Red Lentil Dal

Ingredients:

• 1 cup red lentils (orange lentils will work as well)
• 3 cups water
• 3 plum tomatoes
• 2 teaspoons grapeseed, vegetable, canola or other high-heat oil
• 1/2 cup white or yellow onion, finely chopped
• 2 medium cloves garlic, finely chopped and made into a paste*
• 2 teaspoons of Bengali five spice mix (panch phoron) or 1/2 tsp black (or white) sesame seeds, 1/2 tsp cumin seeds, 1/2 tsp fennel seeds, 1/2 tsp mustard seeds, and (if available) 1/2 tsp fenugreek seeds
• 1 bay leaf
• 1 teaspoon turmeric
• 1 teaspoon kosher salt plus more to taste
• 1 lime, juiced (equal to about 2 tablespoons fresh lime juice)
• 8 springs cilantro, de-stemmed and chopped
• Cooked basmati rice, optional

Preparation: 

• Place 1 cup of red lentils in a metal sieve. Rinse well with cold water. Pour cleaned lentils into a medium sauce pan. Add 3 cups of water. Bring lentils and water to a boil. Reduce heat, cover and simmer for 10 minutes or until the lentils are soft

• While the lentils are cooking in step 1, bring a separate small pot of water to a boil. Score the peel of the tomatoes with a sharp knife in the shape of an "X". Place the tomatoes in the boiling water and blanch for one minute. Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside.   

• After the lentils in step 1 have cooked at least 5 minutes, start preparing the onions and spices. In a medium saucepan, heat the oil over medium heat. Add the chopped onions. Cook until translucent, about 3 minutes. Add garlic paste and cook for 1 minute more, stirring continuously, making sure that the garlic does not burn. Add the Bengali five spice. Cook and stir for another 2-3 minutes. Add bay leaf and turmeric, and Stir well.  

• To the onions and spices, add the cooked lentils along with the lentil cooking water. Add salt. Cook for 10 minutes. Add lime juice and tomatoes. Cook for 3-5 more minutes. Adjust salt if necessary. Stir in chopped cilantro and remove from heat. Garnish with more chopped cilantro. Serve with basmati rice.

French Toasts with Cheese

Ingredients:

• 2 eggs
• 4 slices of white bread
• 1/3 cup of milk
• Ground cinnamon, to taste
• Vanilla sugar, about ½ teaspoon
• Shredded cheese of your choice
• 1 table spoon of butter

Preparation:

• Prepare ingredients: It will work better if bread that you use is 2-3 days old, fresh bread will sodden fast and may be hard to handle, if you only have fresh bread – dry bread slices it a bit in a toster before using for french toasts; also vanilla sugar can be replaced with vanilla extract.
• Crack eggs in a bowl, add cinnamon and vanilla sugar.
• Then add milk and mix it.
• Warm skillet with a table spoon of butter over moderate low heat (make sure heat isn’t too high, so butter doesn’t burn)
• Deep each slice of bread to the egg and milk mixture from each side (one by one)
• Fry them until eggs are cooked through (till light brown color), then flip to the other side.
• Once eggs from other side are cooked though as well then move french toasts to the plate and garnish them with your choice of shredded cheese. Let cheese melt a bit. Serve warm for breakfast or as a quick snack.

Fried Egg Sandwich

Ingredients:

• 2 teaspoons butter
• 4 eggs
• 4 slices processed American cheese
• 8 slices toasted white bread
• salt and pepper to taste
• 2 tablespoons mayonnaise
• 2 tablespoons ketchup

Preparation:

•  In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg. 
• After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.

 

Deviled Eggs

Ingredients:

• 6 hard-cooked eggs, peeled
• 3 tablespoons mayonnaise or salad dressing
• 1/2 teaspoon ground mustard
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

 Preparation:

• Cut eggs lengthwise in half. Slip out yolks and mash with fork.
• Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Palak Cutlet

Ingredients:

• Spinach 1 cup
• Potatoes cooked
• Ginger-garlic paste 1 teaspoon
• Onion 1 chopped
• Chilies 2 minced
• Cilantro
• Bread crumbs
• Olive oil.

