Aloo Gobhi Sabji / Potato Cauliflower gravy - No onion No garlic sabzi

 Aloo Gobhi is a classic winter delicacy . Piping hot phulkas/ rotis and a bowl of delicious Aloo Gobhi curry is an absolute bliss on a chill winter night . 

Very simple to make with just basic spices ,Alu Gobhi sabji can be prepared in less than 15mins. I saute the basic spices with tomato ,potato and cauliflower and cook it in a pressure cooker for 1 whistle.  This way it gets done quickly and perfectly . 

The final garnish with fresh corriander is the icing on the cake,the smell of fine chopped kothmir when mixed with the curry kindles the appetite instantly.  Those of who you like a little extra zing, you may squeeze some lime juice over the gravy.

Aloo Gobhi is a very popular side dish ordered in most restaurants and dhabas for all those who love typical North Indian flavors. We can make a dry curry like a stir fry using Aloo and Gobhi or even as a semi liquid gravy . 

We love the gravy type curry at home ,so I prefer to make this for my family . A perfect choice for Vegans as well as those who don't prefer to include Onions and Garlic in their meal .

I chose this recipe for our ongoing No Garlic No  Onion recipes theme in Shhh cooking secretly  group. Theme  suggested by Priya Iyer ,a versatile blogger .I was partnered with Sujata Ji for this theme who has dished out a creamy and delectable Paneer Malai Curry.

Preparation Time - 15 mins
Cooking Time - 20 mins
Complexity - simple
Serves - 2 to 3

Ingredients 

1 medium sized Cauliflower 
2 medium Potatoes 
3 medium Tomatoes
2 Green chillies finely chopped
1/2 inch Ginger finely chopped
1/2 tsp Red chilli powder
1tsp Dhaniya jeera powder 
1/4 tsp Haldi/turmeric 
1 tsp garam masala
1/2 tsp jeera
1/4 tsp saunf
Salt as required 
Corriander leaves finely chopped
2tsp Oil
Pinch of sugar

Method 

• Cut out the florets from the main flower and soak it in salt and turmeric water.  This enables to clean up some hidden worms which are usually hidden inside the cauliflower.  Discard the water after rinsing the florets well .
• Cut the potatoes into small cubes and tomatoes into medium Chunks.
• Heat the oil in the pressure cooker and splutter the jeera and saunf . Once it crackles, fry the chopped ginger and chillies .
• Add the spices (turmeric, chilli powder, dhaniya jeera powder  and garam masala) and fry it on low flame without burning the masalas.
• Add the tomatoes and cook it well until it turns mushy.
• Add the potatoes, cauliflower mix it well .Adjust salt ,sugar, 1/2 cup water and pressure cook for 1 whistle on medium flame.
• Release the pressure naturally,  give it a nice stir . Take 1 tbsp of the curry in a bowl and lightly mash it. Add it back to the gravy and give a quick boil for 1 or 2 mins. This mashed portion gives the gravy some thickness and volume to the curry.
• Garnish with fresh corriander and squeeze some lime just before serving and serve hot .

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Poori Bhaji Aamras - Summer Seasonal special

 Poori Aamras and Aloo Bhaji is almost everyone's favorite in Maharashtra and Gujarat. There will hardly be anyone who wouldn't like this combo.  During the mango season, this made in heaven match features in my home quite a few times  but surprisingly it never made to the blog .

My dad and me love this combo a lot and it really surprises my husband as to how we enjoy puris with aamras . He will always say enjoy puris with Bhaaji and relish the aamras separately.  To each one their taste..but all said and done puri aamras is a delectable match . 

The recipe for Aamras and Puri is already there on the blog while that off this simple yet tasty Aloo Bhaaji or Sabji will be shared today with you all . Every household has an heirloom recipe for making the aloo sabji depending on the family's liking . I am going to share a very very easy recipe which has been our favorite always. Preethi my blogger friend has a delicious recipe of Adraki Aloo which will also pair well these puris . The aamras has a little milk added while the aloo sabji is purely vegan . If you want to make the entire combo vegan friendly,you can skip the milk while preparing the aam ras .

This combo is so popular  and a hearthrob that people swarm like bees at restaurants to enjoy. Some popular restaurants in Bombay have carved a niche for serving this delectable mini thali during the Mango Season and have been featured in various food magazines and shows for their superior quality and popularity. 

Recipes for Poori & Aamras click below 

Fluffy and soft puris 

Aamras 

Preparation Time - 20 mins 
Cooking Time - 10 mins
Complexity - simple
Serves - 2 to 3 

Ingredients 

4 medium sized boiled potatoes 
2 small green chillies chopped
1/2 inch ginger finely chopped 
1 tsp mustard 
1/4 tsp udad dhall (optional)
1 tbsp oil
Pinch of turmeric 

1/4  tsp red chilli powder
Pinch of asafoetida 
1/2 tsp sugar
Salt as needed
Few curry leaves 
Finely chopped corriander 

Method 

• Peel the skin of the potatoes and roughly crumble them.
• Heat oil in a thick pan ,crackle the mustard seeds followed by udad dhall until the dal turns golden brown.
• Fry the green chillies,  ginger , curry leaves and asafoetida. 
• Add the crumbled potatoes, corriander leaves, turmeric ,red chilli powder ,salt and mix it well .
• Sprinkle some water and cook covered for 2 to 3 mins till all the flavors blend well . Turn off the stove ,add the sugar,chopped corriander and mix it gently .
• Serve hot with hot hot puris and Aamras .
• You can also serve some thick coconut chutney also as an accompaniment. 

