Chatpate-Aloo

Chatpate Aloo

  • Prepairation Time:
  • Cooking Time:10 - 15 minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Baby Potatoes Peeled
    10-15
  • Cumin Seeds
    1/2 Tea Spoon
  • Mustard Seeds
    1/2 Tea Spoon
  • Dry Mango Powder (Amchor)
    1 Tea Spoon
  • Black Pepper Corns Crushed
    8-10 Seeds
  • Fennel Seeds (Saunf)
    1 Tea Spoon
  • Fresh Mint Leaves
    1/4 Cup
  • Tomato Ketchup
    1 Table Spoon
  • Oil
    2 Table Spoon + For Frying
  • Salt
    To Taste

Method:

  • Heat sufficient oil in a pan, add baby potatoes in it.
  • Fry till potatoes turn to golden,remove from heat, drain the potatoes & keep aside.
  • Heat 2 table spoon of oil in a pan add cumin seeds, fennel seeds when it changes color, then add mustard seeds.
  • Now add fried potatoes to a pan, now add crushed peppercorn, salt, mint leaves & tomato ketchup mix it.
  • Add amchor Cover a pan with lid & cook it for 10 minutes over low heat.
  • Remove from heat & serve it hot.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Fhalahari-Bhel

Crispy Bhel

  • Prepairation Time:
  • Cooking Time:10 to 15 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Peanuts (Moongfali)
    1 Cup
  • Makhane (Puffed Euryale Ferox)
    2 Cups
  • Potatoes Boiled & Peeled
    2 Medium Cut into 1/2 inch pieces
  • Lemon Juice
    1 Table Spoon
  • Green Chillies
    2 Finely Chopped
  • Fresh Coriander Leaves
    1 Table Spoon Chopped
  • Fresh Coconut Grated
    2 Table Spoon
  • Ghee
    2 Table Spoon
  • Rock Salt (Sendha Namak)
    To Taste

Method:

  • Heat ghee in a pan.
  • Add peanuts to the pan & fry it on medium heat till crispy & dark red in color.
  • Take out the peanuts from pan & keep it aside.
  • In the same pan add makhane fry till crisps stir it continuously for 4-5 minutes.
  • Remove from heat & keep aside for cooling.
  • Take a deep bowl.
  • Add potatoes,green chilies, green coriander leaves & sendha namak mix them well.
  • Now add Peanuts, Makhane, Lemon Juice & grated Coconuts. Mix it again.
  • Serve it

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Bread-Balls

Bread Balls

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Breads
    8 Slices
  • For Stuffing:
  • Potatoes Boiled, Peeled & Mashed
    2 Medium
  • Mashed Tofu
    1 Cup
  • Spring Onion Finely Chopped White & Green Parts
    1/2 Cup
  • Carrot Grated
    1 Medium
  • Green Peas
    1/2 Cup
  • Green Chillies
    2 Finely Chopped
  • Lemon Juice
    3 Tea Spoon
  • Oil
    For Deep Frying + 3 Tea Spoon
  • Salt
    To Taste

Method:

  • Heat oil in a pan.
  • Add all the stuffing ingredients one by one stir it well.
  • Now add salt & cook it for 2 minutes.
  • Remove from heat & keep aside.
  • To prepare the Bread Balls:
  • Remove the sides of the bread slice.
  • Take a bowl of water & dip one slice of bread lightly in bowl of water.
  • Squeeze all the water by pressing in between the two palms.
  • Place a portion of the stuffing mixture in the centre of the bread slice.
  • Now roll from the both ends to form a small ball.
  • Prepare all the remaining bread slice into bread balls in this way.
  • Heat oil in a deep pan & leave one or two balls in a pan for frying.
  • Turning once or twice till crispy & golden brown color.
  • Take it out in absorbent paper & serve it with tomato sauce or chutney.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Jeera-Aloo

Jeera Aloo

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Potatoes Boiled
    4 Large & Cut Into 1/2 Inch Pieces
  • Roasted Cumin Powder
    1 Tea Spoon
  • Cumin Seeds
    1 Tea Spoon
  • Red Chilli Powder
    1/2 Tea Spoon
  • Crushed Coriander Seeds
    1 Tea Spoon
  • Dry Mango Powder (Amchur)
    1/2 Tea Spoon
  • Fresh Coriander Leaves
    1 Table Spoon
  • Oil
    3 Table Spoons
  • Salt
    To Taste

Method:

