Showing posts from April 16, 2009

Aloo Curry

Aloo Curry

Serving Size: 4

½ kilo potato
1tbsp cashew nut
1tbsp roasted poppy seeds
2tsp coriander powder
1tsp cumin powder
2tsp chillie powder
1tbsp ginger garlic paste
salt as per taste
½ cup finely chopped onion
½ cup oil
1tsp mustard seed
few curry leaves
½ cup tomato puree
6 cups warm water
chopped coriander leaves

Preparation Methods:
Wash, peel and cut potato into big sized cubes .Grind coconut, onion, ginger garlic paste, poppy seeds, cashew nuts, cumin powder, and coriander powder and make a paste.Heat oil in a kadai and deep fry potato pieces till they turn a light golden colour. Keep fried potato pieces aside.Heat oil then add mustard seed, when it crackles add curry leaves ground masala. Cook for 2-3 minutes, stirring constantly.Add tomato puree, red chilli powder, and salt and cook till oil separates from the masala.Pour water, fried potato pieces and bring it to a boil. Boil for five minutes on a low flame. Garnish with chopped fresh green coriander.

Onion Chutney With Tomatoes

Onion Chutney With Tomatoes

Serving Size: 4

4 tomatoes chopped
2 onions chopped
5 dried chillies
2 green chillies
2tsp tamarind paste
1tsp cumin seeds
1tsp mustard seeds
1tsp channa dhal
1tsp ural dhal
few curry leaves sprig
a pinch of hing powder
salt to taste

Preparation Methods:
Heat oil in a pan and saute the onions and cumin seeds till they turn golden brown. Remove and keep aside and on the same pan fry the tomatoes.In a separate pan, heat oil and add curry leaves, mustard seeds, urad dal and chana dal. Grind the red and green chillies with salt and tamarind paste.Add the fried tomatoes and onion and grind to a smooth paste. Pour the seasoned mixture over and serve hot with idli or thosai.