chilly potato

* 500 gms. pint-sized potatoes

* 1 Tsp soya sauce

* 1 Tsp chilly sauce

* 2 Tsp corn flour

* 1cup tomato sauce

* 11/4 cup water

* 1 capsicum, finely chopped

* 1 onion, finely chopped

* 1 spoon oil

Method:

* Boil potatoes and saute. Keep aside.

* Heat oil and saute the finely chopped onion and capsicum.

* Add sauteed potatoes and put off the stove.

* Stir and heat the mixture of soya, chilly and tomato sauces, put off the stove on boiling.

* Add potatoes.

french fries

6 large baking potatoes, cut into strips
Oil for deep frying
Salt

How to make french fries:

* Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
* Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
* Heat oil in deep fryer to about 375°.
* Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.
* Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

aloo ki tikki recipe

3-4 Potatoes (boiled)
3 Green Chilies (chopped)
1/2 tsp Red Chili Powder
5-6 twigs Coriander Leaves (chopped)
Salt to taste
A pinch of Asafoetida
Oil to fry
How to make Aloo Ki Tikki:
Peel the boiled potatoes and mash them while still warm.
Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.
Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.
Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.
Aloo ki Tikki is ready to serve. Serve with chutney.

Usually for 2cups flour we’ll get 10-12 murukku.Store in an air tight container. Enjoy crispy and tasty homemade butter murukku. Everyone at your home will love it.

4 medium potatoes, boiled, peeled & mashed
1 large firm tomato, chopped
1/4 tsp ground roasted cumin seeds
1/4 tsp cumin seeds
Salt to taste
1/4 tsp cayenne pepper
3 tbsp chick pea flour
Oil for frying

Method:
In a large bowl, mix the mashed potatoes, ground cumin, cumin seeds, salt, cayenne pepper and chick pea flour.
Gently mix in the chopped tomato.
Warm the oil for deep frying over medium high heat.
Using your hands, shape into balls from the potato mixture and drop them gently into the oil.
Fry them until golden brown in color. Remove and drain on paper towels.
Serve hot with chili sauce.

Method

Mix all ingredients, except oil for deep frying and water.
Add water little by little kneading into a pliable dough.
Cover and keep for 15 minutes.
Break into small portions, roll in 1″ wide rounds.
Keep a little thicker than puris. Prick with a fork.
Place on a clean spread out cloth.
Finish for all dough.
Heat oil in a frying pan, add some matri at a time.
Fry till lightly golden, flip side and repeat.
Drain and cool to allow to become crisp.
Store in an airtight container.

Bhature

Ingredients

* Refined flour 3 cups
* Cooking oil 1 tbsp
* Plain Yoghurt 1/2 cup
* Baking powder 1 tsp

Method

* Sieve together the refined flour and baking powder
* add ghee and yoghurt
* Mix well using palms of your hands. Make a smooth dough using water as needed
* Cover with a clean wet kitchen towel to keep it from drying and leave it to ferment overnight
* Make small balls from the dough, roll into thick round chapati or tortilla like shapes.
* Deep fry in oil on both sides until golden brown

Serve with hot Punjabi chhole

Chhole Recipe

Ingredients

* Cooked Chick Peas or Garbanzo beans
* Garam masala 1/2 tsp
* Garlic Paste 1 tsp
* Ginger Paste 1 tsp
* Chili powder 1/2 tsp
* Dry Mango Powder 1 tsp
* Dry Coriander powder 1 tsp
* Finely Chopped Large Onion 1
* Salt to taste
* Cooking Oil
* Chopped Coriander 1 tbsp

Method

* Heat oil in a pan, add onions, ginger garlic paste,
* Fry until golden brown
* Add coriander powder and garam masala, and fry for 2 minutes
* Now add chickpeas, salt, chili powder, 1-cup water and cook until the gravy thickens. Later add mango powder, chopped coriander and cook for 2 minutes.

Serve hot with bhatura.