Potato Kurma

I was going through Sangeetha's Blog for Blog Hop Wednesday, I came across this Aloo Kurma recipe. I chose the Onion Masala Paratha for the event and bookmarked this recipe for later. I was longing to prepare some kurma for some time now. I made these for idlys, but it sure does go well with many a things.

Aloo Mirch

Anything with potatoes can hardly go wrong. And a dish with potato and Bell Peppers, no way!!!!! I usually prepare this for my hubby's lunch box. Now there's no lunch box, he comes home for lunch......Yipeeee!!!!

Tomato Jaipuri

Last week when the family was here, we had been to our favorite restaurant in KL. The Bombay Palace!! Never have we noticed the Tomato Jaipuri on the menu. So when we fell in love with the dish, I had made up my mind to try it out at home. Its a dish that can be tagged "Fragile - Handle With Care". You heard me right...Fragile, because of the tendency of tomatoes. It takes not even half a minute to overcook it. Yep...I did overcook a batch of tomatoes and had to try it out with fresh ones again to get it right. Now off to the recipe!!

Bharwan Aloo

I tried stuffed capsicum, and now its stuffed potato!! This wasnt that tricky....but taste wise, nothing can compare....Potatoes are after all yummy!!

Vegetable Jalfrezi

I have tried many a side dishes for roti's, but never a mixed vegetable gravy. It had been haunting me for a long time, until today. I tried this recipe from a cookbook and luckily it turned out well. Being separated from the family, my hubby decided that the menu's in Bangalore where the family is and in KL will be the same to the extent we can manage. And so we did on day 1, since the new deal. A simple vegetable Jalfrezi!!

Puri Potato Masal

I was gearing up for my mashed potato recipe at Crazy Cooking Challenge with a dish I loved along the streets of Nottingham. It was mashed jacket potato with chilli and beans. But then suddenly a thought struck me why not send the indian version of mashed potato. Yeah puri masal or sagu is the all famous and all time favorite breakfast across South India and is mashed potatoes with the indian touch. I knew the recipe still looked if there were any with variations. I got this recipe from Sashi's Tasty Bites. Just the minor tweak from the recipe we prepare, inclusion of gram flour. What else but fluffy hot puris and masal for a lovely winter morning....

Batata Vada / Aloo Bonda

My Chithappa in-law was in skype and thinking aloud about having bonda for evening snacks.I instantly decided to prepare bonda. The word "Bonda" is a temptress all by itself.

Samosa

Whenever we pass through Sri Ram Sweets near Jayadeva in Bangalore, we stop by to get some samosas and jalebi!! Hot Samosas are always on the menu when its a rainy day.

Potato & Spinach Quiche

This is another microwavable recipe. I searched recipes for microwable quiche and eggless quiche and incorporated stuff from a few recipes to suit us. Tried it the first time and because we dont eat egg and I dont have an oven. It was giving me jitters, But a the end it turned out well.

Ingredients
For the crust
Bread Crumbs - 2 tbsp
Marie Bisuits - 2
Whole Wheat Pastry Flour - 1/4 cup
All Purpose Flour - 1/4 cup
Salt to taste
Oil - 1 tsp
For the quiche
Boiled Potato - 1
Onion - 1
Garlic - 2 cloves
Blanched Spinach - a handful
Cheese - 2 slices
Milk - 1/2 glass
Rice Flour - 1 tbsp
Pepper Powder - 1 tbsp
Salt to taste

Method
Heat oil, saute finely chopped onions till golden brown. Add chopped garlic cloves, mashed potato and blanched spinach, salt and mix well. You can add any vegetables of your choice as well.
Boil milk, add cheese, pepper powder and rice flour and stir continuously till the sauce is thick. Mix all the vegetables with it and set aside.
Mix all the ingredients for the crust with some water till it resembles a coarse meal.
Spray a microwavable bowl with a cooking spray.
Roll it out into a flat circle and pat it onto the the bowl and microwave the crust till it becomes hard.
Add this filling to the pastry shell and microwave for 5 minutes. If its liquidy, microwave for another 5 minutes till its set jelly like and serve hot.

Im sending this recipe to Yummy food in tummy's Life is Green event and Priya's Dish It Out with Potatoes and Leafy Greens
 
Bon Appetit!!
Rudra

Corn Seekh Kebab

Seekh kebabs are usually made of minced meat. And as I was searching for some kebab recipes, I found this corn seekh kebab along with loads of other recipes on Tarla Dalal's website.

Ingredients
Boiled/Mashed Potato - 1
Boiled Sweet Corn - a handful
Onion - 1
Chili Powder - 1 tbsp
Garam Masala - 1 tsp
Rice Flour/ Corn Flour for binding
Salt to taste
Oil for deep frying

Method
Heat oil/ghee in a pan and add finely chopped onion and saute. Add chili powder, salt, garam masala and mix well. Remove from heat.
Mix mashed potatoes, boiled sweet corn, the onion mix and flour.
Divide the dough into small balls and shape into flat tikkis.
You can either deep fry the tikkis or shallow fry on a tawa.
Serve hot with tomato sauce/ mint chutney.

Im sending this to Serve it - Fried by Krithi's Kitchen,Denny's Oh Taste and See and Khushi's What's on your Kebab Platter


Bon Appetit!!
Rudra

Hara Bhara Kebab

We prepared Hara Bhara Kebab and Corn Seekh Kebab today. The recipes were inspired from Tarla Dalal's site and customized to fit the ingredients and our taste.

Ingredients
Boiled/mashed Potato - 1
Spinach - a handful
Boiled/mashed Green Peas - a handful
Chilli Powder - 1 tbsp
Ginger-Garlic Paste - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Rice Flour/Corn Flour for binding
Oi for deep frying

Method
Heat oil in a pan, add ginger-garlic paste and saute for a few seconds.
Blanch spinach leaves in salt water. Finely chop spinach.
Mix the mashed potatoes, peas, spinach, chilli powder, garam masala, sauteed ginger garlic paste, rice flour and salt.
Divide the dough into small balls and shape into flat tikkis.
You can either deep fry the tikkis or shallow fry on a tawa.

Im sending this to Serve it - Fried by Krithi's Kitchen and Denny's Oh Taste and See


Bon Appetit!!
Rudra

Aloo Paratha

We had our family friends coming in for the weekend. And it was special. We were meeting up after a long time. And the aloo parathas they make is awesome. Yummy parathas here you go...

Ingredients
Wheat Flour - 2 cups
Salt - a pinch
Oil - 2 tbsp
Oil for cooking
For the stuffing
Potatoes 5-6 medium sized
Garam Masala - 1/4 tbsp
Chili Powder 2 tbsp
Salt as required
Coriander leaves - handful (finely chopped)
Mint leaves - a few (finely chopped)
Onion - 1 medium sized (optional)


Method
Take the wheat flour and add salt, oil, warm water and knead into a soft dough. Keep it aside for 10 minutes.
Boil the potatoes, peel the skin and mash till there are no lumps.
Add all the other ingredients for the stuffing and mix well.
Roll the dough into round shape and keep the stuffing in the center.
Seal the dough and roll like chapathis.
Heat the tawa and place the parathas
You will see small bubbles. Add ghee/butter to the edges and flip to the other side
Cook both sides well till brown spots start to appear.
Serve hot with curd and pickles.

Bon Appetit!!
Rudra