Chattpatte Masaledar Alu

Ingredients:

6 Big sized Potato
pinch of hing
¼ tsp Curry masala
¼ tsp Garam masala
½ tsp Aam Chur powder
½ tsp black pepper powder
½ tsp red chili Powder
½ tsp Tamarind pulp
Hand full of Coriander leaves
Few Curry leaves
4 cross long cut Green chillies
2 tbsp Mustard Oil

Presentation:

Wash and Cut potatoes into four with skin.
Boil the potatoes by adding the required amount of salt. Remove the skin and keep a side.

Take a bowl add all dry spices in a bowl mix well along with tamarind pulp and ½ cup of water keep aside.
Heat kadai add oil with a pinch of hing,
add soaked wet spices to oil fry till raw smell go out add boiled potatoes , green chilly ,curry leaves and coriander leaves stir on high flames. Add salt stir and roast potato well do not burn the spices.

Switch off the flame remove from kadhai to serving bowl.
Serve with naan , Chapattis, roti or with rice as side dish.

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

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Munika Saaga Kanji

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A PINCH OF HING

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