Papod Aar Methir Tarkari (Papad Dana Methi ki Sabji

This Papadom Curry is absolutely delicious. Its excellent for this cold weather as the ingredients are said to warm up the body.

Ingredients:

Curd.(Doi)................................................................................1 bowl

Turmeric Powder(Holud)...........................................................1/2 tsp

Red chilly Powder.(Lanka)........................................................1/2 tsp

Coriander powder(Dhone)........................................................1/2 tsp

Asafoetida.(Hing)......................................................................1/2 tsp

Cumin seeds(Jeere Gota)...........................................................1/2 tsp

Mustard(RaiSorshe)..................................................................1/2 tsp

Ginger(Ada),grated...................................................................1/2 tsp

Green Chilly,finely chopped.......................................................1/2 tsp

Papadom(Papad),cut into small squares......................................1/2 bowl

Mango Powder(aamchur)...........................................................1/4 tsp

Fresh Coriander,chopped............................................................1 tsp

Fenugreek Seeds,Boiled..............................................................1/2 bowl

Salt..............................................................................................as per taste
Anik Ghee/Refined oil..............................................................2 tbsp


This is a Non-Bengali preparation I learnt from my friend Mrs Bansal. Her Daughter, Hansa and mine went to the same school and as their friendship grew, so did ours.We went shopping together to Bara Bazar  for everything and then were unable to carry all back, so we dumped everything in her husbands workshop and returned hands free.

Soak theFenugreek Seeds( methi dana) overnight or for a few hours (5-6 hours) changing the water every now and then to remove bitterness.  Then pressure cook.

Cut the large Rajasthani papadom's into squares with kitchen scissors. Keep aside.
You can of course whichever variety is available to you .

In a bowl take the curd and beat well.
Take a bowl and in it mix turmeric powder, red chilly powder, coriander powder, amchur powder mixed with a few table spoons of water.

Heat Refined oil 2 tbsp in a pan and first add asafoetida(hing). Almost immedietely add cumin seeds and rai-sorshe . Then add the chopped green chilly and grated ginger. Stir fry a bit. Add salt.

Next add the curd and stir well . Do not stop or else the curd will curdle.  Let the oil rise to the top.

Add the boiled methi dana(Fenugreek seeds) and papadom pieces. Cover and let cook for a couple of minutes.

Remove cover and put the flame off and mix in the chopped fresh coriander. Serve with Roti/chapati


Tip : I would ask you to cook the dish in Anik ghee to get the desired taste and smell. The ghee has an unique smell  that cow's ghee doesn't.

Dana Methi

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Corn-Sausage Rice

Ingredients :

Rice,cooked                        2 cups
Refined oil                           3 tbsp
Sweet yellow corn                1 cup
Cocktail sausages                 10-12
Onion,chopped                     1
Garlic,chopped                     1 tsp
Capsicum,chopped               1
Soya sauce                           1 tsp
Chilly sauce                          1 tbsp
Salt                                      as per taste
Sugar                                   as per taste
White pepper powder          1 tsp

Method :

Heat oil in a wok and fry the sausages till golden. Remove to a dish.

Saute the onions in the same oil. When onion turns transparent add the garlic and saute a bit. Then add soya sauce, chilly sauce and mix well. Add sugar.

Add the rice and stir well to mix all together.

Cut the sausages into two and add to the rice.

Add salt according to taste , white pepper powder, sweet corn and capsicum and stir well.

Serve hot.

Banda Kofir Pulao(Cabbage Pulao)

Cooking a rice dish well is inversely proportional to its popularity. Many housewives struggle with a rice making machine, not because its hard to follow the instructions but because we  deal with so many different varieties of rice. The best way to treat a good Basmati is to steam cook it, trapping in all its aroma. The fluffy texture is the result of the low starch.
Its also important to give it a standing time of five minutes before serving.
Its important to be able to recognise a good Basmati. The longer the extended tip of the grain , the longer it would grow during boiling , according to experts. Then bite the grain. If it cracks and crumbles, its old and perfect for cooking on "dum".
 Finally look out for insects and stones.

