Potato, Tomato and Green Peas Curry

Ingredient's

2 boiled Potato's, cut them in to small Pieces

1 cup green peas 

4 tomato's, 1 onion, 2 green chillies, finely chopped

10 curry leaves

1tsp red chilly powder, 1tsp coriander powder, 1tsp garam masala, 1/2tsp turmeric powder

1tsp mustard seeds, 1tsp ginger garlic paste

2cup of water

2 to 3 tsp oil

Salt as per taste

Cooking Method

In deep cooking pan , add oil, when oil is hot add curry leaves and mustard seeds, when they splutter , add onion and green chillies, fry to golden brown, then add all the masala powder and ginger garlic paste, fry till oil separate from masala, then add green peas and chopped tomato's and cook for 8 minutes, keep smashing tomatos in between, now add potato's and salt mix well, then add 2 cup of water mix it again and cook for another 8 to 10 minutes.

Serve hot with Plain Rice or Roti's. 

Iam sending this to Creative Sanyukta's event, cooking with Cooking with Whole foods(Whole Fruits/Whole Vegetables)-TOMATO

Veg Pizza

Again my first attempt to bake pizza. On sunday i saw pizza base in super market, and i thought it would be safe if i give a try baking pizza using ready made pizza base instead of baking base separately. Now i can say my decision was right, because it came out very well and i was very happy too. From now onwards i think i don't have buy or order pizza from out. When i can make then why to buy from out....

Ingredient's

1 ready made pizza base
1/2 onion, 1/2 tomato, 1/2 capsicum, chopped in to pieces
2tsp pizza sauce
1/2 cup of Grate Mozzarella cheese

Preparation
Pre-heat the oven for 10 minutes in 200 degree Celsius, In the mean time prepare the pizza. On a pizza base apply the pizza sauce and arrange all the vegetable on top, now cover the vegetable with cheese, and bake the pizza in 180 degree Celsius for 8 to 10 minutes.
Serve hot with tomato sauce and other seasoning. 

Tomato And Potato Curry

Finely i am posting my hubby's favorite Tomato and potato curry. He loves this curry so much that even if i cook this curry every day also he will eat it without asking any question. This is very famous curry in my In-Laws place though i learn this curry from my co-sister, but i cook in my own way to make it more tastier, because they don't eat spicy food and i love spicy food. Now i can say even my hubby started loving spicy food. Always spicy food is the best...

Ingredient's
2 boiled Potato's, cut them in to small Pieces
4 tomato's, 1 onion, 2 green chillies, finely chopped
10 curry leaves
1tsp red chilly powder, 1tsp coriander powder, 1tsp garam masala, 1/2tsp turmeric powder
1tsp mustard seeds, 1tsp ginger garlic paste
1 small cup curd
2cup of water
2 to 3 tsp oil
Salt as per taste


Cooking Method
In deep cooking pan , add oil, when oil is hot add curry leaves and mustard seeds, when they splutter , add onion and green chillies, fry to golden brown, then add all the masala powder and ginger garlic paste, fry till oil separate from masala, then add chopped tomato's and cook for 8 minutes, keep smashing tomatos in between, now add potato's and salt mix well, then add curd and 2 cup of water mix it again and cook for another 8 to 10 minutes.
Serve hot with Plain Rice or Roti's. 


Iam sending this to Creative Sanyukta's event, cooking with Cooking with Whole foods(Whole Fruits/Whole Vegetables)-TOMATO

Fenugreek leaves and Potato Sabji

Fenugreek is used as spice and also as medicine. Fenugreek seeds and leaves are used often in cooking. Fenugreek leaves are very much aromatic and slightly bitter. Fenugreek leaves are used in dried form also. The dried fenugreek leaves are available in the market as Kasuri/Kasoori Methi (Kasur is a place in Pakistan where it is cultivated more) and it gives nice flavor and taste to whatever dishes it is added.

Ingredients
4-5 medium potatoes, peeled, cut into halves and then into half moons
1 onion, chopped in chunks
2 cloves of garlic, minced
1/2 teaspoon whole cumin seeds
2 bunches of fresh methi/ fenugreek leaves, washed thoroughly and the root & the stiff parts of the stems removed; roughly chop the very tender parts of the stem and all the leaves
2 red dry chilli pepper
1/2 teaspoon turmeric
Salt
1 teaspoon red chilli powder (optional)
2 tablespoons oil

Cooking Method
Heat oil in a pan. Add the cumin seeds and the red dry chilli pepper. When the seeds sizzle, add the garlic, onions and the fresh chopped methi/fenugreek. Add salt, turmeric and chili powder. Stir and cook for about 7-10 minutes at medium heat or till the onions are clear.
Add the sliced potatoes to the pan, toss everything together; drizzle some water (about 2 tablespoons) , cover till the potatoes are tender and cooked. They should be fork tender but not mushy and broken. Uncover and stir fry at high heat for about 3-4 minutes till the water is fully absorbed and the entire dish gets dry.
Serve hot with Roti or Paratha.