POTATO SEV

U need: 
Potatoes: 1/2 kg
besan ( gram flour): 3/4 cup
riceflour: 4 tablsp
White sesame seeds: 2 tablsp
pepper powder: 1 tsp
red chilli powder: 1 tsp
hot oil: 3 tablsp
salt to taste
oil for deep frying


Method:


1. Clean,boil and peel potatoes. In a bowl mash the potatoes till there are no lumps.To this add the other ingredients except the oil for frying.If need be sprinkle a little water to make the dough more pliable


2. Take the sev mould aslo called chakli mould and lightly grease the sev plate.Take a ball of the potato dough and pass this through the sev mould into the hot oil.Cook on both sides till light brown. Remove with the slotted spoon and drain excess oil on a kitchen towel.
3.When cool store in airtight jars.


Note: Very delicious and quick to make this potato sev can stay fresh for a week.


Bon Apetite!!!!!!

JHATPAT BHEL

U need:
Day old bread slices: 4
Potato chips: 1 cup crushed
Roasted peanuts: 3 tsp
minced onions: 2 tsp
minced green chillies:1/2 tsp
sev bhujiya: 2 tsp
coriander leaves: 2 tsp
oil to fry the bread
tomato ketchup: 1/2 tsp
salt to taste
chat masala: 1 tsp


Method:
1. Cut the bread to small bit slices.Heat enough oil and deep fry the bread.Transfer to a kitchen towel and remove excess oil.
2.In a bow put all the other ingredients along with the fried bread slices. Toss well.
3. Sprinkle some more coriander leaves and serve immediately .


Note: This tasty,crunchy bhel is super quick to make and super delicious to eat.
Bon Apetite!!!!!!!

POTATO CORN TIKKIS

U need:
Boiled ,peeled mashed potatoes: 3 cup
Coarsely ground tender fresh corn: 2 cups
Cornflour: 3 tablsp
salt to taste
oil to shallow fry


Filling:
Grated paneer: 2 cup
bengal gram dal(chana dal): 2 tablsp
green chillies(minced): 2 tsp
dry mango powder: 1 tsp
grated ginger: 3 tsp
red chilli powder: 1 tsp
garam masala powder: 1 tsp
fresh coriander: 3 tsp
kismis: 2 tsp
salt to taste


Method
1. Soak chana dal for 30 mins. 
2.Heat oil in a kadai,when hot add the grated ginger and minced green chillies.Drain the soaked chana and add to the ginger.Saute for a few mins.Add the grated paneer and the other dry ingredients.Stir further.Add the kismis,coriander leaves and salt. Mix well. Cool the filling in a bowl.
3. In another bowl put in the mashed potatoes,grated corn,salt and cornflour. Mash well.
4.Apply some oil in your palm . Take a medium sized ball of the mashed corn potato mash.Form a cup. Put 2 tsps of the cooled filling and seal well to form a ball.Flatten  a little and make round tikki shapes. Do the same with the rest
5.Heat oil in a tava . Shallow fry the tikkis well on both sides till well browned and crisp.


6 Serve the tikkis as a snack or starters with a sauce of your choice.


Sweet Sour sauce
Take 2 cups of pitted dates, 1 cup of tomato paste, 1 tsp chilli powder,1 tsp tamarind paste,1 tsp fennel seed powder,salt to taste, water 1 cup
Put all these in a pan and continue cooking on medium heat till the sauce thickens. Transfer to a serving bowl.Sprinkle some roasted jeera powder and serve this super sauce with potato corn tikkis.


Bon APETITIE!!!!!!!!!!!!!!!!!

SAGO POTATO VADAS

U need:


Boiled and mashed potatoes: 3 cups
Sago( soaked for 15 mins) drained : 3/4th cup
Broken cashews : 3 tsp
Coarsely crushed peanuts : 1/4 cup
Salt
ginger-green chilli paste : 3 tsp
garam masala: 1 tsp
lemon juice: 2 tsp
coriander leaves(minced): 3 tsp
Oil to deep fry the vadas
chat masala powder to taste


Method:


Mix all the ingredients,except oil and chat masala in a bowl. Divide the mix into medium sized balls ( about 12 to 16). Flatten a bit. Keep on the plate.


Heat oil in a deep pan.When hot reduce the heat and deep fry the vadas on medium heat till golden brown. Remove from oil and drain excess oil on kitchen towels.
Arrange the vadas on a serving plate and sprinkle chat masala over it.


Serve hot with tomato sauce or green coriander chutney.

