COLD WEATHER PARTIES, BUY potatoes on sale, l0 lbs and give a THIRD WORLD PARTY!
 "HEAT UP THE TUMMY" with YUMMIES PARTY! INDIAN STYLE
  GOOGLE IMAGES "diwali party decoration ideas"

 

STUFFED POTATOES INDIAN STYLE (AALOO PARATHA)
hindu indian, not AMERICAN INDIAN!!
This looks like a big round pancake stuffed with savory potato!
Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter

Preparation of aaloo paratha :

    * For the cover make dough out of whole-wheat flour (atta)* see note *& use  ghee, as you would do for any parantha/roti.
    * Mash the potatoes.
    * Add all the stuffing items to mashed potatoes and mix it properly. 
    * Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
    * Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
    * When top side is done change the side and keep a check (till properly baked)
    * Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Serve wi. relish made of cilantro, onion, mint, chopped with syrup.
*ATTA FLOUR, WALMART has it 1/4 price of AMERICAN whole wheat, and l00 times as tasty.

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HOT POTATO SALAD "Aloo Chaat"

Ingredients

3 potatoes, peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
tamarind chutney
mint chutney
chopped coriander leaves for garnish
optional garnish - chopped onion, tomato julienne, fresh pomegranate
seeds oil for frying

Method

Dice potatoes into a fairly large dice - 3/4 to 1 inch cubes.

Heat oil in a wok and deep fry potatoes, till golden brown and cooked
through. Drain on paper.

In a bowl, place the fried potatoes and toss with red chilli powder,
cumin powder, chaat masala.

Add mint chutney, tamarind chutney according to taste and toss to coat
evenly.

Serve, with toothpicks, in individual bowls, garnished with coriander
leaves. You can also additionally garnish with chopped onion, tomato julienne or pomegranate
seeds.

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Aloo Chana Chaat

Ingredients

3 potatoes, boiled, peeled, diced
1 can chick peas, drained
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
2 green chillis, deseeded, finely chopped
2 tbsp chopped coriander leaves
1 small onion, finely chopped
1 tomato, deseeded, medium chopped
juice of 1 to 1 1/2 lemons
salt to taste

Method

In a bowl, combine all the ingredients. Mix well. Taste and adjust the
chilli powder, salt and lemon juice to get a tangy and spicy taste.

Serve, in individual bowls. This can be served as a starter to a main
meal or even as a salad in a Mughlai meal.

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HINDU potato EMPANADAS,called  Aloo Samosa
Ingredients

PASTRY:
225g flour
50 g ghee or clarified butter
1/2 tsp salt
1/2 tsp caraway seeds or ajwain
75 ml warm water

FILLING :
2 tbsp oil
1 tsp cumin seeds
1.5 cm. ginger, grated fine
1 tsp garam masala powder
2 cups boiled, peeled, small diced potatoes
1 tsp red chilli powder
1 tsp mango powder
2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp chilli powder
salt to taste
1/2 c green peas, boiled in water with a little salt
2 green chillies, deseeded and chopped fine
1/2 c coriander leaves, chopped
1 tbsp lemon juice

oil for deep frying

Method

To prepare the filling:
Heat the oil over medium heat. Add the cumin seeds. When they sizzle,
add the coriander, red chilli,
cumin and mango powders. Add the ginger and green chillis.

After a few seconds, add the potatoes and the peas. Add the garam
masala, lemon juice, salt and
mix well. Taste and adjust seasoning.

Cover and cook for 1-2 minutes. Remove from heat and allow to cool.
Add the chopped coriander and mix well.

Stir in the garam masala powder, green chillies. Remove from heat and
add the lemon juice. Cool
thoroughly and mix in the coriander leaves.

To prepare the pastry:
Add the ghee, caraway seeds and salt to the flour. Rub in well. Add
enough warm water to mix a
soft dough. Knead until the dough feels soft to the touch. Fill these
cones with the prepared filling,
leaving about 1/2 cm. border on the top of the cone. Now moisten the top
edges and press them
hard together.

Deep fry the samosas in hot oil over medium heat until they are golden
brown and drain on
absorbent paper.

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Aloo Tikki

Ingredients

500g potatoes, boiled, peeled and mashed
25g cornflour
1/2 c green peas, boiled
juice of 1/2 a lemon
1 tsp cumin powder
1 tsp red chilli powder
salt to taste
oil for frying

Method

Mix all the ingredients well, except the oil. Divide into 12 equal
portions and make balls. Flatten each between the palms into discs.
Heat oil in a fry pan and shallow fry over medium heat until golden
brown and crisp on both sides.