  • Heat oil in a pan,add cumin seeds to it & saute till it color changes to golden brown.
  • Now add boiled potatoes fry for 1 minutes & add red chilli powder, crushed coriander seeds, roasted cumin powder,dry mango powder.
  • Add salt cook till all the potatoes pieces coated the spices well.
  • After 5-8 minutes remove from heat.
  • Mix coriander leaves to it & serve it.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Aloo-&-cheakpea-Raita

Aloo & Chickpea Salad

  • Prepairation Time:
  • Cooking Time:10 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Fresh Mint Leaves
    A Bunch
  • Yogurt
    2 Cups
  • Potatoes Boiled & Peeled
    4 Chopped into small Pieces
  • Chickpea (Kabuli Chana) Boiled
    1 Cup
  • Green Chillies
    2 Pieces Finely Chopped
  • Roasted Cumin Powder
    1/2 Tea Spoon
  • Salt
    To Taste

Method:

  • Remove mint leaves from the stem.
  • Grind into a smooth paste.
  • Take a bowl add curd to it now add mint paste to it.
  • Transfer the boiled & chopped potatoes, boiled chickpea, green chilies, roasted cumin powder & salt to the curd bowl.
  • Mix it well.
  • Keep it in refrigerator for cooling.
  • Serve it chilled.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Sabudana-Khichdi

Sabudana Khichdi

  • Prepairation Time:
  • Cooking Time:10 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Sago (Sabudana)
    2 Cups
  • Ghee
    3 Table Spoon
  • Potato
    1 Large cut into 1/2 inch pieces
  • Green Chillies
    3-4 Finely chopped
  • Roasted Peanuts
    3/4 Cup Coarsely ground
  • Curry Leaves
    5-6 Leaves
  • Cumin Seeds
    1 Tea Spoon
  • Fresh Coconut Grated
    2 Table Spoon
  • Fresh Coriander Leaves
    2 Table Spoon Chopped
  • Lemon Juice
    2 Table Spoon
  • Rock Salt (Sendha Namak)
    To Taste

Method:

  • Clean & wash the sago in a deep bowl for 2-3 times.
  • Add around 2 cups of water & soak it for 3 to 4 hours.
  • Check it once after 2 hours sago grains should be moist.
  • Heat ghee in a pan at medium heat.
  • Add cumin seeds & curry leaves.
  • When cumin seeds started to cracklethen add chopped potato & cook for 2-3 minutes.
  • Now add sago, peanuts & coconut stir it gently.
  • Cook it for 3-4 minutes.
  • Add the salt mix it well.
  • Remove from heat add lemon juice & garnish with coriander leaves.
  • Serve it

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Chilli Potatoes

Chilli Potatoes

  • Prepairation Time:
  • Cooking Time:20 to 30 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Potatoes Peeled & Cut into finger shape wedges Soaked in Water
    5-6 Medium
  • Garlic Paste
    2 Tea Spoon
  • Ginger
    1 Tea Spoon
  • Cornflour
    5 Table Spoon
  • Onion Finely Chopped
    2 Medium
  • Black Pepper Powder
    1/2 Tea Spoon
  • Capsicum
    1 Medium
  • Red Chiili Flakes
    1 Tea Spoon
  • Vinegar
    2 Tea Spoon
  • Honey
    2 Table Spoon
  • White Sesame Seeds
    1 Tea Spoon
  • Oil
    2 Table Spoon and separately For Deep Frying
  • Tomato Sauce
    2 Table Spoon
  • Soya Sauce
    2 Tea Spoon
  • Salt
    To Taste

Method:

  • Take a bowl add conflour, black pepper,salt & little water to make smooth batter, keep aside .
  • Heat sufficient oil in a pan.
  • Dip the finger shape wedges of potatoes in conflour batter.
  • Fry till the potatoes turns into golden.
  • Transfer these fried potatoes on absorbent paper.
  • Using same pan put 2 table spoon of oil.
  • Add onion, ginger- garlic paste saute till onion are translucent.
  • Now add capsicum & saute for 2-3 minutes then add soya sauce, tomato sauce, vinegar & honey mix it properly.
  • Cook for a minute.
  • Add fried potatoes to it, cook it in low heat & add red chilli flakes,white sesame seeds & mix it.
  • Remove from heat & serve it.

Meena Singh Parmar

Meena Singh Parmar is a religious lady and have a lots of god gifted qualities. She enjoys cooking food and trying new things at home.

