Aloo Dahi Wada

Ingredients: 6 potatoes - washed, boiled & mashed 4 bread slices 1/2 kg curd Chopped green chillies - as per taste 1 tsp chat masala powder 2 tsp red chilli powder 1/2 tbsp gram masala powder 1/2 tbsp cumin/ jeera powder 1/2 tsp black salt 1/2 cup chopped corriander leaves Some of the above powders for the garnish (as per taste) Salt to taste Oil to fry

Method Mix the salt, some coriander leaves, a tsp each of red chilli, jeera/cumin, garam masla & chaat masala powders, and the green chilles into the mashed potatoes. 2. Cut each bread slice into a round shape with a mould/lid. 3. Apply little water on the round bread slices, just enough to let the potato mixture to stick to the bread slices. 4. Take approximately 2 tbsp of the potato mixture and spread on the round slices evenly - smooth off the edges to form a wada. 5. Heat up the oil for deep-frying and fry the rounds till golden brown. 6. Drain excess oil out on a paper towel & allow to cool. 7. Beat the curd & add common salt and black salt, some sugar & chaat masala to taste. 8. When the rounds are cool, take 1 at a time, dip in water for a second & press gently to remove excess water and then immerse it into the curd. 9. Once all of them are arranged in the seving dish, pour out the remaining curd mixture onto it. 10. Top off with red chilli, jeera/cumin, chaat masala & garam masala powders, coriander leaves and maybe some chopped green chillies. 11. Drizzle sweet tarmarind chutney & serve chilled.

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Aloo chutneywale
Ingredients: 750 gms. potatoes, medium size Groundnut oil for frying For the filling: 125 gms. paneer 4 green chillies 10 cashewnuts Salt to taste For the chutney: 2&1/2 cups coriander leaves

30 gms. raw mangoes 1&1/4 cups mint leaves For the gravy: 1/2 cup ghee 1/2 cup boiled onion paste 4 tsp. ginger paste 2 tsp. garlic paste 1&3/4 tsp. cumin seeds 1 tsp. red chilli powder 1 1/3 cup yoghurt 1/2 cup tomatoes 3 tbsp. cashewnut paste 2 tsp. garam masala Salt to taste Method

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Peel potatoes, wash and make barrel shapes. Heat oil in a wok and deep fry over medium heat until three-fourth cooked and light brown in colour. Remove, cool and scoop out the centre leaving one-fourth inch from the sides.

For the filling: 1. 2. 3. 4. 5. Grate paneer. Remove stems, wash slit, deseed and finely chop green chillies. Scrape, wash and finely chop ginger. Crush cashewnuts. Mix all these ingredients in a bowl, add salt and stuff the scooped potatoes with the filling.

For the chutney: 1. 2. 3. Clean and wash coriander and mint leaves. Peel and roughly chop the mangoes. Put coriander and mangoes in a blender and make a paste, add mint and make a fine paste.

For the gravy: 1. 2. 3. 4. 5. 6. 7. 8. 9. Whisk yoghurt in a bowl. Wash and chop tomatoes. Heat ghee in a utensil, add boiled onion paste, stir over medium heat for 30 seconds, add ginger and garlic pastes - dissolved in cup water and stir until the fat leaves the masala. Add cumin, stir for a minute, add the chutney and red chillies, stir for 30 seconds. Then add yoghurt and water (approx. 400 ml), bring to a boil, reduce to low heat and simmer until the fat leaves the masala. Now add the stuffed potatoes, simmer until cooked. Add tomatoes, simmer for a minute, add cashewnut paste and garam masala, stir and bring to a boil. Adjust seasoning. Do not cover the utensil while cooking. Remove to a dish and serve with roti/naan.

Low calorie aloo bonda

Ingredients: 1 large (or 2 medium) potato, about 250 gms 1 small onion,chopped v finely 1/4 cup frozen peas 1-2 green chillies, thinly sliced (or as per taste) 1/2 tsp mustard seeds 1/2 tsp split black lentils (urad dal) 1 pinch of turmeric A pinch of asafoetida A few sprigs of curry leaves and cilantro A little salt to taste For the batter: About 2 tbsp channa flour (Besan/Indian chickpea flour) 1 heaped tbsp rice flour 1/2 tsp chilli powder, or as per taste A little salt to taste (be careful that the filling also has salt) Method

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2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22.

