Baby corn soup

Ingredients:


5-6 pieces of baby corn
1 medium size potatoes
2 tsp butter
Salt to taste
Pepper powder
1 cup milk

Method:

Pressure cook the baby corn with a mix of water and milk. Grind it along with boiled potatoes.

Heat butter, add mixture, salt and pepper to it. To make the soup thinner, add milk. Allow it to come to a boil.Serve hot with croutons of your choice

Aloo Bonda

Ingredients:


1/2 kg boiled potatoes
1/2 tsp lemon syrup
2 tsp oil for cooking and more to fry
1 cup bengalgram flour (besan)
1/2 tsp red chilli powder
Few curry leaves
Green chillies as per taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp mustard seeds
2 tbsp rice flour
Salt as per taste
Bit of asafoetida


Method:

Heat oil, add mustard. When it splutters, add green chillies, turmeric, curry leaves and boiled mashed potatoes. Add salt and cook for 2 minutes. Add lemon juice and finely chopped coriander leaves. Make balls of these.

Make a thick batter of bengalgram flour, rice flour, salt, asafoetida and red chilli powder. Heat oil, dip the potato balls in the batter and deep fry till golden brown all over.

French Fries

Ingredients:


Potatoes
Salt to taste
2 tsp rice flour
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Oil to fry


Method:

Cut potatoes into long slices and soak in cold water for 1/2 hr. Drain out the water and wipe the potato slices with a clean cloth. Mix all other ingredients except oil.

Deep fry the potato pieces in hot oil till golden brown.

Serve with sauce or chat masala.

Pav Bhaji

Ingredients:

A packet of pav
1/4 kg boiled potatoes
2 tsp tomato puree
1/2 capsicum
2 tsp oil
3 tbsp butter
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chilli powder

1/2 tsp ginger paste
1 tsp pav bhaji masala powder
Salt to taste
Finely chopped coriander leaves to garnish
Butter to toast the pav

Method:

Heat oil, add cumin seeds. (I have not used onions, if you would like to - you should add it at this stage and saute till it turns pinkish in colour). Add the tomato paste, ginger paste, turmeric powder, red chilli powder, pav bhaji masala powder, salt and 1/4 cup water. Allow it to cook for five minutes.

Add finely chopped capsicum and mashed potatoes. Cook for two minutes, add butter and cook for another three minutes. Garnish with finely chopped coriander leaves.

Toast the pav on both sides using butter as per taste.

Serve pav and bhaji with a piece of lemon and finely chopped onions (optional).

Stuffed idli roast

Ingredients:

Idli batter
Potato sabzi

Oil.

Method:

Potato sabzi is boiled and cubed potatoes roasted with turmeric, red chilli powder, salt and tempered with mustard seeds and bengalgram dal. Can add some chopped coriander leaves too for taste. Pour idli batter to half the idli plates. Put a little bit of sabzi and pour little more batter to cover it. Steam it like regular idlis. Cool and cut into four pieces. Roast them with little oil.

Serve hot with chutney/sambar.

POTATO ROTI

Ingredients:

Maida - 2 cups
Potatoes - 2 ( medium sized )
Melted butter or ghee 1 Tbl.sps
Luke warm milk - 1/2 cup
Salt - 3/4 tsp
Sugar - 1/2 tsp
Cooking soda - a pinch


Method :

Pressure cook potatoes, peel and mash thoroughly when it is still warm.

Mix salt,sugar and butter to the flour.

Add mashed potatoes and blend thoroughly.

Sprinkle milk and knead to smooth dough,
( if necessary add more milk to knead )

Make medium sized balls and roll like chappathis.

Fry on a hot tawa without using oil.

Apply little oil if necessary after removing from fire.

Line chappathi box with thin muslin cloth and keep these rotis in that to keep soft.


Yeild: 10 to 12 rotis.


Caloric value:

1 roti = 98 calories.