BABY ALOO TOMATO CURRY

 Baby potatoes are always a fascination :)
Given with a tanginess makes it even more enriching taste.

Ingredients:
Baby potatoes - 1/2kg
Tomatoes - 5
Onion - 2
Ginger Garlic paste - 1tbs
Red chilli powder - 1tbs
Dry coriander powder - 1/2tbs
Dry jeera / fennel powder - 1/2tbs
Amchoor / dry mango powder - 1/4tbs
Turmeric powder - 1tps
Garam Masala - 1tbs
Salt
Oil - 2cups
Water - 250ml

Method/ Vidhiee:
1. Take the baby potatoes wash them well and boil them.
2. Peel off the skin and deep fry them or shallow fry them in oil.
3. Drain them and keep aside.
4. Boil the tomatoes and peel off the skin. Cool them and grind them with amchoor powder.
5. Finely chop the onions.
6. In a pan add oil add the onions, ginger garlic paste and saute them.
7. Add the tomato & amchoor puree and bring them to boil.
8. Now add the dry masalas - chilly powder, coriander powder, jeera powder, turmeric powder, salt, garam masala powder.
9. Bring them to a thick gravy.
10. Meanwhile prick the fried potatoes so that the juice enters inside the potatoes.
11. Add the potatoes to the gravy.
12. Add some water and bring to boil.
13. Garnish with coriander leaves.

Serve with roti, nan, parantha, jeera rice

AALOO GOBI SHIMLA MIRCHI SABJI (Basic Sabji)

AALOO GOBI SHIMLA MIRCHI  SABJI (Basic Sabji)

Ingredients:
Aaloo/Potatp/Uralakezang - 3
Phool gobi/Cauliflower - 1 medium
Shimla mirch/Capsicum/Kudai Melagai - 2
Peyaz/Red onions/Vengayam - 3
Tamatar/Tomato/Thakkali - 3 (Reddish)
Green Chilly - 2
Adhrak/Ginger/Inji Paste - 1tbs
Lasoon/Garlic/Poond Paste- 1tbs
Haldi/Turmeric/Manjal powder - 1tbs
Lal mirch/Red chilli/melagai powder - 1tbs
Kashmiri chilli powder - 1tbs
Dhania/Coriander/Kothamali powder - 1/2tbs
Jeera/Fennel/Jeeragam powder - 1/2 tbs
AMchoor/Dry mango/Kanja mangai powder - 1/2tbs
Garam Masala - 1tbs
Sugar - 1/2 tps
Salt - to taste
Refined oil 5tbs
Ghee - 1tbs
Water - 2cups

Method/Vidhiee:
1. Peel the potatoes and cut them into 6 medium size chunks and put in water.
2. Cut the capsicum into big chunks and deseed them.
3. Cut the caulifower in same way leaving the stems.
4. Finely dice the onions, tomatoes and green chillies.
5. In a pan por some oil to shallow fry the potatoes and cauliflower which have to be coated with pinch of salt and kashmiri chilli powder.
6. Once the oil is hot shallow fry them till they turn light brown.
7. Drain them on to tissue paper.
8. In the same pan use the oil and put onions and saute them.
9. When the onions turn transparent add capsicum and saute again.
10. Add the ginger garlic paste and stir.
11. When the raw smell fades away add tomatoes.
12. Saute them well and add dry masalas turmeric,red chilli powder,coriander powder,jeera powder, amchoor powder, kashmiri chilli powder and stir well.
13. Now add the shallow fried potatoes and cauliflower.
14. stir them well and add salt, garam masala and stir well.
15. Add water of how much you want.
16. When it boils and get bit thicker add the coriander leaves and spring onion green portion.
Serve hot with any rice,chappattis,breads..
Tip: If your gravy is not getting thicker add bit of rice flour in a bowl mix it with water and pour it on to the sabji. Stir well it would get thicker.

