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Aloo Ki Tikki Book: Cooking with Olive Oil Rating:

Deep fried potato dumplings ideal as a starter. Cooking Time: 10-15 minutes Servings: 4 Preparation Time: 10-15 minutes Category: Veg Print this Recipe Add to Favourites 60 142 49 Ingredients Potato,boiled and mashed 6 medium Salt to taste Olive oil +deep fry 1 tablespoon Onion ,chopped 1 medium Cottage cheese (paneer),grated 1/4 Fresh coriander leaves,chopped 1/4 cup Cashewnuts,crushed 6-8 Red chilli powder 1/2 tablespoon Method Add salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions. Heat one tablespoon of olive oil in a pan and saut onion till translucent. Cool and mix with paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Roll and shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness. Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on absorbent paper. Serve hot with tomato ketchup or mint chutney.

Aloo Chole Contributed By: Khana Khazana Rating:

Potatoes and kabuli chana cooked with spices go well with puris Cooking Time: 20-30 minutes Servings: 4 Preparation Time: 30-40 minutes Category: Veg Print this Recipe Add to Favourites 12 85 60 Ingredients Chickpeas (kabuli chana) 1 1/2 cups Potatoes 2 medium Tea leaves 1 tablespoon Dried Indian gooseberry (amla) 2-3 Oil 5 tablespoons to shallow fry Cumin seeds 2 tablespoons Green chillies,slit 4-6 Garlic paste 1 tablespoon Ginger paste 1 tablespoon Coriander powder 2 tablespoons Cumin powder 2 tablespoons Red chilli powder 1 1/2 teaspoons Dry mango powder (amchur) 1/2 teaspoon Salt to taste Pomegranate seeds (anardana) 1 tablespoon Garam masala powder 1 teaspoon Tomatoes 2 medium Method Wash and soak chickpeas in four cups of water overnight. Tie tealeaves and amla in muslin cloth to form a bundle. Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked. Drain the cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla. Peel the

boiled potatoes and cut them into one inch sized cubes. Heat two tablespoons of oil in a pan, add one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder, cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir. In another pan heat sufficient oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper and keep aside. Add boiled chickpeas to the masala, add some more cooking stock and salt. Cook on high heat. Roast the remaining cumin seeds and anardana and crush. Add fried potatoes to the chole and mix. Add the crushed masala, garam masala powder and mix. Add a little water or stock. Cut the tomatoes into quarters. Heat three tablespoons of oil in a pan, add tomatoes and saut for a few minutes. Adjust seasoning in the chole, add the tomatoes and simmer for few minutes Serve hot.

Aloo Matar Paneer Channel: FoodFood-Sanjeev Kapoor's Kitchen Rating:

A tasty and spicy combination of aloo, matar and paneer Cooking Time: 10-15 minutes Servings: 4 Preparation Time: 10-15 minutes Category: Veg Print this Recipe Add to Favourites 51 272 59 Ingredients Potatoes,peeled Green peas,shelled Cottage cheese (paneer) Onion Ginger Garlic Oil

2 medium 1 cup 100 grams 1 medium 1 8 - 10 cloves 2 tablespoons

Cumin seeds 2 teaspoons Salt to taste Turmeric powder 1/4 teaspoon Coriander powder 1 1/2 teaspoons Red chilli powder 1 teaspoon Fresh tomato puree 1 cup Roasted peanuts,paste 2 tablespoons Garam masala powder 1 teaspoon Method Grind onion, garlic and ginger. Heat oil in a nine stick pan, add cumin seeds and saut till lightly browned. Cut thin batons of potatoes. Add the ground paste to the pan and saut till lightly browned, stirring frequently. Add potatoes, salt and turmeric powder and mix. Add cup water and mix well. Cover and cook till potatoes are almost done. Cut paneer into small cubes. Add coriander powder and red chilli powder and mix. Add green peas and mix. Cover and cook till the vegetables are done. Add tomato puree and mix. Cover and cook for 2 minutes. Add peanut paste and mix well. And paneer and mix. Sprinkle garam masala powder and serve hot with roti.

Aloo Palak Pulao Book: Cooking with Love Rating:

An innovative way to make kids eat rice. Cooking Time: 20-25 minutes Servings: 4 Preparation Time: 10-15 minutes Category: Veg Print this Recipe Add to Favourites 41 28 72

Ingredients Potatoes,cut into inch cubes Spinach,finely chopped Rice,soaked Bottle gourd (lauki/doodhi),peeled and cut into cubes Ghee

2 medium 1 cup 1 1/2 cup 1/4 medium 2 tablespoons 1 teaspoon 1 medium to taste

Cumin seeds Tomato,finely chopped Salt Method Heat the ghee in a deep pan and add the cumin seeds. When they begin to change colour add the tomato, potatoes and bottle gourd and saut for two minutes. Add the rice and spinach and saut for two more minutes. Add three cups of hot water and salt and mix. When the mixture comes to a boil, reduce heat, cover and cook till the rice and the vegetables are done. Serve hot.