Aloo Tehri

Aloo Tehri

Prep: 15 minutes

Cook: 30 minutes

Method: Easy

Course: Rice

Key Ingredients:

When you are feeling lazy to cook and want a one meal dish, just cook this tehri and enjoy

Ingredients

  • Basmati rice, soaked for 30 minutes 1½ cups
  • Large potatoes, diced 2
  • Sunflower oil 2½ tbsps
  • Thin strips of ginger ¾ tbsp
  • Garlic, minced 4 tsp
  • Green chillies, slit 5 to 6 + to garnish
  • Medium onions, sliced 2
  • Salt to taste
  • Turmeric powder ½ tsp
  • Large tomato, sliced 1
  • Fresh mint leaves 25 to 30 + to garnish
  • Green chillies to garnish
  • Tomato roundels to garnish
  • Fresh coriander leaves to garnish

Methods

  • Heat oil in a deep non-stick pan, add garlic and ginger and saute till fragrant. Add green chilies and saute for 1 minute more.
  • Add onions and toss well. Add some salt and turmeric powder and saute till onions become translucent.
  • Add potatoes and mix well. Drain and add the rice and mix well. Saute for 2-3 minutes
  • Add tomato and mix well. Add 3 cups of hot water and mix well. Add mint leaves and mix. Cover and cook till the rice is done.
  • Transfer into a serving bowl, garnish with mint leaves, green chillies, tomato slices and coriander leaves and serve hot.
Mathura Aloo

Mathura Aloo

By Hi Tea

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Key Ingredients:

  • Potatoes

Spicy and flavourful this potato preparation can be served with kachoris or puris

Ingredients

  • Potatoes, boiled, peeled and crushed 2
  • Ghee 2 tbsps
  • Cumin seeds ¾ tsp
  • Carom seeds (ajwain) ½ tsp
  • Asafoetida 2 pinches
  • Green chillies, chopped 2
  • Ginger, grated 1 inch
  • Turmeric powder ½ tsp
  • Fenugreek seeds (methi dana) paste ½ tsp
  • Gram flour (besan) 1 tbsp
  • Medium tomato, chopped 1
  • Red chilli powder 1 tsp
  • Dried mango powder (amchur) ¼ tsp
  • Salt to taste
  • Garam masala powder 1 tbsp
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat ghee in a deep non-stick pan, add cumin seeds, carom seeds and asafoetida and saute till the seeds change colour.
  • Add green chillies, ginger, turmeric powder, fenugreek seed paste and gram flour and mix well.
  • Add tomato, red chilli powder, dried mango powder, salt and a little water. Mix well and cook.
  • Add crushed boiled potatoes, garam masala powder and coriander leaves and mix well. Cook for 2-3 minutes.
  • Serve hot with kachori.
Matar ki Tahiri

Matar ki Tahiri

Prep: 30 minutes

Cook: 25 minutes

Method: Easy

Course: Rice

Key Ingredients:

  • Green peas
  • Rice

A popular rice preparation from Uttar Pradesh

Ingredients

  • Rice, soaked for 15 minutes 1½ cups
  • Green peas, boiled 1 cup
  • Refined oil 2 tbsps
  • Bay leaves 2
  • Cloves 5 to 6
  • Cinnamon 1 inch
  • Black cardamoms 2 to 3
  • Green chillies, slit 2
  • Cumin seeds 1 tsp
  • Medium onion, sliced 1
  • Cauliflower florets, chopped 8 to 10
  • Medium carrot, peeled and diced 1
  • French beans, chopped 5 to 6
  • Ginger-garlic paste 2 tsps
  • Salt to taste
  • Red chilli powder 1 tsp
  • Turmeric powder ½ tsp
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat oil in a deep non-stick pan, add bay leaves, cloves, cinnamon and black cardamoms and saute till fragrant.
  • Add green chillies and cumin seeds, mix and saute for 1 minute.
  • Add onion, cauliflower, carrot and French beans and mix. Add ginger-garlic paste and green peas and mix well.
  • Add salt and red chilli powder, mix and saute for 1 minute.
  • Drain rice and add and mix well. Add 3 cups hot water, mix, cover and cook till rice is almost done.
  • Add turmeric powder and mix taking care that the rice grains do not break. Cover and cook till rice is fully done.
  • Transfer into a serving dish, garnish with coriander leaves and serve hot.
Mathura Aloo

Mathura Aloo

By Hi Tea

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Rice

Key Ingredients:

  • Potatoes
  • Ghee
  • Gram flour
  • Tomato

Spicy and flavourful this potato preparation can be served with kachoris or puris

Ingredients

  • Large potatoes, boiled, peeled and crushed 2
  • Ghee 2 tbsps
  • Cumin seeds ¾ tsp
  • Carom seeds (ajwain) ½ tsp
  • Asafoetida 2 pinches
  • Green chillies, chopped 2
  • Ginger, grated 1 inch
  • Turmeric powder ½ tsp
  • Fenugreek (methi dana) paste ½ tsp
  • Gram flour (besan) 1 tbsp
  • Medium tomato, chopped 1
  • Red chilli powder 1 tsp
  • Dried mango powder (amchur) ¼ tsp
  • Salt to taste
  • Garam masala powder 1 tsp
  • Fresh coriander leaves, chopped 1 tbsp

Methods

  • Heat ghee in a deep non-stick pan, add cumin seeds, carom seeds and asafoetida and saute till the seeds change colour.
  • Add green chillies, ginger, turmeric powder, fenugreek seed paste and gram flour and mix well.
  • Add tomato, red chilli powder, dried mango powder, salt and a little water. Mix well and cook.
  • Add crushed boiled potatoes, garam masala powder and coriander leaves and mix well. Cook for 2-3 minutes.
  • Transfer into a serving bowl and serve hot with kachori.