Falsa Fruit Custard Shots

This month we have word F from A to Z  recipe challenge, which is quite difficult because from word F there is only 2 ingredient one is Feni which I don't like 🙂 and second is Falsa which is quite difficult to get in this season but thanks to Amazon there everything is available. 

As I did not get the Falsa fruit but instead I found Falsa fruit juice powder and so I decided to make falsa fruit custard shots. 

Falsa fruit also known as Grevia asiatia. As per  Wikipedia it was the first found in Varanasi, India and was taken by Buddhist scholars to other Asian countries and rest of world. 

It contains abundant amount of vitamin C, innumerable benificial traces of minerals like Sodium and Iron. 

Falsa fruit custard shots is so simple to make and it tastes so delicious. We can make it for any party. 

Let's start 

Preparation Time:- 5 minutes 

Cooking Time:- 15 minutes 

Serves :- 4 to 6 persons

Author- Hem Lata Srivastava 

Recipe Type:-Dessert 

Ingredients:-

For Base:-

• Orange flavoured sweet biscuits 10
• Melted butter 1/2 cup

For custard:-

• Falsa juice powder 2 tbsp
• Full cream milk 1 litre 
• Custard powder 3tbsp
• Sugar as per taste 
• Pistachio for garnish 

Recipe procedure:- 

• Add orange biscuits in blender and make its fine powder. 
• Pour melted butter and mix it well 
• Take short cups or short glasses, pour the biscuit mixture set and keep in fridge. 
• Dissolve the custard powder in 1 cup milk 
• Dissolve the falsa juice powder in 2 tbsp lukewarm pmilk and keep aside 
• Boil the milk in a heavy bottomed pan after a boil lower the heat add custard powder and stir constantly cook until it becomes thick. It takes 10 to 12 minutes approximately. 
• Now add sugar, mix it well and keep stirring. Cook another 5 minutes and switch off the gas. 
• Once it cools add falsa powder and mix .
• Now pour the custard onto biscuits mixture,  keep them in fridge for 10 minutes. 
• Garnish with pistachio and serve. 

Note:- 

• Here I used orange biscuits you can use any flavour biscuits as per your choice. 
• Use condensed milk besides sugar .
• You can use any dry fruits or also can use some chopped seasonal fruit. 
• If you get the falsa fruit you can use them. In that case you need to wash them and discard the seeds and use falsa fruit pulp.

Singhade Ki Kachri

I was unaware about the dish Singhada Kachri until i saw in a video on a food group and then i searched for the dish to know more about it.

Singhada kachri is a famous street food from Uttrakhand state and mostly it is famous in Corbet, Kashipur and Ramnagar areas, nowadays you can find some stalls along road sides in Moradabad city which is famous for moong dal chat and brass utensils..

Singhada kachri is a snacks which can be served as a breakfast or evening time snack.

As i am very fond of raw Singhada fruit so wanted to try this yummy chat hence i decided to try my hand on Singhada Kachri

In this recipe we need  purple Singhada which is hard naturally, in winters when it is the season of Singhada (or pani fal )you can try this delicious recipe. For perfect taste you need to cook it on slow heat that is the secret of this recipe.

Singhada also known as water chestnut, is a fruit that grows underwater. It is usually a winter fruit. Singhada is very useful for people suffering from jaundice. Since Singhada is rich in antioxidants, it possesses anticancer, antiviral and antibacterial properties. This helps to strengthen the spleen and the stomach and also removes cancer, fatigue, insomnia and bad taste.

Preparation Time:-10 minutes 

Cooking Time:- 35 minutes 

Serves :- 2

Recipe Type:- snacks 

Indian 

Author:- Hem Lata srivastava 

Ingredients :-

• Singhada 1/2 kg
• Ghee 2 tbsp
• Butter 50 grams 
• Chopped ginger 1 tbsp
• Chopped green chili 2 no
• Chopped onion 2 tbsp
• Chopped tomatoes 2tbsp
• Cumin seeds 1 tsp
• Heeng 1/4 tsp
• Lemon juice as per taste 
• Coriander leaves for garnishing 

Recipe procedure :-

• Before cooking  we need to wash the singhadas properly.
• Now pressure cook them for one to two whistle over medium heat 
• Let them cool , once it cools peel the skin and mash with potato masher.
• Heat Ghee in a pan add cumin seeds as they change the color add ginger, green chili, onion saute until translucent.
• Now add chopped tomatoes, cook until the tomatoes get soft and mashy. 
• Add mashed singhada, salt, hing and butter, mix it well roast over low heat , when the mixture becomes light brown, keep stirring the mixture while it roasting.
• Before serving drizzle some lemon juice, chopped coriander and butter to enhance its taste.
• Serve hot.

Notes:-

If you are using soft singhada there is no need to boil them just peel wash and grind. Cook until it gets soft and mashy. 

You can use tomato puree besides chopped tomatoes. 

Butter gives it nice aroma and richness. 

Elaichi Rabdi Kheer/Cardamom Rabdii Kheer

 

 

This month the challenge for A to Z recipe is quite difficult because we get the word E, and from the letter E, there are only one or two hindi ingredients, so I choose Elaichi.

For this festive season I made rabdi kheer for our guests.

Acutely I had some leftover cooked rice and full cream milk, so I thought to make rabdi kheer. 

Preparation Time:- 5 minutes 

Cooking Time:- 40 to 50 minutes 

Serves:-4 to 6

Author:- Hem lata srivastava 

Recipe Type:- Dessert 

Ingredients:-

• Full cream milk 2 litre 
• Cooked rice 1cup
• Sugar 2tbsp
• Chopped nuts 1cup
• Saffron threads 10
• Elaichi 6 to 8no.
• Pistachio for garnish 

Recipe procedure:-

• In a heavy bottomed pan add milk and put on the gas stove after a boil simmer and cook until it becomes thick but not too much just reduce half in quantity. It will take approximately 40 to 45  minutes
• Mash the rice with a ladle.  Crush the Elaichi in mortar pestle discard the skin.
• Now add sugar and mashed rice along with nuts, saffron and Elaichi powder.
• Stir and cook another 10 minutes on slow heat. 
• Switch off the gas.
• Serve chilled or hot. Before serving garnish with pistachios.

Note:-

• Here I used cooked rice you can use soaked rice.
• For rabdi you can use tond milk 
• Put the Elaichi skin with tea which gives it nice aroma to your tea.

Dahi Sabudana

Dahi Sabudana is a simple,delicious and easiest recipe for fasting days. Soaking sabudana in butter milk is the key .

It is similar to curd rice.

Sabudana :-

Sabudana  which is also known as Sago, Saksak, rabia and sagu in various parts of the world. 

Sabudana is a complete form of starch and is a pure form of carbs.

It has a very low quantity of protein, fat & fiber.

Sabudana is glutan free and a great source of light carbs.

Sabudana can be use in various dishes but mostly people make khichdi and vada from it.

I made sabudana zarda which turned absolutely amazing in taste.

Here I make Dahi sabudana.

Curd:- 

Curd is a fermented milk product,  curd or dahi is a staple in most of the households in india.

Creamy, delicious curd is considered as one of the healthiest food.

It makes our teeth and bones stronger and keeps our body cools.

A curd dish helps to balance the acidity.

This month we have the word D for A to Z recipe challenge. 

First I thought to make something innovative from daliya or dhaniya but i chose dahi because i came to my hometown for navratri celebration as always and here I don't get lots of ingredients so i made dahi sabudana which is quite easy to make and I can easily get all the essential ingredients for it.

