Egg-Potato Curry

Preparation time: 40-50 mins
Serving: 2-3 persons

Ingredients:

Boiled Eggs: 5
Potatoes: 3 medium ones, cut into 1 1/2 " pieces
Onions: 2 medium size
Tomatoes: 3-4 medium size
Ginger-garlic paste: 2 teaspoons
Green chillies: 2-3
Turmeric powder: 1/2 teaspoon
Red chilli powder: 1-2 teaspoons
Cumin powder: 1 1/2 teaspoons
Coriander powder: 1 1/2 teaspoons
Oil: 3 tablespoons
Salt

Coriander leaves (optional)
Fresh lemon juice (optional)

Method:

1. Grind into paste separately the onions and tomatoes
2. Heat oil in a wok on medium heat; add the ginger-garlic paste and saute untill the strong smell is gone(dont grill it too strong)
3. Add the onion paste and constantly stir over a medium flame untill they turn light brownish (be very careful not to burn it)
4. Add the fresh tomato puree and mix it for a while over medium flame; then simmer the mix over low flame for about 20-30 mins, keep stiring it frequently
5. When the oil starts leaving the mix and floats on top, mix in the spices (turmeric, cumin, coriander n' chilli powder) and the green chillies and salt
   
6. Add the potatoes, mix it thoroughly with the 'masala', put two tablespoon of water and simmer it covered for 10 minutes (make sure its not too dry to stick and burn from beneath)
7. Add up more water to help cook the potatoes, and to make the required gravy(2 1/2 cups for a thick gravy n' 4 cups for a thin gravy); bring to boil, cover it, lower the flame and simmer it for 15 mins untill the potatoes are tender
8. Add the eggs and bring to boil for a couple of times
9. Serve hot with rice
   

Mixed Vegetable Pulav

Serving: 4

Ingredients:

  8 tb Clarified butter (ghee)[Ghee and oil
    can also be used together]
  2    Med onions; thinly sliced
  2    Med tomatoes; peeled & 1/4'd
  1/2 c  Green peas
  1/2 c  Green beans; in 1" pieces
  1/2 c  Cauliflower pieces
  1/2 c  Carrot; thinly sliced
  2    Whole cardamom pods*
  1    1" piece of cinnamon stick
  2    Cloves
  1    Bay leaf; crumbled
  1/4 ts Fresh ground black pepper
  1 1/2 c  Long grain rice
  3 c  Water
  2 ts Salt

*Note: Cardamon pods should be lighly cracked.

Method:

1. Heat 2 TBSP ghee and brown the onions. Reserve
  for garnishing.
2. Add 3 TBSP ghee to a pan. Put in tomatoes,peas,
  green beans, cauliflower, and carrots. Saute for
  5 minutes. Remove and set aside.
3. In the remaining 3 TBSP ghee, carefully fry
  cardamoms, cinnamon, cloves, bay leaf, and pepper
  for 2 minutes. Add the raw rice and fry for another
  2 or 3 min. Bring the water to a boil and add the
  salt. Put in the rice and the vegetables. Stir well.
  Cover and cook over low heat for about 20 minutes
  or until the rice is done.
4. Garnish with the onions and serve hot.

Savory Beaten Rice Or 'Poha'

Serves: 2
Cooking time (approx.): 8 minutes
Style: Maharashtrian

Ingredients:

2 cups beaten rice flakes - thick variety (jaada poha)
2 tablespoons oil

1 teaspoon(s) mustard seeds
1 1/2 teaspoon(s) cumin seeds
1/2 teaspoon dhania seeds ( whole)
1/4 teaspoon fenugreek seeds
1/2 teaspoon aniseeds/fennel seeds
pinch of hing (asafoetida)
½ teaspoon(s) turmeric powder

1-2 green chilli(es) slit or chopped fine
1 sprig curry leaves

1 tablespoon crushed ginger-garlic
1 big onion sliced fine
1 big tomato chopped

100 gms canned corn, washed and drained (optional)
150 gms canned mushrooms, washed and drained(optional)

salt to taste
chopped fresh coriander to garnish (optional)

