Potato Onion Oil Mashed | Aloo Pyaz Oil Bharta

Potato Onion Oil Bharta
Potato onion mashed
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5 from 1 vote

Potato Onion Oil Mashed | Aloo Pyaz Oil Bharta

Aloo ka Bharta is a North Indian recipe made by using potatoes and a lot of Indian spices. Aloo bharta has several names like choke, bhaate popular in various part of India ( Uttar Pradesh, Bihar, Rajasthan and other states ). Mashed potatoes are mixed with spices and flavoured depending on the based of state, family and personal preference. Aloo Bharta is a super yummy Indian style spiced mashed potato recipe. This is very easy recipe and can make very quickly and exotic in eating. Aloo bharta can serve with dal and rice or with dal and chapati. You can also use in pani poori fillings. See how to make Potato Onion bharta recipe with detailed step by step photos as given below…
Course Breakfast, Dinner, Indian, Main Dish
Cuisine dinner, Indian, lunch, Main, snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 People
Calories 2kcal

Equipment

  • Pressure Cooker
  • Plate
  • Knife

Ingredients

  • 2 Unit Potato, Potato should be boiled
  • 1 Unit onion, chopped
  • 1/2 Unit green chilly, finely chopped
  • 2 tsp Lemon Juice, optional amchur powder/ mango powder
  • 1/4 tsp Red Chilly / Lal Mirch Powder
  • 1 tsp Coriander leaves / Dhaniya Patti, finely chopped
  • Salt as per taste

Instructions

  • Take 1 raw potato. Boil them in cooker, give 2 whistle after that close the gas stove.
  • Peel off the potato.
    Peel off the potato.
  • Take Onion and green chilly.
    Take Onion and green chilly.
  • After that chop onion and green chilly.
    After that chop onion and green chilly.
  • After that mash potatoes.
    After that mash potatoes.
  • Add onion, green chilly, coriander leaves.
    Add onion, green chilly, coriander leaves.
  • Mix all ingredients.
    mix all ingredients.
  • After that add red chilly powder and oil in the mixture. If you have mango pickle then take 1 tsp of oil from the pickle. This will add extra flavour to the mixture.
    After that add red chilly powder in the mixture.
  • After that add salt and lemon juice and 5 tsp of water.
    After that add salt and lemon juice and 5 tsp of water.
  • Now exotic, yummy and flavoured bharta / mashed potato is ready

Notes

If you do not have lemon then you can add amchur / raw mango powder.
You can also try aloo tamatar pyaz bharta/ mashed potato tomato onion. 

Aloo Tamatar Pyaz Bharta | Potato Onion Tomato Bharta | Indian Mashed Potatoes

Aloo Tamatar pyaz bharta
Aloo Tamatar pyaz bharta
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5 from 1 vote

Aloo Tamatar Pyaz Bharta

Aloo ka Bharta is a North Indian recipe made using potatoes and a lot of Indian spices. Aloo bharta has several names like chokha, bhaate popular in various part of India ( Uttar Pradesh, Bihar, Rajasthan and other states ). Mashed potatoes are mixed with spices and flavoured depending on the based of state, family and personal preference.Aloo Bharta is a super yummy Indian style spiced mashed potato recipe. This is very easy recipe and can make very quickly and exotic in eating.Aloo bharta can serve with dal and rice or with dal and chapati. You can also use in pani poori fillings.See how to make Potato Tomato Onion bharta recipe with detailed step by step photos as given below…
Course Dinner, Lunch, Main Dish, Snacks
Cuisine Indian, snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 People
Calories 8kcal

Equipment

  • Pressure Cooker
  • Spoon
  • Bowl

Ingredients

  • 2 unit Potato, Potato should be boiled
  • 1 unit onion, Chopped
  • 1 unit Tomato, Chopped
  • 1/2 unit green chilly, Chopped
  • 2 tbsp Lemon Juice
  • 1/4 tbsp Red Chilly Powder
  • 1 tbsp Green coriander leaves
  • White salt as per taste

