Leftover sabzi/curry (preferably potato and mixed vegetables)
2 tbsp Refined flour
1 cup breadcrumbs
Black pepper powder to taste
Salt to taste
Oil for frying
Breadcrumbs for coating
. In a bowl, mash the leftover sabzi/curry (preferably potato and mixed vegetables).
. Add refined flour, breadcrumbs, salt, and black pepper powder. Mix well.
. Divide the mixture in small portions and stuff each portion with grated cheese.
. Seal the cutlets (to resemble a ball) and flatten slightly, shaping the cutlets.
. Coat the cutlets with breadcrumbs.
. Heat oil in a pan and shallow fry the cutlets till golden brown.
. Serve cutlets with tomato sauce .
Potato – 5 nos(chopped in small pieces)
Ginger-1.5″ piece (grated)
Cumin seeds – 1 1/2 tsp
Cumin powder – 2 tsp
Garam masala -2 tsp
Green chilies – 3
Lemon juice – 1 & 1/2 lemons
Cilantro/coriander – handful
Curry leaves – 2-3 strands
How to make potato pulav
. Cook the rice separately and keep it aside.
. Heat oil in a wide vessel and splutter some cumin seeds.
. Saute the onions, green chilies & ginger.
. Add finely chopped cilantro & curry leaves.
. Add chopped potato and cumin powder. Mix it, cover and cook.
. After the potato is well cooked, mix the cooked rice and garam masala.
. Add salt and lemon juice.
. At last add finely chopped cilantro and switch off.
1/4 kg runner beans (string, chop, par boil in water with 1/4 tsp salt and pinch of turmeric for 6-7 mts)
2 potatoes, peeled and cubed
pinch of turmeric pwd
1 tsp red chilli pwd
1 tsp coriander pwd
pinch roasted methi pwd
salt to taste
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 garlic cloves, crushed
10-12 curry leaves
. Heat oil in a cooking vessel, add mustard seeds and as they jump around, add the cumin and as they crackle, add garlic and fresh curry leaves and saute for few secs.
. Add the cubed potatoes and salt.
. Combine, place lid and simmer for 15 mts or till the potatoes are three-fourth cooked.
. Add the coriander pwd, turmeric pwd, chilli pwd and methi pwd and combine.
. Add the par-boiled runner beans and combine. Sprinkle few tbsps of water and place lid.
. Simmer for about 12-14 mts or till the beans and potatoes are fork tender.
. Adjust salt and stir fry without lid on high flame for a mt and combine well.
. Turn off heat and serve with steam rice .
Potato / Aloo 2 nos (medium size)
Cauliflower / Gobi 1 cup
Oil 1 tsp
Onion 1 no
Ginger Garlic Paste 1 tsp
Red Chili Powder 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1/4 tsp
Garam Masala 1/4 tsp
Green Chili 3 nos
Coriander Leaves 3 tbsp
. Peel the skin and chop the Potatoes.
. Separate the cauliflower florets in to small.
. Chop the onion, slit open green chili.
. Soak the cauliflower in hot water with salt for about 3-5 min. filter the water and dry using kitchen towel.
. Fry cauliflower in oil until they are 70% cooked.
. In a wok heat oil, when hot, add onion and saute well till it turns golden brown.
. Add the curry leaves, green chili and ginger garlic paste. Fry till the raw smell disappears.
. Reduce the falme and add red chili powder, cumin powder, garam masala powder and the potatoes.
. Cook for 5 min in low medium flame until the potatoes are well cooked.
. Add the fried cauliflower, salt and coriander leaves.
. Mix well and cook for 3 min.
. Serve with steam rice or Chapathi .
