Murruku

Ingredients:
2 cups rice (chawal)
1/4 cup black gram split (urad dal)
1 tsp cumin seeds
1/4 tsp asafoetida
salt (namak) to taste
1/4 cup white butter
coconut (narial) oil for frying

Preparation Method:
Dry roast the rice in a warm frying pan without letting the color change.
Wash and soak for about half an hour, drain and spread on a cotton cloth to absorb the excess moisture.
Grind to a fine powder.
Broil the urad dal to light brown colour, cool and grind into a smooth powder.
Sieve both the flours together through a fine sieve.
Dissolve asafoetida and salt in one fourth cup water and add the cumin seeds, make a firm dough with the sieved flour.
Rub in the butter and knead with light hands to fully incorporate the butter.
To make the murukkus, grease your fingers and take a little dough.
Roll them between your palm to a tubular form.
Form this roll into circles, while twisting them along.
Make two circles next to each other. Press the ends into the circle to secure.
Make two batches at a time, cover with a wet cloth to prevent them from drying.
Heat oil and fry them in batches.
Take them on a plate and gently slide them into the oil and fry on both sides till it becomes light golden brown and crisp.
Drain and let it cool before serving them. Store in a dry air-tight container.

Sev puri

Ingredients:
10 - Flat Puris (crisp)
1 cup Fine Sev
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

Preparation Method:
Arrange the puris on a plate make a hole in each puri in the centre.
Fill with a few chopped boiled potato cubes.
Add about 1/4 tsp of tamarind and green chutneys in each.
Sprinkle cumin powder, salt, red chilli powder.
Sprinkle finely chopped onions.
Then generously sprinkle sev all over the puris.
Garnish with finely chopped coriander.
Serve fresh...

Samosas

Ingredients:

For Cover:

    1 cup all purpose flour (Maida)
    Water to Knead dough
    2tbsp oil
    Little salt
    1/4th tsp. Ajwain (optional)



For Stuffing:

    3-4 Potatoes (boiled, peeled & mashed)
    1/2 cup Green Peas (boiled)
    1-2 Green Chilies (finely chopped)
    1/2tsp Ginger (crushed)
    1tbsp coriander finely chopped
    Few chopped Cashews (optional)
    Few Raisins (optional)
    1/2tsp Garam masala
    Salt to taste
    Red chili powder to taste
    1/2 tsp. Dry Mango powder( Amchur) (optional)

Preparation Method:

For Cover:

    Mix all the ingredients (salt, oil, ajwain) except water.
    Add a little water at a time.
    Pat and knead well for several times into a soft pliable dough.
    Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

    In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
    Add green peas, cashews and raisins and mix well.
    Add coriander and keep aside.

To Proceed :

    Make small rolls of dough and roll it into a 4"-5" diameter circle.
    Cut it into two parts like semi-circle.
    Now take one semi circle and fold it like a cone. Use water while doing so.
    Place a spoon of filling in the cone and seal the third side using a drop of water.
    Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
    Serve samosa hot with hari chutney, tamarind chutney.

Rajma Chawal Recipe

Rajma chawal is the most popular combinations in Punjab.If you ask any Punjabi or any North Indian Rajma chawal would definitely feature in their top 5 list.I must say it is a real killer combo Rajma-Chawal-Chaas,a hearty meal.It is also important to cook rajma in a right way to actually start appreciating it.If rajma is cooked nicely it would be soft and creamy,underdone rajma does not taste good.Rajma tastes best with minimal spices,even if you avoid all the spices and just add chili powder it tastes wonderful.

Ingredients:

1/2 cup Rajma/Red Kidney Beans

1 big Onion,chopped

2 big Tomatoes,chopped

1 tsp Ginger-Garlic paste

1/2 tsp Garam masala 

1 tsp Coriander powder

1/2 tsp Cumin powder

3/4 tsp Red chilli powder

1/2 tsp Amchur powder

2 tbsp chopped Coriander

1 tbsp Oil

Salt to taste

To temper:

1/2 " Cinnamon

1 black Cardamom(optional) 

1 Bay leaf

1 green chilli,slit

a pinch of Asafoetida

Method:

Soak Rajma in water with some salt for 8-9 hrs or overnight.

