ALU DAHIWALA

Ingredients

600 gms boiled potatoes (peeled and chopped in medium cubes)
1 medium sized cooking onions
2 spring onions
4 green chillies (chopped)
4 cloves garlic
1 piece ginger (minced)
1 tsp cumin seeds
1 tsp garam masala powder
a pinch of asafoetida 
16-20 curry leaves
1 tsp turmeric powder 
1 tsp coriander powder
3 cup whipped curd (plain)
2 tsp red chilli powder
Salt according to taste
1/2 tsp fennel seeds 
2 tbsp oil
1 tsp Kasuri methi 

Method:

Take  3 cups of curd, red chilli powder, garam masala, salt, turmeric powder, coriander powder,  and whisk it vigorously and keep aside.
Heat oil, saute asafoetida , cumin seeds, curry leaves and fennel seeds. 

Add green chillies, ginger, garlic, spring onions, and cooking onions for about 5 minutes or till onions turns golden brown. 
Now pour curd mixture in the pan and stir till boiled.
Add potatoes into the mixture and kauri methi and let simmer for 5 minutes.
Serve hot with roti.

ORANGE POPPY SEEDS PANCAKE

Ingredients

1 cup flour

1/2tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup rolled arts

1tsp orange zest, grated

1/2 cup sunflower seeds

1/4 cup poppy seeds

1 cup milk

1/3 cup orange juice

Method

In a medium bowl , stir tiger here flour, baking powder, baking soda, salt, oats, orange zest, sunflower seeds, poppy seeds.

Add milk and juice , stir until just mixed.

Portion out 1 cup batter into hot non stick pan and cover with lid.

Let it sit until the centre starts to bubble .

Flip pancake over and cook other side until golden brown.