Ingredients :

Rice                                      2 cups
Coconut                                1/2 ,grated
Garlicpaste                            1 tsp
Cabbage                                2 1/2 cups, finely chopped
Bay leaves                              2
Cinnamon stick                       2
Clove                                     4
Brown cardamoms                 2
Green cardamom                    2
Red chilly powder                  1 tsp
Turmeric powder                    a pinch(optional)
Garam masala powder            1 tsp
Refined oil                              5-6 tbsp
Cashew nuts                           25 grams
Ginger paste                           2 tsp
Salt                                         as per taste
Sugar                                      as per taste
Lemon juice                            1 tbsp
Water                                     4 cups,heated
Onion                                     1 ,grated


Method :

 Wash the rice under running water. Soak the rice for half an hour. Drain all water and keep aside. Heat oil in a pressure cooker .Reduce the heat and lightly saute the cashew nuts and remove when golden. Keep aside.
 Reduce the heat and add the bay leaves,cinnamom sticks,green cardamoms,brown cardamoms,cloves, and saute a bit. Then add the chopped onions and saute. Next add the cabbage , grated coconut, ginger and garlicpastes, red chilly powder , rice and saute for another minute. Add the salt, sugar, garam masala powder. Add four cups of hot water and close the lid of the pressure cooker. As soon as  the first whistle comes on put the flame off and let it stand.
When the steam dies open the lid and add lemon juice and fried cashew nuts. Serve hot.

Kashmiriri Chanar Pulao(Kashmiri pulao made with cottage cheese)

Ingredients :

Basmati Rice                             500 grams
Cottage Cheese(Paneer)            150 grams
Cloves                                        3
Green Cardamoms                      5
Garam Masala Powder                1 tsp
Bay leaves                                    4
Shajira                                         1/2 tsp
Jaiphal                                         a little
Screwpine(kewra water)             1/2 tsp
Milk                                            1/2 cup
Raisins                                         2 tbsp
Almonds                                      2 tbsp

Method :

Make cubes of the cottage cheese and fry in ghee. Keep aside.
Wash the rice under running water and soak for one hour.
In a pan out 2 1/2 litres of water to boil. Tie clove, green cardamoms, bay leaves and the garam masala powder in a muslin cloth and put it in the pan of water.
Boil the spiced water for half an hour. Drain the rice and to the water. Add salt according to taste. Remove the muslin cloth with the spices.
When the rice is 3/4 th done drain the water. Mix the cottage cheese pieces with the rice.
Heat100 grams ghee in a wok. Add shajira, raisins and almonds and saute on low flame till golden. Add this seasoning to the rice.
Now in a griddle put red hot char coal. On it place the pan with the rice. Cover with a lid and place charcoal on top of the lid as well. The pan needs to be kept at least for 15-20 minutes over red hot charcoal before serving.
Open lid and serve  the steaming , flavoured kashmiri chanar pulao

Bangla Pulao (Bengali Pilaff)

Pulao is a light sweet concoction of rice and spices and for most festive occasions is the base with which the rich curries are eaten.

Ingredients:

Basmati Rice                                       3 kilo grams
Water                                                 12 cups
Saffron Colouring                                1 pinch
Ghee                                                   200 grams
Cashew Nuts                                      150 grams
Raisins                                                50 grams
Whole Garam Masala
(cinnamon,cloves,green cardamom)      5 grams
Nutmeg,grated                                     1/2
Mace Powder                                      1 tsp
Garam Masala Powder                        1 tbsp
Screwpine Water(kewra jaal)              1 tbsp
Rose Water                                         1tbsp
Sugar                                                  100 grams
Salt                                                     as per taste

Method :

Wash the rice and soak it for an hour. Drain the rice. Bring the water to the boil in a pan ,add rice and a pinch of saffron coloring.Let it come to the boil again, skimming off the scum as it rises .Cover and let it simmer over medium heat until half cooked. Drain the water from the rice and preserve it.
Heat the ghee over medium heat in a pan and saute the cashew nuts , raisins and whole garam masala until there is a fragnance from the spices. Add the rice, sugar, salt, the grated nutmeg, mace powder, garam masala powder, screwpine water and rose water. Mix well , cover with a tight lid reduce heat to minimum and cook for another 5-7 minutes till the rice is done and the grains are separate. If you find the rice to be still a bit hard add a little of the liquid used earlier to cook the rice, cover and leave for another 3-4 minutes. Give it a standing time of 5-7minutes. Serve hot.