Instructions

  • Take 1 raw potato. Boil them in cooker, give 2 whistle after that close the gas stove.
  • Peel off the potato.
    Peel off the potato.
  • Take potato, tomato, green chilly, onion and lemon.
    Take potato, green chilly, onion and lemon.
  • Chop tomato, potato, green chilly.
    Chop tomato, potato, green chilly.
  • After that mash potato.
    Mash potato.
  • After that mix tomato, potato, green chilly, mashed potato.
    After that mix tomato, potato, green chilly, mashed potato.
  • Sprinkle salt, red chilly powder.
    Sprinkle salt, red chilly powder
  • After that add 5 tbsp water and lemon juice in the bharta.
    After that add 4 tbsp water and lemon juice in the bharta.
  • Sprinkle coriander leave in the bharta.
    Sprinkle coriander leave in the bharta.
  • After mixing, bharta is ready. Enjoy bharta with rice and dal or with chapati and dal.
    Aloo Tamatar pyaz bharta

Punjabi Pyaz Pkoda Kadhi | Punjabi Onion Kadhi | Besan Ki Kadhi

Garnish with coriander leaves. Serve with chapati and rice. Put 1 tbsp of desi ghee in the kadhi and enjoy the tempting taste of kadhi.
Pyaz Pkoda Kadhi / Onion Kadhi
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5 from 1 vote

Punjabi Pyaz Pkoda Kadhi | Punjabi Onion Kadhi | Besan Ki Kadhi

Kadhi Pakoda or Besan Ki Kadhi Or Punjabi Kadhi Pakoda recipe is made up of gram flour or besan, onion, green chilly and sour curd or yogurt or dahi. It is a perfect mouth-watering food. Kadai Pakoda is eaten with rice and chapati. While eating kadhi add 1 tsp of desi ghee. It will give an exotic flavor to kadhi. Kadhi and rice is a great combination in the Northern and Western part of India.To make Punjabi Kadhi Pakora at home follow step by step detailed recipe with photos as given below…
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5 People
Calories 0.11kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Bowl

Ingredients

  • 6 tbsp Gram Flour / Besan
  • 200 Grams Sour Curd / Dahi / Yogurt, If curd is not sour, add 4 balls of lemon salt not more than that.
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Coriander Seeds, break into pieces, do not powder
  • 1 Pinch asafoetida, don’t use much, otherwise it will spoil the taste of kadhi
  • 2 unit Whole Red Chilly
  • 1 Unit onion, Chopped
  • 1 Unit green chilly, finely chpped in small pieces
  • 1 tsp Ginger Garlic Paste
  • 2 Unit Cloves, Break into pieces
  • 4 small balls Lemon Salt, use only when curd is not sour

Water

  • 1/4 tsp cumin seed
  • 1/2 tsp Red Chilly Powder
  • 2 tsp Coriander leaves / Dhaniya Patti, Chop them
  • 1/2 tsp Turmeric Powder
  • 50 Grams Oil, for frying pakodi / pakoda of kadhi
  • 2 tsp Oil, Chhaunk lagane ke liye / To blow