Mathe-Aloo

Dahi/Mathe (Butter Milk) Aloo

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Butter Milk
    500 Grams
  • Potatoes Boiled
    4-5 Medium & Cut into pieces
  • Ginger-Garlic Paste
    1
  • Cumin Seeds (Jeera)
    1 Tea Spoon
  • Mustard Seeds
    1/2 Tea Spoon
  • Dried Red Chilli
    2 Broken
  • Curry Leaves
    5-6 Leaves
  • Turmeric Powder
    1/4 Tea Spoon
  • Coriander Powder
    1 Tea Spoon
  • Oil
    2 Table Spoon
  • Fresh Coriander Leaves Chopped
    2 Table Spoon
  • Salt
    To Taste

Method:

  • Heat oil in a pan.
  • Add cumin seeds fry till it turn to light brown, add mustard seed wait till it crackle.
  • Add broken dried red chillies & curry leaves wait for a second.
  • Then add ginger garlic paste saute for a minute.
  • Now add potatoes & saute till its color change, add coriander powder,turmeric powder & salt to it, mix it well.
  • Add mattha to the pan stir it continously, after 4-5 minutes when it get boiled.
  • Remove from heat
  • Garnish with fresh coriander leaves & serve it.

Akanksha Singh

Akanksha is a brilliant girl. She is pursuing her MBA (HR) from Bhopal but is a very fond of cooking. She always keep on trying things at her home and make everyone in the family happy :-)

Sago Peanuts Tikki

Sago and Peanuts Tikki

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • Sago (Sabudana) Soaked
    2 Cups
  • Peanuts Roasted Crushed
    1 Cup
  • Potatoes Boiled Mashed
    2 Large
  • Ginger Paste
    1/2 Tea Spoon
  • Green Chilliies Finely Chopped
    2 Pieces
  • Fresh Coriander Leaves Chopped
    1 Table Spoon
  • Fresh Curry Leaves
    6-7 Leaves
  • Fresh Coconut Grated
    1/2 Cup
  • Arrowroot Powder
    2 Table Spoons
  • Oil
    For Deep Frying
  • Sendha Namak (Rock Salt)
    To Taste

Method:

  • Take a large bowl and add mashed potatoes & half of sabudana on it.
  • Add Peanuts, Green Chillies, Sendha Namak, Grated Coconut, Curry Leaves, Fresh Coriander Leaves & Ginger Paste to it.
  • Add Arrowroot powder & mix it properly.
  • Take the remainning sabudana in a plate.
  • Divid the mixture into equal parts & make a small balls.
  • Press it lightly to make tikki & place the tikki over sabudana in the plate.
  • Heat sufficient oil in a deep pan.
  • Fry the tikkis till it becomes golden brown.
  • Drain on absorbent paper.
  • Now serve it hot with tomato sauce.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.

Bread Upma

Bread Upma

  • Prepairation Time:
  • Cooking Time:15 to 20 Minutes
  • Servings:4
  • Category: Veg

Ingredients:

  • White Bread
    6-7 Slices
  • Oil
    3 Table Spoon
  • Curry Leaves
    5-6 Leaves
  • Mustard Seeds
    1/4 Tea Spoon
  • Cumin Seeds
    1/2 Tea Spoon
  • Turmeric Powder
    1/4 Tea Spoon
  • Potato
    1 Medium Diced
  • Onion
    1 Medium Chopped
  • Green Peas
    1/2 Cup
  • Green Chillies
    2 Pieces Chopped
  • Fresh Coriander Leaves
    1 Table Spoon
  • Lemon Juice
    1 Table Spoon
  • Salt
    To Taste

Method:

  • Break the bread slices into smaller pieces & keep aside.
  • Heat oil in a pan.
  • Add cumin seeds & mustard seeds saute till its crackle.
  • Now add curry leaves & onion & saute till golden.
  • Add potato & peas cook for 2 minutes.
  • Add green chillies, turmeric powder salt & bread pieces to it.
  • Sprinkle some water mix it & cook for 2 minutes.
  • Remove from heat, add lemon juice & coriander leaves.
  • Serve it hot.

Purnima Karn Singh

Purnima Singh has done her double M.A from a reputed institute and has been a very good cook. Her dishes has been appreciated by everyone who had a chance to have one. One day she had a thought to share her skills to the world and help people to get the delicious dishes cooked of them selves. She has tried to write the steps in very easy way to be followed by any inexperienced person as well.