Cook Without Book

Bengali  Khichdi Bengali-style khichdi is aromatic and also laden with veggies and dal. In short, it is a flavoursome and power-packed meal. The use of crushed spices instead of whole or powdered ones brings about a significant change in the recipe – you will notice it when you prepare the khichdi. Preparation Time:  15 mins Cooking Time:  25 mins Makes 6 servings Ingredients 1 cup   rice (chawal)  , soaked and drained 1/2 cup   masoor dal (split red lentil) 3 tbsp   ghee 2   bayleaves (tejpatta) 1/2 cup  finely  chopped onions 2 tsp   ginger-garlic (adrak-lehsun) paste 1/2 tsp   turmeric powder (haldi) 1/2 cup   green peas 1/2 cup   french beans  , cut into 1” pieces 6 to 7  small  onions  , peeled 4 to 5   baby potatoes  , peeled 2 1/2 tsp  finely  chopped green chillies salt  to taste To Be Ground Into A Coarse Powder 4   cloves (laung / lavang) 2 ...

Phudina Aloo ( Desi Khana) A very simple and quick snack of boiled baby potatoes coated with a pungent paste of mint, coriander and other punchy ingredients. The lemon juice not only adds tang to the potatoes, it also helps highlight the other flavours. Phudina aloo is just the thing for cocktail parties. Preparation Time:  5 mins Makes 4 to 10 servings Ingredients 1 1/2 cups  peeled and boiled  baby potatoes To Be Ground Into A Smooth Paste (using A Little Water) 1/4 cup  fresh  mint leaves (phudina) 3 tbsp   chopped coriander (dhania) 2   green chillies  , roughly chopped 12 mm  ( 1/2”) piece  ginger (adrak) 1 tsp   lemon juice 2 tsp   chaat masala salt  to taste Method Peel the potatoes. Apply the paste all over the potatoes. Taste and adjust the spices if necessary. Serve cold on tooth-picks.

Aloo Chaat ( Mumbai Roadside Recipes ) Aloo chaat, it’s a delight to watch the baby potato turn into something so exciting! tiny potatoes, marinated in indian spices and sautéed in oil, are served topped with delicious chaat toppings, moong and sev. Not an integral part of all chaat counters, but has a fan-following of its own. Preparation Time:  10 mins Cooking Time:  4 mins Makes 2 plates Ingredients For The Marinated Potatoes 1 1/4 cups   boiled , peeled and halved baby potatoes 3 tbsp   oil 1 tsp   chilli powder 2 tbsp   coriander-cumin seeds (dhania-jeera) powder 1/4 tsp   turmeric powder (haldi) 2 tsp   dried mango powder (amchur) 2 tsp   besan (bengal gram flour) salt  to taste 2 tbsp  finely  chopped coriander (dhania) Other Ingredients 1/2 cup   whisked fresh curds 2 tsp   garlic chutney 4 tsp   green chutney 2 tbsp   sweet chutney 2  pinches  cumin seeds (jeera) powder ...

Ingredients • 400 g Baby Potatoes                                                  • 1 tbsp Cumin Seeds • 5 nos Garlic Pods                                                         • 75 g Besan • 1 tsp Turmeric Powder                                              • 1 tsp Red Chilli Powder • 2 tsp Coriander Powder                                            •  Salt to taste • 150 g Yogurt                             ...

Ingredients 500 gms   baby potatoes oil  for deep frying 2   onions  , roughly chopped 5   garlic (lehsun) cloves 1/2 tsp   turmeric powder (haldi) 7   cashewnuts (kaju) 1 tsp   cumin seeds (jeera) powder 1 tsp   coriander (dhania) seeds  powder 10   peppercorns (kalimirch) 10   almonds (badam) salt  to taste garam masala  to taste 3 to 4   cardamoms 200 gms   curds (dahi) 2 tbsp   oil chopped coriander (dhania)  for garnishing Method Peel the potatoes; prick them with a knife and deep fry in oil. Drain on an absorbent paper and keep aside. Combine the onions and cashewnuts and blend in a mixer to a smooth paste. Heat 2 tbsp oil in a kadhai, add the paste and saute for 2 minutes. Add the remaining ingredients and cook for 5 minutes. Add the potatoes and simmer for 2 minutes. Serve hot garnished with coriander.