Dubki Wale Aloo

A Mathura street-food favourite, this spicy, thin potato curry gets its character from crushed potatoes and aromatic whole spices.

Ingredients

500 gm potatoes, boiled and roughly crushed

2 tbsp mustard oil

1 tsp cumin seeds

1 tsp fennel seeds

¼ tsp hing

½ tsp fenugreek seeds

3-4 dried red chillies

2-3 green chillies, slit

1 tsp coriander pdr

½ tsp turmeric pdr

1 tsp Kashmir red chilli pdr

½ tsp amchur pdr

3-4 cloves

5-6 black peppercorns

1 black cardamom, lightly crushed

2 tbsp fresh coriander, chopped

Salt to taste

Method

Roughly crush the boiled potatoes, keeping some pieces chunky.

Heat mustard oil in a pan. Add cumin, fennel, fenugreek, cloves, pepper, black cardamom, hing and dried red chillies.

 Add green chillies and the powdered spices. Stir briefly.

Add the potatoes and mix gently, coating them with the spices.

Pour in enough water to make a thin, flowing gravy.

Bring to a boil and simmer for 10-15 minutes.

Add amchur and fresh coriander before serving.

Tip: The curry should be thin and flavourful rather than thick. Serve hot with  poori/ roti/ dosa.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Finger millet dosa/ Ragi dosa

 INGREDIENTS

1 cup rice flour

½ cup ragi flour

¼ cup rava / semolina, coarse

1 tsp cumin

1 tsp salt

3 cups water

½ onion, finely chopped

½ carrot, grated

2 green chillies, finely chopped

few curry leaves, chopped

2 tbsp coriander, finely chopped

1 inch ginger, grated

oil, for roasting

 

 

PREPARATIONS

 

in a bowl take 1 cup rice flour, ½ cup ragi flour, and ¼ cup rava.

Also, add 1 tsp cumin, 1 tsp salt and 3 cup water.

Whisk and mix well making sure there are no lumps.

Now add ½ onion, ½ carrot, 2 chilli, few curry leaves, 2 tbsp coriander and 1 inch ginger.

Also, add 1 cup water and mix well adjusting the consistency.

When the pan is super hot, pour the batter on the pan.

Spread 1 tsp oil and roast for 2 minutes or until the dosa turns crisp.

enjoy the Crispy Ragi Dosa Recipe with chutney.

 

notes:

adjust the consistency of the batter by adding water as required. If the batter is thick, then the dosa will be soft.

also, the chutney tastes great when prepared spicy.

Additionally, you can add maida for the batter to help with binding.

Finally, the crispy Crispy Ragi Dosa Recipe tastes great when served hot with spicy chutney.

• 
  

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Beetroot Paratha For Kids

 Ingredients: 

1 cup whole wheat flour, 

½ cup beetroot (finely grated), 

2 tbsp curd, 

1 tbsp ghee or oil. 

½ tsp cumin seeds, 

¼ tsp turmeric pdr, 

¼ tsp red chilli pdr, 

salt as per taste

water as needed

 

Preparations

combine the whole wheat flour, grated beetroot, spices, salt, and ghee in a large bowl.  

Next, cover and let the dough rest for about 10 to 15 minutes to ensure that it rolls more easily.

Divide the dough into equal parts and roll each of them to make medium-sized paratha.

Now, heat the tawa and cook each paratha nicely from both sides until golden spots appear and they seem cooked enough. 

