Aloo Ki Sabzi Recipe: Ingredients

ALOO KI SABZI RECIPE
Ingredients:
• 4 Potatoes (boiled and peeled)
• 2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Cumin Seeds
• Salt to taste
• 1-1/2 tbsp Oil
For the puree:

• 2 Onions
• 4 Cloves garlic
• 2 Green chilies
• 2 Tomatoes
• 1 Piece very small ginger
How to make Aloo Ki Sabzi:

• Cut the potatoes into small chunks and slightly
mash them. Keep it aside.
• Blend all the ingredients of puree to form a
smooth paste, keep it aside.
• Heat oil over medium heat in a non stick heavy
base skillet and add cumin seeds.
• Allow spluttering and then add turmeric
powder, red chili powder, salt and wait for 10
seconds.
• Now mix the puree and saute for 2-3 minutes
until the raw smell is gone and oil appears on
the sides of the skillet.
• Add potatoes and 2 cups of water.
• Simmer it for about 15 minutes.
• Aloo curry is ready to serve with rice or roti.
ALOO POHA RECIPE
¼ tsp Mustard Seeds

• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 2 tsp Peanuts
• 4 tbsp Oil
• 2 cups Poha (beaten rice)
• 1 Potato
• 1 Onions
• 2 Green Chilies
• 1 pinch Turmeric Powder
• 1 Lemon
• 1 sprig Curry Leaves
• Coriander Leaves
• Salt to taste
How to make Aloo Poha:

• Soak poha or beaten rice in water. Wash it gently and drain out all the water through a strainer.
• Add turmeric powder and salt and keep aside.
• Chop onions, chilies, coriander. Peel and cut potato into small cubes.
• Heat oil in a pan and add mustard seeds, peanuts, urad dal, channa dal and curry leaves.
• Fry the contents until they begin to crackle.
• To this, add chilies, chopped onions and potatoes. Mix well and add salt to taste.
• Sauté for a few minutes on medium flame.
• Cook till the onions are golden brown and potatoes are tender.
• To this, add the coriander leaves and poha and stir.
• Cook on a slow flame, for 5 to 10 minutes.
• Take it off the flame and allow to cool for some time.
• Add lemon juice for added flavor, before serving.
BROWN POHA RECIPE
3 cups Brown Pressed Rice (Poha)

• 1 medium Potato (boiled and cut into cubes)
• 1 medium Onion (chopped)
• 1/4 cup Green Peas (boiled)
• 2 Green Chillies (slit)
• 10-12 Curry Leaves
• 1 tsp Mustard Seeds
• 2 tbsp Oil
• 3 tbsp Roasted Peanuts
• 1/4 tsp Turmeric Powder
• Salt to taste
• 1 tbsp Lemon Juice
• 3 tbsp Fresh Coriander Leaves
How to make Brown Poha:

• Soak the brown pressed rice for fifteen minutes and drain the water completely.
• In a pan heat the oil and add mustard seeds, curry leaves, onion and green chillies and sauté for a
while till the onion changes color.
• Toss in the potatoes and stir and add roasted peanuts and turmeric powder to it.
• Add soaked brown pohe and salt and stir to mix. Cook for two-three minutes.
• Once the potato is cooked, add brown pressed rice and salt and cook till soft.
• Add green peas, lemon juice and coriander leaves and mix well.
• Serve hot.
COCONUT SANDWICH RECIPE
• 2 tbsp Freshly Shredded Coconut

• 2 Hamburger Buns
• 10 Cashews
• 10 Raisins
• 10 Preserved cherries
• 2 tbsp Unsalted butter
• 1 tbsp Sugar
How to make Coconut Sandwich:

• Fry the shredded coconut in little butter in a heated fry pan.
• Take out from the pan and transfer it in a small bowl.
• Melt little butter in the pan. Fry the cashew nuts and add them to the coconut.
• Add melted butter, sugar and cherries to the coconut. Mix well.
• Melt little butter in the fry pan and just heat the bun. Repeat the same for the other slice.
• Take coconut mix and spread it over the bottom piece of the bun.
• Put other slice to cover it.
• Cut it carefully into two slices.
• Coconut Sandwich is ready to serve.
CORN DELIGHT RECIPE
Ingredients:
• 1 cup Tomato (chopped)
• 1 cup Onion (chopped)
• 1 tsp Lemon Juice
• 1/2 tsp Ghee/Oil
• 1/2 tsp Cumin Seed
• 1 pinch Salt
• 1 cup Carrot (diced)
• 1 cup Corn (boiled)
• 1 cup Capsicum (chopped)
• 1/2 tsp Ginger (grated)
• 1/2 tsp Pepper Powder
• 1 Green Chilli
How to make Corn Delight:

• Pour oil/ghee in a saucepan and simmer for
few seconds; add cumin seeds and allow it to
splutter.
• Now toss chopped chillies, onion and ginger;
panfry for few seconds.
• Mix carrot, salt, pepper powder and capsicum
and fry.
• Add corn (boiled) and combine well.
• Add lemon juice and mix it with cooked rice.
• Serve it hot.
CHILLI PANEER RECIPE
350 gms Paneer How to make paneer

2 tsp Salt
1 Egg
1/2 cup Corn Flour
1 tsp Ginger-Garlic Paste
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce
2 tbsp Vinegar
1/4 tsp Ajinomoto
Oil for frying
Little Water
How to make chilly paneer:
 Cut the paner into cubes.
 Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer
pieces with the mixture.
 Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
 Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
 Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
 Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.
KADHAI PANEER RECIPE
Ingredients:
250 gms Cottage Cheese (Paneer)

3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)
How to make kadhai paneer:
 Cut cottage cheese, capsicum in long pieces.
 Grind onion, tomato, ginger, salt, red chili powder and orange color.
 Mince cloves and cinnamom.
 Heat clarified butter in a pan.
 Add bay leaf, cloves, cinnamon.
 Then add onion, tomato, ginger paste.
 Continue cooking it on medium flame till ghee/oil begins to separate.
 Add paneer and capsicum pieces.
 Cook on low flame.
 When the capsicum are done put off the flame.
 Take off the fire and serve hot.
 Serve with nan or paranthas..
PALAK PANEER RECIPE

Ingredients:
500gms Fresh Palak (Saag)

100gms Paneer How to make paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste
How to make sag (palak) paneer:
 Clean and wash palak (spinach) nicely.
 Boil the spinach in water and cool it.
 Now mash it in a mixer.
 Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
 Now add onions and fry till golden brown.
 Add all spices except red chili powder.
 Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
 Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
 Add Paneer pieces to the gravy and cook until done.
 Take out in a bowl.
 Just before serving, heat pure ghee in a small pan.
 Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
 Caution: Don't allow chili powder to burn .
PANEER BHURJI RECIPE

Ingredients:

