Potato Curry |Cut Aloo Kari Recipe | Home Style Potato Fry | Gluten Free and Vegan Recipe



Hi Supermoms,

Potato is my family's most favourite vegetable. 

From potato masala for dosai , potato sagu for poori to pakoda, bonda and sandwich filling, there is so much that can be made using potatoes. If you are a potato fan, then you can feel how the taste of each dish you cook automatically elevates when you add potatoes. 

Potatoes are always on the top of my vegetable shopping list . Even if I do not have any other vegetables in stock except potatoes, I feel that I can still cook a very tasty meal . Potato brings back so many memories . 

Simple potato stir fry with curd rice or rasam rice  used to be my favourite school lunch. Finely chopped , soft cooked and lightly roasted potatoes with ghee chapatis always bring back fond memories of numerous train travels. 



Another potato dish that wins hearts at home is this recipe that I am going to share with you all today. My children call it 'Cut aloo kari' for the simple reason that there are so many different variations of potato sabzi I make and with this name, I can instantly recognise the type of potato they need. Potatoes are chopped into small cubes along with the skin and pan roasted. 

You can get the authentic taste of this Cut Aloo Curry only when you cook in an iron kadai/wok. Sesame oil compliments this dish . You can even use a good sambar masala to spice up the potatoes. 

Potato Curry |Cut Aloo Kari Recipe :

Preparation time : 10 minutes 
Cooking time : 35-40 minutes 
1 cup = 250 ml cup
Serves : 4

Ingredients :

4 medium size potatoes
1/2 teaspoon chilli powder
1/2 teaspoon coriander powder
1/4 teaspoon jeera powder 
1/8 teaspoon turmeric powder
salt to taste

For tempering :

1 tablespoon sesame oil
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal/husked and split black gram
1 sprig curry leaves ( torn roughly)

Method :

1. Heat a pan/kadai with oil and temper with ingredients given for the same. 
2. Add the cubed potatoes .
3. Add all the spice powders, salt and mix well.
4. Allow the potatoes to cook through and turn brown and crispy.
5. Cook over low flame and keep stirring every few minutes so that all the potatoes get 
roasted  uniformly.
 Your delicious Cut Aloo Kari is now ready !

Potato Curry |Cut Aloo Kari Recipe


Happy Cooking !

With love,

Masterchefmom







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GRAPES PICKLE RECIPE / INSTANT GRAPES PICKLE RECIPE

How to do Grapes Pickle Recipe | Easy Instant Grapes Pickle recipe with step by step pics | How to do grapes pickle | Sour Grapes Pickle recipe Bought some grapes and they turned sour? Thinking how to use it? Though we taste grapes before buying for its sweetness, sometimes it does happen that …what comes to our house is sour or tasteless. After paying so much we don’t even feel like throwing it.  One of the dish that comes to rescue to use up sour grapes is this Instant Grapes Pickle . The sweetness tanginess of grapes, hotness from spices  makes this pickle an absolute finger licking . Grapes pickle recipe is also very simple … yes hardly takes 5mins . Other than Grapes pickle . to empty tart tasteless grapes , i do this Pineapple grapes gojju  ( Omit pineappe and add grapes as a major ) or grapes sasime or chutney .. but the simplest and quickest of all is this grapes pickle. My son loves to eat it as such too. Now that grapes are in the season, I am sure you too would want to try this recipe immediately .. and if you do .. like always do share your feedback 🙂 GRAPES PICKLE RECIPE / INSTANT GRAPES PICKLE RECIPE Courseside dish Cuisineindian Prep Time5 mins Cook Time5 mins Ingredients 1 1/2cup […]

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Bhel Puri Chutneys by Borosil Nutrifresh Blender

 

We all have grown up using Borosil in some or the other way. A brand well known to every household is a symbol of trust, durability, quality and service. I have been personally using Borosil in my routine, be like Katoris, Bowl, Baking dishes, Lunch boxes etc. Borosil is now not just known for it’s dinning wares but also making a mark into electrical kitchen appliances that are economical, easy to use, sheek and stylish and of course trendy along with pocket friendly. Comes in three trendy colors, Black, Red and White to beautify your kitchen.

One such kitchen gadget launched by Borosil India is their Nutrifresh Blender that comes with three jars and 2 blade attachments. It also brings along a jar size cap and a strainer cap that helps your strain your juice and later cap it to refrigerate. The small jar is ideal for grinding dry spices and the long jar is ideal for making chutneys, smoothies etc. Along with this comes a jug attachment as well with measurements marked on it. It surely helps in measuring the volume of the dish prepared. I tried making smoothies, lassi, cold coffee etc using the jar and it was just so convenient for me to measure my exact input in terms of liters and ml.