Instructions

  • Chop Onion, Chop Green chilly.
    onion green chilly chopped
  • Add Chopped onion, chopped green chilly and a very small amount of salt, add a pinch of asafoetida, add 1/4 tsp red chili powder and 3 tsp gram flour into a bowl.
    Mix gram flour and onion and chilly in a bowl
  • Add a small portion of water to the bowl, the mixture should be tight.
    The mixture should not be watery.
    add water to the mixture
  • Put kadhai on the gas stove, add the oil in the kadhai.
  • Once the oil becomes hot. Drop a small ball of the mixture into the oil.
    pce the oil become hot, drop small ball into oil
  • Flip the pakoda in the kadhai. Fry until pakoda becomes a little brown.
    Flip the pakoda in the kadai. Fry until pakoda becomes little brown.
  • Remove pakoda's from the kadhai.
    Remove pakoda's from the kadai.
  • After that take one bowl with 2 cups of water in it.
    After that take one bowl with 2 cup of water in it.
  • Drop cooked pakoda's in it so that pakoda's will be soft.
    cover the bowl with a plate for 5 minutes.
    Drop cooked pakoda's in it so that pakoda's will be soft. cover the bowl with plate for 5 minute.
  • After 5-minute strain water from the pakoda's.
  • After that take 200 grams of curd or yogurt in the bowl.
    After that take 200 grams of curd or yogurt in the bowl.
  • Add 1 tbsp of ginger garlic paste into a bowl.
    Add 1 tbsp of ginger garlic paste into bowl.
  • Similarly, add turmeric / haldi in the bowl.
    Similarly add turmeric / haldi in the bowl.
  • Similarly, add 3 tbsp gram flour/besan in the bowl. Beat the mixture in the bowl so that mixture should be homogenous in viscosity.
    Similarly add 3 tbsp gram flour / besan in the bowl.
  • After that switch on the gas stove. Add 2 tsp of oil in the kadhai.
    After that switch on the gas stove. Add 2 tbsp of oil in the kadai.
  • Once the oil becomes hot, add fenugreek seed, mustard seed, and broken coriander seed, broken cloves into the kadhai.
    Oce the oil become hot, add fenugreek seed, mustard seed, and broken coriander seed, broken cloves into kadai.
  • After that add pinch of asafoetida in the kadhai.
    Once spices started crackling.
    Add 1 cup of water into the kadhai.
    After that add pinch of asafoetida in the kadai. Once spices stared crackling. Add 1 cup of water into the kadai.
  • Once the water starts boiling.
    Once water starts boiling.
  • After that add the mixture of curd and gram flour/besan in the kadhai and add 200 ml water if you want less consistency of mixture then you can add more water.
    After that add the mixture of curd and gram flour / besan in the kadai.
  • Continuously stir the mixture in the kadhai.
    Continuously stire the mixture in the kadai.
  • Stir the mixture until it starts boiling.
    Stire the mixture it starts boiling.
  • Once the mixture starts boiling after that add strained pakoda in the mixture of the kadhai .
    Once mixture starts boiling after that add strained pakoda in the mixture of kadai.
  • After that add the red chilly powder. At the same time add salt.
  • Leave the mixture for boiling on low flame for 10 minutes.
    If the curd is not sour then add 4 to 5 balls of lemon salt.
    Leave the mixture for boiling on medium or low flame. If curd is not sour then add lemon salt.
  • Put 1 tbsp of desi ghee in the kadhi and Garnish with coriander leaves. Serve with chapati and rice.
    Enjoy the tempting taste of Punjabi kadhi.
    Garnish with coriander leaves. Serve with chapati and rice. Put 1 tbsp of desi ghee in the kadhi and enjoy the tempting taste of kadhi.
  • As you can see pakoda of kadhi is very soft. This gives a very soothing taste to kadhi.
    As you can see pakoda of kadhi is very soft. This gives very soothing taste to kadhi.

Notes

  1. Punjabi Kadhi pakoda is rich in flavor with several spices like cloves, fenugreek and coriander seeds.
  2. Kadhi is the native dish of Rajasthan. But this is a very important recipe in many states like in Gujrat, Uttar Pradesh, Haryana, Punjabi.Its rich flavor and cooling effect gives a good change when one gets bored from the daily routine of eating dal and vegetable.
  3. The important thing in the kadhi pakoda recipe is that the pakoda in kadhi should not be tight. But the pakoda in the recipe should be soft so that when it enters the mouth, it should give a yummy taste.
  4. Kadhi is very important for the stomach also. When anyone is feeling very tight stomach or loose motion, he/she should eat kadhi, It will give instant relief to the stomach.
You can also try Besan pakoda kadhi

Tamarind / Imli Chutney

tamarind / Imli chutney
Tamarind / Imli Chatni
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4.67 from 3 votes

Tamarind / Imli Chutney

Tamarind / Imli is a leguminous tree belonging to the Fabaceae family and indigenous to tropical Africa. The tamarind tree produces edible, pod-like fruits, which are used extensively in cuisines around the world. Tamarind Chutney or Imli Chutney is a sour and tangy sauce made from Tamarind extract. Tamarind chutney is delicious with samosas, any type of pakoras, serve over dahi vadas,  or any kind of chat. As Tamarind add tastes to almost all the India snacks but it has many heathy benefits too. It protects the health of heart, manages diabetes, boosts immunity and improves digestion.
Course Dinner, Indian, Lunch, Main Dish
Cuisine Indian, snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 People
Calories 0.019kcal
Cost 10 rupee