1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt
Preparation:
 Chop the onions, tomatoes and chillies finely.
 Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till
brown.
 Add the chillies and tomatoes and fry till they are soft and pulpy.
 Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
 Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
 Garnish with chopped coriander and serve hot.
PANEER MAKHANWALA RECIPE
Ingredients:
250 gms Paneer

200 gms Fresh Cream (Malai)
200 gms Tomato Puree (Tamatar Ka Raas)
2-3 tblsp Butter
2 tblsp dried Fenugreek Leaves (Methi Ke Patta)
1/2 tsp Red chilli (Lal Mirchi) Powder
1/2 tsp Garam Masala Powder
2-3 Green chilli (Hari mirch)
As per taste Salt (Namak)
How to make paneer makhanwala:

 Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer
for 4-5 minutes.
 Add the cream and garam masala powder and cook further for 2-3 minutes.
 Add the paneer pieces and cook for a minute.
 Serve hot garnished with coriander.
PANEER BUTTER MASALA RECIPE

Paneer Butter Masala is delicious Punjabi recipe. Learn how to make/prepare Paneer Makhani by
following this easy recipe.
Difficulty: Average Rating: 9.0

Recipe Type: Veg.
Rate This Recipe Comment on This Recipe Print Friendly Version
Ingredients:
• 250 gm Paneer
• 2 Onions (blanched and pureed)
• 2tbsp Butter
• 3 tbsp Tomato puree
• 1 tsp Ginger garlic paste
• 2 tbsp Cashew nut paste
• 2 tbsp Kashmiri chili powder
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 Cup Fresh cream
How to make Paneer Butter Masala:

• Cut Paneer in cubes and fry. Soak them in
warm water so that they become soft.
• Heat butter in a kadai and add the onion
puree and sauté till they turn light brown
in color. (This is also known as brown
paste)
• Add Ginger garlic paste to the brown paste
mixture and sauté for sometime.
• Then add the Kashmiri chili powder,
coriander powder, cashew paste, tomato
puree, turmeric powder, garam masala
powder and salt and sauté for sometime.
• Add the soaked paneer cubes, little water
and allow it to cook till the gravy becomes
semi-solid.
• Finally garnish it with fresh cream.
• Paneer Butter Masala is ready.
Paneer (or Tofu) Butter Masala: Restaurant

Style Recipe
What I Used:
Paneer/tofu - 1 block, approx. 2 cups of cubes

Onion - 1 medium-sized one, chopped fine
Ginger-garlic paste - 1 tbsp
Dhania powder/malli podi/Coriander powder - 1 tbsp
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Tomato paste- 1 tbsp (or 1 tomato, pureed)
Tomato sauce/ketchup - almost 1 tbsp
Kasuri methi/dried fenugreek leaves - 1 generous pinch
Milk - 1/2 cup
Cream - 1 cup
Oil - 3 tbsp
Salt - to taste
How I Made It:
1. Heat 2 tbsp oil in a pan and fry the paneer/tofu cubes until golden brown. Drain and set aside.
2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
3. Add the ginger garlic paste and fry for a minute.
4. Next, add the dhania, garam masala, chilli powder and some salt. Fry for 30 seconds.
5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.
6. Lower fire and cook covered for 5 mins.
7. Open lid, add the fried paneer/tofu and the cream. Mix well and simmer for 3-4 mins.
8. Garnish with fresh coriander leaves if you have any.
FRIED EGG SANDWICH RECIPE

Fried Egg Sandwich is a very tasteful recipe. Learn how to make/prepare Fried Egg Sandwich by
Serves: 4 Preparation Time: 15 Min

Cooking Time: 15 Min Difficulty: Easy
Rating: 10.0 Recipe Type: Non Veg.
Ingredients:
• 2 tsp Butter
• 4 Eggs
• 4 slices American Cheese (processed)
• 8 slices Bread (toasted)
• Salt and Pepper to taste
• 2 tbsp Mayonnaise
• 2 tbsp Ketchup
How to make Fried Egg Sandwich:

• Take a large skillet and melt butter over
medium heat.
• Break eggs in it and cook.
• When the eggs are in the semi-cooked stage,
add cheese.
• Once the cheese melts, divide the mixture into
4 parts. Spread a part of the prepared mixture
on a toasted slice of bread. Repeat the same
with the 3 other slices of bread.
• Season them with salt and pepper.
• Spread a layer of mayonnaise and ketchup on
the remaining 4 slices of bread.
• Place them over the slices containing egg
mixture.
• Serve warm.
BADAM MILK SHAKE RECIPE

Badam Milk Shake is a very popular Indian recipe. Learn How To Make/Prepare Milk Shake by following
this easy recipe.
Difficulty: Easy Rating: 8.7

Recipe Type: Veg.
Ingredients:
• 4 cup Milk
• 1/4 cup Badam (Almond)
• 1 cup Sugar
• 5 Cardamoms (crushed)
• Saffron Strands for garnishing
How to make Badam Milk Shake:

• Boil the almonds in a pan for 5
minutes. Remove and drain.
• Peel the skin of the almonds and
grind in a blender with sugar to a
smooth paste. Keep aside.
• Now heat milk in a heavy bottomed
vessel and bring it to a boil.
• Add crushed cardamom, almond-
sugar paste, stir and continue to boil
for 2 minutes more.
• Remove from the heat, garnish with
saffron and serve hot or chilled.
PANEER KOFTA RECIPE
Ingredients:
For Koftas:
200 gms Cottage Cheese (Paneer) How to make paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying
For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/4 tsp Turmeric (Haldi)
1 Bay Leaf (Tej Patta)
How to make paneer kofta:
 Boil potatoes and peel them.
 Grate paneer and potatoes.
 Add salt, red chili powder, garam masala, cornflour and mix well.
 Make round balls of this mixture.
 Now heat oil in a pan.
 Fry balls in the oil till brown in color.
 Grind onion and tomatoes together.
 Chop coriander leaves very finely.
 Heat oil in a pan.
 Add cumin seed and bay leaf.
 Add onion, tomato paste and brown it, stirring continously.
 When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
 Stir it continously for a minute.
 Then add 2 cup of water.
 Put on the lid and simmer for 5 minutes.
 While serving reheat the gravy and then add koftas to it.
 Garnish it with chopped coriander leaves.
PANEER KORMA RECIPE
Ingredients:

4 Tomato (Tamatar)
3 Onion (Pyaj)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/4 tsp Turmeric (Haldi)
How to make paneer korma:
 Cut paneer in square pieces.
 Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
 Grate mava.
 Heat clarified butter (ghee) in a pan.
 Add onion (pyaj), tomato (tamatar) paste.
 Add mava, cream (malai).
 Simmer for 2 minutes.
 Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
 Add cottage cheese (paneer) pieceswith 1/2 cup of water
 When the gravy thickens put off the flame.
 Take off the fire and serve hot.
PANEER MAKHANI RECIPE
Ingredients:

