Cucumber Parsley Focaccia with spicy whipped Butter

Parsley & cucumber for bread

Yes, cucumber focaccia. Unusual, but delicious:). Focaccia (pronounced foe-ca-chia) is a popular flatbread which was originally made without a leavening agent but now some small amount of yeast is added to it. More history here.

Did you know that a full refrigerator actually cools more efficiently than an empty one. Here’s a link  that says so and I know it for sure:). 2 pickle cucumbers, for which I even paid more; froze in my fridge cause the refrigerator was full. It had hardly been a day that I bought them and I felt quite sad looking at them. I wanted to eat bread that day and this bread just happened but it tasted really great.

Pickle cucumbers are the normal ones in India but called pickling cucumbers in the USA. This is certainly among the best breads I have baked.

The Recipe:

For the Bread:

• Cucumber puree 3/4 cup
• Curly Parsley 1/2 bunch washed and minced (cut really small, I used my small food processor)
• All Purpose Flour 1 cup
• Whole wheat flour 1 cup
• Instant dried yeast 1 1/2 tsp.
• Honey 1 1/2 tsp.
• Cumin powder 1 tsp.
• Oregano 1/4 tsp.
• Salt 1 tsp.
• Olive oil 3 Tbsp.

For the whipped Butter:

• Butter 1/4 cup
• Red chilli powder 1/2 tsp.
• lime juice 1 tsp.
• salt to taste

Peel and puree the cucumber.Do not throw the cucumber water away. Mince the cleaned and dried parsley. Keep cucumber and parsley aside.

In a big bowl, mix the flours together and make a well. In the well add yeast and honey.

Warm the cucumber a little more than lukewarm. Add the warm cucumber and the rest of the ingredients. Knead really well. The dough will be sticky in the beginning but keep working on it. It will dry up and become elastic. Remove the dough, oil the bowl with an extra tsp of oil , place the dough in  the bowl and cover with cling wrap. Keep in a dark draft free place for 1 hour. Let it rise till almost double in size.

Punch the dough after 1 hour. Prepare a round 9″ cake pan by spreading a Tbsp. of butter on it and then adding some dry flour on it. Spread the dough with your finger tips till covers the pan. Brush some olive oil on the top of the dough. Cover with cling wrap and leave it to rise again for 45 minutes to 1 hour.

Preheat the oven to 350 degrees Fahrenheit. Place the ready cake pan into the oven and bake for 25-28 minutes till the top of the bread turns golden.

For the spicy butter, whip all the ingredients well. First taste without adding any salt if you are using salted butter and then adjust the salt per your liking.

Extremely fresh tasting and delicious cucumber focaccia is ready:)

Here’s a taste for the eyes:

Cucumber Parsley Focaccia

A small bite with spicy whipped Butter

My cucumber parsley focaccia is on its way to Original Recipe organized by Culinarty .

And, my bread will be well packed for the picnic basket to Waiter There’s Something in my……….Picnic hosted by Johanna of thepassionatecook. I love the name:)

Marbled Tea Eggs

Stained by Addiction: Marbled Tea Eggs

I am a big fan of Martin Yan, the celebrated chef of Chinese cuisine with his famous Yan Can Cook show on television. He taught me how to mince garlic and ginger in seconds. Anybody who visits me gets a performance by me:) . Yeah, yeah, I know I like to show off…….:). I used to love his show and I watched him so much that I actually learnt from him…..now that says a lot. A few days back I came across his book : Martin Yan Quick & Easy at the library. This book is a companion volume to his public television series. I couldn’t help but bring it home.

One recipe that I tried and liked a lot was marbled tea eggs. I had heard of tea eggs from my husband when he had an authentic Chinese meal at a friend’s place so I wanted to try it too.

In Taiwan, tea eggs are a fixture of convenience stores. Through 7-Eleven chains alone, an average of 40 million tea eggs are sold per year………….source Wikipedia

The best thing is that these hard boiled eggs keep well in an airtight container in the refrigerator for up to a week. It was great for breakfast when we were out of home. These are interesting addition to a salad or soup too or just as a snack.

