Fried potatoes

Aalu Fry (fried potatoes)

Potatoes are enjoyed by old and young alike. No matter what the occasion, it can be served in varied innumerable forms. Here is a variation of fried potatoes which can either be served as a starter or side dish.

Difficulty level – easy

Preparation time – 10 mins

Cooking time – 15 mins

Ingredients –

250 gm – Aalu (Potatoes)

½ ts – turmeric powder

1 ts– coriander powder

½ ts – red chilli powder

1 ts – salt or as per ones taste

100 gm – oil

Method –

Step – 1

Peel, wash and cut potatoes into small pieces .

Step – 2

Add salt to taste, mix well and leave it for about 5 minutes for the salt to get absorbed.

Step – 3

Heat oil in a frying pan till it is medium hot and then add potatoes prepared in step 2.

Step – 4

Cover it with lid for about 5 minutes. The potatoes would have become soft by this time. Check for required softening by pinching the potatoes with spatula.

Step – 5

Once the potatoes have softened/ cooked as per requirement, remove the lid and fry it for further 1-2 minutes.

Step – 6

Drain off the excess oil and add spices (turmeric powder, coriander powder, chilli powder) and mix well.

 

Your fried potatoes are ready- hot and spicy.

Serve with dal and rice, roti, paratha, puri etc.

The video for this preparation is available on the below link:

Ragada pattice

Ragada Pattice

This is a famous maharashtrian street food extremely tasty, easy to eat and loved by all. It is a mouth watering dish, easy to prepare. Additionally it is healthy food as it is cooked with minimal use of oil.

Difficulty level: Easy

Preparation time: 30 Mins

Cooking time: 30 Mins.

Ingredients:

For Pattice

500 gms Boiled potatoes

½ tsp Salt

¼ cup oil

2 tsp jeera (cumin seeds)

For Ragada

250 gms white dried peas (Vatana)

½ tsp salt

¼ tsp turmeric

For garnishing

2 medium sized onions (Finely chopped)

1 cup finely chopped coriander leaves

½ cup tamrind chutney (Sauce)

½ cup tomato chutney

¼ cup fine sev bhujiya

Red chilli powder as per taste

Chat masala to taste.

Method:

For Pattice

Step 1

Peel the boiled potatoes, add salt and mash it thoroughly. Make round balls out of it and keep them aside.

Step 2

Heat the shallow fry pan or flat tawa on the flame. Put some oil on the pan and keep the balls prepared in step 1 on it (on low flame).

Step 3

Flatten balls slowly while cooking on low flame till they become brown and shift them to the edge of the pan.

Step 4

Now put ½ tsp oil on the pan and add a pinch of cumin seed to it. They will start sputtering. On this place the flattened balls prepared in step 3. Now keep these pattice in serving plate.

The pattice are ready.

For Ragada

Step 1

Soak the vatana overnight (about 8 hours)

Step 2

Put soaked vatana, salt, turmeric powder and water in a pressure cooker and cook for 15 minutes. Let it depressurise naturally.

Your ragada(white vatana) is ready.

For serving / garnishing

Add vatana prepared above to the pattice already kept in serving plate.

Add all chutneys one by one, then add chopped onions, on it add bhujiya sev , chat masala, red chilli powder and finally finish with a layer of green coriander. You can also add whipped curd along with the chutneys to suit the taste.

Now the beautifully garnished plate of Ragada pattice is ready for serving.

The link to the video of this preparation is:

Mirch (Green chilly) Pakoda

Mirch (Green chilly)  Pakoda

It is a deep fried street food. That is commonly found in almost all parts of India. The hotaste of the mirch pakoda is liked by almost all spice lovers. It is made in varied forms and tastes. The present one is the most simplest of all to  prepare.

Difficulty level – Easy

Preparation time – 10 mins

Cooking time-10 mins

Ingredients

50 gms-gram flour

4 pcs – Medium sized green chilly

½ ts – Mango Power

1 ts – salt

½ ts – red chili powder

Pinch of baking soda

2 cup – oil

½ cup – water

Method–

Step – 1

Wash and slice green chillies from middle longitudinally but not all the way through.

Step-2

Put half ts of the mango powder in between green chilly  sliced in step 1 above.

Step – 3

In a bowl mix gram flour, red chili powder, salt, soda and water so as to achieve free flowing consistency.

Step – 4

Coat the green chilly prepared in step 2 with the gram flour mixture. Deep fry them on high flame till golden brown.

Mirch pakoda are ready. Serve it with green chutney, imli chutney, chutpati chutney, sauce etc.

Instant Dhokla

Dhokla is the very popular dish of Gujrat. It is normally served as snack or breakfast. It is steamed cooked and hence is healthy, nutritious delicious and easy to digest.

