ALoo (potato) Paratha

ALoo (potato) Paratha is an thick, soft and flaky Indian flatbread, that can be enjoyed at any time of the day. It originates from North India and a staple in many North Indian homes, Dhabas & restaurants. It is made with whole wheat flour, boiled potatoes, spices & herbsand served with Pickle and Yogurt.

Ingredients

For dough:

5 cup wheat flour

1 tsp salt

water (for kneading)

4 tbsp oil

for stuffing:

6 medium potatoes (boiled & mashed)

3 tsp chilli powder

1 tsp ajwain

3 tsp amchur

2 tsp cumin powder

2 tsp garam masala

2 tsp salt

1.5 tsp coriander seeds

5 green chillies finely chopped.

4 tsp of fresh ginger paste

5 tbsp coriander finely chopped.

INSTRUCTIONS

how to make dough

Add 2 cups of wheat flour and 2 tsp salt to a large mixing bowl and mix well.

Add in water as needed and start to knead, then add in 2 tbsp oil and knead well to make a smooth and soft dough.

Cover the dough and leave for 10 mins.

how to make aloo stuffing for paratha:

In a large bowl place, the mashed potato, spices, green chillies and mix well ensuring all the ingredients are well combined.

how to make aloo paratha:

Get a ball sized dough and roll it out in 5 inches in diameter.

In the centre place a ball sized of the potato a stuffing and then take the edges of the dough and start pleating together and secure tight pinching off excess dough.Then sprinkle wheat flour and rollout the paratha, slightly thick.

Place the Paratha on a hot frying pan and cook the base for a minute and then flip it over to cook the other side. Keep flip the paratha once or twice more till both the sides are cooked properly.

Patra Pinwheels

Alu Wadi also known as Patra in Gujarati, are a traditional Maharashtrian-Gujarati appetizer and can be enjoyed at any time of the day. A tasty delicacy that is made with gram flour, ginger-chilli paste and a selection of spices. Easy to make, that can be served in under an hour.

Ingredients

6 washed and dried Colocasia Leaves

For the Paste

1 tsp Turmeric powder

1 tbs Jaggery

1 tsp Coriander Powder

1/2 tsp Red Chilli powder

1/2 tsp Asafoetida

2 cups Gram flour

2 tsp finely chopped ginger

2 tbs yoghurt

1/2 cup Tamarind Water

1 tbs Oil

Salt

For the Seasoning

1 tsp Cumin seeds

1 tsp Mustard seeds

1 tbs oil

1/4 tsp Asafoetida

2 tsp Sesame seeds

3 Curry leaves

2 tbs grated coconut.

Method

To make the patra paste, place all the ingredients that I have listed for the paste in the ingredients section into a large mixing bowl, to that add a little bit little water to help make a thick paste in a bowl.

After adding the water, mix everything together properly till it turns into a paste.

Take the 6 large colocasia leaves, wash them and dry them with kitchen roll. Then gently remove the thick veins of the leaves with a knife.

Now smear the besan paste evenly on the Colocasia leaf and a little bit of the besan mixture on another leaf, place it on the first leaf with the tip pointing in the opposite direction.

Keep doing this until there is 4 layers with 4 leaves, then fold the left and right-side inwards and keep smearing the besan paste while rolling to make a log.

Now Preheat the steamer, grease the steamer plates with oil and place the patra log in the steamer and cover it.

Steam for about 10 minutes, then remove it from the steamer and allow it to cool down for around 10 mins.

Once it has cooled down, cut the log into slim pinwheels.

How to make the seasoning.

Heat oil In a large wok on a medium heat, then add in the mustard seeds, cumin seeds, sesame seeds and let them crackle.

Once crackled, add in the asafoetida and curry leaves. Cook for about 30 seconds, then add in the patra pinwheels, let them cook on a low heat till they turn golden in colour.

Then take them of the heat and place them onto a platter and garnish with grated coconut and fresh and serve.