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Aloo Kabli / Alu Kabli - Kolkatta style Alu Chaat

 Alu Kabli or Aloo Kabli is a classic street side delicacy from the streets of Kolkatta . Unlike other street food which is normally loaded with lot of oil and spices ,Alu Kabli is totally oil free and healthy.  It is more like a potato salad loaded with the goodness of boiled chickpeas, tomatoes, onions, cucumbers etc .

Alu Kabli infact is also Vegan friendly and if all the ingredients are available handy we can put this together in less than 15 mins.

Alu Kabli can be served as a starter for any parties and will also pair well with drinks just like Peanut Masala  or classic Potato Wedges from Sujata's blog .

There is no hard and fast measurements for making this lipsmacking and refreshing chaat ..we can increase or decrease the quantity of ingredients based on our likes.  Only thing is that potato needs to be the Hero of the recipe as compared to the other ingredients.  Instead of Kabuli channa (boiled chickpeas) we can also use peanuts or cooked white peas as well.

Traditionally only tamarind sauce/chutney is used in the recipe but I have added the Tamarind Dates chutney for the extra punch and flavor .

Preparation Time - 10 min
Cooking Time - Nil 
( assuming we already have boiled potatoes and chickpeas on hand ) 

Complexity - simple
Serves - 2 to 3 

Ingredients 
2 medium sized boiled potatoes
1 cup boiled brown chick peas  or yellow peas
1 medium sized tomato finely chopped 
1 small cucumber finely chopped
1/2 onion finely chopped ( I haven't used )

2 - 3 tbsp dates tamarind chutney 
1 small green chilly finely chopped
Fresh corriander chopped 
1/2 tsp red chilli powder 
1/4 tsp kala namak
1/2 tsp chat masala
Salt as needed
Juice from 1/2 lemon

Method 

• Cut the potato into small cubes . 
• Mix the chopped tomatoes, cucumbers, onions (if using) along with the potatoes and chickpeas. 
• Thrown in all the spice powders along with salt,green chillies and the tamarind chutney and give it a gentle mix . Donot be harsh while mixing as the potatoes will turn mushy .
• Squeeze in the lime juice and garnish with fresh corriander and serve immediately. 
• Alternatively if you donot have boiled chickpeas you can also add roasted peanuts or even boiled peanuts.

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Vegetable Bonda | Mix Veg Bonda | Tarkari Bonda - Vegan Snack

 Vegetable Bonda or mix veg bonda is a very popular tea time snack in Southern India. Just as Batata Vada is a loved snack in Maharashtra, similarly Mix veg bonda is a sought after snack just as popular as Vazhakkai Bajji in south india especially in Tamil Nadu .

As the sun begins to set and the evening starts to feel young ,the small food carts  along the streets start preparing to handle the evening rush by dishing out piping hot vegetable bondas and serve them with a slightly runny coconut chutney . People love to enjoy the hot and spicy bondas with some tea as they catch up some good time with their near and dear ones .

Not only is it a famous as a street food,but it is also served at weddings too . A typical Tambrahm wedding would definitely serve these tasty bondas along with tasty flavored Sevai (string hoppers) and some rich and royal sweet dish on the evening prior to the wedding ,while the groom's family is welcomed by the bride's family .

When served for weddings, normally onion and garlic are omitted but on other days you can add them to the vegetable mixture to make it all the more tasty and delicious. 

Preparation Time - 30 to 40 mins
Frying time - 20 to 30 mins
Makes - 15 to 20 bondas 
Complexity - medium 

Ingredients 

For the filling 

5 medium sized potatoes 
3 small carrots finely chopped 
1/2 cup boiled green peas 
3 to 4 green chillies finely chopped 
10 to 12 cashews roughly broken

1 tsp ginger grated or finely chopped 
1/2 tsp turmeric 
Salt as needed 
Pinch of asafoetida 
Lots of chopped corriander
Handful of curry leaves chopped

1 small onion finely chopped (optional)

2 small cloves of garlic finely crushed /chopped (optional)

For the batter

1.5  cups besan /gram flour 

2 tbsp rice flour 

1 tsp red chilli powder

Pinch of asafoetida 

Salt as needed 

Oil to deep fry 

Method 

Preparing the Filling. 

