Aloo Rasedar | Aloo Puri

Aloo Rasedar is quick and easy recipe served with hot puffed Puris. This dish is  UP state in India. Aloo Rasedar can be made without onion and garlic.

Prep Time : 5 - 8 Mins
Cook Time : 8-10 Mins

Ingredients

• Potatoes - 5
• Tomatoe - 1 
• Onion - 1 
• Garlic + Ginger paste - 1/4 tsp
• Tomato puree - 2 tbsp
• Salt to taste
• Oil - 2 tbsp
• Mustard seeds - 1/2 tsp
• Corianderpowder / Dhania powder - 1 tsp
• Red chilli powder - 1/2 tsp (adjust as per taste)
• Cumin powder / Jeera powder - 1/2 tsp
• DryMango powder / Aamchur powder - 1/2 tsp
• Fennel powder / saunf powder - a pinch 
• Turmeric powder  - 1/4 tsp
• Garam masala powder  - 1/2 tsp
• Coriander leaves ,chopped

Method

1. Clean and wash potatoes peel skin and cut into cubes. In a pan add enough water and potatoes boil till tender. Drain and keep aside
2. In a big pan add oil, then add Mustard seeds allow to splutter then add ginger garlic paste
3. Then add onions fry till translucent , Add tomatoes stir 
4. Add all powders and tomato puree saute until mix well 
5. Then add potatoes boil stir once if it is too thick add 1/4 or less water again boil for few mins
6. Add salt stir well. Remove and garnish coriander leaves 
7. Served with Puri 

| Copyright © Malas - Kitchen 2016 | | All rights reserved

Falafel

Falafel is a Middle Eastern dish. I like the way served/filling with pita bread along with hummus & tahini sauce. The original version of recipe never cooked chickpeas but here i cooked the chickpeas or can be used  canned chickpeas. But I prefer soaked and cooked and then ground coarsely along with other ingredients. My kids like falafel & its vegetarian so hence i thought to sharing it here.

Prep Time : 4hr - Soaking time + 10 Mins

Cook Time : 15-20 to deep fry

Ingredients

• Chickpeas - 2 cups
• Onions - 1 /2 cup , chopped
• Garlic pods - 2
• Coriander/Cilantro leaves or Parsley  - 1/4 cup (chopped, i used coriander/cilantro)
• Green chillies - 1 or 2 (adjust as per taste)
• Jeera/cumin seeds - 1/4 tsp
• Salt to taste
• Lime / Lemon juice  - 1 tsp

Method

1. Soak and drain and add fresh 1 cup water and place it in the pressure cooker wait until 2 whistle turn off the gas. Let it be cool
2. In a food processor add cooked chickpeas, onions, salt, chillies, cumin, garlic, cilantro & lime juice blend to a coarse mixture. Divided the mixture into equal portion into a round balls and keep aside
3. In a pan heat 400 ml oil , deep fry each batch 5-6 cook medium flame until golden brown in color. Drain on a paper towel
4. Then repeat the steps 
5. Serve with hummus or tahini 

| Copyright © Malas - Kitchen 2016 | | All rights reserved