Showing posts from March 14, 2009

Aloo Mattar Curry

Aloo MattarCurry

Serving size:4

3 large potatoes peeled and cubed
1/2 cup Peas
1 green capsicum chopped
1 red onion chopped
1 large tomato chopped
2 green chilli chopped
1tbsp ginger garlic paste
1tsp coriander powder
1tsp chilli powder
1tsp gram masala
1/4tsp tumeric powder
1/2 cup well beaten curd
1/4 cup cream
1tbsp ghee
1tsp mustard seeds
1/2tsp cumin seeds
3 curry leaves
chopped coriander leaves
salt to taste

Preparation Methods:

In a large pan boil potato and peas until tender.Cut half the potatoes into big pieces and mash the other half.Grind onions, chillies and ginger garlic paste with little water to fine paste.
Coat a wok with ghee and 2tbsp oil-once heated splutter curry leaves,mustard seeds and cumin seeds, then add the ground paste and fry until the raw smell are removed. Once removed add onion, tomatoes, capsicum, salt, turmeric powder, red chilli powder, coriander powder, gram masala and mix well.Add the boiled potatoes, peas, one cup of water. Cover and cook for few minutes. Fin…

Mango Chutney

Mango Chutney

Serving Size:4

1 big green mango peeled and cubed
5 dried chillis
5 curry leaves
1tsp fennel seeds
2 garlic cloves crushed
2 shallots chopped
1tsp chilli powder
1/4tsp turmeric powder
1/4tsp hing powder
salt to taste

For Tampering:
1tsp mustard seeds
1tsp cumin seeds
2 dried chili broken into pcs
1tbsp ural dhal
3 curry leaves

Preparation Methods:

Coat a non-stick pan with 2tbsp oil. Once heated add all the ingredients and saute till golden brown. Let the mixture to cool and grind them into a paste without added too much water. On the same pan add another 2tbsp oil and splutter mustard seeds, cumin seeds, dried chillis. curry leaves and ural dhal. Fry till slightly brown and pour over the chutney. Serve the chutney with steaming iddly or crispy thosai