Aloo Chana Chaat ( Potatoes & Chickpeas with Yogurt )

Aloo Chana Chaat ( Potatoes & Chickpeas with Yogurt ) ... Boiled chickpeas, potatoes, boondi ( fried drops of gram-flour batter) with yogurt sauce. Serve this chaat as a light meal or a snack.


Aloo Chana Chaat ( Potatoes & Chickpeas with Yogurt )
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Serves : 10 - 12

Ingredients :

For Chaat :

• 500 gm.  chickpeas, soaked overnight
• 250 gm.  potatoes

Fruit Vegetable Macaroni Salad and Sunshine Award

Fruit Vegetable Macaroni Salad ... Cool, refreshing and creamy macaroni salad with fruits and vegetables, tossed in a creamy mayo dressing. This easy and simple salad can be served as a side dish or as a complete light meal on its own. You can add or subtract any fruit or vegetable you wish. Isn't it looks delicious and fulfilling!

Fruit Vegetable Macaroni Salad

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Ingredients :

• 1 cup uncooked elbow macaroni
• 1 cup cabbage, finely shredded
• 1 cup carrots, cubed & boiled

Aloo Matar Gosht ( Mutton Curry with Potatoes and Peas )

Aloo Matar Gosht ... A traditional Pakistani mutton curry, cooked with potatoes and green peas.

Aloo Matar Gosht ( Mutton Curry with Potatoes and Peas )

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Achari Aaloo or Pickled Potato Curry

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 Achari Aaloo or Pickled Potato Curry ... A tangy potato dish cooked with spices & mango pickle. Chanay ka Salan, Sooji ka halwa, Aloo ki Sabzi & Poori is a very popular Sunday brunch in Pakistan.

Achari Aaloo or Pickled Potato Curry
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Serves : 4

Ingredients :

• 250 gms. potatoes
• 2 tbsp. oil
• 1/4 tsp. cumin seeds
• 1/4 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• 1/4 tsp. nigella seeds ( kalonji )
• 3 - 4 curry leaves
• 1/4 tsp. anise seeds ( saunf ), crushed
• 1/4 tsp. coriander seeds, crushed
• 1/4 tsp. carom seeds ( ajwaiin )
  

Palak kay Pakoray ( Spinach Fritters)

Ramadan is the 9th month of the Islamic calendar that takes place every year. During this month, Muslims around the world fast from dawn to sunset. They wake up early, before the sunrise to have their meal ( called Suhur, Sehri in Urdu ). It consists of the same meal eaten everyday like meat curries, kababs, vegetables dishes or omelet with paratha / chapati; followed by tea to end the meal. After Sehri, morning prayers are offered and the holy Quran is read. Then starts the routine life, time to go for work or study.

When the sun sets, the fast ends. At fast-breaking meal ( known as Iftar ), Muslims break their fast together with their family. In Pakistan, Muslims break their fasts with dates, tea/ drinks, snacks ( samosas or pakoras ) & chaats or dahi bhalay. Then evening prayers are offered & after this, the main meal is served.

For my family, Iftar is not complete without pakoras. It is the most popular Iftar item among Pakistanis. Who doesn't like crispy and crunchy pakoras. Serve them as snacks or appetizers. It is made by adding spinach, onion & potato in a batter of gram flour and then deep-frying them. Although the word deep fried does not sound healthy, but at least the addition of Spinach makes them  healthy. Few dates, a glass of Sharbat Rooh Afza & these delicious pakoras ... that's what I like to have at Iftar :)

Mixed Vegetables Curry

Mixed Vegetables Curry ... Vegetables cooked in a tomato based curry. You can use any vegetables of your choice.

Crispy Potato Sticks

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Crispy Potato Sticks ... Very thin strips of potatoes deep-fried in hot oil till golden & crispy. Enjoy right away or store them once they are cooled. A quick & easy snack .... you won't be able to stop eating these :)

Fish Curry

Fish Curry ... Fish in a tasty gravy. You can cook this with potatoes or without them. We usually use Rohu which is very popular in Pakistan, specially in Punjab province. It is a non-oily / white fish.

