ALOO KI SUBJI WITH PURI

 

Prep Time : 25 mins
Cooking Time : 25 mins
Serve : 2

For aloo ki subji

INGREDIENTS

Boiled n mashed potato - 2
Green chilly - 2
Ginger - 1 inch stick
Kashmiri red chilly powder - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt  - to taste
Asafoetida - 1/4 tsp
Amchur powder - 1/4 tsp
Tomato paste - 2 tomato
Cumin seeds - 1/4 tsp
Water - 3 cup
Oil - 2 tbsp

METHOD 

Make the paste of green chilly and ginger
Heat oil in a pan,add cumin seeds and asafoetida to crackle
Add green chilly and ginger paste and saute for one mins.
Add turmeric powder,red chilly powder and kashmiri mirch powder and mix well.
Add tomato paste and and amchur powder and mix it well.
Add boiled n mashed potato and mix it well.
Add three cup of water and cook for ten mins in a slow flame.
Garnish with coriander leaves.

Puri
Semolina  -  1/2 cup

Maida - 1 cup
Wheat flour  -  1 cup
Clarified butter - 2 tbsp
Salt - to taste
Carom seeds - 1/4 tsp
Onion seeds - 1/4 tsp
Oil  -  for frying

Chilly flakes - 1/2 tsp

Finely chopped oriander leaves - 1 tbsp

METHOD
Take a large bowl add semolina, maida,wheat  flour , carom seeds,onion seeds,2 tbsp clarified butter ,chilly flakes, coriander leaves and salt and mix well.
Add little by little water to make a dough.
Cover this dough with muslin cloth and keep aside for 30 mins.
Roll out the dough in a round shape.
Heat enough oil in a pan and deep fry the  puri on a low flame till golden brown and crispy.
Drain in paper napkin.
Serve hot with aloo tamator ki subji. 

ALOO PARATHA

 

Prep Time : 15 mins
Cooking Time 20 mins
Serve  : 2

INGREDIENTS

Wheat flour - 1 cup

 Finely chopped onion - 1

 Finely chopped green chilly - 2

 Ginger garlic paste - 1 tsp

 Boiled n mashed potato - 1 cup

 Red chilly powder - 1/2 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Oil - 2 tbsp

 Butter - 50 gms

 Chopped coriander leaves - 1 tbsp

METHOD

Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. Keep aside for 30 mins Heat one tbsp oil in a pan,add onion and fry till golden brown.

 Add ginger garlic paste and saute for one mins.

 Add all spices and mix well.

 Now add boiled and mashed potato and salt and mix well

 Turn off the flame.

 Now stuffing is ready

 Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.
Make a soft dough with the help of water.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Roll them with rolling pin.
Add 2 tbsp potato filling in the center of paratha. close it like a lifafa/envelope.
On a heated pan make lifafa paratha applying pansari mustard oil on both sides.
Serve hot with green chutney and sauces.

DUBKI WALA ALOO

 

Prep Time : 15 mins
Cooking Time : 20 mins
Serve : 2


INGREDIENTS
Boiled n mashed potato - 2
Green chilly - 2
Ginger - 1 inch stick
Kashmiri red chilly powder - 1 tsp
Red chilly powder - 1/2 tsp

Turmeric powder - 1/2 tsp
Salt  - to taste
Asafoetida - 1/4 tsp
Amchur powder - 1/4 tsp
Tomato paste - 2 tomato
Cumin seeds - 1/4 tsp
Water - 3 cup
Oil - 2 tbsp

METHOD
Make the paste of green chilly and ginger
Heat oil in a pan,add cumin seeds and asafoetida to crackle
Add green chilly and ginger paste and saute for one mins.
Add turmeric powder,red chilly powder and kashmiri mirch powder and mix well.
Add tomato paste and and amchur powder and mix it well.
Add boiled n mashed potato and mix it well.
Add three cup of water and cook for ten mins in a slow flame.
Garnish with coriander leaves.

ALOO TIKKI

 

Prep Time  : 15 mins 

Cooking  Time  : 15 mins 

Serve  - 2

Boiled potatoes - 4
Red chilli powder   -    1/2 tsp
Chopped green chillies  -    2
Bread slice     -    2
Rice flour  - 2 tbsp
Salt      -    to taste

Chopped coriander leaves - 1 tbsp
Oil     -   for shallow frying

METHOD
Dip the bread slice in bowl filled with water
.Drain extra water and mash the bread slice.
   In a bowl add all the above ingredients and mix well.
   Shape each ball to flat patties of medium thickness.

Heat oil
  Shallow fry in hot oil until golden in color
  Flipping once in between.
  Always cook in medium flame'
  Drain in paper napkin.
  Serve hot with chutney.

HYDERABADI CHICKEN BIRYANI

 

Prep Time : 25 mins

Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Chicken  -  500 gms
 Ghee  -  6 tbsp
Biryani masala - 1 tsp
Cloves  -  3 - 4
Green cardamom  -  4
Black cardamom -  2
Mace  -  one piece
Black pepper  -  4 - 5
Cinnamon powder  - 1/4 tsp
Ginger garlic paste  -  1 tbsp
Sliced onion  -  1
Fried onion - 1/2 cup
Curd - 2 tbsp
Salt - to taste
Half done rice -  2 cup
Kewra water  -  1 tbsp
Saffron  -  few strands
Milk - 1/4 cup
Green chilly - 2 cut in slit
Green coriander leaves - 1 tbsp
Mint leaves - 1 tbsp


METHOD
Heat ghee in a pan and deep fry the sliced onion and strain it.
Heat oil in a pan add whole garam masala and fry for a few seconds.
Add sliced onion and chicken pieces and saute for 4 - 5 mins.
Add ginger garlic paste, biryani masala and salt and mix well.
Add water and cook in a low flame for  15 mins.
Soak rice for half an hour and strain it
Bring the water to boil,add green chilly,cumin seeds,one tbsp  shudh ghee,salt and rice make half done rice

Evenly spread the half done rice and fried onion,coriander and mint leaves and chicken and  to form at least two layer.
Soak the saffron in hot milk and add saffron milk.
Add cinnamon powder and fried onion  and cover the lid
Tightly cover the pan and cook 7 - 8 mins.
Add kewra  water before serving.