Dum Aloo

DUMM ALOO
Ingredients:
potatoes - 4 (boiled,peeled and cut them into cubes)
roasted saunf powder - 1 tsp
corriander powder - 1 tsp
red chilli powder - 1 tsp
ginger paste - 1 tsp
salt to taste
curd - 1 cup
water - 1 cup
corriander leaves
cloves - 2
cinnamon - 1" stick
aniseed - 1
oil - 2 tbsp

Method:

- in a microwave bowl add oil and add the boiled potatoes

- bake them for 30 mins in 220 degrees

- meanwhile add oil in a pan

- add the cloves, cinnamon and aniseeds

- add the ginger paste and fry til the raw smell is gone

- add the curd and water and mix well

- add salt to taste

- add the red chilli powder, corriander powder, saunf powder

- bring it to boil

- when the potatoes are baked add them to the cued mixture

- mix well and alow that to cook and absorb all the moisture

- when the mixture is dry, serve.

- garnish with corriander leaves

Source:

Show me the curry website

Wheat Dosa

WHEAT DOSA
Ingredients:

wheat flour - 1 cup

green chilies - 2 (finely chopped)

onion - 2 (finely chopped)

salt to taste

curry leaves - 10 - 12 (finely chopped)

corriander leaves - 1 handful (finely chopped)

water to make the batter

oil - to fry

Method:

- mix wheat flour with water and salt well

- make sure that there are no lumps

- now add green chillies, onions , curry leaves and corriander leaves

- allow it to rest aside for 10 mins

- now pour this batter in a tava, and spread

- drizzle oil on the sides

- when the sides are crisp turn the dosa to the other side and allow it to cook

- serve hot.

Idli Podi

IDLI PODI

Ingredients:

urad dal - 1 cup

channa dal - 1 cup

hing - 1 tsp

salt to taste

red chillies (dried) - 1 handful

til seeds - 4 tsp

curry leaves - 1 cup (dried till they are crisp)

Method:

- in a pan dry roast channa dal, urad dal, til seeds, red chillies seperately

- allow that to cool

- if you have sun dried curry leaves , you can use them, but I kept the fresh leaves in the microwave on high for 2 mins and they were crisp

- allow to cool

- add salt and hing to the fried ingredients and then grind to a fine powder

- goes well with dosa and idli's

Lemon Rice - Version 2

LEMON RICE (VERSION 2)
Ingredients:
cooked rice - 1 cup
juice of 1 lemon
salt to taste
oil - 2 tsp
green chillies - 2 (finely chopped)
hing - 2 pinches
curry leaves - 10
mustard seeds - 1 tsp
channa dal - 1 tsp
urad dal - 1 tsp
onion - 2 (finely chopped)
turmeric powder - 1/4 tsp
ginger - 1/2 " (finely chopped)


Method:
- add salt and lemon juice to the cooked rice
- mix well and leave it aside
- add oil in a pan
- when the oil is hot add mustard seeds, urad dal, channa dal and curry leaves
- when the dal changes colour add turmeric powder and hing
- add ginger and then add the green chillies and onions
- fry till the onions are golden colour and crisp
- add this to the rice and mix well
- serve

Tuna Fish Masala

TUNA FISH MASALA
Ingredients:
Tuna fish tin - 1
onion - 1 (finely chopped)
tomato - 1 (small finely chopped)
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
corriander leaves - a handful
ginger garlic paste - 4 - 5 tsp

Method:
- this is a store bought tin fish
- it doenst need to be tuna, you can buy anything
- make sure you dont buy a oil base tin as it will take away all the flavours
- open the box, drain away all the liquid
- add water to this and leave it aside for 10 mins
- then just remove the water
- do not try to wash that as it wil break very easily
- add oil in a pan
- add the onions and fry till golden brown
- add the ginger garlic paste and tomatoes and fry
- when they are fully smashed, add salt, red chilli powder and turmeric powder
- add the corriander leaves
- now when the raw smell is gone add the fish and mix well
- allow that to cook in a closed pan
- and allow to get the caramalisation
- serve with rice or roti's

This is a wonder ful side dish. Taught to me by my Aunty.
The earlier version using steamed fish is here:http://abikitchen.blogspot.com/2008/12/fish-masala.html
So if you dont have a tin fish then prepre this way.. the taste would be a little different.. yet tasty