Yogurt 2 cups
Boiled Potato (medium size) 3 boiled potatoes
Mint leaves (minced) 1 tbsp.
Green chilli (minced) 1 tbsp.
Red chilli powder 1/2 tsp.( accord. to taste)
Cumin seeds (roasted) powder 1/2 tsp.
Black pepper powder 1/2 tsp.
Black Salt (Rock salt) accord. to taste
Vegetable oil for frying

Method:

1. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, red chilli powder, paste of green chillies and mint leaves. Mix well.
2. Cut boiled potatoes into small pieces.
3. Heat oil in a pan. Fry the boiled potatoes until light golden brown in color.
4. Add these fried potatoes to curd and mix well.
5. Sprinkle roasted cumin powder on the top.

Plain flour (Aata) 2 cups
Water for kneading
Salt 1 tsp.
For Filling
Potatoes boiled 3-4 medium size
Green chilies finely chopped 2-3
Small onion finely chopped 1
Dry Fenugreek leaves 1 tbsp.
Red chilli powder 3/4 to 1 tsp.(according to taste)
Turmeric Powder 1/4 tsp.
Salt according to taste
Vegetable Oil for making the parantha

Method:

For Dough
1. Sieve flour. Add salt.
2. Add water a little at a time.
3. Knead into a medium soft dough.
4. Cover with a wet cloth and keep it for half an hour
For Filling
1. Mash the potatoes. Add dry fenugreek leaves, green chillies and onion.Mix well.
2. To this mixture add all the spices & again mix well.
For Paratha
1. Divide the dough into balls of equal portions and
2. Roll one ball at a time in the form of a small puri.
3. Now put a small quantity of above mixture (filling) over it, close it from all sides.
4. Apply some flour on both sides and roll it gently into a paratha.
5. Now cook on a tava, by applying 1/2 – 1 tsp. oil on each side, until light brown and serve hot.

Serve with Chutney or Pickle or Plain Curd.

Boiled mashed potatoes 3 cups
Refined flour (maida) 1/4 cup
Flaked rice (poha) 1 cup
Chopped green chilli 2
Chopped onion 1
Chopped tomato 1
Roasted cumin powder 2 tsp.
Red chilli powder 2 tsp.
Yogurt (curd) 1 cup
Salt to taste
Vegetable oil as required
Green chutney 1/2 cup
Tamarind chutney 1/2 cup

Method:

1. Wash poha thoroughly and squeeze out all the water.Soak poha in about 1/8 cup water for 5 minutes so that it becomes soft. Then mash it.
2. Add mashed potatoes, refined flour and salt. Knead to a smooth mixture.
3. Take a little potato mixture and flatten it on your palm, round in shape and about 1 cm. thick. Similarly, make tikkis from the remaining mixture and keep aside.
4. Heat about 3 tbsp. oil in a frying pan (preferably flat) / non-stick pan.
5. Fry the tikkis on medium heat until golden brown on both the side. While frying turn the tikkis upside down so that they don’t burn.
6. Once you are done with all the tikkis, be ready to serve.
7. Take 2 tikkis in a plate. Flatten the tikkis, then add some chopped onion, chopped tomatoes, green chilli. Add about 1 tbsp. yogurt, little green chutney, tamarind chutney. Sprinkle pinch of red chilli powder, roasted cumin powder and salt. Follow the same procedure for the remaining tikkis.

Serve hot aloo tikkia. (Optional- garnish with chopped green coriander leaves)

Cauliflower 1/2 kg.
Potato ( medium size) 2
Onions finely chopped 1
Tomato finely chopped 1
Green peas 1/2 cup
Ginger paste 1/2 tsp.
Garlic paste 1/2 tsp.
Thinly sliced Green Chilli 2
Roasted Cumin powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 1/4 tsp.
Garam masala powder 1 tsp.
Coriander powder 1/2 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

Method:

1. Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
3. Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.

Garnish with coriander leaves and serve hot.

4 medium potatoes parboiled
1 cup(s) cooked corn
1 onion(s) chopped
1 tablespoon(s) grated cheese
2 green chilli(es) chopped fine
1 tablespoon(s) chopped coriander leaves
1 teaspoon(s) lemon juice
1 teaspoon(s) fresh cream
1 tablespoon(s) butter
salt and pepper to taste

Grate the parboiled potatoes along with the skin. Keep aside. Heat the butter in a pan till hot. Add the chopped onion(s) and saute on medium heat for about 2 minute(s)
Add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chilli(es) and coriander leaves. Mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6 minutes.
Lift the cake in one piece and turn it upside down. Keep again on low heat for 6 minutes till it is crisp and brown. Cut into squares before serving.
Serve hot with: Peanut Chutney (Kadale Chutney) and tomato ketchup.