Dahi Sev Puri Recipe

Dahi Batata sev Puri is a popular Indian street food where puri (golgappa) is topped with various chutneys, masalas, boiled potatoes, fine sev, and yogurt. Make this Indian chaat using this simple

Ingredients

250 grams chilled plain yogurt

100 grams finely chopped boiled potatoes

80grams boiled whole green moong

80grams boiled black chickpeas

0.5 teaspoon salt

10-12 golgappa puri (pani puri)

0.5 tsp chaat masala

80 grams nylon sev

0.5 tsp roasted cumin powder

0.25 tsp red chili powder

50 grams coriander chutney

60 grams sweet tamarind chutney

2 tablespoons chopped fresh coriander

Instructions:

Prepare The Yogurt

Place the yogurt in medium bowl. Add in the salt, chaat masala, cumin powder, and red chili powder and mix well.

Assemble The Dahi Puri:

Place 10-12 golgappa on a small serving plate.

make a small hole in each golgappa.

Fill the golgappa with sev, boiled potatoes, cooked black gram, and cooked whole moong.

Pour the yogurt mixture all over the golgappas

Drizzle the coriander and tamarind chutney all over the golaappas.

Finally sprinkle fresh cilantro and Serve immediately.

Moong Dal Waffles

My moong Dal waffles are a healthy, low fat protein packed snack. They are quick and easy to make. They are best enjoyed both warm and cold.

Ingridents

1 cup Moong Dal soaked in water for 4 hours.

1 cup diced green pepper.

1 cup sweetcorn.

1 cup chopped cilantro.

2 tsp turmeric powder.

1 inch ginger.

2 tsp asafetida powder.

1 tsp red chili powder.

Salt as needed.

1 tablespoon oil.

Ingridents

1 cup Moong Dal soaked in water for 4 hours.

1 cup diced green pepper.

1 cup sweetcorn.

1 cup chopped cilantro.

2 tsp turmeric powder.

1 inch ginger.

2 tsp asafetida powder.

1 tsp red chili powder.

Salt as needed.

1 tablespoon oil.

saag Tofu

Sagg paneer/ sagg tofu is very popular in northern India and originates from the Migdalia cuisine.

Saag tofu is my healthy variation of saag paneer. This is a healthier, low fat version, but Still delicious and full of taste. I prefer to use tofu instead of paneer when making this curry, as tofu contains last calories and fat then paneer. If you prefer to use paneer, please do so.

Tofu paneer is really easy to make, it takes me about 25 minutes to make. It’s a really simple but tasty curry to make, as it only needs a few ingredients. Sagg Tofu is best served with rice, chapati or naan bread.

Ingredients

6 ounces of tofu & cut it into 1 inch cubes

1 bag of spinach chopped up.

2 tbs olive oil

Tomato puree

1 tsp ground turmeric

1 tsp ground cumin

1 tsb garam masala

1tsp ground coriander

2 tsp salt

1 medium onion chopped

2 garlic cloves (mashed)

1 tsb of fresh mashed ginger

1 cup low-fat plain yogurt

Instructions

• In a large pan, heat the oil and add in the onion and tofu.

• Let it cook for 10mins on a medium heat (the onion should be soft and brown and tofu golden brown.)

• Now add in the the spices garlic, salt and ginger. Let it cook for 2-3mins till the spices mix together.

• Now add in the tomato puree & chopped spinach.

• Mix it well and let it cook for a further 5-7 mins.

• Lower the heat, stir through the yoghurt.

• Now remove from the heat & garish with fresh coriander.

• Serve warm.

Quick & easy lunch box ideas:Turmeric infused rice with green peas.

Ingredients

1 cup of basmati rice

2 cups of water

1/2 cup frozen green peas

2 tsp olive oil

1/4 tsp cumin

1/4 turmeric

Season with rock salt

Method:

Boil the rice in water until it’s cooked. Now wash the peas in warm water to remove ice.

In a frying pan heat oil and add in cumin seeds. Once they have coloured & start to crackle slightly, add in the peas and cook for 2 mins. Now add in turmeric, salt & mix well. Remove from the heat.

Once the rice is cooked drained out the water and add it to the pea pan.

Using a fork mix it well through and add salt to taste.

Batata Poha

Batata Poha is popular and traditional South Indian breakfast recipe. In Maharashtra it’s know as Pohe and in Gujarat as Poha.

Batata Poha Is easy to make and is low in calories. It has aprox 76.9% of carbs and 23% fat, making it an ideal choice for a quick healthy meal. It’s also packed with iron, and ranked low on the glycemic index.

