Aloo ki Subji

INGREDIENTS:-

Baby potatoes - 4 cups boiled, peeled and cubed
Fresh yogurt - 1 cup
Gram flour - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Fennel seeds - 1 teaspoon
Bay leaf - 1
Cloves - 2
Cinnamon - 2 sticks
Asafoetida - a pinch
Red chilly powder - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Ghee - 1 tablespoon
Coriander leaves - 2 tablespoon chopped

METHOD OF PREPARATION:-

• In a bowl combine the yogurt and gram flour and whisk well. Keep aside.
• Heat the ghee in a pan and add the mustard seeds. When they crackle, add the cumin seeds, fennel seeds, bay leaf, cloves, cinnamon and asafoetida and stir for a few seconds.
• Add the yogurt and gram flour mixture, chilly powder, turmeric powder, coriander powder and continue to stir till it comes to a boil.
• Add the potatoes and salt with 1/2 cup of water and mix well. Bring to a boil.
• Serve hot garnished with coriander leaves.
  

Dum Aloo

INGREDIENTS:-

Baby potatoes - 16
Cashew nuts - 2 tablespoon
Oil - 6 tablespoon
Cardamom - 2
Cinnamon - 1
Onion - 2 chopped roughly
Ginger - 2  " piece chopped
Green chillies - 1
Tomato - 3
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Red chilly powder - 3/4 teaspoon
Garam masala powder - 3/4 teaspoon
Salt - as per taste
Coriander leaves - 3 tablespoon chopped
Curds - 3 tablespoon

METHOD OF PREPARATION:-

• Soak the cashew nuts in curds for 15 minutes
• Peal potatoes. Prick them all over with a fork. Soak in salt water for 15 minutes.
• Drain and wipe dry the potatoes. Deep fry potatoes on medium flame till golden brown and till they are soft. Remove from oil and dry on an absorbent paper.
• Grind the onion and ginger to a paste. Keep it aside.
• Grind the tomatoes and green chilly to a fine paste.
• Heat oil in a kadai. Add cardamom and cinnamon. After a minute add the onion paste. Stir for 7 minutes till oil separates and onions turn golden brown.
• Add turmeric powder, coriander powder, red chilly powder, garam masala powder and salt. Cook on low heat till well browned.
• Add the tomato puree and cook till oil separates.
• Add the curd and cashew nut paste. Cook for 5 minutes till dry.
• Add enough water to get a thick gravy.
• Boil well, add the fried potatoes and keep on low heat for 5 minutes till the oil separates and the potatoes are well cooked and coated with the masala.
• Garnish with chopped coriander leaves.

Palak ( spinach )Paneer

INGREDIENTS:-

Spinach leaves - a bunch
Coriander leaves - few strands
Kasoori methi - 1 tea spoon
Green chilly - 2 chopped
Ginger - 1" piece
Garlic - 6 cloves
Turmeric powder - 1 tea spoon
Garam masala powder - 1 tea spoon
Red chilly powder - 1 tea spoon
Pepper corns - 5
Salt - as per taste
Paneer pieces - 15
Onions - 1 big chopped and 1 small chopped finely
Tomato - 1 chopped
Water
Oil - 1 table spoon
Cumin seeds - 1 tea spoon
Coriander seeds - 2 tea spoon

METHOD OF PREPARATION:-

• Wash and chop the spinach thoroughly.
• Deep fry the paneer pieces and remove the excess oil with a tissue.
• In a vessel boil together spinach, cumin seeds, coriander seeds, pepper corns, green chilly, ginger, garlic, chopped big onion, chopped tomatoes and chopped coriander leaves for 10 minutes.
• Drain the water and allow it to cool.
• Grind the boiled ingredients in a mixer to form a fine paste.
• In a kadai, heat oil and fry the chopped small onion till golden brown.
• Add salt, turmeric powder and kasoori methi to this and mix well.
• Add the ground mixture and water required.
• Let it boil for 5 minutes.
• Add red chilly powder and garam masala powder to it and mix well. Let it boil for another 5 minutes until the required consistency is reached.
• Add the fried paneer pieces.