Pulao

This is a simple recipe, the way my mother -in -law cooks it at home, and one of the best pulaos i have had. It has that special ingredient she adds and that is her love.

Ingredients :

Basmati Rice                                250 grams
Ghee                                            3 tbsp
Cinnamon                                     1 inch piece
Green cardamom                           5-6 bruised
Nutmeg,powdered                        1 pinch
Bay Leaf                                       1
Raisins                                          15 grams
Almond,slivered                             15 grams
Salt                                                1 tsp
Sugar                                             1 tbsp
Turmeric Powder                           1/4th tsp
Water                                            3 cups

Method :

Clean, wash and soak the rice for1hour. Drain out the water and spread out the rice to dry.
Blend 2 tbsp ghee, the turmeric powder and salt with the rice and keep aside for at least 1hour.
Heat the remaining ghee in a heavy bottomed or non-stick pan.
Add the cardamom, cinnamon, nutmeg and bay leaf, saute for a minute.
Add the rice and saute for another 3-4 minutes.
Add the water, raisins and almond , keeping aside some for the garnish.
Cook until the rice is done and all the water is absorbed. Stir occasionally with a fork.
Garnish with the remaining raisins and almonds and serve hot.   

Fried Rice(Ghee Bhaat -Bengali style )

Bengali ghee bhaat or fried rice is mindlt        1inch piece
Bay Leaf                                      1
Raisins(optional)                           15 grams
Green chillies                                8-10
Salt                                             1tsp
Sugar                                          2 tsp
Water                                          3 cups

Method :

Clean,wash and soak the rice for1/2 an hour. Drain the water and keep aside.
Heat the ghee in a heavy bottomed or non-stick pan.
Saute the washed raisins for2 minutes. Drain and keep aside.
Add the cloves, cinnamon and bay leaves, saute for a minute.
Add the rice and saute for two minutes.
Add the water ,salt and sugar.
Cook until the rice is done and all water is absorbed.
Add half the raisins and green chillies and mix well.
Garnish with the remaining raisins and green chillies and serve hot.

Vegetable Navratna Pulao

Ingredients :

Basmati Rice                               250 grams
Carrot(gajar)                                2
Green Chilly                                 2
Paneer(cottage cheese)                4 tbsp
Beetroot                                      1
Peas                                            1 cup
Kismis(rasins)                                         2 tbsp
Cashew nut(kaju)                         2 tbsp
Onion                                           4
Coriander Leaves                         1 bunch
Coriander seeds ,whole                1 tsp
Brown Cardamom                        3
Clove                                           5
Cinnamon stick                             3small pieces
Ghee                                            2 tbsp
Salt                                              as per taste

Method :

Wash the rice very well under running water and strain. In a  large pan heat 500 grams water. When the water boils add the rice.When the rice is 3/4 th done remove from flame. Drain off  excess water and divide the rice into three parts.
Boil the peas.
Grind the coriander leaves to paste.
Peel the beetroot and grate it.
Peel and grate the carrot and lightly saute in 1 tbsp refined oil. Remove to a bowl. Keep aside.
Cut the cottage cheese in to small pieces and saute in oil for 2 minutes. Remove to a bowl.
Heat1 tsp ghee in a pan. Add2 clove, 1 stick cinnamon, 1 crushed brown cardamom and cumin seeds. Saute. Add salt according to taste and one part rice. Also add the peas,corriander paste and green chilly's. Cover and cook for some time.
When all types of rice are ready,its time to assemble.Take a serving dish and spread the different types of rice.
Sprinkle the crisp brown fried onions and fried kaju and kismis on top. Serve.  