In a pressure cooker heat oil and add cinnamon stick,black cardamom,bay leaf,green chilli and fry for a minute.Add a pinch of asafoetida and also a pinch of garam masala powder and fry a bit.

Grind Onions and tomatoes into a smooth puree.

Add the ground onion-tomato mixture,ginger-garlic paste and fry until the raw smell disappears.I usually grind onions along with the tomatoes,you can even cut onions into fine and fry well and then add tomato puree.Either way it tastes nice.

Now add all the dry masalas like red chili powder, coriander powder,cumin powder,garam masala,amchur powder and salt and fry until the oil leaves the edges.

Add rajma and fry for another 2 mins.Mix everything and cover it and pressure cook for 1 whistle and reduce the flame and cook for 30 mins on a low flame.

Once the pressure is dropped,open the cooker and check the gravy consistency.Add required amount of water and boil for another 5-7 mins.Add chopped coriander leaves and mix.

Serve it hot with plain steamed basmati rice,onion rings,papad and a glass of chaas/lassi.You can even serve it with roti/chapati or Jeera rice.

Matar Paneer Dry

Paneer is the desi cottage cheese that is prepared at home too! In Indian cuisine, there are many paneer recipes. From snacks to main course, you can find many recipes with this exotic ingredient. From all, matar paneer is one of the most popular main Course recipe. Matar paneer is a gravy masala that is prepared with fried paneer cubes, matar (green peas) and lots of spices. However, if you want to try a different variety of the delicious and filling paneer matar, you can make the dry version. Matar paneer dry is another side dish recipe for the main course. Every time you do not want to prepare the rich and spicy matar paneer. So, this is a healthy alternative. Moreover, matar paneer dry is easy to make and requires less ingredients. Check out the recipe to make matar paneer dry. 

Serves: 3 

Preparation time: 5 minutes 

Cooking time: 20-25 minutes 

Ingredients 

Paneer cubes- 1 cup 

Green peas/matar- 1 cup 

Onion- 2 (chopped), optional 

Tomato- 1 (chopped) 

Milk- ½ cup 

Ginger- 1 inch (minced) 

Garlic pods- 5-6 (chopped) 

Turmeric powder- a pinch 

Red chilli powder- 1tsp 

Garam masala- ½ tsp 

Coriander powder- 1tsp 

Cumin seeds powder- ½ tsp 

Bay leaf- 1 

Salt- as per taste 

Water- ½ cup 

Oil- ½ cup

Procedure 

1.Heat 3tbsp oil in a frying pan. Season with bay leaf. Add the onions (if using), ginger and garlic. Saute on a medium flame for a minute. 

2.Add the green peas and stir fry for 2 minutes on a medium flame. 

3.When the green peas are half cooked, add the chopped tomatoes, turmeric powder, paneer cubes and salt. Mix well and let the paneer cubes get fried. If you want, you can add little more oil to prevent the paneer cubes from sticking to the pan. 

4.Sprinkle red chilli powder, cumin seeds powder and then add milk and water. Mix well and simmer for 3-4 minutes till the gravy thickens. 

5.Add the garam masala once the paneer cubes look fried and the gravy has dried. Cook for another 1 minute. 

Matar paneer dry is ready to eat. If you don't want to use milk or water, you can remove them from the ingredients list. However, adding little water and milk helps get the exotic flavour of this side dish.

Fish Tikka Recipe

Ingredients: 

600g - boneless fish 

200g - yoghurt 

A pinch of red chilli powder

1/2 tsp - garam masala or 1/4 tsp each of red chilli, cumin & pepper powders

Juice of 1 lemon

2 cloves garlic 

Salt to taste

1/2 inch - ginger 

Pinch of chaat masala

Method

Wash and clean the fish, cut into cubes, apply salt, red pepper and lemon juice and keep aside for 10 mins.