Here’s the recipe adapted from Martin Yan’s Quick & Easy:

• Eggs 4
• Spring Onion coarsely chopped
• Ginger 1″ piece. minced
• Soya sauce 1/4 cup
• Regular Black Tea 2 bags
• Dark brown sugar 1 Tbsp.
• Ground cinnamon a pinch
• Ground star anise a pinch
• Ground cloves a pinch
• Ground fennel a pinch
• Pepper a pinch
• Cinnamon Stick 1

Chinese five spice powder can be used in the recipe instead of the ground spices if available. It can be purchased ready made from an Chinese grocery store. Since I did not have it, I used the ground spices.

Place the eggs with cold water in a saucepan. Cover and bring to simmer over medium heat. Simmer uncovered for 10 minutes.

Drain the eggs and rinse them with cold water. When cool enough to handle, gently tap each egg all over with a spoon until hairline cracks cover the entire shell.

Return the eggs to the pan. Add all the rest of the ingredients and some water to cover the eggs completely. Place over low heat, cover and simmer for at least 15 minutes or for up to 1 hour for a more intense color. I like to simmer only for 30 minutes, otherwise the eggs tend to get too tough for my taste.

Remove from heat, let eggs cool in the liquid and then refrigerate, still in the liquid, at least overnight or for up to a week.

Peel them just before eating. I like them best with some mayonnaise mixed with soya sauce and balsamic vinegar. Another interesting recipe for tea eggs is here.

All Cracked Up for CLICK…photography event hosted by Jugalbandi

These marbled eggs are also on their way to Happy Love Strawberry’s 18th Birthday Party and the theme is Welcome to Wonderland. Have fun, everyone!!

Spicy Garlic Vegetarian Sausage Bread

Can’t wait… Pieces disappearing from behind : Spicy Garlic Vegetarian Sausage Bread

Necessity is the mother of invention and creativity becomes a necessity if resources are limited. This is especially true in my kitchen.

I have to have the plan of dinner in my mind by late afternoon otherwise things start falling apart:) . With a young boy and a baby together, often most other plans end up only being in my mind. Dinner, lunch…….cooking is the first plan I execute cause not only is food important for all of us, cooking is a big stress buster for me. Couple of days back, I went grocery shopping without the dinner cooked at home. Returned home late and with an unplanned impulsive buy…………

Sesame Semolina Bread

Yes, artisan breads are a big weakness for the husband and me. We bought 2 loaves cause we shop at Sam’s Club:) . These breads do not have a lot of shelf life and best consumed the day you buy. One of them could be frozen but something had to be done the other one. So, what did I have at home? Boiled garbanzo beans (for hummus) and I couldn’t see much else. The refrigerator had tomatoes.

So, the freezer came to rescue. People avoiding boca burgers …convert! Out of the freezer came boca burgers and spinach. The daughter and husband had given me 35-40 mins for coming up with something after which they would both be tired of each other and …………so, I had to just start cooking:) .Finally, what I made had us licking our fingers, scratching the aluminum foil the bread was cooked on and……fighting for leftovers the next day.

Here it is …..The Recipe:

• Hearty artisan bread sesame semolina /Italian/French loaf

For the spinach layer:

• Chopped Frozen Spinach 1 cup/Fresh spinach 1 1/2 cups chopped
• Garlic 2 big cloves minced
• Olive oil  1 tsp.
• Salt 1/8 tsp.

For the spicy sausage layer:

• Frozen Boca Burger/ Garden Burger 2 cooked OR Nutrela granules soaked in hot water and drained.
• Olive oil 2 tsp.
• Cumin powder/Jeera powder 1 Tbsp.
• Turmeric 1/2 tsp.
• Dry coriander powder / Dhaniya 2 Tbsp.
• Garam Masala/ Curry powder 2 tsp.
• Chhole masala 1 tsp. (optional)
• Garlic 2 big cloves minced
• Ginger 2″ piece minced
• Tomato (big) 1 chopped small
• Yogurt 1 Tbsp.
• Garbanzo Beans/ Chickpeas 1 cup (soaked in water for 6 hours and boiled or from a can)
• Salt to taste
• Tomatoes 2 cut in slices

For the oil & vinegar :

• Olive oil 1/4 cup
• Balsamic Vinegar 1/4 cup
• Garlic 1 minced
• Sugar 1 tsp.
• Basil 1/2 tsp.
• Oregano 1/4 tsp.

In a saucepan, heat the oil and add 2 cloves minced garlic. Add spinach and saute for a minute on medium heat. When the spinach is wilted, remove from pan and set aside.

