Aloo chokha


The word chokha reminds me aloo/potato and nothing else here,as a kid my mother would serve us chokha with dal chawal,aloo being every childs favourite, we siblings had no issue eating chokha,soft & silky in texture. A very popular dish in any Uttar pradeshi or Bihari family.

Aloo chokha itself being spicy n tangy,one did not need any sabzi and that was the purpose of this chokha.

Have them while it’s hot,you’ll be drooling. Winter’s are the best time to eat chokha.

So let’s see what goes in making this chokha

#purvanchalstadka #aloochokha#potato #boiled#mashed#dip#foodbloggers#indiancooking#indianfoodbloggers#traditionalfood#desikhana

Aloo Chokha

Aloo chokha

Ingredients

  • 4 potatoes boiled
  • 1 tomato
  • 3 green chillies
  • 4 garlic
  • 1 onion chopped
  • 2 tablespoon coriander leaves chopped
  • 1/2 tablespoon salt
  • 2 tablespoon mustard oil
  • 1 onion chopped

Method

  • First mash potatoes and keep in a large bowl
  • Slit green chillies long and roast it on open flame
  • Same manner slit tomato and roast it on fire till dark
  • Roast garlic on fire
  • Now,peel off tomato skin and chop them fine
  • Chop green chillies and garlic fine
  • Add all the chopped veggies into the potato
  • Add in chopped onions
  • Mix it well with your hands
  • Add salt,mustard oil and coriander leaves
  • Again mix well
  • There you go a simple and quick Aloo chokha is ready.

Aloo soya saag sabzi


Eating healthy is what we all give more importance too and definitely one should give also.As winter is approaching and market has started getting fresh saags and eating seasonal is always the best.Soya saag is also called dill which has a very strong aroma to it.

The best way to make is just keep it simple, without adding any masalas. Here potatoes are boiled before using.A typical UP style of making and the best taste comes when it is cooked on open fire/chulha.

Indulge this Aloo soya saag with jowar ki roti or makke ki roti.No,that doesn’t mean you can eat them with rotis.Have them the way you like.

If your kids are fussy one in eating like mine just roll the aloo soya saag in roti with some ketchup and serve, believe me it will be vanished in a minute.

So let’s see what all ingredients are needed to make this saag with the method

Do check out my You Tube Channel for detailed video Purvanchal’s Tadka

#purvanchalstadka #traditional #indiancooking#foodbloggers#indianfoodbloggers#aloosoyasaagrecipe#dillleaves

Aloo Soya Saag

Aloo soya saag

Serves 5

Ingredients

  • 5 potatoes boiled and peeled
  • 250 grams Soya/dill leaves
  • 2 onions chopped finely
  • 2 tomatoes chopped
  • 3 green chillies chopped
  • 1/4 tablespoon rai/mustard seeds
  • 1 tablespoon salt or as per taste
  • 1/4 tablespoon haldi powder
  • 4 to 5 garlic cloves chopped
  • 1 tablespoon mustard oil

Method

  • First wash the leaves well and chop them
  • Cut the potatoes into 4 parts or cubes
  • Heat oil in a kadhai
  • Add rai let it splatter
  • Add green chillies and garlic
  • Saute
  • Add chopped onions and saute till translucent
  • Add chopped tomatoes
  • Mix well let it cook for a second
  • Add salt and haldi powder
  • Mix well
  • Now add potatoes give it a nice mix
  • Add in chopped dill /soya leaves
  • Mix well with rest of the ingredients
  • Close the lid and cook for a minute
  • Open the lid again give it a mix
  • Your garma garam/piping hot Aloo soya saag is ready to be served
  • Enjoy it with your desired bread or rice
  • Hope you liked the recipe
  • Until then keep exploring……
Chopped tomatoes n onions

If you wish you can use any oil instead of mustard oil in this saag

Samosa recipe/ How to make samosa


This generation is divided into two parts half being the pizza gang and half being the Indian samosa gang😂😂I hope you agree,if not you are free to do so😉but if you take on a serious note there still are people who would give away pizza for samosa and with people I mean the younger generation.

And the gang that I am talking about is none other than my twins,they love samosa.The street from where they pass by for classes has a small hotel from where aroma of Deep frying samosas just make you feel hungry and wanting to just have , from that place samosa have become my twins fav,in either way it had to happen as their dad is a hardcore fan of Samosa 😃.

Coming from Uttar Pradesh where all the samosa and chaat stuff started making them was never a big deal and every house had their own way of making masala.The whole trick lies in the masala or stuffing of samosa a little bit here n there with the masala you are gone,so perfect quantity of spices is the main stuff.