• Pressure cook the potatoes until soft . Let it cool before peeling the skin.  Boil the chopped carrots in an open pan until soft and well cooked. 
• In a wide mixing bowl, mash the boiled potatoes roughly, add to it chopped green chilli, boiled carrots, peas, ginger, cashews, curry leaves,asafoetida, corriander, salt and turmeric and mix it well with your hands to form a smooth and nice filling . Adjust salt if needed . If you are using garlic or onion add them at this stage and mix it along with other ingredients. 
• Pinch out lemon sized balls from the filling and make smooth round balls and keep aside .

Preparing the Batter

• Place the oil in a deep wok / kadai for heating. 
• In another mixing bowl,add the gram flour, rice flour, salt ,red chilli powder, asafoetida and make a batter of dropping consistency by adding water gradually . 
• Incase ,you happen to add more water by mistake,add a little more gramflour to thicken the batter to get to the right consistency. 

Frying the Bondas 

• Take vegetable mixture/filling dumpling and drop them into the batter carefully .
• Coat each of the dumpling well with the gram flour batter and carefully drop it into the hot oil.
• If you have a medium sized kadai, drop only 4 to 5 bondas at a time and never over crowd the frying pan. 
• Slowly splash oil on the bondas and gently flip it over at regular intervals. 
• Fry until the oil stops sizzling and hissing and the bondas appear crisp and golden brown.
• Carefully drain it on an absorbent paper and serve hot with coconut chutney and filter coffee. 

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Potato Chips | Aloo Wafers

Potato chips / Potato Wafers needs no introduction . Children to adults, there would hardly be anyone who dislikes these paper thin crispy potato chips .

Finally this post is seeing the light of the day after being on my drafts for close to 1 year .I make chips frequently at home but  each time I would miss clicking the pics and this post which is very dear to me never made it to the blog..So this time I made sure I click and publish the post without fail.

A  bowl of potato chips makes up for a perfect company when we are on long drives,  outings, catching up on late night movies,nail biting cricket match or a quite evening with friends over a drink

Would you believe me if I said making potato chips at home was easy ? You  can make potato chips just like the ones we get at the fresh chips outlets where we can see the potato slices sizzling in hot oil before they turn crunchy and crispy.

 It indeed is easy..nonetheless it requires a little pre preparation, but the end result is just perfect to make us forget all the effort that has gone into the making of these crunchy delights .

You may also want to try out  (click the images below for recipes) 

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Ingredients
Potatoes - as many as you want
Oil for deep frying

1 tsp salt 

1 tsp red chilli powder 

Method

• Wash and peel the potatoes.Soak the potatoes in water until you are ready to slice them.This step will prevent the potatoes from turning black. 
• Using a slicer make thin slices of the potatoes and soak them in cold water for 15 mins. This helps in removing the starch from the potatoes and chips will be crisp and not turn brown while frying. 
• Heat the oil in a pan and simultaneously take some potato slices out of water and dry them on a kitchen towel to remove excess water.
• Once the oil is hot enough, drop the potato slices into the oil and fry until the oil stops hissing and the chips are crisp. 
• Drain on an absorbent paper .
• In a mixing bowl ,add these fried chips ,sprinkle some salt and chilli powder and give a lightly toss to mix it evenly. Store in a dry air tight container once the chips have cooled down.

Notes

1. Washing the potato slices and soaking it in water is a very essential step . Do not Miss It . 
2. If there is starch present in the potato, the chips will turn black very soon and will not get fried properly giving a weird taste.
3. Ensure that after the slices are dropped in oil, reduce the flame to medium after 1-2 mins and keep stirring the fries occasionally to prevent sticking and even frying.
4. Patience is the key to getting the perfect crisps . Do not increase the flame for quicker results, the potatoes take time to get crispier. Hastening will make the outer portion crisp while the inner will remain soft and you will end up with soggy fries. Fry only in medium flame and drain them after the sizzling sound stops completely.

Urulai Bajji | Aloo Bhajjiya | Aloo Pakoras(Potato Fritters)

 Bajji , Bajjiya or Pakoras have an emotional connect with us Indians.As much as we love and relish snacks from various cuisines, these gram flour based traditional bajjiyas have a special place in our lives. 

Every region across India enjoys these bajjiyas all round the there . We just need a small reason to prepare bajjiyas and enjoy with hot chaai .

There is also a very funny anecdote that " when it rains the veggies are ready to coat themselves in gramflour and dive into hot oil" ,that is how much we love these fritters /bajjiyas.

Bajjis are  prepared in most Tambrahm homes on the eve of Diwali . DIWALI morning starts with a spoon of Diwali Lehiyam followed by piping hot Idli Sambar , Bajji and Coconut Chutney . This is more like a Diwali Day ritual and no one likes to skip on this delicious fare :-) 

 

There may be minor differences in the way the fritters are prepared but the base remains the same , gramflour batter , cut vegetables and oil for deep frying .

Potatoes ,raw banana,onions and special type of chilli known as Bajji Mirchi or Bajji Molaga are the preferred and sought after vegetables used for making bajjiya.  We can also make bajji using spinach leaves , brinjal and carrots too .

Today we will relish some piping hot ,crispy and spicy Aloo Bajjiya or Urulaikizhangu Bhajji as it is called in Tamil. 

