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.

Aaloo

Aaloo Bhari Puri

This week I would be giving you lots of recipes made from Aaloo (The true king of Vegetables)
If you have some good aaloo recipes please share it with me and I will dedicate the post to you .

So get Ready friend ab jab previous recipe mein Puri ka naam liya hai to Aaloo ki Bharwaan Puri Bhi Banayi Jaayae.

So note down the ingredients:
Serves 4:

2 Cups Refined Flour (Maida)
1 Big Large Size Potato (Boiled and Mashed)
2 tbsp Ghee while kneading the dough
Oil for frying
Salt to taste
1/2 tsp Cumin Powder
1/2 tsp Red chilli Powder

Method:

First sieve flour with salt.
Keep it aside.
Comine flour, mashed potato,red chilli powder, cumin powder and two tbsp of ghee.
Knead to a soft dough using little water.
Then cover the dough with a damp muslin cloth and keep it aside for half an hour.
Divide the dough in 15 equal portions and make small balls.
The roll them to make puris.
Heat sufficient oil in Kadai.
Deep fry the puri till nicely puffed and light brown in colour.
Take them out and drain onto an absorbent paper.
Serve Hot.
Achaar, Chutneys also go very well with Aaloo Puris.

Aaya na kuch mazaa....

Dum Aaloo

Ingredients:

4 Tomatoes Small Size
1/2 Kg Baby Potatoes
Mustard Oil 4 Tbsp.


Masala:
3 Whole Red Chilli (साबुत लाल मिर्च)
2 Cardamon (काली इलायची)
1/2 tsp Cumin Powder (जीरा पोव्दर)
2 - 3 Bay Leaves (तेज पत्ता)
1 tsp Lal Mirch Powder
2 Inch Piece Ginger
Salt to taste
1-2 Sticks Cinnamon (दाल चीनी)
1/2 tsp turmeric Powder
A pinch Asafoetida (हींग)
1/2 tsp sugar

Method:

First take potatoes wash them under running water and then boil them in a pressure cooker.
Cool and peel the skin.
Chop tomatoes and peel, wash and chop ginger piece.
Take a Karai (Pan), Heat mustard oil till smoke starts coming out of it.
Cool it and Heat the oil again.
Add cumin seeds, Cinnamon sticks, Bay leaves, Heeng, Cardamoms,Whole red chillies and finally chopped Ginger pieces and saute for 5-7 Minutes.
Add Red chilli powder,Cumin powder, Turmeric Powder, Salt and Sugar and again saute for two three minutes more.
Then adda Tomatoes and Potatoes to this mixture.
Mix it really well.
Cover with a lid and cook on a slow flame for a couple of more minutes.
An Idle Veggie to go with Paranthas and Puris.