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 3 servings

Ingredients

2 cups thick Poha (rice flakes)

1 medium potatoe chopped

1 large onion chopped finely

8 curry leaves

1 tsp Cumin Seeds

1 tsp mustard seeds

1 tsp Asafoetida

1 tsp Turmeric Powder

Salt to taste

1 Lemon

2 tbs oil

1 cup of finely chopped fresh Coriander

Method

Put the poha in a strainer.

Wash the poha throughly and gently. Drain the excess water through a strainer.

In a large wok heat 2 tbs of oil. Add in the mustard seeds, once the seeds start to splut, add in the asafoetida, cumin seeds, green chilies and curry leaves.

Allow the spices to cook for 45- 50 seconds.

Now add in the chopped onions and sauté for 1-2 minutes.

Add in the boiled chopped potatoes and mix well and let it cook for 2mins. Stir to prevent sticking.

Add in the salt and turmeric powder. mix it and leave it for a minute.

Now add the soaked poha and mix well and let it cook for 3-4 minutes.

Add fresh lemon juice, and chopped coriander leaves.

Mix well & turn of the heat.

Batata poha is ready for serving.

White Dhokla Recipe

White Dhokla is a popular Gujarati snack. Dhoklas is a healthy and light snack. Easy to make and tastes delicious. It only a needs a few ingredients that are available from the kitchen pantry

Prep Time 35 minutes Cook Time 20 minutes Serves 4

Ingredients

2 cup Rice Flour

2 tbs semolina

1 cup Yoghurt

1 tsp Asafoetida

2 tbs White Sesame Seeds

2 tsp Mustard Seeds

2 tablespoon Suji

Few Curry Leaves

2 tsp Eno

1 tsp fresh Ginger chili paste

Cup of Fresh Coriander Leaves

Salt to taste

Oil as needed

Instructions

In a bowl add In the rice flour, yoghurt, semolina.

Add in 1tsp Asafoetida, 2 tsp oil, pea size of ginger & green chilli paste and 1 tsp of salt .

Now whisk to a lump free smooth batter.

Leave the batter to rest for half an hour.

Check after 30mins, if the batter has become thick, add in a little bit of water & adjust.

Add water to the steamer and turn it on.

Grease the baking tin throughly and keep it ready.

Add 2 tsp of ENO to the batter and mix it quickly and well.

The batter will start to bubble and puff.

Pour the batter mixture in the greased tin and place it in the steamer.

Cover the steamer with lid and and let it cook for 10mins

After 10 mins, check with a toothpick, it come out clean then shut the steamer off.

Remove the cake tin and leave to cool.

Cut the dhokla into squares and remove from the tin.

Tempering method

In a wok heat 2 tbs of oil on a medium flame.

Add in the Asafoetida, mustard seeds, white sesame seeds & curry leaves.

Once Let the mustard seeds have crackled & the curry leaves are fried.

Add in the dhoklas and give it a good mix.

Take of heat & garnish with fresh coriander leaves.

vegan omelette aka a ‘moonglet’

A easy vegetarian/ vegan omelette recipe made from mung bean batter. it’s known as a favourite street food breakfast in New Delhi. it’s mainly served as breakfast, but also makes a good light heathy evening snack. It’s healthy and rich in protein.

INGREDIENTS

Serves 1

for batter:
1 cup moong dal

1/2 tsp turmeric

2 tbsp rice flour
1 tsp salt

For moonglet:

½ tsp ginger paste

1 green chilli (finely chopped)

½ tsp cumin

2 tsp oil
2 tbsp water

pinch chilli powder

1 tbsp coriander (finely chopped)

1 tbsp ghee

INSTRUCTIONS

• Soak 1 cup moong dal for 30 minutes.

• Drain the water and blend to smooth paste.

• add in ¼ tsp turmeric, 2 tbsp of rice flour and 1 tsp salt.

• mix well to form a thick batter.

• In a bowl add 1 tbsp of ghee, ½ tsp cumin, 1 chilli, and ½ tsp ginger paste and mix well.

• now heat a pan and spread 2 tsp oil.

• once the pan is hot, add 1 tbsp water to the batter and mix.

• pour the batter onto the hot pan.

• simmer till the base is cooked well and flip over and press gently.

• Keep flipping till each side is cooked.

• enjoy moonglet with tamarind chutney.