Difficulty Level: Easy

Preparation Time: 10mins

Cooking Time: 15mins

Ingredients:

1/2 cup: Rice Flour
1/2 cup: Gram Flour
2cups: Curd(Sour)
1Tbps: Ghee/Oil/Butter
½ ts: Salt
½ ts: Baking Soda
½ ts : Mustard Seeds
¼ ts: Red Chilly Powder
1pc: Green Chilly
1ts: Oil

Method:

Step1: Add Curd to a bowl and beat it till it becomes smooth.

Step2: Now add rice flour,gram flour, salt, soda and chopped green chilies and oil to it. Mix Well.

Step3: Grease a shallow plate and pour batter into it.

Step4: Add water to the steamer and keep it on medium flame, until it boils.

Step5: Place the plate in the steamer and let it cook for 15mins. Dhokla is Ready.

Step6: Test if it has cooked completely by putting a knife in the batter, if batter sticks to the knife, cook for 5 more minutes.

Step7: Heat oil in a fry pan, after the oil heats up add mustard seeds, kadi leaves, red chilly powder and spread it evenly on the cooked dhokla.

Serve with chutney/Sauce/ Curd.

The video of the preparation is available at the link:

Makhane(fox seeds) ki sabzi

Makhana also known as fox seeds or phool batasha in sindhi is rich in iron. It can be cooked in variety of dishes, sweet or otherwise. Given below is the one cooked in gravy.

Difficulty level – easy

Preparation time – 20 mins

Cooking time – 20 mins

Ingredients

25 gm makhana(fox nut)

2 pcs – onion

1 pcs – potato

1 pcs – green chili

1 ts  – salt

½ ts – red chili powder

1 tbs – oil

½ ts  – turmeric

1 ts – coriander powder

¼ ts – garam masala

1 cup – water

Coriander leaves

Method

Step – 1

Wash makhana and keep it aside.

Step – 2

Chop onion. Peel the potato and cut it in to small cube, chop tomato and green chili separately.

Step – 3

Keep a pressure cooker on flame add 1 tbs oil. When the oil is hot add chopped onion .

Step – 4

When onion turned brown add chopped tomato , green chili , salt , coriander powder, turmeric, red chili powder and mix it .

Step – 5

Keep stirring it till tomato becomes soft .

Step – 6

Add the washed makhana in step 1, cubed potato and stir it for 2 mins.

Step – 7

When aroma comes, add ½ cup water to it and pressure cook for 2 whistle. After that switch off the flame, open the lid and add garam masala.

Makhane ki sabzi ready . Serve with roti , naan rice etc.

Soya Wadi(soya chunks) ki sabzi

Soya chunks also known as soya wadi are rich in protein and make a wholesome meal. Tasty and healthy they are loved by all. Soya chunks can be cooked in many forms. Given below is a type of curry.

Difficulty level – easy

Preparation time – 20 mins

Cooking time – 20 mins

Ingredients

15-20 pieces soya wadi (soya chunks)

2 pcs – onion

1 pcs – potato

1 pcs – green chili

1 ts  – salt

½ ts – red chili powder

1 tbs – oil

½ ts  – turmeric

1 ts – coriander powder

¼ ts – garam masala

1 cup – water

Coriander leaves

Method

Step – 1

Soak soya wadi in lukewarm water for 20 mins.

Step – 2

Chop onion. Peel the potato and cut it in to small cube, chop tomato and green chili separately.

Step – 3

Keep a pressure cooker on flame add 1 tbs oil. When the oil is hot add chopped onion .

Step – 4

When onion turned brown add chopped tomato , green chili , salt , coriander powder, turmeric, red chili powder and mix it .

Step – 5

Keep stirring it till tomato becomes soft .

Step – 6

Add the soaked soya wadi in step 1, cubed potato and stir it for 2 mins.

Step – 7

When aroma comes, add ½ cup water to it and pressure cook for 2 whistle. After that switch off the flame, open the lid and add garam masala.

Soya wadi ki sabzi ready . Serve with roti , naan rice etc.

The video link of the preparation is as below:

Jeera Tadka Arhar( Tuar ) Dal

Dal is the most common preparation all over India. It is easy to prepare, nutritious and delicious. It can be served along with rice as well as rotis/ chapaties. The present variant is a main course dish.

Difficulty level : easy

Preparation time: 15 mins

Cooking time : 15 mins

Ingredients

½ cups arhar dal (pigeon peas)

2 pc tomato (medium sized)

1½ cup water

1 pc green chilly

½ ts salt

¼ ts turmeric

For tadka

1 tbs oil

1 ts cumin seeds

¼ ts red chili powder

For garnish- coriander leaves

Method

Step 1

Wash arhar dal and place it in a pressure cooker. Add water, salt, turmeric, finely chopped tomatoes and green chilly to it.

Step 2

Pressure cook for 5 mins on high flame and 5 mins on low flame. Switch off the flame and wait till it get depressurized .

Step 3

Open the lid and mash with a dal beater.

Step 4

Heat oil in a fry pan on high flame, add jeera and red chilly powder to it.

Step 5

Quickly add this to the dal prepared in step 3.

Garnish with finely chopped coriander and serve hot.

The link to the video of the preparation is below: