Potato Sandwich ~ Aloo Sandwich

 

For day three of Blogging marathon , under the theme Sandwiches and Wraps am sharing simple delicious sandwich.Today i made some sandwich without toasting the bread..!Quite simple to make ,try it out for this weekend's breakfast and enjoy :)

Here are some recipe links., which i have posted for this BM, 

Potato Wedges (Oven baked)

Time for blog hop,started by Radhika of "Tickling plalets "This week i paired with Charishma of, "Cherie's Stolen Recipe".She's having plenty of baking and cooking recipe.From her blog i took a simple baking recipe.Almost every kid likes potato wedges.Mine does :) Very simple steps to make a yummy wedges.Even it'll be a perfect appetizer's in parties.Let's see the recipe now,




  Ingredients:

1. Potatoes-2 large
2. Olive oil- 1 table spoon
3. Red chilli powder- to taste
4. Salt-to taste
5. Pepper powder- little

Method:

1. Pre heat the oven for 350 F .
2. Wah the potatos,and wipe it with the dry cloth.
3. Now strip the  potato in to thin or thick strips.
4. Take that in to one bowl,add red chilly powder,salt and little oil.Mix well in hand.
5. Now line a baking tray with parchment paper(butter paper).
6. Spread the potato wedges on the tray,bake it for 10 mins.
7. Then open the oven ,apply little oil on top and flip flop the wedges.
8. Again bake it for 10 mins.
9. Once it baked,take it out and enjoy with sauce.

Note:

• Instead of olive oil,you can use any oil.
• Cut the potato in to even shape to bake evenly.

Linking this recipe to ongoing event,Bake fest # 2 hosting by Sangee of "Spicy Treats",and Radhika's Blog hop wednessday.Check "HERE" to see what our co-bloggers does.

Urulai/Potato Roast

Again time to Blog Hop,Fifth week of Blog Hoping.Event stated by Radhika of "Ticking Palates".This week i paired with Divya of "Easycooking".Potato fries, will be every one Favorite right,but in her blog i got Potato Roast with basic Indian Masala.Finally tried and the result was very nice.Recipe follows,


Ingredients:

1. Baby Potato- 15 (I used Frozen)
2. Onion-1 medium 
3. Tomato-1 medium
4. Chilly Powder/Salt-To taste
5. Coriander Powder-1 teaspoon
6. Turmeric Powder-Little
7. Mustard seeds-1/2 teaspoon
8. Urad dal-1/2 teaspoon
9. Oil-2 tablespoon

Method:

1. Pressure cook  the Potato for 2-3 whistles.
2. Once it cools,remove the skin and keep in fridge to firm.
3. Blend the onion and tomato in mixer ,keep aside.
4. Heat a pan with oil,splutter Mustard seeds,urad dal and curry leaves.
5. Then add the grounded Onion-Tomato Paste,mix well.Cook it for 2-3 mins.
6. Add Chilly powder,Coriander powder and salt mix well,and cook it for 3-5 mins.
7. Cook this still raw smell goes out.
8. Now add the peeled potato,mix gently & cook it for 15-20 mins in follow flame.
9. Give a gentle stir in between.
10. Once the potato roasted and coated evenly switch off the stove.
11. Ready to serve with Rice (R) Chapathi.

Note:

• You can use regular potato instead of Baby ones.Dice the Potato and follow the same method.

Click HERE to see what's going on in Blog Hop.

Aloo Paratha with Paneer Tikka Masala

 Third week of Blog Hop Wednesday,started by Radhika of "Tickling Palates". This week i Paired with  Ayeesha , "Taste of Pearl City". She's having a wonderful space,really it's tough for me to Choose one dish from there. Finally i Chosen one of my family's favorite dish.I know ,all of u like Paneer :),Let's see the recipe here,

Aloo Paratha:
                 
                                   
Ingredients for Dough:

1. Atta Flour/Wheat Flour- 1 and half cups
2. Curd/Yogurt-2 teaspoon
3. Ghee-1 teaspoon
4. Bicorbanate of soda-pinch
5. Honey-1 teaspoon
6. Salt-To taste
7. Ghee/Oil- to Roast Parathas

For Stuffing:

1. Boiled Potato/Aloo-2 small size
2. Onion-half medium (Finally chopped)
3. Green chilly-1 (Finally chopped)
4. Cilantro-1/4 cup (Finally chopped)
5. Salt -To taste

Method:

1. Shift the Atta flour/wheat flour and cooking soda.
2. Take a wider bowl,add the flour in to it,add yogurt,ghee & honey.Mix well in hand.
3. Then add required water,make a soft tight dough.Knead well,for 5-7 mins.
4. Cover with lid.
5. Rest it for minimum 2hrs.

