Baby Potatoes in yoghurt gravy



Ingredients:
Baby potatoes       : 250 gms
yoghurt                 : 250 ml
ginger garlic paste : 1 tbspn
hing powder          : a pinch
onions, chopped    : 2 medium
oil
coriander leaves    : for garnishing


Dry masala powders:
hing powder              : a pinch
cumin/jeera powder   : 1/2 tspn
turmeric powder        : 1/2 tspn
red chilli powder        : 1 tspn or as required
garam masala powder: 3/4 tspn
coriander powder      : 1 tspn
salt                            : as required




Method:

  • Wash the baby potatoes and parboil them in a pressure cooker(for about 2 whistle). Peel and keep aside 
  • Take yoghurt in a bowl. Add all the dry masala powder mentioned above. Give a mix. Keep aside


  • Prick the potatoes with a fork all over, so that the gravy and flavour penetrated well



  • Heat some oil in a non stick pan, add cumin, a generous pinch of hing powder and transfer the potatoes into it.
  • Sauté the potatoes till they turn golden brown on each side



  • I have added additional turmeric,chilli powder n salt for nice colour around these babies. Spared aside some to have along with tea :)


  • Take out the potatoes in another vessel. In the same pan , add some more oil, sauté onions, then ginger garlic paste. Pour the yoghurt mixture into it.




  • Add 1/2 cup water. Put a lid on and bring the mixture to boil 
  • Lastly add the potatoes and bring to boil once
  • Garnish with fresh coriander n turn off
  • goes well with kulcha, naan, chapatis n rice


Pepper Rasam

Rasam is a speciality of south India. It is also called as south Indian soup, usually had it along with plain rice and considered as part of simple everyday food diet. They are varieties of rasam prepared by people in south, each one having an unique flavour. The base for all types of rasam is tamarind juice, tomato juice and boiled lentils. Pepper rasam is usually prepared in winter time as the pepper and garlic in it keeps our body warm, also provides relief from cold n cough. 
This recipe is suggested by one of my friend and I am very thankful to her. Its not only easy to make but very tasty too. Worth trying ones!!
Recipe credit goes to Urmila Vemal






Ingredients:
Pepper              : 3/4 tspn
jeera/cumin       : 1 tspn 
garlic                : 2-3 pods
toor daal           : 1 small cup
tomato, chopped: 1 
chilli powder     : 1/2 tspn or to taste
tamarind pulp    : 1 tbpn
jaggery              : 1/2 tspn (optional)
coriander leaves : few sprigs

For tempering: oil, mustard, curry leaves, dried red chilli, hing and turmeric


Method:
  • Wash n cook the daal and tomato in about 3 cups of water for 3-4 whistles. Keep aside
  • Take pepper, jeera n garlic in a morter and crush to make a coarse powder, keep aside


  • Heat some oil or ghee in a sauce pan, when hot add mustard, curry leaves, dried red chilly and hing. Add above made pepper-jeera-garlic powder. Saute for few seconds
  • add turmeric powder and immediately add in the boiled daal, tamarind pulp, jaggery and salt. Add red chilli powder only if required
  • Let the rasam consistency be not too thick. Add water accordingly

  • Boil the rasam vigorously ones n lastly add chopped coriander leaves. Turn off the heat


Cooking time : 15 mins
Serves : 3

Banana Parantha



Ingredients:
Wheat flour : 3 cups 
Milk            : 1/2 cup
Ripe banana: 2
Sugar          : 4-5 tbspn or as required
Ghee           : 1 tbspn
salt              :1/2 tspn


Method:

  • Take bananas, milk,sugar and salt in mixing vessel. Mash them all together, add a tbspn of ghee to it


  • Make a dough by adding wheat flour little by little. Cover n keep aside for 20 mins. Dough should be little hard n not very soft


  • Knead and roll the dough to a size of puri 
  • Smear some oil around and fold into triangle
  • Dust some wheat flour and start rolling into size of chapati. 
  • Fry by adding ghee/oil on both the sides.
  • Serve hot with ghee, jam or honey

