Aloo Chana Tarkari Recipe

Aloo chana Tarkari | Potato Chickpea Curry || How to make Aloo Chana Tarkari with step-by-step photos

Aloo Chana Tarkari is quite a classic breakfast recipe, a tasty aromatic flavored veggie dish best served with kachoris, purees, or paratha it can also be served as a side dish        

It is known as a street food snack with a tempting look that will not allow you to resist it, It has great nutrition value, prepared with chickpeas, potatoes, and some seasoning, as a snack is a popular recipe all over Pakistan  

                                       

I love to have it as a veggie dish with puree and paratha alongside carrot and garlic pickles always been my hot favorite snack, so let's begin 

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Firstly soak all-white chana overnight by putting 1 tsp baking soda

                                          

In the morning wash out all chickpeas under the running water then put chickpeas with water in a large-sized pot_Bring it to a boil and remove all scum on top. Cover it and cook till turns soft

On the other hand put potatoes, water along salt in the pot, and bring it to boil_Then cover the lid and cook till turns soft_Drain the potatoes from the water then cool down completely, right after coarsely chop the potatoes with skin

                                         

Take a medium-sized pan/pot and heat the oil on a medium flame

                                 

Then add cumin seeds and crushed garlic cloves and let them saute for 30 seconds on low flame, add aloo tarkari masala powder along with a splash of some water to prevent burning, and sauté the masala for a minute on low flame

                                       

                                

Then add chopped aloo and chana. Mix them well with roasted masala on low-medium flame, pour the remaining chana water, and stir to mix well, bringing it to a boil.

Cover the lid and allow to cook another 20 minutes on low-medium flame_If you don’t have remaining chana water then you can add plain water for use in aloo chana Tarkari.

                                             

                               

Meanwhile in the grinder jar add yogurt, garlic, and green chili. cumin seed grinds them together until well blended.  

                                            

Transfer to the small bowl then add water and salt, stir to mix well, and keep the thin consistency of the green raita in the fridge.

                                   

After 20 minutes remove the lid and mash them slightly with the hand masher add coriander leaves and green chili Simmer it for 3 minutes.

                                                           

Now ready to serve with kachori, pickles, and green raita    

                                                       

Mixed Veggie Pickle Recipe

Mixed Veggie Pickle| Pickled Veggies | How to Make Mixed Pickle with Step-by-step Photos...

A mixed Pickle is a spicy, tasty, and tangy instant veggie pickle prepared with some veggies and essential achar masala, when you hear the name pickle immediately comes to mind a tangy and spicy flavor that can enhance the taste of your meal

Homemade pickle is much better than store-bought but the problem is people don’t have time to make or wait and typically pickle takes time to be prepared around 3-5 days 
under the sunlight, 

But here is made instant veggie pickle, In which not need more days of waiting or take more time to be ready, this is an instant mix veggie pickle that can reach you within 30 minutes on your table, this pickle is cooked on the stove, and is prepared within half an hour, other than you can add desirable veggies such as peas, cauliflower, beans, etc. it is a very easy and quick pickle recipe, it goes well with khichdi, dal chawal, and Shula
                             

I added lemon, green chilies, garlic, and onion along with carrot and reddish and some seasoning and mustard oil

Note: I always cooked and shared with small amount quantity of recipes because we are only two family members you can increase the quantity and spices as needed

So let the go-ahead know how to make instant veggie pickle Achar instantly

Tips:

1. For the best result mixed veggies, pickles can be kept under the sunlight for 2 days
2. This method will bring the complete flavor to pickle
3. Any brand of achar masala instead of per given ingredients
4. Mustard oil brings a real taste of achar so as not to avoid using it in a pickle                  

If you have tried these Pickled Veggies don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly cook the mustard oil very well on high flame then keep it aside, grind achar masala in a grinding jar till turns into fine powder keep aside

Take all ingredients and prepare all veggies

In the medium pot/pot pour water and bring it to a boil, then put all mixed veggies in the boiled water

Once it starts boiling then add white vinegar

Now add the achar masala powder and all other dry spices too

Stir to mix well and bring to a boil then cover the lid, and allow to cook on a medium flame for 10-15 minutes till the water has evaporated 

Lastly, pour cooked mustard oil into the mixed veggies, and allow to simmer the veggie pickle for another 10 minutes until the oil is separated...