Equipment

  • Mixer Grinder
  • Knife
  • Bowl

Ingredients

  • 3 tsp Tamarind / Imli, Make paste
  • 6 tsp Coriander leaves / Dhaniya Patti
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Cumin / Jeera Seeds
  • 1 unit green chilly, You can add more chilly.
  • Salt as per taste

Instructions

  • Break the tamarind / imli into peaces and soak them into water. If you are sort of time you can boil tamarind with little water.
    tamarind / imli
  • Put tamarind / imli, green chilly, coriander leaves, coriander seeds, cumin seeds, black / kala, white / safed salt into grinding jar.
  • Make paste in the grinder.
    tamarind / Imli chutney
  • Exotic Tamarind / Imli chutney is ready.

Notes

  1. Black / Kala salt is good for stomach.
  2. Cumin / Jeera seeds is also good for digestion.
  3. Exotic chutney is ready. Serve with samosas, any type of pakoras, serve over dahi vadas,  or any kind of chat.
You can try few more chutney’s …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney

Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala

Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry
Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry
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5 from 2 votes

Dry Arbi/ Ghuiyan / Colocasia(Taro) Masala Curry

Despite its Hindi name, arvi or arbi or ghuiyya, which may suggest to a layperson a connection, with the Arab world, colocasia is one of the oldest vegetables of the Indian Subcontinent. Today we will learn to make Colocasia dry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 0.042kcal
Cost 25 rupee

Equipment

  • Pressure Cooker
  • Knife
  • Kadai / Fry Pan
  • Plate
  • Spatula

Ingredients

  • 10 unit colocasia
  • 2 unit green chilly, chop them
  • 1 tsp carom seed ( ajwain )
  • 1 unit onion
  • 4 cloves garlic
  • 1 inch ginger
  • 1 tsp coriander seed
  • 2 unit whole red chilly
  • salt as per taste
  • 2 tsp lemon juice , or 1 small tsp raw mango powder
  • 1 tsp coriander leaves
  • 1/4 tsp Fenugreek seed
  • 2 tsp Oil

Instructions

  • Take 10 unit of colocasia and wash them clean, Put them in cooker with water. Stop the gas after 1 whistle.
    raw colocasia
  • Grind onion, garlic, ginger, coriander seed, red chilli in mixer grinder. Prepare masala.
    masala dry
  • Chop colocasia in round shape.
  • Take fry pan (non stick is preferable ) . Add 2 tsp oil. Once the oil become hot. First add chopped chilly after 10 second add carom seed and fenugreek seed. Once they start crackling
    fry pan with spices
  • Put the masala in the fry pan.
    masala
  • Fry until it start releasing oil
    fry masala
  • Add arbi to the masala and mix with spatula
  • Cover the fry pan with plate
  • Remove the plate after 5 minute, close the plate again and open again after 5 minutes. Fry until arbi becomes crispy.
    remove the pan
  • Add lemon juice or mango powder, fry the arbi until it will be brown and crispy.
  • Now crispy colocasia (arbi) is ready , garnish with coriander leaves. Enjoy this crispy colocasia (arbi) with chapati or paratha.
    sookhi arbi

Video

Notes

  1. Arbi/colocasia vegetable is not only popular in general diet but also as a fruit, but due to its latter nature, we do not pay attention to its nutrients.
  2. 100 grams of Arbi/colocasia has 42 grams of calories, which is more than potatoes.
  3. Apart from this, it has many essential nutrients like 3.7 grams of fiber, five grams of protein, 648 milligrams of potassium, vitamin A, C, calcium and iron.
  4. Its digestion is easy because of the high fiber. It is beneficial for the skin due to the abundance of antioxidants. It is also beneficial for patients with diabetes.
You can also try few other recipe’s of colocasia/ arbi/ ghuiya…
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