Jat pat Alloo

Serves 4:

Ingredients:
 boiled Potatoes medium 4
Onion 1
Tomato 1
ginger garlic paste 2 tsp
Curd 1/2 cup
Tomato puree 2 tbsp
Tuermeric powder 1 tsp
garam masala 1 tsp
chilli powder 1 tsp
Kasoori methi 1 tsp
cumin seeds 1 tsp
Asafoetida 1 pinch (optional)
oil
salt to taste

Method:
Take  a frying pan. Add 2 tbsp of oil to it. Add cumin seeds, asafoetida and allow it to splatter.
Add sliced onions to it  and saute till brown.
Add ginger garlic paste and saute till light brown.
Add tomatoes to it and cook till tender.
Add tomato puree and curd to it and cook for 2 mintues.
Add Kasoori methi,turmericpowder, chilli powder, garam masala and cook for 2 minutes.
Add the cubed potatoes to it and mix well. Cook for 5 minutes.
Garnish with coriander and serve hot with Rotis.

Green Apple Pickle

Ingredients:

Green Apples 3
Oil  6-8 tbsp
Red chilli powder 3 tbsp
Turmeric powder 2 tbsp
Fenugreek seeds 1tsp
Asafoetida 1 tsp
Salt 3 tbsp
Mustard seeds 1- 1 1/2 tsp

Method:
Cut the green apples in very small dices.Remove the seeds. Add salt to it.
Fry the fenugreek seeds and Asafoetida . Grind it into powder.
Take a pan. Add oil. Add mustard seeds and allow it to splatter. Add chilli powder and turmeric powder to it. Switch off the gas. Add the fenugreek, Asafoetida powder to it and mix well.
Add this mixture to the salted apple dices and mix well.
Store in a dry container and store in fridge.

Note: Look for green apples which are not very sweet.
Instead of normal chilli powder, kashmiri deggi mirch powder can be also used. If using Kashmiri deggi mirch reduce the quantity of chillipowder used. Kashmiri deggi mirch gives a better colour and very good taste.
Add oil liberally when storing for a long time.
Always store in fridge.