Lasaniya Batata Recipe | HungryForever

Lasaniya Batata or Lasaniya Aloo is a Gujarati potato dish flavoured with garlic. Tempered with spices like turmeric, chili powder and asafetida, the reparation is dry and has a delicious aroma and taste of garlic. 

INGREDIENTS

For Marinating

• 2 tsp Oil
• 1 cup boiled and peeled baby potatoes
• 1 tsp chaat masala
• ½ tsp  Garam Masala
• salt to taste
• To Be Grounded Into Paste
• 1 tomato
• 20 garlic cloves
• 2 tsp coriander-cumin powder
• ½ tsp chili powder
• ½ inch  ginger adrak

Other Ingredients

• 4 tsp Oil
• ½ tsp  turmeric powder haldi
• 1 bayleaf tejpatta
• 1/4 tsp Asafetida
• 1 onion finely chopped
• ½  tsp chili powder
• salt to taste

INSTRUCTIONS

1. Combine all the ingredients in a deep bowl, mix well and keep aside to marinate for 20-25 minutes.
2. Combine the tomato, garlic cloves, coriander-cumin powder, chili powder and ginger and puree in a blender.
3. Heat oil in a kadhai and add the bayleaf, asafetida and onions and sauté till rare.
4. Add the chili powder and add the prepared paste and sauté till the oil separates.
5. Add the marinated potatoes and salt, mix well and cook for another 2-3 minutes.
6. Serve hot.

Recipe Link: https://www.hungryforever.com/recipe/lasaniya-batata-recipe/

Khara Bun Recipe | HungryForever

These delicious crispy spiced buns are the perfect snack with a cup of tea. 

INGREDIENTS

• 1 1/2 cup all purpose flour
• 1/2 tbsp yeast
• 1 tsp Salt
• 1 1/2 tsp sugar
• 1/4 cup Milk
• 1/2 cup Water
• 4 tbsp butter melted
• 1 onion finely chopped
• 4 Green chilies finely chopped
• 1/3 cup coriander leaves chopped
• 1 tsp Cumin seeds
• 1 tsp Oil

INSTRUCTIONS

1. Preheat your oven to 200C.
2. Sauté the cumin seeds, onions and green chilies in the oil until the onions soften.
3. Add the salt and mix well.
4. Once the onions soften, take the mixture of the stove and stir in the coriander leaves
5. Mix the one cup of the flour, salt, sugar and yeast together.
6. Warm the milk and water together.
7. Pour the mixed milk and water into the flour and mix gently.
8. Add the remaining flour and knead with your hands for five minutes.
9. Pour in the melted butter and knead until the dough becomes soft.
10. Cover a surface with flour and place the dough on it.
11. Knead the onion, green chilies and coriander into the dough.
12. Put the dough into a greased bowl and keep it in a warm place for an hour.
13. Knead the dough for five minutes.
14. Divide it into balls and shape into buns.
15. Lay them out onto a lined baking tray and let them sit for thirty minutes.
16. Brush the buns with milk.
17. Reduce the oven temperature to 180C and bake the buns for twenty minutes.
18. Remove the buns and brush them with melted butter.
19. Allow them to cool slightly and enjoy!

Recipe Link: https://www.hungryforever.com/recipe/khara-bun-recipe/

Pavakkai Pitlai Recipe | HungryForever

A delicious and healthy bitter gourd recipe is most popular in Kerala. Learn how to make Pavakkai Pitlai Recipe with step by step. 

INGREDIENTS

• 2 medium Bitter gourd
• 1/2 cup toor dal
• a few curry leaves
• 1 Small lemon size tamarind
• Salt to taste

For Grinding

• 1/2 cup Grated coconut
• 8 Red chillies
• 3 tsp coriander seeds
• 2 tsp urad dal
• 2 tsp channa dal
• 1/4 tsp pepper
• 2 tsp Oil

