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1/2 kg Potatoes 1 fresh grated coconut 2-3 nos. Green chillies 100 grams Arrowroot 1 teaspoon Cardamom seeds 1-2 tablespoons Lemon juice 1-2 teaspoons Sugar As per requirement Salt

How to make aloo kachori:

Boil the potatoes and mash them. Add 50 gms arrowroot to the mashed potatoes and knead into firm dough.

(This is used for outer covering of the Kachori. ) Mix up the grated coconut with crushed green chillies, sugar, lemon, cardamom

and salt to make the filling mixture. Take a small portion of the dough and press it between palms to make a small

puri, stuff with coconut mixture and form into a ball. Repeat for the rest. Roll the balls in the remaining arrowroot and deep fry in hot oil till golden brown

in colour. Serve hot with chutney

Aloo Patta Gobhi Recipe

1 small cabbage (chopped finely) 1 medium sized potato (cut in cubes) 1 onion (chopped) 1 tomato (Chopped) 1 tblsp ginger garlic paste 1 tsp cumin seeds 1 tsp turmeric powder 1 tsp coriander powder 1 tsp red chilly powder

salt to taste cooking oil

How to make indian cabbage and potato:

Heat oil in a wok or kadai.Add cumin seeds and let it splutter.Then add onions

and ginger garlic paste.Fry till golden brown. Add chopped tomatoes ,turmeric powder and rest of the powdered spices

except salt. Mix well and cook till oil separates. Add cubed potatoes and stir fry for few minutes and then add chopped

cabbage and salt.mix well.Cook it covered till the vegetables are done and water evaporates. Serve hot with chapatis or parathas.

Appam Recipe
Appam is a famous South Indian dish. Here is Appam recipe. Ingredients: Raw rice soaked for 4-5 hours - 2 cup(s) Coconut shavings - 4 cups Cooked rice -1 cup Salt and sugar to taste A pinch of yeast granules dissolved in some coconut water or little hot water

Method: Drain the soaked rice and grind it along with the coconut shavings Cook the grinded mixture rice to a fine thick paste. Do not add too much water. Add the yeast and mix lightly. Also add salt and sugar to taste. Allow to ferment at room temperature for at least 6 hours. Heat a small non-stick wok.

Pour approximately half a cup of grinded mixture and gently swirl the pan around such that only a thin layer of the grinded mixture covers the sides and a thick layer collects at the bottom.

Cover with a lid on medium heat for about 3 minute(s) or till the edges have become

golden crisp and the centre is soft and spongy.

Recipe of Mini Samosa

Here is the recipe of Mini Samosa that can add a flavour as snacks of Diwali. Ingredients Method powder. Stir it until the mixture dried very well. Grind the moong daal with minimum quantity of water. Add oil in heavy pan. Add cumin seeds, asafoetida powder and daal paste in it. Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur 2 cups of all purpose flour (maida) 1 cup of vegetable oil Salt (depending upon the taste) moong daal (soak 6-8 hrs in Plenty of water with baking soda) 1 tbs red chili powder 1 tbs garam masala 1 tbs coriender powder 1 tbs salt tbs amchur 3-4 pinches asafoetida powder tbs cumin seeds Vegetable oil for frying

Preparation for cover Sieve all-purpose flour, add salt. Add vegetable oil (so that you can make bowls) and mix it very well. Then add small quantity of water and make smooth dough. Make small round rolls with dough. Roll it like chapatti (chapatti should be around 4-5 inches in diameter). Cut it into 2 equal halves along the diameter.

Put small water along the diameter. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the mini samosas will turn out oily and soggy. Drain on rack or kitchen paper Serve hot with green chutneys. tondekai playa:

1 cup Tindora/Thondekai, chopped 1/2 cup Kabuli Chana/ Chick peas, soaked in water overnight 1/2 cup Grated coconut 2-3 Dry red chillies (low to mediumm spiced) 1/2 tsp Coriander seeds 1/2 tsp Jeera 2 -3 tsp Oil 1/2 tsp Mustard seeds 4-5 Curry leaves 1 tsp Lemon juice A pinch of haldi A pinch of hing Salt as per taste

1. Pressure cook tindora and chana separately until they are cooked; It took me
2. 3. 4. 5. 6. about 2 whistles. Note: Cook chana in salt water. However, tindora can be cooked without water. Powder the dry red chillies, jeera and coriander seeds in a mixie. After they are powdered, add grated coconut and churn them further without adding water. Keep aside. Heat oil in a kadai. Temper with mustard seeds, haldi, hing and curry leaves. Add the masala mixture prepared in step 2 to the tadka and saute for a while. Add cooked tindora and chana; Add salt and mix well. Remove from stove and add lemon juice; Serve hot with rice or rotis!


Potatoes-2 (peel the skin) Red onion-1 (medium size) - chopped very finely Tomatoes-2 - chopped very finely Tamarind - a small lemon size Dry Red chilli's-3 Curry leaves-8 Garlic-3 Mustard-1/2 spoon Fenugreek-5 seeds Asafoetida powder-1/4 spoon Butter-2 spoons Oil - 4tbsp's List of Powder's:

Turmeric Powder-a pinch Chilly Powder-1 tbsp Corriander Powder-2 tbsp's Cumin Powder-1/2 tsp Curry Leaves Powder- 2 tsp's (Optional) Pepper Powder-1/2 tsp

Method: In a Thick Bottomed Kadaai / Pan, heat 4tbsp's of oil. Add mustard. when it crack's add fenugreek seeds, curry leaves, garlic and red chilli's. fry them well. Now add Finely Chopped onions, saute them till they turn translucent. and add finely chopped tomatoes. saute the tomatoes along with onions, till they

mix up along. You got to saute for atleast 3-4 minutes, till they mix up. Now add Salt to taste and all the Powder's mentioned in the order. fry them well for2 minute's, till the oil comes out seperately. Now add cubically cutted potatoe's and mix them well with the masala's. Add 1/2 a cup of Tamarind water and close the kadaai with a lid. slower the flame. let the potatoe's get half-cooked. After10 the lid, add the butter and close the lid. After 5 minutes..the potatoes would have cooked..and the spicy potato curry is ready.