Another interesting part is bajji and sojji (bhajiya and sheera ) were mandatory snacks served alongside filter coffee by the bride's family during the bride seeing event in Tamil homes.  The bride's culinary skills were judged by these two items served as it was believed that the bride has prepared them to serve her future family . Now.,things have changed and all these just remain funny anecdotes for us to remnisice and smile . 

Preparation Time - 20 mins 

Frying Time - 15 to 20 mins

Complexity - medium 

Serves - 2 to 3

Ingredients 

2 medium sized potatoes 
1/2 cup gram flour /besan /kadalai maav
2 tbsp rice flour 
1 tsp red chilli powder 
1/2 tsp haldi powder
Salt as needed 
Pinch of asafoetida 
Pinch of baking soda (optional)
Oil for deep frying 

Method

• Peel the potatoes ,wash and soak them in cold water for 5 mins. This helps remove the starch from the potatoes and tastes good while coating the besan and frying .
• In a wide mixing bowl sift the gram flour, rice flour ,chilli powder ,asafoetida and salt.  Add water little by little and make a batter of dropping consistency ,keep aside.  If using ,we will add soda just before we are ready to fry the bajjiyas.
• Using a slicer or knife, cut the potatoes into medium slices and keep the soaked in water for 5 mins .drain the water and spread the potato slices on a kitchen towel or thick tissue to remove excess water .
• Place a kadai with enough oil for deep frying and heat it up . At the same time add soda (if using) to the batter and mix it well . Leaving the batter for a long time after adding soda will soak up more oil while frying, so ensure you don't rest the batter long after adding soda. 
• Dip  each potato slice in the batter and drop into hot oil . Donot crowd the kadai .you can  add about 4 or 5 slices of potato depending on the size of your kadai. 
• Fry on medium flame and occassionally toss the bajjiyas using a ladle . Once the hissing or bubbling of oil stops ,you can carefully drain and remove from the oil . Repeat the same for all slices of potato .
• Serve hot with green chutney, coconut chutney or even tomato sauce and some piping hot filter coffee or masala chai .

You may also want to try out the other most famous and loved Vazhakkai Bajji / Kela Bajjiya .

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Simple North Indian Thali

 Some days I am in the mood for an elaborate cooking while at times I hardly feel like stepping into the kitchen to cook up a meal.  Today was one such day when I felt like cooking something different from the usual South Indian menu .

After continuous rainfall for the last few days and a severe dip in mercury levels ,we saw a little sun shine this morning and I set my mood for some elaborate cooking to pep up the mood and prepared this quick and delicious North Indian style menu which can be easily put together in about an hour .  This combination of menu comes very handy when you have to prepare lunch or dinner in short notice for guests .

The entire platter is Saatvik meaning sans Onion & Garlic and hence doubles up even as a Prasad/ Bhog Thaali as well. 

On the Platter ,

Sheera / Sooji Halwa 

Aloo Tamatar Sabji / Potato Tomato Curry

Masala Matar Pulao  / Spiced Peas Pulao 

Hot Fulkas 

Masala Chaas  (video post)

Roasted Papad

To further elaborate this thaali, you can also make Boondi Raita , Moong Bhajjiya , Sweet Corn Salad .

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South Indian Lunch (Saatvik) - Thali #4

 Weekends are leisure time when the whole family gets to have a peaceful sit down meal over some chit chat and banter.  It had been a long time since I prepared and served an elaborate meal for my family.

This morning too as always I dint have this thali planned on my cards ,but as I went about cooking it just happened and by the time I finished cooking, I was elated with the outcome. 

The items on the thaali are very simple to make and did not need any special ingredients.  All the veggies needed were sitting right in my vegetable basket and so my job became a lot simpler.   

Every recipe on the thali is already on my blog,so all you have to do is click on the individual names below on the menu and viola,you shall be redirected to the detailed recipe post . 

Carrot Kosambri 

Aloo Capsicum Sambar 

Chou Chou Carrot Curry 

Tomato Rasam 

Carrot Payasam 

Potato Capsicum Sambar | Urulai Kudamilagai Sambar

We love sambar in our family and I make different varities of sambar as part of my daily menu . 

Potato and capsicum are an eternal match made in heaven and when we use this combination in any recipe, it is always the show stopper . Aloo Simla Mirchi sabji is another favorite at home and we love it with piping hot dhall and rotis. Likewise , Potato capsicum sambar is one that I make very frequently.  The distinct flavor of  the capsicum lends a very nice aroma to the sambar when simmered in tamarind extract and freshly ground sambar powder .

Traditionally sambar used to be prepared using native vegetables like various tubers ,brinjal, flat beans,and gourds like snake gourd, ash gourd etc since other vegetables were not so easily available. But now a days, as there is easy reach to all sorts of vegetables, we can use variety of vegetables and prepare sambar .  

I have heard and seen many of my friends make sambar with zuchiini, cauliflower,broccoli. If you are someone who loves to experiment with flavors you may also try ,but I prefer to stick to regular and local Vegetables. 

