Aloo choliya
So many of us have childhood memories of peeling the pods and consuming straight the seeds inside called choliya or green chickpeas. Some people used to roast the stems containing pods over fire and get roasted chholia. Besides eating them raw, here is a recipe of choliya curry combined with potato.
Recipe of aloo choliya
2 medium aloo (potato) - peeled and cubed
150 gms choliya (hara chana/ fresh green chickpeas)
2 tomatoes
1 onion
1 inch piece ginger
3-4 cloves garlic (optional)
2 green chillies
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
Salt to taste
1/2 tsp turmeric powder
1/4 tsp red chilli powder (cayenne pepper)
1/4 tsp garam masala powder
1/2 tsp coriander powder
1 tbsp oil
choliya (fresh green chickpeas)
1. Grind together onion, tomatoes, ginger, garlic and green chillies into a smooth paste.
2. Heat oil in a pressure cooker and add cumin seeds. When they change color, add hing.
3. Add onion-tomato paste and all the spices and salt. Fry till oil begins to separate.
4. Add choliya and potato. Add 2 cups of water and close the lid of the cooker. Pressure cook to 3 whistles. Serve aloo cholia hot with roti or rice.
Healthy Bytes- Chickpeas are a good source of Zinc, Protein and Folate. They are high in dietary fiber and low in fat. Chickpeas are good for diabetics.
aloo ka halwa
Aloo ka halwa or potato halwa is an unusual dessert. If you are making it for the first time, you will be surprised that how good it tastes. Potato halwa is also eaten in some fasts. If you roast it really well, it will not give a potato taste but some unique taste. Try it and be ready for surprise!
Recipe of potato halwa
1 cup boiled, peeled and mashed potato
1/2 cup sugar
1/2 tsp elaichi (cardamom) powder
1/4 cup milk
4 tbsp ghee (clarified butter)
Toasted nuts like cashew nuts and raisins
1. Mash the boiled potatoes while still warm. Heat ghee in a kadhai/ wok. Add mashed potato and roast on a low heat.
2. Keep stirring the halwa as it tends to stick to the bottom. Roast for 10-15 minutes.
3. Add milk and sugar. Again keep roasting till sugar dissolves and halwa thickens to desired consistency. Turn off the heat.
4. Add elaichi powder and garnish potato halwa with toasted nuts.
Note- The more you roast the aloo ka halwa, the better it will taste. Take medium sized potatoes for this halwa.
aloo gajar matar
This subzi of aloo, gajar, matar is made in winter season when fresh carrots and peas come. This sabzi has a slight sweet taste because of juicy, sweet carrots and peas. Dried mango powder (amchoor) added in the end imparts it light sour taste.
Recipe of aloo, gajar, matar sabzi
2 medium carrots (gajar) - peeled and chopped
1 large potato (aloo) - peeled and cubed
1 cup peas (matar)
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
A pinch of hing (asafoetida)
Salt to taste
1 tbsp oil
1/2 tsp amchoor (dried mango powder)
1/4 tsp garam masala
1. Heat oil in a pan and add cumin seeds. When they change color, add hing.
2. Add aloo, gajar and matar. Add salt, turmeric, red chilli and coriander powders. Mix well. Cook on a low heat, covered. Stir occasionally.
3. Cook till vegetables are tender. Turn off heat and add amchoor and garam masala. Mix well. Serve hot aloo, gajar, matar ki sabzi with roti or paratha.
aloo wadi
Wadis in the recipe of aloo wadi are Amritsari wadiyan. Wadi is sun dried spicy urad dal (black gram) dumpling or nugget. When you make aloo wadi, take care not to add too much salt or spices as wadi is already very spicy. I prefer not to add any red chilli powder or garam masala powder. It’s basically a Punjabi dish and very tasty.