Boil the potatoes, mash them and set aside. You can remove the skin but I keep them. In a skillet, meanwhile in 1 tsp of oil, temper the mustard seeds. When they start popping, add the lentils. Once browned add the onions, turmeric, chillies, curry leaves and saute them with little salt. Add the potatoes, peas and cilantro. Saute them for 1-2 minutes until it all comes together. Take this filling (you can do a taste test and add more seasoning you like). Form into small balls. Keep it smaller than traditional bondas since the pancake puff pan is small. Depending on the size you need add more/less of 1 tsp oil. Alternatively prepare the batter. Add all the ingredients for the batter in a bowl. Add a few tbsp of water to the mixture until it forms a thick batter - not too thick nor thin. It should be thick to coat the potato dumplings. Drop the potato balls into the batter to coat. Let it cook and once you see the bottom browning, keep turning on all the sides until its cooked all over and browned well. For the next batch repeat. Add oil, let it become hot and then add the prepared potatoes. Drop them on a paper towel. Serve hot with a favorite condiment. Traditionally these are enjoyed with coconut chutney.

Spicy noodles chaat

Ingredients: 1 cake noodles (any brand/rice noodles) 4-5 slices of bread 4 big potatoes, cut as used in french fries 4-5 tbsp tomato chilli sauce Coriander-mint chutney

Oil Salt as required Split urad dal and mustard seeds to temper Chilli powder Garam masala to taste Sweet chutney Onions, finely chopped (optional) Coriander leaves, finely chopped

Method Heat oil in a kadai, add the mustard seeds and split urad dal and allow to splutter. Add the required amount of water and allow it to boil. Add the tastemaker and stir well, so that it blends well when noodles is added. Add the noodles, cook it till the water dries and the noodles are fully cooked. Keep aside. Repeat the first step for potato curry. After the mustard seeds and split urad dal have spluttered, add the cut potatoes, salt, turmeric powder and the required amount of water & allow it to cook on medium flame (for 15-20 mins). When the water dries up, add red chilli powder, sambhar powder/garam masala, dhania powder (optional) and add a tsp. of oil & roast it well until done. 7. Meanwhile, remove the brown corners of the bread slice and cut them into cubes. 8. Fry the bread cubes in a ghee-oil mixture in a kadai, until golden brown. 9. While serving, put the noodles first on the serving dish, add the potato curry, fried bread cubes, coriandermint chutney, sweet chutney, tomato chilli sauce, onion and mix well. 10. Garnish with coriander leaves.

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Spicy mini aloo tikkis

Ingredients: 1/2 kg. potatoes, boiled and mashed 4 slices of white bread 1/2 cup sabudanas (sago) (soak until it swells then squeeze it dry) Juice of half a lime Salt to taste For the filling: 1/2 tsp. whole cumin seeds 1/2 tsp. whole coriander seeds 3-4 green chillies, chopped 1 tsp. red chilli powder Salt and black pepper to taste 1/2 tsp. amchur (dry mango powder) or 1 tsp. lime juice 2 tbsp. chopped coriander leaves 1/2 cup channa dal, boiled (do not over boil) Oil

Method

1. Mix all ingredients. 2. Divide the mixture equally to shape into small balls. Set aside. For the Filling: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. In a frying pan, heat 1 tbsp. of oil. Add cumin seeds and coriander seeds. Add chopped green chillies, red chilli powder, salt, black pepper, amchoor or lime juice. Mix well. Add coriander leaves. Stir. Add the boiled dal and fry for 5-7 mins. Keep aside to cool. Flatten each potato ball. Fill each ball with a little dal mixture. Flatten and shape the tikkis and deep fry. Serve hot with tomato ketchup or coriander mint chutney.

Aloo chole
Ingredients: 1 cup - uncooked channa 1 - potato, medium size 3 tbsp - oil 2 cups - onions, chopped 3 - tomatoes, medium size Ginger 3 cloves - garlic 1 tbsp - cashews 1 tsp - coriander powder 1/2 tsp - turmeric powder 1/2 tsp - chilli powder 1&1/2 tsp - channa masala 1 tsp - Kitchen king masala Salt Chopped coriander leaves 1 - lime

Method

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Soak channa for 5-6 hours and pressure cook till done. Boil potatoes and mash it. Heat oil in a pan, fry onions until golden brown. Grind tomatoes, garlic, ginger, cashews. Add the ground puree to the onions. Add coriander powder, turmeric powder, salt, chilli powder, kitchen king masala, channa masala. Let the mixture boil on low flame until oil floats on top. (approximately takes half an hour to 45 minutes) Add mashed potatoes and cooked channa. Boil for 5 more minutes. Garnish with coriander leaves and raw onions. Squeeze lime, if needed.

12. Serve aloo chole with naan, roti or even toasted burger buns or bread.

Maggi kabab
Ingredients: 2 packets - Maggi 1 - onion (finely chopped) 1 tsp - ginger (peeled and grated) 8 slices - bread 1 tsp - methi leaves 1 tbsp - green chillies 1/2 tsp - red chilli powder 1/4 cup - coriander leaves 2 - carrots (peeled and grated) Salt to taste Oil for deep frying

Method

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Boil maggi as per the packet instructions. kli>Do not add maggi masala to it. Drain the water and keep the maggi aside. Dip bread slices in water. Squeeze excess water and add it to the maggi. Add all the ingredients and maggi masala to the mixture. Mix well and keep aside for 15 minutes. Take a small portion of the mixture and shape into kababs. Deep fry all the kababs till golden brown. Drain on a paper to absorb excess oil. Serve with green chutney or tomato ketchup along with a hot cup of tea.

