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Yummy recipes for Aloo Bhath, Gobi Bhurji

Last updated on: November 10, 2009 12:21 IST

We invited readers to share some of their favourite recipes with us. As part of a continuing series, we publish four delicious recipes we've received so far:

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

Cuisine: Hyderabadi

Type: Vegetarian

Preparation time: 20 minutes

Ingredients:

  • 3 potatoes, boiled and diced
  • 1 cup cooked rice
  • 1 bunch pudina (mint leaves)
  • 1 bunch coriander leaves
  • 5 cloves garlic
  • 3 green chillies
  • 1 tbsp jeera (cumin seeds)
  • 2 tbsp oil

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.