Potato Fry

Difficulty Level 2 (prep time required)

3 large potatoes, peeled, boiled and cubed

1 large onion sliced thin

pinch of turmeric powder

1 1/2 tsp red chilli powder

1/4 tsp coriander powder

1/4 tsp cumin powder

large pinch hing/methi powder (optional)

salt to taste

1 tbsp oil

Seasoning:

1/2 tsp mustard seeds

3/4 tsp cumin seeds

1 tsp urad dal (optional)

1 sprig curry leaves (optional)

2-3 crushed garlic cloves

1 

1.    Heat oil, add the mustard seeds and as they crackle, add the cumin seeds and urad dal and cook until the dals turn red.

2.    Add the crushed garlic and curry leaves and saute for a few seconds until the garlic becomes golden.

3.    Add the sliced onions and heat for a few minutes or till they turn transparent.

4.    Add red chilli powder, turmeric powder, hing powder, cumin powder, coriander powder and salt. Stir.

5.    Add the boiled potato and combine and cook stirring until the potatoes become a little brown and crispy in some places.

6.    Serve with rice, rasam and papadam or chapti.

Egg Kurma

Difficulty Level 3 (grinding required)

5-6 boiled eggs with small slits cut in them

2 onions, finely chopped

1 tsp ginger garlic paste

1 large tomato, diced

1 tsp red chilli powder

1/4 tsp turmeric powder

1 tsp coriander powder

salt to taste

few curry leaves (optional)

8-10 fresh mint leaves (optional)

2 tbsps oil

chopped coriander leaves for garnish (optional)

Dry roast and grind to a paste:

3/4 tsp cumin seeds

1 tsp poppy seeds

1 inch cinnamon

1 cardamom

2 cloves

4-5 tbsp grated coconut

5-6 cashew nuts

1.    Heat oil, add chopped onions and fry till golden.

2.    Add ginger garlic paste and mint leaves and saute for 3 minutes.

3.    Add curry leaves, red chilli powder, turmeric powder, coriander powder and salt and combine.

4.    Add the chopped tomatoes and fry for 4-5 minutes.

5.    Add the ground paste and cook for 7-8 minutes, stir often so that it does not stick to the bottom.

6.    Add the boiled eggs and stir.

7.    Cook without lid for 3-4 mts.

8.    Add 2 cups of water and cook with lid on and simmer until the gravy thickens.

9.    Garnish with chopped coriander leaves. Turn off heat.

10. Serve with pulao, biryani, coconut rice or rotis

Tomato Coconut Chutney

Difficulty Level 2 (Grinding Required)


3 tomatoes, sliced

1/4 cup grated coconut

2 green chillis

1 dry red chilli

1/2 tsp cumin seeds

1 1/2 tsps urad dal (optional)

2 tsps chana dal (optional)

1/4 tsp jaggery or sugar (optional)

salt to taste

1 tbsp oil

For seasoning:

1 tsp oil

1/2 tsp mustard seeds

pinch hing/asafoetida (optional)

few curry leaves (optional)

1.    Heat the oil, add the cumin seeds, urad dal, channa dal, red chilli and green chilli and fry till the dals turn red. Add grated coconut and roast for another 3 mts. Remove from heat and cool.

2.    In another vessel, add the sliced tomatoes and saute till they release moisture. Take off of the heat and cool.

3.    Grind the grated coconut mixture to a powder.  Add the cooled tomato mixture, salt and jaggery and make a paste. Add a few tablespoons of water, if needed.

4.    Heat oil, add mustard seeds and as they splutter add hing and curry leaves for a few seconds and turn off heat and pour over the chutney.

5.    Serve with kichidi, dosa or idli.

Egg Biryani

Difficulty Rating 3 (length of time for preperation)

Here is a link to another great biryani recipe.  www.sailusfood.com/2010/04/19/egg-biryani.  It's not to difficult and if you follow the recipe here, it should turn out great.