Aloo Methi

Aloo Methi in Marathi

Time: 30 to 40 minutes
Serves: 2 to 3 persons

Ingredients:
3 cups finely chopped Methi leaves
1 medium Potato, (peel and cut into medium cubes)
1 small onion, finely chopped (around 1/2 cup after chopping)
1 small tomato, pureed
For tempering:- 1.5 tbsp oil, 2 pinches mustard seeds, 1 pinch cumin seeds, 1 pinch hing, 1/4 tsp turmeric
2-3 green chilies, slitted lengthwise
Salt to taste

Method:
1) Tomato Puree - Immerse the tomato into a water-filled glass bowl. Microwave for 2 minutes. Then drain, puree and strain.
2) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric and green chilies. Saute for few seconds. Add onion and cook 50 %. Then add potato cubes (Tip 1). Mix well, cover the pan and let the potato cook. Stir occasionally to avoid sticking.
3) Add tomato Puree and cook over high heat. Stir until tomato puree reduces and becomes very thick.
4) Now add chopped methi and 2-3 pinches of salt. Do not add too much salt as methi will shrink after sauteing. Stir over high heat.
5) Once methi reduces in size and water content in methi almost evaporates, reduce the heat and cook for couple of minutes. Add salt at this moment (only if required).
Serve hot with chapati.

Tips:
1) Boiled potato can be used to save time. In that case, follow the same steps except add boiled potato cubes at the end.
( tempering + Add onion and cook completely + Add tomato puree and cook until thickens + Add methi leaves and wait till the it shrinks + add potatoes cook for few minutes)
2) This sabzi tastes good without any spices. However, spices may be added as per your choice (garam masala, coriander - cumin powder).
3) Onion can be substituted by Garlic paste. Use 1 tsp garlic paste.

Southwestern Potatoes

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One of our families quick and easy meals is:

Southwestern Potatoes

1 box Au Gratin Potatoes
1 can Southwestern Corn with Black Beans (may substitute regular kernel corn, drained, or Fiesta/Mexican corn)
1 lb Ground Beef or Turkey
Taco Seasoning, 1 package or to taste
1 cup shredded cheese (optional)

Preheat oven to 350 degrees, or as noted on the box of potatoes for oven preparation. Brown the ground beef or turkey. Drain and return to pan. Add taco seasoning and cook according to instructions on package. Put all contents from the box of potatoes into a 9x13 pan, along with the required amount of water, milk and/or butter as noted on the instructions. Add the corn and seasoned ground beef. Mix all together and put in the preheated oven until the potatoes are tender. Top with shredded cheese & return to oven for 5 more minutes or until cheese is melted.

Submitted by Alisa Montgomery
http://www.frugalfamilyrecipes.blogspot.com/

Ham and Potato Casserole

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Ham and Potato Casserole

1 pkg of diced ham ($2.25 at Wal Mart in Louisiana)
1 pkg shredded cheese (2/$3.00 again at Wal Mart) Use your favorite type of cheese
1 can cream of mushroom or celery soup, even cream of chicken works well
1 pkg of frozen hash browns

Mix all ingredients in casserole dish and pop in the oven at 350 degrees for 20-30 minutes depending on your oven.

Don't know how many adults it would feed, but I feed twelve children under four years old, including "seconds." The kids love this dish. And, my own family loves it. I generally feed 4-5 people and add a salad. My husband, myself, and three to four college aged grandsons depending on who is home that night! I usually make a fruit desert or jello to add to menu.

Submitted by Ginger
http://www.frugalfamilyrecipes.blogspot.com/

bhogichi bhaji

Bhogichi Bhaji in Marathi

Time: Preparation - 20 minutes | Cooking - 15 to 20 minutes
Servings : 3 to 4

Ingredients:
1 big potato, peeled and cubed (approx 1 to 1.5 cup)
1 medium Eggplant or 3 to 4 small eggplants (approx 1 to 1.25 cup medium cubes)
1 cup carrot, medium cubes
1/2 cup fresh green chana (I used frozen)
1/4 cup soaked Peanuts (soak for 2 hours)
1/4 cup Pavta beans (Indian style lima beans)
6 pieces of Drumsticks (3 inch) (tip 1)
For Tempering: 2 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp cumin seeds
3-4 curry leaves
2 tbsp roasted sesame seeds, coarsely crushed
2 tsp Goda Masala - click here for recipe
2 tbsp Tamarind juice
1 to 1.5 tbsp jaggery, grated
1/4 cup fresh coconut
salt to taste