Transfer to the serving bowl/jar

Instant mix veggies pickles are ready to serve...

Instant mix veggies pickles can be served with paratha, stuffed paratha, khichdi, Shula chawal, and dal roti

                                    

Veggie Samosa Recipe

Veggie Samosa || Crispy Vegetable Samosa || How to Make Vegetable Samosa with step-by-step photos

 Veggie Samosa is a delicious small triangular fried snack, that originally came from India and right after spread out all over the world, Samosas also are the most popular Pakistani appetizer/snack, it has a flaky crust, and are filled with spiced potatoes, peas chicken, mince or eggs.

Wrapped in a thin pastry and fried to perfection served with mint chutney or ketchup. But here I am using dough to make a samosa instead of a samosa sheet (manda Patti), I prefer to make samosa from the dough as it becomes more delicious than samosas Patti

It may take you some time but never compromise with taste

Samosa dough is prepared with all-purpose flour by adding carom seeds, ghee, and salt, using water quantity is just around 50 ml, a bit tight dough neither too hard nor too soft

One thing to keep in mind, samosas, and namakpare don’t require puffy, These snacks are just flaky and crispy crust that actually comes from the dough texture Either you knead soft/dough or keep the quantity of ghee less or more In both cases cant get the desirable result of samosa, So be careful to knead the dough, let’s begin 

If you have tried this Veggie Samosa Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make a samosa first we take all ingredients 

       

Prepare all veggies besides boiled vegetables, remove the skin of half potatoes and half of let it be with the skin, then coarsely  chop and set aside until required

Make flour batter (like)for binding even can be used only water but flour batter is the best binding agent

                                           

In a bowl add flour along with all ingredients

                                     

Mix them together for 5 minutes  till they turn to a crumble texture  
                         

                   

Start kneading the dough by adding just 2-3 tbsp water, gradually add water till the dough is formed and tight

                         

I have explained in the above description how they should be dough for samosa, cover the dough with plastic wrap cling and leave it to rest for around 30 minutes

                               

Heat the oil in a wok add spices, and let it crackle for 30 seconds on medium flame

                                       

Then add boiled veggies potatoes and peas_Fry them with oil for 3-4 minutes on medium flame

           

Add chopped onion to the veggies

Further, stir to mix well for 5 minutes on a medium flame       

                 

     

Keep stirring by adding all remaining spices, give it to good stir to combine well for 2-3 minutes 

                     

Coarsely mash the veggie mixture with a hand masher                

Now the veggie mixture is ready

Transfer to the plate and keep aside 

                                 

Take the dough out from the bowl and punch it for 1-2 minutes, roll the dough on a rolling board/slab like a thick rope 

                       

Divide the dough rope into equal portions around 2 inches wide

                        

Take one portion at a time and give it to ball shape
                                                       

Press it then roll about 2-3 inches in a round shape           

  

Cut into half 

                     

    

                               

You can see the cone shape is ready the two or three spoonfuls of stuffing in it don’t overstuff

            

Apply the water to the inside edges of the cone and press it to seal it properly   

Repeat the same shaping process for rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out...

Shape 2:

If you are not fully sure that you will be able to make the acute shape of samosa then here I did share 2^nd the method for your ease

You can make the samosa to give another shape too like potli samosa, probably heard its name before

Just roll the dough in the same manner and place the stuffing in the center on a rolled ball

Gather all edges from all sides, and give it a little curve in its right direction as shown in the below picture,potli samosa is ready to make        

                                     

Once you are almost done shaping heat oil on a medium flame for deep frying samosa, the temperature of the oil should be just hot.

Not as hot as frying pakora oil if the oil is too hot you will not get a flaky crust, Try checking by adding a small dough ball, it should stay in the bottom for a few seconds and then come on top steadily if it comes on top quickly that means oil is too hot

             

Slide 2 to 3 samosas at a time carefully into the hot oil. now lower the heat and continue frying turning occasionally for an evenly brown

                                                         

You can see they start to get brown  until evenly nice golden brown color from both sides, drain out samosas from the oil 

         

                         

Transfer to the kitchen towel to remove excess oil, and repeat the same process with the rest of the samosas 

      

Veggie samosas are ready to hot serve and served with green chutney and ketchup