Cook the burgers either in the microwave or on a griddle. I made a slit in the burger and cooked for 2 minutes, turned and cooked for 1 minute in the microwave.  Remove from the microwave and cut in very small pieces when cool enough to be handled. Nutrela can be substituted for this though the boca burger tastes great! I have heard there is something called boca sausage too, perhaps that can be substituted too.

Chopped ginger, garlic, boca burger and cooked spinach and garlic

In the same saucepan, heat oil and add cumin seeds powder ,dry coriander powder, turmeric and garam masala. Once these get mixed with oil, add ginger and garlic. The ginger adds a lot of flavor. Next add the chopped tomatoes and yogurt. Mix well and keep stirring on medium heat till the mixture starts to dry out a little. Add garbanzo beans and the chopped boca burger. Add Chhole/ Chana masala at this point. Cover and cook for 5 more minutes on low heat.  Leftover Chhole would also taste good, I think. Mash the garbanzo bean, veggie sausage mixture a little and turn off the gas.

Mix the oil and vinegar ingredients and set aside.

Preheat the oven to 400 degrees F. Cut the bread in half lengthwise and then five slices of each length. It helps to cut the bread in bite size pieces so it becomes easier to eat.

First layer the pieces with the spinach. Next comes the garbanzo sausage layer topped with sliced tomatoes. Lastly top the slices with the oil and vinegar mixture.

Bake in the oven for 10 to 15 minutes till the sides become crisp. Out comes a very delicious bread. If one remotely likes curry, this is going to be a hit! These are very addictive too!!

I should mention the recipe which was the inspiration for this recipe. And that is Papa Felicos Garlic Sausage Bread from http://allrecipes.com/.

Spicy Garlic Vegetarian Sausage Bread

This recipe is off to the wonderful Mother Daughter duo of Equal Opportunity Kitchen for their Tried, Tested and True…Take Two event . Their event has an Organ Donation cause attached to it as well. There is spice in this recipe but its quite a healthy recipe full of protein and fiber and uses olive oil. This event is being judged by Christine Cushing , just the fact  that a professional chef will look at my recipe and photograph is making me jittery. But, anyway, this does please anyone who tastes it.

So, fellow bloggers, if you haven’t posted for this event, hurry up, bring your best recipe out , the deadline’s tomorrow!

Oh, I forgot………I better not, my two year old’s message to the readers is:

ZZZZZ1111         QQQQQQQQQQQQQQQQQ222222222222

Please go ahead and interpret as you like:) .

Choode Matar ki Tehri (Beaten rice, peas pilaf)

Choode Matar ki Tehri

Chooda or poha in Hindi or beaten rice, flattened rice is eaten all over India. It is widely available at Indian stores in the US. It comes in two varieties..thick and thin. Kande pohe (onion beaten rice) is a very popular snack in Maharashtra, India. Choode matar ki tehri is more like a delicacy eaten in Uttar Pradesh(Benares or Varanasi region to be more specific) when the fresh peas are harvested. It is similar to poha yet has a very distinct Uttar Pradeshi stamp on it:). One should use thick poha to make the Maharashtrian version. In Uttar Pradesh, the thinner kind was more widely available, hence even thin beaten rice can be used to make this but one has to be very careful with the thinner ones as they tend to stick to each other. So, anybody trying this for the first time should go for the thicker poha.

The Recipe:

• Beaten Rice/Poha/chooda : 2 cups
• Milk 1 cup
• oil 1 Tbsp.
• Asafoetida/ Heeng powdered 1/2 tsp.
• Cumin seeds/ Jeera 1 tsp.
• Turmeric powder 2 tsp.
• Red Chili powder 1/2 tsp.
• Rai / mustard seeds 1/2 tsp.
• Ginger 2″ piece minced or grated
• Green chilies 2 minced (can be adjusted as per taste)
• Green peas 1-1/2 cups
• salt to taste
• Garam masala 2 tsps.
• Fresh Cilantro leaves/ Dhaniya 1/2 cup chopped
• Lime juice 2 tsps.

Soak the beaten rice in 3/4 cup of milk for 10 minutes. Keep fluffing every 2-3 minutes to avoid them sticking together.

Heat oil in a saucepan and add asafoetida, cumin seeds and mustard seeds. When you hear the mustard seeds popping and cumin seeds sizzling, add half the ginger and the green chillies.

