Potato Pan Cake- Aalu ka Chilla

Potato Pan Cake- Aalu ka Chilla

Ingredient (for 4-5 pan cake)

• 3-4 medium size potato
• 1 medium size onion
• 1 tbsp coriander leaves chopped
• ½ tsp red chilli powder
• 1 tbsp corn flour
• Salt as per taste
• 2 tbsp oil
• 1 tsp oregano (for garnishing) (optional)

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Method (How to make potato pan cake for kids)

• Wash and peel the potato, grate potato with the grater.
• Make paste of the onion.
• Mix potato and onion paste, add corn flour, salt and red chilli powder mix well.

• heat a non stick pan add 1 tsp oil and pour 3-4 tbsp of mixture into the pan and spread evenly.
• Cook on the medium flame till golden brown, flip over to cook from the other side, add some oil from the corner.
• Sprinkle oregano over it and serve hot with the tomato sauce.

Chilli Sauce

Chilli Sauce

Ingredients

• 100 small green chilli
• 200 gram big green chilli
• ½ cup vinegar
• ¼ tsp asafetida
• 2 inch ginger piece
• 1 tbsp oil
• 1 tsp salt

Method (How to make chilli sauce at home)

• Wash the both chili and wipe with dry cloth and remove the stem from all chillies. Cut into ½ inch pieces.
• Heat oil in a pan add asafetida, ginger, and cut chillies sauté for 2-3 minutes on low flame, add salt and half cup water and cover with lid. Cook on low flame till soft.
• Cook for few minutes on high flame to remove excess water.

• Let it to cool down completely, grind to make smooth paste using vinegar.
• Add all vinegar and mix well.

• Store in a air tight container for 2-3 months.

Wash the both chili and wipe with dry cloth and remove the stem from all chillies. Cut into ½ inch pieces.

Heat oil in a pan add asafetida, ginger, and cut chillies sauté for 2-3 minutes on low flame, add salt and half cup water and cover with lid. Cook on low flame till soft.

Cook for few minutes on high flame to remove excess water.

Let it to cool down completely, grind to make smooth paste using vinegar.

Add all vinegar and mix well.

Store in a air tight container for 2-3 months.

Red chilli and Ginger Pickle

Red chilli and Ginger Pickle

Ingredients

• 100 gram whole red chillies
• 100 gram ginger
• ½ cup lemon juice
• 1 tbsp fennel seeds
• ½ tsp kalaunji
• ½ tsp fenugreek seeds
• 1 tsp salt
• 1 tbsp mustard oil

Method (How to make instant and tasty red chilli and ginger pickle)

• Cut chilli into 1 cm pieces, peel ginger and cut into thin slices.
• Dry roast fennel seeds, kalaunji, and methi seeds and make coarse powder.
• Mix ginger, chillies and lemon juice.
• Add coarse powder, salt and oil and mix well.
• Keep in air tight container and keep in the sunlight for 2-3 days.
• Pickle is ready for serve.

Tomato Sauce -Tomato Ketchup

Tomato Sauce -Tomato Ketchup

Ingredient

• 1 kg red apple tomato
• ¼ cup vinegar
• 4 tbsp sugar
• 1 tsp kashmiri red chilli powder
• ½ tsp salt
• 5-6 garlic cloves

Method (How to make perfect tomato sauce at home)

• Wash and wipe tomato with cotton cloth and cut it into 1 into 4-5 pieces, pressure cook in a cooker with garlic cloves for 2-3 vessels.
• Let it to cool down completely, when cool down sieve with strainer, to remove seeds.
• Now pour in a wok and cook for 4-5 minutes.
• Add sugar, red chilli powder and vinegar and cook for 10-12 minute or till desire consistency of sauce.
• Let it to cool down completely, store in air tight jar and use for 1 month, and can be use 2-3 month while store in fridge.
• If you want to store more than a month add ½ tsp sodium benzoate when cool down completely.

