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

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

Aloo poha©

Ingredients:
Poha (flattened rice) : 2 cups
Vegetable oil  : 2 tbsps or, as per your requirement
Mustard seeds : 1 tsp
Curry leaves : 5-6
Green chillies slit lengthwise : 4-5
Large onion  : 2 thinly sliced
Potatoes  – 1 large sliced very thin
Tomato – 1 large, thinly sliced
Cabbage – 1/2 cup very thinly sliced
Carrot – 2 pieces grated
Cauliflower – 6 to 7 small pieces
Green peas – 1/2 cup
Coriander leaves – 1 tbsp, finely chopped
Lemon – 1
Handful of unsalted peanuts (roasted)
Pinch of turmeric powder
Garam masala powder 1/2 Tsp
Sugar – a pinch
Salt to taste

Preparation:

1. Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till they are slightly browned.
2. Add the peanuts and potatoes, now stir frequently, cook for 2-3 minutes, so that the potatoes are medium cooked.
3. Now add cabbage, carrot, cauliflower, green peas, tomatoes, turmeric powder and salt. Cover the kadahi with a lid and cook for 4-5 minutes on low flame with regular stirring. Check if all the vegetables are done. Keep a check that all the vegetable are not overly cooked and softened.
4. Put the poha in a sieve and wash under running water for 2 minutes and drain.
5. Once the potatoes and all vegetables are cooked well, add the drained poha with garam masala and a pinch of sugar.
6. Gently mix well to blend the ingredients while not crumbling the poha. You may turn off the heat till you mix the ingredients, if required.
7. Turn the heat on again to medium-low. Cook for 3-4 minutes.
8. Turn the heat off. Add lemon juice and chopped coriander leaves. Mix well gently.
9. Garnish with more lemon, coriander leaves, or Sev and enjoy! You can sprinkle a pinch of Jeeraman masala, if you choose to (It is a kind of masala like chat masala) as garnish.

Technorati Tags: aaloo poha, aloo poha, Indian cuisines, Indian recipes, indian snacks, light indian breakfast, nutritious poha, quick indian recipes, veg poha, vegetable poha

Ingredients:

2 Big Potatoes (boiled and mashed)
Green peas (cooked) 1 cup
7-8 Bread Slices
Coriander leaves finely chopped
Green chilies 4-5 (chopped)
Rice Flour 2 tablespoon
Ginger paste 1 tea spoon
1/4th tsp Garam Masala powder
Oil for frying
Salt As per taste

Bread-Rolls

Preparation:

1. Add salt, garam masala, green peas, ginger paste, green chilies and coriander leaves to the mashed potatoes and mix well.
2. Take some water in a bowl and dip a bread slice for few seconds.
3. Squeeze the water from the bread by pressing between palms gently.
4. Place a tablespoon of the potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
5. Now roll it on rice flour so that the bread roll gets a coating of rice flour (to make it more crispy).
6. Repeat the same process for making more rolls.
7. Heat oil in a kadhai and deep fry on medium flame till golden brown.
8. Serve bread rolls hot with green chutney and tomato sauce.

Technorati Tags: bread roll, Indian cuisines, Indian recipes, indian snacks

Ingredients:

6 onions
4 to 5 Green chillies
2 Cups besan (Gram flour)
1/2 tsp ajwain (carrom seeds)
1/2 Cup rice flour
1 tsp. Turmeric powder
Salt to taste
Finely Chopped coriander Leaves – 4 tsp
Oil for frying

Method :

1. Cut the Onions into thin slices.
2. Mix the gram flour with salt, green chillies, ajwain, coriander leaves and rice powder in water to a semi-solid paste (Avoid using excess water).
3. The dough should not be too thick nor too loose. Now put the onion pieces into the flour. Mix it well (make sure there are no lumps).
4. Heat oil in a pan. Take small picks of the mixture (the onions dipped in the flour) and drop it into the oil and deep fry. When you pick, you should use all five fingers to ensure that the quantity picked is enough and sufficient.
5. Fry till golden brown turning it in between on a medium flame. When it turns golden brown remove from the oil.
6. Garnish with chopped coriander leaves and Serve hot as is or with chutney.

Note: If you make the mixture and let it stay for a couple of hours before making the pakodas, your pakodas would be fluffy and soft.

Technorati Tags: Indian cuisines, Indian recipes, indian snacks, onion pakodas, pyaaz ke pakore

For making Aloo chop:

Aloo Chop

5 medium potatoes boiled and mashed
1 medium onion chopped finely
1″ pc grated ginger
4 green chili chopped
1/4 tsp turmeric powder
1/2 tbsp mustard seeds
1 tbsp fresh coriander leaves chopped finely
salt to taste

For the batter:
4 or 5 tbsp gram flour ( besan)
1/2 tsp carrom seeds (ajwain)
1/2 tsp turmeric powder
salt to taste
1/2 cup water
Oil for deep frying (preferably mustard oil)

Method:

1. Heat 1 tbsp oil in a non stick pan (I prefer mustard oil to get the authentic taste).
2. Add mustard seeds, let it brown and splutter, add the grated onion, ginger and chopped green chili and fry till the raw smell goes off.
3. Add the mashed potato, chopped coriander and salt. Mix on a low flame. Keep aside and let it cool.
4. Prepare the batter by adding all the ingredients said above and mix well so that no lumps remain.
5. Be sure to make the batter a little thick so that it coats the stuffing nicely.
6. Heat the oil for deep frying. Divide the potato mixture into equal lemon sized balls and flatten them with your palm.
7. Dip each flattened piece in the batter and deep fry until golden brown. Make sure you have 1 inch of oil for deep frying in the pan.
8. Serve hot with chutney or ketchup.

Tip: You may prefer not to do Step 3 above depending upon your choice. I prefer to follow the above said method so that there is a tinge of fried taste to the mashed potatoes.

Technorati Tags: aloo chop, Indian cuisines, Indian recipes, indian snacks

Dhania Chutney

Ingredients :

2 bunch coriander leaves
8 garlic cloves
4 green chillies ( decrease this amount if you don’t want it too hot)
1 teaspoon any standard mango achar (Pickle) along with it masala and bit oil.
Salt to taste
water as required.

Method:

1. Grind all the ingredients in a blender. Add water if required.
2. Delicious with any kind of pakoras ,samosas, chawal ki khichri, rice etc.

Technorati Tags: coriander chutney, dhania chutney, dhania ki chutney, Indian chutneys, Indian cuisines, Indian recipes, indian snacks