Tri-Coloured Rice

Rice cooked with vegetables and also pulao from different countries are given here.Rice cooked with loads of ghee (clarified butter )is a thing of the past.Rice easily prepared with a little ghee is pulao or fried rice .Pulao or fried rice can be prepared with vegetables,Paneer(cottage cheese)or mushrooms.

Ingredients :

Basmati Rice                       1 1/2 cup
Tomato Sauce                      1 cup
Boiled peas                          1 cup
Pudhina(mint) Chutney                  1/2 cup
Ghee                                    1 tbsp
Salt                                       as per taste

For Garnishing :
Pudhina Leaves                     a few


How to make pudhina(mint) chutney :
Grind to paste1 cup pudhina leaves, 1 tbsp tamarind paste, 4 green chilly's, salt and sugar according to taste.

How to make the rice :
Cook rice and discard the water. Divide the rice into three equal parts.
In a large vessel grease the bottom with ghee. Then put one part rice as the first layer. Press to properly set . Mix boiled peas with the pudhina paste well and put it as second layering . Again add a layer of plain rice. Now put  the tomato sauce on top of the layer of rice. Cover again with a layer of rice. Press lightly to set the layer. Leave to set for a few minutes. Then take a large serving dish. Put the dish on the vessel and slowly with uttermost care over turn the vessel on the dish. Tap lightly to release the tri coloured rice.
Garnish with pudhina leaves and serve. 

Bhaat( Plain Rice)

Once the capital of British India,Calcutta is at present the first city of eastern state of west bengal,and  is in the rice bowl .Rice is the staple food.There are two kinds of rice depending on the method of dehusking, the paddy-Sun-dried or Atap and Par -boiled or siddho rice. Each kind has many varieties known by different names and used for different occassions.
Good cooks time their rice to within minutes of serving straight from the pot to the platter with the precision of a hi -tech rice cooker.
Anna is the Sanskrit word for rice which when cooked is Bhaat in Bengali and is a central fact of Bengali cultural existence.

Ingredients :

Rice                     250grams
Water                   3-4 cups

Method :

Wash the rice three four times under running water and soak for thirty minutes.
Put the water in a vessel and cook on high flame till the water begins to boil. Drain the rice and add to the boiling water. Stir the rice once after adding to the water. Lower the flame and cook till done.
If you are cooking Basmati rice, you should turn off the flame before it is fully done. This will prevent the rice from getting soggy and over cooked.
Drain off access water, serve.
In Bengal a teaspoon of hot ghee(clarified butter) follows to bring out the flavour of the first mouthfuls. 

Neem Begun (Crispy Fried Neem leaves With Brinjal)

Neem Leaves

Ingredients :
Brinjals                         100 grams
Baby Neem Leaves      a handful
Oil                                4 tbsp
Turmeric                       a pinch or two
Salt                               as per taste

Method :

Dice the brinjals and coat them with salt and turmeric powder.Heat oil in a wok. When smoking hot, reduce heat and put in the baby neem leaves. Fry till the leaves are crisp.Add the brinjals.When they start to soften,add the fried baby neem leaves.Add salt according to taste.a dash of water can be added to help soften the brinjals.
Care must be taken to see that the leaves are really young or else the dish will be very bitter  in taste.Old leaves make the dish bitter and unpalatable.

Neem Begun

Peper sukto (raw papaya-bitter gourd curry)

Peper Sukto

Bengali's eat their food one course at a time. Pure mustard oil, that pungent Bengali cooking medium has now given way to other mediums. The essence is in the use of ingredients and seasoning. For a balanced and healthy diet there must be six flavours on the plate -bitter, pungent, astringent, sour, salty and sweet. These stimulate the appetite, satisfy the palate and digest what has been eaten. Eating is a ritual in bengal.