POHA FRY

U need:
Poha(beaten rice,aval): 2 cups
roasted peanuts: 1/2 cup
red chillies: 3
curry leaves: 1 tsp
asefodita powder: pinch
cumin seeds: 1/2 tsp
oil to deep fry
salt and pepper powder to taste
sugar: 1/2 tsp


Method:
Heat oil in a deep pan.Deep fry the poha little by little and put the fried poha on the kitchen towel.
Now fry the roasted peanuts and add to the poha.


In another pan add 2 tsp oil.When hot add the asefodita, the cumin seed and broken red chillies.Fry for a few mins and add to the poha mixture.Add salt. pepper powder and sugar.Dry roast the curry leaves.


Add these roasted ingredients to the poha  peanut mix. Add salt,pepper powder and sugar.Toss well till well mixed.


Serve as a quick fix snack along with afternoon tea or coffee.


Note: A surefire hit with both children and adults this poha fry can be stored in air tight containers for a week.

STUFFED GREEN CHILLI BHAJIYAS

U need:
Big green chillies(Bajji chillies) : 6
Grated paneer: 1 cup
Boiled green peas: 1/2 cup
potato mashed: 1/2 cup
green chillies(minced): 1 tsp
dry mango powder: 1/2 tsp
chat masala powder: 1/2 tsp
roasted jeera powder: 1 tsp
garam masala powder: 1/2 tsp
Besan(gram flower) : 3 cups
turmeric powder: 1/2 tsp
salt to taste
soda water to make a thick batter
oil to deep fry


Method:
Clean and wash the big green chillies.With a knife slit the center if the chillies 3/4th. The stalk should be intact.


In a bowl put in mash potatoes,grated paneer, coarsely mashed green peas and all the dry ingredients except gram flour.Mix the contents well.


Take a slit chilli.Stuff it with a generous quantity of the mix taking care not to break the slit.Do the same with the other chillies too.


In a bowl make a semi thick batter with gram flour,enough soda water and salt.


Heat oil in a pan.. When hot,reduce heat.Dip each stuffed chilli in the batter and deep fry till crisp and golden brown. Remove and drain excess oil on a tissue paper.


Serve these bhajiyas with a sauce of your choice.


A wonderful snack tastes great with a cup of hot tea and gossips.
Bon Apetite!!!!!!


Note: Adding soda instead of water gives a crisper coating and lighter taste. For the adventurous try using beer instead of water. 

RICE NOODLES & POTATO KURMA

U need:
Rice noodles( Sevai) packet: 1(big)
mustard seeds: 1/2 tsp
red chillies: 2
asefodita powder: 1/2 tsp
salt to taste.


Kurma:
 Baby potatoes(washed,boiled and peeled) 2 cups
Oil for deep frying
curry leaves: 1 sprig
green chillies: 2 slit
garlic: 2 pods(sliced fine)(optional
red chilli powder: 1 tsp
turmeric powder: 1/2 tsp
garam masala: 1/4 tsp
cinnamon,cloves,cardamom: 2 each
onion sliced fine: 1/2 cup


Grind to a smooth paste:
fresh coconut: 1/2 cup
cahew pieces: 2 tsp
poppy seeds: 1 tsp


Method: Kurma
1. Heat oil in a frying pan. When hot deep fry the baby potatoes.Drain off excess oil and set aside.
2.In another cooking pan,heat 2 tablsp oil.  Put in the cloves ,cinnamon and cardamom and saute for a few mins.Add the sliced onions and sliced garlic.Saute for a few mins. Now add red chilli powder,turmeric powder and continue stirring,


3. Now add the fried baby potatoes and saute well.Add salt and 1/2 tsp sugar. Add 2 cups water.Cover and simmer till potatoes are cooked( 10 to 12 mins).


4.  Once the potatoes are cooked add the ground paste and mix well.Add curry leaves and slit green chillies..Simmer till the paste &the kurma is well mixed and the gravy semi thick. Add the garam masala.Cover and set aside.
5. Serve hot with flavoured rice noodles.


Flavoured rice noodles: Prepare the noodles as instructed in the pack.Drain excess water,toss well with a spoon of oil.
Heat 1 tablsp oil in a kadai.Sputter mustard seeds,asefodita and red chillies.Saute.Add the cooked rice noodles and pinch salt .Toss well . Serve with potato kurma.


For a sunday night dinner this combo dish tastes yummmmmmmm!!!!!


red chiili powder and green chillies can be adjusted to taste......


Bon apetite!!!