GOBI MANCHURIAN WITH A TWIST

Ingredients:
Gobi/Cauliflower  - 1 big
Spring onions - 4-5 strings
Red onions - 2
Tomatoes - 3
Capsicum - 1
Potatoes -2
Green chillies - 4
Garlic - 8 pods
Ginger - 1/2 inch
Coriander leaves for garnish
Cornflour - 2 cups
Rice flour - 1 cup
Red chilly powder - 1tbs
Dark soya sauce - 1tbs
Green chilly sauce - 1tbs
Tomato sauce - 5tbs
Ajinamoto / china salt - 1tps
Salt - to taste
Sugar - 2tps
Refined oil - to fry
Water - 4 cups

Method/Vidhiee:
1. Cut the florets of the cauliflower into medium size chunks. Wash them well and keep aside.
2. Finely chop spring onion green leaves part, red onions,capsicum, green chillies-2 , tomatoes.
3. Grind the remaining green chillies, garlic, ginger and make it into a coarse paste.
4. In a bowl put the cauliflower, cornflower 11/2 cups, rice flower, 1/2tsp salt, ground paste, soya sauce,red food colour few drops/
5. Mix them well and add water to coat the cauliflower.
6. Meanwhile boil the potatoes mash them well. Add salt, red chilly powder, ground paste, tomato sauce 5 drops and pinch of salt.
7. Mix them well and make balls. Coat those balls also into the cornflour mixture as the cauliflower was coated.
8. Heat oil in a heavy bottom pan for frying the balls and florets.
9. Once the oil gets heated up fry the cauliflower and potato balls.
10. As they turn golden brown take them and transfer to the tissue paper to drain excess oil.
11. In another pan add oil. Once it gets heated up add chopped green chillies, red onions and saute well.
12. Once the onions turn bit transparent put on the green spring onions, capsicum and saute.
13. Add the ground paste. red chilly powder and saute till the smell fades away.
14. Now add the tomatoes mash them well and saute.
15. Add soya sauce, chilly sauce, tomato sauce and saute them.
16. Once the oil leaves the pan add salt, ajinamoto,sugar and water 2 cups.
17. In a small cup mix water and cornflour. Pour the mixture on to the gravy.
18. Lower the flame and keep stirring.
19. Add the cauliflower and potato balls.
20. Mix well.... if u require dry gravy then keep stirring till the water dries up
21. If u want to have it with gravy them add water for gravy consistency.
22. Garnish with chopped coriander leaves.

Serve hot with Fried rice, jeera rice, Shezwan fried rice..

MIXED VEG KEEMA

Ingredients:
Potato - 2
French beans -7-8
Carrot big - 1
Califlower - 2cups
Green peas - 20gms
Green capsicum -1
Red capsicum -1
Tomatoes - 3
Onion - 2
Green chillies - 2
Ginger Garlic paste - 1tbs
Ghee - 2tbs
Refined oil - 1tbs
Jeera/Fennel seeds - 1tbs
Green coriander leaves for garnishing
Tumeric powder - 1tbs
Red chilly powder - 1tbs
Kashmiri chilly powder - 1tbs
Jeera powder - 1tps
Coriander powder -1tps
Garam Masala - 1tbs
Water - 2cups
Salted butter - 1tbs
Salt to taste

Method / Vidhiee:
1. Finely dice carrot,potato,french beans,cauliflower,capsicums,onion,green chillies & 1 tomato.
2. Boil 2 tomatoes. Cool them peel the skin off and grind them to make a puree.
3. In a pan add the ghee and refined oil.
4. Once it gets heated up add jeera. Splutter them.
5. To it add onions & green chillies. Saute them till they turn transparent.
6. Now add ginger garlic paste to it and saute again for 1/2 min
7. Add capsicums and saute again for 1 min.
8. Now add carrot,potato,french beans,cauliflower,green peas and saute well.
9. To it add tomato puree and bring them to boil.
10. Add turmeric powder, red chilly powder, kashmiri chilly powder, jeera powder, coriander powder.
11. Mix well and salt to it and keep stirring well.
12. Take a masher and start mashing the vegetables once they are turning soft.
13. if they are still hard add some water and bring them to boil & mash them.
14. Add garam masala and mash again.
15. Bring the gravy into a semi solid form and add coriander leaves. Add butter on top.

Serve hot with roites, phulkas,nan,butter nan, jeera rice & even as masala dosa.