I am suddenly in this mood to put down the recipies I have tried recently and some over and over again!So here you go- to my Sis, Athena and TP in particular! Hope you enjoy!
1-Alu Methi Masala
Ingredients
A bunch of Methi leaves
2-3 medium Potatoes
1 big Onion
2 Tomatoes
2 Green Chillies
2 tsp of Ginger Garlic paste
A bit of Clove -Cinnamon powder
2 tsp Red Chilli powder
1 tsp Coriander powder
2 tbsp Oil
Tumeric powder
Salt to taste.
Method :
Pick out the methi leaves from stems. Cut the potatoes into cubes and set aside. Heat oil in a kadhai and add the onions and green chillies. After the onions turn golden brown add the ginger garlic paste and fry for a few more minutes. Add the tomatoes and cook till the tomatoes are soft. Then add all the dry masalas and add the alu and methi leaves. Add a little water and cook till done. This is a spicy sabzi and can be had with Plain Rice or Rotis or Parathas.
2-Jeera Rice
Ingredients:
Basmati rice 2 cups
Thinly sliced onion 1 small size
Cumin seeds 1 tsp.
Cumin powder 2 tsp.
Vegetable oil 2 tbsp.
Salt to taste
Method:
1. Wash rice well before cooking. Add 3-3/4 cup water and keep aside.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds start spluttering, add onion and fry until the onions turn transparent in color.
4. Then add cumin powder.
5. Add rice and salt & mix well.
6. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking
3-Potato in Curd Gravy
Ingredients (Serves: 5)
3 no: Potatoes (medium, boiled and peeled)
1 cup: Curd or yogurt (beaten)
1/2 tsp: Ginger
1/2 tsp: Garlic (grated)
2 no: Green chillies (slit)
1 stalk: Curry leaves
1 tsp: Coriander leaves (chopped)
1 tsp: Cumin
1 tsp: Mustard seeds
1/4 tsp: Wheat flour
1/2 tsp: Dhania powder
1/4 tsp: Turmeric powder
1/4 tsp: Garam masala
2 pinches: Asafoetida
1 tsp: Red chilli powder
1 tsp: Salt
1 tsp: Oil
1-1/4 cup: Water
Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside. Mix all the dry masala in 1/4 cup water. Heat oil. Add seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves. Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd. Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Serve hot with thin wheat chapaties and rice.
4-Baigan Bharta
Ingredients:
Eggplant (medium size) 1
Cooked green peas 1/2 cup
Finely chopped onions 1
Finely chopped tomatoes 1
Finely chopped green chilli 1
Red chilli powder
1/2 tsp. Garam Masala Powder
1/2 tsp. Turmeric Powder
1/4 tsp. Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing
Method:
1. Brush eggplant with oil and roast it on a gas burner over medium heat. 2. Frequently turn the eggplant upside down, until fully roasted. 3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. 4. Mash the flesh. 5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown. 6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. 7. Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.
Garnish with green coriander leaves and serve hot.
5-Chole Masala
Ingredients:
Chick peas (kabuli chana) 1cup
Onion 1
Tomato 1
Green chilli 1
Garlic 2-3 cloves
Ginger an inch
Bay leaves 2-3
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Tea 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves
for garnishing
Method:
Soak chick peas in water for overnight.
Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas
Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.
1-Alu Methi Masala
Ingredients
A bunch of Methi leaves
2-3 medium Potatoes
1 big Onion
2 Tomatoes
2 Green Chillies
2 tsp of Ginger Garlic paste
A bit of Clove -Cinnamon powder
2 tsp Red Chilli powder
1 tsp Coriander powder
2 tbsp Oil
Tumeric powder
Salt to taste.
Method :
Pick out the methi leaves from stems. Cut the potatoes into cubes and set aside. Heat oil in a kadhai and add the onions and green chillies. After the onions turn golden brown add the ginger garlic paste and fry for a few more minutes. Add the tomatoes and cook till the tomatoes are soft. Then add all the dry masalas and add the alu and methi leaves. Add a little water and cook till done. This is a spicy sabzi and can be had with Plain Rice or Rotis or Parathas.
2-Jeera Rice
Ingredients:
Basmati rice 2 cups
Thinly sliced onion 1 small size
Cumin seeds 1 tsp.
Cumin powder 2 tsp.
Vegetable oil 2 tbsp.
Salt to taste
Method:
1. Wash rice well before cooking. Add 3-3/4 cup water and keep aside.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds start spluttering, add onion and fry until the onions turn transparent in color.
4. Then add cumin powder.
5. Add rice and salt & mix well.
6. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking
3-Potato in Curd Gravy
Ingredients (Serves: 5)
3 no: Potatoes (medium, boiled and peeled)
1 cup: Curd or yogurt (beaten)
1/2 tsp: Ginger
1/2 tsp: Garlic (grated)
2 no: Green chillies (slit)
1 stalk: Curry leaves
1 tsp: Coriander leaves (chopped)
1 tsp: Cumin
1 tsp: Mustard seeds
1/4 tsp: Wheat flour
1/2 tsp: Dhania powder
1/4 tsp: Turmeric powder
1/4 tsp: Garam masala
2 pinches: Asafoetida
1 tsp: Red chilli powder
1 tsp: Salt
1 tsp: Oil
1-1/4 cup: Water
Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside. Mix all the dry masala in 1/4 cup water. Heat oil. Add seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves. Add the masala mixture and fry for 2 minutes. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd. Add the remaining water and all the potato and flour. Stir well. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. Serve hot with thin wheat chapaties and rice.
4-Baigan Bharta
Ingredients:
Eggplant (medium size) 1
Cooked green peas 1/2 cup
Finely chopped onions 1
Finely chopped tomatoes 1
Finely chopped green chilli 1
Red chilli powder
1/2 tsp. Garam Masala Powder
1/2 tsp. Turmeric Powder
1/4 tsp. Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing
Method:
1. Brush eggplant with oil and roast it on a gas burner over medium heat. 2. Frequently turn the eggplant upside down, until fully roasted. 3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. 4. Mash the flesh. 5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown. 6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. 7. Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.
Garnish with green coriander leaves and serve hot.
5-Chole Masala
Ingredients:
Chick peas (kabuli chana) 1cup
Onion 1
Tomato 1
Green chilli 1
Garlic 2-3 cloves
Ginger an inch
Bay leaves 2-3
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Tea 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves
for garnishing
Method:
Soak chick peas in water for overnight.
Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas
Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring the gravy to boil.
Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.
Garnish with chopped green coriander leaves and serve hot.
Comments
Thanks for the recipes sweetie! I liked the potatoes in curd gravy one..shall try it out. I have one for Dum Aloo ( potatoes made kashmiri style) which is quite simple.. shall send that along to you.
Take care.
n yea, send me Dum Aloo!!yummy!:-)