Method:
1) Heat oil in a pan. Add mustard seeds, cumin seeds, hing, turmeric, red chili powder, curry leaves. Then add potato cubes, fresh chana, pavta beans, drumsticks and peanuts. Cover and cook for 3 to 4 minutes. stir occasionally.
2) Then add eggplant and carrot. Mix well. Add 1/2 cup water, cover the pan and cook over medium heat.
3) Once vegetables are almost cooked, add tamarind juice and goda masala. Also add little water if required.
4) Add jaggery after vegetables are cooked nicely. Also add roasted sesame powder and fresh coconut. Sprinkle little salt if needed. Boil for 1 minute and serve immediately with Millet Roti.

Tips:
1) Use fresh drumsticks. Aged and stale drumsticks have hard beans which takes longer to cook. In that case, pressure cook drumstick with 2 whistles.
2) It takes about 15 to 20 minutes to cook the vegetables. For a quicker version, pressure cook chana, Pavta (lima beans), drumsticks, peanuts upto 2 whistles. However, the vegetables cooked in the pan taste more flavorful that quick version.

Capsicum Potato Curry

Capsicum Potato Curry in Marathi

Time: 30 minutes
Serves: 3 to 4 persons

Ingredients:
2 cups Bell Pepper, big chunks (simla mirchi)
1 cup potato cubes, medium
For tempering: 1 tbsp oil, 2 pinches mustard seeds, 2 pinches hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder
1/2 tsp Goda Masala
2 tbsp coarsely crushed peanuts, roasted
1 tbsp fresh coconut
1 tbsp tamarind pulp
1 tbsp jaggery or to taste
Salt to taste

Method:
1) Heat oil in a wok. Add mustard seeds, hing, turmeric powder and red chili powder. Add potato cubes. Cover and cook for a minute or two over medium heat.
2) Add bell pepper, saute for a minute. Add 3/4 cup water, Goda Masala, tamarind pulp and salt. Cook until potato are nicely done. Add little water if needed. There should be little bit crunch to bell pepper.
3) Once potatoes are cooked, add jaggery, fresh coconut and peanuts powder. Mix nicely. Serve hot with Chapati.

Potato Tacos

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Please don't get turned off by the name. when my husbands family made these I didn't want ANYTHING to do with it.  But after I tried it I fell in love, just give them a chance!  This is a normal Mexican dinner but I told my grandmother who lives in Missouri and now she makes it even more than I do!  And its my kids favorite thing to eat!!

Potato Tacos

5 medium potatoes
3 T. butter
1/4 cup of milk
Tsp. of salt
20 corn tortillas
Vegetable oil to fry
Lettuce
Sour cream
Salsa
Lemons

Directions:

Peel and dice your potatoes into smaller chunks (so they boil quicker).  Boil the potatoes until very tender.  Mash the potatoes add the butter and milk and salt just as if you were making mashed potatoes. After the potatoes cool down a bit scoop some of the mashed potatoes onto a corn tortilla.  Be sure not to put too much or frying will be a pain.  Fold the tortilla over but be sure to not fold it too hard because the tortillas tend to crack at the bottoms.  Put the bottom of the tortilla in the hot pan of grease first so that it wont crack apart.  After about 10 seconds just lay the taco on one side and let it fry and then the other side.

After the tacos are done we top them with lettuce, salsa, sour cream and lemon juice.

Submitted by Beth Scott
http://www.frugalfamilyrecipes.blogspot.com/

Shipwreck - Potatoes, Beef, Rice and Veggies

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One of my families favorite recipes, I can make it for less than $1 per serving.