Preparation Time:- 4 hours 

Cooking Time :-5 minutes 

Serves :- 4 

Author:- Hem Lata Srivastava 

Ingredients:-

• Sabudana 1 cup
• Butter milk 1/1/4cup 
• Curd 1 cup
• Milk 1/4 cup
• Ghee 1tbsp 
• Salt as per taste
• Whole red chili 4 no 
• Chopped green chili 1tsp
• chopped ginger 1tsp
• Mustard seeds 1tbsp
• Curry leaves chopped 2tbsp
• Roasted Peanut powder 1tbsp

Recipe procedure:-

• Heat a non stick pan or a heavy bottom pan add sabudana and roast until it just starts to pop the pearls. 
• Switch off the gas let them cool.
• Add salt to the butter milk and  once the sabudana gets cool add to the butter milk,  cover and soak for two to  three hours. 
• Open and check it add more butter milk if needed. 
• Once sabudana is soaked properly ,heat ghee in a pan add mustard seeds let them crackle add broken dried red chili,  green chili and ginger, saute and add curry leaves. 
• Switch off the gas. 
• Mix curd and milk to the soaked Sabudana add peanut powder and mix it well .
• Pour the Tadka over the dahi sabudana 
• Mix getaly .
• Garnish with tadka , serve chilled.

Notes:-

• Always choose a good quality of sabudana which easily pops up properly and gets cooked up very well. 
• Do not add water in butter milk other wise sabudana will get sticky.
• I added peanut powder ,You can add crushed peanut also.
• For Garnishing you can use some pomogrante seeds.

Moong/Mung Dal Khichdi

 

Khichdi is one pot comfort food, healthy and complete meal in itself which is made from combination of Dal and Rice cooked together till it becomes soft and mushy, just a little thicker then porridge. 

It can also be made with broken wheat (Dalia),Bajra, Millets and Oats. In fasting days people make sabudana khichdi.

Also different lentils can be use in khichdi like chana, masoor, urad chilka and arahr. 

Personally I like chana dal khichdi but my husband loves moong dal khichdi. 

Khichdi is made in different ways in different parts of the country. Some people add veggies in khichdi but we prefer simple khichdi just turmeric and salt added to it while boiling. 

And for Tadka we use jeera, heeng and broken whole red chili. 

Moong dal khichdi is best served with heeng raita and salad and sometime I prefer to serve it with homemade lemon pickle which is healthier than other pickles.

Moong Dal is also known as green gram or mung beans. It is used as an ingredient in both savory and sweet dishes and in Indian cuisine both the whole and split one are used. 

It is highly nutritious and easy to digest. 

It contains many health antioxidents including phenolic acid, caffiec acid and more which may reduce our risk of chronicles diesece such as heart attack and diabetic disease . 

Preparation Time:- 20 minutes 

Cooking Time:- 15 minutes 

Serves:-  2

Coarse:- main coarse 

Author:- Hem Lata Srivastava 

Ingredients:-

For khichdi:-

1. Dhuli moong dal 1 cup
2. Rice 1cup
3. Salt as per taste 
4. Turmeric powder 1tbsp

For Temperring :-

1. Ghee 2tbsp
2. cumin seeds 1tbsp
3. Heeng 1tsp
4. Whole red chili 4no.

For serving:-

1. Raita
2. Salad

Preparation procedure :-

1. Wash and soak the dal and rice for twenty minutes. 
2. Place the pressure cooker on gas add 4 glass water and soaked rice and dal.
3. After a boil lower the heat and discard all the dirt which comes on top.
4. Add turmeric powder and salt pressure cook it on slow heat for 15 minutes or until it gets soft and mashy. 
5. Switch off the gas.
6. In a pan heat ghee add cumin seeds and heeng as they change the colour add broken red chili. Immediatly switch off the gas.
7. Transfer the khichdi in serving pot pour the tadka on it.
8. Serve hot with salad and raita.

Notes:-

1. You can add some vegetables as per your choice like beans, carrot and potato. 
2. If you wanted to make thick khichdi add water as you like. 
3. For tadka you can use sliced onion and garlic also.

Beetroot Halwa/ Chukandar Ka Halwa

Halwa is a sweet pudding recipe and it is mostly made from flour, semolina, lentils and veggies like carrot, pumpkin, black carrot  and bottle guard. 

