Potato Masala

Ingredients:-

• Boiled potato - 1/4 kg (smashed)
• Onions - 3 nos (cut into long thin slices)
• Tomato - 2 nos (chopped into small cubes)
• Green chillies - 4 or 5
• Turmeric power - 1/2 tsp
• Musturd, Urid dhal - 1/2 tsp each
• Refined Oil - 1 tbsp
• Coriander leaves - 1 tbsp chopped
• Salt to taste
• Water - 1 cup.

Preparation:-

• In a microwave bowl add musturd and urid dhal with one tsp of oil and cook in a micro medium high for 3 minutes. (cover the bowl half while cooking).
• When done, add the chopped onions, green chillies and tomatoes with one tbsp of oil to the bowl and cook them in a micro high for 4 minutes. (without covering the bowl and stir it in between once).
• Finally, add the smashed potatoes, turmeric power, salt, water and cook at micro high for 5 minutes.
• As a final touch, add coriander leaves and serve after 3 minutes.

As this potato masala is cooked in a unconventional way, it retains the flavour and goes well with chappathi and puri.

Vadai Curry

Ingredients:
Bengal gram dhal - 1 cup;
Onions - 2(finely chopped);
Onions - 4 (cut into long thin slices);
Garlic - 2( separate the pods and peel);
Tomatoes - 4 0r 5;
Cashewnuts - 10 or 15;
Turmeric powder - 1/2 tsp;
Sugar - 1 tsp;
Salt to taste.

For Grinding:
Onion - 1;
Red chillies - 5;
Green chillies - 4;
Ginger - 1/2 inch piece;
Garlic - 5 flakes( finely chopped);
Cardamom - 2;
Cloves - 3;
Chutney gram - 1 tbsp;
Aniseed - 1/2 tsp.



Preparation:

• Wash and soak the dhal for atleast two hours. Drain and grind it coarsely with enough salt.
• Mix the finely chopped onions.
• Heat oil in a pan, and drop the dough into small rounds and deep fry.
• Remove the vadas when it turns into golden brown ( do not fry the vadas to deep brown) and keep it aside.

For the gravy:

• Blanch the tomatoes in hot water, remove the skin and make it into a smooth paste.
• Heat 3 tbsps of oil in a pan and fry the garlic and the onion.
• When it turns to golden brown in colour, add the ground mixture, and fry it till the oil separates from it.
• Now add the tomato puree and fry till a good smell comes out.
• Add three cups of water with turmeric powder, and enough salt and sugar.
• When the water starts boiling add the fried vadas and let it boil for a few minutes.
• If the water is not sufficient, add little more water, otherwise the vadas absorb the water and the gravy becomes very thick.
• When the gravy is thick and is of flowing consistency, remove from fire.
• Convert into the serving bowl.
• Add the cashewnuts soaked in water( the taste would be different);
• Garnish with finely chopped coriander.

Paneer Surprise

Ingredients:

• Paneer - 200gms;
• Onion - 3big;
• Tomato - 5;
• Ginger, garlic paste - 2 tsps;
• Coriander powder - 2 tsps;
• Chilli powder - 2tsps;
• Garam masala - 1 tsp;
• Fresh cream - 2 tbsp;
• Ghee - 11/2 tbsp;
• Cashewnuts - 12;
• Butter - 1 tsp;
• Refined oil - for frying the paneer;
• Sugar - 1 tsp(optional);
• Cumin seeds - 1 tsp;
• Coriander leaves;
• Salt to taste.

Preparation:

• Cut the paneer into cubes, deep fry them in oil, and plunge them in warm water and keep them separately.
• Blanch the tomatoes in hot water, peel the skin and grind into a smooth paste.
• Heat the ghee in a pan, add the cumin seeds, when it starts to splutter add the grated onion and saute them in a low flame.
• Add the chilli powder, coriander powder, garam masala and enough salt fry till the ghee separates from it.
• Now mix the tomato paste and boil till the gravy thickens.
• Add the fried paneer cubes with butter and sugar and mix well, reduce the flame completely, and keep it undisturbed for a few minutes with the lid on.
• Finally add the fresh cream, before removing from the fire.
• Garnish it with fried cashews and finely chopped coriander leaves.
• This dish goes well with chappatti or poori.

Hurry up friends, rush into the kitchen and try out this recipe and enjoy it with your family. If you were really impressed with my recipe, please do post your feedback.
Bye!!!!!!!!!!!

Cashewnut Masala Gravy

Cashew nuts, like all nuts, are an excellent source of protein and fiber. They are rich in mono-unsaturated fat which may help protect the heart. Cashew nuts are also a good source of potassium, B vitamins and folate. They contain useful amounts of magnesium, phosphorous, selenium and copper. Like peanuts, cashew nuts are often salted. This added sodium content may contribute to increased blood pressure. So buy plain roasted cashew nuts without added salt.

