Aloo ka Halwa
It is a popular and delicious dessert from Uttar Pradesh and is usually made during the festive season of Navratri.
Servings: 4
Prep Time: 05 mins
Cook Time: 15 mins
INGREDIENTS:-
- 3 large potatoes, boiled
- 1 Tbsp ghee
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 Tbsp cashews chopped & lightly roasted
- 1/4 Tbsp almonds flaked or chopped
- A pinch of cardamom powder
- 1/2 Tbsp raisins
DIRECTION:-
- Boil the potatoes and peel off the skin. Once, done mash it with your hands.
- In a pan, pour some ghee and let it heat. Then add the mashed potatoes and let it roast for 1-2 minutes
- Add milk, sugar and raisins to the potatoes and mix them well.
- Cook for another 8-10 minutes and stir frequently.
- Add cardamom and stir.
- Garnish with flaked almonds & cashews. Serve hot.
Aloo ki Tikki
Potatoes mashed with singhare ka atta, green chillies, coriander leaves, rock salt and shallow fried.
Servings: 2
Prep Time: 10 mins
Cook Time: 20 mins
- 2-3 large potatoes-boiled, peeled, grated
- 1/2 cup singhare ka atta
- 1 tsp rock salt
- 1/4 tsp powdered black pepper
- 1 tsp green chillies-finely chopped
- 1 Tbsp green coriander-finely chopped
- Ghee for pan frying
DIRECTION:-
- Mix all the ingredients except the ghee till smooth. Knead into a pliable dough.
- Shape into tikkies.
- Heat a thin layer of ghee in a heavy-based pan.
- Fry tikkies over medium flame, till crisp and brown on both sides.
- Add a little ghee if required.
- Serve hot, accompanied with coriander chutney.
Vratwale Aloo
Prep Time: 15 mins
Cook Time: 25 mins
Servings: 4
- Refined oil
- 5-6 Potatoes
- Rock Salt
- 1/2 tsp carom seeds
- 1/2 green chilli, chopped
- Tomatoes
- 1 cup Water
- coriander, chopped
DIRECTION:-
- Simply boil some potatoes with vrat salt.
- Heat a pan, add refined oil and let some ajwain (carom seeds) sputter.
- Then add chopped green chilies and tomatoes, and stir well for a few minutes.
- When the oil starts to separate, crumble the boiled potatoes directly over the tomato mixture and stir well.
- Add some water and rock salt into the mixture and continue stirring.
- Let it simmer over a low flame until the dish has a thick gravy-like consistency.
- Garnish with chopped coriander and serve hot with kuttu ki puri.
Aloo Ki Chaat
Prep Time: 15 mins
Cook Time: 05 mins
Servings: 2
INGREDIENTS:-
For Coriander Chutney:
1 cup coriander leaves
1 green chilli, chopped
1/2 tsp black salt
1/2 Lemon
For Chaat:
2-3 Aloo (Boiled)
A pinch of black salt
A pinch of black pepper
A pinch of cumin powder
1/2 tsp chaat masala
1/2 tsp chilli powder
1/2 onion, chopped
1/2 Lemon juice
1 tsp tamarind chutney
DIRECTION:-
- Take coriander leaves in a grinder.
- Add green chillis and black salt.
- Grind all the ingredients together.
- Add lemon juice to the freshly grinded ingredients for that tangy taste.
- Mix thoroughly.
- To prepare Chaat:
- Take boiled potatoes in a pan of hot oil.
- Deep fry the potatoes till golden brown.
- Soak oil and put the potatoes in a bowl.
- Add black salt, black pepper, cumin powder, chaat masala and chilli powder.
- Sprinkle some chopped onions on top of it along with juice of half a lemon.
- Pour tamarind chutney and freshly made coriander chutney.
- Mix all of it thoroughly to soak all of the potatoes in the spicy and tangy flavour of the spices.
- Serve in the plastic bowl with toothpicks, garnished with chopped onions.
Vratwale Dahi Aloo
Prep Time: 10 mins
Cook Time: 25 mins
Servings: 2
Boiled potatoes are simmered in spicy, thick yogurt gravy. Dahi wale aloo is creamy and delicious, made especially with rock salt and buckwheat flour to be savored during the fasting period
- 2 Tbsp Ghee
- 1 tsp Cumin Seeds
- 1 tsp Black Pepper (crushed)
- 2-3 Potato (Boiled)
- 1/2 tsp Sendha Namak
- 1/2 tsp Ghee
- 1/2 tsp Cumin Seeds
- 1 Green Chilly, chopped
- 1 tsp Ginger
- 1/2 tsp Peppercorn(crushed)
- 2 tsp Buckwheat Flour
- 1 Cup Dahi
- 1 Cup Water
DIRECTION:-
- Take ghee in a pan, heat for a while.
- Add cumin seeds. Saute well.
- Add crushed black pepper to it and saute.
- Now put boiled potato into the pan and add sendha namak to it.
- Pan fry the potatoes thoroughly.
- In another pan, add ghee, cumin seeds, green chillies, ginger and crushed peppercorns.
- Saute them well and add buckwheat flour
- Mix the ingredients well.
- Pour a cup of Dahi into the mixture followed by a cup of water.
- Whisk it well.
- Now add the fried aloo to the mixture and mix well.
- Serve with light garnishing of green chillies.
Vratwali Kheer
Cook Time: 45 mins
Servings: 2
INGREDIENTS:-
- 1 Litre Milk, full cream
- 1/4 Cup Samwat / parsai ke chawal (washed)
- 1/2 Cup Sugar
- 10-12 Kishmish (raisins)
- 4 Small Elaichi (green cardamoms)
- 10-12 Almonds (shredded)
DIRECTION:-
- Put rice and milk in a deep pan and bring to boil.
- Simmer over low heat, stirring a few times till the rice is cooked and milk has thickened. (Takes about 25 minutes).
- When cooked, add sugar, kishmish and elaichi.
- Stir till sugar is dissolved and 10-15 minutes after that.
- Transfer on to a serving dish, garnish with the almonds.
- Serve hot or chilled
Coconut Ladoo
Cook Time: 20 mins
Servings: 2
- 1/2 Cup Khoya
- 1 tsp Ghee
- 10-15 Nos Cashew
- 10-15 Nos Almond
- 1 1/2 Cup Dessicated Coconut
- 1 Cup Condensed Milk
- Take khoya in a pan.
- Saute it well to melt it and form a paste.
- Now take some ghee in the pan and roast cashews till golden brown.
- Followed by cashews take almonds and roast till golden brown.
- Now take desiccated coconut in a pan.
- Saute it till light brown and add condensed milk.
- Mix them well to form a thick paste.
- Add khoya paste and mix well.
- Make small round balls of the paste.
- put roasted cashews and almonds inside the coconut ball.
- .Roll the coconut balls in the roasted desiccated coconut.
- Serve.
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