Spinach Aloo cutlet

Ingredient:
1 bunch of spinach (palak)
2 potatoes
2 green chillies
2 tsp ginger-garlic paste
1 cup bread crumbs
salt and oil as required


Method:
1)Boil and mash potatoes.
2)Blench the spinach and grind with green chillies, ginger-garlic paste to a smooth or coarse paste and mix with mashed potato. Add salt and ½ cup of bread crumbs and mix it properly
3)Make small balls using the potato-spinach mixture and then coat with the bread powder, flattened it and keep it in the freezer for about 10 minutes.
4) Heat oil in a frying pan heat oil and add the cutlet and deep fry in medium heat. Make sure you don't have too much oil, it should not dip in the oil completely. Delicious spinach aloo cutlet is ready to serve.

Aloo Masala

Ingredient:
3 Potato boiled and cubed (about 3 cups)
1 small onion
3 clove garlic
1 inch ginger piece
1/2 tbs red chilli powder
1/2 tbs cumin seeds
3 medium red tomatoes chopped
coriander Leaves chopped 1/4 cup
2 tbs curry powder or coriander/cumin powder
salt as per taste
4-5 tbs oil

Method:
1.Grind onion, ginger, garlic, red chilli powder, curry powder with few spoon of water to a smooth paste.
2.Heat oil in a non-stick frying pan, add cumin seeds and then fry the paste for a minute, add chopped tomatoes and fry in low flame till it gets mushy and mix well.
3.Add salt and boiled potatoes and mix it properly and cook for couple of minutes, garnish with coriander leaves and it's ready to serve with your choice of rice, roti or dosa.

I am sending this entry for Veggie/Fruit of the Month - Potato: Jan 31 original event post

Simple Aloo Pyaz (Onion) Subzi

Ingredient:
3 medium size potatoes boiled
2 medium onion thinly sliced (prefer red onion)
1/4 tbs cumin seeds
1/2 tbs turmeric powder
1/2 tbs red chilli powder
1/2 tbs garam masala powder
3-4 tbs oil
salt as per taste

Method:
1. Peel and chopped potatoes and keep it aside.
2.Heat oil in a non-stick frying pan add cumin seeds, add onion slice, sprinkle some salt and fry till onion gets little brown color.
3. Add chopped potatoes, turmeric powder and salt and mix and fry it for another couple of minutes and then add red chilli powder, garam masala powder and mix well and cook it for another minute and your Aloo Pyaz is ready to serve with roti, dosa or rice.

Aloo Chop (Bonda)

Ingredient:
3 medium potatoes boiled, peeled and mashed
1 medium onion chopped
1" ginger piece
2 green chili chopped
1/2 tbs mustard seeds
1 tbs coriander powder
1/4 tbs turmeric pwdr
1 tbs chopped coriander leaves
salt to taste

batter:
1/2 cup gram flour ( besan)
1/2 tbs carrom/ajwain seeds (optional)
1/4 tbs turmeric powder
a pinch of soda (optional)
salt to taste
1/2 cup water
Oil for deep frying

Method:
1. Grind onion, ginger, green chilli and coriander powder with few spoons of water to smooth paste.
2. Heat 2 tbs oil in a non stick pan and mustard seeds, let it finish cracking, add above paste and fry till it gets fry properly and it start smelling nice.
3. Add the mashed potato, salt and mix it properly in a medium flame and let it cook for another minute and add chopped coriander leaves and mix it and keep it aside.
4. Make balls of the mashed potatoes about the size of lemon and flattened it little bit and keep it aside.
5. Prepare the batter by adding all the ingredients under batter and mix well so that no lumps remain and make sure the better is little thick so that it coats the potatoes ball properly.
6. Heat the oil for deep frying, take a flat potato ball, deep it in the better and deep fry till golden brown and your delicious Aloo Chop (Bonda) is ready to serve hot with your choice of chutney.

Bread Cutlet

Ingredient:
6 bread slices (side removed)
1 boiled potatoes (about 1 cup), peeled and mashed
1/4 cup green pea (frozen or raw)
1/4 cup corn (frozen or row)
1 medium size onion chopped
1 tbs ginger/garlic paste
1/4 tbs cumin seeds
1/4 tbs turmeric powder
1/4 tbs red chilli powder (you can have chopped green chilli)
1 tbs garam masala
cooking oil to deep fry
Salt as per taste

Method:
1. Heat 2-3 tbs of oil in a frying pan, add cumin seeds, chopped onion, ginger/garlic paste, sprinkle some salt and fry till onion gets fried properly.
2. Add green pea, corn and fry it for couple of minutes and then add mashed potatoes, add garam masala, salt, turmeric and mix it properly and fry for another couple of minutes and keep it aside.
3. In a bowl take water, put a slice of bread in water and remove immediately and press the bread slices with your hand so that excess water will come off.
4. Put the 3 tbs of potato stuffing into the wet bread slices immediately and close the corners of bread and roll is firmly to give it a cylindrical shape. Repeat the same for all the bread slices.
5. In a frying pan heat cooking oil and deep fry the bread cutlet in medium heat till it gets nice crispy and serve bread cutlets hot with your choice of coriander chutney or tomato sauce.
Note: You can make the stuffing with just the potatoes without green pea and corn.

