Aaloo Gobhi (Potatoes & Cauliflower)

Ingredients:

1 medium Cauliflower (divided into small florets)

3 cups of Potatoes (boiled, peeled and diced)

1 teaspoon of Mustard Seeds (Rai)

1 tablespoon Cumin Seeds (Zeera)

1 teaspoon Grounded Ginger (Adrak)

1 teaspoon Red Chilli Powder (Pisi Lal Mirch)

1 teaspoon Turmeric Powder (Haldi)

1/4 cup Vegetable Stock

1/4 cup Plain Yogurt

1 tablespoon Cooking Oil

Instructions:

1) Heat oil in a heavy pan. When oil gets hot add in the seeds, stir until they begin to pop. Then add in all of the other spices, cauliflower, potatoes and vegetable stock. Stir to mix evenly. Cover and simmer for about 15 minutes, or until the cauliflower is done but still crisp.

2) Finally stir in the yogurt and mix. Let simmer on low heat for another 5 minutes or until well hot.

*Makes 4 servings* Serve hot with Plain rice or Flatbread (Chapati/Roti or Naan)

Aaloo Cholay (Potatoes and Garbanzo Beans)

Ingredients:

225 grams or 8 ounces of Garbanzo Beans (Sufaid Chanay) (washed or boiled)

1/2 inch piece of Fresh Ginger (Adrak) (peeled and grated)

1 large Potato (peeled and cut into 4 cm - 1 1/2" dice)

1 teaspoon of Ground Turmeric (Pisi Haldi)

1/2 teaspoon Red Chilli Powder (Pisi Lal Mirch)

2 fresh Green Chillies (Hari Mirchain) (slit lengthwise into halves)

30 grams or 1 ounce of Clarified Butter (Ghee)

1 large Onion (finely chopped)

1 1/4 teaspoon Salt

1/2 teaspoon Garam Masala Powder

1 teaspoon Fresh Mint (Podina) (freshly chopped)

Instructions:

1) Soak the chick peas overnight in plenty of cold water or use ready cooked-canned chick peas. Rinse several times and drain well.

2) Place the chick peas, water and ginger in a large saucepan over a high heat, bring to a boil, cover the pan and simmer for 1-1 1/2 hours or until the chick peas are tender.

3) Add the potato, cumin, turmeric, chilli powder and green chillies and mint, if you are using dried. Return to the boiling pan, cover and simmer for a further 15-20 minutes, until the potatoes are tender.

4) Melt the ghee over a medium heat and fry the onion until they are slightly browned. Stir them into chick peas with salt and garam masala powder.

5) Remove the pan from the heat and stir in the lemon juice and fresh mint.

Gajar Achar (Pickled Potato W/ Cauliflower)

Ingredients:

3 medium Carrots (Gajar) (peeled)

1 medium Cauliflower (Gobi) (Stalks removed)

1/2 cup salt (Namak)

3/4 cups Red Chilli Powder (Pisi Lal Mirch)

1 tablespoon Turmeric powder (Pisi Haldi)

1 cup Jaggery (Gur) (grated)

1 cup Vinegar (Sirka)

Instructions:

1) Cut the carrots lengthwise into 4 or 6 (if they are very thick). Cut lengths into 1 1/2 inch stubs. Set aside.

2) Separate the cauliflower florets. Break to halves if they are very big. They should match the size of the carrot pieces.

3) Add in the red chilli powder, salt and turmeric powder. Toss well. Transfer to a clean dry bowl, keep in the sun for 4 days.

4) Heat vinegar in a pan until it gets warm. Add in the jaggery and stir. Heat until the vinegar is hot, and the jaggery has melted. Cool to room temperature. Add to the sunned vegetables.

5) Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 6 days.

6) After 6 days mix well with a spoon and serve with any main course dish or snack.

Aaloo Bukhara Chutney (Plum Dip)

Ingredients:

1/4 kilogram Dried plums (Aaloo Bukharay)

1/2 cup of Sugar or (to taste)

Salt (to taste)

Black Peppers (Pisi Kaali Mirch) (grounded) (to taste)

Red Chilli Powder (Pisi Lal Mirch) (to taste)

A pinch of Red Food Color (optional)

1/2 cup Vinegar (Sirka)

2 cups Water

Instructions:

1) In a pot combine water, salt, red chilli powder, peppers and dried plums; boil up until the plums have softened.

2) Add in the sugar and cook on medium heat, until the sugar melts and the mixture becomes a bit thick (approximately for 2 minutes).

3) Add in the food color and vinegar. Boil for a minute, mix and take off heat.

Aaloo Bharta (Spicy Mashed Potatoes)

Ingredients:

1/2 gram of Potatoes

3 medium Onions (thinly sliced)

A bunch of fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped-for garnishing)

Salt (to taste)

1 tablespoon of Red Chilli Powder (Pisi Lal Mirch) (or to taste)

1/4 gram of Plain Yogurt

2 cups of Cooking Oil

Instructions:

1) Boil the potatoes in a pot of water on the stove. Once the potatoes are well cooked, drain the water and let the potatoes cool. When the potatoes are cool, peel them and mash them well in a bowl.