We love Drumstick Sambar , okra (lady's finger) sambar , Keerai  (Greens) Sambar a lot though I also make sambar with other vegetables like ashgourd , pumpkin , chayote (chou chou) , beans ,carrot  as well. 

Piping hot sambar, rice and ghee accompanied with some fried papad , a mildly spiced coconut based curry and some South Indian style raita is the perfect combination and wholesome meal . We relished this sambar with Tomato Pachadi and Carrot Chow Chow curry today.

This is the 273rd week in our FMBH and it was my turn to suggest the theme . While I was thinking of what to suggest, it struck to me why not share our family's favorite recipe even if it is a simple one.  End of the day we cook for our family and enjoy the satisfied look on their faces when they relish a meal cooked by us . The joy doubles up when there is a repeat request for the same recipe. 

So ,stay tuned my dear friends for a family special culinary journey from our blogger friends . 

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Preparation Time - 30 mins

Cooking time - 20 mins

Complexity- simple 

Serves - 2 to 3 

Ingredients 

3 medium sized potatoes 

1 medium capsicum /green bell pepper 

3 tablespoon sambar powder 

1/2 cup thoor dhall/pigeon peas /thuvaram paruppu

3 to 4 tbsp fresh grated coconut 

1/4  tsp turmeric powder 

1 cup tamarind extract 

Salt as needed 

Few curry leaves 

Fresh corriander chopped 

2 tsp oil 

1 tsp mustard seeds

Pinch of asafoetida (skip for GF)

Method 

Sambar powder recipe click here 

• Grind the coconut and sambar powder using some water to a fine paste. 
• Wash the thoor dhall until it is clear of any dust and pressure cook it with a little turmeric and sufficient water until soft and mushy. 
• Peel the potatoes, wash them clean and cut them into big cubes.  De seed the capsicum and cut them also in to big pieces .
• Soak lemon sized tamarind in hot water and extract the juice from it.  If it is very thick add some water to it and keep ready in a heavy bottom deep vessel.
• In a pan , heat 1 tsp oil , splutter 1/4 tsp mustard and saute the potatoes and capsicum for a few mins in the tempering.  This step ensures that the veggies don't become too soft in the sambar .
• Add the sauteed veggies to the tamarind extract with some salt and boil until the raw flavor of tamarind is lost and the potatoes are 3/4th cooked.
• Add the ground coconut paste , mix it well and let it come to a rolling boil before adding the cooked thoor dhall.
• After adding the thoor dhall , adjust salt and water if needed . At this stage you can add some sambar powder if you want your sambar to be a little spicy .
• Let the sambar boil well for 3 to 4 mins . Turn it off a pour a fresh tempering of mustard in hot oil over the sambar and garnish with fresh curry leaves and corriander .
• Immediately cover it with a lid for the flavor of tempered mustard seeds and asafoetida get infused into the sambar .

Tips 

• If you don't follow vegan diet , add a tsp of fresh ghee in the end after preparing the tempering. 
• Skip the asafoetida for gluten free cooking. 
• Add a spoonful of jaggery when the sambar is boiling.  It further enhances the taste of the sambar .
• Mash the cooked dhall nicely and then add it to the sambar ,this way the dhall and the ground spice paste will mix well and give a smooth texture to the sambar.

Pair this lipsmacking sambar with a mildly spiced Chou Chou carrot curry and enjoy your meal .

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Potato Sagu | Poori Sagu

Potato sagu is a mildly spiced potato based curry which is served alongside rava idli, set dosa or poori.  The famous chain of restaurants run by MTR is known for serving its yummy rava idlis with this potato Sagu.  

Poori and potato based sabji is an eternal combination and every region has its special aloo curry recipe to go with pooris . 

Making Potato Sagu is very simple and doesnt involve many ingredients or pre preparations . If you have some potatoes boiled , you can prepare it quickly .

This curry goes well as a side dish with jeera rice, vegetable pulao or even rotis and plain rice. 

There is another variant of Sagu made using mixed vegetables which also goes well with puris, chapati , roti or even plain hot rice. The recipe for Vegetable Sagu is published on my blog . Do try that too. 

Preparation Time - 30 mins

 (includes time to boil potatoes)

Cooking Time - 15 mins 

Serves - 3 to 4 

Complexity- simple 

Ingredients 

3 to 4 medium sized potatoes 

2 to 4 green chillies finely chopped 

2 tsp ginger finely chopped 

1/2 onion finely chopped (optional)