We can also make it with beetroot. 

Beetroot Halwa is a delicious fudge like pudding made from grated beetroot and for sweetness we can use honey or jaggery, flavored with cardamom powder.  Beetroot Halwa is a quick and healthy dessert. 

Beetroot is a root vegetable which is also known as red beet, garden beet or beet. 

Beetroot is packed with nutrients. It is great source of fiber, manganese, potassium, iron and vitamin C.

Beetroot has been gaining is popularity as a super Food.

Beetroot can be used in various dishes like sabji, salad, paratha, chop, cutlet and Kebabas. 

I also made paniyaram using beetroot. 

Preparation Time:-10 minutes 

Cooking Time:- 15 minutes 

Serves:-  4

Recipe Type:- Dessert 

Author:- Hem Lata Srivastava 

Ingredients:-

1. Beetroot 1/2 Kg
2. Sugar 2tbsp
3. Desi ghee 1tbsp
4. Mawa 100gm
5. Cardamom powder 1tsp
6. Pinch of salt 
7. Full cream milk 1cup
8. Chopped nuts 2tsp
9. Pistachio for garnish

Recipe procedur:- 

1. Peel and wash the beetroot properly and then grate it.
2. Add grated beetroot and milk to a heavy bottomed pan, mix and cook until all the milk gets absorbed. 
3. Heat ghee in a non  stick pan add cooked beetroot, sugar, cardamom powder salt and nuts mix well .
4. As all the moisture evaporates add grated mawa mix , cook another two to three minutes. 
5. Switch off the gas.
6. Garnish with pistachio sarve hot or cool.

Notes:-

1. Here I used full cream milk you can use tond milk. 
2. You can also skip the milk and mawa.
3. Besides mawa you can use milk powder. 
4. Sugar can be add as per your taste.

Besan Ki Khandaiyan/ Katli / Besan Ki Sabji

 

Besan ki khandaiyan is a popular dish from Bhopal as I saw in a TV show.  It is quite similar to rajasthani pithod or besan ki katli and besan ke paneer  or besan ki burfi from Uttar Pradesh and in Gujrat known as Dhokli nu saak.

Also in Bihar and Jharkhand they make besan ki machli with gram flour  but for gravy they use yellow mustard seed paste which gives it a nice pungent flavour.  For Besan Ki machli make besan ka  cheela with salt, Red chili powder, coriander leaves and bit garam masala, cut and fry them add to the gravy.

We make it with fresh green peas and it is called besani paneer matar ki sabji and for gravy we use tomatoe puree. 

Here I have made traditional Besan ki khandaiyan. In this recipe we add curd besides tomato or other sour ingredient. 

Besan ki khandaiyan tastes just like non veg.

It is a good option for vegetarians, it can be served as a starter for any small gathering. 

Besan:- 

Besan is a pulse flour which is made from chana dal. It is a staple ingredient in the cuisine of India. It can be used in various dishes. 

It has many beneficial properties also, it contains soluble fiber and it is also good for heart.

Besan can be used instead of wheat flour in some curries as it blends well and gives a nutty flavour to the dish.

This Besan ki khandaiyan is made for the event A-z recipe Challenge season -2 .

 this month the Alphabet is "B" and here I choose "Besan" 

Let's start the recipe:-

Ingredients:-

For Khandaiyan:-

1. Besan/Gram Flour 2 cup
2. Salt to taste 
3. Red chili powder 1tsp
4. Kashmiri chili powder 1tsp
5. Ginger garlic paste 1tbsp
6. Cumin seeds 2tsp
7. Asofitada / Heeng 1tsp
8. Oil 1/2tsp

For Gravy:-

1. Ginger, garlic paste 1tsp
2. Onion paste 2tbsp
3. Dry red chili 2no.
4. Bay leaf 2
5. Fenugreek seeds 1tbsp
6. Turmeric powder 1tbsp
7. Red chili powder 1tsp 
8. Coriander powder 1tbsp
9. Salt to taste 
10. Curd 1 cup
11. Oil 2 tbsp
12. Garam masala powder 1tsp
13. Coriander leaves for garnishing 

