Chili potato is an indianized Chinese dish of potatoes and is very tasty.

Preparation time – 30 minutes
Serves – 3 people

Ingredients:

250 gms potatoes sliced into long pieces.
2 Capsicum cut into square pieces
2 Onions cut into square pieces
3-4 Green Chillies finely chopped
3-4 cloves of Garlic, finely chopped
A small piece of Ginger finely chopped
3/4 cup Corn flour (Maida can also be used)
2 tsp Oil
Soya Sauce
Tomato Sauce
Chilies Sauce
Ajinomoto (Chinese Salt)

chili Potato

Method of cooking:

1. Mix the Corn flour with water, 1 tsp Soya Sauce, 1 tsp Chilli sauce and 1 tsp Tomato Sauce in a small bowl. Add some salt or, Ajinomoto as per your preference. Just ensure that the batter is thick enough to coat the potatoes.
2. Put the potato pieces into the bowl 3-4 pieces at a time and properly coat the potatoes with the batter.
3. Heat oil in a Kadai, and fry each of the coated potato pieces till crispy and brown.
4. Drain the potatoes and keep it aside.
5. In the kadai heat about 2-3 tsp of oil. Add the chopped chillies, garlic and ginger to it. Add the onion and Capsicum into it and fry for some time, about 3-4 minute. Do not let it over-fry or, turn into brown.
6. Add water to it and 1 tsp each of Soya sauce, Tomato sauce and Chili sauce along with a pinch of Ajinomoto.
7. Put the fried potato pieces into the mixture and let it cook for some time till the potatoes turns tender.
8. Serve hot and enjoy the Indianized-Chinese food called potato chilli.

Note – When you cut the potatoes, keep in mind that you cut it into long pieces that are about 3/4 cm in height and width. What we mean by this is that the potatoes should not be tool slender in shape.

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Technorati Tags: Chillie potato, indian snacks, quick indian recipes, quick indian snacks

Preparation time = 20 minutes
Serves – 3 people

Ingredients for mixture of methi:

1/2 kg methi-chopped
4-5 cloves garlic-chopped
4 to 5 green chillies
4 tsp besan
1/2 teaspoon cumin seeds or, mustard
salt to taste

Ingredients for making the dough:
2 cups atta (wheat flour)
Oil or, Ghee
Ajwain,
1/2 teaspoon Salt
(Mix all ingredients together to make a soft dough.)

Methi parantha

Method:

1. Heat the oil in a pan on a medium flame and add the cumin seeds/mustard,when it starts spluttering add chopped garlic and greenchillies.
2. When it is slightly brown add chopped methi to it and stir for about 5 minutes.
3. Add 4-5 tsp besan and salt to taste and keep stirring for about 5 minutes.
4. Make small uniform balls out of the dough.
5. Flatten it with your palm. Take a spoon full of the mixture and fill it into the flattened dough ball and then seal it from all sides.
6. Roll it into small round chapattis on a rolling board.
7. Preheat a tava and put the chapattis one at a time and apply ghee on both sides as you turn it.
8. When there appears small brown patches on the parantha, remove it from the tava.
9. Serve hot with any curry, vegetables, raita, dahi, sauce or, achar.

Technorati Tags: methi parantha, parantha, Quick Indian breakfast, stuffed parantha

Preparation time – 25 minutes
Serves – 3-4 people

Ingredients:

Sooji – 2 Cups (Sooji is also called as Rava or, Semolin – Read more in Wikipedia)
Carrot – 1 piece slit into slender and small pieces
Onion – 1 finely sliced
Chillies – 2 cut into small pieces
Ginger – a small piece crushed
Garlic – 2 cloves cut finely
Oil – 2 tablespoon
Groundnut – a handful
Mustard – a pinch
Curry leaves
Salt to taste

Sooji upma

Method of preparation:

• Slightly roast the Sooji (Semolina) in a kadai / wok and then keep aside.
• Heat the kadai and put the oil into it. Put the mustard into it.
• As the mustard starts spluttering, add curry leaves. After a minute, add carrots, onions, chilly, groundnut, ginger and garlic. Fry for a couple of minutes until the oil starts leaving.
• Add the roasted sooji into the kadai.
• Fry for about 5-10 minutes.
• Add water, salt and a pinch of turmeric powder if you wish. Ensure that he water is enough to completely cover the sooji.
• The sooji would soak the water quickly. In that case add some more water. Don’t worry about water being in excess, because the sooji will absorb the water quickly. But bear in mind that you do not add a lot of water to it.
• Mix for a couple of minutes.
• Serve hot.