Shipwreck

3-4 potatoes, peeled and sliced thin
1 lb ground beef
1 cup uncooked rice (NOT instant rice)
2 medium onions, sliced thin
2-3 ribs celery, sliced
2-3 large carrots, peeled and sliced

Layer, in order in a large casserole dish or 9 x 13 pan, seasoning to taste with salt and pepper and any other seasonings you like.  Mix 2 cans of tomato soup with 2 soup cans of water and pour over the ingredients.  Cover with foil and bake in oven for 2 - 2 1/2 hrs at 350 degrees.

This is also good using a cream soup instead of the tomato.  On days that I don't want to do as much cutting I will use 2 - 3 cups of frozen mixed veggies instead of the celery and carrots and it works great.

A great recipe to play with and work with what you have on hand.

Submitted by Tracy B.
http://www.frugalfamilyrecipes.blogspot.com/

Samosa Chaat

Samosa Chat in Marathi

Serves: 3 persons
Time: 30 to 40 Minutes (Excluding Samosa preparation)

Ingredients:
6 Samosas (medium) - Click here for Samosa Recipe
1/4 cup Green chutney
1/4 cup Tamarind chutney or Dates Chutney (click here for the recipe)
1/2 cup yogurt + pinch of salt (beaten)
1 tsp Chat masala
1/2 tsp Rock salt
1/2 tsp red chili powder
1/2 cup onion, finely chopped
1/2 cup finely chopped tomato
2 tbsp finely chopped cilantro,
1/4 cup fine sev
Chana Masala Gravy
1 cup boiled white chickpeas
For tempering: 1 tsp oil, 2 pinches cumin seeds, pinch of asafoetida, 1/4 tsp turmeric, 1 tsp red chili powder
Make a paste of = 1/2 cup finely chopped onion + 2 garlic cloves + 1/2 inch Ginger + 1 green chili
1 medium tomato, pureed
1 tsp Chole masala
1/4 tsp Amchoor Powder (Dry Mango Powder)
Salt to taste



Method:
Chana Masala Gravy
1) In a pan / wok heat oil. Temper with cumin seeds, asafoetida, turmeric and red chili powder. Then add onion paste-ginger-garlic paste. Saute until onion paste gets cooked. Now add tomato puree and cook over medium heat. Add cooked Chana, amchoor powder, chole masala and salt to taste. Add little water, cover the pan and cook for 5 minutes.
Samosa Chat
2) Keep ready 3 serving plates. Place 2 samosas in each serving plate. Crush them a little. Pour 1 ladle of Chana gravy over it. Add chopped onion and tomatoes. Sprinkle Chat masala and rock salt. Then add green chutney and tamarind chutney. Drizzle yogurt. Then again add tamarind chutney and green chutney. Sprinkle little red chili powder. Garnish with cilantro and fine sev. Serve.

Nacho Potato Soup

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Nacho Potato Soup

Ingredients:

1 box of Au Gratin Potatoes
1 can of corn, drained
1/2 can of Ro-tel tomatoes and chilies (dump other half in a baggie and freeze until next time)
2 cups water

Directions:

Combine above ingredients and contents of powder packet in the Au Grain Potato package and bring to a boil. Reduce heat and simmer for 15 minutes.

Add...

2 cups milk
1 cup Velveeta cheese

Simmer until Velveeta is melted. This soup is so yummy and you'll never be able to tell that the potatoes are the dried variety. Even better the next day as leftovers! My kids love this soup.

Submitted by Karin Mueting of Ohio
http://www.frugalfamilyrecipes.blogspot.com/

Hot Dogs with Potatoes and Cheese

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Hot Dogs with Potatoes and Cheese

Directions:

Slice wieners almost in half length wise (still in tact by skin).

Cook in microwave (not too long) don't want them all shriveled up.

Add a big "glob" of mashed potatoes on top (spread on thick all over).

Top with 1/2 sliced sandwich cheese.

Bake in oven until cheese melts.

It's good! My boy's showed their wives how to make them.
 