200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste
How to make paneer butter masala:
 Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer
for 4-5 minutes.
 Add the cream and garam masala powder and cook further for 2-3 minutes.
 Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.
SHAHI PANEER RECIPE
Ingredients:

2 Medium Onions
1" Ginger
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
3-4 tbsp Cream
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane)
1/2 cup Milk
8-10 tbsp Vegetable oil
Salt to taste
Preparation:
 Heat oil in a kadhai.
 Cut paneer into small cubes. Fry over medium heat until light brown.
 Keep the paneer pieces aside.
 Saute the dry fruits in one tablespoon of oil.
 Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
 Fry the mixture in the remaining oil until golden brown and oil starts separating.
 Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
 Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
 Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.
 Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.
 Garnish shahi paneer with cream and dry fruits and coriander leaves.
PANEER BHARE PAPAD RECIPE
Ingredients:
4 moongdal papads4
1 medium onion finely chopped
salt to taste
1/2 cup cottage cheese grated (paneer)
2 green chillies
2 tblsp coriander leaves finely chopped
1 capsicum finely chopped
oil (if frying) to deep fry
1 tsp chaat masala
for stuffing
How to make paneer bhare papad :
 Halve the papads.
 Prepare the stuffing by mixing all the ingredients together.
 Roast the papads, one piece at a time.
 While they are still hot roll to make Â½" diameter cylinders.
 Spoon in the stuffing carefully and serve immediately.
 Alternatively apply little milk or water to the whole papad, put the mixture on one side and roll cylindrically,
deep fry in hot oil and serve.
PANEER TIKKA RECIPE
Ingredients:
1 Large block of Paneer

1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste
How to make indian paneer tikka recipe :

 Cut Paneer into long 1/2" thick cubes.
 Cut all vegetables into cubes.
 Mix all ingredients for marinade and keep aside.
 Add the left marinade to the vegetables.
 Brush the marinade to the paneer and refrigerate it for 3 hours.
 Heat oil in a kadhai and fry marinated paneer till fully done.
 Also fry other vegetables.
 In a plate arrange fried vegetables and then paneer.
 Garnish with coriander and lemon slices
 Serve tandoori paneer tikka hot with hari chutney.
PANEER TIKKA MASALA RECIPE
Here's a spicy, tempting paneer recipe. Learn how to make it and impress your guests.
Ingredients:
250 gm cottage cheese (paneer) How to make paneer

100 gm curd (dahi)
2 onion (pyaj)
2 tomato (tamatar)
1 tsp ginger (adrak), garlic (lahsun) paste
2 green chilly (hari mirch) paste
50 gm cashew nut (kaju) paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste
How to make paneer tikka masala:
 Cut round slices of tamatar and pyaj and keep them aside.
 Cut paneer in cubes.
 Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.
 Now add paneer cubes and mix well.
 Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.
 Then cook them in a preheated oven and keep aside.
 Heat oil in a pan and put ginger garlic paste and green chilly in it.
 Cook for 5 minutes. Thereafter, add finely chopped onion and fry.
 Add finely chopped tomato and cook until oil floats on the surface.
 Then add kaju paste and cook for 5-10 minutes.
 Then add all the spices and cook for 2 minutes.
 Lastly add paneer cooked in oven and cook for 5 minutes.
 Garnish with coriander and serve hot.
PANEER COCONUT GRAVY RECIPE
Ingredients:

3 Onion (Pyaj)
4 - 5 cloves Garlic (Lasun)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
How to make paneer coconut gravy:
 Cut paneer in squares.
 Grind onions to a paste.
 Grind tomatoes finely.
 Grind ginger (adrak), garlic (lasun) to a paste.
 Chop coriander leaves (dhania patta) very finely.
 Chop fresh red chillies very finely.
 Roast the groundnuts and grind them to a fine paste.
 To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and
coconut milk is ready.
 Heat clarified butter (ghee) in a pan.
 Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
 Add the ginger garlic paste and stir it for 1 minute
 Now add tomato and fresh red chilly.
 Cook for sometime and then add tomato (tamatar).
 Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong
fali) powder, coconut milk.
 Add the paneer pieces and let the gravy cook till it thickens.
 Take off the fire and serve hot garnish it with well chopped coriander leaves.
BANANA CUTLET RECIPE

Banana Cutlet is very nutritious recipe. Learn how to make/prepare Banana Cutlet by following this
easy recipe.

Recipe Type: Veg.
Ingredients:
• 3 Raw bananas
• 1 Medium size potato
• 1 tsp Amchur (dry mango powder)
• 4 Green chilies
• Salt to taste
• 2 tbsp Bread crumbs or granulated suji
• 1 tbsp Oil
How to make Banana Cutlet:

• Peel off raw bananas and potato.
• Put them in a pressure cooker to steam
for 5 minutes on low flame.
• Cut green chilies into very small pieces.
• Smash steamed bananas & potato.
• Add amchur, salt, and green chilies to it.
• Mix it well.
• Now take a small portion of the mixture
on palm and make roll of it (if the
mixture is sticky, then apply little oil on
palms).
• Press the roll slightly.
• Repeat the method for rest of the
mixture.
• Put bread crumbs or granulated suji in a
plate.
• Roll the cutlets in bread crumbs or suji.
• Heat oil in a frying pan and shallow-fry
the cutlets.
• Serve it hot with tomato sauce or mint
sauce.
POHA RECIPE
Poha is a light and nutritious recipe. It is usually eaten in breakfast. Learn how to make/prepare Poha
by following this easy recipe.

Recipe Type: Veg.
Ingredients:
• 2 Cups poha
• 4 Green chillies
• 1 Onion
• 3 Tomatoes
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Turmeric
• Salt to taste
• Few curry leaves
• Oil as required
How to make Poha:

• Soak poha in water.
• Wash and drain all the water.
• Heat oil in a pan.
• Add mustard, cumin, chilli and
curry leaves.
• Fry onions until light brown.
• Add tomatoes, tumeric and
salt. Fry it properly.
• Mix poha with it.
• Put it on low heat for 4
minutes.
GARLIC BREAD RECIPE
Garlic Bread is popular Italian recipe. Learn how to make/ prepare Garlic Bread by following this easy
recipe.
Recipe Type: Veg.
Ingredients:
• 1 Loaf Italian bread
• 1 tsp Chopped parsley
• 1/2 Cup grated cheese
• 2 Large garlic flakes minced
• 1/2 Cup unsalted butter
How to make Garlic Bread:

• Mix butter, parsley and minced
garlic well.
• Cut bread into half.
• Spread the butter mixture on
bread slices.
• Put bread slices in oven at 350f
for 15 minutes.
• Spread cheese on bread slices
and place it in oven again.
• Heat the bread slices in oven
till the edges turn roasted.
• Keep it for cooling.
• Garlic Bread is ready.
GREEN PEA PANCAKES RECIPE