Recipe procedure:-

1. Mix besan with salt, chili powder, kashmiri chili powder,  ginger garlic paste, heeng and cumin seeds, make a thin batter of pouring consistency. 
2. Heat oil then add the batter to the pan and cook it on low heat until the mixture gets thickened and cook to get halwa like consistently. 
3. Switch off the gas, grease a  thali and spread the mixture into the thali set and allow to cool it. 
4. Once the mixture cools, cut it into diamond shape pieces. 
5. Heat a non stick pan and shallow fry them.
6. Heat oil in a pan or kadhai add methi dana, whole red chili and bay leaf then saute for a couple of minutes. 
7. Add ginger garlic paste and onion paste then fry until it turned brown.
8. Add turmeric powder, coriander powder,  red chili powder then stir and mix it well, cook till oil separates. 
9. Add curd and salt then mix it well. Add khandaiyan pieces then mix it well so all the pieces mix with masala.
10. Now add 2 glass water.  Cover and cook it for 5 to 8 minutes. 
11. Add garam masala 
12. Switch off the gas.
13. Serve hot with chapati along with salad.

Recipe Notes:-

1. Frying step is optional add without frying as per your choice. 
2. We can serve it as snacks in that case skip  the gravy.
3. We can also serve it with boiled rice. 

Veg Nurgisi Kofta curry

Nargisi Kofta is a rich exotic mughlai kofta curry. The recipe is a combination of mutton keema and boiled eggs. 

Nargisi kofta curry also known as scotch egg, is marinated mutton keema wrapped around hard boil eggs and braised in spicy rich yogurt gravy.

Vegetarians make it with paneer. 

But as you all know that I am very fond of Jack fruit so I made it using raw Jack fruit and instead of egg I used paneer.

I made my own style rich gravy using tomatoes besides yogurt. 

As I am vegetarian so I made my veg version of this dish for my son and myself, and for my husband I made egg curry but he didn't like egg curry and instead he had nargisi kofta and he loved it very much. 

I was so happy that he liked it. 

Kathal/Jack fruit is largely grown in tropical or close to tropical climate, It is largest fruit in the world. 

We can use raw jack fruit in various dishes like curry,  kofta, kebabas and many more and also make lot of desserts using ripe jack fruit. 

Let's start to make my version of dish named veg nargisi kofta curry. 

Preparation Time:-20 minutes 

Cooking Time: -  35 minutes 

Serving :- 4

Recipe Type:- Main course 

Author:- Hem Lata Srivastava 

Ingredients:-

For Kofta:-

1. jack fruit 1/2kg
2. Paneer/Cottage cheese 400 gm
3. Salt to taste 
4. Red chili powder 1tsp
5. Chopped green chili 1tsp
6. Chopped coriander 2tsp
7. chopped ginger 1tsp
8. nutmeg powder 1/4 tsp
9. Clove powder 1/4 tsp
10. Lemon juice 1tbsp
11. white pepper powder 2 tsp
12. Oil for frying 
13. yellow food colour 1tbsp

For Gravy :-

1. Tomatoes 4 no
2. Onion 1no
3. Chopped onion 2tbsp
4. green chili 1no
5. Cinnamon stick 1
6. Black cardamom 1no
7. green cardamom 2no
8. Cloves 4no
9. mace 1 Piece 
10. Turmeric powder 1tsp
11. red chili powder 1/2 tsp
12. Cumin seeds 1tbsp
13. Coriander powder 1tbsp
14. Butter 100 gm
15. 1tsp oil
16. Sugar 1/2tsp
17. Bay leaf 2
18. Cashew nut paste 1tbsp
19. Kasoori methi powder 1tbsp
20. Fresh cream 2tbsp

For serving:-

1. Coriander leaves
2. Chapati or paratha
3. Salad

Recipe procedure:-

1. First we need to peel the kathal which is not easy job.
2. Apply the oil on your hand then remove the skin of jack fruit then roughly cut them.
3. Place a heavy bottom pan on gas add 4 glass water add salt and jack fruit pieces.
4. Boil the jack fruit until it becomes soft and mashy. You can boil them in a pressure cookar. 
5. 
   
