Egg Potato Salad

Egg Potato Salad

Well to be frank this is not a healthy salad. It doesn't have green leafy veggies or low calorie dressing. This is creamy and delicious. I came across a new flavor of mayonnaise – Tandoori Mayonnaise. And it is so yummmmmy that I now try to found excuses to eat that in any form. 

Ingredients

2 hard boiled eggs, cubed
2 potatoes, boiled, cubed
1 tbsp Mayonnaise
2 tbsp Tandoori mayonnaise
1 tsp English mustard
Salt to taste
½ tsp pepper power

Mix all the ingredients. Check the seasoning as per your taste. Take a spoon and have a bite. Now that you will not be able to help yourself go ahead finish it off. Now make another bowl for your guests.

Sabudana Vada

Sabudana Vada

I first had this eons ago in Nasik. My friend was keeping a fast and she had made sabudanan vada and sabudana khichdi. 
The white pearly grains of sabudana or sago is a rich source of carbohydrate and specially beneficial for those keeping fast as it gives them energy to work while they fast. 
But all such technicalities aside Sabudanan Vadas are great as snacks. Deep fried, you can have them with green chutney, anytime you want, fast or no fast.

Ingredients

4 large potatoes, peeled and boiled
1 ½ cup sabudana, soaked for an hour
2 green chillies, chopped fine
Few coriander sprigs, chopped
1 onion, chopped
1/ 4 cup peanuts, roasted, chopped
Salt to taste
1 tsp chaat masala
½ cup breadcrumbs, if required

After soaking the sabudana for an hour drain the water and spread the sabudana on a kitchen towel for 10 minutes. This will soak up the extra water.
 Now mash together boiled potatoes, sabudana, green chillies, chopped coriander, chaat masala, chopped onion, chopped peanuts and salt to taste. 
If you feel the mixture is a bit too sticky you can add some breadcrumbs. Now make small balls of the mixture, flatten them a little and deep fry. 

Nargisi Seekh Kabab

Nargisi Seekh Kabab

Ingredients

4 potatoes, boiled

200 gm paneer, grated

1 onion, chopped

1 capsicum, chopped

3 green chilies, chopped

4-5 garlic, chopped

1 small ginger, chopped

2 tbsp chopped coriander leaves

Few mint leaves, fried

Few curry leaves, chopped

1 tsp pepper powder

½  tsp cardamom

½  mace powder

1 tsp chaat masala

Salt to taste

Bread crumbs for binding

½ cup sesame seeds

Mix all the ingredients except the sesame seeds together. Check the seasoning. Soak some wooden skewers in water. With a wet hand form seekh kababs and put on skewers. Roll in sesame seeds. 

Grill in a hot oven at 220 degrees Celsius for 10-15 minutes.

Aloo Dum

Aloor dum

If winter comes, can spring be far behind!!

If the motorshutir kochuri is here can the aloor dum be far behind!!

Now luchi or motorshutri kochuri is incomplete without aloor dum/aloo dum. It is a very simple and humble dish made up of potatoes simmered in a very basic onion and tomato gravy. Being a non resident Bengali residing in delhi there are a lot of things that I miss about West Bengal but living in a bong area makes uo for most of it. Even today if you visit the markets of Chittaranjan Park you can find the sweet shops selling not only benghali sweets but also the simple luchi torkari...the torkari or vegetable dish being the aloor dum. Peas being a seasonal vegetable instead of motorshutir kochuri you wil mostly find the radhaballabhi all the year round. It is variant of the kochuri which, instead of peas filling, has a dal filling. Tastes very nice and is always accompanied by its trusted side kick the aloor dum.

Ingredients

½ kg potatoes

2 onion

2 tomatoes

1 tbsp ginger paste

3 green chillies, slit

½ cup yogurt

1 tsp cumin seeds

1 tbsp coriander powder

½ tbsp cumin powder

½ tbsp turmeric powder

Salt to taste

½ tsp green cardamom powder

¼ tsp cinnamon powder

  Boil the potatoes, peel and quarter them. Now the next step is optional. Heat some mustard oil and sauté the potatoes. You can omit this step if you want.

Make a paste of onion, tomatoes and ginger.

Heat some oil. Add the slit green chilies. Add some cumin seeds to the hot oil. Add the onion paste and sauté for about 5 minutes. Add the coriander powder, cumin powder, turmeric and salt. Sauté for 2 minutes. Add the curd, cook and then add the potatoes.

Fry on high flame for a few minutes and add some water. Once the water starts boiling, cover and cook for about 5 minutes. Before taking it off the flame add the cardamom powder and the cinnamon powder.