Potatoes in roasted coriander seed gravy (Aloo Masala Curry)

Ingredients

Potatoes, cubed                       3 medium

Tomatoes, chopped                 2 medium

Onions, sliced                         1 medium

Coriander seeds                      2 tbspn

Dry coconut, grated                1½  tbspn

Red chillies                             4-5

Cinnamon                                2 inch stick

Cardamom                              2

Fenugreek                               5-6 seeds

Cumin seeds                            ½ tspns

Seasoning

Mustard seeds                         1 tspn

Red chillies (optional) 2

Cumin seeds                ½ tspn

Curry leaves                1 stalk

Oil                               3 tbspn

Method

Dry roast grated coconut, coriander seeds, fenugreek seeds, cumin seeds, red chillies cinnamon and cardamom and use a blender to make a fine powder

Boil cut potatoes, sliced onions and chopped tomatoes with 2 tspns of the above powder until done

Now add water and blend the powder into a smooth paste

Add this paste to the cooked potatoes and bring to boil with the required amount of salt

Season the gravy with the seasoning ingredients

The potato gravy can be served with hot rice, Indian rotis, puris etc.

Tomato Dip

Ingredients

Butter              2 tbspn

Garlic paste     1 tspn

Tomato puree  1 cup

Crushed pepper ½ tspn

Salt as per requirement

Method

Heat butter in a pan and add saute garlic paste for a minute

Add tomato puree and salt and bring to boil

Add crushed pepper corns and allow it to cool before serving

Potato stuffed Indian Bread (Aloo Parathas)

Ingredients

Wheat flour                             2 cup

Potaotes, boiled and crushed  2 large

Onions, finely chopped           1 medium

Green chillies, finely chopped 3-4

Ginger, finely chopped           1 inch

Turmenric powder                   ½ tspn (optional)

Garam masala                          2 tspn

Chilli flakes                             1 tspn

Coriander leaves, chopped      1 spring

Salt as per requirement

Oil /ghee/butter                       4-5 tbspn

Method

Mix the required amount of salt water into the wheat flour to make firm dough (to minimise spilling of stuffing from parathas)

Prepare stuffing by heating oil in wok

Add chopped onions and sauté

Now add finely chopped ginger and green chillies and saute

Now add the crushed boiled potatoes (salt added) and mix them well

Now add finely chopped coriander leaves and garam masala powder and mix well

Allow the mixture to cool before making medium size balls

Stuff this mixture into the small balls of wheat dough by making a deep depression with your fingers and seal it by pinching the dough to cover the stuffing

Roll the dough balls and ensure the stuffing is completely sealed

Now roll the dough balls evenly into circular shapes

Heat a tspn of butter/ghee on the tava/girdle and fry the parathas on both sides

Serve parathas hot with onion curd raita and pickle or sauce

Stuffing can vary by using cauliflower, mixed vegetables, Indian cottage cheese, spinach, fenugreek leaves, onions, raddish etc.

Wheat Reva Upma Semolina

Ingredients

Wheat Reva                1 ½  cup

Chopped Onions         ½ medium size

Ginger, finely chopped1 inch

Green chillies, slit        5-6

Cashew nuts, roasted  6-8

Curry leaves                1

Chopped coriander     few strings

Seasoning

Mustard seeds                         1 tspn

Red chillies (optional) 2

Urad dal                      ½  tspn

Channa Dal                 1 tspn

Ground nuts                1 tbspn

Curry leaves                1 stalk

Oil                               3 tbspn

Method

Heat oil in kadai

Add seasoning ingredients and roast

Add onions, ginger and slit green chillies and sauté

Add the wheat reva and roast until it give out an aroma

Pour 4 cups of boiling water and add salt and cook in simmer

Stir occasionally to prevent it from sticking

Once done, garnish with roasted cashewnuts and chopped coriander

Serve with sauce, pickle or tomato chutney

May even added vegetables (carrots, cauliflower, beans, and peas) to make a nutritious ‘Dhalia’

Green gram Dosa (Pessarattu)

Ingredients

Green gram     1 ½ cup

Rice flour        ½ cup

Green chillies  3-4

Ginger             ½ inch

Method

Soak green gram over night and grind in blender with green chillies and ginger to a coarse paste

Add cup rice flour and the required amount of salt into a smooth batter

Make dosas on hot tava

May use onion, grated paneer and chilliflake mixture as a spread

Serve with chutney or sauce

Soyabean Salad

Ingredients

Soya bean, boiled        1 cup

Tomatoes, chopped     1 large

Onions, chopped         1 medium

Green chillies, finely chopped 1

Chilli flakes                 1 tspn

Peanuts, roasted          1 tbspn

Sesame seeds,roasted  1 tspn

Lemon juice                ½ lemon

Coriander leaves, chopped

Olive oil                      1 tbspn

Method

Add chopped onion, green chillies and tomatoes to the boiled and salted soya beans

Squeeze the lemon juice, add the chilli flakes and drizzle some olive oil and toss geently

Garnish with coarsely ground roasted peanut, sesame seeds and chopped coriander leaves

Serve in a salad bowl or dish as a healty snack

Groundnut Chutney (Palli chutney)

Ingredients

Groundnuts, roasted               1 cup

Green chillies                          3

Tamarind pulp                         1 tbspn

Turmeric powder                     1/3 tspn

Salt  as required

Seasoning

Mustard seeds                         ½ tspn

Urad dal                      1 tspn

Cumin seeds                ½ tspn

Curry leaves

1 tbspn oil

Method

Blend roasted groundnuts for a minute before adding green chillies, salt, turmeric powder, tamarind with a little water

Transfer the groundnut paste into a serving bowl

Add the seasoning ingredients into the hot oil and saute until the dals give out a roasted aroma

Add the seasoning to the ground nut paste

Serve with dosas and idlis