Today i shall be sharing two of my recipes made using Borosil Nutrifresh Blender. It’s easy and when you have a blender like this, it gets ready in no time. DRY GREEN CHUTNEY AND DRY GARLIC CHUTNEY are the two chutney recipes i’ll be sharing today. I used these chutney for making bhel but you can also have it as a accompaniment with your regular paraths, chilas or it even makes a great par with dosas and idlis.

 

Note :

Order your BOROSIL NUTRIFRESH BLENDER now using my code SHA15 and get flat 15% discount on your purchase. Offer valid for 3 months.

Multiple users can use this coupon code as well as single user can use the coupon code multiple times also.

You can also order your product from Amazon.in

For Green Chutney :
10 green chillies
4 tbsp Roasted Chana Dal/ Bengal Gram
1 tbsp Fresh Lemon Juice
1 pinch Haldi/ Turmeric powder
salt to taste
Method : 
Collect all ingredients in a jar of Nutrifresh Blender and fix the chutney grinding blade. Set the jar on the machine and coarsely grind to make dry green chutney.
Collect aside in a bowl and proceed making another chutney for your bhelpuri.

For Dry Garlic Chutney :
3-4 tbsp Kashmiri Red Chili Powder
10 cloves garlic
1/2 cup Roasted Skinned Peanuts
rock salt to taste
Method : 
Again collect all the ingredients in Nutrifresh blender jar and grind coarsely.
Use as much as you want and store the rest in an air tight jar or a zip lock pouch in fridge.


Bhel Puri Chutneys by Borosil Nutrifresh Blender
Servings4 people
Prep Time5 minutes
Cook Time5 minutes
Ingredients
For Green Chutney :
For Dry Garlic Chutney :
Instructions
Green Chutney :
  1. Collect all ingredients in a jar of Nutrifresh Blender and fix the chutney grinding blade. Set the jar on the machine and coarsely grind to make dry green chutney.
  1. Collect aside in a bowl and proceed making another chutney for your bhelpuri.
Dry Garlic Chutney :
  1. Again collect all the ingredients in Nutrifresh blender jar and grind coarsely.
  2. Use as much as you want and store the rest in an air tight jar or a zip lock pouch in fridge.
Recipe Notes

Note : You can prepare the dry chutneys in bulk and store in an air tight jar or pack in a zip lock pouch to store in the refrigerator. The shelf life of both the chutneys is around 6-7 months (avoid getting moisture in it).

 

Keep watching the space for mopre amazing recipes by Borosil India. Till then, happy cooking!

Love : Shaheen

The post Bhel Puri Chutneys by Borosil Nutrifresh Blender appeared first on Spoon Fork And Food.



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Nepalese Tempeh Choila

This Nepalese Tempeh Choila, a vegan take on a popular Nepalese dish that usually contains meat, is spicy and fresh and plays well both as an appetizer, or a stuffing for tacos and rotis. Recipe...

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Gajarer Sandesh | How to make Layered Carrot Fudge Sandesh

Gajarer Sandesh is my choice for G in the A to Z Bengali Sweets Series. I had Ganga Jamuna from the google book on my list for a long time. Then I came across Golden Rasmalai, which seems to be a Pakistani special, though I am not sure of the authenticity of it. Finally, I landed here and read about Gajarer Sandesh. I planned on making only a Gajar Sandesh, then I decided I might as well go the long way as the name had such a fantastic ring to it like a Hindi song!

The source I read from talked in length about the sweet shop where the author had first tasted this Gajar Sandesh with Malai layered together. She recreated her own at her kitchen making some changes. I decided I could also create my own based on what I had. This Gajarer Sandesh or Layered Carrot Fudge was a super duper hit with Hubby Dear and my colleagues for whom I took this.

I read that the shop version had uncooked chhana or Kancha Golla with just grated carrots and sugar added. I too didn’t want the raw or Kancha golla served as I knew Hubby dear might say I was serving plain carrots. So a Carrot Sandesh Burfi along with Carrot Burfi was made and layered.

When I started the Sandesh dishes for cooking, I again had to group similar Sandesh together and plan it well. Because certain flavours were needed for some other alphabets, I had to save few for those finished dishes and served the rest. Similarly, I had to use this for something else, and I took one batch which was approximately 1 cup or 250 ml milk. This yields about 4 to 5 pieces depending on the size. I made about 6, 2 inch squares of layered Sandesh.