1 medium sized tomato chopped 

1.5 tablespoon gram flour/besan

1 tsp red chilli powder

1/2 tsp haldi powder

2 tablespoon oil

1 tsp mustard seeds

1 tsp channa dhal

1 tsp udad dhal

Pinch of asafoetida 

Salt to taste 

Pinch of sugar 

Few curry leaves 

Corriander to garnish 

Method 

• Wash the potatoes, cut them into half and pressure cook for 3 to 4 whistles on medium flame .
• Peel the potatoes, roughly crumble them and keep aside .
• In a pan heat oil and temper the mustard seeds , channa dhall and udad dhal till the dhalls turn golden brown. 
• Now fry the green chillies and ginger along with asafoetida and curry leaves . 
• If using onions , saute that until it turns pink and soft . If not using onion, skip this step.
• Add the tomatoes, some salt , haldi/turmeric and the red chilli powder and saute till tomatoes turn soft .
• Add the gram flour and mix well . Add 1 cup of water and cook till the raw flavor of gram flour is lost .
• Add the crumbled potatoes and mix it well .Add 1 cup of water, adjust salt if needed , add a pinch of sugar and cook for another 5 to 8 mins. If you need it a little more spicy, add some red chilli powder at this stage. 
• Turn off and garnish with fresh corriander .

Aloo Simla Mirch Sabji | Potato Capsicum Stir Fry (Vegan)

Aloo Simla Mirch sabzi goes well with rotis , Naan , Parathas or even puris . A very common sabji in a North Indian Platter . Generally this is a Sukhi(Dry) Sabzi and is paired with some variety of Dal to complete a meal.
There are different methods in which this sabji can be prepared as every household will have a traditional and secret recipe which is being followed from ages .
The secret ingredient in my recipe which lifts the flavor of this dish is amchoor powder or a sprinkle of chat masala in the absence of amchoor(Dry Mango) powder .

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves : 3-4
Complexity: simple

Ingredients
3-4  medium sized potatoes
2 medium sized capsicum/green bell pepper
1 tsp red chilli powder
1/2 tsp haldi powder
1/4 tsp amchoor powder/ chat masala
Salt as needed
Pinch of asafoetida
1 tsp mustard
2 -3 tsp oil

Method

• Peel and wash the potatoes and cut them into medium sized cubes.
• Remove the seed portion from the capsicum and cut them into medium sized pieces .
• In a pan, heat oil and crackle the mustard seeds and asafoetida. 
• Add the chopped potatoes and capsicum with salt,haldi and red chilli powder and toss it well till the oil and spices coat the cubes well.
• Sprinkle some water and cook covered on medium flame .
• Open the lid after 5 mins and lightly stir it and sprinkle water if needed. 
• Donot pour water as it will become mushy.  We need well cooked potatoes and capsicum with the crunch factor intact. 
• It will take about 15 -20 mins to get done well. You may have to sprinkle water 2-3 times or more depending on the quality of the potato and the time it takes to get cooked. 
• Lastly when the sabji is ready, sprinkle some amchoor powder or chat masala and toss it well.
• Serve hot with rotis, pooris or even pair it with simple kadhi chawal or dal chawal with some roasted papads.
• 
  

Aloo Mutter Pulao | Alu Matar Pulav

Aloo Matar or Peas potato gravy is a very famous accompaniment for rotis , naan ,paratha or even the flavorful jeera rice or veg pulao .
Today , we will infuse the same flavors of the gravy and prepare a tasty pulao. This needs just a simple accompaniment like raita or khadi to go with it . The pulao has a burst or flavors and can be felt each time you savor a spoonful of it in your mouth.

Preparation Time - 10 mins
Cooking Time- 20 mins
Serves - 2-3
Complexity- simple

Ingredients
1.5 cups rice ( Basmati or regular raw rice)
2 medium sized potatoes
2 medium sized tomatoes
1 tsp ginger finely grated
1/2 cup frozen or fresh peas
2 green chillies slit
1 tsp Kashmiri red chilli powder
1/2 tsp haldi powder
1.5 tsp pav bhaji masala or garam masala
1 tsp jeera
1/4 tsp Saunf
2-3 cloves
2 tablespoons oil
1 tablespoon ghee (omit for vegan version)
Salt to taste

Method

• Chop the tomatoes finely and keep aside. 
• Peel the potatoes and cut them into medium sized cubes 
• Wash the rice and soak for 15 mins then drain it in a colander and keep ready .
• In a pressure cooker , heat the oil and crackle the jeera , saunf ,cloves until you get a nice aroma .
• Add in the chopped tomatoes , green chillies, ginger, haldi powder, red chilli powder and mix well .Do it in low flame else the masalas will burn.
• Let the tomatoes cook until mushy and soft .
• Add the pav bhaji masala or garam masala and cook for 1-2 mins.
• Now add in the peas and potatoes, saute and mix well .
• Add the drained rice and lightly mix it such that the rice doesn't break.
• Add the required amount of water depending on the rice you are using.
• ( Basmati rice- 1 cup rice will need 1.5 cups water .Sona masuri rice- 1 cup rice will need 2 cups water) 
• Add salt as required and pressure cook it on low flame for 1 whistle. 
• Let the pressure release normally and then carefully open the cooker and fluff the rice. 
• Pour the tablespoon of ghee for added aroma.  (Skip if making vegan variation)
• Serve hot with raita or khadi and some  papads or chips.

