Ingredients:

• 300g potatoes , cut into small pieces
• 2 onions , sliced
• 2 garlic cloves , crushed
• 1 tsp olive oil
• 1 tsp each ground coriander , turmeric and mild chilli powder
• 1 tbsp cumin seeds
• 410g tin chickpeas , drained and rinsed
• 2 tbsp tomato puree
• 200g baby spinach
• small bunch coriander leaves chopped

Method:

• Boil the potatoes in salted water until just tender.
• While they are cooking, soften the onions and garlic in the oil in a frying pan for a few mins.
• Add all the spices, then fry for 1 min more.
• Stir in the chickpeas and tomato purée with 400ml water,
  then turn the heat up and bubble for a few mins.
• When the potatoes are ready, drain and add to the pan.
• Cook for a few mins until the sauce is thick, stir in the spinach, then season.
• When the spinach has wilted, scatter with coriander and serve with the chapatis, yogurt and chutney on the side.

Ingredients:

• 250 gms potatoes sliced into long pieces.
• 2 Capsicum cut into square pieces
• 2 Onions cut into square pieces
• 3-4 Green Chillies finely chopped
• 3-4 cloves of Garlic, finely chopped
• A small piece of Ginger finely chopped
• 3/4 cup Corn flour (Maida can also be used)2
• tsp Oil
• Soya Sauce
• Tomato Sauce
• Chilies Sauce
• Ajinomoto (Chinese Salt)

Method :

• Mix the Corn flour with water, 1 tsp Soya Sauce, 1 tsp Chilli sauce and 1 tsp Tomato Sauce in a small bowl. Add some salt or, Ajinomoto as per your preference. Just ensure that the batter is thick enough to coat the potatoes.
• Put the potato pieces into the bowl 3-4 pieces at a time and properly coat the potatoes with the batter.
• Heat oil in a Kadai, and fry each of the coated potato pieces till crispy and brown.
• Drain the potatoes and keep it aside.
• In the kadai heat about 2-3 tsp of oil. Add the chopped chillies, garlic and ginger to it. Add the onion and Capsicum into it and fry for some time, about 3-4 minute. Do not let it over-fry or, turn into brown.
• Add water to it and 1 tsp each of Soya sauce, Tomato sauce and Chili sauce along with a pinch of Ajinomoto.
• Put the fried potato pieces into the mixture and let it cook for some time till the potatoes turns tender.
• Serve hot and enjoy the Indianized-Chinese food called potato chilli.

Ingredients:

• Chicken- 250 g
• Small onion- 4
• Cinnamon- 1 stick
• Cloves-2
• Fennel seeds- a pinch
• Cumin seeds- a pinch
• Curry leaves- few
• Garlic- 2
• Tomato- 1
• Chili powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Coriander powder- 2 tsp
• Pepper- 1/2 tsp
• Oil and Salt- as required.

To grind:

• Small onion- 7
• Garlic- 3
• Fennel seeds- 1/2 tsp
• Cumin seeds- 1/2tsp

Method:

• Grind Small onion, Garlic, Fennel seeds and Cumin seeds without using water.
• Marinate the Chicken in ground items for 1/2 an hour.
• Heat Oil in a pan. Add Cinnamon, Cloves, Fennel seeds, Cumin seeds, remaining Small onion, Curry leaves, Garlic and fry till Onion turns into light brown in color.
• Add Tomato and fry till it becomes soft.
• Then add Chili powder, Turmeric powder, Coriander powder and fry till the raw smell goes out.
• Add marinated chicken, a cup of Water and cover the pan with lid.
• Cook till the Chicken pieces are cooked.
• Finally add Pepper and Salt, cook for another 2 minutes.

Ingredients:

• Brinjal- 2
• Onion- 1
• Cumin powder- a pinch
• Turmeric powder- 1/4 tsp
• Tamarind- Small gooseberry size
• Mustard seeds- 1/4 tsp
• Oil and Salt- as required
• Curry leaves- few
• Make a paste of:
• Grated coconut- 2 spoons
• Garlic- 1
• Red chilies- 2

Method:

• Cut Onion and Brinjal into small pieces.
• Prepare a paste by grinding Grated Coconut, Red chilies and Garlic with little water in blender.
• Soak the Tamarind for 10 minutes. Take the pulp out from the Tamarind.
• Heat Oil in a pan and add Mustard seeds. Once it splutters add Onion and Curry leaves to the pan. Fry the Onions till it turns into golden brown in color.
• Add Brinjal, Turmeric powder and fry for 2 minutes.
• Then add the Tamarind pulp and fry for 2 minutes.
• Finally add the ground Coconut paste and a pinch of cumin Powder.Fry till it turns into thick.

Ingredients:

• Brinjal(Small ones) – 6
• Onion – 1/2
• Masala powder or Chili powder – 1/2 to 1 tspn
• Mustard seeds and Urad dal – 1/2 tspn
• Curry leaves – a sprig
• Salt – to taste
• Oil – 3 to 4 tspn

Method:

• Thinly slice Brinjals and Onion.
• Heat Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts spluttering add Curry leavs and Onion, fry till the Onion are transparent.
• Add Brinjals and fry till they are half cooked. Then add Masala powder and Salt, fry till the Brinjals are completed cooked.