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.

Egg Burji - First 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
2-3 green chilly slit or chopped (adjust to taste)
1 teaspoon Garam Masala
Pinch Turmeric
Salt (as per taste)
1/4 cup Capsicum (optional)

Proceed:

Heat oil in a pan. Add mustard, Jeera & Curry leaves.
When they begin to splutters add onions, chilies and fry until golden.
Add capsicums and fry till they are partially soft for 2-3 min.
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, add garam masala powder and stir well and fry.
check the salt and spice and adjust as needed.
Cook until just cooked and turn off the stove.

Aloogadde (Potato) Palya - Second method

Ingredients :

Potatoes - 4
Onions finely chopped – 2
smashed Garlic - 3
Coriander leaves chopped - 1 tbsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Oil – 2 tbsp
Jeera - 1/4tsp
Turmeric powder – 1tsp
Salt to taste

Proceed:

Boil and peel the potatoes skin. Mash them and keep them aside.
Heat oil in a kadai and add smashed garlic, Jeera, turmeric powder, Red chilli powder, coriander powder, onion and salt.
Fry until the onions turn translucent. Add mashed potatoes, coriander leaves and mix well.

Aloogadde (Potato) Palya - First Method

Ingredients :

Potatoes - 4
Onions finely chopped – 2
Green chilli – 3
Curry leaves chopped – 5 to 6
Coriander leaves chopped - 1 tbsp
Oil – 2 tbsp
Mustard seeds – 1tsp
Jeera - 1/4tsp
Turmeric powder – 1tsp
Salt to taste

Proceed:

Boil and peel the potatoes skin. Mash them and keep them aside.
Heat oil in a kadai and add mustard seeds, once it splutter add jeera, turmeric powder, green chilles, curry leaves, onion and salt.
Fry until the onions turn translucent. Add mashed potatoes, coriander leaves and mix well.

Hitikida Avarekalu Saaru

Ingredients :

Avarekalu/Flat beans - 2 cup
Grated coconut - 2 tbsp
Big onion -1 (chopped)
Tomato - 1
Ginger - 1 inch piece
Garlic cloves - 6 nos
Red chilli powder - 1 tsp
Dhania powder - 1.25 tsp
Turmeric powder - 1/4 tsp
Cinnamon - 1 inch (2 piece)
Clove - 8
Cooking oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Proceed:
Remove the seeds (avarekalu) and soak it in water over night. Peel the skin by pressing it between ur thumb finger & fore finger.It will come off easily.After removing the skin,wash the seeds & set aside.This is called as Hitikida bele.
Heat a tbsp of oil in a kadai, add 1 piece cinnamon, 4 clove, garlic, grated coconut, onion, tomato, ginger, red chilli powder, dhania powder, turmeric powder and salute till the raw smell leaves. Once its cooled, Grind it into a fine past adding enough water and set aside.
Heat a tbsp of oil in a cooker add 1 piece cinnamon, 4 clove and hitikida avarekalu (peeled seeds), salt and saute till the raw smell leaves.
Now add the fine paste in to the cooker and mix well (add water if required). Cover & pressure cook it in low flame for one whistle.
Heat ghee/oil in a small pan, add mustard seeds & curry leaves
Open the cooker after the steam is released completely and Garnish with the tadka.

Heerekayi Sambar (Maskayii Saaru, Gowda's style)

Ingredients :

Thoor dhal - 1 cup
Onion - 2 (medium size)
Tomato - 2 ( medium size)
Jeera - 1 spoon
Green chilly - 5-6
Garlic - 1 whole
Coconut - 1 cup
Mustard - 1/4 tsp
Curry Leave - 1 strand
Oil - 1 tsp

Proceed :

Peel the ridge of the ridge gourd. Make sure you do not overdo this.
Just the ridge part must be removed, the rest of the peel should be still be intact.
Now cut the ridge gourd lenghtwise, and chop them into approximately 1/2 inch width pieces. Keep it aside.
In a pressure cooker, add the thoor dhal, whole onions(if too big then cut it to half ), whole tomatoes, garlic, chillies & jeera and pressure cook for 2 whistle.
After the cooker has cooled down, remove the onions, tomatoes, garlic and chillies.
Grind the above along with coconut.
Then add the paste and ridge gourd pieces into the boiled thoor dhal water. Add water according to your consistency.
Add salt and allow it to boil till the ridge gourd is cooked.
Heat ghee/oil in a small pan, add mustard seeds & curry leaves.
Now add this into the sambar.