This recipe which I am sharing is the one made by all the local shopkeepers from Purvanchal region and main bazar of our native place that’s Pattinarendrapur,any person who has tried samosa from UP will get easily connect to it by have this one.

Now,lets get the recipe

#purvanchalstadka #foodbloggers #indiancooking#samosa#snack

Look at the picture aren’t they tempting.

Samosa

Makes around for ten people.

Ingredients

  • Half kg maida/All purpose flour
  • 1 kg potato/boiled and mashed
  • Oil for deep frying, shortening and frying masala
  • 1 tablespoon kalonji n ajwain
  • Salt for the dough and stuffing
  • Water
  • 200 grams coriander leaves
  • 10 green chillies or as per taste
  • 1 tablespoon coriander seeds
  • 10 cloves of garlic
  • 1 tablespoon Red chilli powder
  • 2 tablespoon coriander powder
  • 1 tablespoon saunf/fennel seed
  • 1/2 tablespoon rai/mustard seed
  • 1/4 tablespoon hing/asofetida
  • 1/2 tablespoon amchur powder
  • 1/2 tablespoon Haldi powder
  • 5 to 6 curry leaves

Method

  • Now that you have boiled and mashed potatoes keep it aside
  • Take a blender jar and blend all this ingredients- green chillies, coriander leaves, haldi powder, coriander seeds,garlic, curry leaves and coriander powder with little water
  • Keep the paste aside

  • Heat kadhai with oil add rai let it crackle
  • Add saunf/fennel seeds,saute
  • Pour in the paste and fry till oil leaves the sides
  • Now add in salt,amchur powder and hing
  • Cook for a second
  • Add in the mashed potatoes
  • Give it a nice mix,here you need some muscle power😀
  • Let them cool
  • Meanwhile knead the dough with salt,oil,kalonji,ajwain and water

  • Start rolling into disc shape and cut into half
  • Make triangular shape

  • And stuff the potato mixture
  • And seal the ends by pressing well or applying water at the edges
  • Stuff all the samosas in that shape and keep ready

  • Heat oil for deep frying
  • Start frying all the samosas till light brown in colour
  • Serve them with dahi or chutney
  • Have a party then do try this samosas make them before and stock,just microwave them before the party starts and serve hot
  • You can even have samosas with gujarti kadhi they really taste yum check the link here http://Gujarathi kadhi
  • Until then keep exploring….
  • Thank you for stopping by

Aloo masala sandwich/How to make spicy potato sandwich


Sandwich means stuffed bread with boiled and mashed potatoes in our house,this is more preferred than any other sandwiches as it is easy to make and no tantrum by any one in the house.simple boiled and cooked with some spices and you are good to go.

Again i would say a good lunch box recipe for kids and adults.A change from the routine food.my twins love masala aloo sandwich a lot and its for them if i have to make it again n again and ya let me tell you my Mil also loves them simple to make and too fast to finish.

Lets get the recipe

#purvanchalstadka #foodphotograhy #foodbloggers #indianfoodblogger #sandwich #aloosandwich#masalaaloosandwich

Ingredients

  • 4 potatoes
  • 1/4 tablespoon haldi powder
  • 1/2 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 1 tablespoon garam masala powder (i have used Rajesh masala its a hit in purvanchal region)
  • 1 tablespoon salt or as per taste
  • 1/2 tablespoon mustard seeds
  • 2 green chillies finely chopped
  • 1 onion slit long
  • 1 capsicum cut long
  • 1 carrot slit long
  • butter for applying
  • Green chutney
  • Cabbage shredded

Method

  • Boil and mash the potato well
  • Heat kadhai add oil then rai/mustard seeds,green chillies and all the spices given with salt,keep the flame low as you can burn the masala.if you think it might burn just sprinkle some water
  • Then add all the mashed potatoes and mix it well,let it cool down
  • Heat tawa add butter and onions, capsicum,carrot and cabbage
  • Saute for a minute on low flame
  • Keep aside
  • Now spread butter and green chutney on all the slices

  • Keep the sauted veggies on one slice and aloo ka masala on top
  • Place the other slice on top
  • Heat it on the same tawa by applying butter on both sides
  • Your Aloo masala sandwich is ready

  • Cut them into half and serve with green chutney
  • Have them as tea time snack or take in your lunch box,choice is yours