Bread Pizza
Ingredients: 4 - bread slices 1 - onion 1 - capsicum 1 small - tomato, deseeded Salt and pepper as per taste 1/4 to 1/2 tsp - oregano Mozzarella cheese 1/4 tsp - olive oil

Method

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Finely chop the veggies; mix with other ingredients except cheese. Apply pasta sauce or tomato sauce on each bread slice. Top with veggies and Mozzarella. Grease a pan, place the bread slices on it carefully. Cover with lid and cook till cheese melts. Keep the flame very low to prevent bread from charring. Use veggies of your choice and experiment with chicken, if you wish to. Saute the veggies or use them raw.

Easy Pan Pizza

Ingredients: 6 inch or 12 inch - pizza base For topping: 2 - onions (cut into long pieces) 3 - capsicums (cut into small and long pieces) 1 cup - cabbage (cut into small) 2 tbsp - amul butter 1 cup - amul cheese, grated tomato sauce red chilli powder jeera powder dhaniya powder salt to taste Method For Topping: Step 1:

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2. 3. 4. 5. 6. Step 2: 1. 2. 3. 4. 5. 6.

Take a pan, put butter in it, and then add cut onions fry till transparent. Add capsicums and fry for 7 mins. Add cabbage, half teaspoon salt and cover Keep stirring in between When everything is almost cooked, add red chilli powder, jeera powder, dhaniya powder and salt (if required) Your masala is ready.

Take pizza base, spread butter all over it evenly, both the sides and edges too Heat a tava on a low flame. Put the upper base on tava. Heat it till it turns golden in colour Turn over it, spread tomato sauce over it, spread your masala. Cover the pizza with grated cheese and close the lid for 1 mins.

Tip: While doing your 4 step you should be very fast.

Sabudana Potato Cutlets

Ingredients: 1&1/2 cups sago (sabudana) 3 potatoes, boiled and mashed 1 cup roasted peanuts, coarsely ground 3 green chillies, finely chopped 2 tbsp chopped coriander (dhania) leaves 1 tbsp lemon juice Salt to taste Oil for deep frying

Method

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Soak the sabudana in enough water and keep aside for about two hours. Drain out the excess water, add the potatoes, peanuts, green chillies, coriander, lemon juice and salt and mix well. Divide the mixture into 16 equal portions and roll out each portion into a lemon sized ball, flatten between the palms and keep aside. Heat the oil in a kadai and deep fry the cutlets till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve hot with chutney of your choice.

Potato rolls
Ingredients: 4 - potatoes, medium size, boiled, peeled and mashed 4 tbsp - peas, mashed, optional 1 tbsp - roasted jeera/cumin powder 4-5 - green chillies, chopped 1 tbsp - dry mango/amchur powder coriander leaves handful chopped Salt 3 - bread slices 1 cup - bread crumbs Green or tamarind chutney to serve with Method In a big bowl, add mashed potatoes and peas, mix well with hand. Now add jeera powder, green chillies, amchur powder, coriander leaves, salt and mix well using hands. Take some water in a bowl and dip the bread in the water for 2 seconds and squeeze out the water completely. 4. Remember, you have to remove the 4 corners of the bread before dipping. 5. Add the bread slices to the mixture and mix well with your hand. 6. The bread should get mixed up perfectly in the mixture. 7. Now take a handful of the mixture and make cylindrical rolls and keep aside. 8. Heat oil in a kadai, take the roll and roll it over bread crumbs evenly. 9. Deep fry the rolls till they turn golden brown and crisp. 10. Remove and place on a tissue paper. 11. Serve hot with green chutney or tamarind chutney.

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Bournvita sooji cake

Ingredients: 1/2 cup - sooji/Semolina/rava 1/2 cup - Bournvita/sweetened cocoa/drinking chocolate 1 cup - milk 1/4 cup - sugar 1/4 cup - ghee/clarified butter 2 tsp - chopped nuts (optional) Method

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Heat 1 tbsp ghee in a pan. Roast cashews and/or almonds till golden brown. Set aside. In the same pan, roast semolina on low flame to light golden brown colour (8-10 minutes). Boil milk in another vessel. When semolina is roasted well, add hot milk and stir continuously for a couple of minutes. Add sugar, bournvita or cocoa and stir till they dissolve completely. Add rest of the ghee and nuts and mix well. Transfer the mixture to a greased plate and let it cool. Cut into desired shapes or have it as halwa.