Saturday 3 June 2017


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6


For stuffed aalu
6 medium sized potatoes
1/2 cup crumbled cottage cheese
1 green chili finely chopped
chopped coriander leaves
salt to taste
1/2 tsp catch sabzi masala
oil for deep frying

For gravy:
2 tbsp refined oil
1 tsp cumin seeds
2 medium sized onions
1 cup tomato paste/puree
1 green chili
1/4 cup cashew paste
½tsp red chili powder
½ tsp turmeric powder
1 inch ginger
4-5 cloves garlic
2 cups water
½ cup fresh cream
1 tsp salt or as per taste
1 tsp sugar /2 tsp tomato sauce(optional)
1 tsp catch sabzi masala or kitchen king masala
1 tsp coriander powder
2 green cardamoms

  1.  Boil potatoes till just tender. Peel the skin when the potatoes become cold. Scoop out the centre of the potatoes with the back of a teaspoon and deep fry the potatoes in hot oil.
  2. Mix all the ingredients of stuffing coriander leaves, green chilies, grated paneer,salt,sabzi masala, and the scooped out portion of potatoes.
  3. Stuff the paneer filling in the cavity of the potatoes.
  4.  Prick the potatoes with fork, making the surface rough so that potatoes hold the gravy well.
  5. Put sliced onions, green chili,ginger and garlic in a mixer and make a fine paste 
  6. Take oil in a pan. 
  7. Add cumin seeds and cardamoms and fry till the oil becomes fragrant. 
  8. Add the onion, ginger and garlic paste and cook till it becomes brown. 
  9. Add the tomato puree and saute for 2-3 minutes. 
  10. Add the turmeric powder, red chili powder, kitchen king masala powder, coriander powder and mix well. 
  11. Add cashew paste. 
  12. Stir and saute till the oil starts to leave the sides of the masala paste. 
  13. Add water and stir then . 
  14. Simmer and cook on low flame for 10-15 minutes till the gravy becomes thick. 
  15. Add the stuffed potatoes and cook further for 5 minutes add the cream and salt and mix well. 
  16. You can also add sugar or tomato sauce if you want a light sweet taste in the gravy. 
  17. Garnish with chopped coriander leaves and serve hot with chapati, parantha or naan.
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Thursday 1 June 2017


Preparation time: 10 minutes
Cooking time : 10 minutes
Serves: 4


1 cup basmati rice (chawal)
1/2 cup split moong dal
2 green chillies
1 onion chopped 
1/2" ginger chopped
coriander (dhania)
cumin seeds (jeera)
salt and garam masala to taste
1 tbsp +1 tbsp desi ghee for tempering
1/4 tsp degi mirch
1 tsp garam masala
2 cup finely chopped vegetables carrot,french beans,cauliflower,broccoli, peas,capsicum or any other vegetables as per choice and availability.
salt to taste

Method :
  1. Heat 1 tbsp desi ghee in a pressure cooker, add jeera and then add finely chopped ginger,green chillies and onions .
  2. Stir them all till the onions become light brown in color.
  3. Now take rice & dal and wash them together.
  4. Add the rice & dal  mixture to the cooked onions masala along with 3 cups of water and salt to taste.
  5. After 1 whistle simmer the gas for ten minutes then, switch off the gas.
  6. Don't open it till the cooker itself releases the pressure.Then take it out in the serving bowl.
  7. In another vessel heat the remaining ghee and add finely chopped vegetables along with some salt and stir till the vegetables become tender.
  8. Add degi mirch and garam masala powder and immediately pour this tempering over the khichdi and mix well ,sprinkle chopped corriander leaves over it. 
  9. Now the khichadi is ready to be served.
  10. Serve the khichadi hot along with curd,papad lemon pickle etc.

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