Sunday, April 28, 2013



When I started this blog, I thought it should be a forum where I could share all the recipes I have gathered over decades! I have tried almost all these recipes myself and can speak from my personal experience. I do realize there is no end to learning and I love learning new dishes through the many social media fora in which I participate.

At the same time, for more variety and different perspectives I felt it would be great to get others to contribute recipes of their choice for this blog. This would bring to the table, so to speak, recipes which were new to me and perhaps to many of you as well. 

The first such guest post appears today from my friend, Usha Bhat who is an expert cook and a wonderful organizer. Her dish is "Bhojpuri Aloo" which looks so colourful and yummy.

  • 3 cooked potatoes, peeled and halved
  • 2 cloves (laung / lavang)
  • 1 cardamom (elaichi)
  • 1 bayleaf (tejpatta)
  • 6 mm (¼") cinnamon piece (dalchini)
  • 1/2 tsp caraway seeds (shahjeera)
  • 1/4 tsp ginger-garlic (adrak-lehsun) paste
  • 1 tbsp onion paste
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp chilli powder
  • 2 tbsp curds (dahi)
  • 3 tbsp milk
  • 2 tsp oil
  • Salt to taste
To be mixed into a stuffing:
  • 4 tbsp cooked mashed potatoes
  • A pinch of turmeric powder (haldi)
  • 1/2 tsp chilli powder
  • 1/4 tsp lemon juice
  • 1 tsp chopped coriander (dhania)
  • Salt to taste
For the garnish
  • 2 tsp finely chopped coriander (dhania)

Scoop one half of the potato and stuff with 2 teaspoons of the stuffing. Repeat for the remaining 5 potato halves. Keep aside.
Combine the oil, cloves, cardamom, bayleaf, cinnamon and caraway seeds in a microwave-proof bowl and microwave on HIGH for 2 minutes.
Add the ginger-garlic paste, onion paste, turmeric powder, chilli powder and salt, mix well and microwave on HIGH for 2 minutes.
Add the curds and milk and mix well microwave on HIGH for 1 minute.
Add the stuffed potatoes to the gravy, mix well and microwave on HIGH for 2 minutes.
Serve hot garnished with coriander.

Thank you, Usha for this wonderful contribution.

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