I'm Back

 I'm back  to update my Cooking blog, which I do with Passion. I love cooking and feeding people. I cook only which I know my Husband will eat. Hopefully I will continue and have lot of recipes added to my list.

Regards,

Shushma

Pudina Chutney - Second Method

Ingredients:

1/4 cup Coriander (Dhania) Leaves chopped
1/4 cup Mint Leaves (Pudina) chopped
1 string Curry leaves   
1/2 cup Coconut
3 Green Chilies, roughly chopped
Lemon size tamarind 
2 piece garlic
Salt to taste
1/4 cup Water

Proceed:

Combine the coconut, coriander leaves, mint leaves, curry leaves, green chilies, tamarind , garlic, salt and grind to a smooth paste. Add very little water to blend the chutney well.
Serve Pudina Chutney with Chapati; you can also mix raw onion to the pudina chutney while serving.

Pudina Chutney - First Method

Ingredients:

1 cup Coriander (Dhania) Leaves
1 cup Mint Leaves (Pudina)
1/4 cup Curry leaves   
1/4 cup almonds
1 inch Ginger chopped
3 Green Chilies, roughly chopped
1 teaspoons Sugar   
1 Lemon juice, juiced
Salt to taste
1/4 cup Water

Proceed:

Combine the coriander leaves, mint leaves, curry leaves, almonds, ginger, green chilies, sugar, lemon juice, salt to taste and grind to a smooth paste in a blender. Add very little water to blend the chutney well.
The addition of lemon juice enhances the flavors of mint and coriander and prevents discoloration of the greens.
Serve Dhaniya Pudina Chutney Recipe with Samosa, aloo chaat or bread sandwich.

Soppina Saaru - Second Method

Ingredients :

Greens (Palak, Fenugreek leaves; Dill leaves)– 3 small bunches
Thoor dal – ¼ cup
Onions - 2 medium
Tomato - 2
Garlic – 1 whole peeled
Chilies - 5-6
Cumin (Jeera) - 1tsp

Mustard seeds- ¼ tsp
Curry leaves - 8-9
Dry chili - 2
Salt ( as per taste)
Oil - 1tsp

Proceed:

In a pressure cooker, add the thoor dal, whole onions(if too big then cut it to half ), whole tomatoes, garlic, chilies & all greens.
Add jeera on top and pressure cook for 2 whistle.
After the cooker has cooled down, blend the cooked dal, greens, onion and tomato in the cooker itself.
Heat ghee/oil in a small pan, add mustard, dry chili & curry leaves once it splutters add it to the Soppina saaru and boil for few minutes.

Potato Curry

Ingredients:

3 medium Potatoes
1 cup water to cook potatoes
2 tablespoon oil
1/2 teaspoon mustard
1/2 teaspoon cumin
1 string curry leaves
1/4 teaspoon turmeric
2 medium Onion finely chopped
2 medium tomato chopped
1 teaspoon ginger garlic paste
1 teaspoon garam masala
3/4 teaspoon chili powder
1 teaspoon coriander powder
2 green chili slit
Salt (as per taste)
2 tablespoon coriander leaves finely chopped

Proceed:

Wash potatoes, peel and cube them. Pressure cook them with 1 cup water and little salt for 1 whistle.
Heat oil in a pan. Add mustard, Cumin & Curry leaves.
When they begin to splutters add onions, green chilies fry until golden.
Add ginger garlic paste and saute until aroma comes.
Add tomato, turmeric and salt fry until they turn soft and oil begins to separate.
Add red chili powder, coriander powder, garam masala. stir everything an fry for 2-3 min.
Transfer the cooked potatoes along with the water used to cook them.
Check the salt and spice, if needed add salt as per taste.
Mix well, cook covered for 3-4 min until the curry reaches think consistency. If the potato curry is runny, open the lid and evaporate the excess moisture.
Sprinkle coriander leaves.

Aloogade curry for Poori (Hotel style)

Ingredients:

3 medium Potatoes
1 cup water to cook potatoes
2 tablespoon oil
1/2 teaspoon mustard
1/2 teaspoon cumin
1/2 teaspoon chana dal
1/2 teaspoon urad dal
1 string curry leaves
1/4 teaspoon turmeric
1 large Onion sliced
1 large tomato sliced
1/2 teaspoon ginger chopped
Salt (as per taste)
2 green chili slit
1 pinch hing
2 tablespoon coriander leaves finely chopped

Proceed:

Wash potatoes, peel and cube them. Pressure cook them with 1 cup water and little salt for 1 whistle.
Heat oil in a pan. Add mustard, Cumin; dal's & Curry leaves. Sprinkle hing.
When they begin to splutters add onions, ginger and green chilies fry until golden.
Add tomato, turmeric and salt fry until they turn soft and oil begins to separate.
Transfer the cooked potatoes along with the water used to cook them. Mash them slightly.
Check the salt and spice, if needed add salt and green chili as per taste.
Mix well, cook covered for 3-4 min until the curry reaches think consistency.
Sprinkle coriander leaves.

Egg Burji - Second Method

Ingredients

2-3 eggs
2 tablespoon oil
1/2 teaspoon cumin
1/2 teaspoon mustard
1 string curry leaves
1 large Onion finely chopped
1 large Tomato finely chopped.
1/2 teaspoon Ginger garlic paste
1 teaspoon Chilly powder (adjust to taste)
1 teaspoon Daniya powder
1 teaspoon Garam Masala
Pinch Turmeric
Salt (as per taste)

Proceed:

Heat oil in a pan. Add mustard, Cumin & Curry leaves.
When they begin to splutters add onions and fry until golden.
Add ginger garlic paste and fry till you get nice aroma
Add tomato fry until they turn soft and oil begins to seperate.
Add chilly powder and garam masala powder; fry until the masala smells good.
Add eggs (check for shells) salt and turmeric and scramble the egg.
Stir egg burji constantly to prevent burning.
When the eggs are almost cooked, check the salt and spice and adjust as needed.
Cook until just cooked and turn off the stove.