Sada Aloor Torkari (White Potato Curry)

Ingredients

  • 4 medium potatoes
  • 1/2 tsp nigella seeds
  • 2 green chillies
  • 1 pinch asafoetida powder
  • Salt to taste
  • 1/2 tsp sugar
  • 1 cup warm water
  • 1 dry red chilli
  • 1 tbsp mustard oil

Method

  1. Peel and cube potatoes
  2. Steam the potatoes till just soft
  3. Strain the water and set aside
  4. Heat mustard oil in a pan
  5. Add nigella seeds
  6. When it splutters, add dry red chilli and asafoetida
  7. Add the potatoes, salt and sugar
  8. Sauté for 2-3 minutes
  9. Add strained water and cook till water dries up and the potatoes are soft
  10. Add green chillies and serve hot

Eggless Date Cake

Ingredients

  • 18 dates
  • 3/4 cup milk
  • 3/4 cup sugar
  • 1 cup all purpose flour
  • 1/2 cup oil
  • 1 tsp baking soda
  • 1 tbsp walnuts

Method –

  1. Remove the seeds and soak the dates in warm milk overnight
  2. Add sugar and grind them to a smooth paste along with the milk it was soaked in
  3. Add oil and mix
  4. Sieve the flour and baking soda
  5. Add the flour in batches and mix slowly
  6. Mix in the nuts
  7. Bake in a preheated oven of 180°C for 35-40 minutes or till a knife inserted in the cake comes out clean

Maggi with Veggies

Ingredients

  • 2 cloves of crushed garlic
  • 1 small onion, chopped finely
  • 1 small potato, diced finely
  • 1 green chilli, chopped finely
  • 1/2 cup mixed vegetables (cabbage, peas, capsicum, tomato, carrot)
  • 1 tsp chilli sauce
  • 1 tsp light soy sauce
  • 1 tbsp tomato ketchup
  • 1 packet Maggi noodles

Method –

  1. In a small bowl, mix the tastemaker, chilli sauce, soy sauce, tomato ketchup and 2 tbsp water. Set aside
  2. Heat 2 tsp oil
  3. Add the crushed garlic
  4. Add the onions and potatoes
  5. Cover the pan so that the potatoes cook for a while
  6. Add the rest of the chopped vegetables
  7. Stir fry till the tomatoes are soft
  8. Add 2 cups of water, the noodles and tastemaker mixture
  9. Cook till the water gets absorbed
  10. Add a cube of cheese or a tbsp of cheese spread
  11. Serve hot.

Moong Masoor Dal

Ingredients

  • 1/2 cup moong dal (yellow lentils)
  • 1/2 cup Masoor Dal (red lentils)
  • 1 bay leaf
  • 1 dry red chilli, broken
  • 1 tsp cumin seeds
  • 4-5 cloves garlic, minced
  • 1 medium tomato, chopped
  • 1/2 tsp turmeric powder
  • 1 tbsp ghee
  • Chopped coriander leaves to garnish
  • Salt to taste

Method

  1. Wash and soak the dals together for 30 minutes. Drain the water and set aside
  2. Heat oil in a pressure cooker
  3. Add bay leaf and cumin seeds
  4. Add garlic and dry red chilli
  5. When the garlic turns brown, add the tomatoes and cook till it becomes mushy
  6. Add the dal and sauté for 5 minutes
  7. Add turmeric powder and salt to taste
  8. Pour 4 cups of water and close the cooker
  9. Let it whistle once, lower the heat and cook for 10 minutes
  10. Before serving, add chopped coriander leaves

Aloo Posto (Potatoes Cooked in Poppy Seed Paste)

Ingredients

  • 4-5 medium sized potatoes, washed, drained and cut into small sized cubes
  • 4-5 tbsp poppy seeds, soaked in lukewarm water for at least 2 hours
  • 2 green chillies
  • 4 tbsp mustard oil
  • 1 tsp nigella seeds
  • 1 dry red chilli
  • Salt to taste

