Aloo Bonda | Potato Bonda

Ingredients:

For batter:

1. Gram flour/Besan - 1 cup
2. Rice flour - 1 tablespoon
3. Ajwain/Carom seeds - 1/2 teaspoon
4. Red chilli powder - 1/2 teaspoon
5. Asafoetida/hing - 2-3 pinches
6. Salt to taste

For filling:
1. Potatoes - 3 medium sized
2. Onion - 1
3. Green chillies - 2 -4
4. Coriander leaves - chopped - 3 tablespoon
5. Curry leaves - few
6. Turmeric powder - 1/4 teaspoon
7. Mustard seeds - 1/2 teaspoon
8. Cumin seeds - 1/2 teaspoon
7. Garam masala - 1/8 teaspoon
8. Dry mango powder/Chaat masala - 1/4 teaspoon - optional
9. Asafoetida/hing - 2-3 pinches
10. Oil - 1 tablespoon
11. Salt to taste

Oil for deep frying bonda

Method:
Filling:
1. Wash and peel the potatoes. Pressure cook for 3-4 whistles. Mash the boiled potatoes and keep it aside.

2. In a large pan, heat 1 tablespoon of oil and splutter mustard seeds and cumin seeds.

3. Add asafoetida, finely chopped onion, curry leaves and green chillies. Saute until onions turn light brown in color.

4. Add turmeric powder, garam masala and dry mango powder/chaat masala.

5. Add mashed potatoes and salt to taste. Mix well and switch off flame after 5 minutes.

6. Add finely chopped coriander leaves. Allow the mix to cool down. Then make lemon sized balls and keep them aside.

Batter:
1. In a large mixing bowl, mix all the ingredients listed for making batter.

2. Add water little by little to make a thick batter.

Assembly:
1. Heat oil for deep frying on medium flame.

2. Dip each of the potato balls in batter and deep fry until golden brown.

3. Drain off excess oil on a tissue paper.

Serve hot with tomato ketchup.

Ghee Rice | Ney Choru

Serves: 2

Ingredients:
1. Jeera rice/Basmati rice - 1 cup
2. Onion - 1 large
3. Cashews - 20 count
4. Raisins - handful
5. Ghee - 2-3 tablespoon
6. Cloves - 4-5
7. Cinnamon - 1 inch stick
8. Cardamom - 2
9. Bay leaf - 1
10. Coriander leaves for garnishing - optional
11. Boiling water - 2 cups
12. Salt to taste

Method:
1. In a large saucepan, heat 1 tablespoon on ghee. Add cloves, cinnamon, cardamom and bay leaf. Fry for a minute.

2. Add washed rice and saute for 10-12 minutes on medium flame.

3. Add 2 cups of boiling water and salt to taste. Cook on low flame until all the water evaporates.

4. Meanwhile in a different pan, heat 2 tablespoon of ghee and fry cashews and raisins. Once they turn light brown in color, remove from pan and keep them aside.

5. In the same pan, fry thinly sliced onions until they turn dark brown in color.

6. Once the rice is cooked add the fried raisins, cashews and onions and mix well.

7. Garnish with coriander leaves and serve with your favorite curry of your choice.