Preparation:

• Cook spinach briefly and mash the potatoes
• Mix all the ingredients together and shape them in desired way.
• Finally now  fry the cutlets in hot oil.  

Cheese Omlet

Ingredients:

• Eggs 3
• Bell pepper 1 small - sliced
• Onion 1 large sliced
• Tomato 1 chopped
• Green chili - optional 1/2 chopped
• Salt
• Milk few teaspoons
• Cheddar cheese - shredded 1 tablespoon
• Olive oil / butter as per requirement. 

 Preparation:

• Beat egg yolks first and then add whites and beat vigorously. Once it comes to foamy set aside.
• Heat a skillet with oil. Add the vegetables and salt. Stir-fry over high, till onions turn fragrant.
• Now add the same to the whisked eggs, further add milk and if necessary white pepper powder.
• Heat a griddle, smear butter and pour the batter,make thin or thick omlet. Cover and cook briefly and finally add cheese and remove from heat. 

Potato and Mushroom Curry with Tomato Chappathi

Potato and Mushroom Curry:

Ingredients :

• Potato - 2 peel the skin and cut to medium cubes
• Onion - 1 sliced
• Mushroom - 2 cups chop into 6 pieces
• Mutter - 1 cup
• Coriander - 1 bunch chopped finely
• Garam masala - 1 tbsp
• Chilli powder - as required
• Salt, oil
• Butter - 1 tbsp

Preparation:

• Heat oil in the frying pan. Add the onion, saute for few seconds.
• Add the potato, mushroom, peas and add the chilli and garam masala.
• Divide the coriander to 2 portions. one portion add to the veggies.
• Add salt and saute it for few seconds.
• Now add water so that the veggies should be immersed 3/4th.
• Close with lid 3/4 th and let it cook until all the water is absorbed.
• Now add the remaining coriander and dollop of butter serve hot with roti and rice. 

Tomato chappathi:
Ingredients:

• Wheat flour - 2 cups
• Tomato - 1 big
• Garlic - 1
• Chilli powder and salt
• water for making dough

Preparation:

• Puree the tomato and garlic and strain it using strainer.
• Add them to the flour and make dough by adding chilli powder and salt to it. Divide into equal balls.
• Take a ball, press it in dry flour on both sides. Roll into a circle.
• If the dough sticks to the rolling pin or rolling surface, lightly dust it with dry flour.
• Heat the skillet . Place the chappathi over skillet. They start puffing with small bubbles now flip over another side press slightly with spatula so that it puffs well again.
• Make chappathi and serve hot with curry or raita.

Paneer Pepper Masala

Ingredients:

• Paneer/cottage cheese 100grams - cubed
• Onion 1 grated
• Ginger-garlic paste 1 spoon
• Tomatoes 2 crushed
• Cashew nuts powder 2 spoons
• Pepper powder 1-2 spoons
• Salt
• Turmeric 1/4 spoon
• Chili powder 1/2 spoon
• Coriander powder 1/2 spoon
• Curry leaves to garnish
• Oil few spoons.

Preparation:

• Heat oil in a pan, add ginger-garlic paste and onion. Fry real good.
• Add tomatoes and all the powdered spices. Add 2 cups of water and bring this to curry/gravy consistency. Add paneer cubes, cover and cook.
• Once they are done, remove from heat.

Beetroot Broccoli Curry

Ingredients:

• Beetroot – 3 pieces
• Broccoli – 200gms
• Besan Gram Flour – 3 tbsp.
• Garlic – 3 flakes
• Onion -1
• mustard seeds – 1/4 tsp.
• cumin seeds – 1/2 tsp.
• chana dal – 1/2 tsp.
• urad dal – 1 tsp.
• Turmeric – small pinch
• red chilipowder -1tsp.
• Garam masala -1 tsp.
• curry leaves – 10
• Oil for cooking
• salt to taste

Preparation:

