Sunday, December 10, 2006

Ripe Mango Curry

Ingredients
Thuvar dhal ½ cup
Small ripe mangoes 4
Grated coconut 1 cup
Sliced shallots 3 dsp
ghee or oil
Dry chillis 3
Green chillis 4
Mustard, fenugreek cumin ½ tsp each
Curry leaves 1 sprig

Method
Cooke the dhal in 2 cups of water. Peel the skin, put the mangoes and slit green chillis in the dhall along with another cup of water and cook. Add salt to taste. Extract milk from the coconut with half a cup of water. Strain into the curry. Boil and if it is not sour enough add 3 dsp of curds also. Fry the shallots, cut cup dry chillis mustard, fenugreek and cumin in oil and season the curry.

Ripe Mango Pachady

Ingredients
Peeled ripe mango pieces 1 cup
Cummin fried and powdered 3 tsp
Curds 1 cups
Grated coconut 1 cup
To season
Dry chillis cut up 4
Pepper 10
Black gram dhal 1 dsp
Oil 3 dsp
Green chillis 6
Salt
Mustard ½ tsp
Fenugreek ¼ tsp
Curry leaves 1 sprig

Method
Smear some salt to the mangoes. Grind the coconut, crush the green chillis and add both to the mangoes with the curds. Season it the following way. Fry the chillis and the other things in oil remove from fire and then pour the mango mixture in it. Mix the cumin powder also and it is ready to serve.

Ripe Mango Pachady

Ingredients
Ripe mango pieces 1 cup
Curds 1 cup
Grated coconut 1 cup
To seasonBlack gram dhal 1 tsp
Mustard 1 tsp
Fenugreek 1 tsp
Pepper 1 tsp
Shallots 5
Green chillis 6
Mustard ½ tsp
Cummin 1 tsp
Chilly powder 1 tsp
Curry leaves 2 sprigs
Oil 2 dsp

Method
Marinate the mango in a tsp of salt.Grind the coconut, crush the green chillis, shallots and mustard and mix all together in curds. Put the salted mangoes also. Fry all the ingredients for seasoning, put the chilly powder last. Remove from fire pour the mango mixture in it, stir well and remove to a dish.

Mango, Curd Pachady

Ingredients
Grated mango ½ cup
Grated coconut 1 cup
Curry leaves 1 sprig
Mustard ½ tsp
Shallots 8
Green chillis 6
Ginger1” 1 piece
Curds 1 cup
Black gram dhal 1 ½ tsp
Dry chillis 3
Ghee or Oil 1 dsp
Salt

Method
Grind the coconut, ginger, green chillis and shallots together. If the mango is very sour you can squeeze out a little juice. Mix the curds, ground things, mango and salt to taste.Fry the dry chilly cut up, the mustard, black gram dhal and the curry leaves till crisp. Pour into the curd mixture and stir well.

Ground Mango Chutney

Ingredients
Pieces of raw mango 1 cup
Salt 1 ¼ tsp
Shallots 10
Green chillis 3
Chilly powder 1 tsp
Curry leaves 2 sprigs
Mustard ½ tsp
Oil 3 tsp

Method
Grind together the mangoes, shallot. Mix the crushed green chillis and salt. Heat the oil splutter the mustard and curry leaves, mix the chilly powder and pour it into the mango paste mix well.

Masala Potato

Ingredients
Potato 500 gms
Onions diced 1 cup
Garlic 1 dsp
Ginger 1 dsp
Chilly powder 1 ½ tsp
Curry leaves 2 stalks
Cinnamon 1 piece
Cloves 5
Cardamom 5
Oil ¼ cup
Curd 2 dsp
Minced coriander leaves 2 dsp

Method
Peel and cook the potatoes in salt water (if even sized, small ones, use them as they are, if large cut into small pieces). Crush the curry leaves and the spices. Grind together onions, ginger, garlic, turmeric and chilly powder.Heat oil, fry the potatoes in 2 batches, and keep them aside. Add crushed curry leaves and spices to the oil, add ground ingredients, stir and fry well. Stir in curd and add the potatoes. Taste for salt. Allow the masala to cover the potatoes. Remove from fire. garnish with minced coriander leaves.

Potato Fry

Ingredients
Potatoes 500 gms
Diced onion ½ cup
Diced tomatoes ½ cup
Chilly powder 3 tsp
Turmeric powder ½ tsp
Garlic 5
clovesOil 3 dsp
Salt solution
Minced coriander leaves.