Whether you are on a diet or a diabetic, you can surely indulge in this low calorie snack. Learn how to
make/prepare Green Pea Pancakes by following this easy recipe.
Serves: 4 Calories Per Serving: 142
Preparation Time: 30 Min Cooking Time: 50 Min

Recipe Type: Veg.
Ingredients:
• 1 tsp Ginger, grated
• 1 tsp Olive Oil
• 1 tbsp Coriander Leaves, chopped
• 1 to 2 Green Chilies
• ½ cup Onion, chopped
• 1 cup Green Peas, defrosted
• 1 cup Yellow Moong Dal, split yellow
gram
• Salt, to taste
How to make Green Pea

Pancakes:
• Soak dal or lentils in warm water for
30 minutes. Drain the water before
using.
• Blend ginger, green chilies, peas and
dal in a mixer. Add water to make a
thick batter.
• Put one fourth of the batter on a
greased pan and sprinkle with oil.
• Spread a tbsp of the batter on the
pan, to get a pancake of 5 inch
diameter.
• On medium heat, cook the pancake
until the edges turn golden brown.
• Transfer to a serving place and serve
hot.
PEANUT BUTTER FRENCH TOAST RECIPE
Top this easy, delish Peanut Butter French Toast with sliced strawberries or bananas. Learn how to
make/prepare Peanut Butter French Toast by following this easy recipe.

Recipe Type: Non Veg.
Ingredients:
• ½ cup Milk
• 3 Eggs
• ¼ cup Peanut Butter
• 2 tbsp White Sugar
• ½ tsp Vanilla Extract (optional)
• ¼ tsp Cinnamon (ground)
• 1 tbsp Vegetable Oil
• 4 slices Bread
How to make Peanut Butter

French Toast:
• Combine together milk, eggs, peanut
butter, sugar, vanilla extract and
cinnamon in a large mixing bowl.
Whisk the ingredients well.
• Place a griddle or frying pan over
medium heat and heat oil in it.
• Immerse each side of the bread slice
in the egg mixture and soak it well.
• Place the slice in the pan and cook
on both sides for about 3 to 4
minutes or till golden.
• Serve hot.
POTATO PODIMAS RECIPE

Potato Podimas is a famous Tamilian dish that is low in fat, yet delicious in taste. Learn how to
make/prepare Potato Podimas by following this easy recipe.

Recipe Type: Veg.
Ingredients:
• 500 g Potatoes
• 25 g Cashew Nuts
• 2 tbsp Refined Oil
• ½ tbsp Mustard Seeds
• 1 tbsp Bengal Gram (Chana Dal)
• 1 inch Ginger (chopped finely)
• 1 Green Chili (slit)
• Salt (to taste)
• ¼ tbsp Turmeric Powder (haldi)
• Few leaves of Green Coriander
(chopped)
• 1/2 Lemon (juice)
How to make Potato Podimas:

• Parboil the potatoes.
• Peel the potatoes and mash them. Set
aside.
• Heat one tablespoon of oil in a pan
and fry the cashew nuts until golden.
Remove and keep aside.
• In another pan, heat the remaining oil
and add the mustard seeds.
• When they splutter, add the Bengal
gram, ginger and green chili. Sauté till
the gram turns golden.
• Add in the mashed potatoes, salt,
fried cashew nuts and turmeric
powder. Stir for about 6 minutes.
• Remove from fire and add in the
chopped coriander and lemon juice.
• Serve hot with chapattis, puris or plain
rice.
Green Chutney Recipe
Ingredients:
1 bunch coriander (cilantro) chopped
3-4 green chilies
1 small onion
1 lemon juice
3 tsp sugar
A pinch of amchur
2-3 flakes of garlic
Salt To Taste
red chili powder to taste
How to make coriander chutney :
 Mix and blend all ingredients thoroughly in a mixie to make a paste.
 Add little water if required. Your hari chutney is ready.
COCONUT CHUTNEY RECIPE
Ingredients:
1 fresh coconut (grated)

3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste
Hoe to make coconut coriander chutney :
 Grind coarsely all the ingredients in a blender and serve.
SOUTH INDIAN CHUTNEY RECIPE
Ingredients:
120 grams Channa dal

4 teaspoons Ghee
10 Green Chillies (Hari Mirch)
1 Coconut (Narial), fresh
2 teaspoons Whole mustard
How to make south indian chutney:

 Fry dal and green chillies until light brown.
 Grind coconut, fried dal and green chillies finely.
 Add salt and fried whole mustard in 2 teaspoons of ghee.
 Serve with Dosa. Sufficient for 12 to 14 persons.
TOMATO GARLIC CHUTNEY RECIPE
Ingredients:
1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)
How to make tomato chutney:
 Put the tomatoes in boiling water for 5 minutes.
 Take out from the water, wipe and remove their skins and cut into small pieces.
 Cut ginger into long, thin slices.
 Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
 Stir constantly until thick.
 Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
 Remove from the fire, cool and keep in air tight jar.
SPICY CARROT CHUTNEY RECIPE
Ingredients:
1/2 kilo Carrot (Gajar)

15 grams Red chili pepper (Lal Mirchi) (1/2 tsp)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun)
8 blanched Almonds (Badam), slit into halves
60 grams Raisins (Kishmish) (4 tsps)
4 teaspoons Salt (Namak)
360 grams Sugar (Cheeni) (2 cups)
3/4 teaspoon crushed Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
1 cup Water
How to make carrot chutney:
 Scrape and grate the carrots, chop garlic and slice ginger into long strips.
 Put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a slow fire until tender
and water is absorbed.
 Stir well.
 Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.
 Pour in a clean jar and cork tightly. Serve after 2 days
ONION CHUTNEY RECIPE
Ingredients:
1 cup peeled onions

6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)
How to make onion chutney (pyaaz ki chutney) :
 Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
 Grind with tamarind and salt.
 Splutter mustard seeds and curry leaves, in oil and pour on top.
 Serve with paratha or puri.
Paneer With Capsicum Recipe
Paneer cubes marinated in capsicum paste and baked.
Ingredients:
400 gms cottage cheese (paneer), cubed
50 gms capsicum (shimla mirch), chopped fine
200 gms curd (dahi)
2 tsp salt
1 tblsp garam masala powder
1 bunch coriander leaves (dania patti), chopped fine
15 gms mint leaves (pudina patta), chopped fine
6 flakes garlic, chopped fine
Salt to taste
For the garnishing:
100 gms red cabbage, shredded
1 lemon, sliced
How to make paneer with capsicum:
 Grind into a rough paste, chopped capsicum, curd, salt, garam masala powder, coriander leaves, mint
leaves and garlic together.
 Cut the paneer pieces into cubes and marinate them them in the mixture for 2 hours.
 Put these pieces on skewer and grill them till soft and done.
 Serve with lemon slices and shredded red cabbage.
 Serves: 4
Ingredients for Bread Masala