4 medium potatoes
2 teacup(s) yoghurt lightly beaten
1 teaspoon(s) each of red chilli and cumin seed powders
4 cups water
1 teaspoon(s) lemon juice
salt, pepper and sugar to taste
fresh coriander or parsley to garnish

Boil the potatoes with water on medium heat for about 15 minutes or till done. Cool. Peel and cut into cubes.
Now add the potatoes, half of the red chilli and cumin seed powders, salt, sugar, pepper and lemon juice to the lightly beaten yoghurt. Mix well.
Decorate on top with the remaining red chilli and cumin seed powders.
Garnish with finely chopped fresh coriander / parsley.

Serve chilled.

2 tablespoons butter / ghee (clarified butter) / oil
1 teaspoon(s) cumin seeds
½ teaspoon(s) asafoetida powder
2 tablespoon(s) ginger finely chopped
4 green chillies finely chopped
½ teaspoon(s) turmeric powder
1 cup(s) shelled green peas
4 potatoes unpeeled and cubed
2 tablespoon(s) finely chopped fresh coriander
salt to taste
½ cup(s) hot water
1 teaspoon(s) lemon juice

Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the asafoetida powder, ginger and green chillies. Fry briefly till the raw smell of ginger goes off.
Add the green peas and potato cubes. Mix well. Add the hot water, half the coriander leaves and salt to taste. Mix well and bring to a boil. Cook covered on low level for about 15 minutes or till the peas and potatoes are tender and cooked. Mix in the lemon juice and the remaining coriander leaves.
TIPS:

As a variation, the green peas and potatoes can be cooked before hand and then tossed in the seasoning. Cover and simmer for 4-5 minutes for the flavors to blend well with the potatoes and peas.
Green chillies can be increased or decreased.
Keep extra hot water ready in case the vegetables are not cooked.
This dish can be cooked in pressure cooker for about 2-3 whistles.
Serve hot with: Indian bread (Pooris, Roti, Chapati), white rice or Coconut Rice (Nariyal Chawal).

500 grams cauliflower florets
4 big potatoes unpeeled and cubed
1 teaspoon(s) cumin seeds
2 tablespoon(s) ginger finely chopped
4 green chillies finely chopped
1 teaspoon(s) turmeric powder
2 teaspoon(s) red chilli powder
2 tablespoons butter / ghee (clarified butter) / oil
2 tablespoon(s) finely chopped fresh coriander
salt to taste

Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the ginger and saute for about a minute.
Add the potato cubes and cauliflower. Mix well. Add the rest of the spices and salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes and cauliflower are cooked. Mix in the chopped fresh coriander leaves.
TIP:

As a variation, the potatoes can be boiled first and then cubed. In this case, the cauliflower florets should be added to the oil seasoned with cumin and ginger. Fry it till slightly brown and half cooked. Add the potatoes and proceed as above.
Serve hot with: Indian bread (Pooris, Roti, Chapati), white rice or Coconut Rice (Nariyal Chawal).

700g (1.5lb) peeled potatoes (aloo)
2 small cloves of garlic (lehsun)
1.5 tbsp dehydrated fenugreek leaves (methi)
1.5 tbsp pure mustard oil (sarson ka tail)
1/2 tsp turmeric (haldi)
salt to taste (namak)
3-4 whole dried large red chillies, or to taste (sabut lal mirch)

Chop the potatoes into pieces ~12mm (1/2″) square. Peel and cut
the garlic cloves across into very fine slices. Place the dehydrated
fenugreek leaves in a fine sieve and wash in running water. Leave
to soak by placing your strainer containing the leaves immersed in
a bowl of cold water. This freshens the leaves and releases their
aroma. Heat the oil and fry the sliced garlic until med brown.
As soon as the garlic changes colour put in the turmeric, immediately
followed by the potatoes, and stir them around for a short while
over low heat. Add the salt and then the fenugreek leaves. You
should not need to add any water as the leaves themselves will be
moist from the soaking. Cook slowly over low heat in a covered
pan, stirring occasionally if you find the potatoes are sticking
to the bottom of the pan. Shortly before the potatoes are fully
cooked, cut up the whole red chillies and throw them in. This dish
doesn’t have a gravy. When it is finished the potatoes will be
cooked through and the fenugreek leaves should be clinging to them.
Delicious with plain parathas as a simple lunch or accompanying
other dishes at a main meal.