Recipe of aloo wadi/ wadiyan
2-3 large wadis (dried spicy urad dal dumplings)
3 medium potatoes- peeled and cubed
1 onion- chopped
2 tsp ginger-garlic paste
2 tomatoes- pureed
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
Salt to taste
1/2 tsp coriander powder
1/2 tsp turmeric powder
2+2 tsp oil
1. Break urad dal wadiyan into small pieces.
2. Heat 2 tsp oil in a pressure cooker and roast wadi pieces till aromatic but don’t roast too much otherwise they will burn. Drain. Soak the roasted wadi pieces in 1 cup of water.
While you make rest of the preparations, let them be soaked.
3. Heat 2 tsp oil in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion and sauté till onion become pink.
4. Add ginger-garlic paste and sauté for 1 minute. Add tomato puree, salt, turmeric and coriander powders. Fry for 2-3 minutes.
5. Add potatoes, wadi and enough water. Mix well. Close the lid of the cooker.
6. Let 1 whistle come, then turn the heat to medium. Let 3 more whistles come. Turn off the heat. Open the lid when pressure drops down naturally. Serve hot garnished with coriander leaves.
aloo moongra sabzi
Moongra is not such a well known vegetable. Some call it singri while in English it is known as rat tailed radish. Its taste is also similar to radish (mooli). Moongre goes well with potatoes as aloo balances its sharp taste.
Recipe of aloo moongra/ singri
150 gms moongra (singri/ rat tailed radish)
2 medium potato- peeled and cubed
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1 tbsp oil
Salt to taste
1/2 tsp turmeric powder
1/2 coriander powder
1/4 tsp red chilli powder
1/2 tsp amchoor (dried mango powder)
1. Remove tips of moongra and chop them into 1/2- 1 inch pieces. Heat oil in a pan and add cumin seeds. When they change color, add hing.
2. Add moongra and potatoes. Add salt and all the spices except amchoor. Give it a mix. Turn the heat to low and cover the lid of the pan.
3. Stir occasionally and cook till potatoes are tender. Add amchoor and mix. You can cook further if you want a well roasted sabzi. Turn off the heat and serve hot aloo moongra sabzi with roti or paratha.
moongra (rat tailed radish)
aloo beans sabzi
Beans are known by many names like French beans, green beans and phalli. Aloo beans sabzi tastes absolutely delicious. We enjoy it with hot phulka but it can also be eaten with boiled rice.
Recipe of aloo beans (phalli) sabzi
150 gms green beans (French beans/ phalli)
2 medium potatoes- peeled and cubed
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1 tbsp oil
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp amchoor (dried mango powder)
1/4 tsp garam masala
1. Remove tips and tails of green beans and string them if there is a need. Chop them in 1/2- 1 inch pieces.
2. Heat oil in a pan and add cumin seeds. When they change color, add hing.
3. Add beans and potatoes. Add salt and all the spices except amchoor and garam masala. Mix well. If you cook this subzi on a low heat, you don’t need to add any water. Cover with the lid.
4. Stir occasionally and cook till potatoes are tender. You can cook a little further if you want a well roasted sabji. Turn off heat and add amchoor and garam masala. Mix well. Serve hot aloo beans ki sabzi with roti or rice.
green beans
Aloo ki sabzi
I have earlier posted a recipe of aloo ki sabzi with gravy but it used onion and garlic in the gravy. This recipe of aloo bhaji can be a part of ‘Sattvic Ahaar’ as it is devoid of onion, garlic. It can also be made as a part of fasting food or ‘Vrat ka Khana’. This sabzi tastes absolutely delicious.
Recipe of aloo ki sabzi/ bhaji
3 medium aloo (potato) - boiled, peeled
2 tomatoes- diced
1 tsp kasoori methi (dried fenugreek leaves) - crushed between palms
Salt to taste
1/2 tsp turmeric powder
1/2 tsp coriander powder
1 cup water
1/2 tsp red chilli powder (cayenne pepper)
1 tbsp oil
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1. Break potato by your hands to get uneven pieces.
