vanilla cake - eggless

Just 8 Ingredients can make this wonderful eggless cake:
Milk Maid - 1 tin (400 gms)
White Butter or Unsalted Butter - 1 1/4 cups (175 Grams)
Milk - 1 1/2 cup (300ml)
Powdered Sugar - 3 Tb. spoon
Maida (Refined Flour/Plain Flour) - 250 Grams (2 1/2 cup)
Soda - bi-carb - 1 tsp levelled
Baking Powder - 2tsp level
Vanilla Essence - 2 Tsp.

Method:
1. Firstly preheat your oven to 150 degrees for around 10-15 minutes.
2. Sift maida along with soda-bi-carb and baking powder. Keep it aside.
3. Mix sugar and butter in a pan and beat until it has a fluffy texture and becomes light. Imp point.
4. Add Milk maid and mix well with butter and sugar mixture.
5. Now add milk followed by the vanilla essence.
6. Lastly add maida gradually beating well after each addition.
7. Finally beat the whole mixture really well for about 5 minutes till it's smooth and light. It should have a soft dropping consistency.
8. Now grease and dust the round cake tin with maida & pour the cake batter in it.
9. Smooth the top, pushing the mixture backwards from the centre to make a slight depression in the centre.
10.Bake it for around an hour in the pre-heated oven at 150 degrees.
11. Check with the knife at the highest point of the cake.
12. Once done, switch off the oven and leave the cake inside for 5 more minutes.
13. Take out the cake and let it settle for another 10 minutes at room temperature.
14. Remove the cake from the tin on your cake platter.
15. Serve hot/cold.
Sumptuous!!

Khumb Matar Miloni Subji

It a perfect mushroom green peas mix Veggie
Ingredients:

1. Mushroom - 1 packet /200 grams
2. Green peas - 1 Cup (shelled)
3. Oil - 2 Tbsp
4. Ginger garlic paste - 1 tsp
5. Kasoori Methi (Fenugreek Leaves) - 1 Tbsp

For the paste 1, you wud need the following Ingredients:

1. Onions- 2 Nos.
2. Green Cardamoms - 2 Nos
3. Laung (Cloves) - 2 Nos.
4. Saunf (Fennel) - 1 tsp
5. Turmeric Powder (Haldi) - 1/4 tsp
6. Oil - 3 Tbsp

For the paste 2, you wud need the following Ingredients:

1. Tomatoes - 3 Nos. cut into 4 pieces
2. Dahi (Yogurt) - 1/2 cup
3. Salt - 1 1/4 tsp
4. Laal Degi Mirch - 1/2 tsp/ or red chilli powder
5. garam masala - 1/2 tsp

Method:

1. Chop the mushrooms into 4 pieces each
2. Put 2 tbsp oil, ginger-garlic paste and mushrooms in Kadhai. Saute on slow flame and add mushrooms to it and sute them for another 5 minutes and keep aside.
3. Grind all the ingredients of paste 1 in a mixer and make a smooth paste
4. Grind all the ingredients of paste 2 in a mixer for a fine smooth paste.
5. Put paste 1 in the kadhai and cook for 7 to 10 minutes until cooked and leaves the oil on top
6. Now add paste 2 to the above paste along with kasoori methi and cook for another 8-10 minutes.
7. Mix 2 cups of water and peas and let it cook for 10 more minutes on medium flame
8. Finally add the mushrooms and cook for another 5-8 minutes and serve hot.

multani kathal ki biryani jackfruit delicacy

Ingredients
raw jackfruit (kathal), 1½ inch cubes
½ kilogram rice, soaked
1½ cups Salt to taste
green cardamoms 4
black cardamoms 3
cloves 3
one-inch sticks cinnamon 2
oil + to deep fry 3 tablespoons
onions, thinly sliced 4 medium
caraway seeds (shahi jeera) ½ teaspoon
ginger paste 1 tablespoon
garlic paste 1 tablespoon
turmeric powder 1 teaspoon
roasted cumin powder 1 teaspoon
coriander powder 2 teaspoons
chilli powder 2 teaspoons red
tomatoes, chopped 3 medium
yogurt, whisked 1½ cups
chopped fresh coriander leaves 2 tablespoons
saffron strands 5-6
milk 2 tablespoons
garam masala powder 1 teaspoon
fresh mint leaves, hand torn 10-12
kewra water 1 tablespoon

