dhum aloo --- curried baby potatoes

Potato is one of the most versatile ingredient I know of. Dhum aloo is a vegetarian gravy curry made with baby potatoes .When ever I pass by the potatoes in veggies Aile I can hardly resist picking them up.I mean who can ....???they are soo cute and especially when you can make an awesome mouth watering curry

Ingredients:

15 baby potatoes,

2 medium tomatoes boiled and pureed,

2 tsp ginger garlic paste,

1 cup plain yogurt blended,

1 onion diced,

2-3 green chillies,

1tsp red chili powder,

1tsp garam masala powder,

turmeric powder,

2 bay leaves,

salt to taste,

oil for frying.

Method:

• boil potatoes ,peel and prick them with fork .
• Heat oil in a heavy bottomed pan and shallow fry the baby potatoes and keep them aside.
• Take 2 tbs oil in a pan (or take away excess after frying potatoes) and add bay leaf ,green chillies,turmeric powder and onions.
• Once the onions become translucent add ginger garlic paste and fry.
• Add the pureed tomato and cook for 1 min.
• Add the salt,red chili powder and garam masala and blended yogurt.
• Mix well and add little water if needed.
• Now add the baby potatoes to the gravy and let then cook on low flame for about 10 minutes.It is important to cook on low flame so the baby potatoes take up spices.
• Turn off when desired thickness is reaches and garnish with coriander and serve hot.

Thai fried rice

Firstly hope you all had an awesome mothers day.....
coming to this recipe ....Thai food is one of the foods I relish most. This is simple ,vegetarian recipe and can be made in no time.
Ingredients:

2 cups cooked rice ,

1 bell pepper diced,

2 bunches shallots /green onion diced,

1 carrot diced,

1 can water chestnuts,

2 tbs peanut oil /vegetable oil,

2 garlic pods minced,

2 red chilies,

2 tsp Thai curry paste( I used store bought paste.)

Method:

• Heat oil in a heavy bottomed pan and add the minced garlic and saute for 30 seconds.
• Add carrot,bell pepper and shallots,water chestnuts and stir fry till they are half cooked.
• Add the red chillies and Thai curry paste and fry for 2 mins.
• Add the cooked rice and mix well till the rice makes popping sounds.
• Garnish with cilantro and serve hot.

Mirchi bajji.....and hooray my 50th post !!!!!!

Ingredients:

10 big green chilis(hot),

1 cup besan/chick pea flour,

4 tsp aijwan/vaamu,

2 tsp putnala pappu/roasted channa dhal,

3-4 tsp tamarind paste,

1 cup besan/chick pea flour,

2 tbs rice flour,

salt to taste,

oil for frying

Method:

• Slit the green chillies lengthwise and remove all the seeds using a spoon.
• Blanch the green chillies by placing them in boiling water for 3 minutes.Remove and cool.
• Take aijwan/vaamu and putnala pappu+1/2 tsp salt and grind into fine powder.
• Take the green chillies and dab little tamarind inside and stuff the aijwan powder inside.Just add a tsp of powder.
• In a wide mouthed vessel add besan,1 tsp aijwan,salt,rice flour and water to make a smooth paste without lumps. consistency should not be too thin .
• Heat oil in an heavy bottomed pan.
• Dip the stuffed chili in the besan /gram flour mixture and drop carefully in the oil.
• Fry till they are golden on both sides.
• serve hot with diced onions and a dash of lemon juice.

Spring so far....

The much awaited spring time came and almost 8 weeks of it is spent.The other day when I was thinking what did I do in spring so far..these pictures came as rescue to refresh my memory...


This picture is a view from my kitchen window in the very beginning of spring and I was excited to see small new leaves springing up on bare tress.Can't wait to see the greenery.

This picture is few days back ...time just flies by.....pleasure for the eyes.

Then came spring break and I managed to make a few crafts with my sweetie and her friends.

The paper flowers and lanterns came out so well I'm soo excited.

In spite of my pollen allergies I dared and managed to take a few pictures of spring...good thing I did ..look how pretty those flowers are..

I learnt that spring not only brings beauty but it also brings rains :)....it has been raining from 3 days.....

These are my spring encounters so far(recorded ones)...hope it brings more surprises and happy things.

Mmmm......Mango lassi

Mango ...the very word makes me drool.I just love the mangoes we get in India esp the juicy ones(rasaalu) ...ooohh I miss them. And by the way India is the top producer of mangoes(1/2 of world mangoes) . Mango lassi is a very smooth refreshing drink esp. for summer months( of course I can drink at anytime) and also it is packed with nutrients.I made this recently for my daughter's school event and it was such a big hit that one of them actually asked if I teach Indian cookery classes...:)

This is going to event 15 minute cooking hosted by Mahimaa

Ingredients:

1 cup mango pulp or 2 cups fresh mango,

1 cup plain yogurt( tastes good with whole milk),

1/2 cup milk,

4 tsp sugar (adjust according to your personel taste)

pinch of cardamon powder

Method:

Blend all the ingredients in blender until smooth.Refrigerate and serve chilled.

Note: This comes out very thick and rich(restaurant like) .you can add more yogurt and milk to make it thin.I used tinned mango pulp here.