Potato wedges/ How to make potato wedges


Some recipes are so simple at times,we don’t even imagine and spend a lot on them,later to realise how stupid we were,here i am talking about potato wedges which are served at all the fast food outlets. And kids go crazy for them,after having these potato wedges i was thinking i can make them,only the seasoning will differ as they have all kinds of msgs ,taste enhancer and all.but still we home cooks can nail it..what say…do try out

#purvanchalstadka #foodbloggers #foodphotograhy #indianfoodblogger #potatowedges

Ingredients

  • 5 to 6 large potato (new ones or say non starch)
  • 1 cup maida (refined flour)
  • 4 tablespoon cornflour
  • 1/2 tablespoon chilli flakes
  • 1/2 tablespoon oregano
  • 1/2 tablespoon thyme
  • 1/2 tablespoon basil
  • 1 tablespoon ginger-garlic powder or paste
  • 2 tablespoon garam masala powder
  • 1 tablespoon salt
  • Oil for deep frying

Method

  • First wash the potatoes well as we dont have to peel them
  • For this recipe it is suggested to use the naya aloo or non starch potatoes as they are non sticky and fry well and remain hard also.
  • Chop the potatoes in the given shape

  • Boil water with little salt in it and add the potatoes for boiling for 5 to 6 minutes
  • Keep checking by piercing them,don’t overcook
  • Strain them and run down cold water,so that cooking stops
  • Now leave them in a strainer
  • Meanwhile take a large bowl add maida,cornflour and all the spices given above with salt

  • Add in the boiled potatoes and toss them well enough
  • So that all the potatoes are coated nicely with the mixture
  • Remove the potatoes in another plate, spread and keep it in the freezer for 5 to 6 hours
  • After 5 to 6 hours heat oil in a kadai on high flame
  • Start frying the potatoes
  • Don’t lower the flame as the potatoes are so cold that the temperature of the oil cools down itself.
  • Deep fry all the wedges in the same manner
  • Garnish with some herbs and your favorite sauce
  • Here we have mixed tomato sauce with mayonnaise and enjoyed.
  • Your potato wedges restaurant style is ready
  • Healthy and tasty
  • Much better than the fastfood outlet

Aloo ka Halwa/How to make Aloo ka Halwa


Aloo or potato is such a versatile vegetable, it can be eaten in so many forms and one of them is this Aloo ka Halwa as well,have you ever tried this!believe me you won’t regret this its soft ,melts in your mouth and more of all its sweet😊.As a young child i use to watch my elder sister cook this often when she would fast,as she was the one who use to cook for all in the house so taking time out and making something for yourself is quite boring or i would say we tend to feel lazy for cooking for ourself..the easiest think she could do is boil potato and make halwa.

Lets see what goes in making this

#foodbloggers #purvanchalstadka #alookahalwa#sweet#dessert

Ingredients

  • 4 large potatoes
  • 1/2 cup sugar (or as you prefer)
  • 1/2 cup milk
  • 3 to 4 saffron strands
  • 1 tablespoons elaichi powder
  • 2 tablespoon ghee

Method

  • First boil potato and mash them,keep aside
  • In a bowl take warm milk and add saffron strands cover with lid let it dilute
  • Heat ghee add mashed potatoes and saute till golden brown

  • Once you notice colour change add in saffron milk ,elaichi powder and sugar
  • Cover with a lid and let it cook on slow flame for 2 minutes
  • Open the lid and keep stirring till halwa starts leaving the pan
  • Your Aloo ka Halwa is ready
  • For savoury fasting recipes do check http://vratwale aloo

Potato chips/how to make potato chips


A home-made potato chips is what my kids crave for and the perfect time to make them is summer,as the sun is at its best.For storing these the whole year ,they definitely have to be perfectly sun-dried. A simple procedure to make these chip’s and store

Ingredients

5 kg potatoes (large ones, quantity depends on you)

Chip’s slicer

Salt

Water

Method

Firstly peel and wash the potatoes nicely and keep in cold water

potato chips in making

Now,take slicer and slice out the potatoes, keep it in water so that they don’t turn black

20180425_205614738645920.jpg

Once you are done with slicing

Heat water in a huge pan with salt

Once it starts boiling take those sliced potato in small quantity and boil for a minute or till the potatoes are semi cooked(wait till one or two boils)

Strain from the water and keep aside

Boil all the potatoes in same manner

Now spread on plastic sheet or cloth and sun dry them

For 2 days

On the 3rd day take bunch of chip’s and deep fry them,if it splutter like there’s water in the pan,that means chip’s have to be dried for 1 day more

Store them in air tight container

They last for 1 to 2 years with the same taste

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