Crispy potato with honey chilly sauce

Ingredients:

2 cup Finger cut potato
2 tbsp Honey chilli sauce
1 tbsp Scallion stamp
1 tbsp Corn flour

Method:

• Coat the finger cut potato pieces with corn flour and deep fry it.
• Add honey chilli sauce to the sautéed potatoes.
• Garnish with Scallion and serve hot.
  

Dum Aloo

Ingredients

1 kg Small Aloo (Potatoes)

1 large Onion (finely chopped)

4 tbsp tomato puree

150 ml curd

1 green pepper (seeds removed and sliced)

1tsp garam masala powder
5 cloves

4 bay leaves

6 black peppercorns

5 green cardamoms

1 brown cardamom

1piece cinnamon stick
Salt to Taste
Ghee or oil for deep-frying

Ingredients For Paste

1 large onion (chopped)

12 flakes garlic

2 tbsp ginger

6 black peppercorns

1 tsp poppy seeds

1 tsp cumin seeds
1 tbsp coriander seeds

2 dry red chilies

1 tsp turmeric powder

A pinch of ground jaayfal (nutmeg)

Method:

• Peel potatoes, pierce all over with a fork and soak in the water with little salt for 2 hours.
• Remove potatoes from the water and let it dry for 10 minutes.
• Heat ghee or oil in a wok and deep fry the potatoes until golden brown. Drain and set aside.
• Heat ghee in a flameproof pan and add cloves, bay leaves, black peppercorns, green cardamoms, brown cardamoms and cinnamon sticks. After 30 seconds fry onions until golden.
• Grind the paste ingredients to a fairly smooth paste and mix into the onions.
• Cook for 10 minutes. Add tomato puree, curd and salt.
• Add the fried potatoes and hot water and stir over a low heat for 5 minutes.
• Shower the dum aloo with pepper and garam masala and let it cook .
• Serve hot with Indian chapatti or Rice.

Aloo Gobhi Adraki

Ingredients:

2 medium sized Potatoes
1 large Cauliflower
3 tbsp Cumin seeds
1 tsp Green chillies
1 tbsp Ginger paste
1/4 tsp turmeric powder
1/4 tsp Red chilli powder
Salt to taste
2 tbsp Oil
2 tbsp Ginger, cut into thin strips
1 Tomato, chopped (optional)
2 bunch Fresh coriander leaves

Method:

• Peel the potatoes n cut into 1ninch small cubes.chop cauliflower in big peaces.
• Heat oil in a wok and add cumin seeds.
• As it changes its color add green chillies and ginger paste. Leave it for about 30 secconds
• Add potatoes and cauliflower and stir. Sauté for few minutes minutes.
• Add turmeric powder, red chilli powder ,salt and mix.
• Cover and cook on medium heat till done.
• Add ginger strips and stir well. Garnish with tomato and coriander leaves and serve hot.

Chutney of Guava (Amrood)

Ingredients:

5 Ripened guavas (Amrood)
¼ tsp Cumin seeds (Jeera)
1 tsp lemon juice/vinegar (Sirka)
1 green chili (Hari Mirchi)
1 tsp Salt (Namak)
1 tsp grated Ginger (Adrak),
2 small cloves Garlic (Lahsun)
1 cup Water

Method:

• Peel the guavas, cut each into four pieces and remove the seeds if require.
• Mix the entire ingredient with the help of grinder.
• Serve with main course.

2010

A very Happy New Year to all readers.

Herbed vegetable risotto

Ingredients:

For the rice:
1½ cup cooked Rice
2 tbsps Butter
2 cloves Garlic chopped
2 Spring onions chopped
¼ cup Tomatoes chopped
½ cup Zucchini cubed
Salt and pepper to taste

For the herb sauce:
1 tsp Butter 1 cup White sauce 1 tsp Tabasco 1 tbsp Chopped parsley 1 tbsp Chopped basil Salt to taste

Method:

For the rice:

• Melt the butter and add the garlic and spring onions. Deep-fry for a few minutes.
• Add tomatoes and zucchini. Cook on medium heat until done but still crisp.
• Add salt and pepper to taste.

For the sauce:

• Melt the butter and add the parsley and basil. Cook for a few seconds.
• Add white sauce, Tabasco and salt. Now mix rice, vegetables and the sauce.
• Take out in a serving bowl and serve warm. It can be warmed in the microwave or in an oven.

Vegetable Biryani

Ingredients:

2 cups Rice
2 Onions, sliced
¾ cup Ghee
6-8 Cardamom
5 to 6 Clove
8-10 Black peppercorns
6 Cloves Garlic, chopped
2 Green chillies, chopped
½ inch Ginger, crushed
3 Large potatoes, peeled and cut into large pieces
½ cup Green peas
1 Large tomato, chopped
3 tbsps Fresh coconut, grated
A little yellow colour or saffron
½ cup Milk
½ cup Sliced onions
Cinnamon a few sticks
Bay leaves a few
Salt to taste
6 to 7 Cashew nuts, fried

Method:

• Fry the onions in a little ghee till golden brown. Add half the cardamom, clove, cinnamon, bay leaves, pepper, garlic, chillies and ginger.
• Fry for a minute. Then add one and a half cups of water and salt and boil. Now mix in the potato pieces, green peas and tomatoes.
• Cover and cook till done and a little gravy remains. Mix in the coconut.
• Heat two tablespoons of ghee in another wok. Add the remaining spices and three cups of water. Add rice and salt and cook until done.
• In a thick vessel, spread half the rice. Cover with potatoes and green peas with gravy. Spread the remaining rice over it.
• Cover the vessel let it cook for about 10 minutes on a low flame. Heat the remaining ghee and pour over biryani.
• Garnish with golden fried onions and fried cashew nuts. Melt saffron in the milk and pour over the rice.