Drain and pat dry on absorbent paper. Serve hot.

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BATTER FRIED VEGIES :   Pakora recipes
 

                  Gram FLour          1 Cup (garbanzo or besan flour)
                   Onion Chopped       1/4 Cup
                   Spinach Chopped     1/4 Cup
                     or
                   Potato Chopped      1/4 Cup
                   Ginger Chopped      1 Tsp or Ginger paste
                   Red Chili Powder    1 Tsp.
                   Oregano Dry         1 Tsp.
                   Salt                To Taste.
                   Baking Powder       1/2 Tsp.
                   Oil                 For Deep Frying.

AS THESE PAKORAS COME IN A CREAMY SAUCE....
                   Ingredients - Kadhi Sauce
                 Yogurt                   1 Cup
                 Gram Flour               1/4 Cup
                  Red Chili whole/paste    To Taste.
                   Salt                     to Taste.
                   Oil                      2 Tsp.
                   Mustard Seeds            1 Tsp.
                   Fenugreek Seeds          1/2 Tsp.
                   Tumeric                  1/2 Tsp.

                   Method
 

                   Mix all Pakora Ingredients in 1/2 of water.
                   Heat Oil in Wok. Take small amount of paste in
                   hand & drop small balls of it. Deep fry the mixture
                   till golden brown.Drain .
 

 Beat Yogurt & Gram Flour thick without any lumps.     Heat Oil in pan , add mustard,red chili if using
whole, & fenugreek. Add Yogurt mixture ,bring to boil &     simmer for about 10-15 minutes.

                   Keep Stirring to prevent lumps.
                   Add Pakoras & again simmer for about 5 miuntes.
                  Adjust the Seasoning & serve hot with Steamed rice.

                  Make sure to make enough Pakoras as it very Yummy

IF YOU WANT A MEAT DISH, DO TANDOORI CHICKEN in RED HINDU SPICES
and SERVE on a bed of  HOT BASMATI RICE. Get a l0 lb bag of it, you'll want to
make this rice all the time.

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ANOTHER PAKORA RECIPE. ("dry" it's called)
Ingredients

2 cups of vegetables, cut into large pieces
(You can use green bell pepper, cauliflower, onions, etc)
1 cup besan (bengal gram flour) (garbanzo bean flour called besan.)
1/4 cup water
2 tsp red chilli powder
1 tsp cumin seeds
A pinch of hing(asoefetida)
Salt to taste
Oil for deep frying

Method
Made a thick batter with the water, besan flour, red chilli
powder, cumin, hing and salt. HING is asfoteida, gives meaty flavor to vegan foods
Coat each vegetable piece with this batter and deep fry.
Serve with tomato ketchup on the side.

NEW DELHI RICE PUDDING-

INGRED: 3 cups milk
1/3 cup dry basmati or long grain rice
1/3 cup snipped, dried apricots
1/4 cup sugar
3 tbsps roasted or toasted, sliced almonds  or pistachios (blanch almonds in hot water, dry for a few days, then toast.)
l tsp rose water or 1/2 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp ground cardamon
2 tbsps ground pistachios, cashews or almonds for garnish
Warm milk or cold cream to serve on top

IN heavy saucepan, but crockpot is way way safer! Bring 3 cups milk just to a simmer, then stir in rice. Cover, cook over low heat for 30-35 min., til most of milk is absorbed, stirring occasionally. For thicker pudding, simmer uncovered 5 min. more. CRockpots are very slow so all phases of cooking time may take longer. If you do this on stove, good chance you could burn it, these ingred. burn REAL easy! Remove from heat, stir in all ingredients but ground nuts. Let cool for thirty minutes, then spoon into dessert cups, TOP with ground nuts, pistachios are customary, serve w. cream.

PLAY this amazing, spiritually ZINGY HINDU MUSIC during entire party, SARANGI for the quiet moments, but the best and most lively is JAI UTTAL.

HIS MUSIC IS ALL OVER THE NET, FREE DOWNLOADS. MAKE A CD of it. http://jaiuttal.com/free-download-from-new-album-return-to-shiva-station/

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USE BESAN FLOUR and tumeric in a facial to get rid of ASH LAYER on top. COSTLY FACIALS do not
work as well as the one the AURVEDIC HINDU DOC GIVES.
Mix besan flour with yogurt, 1/3 tsp peeled/crushed or minced fresh ginger root, fresh
tumeric powder, apply to face. Sit in tub for an hour til it dries.
YOU HAVE to have a TV in the bathroom but not near water to sit that long, for an hour and
maybe a big plate of pakoras would help. Leave out GINGER if it burns too much. Or use juice only, drops of it.

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