Recipe- Spicy Tahari

Tahari 
(Potato and Cauliflower cooked with Rice in Indian Spices)

Ingredients
Basmati Long Grain Rice 1 cup (Washed and soaked in water for an hour)
Potato 1 medium (Washed and peeled then cut in to 1 inch cubes)
Cauliflower 1 medium (Washed and separated in florets)
Water 2 cups 
Salt 1 tsp or as per taste

Roasted Jeera Powder 2 tsp

Garam masala 1 tsp

Ghee 2 tbsp

Hing /Asafoetida 2 pinch

Cumin Seeds /Jeera 1 tsp

Black Pepper whole 1 tsp

Bay Leaves /Tej Patta 4-5 nos

Cloves /Laung 4-5 nos

Big Cardamom /Badi Elaichi 2 nos

Onion 1 big (Sliced lengthwise)

Green Chili 3-4 nos (Roughly chopped)

Ginger 1 inch (Sliced lengthwise)

Turmeric Powder 1 tsp

Coriander Powder 4 tsp

Red Chili Powder 2 tsp

Method

• Drain the soaked rice and keep aside.
• Take ghee in a non stick pan and heat on medium flame.
• When ghee is hot enough add hing and jeera and let it cracker.
• Then add whole black pepper, bay leaves, cloves and cardamom, fry till golden brown.
• Now add sliced onion and fry till pink in color.
• Add chopped green chilis and ginger, fry till change in color.
• Now add turmeric powder, coriander powder and red chili powder, fry.
• Add cubed potatos and cauliflower florets, mix well and fry for 1-2 minute on high flame.
• Now add salt and water and let it boil.
• When boil comes add washed and already soaked rice, mix very gently.
• Cover the pan and turn the flame to low.
• Check in 7-8 minutes, when rice seems cooked and no water left, switch off the flame and cover the pan again for 5 minutes.
• But if rice is not cooked, cook it for further 3-4 minutes on low flame.
• Now when you serve garnish with roasted jeera powder, red chilli powder and garam masala. 
• Serve hot with green chutney and curd.

Tips

Use only basmati long grain rice.

While washing rice be gentle as do not want to mash it.

Use only soaked rice for around half an hour.

Its important to drain the rice before proceeding as we do not want extra water in rice. 

You may also use variety of vegetables here.

Adjust salt and chili as per your taste.

For more aroma and taste top with 1 tbsp of ghee while serving.

"Be Vegetarian be Happy"

"Live and Let Live"

Recipe- Aalu Tikki Toast

Aalu Tikki Toast

Ingredients
Bread Slices 6
Boiled Potato 1 medium (Grated)
Onion 1 medium (Roughly Chopped)
Hing /Asafoetida 1 pinch
Roasted Jeera /Cumin Powder 1 tsp
Red Chilli Powder 1 tsp
Lemon Juice 1 tsp
Black Salt 0.5 tsp
Salt 0.5 tsp (or according to taste)

Method

• Take grated boiled potato in a bowl.
• Add roughly chopped onion, hing, roasted jeera powder. red chilli powder, black salt and salt, mix well.
• Now add lemon juice and mix to a smooth paste.
• Spread the potato (aalu) paste over the bread slices.
• Heat a non stick tawa on medium flame.
• Apply 1 tsp ghee or oil on the potato (aalu) paste side of breads and fry on tawa at low flame.
• Turn and fry the other side of bread till it becomes crispy.
• Enjoy with ketchup.

Tips

You may also use instant dry potato flakes instead of boiled potato.If serving to kids, adjust salt and chili according to your child's taste and tolerance.

"Be Vegetarian be Happy"
"Live and Let Live"

Recipe- Mirch Ka Salaan

Mirch Ka Salaan

Ingredients

For Stuffing
Ghreen Chilli Moti  5 nos

Grated Paneer 3 tbsp

Boiled Potato 1 small
Salt 0.5 tsp (or according to taste)
Jeera powder 0.5 tsp
Black salt 0.5 tsp
Chat masala 1 tsp
For Gravy
Oil 1 tbsp

Jeera 1 tsp

Curd 2 tbsp
Hing /Asafoetida 1 pinch

Ginger Paste 2 tsp

Tomato Puree 5 tbsp

Turmeric Powder 1 tsp
Coriander Powder 2 tsp
Salt 1 tsp (or according to taste)

Method

• Wash Green chili properly, wipe with clean kitchen towel.
• Slit them, remove the seeds and keep aside.
• Now we will prepare stuffing.
• Take a small bowl, mash well boiled potato and grated paneer.
• Add salt, jeera powder, black salt and chaat masala mix well.
• Fill this stuffing in all slit green chilis.(Reserve around 2 tbsp of stuffing for gravey.)
• Not take 1-2 tbsp oil in a flat pan and fry stuffed chili from all sides.
• Cover the pan and leave on low flame for around 5-6 minutes.
• Check when chilis are soft switch off the flame and keep aside.
• For gravy take 1 tbsp oil in a pan and heat on high flame.
• When oil is hot enough add jeera and let it cracker.
• Add asafoetida, ginger paste, turmeric powder, coriander powder and fry.
• Add tomato puree and fry till it leave sides of the pan.
• Switch off the flame and cover the pan.
• Now take curd in a small bowl and beat well for few seconds so that their is no lumps.
• Add this curd to the gravy and mix well.
• switch on the gas on medium flame, fry and keep string otherwise it will curdle.
• When a boil comes turn the gas to low flame and add reserved stuffing mix well.
• Add sufficent water (depends how thick you want the gravy) cover the pan and let it boil.
• Check in 3-4 minutes if gravy starts leaving oil.
• Switch off the gas.
• For serving take gravy in a bowl and slip the chills inside.
• Serve hot with puri, naan, chapati or rice.

Tips

Switch off the flame before adding curd. 

Keep stirring after adding curd as it can curdle otherwise.

Remove seeds from chilis or it can go really hot.

If you want more spicy you can add red chili powder to the gravy.

"Be Vegetarian be Happy"

"Live and Let Live"