Hearty Indian brunch

Batata rassa bhaji and paratha aka potatoes in gravy with Indian bread

Ingredients:

Four boiled potatoes

2 small finely chopped onions

4 garlic cloves finely chopped

Cooking oil and material for tadkaa (pinch of asafetida, turmeric, half a spoon each mustard seeds, cumin seeds)

Half a spoon of kitchen king masala, red chili powder and amchur powder each

Some red chili flakes and salt to taste

Peel and cut potatoes in small cubes. Heat oil in pan. When hot add mustard seeds. When they crackle add cumin seeds, turmeric and asafetida. Immediately add chopped onions and garlic. Sauté on medium heat till translucent. Then add kitchen king masala, red chili powder and amchur powder. Mix well then add potato cubes and a glass of water. Bring it to simmer. At the end add chili flakes and salt and mix well.

Serve hot with hot paratha. You can make different shapes of parathas depending on how you fold them. I made these thick square parathas today. That’s our brunch. A lots of carbs! But who cares? It’s hot and yummy.

Serves two.

1. Simple Indo-Chinese Vegetables in gravy

Ingredients:

Cut red bell-paper half a cup

Cut white onions half a cup

Baby corn half a cup

Cut button mushrooms one cup

1 tsp ginger finely chopped

1 tsp garlic cloves finely chopped

Finely chopped green chilies or red chili flakes as per taste

Salt

One tbsp Sesame oil

Cashew nuts optional

For sauce: One tbsp white vinegar

One tbsp low sodium Soya Sauce

One tsp cornstarch

One tbsp hot and sweet tomato sauce

Cut the vegetables in one inch square pieces. In a wok heat some sesame oil. Add ginger, garlic and chilies. Stir for 30 sec. Add all the veggies. Stir-fry on high flame for three mins. In the mean while add the ingredients for sauce together in 2 tbsp of cold water. When the vegetables are still crisp and have good color add the sauce and salt. Moving with ladle bring it to boil. Add Cashew nuts on it while serving. Eat with steaming rice.