Ingredients:
Cashewnuts - 1/2 cup;
Kashmir Chilly - 6 or 7;
Garlic - 6 cloves;
Cumin seeds - 1 tsp;
Mustard seeds - 1/4 tsp;
Onion - 1(big);
Coconut milk - 1 cup;
Tamarind pulp - a little;
Turmeric powder - 1/2 tsp;
Vinegar - 1 tsp;
Oil - 4 tbsp;
Jaggery - 2 tbsp(for taste);
Salt to taste.

Preparation:

• Cut the onions into small pieces and keep it separately.
• Take the cumin seeds, garlic, chillies, mustard seeds, turmeric powder and the vinegar and grind it into a smooth paste.
• Place a kadai over the heat, put the oil. When it is hot add the chopped onions till they are golden brown.
• Then, add the grounded mixture together with the jaggery and saute it well until the oil separates from it.
• Now, we have to add the cashews and mix well so that the masala gets coated well with the cashews.
• At this stage, we have to add the coconut milk and mix well at a low flame.
• Lastly, we have to add a little bit of tamarind extract and mix well.
• Let the mixture be at a low flame, so that it does not get burnt.
• When the gravy is been done, garnish it with chopped coriander.
• Serve hot with parathas or rotis with lemon and raw onion.

Paneer Makkanwala

Ingredients:

Paneer - 250 gms;
Butter - 2 1/2 tbsp;
Oil- for deep frying;

To be grinded:
Onions - 2
Tomatoes - 4
Garlic - 6 flakes
Grated coconut - 1 1/2 tbsp
Ginger - 1 inch piece
Red chillies - 3
Coriander(finely chopped) - 2 tbsp
Curry leaves - a few
Cardamoms - 2
Cloves - 3
Dhania powder - 2 tsps
Red chilli powder - 1 tsp
Salt to taste.

Preparation:

• Cut the paneer into cubes and deep fry them in the oil.
• Heat half of the butter and one little oil, add the grounded masala and fry them well.
• When the ghee starts to separate, add the fried paneer cubes and rest of the butter, with enough water.
• Cook the dish in a low flame covered with a lid.
• Stir carefull in between.
• Remove from the fire and garnish with the corainder leaves.
• This dish goes well with chappattis and puris.

Cauliflower Gravy

Ingredients:
Onions - 3
Tomatoes - 3
Cauliflower - 1 big
Garam masala - 1/2 tsp
Ginger, garlic paste - 2 tsp
Aniseeds - 1/2 tsp
Chilli powder - 1 tsp
Green Chillies - 2
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp.

To grinded:
Scraped coconut - 2tbsp
Cashews - 10
Poppy seeds - 2 tsp

Preparation:

• Cut the onions and tomatoes into small pieces.
• Separate the cauliflower into big flowerettes and soak them in hot water with a pinch of salt for about 10 mins.
• Wash them well and keep aside.
• Heat oil in a pan, add the aniseeds, when it starts spluttering add the onions and fry till brown.
• Add the tomatoes and saute them well until it becomes soft.
• Then add the cauliflower and fry till tender.

• Mix the ground paste, salt, turmeric paste and chilli powder with enough water.
• Cook on the medium, covered with a lid, till the cauliflower is soft and the gravy thickens.
• Add the garam masala, mix well and let the mixture be in the heat for 3 mins.

• Garnish with corainder leaves.
• This gravy goes well with chappatti, poori and plain rice.

Enjoy kids. It's Cauliflower Chips

Ingredients:
Cauliflower - 1(big);
Wheat flour - 2 tbsp;
Corn flour - 1 tbsp;
Red chilli powder - 1 tsp;
Salt to Taste;
Oil - to deep fry.

Preparation:
Cut cauliflower into big flowerettees and boil for 2 min in water to which salt and turmeric powder is added.
Drain the water.
Mix the wheat flour, cornflour , chillipowder and salt with the cauliflower. Sprinkle a little water into it. Mix well.




Then deep fry thm till golden brown in hot oil.

The colourful and tasty cauliflower chips is ready. Try out this recipe at your home and make your kids happy.

Go for Greens: Beans Porial

Ingredients:
Beans (finely chopped) - 250 gms;


Coconut (scraped) - 1 tbsp;
Green Chillies - 2;
Oil - 1 tsp;
Salt to taste.

Preparation:
Smash the coconut with the green chillies and salt coarsely and keep it separately.


Put the beans in a microsafe bowl, sprinkle two tablespoons of water, cover it and place the bowl at 100% power for about 7 min.(Stir it one or two times)
Then add the coconut mixture with a teaspoon of oil and mix it well. Place the bowl in the oven uncovered at 100% power for about two min.
The greenish beans porial is ready.
Serve them after 2 min.

Plaintain Chips

Ingredients:
Plantains - 3;
Refined oil;
Salt to taste;
Pepper powder - 1 tsp.

Preparation:

• Mix salt with a little water and keep it separately.

• Scrap of the skin from the plaintains.
• Cut into two halves.

