Saturday, June 21, 2014

Aloo chops - the Indo-Italian way

Accidentally, I happened to make the most amazing Aloo (potato) chops I had ever eaten. It is Saturday and I wanted to go to eat Aloo Chops (quite a delicacy in East of India, also called Aloo Bonda in other places). So I decided to make these today. I wanted to add a touch of experiment and the outcome was delicious.

I had some Italian seasoning and red chili flakes sachets which were left over from the earlier times I had ordered pizza from Papa John's & Pizza Hut. I used them as well to create the stuffing for the Chops.

For Stuffing
3 Big Potatoes
3 Green Chilies
1 table spoon Dry Mint Powder
Salt (as per taste)
3 Red chili flake sachet from Pizza outlet [coz I used them ;)]
3 Italian Seasoning

  • Boil the potatoes and peel off the skin.
  • Chop green chilies and mash the potatoes. Mix all the ingredients well in a bowl.
  • Make small round balls out of the stuffing and keep aside.
  • The stuffing is ready.

Cooking method
100 grams Gram Floor (Besan)
50 grams Corn Flour
1 tsp Carom Seeds (Ajwain)
1 tsp Cumin Seeds powder
Salt (to taste)
Water - 1/4th cup
Vegetable Oil - 1 Cup

  • Mix gram floor, corn floor, carom seeds, cumin seeds powder and salt in a bowl.
  • Add water and make a semi-thick paste but it should be on the watery side.
  • Add the balls to the paste and roll them well so that the balls are covered properly.
  • Boil the oil in a frying pan(kadai) and keep the gas intensity to medium.
  • Now, add the rolls to the frying pan such that only 4-5 rolls are fried at a time and keep the gas intensity to low.
  • Keep turning the rolls so that they get cooked in all parts.
  • Once the rolls are light brown, take them out of the pan and keep on a newspaper or tissue to get rid of the excess oil.
  • Serve hot.

Saturday, June 14, 2014

Garlic Chutney Rajasthani style

This is one of my favorite chutneys and I am always thrilled in eating as well as preparing it too. :D

  • 3 tablespoon Coriander Powder
  • Cloves from 3 full Garlic bulbs which should be peeled
  • 5 Green/Red Chilles chopped
  • Coriander Leaves
  • Mint Leaves
  • 4 Tomatoes chopped
  • 2 tsp Cumin Seeds
  • 2 tablespoon vegetable oil
  • 2 tsp Red chilly powder
  • 1 tsp Pavbhaji Masala
  • Salt as per taste
Cooking Method

Add the coriander powder, garlic cloves, chillies, coriander and mint leaves and tomatoes in a mixer. Grind the mixture until it becomes a thick paste. Once done, keep the paste aside.

Now, boil some oil in a pan (kadai) and add cumin seeds. As soon as the seeds start to crackle, pour the paste in the pan. Add red chilly powder, pavbhaji masala and salt to the chutney. Keep stirring while added and keep the flame to a minimum. Cover the pan and cook for 5 minutes. Remove the lid and stir for 5-10 minutes until the oil separates from the mixture and is visible on the top.

Voila! The chutney is ready.

Note: If you want to make it more tangy, you can try adding dry mango masala or chat masala.