Tomato Curry (In Coconut Milk)

Ingredients
Tomato pieces 2 cups
Onion pieces 1 cup
Green chillis 6
Cummin seeds ¾ tsp
Turmeric powder ½ tsp
Grated coconut 2 cups
Basen 2 dsp
Oil

Method
Extract the first and 2nd milk from the coconut adding ½ and 1 cup of water each. Dilute the Bengal gram powder in the 2nd milk.Heat the oil, splutter the cumin seeds and then add the onion, and cut up green chillis. Sauté till the onions are brown. Put the pieces of tomatoes, the turmeric powder and enough salt. Stir till very little gravy is left. Pour the 2nd, milk stir well till the gravy is thick. Add the first milk and when it boils remove from fire.

Salted Mango Curry With coconut Milk

Ingredients
Salted Mangoes(Uppumanga) 2 big ones
Ginger 1 piece
Green chillis 8
For seasoningCurry leaves 2 stalks
Dry chillis 6
Fenugreek ½ tsp
Shallots sliced 1 cup
Shredded coconut 2 cups
Mustard 1 tsp
Sliced shallots 2 dsp
Oil 3 dsp

Method
Cut the mangoes into pieces, put the seed also and a little salt solution. Draw first milk with ½ cup of water and the 2nd milk with 1 cup from the coconut.Pour the 2nd milk, sliced shallots, ginger, the slit green chillis in the mango and cook on a slow fire. Pour the first milk, allow it to boil once and remove from fire. heat the oil, put the fenugreek first and then fry all the other ingredients and season the curry.

Mango ‘Peruku

Ingredients
Mango pieces(skinned) 1 cup
Curd 1 cup

Shredded coconut 1 cup
Mustard 1 tsp
To season
Oil 2 dsp
Mustard seed 1 tsp

Curry leaves 3 stalks
Green chilly 8

SaltSugar a pinch
Dry chilly 3

Fenugreek ½ tsp
Method

Take the mango pieces, rub in a little salt, squeeze out the water and grind the mango together with shredded coconut mustard, green chilly and salt. Blend in curd and a little water. Taste for salt.Heat oil and splutter mustard, fenugreek, curry leaves and broken chilly. Pour in the mango mixture. Stir well and remove from fire. A pinch of sugar adds to the t taste.

Onion Mango Sabji

Ingredients
Mango pieces (skinned) ¾ cup
Onion, thinly sliced ¾ cup
Chilly powder 2 tsp
Turmeric powder 1 tsp
Garlic, sliced 1 tsp
Oil 2 ½ dsp
Sugar/jaggery 2 dsp
Salt
Method
Soak the mango pieces for 2-3 hours in salt solution.Heat oil and fry onions. When they are almost golden, add garlic and stir until the onions turn golden. Add turmeric and chilly powder and stir well. Add the mango pieces and sauté till the mango is cooked. Add sugar/jaggery. Taste for salt.

Ripe Mango Curry

Ingredients
Ripe Mangoes(small ones) 10

Green chillis 10

Salt
Turmeric powder 1 tsp
Chilli powder 1 tsp

For seasoning
Oil 4 dsp
Mustard 2 tsp

Sliced shallots 2 dsp

Broken chillis 5
Curds 2 cups

Fenugreek fried & powdered 2 tsp
Cummin fried & powdered 1 tsp
Minced ginger 1 ½ tsp

Turmeric powder ½ tsp
Curry leaves 2 stalks

Method

Cut the cleaned mangoes (the country type) into pieces. Slit the green chillis. Put the seeds also along with the pieces. Cook in 2 ½ cups of water adding chilly and turmeric powder. When it boils well, lower the fire, beat the curds. Sprinkle the fenugreek, cumin seed powder. Remove from fire after heating, but before boiling. Fry the mustard, curry leaves and the broken chillis first and then the minced ginger and shallots and pour into the curry & mix.It can be kept for 2 days without refrigeration.

Dhal And Mango Curry

Ingredients
Tuvar dhall 1 ½ cups
Onion pieces 1 cup
Minced ginger 1 ½ dsp
Green chillis 8
Cummin seeds 1 tsp
Turmeric powder 1 tsp
SaltSeasoning
Oil or ghee 3 dsp
Mustard 1 tsp
Sliced shallots 2 dsp
Ani seeds ¼ tsp
Cinnamon 1 piece
Cloves 8
Cardamom 4
Grated coconut 2 cups
Skinned raw mango minced ¼ cup
Crushed garlic 1 tsp
Broken dry chillis 8
Curry leaves 2 springs

Method
Cook the dhal in 3 cups of water with onions, turmeric powder, ginger, split green chillis and the spices and remove when dry.Extract 2 cups of milk from coconut and pour it into the dhal, cook the mango pieces with slit green chillis and salt in it. When it is cooked, fry the ingredients for seasoning in oil and mix in the curry.

Ripe Mango Curry With Fried Coconut Paste

Ingredients
Ripe Mango Pieces 2 cups

Onion pieces ½ cup

Grated coconut 2 cups

Green chillis 4

Dry chillis 10
For SeasoningOil 2 dsp

Sliced shallots 1 dsp

Cumminseed 1 tsp

Turmeric powder 1 tsp

Cinnamon 1 piece

Cloves 4

Curds 2 dsp

Sugar 1 tsp

Fenugreek 1 ½

Mustard 1 tsp

Method

Fry the coconut and broken pieces of dry chillis till brown. Grind it to a fine paste. Cook the mango pieces with 2 cups of water in which the coconut paste is diluted. Put the spices, slit green chillis, the turmeric powder and enough salt. After the mango pieces are cooked add the sugar and the beaten curds. Fry the ingredients for the seasoning in oil and pour into the curry.

Mango Molee

Ingredients
Mango pieces 1 cup
Onion pieces 1 cup
Dry chillis 10
Turmeric powder ¼ tsp
Fenugreek ¾ tsp
Mustard ½ tsp
Curry leaves 2 springs
Oil 2 dsp
Grated coconut 2 cups
Salt
MethodExtract the first and 2nd milk adding ¾ and 1 ½ cups of water each. Take the skin of the dry chillis and grind. Heat oil, splutter the fenugreek, curry leaves and mustard. Put the chilly paste and turmeric powder and sauté well. Add and fry the onions till soft. Pour the 2nd milk and salt to taste. Put the mango pieces and cook for some time. Finally before you take it off the fire add the 1st milk and simmer till the gravy is rather thick.

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.