You can pair the beetroot parathas with curd, chutney or any gravy, tomato ketchup.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Moonglet / Moong dal omelette

 Ingredients

for batter:

1cup moong dal

¼ tsp turmeric

2 tbsp rice flour

¾ tsp salt

for 1 moonglet:

½ tsp cumin

1chilli finely chopped

½ tsp ginger paste

2 tbsp onion finely chopped

2 tbsp tomato finely chopped

2 tbsp capsicum finely chopped

2 tsp oil

½ tsp Eno fruit salt

2 tbsp water

pinch chilli powder

1 tbsp coriander leaves finely chopped

1 tbsp butter

 

Instructions 

soak 1 cup moong dal for 30 minutes. you can increase the soaking time to up to 1 hour.

drain off the water and blend to smooth paste.

transfer the moong dal paste to a large mixing bowl.

add ¼ tsp turmeric, 2 tbsp rice flour and ¾ tsp salt.

beat and mix well forming a nice thick batter.

take 2 ladleful of batter into a small bowl.

add ½ tsp cumin, 1 chilli, ½ tsp ginger paste, 2 tbsp onion, 2 tbsp tomato and 2 tbsp capsicum.

mix well making sure everything is well combined.

now heat a pan and spread 2 tsp oil.

once the pan is hot, add ½ tsp eno fruit salt, 2 tbsp water to the batter and mix gently.

once the batter turns frothy, pour onto the hot pan.

sprinkle chilli powder and 1 tbsp coriander.

cover and simmer for 2 minutes or until the base are cooked well.

now flip over and press gently.

make a good slit in the centre and 1 tbsp butter in the centre.

simmer for a minute or until the is cooked completely.

finally, enjoy moonglet with green chutney and tamarind chutney.

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Air Fryer Samosas

  

Ingredients

2 medium Potatoes  

1 tbsp Peas

1 small Onion  

1 tsp Ginger, grated

1 tsp Garlic paste  

1 tsp Cumin seeds

1 tsp Coriander seeds  

1 Green chilli

1/4  tsp Red chilli powder  

1/4 tsp Turmeric powder

1/2 tsp Amchur powder 

1 tsp Salt

8 nos. Samosa dough sheets  

2 tbsp Ghee

Preparations

Boil the potatoes and peel them. Cut them into small cubes.

Roughly grind ginger, garlic, green chillies, coriander seeds, and cumin seeds.

Chop the onion finely.

Heat a pan and add ghee. When the ghee is hot, add the mustard seeds and when they splutter, add the finely chopped onion, the ginger, garlic, green chilli mixture, the turmeric and red chilli powder.

Add the potatoes, salt, amchur powder, and mix well. Keep aside to cool.

Take the samosa dough sheets and separate them. Make a paste with cornflour in water, which is thin and runny.

Preheat the air fryer for 5 minutes at 190°C.

Fold the pastry sheet like a cone. Add the potato mixture and seal the sheet with the cornflour and water paste at all the open edges.

Brush the samosa dough sheet with very little ghee.

Place the samosas in the air fryer basket, taking care to leave enough space between the samosas to cook evenly.

Cook for 15 minutes and flip over, and brush again with very little ghee, and cook for 5 more minutes until golden.

Serve hot with tomato ketchup or chutney of your choice.

 ps- If you don't have the samosa dough sheets, don't worry, make dough with maida with little salt, like we do for puris, adding little oil.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Lentil veggie soup with garlic and cumin

Ingredients

1 cup cooked red lentils (masoor dal)
2 cloves garlic, finely chopped
1 tsp cumin seeds
1 cup mixed vegetables (carrot, spinach, beans chopped)
1–1½ cups water
Salt
1 tsp ghee or cold-pressed oil

How to make it:

Heat ghee, add cumin and garlic. Stir in vegetables and lentil, add water and simmer into a light soup.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Spinach and red lentil khichdi- Anti-inflammatory food

Ingredients

½ cup rice or millet of your choice

½ cup red lentil (masoor dal)

1 cup chopped spinach

1 small tomato, chopped

1 inch ginger, grated

¼ tsp turmeric

½ tsp cumin seeds

1 tsp ghee or oil

Salt

curry leaves finely chopped 1 tsp 

How to make it:

Add the rice, lentil, tomato, ginger, turmeric, salt and enough water to a pressure cooker or saucepan. Cook until soft. Stir in the spinach and cook for another few minutes. Temper the cumin in ghee or oil, once it splutters add curry leaves, mix well and pour it over the khichdi. Serve it with amla pickle or amla raita to get most of the iron from spinach, you need Vitamin C, which amla provides.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Instant Dosa