Add yoghurt & mix well.

Add the fish and let it marinate for 6-8 hrs (the more the better)

On a thin skewer gently put the fish tikkas and cook in a hot tandoor/oven for 15 minutes turning once.

Garnish with lemon, chaat masala and serve with cold mint-yoghurt chutney/sauce.

Onion Uttapam Recipe

Uthappa deserves to be called the indian pizza as it lends itself to several toppings, the most popular being crisp cooked onions. You may also try other combinations such as onion and tomatoes. Usually vendors spread the topping over the uthappam batter and press it in well with their wet fingers. But, to avoid hurting your fingers, use a spatula if you’re a novice!

Ingredients

3 cups dosa batter

8 tbsp finely chopped onions

2 tsp finely chopped green chillies

4 tsp finely chopped coriander (dhania)

1 tsp garam masala (optional)

salt to taste

4 tsp butter for greasing and cooking

Method

1.Combine the dosa batter with little water and salt in a bowl and mix well.

2.Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.

3.Pour ¾ cup of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6") thick uttapa and cook on a medium flame for a minute.

4.Add 1 tsp of butter in the centre, smear evenly and cook for 2 minutes.

5.Sprinkle 2 tbsp onions, 1 tsp coriander, ½ tsp of green chillies and ¼ tsp of garam masala over it.

6.Turn over and cook on the other side till it turns light brown in colour.

7.Repeat with the remaining ingredients to make 3 more uttapas.

8.Serve immediately with sambhar, coconut chutney and green garlic chutney.

Potato Soup

Ingredients:
2 Sweet potatoes, chopped
4 Cups vegetable stock
1 Large onion, chopped
1 Carrot
2 tbsp Butter
3-5 Garlic cloves, minced
1 tsp Rosemary, minced
1 Bay leaf
1 tsp Salt
2 tsp Pepper
Parsley, for garnish
Water, as needed

Preparation Method:
In a large soup pot, sauté onion and garlic in butter for 3 to 5 minutes, until onions are soft.
Add the chopped potatoes and carrot. Sauté for a few more minutes.
Add stock, bay leaf, rosemary, salt and pepper.
Bring to a boil and then reduce to simmer.
Cover and allow to cook, stirring occasionally, until potatoes are very soft.
Remove the bay leaf and season the soup with parsley.
Potato Soup is ready.

Clear Tomato Soup

Ingredients:
1 pint Canned Tomatoes (stewed)
3 cup Water
½ Onion, sliced
2- 3 Bay Leaves
Few grains of Summer Savory
Few grains of Thyme
2 tbsp All-purpose Flour
1 tsp Sugar
1 tsp Salt

Preparation Method:
Take a pan and cook all the ingredients in it, together, for twenty minutes, on medium-low flame.
Rub the soup through a fine strainer and add 2 cups of water to it. Reheat it.
Take a cup of cold water and mix all purpose flour in it.
Add this mixture to the soup, to thicken it. Heat again.
Add a tbsp of butter and serve hot. 

Vegetable Soup

Ingredients:
50 gm Carrot (scraped and chopped)
50 gm Cauliflower(chopped)
200 gm Tomato (chopped)
50 gm Butter
1 tbsp Oats
2 tsp Ginger-Garlic Paste
4 cm length Ginger
50 ml Milk
100 gm Small Onion(cut into thin circles)
2 tsp Oil
1 tbsp Corn flour or all purpose flour
1tsp Pepper Powder
Salt as needed
1 Green chilly
8 cup Water
5-6 Coriander leaves(finely chopped)

Preparation Method:
Heat butter in a pan.
Add ginger garlic paste and fry.
Add vegetables, green chilli, salt, 8 cups of water and let it boil.
When the vegetables are cooked, add pepper powder and mash.
Mix maida and oats with milk and add to the soup.
Reduce the flame.
Add coriander leaves to the soup.
Remove from the flame after it boils for a few minutes.
Heat oil in another frying pan.
Add onions and fry till golden.
Transfer the fried onions to the soup and serve hot.