Recipe
Bread - 1/2 packet
Oil - 3 tbsp reparation Method of Bread
Cumin - 1 tsp Masala Recipe
Onion - 2 nos 1)Cut each bread slice into 4 equal parts.
(Sliced)
Ginger - 1 tsp 2)Heat oil in a kadai and splutter cumin
(chopped) seeds.
Green chillies - 2 nos
(chopped) 3)Add onion, ginger and green chillies.
Tomato - 1 no Saute it by adding salt till onion becomes
(chopped) light brown.
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp 4)Add turmeric powder and chilli powder
Garam masala - 1/2 tsp followed by chopped tomato.
Water - 1 cup Saute for 2 mins.
Salt - As rqrd
5)Add garam masala and 1 cup water.
6)When the water boils, add sliced bread

pieces and mix it well.
7)Keep the dish in a low flame for 10 mins.
:- Spicy and tasty bread masala is ready to

serve.
PANEER KHURCHAN RECIPE

Paneer Kurchan is a simple and yummy recipe. Learn how to make/prepare Paneer
Kurchan by following this easy recipe.
Preparation
Serves: 4 15 Min
Time:
Recipe Type: Veg.
Ingredients:
• 800 g Paneer (Cottage Cheese)
• 3 g Cumin Seeds
• 5 g Garlic (chopped)
• 2 Onion (thick juliennes)
• 1/2 Bell Pepper (thick juliennes)
• 150 ml Tomato Puree
• 3 tbsp Onion Tomato Masala
• 1 pinch Garam Masala Powder
• 10 g Coriander Laves (chopped)
• 1 tsp Kasoori Meethi
• 3 tbsp Lemon Juice
• Salt to taste
• 3 tbsp Oil
How to make Paneer Khurchan:

• Heat oil in a pan.
• Add chopped garlic, onion, cumin seeds, and bell
pepper. Saute them for a while.
• Add onion-tomato masala, tomato puree and
salt.
• Cook them for one minute on high heat and add
paneer cubes. Mix gently.
• Lastly, add a pinch of kasoori meethi and garam
masala.
• Garnish it with coriander leaves and lemon slices.
TOMATO MASALA RECIPE
Tomato Masala is a very delightful side dish/chutney. Learn how to make/prepare Tomato
Masala by following this easy recipe.
Rating: 10.0 Recipe Type: Veg.
Ingredients:
• 2 cups Onions (chopped)
• 8 cloves Garlic
• 1/2 cup Ghee/Vegetable Oil
• 2 tbsp Coriander Powder
• 2 tbsp Cumin Powder
• 1/2 tbsp Turmeric powder
• 1/2 tbsp Paprika
• 1/2 tbsp Fenugreek Powder
• 1/2 tbsp Ginger Powder
• 1 tsp Cayenne Pepper
• 1/2 cup Water
• 3 Cups Tomatoes (chopped)
• 1/2 tsp Dried Mango Powder
How to make Tomato Masala:

• In a mixer, grind the onions and garlic to form a smooth paste.
• Now, heat ghee over medium flame in a heavy pot and add the
onion-garlic paste. Sauté till the oil separates and moisture has
left.
• To this, add coriander powder, cumin powder, turmeric powder,
paprika, fenugreek powder, ginger powder and cayenne pepper.
Fry for about 3 minutes taking care not to burn it.
• Now, add the water to it and cook on medium heat till all the
moisture is gone. At this stage the paste will look oily.
• Add tomatoes now and continue frying till all moisture is gone.
Sprinkle dried mango powder in it.
• Tomato masala is ready to be served.
BRINJAL CHIPS RECIPE
Brinjal Chips is a crispy, yummy recipe. Learn how to make/prepare Brinjal Chips by following
this easy recipe.
Cooking Time: 30 Min Difficulty: Average

Recipe Type: Veg.
Ingredients:
• ½ tsp Oil
• 2 tsp Ginger Garlic Paste
• 4 medium sized Violet Brinjals
• 2 tsp Red Chili Powder
• Salt to taste
• A pinch of Turmeric Powder
How to make Brinjal Chips:

• Slice the Brinjals into round shape after washing them properly.
• Add red chili powder, turmeric powder and salt to the ginger garlic paste.
• Smear a little paste on each slice of brinjal, making sure that the layer of paste is thin and on
both sides of brinjal.
• Heat a frying pan and place these slices in the pan.
• Shallow fry brinjal slices, turning them over frequently.
• Remove them from the pan and drain the excess oil if any, on a tissue paper.
BREAD CHAT RECIPE

Enjoy your summer evening with a different variety of chat, Bread Chat. Learn how to make/prepare
Bread Chat by following this easy recipe.
Serves: 4 Difficulty: Easy

Ingredients:
• 4 slices Bread
• 1 large Potato
• 1 large Tomato
• 1 Onion
• Juice of ½ Lemon
• 1 bunch Coriander Leaves
• 1 bunch Mint Leaves (Pudina)
• Sev (for garnishing)
• Salt (to taste)
• ½ tsp Chili Powder
• 2-3 tbsp Oil
How to make Bread Chat:

• Boil the potato and chop into small cubes. Set aside.
• Chop onion and tomato into small pieces.

• Combine coriander and mint leaves together.
• Add water to the leaves and form a paste.

• Toast the bread slices in a toaster or oven.
• Remove and cut them into cubes.
• Place a kadai on fire and heat oil for 2 minutes.
• Add potato cubes and toss till they turn golden brown.
• Add salt and chili powder. Mix well.

• Add the bread cubes and toss for 2 minutes.
• Add the coriander and mint paste. Cook for 2 minutes.
• Remove and place in a serving bowl.

• Garnish with chopped onions, chopped tomato, lemon juice and sev.
• Serve immediately.
BATATA HARRA RECIPE

The Batata Harra is a delicious and spicy appetizer from the Lebanese cuisine. Learn how to
make/prepare Batata Harra by following this easy recipe.

Ingredients:
• 3 medium sized Potatoes, diced into bite sized pieces

• 1 medium Onion, finely chopped
• 3 cloves of Garlic, minced
• 3 Green Chilies, finely chopped
• 1 medium Bell Pepper, cut into thick strips
• 1/2 cup fresh Coriander Leaves, finely chopped
• 1 tbsp Olive Oil
• 1 tsp Lemon Juice
• Salt, to taste
• Pepper, to taste
• Oil, for frying
How to make Batata Harra:
• Heat oil in a heavy bottomed pan and fry potatoes in it until crisp like French fries.
• Drain it on paper tissue to remove excess oil.

