Thursday, November 24, 2011

Dum Aloo

Since two weeks,i have not posted any recipes in my blog.Because my kids are not well they having viral fever,cough and running nose.My days went looking at them,today my first one is feeling better and she went to school.So I got some time to write the post.This post is about Dum Aloo which i have prepared long back but due to lack of time i am posting now,but i when i prepared this dish with curd and some spices it went delicious with chapathi's.Here goes the recipe..

Ingredients:

Baby potatoes-300grams
Onion-2nos medium
Tomato-2nos medium
Chilli powder-1tsp
Coriander powder-1tsp
Ginger garlic paste-1tsp
Amchur powder-1tsp
Garam masala-1/2tsp
Yogurt-4tbsp
Cloves-2nos
Cinnamon-1inch
Bay leaves-2nos small
Star anise-1no.
Cardamom-2nos
Turmeric powder-1/2tsp
Cumin seeds-1tsp
Coriander leaves for garnishing
Salt to taste
Oil as required

Preparation:

Wash the potatoes and prick them with fork all around,so that masala goes well inside.Boil them for 5 to 8 minutes till they are cooked but see it is not over cooked.

Grind onions and ginger garlic paste together and keep aside.
Grind tomatoes also separately and keep aside.

Heat a kadai with required oil,add cloves,cinnamon,cardamom,bay leaves and cumin seeds. once the cumin seeds start splutter add onion and ginger garlic paste and stir them well till the raw smell goes out.Then goes the tomato puree and again stir all the masala well till oil oozes out.Add chilli,coriander ,amchur and turmeric powder and mix well.

Remove the kadai from hob and add curd and mix well.Why i have removed the kadai from the hob and added curd means it prevents from curdling.Again keep the kadai on hob and add boiled baby potatoes ans stir well so that all masala goes well into the potatoes and add required salt and little water and cover it with lid and cook on slow flame for 10minutes.Then remove the lid and mix well at this time the gravy should be thick and potatoes should nicely coated the masala.Again cook them for few minutes and medium flame by adding garam masala and chopped coriander leaves.Finally transfer it into a serving bowl and enjoy delicious and tasty Dum Aloo with chapati's..

Monday, November 7, 2011

Vegetable Manchurian

Sunday i made this vegetable Manchurian for our lunch along with Fried rice.Thanks to vahchef for showing such a tasty and wonderful recipe.Here goes the recipe..

Ingredients:

For making Manchurian:
Mixed vegetables -2cup(carrot,beans,corn,cabbage,peas)
Ajinamoto a pinch
Boiled rice -1cup
Chilli sauce -1tbsp
Soya sauce-2tbsp
Spring onion-1/2 bunch
Pepper powder-2tsp
Chopped green chillies-2nos
Corn flour-2tbsp
Chopped ginger -1tbsp
Salt to taste
Oil for frying

For making sauce:
Chopped onions-2nos
Chopped garlic-4nos
Chopped ginger-1tbsp
Cumin seeds-1tsp
Soya sauce-2tbsp
Ajinamoto a pinch
Chilli sauce-2tbsp
Spring onion remaining half bunch
Cornflour-2tbsp
Oil-2tbsp

Preparation:

For making Manchurian:

In a food processor add the vegetables and blend them into finely.Then boil finely chopped minced vegetables for 2minutes and drain them in a cloth to remove the water from the veggies. keep the water aside,we will see it in sauce making.

Take the drained minced veggies in a bowl, bind with ingredients under Manchurian. and make small size balls. Roll in corn flour and deep fry till they turn golden colour on both sides.Remove them into a plate and keep aside.

For making sauce:
Heat a pan with oil ,add cumin ,chopped garlic ,chopped ginger and chopped onion.Fry them for 2minutes till they change colour.Add soya sauce,pepper,chilli paste,spring onion ,ajinamoto and mix well.Then the water which we drained from the veggies and cook for few minutes.To make the sauce thick,mix cornflour with very little water and then add it to the cooking sauce.Then add the fried manchurian and mix well ,cook for 2 minutes.Finally before removing from the hob add the remaining chopped spring onions and transfer into a serving bowl and enjoy Fried rice/noodles.

Wednesday, November 2, 2011

Potato-Cauliflower Curry

I made this potato-cauliflower curry yesterday.I made this curry lots of time but this time i changed some of the ingredients and tried this curry,it came out delicious and tasted very good with naan.I made naan's also in home only.Here in this recipe i used coconut and cashew paste and boiled the onions and tomatoes together and then grounded it.Here goes the recipe..

Ingredients:

Potatoes-250grams
Cauliflower-small size one
Onions-2nos medium
Tomatoes-2nos medium
Red chilli powder-1 1/2tsp
Coriander powder-2tsp
Ginger garlic paste-1tsp
Turmeric powder-1/2tap
Cumin seeds-1tsp
Curry leaves
Coriander leaves
Grated coconut-2tbsp
Cashew nuts-10nos
Salt to taste
Oil-2tbsp

Preparation:

Wash and chop potatoes and cauliflower into small pieces.Take a microwave safe bowl and add these veggies and then add water to cover them.Microwave it on high power for 10minutes.Mean while make a paste of cashew and coconut.Take a blender and add chopped onions and tomatoes,grind them into a smooth paste.

Heat a pan with oil,add cumin seeds,curry leaves once they splutter add onion-tomato paste and fry them till raw smell goes out.Then add ginger garlic paste along with chilli and coriander powder.Mix well.

Once the veggies are done,drain the water and keep aside.Don't throw out the water,we will use the same water in the curry.When the masala is cooked well,add the veggies and mix well,so that all the veggies are nicely coated with masala.Then add the water which we drained out from the veggies and cover it with lid and cook for 10minutes ot till the curry becomes thick.Add the coconut and cashew paste and mix well and cook for few minutes.Finally garnish with chopped coriander leaves and serve with naan/rotis/rice.