Ready to eat frozen

Aloo Chop is a popular snack in Indian cuisine, particularly in regions like West Bengal. It is essentially a deep-fried potato cutlet or croquette that is spiced and flavored with various ingredients. 

Aloo Chop is een populaire snack in de Indiase keuken, met name in regio's zoals West-Bengalen. Het is in feite een diepgebakken aardappelkroket of -pasteitje dat op smaak wordt gebracht met verschillende ingrediënten.

Aloo tikki is a popular Indian snack made from boiled and mashed potatoes that are mixed with various spices and then deep-fried to create crispy, golden-brown patties or cutlets. "Aloo" means potatoes, and "tikki" refers to the patties or cutlets. This snack is commonly enjoyed throughout India and is a favorite street food.

Here's a basic recipe for making aloo tikki:

Ingredients:

• 4 medium-sized potatoes, boiled, peeled, and mashed
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala (a blend of Indian spices)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt to taste
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1 tablespoon fresh coriander leaves, chopped
• 2-3 tablespoons bread crumbs or rice flour (for binding)
• Oil for deep frying

Instructions:

1. Boil the potatoes until they are soft and easy to mash. Peel and mash them thoroughly in a mixing bowl.

2. Add the red chili powder, garam masala, cumin powder, coriander powder, chopped green chilies, and salt to the mashed potatoes. Mix these ingredients well to form a uniform mixture.

3. Add the chopped coriander leaves and mix them into the potato mixture.

4. Divide the potato mixture into small portions and shape them into round patties or cutlets.

5. If the mixture is too sticky, you can coat the patties with a thin layer of bread crumbs or rice flour. This will help them hold their shape and become crisp when fried.

6. Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully slide the potato patties into the hot oil.

7. Fry the aloo tikkis until they are golden brown and crispy on both sides. Make sure to flip them occasionally to ensure even frying.

8. Once they are done, remove the aloo tikkis from the oil and place them on a paper towel to drain excess oil.

9. Serve hot with chutney or sauce of your choice, such as mint chutney, tamarind chutney, or ketchup.

Aloo tikkis are often served with chole (spiced chickpeas) and various chutneys, making for a delicious and satisfying meal. They can also be used to make a popular street food dish called "aloo tikki chaat," where the tikkis are topped with yogurt, chutneys, and various garnishes.

Rumali Roti, also known as "Roomali Roti," is a type of Indian flatbread that originated in the Indian subcontinent. The name "rumali" translates to "handkerchief" in English, and the bread gets its name due to its thin and translucent texture, which is similar to a handkerchief.

Here's some information about Rumali Roti:

Ingredients: The dough for Rumali Roti is typically made from wheat flour, water, and a bit of oil or ghee (clarified butter). Some recipes might also include yogurt or milk to enhance the flavor and texture.

Preparation: The dough is rolled out into very thin circles, often with the help of a cloth. The roti is then cooked quickly on a hot, inverted, slightly curved griddle called a "tava." It's cooked just for a brief period on one side until small bubbles start to form, and then it's flipped and cooked for an even shorter time on the other side.

Texture: The unique aspect of Rumali Roti is its thin and delicate texture. It's incredibly thin and almost translucent, resembling a handkerchief or a thin piece of cloth. This texture makes it tear easily, which is why it's often folded and served.

Serving: After cooking, Rumali Roti is typically folded into a square or triangle and served. It's often accompanied by various curries, kebabs, or other dishes with rich gravies. Its thin nature makes it a good accompaniment to dishes with strong flavors, as it doesn't overpower the taste of the main dish.

Eating: To eat Rumali Roti, you can tear off a small piece and use it to scoop up and enjoy the accompanying dishes. Its thin and flexible texture makes it a convenient utensil for picking up curries and other foods.

Rumali Roti is a popular choice in many Indian restaurants and is often seen as a special treat due to its unique texture and presentation. It requires a certain level of skill to make due to its thinness, and it's often prepared by skilled chefs in restaurants or by street food vendors who specialize in making this type of roti.