• Heat 1/2 tsp oil in a Pan, add sliced broccoli pieces  with salt. Cover the lid cook it in a steam for 6 mins. If you add broccoli with salt, it leaves water. This water is sufficient for cooking broccoli. When the broccoli half cooked, transfer the broccoli pieces to a bowl and cover the lid.
• Cut the beetroot into small pieces . Take a pressure cooker, add beetroot pieces with salt and little water. Cook it until 2 whistles. After pressure get released, filter the water (don’t throw away. later we need cooked beetroot water) and keep the dry beetroot pieces.
• Heat oil in a non-stick pan and add mustard seeds, when it sprinkles, add cumin seeds, curry leaves, urad dal, chana dal and fry it for few mins until all the ingredients turn to light brown color.
• Now add chopped onions to the tempering. Fry until it turns golden brown colour. Add masala powder (turmeric, red chili powder and garam masala) and mix well.
• Add cooked beetroot to masala ingredients which is in the pan. Cook it in a low flame for 2 mins.
• Now, add Broccoli pieces to the masala mixture and mix all the ingredients well. Cover the lid cook it for 2 minutes.
• Sprinkle besan flour on top of the mixture. Now, add filtered beetroot water (from Step 2) mix well and cover the lid. Cook the curry until the curry becomes thick and add finely chopped fresh coriander leaves.

Vegetable Pakoda

Ingredients:

• Mixed Vegetables(carrots, beans, cabbage - slice like matchsticks)
• Begal gram flour 1 cup
• Rice flour few spoons
• Red Onions medium size 2 thinly sliced
• Gren chilies thinly sliced 6
• Freshly wet-ground mint- 2-3 spoon
• Ginger 3" inch- peel and wet grind
• Garlic 6 cloves -peel and wet grind
• Fennel seeds 2-4 spoons
• Curry leaves 1 cup
• Salt as per taste
• Baking soda 1-2 pinch
• Ghee 1-2 spoons
• Oil 

Preparation:

• In a large bowl add few spoons of ghee and baking powder, baking salt and salt. Mix them well until the salt dissolves thoroughly.
• To this add gram flour, rice flour and mix them thoroughly. To this further add mint paste, ginger paste and garlic paste and mix them, until the paste is well incorporates in this.
• Now toss your sliced cabbage, onions, curry leaves and fennel seeds. Still maintaining your whole mixture in dry form. Never attempt to add any water to this.
• Heat oil in a deep pan. Maintain your stove over medium heat. Just before dropping your pakodas, sprinkle water very sparingly over your dry mixture.
• Its always good to transfer only little of dry mixture to a plate and sprinkle water to it. Instead of all the mixture. One need to transfer the mixture to the plate for each batch. So that we can avoid sprinkling water to all the reserve mixture.
• Deep fry them till golden to reddish brown color.
• Serve hot with tomato sauce. 

Hakka Noodles

Ingredients:

• Soft Flat Noodles 1 box
• Mixed vegetables 1/4 quantity of noodles [Carrot,Beans,Cabbage,Bell peppers/Capsicum]
• Sesame oil
• Chinese 5 spice powder
• Red chili flakes
• Ginger 1" grated
• Garlic 2 minced
• Soya sauce
• Green onions to garnish 

Preparation:

• Stir-fry vegetables  with pinch of salt and set aside.
• In a wide heavy bottomed wok, heat oil. Add 5-spice powder, chili flakes, ginger-garlic and the noodles. Now toss gently, until oil coats on to it.
• Further add vegetables and stir-fry over high heat briefly. Garnish with green onions.
• Serve warm as a main dish. Its a complete meal

Navarathana Korma

Ingredients:

• Green chili 1 minced
• 1 tsp Ginger Garlic paste 
• Onion 1 large head grated
• Salt
• 1/4 tsp Turmeric powder 
• 1 tsp Chili powder 
• Food color optional
• 1/2 tsp Garam masala powder 
• 1/4 cup Almonds/Cashew nuts paste 
• Ghee few spoons
• 1 cup Cottage cheese/paneer fried 
• Carrots
• Beans
• Cauliflower
• Peas
• Bell peppers
• Turnips
• Beets
• Apples
• Pineapple
• Mangoes
• Cherry
• Tomatoes 
• Cashew nuts - fried
• Raisins - fried
• Cilantro to garnish. 