Saute briefly and then add the green peas.  Cover the pan and lower the heat. Add half the salt. Frozen peas are ideal as they tend to be really fresh. Contrary to popular belief, frozen peas are actually better than supermarket peas in the pod. If you grow your own or buy fresh from a farmer, its a different story. But, in general, peas tend to lose the fresh flavor quite quickly , the companies which freeze the peas, do it quite quickly to retain the flavor. Hence, the frozen peas are quite fresh, in general. So, stop feeling guilty when opening the freezer pack:).

When the peas have turned to a fresh green color, add the soaked beaten rice and sprinkle turmeric, red chili powder and rest of the salt on top. Mix well, with a light hand, making sure that not a lot of beaten rice is broken. If the mixture looks too dry, sprinkle some milk on it and cover again. Work on a low flame. In about 5 minutes, the tehri is ready.

Garnish with cilantro leaves and half the ginger that we saved. Sprinkle the garam masala on top. I like to cover the pan again for 5 minutes after putting the gas off for the flavors to mingle. The ginger added in the end and the cilantro adds a lot of flavor to the dish.

This is distinct from the regular poha we make cause 1) it is soaked in milk instead of water. 2) Traditionally it does not use onion or potato. 3) The main flavors are that of asafoetida and garam masala and a lot of peas are used. 4) no curry leaves are used.

Do try this version. Even though I love the quick regular poha, this is a delicious change and loved by all at home. When you would want to reheat (if there are any leftovers) use 2-3 tsps. of milk before heating so that it doesn’t taste dry.

Enjoy!

I couldn’t miss the SWC- Uttar Pradesh, hence, here’s my entry on the final day. This is also my entry to WBB -Express Breakfasts……heading to Raaga in an express…………

Baked Rice Wrapper Rolls with Peanut Wasabi Sauce

Baked Rice Wrapper Rolls with Peanut Wasabi Sauce

No, I have not told you the entire recipe in the title:). More to it;) , I am telling you…..you will have to read the whole post for the recipe. OK, on to the topic, fresh spring roll wrappers are widely available at Oriental stores. These are predominantly Vietnamese & Thai, I believe. These use the rice based wrapper (Banh Trang: Vietnamese) and it is served fresh and generally not fried. There is a tapioca variety as well and well! I ended up with one which had both rice and tapioca starch:). So these rice wrappers do not need a lot of cooking , just slip in hot water and they are ready. 2 good recipes I found for them are Vegetarian and with shrimp. BUT, in our house, the husband is not particularly fond of the fresh ones.

So, now I had rice wrappers AND Wasabi paste ( about to expire in August, cause I got it at Thanksgiving;) ) and I had to make something before all of this went waste…………I KNOW. Then Kay announced Think Spice, think Wasabi event, brainchild of Sunita. I knew I was going to make something sooner than later. My first stint with wasabi were the wasabi peas which I fell in love with. Then I first used them in these won tons…………of course mine were filled with Tofu and the Husband’s were imitation crabmeat.

I have not had the courage to make sushi yet……..looking forward to some great ideas at the Think spice event. So, to make full use of the stock in my pantry, I baked the rice wrapper rolls and made a sauce with wasabi.They turned out deliciously crunchy , heavenly with the peanut wasabi sauce.

The Recipe:

For the Rice Wrapper Rolls:

• Rice wrappers 25 sheets
• Nutrela granules 1 cup, soaked in salted water and drained
• Garlic 2 cloves minced
• Ginger 1″ piece minced
• Green beans 1/2 cup french cut or julienned
• Carrot 1 cut lengthwise matchsticks
• Red bell pepper 1 julienned
• Napa cabbage 1/4 cup sliced thin
• Cilantro/ coriander leaves 1/4 cup
• Oil 2 tsp.
• Soya sauce 1 Tbsp.
• Rice Wine Vinegar 1 Tbsp.
• Black pepper powder 1 tsp.
• Salt to taste

For the Wasabi Peanut Sauce:

• Garlic 2 cloves minced
• Peanut butter 2 Tbsp.
• Soya Sauce 3 Tbsp.
• Sugar 1 tsp.
• Wasabi 2 tsp.
• Sambal Oelek/ red chili paste 1 tsp.
• Water 2 Tbsp.

