Aloo Palya (4 servings)

Goes well with puris or chapathis

Boiled potatos 1/2 kg

2 large onions

2 tsp grated ginger or 1 tsp ginger paste

2 green chilies (slit)

2 large tomatos cut finely

3 tsp finely cut coriander leaves

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

1/2 tsp jeera powder

1 tsp jeera seeds (cumin)

1¼ tsp salt

1½ tbsp oil

1 tbsp besan  made into a paste in 2 tbsp water

Peel the boiled potatos and crumble them to give coarse pieces.

Heat oil in a pan and add the cumin seeds. When they start spluttering, add the finely cut onion and saute. When the color starts changing, add the chilies and ginger and saute again for a minute or so. Add the masala ingredients: turmeric powder, jeera powder, dhania powder, chili powder and mix well.

Add the tomatos and salt and saute till the tomatos are cooked. Add tthe besan paste and cook for a minute before adding a little water (1/2 cup) to the mix. Add the  mashed potato and stir well.Allow to cook for five minutes on low flame and garnish with coriander leaves.

Potato Roast

Boiled potatos 1/2 kg

Turmeric powder 1/4 tsp

Chilli powder 11/2 tsp

Jeera powder 1/2 tsp

Coriander powder 1/2 tsp

Salt 1 tsp

Besan or rice flour 1 tbsp

Mustard/Cumin seeds 1tsp

Oil 12/ tbsp

Peel the boiled potatos and dice them into 1/2″ cubes. In a bowl mix all the ingredients except mustard (Jeera) and oil.

Add the diced potatos to the mix, stir well and marinade for about 15 minutes.

Heat oil in a frying pan and temper with mustard. On spluttering, add the potatos and roast over slow flame for 15-20 minutes. Cover the roast for the first few minutes while cooking.

Amchur 1/2 tsp

Aloo-Methi Subzi

Methi leaves 2 bunches

Potatos 1kg

Onion 2 (big)

Tomato 4

Chilli powder 1 1/2 tsp

dhania powder 1/2 tsp

Turmeric powder 1/4 tsp

Salt  1 1/4ts

Cumin seeds 1/2 tsp

Oil to temper 1tbsp

Cut the onions into thin slices and dice the tomatos fine.Peel the potatoes and cut them into 1″ cubes.

Remove the stems from the methi bunch and after rinsing the leaves in running water, cut them fine.

Heat the oil i a frying pan and let the jeera splutter, Add the onion and saute till it changes color. Add the tomatos and saute  on slow fire till soft. Add turmeric powder, chilli powder, dhania powder and salt to the mixture. Add the methi leaves and saute till it starts changing color. Add the potatos and sprinkle a little water to keep t he mix soft. Cover with  lid and cook on slow fire till done

Gobi Aaloo Curry

1 medium size cauliflower

3 medium sized potatoes

Half cup Frozen Corn or Shelled Peas

1 Big Onion -Indian Standards ; (1/2 by US standards)

1 tsp Cumin Seeds

1 tsp Red Chilli Powder

1/2 tsp Coriander Powder

1/4 tsp tumeric

1/2 tsp Aamchur Powder

Salt to taste

1/4 tsp Garam Masala(Optional)

Cut the cauliflower into small florets , peel the potatoes and cut them into long finger like pieces. Cut the onions finely.

Take all veggies expect onion in a large bowl . Add all spices incl salt except cumin seeds . Mix well and marinate for 10 mins.

Heat 2 tsps oil in a frying pan and let the cumin seeds splutter. Add the marinated vegetables to the frying pan. Cover with a lid and cook on slow fire till done. Garnish with finely chopped coriander leaves.

Cabbage, Carrot and Peas Curry

Makes two servings

Shredded Cabbage  1/2 kg

Shelled peas 1/2 cup

Finely cut carrot 1/3cup

Slit green chilles  2

Curry leaves  1 sprig

Corriander leaves  2 tsps fpor garnishing

Salt 1/2 tsp

Mustard seeds  1/2 tsp

Urad dal  1 tsp

Heat oil in a pressure pan till it is hot enough for the mustard seeds tp splutter. Add the mustard and urad dal. As the dal starts turning brown add the slit chilies. As t he chillies change colour, add the vegetables, salt and sprinkle with a spoon of water.

Close t he pan and let it whistle just once. When the lid can be opened, garnish with curry leaves and coriander.

Oil to temper