6. In the meantime grate the cottage cheese in a large bowl and add pinch of salt,  pinch of nutmeg powder 1tsp, white pepper powder and mix it well.
7. Take half mixture and add yellow colour mix and keep aside. 
8. Take a ball and shape each portion into a flat round shape, place the yellow paneer ball in the center, bring the edges to cover it and give an oval shape like an egg. Make all the paneer egg. Keep aside. 
9. Once the jack fruit pieces cools add to the mixer grinder and make a fine paste.
10. Now add red chili powder, nutmeg powder, Clove powder and lemon juice, mix it very well now add coriander leaves , green chili and ginger. Again mix the mixture with your hand.
11. Now add bread crumbs in this mixture for binding. 
12. Divide the mixture into equal portion. 
13. Now take jack fruit mixture for outer covering take one portion place the paneer egg in the center and bring all the edges together to cover it completely. 
14. Heat oil in a pan and fry them until golden and crisp on medium hot heat .
15. Keep aside  

Gravy Procedur:-

1. Boil tomatoes with salt,green chilli, ginger, black and green cardamom, cloves, mace, cinnamon stick, cumin seeds with two glass water for 10 minutes or till the tomatoes gets soft. 
2. Switch off the gas allow to cool then discard all the whole spices, blend into smooth paste.
3. Heat 50 gram butter and oil add chopped onion saute until translucent add turmeric powder, coriander powder and red chilli powder stir and add tomato mixture mix well.
4. Cook for 2 or 3 minutes then add cashew nuts paste and remaining butter cook another 5 to 8 minutes. 
5. Add kasoori methi and cream.
6. For serving cut the kofta into two place in serving bowl pour the gravy, garnish with coriander serve hot with chapati or paratha along with salad.

Note:-

1. I used bread crumbs for binding you can use roasted gram flour. 
2. You can make your own style gravy, some people have it as starter so we can also serve as a snack for any party. 
3. Besides jack fruit you can use paneer and potatoes for kofta.

Aash/ Aush

Aash sometimes referred to as aush, is a varity of thick soup.

I saw this recipe on a TV show named "Lost recipe" but when I googled, I saw so màny recipes of aash which were totally different. 

Usually this recipe is made with tender mutton along with some basic spices and the key thing in this recipe there is that tadka is added 7 times at an interval of every 1 hour.

But as i am vegetarian I always try to make veg version. 

I made it with raw jack fruit and followed all the steps as needed. 

The recipe turned out to be so delicious.

As I mentioned there are so many recipes of aash but they are totally different from the recipe which I saw on TV, so I followed the recipe which I saw on TV.

As I have made this recipe with raw jack fruit so I gave a little change in this recipe and added the tadka at an interval of half an hour. 

The cashew nut paste and cream gives it nice creamy texture. 

I think in future I will make more recipes using Jack fruit but when I made this one, I felt so proud of myself 😊😊

Presentation Time:- 10 minutes 

Cooking Time:- 3. 40 hours 

Serves:-  4 to 6 

Author:- Hem lata srivastava 

Ingredients:-

1.  1 kg Raw Jack fruit/ Kathal 
2. Salt as per your taste 
3. 2 no. Sliced onion 
4. 1 tbsp chopped ginger 
5. 1tbsp chopped garlic 
6. 10 no. Black pepper 
7. 2 stick cinnamon 
8. 10 cloves
9. 1 piece mace
10. 1 star anise 
11. 1tsp White pepper powder 
12. 1 tbsp ghee
13. 2tbsp Cashew nuts paste 
14. 2tbsp fresh cream 

