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.

Egg Onion Dosa

Here is a very unique and delicious recipe for a breakfast specially on weekends. I have been always cooking this dosa but i use to feel bore to take a picture and post it. Today i was feeling very hungry, i opened my fridge and saw dosa batter. I took the dosa batter out and was not feeling like eating plain dosa then i thought why not make a egg and onion dosa and post it also. Here is the recipe. i am sure everybody will love it.....

Ingredient's
Dosa batter
1 egg
1 onion, 2 green chillies, coriander leaves chopped finely 
pinch of salt and black pepper powder
Oil as per req

Cooking Method
In a large bowl add egg, onion, chillies, salt and pepper, mix it well together, Spread the dosa batter on pan in circular motion to make a little thick dosa. Then pour the egg mixture little by little on dosa, add coriander leaves from the top, put some oil on the dosa edges, cover the lid and cook both the side.
Serve hot with any kind of chutney or plain.

Iam sending this recipe to Ayeesha Riaz of tasteofpearlcity. 

Brinjal Dal

Hooray!!!! Featured as Top 9 in Foodbuzz

Ingredients
150 gms toor dal
100 gms brinjal/eggplant quartered
1 onion chopped-(reserve 1 tbsp for seasoning)
1 tomato chopped
2 pearls garlic
about 1 tsp tamarind concentrate/pulp mixed in 1 /2 cup water(add more or less according to taste)
1 /4 tsp turmeric powder
1 /2 tsp coriander powder
1 /2 tsp chili powder


Seasoning
oil
1 /4 tsp mustard seeds
1 /4 tsp jeera
1 pinch fenugreek/methi seeds
5 curry leaves
3 tbsps chopped coriander leaves
3 tbsps chopped mint leaves
1 tbsp chopped onion
1 tsp ginger garlic paste

Cooking Method
In a small container mix the chili powder and coriander powder in the tamarind water.Add in the brinjals and tomatoes with a little salt.Mix well and set aside.
Put dal with salt,turmeric,jeera,onion ,garlic and sufficient water in a pressure cooker.
Place a ring/small trivet in the middle of the dal and put the small container with brinjal mixture on it.
Pressure cook for about 4 whistles-enough to cook dal and vegetables.
Once cooked, mash the dal.
Pour the contents of the container with brinjal into the dal.Mix well and adjust salt and turmeric according to taste.
In another vessel heat oil.Add jeera,fenugreek,onion,ginger garlic paste,curry leaves,chopped mint and coriander leaves.Fry till they crackle and turn golden brown.
Pour this seasoning onto the dal with brinjals.Mix well and serve.

Indian Style Macroni

Ingredients : 

Macaroni Pasta 2 Cups 

2 Tomatoes large

1 medium size onion

1tbsp Ginger paste

Coriander Powder 2 tsp, Chilli Powder 1 tsp, Tumeric 1/2 tsp, Garam Masala Powder 1tsp

Salt to taste 

Seasoning

Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Oil 2 tsp.

Cooking Method 

Add pasta in a boiling water. cook till aldente.

Reserve 1/2 Cup of water,drain the water, run cold water over to stop cooking.
Heat oil, do the seasoning . Add Onions fry till translucent.
Add ginger paste, all the masala powder, cover to cook for few minutes.
Mix in tomatoes ,cook till juice wilts from tomatoes.
Add the reserved pasta water if necessary.
Garnish with fresh coriander leaves and serve with cheese Sprinkle.