Bombay Aaloo

We tried the dish first time from a restaurant. Though it was little spicy but my son liked it. It is a dish that goes well with either rice or with Naan or chapati. This is neither too dry nor to gravy and can be a good choice for a side dish.

Ingredients

• 4-5 Boiled Potatoes cut in big pieces
• 3-4 tomatoes finely chopped
• 1 medium size onion finely chopped
• 1 green chili slit in half
• 2-3 cloves of garlic
• Spices (Salt, Turmeric powder, Red Chili powder, Coriander powder, Kasturi Methi or coriander leaves, cumin seeds, Tez Patta or Bay leaves)
• 2-3 table spoon of Oil
  

Procedure

• Heat oil in a pan. Add cumin seeds and tez patta to oil when hot. 

• Add chopped onion and garlic. Fry it till onion is little golden brown. 
  

• Add red chili powder and turmeric powder on pan and mix it well. 

• Now add chopped tomatoes and let it cook till it is soft for around 5-6 mins. Mix it well and mesh tomatoes while mixing. Add coriander powder. 

• Add small cup of water in the pan and let it cook for another 3-4 mins till it forms a paste. Keep it mixing in between to prevent it from getting burnt. 

• Now add potatoes to the paste and mix it well. Let it cook for another 2-3 mins. Keep on mixing gently to make sure potatoes have a proper coating of the gravy. Sprinkle Kasturi Methi powder or Coriander leaves on top.

• Enjoy the meal with Naan or Chapati.
  

Vegetarian BBQ grill

After spending months indoor during winter time, the one thing that we look forward to when Summer starts is, spending day out, having BBQ near river side and enjoy the food and weather with family and friends. For non-veg there are multiple options with BBQ. But here I am presenting the vegetarian option for BBQ, which is equally mouth watering i.e. Mixed vegetables Grill. 

Ingredients

• 1-2 big size Capsicum
• 2 big Onion
• 3-4 partly boiled Potatoes
• 7-8 Mushrooms
• 7-8 big pieces of Paneer
• 2-3 cloves of garlic, finely chopped
• grated Ginger
• Lemon Juice
• 2 cups of thick Curd (filter it in cloth)
• 2 table spoons of Besan or Gram Flour
• Spices (Salt, Turmeric powder, Red Chili powder, Coriander powder, Chaat Masala, Kasturi Methi, mustard seeds)
• around 2 table spoons of oil
  

Procedure

• Cut all vegetables, potatoes, onions, paneer in big size (as shown in pic below). Remember at the end, we will have to put all in BBQ stick and it should not break or fall down from it being small in size.

• Filter curd in a cloth and drain extra water from it by squeezing the curd inside cloth. Keep it aside. We need this curd for our marination and we want it to stick to our vegetables properly and form a layer outside. The thin curd will not form a proper layer on top of vegetables and will eventually drop out of it. So, make sure your curd is thick.

• For marination, heat some oil in a pan in low flame. Add some mustard seeds when oil is hot. Let it sprinkle. Add ginger and garlic. Add spices like turmeric powder, red chili powder, coriander powder. Add Gram flour and mix all properly till the paste is golden yellow.

• Add the above prepared paste in the curd. Now add salt to taste, lemon juice, chaat masala and Kasturi Methi for flavor. Mix it well.

• Now marinate all vegetables using this curd and keep it aside for at least half an hour. (Prepare your marinated vegetables at home and by the time you reach your outdoor destination, this will be ready)

• Put the vegetables in grill stick and grill.
  

• Serve the grilled vegetables with chat masala and lemon juice.
  

Tips

• I prefer to microwave potatoes rather than boiling it in pressure cooker.  Microwaved potatoes remain little hard and dont break while grilling.
• While preparing curd for marination, food color can also be added. That gives bright color to the marinated curd and finally a bright color to the grilled veg.
• Grill can be done using electric grill or in Oven at home, but the grilling with coal grill gives a totally different taste.
  

Moong Daal ka Chila

This is very quick and easy to prepare (if you have the paste ready) and highly nutritious. So, just do little preparation in advance and enjoy crispy chila in your breakfast or as a snacks in the evening.

Ingredients

• 1 cup of Moong Dal
• Ginger
• 1-2 cloves of garlic
• 1-2 green chili
• 1 medium size onion
• Coriander leaves
• Spices (Salt, Turmeric Powder, Coriander powder)
• Butter or oil
  

Procedure

• Soak moong dal for 4-5 hours.
  

• Grind the soaked dal with little water and onion, green chili, ginger, garlic, coriander leaves and make a paste. The consistency of the paste should be similar to dosa batter.
• Now add spices like salt to taste, red chili powder and coriander powder. Mix it well.

• Apply butter in pan in low flame and spread the paste as shown below. Use low flame, so that the paste spread properly. 

• Let it cook till u see the brown corners and than flip it over. 

• Serve hot with either ketchup or coriander chutney
  

Tips

• Use Iron pan instead of non-stick pan. Iron pan gives slightly different texture and crispyness  and it is the healthier option.
• You can also use sprouted dal to form paste, that will be more healthier
• You can also use chopped onion, tomato or grated cheese or paneer as the filling for your chilla. That will give altogether a different taste.