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Aloo Matar Tikki | Potato Peas Patty

Potatoes are versatile and can be used anywhere and everywhere . Most of the fast food items or Indian Chaats / Street food are potato based . Today I am going to share another popular Indian Snack, Aloo Mutter Tikki. Tikkis are nothing but patty or cutlets which are shallow fried on a griddle and served with some tamarind dates sauce or corriander chilly dip.

Makes for a very good  starter at any party or dinner / lunch get togethers .You could make the tikkis well ahead of time and freeze them and just before serving , thaw them for about 5-10 mins and then shallow fry to serve them hot. This way you can save a lot of time
The same tikki can be used as base to make Ragada Pattice or Aloo tikki chaat.

Preparation Time : 30 mins
Cooking Time : 10-15 mins
Complexity : Easy
Serves : 2-3

Faraali Pattice - Vrat ka khana

Faraali pattice is a very popular Gujarati snack ,specially made for fasting / Vrat . The main ingredient is potato and this is stuffed with a tasty mixture of peanuts, cashews , raisins and fresh grated coconut.

Not necessarily, this has to be made only while you fast, it can be made as a starter to welcome your guests for a party or tea time snack  for a kitty party with your friends and because of the favorite veggie Potato, this surely will be a kid's delight always and will vanish away in no time.

If making this for vrat, make sure to use Shendha Namak / Rock Salt and ArrowRoot powder as binding agent .
On regular days one can use table salt and cornflour/maida for binding.

Preparation Time : 40-45 mins
Cooking Time : 15-20 mins
Serves : Makes about 8 pattice
Complexity : Medium High

Potato Crispies | Crisp Golden Fingers

This is the name I have given for this recipe, you can call it potato fingers, golden crisp potatoes or whatever you like.
I had tasted this in a house warming ceremony of our friend and fell in love with this ever since. I tried to replicate the taste and texture at home and slightly tweaked the recipe to suit our family palate. These crispies can be served as a tea time snack or as a starter for parties and even goes well with Bisi Bele Baath or regular Rasam rice or any kind off variety rice .

Preparation Time : 10 mins
Cooking Time : 20 mins
Complexity : Medium
Serves : 2-3

Aloo Lacchha | Potato Stripes

Aloo Lacchha is thin strips of potato deep fried in oil to perfect crispness and seasoned with pepper powder, red chilli powder and black salt . The addition of black salt is the highlight as it enhances the taste and flavor manifold. I used to love munching on Haldiram's Aloo Laccha very much and once while doing so, it struck me why not try it at home,but I always brushed aside the idea of doing it as I felt it was a tedious job .
Nonetheless, it is a tedious job,but really worth all the effort and time.
More so, safe and made hygienically at the comfort of our home and kitchen.
There are few tips that you need to keep in mind to get the best and awesome crispies. Refer to the Notes section below the recipe for the same.

Preparation Time : 2 hrs
Cooking Time : 45 min - 1 hr
Complexity : High

Mix veg Kurma - No Onion No Garlic - Video Recipe

Many of the households donot make use of onion and garlic on regular days and some on special occassions like Amavasai,Festive days,Pooja days etc etc.
The general feel is making gravies without onion and garlic will not be tasty and hence many of them donot attempt making gravies at all. 
Donot worry,try this gravy and you will really love to eat No Onion No Garlic recipes .


Preparation Time : 15-20 mins
Cooking Time : 10 mins
Serves : 3-4
Complexity : Medium

Aloo Methi Sabji | Alu Methi | आलू मेथी की सब्जी (No Onion No Garlic Version)

Fresh methi and peas are inseparable in winter and it shows itself in various recipes until the stocks last.

Growing up, aloo methi was one of my favorite curries and this was one which I learnt to make during my early days of cooking.

As I have mentioned in many of my posts, amma would dish out hot fulkas and serve me and dad this delicious aloo methi ,fulkas and thick yogurt /dahi .

This aloo methi recipe is very very simple and even beginners can easily make it with just the basic spices available in the pantry.
There are just a few tips and tricks to keep in mind so that the curry doesn't turn very bitter. Cooking the methi for a long times steeps in the bitterness into the curry. So the key is we cook the potatoes ,tomatoes,peas along with the spices and once they are well cooked ,add in these chopped methi leaves to the curry and cook for just a few minutes till the raw flavor is lost and there you are with a lip smacking Aloo Methi Mutter .
The wonderful taste and aroma of sauteed methi leaves with cumin seeds takes the entire dish to a whole new level. People who dislike methi for its bitterness will start loving methi if you prepare it this way.

As the recipe does not use any over powering masalas ,even the elderly who refrain from masala based gravies due to age and digestion issues can enjoy this simple and humble sabji with hot fulkas. You can also pair it with Methi Theplas or Jeera Rice or the ever loved Dal Rice .If making for a diabetic patient, you can skip the potatoes and use only peas, tomatoes and fenugreek leaves .

This is a No Onion No Garlic recipe, so you can even make it for lunch/dinner get togethers during any kind of Pooja or Satsang.