• Heat enough oil in a kadai.
• Then, using the chips grater, directly grate the plaintain into the oil(one plaintain can grated each time)

• Now add a few drops of salt water to it. (Take care while you add the salt water).

• When the chips is done, remove it from the oil.
• The crispy plaintain chips is ready.

This plaintain chips occupies a main part of our family's food.

Puplose! It's a Garlic Sambar

Ingredients:
Tuar dhal - 1 cup;
Garlic - 2(full);
Red Chilli - 3 or 4;
Sambar powder - 1 tbsp;
Tamarind - a small lemon size to be taken and soaked in water for 1/2 an hour;
Salt to Taste'
Oil;
Curry leaves and coriander leaves.

Preparations:

• Boil the dhal, with enough water, till it is completely cooked.

• Squeeze and extract the tamarind with enough water.
• Peel the skin from the garlic and then slightly smash it
  

• Heat oil in kadai,put mustard seeds, asfoetida, red chilli and few curry leaves.
• When the seeds began to splutter, add the smashed garlic and saute it for somtime.
• Then, add the dhal, sambar powder, enough water and salt and let them boil.

• After sometimes, add the tamarind extract to the mixture, and let them boil for ten more minutes.
• Transfer the puplose(sambar) to a serving dish.

• Garnish it with curry leaves and coriander leaves.
• Serve it hot with plain rice, accompanied with appalam and pickles.

Roasted Tiny Potatoes

Potatoes are favourite food of many people, especially children. Here, we go with small potatoes, to make the Roasted Potatoes. The small potatoes are very attractive and the recipes made out of this vegetables is really tasty and delicious.



Ingredients:

Small Potatoes - 1 cup;
Curd - 1 tbsp;
Salt to taste;
Oil for shallow frying.

To be grinded:

Onions - 1(big);
Chilli powder - 1/2 tsp;
Dhania powder - 1/2 tsp;
Ginger - 1/2 inch;
Garlic - 6 pods;
Turmeric powder - 1 pinch;
Pepper - 1/2 tsp;
Cloves and cinnanom a little;
Curry leaves a few.



Preparation:

• First, we have to boil the potatoes.

• Then, peel of the skin and poke it with the fork spoon, to make tiny holes.
• Mix these potatoes with the grounded paste, curd and enough salt.

• Set them aside for atleast two hours.
• Heat oil in a kadai, put the entire mixture into it.

• Saute it well, taking care to see that it does not get burnt.
• When the raw smell goes out, the potatoes are done.
• Your Roasted Tiny Potatoes are ready.

• Serve it with rice or chappatti.

Bitter (Better) Gourd Chips

Bitter gourd juice is highly beneficial for treating blood disorders like blood boils and itching due to toxemia. Mix 2 ounces of fresh bitter gourd juice with some lime juice. Sip it slowly on an empty stomach daily for between four and six months and see improvement in your condition.
Young immature bitter gourds are the best for cooking: the skin is bright green in color, the flesh inside is white, and the seeds are small and tender. The vegetable is ridged, and the skin is pebbly in texture. Avoid eating bitter gourd if you are pregnant or nursing.


Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. It helps purify blood tissue, enhances digestion, and stimulates the liver.

The high beta-carotene and other properties in bitter gourd makes it one of the finest vegetable-fruit that help alleviate eye problems and improving eyesight.

Since, this vegetable has many medicinal values, it has to been taken by all.
We can try out a nice recipe of this vegetable.It' very simple to do.





Ingredients:
Bittergourd - 1/4 kg;
Oil - to deep fry;
Chilli powder - 1/2tsp;
Salt to taste.

Preparation:

• Wash well and cut the vegetable into thin slices.

• Heat the water in a vessel, when the water starts boiling, add the vegetable with enough salt, and cook them until it becomes soft and tender.
• Strain off the water, and allow it cool.
• Squeeze of the extra water from the vegetable with your hands.
• Heat oil in a kadai, and then deep fry the vegetable slices.
• Lastly, add the chilli powder to it and mix well.
• Really it would be a better, bitter chips.
• The black chips goes well with sambar rice and curd rice.

Do try this recipe, I think surely everybody would like.

Hey Kids! It's Crispy , Colorful Carrot Chips

We happened to taste the carrot chips bought from a very famous sweet stall. My husband and my children said that it could not be done that tastier at home. I took it as a challenge and tried myself, the carrot chips really came fine, and I received a great applause from them.
Ingredients:

• Carrots - 1/4 kg;
• Cornflour - 1 tbsp;
• Wheat flour - 2 tbsp;
• Chilli powder - 1 tsp;
• Garam masala powder - 1 tsp(optional);
• Salt - to taste;
• Orange colour;
  
• Oil.

Method: Cut the carrots into thin strips, mix all the above ingredients together with a little water, and deep fry them in the oil.To get the chips crispier, the cooking should be done in a low flame. If you are interested, please try this at home and send me your feedback.