Mushroom Soup

Ingredients:
400 gm Mushrooms
4 Cups chicken stock
3 Cloves garlic, crushed
60 gm Butter
1 Cup cream
1/4 Cup flour
Salt and Pepper as needed

Preparation Method:
Wash and chop the mushrooms.
Melt butter in a saucepan and add garlic and mushrooms in it.
Cook them for about 5 minutes
Add flour, stir for about 1 minute.
Add chicken stock, salt and pepper, cover it and simmer for about 10 minutes.
Blend it, then combine cream with it and serve. 

Carrot Halwa

Ingredients:
1-1/2 kg Carrots
200 gm Sweetened Condensed milk
2 tbsp Ghee
Handful grated cashew nuts and almonds
2 tsp Cardamom Powder

Preparation Method:
Wash and grate the carrots finely.
Transfer the grated carrots to a pressure cooker.
Cook for about two minutes.
Remove the lid from the cooker.
Allow excess water to evaporate.
Keep churning the carrots occasionally.
Pour milk and ghee over the cooked carrots.
Simmer till all are well blended.
Remove from the flame.
Sprinkle with grated cashew nuts, almonds and cardamom powder.
Carrot Halwa is ready to serve.

Cabbage Rice

Ingredients:
2 cups cabbage, finely chopped
1 cup rice cooked
¼ cup coconut
¼ cup pottu kadalai
1 tsp urad dal
1 tsp channa dal
4 green chillies
small piece ginger
mustard
curry leaves
salt
oil

Preparation Method:
Cook rice with less water as you would cook for pulav.
Wet grind coconut, pottu kadalai, green chillies, ginger and salt.
Fry mustard, channa dal, urad dal, curry leaves and cabbage, and let it cook for a few minutes.
Add the ground masala to the above and keep cooking until the flavour comes out.
Combine this with rice.

Butter Chicken Recipes

Ingredients:
Chicken - 1 kg, skinned, boned and diced
Curd - 150 ml
Almonds - 50 gms, crushed
Cinnamon - 1/4 tsp, crushed
Cloves - 1/4 tsp, crushed
Bay leaves - 1/4 tsp, crushed
Green cardamom - 4
Ginger pulp - 1 tsp
Garlic pulp - 1 tsp
Tomato - 400 gms, chopped
Onion - 2, chopped
Fresh coriander - 2 tbsp, chopped
Fresh cream - 4 tbsp
Chilli powder - 1 1/2 tsp
Garam masala powder - 1 tsp
Corn oil - 1 tbsp
Butter - 75 gms
Salt as per taste

Preparation Method:
Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
Blend well.
Put the chicken pieces in a large bowl. Pour over the curd mixture.
Heat butter and oil together in a pan.
Put onions and fry for 3 minutes.
Add the chicken mixture.
Saute for about 7 to 10 minutes.
Add half of the coriander leaves. Blend well.
Add cream. Stir for sometime. Simmer.
When the chicken is done, garnish with the remaining coriander leaves before serving.
Tastes best with parathas or chappathis.

Brinji Bath Recipes

Ingredients:
1 cup basmathi rice
1½ cups coconut milk
2 basil leaf
2" cinnamon
4 cloves
2 petal anise
1 full garlic
1 tbsp coriander seeds
1 tsp aniseed
1 pinch turmeric powder
3 tbsp ghee

Preparation Method:
Grind coriander seeds and aniseed together and dissolve in half cup of water.
Mix turmeric with this and leave aside.
Fry rice in 2 tbsp ghee and keep aside.
In 3 tbsp ghee fry cinnamon cloves, brinji leaves, anise and the rice.
Add the peeled garlic and coconut milk.
Now drain the masal water along with the turmeric to equal 2 cups of liquid.
Add salt and cook in a pressure cooker for 7 minutes.