Chickpeas/Kabuli Chana – 1 Cup
Potato/Aloo – 1 Large
Oil/Tel – 2 tbsp
Asafoetida/Hing – A Pinch
Red Chilli Powder/Lal Mirch Powder – 2 tsp
Coriander Seeds Powder/Dhaniya Powder – 1 tsp heaped
Turmeric Powder/Haldi Powder – 1/2 tsp
Tomato/Tamatar – 1 Large
Tomato Paste/Tamatar Paste – 1 tbsp (if not use 1 large tomato extra)
Water/Pani – 3 Cups or as required
Salt/Namak – To Taste
garam masala – 1 tsp
To Grind :
Onion/Pyaaz – 2 medium
Ginger-Garlic Paste – 1/2 tbsp
Cumin Seeds/Jeera – 1 tsp
Black Peppercorns/Kalimirch – 5-6
How to make Chana Aloo Masala
. Soak chickpeas over night and pressure cook with potato, little salt and water covering chickpeas for 3 whistles.
. Once pressure released peel and chop potato in large chunks and keep aside.
. Meanwhile peel and chop onion and grind together with ginger-garlic paste or pieces, cumin seeds and peppercorns in to smooth paste, don’t add water.
. In a same mixer chop and add tomato and puree it, keep aside.
. In a kadai (wok) heat oil add hing, onion paste and saute until it starts to leave oil and raw smell goes.
. Add red chili, turmeric and coriander seeds powders and mix well, saute for a minute.
. Add puree tomato mix and cook in slow flame until oil separates or for 2-3 mins.
. Now add tomato paste if using and mix well saute again for 2-3 minutes.
. Add 2-3 cups of water and bring it to good boil. Add boiled chickpeas, salt cover and cook for 5 minutes.
. Add potato pieces, garam masala powder and mix.
. Cover and simmer again for 5-8 minutes or until gravy becomes little thick and oil floats on top, off flame.
. Serve hot with rice or roti/paratha/poori.
6- Bread Pieces
3 Medium – Potato
1 Medium – Carrot
3/4 tsp – Red Chili Powder
3/4 tsp – Cumin Powder
A Pinch – Turmeric Powder
1/2 tsp – Chaat Masala (optional)
To Taste – Salt
2 tbsp – White Sesame Seeds
2 tbsp – Coriander Leaves
As Needed – Butter or Oil
. Pressure cook potato for 3 whistles, once pressure released peel and mash potato.
. Peel and grate carrot, finely chop coriander leaves. In a plate or bowl add potato, carrot, coriander leaves, cumin powder, red chili powder, turmeric powder, chaat masala (if using), salt, 2 tsp white sesame seeds and mix well.
. Take a bread slice and apply butter evenly all over, now add 1 to 2 tbsp of potato masala (mix) and spread well.
. Sprinkle sesame seeds on top or spread sesame seeds on a plate and place bread slice over sesame so they get stick with potato mix, repeat same for rest of bread slice.
. Heat butter on a pan or tawa and place 2 to 4 bread piece (depends on pan/tawa size) sesame seeds facing tawa and toast in medium heat for 1 to 2 minutes or until golden brown, flip and cook another side a minute, repeat for rest of bread slice.
. Serve hot, warm or even at room temperature with ketchup or sauce.
Onion -3/4 cup
Potato -1/2 cup
Capsicum -2 cups
Turmeric Powder – a pinch
Chilli powder – 1/2 – 3/4 tsp
Salt as needed
Coriander seeds -1 1/2 tbsp
Red chillies -3
Bengal gram/channa dal -1 tbsp
For the seasoning
Oil – 1 tbsp
Cumin/ jeera seeds – 3/4 tsp
How to make Capsicum Aloo Curry
. Heat 1/2 tsp of oil and fry coriander seeds, red chillies and channa dal until dal turns golden brown.
. Powder it coarsely and keep it aside. This is the Curry podi or masala.
. Heat oil in a kadai or pan, add jeera seeds, when it sizzles, add onion and saute until onions turn golden brown.
. Add potatoes, turmeric powder and cook covered until potatoes are half done. Sprinkle water if needed and stir in between.
. Then add capsicum, chilli powder, 2 tbsp of curry podi, salt needed and cook covered on medium flame until capsicums are soft.
. You have to stir in between for even cooking.
. Capsicum aloo curry is ready to be served with rice or chapati or plain parathas.