METHOD
1.Drain and parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain when parboiled. Refresh in cold water and drain again.
2 Heat sufficient olive oil in a kadai and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside. Deep-fry half the onions in the same oil till golden brown and crisp. Drain and place on absorbent paper and set aside.
3.Heat three tablespoons of olive oil in a deep thick bottom pan. Add caraway seeds and remaining green cardamoms, black cardamom and crushed cinnamon. Add remaining onions and sauté for a while. Add ginger paste, garlic paste and continue to sauté. Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to sauté for two to three minutes. Add fried jackfruit and stir. Add yogurt, salt and coriander leaves.
4 Dissolve saffron in lukewarm milk and set aside.
5.Preheat the oven to 200°C/400°F/Gas Mark 6.
6.Take a large bowl, arrange half of the jackfruit mixture in it. Over this spread a layer of rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water. Arrange the rest of the jackfruit mixture. Cover with rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminum foil and bake in the preheated oven for about twenty to twenty five minutes.
7.Serve hot with a raita of your choice.

Mumbai Ka Masala Toast

Ingredients
Serves 4
12 Bread slices
1 tsp Oil
1/2 tsp Mustard seeds
8-10 Curry leaves
2 Green chillies (finely chopped)
3 medium sized Potatoes (boiled & mashed)
1/2 tsp Red chilli powder
1 tsp Dry mango powder (amchur)
Salt to taste
1/2 cup Butter (softened)
2 medium sized Tomatoes (cut into round slices)
2 medium sized Onions (cut into round slices)
Pepper powder to taste
1½ cups Cheese (grated)
2 small sized Capsicum (cut into long strips)


Method:
Heat oil in a pan. Add mustard seeds. When they splutter add curry leaves and green chillies. After a minute add mashed potatoes, red chilli powder, amchur powder and salt. Mix well and set aside. Apply butter to two slices of bread. Arrange a little portion of the prepared potato mixture on one of the buttered slices, top it up with a few slices of onion, a few slices of tomato, sprinkle some salt and pepper. Keep another bread slice over it with buttered side down. Sprinkle a little grated cheese and capsicum strips over the bread slice. Finally cover with a third bread slice. Apply a little butter on both the sides of the sandwich and grill it till golden brown and crisp. Cut into triangles and serve hot with tomato ketchup. Similarly prepare the other sandwiches.

Veggies in Thai Red Curry

Ingredients
Serves 4
4 medium sized Carrot (3 cm sticks)
1/2 small sized Cauliflower (separate into small florets)
10-15 French beans (3 cm pieces)
1/2 small sized Cabbage (1 cm pieces)
1 medium sized Capsicum (3 cm pieces)
1 tbsp Oil
1 tsp Lemon juice
Salt to taste
3/4 cup Thin coconut milk
100 gms Bean sprouts
4 tbsps Roasted peanuts (crush)
For red curry paste
8 Red chillies whole
4 inches Lemon grass stalk
4 tsps Coriander seeds
2 tsps Cumin seeds
6 Peppercorns
2 medium sized Onions (chopped)
4 cloves Garlic (chopped)
Salt to taste


Method
To make red curry paste, mix whole red chillies, lemon grass, coriander seeds, cumin seeds, peppercorns, chopped onion, garlic, salt and a little water, then grind into a fine paste.
Then Heat oil in a non-stick pan, add carrots, cauliflower, French beans and half cup of water.
Now let it cook on medium heat for five to six minutes, stirring occasionally.
Add cabbage and capsicum, mix well.
Add red curry paste, stir well, cook on high heat for one or two minutes.
Stir in lemon juice and salt.
Mix well and add thin coconut milk.
Simmer for two minutes and stir in bean sprouts and crushed roasted peanuts.
Stir hot with steamed rice.

Paneer Pudinawala

Ingredients
Serves 4
5-6 sprigs Fresh mint leaves
250 gms Cottage cheese (paneer, ½ inch triangles)
1 tbsp Oil
2 Black cardamoms
4 Green cardamoms
6 Cloves
8 Black peppercorns
1 inch stick Cinnamon
3-4 Green chillies (broken)
2 medium sized Onions (grated)
2 tbsps Poppy seed paste (khuskhus)
Salt to taste
2 tbsps Fresh cream


Method
Heat oil in a pan.
Add black cardamoms, green cardamoms, cloves, black peppercorns and cinnamon and sauté.
Add broken green chillies, grated onions and continue to sauté till the onions brown lightly.
Tie up the mint sprigs together and add to the pan.
Bruise the leaves lightly, add one and a half cups of water and mix.
Add poppy seed paste and mix.
Add salt and bring the gravy to a boil.
Let it simmer for three to four minutes.
Take the mint sprigs out and add the paneer triangles.
Mix with a light hand and cook for three to four minutes or till the paneer triangles are heated through.
Add fresh cream and take it off the heat.
Serve hot.