Ingredients :

Raw papaya,medium size                                   1
Bitter Gourd,medium size                                   1
Black Mustard Seeds                                         1/4th tsp
Green chilly                                                        2-4
White Mustard Paste                                          1tsp
Carrom Seeds Paste                                           1tsp
Ginger Paste                                                      1tsp
Salt                                                                    as per taste
Sugar                                                                 as per taste
Milk                                                                  4 tbsp
Arraroot                                                            1tsp
Ghee(Clarified Butter)                                        2 tsp

Method :

First peel and chop the raw papaya into small pieces and wash under running water. 

Put to boil with half a cup of water. When soft, remove and keep aside. 

Make mustard seed paste, carrom seed and ginger pastes with the help of a little water and keep aside. 
Remove the large seeds from the bitter gourd  if any and slice the bitter gourd finely .

Heat a wok. Add 1 tsp ghee and when hot, add 1/4th tsp mustard seed. Let it splatter and then add the bitter gourd and fry a bit. 

Then add the mustard, carrom and ginger pastes. 

Add salt and sugar according to taste.  Saute. 

Add the boiled papaya with the water and mix. Let it come to a boil.

Mix the arraroot with milk to make a smooth paste and add . This is done to thicken the gravy. This dish does not have too much gravy.

Sukto is served in room temperature.

It is served at lunch with plain rice.

Peper sukto

Red Spinach cooked with Bitter Gourd(Lal Saag Sukto)

This is a variation of the Suktoni or the Sukto as it is familiarly called in Bengal. Sukto,served at room temperature ,is strictly a luncheon starter in summer and on special occasions.It is a mixture of vegetables,one of which must be the bitter such as the bitter gourd or palta pata, the bitter leaves of the wax gourd.

Ingredients :

Red Spinach(lal Saag)                             200 grams
Bitter Gourd(karela)                                 1
Potato,medium size                                   2
Ridged Gourd (jhinge)                              1
Brinjal                                                      1
Mustard oil                                               2 tbsp
Coriander powder                                    2 tbsp
Ginger paste                                             2 tbsp
Water                                                      4 tbsp
Ghee(clarified butter)                               1 tbsp
Bay leaves                                               2
Whole black mustard seeds                      1/2 tsp
Sugar                                                       1 tsp
Salt                                                          as per taste


Method :

Clean and cut off the steam from the red spinach. Chop the leaves and tender stems. Remove the large seeds from the bitter gourd and slice finely lenthwise. Peel the potatoes and cut each lengthwise into 8 pieces. Peel the ridged gourd and cut into 1 -inch pieces.Remove the stem of the brinjal and cut lengthwise to match the potatoes.
            Heat the mustard oil in a wok. Reduce heat and add all the vegetables except the spinach. Saute for 5minutes. Add the coriander powder, 1 tablespoon ginger paste, sugar and salt to taste. Mix well , add the water. Cover and simmer over a low flame untill all vegetables are soft. Add the spinach and cook untill the leaves are tender.
             In a separate pan heat the ghee until smoking, lower heat and add the bay leaves and mustard seeds. When they stop spluttering, pour in the contents of the wok, put a lid and simmer for 2-3 minutes. Finally, add 1 tbsp ginger paste, cover and cook for another minute and remove from fire. Serve at room temperature.

Suktani(Sukto)

Ingredients :

Small Bitter Gourd  (ucche )                    1

Sweet Potato                                               1

Drum Sticks                                                2

Potato ,medium size                                  1

Ridged gourd (jhinge)                               2

Ribbed gourd (potol)                                 2

Broad Beans (sheem)                                2

Brinjal ,unpeeled                                        1 medium size

Raw banana plantains(kacha kala)          2

Pulse Dumplings (Bori)                             10-12

Mustard Oil                                                 10-12 tbsp

Ghee (clarified butter)                               1 tbsp

Bay Leaves                                                   2

Cumin seeds,whole                                     1/4 th tsp

Ginger Paste                                                 2 tsp

Whole black mustard seeds                       1 tsp

Carom seeds                                                 1/2 tsp

Salt                                                                 as per taste

Sugar                                                             1 tsp

Water                                                            2 1/2 cups

Coriander Powder                                      2 tbsp

Milk                                                              4tbsp

Flour                                                             1 tsp

Roasted Panch phoron                               1/4tsp

Method :

First of all  peel and chop all vegetables into one inch cubes. Remove seeds, if any from the bitter gourd and slice finely lengthwise. Grind mustard and carom seeds together to a paste and strain .