 
Submitted by Kathy Welch
 http://www.frugalfamilyrecipes.blogspot.com/

Baingan Aloo curry Rassa

Baingan Aloo Curry in Marathi

Serves: 2 to 3 persons
Time: 20 to 30 minutes

Ingredients:
5 to 6 small Eggplant OR 1 Chinese Eggplant
2 medium Potatoes
1 Tbsp Oil
For Tempering: 1/8 tsp Mustard seeds, 1/4 tsp Cumin seeds, pinch of Asafoetida, 1/4 tsp Turmeric Powder, 1/2 tsp Red chili powder, 2 curry leaves
1 to 1 and 1/2 tbsp Roasted peanuts powder (coarse)
1 tsp Maharashtrian Masala (Goda Masala)
1 tbsp Tamarind pulp
1 tbsp Jaggery
Salt to taste
1 tbsp finely chopped coriander

Method:
1) Cut the stems of Eggplants. Cut each eggplant into 8 small pieces. Immerse them into cold water. Peel the potatoes, cut them into small cubes.
2) Heat a medium sized pan. Add oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric powder, red chili powder, and curry leaves. Add potato cubes and saute. Cover and cook for 2-3 minutes over medium heat.
3) Drain all the water from eggplant cubes and add it to the pan. Cover and cook for 2 minutes. Add around 1/2 cup water. Mix well and add salt, tamarind pulp, and Goda masala. Stir nicely, cover and let the potato and eggplant cook over medium-low heat. Add little water if needed. Stir occasionally.
4) Once potato and eggplant is cooked, add jaggery (Tip 2). Then add peanuts powder and boil for couple of minutes.
Serve hot with Chapati or Millet Roti (Bhakari)

Tips:
1) If you don't get small eggplants, use 1 medium Chinese eggplant.
2) Add jaggery only after potato and eggplant is cooked completely. If added before, it will take more time to cook than normal.

Beef-Potato-Hash Soup

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Beef-Potato-Hash Soup

My Grandma taught me to make a different Hash recipe. She would save a small piece of leftover beef roast (about 2oz.) and add it to a small pot of water (enough to cover the potatoes), add one onion diced and one potato per person (sliced), salt & pepper to taste. This is more like hash soup but my husband loves it to this day, especially when it is cold outside. All you have to do is cook until potatoes are tender. She survived the great depression and she was a great cook. Her kitchen always smelled great!

Submitted by Judy
www.FrugalFamilyRecipes.blogspot.com

Easy-Cheesy Crock Pot Potato Meal

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I would like to submit this recipe in the frugal dinner contest! It's delicious and I use it whenever I have leftover holiday ham. Enjoy!

Easy-Cheesy Crock Pot Potato Meal

My Family loves this meal after Christmas. It's a great way to use up some of your left-over ham. Wipe the inside of your crock pot with vegetable oil. Mix together the following ingredients below, then place in crock pot.

6-8 slices of leftover Holiday Ham (cut into bite sized pieces)
8 medium potatoes, sliced with skins (I like red potatoes)
2 medium onions, thinly sliced
1 cup grated SHARP or EXTRA SHARP Cheddar Cheese
1 can Cream of Mushroom Soup
Pepper and paprika to taste
1 can corn, drained

Cover and cook on high for approx. 4 hours (depending on how thick you slice your potatoes and how thick the skins are). Be sure to stir about 3 times during cooking. After potatoes are done, stir in a can of drained corn.

Submitted by Lori Knowles

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Thanks Lori, we love crock pot recipes for our busy families! - Michelle

Spicy Potato Cauliflower Curry

Potato curry in Marathi

Time: 40 minutes
serves: 3 to 4 persons

Ingredients:
3 big potatoes, (cut into big chunks, put in the water to avoid oxidation)
Cauliflower florets, 8 to 10 medium (Frozen)
1 big onion, finely chopped
1/2 cup grated dry coconut, roasted
4 to 5 Garlic cloves, chopped
1 tsp Oil
1 Tomato, pureed
2 tsp Kanda Lasun Masala (Maharashtrian Onion-Garlic Masala Blend)
4 cups water
For tempering: 1 tbsp Oil, 1/4 tsp Mustard seeds, 1/2 tsp Cumin seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric powder, 1 tsp red chili powder, 2-3 curry leaves
Cilantro for garnishing

