Kanda Batata Rassa

Time 20 min

Ingredients

Potatoes 2 medium size or baby potatoes 8-10

Onion 2 large size (peeled and chopped)

Tomato 1 large size

Red chili powder/kolhapuri kanda lasun masala 1.5 tsp

Ginger garlic paste 1/2 tsp

Jaggery 1/2 tsp

Cumin seeds 1/4 tsp

Garam Masala 1/4 tsp

Oil 1.5 tbsp

Salt to taste

Method

Cook potatoes/baby potatoes in pressure cooker for 3-4 whistles. Allow it to cool. Peel off potatoes and cut into cubes. Do not cut baby potatoes.
Heat oil in pan. Add onion and tomato fry till it turns light golden in colour. Switch off the flame. Allow it to cool. Blend in blender to make coarse paste. 
Again heat same pan with 2 tsp of oil. Add cumin seeds. After seeds splutter, add paste and red chili powder and garam masala. Fry for 3-4 min. Till oil separate out. Then add 2 cups of water and potatoes. Keep the low flame and simmer for 5-6 min. Turn off the flame. Serve hot with puri or chapati.

Dum Aloo Biryani

Time 60 min

Ingredients

Basmati rice 1 cup

Potato 4 small size

Finely lenghwise chopped onion 1 big size

Ginger garlic paste 1/2 tsp

Green chilies slit 2

Kasuri methi 1 tsp

Red chili power 1/2 tsp

Khada masala=Cloves 2-3+ pepper corn 5-6+ 1/4 Big cardamom 

Chopped coriander leaves 1 tsp

Cumin seeds 1/2 tsp

Marination

Curd 1/4 cup

Dry mint leaves powder 1/2 tsp

Turmeric powder 1/4 tsp

Red chili power 1/2 tsp

Biryani masala 1/2 tsp

Garam masala 1/2 tsp

Little salt

Added in the rice for pressure cooking

Bay leaves 2-3

Pepper corns 1/2 tsp

Cloves 2-3

Cinnamon 2-3 small pieces

Big cardamom 1/2

Ghee 1 tsp

Water 1.25 cup

Little salt

Method

Soak rice in water for 1 hr. Then cook rice in pressure cooker till 3 whistles with bay leaves, cloves, cinnamon, salt and 1 tsp ghee.  immediately spread rice in plate so further cooking doesn't take place. Allow it to cool.

Chop lengthwise onion and fry in kadai till dark brown. Keep it aside.

Mix all ingredients for marination. keep it aside.

Peel off potato, With the help of fork make small incisions in potato so that potato will get marinated very well.

Now mix potato with marination mixture. keep it in freeze for one hour.

Heat ghee in the thick bottom non stick pan. Then, add cumin, pepper corn, clove. Then add coriander and green chilies. Then add onion, kasuri methi and ginger garlic paste. Stir well. Cook till onion turns golden brown in colour. 

Then add marinated potatoes and red chili powder. Stir well for 3-4 min. Add 2-3 tsp water cover the lid and cook for 2-3 min. 

Now take out only potato and  half of gravy. keep it aside.

Now spread rice in the same pan over gravy, on rice again spread potatoes and gravy, now again spread rice. On top of it add fried onion. 

Cover with aluminium foil and cook on low flame for 10 min.

You can keep pan on tava, so that rice will not get burn.

French Fries in Indian Style

Time 15 min
Ingredients
big size potatoes 2
Oil for frying
Salt to taste
Water 6-7 cups
Alum 

French fries cutter

Method
Peel off potato make french fries with the help of cutter or if you dont have then do it with knife. It should be 1/2 inch in width and length depend on your size of potato. 
Heat water in pan, after it boils add salt and fries. Then insert alum in water and move your hand in circular fashion, then immediately remove alum. Stir well for 2-3 min. Then switched off the flame. Remove slices from water on to a cotton cloth. With the help of another cotton cloth remove water from slices. Water should get removed. Allow it to cool for 5-6 min.
Then heat oil in kadai. After oil gets hot then add fries and fry till becomes crispy. The flame should be constantly medium high throughout procedure. After it is removed from kadai keep it on tissue paper to remove excess oil. Sprinkle salt & pepper and serve.

Kanda Batata Rassa

Time 20 min

Ingredients

Potatoes 2 medium size or baby potatoes 8-10

Onion 2 large size (peeled and chopped)

Tomato 1 large size

Red chili powder/kolhapuri kanda lasun masala 1.5 tsp

Ginger garlic paste 1/2 tsp

Jaggery 1/2 tsp

Cumin seeds 1/4 tsp

Garam Masala 1/4 tsp

Oil 1.5 tbsp

Salt to taste

Method

Cook potatoes/baby potatoes in pressure cooker for 3-4 whistles. Allow it to cool. Peel off potatoes and cut into cubes. Do not cut baby potatoes.
Heat oil in pan. Add onion and tomato fry till it turns light golden in colour. Switch off the flame. Allow it to cool. Blend in blender to make coarse paste. 
Again heat same pan with 2 tsp of oil. Add cumin seeds. After seeds splutter, add paste and red chili powder and garam masala. Fry for 3-4 min. Till oil separate out. Then add 2 cups of water and potatoes. Keep the low flame and simmer for 5-6 min. Turn off the flame. Serve hot with puri or chapati.