Since I made this recipe up, the vegetables can be varied as per one’s liking.  Heat the oil in a wok and add ginger and garlic. Saute for 30 seconds and then add the carrot, green beans and bell pepper. Saute further for a couple of minutes and then add cabbage. Stir fry further for a minute and then add the rest of the ingredients. Mix well. Preheat the oven to  400 degrees F.

Heat 2 cups of water in  pan and put off the heat. When the water temperature becomes tolerable, dip each rice wrapper in it , turn and dip the side you were holding and spread it on a plate.

Then put  about 1 Tbsp of filling and fold and roll as shown below.

Spray a little oil on aluminum foil and place the rolls on them. Spray some oil on the rolls as well and they all go in the oven. Bake for about 15 minutes and then broil for another 2-3 minutes. When they are crisp all over , take them out of the oven.

Mix all the sauce ingredients and the peanut wasabi sauce is ready. Tastes great with the rolls. In fact, the sauce is so good, tastes great on plain rice noodles or even boiled eggs.

This recipe is on its way to Sangeeth for the eat healthy….. protein rich event as well. Rice vermicelli could also be used in  the rolls but I chose nutrela cause it’s full of protein and delicious too.

YELLOW Ice Cream Shake

Mangoes

I have been wanting to post since a long time ( as usual) but I couldn’t. Since I started writing this blog, I have been wondering that why do I blog about food? Instant gratification if somebody praises is Great! And, on the other hand, its a lot of fun to be talking about the stuff that you are passionate about and discussing it with people having similar interests. Why do we read other food blogs? Because we love sharing and reading about food!! I have been stating the obvious so far but what I am getting at is the wonderful community we have created in the process!  We are making so many friends as we go about our own ramblings! Somebody unknown……..but there to listen to us!!

The Jugalbandi team has this month organized a special edition of CLICK in which they are fundraising for Briana Brownlow of Figs with Bri.   There are raffle prizes as well.

Briana was diagnosed with breast cancer two and half years ago. A mastectomy, chemotherapy and two years of relatively good health later, the cancer is back. It has metastasized to other parts of her body. This  fundraiser will help Bri and her family meet her out-of-pocket medical costs for ONE YEAR.  I think  Briana is an extremely brave girl and needs all the support that we can provide. So many more good wishes on your way girl!! Just keep up that spirit!!

What is amazing is that 92% of the $12000 has been collected as I write this post. Only $907 left!  I wondered what would really be the point of my writing all this when so much has been done by bloggers more widely read than me. But the reason I am writing is that even if one more person comes to know   of this through me……….my job is done. Kudos to Briana Brownlow & to the Jugalbandi team!!

Next comes the mango ice cream shake.I can barely make anything with fruit in my house! I am definitely not a better creator than nature!! Fruits are mostly eaten raw here………..and mangoes!!!! I will not be allowed to touch them but to remove the peel! “We don’t own a mango orchard………..don’t cook with them!” (Do you think my husband & son dislike my cooking so much, they don’t let me cook with mangoes?)  Anyway’s, we ended up with a box of mangoes that did not taste very good:(. It is very difficult to please people coming from

the land of Langda, Dashehri & Aphonso (names of Indian mangoes). But , the box in my house really wasn’t good enough to eat raw. So, I substituted tomatoes with mangoes in all my salads! Worked fabulous with the tomato scare around that you should not be eating raw these days! And one day I made the Mango ice cream shake. Now why??? Oh cause I absolutely love Cold stone ice cream shakes!! Just don’t look at their nutrition content!! So, I made mine up with the fabulous mango flavor (something even they don’t have;))

Make a speedy ice cream in a ziploc bag. This is so much fun with kids! My son thought he really made a great ice cream for Dad on Father’s day ! And then Mom blended it and made a shake out of it! Am I glad he is only 2 and a half:).

Here is my quick recipe for Mango Ice cream shake.

The Recipe:

• Half & Half 2 cups

• Sugar 1/2 cup
• Crushed ice 6 cups
• Salt 1 1/2 cups
• Mangoes (the small ones) 5 seeds removed and chopped
• Skim milk 2-4 Tbsp.
• Rose essence 1-2 drops (no more!!)

So, make the speedy ice cream as given here if you want to make the shake in 30 minutes. Or if you have time, put half & half, sugar and mangoes in the freezer to set. You would not need the salt and ice if using the freezer method.