For Stuffing:

Method:

1. Take a wide bowl,mash the boiled potato,avoid lumps.
2. Add onion,green chilly,cilantro,salt and pepper.
3. Mix well with the hands.
4. Now,stuffing is ready.

Making Parathas:

1. Knead the Dough again  & make a small balls.
2. Make a small balls with Potato mixture.
3. Now roll the Paratha dough in to disired size ,keep the stuffing in middle and cover it.
4. Again roll it with little bit of raw flour,make a circle shape.
5. Heat the Tawa&roast the Parathas on both the sides,with Ghee (R)Oil.
6. Now Paratha's ready to serve with any veg Curries.

Aloo Paratha's simply taste superb with plain Curd.But Paneer Tikke Masala give more taste,let c the recipe here,

                           

Paneer Tikka Masala:


                            

Ingredients:

1. Paneer-200grams(Diced)
2. Onion-1 small(Diced)
3. Tomato-1 (Diced)
4. Red Bell pepper-1/2 (Diced)
5. Green Bell Pepper-1/2 (diced)
6. Chilly Powder- To taste
7. Kasoori Methi-2 teaspoon
8. Salt-Little
9. Oil-1 teaspoon

Take a bowl & Marinate all the above ingredients for 1 hr.After that heat pan with table spoon of oil and roast eveything together till all turns roasted.

For Gravy:

1. Onion-1 medium (Chopped)
2. Tomato-1 medium(pureed)
3. Ginger Garlic -1 teaspoon
4. Chilly Powder- To Taste
5. Coriander Powder-1 teaspoon
6. Garam Masala-1/4 teaspoon
7. Maida-2 teaspoon
8. Jeera-2 teaspoon
9. Salt and pepper-To Taste
10. Oil/Butter/Ghee- 1tablespoon

Method:

1. Heat a Non-stick tawa,with Ghee,roast cumin seeds.
2. Add Ginger garlic paste,fry it.
3. Add Onion and fry well.
4. Now add maida in to it and fry for 1-2 mins.
5. Then add the tomato Puree,mix well.
6. Add required water in it.stir well.
7. Add the dry powders i.e.,Chilly powder&coriander powder, cook it for 2-3 mins again.
8. Once all came to thick gravy ,add the above cooked paneer capsicum mixture and stir slowly.
9. Cook the gravy for 5 mins in low flame.
10. Adjust salt and pepper.
11. Finally add garam masala and cilantro leaves on top.
12. Now the rich Paneer Tikka Masala is ready to go with any type of Indian Flat bread ,Rice and Pulao.

Click HERE to see what other blogger's doing,

                                     

Am linking this to Jabeens, "Iftar Nights",

Aloo-Capsicum-Mushroom Dry Fry/ Curry

This Dry fry/Curry will go along with Variety Rice,Pulao and Rasam Satham,Curd Rice etc., Kids well Enjoy this recipe.
Ingredients:

1. Aloo- 2 nos 
2. Capsicum-1 no
3. Mushroom- 10 nos
4. Curry leaves
5. Mustard /Jeera-1 teaspoon each
6. Oil-2 teaspoon
7. Salt
8. Red Chilly Powder/Pepper Powder -To taste

Cut all vegetables in to bite Pieces.I didn't Peel the skin from aloo if u want u can remove and cook.

Method:

1. Heat oil in kadai/Pan splutter mustard,Jeera and curry leaves.
2. Add diced Aloo/Potato and fry well,close the lid and cook it.Cook well. .In between open the lid and give it a  mix.
3. Once Aloo cooked add Mushroom and Capsicum,put salt and close the lid.
4. After 2 min open the lid,u can see the some water all around.So no need to add water.
5. Mix again ,close the lid and cook it again.Till all Cooks.
6. Check once,if all cooked, add all dry powder and mix well.(Red chilly,Black pepper)
7. Don't Over the vegetable have to maintain the crispness.
8. That's it Dry Curry is ready now.Serve with rice varieties.

Note:U can squeeze some Lemon drops on top while Having.