2) In a separate bowl, combine the salt, red chilli powder and yogurt. And beat it well.

3) In a heavy based pot heat some oil. When oil is hot add in the sliced onions and fry the onions until golden brown. Then add in the yogurt mixture to the onions and stir well. Add the mashed potatoes, mix well and take off heat. Finally garnish with the fresh cilantro leaves and mix well.

*Serve with Green Salad and Flatbread*

Check out: Lime-Coconut Slushy

Check out Lime-Coconut Slushy on my other blog:

Eat Healthy, Stay Fit, & Live Happy

Great for the summer days coming up, this slushy is just the thing you need to cool down.

Enjoy =]

Check out: Greens & Potatoes in Tomato Sauce

Check out Greens & Potatoes in Tomato Sauce on my other blog:

Eat Healthy, Stay Fit, & Live Happy

This recipe is served with Flatbread (Roti or Naan)

Enjoy =]

Check out: Samosa's with Mint Raita

Check out Samosa's with Mint Raita on my other blog:

Eat Healthy, Stay Fit, & Live Happy

Samosas are generally used as appetizers and can be served with Chai, Drinks, or alone.

Enjoy =]

Aaloo Bhaji (Fried Potatoes)

Ingredients:
500 grams of Potatoes (3-4 large sized)
2 medium Onions
1/4 teaspoon of Black Mustard Seeds
1/2 teaspoon of Ground Turmeric (Pisi Haldi)
1/2 teaspoon of Red Chilli Powder (Pisi Lal Mirch)
1 tablespoon of Salt
1 tablespoon of Clarified Butter (Ghee)

Instructions:
1) In a pot boil the potatoes until well done, let them cool and peel and dice. Peel and finely chop the onions.
2) Heat the clarified butter in a saucepan and fry the mustard seeds until they pop. Add the onions and continue frying on low heat until the onions are soft and golden brown.
3) Add the turmeric powder and red chilli powder and stir, then add in the potatoes, sprinkle salt over and toss gently to mix well together.

*Serve hot with Flatbread*

Aaloo Baingan (Potatoes & Eggplant)

Ingredients:
3 Eggplants (Baingan) (cut into medium pieces)
1 large Potato (peeled and cut into small pieces)
1 medium Onion (finely chopped)
1 medium Tomato (finely chopped)
3 cloves of Garlic (Lehsan) (peeled and chopped)
1 (1-inch) piece of Ginger Root (Adrak) (peeled and chopped)
1 Green Chilli (Hari Mirch) (or to taste)
1 teaspoon Red Chilli powder (Pisi Lal Mirch) (or to taste)
1/4 teaspoon Turmeric powder (Pisi Haldi)
1 teaspoon Cumin powder (Pisa Zeera)
1/2 teaspoon Cumin Seeds (Saabut Sufaid Zeera)
Salt (to taste)
1 tablespoon Cooking Oil

Instructions:
1)In a pot heat oil and add the cumin seeds. When cumin seeds become lightly brown add the chopped garlic, ginger root and whole green chili and stir for a minute. Add in the chopped onions and fry onions until they are golden brown. Remove the green chilli and set aside.
2) Now add the chopped tomatoes and fry until the oil starts to separate and the tomatoes are soft. Then add in the turmeric powder and fry for a minute. Then add in the red chilli powder, coriander powder and cumin powder and mix for a minute. Add in the potato pieces and fry for 5 minutes. Then add the eggplant pieces and fry for another 5 minutes.
3) Now add in 2 cups of water. When water comes to a boil, stir, lower heat to low, cover and let cook.
4) When the eggplant and potatoes are well done, garnish with coriander leaves, mix and turn off stove.

*Makes 2 servings*
(Serve with Flatbread (Roti) or Plain Rice with a green salad)

Aaloo Achar (Pickled Potatoes)

Ingredients:
700 grams of Potatoes (peeled)
Salt to taste
1 teaspoon Turmeric Powder (Pisi Haldi)
1 teaspoon Nigella Seeds (Kalonji)
1/2 cup Fresh Cilantro Leaves (Hara Dhania) [chopped]
2 Green Chillies (Hari Mirch) [finely sliced]
2 to 3 tablespoon Lemon Juice or Pickled Mango (Aam ka achar)

Instructions:
1) Dice the potatoes into 23mm (1/2 inch) cubes and cook them in only a little water (water that should evaporate by the time the potatoes are cooked) with salt, turmeric and nigella seeds. When the potatoes are almost cooked stir in fresh cilantro and green chillies.
2) Chop up any large pieces of lemon or pickled mango and mix in with the potatoes about a minute or so before taking them off the stove to serve.

Now let it cool for 2 minutes and Enjoy.

Introduction

Hey there.

So I've had a blog on cooking and recipe's for a while now at eatfitlivehappy.blogspot.com but now wanted to focus out on one type of cooking in particular, Pakistani cooking is generally my focus of attenion as I am Pakistani myself and I personally tink there's alot a person can learn kitchen-wise from all he ingredients. =]

So...once a day, I'll add a recipe on ere, normally it'll be recipe's I've tried so they should be pretty accurate but if you tend to stay light on the recipe's then lessen the salt and pepper to your needs.

Thanks and enjoy the recipe's.