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7/29/2019 Aloo Recipes.docx
1/5
Aloo Ki Tikki
Book: Cooking with Olive Oil
Rating:
Deep fried potato dumplings ideal as a starter.
Cooking Time: 10-15 minutesServings: 4
Preparation Time: 10-15 minutes
Category: Veg
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Ingredients
Potato,boiled and mashed 6 medium
Salt to taste
Olive oil +deep fry 1 tablespoon
Onion ,chopped 1 medium
Cottage cheese (paneer),grated 1/4
Fresh coriander leaves,chopped 1/4 cup
Cashewnuts,crushed 6-8
Red chilli powder 1/2 tablespoon
MethodAdd salt to mashed potatoes and knead into a smooth dough. Divide into twelve equal portions.
Heat one tablespoon of olive oil in a pan and saut onion till translucent. Cool and mix with
paneer, coriander leaves, cashewnuts, red chilli powder and salt. Divide the mixture into twelve
equal portions. Stuff each portion of mashed potato with a portion of the paneer mixture. Rolland shape into tikkis (roundels) of approximately two-inch diameter and half-inch thickness.
Heat sufficient oil in a kadai (wok) and deep-fry the tikkis till golden brown. Drain and place on
absorbent paper. Serve hot with tomato ketchup or mint chutney.
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7/29/2019 Aloo Recipes.docx
2/5
Aloo Chole
Contributed By: Khana Khazana
Rating:
Potatoes and kabuli chana cooked with spices go well with puris
Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 30-40 minutes
Category: VegPrint this Recipe
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Ingredients
Chickpeas (kabuli chana) 1 1/2 cups
Potatoes 2 medium
Tea leaves 1 tablespoon
Dried Indian gooseberry (amla) 2-3
Oil 5 tablespoons to shallow fry
Cumin seeds 2 tablespoons
Green chillies,slit 4-6
Garlic paste 1 tablespoon
Ginger paste 1 tablespoon
Coriander powder 2 tablespoons
Cumin powder 2 tablespoons
Red chilli powder 1 1/2 teaspoons
Dry mango powder (amchur) 1/2 teaspoon
Salt to taste
Pomegranate seeds (anardana) 1 tablespoon
Garam masala powder 1 teaspoon
Tomatoes 2 medium
MethodWash and soak chickpeas in four cups of water overnight. Tie tealeaves and amla in muslin cloth
to form a bundle. Drain chickpeas, add six to eight cups water, salt and tealeaves-amla tied inmuslin cloth. Pressure cook for twenty minutes or until soft and completely cooked. Drain the
cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves-amla. Peel the
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7/29/2019 Aloo Recipes.docx
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boiled potatoes and cut them into one inch sized cubes. Heat two tablespoons of oil in a pan, add
one teaspoon of cumin seeds, slit green chillies, garlic paste, ginger paste, coriander powder,
cumin powder, red chilli powder, amchur powder, one cup of cooking stock and stir. In anotherpan heat sufficient oil, add potatoes and shallow fry till golden. Drain onto an absorbent paper
and keep aside. Add boiled chickpeas to the masala, add some more cooking stock and salt.
Cook on high heat. Roast the remaining cumin seeds and anardana and crush. Add fried potatoesto the chole and mix. Add the crushed masala, garam masala powder and mix. Add a little wateror stock. Cut the tomatoes into quarters. Heat three tablespoons of oil in a pan, add tomatoes and
saut for a few minutes. Adjust seasoning in the chole, add the tomatoes and simmer for few
minutes Serve hot.
Aloo Matar Paneer
Channel: FoodFood-Sanjeev Kapoor's Kitchen
Rating:
A tasty and spicy combination of aloo, matar and paneer
Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
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Ingredients Potatoes,peeled 2 medium
Green peas,shelled 1 cup
Cottage cheese (paneer) 100 grams
Onion 1 medium
Ginger 1
Garlic 8 - 10 cloves
Oil 2 tablespoons
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7/29/2019 Aloo Recipes.docx
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Cumin seeds 2 teaspoons
Salt to taste
Turmeric powder 1/4 teaspoon
Coriander powder 1 1/2 teaspoons
Red chilli powder 1 teaspoon
Fresh tomato puree 1 cup Roasted peanuts,paste 2 tablespoons
Garam masala powder 1 teaspoon
Method
Grind onion, garlic and ginger.Heat oil in a nine stick pan, add cumin seeds and saut till lightly browned.
Cut thin batons of potatoes.
Add the ground paste to the pan and saut till lightly browned, stirring frequently.
Add potatoes, salt and turmeric powder and mix. Add cup water and mix well. Cover and cooktill potatoes are almost done.
Cut paneer into small cubes. Add coriander powder and red chilli powder and mix. Add green
peas and mix. Cover and cook till the vegetables are done.Add tomato puree and mix. Cover and cook for 2 minutes.
Add peanut paste and mix well. And paneer and mix.
Sprinkle garam masala powder and serve hot with roti.
Aloo Palak Pulao
Book: Cooking with Love
Rating:
An innovative way to make kids eat rice.Cooking Time: 20-25 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg
Print this Recipe
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7/29/2019 Aloo Recipes.docx
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Ingredients
Potatoes,cut into inch cubes 2 medium
Spinach,finely chopped 1 cup
Rice,soaked 1 1/2 cup
Bottle gourd (lauki/doodhi),peeled and cut intocubes 1/4 medium
Ghee2
tablespoons
Cumin seeds 1 teaspoon
Tomato,finely chopped 1 medium
Salt to taste
Method
Heat the ghee in a deep pan and add the cumin seeds. When they begin to change colour add thetomato, potatoes and bottle gourd and saut for two minutes.
Add the rice and spinach and saut for two more minutes. Add three cups of hot water and salt
and mix.When the mixture comes to a boil, reduce heat, cover and cook till the rice and the vegetables are
done.
Serve hot.