Yummy recipes for Aloo Bhath, Gobi Bhurji

First up is Srividya Murali's recipe for Aloo Bhath:

Cuisine: Hyderabadi

Type: Vegetarian

Preparation time: 20 minutes

Ingredients:

Preparation:

• Grind the pudina, garlic, green chillies, coriander leaves into fine paste adn keep aside.
• In a kadai take 2 tbsp oil and fry the jeera.
• Add the paste and saute for a few minutes.
• Add potato and salt and saute till oil comes out.
• Finally, add the cooked rice and mix well on a low flame.
• Serve hot with onion raita.

Health quotient: Mint and jeera are good for digestion.

Next is Daya Kudari's recipe for Gobi Bhurji:

Cuisine: Indian

Type: Vegetarian

Preparation time: 15 minutes

Ingredients:

• Boiled cauliflower
• 4 boiled eggs
• Salt to taste
• 1/2 tsp chilli powder
• 1/2 tsp turmeric
• Freash coriander leaves

Preparation:

• Take some boiled cauliflower, cut it into small pieces and put in pan (do not add oil).
• Remove the yolks and cut the boiled egg whites into small pieces.
• Add the chilli powder, turmeric and chopped coriander.
• Mix in the egg and cauliflower.

Health quotient: No oil used. Egg yolks (which are high in calories) are removed. Everything is boiled so calories are reduced.

J Nagarajan sends in this recipe for Stuffed Paratha:

Cuisine: Indian

Type: Vegetarian

Ingredients:

• Left over pulao/ jeera chawal/ biryani
• 2 cups wheat flour
• 1 tsp oil
• Water to make dough
• Salt to taste

Preparation:

• Chop the left over pulao/ jeera chawal / biryani for the stuffing.
• Knead some dough by mixing the flour, water and salt to taste.
• Roll the dough into a small circle and add a tablespoon of the stuffing ion the centre.
• Fold the dough up around the stuffing and seal.
• Roll out into a paratha (pancake) and roast on a hot pan.

Health quotient: Healthy tidings only if you exercise caution in the quantity you eat!

Geetha Ramnath shares a friend's recipe for Chay Koh Yi Teow:

Cuisine: Chinese

Type: Vegetarian

Preparation time: 5-10 minutes

Ingredients:

• 250 gm white Chinese Koh Yi Teow (broad flat noodles)
• 1/2 inch ginger, sliced
• 2 eggs
• 1/2 tsp soya sauce
• 2 tbsp sesame seed oil
• 1 tbsp sambal paste (a chilli paste available at most supermarkets)

Preparation:

• In a wok, add the oil and heat on a low flame.
• Add the ginger and the flat noodles and toss fry.
• Add the sambal paste, break the eggs into the mix and toss.
• Stir fry for five minutes on a high flame.
• Add soya sauce and a little sesame seed oil to top it off.

Health quotient: This recipe is low on oil, not deep fried but stir fried, no chilli and spicy additions.