Chutney Waale Bharwaan Baingan

Ingredients:
500 gms Small round Brinjal ( Baingan)
3-4 whole red chillies
pinch of Hing
1/4 tsp methi dana
1 Onion - finely sliced
1/4 tsp salt
1/4 tsp garam masala powder
1/4 tsp haldi powder
1/4 tsp red chilli powder
juice of 1/2 lemon
4 tbsp oil

Dry roast together the following ingredients:
2 tsp til (sesame seeds)
2 tsp saboot dhania
1/2 tsp jeera
2 whole red chillies

Nutty Chutney Ingredients:
1/2 cup fresh coriander leaves
3 tbsp roasted peanuts
1 tomato
3/4 tsp salt
1/4 tsp sugar
1/4 tsp amchoor
1 inch piece ginger
5-6 garlic flakes
2-3 green chillies

Method:
1. Wash and slit brinjal in four, leaving the stem intact. Let the brinjals intact at the base. Don't cut them fully.
2. Mix the freshly roasted masalas with the ingredients of the nutty chutney and grind together to a thick paste.
3. Do the filling in the brinjal with this paste.
4. Heat oil in the pressure cooker. Add hing, whole red chillies and methi dana.
5. Add the sliced onion and fry till light golden.
6. Add salt, garam masala, heldi and red chilli powder.
7. Now add the Brinjals. Gently fry them on low flame for 3-4 minutes or till the skin changes colour.
8. Add 1/2 cup water. Scrape the masala sticking to the bottom of the cooker. Close the cooker and pressue cook to give one whistle and keep on a low heat for 3 minutes. Remove from fire.
9. Sprinkle the lemon juice over the brinjals. Serve Hot!!

Khasta Bhindi

If you are reading this recipe then you better try it once to see how can you delight everyone by this fantastic bhindi dish innovation.
Simple awesome dish and so easy to cook. will change the way you eat bhindi.

Ingredients:

250 grams Bhindi (lady finger)
2 Tbsp Corn flour
1 tsp Ajwain
1/4 tsp haldi
2 tsp chaat masala powder
1/2 tsp red chilli powder
1 tsp ginger and garlic paste
1/2 cup besan (gram flour)
1/2 tsp salt or to taste
1 tbsp lemon juice
oil for frying

Method:
Wash and pat dry the Bhindi
2. Chop the head and leave the pointed end.
3. Cut the bhindi into two pieces lengthwise.
4. Cut each piece further into 2 long pieces which meand that every bhindi needs to be cut into four long pieces.
5. Now heat the oil in the Karahi.
6. Take a shallow bowl and place the bhindi in it, sprinkle the cornflour, ajwain, haldi, chaat masala, red chilli powder, ginger or garlic paste, dry besan and salt on it.
7. Mix everything using both your hands.
8. Sprinkle lemon juice and mix well to coat the bhindi with all the ingredients.
9.Please do not keep aside, You will have to fry it immediately.
10. Add half of the bhindi to hot oil and fry in two batches till crisp.
11. Drain on paper napkins and Serve hot.

Superb Veggie Delight..ek baar banana banta hai....& you will make it forever.

Imp Tip: Mix all the ingredients to the bhindi only when you are ready to fry it as the salt added to it releases moisture which can make the bhindi soggy.

Another small variation can be that you slice two onions length wise and deep fry them in the same oil till translucent and later mix it with the Bhindi. Sounds Interesting...Do leave a comment if you like it.

Too good Coconut Chutney

This is a fabulous recipe of Nariyal Chutney for south indian dishes.

Serves 8

Ingredients:
1/2 cup freshly grated or desiccated kokonut powder (नारियल का बुरा)
1/4 cup roasted channa or Channe ki dal ( split gram) - roasted
1 green chilli - chopped
1 Onion - chopped
3/4 tsp salt or to taste
1 cup sour curd ( खट्टी दही)

For Tadka (Baghar)
1 tbsp oil
1 tsp sarson ( Mustard seeds)
1-2 dry red chillies - broken into small pieces
A few Green curry leaves

Method:
1. Put together all the Chutney ingredients in a mixer grinder.
2. Add enough curd to get the right consistency.
3. Put it aside in a bowl.
4. Heat 1 tbsp oil in a small karai (pan) and add sarson.
5. Once they start splattering add red chillies to it.
6. Remove from fire and pour it immediately over the chutney.
7. Mix well and serve with Idlies/ Dosa.