Bread Toast

Ingredients:
Plain White Bread
Tomato- 2 medium size (chopped finely)
Onion - 2 Medium size (chopped finely)
Green chilly 6-8 (chopped finely)
Cilantro - 2 tbsp. (chopped finely)
Carrots - 2 (grated finely)
Fresh lime juice - 1 tbsp.
Red chilly powder - 1tsp. (Optional)
Olive oil - 3 tbsp.
Turmeric - 1 tsp.

Preparation Method:
Heat 2 tbsp olive oil in a pan.
Add turmeric, onion and green chillies and sauti.
Add tomato and sauti. Add salt, red chilly powder (for extra spicy) and stir for 2 minutes.
Smear some olive oil on the bread slices and toast until golden brown.
You can do it either on an electric toaster or on a pan.
Place the sautied ingredients on the toasted bread and spread it.
Sprinkle grated carrots, cilantro (generously) and lime juice. Serve hot.

Bread Roll

Ingredients:
3-4 Bread slices (soaked in water)
1/2 cup Boiled Potatoes(peeled and mashed)
1-2 tbsp Coriander Leaves (chopped)
2 -3 Green chilies(finely chopped)
Oil for frying
Salt to taste



Preparation Method:
To make the bread soft, dip breads one by one in water and take them out immediately.
Slightly press between the palms to squeeze out the excess water.
Now make the mixture by mixing potatoes, coriander leaves, salt and green chillies all together in a bowl.
Now place a huge heap of the potato mixture in the center of the bread and roll over the sides to cover the mixture, forming oblong rolls.
Refrigerate for 20-30 minutes.
Heat oil in a pan and deep fry the rolls.
Bread Rolls are ready.
Serve them hot with tomato sauce.

Bhel Puri Recipes

Ingredients:
100 gm Puffed Rice
¼ cup Boiled Potatoes (peeled and coarsely chopped)
50 gm Tamarind
50 gm Jaggery
50 gm Sev
1 Bunch Mint Leaves
1/2 tsp Chat Masala
1 Bunch Coriander Leaves
3 Green Chilies
Salt to taste

Preparation Method:
Boil the jaggery and tamarind in a cup of hot water until the mixture thickens slightly. Keep it aside.
Mix the green chilies and mint leaves. Grind to a smooth paste. Keep it aside.
Take the chopped potatoes in a bowl and toss it with chaat masala and salt. Keep it aside.
Put the puffed rice in a large bowl and add mint leaves paste.
Add chopped onions, tamarind water, sev, green chilies potatoes and mix well.
Garnish with coriander leaves.
Bhel Puri is ready to serve.

Bengali Pulav Recipes

Ingredients:
500 gms basmati Rice
2 bayleaf
30 gms raisin
12 to 14 cashew nut
6 cloves
6 cardamom
1" piece cinnamon.
1 onion, sliced
1 tsp ginger paste
½ tsp sugar
1 pinch saffron dissolved in
1 tbsp of milk
200 gms ghee
salt to taste

Preparation Method:
Clean and wash the rice. Spread the rice out to dry.
Heat the ghee and put bayleaf and onion slices in the ghee.
Sauté till it turns golden brown.
Put the cloves, cinnamon, cardamom, cashew and ginger paste and continue to stir till the mixture becomes light brown.
Now put the rice, salt, sugar and stir fry for a few minutes.
Put raisin, saffron milk mixture and stir properly.
Finally, put 4 cups of hot water and mix well.
Cover and cook by continuing to stir regularly.
Once the rice is ready, garnished with nuts & fried onions.
Ready to serve.