Method
Peel, cook and dice the potatoes and smear with a little salt solution, chilly powder and turmeric. Crush garlic.Heat oil, stir in crushed garlic, add onions and sauté for a few minutes. Stir in the potatoes carefully. After a few minutes add the tomatoes and stir until the masala covers the potatoes. Garnish with minced coriander leaves.

Potato And Cauliflower
Ingredients
Cauliflower 200 gms
Potatoes 200 gms
Onions 200 gms
Red coloured chilly powder 1 tsp
Turmeric powder ½ tsp
Diced tomatoes ¾ cup

To be ground
Ginger pieces 1 dsp
Oil 4 dsp
Ghee 1 tsp
Minced coriander leaves
Cinnamon 2 pieces
Cloves 4
Cardamom 4
Garlic 1 dsp

Method
Separate the cauliflower into flowerlets, skin and cut the potatoes into small pieces and stand in salt water.Heat oil, fry the spices, fry onions, stir in ground ginger garlic, mix in chilly and turmeric powder and sauté well. Stir in tomatoes, and when dry, add the cauliflower and the potatoes stir for a minute or two. Pour in 1 cup water. Taste for salt. Cover and cook allowing it to simmer until there is no gravy left. Stir in ghee and garnish with coriander leaves.

Potato Fry


Ingredients
Potato 500 gms
Minced ginger ½ cup
Minced ginger 1 tsp

Dry red chilly 6
Turmeric powder 1 tsp

Garlic ½ tsp

Coriander seed fried & powdered 1 dsp

Cummin seed fried and powdered 1 dsp

Aniseed fried & powdered 1 dspPoppy seed fried & powdred 1 dsp

Salt

Oil to fry

Method

Grind garlic, red chilly and turmeric to a paste. Peel the potatoes, cut into large cubes, and fry in oil until golden brown. Pour out the oil retaining 2 dsps of it. Sauté the onion and ginger it and when brown, and the ground garlic, chilly and turmeric paste. Sauté well. Add salt solution. Stir in the fried potatoes until dry. Sprinkle with coriander seed, cumin seed, ani seed and poppy seed powder. Mix well.

Potato Pie

(8 Servings)

Ingredients

Potato 400 gms

Minced onions ¾ cup

For the fillingMilk 1 cup
Flour 2 dsp

Pepper powder ½ tspSalt ½ tsp

Grated cheese ¾ cup

Butter 2 dsp
Powdered nutmeg ¼ tsp
Method

Cook the potatoes. Skin and mash while hot. Combine with pepper, onions and salt to taste. Line a greased pyrex dish evenly with the potato.Saute the flour in butter, stir in milk and make a thick white sauce. Remove from fire. add cheese and nutmeg, taste for salt, and pour the sauce inside the potato casing in the dish. Bake for about an hour at 350.

Beans And Potato Fried

Ingredients
Chopped beans 2 cups
Potato pieces 1 cup
Thinly sliced onion 1 cup
Ginger 1” piece
To be ground
Coriander powder 3 tsp
Chilly powder 1 ½ tsp
Cummin seed ¼ tsp
Fenugreek ¼ tsp
Pepper ½ tsp

Method
Cook in ½ cup water with salt to taste, the beans and the potatoes. When the water is almost dry. Add the ground ingredients. Mix well and remove from fire.Finely shred the ginger. Heat oil. Add onions, ginger and garlic. When the onions turn golden, add the prepared beans and potatoes. Stir well until properly fried.

Sauted Cauliflower And Potatoes

Ingredients
Cauliflowerlets 250 gms
Potatoes 250 gms
Cummin seed ¼ tsp
Cinnamon 1 piece
Cloves 4
Cardamom 4
Sliced onion 2 cups
Tomato pieces 1½ cups
Oil 3 dsp
Coriander powder 2 dsp
Chilly powder 1 ½ tsp
Turmeric powder 1 tsp
Minced ginger ½ dspSalt

Method
Keep the flowerlets and potatoes peeled and cubed, standing in water.Heat oil, add cumin seed, spices and onions in order. Fry until onions turn golden. Add ginger and potato and cauliflower, stir till the potato is half cooked. Sprinkle with coriander, chilly, turmeric powder. Add tomatoes. Mix in salt solution. Combine well, cover and cook on a sow fire. Stir until dry. Serve while hot.

Aloo-Ke-Chat

Ingredients
Potatoes 250 gms
Mint leaves 30
Green mango pieces 3
Green chilly 3
Tamarind the size of a gooseberry
Chilly powder ½ tsp
Salt
Cummin seed fried & powdered 1 tsp
Sugar ½ tsp

Method
Peel the potatoes, cube into small pieces and with salt to taste, cook until dry. Grind mint, mango, green chilly and salt to a paste. Marinate the potatoes in the paste. Extract tamarind juice in ½ cup water and blend in salt, chilly powder and cumin seed. Pour the mixture over the marinated potatoes.

Potato Kabab

(to make 20)
Ingredients
Potatoes 500 gms
Bread 3 slices
Minced
Coriander leaves 1 dsp

For Chutney
Shredded coconut 1cup
Green chilly 6
Shallots 6

Method
Cook, peel and mash the potatoes. Soak the bread in water, then squeeze out the water. Mix together potato, bread, cumin seed and coriander leaves. Tate for salt. Shape into 20 balls. Grind together the ingredients under chutney and separate into 20 balls.Take each ball of potato and form a hollow, place a ball of chutney in it. Gently reshape into a ball, covering up the hollow.Fry the potato balls in hot oil until they turn golden.

Potato Kabab

Ingredients
Potatoes 250 gms
Shredded coconut ½ cup
Minced onions 1 cup
Minced ginger 1 tsp
Minced green chilly 2 tsp
Turmeric powder ¼ tsp
Basen 1 tsp
Lime juice 1 tspSalt
Cinnamon 1 piece
Cardamom 3
Cloves 5
Aniseed ¼ tsp
Cumminseed ¼ tsp
Bengal gram powder 1 dsp
Bread crumbs
Oil for fryingMethodPeel the potatoes, cube into small pieces and cook. Grind coconut coarsely. Grind ½ portion of onions fine. Powder spices. Combine all ingredients (except bread crumbs) well. Make into small balls, dip in basen batter and roll in bread crumb.Heat the oil. Fry the balls until they turn golden. Serve hot.

Potato Chutney Rolls

Ingredients
For Chutney
Grated coconut 1 ½ cups
Green chillis 6
Garlic 6 cloves
Cummin a pinch
Mint leaves 25
Lime 1

For the potato roll
Potato 1 Ib
Steamed flour 6 dsp
Bengal gram powder (Basen) 3 dsp
Fine rice flour 3 dsp
Salt
Pepper powder ¼ tsp
SaltCrumbs
Oil for frying

Method
Dry coconut (without loosing is colour) in a hot frying pan. Grind well with all the other ingredients. A pinch of sugar also could be added if you want.
Cook the potato and mash it well. Mix the basen, rice flour, pepper and enough salt kneading well. Divide the dough into 4 equal parts. Roll out each into rectangles on a floured board and spread ¼ Th of the chutney evenly over it. Roll up from one end to the other. Cut the roll into 6 even sized pieces. Do likewise with all the other 3 pieces. Coat each pieces with crumbs after brushing the rolls with water. When it is time to serve, fry the rolls to a golden brown colour and serve immediately.

Cabbage Potato Fry

Ingredients
Potatoes pieces 1 ¼ cup
Cabbage leaves cut up 3 cup
Tomato pieces ½ cup
Garlic 1 ½ tsp
Ginger ½ inch 1piece
Chilly powder 1 tsp
Turmeric powder ½ tsp
Sugar ¼ tsp
Salt to solution
Cinnamon, Cloves and Cardamom powdered
together ¼ tsp
Oil 3 dsp

Method
Cut the potatoes in ½ inch cubes. Crush the ginger and garlic together. Fry the potatoes in oil andremove. Put the crushed things and when the smell comes, put the leaves and fry well. Add the chilly and turmeric powders. Continue stirring for a while. Mix the tomato pieces, salt and put the lid on and cook till dry. Add the sugar and the spices and remove from fire.

Potato CurryIngredients

Potatoes 500 gms
Onion 250 gms
Coriander powder 3 dsp
Chilly powder 2 tsp
Cinnamon 1 piece
Cardamom 2
Turmeric powder ½ tsp
Curds ½ cup
Pepper
Powder ¾ tsp
Ginger1” 1 piece
Ani seed ¼ tsp
Cloves 5
Tomato pieces ½ cup
Oil 3 dsp
Salt

Method
Fry the onions and sliced ginger in oil. Put the cubed pieces of potato and sauté for 5 minutes. Add the spices the powders, and the tomatoes. When it dries up, pour 1 ½ cups of water and salt to taste. Put the lid on and cook the potatoes. Mix the curd into the curry and before it boils remove from fire.