Method:

1. Wash the beaten rice in cold water thoroughly. Drain and Keep aside.
2. Heat the oil in a pan. Toss in the mustard seeds, just as they begin to crackle add the rest of the seeds (cumin, dhania, fennel, fenugreek) . Stir a few seconds. Add the green chillies and curry leaves. Add the crushed ginger-garlic, let it fry for a minute untill the strong smell leaves. Then add the onions and turmeric powder. Stir-fry on medium / low level for about 4 minutes or till the onions are pinkish. Add the chopped fresh coriander and stir-fry briefly till they wilt.
3. Add the corn and mushrooms, fry for 2 minutes. Add in the chopped tomatoes, stir fry for 2 minutes.
   
4. Mix in the beaten rice and salt to taste. Mix in a few tablespoons of water into the beaten rice, if necessary. Cover and cook on low level for about 4 minutes or till the water has been absorbed by the beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it tends to harden. keep covered for a few minutes before serving.

Black-Eyed Beans in Tomato-Yogurt Sauce

Source: http://srefoodblog.blogspot.com/


Ingredients:

1 tin black-eyed beans (440g)
3 medium tomatoes, chopped fine
1 mild chilli, minced (or hot chillies to taste)
1 large clove garlic, minced or grated
1 tbsp ginger root, grated
1/2 cup yogurt at room temperature, beaten lightly
2 tsp oil
2 tbsp chopped fresh coriander leaves for garnish

Spice mix:

1 tsp coriander seeds
1/4 tsp methi (fenugreek) seeds
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp kamarkas (optional, use 1/2 tsp fennel seeds instead)

Method:

1. In a small pan, dry-roast all the seeds till they turn golden brown. Cool, then powder finely with a mortar and pestle.

2. Heat the oil in a pan and add the ginger, garlic and chillies. Fry for 30 seconds.

3. Add the tomatoes and stir, then cover and turn the heat down to medium-high, letting the tomatoes cook down to a mushy sauce.

4. Now add the yogurt one tablespoon at a time, stirring all the time to stop it from curdling.

5. When all the yogurt has been used up, add the powdered spices and stir. Then add the beans and salt to taste, stir again.

6. Let the sauce simmer on medium-low till the consistency is as thick as you want. Do not let the mixture boil on high heat.

7. Garnish with fresh coriander leaves and serve hot with rice.

NB: You can fry 1 tsp whole cumin seeds in 1 tsp oil and add that as seasoning to the hot beans, before adding the coriander leaves.

Urad Dal with Yogurt

Source:http://www.taraldalal.com/

Preparation Time : 15-20 min Cooking Time : 30 min Serves / Makes : 4-6 Ingredients: 1/2 teaspoon garlic chutney (see below) 1 cup urad dal 5 cup water 1 cup plain yogurt 1/4 teaspoon turmeric powder 1 teaspoon salt 2 tespoon fresh lemon juice fresh coriander leaves(optional) Method: For the garlic chutney, make a paste of 1(can be increased as per taste) clove garlic, very finely chopped or crushed, 1/2 t. cayenne(reb chilli powder), 1/4 t. coriander powder and 1/4 t. cumin powder. Mix 1 c. water with the plain yogurt and beat with a fork until smooth. To this add the turmeric powder and the 1/2 t. of garlic chutney. Beat again to make an evenly smooth liquid and set the bowl aside for a moment. In a medium-size pot, bring 4 c. water and the salt to a boil. While you are waiting for the water to boil, clean the urad dal under running water and drain. When the water boils, add the drained urad dal. Bring the water and dal to another boil and cook uncovered for 10 min. Stir once, cover the pot and lower the heat to between low and medium. Cook the dal for 20 min. until its grains are easily mashed when pressed between two fingers. Remove the covered pot from the heat and let stand for 10 min. Add the yogurt mixture, stir once and return the pot to low heat. Simmer for 10 more min., stirring frequently. By this time the yogurt will have combined with the dal to form a thick sauce-like mixture. Turn the heat off and stir in the fresh lemon juice. If you like, top this with some finely chopped fresh coriander leaves.