Heat oil in a wok and fry the pulse dumplings (bori) till golden. Remove to a dish.

Next fry the bitter gourd till light brown in the same oil,remove. Fry the raw banana pieces next.

Heat mustard oil in a wok until smoking. Reduce heat and add all the vegetables . Saute for 5 minutes. Add 4 tbsp water to the coriander powder and then mix to the vegetables. Also add ginger paste, mustard -carom seeds paste, sugar and salt to taste. Mix well . Add the water. When it boils cover and cook till vegetables are soft.

In a separate pan heat one tsp ghee. Add white cumin seeds and bay leaves. Add the vegetables with the water. Mix all. Also add the bori. Add flour to the milk and then add it to thicken the consistency of the dish. Serve at room temperature, after sprinkling the roasted powdered paanch phoron. 

Sukto

Aloo Potoler Dalna(Pointed Gourd dry curry)

The Bengalis were amongst the foremost maritime people of the subcontinent. They navigated the rivers and seas and caught vast netfuls of fish and crustaceans, the freshwater variety in particular. Therefore all classes were non -vegetarian. Calcutta is in the rice bowl that stretches eastwards to China and Japan. Cooking rice is not as easy as it appears. You do not just add water and boil the mixture. Unless each grain is soft and separate, you have failed the test of a cook in West Bengal. In bengal , food is prepared according to the seasons. Everyday food is prophylactic and antiseptic. A balanced and nutritious meal has become the standard in Bengali homes today with variations depending on circumstances and occasions.
 The basic standard meal in Bengal is faithfully followed as it was recorded nearly five hundred years ago.
*Sukto : a predominantly bitter preparation of bitter goud,brinjals,sweet potato and plantation.
*Saag : edible leaves ,seasoned and fried.
*Dal : pulses of a thick soup like consistency
*Ghonto : vegetables with or with out fish , cooked together to a soft mushy preparation
*Jhol : meat or fish ,with or without vegetables, cooked in a light gravy
*Ambol : sweet -sour dish of fruits, vegetables or fish
*Misti : sweets made of cottage cheese or milk, steamed or fried
*Doi :  curd ,sweetened or plain
In all cooking is a ritual in Bengal.

Aloo Potoler Dalna:

Ingredients:

Potato,cubed                                            4,large

Pointed gourd,cut into two                         8

Cumin Seeds                                            1/2 tsp

Mustard Oil                                              6 tbsp

Bay Leaf                                                   2

Green Chilly,finely chopped                       2

Red chilly Powder                                     1/4 tsp

Coriander Powder                                     1/2 tsp

Cumin Powder                                          1/2 tsp 

Salt                                                           as per taste

Sugar                                                        1/2 tsp

Ghee                                                         1 tsp

Aloo Potol er Dalna

Method : 

Heat mustard oil and add cumin seeds,bay leaves and chopped green chillies.

Add the vegetables next and stir fry well.

Then add chilly powder,coriander powder,cumin powder,salt and sugar.Fry the spices well.Add a dash of water so that the spices do not burn.

When well fried add water,cover and cook till the vegetables are soft.

When the water reduces and the vegetables are soft , add ghee and dish out.

 

                 

Cheese Toast

Ingredients :

Cottage Cheese(paneer)                            250 grams
Butter                                                        125 grams
Salt                                                            as per taste
Black Pepper Powder                                as per taste
Sandwich Bread                                         1
Egg                                                            3
Ghee or oil                                                 250 grams

Method :


Grate the cottage cheese and mix egg yellows with it. Add the butter, salt, Pepper, egg whites and prepare a thick batter.
Cut the sides of the sandwich bread and then cut triangles or squares. Dip each into the batter and deep fry in ghee or oil. remove when crisp and light brown. It can be baked as well.