For Seasoning

• 1 tsp Oil
• 1 tsp Mustard seeds

INSTRUCTIONS

1. In a bowl, add water and soak the tamarind.
2. Extract the juice of the tamarind.
3. In a pressure cooker, add the toor dal with water and cook it for about 1 or 2 whistles.
4. Once they are cooked, smash and keep aside,
5. In a pan, add oil.
6. Once the oil is heated, add red chillies, coriander seeds, urad dal, channa dal and pepper and saute until they turn golden brown
7. Now take this mixture, add to blender and blend.
8. In a pan, add grated coconut, curry leaves, hing and fry till it turns golden red in color. Once the mixture cools, put in blender and blend.
9. Now, in a pan add some oil and then add the finely chopped bitter gourd.
10. Shallow fry the bitter gourd on medium flame. Keep aside
11. Now in a pan, add some oil.
12. Once the oil is heated, add mustard seeds. Once the splutter, add curry leaves and saute for about 2 seconds.
13. Now add the tamarind water and salt to taste and allow it to boil for 5 minutes. Now, add the fried bitter gourd.
14. Add the mashed dal and grounded pastes and saute.
15. When the gravy begins to boil, switch off the flame.

Recipe Link: https://www.hungryforever.com/recipe/pavakkai-pitlai-recipe/

Aloo Bhujia Sev Recipe | HungryForever

Aloo bhujia is also a favorite snack with kids and tea-time snack or Diwali namkeen. It is so easy to make and taste so crunchy and delicious. 

INGREDIENTS 

• 100 grams Besan gram flour
• 2 medium potatoes aloo
• ¼ teaspoon Turmeric powder haldi
• ¼ teaspoon Garam masala powder
• ½ teaspoon red chili powder lal mirch powder
• ½ teaspoon amchur powder or ¼lime or lemon juice dry mango powder
• ⅓ teaspoon black salt or as per taste
• ½ teaspoon chaat masala
• 1 pinch Asafoetida hing
• 16-18 teaspoon Mint leaves pudina patta
• Oil for deep frying

INSTRUCTIONS

1. First boil 2 medium potatoes till they are thoroughly cooked. you can cook the potatoes in a pressure cooker or in a steamer.
2. When the potatoes become warm, peel and mash them very well with a vegetable masher.
3. Heat a pan and add 16 to 18 mint leaves. you can rinse the mint leaves and then add. on a low flame stir and roast the leaves till they wilt and become crisp. remove and crush the mint leaves in a mortar-pestle to a fine powder. keep aside. this step is to dry the mint leaves. if you have dried mint leaves, then you can add 1/2 tsp dried mint leaves. crush them and add.
4. To the mashed potatoes, add all the spices, salt and the crushed mint leaves. mix very well.
5. Now seive 1 cup besan or gram flour directly over the potato mixture.
6. Gently mix and start forming a dough. there is no need to add any water while kneading the dough. the moisture from the potato is enough for binding the dough. else the dough will become very sticky if you add water.
7. The dough is slightly sticky. cover the dough and keep aside.
8. For making aloo sev, you need to use the disc with small fine holes. grease the top of the this disc with some oil.
9. Rub a bit of oil in your hands. roll the dough into a log and gently place it in the sev maker mould.
10. Cover the sev maker with its lid.
11. Heat oil for deep frying in a kadai or pan. add a small piece of the dough. if the dough comes up gradually, then the oil is ready. if the dough sits at the bottom, the oil is still cold. if the piece of dough comes up briskly and quickly, the oil is too hot.
12. In the oil, directly press the sev maker to make sev. move in rounds so that the sev is evenly distributed.
13. The oil will start sizzling as soon as the sev comes in contact with it.
14. Flip over and fry the other side.
15. Keep on frying them till the sizzling reduces in the oil and the color of sev changes to golden. do flip a couple of times, to get an even color.
16. With a large strainer spoon, remove the fried sev from the oil. drain the excess oil back in the pan, by shaking the spoon.
17. Place the fried potato sev on kitchen paper towels to absorb extra oil.
18. When they are still warm, to make them more chatpata, sprinkle 1/2 to 1 tsp chaat masala. once cooled store them in an airtight jar.
19. Serve these crispy potato snack as a diwali snack or a tea time snack.

Recipe Link: https://www.hungryforever.com/recipe/aloo-bhujia-sev-recipe/