Fish Curry 
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* Prep. Time : 15 minutes
* Cook Time : 40 minutes
* Serves : 6 - 8

• 1 kg. fish pieces ( Rohu or any other variety )
• 1/2 cup oil
• 250 gm. onions, finely sliced
• 250 gm. yogurt
• 1 tsp cumin seeds
• 1/2 tsp. fenugreek seeds ( methi dana )
• 1/4 tsp. nigella seeds ( kalonji )
• 3-4 cloves
• 5-6 whole black peppers
• 2 large cardamoms
• 2" cinnamon stick
• 1 tbsp ginger & garlic paste
• Salt, to taste
• 1/2 cup water
• 2 medium potatoes, peeled & cut in large pieces
• 1/2 tsp. garam masala powder
• 2 tbsp. fresh coriander leaves

• First sprinkle little salt on the fish and leave for 30 minutes.
• Wash thoroughly in tap water. Keep aside.
• Heat oil in a large wide pan over medium heat.
• Add sliced onions and fry till golden brown.
• Drain from oil, let cool a bit, then grind to a fine powder.
• Combine yogurt and ground onion in a bowl and mix well.
• Reheat oil in the pan.
• Put in cumin seeds, mustard seeds, nigella seeds, cloves, black pepper, cardamom and cinnamon. Allow them to splutter for 10 seconds.
• Add ginger garlic paste and fry for 15-20 seconds.
• Add turmeric powder, red chillies and coriander powder and 1 tbsp water. Stir-fry for few seconds.
• Quickly pour in the yogurt mixture, add salt and water.
• Bring to a boil. Cook, covered, on medium heat until water is reduced.
• Turn heat to medium-high, cook, stirring frequently until water dries out and the sides of the pan leaves the oil.
• Now add potatoes and enough water to cook the potatoes.
• Cook, covered until potatoes are done and no water left.
• Add the fish in a single layer in the pan.
• Simmer gently, spooning the sauce over the fish until it has just cooked through.
• Add little water, if you want a thin gravy. Bring to a boil.
• Sprinkle garam masala and garnish with fresh coriander leaves.
• Serve hot with Naan / Chapatti.

Sending this to the monthly event Dish Name Starts With : F , an event created by Akila of Learning To Cook

Thank you for stopping by! Enjoy!!!

Sliced Potatoes in thin Gravy ... Aloo ki Qatlian shorbay wali

Sliced potatoes cooked in a simple onion & tomato gravy with spices.

Sliced Potatoes in thin Gravy ... Aloo ki Qatlian shorbay wali

*  Prep. Time : 10 minutes
*  Cook. Time : 35 - 40 minutes
*  Serves : 2 - 3

• 125 gm. potatoes, peeled & thinly sliced ( not too thin or too thick, keep in water )
• 1/4 cup oil
• 1 small onion, thinly sliced
• 1/2 tsp. cumin seeds
• 1/2 tsp. mustard seeds ( methi dana )
• 1/8 tsp.  nigella seeds ( kalonji )
• 1 tsp. ginger & garlic paste
• 1/2 to 3/4 tsp. red chillies powder
• 1/4 tsp. turmeric powder
• 1 tsp. salt ( or to taste )
• 1 medium tomato, finely chopped
• 1/4 tsp. garam masala powder
• 2 green chillies, finely sliced
• 1 tbsp fresh coriander, chopped

• Heat oil in a pan. Add onion and fry on medium heat until it turns golden.
• Add cumin seeds, mustard seeds & nigella seeds; fry for few seconds.
• Add ginger garlic paste, red chillies powder, turmeric powder; fry for few seconds ( take care not to burn it ).
• Add tomato, salt and ( 1/2 cup ) water.

• Cover & cook on medium heat for 15 minutes until the tomatoes are softened & the water dries out.
• Cook, stirring frequently, until the mixture leaves oil.

• Add potatoes & (1 cup ) water; stir well.

• Cover & cook on medium heat until potatoes are tender.
• Sprinkle garam masala, green chillies & chopped coriander.
• Serve with Chapati.

Sending this to the event Veggie/Fruit A Month - Potato hosted by Divya and started by Priya

Also sending this to the event Any One Can Cook - Series 13 by Umm Mymoonah

Thank you for stopping by! Enjoy!!! 

Egg & Potato Curry ( Anday Aloo Ka Salan )

A typical Pakistani recipe ... Delicious Egg and Potato Curry cooked with onions and tomatoes.

Egg & Potato Curry ( Anday Aloo Ka Salan )

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Serves : 4 - 5

Ingredients :

• 4 - 5 eggs
• 3 medium potatoes
• 1/4 cup oil
• 1 large onion, thinly sliced