Technorati Tags: rava ka upma, rava upma, semolin upma, snack, sooji ka upma, sooji upma, upma

Ingredients:

Potatoes-5 medium (boiled 1 inch pieces)
Oil for deep frying
Cumin seeds-2 teaspoons
Aamchur Powder-1 Tsp
Green chillies-4 chopped
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons

Method:

1. Boil potato in a pressure cooker with enough water.(approx. 1-2 whistles)and Keep aside.
2. Heat oil in a large karahi and deep fry the potato pieces. Keep it aside.
3. Heat oil in a karahi, add cumin seeds once its starts spluttering, add chopped onion, green chilli, haldi(turmeric) powder and keep on stirring on medium flame till it turns brown in color.
4. Add salt, aamchur powder and potato pieces and mix gently.
5. Garnish with chopped coriander leaves and serve hot.
6. It goes well with Chappati, Puri and Plain parathas.

Technorati Tags: dry potatoes, Indian cuisines, Indian recipes, quick indian recipes, sukhe aloo

Aloo Gobhi © Copyrighted photograph

Ingredients: (Serves 6)

1 large cauliflower (about 800 gm or 1.25 kgs), cut into 10 size florets
2 medium-large potatoes, peeled and cut into 1/2-3/4 dice
2 onion -Thinly sliced
2 medium size tomato -chopped
1 tsp cumin seeds
1/4 tsp mild hing (asafoetida)
3/4 knob of ginger, grated
3 cloves of finely chopped garlic
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
3/4 tsp red chilli powder
1/2 tsp kitchen king masala
1/3 tsp garam masala
Salt to taste
1 1/2 tsp oil (peanut or mustard)

Method:

1. Heat the oil in a pan on a medium flame and add the cumin seeds, hing, garlic and grated ginger. Fry till the spluttering stops and then add the onion. Fry till they are translucent and slightly browned.
2. Reduce the flame and add the prepared cauliflower and potatoes and tomato. Stir to mix.
3. Add turmeric powder, coriander powder and red chilli powder and mix well.
4. Cover and cook for 15 minutes or, to desired tenderness, stirring once in between. Sprinkle with garam masala, Kitchen king masala and mix well.
5. Cover and cook for another 5 minutes till the vegetables are lightly browned. They may stick to the bottom of the pan if you have used the specified amount of oil. That is alright – just don’t stir at the moment.
6. Take off the fire, and leave it aside, covered. After a few minutes toss and mix well. Sprinkle with fresh chopped coriander leaves and serve with a bowl of plain yoghurt with roti.

Technorati Tags: aloo gobhi, Indian cuisines, indian curry, Indian recipes, spicy aloo gobhi, spicy indian curry

Paneer Parantha

Ingredients

2 cups atta (wheat flour)
1 cup fresh homemade paneer, crumbled (We can use paneer from market too and can mash it)
1 1/2 tbsp coriander leaves, chopped
4 green chillies, minced
1 medium Onion -chopped
1 tsp Ajwain
1/2 tsp Garam masala
Salt to taste
1/2 a stick of butter
Ghee or, Oil for greasing the paranthas
Water – to knead dough

Method

1. Combine together the paneer(mashed or, crumbled),onion,green chillies, coriander leaves, ajwain, garam masala and salt to taste. Set aside.
2. Knead a smooth dough with the wheat flour, melted butter, some hot water and salt to taste.
3. Make small round balls of the dough.
4. Flatten each round, put a tablespoon of paneer filling in the center. Cover the filling by gathering the edges. Press on the floured board and roll out into a round parantha with a rolling pin.
5. Repeat for the rest of the dough.
6. Put the parantha on a preheated tava on a medium flame. Turn it to the other side for 1-2 minutes. After a minute apply ghee or, butter around the edges and turn again. Fry both sides till brown patches appear.
7. Serve hot with a dollop of butter, tomato sauce, raitha, achar or, plain curd.

Note: Any leftover stuffing can be refrigerated for future use. Will keep good if stored well for about 2-3 days.

