Potato Gravy

Potato gravy can be served as a side dish for chapathi.

Quantity used below can serve : 2 people


Ingredients :

Oil - 1 tbsp
Potato - 1 large (peeled and chopped)
Salt - as required
Chilli powder - 1 tsp
Water
Coriander leaves - chopped finely

To Grind :
Onion - 1 medium (chopped)
Tomato - 1/2 medium (chopped)
Ginger - 1 inch piece
Garlic - 2 pods
Coriander seeds - 1/2 tbsp
Coconut (fresh/Frozen) - 2 tbsp
Poppy seeds - 1 tsp
Green chilli - 1
Cloves - 2
Cinnamon - 1/2 inch piece

Method :

1. In a blender, add all the ingredients mentioned under "To Grind". Blend well adding little water.
     Set aside.

                                  

2. Heat oil in a pressure cooker.

3. Add the grinded paste to the pressure cooker.

                                  

4. Add salt, chilli powder and required quantity of water. Mix well.

5. Now add the chopped potatoes to the pressure cooker.

6. Add chopped coriander leaves. Let it cook on medium flame (1 whistle)

7. Let the pressure get released by itself.  Transfer the gravy to a serving bowl.

      

Serve with Chapathi :)

Baby corn masala

Baby corn masala can be served as a side dish for chapathi / roti.

Quantity used below can serve : 2 people

Ingredients :

Oil - 1 tbsp
Green chilli - 1 (slitted)
Salt - as required
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tbsp
Garam masala - 1 tsp
Cumin powder - 1/2 tsp
Baby corn - 135 gm
Water - 300 ml
Coriander leaves - to garnish

To Grind :
Onion - 1 large (chopped)
Tomato - 1 medium (chopped)
Ginger - 1 inch piece
Garlic - 2 pods
Water


Method :

1. Take the ingredients mentioned under "To Grind" in a blender. Blend adding little water. Set aside

                


2. Heat oil in a pressure cooker. Add slitted green chilli. Saute once.

                             


3. Add the grinded content to the pressure cooker and let it cook well.

4. Add salt, turmeric powder, chilli powder, garam masala and cumin powder.
    Also add water to the pressure cooker and mix well.
   

6. Add chopped baby corn to the pressure cooker.


                  

7.   Pressure cook for 2 whistles.
      Switch off the flame and wait for the pressure to get released completely.

8. Transfer baby corn masala to a serving bowl.

9.  Garnish with coriander leaves.

                   

       

   

Serve with Chapathi 

Vegetable Toast

Quantity used below can make : 8 toasts

Ingredients :

Oil - 1 tsp
Onion - 1 large (finely sliced)
Carrot - 1 large (Finely sliced strips)
Capsicum - 1/4 (finely sliced strips)
Red cabbage - 100 gm chopped
Salt - as required
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Black pepper - as required
Ketchup - 1 tbsp
Bread slices - 8

Method :

1. Chop all the required vegetables - onion, carrot, capsicum and red cabbage.

2. Heat oil in a pan. Add onion and fry till it turns brown in colour.

3. Add carrot,capsicum and red cabbage to the pan and toss once.

4. Immediately add required amount of salt.

5. Also add turmeric powder to the pan.

6. Add chilli powder to the pan and let it cook well on medium flame. 

7. Once after all the vegetables are well cooked, add pepper as required.

8. Finally add ketchup and give it a good mix.

9. Add the vegetable mixture in between two bread slices.
    Repeat same process for the other bread slices.

    Place them in a sandwich toaster and toast till it turns golden brown.

                       

EnJoY !! :) 

         

Keerai Kootu (Spinach and dhal)

Keerai kootu can be served for lunch along with white rice.

Quantity used below can serve : 2 people


Ingredients :

Oil - 1 tbsp
Mustard - 1 tsp
Curry leaves - few
Red chilli - 1
Urad dhal - 1 tbsp
Onion - 1 medium (chopped)
Tomato - 1 medium (chopped)
Moong dhal - 50 gm
Spinach - 50 gm
Salt - as required
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Water - 400 ml

To Grind :
Coconut (fresh/Frozen) - 40 gm
Rice flour - 1 tbsp
Water

Method :

1. Heat oil in a pressure cooker.

2. Add mustard, curry Leaves, urad dhal, red chilli. Fry for few minutes.

3. Add chopped onion and tomato. Fry till onion turns brown in colour.

4. Add washed moong dhal and fry for few minutes.

5. Add chopped spinach and toss once.

6. In a blender add coconut and rice flour. Blend to a smooth paste adding little water.

                                   

7. Add the grinded coconut paste to the pressure cooker and mix well adding water.

8. Add salt, turmeric powder, chilli powder and coriander powder.

9. Cook on medium flame. (4 whistles)

Serve with rice.

             

       

Pani Puri

Pani puri can be served as an evening snack.

Ingredients :

Puri - 25 nos (ready made)

Filling :

Potato - 2 large (boiled and peeled)

Onion - 1 large (chopped finely)

Coriander leaves - few (chopped)

Salt - as required

Chat masala - 1 tsp (optional)

Chilli powder - 1/2 tbsp

Pani :

Cumin - 1 tsp

Green chilli - 1 large

Mint leaves (without stem) - handful 

Salt - as required

Tamarind water - prepared using tamarind equal to size of a cherry

Water

Method :

1. Pressure cook the potatoes. (4 whistles)

    Peel the skin and mash them in a bowl.

2. Add chopped onion, coriander leaves, salt, chat masala and chilli powder. Mix well. Place aside.

                                    

3. In a blender, add cumin, green chilli,mint leaves and salt. Blend into a smooth paste adding little 

    water.

                                    

4. Finally add tamarind water and also add water as required depending on taste.

                      

5. Arrange the puris in a plate.

6. Make small holes in the centre.

7. Fill the puris with the potato mixture (filling)

8. Serve with pani.

EnJoY !! Yum Yum :)