• Now, heat olive oil in a wok and put onions, garlic, bell pepper and green chilies in it. Saute
it for a minute.
• Now, add potatoes to it along with salt, pepper, half of the coriander leaves and lemon
juice. Mix well.
• Transfer it to the platter and garnish it with the remaining coriander leaves. Serve.
CHILI POTATO RECIPE
Chili Potato is a very popular recipe. Learn How To Make Chilli Potato by following this easy recipe.
Recipe Type: Veg.
Ingredients:
• 5 Large Potatoes
• 5 tbsp Cornflour
• 2 tbsp Soy Sauce
• 1 tbsp Vinegar
• ½ tsp Sugar
• Salt to taste
• Oil for frying
• ¼ tsp Ajinomoto
• 2 Capsicum (diced)
• 1 Large Onion (diced)
• 1tbsp Red Chili Powder
• 1 tbsp Garlic (chopped)
• 3-4 Green Chilies (slit sideways)
How to make Chili Potato:
• Boil the potatoes until just fork tender. Peel the potatoes and cut them into wedges.
• Coat the potato wedges with cornflour and deep fry until golden brown.
• Heat 2tbsp of oil in a pan rate pan. Add garlic, onions and capsicum to the oil. Stir fry for 10-15 sec.
• Add soy sauce, salt, half-cup water, sugar and ajinomotto to the above. Stir it.
• In a bowl, take 1tbsp cornflour and add a little water to it. Mix it well. Now, add this mixture to the
above-made gravy.
• Add vinegar, potatoes and green chili to the above. Mix well and cook it for another 2 minutes.
• Chili Potato is ready to eat. Serve hot.

ONION POTATO SANDWICH RECIPE
Onion Potato Sandwich is a delicious recipe. Learn how to make/prepare Onion Potato Sandwich by
Ingredients:
• 2 Potatoes
• 3/4 cup Spring Onions (finely chopped)
• 1/2 tsp Ginger
• 1/2 tsp Garlic paste
• 1 tsp green Chilly paste
• 1/2 tsp Soya sauce
• 1/2 cup Cheese
• 6 slice White Bread
• Butter as required
• Salt to taste
How to make Onion Potato Sandwich:

• Boil the potatoes, peel them and mash them well.
• Mix spring onions, ginger, garlic, green chili, cheese, soya sauce and salt.
• Spread butter on one side of the bread. Stuff the bread slices with mixture of potato and spring
onions.
• Grill it in sandwich maker or heat it directly on the tava.
TORTILLA DE PATATAS RECIPE
Tortilla de Patata is a popular Spanish dish that resembles an egg omelette with fried potatoes. Learn
How To Make Tortilla de Patata by following this easy recipe.
Difficulty: Average Recipe Type: Non Veg.
Ingredients:
• 6 Eggs
• 1½ tsp Salt
• 1 cup Olive Oil
• 2 large Onions (finely chopped)
• ½ tsp Black Pepper (freshly ground)
• 900 gms Russet Potatoes (peeled & sliced)
How to make Tortilla de Patatas:
• Heat oil in a pan over medium flame. Add potatoes to it.
• Stir occasionally until they turn golden and crisp.
• Take out the potatoes with a slotted spoon.
• Add salt and pepper to the potatoes, and toss them for a while.
• Add onions in the remaining oil and sauté till they turn golden.
• In the meanwhile, beat the eggs thoroughly in a large bowl. Add the potatoes, onions, remaining salt
and pepper to it. Leave it for 5-10 minutes.
• Take a smaller pan and put it over medium flame.
• Smear the pan with a little bit of oil. Pour half of the potato/onion/eggs mix in the pan. Swish the
pan so that the mixture gets evenly spread.
• Allow the mixture to cook for a few minutes until the crispy thin egg edge starts to pull away from
the pan.
• Now, take a spoon and run it around the outside edges to make sure the egg layer has not stuck to
the pan.
• Slide in the spoon; lift the omelette to turn its upside down. By doing this, the uncooked side will get
cooked.
• Cook for another minute or so, and then slide the omelette onto a plate.
• Tortilla de Patata is ready to eat. Serve with bread and sauce.

SUKHA ALOO RECIPE
Sukha Aloo Ki Sabzi is a very popular recipe. Learn How To Make Dry Potatoes by following this easy
recipe.
Difficulty: Easy Recipe Type: Veg.
Ingredients:
• 1/2 tsp Mango Powder

• 3 tbsp Oil
• Salt to taste
• 3-4 Kadi Patta
• 5-6 Potatoes (boiled, cubed)
• 2-3 Green Chilies
• 1/2 tsp Red Chilli Powder
How to make Sukha Aloo:
• Heat the oil in a pan. Add kadi pata, green chilies and red chilly powder to the oil. Mix well.
• Add potato cubes and fry the potatoes until half cooked.
• When the potatoes turn slightly brown, add salt and mango powder to the potatoes.
• Let the potatoes cook until they turn crisp and golden brown in color.
• Sukha Aloo is ready to serve.
STUFFED CAPSICUM RECIPE
Stuffed Capsicum is also known as Bharva Shimla Mirch. Learn how to make/prepare Stuffed Capsicum
Recipe Type: Veg.
Ingredients:
• 6-8 Small size green capsicums
• 2 tbsp of shelled, boiled and mashed green peas
• 3 Boiled potatoes
• 1 Onion, finely chopped
• 1/4 tsp Chili powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Amchur powder (mango powder)
• 1/4 tsp Garam masala powder
• 1/4 tsp Coriander powder
• A few seeds of Pomegranate
• Oil as required
• Salt according to taste
How to make Stuffed Capsicum:
Cut off the

head of
the
capsicums
and
deseed
them.
Trim the
bottom off
the
capsicum
to allow it
to stand
still when
cooking.
• In a bowl, mix together the potatoes, paneer, red chilli powder, dry mango powder, cumin
powder, garam masala powder, cashew nuts, raisins, coriander leaves and salt and keep
aside.
• In a pan, heat oil and cook onion till they turn pink and add green chillies and ginger to it.
• Add in the potato mixture and cook for two minutes. Remove from heat and divide the
mixture into equal portions.
• Stuff the capsicum with the potato mixture and cover it with grated cheese.
• Preheat the oven 225 ºC and microwave the stuffed capsicums for fifteen minutes.
• Serve hot.
MUGHLAI ALU RECIPE
Mughlai Alu is a delicious and scrumptious Mughlai recipe. Learn how to make/prepare Mughlai Aloo by
Recipe Type: Veg.
Ingredients:
• 10 Potatoes
• ¾ cup fresh Curd
• 2 Onions (grated)
• 2 tsp Cumin (powdered)
• 1 tsp Chili Powder
• ¼ tsp Turmeric Powder
• 1 cup Green Peas (boiled)
• 2 tbsp fresh Cream
• ½ tsp Sugar
• 3 tbsp Ghee
• Salt (to taste)
Ground into a paste

• 3 cloves Garlic
• 4 Cloves
• 2 tbsp Poppy Seeds (khus-khus)
• 1½" piece Ginger (12 mm)
• 2 Green Chiles
• 2 Cardamoms
How to make Mughlai Alu:
• Peel the potatoes and prick them

with a toothpick.
• Thereafter, soak the potatoes in

cold water for 10 minutes.
• Remove the potatoes from water

and mix with curd and salt. Set
aside for 1 hour.
• Heat ghee in a large pot.