Preparation:

• Heat a large wok, add ghee. Add chili, ginger-garlic paste and onion to it. Fry real good, till the raw odor is gone, add salt, tumemric, chili and garam masala powder.
• Followed by nuts paste. Prepare a thick gravy. Add vegetables, cover and cook till tender.
• Add chopped fruits, fried paneer and nuts to it.Remove from heat. Serve to go with your rotis. 
  

Hyderabadi Dahi Bhindi Masala

Ingredients:

• 3 cups Bhindi/Okra, washed, dried and cut into small pieces
• 8 shallots, sliced fine (or use 1 large onion)
• 2 tomatoes, finely chopped (or 1 tbsp tomato paste)
• 1 tsp ginger garlic Paste
• A pinch of sugar (optional)
• 1 cup yogurt, beaten
• 1 tbsp grated coconut, fresh/frozen
• 8 cashew nuts, soaked in warm milk for at least 10 mins
• A generous pinch of kasuri methi / dried fenugreek leaves
• 1 tsp garam masala
• ½ -1 tsp red chilli powder
• ½ tsp turmeric powder
• ½ tsp amchur / dry mango powder
• 1 tsp coriander powder / malli podi
• 1 tbsp oil
• Salt to taste

For Tempering:

• 1 tsp Mustard Seeds
• ½ tsp Jeera/Cumin Seeds
• 1 tsp Urad Dal/Split Black Lentils
• 2-3 Dry Red Chillies, halved
• A Pinch of Hing/Asafoetida
• Few Curry Leaves
• 1 tbsp Oil

Preparation:

• Sprinkle little salt to okra pieces and mix well. Keep it aside for half an hour. This helps in reducing the sliminess while frying the okra. 
• Heat 1 tbsp of oil in a pan and add okra pieces to it. Fry them continuously at high flame till they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deep fry them. Transfer these fried okras to a plate lined with kitchen/paper towel and set aside.
• Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Set aside.
• Heat oil for tempering in a pan and add mustard seeds to it. When they pop, add cumin seeds, urad dal, dry red chillies, hing and curry leaves and sauté it for a minute till the dal turns golden brown in colour.
• Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic paste and fry for another minute. Add all the dry masalas - garam masala, red chilli powder, amchur, turmeric and coriander powder - along with kasuri methi and fry for a minute in sim.
• Mix in finely chopped tomatoes (if using) and sauté till they turn pulpy and release their juice, about 2 minutes (or add the tomato paste at this stage). Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.
• Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravy required, add ½-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes.
• Mix in fried okra and adjust salt. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes.
• Done! Serve with rotis or any mixed rice.

Breaded Cauliflower

Ingredients:

• 1 medium head cauliflower
• 3 eggs
• salt
• 150grams breadcrumbs
• 1/4 cup vegetable oil

Preparation:

• First, remove the green leaves and then, using a knife, remove the central stem, too.
• With your fingers, or using a knife if you want to,  pull the florets apart. In this recipe, bigger florets work better.
• Rinse the florets under cold running water.
  Then place them into a larger pot and add about 2 teaspoons of salt.
• Pour in water – we need just enough to cover all the florets.
• Cover the pot and place it over medium heat.
  Bring to boil and let cook for about 15 minutes
• When the florets are cooked drain them and set aside.
  Pour 1/4 cup (60 ml) of vegetable oil into a larger frying pan and preheat the oil over medium-low heat.
• In a medium bowl, whisk the eggs lightly with about 1/2 teaspoon of salt.
• Working with one floret at a time, coat it with the egg.
• Then place the breadcrumbs in another bowl and roll the egg-covered floret in the breadcrumbs until nicely coated.  
• Repeat this process with all the remaining florets.
• In batches, put the cauliflower in the preheated pan and fry it. Turn the florets so that they get golden-brown on all sides.

