Tasty and Easy Recipes

Ingredients:
3 large potatoes, cut into small chunks
2 gloves garlic, crushed and chopped fine
1 tsp cumin seeds
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
red chili powder, to taste
salt to taste
lemon juice to taste
3 tbsp oil

Method:
1. Heat oil in a skillet. Add cumin. When they start to sizzle, add chopped garlic and fry for 15-20 seconds.
2. Add the powders, the chopped potatoes and salt and mix well.
3. Fry for a couple of minutes on high heat.
4. Cover and cook on medium-high, sauteing every few minutes, until well cooked and slightly browned.
5.Add lemon juice and adjust seasonings.

Ingredients:

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Method:
For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
Mash the potatoes.
Add all the stuffing items to mashed potatoes and mix it properly.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
When top side is done change the side and keep a check (till properly baked)
Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Ingredients:
250 gms Potato (Aloo)
2 tblsp Oil
1/4 tsp Turmeric (Haldi) Powder
2 Green chilli (Hari mirch)
4-5 Curry Leaves (Kari Patta)
1/2 tsp Mustard seeds (Rai/Sarson)
As per taste Salt (Namak)

Method:
Boil, peel and cube the potatoes.
Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed potatoes, add little water so that the potatoes absorb the masala and simmer for 4-5 minutes till well blended.
For a different taste you can substitute mustard seeds with cumin seeds.

Ingredients:
8 medium Potatoes (peeled)
2 cauliflower florets (chopped)
1 tbsp chopped onion
1 capsicum (cored, seeded and chopped)
1 tbsp peas
2 green chilies (chopped)
4 medium tomatoes (cubed)
2 cloves of garlic (chopped)
Salt To Taste
2/3rd cup water
1/4th cup ghee
1tsp chopped coriander leaves

Method:
Slice off the top from the aloo (potatoes) – a thick slice to be used as a lid later, and carefully scoop the inside.
Place the Cauliflower, capsicum, peas, onion, chilies, garlic and half salt in a saucepan with the water.
Parboil until the water is fully absorbed into the mixture.
Fill the mixture into the potatoes, cover with the potato lids and secure with wooden cocktail sticks (toothpicks).
Heat the ghee in a kadhai or saucepan and cook the tomatoes with the remaining salt over a moderate heat for 2 minutes.
Carefully arrange the stuffed aloo (potatoes) over the tomato mixture, cover tightly and cook potatoes in their own steam for about 10 minutes until tender.
Garnish the stuffed aloo with chopped coriander and serve hot with roti or paratha.