Aaloo Bhajiya

Yayyyy my 100th post.. ūüôā

Aaloo Bhajiya, a very easy dish and a great¬†accompaniment for rice.. We ¬†love to have it along with dal chawal.. Do try the same as it hardly takes any time or effort.. ūüôā¬†

Aloo Bhajiya

Preparation Time:- 5 mins |  Cooking Time:Р10-15 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 2-3 medium sized Potato (Aaloo)
  • Salt to taste
  • 1 tea spoon Cumin Seeds (Zeera)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 2 table spoon Mustard Oil (Sarson ka tel)

PREPARATION:

Peel and chop the potatoes in really small cubes.

Heat the oil in a pan, and add cumin seeds to it and allow it to crackle.

Now add the red chilli powder, turmeric powder and salt and then add the potatoes to it immediately.

Mix properly so that the masala’s cover the potatoes properly.

Now cover the pan and allow to cook for around 10 mins (till the potatoes becomes soft and are cooked), stir in middle.

Now cook uncevered for another 5 mins. This is to add some crispiness to the potatoes.

SERVING:
  • Serve hot along side of any gravy. (Goes really well with Kadhi Chawal & dal chawal)

Served

Tasty Cooking..!!

Chips @ Home

I love wafers.. May it be Lays or Pringles or Uncle Chips… “Bole mere lips I love chips…”:) SO I tried making some myself, not the usual oily fried one’s but something healthier in a microwave.. and guess what they were just lovely and very addictive..:)

Chips

Preparation Time:- 10 mins |  Cooking Time:Р5 mins |  Serves:- 2 people (Me and my husband could not stop..:))

INGREDIENTS:

  • 2-3 medium/large sized Potato (Aaloo)
  • 1/2 tea spoon salt
  • 1 tea spoon Refined Oil (May increase depending upon the size of the microwave safe dish)
  • Seasoning

PREPARATION:

Peel and chop the potatoes as we do for chips. Make sure you chop them really thin, as the thinner the potatoes are chopped the more crispy the chips will turn out.

Soak the chopped potatoes in water and add the salt to the water for about 10 minutes.

After 10 minutes remove the chips from the water and pat them dry on a clean cloth.

Grease a flat microwave safe dish with oil and spread the potatoes on it, one at a time. Do not stack the potatoes.

Now sprinkle any seasoning of your choice on the potatoes, chaat masala, oregano, chilli flakes can be used.

On the Highest power (100%) of the microwave bake them for around 5 mins. If the chips are not thinly sliced then it might take 6 mins.

The time may also vary on the maximum power of the microwave. My Microwave has maximum of 750 W.

Once done remove the layer of chips and repeat the same for others as well.

SERVING:
  • Enjoy at tea time along with a hot cup of tea or coffee.

All time favorite: Aaloo ke Paranthe

Even as I write this blog I am able to smell the nice ghee smell while cooking an aaloo parantha from my mom’s kitchen… Have always loved the paranthas may it be for breakfast or lunch or dinner…but is usually an all time favorite breakfast dish for me… I always try to replicate my mom’s paranthas and after 3 years now have finally come close..:)

Aaloo Parantha

Preparation Time:- 10 mins |  Cooking Time:Р5 mins per parantha |  Serves:- 5-6 paranthas

INGREDIENTS:

  • 2 cups whole Wheat Flour dough(Gehun ka aata guna hua)
  • 4 medium sized potatoes boiled and peeled
  • 1 medium Onion finely chopped
  • Salt to taste
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 1 tea spoon Chaat Masala
  • 1 tea spoon Garam Masala
  • 1/2 tea spoon Coriander Powder (Dhaniya Powder)
  • 1 tea spoon Dry Mango Powder (Amchoor Powder)
  • 1/2 cup fresh coriander leaves finely chopped (Dhaniya patti)
  • 1 green chilly finely chopped (Hari Mirch) (optional)
  • Ghee/oil to fry the parantha (I prefer ghee :))

PREPARATION:

Grate the boiled and peeled potatoes. Add the chopped onions, green chillies and coriander leaves to it.

Add the masalas salt, coriander powder, red chilly powder, chaat masala, garam masala & dry mango powder to it. Mix properly. I usually mix the masala’s with hand so that it gets mixed and also the potatoes gets mashed evenly.

Filling

The Filling..!!

Take some dough and after rubbing it with some dry flour, start making a chapati using a rolling pin. Once it becomes the size of a mini chapati, stop and take a big spoonful of the masala and place it in between.

Press the masala gently to remove air gaps and start folding the chapati inwards to seal the masala completely. Once done flaten it a bit by pressing it between the hand palms. (Don’t press too¬† much since the masala may come out)

Press the masala

Fold the masala in

Fold the masala inside..!!

After rubbing with some dry flour, start rolling the parantha evenly.

Heat the tawa (non-stick can be used) and place the parantha on it. (Don’t use any oil yet.)

Once some blisters start appearing on the showing end then turn over the parantha. Now apply some ghee evenly on the showing end.Turn over the parantha, and apply some ghee on this end as well.

Start pressing the parantha using a flat spatula in order to cook properly. Once the parantha starts becoming crispy simmer the stove and dig in the spatula at several places on the parantha. This helps the parantha to get cooked from between also as the ghee seeps in.

Dig in

Dig the spatula in..to cook properly..!!

Cook properly from both the sides by turning over at regular periods.

SERVING:
  • Serve hot with Green Dhaniya chutney (Coriander Leaves Chutney) or tomato ketchp.
  • Try it at tea time/breakfast with a hot cup of tea and Amul Butter or Homemade white butter.

Ready

  • Try it for lunch or dinner with curd.

Tasty Cooking..!!

Sending this recipe to:

Favorite recipes Event: Breakfast Recipes

and also to I’m well Stuffed Event

Crispy Aaloo

There is a typical way to make dry aaloo sabzi as zeera aaloo, but that requires boiled aaloo. So here is one recipe that is a dish for dry potato which can go as a side dish with almost any gravy and is really quick to prepare. Next time you have guests at your place you can add this to the menu and prepare in just no time…

Preparation Time:- 5 mins |  Cooking Time:Р10-15 mins |  Serves:- 2-3 people

INGREDIENTS:

  • 2-3 medium sized Potato (Aaloo)
  • Salt to taste
  • 1 tea spoon Cumin Seeds (Zeera)
  • 1/2 tea spoon Turmeric Powder (Haldi Powder)
  • 1/2 tea spoon Red Chilli Powder (Lal Mirch powder)
  • 3 tea spoon Coriander Powder (Dhaniya powder)
  • 2 tea spoon Garam Masala
  • 1 tea spoon Dry Mango Powder (Amchur powder)
  • 3 tea spoon Mustard Oil (Sarson ka tel)

PREPARATION:

Peel and chop the potatoes length wise as for french fries.

Heat the oil in a pan, and add cumin seeds to it and allow it to crackle.

Now add the coriander powder to the oil and let it cook for 1/2 minute. Add the other masala’s and then add the potatoes to it immediately.

Mix properly so that the masala’s cover the potatoes properly.

Now cover the pan and allow to cook for around 10 mins (till the potatoes becomes soft and are cooked), stir in middle.

SERVING:
  • Sprinkle some chaat masala before serving.
  • Serve hot along side of any gravy. (Goes really well with Kadhi Chawal)

Tasty Cooking..!!