Apple and Carrot Soup

Ingredients:

1/4 cup apple , peeled and chopped

2 tbsp carrot , peeled and chopped

1/4 cup potatoes , peeled and chopped

1 tbsp onions , chopped

1/2 tsp oil

Method:

Heat the oil in a pressure cooker and saute the onion for 2 minutes. Add the apple, carrot and potato and saute for 2 to 3 minutes.  Add 1 cup of water and pressure cook for 2 to 3 whistles. Cool and puree in a liquidiser. Strain and reheat ro lukewarm before serving.

Potato Cutlets

Ingredients:

5 medium-sizes potatoes, washed thoroughly

2 tsp salt

2 tblsp garam masala - available at Indian stores

2 tblsp coriander powder

2 tblsp black pepper

10 cleaned and cut cilantro leaves - cut these into very tiny pieces

6 tblsp bread crumbs

6 tblsp vegetable oil

Method:

Put the cleaned potatoes in a large saucepan filled with water. Keep it on high heat and boil until potatoes become soft and tender. Remove from heat, cool and peel the potatoes. Take a large vessel, put the potatoes, salt, garam masala, coriander powder, black pepper and cilantro pieces and mash them thoroughly. Let there not be any lumps in the mixture. Now, shape a handful of mixture into a cutlet, like a cookie, which is 2 – 3 inches in diameter and 1 inch thick. Roll each cutlet lightly on bread crumbs to give it a thin coating and keep aside. Keep a medium-sized frying pan on heat and drop 2 tblsp vegetable oil on it. Arrange about 4 cutlets on the pan and fry until they turn golden-brown. Gently turn them over and add 2 tblsp oil and fry until golden-brown on both sides. Remove from heat and set aside. Repeat the above process for all the cutlets. Serve hot with sweet & sour tamarind sauce.

Batatyachi bhaaji

Ingredients:

4-5 Potatoes

3 Onion

2 Green chilly

4-5 Kadipatta

1 tsp Mustard seeds

1 tsp Cumin seeds

1/2 tsp Turmeric powder

1/4 tsp Hing

1/2 tsp Coriander leaves

1 tsp Oil

Salt to test 

Method:

Boil potatoes in pressure cooker. Remove skin and make pieces. Chop onion, green chilly and coriander leaves finely. In a pan heat oil and add mustard seeds and cumin seeds. When they crackle add kadipatta, green chilly and onion. Fry onions on low flame till transperent then add hing, turmeric powder and salt. Now add potato pieces and mix well. Cover the pan and allow to cook on low flame foe 2-3 min. Lastly add coriander leaves. Enjoy batata bhaji with hot puris.

Aloo paratha

Ingredients:

Stuffing:

2 boiled Potatoes

1 small finely chopped Onion (optional)

Coriander leaves finely chopped

Small piece of Ginger (very finely chopped or grated)

1 or 2 green Chilies (finely chopped)

Salt Red Chili powder and Garam masala as per taste

Butter

Method:

For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.

Mash the potatoes. Add all the stuffing items to mashed potatoes and mix it properly. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking. When top side is done change the side and keep a check (till properly baked). Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Aloo bhat

Ingredients

4 large potatos 

2 large sized onions

1/2 cocunut 

chilli powder to taste

garam masala

1/2 spoon dhania powder 

a pinch of termeric 

1 spoon ginger-garlic paste

few cloves (laung / lavang) and cinnamon (dalchini)

2 cups basmathi rice 

3 tbsp oil

Method 

wash basmathi rice and soak it for 15 minutes. Cut potato into big pieces. Cut onions into thin slices and fry them in 1/2 spoon of oil. In a blender grind fried onoins, cocunut and all item ingredients to make it a thick paste. (if you have enough time mix potato and this paste and leave it for an hour to marinate potatos. if not, never mind). In a pressure pan or a deep sauce take oil. when it gets heated add the paste and potatos and fry it for 3 minutes. Add rice and 4 cups water and let it cook until the potatos are tender and rice is cooked. Serve hot with raitha and / or papad.