Pav Bhaji is a popular street food dish from India, specifically from the state of Maharashtra. It consists of a spicy vegetable curry (bhaji) served with buttered and toasted bread rolls (pav). The word "pav" refers to the bread roll, which is soft on the inside and slightly crispy on the outside.

To make pav bhaji, the vegetables are boiled, mashed, and then cooked with a blend of spices, including red chili powder, turmeric, and pav bhaji masala. The typical vegetables used in the bhaji include potatoes, tomatoes, onions, peas, carrots, cauliflower, and bell peppers, but the exact combination may vary.

The bhaji is usually cooked on a flat griddle (tava) with butter, which gives it a rich and flavorful taste. It is then served hot, garnished with chopped onions, coriander leaves, and a dash of lemon juice. The pav is also buttered and toasted on the griddle until it becomes slightly crisp and golden.

Traditionally, pav bhaji is enjoyed as a street food snack, where the bhaji is prepared in large quantities on a big tava, and the pav is served alongside. It is often served with additional toppings like grated cheese and accompanied by a side of tangy and spicy pickles.

Pav bhaji has gained popularity across India and is now commonly available in restaurants and food stalls throughout the country. It is a beloved dish that is enjoyed by people of all ages and is often eaten as a main course or as a satisfying evening snack.

Tandoori naan is a popular type of Indian bread that is typically cooked in a tandoor, a traditional clay oven. It is a staple accompaniment to many Indian dishes and is enjoyed by people all over the world.

To make tandoori naan, a dough is prepared using all-purpose flour, yeast, yogurt, salt, sugar, and sometimes baking powder. The dough is kneaded until it becomes soft and elastic. It is then left to rise for a couple of hours, allowing the yeast to activate and ferment the dough.

Once the dough has risen, it is divided into smaller portions and rolled out into oval or round shapes. Before cooking, the naan is often brushed with water or butter to keep it moist and to help it stick to the walls of the tandoor.

Traditionally, a tandoor is a cylindrical clay oven that is heated to high temperatures using charcoal or wood. The naan is then stuck to the walls of the tandoor and cooked until it puffs up and develops a slightly charred and smoky flavor. The intense heat of the tandoor gives the naan its distinctive texture and taste.

In modern kitchens, tandoori naan can also be prepared using a regular oven or a stovetop. The oven should be preheated to a high temperature, and the naan can be cooked on a baking sheet or a pizza stone. Alternatively, a stovetop griddle or a cast-iron skillet can be used to cook the naan over medium-high heat.

Tandoori naan is often served hot and brushed with ghee (clarified butter) or butter. It pairs well with a variety of Indian dishes such as curries, kebabs, and tandoori chicken. It can also be enjoyed on its own as a snack or with dips like raita or chutney.

Note: The process described above is a general overview of making tandoori naan. There may be variations in the recipe and cooking method based on regional and personal preferences.

Muli paratha, also known as radish paratha, is a delicious Indian flatbread made with grated radish and spices. It is a popular breakfast or lunch dish in North India. Here's a recipe for muli paratha:

Ingredients: For the dough:

• 2 cups whole wheat flour
• Water, as needed
• Salt to taste

For the stuffing:

• 2 medium-sized radishes, grated
• 1 green chili, finely chopped (adjust to taste)
• 1 teaspoon grated ginger
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon roasted cumin powder
• Salt to taste
• Fresh coriander leaves, chopped (optional)

Instructions:

1. In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a smooth dough. Cover and let it rest for 15-20 minutes.
2. Meanwhile, prepare the stuffing by squeezing out excess water from the grated radish. You can save the radish juice for later use in soups or curries.
3. In a separate bowl, mix the grated radish, green chili, grated ginger, red chili powder, turmeric powder, roasted cumin powder, salt, and fresh coriander leaves (if using). Mix well to combine the spices with the radish.
4. Divide the dough into small lemon-sized balls. Take one ball, flatten it with your hands, and dust it with flour.
5. Roll out the dough ball into a small circle. Place a portion of the radish stuffing in the center.
6. Bring the edges of the dough together and seal the stuffing inside. Flatten it slightly with your palms.
7. Dust the stuffed dough with flour and roll it out gently into a paratha of your desired thickness.
8. Heat a tawa or griddle over medium heat. Once hot, place the rolled paratha on the tawa.
9. Cook the paratha on one side until small bubbles start to appear on the surface. Flip it over and cook the other side.
10. Apply some ghee or oil on both sides and cook until the paratha is golden brown and cooked through.
11. Remove the paratha from the tawa and repeat the process with the remaining dough and stuffing.
12. Serve the muli parathas hot with yogurt, pickle, or any side dish of your choice.

Muli paratha is a flavorful and wholesome dish that combines the earthy taste of radish with the softness of the paratha. It can be enjoyed on its own or with a side of raita (yogurt dip) or achar (pickle).

Paneer Makhani, also known as Paneer Butter Masala, is a popular North Indian dish that features paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. It is a flavorful and indulgent vegetarian dish. Here's a recipe for Paneer Makhani:

Ingredients:

• 200 grams paneer, cut into cubes
• 2 tablespoons ghee (clarified butter) or oil
• 1 onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 large tomatoes, pureed
• 1/4 cup cashew nuts, soaked in warm water for 15 minutes (optional)
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro (coriander) leaves for garnishing

Instructions:

1. Heat ghee or oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
3. Add the tomato puree and cook for about 5-6 minutes until the oil starts to separate from the sides of the pan.
4. Meanwhile, if using cashew nuts, grind them into a smooth paste using a blender or food processor.
5. Add the cashew nut paste (if using) to the tomato-onion mixture and cook for a few more minutes.
6. Add red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for a couple of minutes.
7. Add water as needed to achieve the desired consistency of the gravy. Simmer for 5-6 minutes.
8. Add the paneer cubes to the gravy and gently mix to coat them with the sauce. Cook for 2-3 minutes to allow the paneer to absorb the flavors.
9. Crush the kasuri methi between your palms and sprinkle it over the gravy. Mix well.
10. Finally, add the heavy cream and stir gently. Cook for another minute.
11. Garnish with fresh cilantro leaves.
12. Serve hot with naan, roti, or rice.

Paneer Makhani is a rich and creamy dish with a tangy tomato base that perfectly complements the soft and succulent paneer cubes. It is a popular choice in Indian restaurants and can be enjoyed as a main course dish with bread or rice.

Dal Tadka is a popular North Indian dish made with lentils, spices, and ghee (clarified butter). Here's a recipe to make it at home:

Ingredients:

• 1 cup lentils 
• 3 cups water
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida (hing)
• 2 green chilies, chopped
• 1 onion, chopped
• 1 tomato, chopped
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 2 tablespoons cilantro leaves, chopped
• Lemon wedges for garnish

Instructions:

1. Rinse the lentils in water and soak them for 30 minutes. Drain the water and add the lentils to a pressure cooker with 3 cups of water, turmeric powder, and salt. Cook for 3-4 whistles until the lentils are soft and fully cooked.
2. Heat ghee in a pan over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Let them splutter for a few seconds.
3. Add green chilies, onion, tomato, ginger, and garlic. Saute for 2-3 minutes until the onions are soft and translucent.
4. Add red chili powder and garam masala. Mix well and saute for another minute.
5. Add the cooked lentils to the pan and mix well. Add some water if needed to adjust the consistency.
6. Bring the mixture to a boil and let it simmer for 5-10 minutes until the flavors have blended well.
7. Garnish with chopped cilantro leaves and lemon wedges. Serve hot with steamed rice or naan bread.