3 medium-sized boiled potatoes, peeled and diced
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp red chilli powder
1 tsp anardana
1 tsp chaat masala
2 green chillies
1-inch piece ginger
100 gm coriander leaves
1 1/2 tsp salt
2 tsp roasted jeera powder
2 tbsp yogurt
1 tsp oil
Coarsely chop the green chillies, ginger, and coriander leaves. Toss into a food processor, along with 1 tsp of roasted jeera powder, 1 tsp salt, and a splash of water. Blend until you reach the desired consistency. Transfer to a bowl and keep aside.
In a heavy-bottomed pan, heat the oil. Once hot enough, add the fennel and cumin seeds and let them crackle. Add the potatoes and stir-fry till they become light brown in colour.
Add the chilli powder, anardana powder, chaat masala and the remaining salt and jeera powder to the pan and toss the potatoes until all the spices are well-combined. Turn off the heat.
Allow the potatoes to cool slightly and transfer them to a bowl. Add the yogurt and freshly-prepared green chutney, and combine well. Garnish with pomegranate seeds and coriander, and you’re done!
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Oats Kheer
1 cup oats
2 cups toned milk
1 tsp elaichi (cardamom) powder
8-10 almonds
5-6 walnuts
8-10 pistachios
8-10 raisins
1 carrot, grated
Jaggery to taste
2 tbsp desiccated coconut
1 tsp Ghee
1/2 cup pomegranate seeds
1 tsp flax seeds
1 tsp soaked chia seeds
Heat the ghee in a pan and roast the walnuts, almonds, and pistachios in it. Once they’re crispy and red, crush them into coarse chunks using your mortar and pestle. Set aside.
In another pan, combine the milk, half a cup of water, and the elaichi powder and bring it to a boil.
Now, add the oats and jaggery. Boil the mixture till the oats swell up. Just before the mixture reaches the desired consistency, add the grated carrot and bring it a boil. Turn off the heat.
Scoop the mixture in a bowl and garnish with roasted nuts, raisins, flax seeds, chia seeds, pomegranate seeds, and desiccated coconut and enjoy the goodness.