Vegetables


English
Kannada
Hindi
German
Water hyssop
Ek pan soppu
Brahmi
Kleines fettblatt 
Lemon
Limbe hannu
Nimbu
Zitrone
Mushrooms
Anabe
Khumb/Goochi
Champignons
Mint leaves
Pudina soppu
Pudina
Pfefferminz
Brinjal/ Egg plant
Badanekai
Baingan
Aubergine




Snake gourd                    
Patlakai
Padwal/ Chichinda
Schlangen
kürbis

Ivy Gourd/ Tindora/ Tendli  
Tonde kai
Tindora
Tindola
Green Peas
Hasi vatani
Matar
Grüne Erbsen
Beet root
Beet root
Chukandar
Rote Rübe

Bottle gourd
Halsorekai
Doodhi/Lauki



Egg green masala curry


Ingredients for the gravy

 Egg, hard boiled           
 5
 onions, finely chopped  
 3
 tomato, finely chopped  
 2 big
 turmeric pwdr               
1/2tspn
 garam masala                
1 tbspn of
 red chilli powder          
1 tspn or as required
 coriander powder         
1/2 tspn
 green chilli                    
2
 ginger                          
1 inch piece
 garlic                           
3 big cloves
 coriander leaves       
1 small bunch
 oil                            
3-4 tbspn
 lemon juice/ dry mango powder 
1/2 tspn


Method:
  • Make a green masala paste by grinding together ginger, garlic, green chillies n 1/2 bunch coriander leaves,
  • take oil in a saucepan, add onions n fry till translucent, then  add green masala paste, fry nicely on medium flame till raw smell disappears(fr abt 5-8 mins)

  •  then add chopped tomato, salt, turmeric, add 1/2 cup water. put the lid on n cook for 5mins or till the tomatoes sink in the gravy to form a smooth purée
  • Meanwhile, make a slit on boiled eggs just half way with a knife

  • Take out the lid, add coriander powder, red chilly powder and dry mango powder bring the gravy to a boil n lastly add garam masala powder

  •  place the eggs, put back the lid n turn off
  •  Just before serving garnish with some fresh coriander 
  • Pair with chapati or bread 

Note:
  • Eggs should be hard boiled
  • slits are made on boiled eggs so that the curry enters into it

Spices



English

Kannada
Hindi
German
Brawn cardamom
masale yalakki
Moti elaichi
Brauner kardamom
Cinnemon
Chakke
Dalchini
Zimt
Cardamom
yalakki
Elaichi
Gruener cardamom
Cloves
Lavang
Laung
Nelken


Carom seeds/ Thymol seeds
Oma, Ajwan
Ajwan
Königskümmel









Garlic
Belluli
Lasun
Knoblauch

  
 Dried Mace        
 Javetri
 Javetri
 Muskatbluete 



 Sesame seeds
 Ellu
 Till
 Sesam



Turmeric 
 Arisina
 Haldi
 Gelber Ingwer

Pepper corns
Menasina kalu
Kali mirch
Pfeffern







Instant Oats idli

This is an instant recipe of idli made using oats which does not require any fermentation, yet retaining the same taste as Rava idli.

Ingredients:
Instant oats       : I big cup
Rava/ semolina  : 1/2 cup(white rava or wheat rava)
water                : 1 cup or as required
curd                  : 1/2 cup
green chillies     : 3-4 , finely chopped
coriander leaves : 3-4 tbspn finely chopped
mustard seeds    : 2 tspn
baking soda       : 1 tspn
hing powder      : 1/2 tspn
salt                    : to taste
Method:
  • Dry roast oats for 5 mins, keep aside. let it cool completely and then grind to make fine powder without adding water. 
  • Also dry roast rava till nice aroma starts (takes about 5-7 mins). Let it cool
  • Take both in a mixing bowl along with baking soda, salt, hing and curd
  • Take little oil in a small skillet, add mustard seeds wait till it splutters, add green chilli n coriander leaves. Saute for few seconds n add into the mixing bowl
  • Add required water to the mixture. Batter consistency should be like regular idli batter
  • Grease the idli plates and gently add the batter into it with a spoon
  • Steam on high for 7-8 mins, then reduce the heat n steam for further 4-5 mins or until done
  • Gently scrape out the idlis from the plate and serve with any chutney of choice.
  •  I served with Onion chutney 


Makes about 20 idlis

Similar tasty preparations

Related Posts Plugin for WordPress, Blogger...