Bhindi Fry ( Okra fry )

INGREDIENTS:-

Okra - 1/4 kg chopped into cubes
Onion - 1 big finely chopped
Green chilly - 1 chopped
Tomato - 1 finely  chopped
Curry leaves
Salt - as per taste
Cumin seeds - 1 tea spoon
Red chilly powder - 1 tea spoon
Dhania powder - 1 tea spoon
Garam masala powder - 1 tea spoon
Oil - 2 table spoon
turmeric powder - 1 tea spoon

METHOD OF PREPARATION:-

• In a pan fry the chopped okra with a table spoon of oil till it becomes half boiled. Keep it aside.
• In a kadai heat the remaining oil and add cumin seeds.
• Add the curry leaves and chopped green chilly and fry well.
• Add the chopped onions and fry till it becomes brown in colour.
• Add salt and turmeric powder to this and mix well.
• Add tomatoes and fry till it becomes tender.
• Add all the spice powders and fry till oil separates.
• Now add the fried okra and mix well.
• Check if its boiled and adjust the salt and chilly.
• Serve with chapathi or pulkas.
  
  
  

Brinjal Masala

INGREDIENTS:-

Brinjal - 4
Onion - 5 to 6 small
Onion - 1 medium finely chopped
Tomato - 2 small finely chopped
Turmeric - 1/4 teaspoon
Chilly powder - 1/2 teaspoon
Ginger - 1" piece
Green chilly - 2
Cumin seeds - 1 teaspoon
Salt - as per taste
Mustard seeds - 1 teaspoon
Cooking oil - 5 to 6 tablespoon
Coriander leaves - 2 tablespoon chopped


METHOD OF PREPARATION:-

• Mix chilly powder, salt and turmeric powder in a bowl.
• Slice brinjal lengthwise till the tip (don't cut into pieces) and apply the above prepared spice mix on the inner faces of the brinjal and keep it aside for 30 minutes.
• Grind the small onions, ginger, green chillies and cumin seeds together to get a fine paste.
• Heat oil in a frying pan and shallow fry the brinjal pieces.
• Heat oil in a kadai and fry the chopped onions till they turn brown.
• Add the ground paste and fry till oil separates.
• Add tomatoes, salt and enough water. Mash the tomatoes well.
• Bring it to a boil as per the required consistency.
• Put the brinjal pieces and cook covered for 5 minutes on low flame.
• Remove from the flame and garnish with cilantro.

Avial

MIXED VEGETABLE GRAVY

INGREDIENTS:-

Cubed white pumpkin - 1 cup

(Chopped french beans, cauliflower

Drumsticks, potato, carrot) - mixed together 3 cups

Plain yogurt - 2 cups

Curry leaves - 10

Mustard - 1 teaspoon

Cooking oil - 2 tablespoon

Dried red chillies - 2

Asafoetida - a pinch

Salt -  as per the taste

For the paste:

Cumin seeds - 1 teaspoon

Green chillies - 4

Grated coconut - 1 cup

Turmeric powder - 1/2 teaspoon

Coriander leaves - 4 teaspoon

Water - as required

METHOD OF PREPARATION:-

• Grind the ingredients  for making a paste together in a mixer by adding water. At the end add yogurt and blend for a minute.
• Boil the vegetables in a vessel with a cup of water until tender. Keep it aside, do not discard the water.
• Pour the blended mixture into the vessel having vegetables and stir in low flame. Add salt as required.
• Stir frequently as yogurt tends to stick to the bottom of the vessel.
• Remove from the flame and keep it aside.
• Heat 2 tablespoons of oil in a small pan, add mustard seeds.
• When they pop add curry leaves, red chillies, asafoetida and put it into the vessel.
• This goes well with white rice or rotis.

mangalorean potato gravy

BATATE SONG

INGREDIENTS:-

Potatoes- 4 large( cut into cubes )

Chopped onions - 2

Red chilly - 10 to 12

Tamarind - 1 lemon sized

Oil - 3 tablespoon

Salt - as per taste

Grated coconut - 2 tablespoon

METHOD OF PREPARATION:-

• Lightly roast red chillies and grind with tamarind, grated coconut and a little water to make a fine paste.
• Heat oil in a frying pan and fry the chopped onions until they become brown.
• Add the ground paste and saute till the raw smell is gone.
• Add the cubed and boiled potatoes and mix well.
• Add one cup of water and salt and cook on low heat till a thick gravy is formed. Add more water if required.
• Season it with mustard seeds, curry leaves and asafoitida fried in little oil.