POTATO CURRY

Potatoes......Who will say no to this....Kid's lovable veggie delight.......this potato curry is one of my favourite too & I learned this from one of my friend Mrs. Prabhamani. Thanks to her and I would like to share this with you all....

Ingredients:
Potato - 1/2 kg
Big Onion - 1 No
Tomato - 1
Chilli Powder - 1 tsp
Coriander Powser - 2 tsp
Turmeric Powder - 1/2 tsp
Ginger-Garlic Paste - 1 tsp

To Grind:
Grated Coconut - 1/2 cup
Small Onion - 7-8 Nos
Jeera - 1 tsp
Curry Leaves - Few

For Tempering:
Sombu - 1 tsp
Curry Leaves - Few

Method:

• Peel potato skin and cut it into small pieces and put in salt water and keep aside.
• Heat a kadai with little oil and fry the ingredients given in "To Grind" till the coconut becomes golden brown.
• Cool it and grind it to a thick paste and keep a side.
• In a pressure pan, add little oil and then add the items given in "For Tempering" .
• After that add cut onions and fry for few mints followed by tomatoes.
• Leave until the tomatoes were cooked nicely.
• Add Ginger-Garlic paste to this and fry until you get good aroma of that paste.
• At this stage add Chilli, Coriander and turmeric powder and mix well.
• Now add the potato pieces into this mixture wtih enough salt and water and pressure cook it.
• Release the pressure from cooker and once the potatoes were well cooked, add the grinded thick paste and make to boil for few mints.
• Taste it for salt and switch off the gas.

Tasty potato curry is ready to take up with Idly, Dosa, Chappatis and Curd Rice.

AWARD

Thanks a lot Ms. Aruna Manikandan for sharing this award with me.

Love to share this award with my blog friends.

Wish You all Very Happy Chistmas

SIMPLE BONDA

Ingredients:
Urad Dal - 1cup
Rice Flour - 2 tsp
Onion - 1
Green Chillies - 2
Coriander leaves - few
Curry leaves - few
Salt to taste
Oil to fry

Method:

• Soak the dal for 2 hours and grind it to a thick paste (sprinkle water while grinding).
• Cut onion, green chillies,curry leaves & coriander leaves and mix it with the dal paste and rice flour.
• Add enough salt in that dal mixture.
• Heat a kadai with oil and fry this bondas till golden brown.

Hot bondas is ready to taste with coconut chutney and hot tea or coffee.

Note : You can add peppers also.

PEAS CUTLET

I am happy to see you all my blog friends after a long time with a hot, low fat, spicy, crunchy and mouth watering recipe which fits exactly for this chilly climate. Let’s taste these spicy cutlets with a hot cup of coffee. So, lets get started……….

Ingredients
Peas - 1 cup (soaked overnight and pressure cooked)
Boiled Potato - 2
Turmeric Pwdr - 1/2 tsp
Red Chilli Pwdr - 1/2 tsp
Amchur Pwdr - 1/4 tsp
Ginger-Garlic Paster - 1/2 tsp
Bread Crumbs - 2 tsp
Salt for taste
Oil to fry

Method:

• Mash the cooked peas and potatoes and keep a side.
• Add the rest of the ingredients except oil and bread crumbs with the above mashed ingredients.
• Make small balls and flatten them.
• Roll them in bread crumbs and cook on tava with little oil.
• Cook on both sides till it becomes crispy.

Serve hot with tomato sauce.

AWARDS

First of all a Big Thanks to Ms. Aruna Manikandan http://ensamayalkuripugal.blogspot.com/ for sharing this Excellency Award with me. This makes me really an enthu to do more articles.

And with this award I have reached 35th post. Also love to have friends like you all.

I would like to share this award with my beloved other blogger friends.

MUTTON KUZHAMBU

Ingredients:
Mutton - 1/2 kg
Small Onion - 1/2 cup
Tomato - 2
Ginger-Garlic paste - 1 tsp
Turmeric Powder - 1/2 spoon
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Coconut (Grinded to thick paste)
Curry Leaves - Few
Coriander Leaves - Few
Salt
For Seasoning:
Sombu - 1spoon
Cardomom - 2
Bay Leaves - 2
Cinnamom bark - 1 inch
Red chilli - 2

Method:

• Heat a pressure cooker with oil and put all the ingredients in "For Seasoning".
• Then add onion and fry till it becomes golden brown.
• Add tomato and saute for few mints.
• Now add ginger-garlic paste and fry for few mints.
• Add mutton and curry leaves and fry in this mixture for few mints.
• Then to this add chilli powder, coriander powder, turmeric powder and salt and mix well.
• Add coconut paste and required water and close the cooker.
• Pressure cook until the mutton become soft.
• When mutton is cooked garnish it with coriander leaves.

It will be tasty when you have it with White rice, Kal Dosai and Idlies....:-) This is my Sweet Mom's recipe and always I love have my Mom's preparation......

PEPPER CHICKEN GRAVY

Ingredients:

Chicken - 1/2 kg
Small Onion - 1 cup
Tomato - 2
Ginger-Garlic Paste - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1 tsp
Coriander leaves - few
Curry leaves - few
Salt for taste
Oil

For Seasoning:
Cumin Seeds - 1 tsp
Bay Leaf - 1
Cloves - 2
Cardomom - 2
Cinnaman - 1

Method:

• Clean the chicken and marinate it with turmeric powder, salt, ginger-garlic paste and keep a side.
• Heat oil in a kadai and put the items in "For Seasoning".
• Then add onion and fry till it become golden brown and then add tomato and saute for few mints.
• Now add giner-garlic paste and fry well.
• Then add the chicken peace and fry for few mints with little salt and curry leaves.
• Sprinkle turmeric powder, red chilli powder and pepper powder and allow it to cook for some time.
• Add little water and cover it with lid.
• When chicken is cooked finally add coriander leaves.

Hot and spicy pepper chicken is ready to serve with chappatis or parathas or hot rice.