Vegetarian Indian Homestyle Cooking

 
    

Bread Bhalla

Noodles Bhel

Paneer Dhokla


Ingredients:
             for 6/15 min


500 g medium size
200 g
1 tsp
2 tsp
2 tsp
1 tsp
tsp powder
tsp
tsp
tsp



potatoes

garlic
ginger
gram flour
chat masala
red chilli
ajwain
mango powder
garam flour
salt
oil
for gravy :

1 cup each
1 cup
5 g
2 tsp
1 tsp
1 tsp
1 tsp

1 tsp desiccated
2 large
5-6
a few springs
to taste

milk, cream
beaten curd
ginger
coriander
red chilli
poppy seeds
cumin seeds powder
coconut powder
onions
cashew nuts
coriander leaves
salt
for garnishing:

fine julienne

ginger and green chilli


Method:
      Pressure cook potatoes with peels in salty water. The potatoes should remain firm so that they do not break. When cool, peel the potatoes and prick them with a fork.
      Prepare a paste of ginger and garlic and add to it red chilli, ajwain, garam masala, gram flour, mango powder and salt and mix. Apply this paste to the boiled potatoes and keep them in fridge for half an hour to marinate. Heat oil in a pan and deep fry them. Deep fry only two potatoes at a time, otherwise they will break.
      Grind onions and ginger. Make a paste of the poppy seeds, cashew nuts, cardamom and coconut and mix it in the milk. Heat oil in a pan, fry the onion-ginger paste until brown. Add to it red chillies, coriander, cumin seed powder and cook until it boils. Then add curd and salt. When oil floats, add cream and coriander leaves. Heat gravy before serving and add fried potatoes. Garnish with ginger and green chillies. Fried potatoes can also be served as snack with a dash of chat masala and lemon juice.       

 

Coming up soon with new book -  Marwari Cooking