• Add onions and fry for 1 minute.
• Add the prepared paste and fry for

another 1 minute.
• Add cumin powder, chili powder and

turmeric powder. Sauté for few
seconds.
• Add the potatoes along with the

mixture.
• Pour 2 cups of water and stir to

mix.
• Cover the pot and cook till the

potatoes turn soft.
• Add green peas, cream and sugar.
• Serve hot with Indian roti or

steamed rice.
VEGETABLE PERATTAL RECIPE
Vegetable Perattal is a popular Chettinad recipe. Learn how to make/prepare Vegetable Perattal by
Difficulty: Average Recipe Type: Veg.
Ingredients:
• 2 Potatoes
• 2 Carrots
• 1 Onion
• 1 Tomato
• 1/2 Cup peas
• 1/2 Cup coconut (shredded)
• 2 Garlic flakes
• 1 tsp Fennel seeds
• 1/2 tsp Poppy seeds
• 5 Red chillies
• 1/2 tsp Red chilli powdrr
• 1/2 tsp Turmeric powder
• 1 tbsp Roasted gram
• Green curry leaves
• Salt to taste
• Oil for frying
How to make Vegetable Perattal:
• Grind fennel seeds, poppy seeds,

gram, red chillies and coconut to
make a paste.
• Peel the potatoes and carrots.
• Cut potatoes, carrots, tomatoes and

onion into pieces.
• Boil carrots and potatoes for 10

minutes one by one.
• Drain all the water.
• Heat the oil and add green curry

leaves.
• Add onions and tomatoes.
• Mix peas and stir it.
• Add boiled carrots and potatoes.
• Mix turmeric powder, red chilli

powder and salt.
• Now add grinded paste.
• Turn over the mixture well.
• Cook till the mixture turns thick like

gravy.
• Vegetable Perattal is ready.
SPINACH AND POTATO FRY RECIPE
Spinach and Potato Fry can be rustled up in no time. Learn how to make/prepare Spinach & Potato Fry
Ingredients:
• 800 gms Red Spinach

• 200 gms Potatoes (peeled and
diced)
• 90 gms Coconut (grated)
• Salt to taste
For Tempering
• 2 tbsp Coconut Oil
• 1 tsp Urad Dal (washed and dried)
• 1 Onion (sliced)
• 2 sprigs Curry Leaves
• 1-inch piece Ginger (julienned)
• 6 Green Chilies (julienned)
How to make Spinach and

Potato Fry:
• Boil the potatoes in salt water.
• In a skillet, heat the oil and add

mustard seeds.
• When the mustard seeds start to

splutter, add the Urad dal and fry
until golden brown.
• Add the onions and fry till

translucent.
• Then add the ginger, green chilies,

curry leaves and fry well.
• Add the spinach and cook till dry.
• Now, add the potatoes and then

cook till the moisture evaporates.
• Finally, mix in the grated coconut

and stir for a minute.
• Serve hot.
SPICY VEGAN POTATO CURRY RECIPE
Spicy Vegan Potato Curry excites the taste buds with its abundant spices. Learn how to make/prepare
Spicy Vegan Potato Curry by following this easy recipe.
Difficulty: Easy Recipe Type: Veg.
Ingredients:
• 4 Potatoes (peeled and cubed)

• 2 tbsp Vegetable Oil
• 1 Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 2 tsp Cumin (ground)
• 1-1/2 tsp Cayenne Pepper
• 4 tsp Curry Powder
• 4 tsp Garam Masala
• 1 inch piece fresh Ginger Root
(peeled and minced)
• 2 tsp Salt
• 14.5 oz Tomatoes (diced)
• 15 oz Garbanzo Beans (rinsed and
drained)
• 15 oz Peas (drained)
• 14 oz Coconut Milk
How to make Spicy Vegan

Potato Curry:
• In a large pot of salty water, boil the

potatoes and then simmer for 15
minutes until tender.
• Drain the potatoes and then steam

dry for 2 minutes.
• In a large skillet, heat the vegetable

oil and then stir in the onion and
garlic.
• Stir for 5 minutes and then add the

cumin, cayenne pepper, curry
powder, garam masala, ginger and
salt. Cook for 2 minutes.
• Add the tomatoes, beans, peas, and

potatoes.
• Pour the coconut milk and simmer

for 10 minutes.
• Serve hot.
MIRCHI ROLL RECIPE
Mirchi Roll is a sizzling unique recipe. Learn how to make/prepare Mirchi Roll by following this easy
recipe.
Recipe Type: Veg.
Ingredients:

• 4 Bhavanagri Green Chilies (Slit)
• 1 Medium Red Capsicum (Chopped
into ¼ inch pieces)
• ½ tsp Fennel Seeds
• 8-10 Black Peppercorns
• 2 medium Potatoes (Boiled and
Grated)
• 1 piece Ginger (Chopped)
• ¼ tsp Carom Seeds
• 16 Salted Biscuit
• 1 tbsp Oil
• ½ cup Cottage Cheese (Grated)
• ¾ tsp Dry Mango Powder
• Salt to taste
How to make Mirchi Roll:
• Slit the green chilies and remove the

seeds.
• Take a pan and heat cumin seeds,

fennel seeds, carom seeds and black
peppercorns.
• Mix potato, cottage cheese and

ginger in a bowl.
• Pour the roasted spices in a mortar

with a pestle with salt, red chili
powder and dry mango powder.
• Add the mixture into potato mixture

and blend it well.
Suggestions:
Garnish with red capsicum and serve immediately.
SAMOSA RECIPE
Samosa is a favourite tea time snack. Learn how to make/prepare Samosa by following this easy
recipe.
Recipe Type: Veg.

