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

Mini Bread Pizza

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