 Ingredients

oats 1 cup

rice flour 1/2 cup 

curd 1/4 cup

water 1 1/2 cups

onion 1 finely chopped

green chili 1 finely chopped

curry leaves finely chopped 1-2 tsp

salt to taste 

 cumin seeds 1/4 tsp

 oil to cook

Preparations

powder the oats fine. Add rice flour, mix well along with salt

add curd and water, mix to make a smooth batter

add the  onion, green chili, curry leaves, cumin, mix well

heat a tawa, grease well, pour the batter, spread thin, add little oil

cook on medium heat , flip over cook till crisp or soft as desired

serve hot with coconut chutney, sambar/ milagai podi. 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Sweet potato shakshuka helps to heal faster after injury

  

 

If you want to replace eggs in shakshuka, the best options are silken tofu for a poached texture, chickpea flour (besan) combined with mayonnaise or nutritional yeast for a cooked yolk, or paneer / feta for a savory, creamy flavor.

These substitutes adapt perfectly to the rich, spiced tomato-and-pepper base. Here is how to use the most popular egg alternatives:

1. The Silken Tofu Method (Poached Texture)

Silken tofu mimics the soft, jiggly texture of poached egg whites, while a mixture of tofu and turmeric creates the yellow "yolk". 

• The Whites: Blend silken tofu with a pinch of potato starch, water, and black salt (for that eggy sulfur taste).
• The Yolks: Scoop out small dollops of tofu and gently coat them in a mixture of turmeric (for color) and black salt.
• Cooking: Create wells in your simmering tomato sauce, drop the "whites" into the holes, and gently nestle the "yolks" on top. Cover the pan and let it simmer for 3–5 minutes. 

2. The Tofu & Cashew Ricotta Method (Creamy Dollops)

If you prefer a richer, creamier bite that holds its shape, you can make a tofu-cashew ricotta. 

• How to make: Blend extra-firm tofu with soaked cashews, garlic, lemon juice, salt, and olive oil.
• Cooking: Spoon generous dollops of the mixture directly into the hot shakshuka sauce and let it warm through. 

3. The Besan (Chickpea Flour) Method

If you want something quick that perfectly replicates the savory, dense consistency of cooked egg yolks, try a chickpea flour batter. 

• How to make: Whisk together besan, mayonnaise, water, cumin, salt, and red pepper flakes until it forms a thick paste.
• Cooking: Make small wells in your tomato base, pour the batter directly into the holes, and let it cook and set in the sauce.

Key Flavor Boosters

• Kala Namak (Black Salt): Essential for adding an authentic "sulfur/eggy" flavor to tofu and vegan egg substitutes.
• Turmeric: Used purely to give your substitute that bright, appealing yellow egg yolk color.

• Nutritional Yeast: Adds a wonderful umami depth and cheesy richness to the mock egg mixture. 

   

  Ingredients:

  300g sweet potato

  1 yellow onion

  1 garlic clove

  1 red bell pepper

  400 ml canned tomato pieces

  4 eggs

  50 gm feta cheese

  1 tbsp olive oil

  Parsley and/or coriander

  Cumin

  Za'atar

   

  Preparations

   

  Peel and square the sweet potato and steam for 10 minutes.

   

  Chop the garlic and onions and sauté in olive oil. When transparent, sauté the diced sweet bell pepper. Season with salt, pepper and cumin.

   

  Add the tomatoes and simmer for 10 - 15 minutes before adding the sweet potato pieces. 

   

  Adjust the seasoning if necessary and add the za'atar.

   

  Form 4 wells and break in the eggs. Keep covered for 4 minutes. OR when using substitute see above how to go about.

   

  Season with salt and pepper.

   

  Sprinkle with crumbled feta and parsley and/or coriander leaves.

   

   

   

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
  
  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
  
  https://cancersupportindia.blogspot.com  for info on cancer and health related topics
  
  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs