POORI AND ALU CURRY

INGREDIENTS:

Alu - 2 boiled and roughly mashed
Onion - 1 medium chopped
Green chillies - 2 slit
oil - 2tbsp
Mustard seeds - 1tsp
jeera - 1tsp
Ginger Garlic paste - 1 and 1/2 tbsp
Besan- 2 tsp
Water - 1 cup
Curry leaves - 1 sprig

METHOD:

-Heat oil , add the jeera , mustard and curry leaves and fry.
-Add the onions and fry for 3-4 min , now add the green chillies, salt and turmeric powder and fry for 2 min.
-Add the ginger garlic paste and fry , the raw smell of ginger galic paste should not go away because tht smell gives a distinct flavor to this curry.
-Now add the mashed alu and fry for 5 min.
-Mix the besan in 1 cup water and no lumps should be there. Add this to the alu and cook till the besan smell goes off.
-Now serve with poori or chapati.

INGREDIENTS AND METHOD FOR POORI:

INGREDIENTS:
Wheat flour - 2 cups

Salt - as required

Water - as required

METHOD:

-Mix the wheat flour and salt.

-Keep mixing in little by little water till the dough is thick like chapati dough.
-Set it aside for 1/2 hr.
-Make poori's and deep fry in oil till golden.

TOMATO RASAM

Rasam is one dish tht we tend to enjoy a lot during winters...so here is the recipe for tomato rasam given to me by my dear preeti...this is her mom's recipe...she makes this awsome rasam for us...

INGREDIENTS:

Tomato - 2 finely chopped

Tamarind juice - 2cups

Dhania powder - 2tbsp

Salt - as required

Turmeric - a pinch

Jeera - 1tsp

Mustard Seeds - 1tbsp

Oil - 2tbsp

Coriander leaves - 1/4th cup

METHOD:

-Heat oil , add the mustard seeds , jeera and curry leaves and fry for 2 min.

-Now add the tomato and cook till the tomatoes turn into mushy paste , add salt and turmeric powder and cook for another 5 min.

-Now add the dhania powder and cok for another 5min.

-Add the tamarind juice and boil for another 20 min and add the chopped coriander and serve hot with rice.

CABBAGE FRY

INGREDIENTS:

Cabbage - 1" long shreds 3cups

Mustard Seeds - 2tsp

Jeera - 1tsp

Curry leaves - 2 sprigs

Green Chillis - 3 slit

Oil - 2 tbsp

Salt to taste

Haldi - a pinch

Red Chilli powder - 1tsp

Dry Coconut Powder - 3tbsp

METHOD:

-Heat oil , add the mustard seeds , jeera and curry leaves and fry.

-Add the cabbage and fry till the cabbage is cooked.

-Now add the salt , haldi , red chilli powder, green chilies and cook for 2 min.

-Add the coconut powder and cook for a further 2 min and serve.

PEAS AND TOMATO CURRY

INGREDIENTS:

Peas - 1 cup

Tomato - 1 medium finely chopped

Onion - 1 small finely chopped

Onion Paste - 2tbsp

Ginger Garlic paste - 1tbsp

Garam Masala - 1tsp

Red Chilli Powder-1tsp

Haldi - 1/4 tsp

Salt as required

Mustard seeds - 1tsp

Jeera - 1tsp

Curry Leaves - 2 sprigs

Coriander leaves - 1/4th cup

Oil -2tbsp

METHOD:

-Heat oil , once hot add the mustard seeds, jeera and curry leaves and fry for 1 min.

-Now add the onions and fry for 2 min. Add the onion paste , ginger garlic paste , garam masala , red chilli powder, haldi and salt and fry for 5 min.

-Add the tomatoes and fry till the tomatoes become mushy.

-Add the peas fry for 2 min and add enuf water and cook till done.

-Add chopped coriander and mix well and serve with rice or roti.