INDIA FESTIVAL KARVA CHAUTH




 
Recipes On Karva Chauth
 
 

 

ALOO TIKKI

Ingredients
6 potatoes
1/4 tsp green chilli paste
1/4 tsp garam masala
Salt as per taste
1/2 cup bread crumbs
1/4 tsp turmeric powder
1/4 tsp ginger paste
1 egg, beaten
Oil for frying

Method
Microwave potaoes for 7 mins. Peel and smash the potatoes. Mix in potatoes rest of the ingredients except oil and egg and make small patties. Heat oil in a frying pan and roll it in beaten egg. Deep fry till golden brown and serve hot with wafers.


RAGDA PATTIES

Ingredients
250 gms White Vatana
500 gms Potatoes
2 tbsp. Cornflour
1 no. Green chilly
1/2 tsp. Cumin seeds (jeera)
Curry Leaves(kadhi patta) a few
1/2 tsp. Garam Masala powder
1/2 tsp. Red chili powder
1/4 tsp. Turmeric (haldi)
1 tbsp.+ Oil to fry
Salt As per taste

Method
Soak vatana in water for about six hours and boil with haldi till done. Add salt, mash a little. Boil potatoes, peel & mash them, add corn flour, finely cut green chilies and salt. To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly. Heat the Tava, put a little oil on it & fry pattice gently on both sides. Fry on slow or medium heat. Keep aside. Heat 1 tbsp. of oil, lightly fry jeera, kadhi patta, chili powder and Garam Masala Powder to make vaghar. Put this vaghar on the Ragda. Just before serving, take pattice and pour ragda on it. Serve hot with Tamarind Chutney and sliced onions.

ALOO DAHI WALE

Ingredients
500 gm Potatoes-boiled and peeled
1 tbsp Ginger-finely sliced
a Pinch asafoetida
1 tsp Cumin seeds
1/2 tsp Garam masala
2 tsp Coriander powder
2 tsp Salt
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 cup Yoghurt
3-4 Green chillies-clit
2 tbsp Clarified butter
1 tbsp Coriander leaves-chopped

Method
Break the potatoes, by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried. Lower the flame, add yoghurt 1 tbsp at a time, stirring vigorously until all of it is well blended. Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried. Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes. Serve hot, garnished with coriander leaves.

ALOO MEWAWALE

Ingredients
1 cup Oil
Salt to taste
1 tsp Cumin Seeds
4 tbsp Cream
1 tbsp Chili Powder
1 tbsp Sugar
1 tsp Garam Masala
3 Tomatoes (pureed)
1 tsp Turmeric Powder
12 Medium-Sized Potatoes (peeled)
1/2 cup Coriander Leaves (chopped)
1/2 cup Almonds and Pistachios (coarsely ground)

Method
Bore a hole into each potato and stuff it with nuts mixed with salt and a few coriander leaves. Cover the potato with its taken-out piece.
Heat the oil and fry 2 to 3 potatoes at a time till they turn brown. Remove potatoes from the oil and keep them aside. Put cumin seeds in the same oil until they pop; then add all the powdered spices and tomato, and fry until oil separates from the paste. Now add potatoes and 1-1/2 cup of hot water to the above-made gravy. Add cream, salt and sugar, and simmer until potatoes are cooked and the gravy is well blended. Aloo Mewawale is ready to serve.

 

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