Once the ice cream has set (don’t let it set too hard). A soft ice cream is good. Remove it and put in a blender with 2 Tbsp. milk and 1 or 2 drops of rose essence,just to give it some underlying fragrance. Blend , and the shake’s ready! You can add a little more milk if need be. I absolutely love it cause its rich and creamy, with a faint rosy undertone and not watery at all, cause I don’t even add ice. Its delicious , do try it, when in the mood to indulge!

YELLOW, My entry to CLICK

I like mine with a spoon……….Mango Ice Cream Shake!

And , don’t mind the yellow pictures scattered throughout the post, its ok !!:)

Oh! I would like to send my ice cream shake to Meeta who writes the beautiful blog What’s for lunch, Honey for Mango Mania. Cheers!!

Update: Just cleared up the photographs cluttering the post. I couldn’t stand them, even though I asked you all too. Thanks for your patience…….:) .

Masaledaar Aloo ki sabji

Acorn Squash & Potatoes

The acorn squash was sitting there, turning orange by the day……” Why am I being neglected?”, it said, from the top of the refrigerator. Drawing all my attention yet being silent. Yes, I am talking about squash and pumpkin when the title screams potatoes:). The quiet pumpkin (again silently) adds  a lot of taste to my favorite recipe.  So, finally, before it would dry up on me and blame me for its condition, I picked it up. The squash certainly seemed happier, all peeled and cut up next to its dear potatoes. What the leftover squash; saran wrapped and in the refrigerator is saying to me now is another story:)).

Masaledaar aloo ki sabji (poor pumpkin wasn’t even mentioned) was always made in my house to be paired with Calcutta crisp Kachoris (wonder why we named it so but someday I will blog about it too!). Ah! those Sundays when my mother would make them……I would rarely have a count of how many Kachoris I ate or how many times I served the sabji. Now, when I can’t go frying kachoris and eating them often, at least I can indulge in this favorite vegetable gravy. As I was making it, I remembered of the Grindless gravies . This recipe has no grinding involved whatsoever. It uses a few ground masalas found in almost every Indian kitchen.

The most important ingredients here are ginger, heeng (asafoetida),coriander powder and kalonji (nigella seeds). Without kalonji, it just would not taste as good and without coriander powder,  it just won’t get the right consistency and smell. A very informative post about nigella seeds is Mistress of Spices, finally .

The recipe:

Potatoes 2, chopped into bigger pieces
pumpkin about 1 cup, chopped small
ginger 2 Tbsp., chopped up
green chillies 2
tomato 1 (optional)

Masala
Heeng 1/4 tsp.
nigella seeds 3/4 tsp.
cumin seeds 1/4 tsp.
turmeric 1/2 tsp.
red chilli powder 1/4 tsp.
coriander powder 2 heaping Tbsp.
Dry mango powder/amchur 1/2 tsp.
Garam Masala 1/2 tsp.
yogurt 2 Tbsp.

Heeng in the box & clockwise from left: cumin, nigella seeds, turmeric,red chilli
powder, coriander powder, amchur powder in the center is garam masala

Chopped up pumpkin, potatoes, ginger and green chillies

Once the masaldaan (a round box with small cups for holding dry masalas)is out and vegetables chopped, we are almost done. First heat the pressure cooker and to 2 tsp. oil add heeng, cumin and nigella seeds.  Once they start to splutter, add yogurt, ginger, green chillies, chopped tomato, turmeric, red chilli and coriander powders. Brown them well, add a Tbsp. of water if need be to prevent the masalas from sticking to the pan. I used canned sliced tomatoes as I didn’t have any fresh ones. Next, add pumpkin and potato along with 1 1/2 cups water and salt and mix well. Close the pressure cooker, put in low medium flame and say the mantra” Fill it, shut it and forget it” You can forget it for upto 30-45 mins but after that you will have to remember it. You could add some water and reheat if the consistency is thicker. After putting the gas off, and when you can open the pressure cooker, mix the contents well, the pumpkin should just dissolve in the gravy.  Add garam masala, amchur powder and garnish with chopped cilantro. You may avoid adding the amchur powder if you find the gravy sour enough.

The sabji goes best with kachoris, but pooris or pranthas  do fine as well.

Masaledaar Aloo ki Sabji