Aloo ka Meetha

                                  I love potatoes! Sometimes I worry that I may myself turn into a potato if I indulge too much in them but then they are so amazing, tasty and versatile. They can be well incorporated into any dish you make and today the recipe that I am going to share with you is Aloo ka Meetha or potato sweet dish.

                   Also try other recipes using potato like Aloo Palak Tikki, Aloo bhindi fry, Aloo matar til, Beans & potato curry and Eggplant & potato curry from My Mom's Kitchen.

                   The recipe for Aloo ka Meetha is very simple and can be prepared in very less time. Kids and adults all are bound to enjoy this.

Ingredients:

1. Potatoes - 1/2kg
2. Cashews - 15 - 20 more or less as you like
3. Almonds - 15 - 20 
4. Sugar - 1 1/2cup
5. Cardamom powder - 1tsp
6. Ghee - 2tbsp
7. Orange food color -1/2tsp
8. Milk - 1/2 cup

Method:

• Boil the potatoes in a pressure cooker.
• Peel them and grind to a very fine paste. While grinding add a few drops of oil to your grinding jar as the potato paste will be very sticky and hard to remove, the oil will help in easy removing of contents.

                                                      

 

• Soak the cashews and almonds in water or if you are on short of time you can even boil them. 
• Peel the almonds and cut both almonds and cashews into very fine strips.
• Heat ghee in a vessel and fry the cashews and almonds till light golden. Remove and keep aside.

  

•  To the same ghee add potato paste. Cook on low flame stirring continously for 15mins.
• Next add the sugar, Cardamom powder. Mix well.
• Take milk in  a cup and add the orange food color to it. Mix well.
• Add the milk to the potatoes.Give it a quick stir and let it cook till the mixture dries up roughly for five minutes.
• Garnish with cashews and almonds.
• Serve.

 

Hope you give it a try. Will love to listen from you.

Do check out other desserts like Sooji ka halwa, Gajar ka halwa, Bread rasmalai, Bread kaja and Gulgule from My Mom's Kitchen.

Happy Cooking!!!

Tomato Chutney

              It's raining Tomatoes on my blog! After the mild Tomato rice and the outshining Dum ke tamate now it is time for tamate ki chutney or Tomato chutney.  We hardly ever call it tamatar it is always for us tamate.

                        Tomato Chutney is a chutney which is not really a chutney as chutneys are spreads and this one is not it is a gravy, actually of tomatoes but yet it's name has a chutney probably 'coz it's not really a curry either because those many spices are not used in this particular one. Confused? Forget it, anyways "What's in a name!" (My literature passion pops up here and there ).

                        The tomatoes here are mostly cooked on slow flame till they are softened and is let to cook in its own juice. It is my mom's favorite option to cook when she has nothing else on mind. So here's what you will need to prepare Tomato Chutney.

Ingredients:

1. Tomatoes - 1/2kg
2. Green chilies - 4 to 5 (slit)
3. Coriander leaves - few
4. Curry leaves - 2 sprigs
5. Cumin seeds - 1tsp
6. Salt - to taste
7. Red chili powder - 1tsp
8. Turmeric powder - 1/2 tsp
9. Ginger garlic paste - 1tsp
10. Oil - 3tbsp

Method:

• Wash and chop the tomatoes roughly.
• Heat oil in a vessel.
• To the oil add cumin seeds, curry leaves, tomatoes, salt, red chili powder, turmeric powder and ginger garlic paste. 

                                              

• Stir well.
• Decrease the heat and let it cook in this manner for 10 to 15 minutes or till the tomatoes are completely cooked and soft.
• Now add the green chilies and coriander leaves.
• Continue to cook the gravy on low flame for more five minutes.
• Serve hot.

This Tomato Chutney tastes best with steamed rice and chapathi. Serve it along with Raw banana fry or Green Omelette   and there you have your complete satisfying meal.

Happy Cooking!