Ingredients:
• 1 Cup all purpose flour

• 2 tsp Butter
• 1/2 Cup chopped onions
• 1 Cup boiled, peeled and chopped
potatoes
• 1/2 Cup peas
• 1 Green chilli
• 1/2 tsp Ginger
• 1/4 Cup chopped cilantro leaves
• 1/2 tsp Red chilli powder
• 1/4 tsp Baking soda
• Salt to taste
• Oil for deep frying
How to make Samosa:
• Boil, peel and chop the potatoes.
• Make a liquid of water and all

purpose flour in a bowl.
• Take two tablespoons of oil in a pan

and heat it.
• Add onions and chopped green chilli

to it.
• Add peas to it after frying for two

minutes.
• Cook for 3-4 minutes and add

ground ginger, salt, red chilli powder
and chopped potatoes at last.
• Mix above ingredients well after

turning off the heat.
• Mix up all purpose flour, salt, baking

soda and butter and make strong
dough.
• Make small balls of the dough and

roll into thin circles of 5-6 inches.
• Cut into half with the help of knife.
• Smear liquid of all purpose flour and

water on the sides and shape into
cones.
• Fill the cooked potato mix in the

cones and close the sides.
• Now heat the oil in a frying pan and

when it is hot enough, put the
samosas in it.
• Fry them on medium heat till they

turn golden brown.
• Samosas are ready.
• Serve them with chutney.
SHAHI KAJU ALOO RECIPE
Shahi Kaju Aloo is a delectable and appetizing delight. Learn how to make/prepare Shahi Kaju Aloo by
Ingredients:
• 300 g Potatoes
• 4 tbsp Cashew Nuts (soaked in ¼
cup water)
• 1 tbsp Ginger (chopped)
• 1 tsp Garlic (chopped)
• ½ tsp Black Cumin Seeds
• ½ tsp Bay Leaf
• 2 Onions (chopped)
• A pinch of Turmeric
• ¼ tsp Garam Masala
• 2 tbsp Coriander Leaves (chopped)
• ¼ cup Curd (beaten)
• ¼ cup Milk
• ½ cup Water
• Oil (for frying)
How to make Shahi Kaju Aloo:
• Wash the potatoes well and chop

them into 1-inch cubes.
• Heat oil in a large frying pan.
• Fry the potato cubes till they turn

deep golden brown. Remove and set
them aside.
• Grind cashew nuts, ginger and garlic

into a fine paste in a food processor.
• Heat 3 tbsp oil in a heavy bottomed

pan.
• Add bay leaf and black cumin seeds.

Stir fry for 30 seconds till the cumin
seeds stop spluttering.
• Add onions and cook on low flame till

they turn soft. Do not let the onions
turn brown.
• Add turmeric and garam masala. Mix

well.
• Add the cashew paste and cook for 1

minute.
• Add curd and stir till the water

evaporates.
• Add milk and water to form gravy.
• Boil the mixture and simmer for 2 to

3 minutes.
• Add potato cubes and coriander

leaves to the gravy.
• Simmer the mixture on low flame,

till the gravy thickens and coats the
potato cubes well.
• Serve hot with naan or paranthas.
POTATO GRAVY RECIPE
Potato Gravy is a delicious recipe. Learn how to make/preape Potato Gravy by following this easy
recipe.
Recipe Type: Veg.
Ingredients:
• 3 Potatoes
• 1/4 Cup besan
• 2 Onions
• 6 Green chillies
• 1/2 tsp Chilly powder
• Turmeric (a pinch)
• 3 tsp Oil
• Salt
How to make Potato Gravy:
• Wash potatoes, peel and cut into

small pieces.
• Cut onions and green chillies into

small pieces.
• In a pressure pan, heat oil, add

onions and green chillies and fry
until the onions turn light brown.
• Now add potato pieces and fry for 2

minutes.
• Add turmeric, salt and chilly powder.
• Pour down 2 cups of water, close the

lid of the pan and cook for 3 to 4
whistles.
• Now make a thick paste of besan

using water.
• Open the pan lid, add the paste in it

and mix well.
• Now your Potato Gravy is ready.
SEYAL PAV RECIPE
Seyal Pav is an easy to make and delightful Sindhi delicacy. Learn how to make/prepare Seyal Pav by
Ingredients:
• 4 Buns (quartered)
• 1Potato (peeled and finely chopped)
• 1Tomato (chopped)
• 1Onion (chopped)
• 3 cloves Garlic (minced)
• 2 Green Chilies
• Curry Leaves
• Turmeric powder
• Salt (to taste)
• 1 tbsp Oil
• Coriander Leaves (for garnishing)
How to make Seyal Pav:
• Heat the potatoes in the oven for 5

minutes or till they are tender.
• Heat oil in a pan and put mustard

and cumin seeds. Allow them to
splutter.
• Now, add in curry leaves, garlic and

green chilies and sauté for a minute.
• Add the onions and cook till they are

transparent.
• Add in tomatoes and cook till they

are tender.
• Now, add turmeric powder, red chili

powder and salt. Mix well and add
one cup of water to make the gravy.
Bring it to a boiling point and lower
the flame.
• Add in heated potatoes and also the

buns, at this stage. Mix gently to
coat the bun pieces with the gravy.
• Allow it to simmer for a minute and

garnish with coriander leaves.
• Seyal Pav is ready to be served!

Aloo Ki Sabzi Recipe: Ingredients

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Aloo Ki Sabzi Recipe: Ingredients

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ALOO KI SABZI RECIPE

For the puree:

How to make Aloo Ki Sabzi:

ALOO POHA RECIPE

¼ tsp Mustard Seeds

How to make Aloo Poha:

BROWN POHA RECIPE

3 cups Brown Pressed Rice (Poha)

How to make Brown Poha:

COCONUT SANDWICH RECIPE

• 2 tbsp Freshly Shredded Coconut

How to make Coconut Sandwich:

How to make Corn Delight:

CHILLI PANEER RECIPE

350 gms Paneer How to make paneer

How to make chilly paneer:

 Cut the paner into cubes.

pieces with the mixture.

250 gms Cottage Cheese (Paneer)

How to make kadhai paneer:

 Cut cottage cheese, capsicum in long pieces.

 Mince cloves and cinnamom.

 Heat clarified butter in a pan.

 Add bay leaf, cloves, cinnamon.

 Then add onion, tomato, ginger paste.

 Continue cooking it on medium flame till ghee/oil begins to separate.

 Add paneer and capsicum pieces.

 Cook on low flame.

 When the capsicum are done put off the flame.

 Take off the fire and serve hot.

 Serve with nan or paranthas..

PALAK PANEER RECIPE

500gms Fresh Palak (Saag)

How to make sag (palak) paneer:

 Clean and wash palak (spinach) nicely.

 Boil the spinach in water and cool it.

 Now mash it in a mixer.

 Now add onions and fry till golden brown.

 Add all spices except red chili powder.

 Add Paneer pieces to the gravy and cook until done.

 Take out in a bowl.

 Just before serving, heat pure ghee in a small pan.

 Caution: Don't allow chili powder to burn .

PANEER BHURJI RECIPE

200 gms Paneer How to make paneer

 Chop the onions, tomatoes and chillies finely.

 Garnish with chopped coriander and serve hot.

PANEER MAKHANWALA RECIPE

250 gms Paneer

How to make paneer makhanwala:

for 4-5 minutes.

 Add the paneer pieces and cook for a minute.

 Serve hot garnished with coriander.

PANEER BUTTER MASALA RECIPE

Difficulty: Average Rating: 9.0

How to make Paneer Butter Masala:

Paneer (or Tofu) Butter Masala: Restaurant

Paneer/tofu - 1 block, approx. 2 cups of cubes

How I Made It:

FRIED EGG SANDWICH RECIPE

Serves: 4 Preparation Time: 15 Min

How to make Fried Egg Sandwich: