RECIPE: Aaloo Kalonji and Kheer


By Zeenat Iqbal Hakimjee




Aaloo (potato) kalonji


½ kg Aaloo (potato)

½ teaspoon kalonji( onion seeds)

A little oil

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon green chillies paste

Salt and red chilly powder according to taste

dhania (coriander) and turmeric powder according to taste

Curry Patta (Yam leaves (Madumbi Plant))



Take oil. Heat it. Fry ginger, garlic and green chillies paste. Then fry rest of masala and kalonji. Then stir fry Aaloo (potato) and add curry Patta (Yam leaves (Madumbi Plant))

. Add little water if needed to cook Aaloo (potato). Keep on low heat till oil rises to the top and forms thin layer. Take off heat and eat with Puri.


1 cup rice

1 litre milk

Condensed milk

Cardamoms seeds


Cook rice till it becomes tender. Then cook it in the milk adding condensed milk to taste and cardamom seeds. Cook well till it attains light brown colour. It is ready to be eaten with Puri either hot or cold.