How to Make Soft Homemade Chhana for Bengali Sweets

How to Knead Chhana for Soft Bengali Sweets

In this A to Z Bengali Sweets for Protein Rich dishes:

A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli
D for Danadar
E for Elixir Sandesh
F for Fruit Sandesh

Step by Step Pictures for making Soft chhana for Bengali Sweets

Step by Step Pictures for Kneading the chhana for Bengali Sweets

Step by Step Pictures for roasting the grated carrots

Step by Step Pictures for making Gajar Sandesh Layer

Step by Step Pictures for making Carrot Burfi Layer

Gajarer Sandesh | How to make Layered Carrot Fudge Sandesh

For Carrot Burfi

Ingredients Needed:

1 cup Carrots grated
1/4 cup Khoya
1/4 cup Sugar powdered
1/4 cup Condensed Milk
2 tsp Ghee

For Carrot Sandesh

1 cup Carrots grated
1 cup Paneer / Chhana / Cottage cheese
1/2 cup Milk powder
1/2 cup Milk
1/2 cup Sugar powdered
1/4 cup Mixed Nuts chopped

Since I was making Noram Paak, I only kneaded the fresh chhana first and then added sugar while cooking.

Roasting the Grated Carrots

In a nonstick pan, heat the ghee and roast the grated carrot for 5 to 7 mins till it is nicely cooked. Remove and use as needed.

For Carrot Burfi

In a nonstick pan, take half of the roasted carrots, add Khoya and powdered sugar, mix well.
After cooking for a couple of minutes, add the condensed milk and stir to combine all together.
Cooking for a couple of minutes for the mix to get thicken.
Transfer to a greased plate and shape it into a square.
I used a small rectangle pan, where I moulded both the layers together.

For Carrot Sandesh

In a nonstick pan, take the kneaded chhana, add sugar and cook on low flame for making Noram paak.
Then add the remaining roasted carrots, mix well.
Next, add milk powder, combine well.
Slowly add the milk for the mixture to come together as a fudge. This only takes about 3 to 4 mins.
When it starts to leave on the sides, remove and spread as required on the carrot burfi layer.
If required you can put this in the fridge for 10 to 15 mins to set.
Cut into squares, garnish with nuts.

Notes:

I used a rectangle pan, where I pressed down both the layers. Remember I only used the portion as required to get about 6 pieces.
Rest I used as Carrot Burfi and for something else.
All the Bengali sweets I made were for about 5 to 6 pieces, just enough to sail through the day.

Gajarer Sandesh | How to make Layered Carrot Fudge Sandesh
Gajarer Sandesh is a delicious layered Sandesh with Carrot Sandesh and Carrot Burfi made with Khoya and Condensed Milk and makes a colourful sweet.
Servings6 pieces
Prep Time15 minutes
Cook Time20 minutes
Ingredients
For Carrot Burfi
For Carrot Sandesh
Instructions
  1. Since I was making Noram Paak, I only kneaded the fresh chhana first and then added sugar while cooking.
Roasting the Grated Carrots
  1. In a nonstick pan, heat the ghee and roast the grated carrot for 5 to 7 mins till it is nicely cooked. Remove and use as needed.
For Carrot Burfi
  1. In a nonstick pan, take half of the roasted carrots, add Khoya and powdered sugar, mix well.
  2. After cooking for a couple of minutes, add the condensed milk and stir to combine all together.
  3. Cooking for a couple of minutes for the mix to get thicken.
  4. Transfer to a greased plate and shape it into a square.
  5. I used a small rectangle pan, where I moulded both the layers together.
For Carrot Sandesh
  1. In a nonstick pan, take the kneaded chhana, add sugar and cook on low flame for making Noram paak.
  2. Then add the remaining roasted carrots, mix well.
  3. Next, add milk powder, combine well.
  4. Slowly add the milk for the mixture to come together as a fudge. This only takes about 3 to 4 mins.
  5. When it starts to leave on the sides, remove and spread as required on the carrot burfi layer.
  6. If required you can put this in the fridge for 10 to 15 mins to set.
  7. Cut into squares, garnish with nuts.
Recipe Notes

I used a rectangle pan, where I pressed down both the layers.

Remember I only used the portion as required to get about 6 pieces. Rest I used as Carrot Burfi and for something else.

All the Bengali sweets I made were for about 5 to 6 pieces, just enough to sail through the day.

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The post Gajarer Sandesh | How to make Layered Carrot Fudge Sandesh appeared first on Spice your Life!.



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