Baingan Ka Bhurtha Recipes

Ingredients:

    1 medium Baigan (eggplant)
    1/2 cup Cooked green peas
    1 Finely chopped onions
    1 Finely chopped tomatoes
    1 Finely chopped green chilli
    1/2 tsp Red chilli powder
    1/2 tsp Garam Masala Powder
    1/4 tsp Turmeric Powder
    3 tbsp Vegetable oil
    Salt to taste

Preparation Method:

    Brush baigan with oil and roast it on a gas burner over medium heat.
    Frequently turn the eggplant upside down, until fully roasted.
    Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened       skin
    Mash the flesh.
    Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
    Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until     tender.
    Add green peas and mashed baigan (eggplant). Stir well.
    Fry the baigan bhartha for 5-7 minutes over medium heat.
    Garnish the baigan bharta with green coriander leaves and serve hot.

Baby Corn Soup Recipes

Ingredients:

    6 Baby corn
    1/4 Cup beans, chopped
    1/4 Cup carrot, diced
    1/4 Cup peas, boiled
    1/4 Cup cabbage, thin strips
    1/4 Cup cauliflower
    1/2 Onion
    2 Cubes cheese
    2 Pods garlic
    1 tsp Sugar
    Pepper powder to taste
    Salt to taste
    Oil as required
    Few dhania leaves for garnishing
    Water as required

Preparation Method:

    Cook the baby corns with onion and garlic in the pressure cooker until soft.
    Meanwhile, boil peas.
    Take a pan and heat a little oil, fry carrot, beans, cauliflower and cabbage or microwave with water sprinkled for about 1 minute, keep aside.
    Blend the cooked baby corn properly.
    Strain into a pan, and add boiled peas, water and other vegetables to it.
    Bring it to a boil.
    Combine salt, pepper and sugar with it, mix well.
    Boil for about one minute and add cheese to it.
    Remove it from the heat.
    Garnish it with the dhania leaves and serve hot.

Aloo Tikki Recipes

Ingredients:

    3 large boiled aloo (potatoes)
    1 tsp salt or as per taste
    1/4th tsp ground black pepper

For Stuffing:

    2/3rd cup matar (green peas) cooked or frozen peas defrosted
    1/2 tbsp scrapped and minced ginger
    1/4th tsp garam masala
    1/4th tsp salt or to taste
    Red chili powder to taste (optional)
    1tsp coarsely ground dry-roasted cumin seeds
    Oil for pan-frying.

Preparation Method:

    Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork.
    Add all the stuffing ingredients except oil and mash briefly.
    Divide the mixture into 10 equal portions and keep aside.
    Peel the potatoes and mash them very finely into smooth mashed potatoes.
    Add salt and pepper and knead until properly mixed.
    Divide it into 10 equal portions.
    Now wash and dry your hands and rub them with little oil.
    Take each portion of potato mixture and make a ball.
    Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
    Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
    Heat 1 tsp. oil in a non-stick pan over a low heat.
    Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
    Serve aloo tikki hot with chutney and stirred curd.

Aloo Poshto Recipes

Ingredients:

     5 - 6 medium-sized Potatoes
     2 Green Chillies
     2 tbsp Mustard Oil
     1 tsp Pure Ghee
    1/2 tsp Onion Seeds
    4 tbsp Poppy Seeds
    Salt to taste

Preparation Method:

    Cut the potatoes into one-inch pieces and soak them in water.
    Soak poppy seeds in one cup warm water for 15-20 minutes.
    Now drain water and grind poppy seeds to make fine paste.
    Heat up mustard oil in a pot till it reaches smoking point.
    Let the mustard oil cool and then, heat it again on medium heat.
    Mix in kalonji to the heated oil and fry it briefly.
    Mix the chopped potato pieces and stir fry on medium heat for around 5 minutes.
    Mix in the poppy seeds paste, and stir. Put half cup of water and stir fry on low heat till the potatoes are almost cooked.
    Now, mix in salt and slit green chillies.
    Continue to stir fry for another few minutes.
    Make sure that potatoes are completely cooked.
    In the end, stir in desi ghee and serve hot.