Puri Batata Bhaji

Time 30 min

Ingredients

Potatoes 2 medium size

Onion 1 medium size (peeled and chopped)

Red chili powder 1/2 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Oil 1.5 tbsp

Coriander and fresh grated coconut for garnishing

Salt to taste

Method

Cook potatoes in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Take chopped potatoes in mixing bowl, sprinkle red chili powder and salt evenly. Keep it aside.

Heat oil in pan. Add cumin seeds and mustard seeds. After mustard seeds pops out, keep low flame. Then add onion, fry till onion turns golden brown. Then add chopped potatoes and coriander, mix well. Keep on low flame for 3-4 min. Turn off the flame. Garnish with coriandar.

Puri Batata Bhaji

Time 30 min

Ingredients

Potatoes 2 medium size

Onion 1 medium size (peeled and chopped)

Red chili powder 1/2 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Oil 1.5 tbsp

Coriander and fresh grated coconut for garnishing

Salt to taste

Method

Cook potatoes in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Take chopped potatoes in mixing bowl, sprinkle red chili powder and salt evenly. Keep it aside.

Heat oil in pan. Add cumin seeds and mustard seeds. After mustard seeds pops out, keep low flame. Then add onion, fry till onion turns golden brown. Then add chopped potatoes and coriander, mix well. Keep on low flame for 3-4 min. Turn off the flame. Garnish with coriandar.

Aloo Methi

Time 30 min

Ingredients

Potatoes 2 medium size

Fresh chopped fenugreek leaves 2 cups

Ginger garlic paste 1/4 tsp

Green chilies 3-4 

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Amchur powder 1/4 tsp

Coriander powder 1/4tsp

Turmeric powder 1/4 tsp

Oil 1 to 1.5 tbsp

Salt to taste

Method

Cook potato in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Wash fenugreek leaves add 1/2 cup of water and microwave on high power for 5 min. Allow it to cool. Keep it aside.
Heat the oil in pan. Add cumin seeds, mustard seeds, asafoetida. After mustard seeds pops out, keep low flame. Then add green chillies, ginger garlic paste. Mix well for 1 min then add turmeric powder, coriander powder and amchur powder. Immediately add potatoes. Mix well. Then ass cooked fenugreek leaves and mix well. Keep for 2-3 min. Turn off the flame. Serve hot with chapati.

Tip

Cooking fenugreek in advance or simultaneously in microwave saves time.

Aloo Methi

Time 30 min

Ingredients

Potatoes 2 medium size

Fresh chopped fenugreek leaves 2 cups

Ginger garlic paste 1/4 tsp

Green chilies 3-4 

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of Asafoetida

Amchur powder 1/4 tsp

Coriander powder 1/4tsp

Turmeric powder 1/4 tsp

Oil 1 to 1.5 tbsp

Salt to taste

Method

Cook potato in pressure cooker for 3-4 whistles. Bhaji doesn't taste good it potatoes are overcooked. Allow it to cool. Peel off potato and cut into cubes.
Wash fenugreek leaves add 1/2 cup of water and microwave on high power for 5 min. Allow it to cool. Keep it aside.
Heat the oil in pan. Add cumin seeds, mustard seeds, asafoetida. After mustard seeds pops out, keep low flame. Then add green chillies, ginger garlic paste. Mix well for 1 min then add turmeric powder, coriander powder and amchur powder. Immediately add potatoes. Mix well. Then ass cooked fenugreek leaves and mix well. Keep for 2-3 min. Turn off the flame. Serve hot with chapati.

Tip

Cooking fenugreek in advance or simultaneously in microwave saves time.

Green Peas / Hirwa Vatana Usal

Time 20 min
Ingredients
Green peas 1 cup
Peeled and cubed potato 1/2 cup

Finely chopped onion 1 medium size

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Goda masala 1/4 tsp

Water 1/2 cup 

Coriander 1 tsp for garnishing

Oil 2 tsp

Salt to taste

Method

Heat oil in pan, add onion saute till onion turns golden brown. Then add peas & potato, fry well for 5-6 min, then add red chili powder / Kolhapuri masala, fry for about 2-3 min. Stir fast to avoid burning. Now add water and salt. Mix well. Cook on low flame for about 10 min till peas are cooked properly. At the end add goda masal mix well simmer for 1-2 min. Switch off the flame and serve hot by garnishing with coriander.