Technorati Tags: indian cuisine, Indian recipes, paneer parantha, Quick Indian breakfast, Quick Indian vegetarian breakfast, stuffed parantha

Semiya-upma© Copyrighted photograph

Ingredients:
1 cup Semiya
2 green chillies
2 medium size onion thinly sliced
1 tsp mustard
A few curry leaves
A pinch of turmeric
3 tsp of Oil for frying

Method:

1. Add 1 tsp of oil in a pan and roast the vermicelli until it is light golden colour in color.
2. Add 2 tsp of oil into a pan and add the mustard and curry leaves.
3. When the mustard starts to splutter, add the Onions and green chillies and fry until it is translucent.
4. Now add 2 cups of water, salt to taste, a pinch of turmeric and cover the pan with a lid.
5. When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed.

Alternate method:

1. Add 2 tsp of oil in a pan and add mustard and curry leaves into it.
2. When the mustard starts to splutter, add the Onions and green chillies and fry until it is translucent.
3. At the same time boil some water in a bowl and put the semiya into it and cover it with a lid. Ensure that you turn off the stove after the water is boiled.
4. After about 3 minutes drain the water completely from the bowl. Use a mesh if possible.
5. Add a teaspoon of oil into the boiled semiya.
6. Once the onion is fried till brown, just add the boiled semiya and mix it well ensuring that you do not break the semiya into small pieces.
7. Garnish with coriander leaves and serve hot.

Technorati Tags: cuisines in India, Indian cuisines, Indian recipes, indian snacks, light indian breakfast, quick indian recipes, quick indian snacks, semiya upma, sevayian upma, tastes of india

Ingredients:

Black-eye peas – 1 cup (soaked over night)
Red onion- 1 medium chopped finely
Spinach – 1/2 cup chopped
Coriander leaves-1/4 cup chopped
Green chillies- 3 or more chopped
Ginger- 2 pieces chopped
Salt to taste.
Mustard oil for deep frying.

Method:

1. Clean, wash and soak the daal overnight.
2. Grind the peas with salt and ginger, adding just enough water to make into a thick and smooth paste.
3. Now add chopped spinach,onion,coriander leaves,Green chillies and salt to taste.
4. Grease your palms with oil or water and put 1 tbsp of the mixture in your palm. Make it into the shape of a donut.
5. Slide each into the hot oil and fry till light golden on both side.
6. Serve with green chutney or, sauce.

Technorati Tags: daal pakora, fried snacks, Indian cuisines, Indian recipes, indian snacks, quick indian recipes

Ingredients

• Sago (sabudana) -1 1/2 cups,
• Potatoes, boiled and mashed-3 medium,
• Roasted peanuts,coarsely grounded -1 cup
• Green chillies, finely chopped- 3
• Fresh coriander leaves, finely chopped- 2 tablespoons
• Salt to taste
• Oil to deep fry

Method :

1. In a bowl, soak the sago for about 8 hours, or overnight (See tips below for the method)
2. Drain off excess water in the morning.
3. Now mix together sabudana, mashed potatoes, grounded peanuts, chopped green chillies, coriander leaves and salt.
4. Mix thoroughly.
5. Divide into sixteen lemon sized balls, flatten between palms of your hands.
6. Heat sufficient oil in a kadai and deep fry the vadas in hot oil till golden brown.
7. Serve hot with green chutney or, tomato sauce (Sabudana vada can also be served with curd).

Useful Tips:

• While draining the Sabudana make sure that there is no water remaining. You can sprinkle some water after draining
• Cover and leave overnight. This results in perfectly fluffed sago.
• For best results, Roast the peanuts and grind coarsely do not leave the peanuts in big chunks. It should be a fine powder with a few coarse pieces.

Technorati Tags: Indian recipes, indian snacks, quick indian recipes, quick indian snacks, sabudana vada, sabudane ka vada, snacks

Bread slices – 4 (white or, wheat bread)

For Topping

Onion-1 Finely chopped
tomato-1 Finely chopped
Green chilli (chopped finely)
Carrot(grated)
Capsicum (chopped)
Oil – 1 tsp
Salt to taste.

Method:

1. Heat Pan, add oil when it is hot enough add onion, tomato, chillies,capsicum and carrot. Fry for 1-2 minutes, then add salt according to your taste.
2. Now top the vegetables on a bread slice and cover it with a second slice.
3. Toast the bread slices on a stove-toaster with or, without oil.
4. Go ahead and eat it with tomato sauce when its hot.
5. Enjoy! with a cup of coffee or, tea.

Technorati Tags: bread sandwich, bread toast, Indian cuisines, Indian recipes, indian snacks, quick indian recipes, snacks, vegetable sandwich