Method:
1) Heat a wok or pan, add 1 tsp oil, Garlic and onion. Saute until onion caramelizes. Add roasted coconut and saute for 2 minutes. Let the mixture cools down. Add 1/2 cup water and grind to a fine paste. keep aside.
2) Heat the same pan, add 1 tbsp oil and prepare tempering by adding mustard seeds, cumin seeds, asafoetida, turmeric, red chili powder, and curry leaves. Add cut potatoes after draining all the water. Do not add water along with potatoes. If you feel the potatoes are getting dry, sprinkle some water. Cook covered over medium heat for 5 to 8 minutes.
3) Once potato is half cooked, add cauliflower florets, Onion paste, tomato paste and 3 to 4 cups water. Add Kanda Lasun Masala, salt and cook covered over medium heat. It will take 20 to 25 minutes to cook
Garnish with cilantro. Serve Potato curry with Rice, Roti or Bhakari.

Aloo Pakoda

Aloo Pakoda in Marathi

Yield: approx 2 plates
Times: 20 minutes

Ingredients:
2 medium potatoes
1/2 cup Gram flour (Besan)
3 tbsp water
1 tbsp Rice flour
pinch of baking soda
1/2 tsp cumin seeds
salt to taste
Oil for deep fry

Method:
1) Peel potatoes and cut into thin round slices. For 15 minutes, soak into water. If possible, soak for 3 to 4 hours before frying Bhajjis. This will help to reduce starch in potato.
2) Meanwhile, mix gram flour and rice flour into a medium bowl. Prepare a batter by adding 3 to 4 tbsp water. There should not be any lumps in the batter. Mix nicely by adding cumin seeds, salt and soda.
3) Heat oil in a medium wok. Drain the water from potato slices. Dip potato slices into the batter and deep fry them till color turns to nice golden.
Serve hot with Garlic Chutney.
You can also make Bhajji-pav by combining Ladipav (Dinner roll), Green Chutney, Tamarind Chutney and Garlic Chutney.

Note:
1) Batter should not be thick in consistency. It will create thick coating which makes them mushy and not crispy.
2) You can also add red chili powder, 1 tbsp chopped cilantro leaves, pinch of Carom seeds for more flavor and color.
3) When you'll make the batter, You might feel that that batter wont be enough. But 1/2 cup gram flour and 1 tbsp rice flour would be enough and there will not be too much leftover batter.

Mock Goose - WWII Recipe

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This is a recipe that comes from the lean years of the Second World War when the rations for items like sugar, fat, meat, eggs and such were very small. I cook it regularly and serve it with other vegetables. At the moment that is carrots and cabbage which are in season here.

Mock Goose

2 lbs potatoes. If the skins are good I scrub them - if not I peel them - and cut them into thin slices

2 large cooking apples, or 3 smaller eating (dessert) apples, I don't peel them but wash and take out the cores, I then chop them into small pieces

One pint of stock - vegetable or any other

1 good tablespoon of cornstarch (cornflour)

Chopped sage leaves - 2 or 3

4 oz grated cheese, I like a good strongly flavoured cheese, but it depends on taste

Directions:

Take half of the potatoes and mix them with the apples and sage in a flat dish. Make a nice layer of the rest of the apples on top and put three quarters of the stock over the top. Cover with foil and cook in a medium oven, 350 degrees, for three quarters of an hour. The potatoes should be soft.

Mix the rest of the stock with the cornstarch and pour onto the dish, move the dish to mix with the stock already in there. Sprinkle the cheese on the top and put back in the oven - uncovered - for 15 to 20 minutes.

This is a dish that can be changed and added to. I often use leftover gravy as the stock, I have put sliced carrots and onions with the apples and potatoes. I have put sliced tomatoes on top and these are all good, but my favourite is the basic straightforward recipe.

What I find interesting is that many American recipes are sweet for British tastes. I have the "More With Less" cookbook which I really like, but I often have to adjust the sugar.