Tip

I microwave green peas for 3 min on high power so that it cooks faster.

Undhiyu

Time 1 hr

Ingredients

Vegetables

Surati papdi 100 gms (sringrd, whole)

Chopped raw banana with skin 50 gms

Peeled suran/yam chopped into cubes 50 gms

Peeled purple yam/kand chopped into cubes 50 gms

Small size brinjals 2 (cut at center)

Peeled sweet potato/ratal chopped into cubes 50 gms

Peeled potato 2 medium size (cut at center)

Green peas 1/4 cup

Masala Paste: make smooth paste of

Ginger 2 inch

Garlic cloves 5-6

Green chilies 5-6

Green peas 1 cup

Coriander 1 cup

Fresh coconut ½ cup

Lemon juice 2 tsp

Salt to taste

Seasoning

cumin seeds ½ tsp

Asafoetida ½ tsp

Ajwain 1 tsp

Oil 3/4 cup or more

Muthia/Methi gatta

Besan 1 cup

Chopped fenugreek leaves ½ cup/kasuri methi 4 cup

Turmeric powder ¼ tsp

Red chili powder ¼ tsp

Cumin coriander powder ¼ tsp

Two pinch of baking soda

Salt to taste

Oil to deep fry

Making muthia

Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method

1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 

2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 

3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 

4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.

Undhiyu

Time 1 hr

Ingredients

Vegetables

Surati papdi 100 gms (sringrd, whole)

Chopped raw banana with skin 50 gms

Peeled suran/yam chopped into cubes 50 gms

Peeled purple yam/kand chopped into cubes 50 gms

Small size brinjals 2 (cut at center)

Peeled sweet potato/ratal chopped into cubes 50 gms

Peeled potato 2 medium size (cut at center)

Green peas 1/4 cup

Masala Paste: make smooth paste of

Ginger 2 inch

Garlic cloves 5-6

Green chilies 5-6

Green peas 1 cup

Coriander 1 cup

Fresh coconut ½ cup

Lemon juice 2 tsp

Salt to taste

Seasoning

cumin seeds ½ tsp

Asafoetida ½ tsp

Ajwain 1 tsp

Oil 3/4 cup or more

Muthia/Methi gatta

Besan 1 cup

Chopped fenugreek leaves ½ cup/kasuri methi 4 cup

Turmeric powder ¼ tsp

Red chili powder ¼ tsp

Cumin coriander powder ¼ tsp

Two pinch of baking soda

Salt to taste

Oil to deep fry

Making muthia

Mix all ingredients except baking soda, make stiff dough. Form into small oval, dumplings of 2 inch long and ¼ inch in width. Deep fry in pan. Keep it aside. 

Actual Method

1. Make smooth paste of green peas, coconut etc in blender. Keep it aside. 

2. Put this masala in potato, banana and brinjal.  Also apply remaining masala to other vegetables. Keep it for ½ hr aside. 

3. Now use the remaining oil as well as ½ cup oil (oil has to be 3/4 cup). 

4. Heat pressure cooker (for faster cooking) by adding oil, add cumin seeds, asafetida and ajwain. After cumin seeds crackle, add all vegetables and remaining masala. Mix well. Add salt keeping in mind that salt is added to masala paste. At the top add muthia and 2 cup of water from sides and cook for 1 whistle till all vegetables are cooked. Serve hot.

Samosa

Time 45 min

Ingredients

For The Dough (crust)
Maida 1 cup
Hot oil 1 tbsp
Ajwain 1/4 tsp

Salt  1/2 tsp
For The Filling

Boiled mashed potato 1/2 cup

Boiled green peas 1/4 cup

Cumin seeds  1/4 tsp

Pinch of asafoetida

Ginger garlic paste 1/2 tsp

Chili powder  1/4 tsp
Cashewnuts and kismis 1/2 tbsp

Chopped coriander 2 tsp
Sugar 1/2 tsp

Oil  3 tbsp
Salt to taste

Method
For making dough 

Combine all the ingredients and knead into a semi-soft dough using enough water. Knead very well for 8-9 minutes. Keep it aside for 1/2 hour. Then divide the dough into 3-4 balls.

For the filling

Boil green peas in microwave for 3-4 min. Keep it aside.

Boil potato in cooker by adding water. Allow it to cool. Peel and keep it aside.

Heat oil in a pan and add the cumin seeds. After seeds crackle, then add asafoetida, then ginger-garlic paste, chili powder, and salt. Mix well. Then add mashed potato, green peas, dry fruits, sugar, coriander. Mix well. Switch off the flame. 

Allow it to cool and divide into 5-6 equal portions. 

Actual method

Roll one ball to make chapati of 8-9 inch in size. Then cut at center. Take one end, fold on other side, then press at the end, insert spoonful of stuffing, then again press to close ends. Deep fry in thick bottom pan or kadai on low flame.