Potato salad

Ingredients

Potatoes, Cubed or wedges    2 large

Chilli flakes                             2 tspn

Oregano                                  1 tspn

Olive oil                                  1 tbspn

Salt as per requirment

Method

Micowave on high the cubed potatoes drizzled with olive oil and salt for 5 minutes

Alternately, may deep fry in oil to cook the potato wedges/cubes

Sprinkle chilli flakes oregano and adjust the salt

Transfer into serving plate, eaten as a snack.

Caulflower and Peas (Gobbi Mattar subji )

Ingredients

Cauliflower florets, blanched 2 cups

Peas                                         1½   cup

Onions, chopped                     1 medium

Green chillies, finely chopped 3-5

Ginger garlic paste                  1 tspn

Salt as per requirement

Seasoning

Mustard seeds                         ½ tspn

Urad dal                      1 tspn

Curry leaves

Oil                               1½  tbspn

Coriander, chopped

Method

Blanch cauliflower florets in turmeric and salt water

Heat oil in kadai and add seasoning ingredients

Add chopped onions, green chillies and saute

Add ginger garlic paste and saute until raw smell evoprates

Now add the cauliflower florets, green peas and salt and saute

Cook for 5-10 min with lid covered until soft

Transfer into serving bowl and garnish with chopped coriander

Prawn quick fry (Chemmen Varuthadha)

Ingredients

Prawns, de-veined      1 cup

Redchilli powder        1 tspn

Turmeric powder         1/3 tspn

Curry leaves                1-2 strings

Salt as required

Oil                               2 tbspn

Method

Marinate the de-veined prawns with redchilli powder, turmeric and salt

Heat oil in wok and toss curry leaves until they splutter

Add the marinated prawns

Cook until done

Serve with sauce

Prawns in coriander seed gravy (Chemmen Masala kutaan)

Ingredients

Prawns            -deveined                    1 cup

Tomatoes, chopped                 2 medium

Coriander seeds                      3 tbspn

Dry coconut, grated                3 tbspn

Red chillies                             6

Cinnamon                                2 inch stick

Cardamom                              2

Seasoning

Mustard seeds                         1 tspn

Red chillies (optional) 2

Cumin seeds                ½ tspn

Curry leaves                1 stalk

Oil                               3 tbspn

Method

Dry roast grated coconut, coriander seeds, red chillies, cinnamon and cardamom and use a blender to make a fine masala powder

Cook the prawns with ½ cup water, chopped tomatoes and 2 tspns of the masala powder until half done

Now add water and blend the masala powder into a smooth paste

Add this paste to the partly cooked prawns and bring to boil with the required amount of salt

Let it simmer for few minutes until the masala is absorbed into the prawns

Season the gravy with the seasoning ingredients

Serve with hot rice

Potatoes in roasted coriander seed gravy (Aloo Masala Curry)

Ingredients

Potatoes, cubed                       3 medium

Tomatoes, chopped                 2 medium

Onions, sliced                         1 medium

Coriander seeds                      2 tbspn

Dry coconut, grated                1½  tbspn

Red chillies                             4-5

Cinnamon                                2 inch stick

Cardamom                              2

Fenugreek                               5-6 seeds

Cumin seeds                            ½ tspns

Seasoning

Mustard seeds                         1 tspn

Red chillies (optional) 2

Cumin seeds                ½ tspn

Curry leaves                1 stalk

Oil                               3 tbspn

Method

Dry roast grated coconut, coriander seeds, fenugreek seeds, cumin seeds, red chillies cinnamon and cardamom and use a blender to make a fine powder

Boil cut potatoes, sliced onions and chopped tomatoes with 2 tspns of the above powder until done

Now add water and blend the powder into a smooth paste

Add this paste to the cooked potatoes and bring to boil with the required amount of salt

Season the gravy with the seasoning ingredients

The potato gravy can be served with hot rice, Indian rotis, puris etc.

Tomato Dip

Ingredients

Butter              2 tbspn

Garlic paste     1 tspn

Tomato puree  1 cup

Crushed pepper ½ tspn

Salt as per requirement

Method

Heat butter in a pan and add saute garlic paste for a minute

Add tomato puree and salt and bring to boil

Add crushed pepper corns and allow it to cool before serving

Potato stuffed Indian Bread (Aloo Parathas)

Ingredients

Wheat flour                             2 cup

Potaotes, boiled and crushed  2 large

Onions, finely chopped           1 medium

Green chillies, finely chopped 3-4

Ginger, finely chopped           1 inch

Turmenric powder                   ½ tspn (optional)

Garam masala                          2 tspn

Chilli flakes                             1 tspn

Coriander leaves, chopped      1 spring

Salt as per requirement

Oil /ghee/butter                       4-5 tbspn

Method

Mix the required amount of salt water into the wheat flour to make firm dough (to minimise spilling of stuffing from parathas)

Prepare stuffing by heating oil in wok

Add chopped onions and sauté

Now add finely chopped ginger and green chillies and saute

Now add the crushed boiled potatoes (salt added) and mix them well

Now add finely chopped coriander leaves and garam masala powder and mix well

Allow the mixture to cool before making medium size balls

Stuff this mixture into the small balls of wheat dough by making a deep depression with your fingers and seal it by pinching the dough to cover the stuffing

Roll the dough balls and ensure the stuffing is completely sealed

Now roll the dough balls evenly into circular shapes

Heat a tspn of butter/ghee on the tava/girdle and fry the parathas on both sides

Serve parathas hot with onion curd raita and pickle or sauce

Stuffing can vary by using cauliflower, mixed vegetables, Indian cottage cheese, spinach, fenugreek leaves, onions, raddish etc.