If you like this fresh fenugreek /methi recipe ,here is a list of some delicious winter recipes with methi

• Methi Theplas
• Methi Pakoras
• Methi na Gota
• Methi Puri
• Methi Dal

Originally ,I had posted this recipe in 2017 ,now after almost 8 years (June 2025) ,I have given the Alu methi recipe a makeover with some new recipe links ,photos and some minor changes to the recipe which I mastered over the years. 

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https://pin.it/4EkxdACu8

Preparation Time : 10 mins
Cooking Time : 20-25 mins
Serves : 2-3
Complexity : Medium

Ingredients

2 medium sized potatoes
2 cups packed finely chopped methi leaves
2 medium tomatoes chopped
1/2 cup peas ( frozen / fresh)
1 tsp jeera
2 cloves
1 small stick cinnamon
1 tsp finely chopped ginger
1 tsp red chilli powder
2 tsp dhania/coriander powder
1/2 tsp haldi / turmeric  powder
1 tsp garam masala powder
2 tsp oil
salt to taste

Method

• Peel the potatoes and cut them into medium sized cubes soak in water for 10 mins. Drain and keep aside.

• In a kadai ,pressure pan or IP ,heat the oil, splutter the jeera, cinnamon and cloves.

• Add  the tomatoes and sauté it with some salt.

• Add the haldi ,red chili and dhania powders to the tomatoes and cook until tomatoes turn soft and mushy .

• Add the chopped potatoes, peas & half cup water ,mix well. Cook until the potatoes turn soft and tender , alternatively you can pressure cook for 2 whistles if using pressure pan/cooker or IP.

• Once the potatoes are cooked add the chopped methi leaves and mix it with the garam masala.

• Adjust the salt if needed , add 1 tsp of sugar cook for a few minutes till the raw flavor of methi is lost.

• Turn off and garnish with fresh coriander and a small blob of butter . The butter adds a lot of taste and flavor to the gravy.

• Serve hot with your choice of roti , fulkas ,jeera rice .

Aloo Paratha | Stuffed Potato Flat Bread

Aloo Paratha just does not need any formal introduction . Its an absolute favorite from toddlers to elders. It falls into the category of recipes that go by the saying " No one can eat just one".

As much as everyone likes to eat aloo paratha,the process to make it is slightly complicated .The art of packing the filling into the rolled out dough and further rolling it into a paratha is what we need to master; and once you get a hold then making aloo parathas is just a breeze.

It took me also many trials and experiments before I can present this less messy method  here today. 

The key to getting the best taste of the paratha is that  the stuffing needs to spread evenly while rolling . With each bite of the paratha  we must feel the potato stuffing in the mouth.

I will try to give you  the best and less complicated way to make your favorite aloo parathas.

Preparation Time : 30 - 40 mins

Cooking Time : 30 mins

Serves : 8-9 parathas

Complexity : High

Aloo Poha | Batata Poha | Avlakki

Aloo Poha is a very common breakfast item in most homes. Its very easy and gets done in less than 15 mins.

Very ideal to prepare in case we have sudden guests or running out of time to prepare breakfast.Kids also like this because of the favourite ingredient ALOO.

Can be packed for lunch box as well.Its almost as good as a full meal due to the carbohydrate contents present in poha as well as potatoes.

**photos updated on 16/10/21

The technique to measure the right quantity of poha to be used : 2 fistfulls of poha is sufficient for one person.

[fistfull {muttibhar-hindi}/{kaypidi-tamil}]

Example : If making breakfast for 3 people ,we can use 6 to 7 fistfulls of poha .

Preparation Time : 10 min
Cooking Time : 10-15 mins
Complexity : Simple
Serves : 2-3

Ingredients

5-6 fistfull Poha (thick variety - Jaada Poha - Getti Aval)
1 medium sized potato .
2-3 green chillies -slit
1/2 teaspoon mustard seeds
1/2 teaspoon jeera
1 tablespoon groundnuts
few curryleaves
2-3 teaspoons lime juice
fresh corriander chopped
1/2 tsp sugar
salt to taste
1 tablespoon oil.
1/2 tsp haldi/turmeric
pinch of asafoetida/hing

2 tbsp fresh coconut 

Method

• Peel and dice the potatoes into small cubes. Boil it with a little salt and keep it ready.
  
• Wash the poha in a colander till all the dust and husk is removed and leave it in the colander.
• (If the poha is too thick ,you can sprinkle some water so that it gets softened)
• In a kadai /wok,heat the oil and splutter the mustard seeds,add the groundnuts and let it fry for a min.
• Add the jeera,hing,slit green chillies,curryleaves ,haldi powder and the boiled potatoes and saute for a minute.
• Now add the poha,salt and toss it well till the turmeric coats the poha well.
• close the lid and cook for about 5 mins on medium flame.
• Open and mix it well,add the lime juice,sugar ,chopped corriander and mix well and close the lid for 1-2 min. Turn off the stove.
• Garnish with fresh coconut before serving. 
• Mix well and serve hot with a cup of Masala Chaai or Fresh Filter Coffee.

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