Imp Tip:
Adding channe ki dal will enhance its flavour manier times. Its a must for a delicious chutney.
To roast it you can either dry roast in microwave or pan or take 1 tsp oil and roast it till reddish brown..they add a crunch to the chutney.

Tahini Paste / Dip

This can be served with any dish.

Ingredients:
1/2 cup til ( Sesame Seeds)
4 tsp oil
1/4 - 1/2 tsp salt (to taste)
1/2 cup curd (Dahi)
1 flake garlic
3 tbsp lemon juice

Method:
1. In a mixer, gring together all the ingredients to a smooth paste.
2. Serve as a dip with any dish of your choice.

Feta and Pepper Salad

Ingredients:
100 gms Paneer (cottage Cheese) - cut into 2" squares
1 small onion - chopped
1/4 cup chopped parsley or coriander

For dressing:
2 tbsp olive oil
1 tbsp vinegar
1-2 tbsp lemon juice
1/2 tsp sugar
1/2 tsp garlic paste
1/2 tsp Lebanese spice powder
1/4 tsp salt
1/4 tsp pepper

Method:
1. Mix all the ingredients of dressing in a bowl.
2. Add Paneer, onion, Parsley/corriander.
3. Mix well and check salt before serving.

Tabouleh (Cracked Wheat salad)

Ingredients:

1/4 cup finely chopped parsley
1 tsp chopped mint
2 tbsp Daliya (bulgur or cracked wheat)
1 1/4 tbsp chopped tomato
1 tsp lemon juice
4 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper pwd

Method:

1. First soak Daliya in water for around 15-20 minutes.
2. Mix all the other ingredients in a bowl.
3. Now add Daliya, mix well and serve.

Sooji Ka Garma Garam Halwa

Ingredients
Serves 4
1 cup Semolina (rawa/sooji, roasted)
2 cups Almonds (blanched & peeled)
1 and a 1/2 cup Desi Ghee
2 cups Sugar
1 cup Milk
Saffron(Kesar)a few strands
1 tsps Green Cardamom Powder(Hari Ilayachi Powder)

Method
1. Take a pan and heat a cup of Desi Ghee.
2. Now pat dry the blanched almonds.
3. Keep aside around twenty almonds for garnish and grind the rest to a coarse powder.
4. Add almond powder and sauté over medium heat till golden.
5. Add semolina (Sooji) and mix well.
6. Add sugar and mix well with almond and sooji in the pan stirring it continuously.
7. Immediately add milk and stir to mix well.
8. Let it cook for eight to ten minutes.
9. Now add saffron and stir again.
10.Continue to cook till the halwa thickens.
11.Add green cardamom powder and stir to mix well.
12.Add one tablespoon of ghee from the top to enhance aroma.
1. Finally garnish with reserved almonds and serve hot.

Enjoy this hot halwa...yummy!!!

Malai Corn Palak

Ingredients:
1 cup Sweet corn kernels (boiled)
1 cup Fresh cream
3 medium bunch of Spinach leaves (Palak)
2 tbsps Refined Oil
2 medium sized Onions (chopped)
1 tsp Ginger paste
1 tsp Garlic paste
3 Green chillies (chopped)
Salt to taste
1 tsp Dry mango powder (amchur)
1/2 tsp Caraway seeds (shahi jeera)
1 tbsp Lemon juice
1 tbsp Dried fenugreek leaves (kasuri methi)

Method
Clean and wash palak leaves thoroughly and ensure no sand grains are left on the leaves.
Then blanch palak in plenty of boiling water for a minute or two, drain and refresh the leaves in ice-cold water.
Now blend the palak and make a puree.
Heat the boiled corn in half or one cup of water.
Take a Karai and heat oil in a pan, add caraway seeds and stir-fry till it changes colour.
Now add chopped onions and cook until golden brown.
Add ginger and garlic pastes and sauté for 5-7 min.
Now add green chillies and stir-fry for ten seconds.
Time to add corn, palak puree, salt and amchur powder to this mixture of onion masala.
Mix it well and let it cook for two to three more minutes.
Add fresh cream and simmer till you reach the desired .
Take off the heat and add lemon juice.
Now sprinkle roasted crushed kasuri methi to enhance the flavour.
Mix and serve immediately.

