khatay aloo

recipe for Aloo.

 2 lb. Aloo 

2 tsp. Besan 

2 tbsp. Yogurt

 1 tsp Garlic 

3 Green Chillies 

1 tsp Haldi 

1 tsp coriander powder

 1 tsp Zeera powder

 Salt to your taste 

2 tsp red chilli powder 

2 tsp red crush pepper 

2 tbsp imli 

5 -6 Karri pattas 

1 tbsp Chaat masala. 

Mix yogurt with green chillies, haldi, coriader powder, zeera powder, karri pattas, salt, red chilli powder, red crush pepper, chaat masala and besan. On the side warm oil add zeera, rai, kalongi, karri patta, crush pepper, then add yogurt mixture. Bhon it. Add imli. When the oil comes up add aloo and at the end cilantro and mix it well.

british porridge

Ingredients
BASIC PORRIDGE (base recipe)
160g rolled porridge oats (Jamie Oliver uses Coarse Porridge, which comes in a package  called “Flahavans organic Jumbo Oats” from England or you can use Quaker Oats from England which are popular) I don’t know why oats in Chicago taste different
600ml milk, organic soya milk or water
Method:
1. Place the oats and the milk or water in a large pan over a medium heat.
2. Add a tiny pinch of sea salt and stir with a wooden spoon.

3. Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more milk or water until you’ve got the consistency you like. Sweeten to taste with your choice of fruit and syrups – see tips below.

Tips

BLACKBERRY AND APPLE PORRIDGE
Stir through coarsely grated apple (core and all) and runny honey, then squash in a handful of blackberries. Top with more fruit and a drizzle of syrup.

BANANA, ALMOND AND CINNAMON PORRIDGE
Stir in a generous pinch of ground cinnamon, some poppy seeds and maple syrup. Top with sliced banana and a handful of toasted almonds.

APPLE, MAPLE SYRUP AND PECAN PORRIDGE
Stir through coarsely grated apple (core and all) and maple syrup, then top with a handful of toasted pecans and a drizzle more syrup.