Method

  1. Grind the poppyseeds along with 1 green chilli to a smooth paste
  2. In a wok, heat mustard oil and when it starts to smoke, reduce the heat and add nigella seeds and broken dry red chilli
  3. When the seeds splutter, add potatoes and stirfry for 2-3 minutes
  4. Add a little water, salt and cook covered on low flame
  5. When the potatoes are almost cooked, add the poppyseed paste, 1 green chilli and sauté till the paste coats the potatoes
  6. Drizzle a tsp of mustard oil in the end, mix well and serve hot with rice and dal

Haanh aru Kumura (Duck Curry with Ashgourd)

Ingredients

  • Duck meat – 750 gm, cut into small pieces
  • Ash gourd – 350 gm
  • Potato – 2
  • 3 medium sized onions
  • 8-10 cloves garlic
  • 1” piece of ginger
  • 2 bay leaves
  • 3 green chillies, slit
  • 2 dry red chillies
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp freshly ground black pepper powder
  • Salt to taste
  • 4 tbsp mustard oil
  • Coriander leaves to garnish

Method –

  1. Wash the duck meat and strain the water
  2. Cut the ash gourd into 1.5” cubes and set aside
  3. Cut the potatoes in half
  4. Grind the ginger and garlic
  5. Grind the onions into a coarse paste
  6. Heat mustard oil in a wok
  7. Add the bay leaves and dry red chillies
  8. Add the onion paste and fry till light brown and oil starts to come out from the sides
  9. Add the duck meat pieces and keep frying with the onions for 5-7 minutes on medium high flame. Add turmeric powder
  10. Add ginger garlic paste and mix well. Reduce the flame to low and keep frying for 15-20 minutes
  11. Add the potato, cumin powder and pepper powder. Mix well
  12. Add a little water just to cover the meat, cover with lid and cook on low heat. Add salt to taste
  13. Now add the ash gourd pieces, mix well and fry on high heat for 2-3 minutes
  14. Reduce the flame, put the lid back on and cook for 15 minutes till the ash gourd becomes soft
  15. Garnish with fresh coriander leaves

Ghila Pitha

Ingredients

  • 500 gm sticky rice (bora saul)
  • 250 ml liquid jaggery
  • 1 tbsp fennel seeds
  • 1/2 tsp baking soda
  • Mustard oil to deep fry

Method –

  1. Wash the rice. Drain the water completely and leave it to dry completely on a tray lined with muslin cloth
  2. Once dry, grind it to a fine powder in a mixer
  3. Sieve the rice flour and add baking soda and fennel seeds
  4. Add jaggery in batches and make a dough. The dough should not be stiff.
  5. Make small round balls from the dough and flatten slightly
  6. Heat mustard oil for deep frying
  7. Fry the balls in batches and remove them on an absorbent paper

Bread Pakoda

Ingredients

  • 6 bread slices
  • Green chutney
  • 1 cup besan (Gramflour)
  • 1/4 tsp baking soda
  • 1/2 tsp red chilli powder
  • 1/2 tsp amchur powder
  • Salt to taste
  • Oil for deep frying

Method –

  1. Mix besan, amchur powder, red chilli powder, baking soda and salt in a bowl
  2. Add water little by little and make a slightly thick batter
  3. Now slice the bread slices diagonally and make triangles
  4. Take one slice of bread and apply chutney on it. Cover it with the other slice. Prepare the bread slices this way
  5. Heat oil in a wok on moderate heat
  6. Dip the prepared bread slices one after another into the prepared batter, coat the batter evenly on all sides
  7. Now, place it in the oil and fry on both sides on medium high flame for 2-3 minutes till brown and crispy
  8. Drain on absorbent paper and serve with ketchup