Sweet Corn and Potato Balls

Sweet Corn and Potato Balls

Ingredients

• 2-3 medium size potato (boiled)
• ½ cup sweet corns (boiled)
• ½ cup carrot grated
• ½ tsp chopped green chillies
• ½ cup grated cheese
• ½ tsp pepper powder
• Salt as per taste
• 1 green chilli (finely chopped)
• 1 tbsp coriander leaves (finely chopped)
• 2 tbsp corn flour
• 1 cup bread crumbs
• Salt as per taste
• 1 tbsp maida
• Oil for frying

Method (How to make potato corn balls at home)

• Mash boiled potato, and mix grated carrot, and sweet corn mix well.
• Add salt, pepper powder, green chilles, grated cheese, corn flour and half of the bread crambs.
• Mix well and make small small balls.
• Add maida and 2 tbsp of water, dip a ball in this mixture and roll over the bread crumbs.
• Keep inside the fridge for 30 minutes.
• Heat oil and on medium flame fry till crispy and light brown.
• Serve hot with tomato sauce.

Bread Samosa

Bread Samosa

Ingredients (for 10-12 samosa)

• 5-6 pieces white bread slice
• 4-5 boiled potato
• ½ cup boiled peas
• 1 tsp grated ginger
• 1tsp coriander powder
• 2-3 green chilli chopped
• ½ tsp garam masala
• 1 tsp dry mango powder
• 1 tbsp halve cashews
• ½ tsp red chilli powder
• 2 tsp oil
• Salt as per taste
• ½ tsp cumin seeds
• Oil for frying samosa

Method (How to make bread samosa at home)

For stuffing

• Roughly mash boiled potatoes.
• Heat oil in a wok add cumin seeds and sauté for few seconds, green chilles grated ginger and sauté for few seconds.
• Add boiled peas and fry for few minutes on medium flame, add mashed potatoes and mix well.
• Add all spices, cashew and salt, sauté for few minutes, add coriander leaves and mix well switch off the flame and let it to cool down completely.

For making samosa

• Cut all the sides for the bread and roll tightly with the rolling pin, apply some water and roll one more time. Cut into two triangular pieces.
• Apply some water on the corner and make and cone, fill with 2 spoon of filling and apply some water on the top corner and close tightly by pressing the corners.
• Make all samosa with the same manner.
• Heat oil in a deep wok, on medium flame add samosa and fry on medium high flame till light brown and crispy.
• Serve hot with green chutney or sweet tamarind chutney.

Chana Dal Ke Masale Wale Phare

Chana Dal Ke Masale Wale Phare

Ingredients (for 3-4 servings)

• 1 cup chana dal (soaked for 3-4hrs)
• ½ cup urad dal (soaked for 3-4hrs)
• 1 ½ cup whole wheat flour
• 2 large onion
• 10-12 garlic cloves
• 2 inch ginger piece
• 3-4 green chillies
• ½ cup coriander leaves (chopped)
• 2 tsp coriander powder
• 1  tsp garam masala
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 3-4 tbsp mustard oil
• ½ tsp cumin seeds
• 1/8 tsp asafoetida

Method (How to make masala phara)

• Soak chana dal and urad dal for 4-5 hrs. Drain the water from the chana dal and urad dal and make coarse paste with ½ of the ginger, garlic  and 2 green chillies.
• Add 1 tsp coriander powder, ½ or the chopped coriander leaves, ½ tsp garam masala, salt and mix well.
• Add ½ tsp salt into the flour and knead soft dough, allow to rest for 10-15 minutes.
• Make paste of ginger, garlic, and onion.
• Heat and deep and big wok add mustard oil.
• Add asafoetida, and cumin sauté for few seconds.
• Add onion and ginger garlic paste and sauté till oil separate.
• Add coriander powder, garam masala, turmeric, and red chilli powder add 1 tbsp water and sauté continuously  till oil separate. Add 3 cup water and cook till start boiling.
• Make small lemon size balls with the kneaded flour and dip in the dry flour and roll into small puri.
• Put 1 spoon dal paste and fold to make half circle.
• Put into the boiling gravy.
• Make all phare with the same manner and put into the gravy. If you feel water is less add more water and cook on the medium flame for 18-20 minutes.
• Switch off the flame add chopped coriander leaves and serve hot.