For Tadka:-

1. 4 tbsp fine chopped garlic 
2. 7 black cardamom 
3. 4 tbsp desi ghee 

For Garnish:-

1.  Coriander leaves 
2. Fresh cream 

Recipe procedur:- 

1. There is always a big task of peeling and cutting the jack fruit,  so you need to apply the oil on your palm and knife.
2. Peel, wash and cut the jack fruit into chunks. 
3. Now heat ghee in a heavy bottomed pan. 
4. Add Jack fruit and all the whole spices along with onion, garlic and ginger,  Add 4 glass of water. 
5. Cover and cook for half an hour.
6. Meanwhile heat 1/2 tsp ghee add 1tsp chopped garlic and 1 black cardamom. 
7. Open the lid and pour the tadka over it. 
8. Again repeat the process after half an hour. 
9. When the seventh tadka done switch off the gas. 
10. Now strain the broth heat 1tbsp ghee  in a pan add garlic saute until translucent add lower the heat add cashew paste and white pepper powder mix it well add cream.
11. Now mash the Jack fruit pieces add to the cream mixture mix it well and cook for 5 minutes. 
12. Now arrange the plate as you wish.
13. Garnish with coriander leaves serve hot with bread sticks. 

Note :-

1. As I mentioned I have added the tadka in intervals of half an hour.
2. I added spices as per my choice you can add more.
3. I tried to make it as I saw may be I forgot some step .

Mini Aloo Cheela/ Potato Pancake

Aloo cheela is one of my favorite breakfast which is quite easy to make.  As only I am vegetarian in my family so mostly I prefer aloo cheela for myself. 

Cheela or chilla is an Indian version of a pancake which is made from various cereals or lentil flours.

I always add aloo or some grated vegetables in my cheela like carrots,  cabbage,  onions or spinach etc.

Today I made my aloo cheela  in mini uttapam pan which is quite easy to make and my mini aloo cheela has turned out to be super delicious. 

Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, we can make it with any green vegetable or any leafy vegetable.  Also make it in various dishes like aloo dum, aloo chokha, aloo paratha, aloo ka halwa and aloo ka bharta etc.

Potato is a root vegetable and the English word potato comes from Spanish, Patata.

Potato are generally grown from seed potatoes.

Potatoes are packed with antioxidants compound that fight free radicals from causing damage to our cells.

This recipe is made for the event - A-Z Recipe Challenge. 

I really thanks to Jolly Makkar who invited me for this lovely event. 

Unfortunately I missed season one. 

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo, Aata.... )

 

Here is my recipe for hindi word अ (A) I made my favourite aloo ka cheela and I am sure you all love it. 

Preparation Time:-.10  minutes 

Cooking Time :-15 to 20 minutes 

Serves -4 

Recipe :- Breakfast 

Author:- Hem lata srivastava

Ingredients :-

1. 2 cup gram flour 
2. 1/2 cup refined flour 
3. 2 Boiled Aloo (large)
4. Salt as per taste 
5. 1tsp red chilli powder 
6. 1tbsp coriander powder 
7. 1/4 tsp turmeric powder 
8. 1tsp chat masala powder 
9. 1tsp Cooking soda 
10. 2tsp lemon juice 
11. 1tsp Chopped green chili 
12. 1tsp chopped ginger 
13. Chopped coriander leaves 
14. Oil for frying 

For serving:- 

1. Green chutney 
2. Plain curd

Recipe procedur:- 

1. Sieve the gram flour and refined flour in a large mixing bowl. 
2. Peel and grate the potatoes. 
3. Add all the ingredients instead of oil.
4. Now put the mixture for 10 minutes. 
5. Heat uttapam pan pour the mixture lower the heat and cook .
6. Now flip the cheela and cook another side till golden. 
7. Serve hot with chutney and curd.

Note:- 

1. You can add raw grated potatoes besides boiled potatoes. 
2. You  can also add some grated carrots or bottle guard. 
3. Add spices as per your taste. 
4. I use uttapam pan but you can  make it on non stick tava.