**Another small variation that you can try is: Put some grated processed cheese on the top covering the full layer in the bowl and put it in a pre heated oven for 7-10 min (Till cheese melt)...hmmmm...yummy...superb is the outcome.

White Sauce

Ingredients:

1tbsp butter (Amul) or any other brand
1tbsp Plain /Refind Flour (Maida)
1 Teacup Milk
Salt and Pepper to taste

Method:

1. Take a Karai and first put butter and put it on high flame.
2. Once it melts add refined flour (मैदा) and stir well with butter for 10-15 sec.
3. Remove from fire and add milk slowly and gradually and mix really well so that no lumps are formed
4. Just heat the whole mixture for not more than 10-15 sec. Do not Boil it.
5. Add Salt and Pepper to taste.

Your white creamy sauce is ready for baked veggies and chicken macroni etc.

Perfect for Sunday Brunch and loved by kids.

Indian Chowmein / Indian Style Noodles

This one is dedicated to the new food variety popularly known as "Indo- Chinese" and people have become so innovated these days that some restaurants in Singapore have renamed this category as "Chindian Food" Anyways I'll go by the first discovery name From the Indo-Chinese Menu.

So please note the ingredients for a Veg Noodles Platter:

• 1 Packet (Plain Tops Noodles) or any other brand of your choice you can also pick up a new brand called Ching's noodles available in most asian grocery stores abroad.


• 1 Green Capsicum (Thin and long sliced)


• 1 Carrot ( Thin and Long sliced)


• 10 French Beans (Long Vertical Cut Thin)


• 1 Onion (Long sliced Cut)


• 1/2 Cabbage (Long and thin sliced)


• Salt to taste


• Chilli Powder to taste


• Soy Sauce - 1 - 3 tsp.


• Tomato Ketchup - 3 tsp.


• Chilli Sauce (Green ) - 2 tsp.


• Chilli Sauce (Red) - 1 tsp.


• Vinegar - 1-2 tsp.


• Spring Onions -2 tbsp. Finely Chopped


• Refind Oil - 4 tbsp.

Method:

1. First Boil eight cups of water and put the noodles packet after breaking them in half.


2. Let it boil for precisely 4 Minutes..Please be really cautious that you should not over cook the noodles else they loose their charm.


3. While they are boiling add 2 tsp. of Salt and 1 tsp of Refind Oil.


4. Now drain and wash them under Cold Tap water and let them stay for 2 minutes in a stainer.


5. Incase you feel that they are a little sticky you can add i tsp of vegetable cooking oil and with the help of your hand coat it on the Noodles.


6. Now take 2 tbsp Vegetable Refind Oil (Saffola Gold/Sunflower/Any Brand) in a Wok. Now You must be wondering what is a Wok..For those of you who don't know..Its a Chinese Style Non Stick Karai. Big and Deep.Perfect for making noodles. Incase you don't have , use an Indian Karai.


7. Now fry the Capsicum, Carrot, Cabbage (Very Little), Onions, French Beans all separately. Please do not over cook, they should be crunchy.so every veggie should be cooked for a minute or two really fast by stirring constantly.


8. Take out veggies and keep them together.


9. Now take 1 tsp of oil in the wok put all veggies and Noodles together and with very loose hand start mixing them gently.


10. Sprinkle Salt, Chiili Powder and Mix well so that it spredas evenly all over.


11. Add Tomato Ketchup (Maggie, Heinz, Any other), Chilli Sauce (Green One) (Sin Sin, Tops, Chings, Any other brand of your choice), Soya Sauce (1 tsp if using a dark soy sauce else 3 tsp if using a light soy sauce), Vinegar (2 tsp), Red Chilli Sauce - 1 tsp.


12. Mix well so that the noodles are evenly coated with multiple Sauce and flavours.


13. Let it cook for 2 minutes stirring gently.


14. Serve Hot with topping of Spring Onion sprinkled all over it.

Aaloo Gobhi Tahiri

Sometimes one doesn't feel like cooking the whole lunch so here comes a great substitute really easy and handy...try out Tahiri..even kids love it and so does the elders...

