Dum aaloo

Ingredients  :
Baby potatoes - 200 gms
Salt as per taste
Coriander powder - 1 Teaspoon
Jeera powder. - 1 Teaspoon
Turmeric powder  - 1 pinch
Garam masala - 1 Teaspoon
Curd - 1 Tablespoon
Kashmiri chilli powder  - 2 Teaspoons
Oil - 1 Tablespoon
Kasoori methi - 1 Tablespoon
Ginger one piece
Onions -2
Jeera  - 1 Teaspoon
Tomatoes - 3
Cashew nut  - 1 Tablespoon
Sounf - 1 Tablespoon

Method of preparation  :
1. Boil the potatoes in water and take out the skin of potatoes.
2.  Put a pan , add  little oil, then jeera,  onions ( sliced into small pieces), tomatoes ( cut into small pieces), garam masala, turmeric powder , little salt , let it be cooked well.
3. Grind the cooked ingredients into a paste.
4. Add the paste to little oil, add jeera powder, coriander powder, clove powder ,  kasoori methi ( crush among your palms to make it powder ) , saunf powder, and let it cook for sometime.
5. Shallow fry baby potatoes and keep aside.
6. Add whisked curd to the curry and mix it well, other wise it will get curdle .
7. Lastly add potatoes and garnish with coriander leaves and switch off the gas
8. Serve hot with chapathi.


Comments

Post a Comment

Popular posts from this blog

Dondakaya pachadi

Image
Ingredients :  Tindora ( Dondakayalu) - 150  Gms  Dry red chillies -3  Tamarind - Little  Salt as per taste  Seasoning - Chanadal, Urad dal, Mustard seeds, Jeera one teaspoon each, asoefitida one pinch or garlic optional  Oil for frying seasoning and veg  Turmeric powder - One pinch  Coriander leaves few  Coconut or tomato can also be added  Method  of preparation :    Clean Tindora with water and cut them into pieces. Then take a pan , add  oil and veg into it ,add red chilli, tamarind, salt ,turmeric powder . Later do seasoning with above ingredients, then add half seasoning to the fried tindora and grind it coarsely. Then add coriander leaves and remaining seasoning to the chutney. Serve with hot rice. Nutritional value of Tindora : Ivy gourd treats infections , protects the nervous system, it might prevent cancer, helps in normalizing sugar levels, prevents kidney stones promotes heart health, strengthens bones.
Read more

Goru chikkudu patoli kura

Image
Ingredients : Goru chikkudu (Cluster beans) -1/4 kg Salt as per taste Seasoning - Chana dal, urad dal, jeera, mustard seeds one tea spoon each, dry red chillies -3 asoefitida one pinch Turmeric powder one pinch Gravy for patoli - Chanadal - 1 Tablespoon, Moong dal -1 Tablespoon, tuvar dal- 1 Tablespoon, dry red chillies - 4, jeera - 2 Teaspoons Oil for seasoning Coriander leaves few Curry leaves few Method of preparation : 1. Soak three dals ,red chillies,jeera for few mins. 2. Put a pan on the stove add oil for seasoning. 3. Add curry leaves  to the seasoning. 4. Boil the goru chikkudu ( cluster beans) in water for few mins till it gets cooked. 5.  Add the gravy to the  cluster beans , turmeric powder, salt and cook for sometime. 6. Lastly add coriander leaves to the curry.
Read more

Gongura puvvu pachadi (Sorrel leaves)

Image
Ingredients : Sorrel flowers ( Gongura pulu) - 1  Cup Green chillies - 6 Salt as per taste Turmeric  powder - 1 Inch  Coriander  seeds - 1 Teaspoon Seasoning -  Chana dal, urad dal, mustard seeds, cumin seeds, dry red chillies-3,asoefitida one pinch Oil as required   Method of preparation : 1. Clean the Sorrel flowers with water and dry it with damp cloth. 2. Once dried remove the seed from the flower, use the petals only for the chutney. 3. Take a pan, add oil sorrel flowers,   green  chillies, fry it for few minutes. 4. Prepare seasoning with above given ingredients. 5. Dry roast coriander seeds for few seconds. 6. Take a mixi jar, add sorrel flowers, green chillies, coriander seeds, salt, turmeric powder, half of the seasoning, grind it until smoothly blended (add the remaining seasoning to the chutney). Note : Sorrel flowers are sour in taste, and in order to cut that sourness, this chutney will require more amount of green chillies.
Read more