2. Heat oil in a kadhai/ wok or a pan. Add cumin seeds and when they change color, add hing.
3. Add potatoes and 1 cup water. Add salt and all the spices.
4. Add tomatoes and kasoori methi. Mix well and turn the heat to medium. Cover the lid.
5. Stir occasionally and cook till gravy thickens to desired consistency. Serve hot with poori or paratha.
achari aloo
This recipe of achari aloo was made by me when I was in the experimental mode and the result was good. Traditional recipe of achari aloo calls for deep frying potatoes but I have avoided that since, in general I avoid deep frying vegetables. Deep frying vegetables not only add to the caloric intake but also destroy the nutrients of the vegetables. I believe we eat food not just to cater to our taste buds but also to feed our bodies right.
Here I have added spices which are used in pickling vegetables hence the name achari aloo.
Recipe of achari aloo
3 medium potatoes- peeled and cubed
1 medium onion- chopped
2 tomatoes- diced
2 tsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp methi dana (fenugreek seeds)
1/2 tsp saunf (fennel seeds)
1/2 tsp kalonji (nigella/ onion seeds)
Salt to taste
1 tbsp oil
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
A pinch of asafoetida (hing)
1. Heat oil in a pan and add cumin, mustard, fenugreek, fennel and onion seeds. Let them crackle. Add hing.
2. Add onion and sauté till transparent. Add ginger-garlic paste and fry for 1 minute. Add turmeric, red chilli and coriander powders. Fry for few seconds.
3. Add tomatoes and salt. Cook till tomatoes become soft and pulpy.
4. Add cubed potatoes and mix well. Cover the lid of the pan and turn the heat to low. Cook till potatoes are tender, stirring occasionally. Serve hot achaari aloo with roti or paratha.
Baked potato
The first time I made these baked potato wedges, I was surprised how easy they are to put together and how deliciously crunchy they are. If you love potato, then this dish is a must try and what my strong belief is that it can turn even a non-believer into a fan.
Recipe of baked potato wedges
4-5 medium potatoes- washed and cut into wedges
3 tbsp olive oil
4-5 garlic cloves- crushed
1 tsp salt or to taste
1/2 tsp red chilli flakes
1 tsp mixed herbs like dried parsley, dried basil, and rosemary
1 1/2 tbsp lemon juice
1. Preheat oven to 375 degree F.
2. Mix all the ingredients in a bowl and add potato wedges to it. Toss so that potatoes are well coated with the seasoning.
3. Spread potato wedges on a greased baking tray. Bake at 375 degrees F for about 35-40 minutes. Bake till edges turn brown and potato is fork tender. Serve hot.
Masala aloo gobhi
This recipe of aloo gobi masala is actually my hubby’s recipe. Garnishing with tomato flower is his idea. My mouth actually watered when he presented it. I couldn’t resist a little taste testing and the aloo gobi tasted mind blowing.
Recipe of aloo gobi masala or masala aloo gobi
1 small gobi (cauliflower) - cut into florets
2 medium potatoes- peeled and cubed
1 onion- sliced
2 green chillies- slit vertically
1 1/2 tsp ginger-garlic paste
1 tomato- cut into 8 pieces without separating from the base- for garnish
Chopped coriander leaves (cilantro) - for garnish
1/4 tsp red chilli powder (cayenne pepper)
Salt to taste
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1 tbsp oil
1. Heat oil in a pan or a kadhai/ wok. Add cumin seeds and when they crackle, add hing.
2. Add onion and green chillies. Stir fry till onion becomes pink. Add ginger-garlic paste. Fry for 1 minute.
3. Add salt and all the spices and after few seconds, add aloo and gobhi. Mix well. If you cook on low heat, you don’t need to add any water. Just cover and cook stirring in between.
4. Cook till vegetables are tender. Increase heat and roast aloo gobi till the sabzi gets a roasted appearance. Add coriander leaves and tomato. Cook on a low heat, covered till tomato gets slightly tender. Transfer to a serving bowl with tomato flower on top. Serve hot aloo gobi masala with any Indian flatbread.
masala aloo gobi
