Cooking time – 30-35 minutes
Serves – 4 people

Ingredients:

1 large cauliflower (about 800 gm or 1.5 lbs), cut into 10 size florets
2 medium-large potatoes, peeled and cut into 1/2-3/4 dice
3 Large onion -Thinly sliced
3 medium size tomato -chopped
1 tsp cumin seeds
1/4 t mild hing (asafoetida)
3/4 knob of ginger, grated
4/5 cloves garlic (crushed or chopped)
1/2 tsp turmeric
1 1/2 tsp coriander powder
3/4 tsp red chilli powder
1/2 tsp kitchen king masala
1/3 tsp garam masala
1/2 table spoon (kasturi methi)
1 inch stick Cinnamon
1 badi elachi
4 bay leaves
salt to taste
Cooking oil (mustard) as required

Gobhi aloo curry

Method:

1. Heat oil in a pan. Once the oil is hot add the washed and cut cauliflower florets and potato. Fry it on medium flame until it turns golden brown. Cover the pan intermittently so that the vegetables are cooked. Keep it aside.
2. Heat the oil in the same 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 brown.
3. Add chopped tomato, cover it and cook it on a low flame for 5 minutes.
4. Add turmeric, coriander powder, red chilli powder, kitchen king and garam masala. Add the bay leaves, cinnamon sticks, badi elaichi and salt to taste and about 2 teaspoons of water and keep on stirring so that the masala is fried slightly and the tomato and onion is completely mixed in the masala.
5. On a low flame add the prepared cauliflower and potatoes and stir to mix .
6. Cook for about 15 minutes or, to desired tenderness, stirring once in between. The mixture 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.
7. Add water as required for the gravy and cook for another 5-6 minutes until the mixture is boiled.
8. Take off the stove, and let rest covered. Toss to mix after a few minutes. Sprinkle with fresh chopped coriander and methi and serve with a bowl of plain yoghurt with roti or, with rice or, pulao.

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Technorati Tags: aloo gobhi curry, cauliflower and potato curry, gobhi aloo curry, gobhi aloo with gravy, Indian cuisines, Indian recipes, quick indian recipes, tari waale gobhi aloo, tastes of india, tastesofindia

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.

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

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

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