Chicken Hakka Noodles

Ingredients

  • 300 gm egg noodles
  • 1 cup boiled chicken, shredded
  • 1 onion, sliced
  • 1/2 cup, white part of spring onion, sliced
  • 3-4 cloves garlic, minced
  • 1 cup shredded cabbage
  • 1/2 cup carrot, julienned
  • 1/2 cup capsicum, julienned
  • 1/2 tsp black pepper powder
  • 1 tbsp light soy sauce
  • 1 tsp green chilli sauce
  • 1 tsp vinegar
  • 1/4 cup chopped spring onion greens for garnish
  • Salt to taste
  • 2 tbsp sesame oil

Method –

  1. Boil the noodles in sufficient water with salt and 1 tsp of oil
  2. Drain, toss with oil and set aside
  3. Heat oil in a wok
  4. Add garlic and fry for a few seconds
  5. Add onion, white part of spring onion and fry for a minute
  6. Add carrot, capsicum, cabbage and fry for another minute
  7. Add boiled chicken and mix well
  8. Add soy sauce, vinegar, chilli sauce and boiled noodles and toss well
  9. Add salt to taste and black pepper powder and mix well
  10. Garnish with spring onion greens

Koraishuti’r Kochuri aar Alu Dum (Pea Stuffed Puri and Whole Baby Potato Curry)

Ingredients for Koraishuti’r Kochuri –

For the Dough –

  • 150 gm all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp vegetable oil
  • 5 tbsp warm water

For the Filling –

  • 150 gm shelled green peas
  • 3 pieces green chillies
  • 3/4 tsp salt
  • 1/2 tsp sugar
  • 2 tsp vegetable oil
  • 1/4 tsp nigella seeds
  • 1/2 tsp asafoetida powder
  • 2 tsp ginger paste
  • 1/2 tsp cumin powder
  • 1/4 tsp coriander powder
  • Oil for frying

Method –

  1. In a mixing bowl, add all purpose flour, salt, sugar and oil
  2. Add warm water and knead for 5 minutes into a smooth dough
  3. Cover and allow the dough to rest for 30 minutes
  4. Shell the peas and drop them in a saucepan of boiling water
  5. Cover and cook until the peas are soft
  6. Strain and transfer to a grinder jar
  7. Add green chillies, salt and sugar
  8. Grind to a fine paste, adding a little water if needed
  9. In a small bowl, combine the ginger, cumin powder, coriander powder and 1 tbsp water to form a paste. Set aside.
  10. Heat oil in a pan.
  11. Temper it with nigella seeds and asafoetida powder
  12. Add the paste and cook for 2 minutes
  13. Add the ground peas. Sauté on medium heat for 5 minutes until the mixture dries out and becomes a lump
  14. Set the filling aside to cool
  15. Divide the dough into 10 balls and the filling into 10 balls
  16. Stuff the dough with the filling
  17. Roll the balls into rounds of diameter 14 cm and deep fry in hot oil till golden
  18. Remove and serve hot with alu dum

Ingredients for Alu Dum –

  • 500 gm baby potatoes, boiled and peeled
  • 2 tomatoes, grated
  • 1/2 tsp ginger paste
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • A pinch of asafoetida powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp cumin powder
  • Salt and sugar to taste
  • 3 tbsp mustard oil
  • 1/2 tsp ghee
  • 1/4 tsp garam masala powder

Method –

  1. Heat oil in a pan
  2. Prick the baby potatoes lightly with a fork and fry them in mustard oil till they attain a light brown colour
  3. Remove on an absorbent paper and set aside
  4. In the same oil, add bay leaf, sugar and whole cumin seeds
  5. Add the grated tomatoes and ginger and sauté for 2 minutes
  6. Add turmeric powder, red chilli powder and cumin powder and sauté till oil separates
  7. Add the potatoes and mix it well in the masala till it gets coated properly
  8. Sprinkle some water if required
  9. Cover and cook on low flame for 5-7 minutes
  10. Sprinkle garam masala powder and add ghee and serve