Potato (Aloo) Broccoli Curry

Ingredients:

• 400 gms Broccoli
• 4 Potatoes
• 1 Onion (chopped)
• 1/2 Tomato(chopped)
• 1tsp Garlic (grated)
• 1tsp Ginger (grated)
• 1/4tsp Cumin
• 1/2tsp Turmeric 
• 1/2tsp Coriander powder 
• 2 tsp Garam Masala 
• 1/2 tsp  Chilli powder 
• Salt to taste
• 1/2 tsp Lime juice 

Preparation:

• Take 3-5 Potatoes (Aloo or Alu) and cut/slice them into lengthy pieces.
• Take 400gms of fresh Broccoli (green Cauliflower) and cut/slice them into small florets (same as cutting Cauliflower).
• Heat 1 tbsp. vegetable oil in a nonstick pan, add sliced Potato with salt. Fry for 5mins. So that vegetable gets partially cooked. When it is half cooked transfer the vegetables to a bowl and close it.
• Heat 1 tbsp. vegetable oil in a nonstick pan, add sliced Broccoli with salt. Fry for 5mins. So that vegetable gets partially cooked. When it is half cooked transfer the vegetables to a bowl and close it.
• Heat 2 tbsp. oil in a pan, add cumin seeds and onions. When the onions turn golden color, add Ginger and garlic, fry until the raw flavor goes away. Add chopped tomatoes and fry until it mashes completely. Now add turmeric, coriander powder, chili powder. 
• Add half cooked Potatoes and Brocolli to the ingredient mixture, cover the pan lid and cook it in high flame for 5 mins.
• When broccoli and potatoes are tender sprinkle little Garam masala on it and cook for 5 more mins in a low flame. Finally add lime juice, stir the curry for two more minutes. Switch off the flame. Garnish the curry with coriander leaves. Easy and tasty preparation of Indian style Potato Brocolli curry ready.

Spicy Prawn Roast

Ingredients:

• 1lb medium sized prawns (About 16-20 in a lb)
• 1.5 tbsp oil
• 3/4th cup chopped shallots
• 2 tbsp thinly sliced green chilies
• 1 tbsp thinly chopped ginger
• 1 tbsp chopped garlic
• 1/2 tsp chili powder
• 1/4 tsp turmeric powder
• 2 small Roma tomatoes, seeds removed and chopped fine.
• 1 tsp tamarind paste
• 1/2 cup chopped cilantro

For the Marinade

• 1tbsp vinegar
• 1tsp red chili powder
• 1/2 tsp black pepper powder
• 1/4 tsp turmeric powder
• Salt to taste

Preparation:

• Clean and devein the prawns. You can optionally insert a toothpick in each prawn to make sure that they won’t curl up while cooking.
• Place the prawns in a bowl and add all the ingredients listed under the Marinade section and mix well to combine. Let it marinate for 15-30 minutes in the refrigerator.
• Heat the oil in a large sauté pan. Fry the prawns (in batches if necessary, do not overcrowd the pan) for 90 seconds on one side, turn and fry for 90 more seconds on the other side, remove and keep aside.
• Add the chopped shallots, green chilies, ginger and garlic to the same oil in the pan. When the shallots start to brown, add the chili and turmeric powders and sauté for a minute or so. Now add the tomatoes and the tamarind paste and stir fry till tomatoes are blended in.
• Add the fried prawns back into the pan and mix carefully to coat the prawns with the spiced onion mixture. Cover the pan with a tight lid, reduce the heat to medium and let it cook for 3 more minutes. Remove the lid, stir in the cilantro and switch off the stove.