Ingredients
Serves 4

1½ cups Basmati Rice (Any Brand)
1 medium sized Potato (1/2 inch cubes)
1/2 medium sized Cauliflower (small florets)
2 tbsps Refind/ Vegetable Oil
1 tsp Cumin seeds
1 Bay leaf
1 inch stick Cinnamon
1 Black cardamom
3-4 Peppercorns
4-5 Cloves
1 medium sized Onion (sliced finely)
1/2 cup Green peas (shelled)
1 tsp Turmeric powder
1 tsp Red chilli powder
1 tsp Garam masala powder
Salt to taste

Method:
First Soak Basmati rice in three cups of water for fifteen to twenty minutes.
Drain and keep aside.
Then heat oil in a vessel and add cumin seeds, bay leaf, cinnamon, black cardamom, peppercorns and cloves. As soon as they change the colour and start splattering add onion and sauté till light brown.
Then add potato, cauliflower and green peas and sauté on medium heat for two to five minutes.
Now add rice, turmeric powder, red chilli powder, garam masala powder and salt along with three cups of hot water.
Cover and cook on low heat for fifteen to twenty minutes or till rice is done.
Serve hot with Boondi ka Raita or Kheerae ka raita along with some green dhaniya and pudina chutney.

Perfect for a sunny afternoon...and you may also try making the Namkeen Lassi or chaach with bhuna jeera which goes perfectly with it on a sunny afternoon.

Aaloo Paneer Cutlets

Ingredients:
200 gms Cottage cheese (paneer, grated)
1 medium sized Onion (chopped)
4 tbsps Fresh coriander leaves (finely chopped)
Salt to taste
1/4 tsp Pepper powder
1 tsp Garam masala powder
2 large sized Potatoes (boiled & mashed)
4 tbsps Refined flour (maida)
1 cup Cornflakes (crushed)
1 tbsp Raisins (kishmish)
1 tbsp + to deep fry Oil
1/2 tbsp Red chillies (crushed)
3-4 Green chillies (chopped)

Method:

Method
1.Soak raisins in warm water for some time before use.
2. Drain well.
3. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent.
4. Remove.
5. Mix together paneer, potatoes, crushed red chillies, fried onion, chopped green chillies, chopped coriander leaves, garam masala powder, salt and raisins.
6. Make cylindrical shaped croquettes one inch thick and two inches long.
7. Make a thin batter of refined flour, salt, pepper powder and water.
8. Dip the croquettes in this batter and roll in crushed cornflakes.
9. Keep the croquettes in the refrigerator for an hour or more.
10. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain onto an absorbent kitchen towel.
11. Serve hot with green coriander chutney.

गोलू मोलू आलू

The name is tempting and so is the dish..Note the ingredients now:

1 tsp Cumin seeds
16-20 Baby potatoes
1 tbsp Lemon juice
1 tsp Coriander seeds
4-5 Cloves
1 tsp Fennel seeds (saunf)
2-3 Green cardamoms
2-3 Red chillies whole (broken)
2 tbsps Oil
Salt to taste

Method:
1. Wash and wipe the potatoes and cut into two to four pieces each without peeling.
2. Dry roast cumin seeds, coriander seeds, cloves, fennel seeds, green cardamoms and red chillies.
3. Cool and grind coarsely.
4. Heat oil in a pan and the potato pieces and salt.
5. Stir, cover and cook on medium heat.
6. Once the potatoes are cooked, add the freshly ground roasted mixed spices (generously).
7. Mix well, cover and cook on medium heat for another five minutes.
8. Open the lid, add lemon juice and remove from heat.
9. Mix, cover and keep aside for at least five minutes.
10.Serve while it is still hot.

Aaloo Manchurian

This recipe is also zara Hut ke...You must have tried Gobhi Manchurian..but try this one it tastes even better and yes..a further twist can be that you have a aalo manchurian and gobhi manchrian mixed and served!!! So try this innovative Indo Chinese Dish..you will not regret...
Ingredients:
3 large Potatoes (Aaloo)(Chop into wedges shape)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup thin sliced Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil
2 Sprigs of Spring Onions finally chopped
Thai Sweet and Chilli Sauce (Optional)

Method:
1.Make a paste of maida, corn flour and salt using water.
2.Dip the Potato Wedges in the mixture and deep fry till golden brown.
3.Keep aside on a tissue paper.
4.Heat oil in another pan and add the ginger and garlic paste, let it saute for two minutes till light reddish brown.
5. Add thin sliced chopped onions and green chilis to it and saute for some more time.
6. Mix aginomoto, soya sauce and tomato sauce to it.You can also add green chilli sauce and thai sweet and chilli sauce to taste it even better.
7.Add fried Potato Wedges kept aside and mix well.
8. Let it cook for 5-7 minutes and the Garnish it with coriander leaves and spring onions.
9. Serve it hot with momos or noodles.

Its really really tasty tasty yummy yummy.