Aloo Paratha Recipes

Ingredients:

    4 cups White Flour (Maida)
    2 boiled Potatoes
    1 small finely chopped Onion (optional)
    Coriander leaves finely chopped
    1 or 2 green Chilies (finely chopped)
    Small piece of Ginger (very finely chopped or grated)
    Salt Red Chili powder and Garam masala as per taste
    Butter

Preparation Method:

    For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
    Mash the potatoes.
    Add all the stuffing items to mashed potatoes and mix it properly.
    Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
    Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil &       Place Paratha over it for easy baking.
    When top side is done change the side and keep a check (till properly baked)
    Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Aloo Chokha Recipe

Ingredients:
1/2 lbs: Potato
1/2 cup: Onion
3-4 cloves: Garlic
1 tsp: Amchur (dried mango powder)
1 tsp: Jeera dhaniya (cumin-coriander) powder
3-4 or as per taste: Green Chilli
3 tbsp: Cilantro
3/4 cup: Water Whole Coriander seeds
Dried Red Chili
Oil for cooking
Salt to taste

Preparation Method:
Cut the potatoes in 1" pieces. Cut the onion thin length wise. Mince the garlic.
Put oil in a karahi (skillet or bowl). Put the dried red chili, coriander seeds in the oil and let it splutter.
Put the onions in the karahi and fry till red. Put the green chili and the garlic.
When the onions turn red put the potato and fry for 3-4 minutes.
ne by one put salt, jeera-dhaniya powder and 3/4 cup of water. Cover it with lid and simmer.
Cook the potatoes until they are soft. Chokha does not have curry so no water should be there.
Put the amchur powder and mix it with the potatoes.
Take the chokha out in a bowl.
Put cilantro for decoration and serve.

Aloo Chaat Recipe

Ingredients:
3 Potatoes (boiled and peeled)
1 tsp Chaat masala
1 tsp Roasted Cumin Powder
1 tbsp Tamarind Chutney
1/2 tbsp Mint Chutney
1/2 tsp Red Chilli Powder
Oil for frying
Chopped Coriander Leaves
Salt as per taste

Preparation Method:
Chop the boiled potatoes into 3/4 inch cubes.
Deep-fry the potatoes in oil in a wok till golden brown and well cooked.
Drain excess oil on a paper.
Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masala and mix thoroughly.
Add tamarind chutney and mint chutney according to taste and mix properly.
Garnish with fresh coriander leaves and serve.

Aloo Capsicum

Ingredients:
4 Capsicums
1 Large chopped onion
1 Large chopped tomato
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tsp Ground coriander
2 tbsp Oil
Salt to taste
Coriander leaves

Preparation Method:
Wash capsicum and potatoes and cut into pieces.
Heat the oil and fry chopped onion till it turns brown.
Add capsicum and potato and fry it for few minutes.
Add chopped tomato, turmeric powder,red chili powder,ground coriander and salt.
Mix it well and cook it till it turns tender.
Garnish it with fresh coriander leaves.
Serve hot with rotis.

Aloo Bonda

Ingredients:
4 Potatoes
2 Cups besan
2 Green chilies
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1/4 tsp Garam masala
2 Cups oil



Preparetion Method:
Boil the potatoes and mash it properly.
Add red chili powder, garam masala, chopped green chilies to mashed aloo.
Make ball of mashed aloo mixture.
Add water to besan and make a batter of medium consistency.
Now add turmeric powder and salt to batter.
Dip each ball in the batter.
Fry it till it turns golden brown.
Serve hot with tomato ketchup.

Aloo Amritsari

Ingredients:
250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves

Preparetion Method:
Cut aloo into long pieces.
Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water.
Add 1 tsp of oil and mix well.
Marinate alu pieces for 15 minutes.
Heat oil and deep fry the aloo. Keep aside.
Heat 2 tsp of oil, add onions and saute till brown.
Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.