ALOO TAMAATAR / POTATO TOMATO GRAVY

INGREDIENTS:

Potato------------------------3 medium ones peeled and chopped to bite size pieces
Onion------------------------1 whole ground coarsely
Tomato----------------------1 whole ground coarsely
Hunt's Tomato Sauce---- 1 8Oz tin
Cumin Seeds---------------1/2 tsp
Curry leaves----------------5-8
Ginger Garlic paste-------1 tsp
Red Chilli Powder--------1 tsp
Garam Masala-------------1/2 tsp
Cumin Powder------------1/2 tsp
Kasoori Methi-------------1 tsp
Coriander leaves----------1 tbsp chopped
Turmeric--------------------1/2 tsp
Oil---------------------------5 tbsp

DIRECTIONS:

1. Heat Oil in a medium sized pressure cooker. Add Cumin seeds, Curry leaves and fry them for 30secs.

2.Add the coarsely ground Onion,Turmeric, little Salt and fry on med flame. Make sure the onions are not burned by stirring in between. After 8-10 mins add ginger garlic paste and fry for 3-5mins more.

3.Now add raw peeled cube size potato pieces and mix well. Fry the potatoes with onion mixture till the onions are 3/4th cooked.Add some Salt, Red Chilli Powder, Garam Masala Powder, Cumin Powder and Ground Tomato.

4.Mix well and fry for 2-3mins more and add a whole tin of Hunt's Tomato sauce. Reduce the flame and add 1/2 cup water. Check for salt.

5.Close the lid and cook for 1 whistle and turn off. When the pressure's off add chopped Coriander leaves , crushed Kasoori Methi and let it stand on low flame for 2-3mins.Check for potato tenderness. Then serve hot with Roti. 

KODI IGURU / CHICKEN FRY

INGREDIENTS:

Chicken------------------1-1/2lbs
Onion--------------------2 very finely sliced
Corainder,Mint --------1 tsp each chopped
Oil------------------------5tbsp+1tbsp

For Marinade:
Onion-------------------1 ground to coarse paste
Ginger Garlic Paste---1 tbsp
Red Chillli Powder---1-1/2 tsp
Salt----------------------to taste
Turmeric---------------1/4tsp

For Masala:(dry roast and grind)

Coriander Seeds------1 tbsp
Cumin Seeds----------1 tsp
Cloves------------------3-4
Saunf seeds------------1 tsp
Pepper------------------1/2 tsp
Cardamom-------------4
Cinammon Stick------2" stick

DIRECTIONS:

1.Clean the chicken and marinate with all ingredients listed under 'For Marinade' for 15-20mins.

2.Prepare Masala by dry roasting and grinding all the ingredients listed under 'For Masala'

3.Heat 1 tbsp oil in a wide pan and cook the Marinated Chicken till tender and done for about 15-20mins. The chicken should be cooked completely at this stage with some gravy left from the cooked chicken. Do not over fry it.

4.Heat 5tbsp of Oil in a wide pan and add sliced Onions, turmeric, little salt and fry the whole onions come down to a very little quantity and nice brown in color. This process takes nearly 12-15mins at med-low flame. Step4 and step3 can be carried on simultaneously saving time.

5.When the onions are nicely brown add the chopped Mint, Chopped Coriander, Cooked Chicken, Ground Masala powder with left over gravy. Mix well.Check for salt and adjust.

6.Cover the pan with a lid and cook on low flame for 8-10mins for the masala to get into the chicken and turn off. Serve hot.

GARLIC RICE

   Sending this Garlic Rice over to Dish-It out:Ginger and Garlic Event hosted by Vardhini of CooksJoy. Its fun to participate in such events especially after a very long break.

INGREDIENTS:

Cooked Rice------------2 Cups
Garlic---------------------8 
Red Chillies-------------8
Curry leaves------------10-15
Cumin Seeds------------1/4tsp + 1/4 tsp
Shredded Coconut------1 tbsp
Coriander seeds---------1tbsp
Turmeric-----------------1/4 tsp
Oil------------------------2tbsp

DIRECTIONS:

1.Dry roast all the ingredients: Red chillies, 7-8 Curry leaves, 1/4 tsp Cumin seeds, Shredded coconut,  Coriander seeds one after the another and cool down. Transfer to a grinder jar and grind to a slightly coarse powder (do not make it too fine).

2.In 1/2tsp oil fry the garlic and transfer to the grinder jar and grind together till the garlic is properly crushed and mixed with the powder.

3.Seperate the grains of cooked rice and add 1/4tsp + 7-8 curry leaves + Turmeric tempered in remaining Oil. 

4.Add salt and above ground powder to the tempered rice and mix well. Serve as its s with any raita or plain yogurt.

TOMATO MUSHROOM CURRY

INGREDIENTS:

Button Mushroom-------------------15-20
Onion----------------------------------1 large finely chopped
Tomato--------------------------------2 large finely chopped

Garam Masala Pwd-----------------1/4 tsp

Coriander Powder-------------------1/2 tsp

Chopped Coriander-----------------1 tsp
Kasoori Methi-----------------------1 tsp

Oil-------------------------------------4 tbsp

For Marinade:
Yogurt---------------------------------1tbsp
Ginger Garlic Paste-----------------1/2 tsp
Red chilli Pwd-----------------------1-1/2 tsp
Turmeric------------------------------1/4 tsp
Salt-------------------------------------to taste


DIRECTIONS:

1. Clean the mushrooms and chop off the stem portion and slice each head part into 4 or 8 pieces each depending on your preference.

2.Prepare a marinade mixture with the ingredients listed in'For Marinade and combine with the sliced mushrooms and place aside till the gravy is prepared.

3.Heat oil in a kadai and add onions, turmeric and very little salt. Fry till the onions turn soft.

4.Add chopped tomatoes and fry on med flame  till the oil oozes out of the mixture.

5.Add Garam Masala Pwd,Coriander pwd and mix well. Now add the mushrooms and turn the flame to high.

6.Combine well and fry till the excess water from mushroom evaporates and a nice gravy of your consistency is formed.

7.Reduce flame and add chopped coriander, Crushed Kasuri Methi. Fry for 2-4 mins and turn off. Serve hot.