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:

Soya Granule Soup

 

A healthy way to start a dinner is to start it with soup. It increases your appetite and is also a good evening snack for your kid. This particular soya granule (chura) soup is an inhouse creation of Sneha Ki Rasoi.

Difficulty level: easy

Preparation time: 30 mins

Cooking time: 20 mins

Ingredients

2 cups vegetable stock

1 tbs corn flour

1 cup water

10 gms spring onions

10 gms cabbage

1 pc green chili

1 tbs Soya granules (Soaked for ½ hour)

¼ ts salt

1/8 ts black pepper

2 drops glacial acetic acid

Method

Step 1

Heat the vegetable stock. Add finely chopped vegetables and soaked soya granules (Chura) to it. Let it boil for a minute.

Step 2

Dissolve 1 tablespoon of corn flour in one cup of water. Pour it in the mix.

Step 3

Let it boil for 10 mins. Switch off the burner and add two drops of acetic acid.

Soup is ready. Serve it hot with black pepper powder.

Jeera Aloo

Jeera aloo

Aloo is the heart of Indian cuisine. A fairly simple tasty dish is jeera aloo. It is an irresistible treat for the potato lovers and it doubles up as a tasty filling for Aloo Ka parantha.

Difficulty level – easy

Preparation time – 10 mins

Cooking time – 10 mins

Ingredients –

125 gm – boiled potatoes

2 ts – cooking oil

½ ts – cumin seed

½ ts – salt

¼ ts – turmeric powder

½ ts – red chili powder

1 ts – coriander powder

½ ts – mango powder

¼ ts – garam masala powder

Method –

Step – 1

Peel and cut potato in ½” cubes.

Step – 2

Keep a fry pan on the flame, add oil. When oil is hot add cumin seed.

Step – 3

When it starts to splutter add potato, salt and mix well.

Step – 4

Add coriander powder, turmeric powder, red chili powder , mango powder and mix well .

Step -5

When you get aroma of cooked spices, add garam masala and mix well. Switch off the flame .

Jeera aloo is ready to serve. Serve it with roti, rice and dal or as a starter. It can also be used as a delicious filling for preparing aloo ka parantha.

 

 

 

Tomato Soup

Tomato soup is a great way to start a meal. Easy to make and nutritious, this soup is a favorite all over the world.

Difficulty level: medium
preparation time: 10 mins
cooking time: 30 mins

Ingredients :
tomatoes: 250 gms
potato: 1 small piece
carrot: 1 pc
sago: 1 tbs
cauliflower leaves: 2-3 pc
salt: to taste
sugar: 1tbs
water: 1 cup

Method :
Step 1:
Wash all vegetables. Cut them into small pieces, add 1 cup water and pressure cook on high flame for 2 whistles.

Step 2
Grind it to a coarse paste with a hand blender.

Step 3:
Separate pulp from the paste with the help of a sieve. Discard the pulp.

Step 5:
Dilute the paste to required consistency. Add salt and sugar to it and let it boil.

Tomato Soup is ready. Serve it piping hot.

Soya 65

A delicious starter with a typical tangy taste. It originate from Chennai and has encompassed chettinad spices. This recipe name after the year it was originated which is 1965.

Preparation time – 60 mins

Difficulty level – medium

Cooking time – 20 mins

Ingredients –

Soya chunk – 25 pc

Milk – 2 tbs

Water – 1 bowl

Ginger, garlic paste – 1 tbs

Salt – 1ts

Curd – 2 tbs

Turmeric – ½ ts

Red chili powder – ½ ts

Coriander powder – 1ts

Garam masala – ½ ts

Cumin powder – 1ts

Vinegar – 1 tbs

Rice flour – 1 tbs

Corn flour – 2 tbs

Oil for frying

Method –

Step – 1

Boil water in a pan. Add milk to it and soak the soya chunk for 20 mins.

Step – 2

Now wash these chunk under running water. Squeeze the water and place the chunk in a bowl.

Step – 3

Add ginger, garlic paste, curd and all the spices. Mix well and leave aside for 10 mins.

Step – 4

Add vinegar, salt, rice flour and corn flour. Keep it like that for 10 mins.

Step -5

Deep fry them till crisp and serve them hot.