Aloo Rolls.

Ingredients:
• 4 Cups boiled potatoes • 1 Cup boiled beans (chopped) • 2 Onions (chopped) • 4 tbsp Raisins • 2 tsp Garam masala • 2 tsp Cumin powder • 1 tsp Turmeric powder • 4 tbsp coriander leaves (chopped) • Green chillies (chopped) • 1 tsp red pepper • Salt/Rock Salt as per taste
Cooking Instructions:
• Mix chopped onions, beans, green chillies and raisins. • Add cumin powder, turmeric powder, coriander leaves and salt. (If you want to use this recipe on Vrat then add Rock salt) • Mix it well. • Filling for tikki is ready. • Mash the boiled potatoes. • Add garam masala, red pepper and salt. • Mix it to prepare dough. • Make small balls from the dough and flatten it. • Now put one tbsp of the filling on the flattened ball. • Close it with another potato ball and flatten it. • Heat the oil. • Fry these flattened balls till they turn brown. • Serve it with curd and green chutney.

Sev Tameta Nu Shaak

Preparation Time : 5 mins
Cooking Time : 15 mins.
Serves / Makes : 4

Ingredients
250 gms Green Tomatoes
100 gms nylon sev
2-4 cloves of Garlic (optional)
2 cups of water
2 tsps Oil
1 tsp cumin seeds
1/4 tsp Turmeric powder
1 tsp chilli powder
2 tsp dhania powder
A pinch of asafoetida
1-2 tbsp Jaggery
Salt to taste
Few sprigs of corriander leaves for garnish

Method
Chop the tomatoes into small cubes. Chop the garlic very finely.
Heat the oil in a frying pan. Add the cumin seeds and aloow them to splutter. Add the asafoetida and the chilli powder and immediately add the chopped tomatoes, garlic and water.
Cook on a medium flame till the tomatoes are done. Add a little more water if required.
Add the jaggery, salt and dhania powder. Cover and cook till the jaggery melts completely.
Do not let all the water to evaporate. Maintain a watery gravy to soften the sev.
At the time of serving, fill half of the serving bowl with the vegetable and top it with the nylon sev. Garnish with chopped coriander leaves.
Serve hot with rotis, parathas, steamed rice or khichdi.

User Comments & Tips
A variation of this vegetable can be made using ripe tomatoes and adding khandvi at the last step.

Aloo Tikki

Ingredients:

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tiki :

• Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. Now
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Dahi Wada

Ingredients: :

For Wada:
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:

• For Bada - Clean, wash and soak the daal overnight.
• Grind it into smooth paste.
• Add salt to taste.
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Take the hot vadas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.
• For Dahi - Blend the curd (yogurt) and little water until it is smooth.
• Keep in refrigerator for an hour to get chilled.
• Add salt, red chili powder and cumin powder.
• Serving - In a deep dish arrange wada and pour dahi over them.
• Now add imli (tamarind) chutney and green chutney.
• Garnish with coriander.
• Serve the dahi vadas chilled.