|
Bun with aloo tikki
Servings : 10 , Time :20 min
Ingredients
1. Burger bun : 2 nos
2. Vegit aloo mash : 120g
3. Peas : 80g
4. Salt : to taste
5. Chopped green chilli : 2 nos
6. Carrot : 80g
7. Tomatoes : 1 no
8. Onion : 40g
9. Ararot(starch) : 25g
Procedure
1. Rehydrate vegit aloo mash with water.
2. Boil peas and carrot . Mash them.
3. Mix the rehydrated aloo mash with mashed peas and carrot, add salt and green chillies. Make balls of approx 60g.
4. Shallow fry on tawa till golden brown and crispy.
5. Grill the sides of buns after cutting it in two halves and place the cutlet in between and top with slices of tomato and onion.
6. Serve hot with sauce.
Aloo parantha
Servings : 18 , Time :15 min
Ingredients
1. Vegit aloo mash : 120g
2. Wheat flour : 520g ( add water 450ml + oil 30g + salt 10g)
3. Green coriander : few springs
4. Green chilli : 2 nos
5. Ginger : 1/4 pc
6. Salt : to taste
7. Turmeric powder : a pinch
8. Red chilli powder : a pinch
Procedure
1. Rehydrate vegit aloo mash with water.
2. Cut green chilli, coriander leaves and ginger into small pieces.
3. Add the above ingredients to the reconstituted flakes.
4. Add salt, turmeric powder and chilli powder.
5. Make dough from wheat flour, roo into thick chapatti form.
6. Fill the spiced potato mash balls , roll to get parantha.
7. Fry on tawa along with ghee.
Aloo paneer pie
Servings : 10 , Time :20 min
Ingredients
1. Vegit aloo mash : 120g
2. Paneer : 120g
3. Onion : 1 no
4. Garlic : 3 cloves
5. Coriander leaves : 1 tbsp
6. Green chilli : 2 nos
7. Turmeric powder : 1 pinch
8. Cumin powder : 1/2 tbsp
9. Coriander powder : 1/2 tbsp
10. Red chilli powder : 1/2 tbsp
11. Garam masala : to taste
12. Salt : to taste
13. Butter : 60 g
14. Tomato : 2 no
15. Cumin seed :1 tsp
Procedure
1. Rehydrate vegit aloo mash with water.
2. Grate the paneer. Chop tomato, chillies, onion, coriander leaves and garlic.
3. Take buter/oil , crackle the cumin seed in oil when hot. Add chopped ginger and garlic. Saute it for a few min,
when golden brown in colour add onion.
4. Cook till golden colour. Now add turmeric powder,coriander powder, cumin powder, red chilli powder,
the add paneer and green chilli. When cooked add chopped coriander leaves.
5. Add seasoning, chopped onion, tomatoes and green chilli to the rehydrated aloo mash.
6. Cover the paneer mix with the aloo mash mix and put under salamander and gratinate or put in oven.
7. Serve hot.
Aloo mash halwa
Servings : 8 , Time :7 min
Ingredients
1.Vegit Aloo Mash : 120g
2.Pure ghee : 100g
3.Milk : 250ml
4.Sugar : 120g
5.Cashew nut : 15g
6.Almond : 15g
7.Raisins : 15g
8.Caedamom powder : 3-4g
(Without cover)
Procedure
1.Roast aloo mash on low flame in desi ghee till golden brown.
2.While roasting add fried cashew nut, almonds & raisins.
3.Pour milk with gentle mixing to evaporate water.
4.Add sugar with gentle mixing and then add Caedamom powder.
5.Serve hot.
Aloo kofta curry
Servings : 24 , Time :20 min
Ingredients
1.Vegit Aloo Mash : 120g
2.Bottl gourd grated : 240g
3.paneer : 120g
4.Green chili : 12g
5.Green coriander : 12g
6.Salt : 6g
7.Cornflour : 24g
8.Any thick gravy : 300g
9.Cashew nut : 36g
10.Khoya : 36g
11.Spinach leaves : 60g
Procedure
1. Rehydrate Vegit Aloo Mash with water
2. Peel and grate gourd and boil in just enough water to make it tender.
3. Grate paneer,mix with aloo mash and geated gourd.
4. Add salt, pepper powder and conflour. Knead it like dough and form into small balls of
40g approx
5. Stuff the balls with khoya, cashew nut and raisins.
6. Deep-fry the koftas till golden brown color.
7. In a separate pan heat the butter and add minced spinach.
Saute for 2-3 min. Add general gravy and cook till first boil.
8. Add koftas into the gravy. Also add a little water to adjust the consistency. Cook for
about 2-3min.
9. Serve hot with rice.
Aloo tikki
Servings : 10 , Time :15 min
Ingredients
1. Vegit aloo mash : 120g
2. Ararat : 30g
3. Chana dal cooked : 30g
4. Shelled peas : 30g
5. Tamarind puree : 30g
6. Cumin seed : 3g
7. Red chilli powder : 2g
8. Garam masala : 2g
9.Coriander powder : 2g
10. Salt : to taste
11. Ghee to sauté : 5g
Procedure
1. Rehydrate vegit aloo mash with water
2. Make sauté of spices and cooked chana dal.
3. Stuff a small portion of the sauté in the balls of aloo mash.
4. Slightly flatten the ball in tikki form (approx 50g)
5. shallow fry the tikkis in a tawa till golden brown and crispy.
6. Serve hot.
Hariyali kebab
Servings : 24 , Time :10 min
Ingredients
1. Vegit aloo mash : 120g
2. Spinach : 120g
3. Green peas : 50g
4. Chopped green chill : 25g
5. Chopped onion : 120g
6. Chopped ginger : 12g
7. Green coriander : 12g
8. Garam masala : a pinch
9. Lemon juice : 1 tsp
10. Salt : to taste
Procedure
1. Rehydrate vegit aloo mash with water.
2. Slightly blanch spinach and chop.
3. Blanch green peas and coarsely grind it.
4. Chopped green chilli, onion, ginger and green coriander.
5. Add cumin seed, lemon juice and salt in the aloo mash.
6. Make medium size balls, flatten them and deep fry.
7. Serve hot with sauce or chutney.
Mustard potato salad
Servings : 8 , Time :30 min
Ingredients
1. Mustard paste : 20ml
2. Salt : to taste
3. Garlic : 1 tsp
4. Parsley : 1 tsp
5. Pepper powder : 1/4 tsp
6. Vegit aloo mash : 120g
7. Butter : 60g
8. Hung curd :120g
9. Ginger :5g
10. Bell pepper : 2
Procedure
1. Mix curd with grated ginger.
2. Rehydrate vegit aloo mash with water and add butter. Spread it on a tray and keep in a refrigerator to set.
3. Once the mash takes form, cut into ˝ inch cubes.
4. Shallow fry the aloo mash cubes or grill.
5. Mix rest of the ingredients except bell pepper and potato cube.
6. Serve cold aloo mash cubes on a bed of lettuce, capsicum and cabbage, garnished with parsley bell pepper and coriander leaves.
|
|
|
+91-11-45557072 
+91-11-45557050 