30 to 35 – Tender Okra/Bhindi
1 Large – Potato
1 Large – Onion
3 – Green Chilies
2 tbsp – Oil
1 tsp – Cumin Seeds
1/2 tsp – Red Chili Powder
1 tsp – Coriander Seeds Powder
1/2 tsp – Turmeric Powder
To Taste – Salt
2 tbsp – Chopped Coriander Leaves
. Wash, pat dry well, cut both ends of okra and chop okra in to 1/4 inch pieces, spread on a large plate or towel until needed. Peel, wash and dice potato, onion, chop green chilies and cilantro.
. Heat oil in a pan or wok, add cumin seeds and allow it to splutter, Add green chilies, onion and sauté until light brown and soft.
. Add potato and fry in medium to slow to medium flame for 3-4 or potato is half done with regular stirring.
. Add bhindi (okra), sauté for 3-4 mins in medium flame with stirring until okra becomes tender and half cooked.
. Add red chili powder, coriander powder, turmeric powder mix well and cook until both veggies gets cooked around 6-8 minutes in slow to medium flame, okra and potato starts to get crispy.
. Add salt and mix well, cook for 2 minutes in medium flame, add coriander leaves mix well and off flame.
. Cover the pan (don’t close fully) and let it stand for 10 mins before serving.
. Serve hot, warm or at room temperature with roti, paratha or serve with rice-dal or with rasam.
Potatoes – 2 medium or 1½ cups, boiled and cut into pieces
Oil – 1 tablespoon + 2 teaspoons + 1 teaspoon
Garlic cloves – 3-4, roughly chopped
Ginger – 1 inch piece, roughly chopped
Green chilies – 2-3 small, cut into big pieces
Onion – ½ cup, roughly chopped
Spinach – 2 cups packed, chopped
Tomato – ½ cup, finely chopped
Cumin powder – ½ teaspoon
Coriander powder – ½ teaspoon
Garam masala – ½ teaspoon
Water – ½ cup
Kasoori methi (dried fenugreek leaves) – ½ teaspoon
Salt – to taste
How to make Aloo Palak Curry
. Boil the potatoes and let them cool completely before you peel or chop.
. While potatoes are cooling, prep the ingredients for gravy. Heat 1 tablespoon of oil in a pan, once hot add chopped ginger, garlic and green chilies, sauté for a minute.
. Then add chopped onions. Sprinkle some salt on it.
. Cook them till they become translucent.
. Then add chopped spinach.
. Cook for 1-2 minutes or they are wilted. If cooked longer than it will lose its green color.
. Let it cool a bit and grind it into smooth puree using little water.
. Now boiled potatoes are cooled, peel and cut them into pieces. Heat 2 teaspoons of oil in the same pan. Once hot add potatoes.
. Stir fry till it becomes light brown. Keep moving in between and remove it to another plate.
. Heat 1 teaspoon of oil in the same pan. Once hot add chopped tomatoes.
. And cook till it becomes soft and mushy.
. Then add cumin powder, coriander powder, garam masala and salt. Mix and cook for a minute.
. Add pureed spinach.
. Add about ½ cup of water in the grinder, swirl it clean up and add that water to gravy, mix. Let it come to a boil.
. Once starts to boil add fried potatoes and stir gently.
. Add kasoori methi and mix.
. Let simmer till you get desired consistency. If it is too thick then add more water accordingly.
. Serve this aloo palak curry with roti or paratha or naan. It can be serve with plain steamed rice as well.
Potatoes : 2
Chopped Coriander Leaves: 3tbsp
Grated Ginger: 1/2 tsp
Green Chillies: 2 or 3, finely chopped
Chat Masala: 3/4 tsp
Red Chilli Powder: 1/2 tsp or as needed
Cumin Powder : 1/4 tsp
Oil for deep frying
Salt to taste
How to make Delhi Aloo Chaat
. Boil the potatoes and let them cool.
. Peel and cut the potatoes into cubes. Heat oil in a pan for deep frying.
. Fry the cubed potatoes in hot oil till crisp and golden. Drain and place them on a absorbent paper.
. Transfer the fried potatoes into a mixing bowl.
. Add the chopped onion, coriander leaves, ginger, chillies, chat masala, salt, red chilli powder and lemon juice and mix well.
. Serve immediately.