Mint Chutney

Its summer & you are served a plate of chicken kebabs or mutton sheek kebabs & you automatically start searching the table top for a refreshing cool mint chutney to accompany your snacks. Here below is my family's recipe for a pudhina chatney or mint chutney you can relish all summer.

Ingredients :

Mint(Pudhina)                2 bunches
Green Chilly                   2-3
Garlic                             4 pods
Salt                                as per taste
Sugar                             as per taste
Tamarind paste              1 tsp

Method :

Soak a little tamarind in warm water for 15 -20 minutes and squeeze out the pulp.
Pick out the mint leaves and wash very well under running water,dry.
In a mixture jar add the mint leaves, garlic, green chilly, salt , sugar, tamarind paste and a little water. Grind to a fine paste.
Remove to a bowl and serve.

Bengali aloo bora(Potato Fritters)

Potato fritters are very a very commonly prepared in Bengali kitchens. Not only are they served with dal at lunches and dinners they are served at adda(chat sessions). sessions with tea and other snacks. You will find fritter shops all over Bengali at almost every corner of every small street. Various kinds are served and all sorts of vegetables used. Here i have mentioned two types made of potato.

Ingredients :

Sabudana,soaked                                       4tsp
Potato,boiled and mashed                           4 medium size
Onion,chopped                                           2 medium size
Green Chilly,finely chopped                         2
Salt                                                              as per taste
Sugar                                                          a pinch or two
Oil                                                              1 cup

Method :

Soak the sabuda in warm water for 15-20 mins. Drain the water and leave on the strainer to dry.

Mix all ingredients and make equal size balls.

Deep fry, on medium heat, till golden in color.

Serve hot with pudhina (mint) chutney.

You will find the recipe for fresh mint chutney too in my blog......please to make it in your kitchen and let me know how both turned out.


Another  easy recipe is :

Ingredients :

Potato ,chopped into rings                                                    6
Gram Flour                                                                          100 grams
Salt                                                                                      as per taste
Sugar                                                                                   as per taste
Nigella seeds                                                                        1 pinch
Green chilly,finely chopped                                                    2
Garlic,crushed                                                                       2pods
Baking soda                                                                          1/4 tsp
Refined Oil                                                                           enough for deep frying


Method :


Peel the potatoes. Chop the potatoes into rings and keep aside.

Mix all ingredients of batter very well.

Dip each potato ring in batter,coat well and deep fry till golden.


Remove to a absorbing paper.


Serve hot.

Potato Fritters

Kabuli chana

Ingredients :

Kabuli Matar                          1/2cup
Potatoes                                 2 medium size
Onion                                     1 medium size
Ginger                                     1/2 inch
green chilly                              2
Garam masala powder             a pinch or 2
 Roasted Cumin powder          1/4th tsp
 Tamarind                                1/2 inch
Mustard oil                              2 tbsp
Salt                                         as per taste
Sugar                                      as per taste
Desi Ghee                                1/2 tsp



Method :

Soak kabuli matar over night . Next morning discard water and wash well. Pressure cook the kabuli matar.

When soft, its ready to prepare.

Cut potato into squares.

 Deep fry. Remove when golden.

Grind ginger,Onion, Green Chilly to paste.

Soak tamarind in warm water.

Heat Mustard oil in a pan. Fry the masala paste well. Add salt and sugar according to taste. Add the boiled matar and keep stir frying with the masala .

Squeeze out the tamarind paste from the soaked tamarind .

Add the tamarind paste. Add the fried potatoes and fry with all other ingredients. 


When it becomes dry,and it smells good ,the dish is ready to serve. Turn the gas flame off.

 Sprinkle garam masala powder and dry roasted cumin powder and pure desi ghee.

Kabuli Chana

Add finely chopped green coriander if you wish as garnish.