureed
  • 4 boiled potatoes mashed
  • 1/2 cup capsicum finely chopped
  • 1 1/2 table spoon pav bhaji masala
  • 1/2 tea spoon red chilli powder (lal mirch powder)
  • 1/2 tea spoon turmeric powder (haldi)
  • salt to taste
  • 4 table spoon butter
  • 4 to 6 cloves garlic (lehsun) minced

For Pav:

  • 8 pavs
  • 2 table spoon butter

PREPARATION:

Boil the cauliflower and carrot with a pinch of salt till they are soft. Drain out the excess water.

Heat 2 table spoon butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add garlic paste and sauté till the onion softens.

Add the tomatoes. Add the turmeric powder, chilli powder, pav bhaji masala, and salt and cook till the oil separates.

Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

Now add the remaining 2 table spoon butter and mix properly. Fry for another 5 minutes.

For Pav:

Slice each pav into 2 horizontally. Apply a little butter to each side.

Heat a tava and cook the pav on both sides till the pieces are lightly browned.

SERVING:

  • Serve hot with finely chopped onions, lemon wedges and a dash of butter.
  • Garnish with freshly chopped coriander leaves.

Served

Tasty Cooking..!!

Sending this recipe to:

Only – Crazy for Potatoes & Pari’s giveaway announcement

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