Aloo Noodles Cutlet

Ingredient:
1 cup boiled noodles of your choice
1 cup of boiled, peeled mashed potato
1/4 cup finely chopped onion
2-3 green chilli chopped
3-4 chopped coriander leaves
1 tbs curry powder
1/4 cup of semolina
salt per taste
oil to deep fry

Method:
1) Mix potatoes, noodles, chopped onion, green chilli, coriander leaves, salt, curry powder.
2) Make lemon size ball out of this potato mix and flattened it little bit and pat it with semolina and keep it in the refrigerator for 10-15 minutes.
3) Heat oil, fry these aloo noodles in low to medium flame till golden brown color and your tasty Aloo Noodles Cutlet is ready to serve hot with the sauce of your choice.

Stuffed Aloo with spinach

Ingredients
1 bunch spinach, cleaned and chopped finely
1/4 tbs mustard seeds
1/4 tbs crushed pepper
1/4 cup roasted crushed peanuts
salt as per taste
3 tbs oil
4-5 tbs shredded cheese (optional)
5 medium size potatoes

Method
1. Clean potatoes, slice it in half and boil it with salt (make sure it should be boiled too much).
2. Scoop out the middle of potatoes and make a hole in all potatoes.
3.Take a frying pan add chopped spinach, add salt and boil it with few spoons of water, stir it and boil it till water evaporates and it gets cook properly.
4.Heat oil in a frying pan, add mustard seeds, allow it to finish cracking, add crushed pepper and cooked spinach mix it properly and add crushed peanuts mix it and switch off the gas.
5. Spoon this mixture into the potatoes and top it with cheese and put it in preheated oven at 300^ for about 5-10 minutes and your delicious stuffed aloo with Spinach is ready to serve.

Aloo curry with Muli (radish) Leaves

Ingredients
1 bunch muli leaves cleaned and chopped finely
3 green chilli
2 slice garlic
2 big tomatoes chopped
2 potatoes peeled and cut into 1 inch cube
1/4 tbs hing
1/4 tbs cumin powder
1/4 tbs turmeric powder
1/2 tbs red chilli powder
salt as per taste
3 tbs oil

Method
1.Heat 1 tbs oil in a frying pan, add chopped green chilli , chopped garlic stir it and add muli leaves, salt and fry it till it gets cook, you can cover the lid in between.
2.Take a cooker heat 2 tbs oil, add cumin seeds, hing allow the cumin to pop and add cooked radish (muli) leaves, potatoes, chopped tomatoes, salt, red chilli powder, 1/4 tbs water and salt as per taste,
3.Mix it properly and let it boil, cover the lid and let it cook in medium flame for 1 whistle.
4.Switch off the gas and open the cooker after it gets cool and serve the delicious Aloo curry with Muli (radish) Leaves.

Aloo Puri

Ingredients
Oil to deep fry

Puri Dough:
1 ½ cup wheat flour
3 tbs yogurt
Pinch of salt

Potato stuffing:
3 medium size potatoes boiled
1 med onion chopped
1 tbs ginger/garlic paste
½ tbs curry powder
¼ tbs turmeric powder
Salt as per taste
2 tbs oil
Coriander leaves

Method:
My son just loves Aloo Puri, he eats with pickle and onion. You can serve with dahi raita or coriander chutney. I hope you will also enjoy this as much as my son….

1)Peel the potatoes and mash it properly.
2)Make a soft dough by kneading the wheat flour, yogurt, salt and water. Cover the dough with a wet towel and keep it aside for about half an hour.
3)Take a frying pan with 2 tbs of oil and heat it, then add the chopped onion and let it get brown and add the ginger/garlic paste, curry powder, turmeric and mashed potato and salt and fry it properly for about couple of minutes and add chopped coriander leaves keep it aside.
4)Make small balls from the puri dough, it should be little bigger (about size of lemon) than the normal puri you make. Make small balls of the aloo stuffing; it should be half the size of the puri dough.
5)Roll the puri dough little bit and then put the aloo ball in the middle and the fold the side of the dough in the middle on top of the aloo ball and then firmly press it with both palm and then roll slowly to about 5 inch circle, if you roll it harder or faster the aloo may come out of sides. Repeat the same procedure for all the dough balls.
6) Heat the oil to deep fry and then slowly drop the puri to the oil from the side and fry it, when you see bubbles on the top the puri turn it over slowly and let it cook on the other side and then strain it from oil and fry all the puris.
7)Aloo Puri is ready to serve hot with Dahi Raita or coriander chutney or tomato sauce.

Aloo Bhurta

Ingredient:
3 big potatoes boiled
¼ cup of butter milk
1 medium onion sliced
1 green chilli chopped thinly
½ tbs mustard seeds
2 tbs oil
Salt as per taste

Method:
1) Peel the potatoes and mash it properly with salt, minced green chilli and butter milk.
2) Hat 2 tbs oil in a frying pan and add the mustard seeds, allow it to finish cracking and then add the sliced onion and fry in low flame till color of onion changes brown.
3) Add the mashed potato to the frying pan mix it properly cover the lid and keep it for 2 minutes and then switch it off. It’s ready to serve.