Sweet Potato Curry

Ingredients:

Tangy Sambhar Powder

• 1/2 cup dried Thai, serrano or cayenne chiles
• 1/4 cup dried yellow split peas (chana dal), sorted
• 2 tablespoons sesame seed
• 1 tablespoon tamarind pulp or grated lime peel
• 1 tablespoon coriander seed
• 1 teaspoon cumin seed
• 1 teaspoon black peppercorns

Curry

• 1 tablespoon vegetable oil
• 1 teaspoon black or yellow mustard seed
• 1/4 teaspoon asafetida (hing), if desired
• 2 tablespoons dried yellow split peas (chana dal), sorted
• 1 large sweet potato, (1 lb), peeled and cut into 1/2-inch cubes
• 8 to 10 fresh karhi leaves or 2 tablespoons chopped fresh cilantro
• 3/4 teaspoon salt
• 1/2 cup water 

Preparation: 

•   In small bowl, mix all tangy sambhar powder ingredients. Heat 6-inch skillet over medium-high heat. Place mixture in skillet; cook 1 to 2 minutes, stirring constantly, until seeds crackle, spices  turn 1 shade darker and the mixture has a nutty, pungent aroma.    Transfer to a bowl; cool 8 to 10 minutes.
• Place 3 tablespoons mixture in spice grinder. Grind until mixture resembles texture of finely ground pepper. Repeat with remaining mixture. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes about 1 cup spice blend; use 1 teaspoon for this recipe.
• To make curry, in wok or deep 12-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover wok and wait until popping stops. Add asafetida and 2 tablespoons split peas; cook and stir about 1 minute or until peas are golden brown. Add sweet potato, karhi leaves, salt and 1 teaspoon of the tangy sambhar powder; cook and stir 1 to 2 minutes. 
• Stir in water. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until sweet potato is tender.

Grilled Seafood Salad

Ingredients:

Shallot-Thyme Vinaigrette

• 1/4 cup balsamic vinegar
• 3 tablespoons olive or vegetable oil
• 2 tablespoons white wine vinegar
• 1 tablespoon finely chopped shallot
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon water
• 1/4 teaspoon salt

Salad

• 12 uncooked large shrimp (thawed if frozen), peeled, deveined
• 1 lb swordfish, marlin or tuna steaks, 3/4 to 1 inch thick
• 1 medium fennel bulb, cut into wedges
• 10 cups bite-size pieces mixed salad greens
• 1/2 small red onion, thinly sliced
• 12 cherry tomatoes, cut in half
• 12 pitted kalamata or ripe olives

Preparation: 

•  In tightly covered container, shake vinaigrette ingredients.
•  Place shrimp and fish in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette.
•  Heat gas or charcoal grill. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes. Brush fish and fennel with marinade; add shrimp. Cover grill; cook 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
•  Arrange salad greens on serving platter. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens. Serve with reserved vinaigrette. 

Tomato Chicken

Ingredients: 

• 1 chicken – cut into pieces
• 1 kg tomato puree
• 2-3 tbsp ghee
• 3tbs browned onions
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp chopped green chillies
• salt to taste

Preparation:

• First cook the tomato puree with a bit of oil and water for about 2 hours on a medium flame and keep aside.
• In a separate vessel, heat the ghee, add the onions and stir for a bit. Add the chicken, ginger paste and garlic paste. Cook for for 15 to 20 mins while stirring all the time.
• Pour in the tomato puree and mix. Then add the turmeric powder, red chilli powder, chopped green chillies and salt.
• Stir, cover and cook for about 10-15 minutes. Garnish with coriander leaves and serve.

Potato in Curd Gravy

Ingredients:

• 3 medium. potatoes boiled and peeled
• 1 cup curd or yogurt beaten
• 1 tsp. red chilli powder
• 1 tsp. salt
• 1/2 tsp. dhania powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• 2 pinches asafoetida
• 1 stalk curry leaves
• 1 tbsp. coriander leaves chopped
• 1 1/4 cup water
• 1/2 tsp. each ginger, garlic grated
• 2 green chillies slit
• 1 tsp. each cumin, mustard seeds
• 1/4 tsp. wheat flour
• 1 tbsp. oil

Preparation:

• Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
• Mix all the dry masala in 1/4 cup water. Heat oil. Add the seeds (cumin and mustard). 
• When they splutter, add ginger-garlic, chilli and curry leaves. Add the masala mixture and fry for 2 minutes.
• Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
• Add the remaining water and all the potato and flour. Stir well.
• Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander.  Serve hot with thin wheat chappaties and rice.