Best Wishes

Submitted by Maureen Sinclair

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Thanks for sharing this recipe with us, Maureen, very frugal indeed! :o) - Michelle

Aloo Sukhi Bhaji Potato Sabzi

Batata (Aloo) Bhaji in Marathi

Serves: 2 1/2 cups (2 to 3 persons)


Ingredients:
3 medium Potatoes
For Tempering:
2 tbsp Oil, 2 pinch Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder,
1/2 tsp Urad Dal (optional)
1/2 tsp Ginger paste
4 green chilies or to taste, slit lengthwise
4-5 curry leaves
1/4 cup Cilantro, finely chopped
Salt to taste
1 tsp lemon juice (optional)
2 tbsp Cilantro for garnishing

Method:
1) Boil and peel potatoes, make small cubes (2 cm).
2) Heat oil in a nonstick pan or Kadai. Add mustard seeds, allow to crackle. Add Cumin, Asafoetida, Turmeric powder, and Urad dal.
3) Once urad dal becomes little golden in color, add ginger paste, green chilies and curry leaves. Also, add 1/4 cup Cilantro, saute for 5 to 10 seconds and add potato cubes. Mix gently with spatula. Do not mix vigorously, it could crumble the cubes.
4) Sprinkle salt to taste. Cover the pan and cook over medium low heat for 5 to 7 minutes. Stir in between. Add lemon juice and mix well. Garnish with Cilantro. Serve Potato bhaji with Puri or Chapati.

Note:
1) Adjust amount of chilies according to your taste
2) Some people like little mashed up potatoes in this sabzi. In that case, before covering pan in step 4, mash potato cubes a little and stir nicely. Then cover and cook for 5 minutes over medium heat.

Potatoes with Onion Soup Mix

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I live in the mountains of East Tennessee. This is one of our favorite recipes and it is very easy and inexpensive. This will feed around 4 to 5 people so just change it according to what you will need.

Potatoes with Onion Soup Mix

5-6 med. size potatoes
One package of Lipton Onion Soup Mix (I use store brand)
Enough vegetable oil to coat potatoes

Directions:

Cut potatoes into cubes leaving the skin on if you prefer. Put them into a bowl large enough to mix all of this in. Put one package of dry soup mix in with potatoes. Pour about 1/2 cup of vegetable oil over this and mix together very well. Pour this into a casserole dish 11 by 13 works well. And cover with foil. Bake for about 30-35 minutes until potatoes are done. Goes great with pinto beans and cornbread.

I hope you enjoy this as much as we do.

Submitted by Lora Casey

Crock Pot Sausage, Veggies & Pasta

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Crock Pot Sausage, Veggies & Pasta

Here's a frugal & delicious easy recipe for the crock pot!

Mix the following ingredients in your crock top:

3 links Italian sausage - cut up
2 cans Italian tomatoes
4 red potatoes
1 can of corn
Salt & pepper to taste
Dried basil

Cook for 8 hours on low.

Boil:
1 bag of Rotini pasta

Drain, mix & serve!

Submitted by Susan Liberati

Schezwan Potato

Schezwan Potato in Marathi

Serves: 4 persons (1/2 cup each)

Ingredients:
3 medium Potato (Know more - Is Potato bad for health?)
2 tsp Sesame
2 tbsp Peanuts
1/2 tsp Cumin Seeds
1/2 tsp Vinegar
1/4 tsp Soy Sauce
1 tbsp homemade Schezwan Sauce OR 2 tbsp Ching's Secret Schezwan sauce (Readymade)
4 tbsp Oil
1/2 tsp Red Chili Powder
2 Red Chilies
Salt to taste

Method:
1) Boil and peel Potatoes. Cut them into big chunks (6 pieces of each Potato). Heat 4 tbsp Oil in a medium sized frying pan, add potato cubes and let them become crispy and nicely brown from outside. When all cubes are done, transfer them to a paper towel. Sprinkle little salt and red pepper (Note 1) over Potato cubes and mix gently.
2) In the remaining Oil, add Peanuts and saute until brown in color. Immediately add cumin and sesame seeds. Stir nicely add red chilies (Note 1) and fried potatoes. mix well. Add schezwan sauce, Soy sauce and Vinegar. Turn off the heat. Mix nicely and serve hot.

Homemade Schezwan Sauce











Labels:
Schezwan Potato, Shezwan Sauce Potato