Alu Tikki For Fast

Alu Tikki  For Fast

Ingredients (for 4-5 serving)
500g potatoes (alu) boiled and mashed
2 tsp green chilies (finely chopped)

1 tbls coriander leaves (chopped)
Sendha namak (rock salt ) to taste
Desi ghee or Groundnut oil to shallow fry

For serving

1/2 cup green chutney

1/2 cup tamarind chutney

1/2 cup fresh beaten curd

1 tbls fresh corainder leaves

1 tsp grated ginger

Method
Boil the (alu)potatoes. Peel and mash the potatoes, add sendha namak green chillies and coriander leaves and mix well.

Divide into 12 equal parts.

Flatten each part of the potato mix on your palm.

Heat the ghee in a pan.

Shallow fry the tikkies in medium heat till golden brown.

Serve hot with sweet tamarind chutney, green chutney and curd. Garnish with coriander leaves and grated ginger.

Kashmeeri Bottlegourd (Lauki) curry

Kashmeeri Bottlegourd (Lauki) curry

Ingredients (for 3-4 servings)

1 medium size lauki  (peeled and cut into 1/2 inch cubes)

1 cup Yogurt whisked

Salt to taste        

1 tbls Gram flour (Besan)

1 tsp Fennel seed (saunf) powder

1 tsp Red chilli powder

2 tbls Oil

1/2 tsp Asafoetida

1 tsp Cumin seeds

1/4 tsp turmeric powder

1/2 tsp Garam masala powder

Method (How to make bottlegourd curry)
Combine yogurt, turmeric, salt, gram flour, fennel powder and red chilli powder in a bowl. Whisk well and add two cups of water. Mix well.
Heat oil in a non-stick pan and add asafoetida and cumin seeds and when the seeds change colour, add lauki and saute for four to five minutes.
Add yogurt mixture and mix well, cover and cook for eight to ten minutes in medium heat.  

Add garam masala, powder and mix well. Garnish with fresh coriander leaves. Serve hot with roti or rice.

Ridge Gourd Curry

Ridge Gourd Curry

Ingredients (for 3-4 servings)

1/2 kg Ridge Gourd (Torai)

Salt to taste

5 tspls Oil   

Masala for Paste:

3-4 medium size Onions 

1 tsp Tamarind paste

5-6  Red chillies 

1/4 tsp Turmeric powder

1/2 tsp Cumin seeds  

1/2 tsp Coriander seeds

1 1/2 tsp Urad dal  

1 1/2 tsp Chana dal  

Method

Peel the skin of Ridge Gourd and cut into 2 inches pieces. (check for bitterness, if bitter then discard).

Heat 1 tsp oil in the wok and  roast chana dal, urad dal, cumin seeds, coriander seeds and red chillies till golden brown colour, now let them cool.

Now Heat remaining oil in a Kadai and add Ridge Gourd pieces and cover it with lid.

Cut Onions into small pieces. Grind the roasted ingredients with Onion pieces and make a fine paste. Add this paste to the Ridge Gourd in the kadai. Cook till you see a layer of oil on the top. Ridge Gourd curry is ready to eat.

Garnish with fresh coriander leaves and Serve hot with roti or rice. 

Soya chunks Curry

Soya chunks Curry

Ingredients (for 3-4 servings)

50 gram Soya chunks

1 big Onion(sliced)

1 big Tomato(chopped)

1 tsp Ginger garlic paste

2 tsp Meat masala

1 tsp Coriander powder

1 tsp Chilly powder

1/4 tsp Turmeric powder

1 small stick chinnamon

2 clove

1/2 tsp jeera

1 tbls Milk

Salt as per taste

1 tbls Oil

Method (How to make soya chunks curry)

Boil the water and milk together. When it start boiling  Switch of and add soya chunks . Keep it aside for 15 minutes or until when it double the size.

Now squeeze the soya chunks and drain the water completely.

Wash it again in cold water and drain it well.

Heat the pan with oil and add jeera, cinnamon and clove cook few seconds.

Now add sliced onion and ginger paste and saute it well till it turn golden brown colour.

Now add chopped tomato and saute it well till the tomato pieces become mash.

Add turmeric powder, coriander powder, meat masala and chilly powder.

Add soya chunks and mix it well till it coated with the masala. Add 1 cup of water and mix it again.

Add  salt and close the pan with lid and cook it in low flame for 5-6 minuts.

Garnish with fresh coriander leaves. Serve hot with chapati or rice.