Potato Gravy

    Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine.The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. In terms of nutrition, the potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). Let's see a very easy but delicious recipe of potato.

Ingredients

Mustard seeds - 1 tsp
Oil - 1 tbsp
Chopped Onions - 1
Boiled and peeled potatoes chopped - 2
Chili powder - 2 tsp
Tomatoes chopped - 1
Coriander powder - 1 tsp
Salt as per taste
Turmeric powder - 1 pinch
Coriander leaves - 1 tbsp

Recipe

1) Heat oil in a pan, splutter the mustard seeds.
2) Add the onions and fry for 2-3 minutes.
3) Now add in the chopped tomatoes, chili powder, coriander powder, salt and turmeric powder and mix nicely.
4) Then add the potatoes and cook nicely, till all the spices mix in nicely. This will take about 5-6 minutes.
5) Garnish with coriander leaves.

Tips

1) Can add boiled peas for a more delicious gravy.
2) Adding in cashew nuts also give a unique flavor.
3) Pressure the potatoes for two whistles or microwave them for 7 minutes to help increase the speed of cooking.

Kara Kolambu

      Its a simple recipe, but still done with much care. Tasting heaven with plain rice and pappad. You can also use "Sundakkai" (botanical name is "Solanum torvum" and "Turkey Berry" in English,"Bhankatiya, katai in "Hindi","Usthikaya" in Telugu and "Sundakkai" in Tamil) for additional flavor.So here goes the recipe.

Ingredients

Oil - 2 tbsp
Mustard - 2 tsp
Fennel seeds - 1 tsp
Sundakkai - 1 tbsp (optional)
Double beans - 2 cups
Drumstick - 2 (Chopped to 2-3 inch pieces)
Chili powder - 1/2 tbsp
Corriander powder - 1 tbsp
Salt as per taste
Besan flour - 1 tbsp
Tomato chopped - 1
Tamarind - 1/2 Lemon size
Garlic peeled and chopped - 4
Curry leaves - 1 sprig
Small onions - 10
Chana dal - 1 tsp
Urud dal - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida (Hing) - 1 pinch
Water - 10 cups
Oil - 2 tbsp

 

Recipe

1)Soak the double beans overnight and pressure cook it for two whistles.
2)Soak tamarind in water and extract the juice.
3)Heat oil in a pan, splutter chanadal, uruddal, mustard seeds, fennel seeds (do not brown them) and Sundaikkai.
4)To this add the asafoetida powder, garlic, curry leaves and turmeric powder. Saute for a minute.
5)Add the onion and saute till they turn golden brown.
6)Then add the tomatoes and fry till it becomes pulp and next goes the double beans. Fry this for about 3-4 minutes.
7)To this add the chili power, coriander powder and salt, then stir in the tamarind juice and water.
8)Bring it to a boil(this is going to take 12-15 minutes), till oil floats on top.
9)Dilute the besan flour with little water and add this to the pan and stir continuously for 2 minutes. Then switch off the stove. Serve with plain rice, chapatis, dosa.

Tips

1)Can use other vegetable's also - Brinjal, drumstick, ladies finger, potatoes, Elephant yam, Chickpeas (both black and garbanzo).

Cilantro/Coriander Rice

    An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other.
    Little is known about the origins of the Cilantro plant, although it is generally thought to be native to the Mediterranean and parts of southwestern Europe. Experts believe its use dates back to at least 5,000 BC. References to coriander can be found in Sanskrit writings, and the seeds were placed in Egyptian tombs.
    Gardening buffs might want to consider growing their own coriander plants. A hardy annual that thrives in loamy soil in direct sunlight, coriander should be planted at the same time that you would plant parsley in your particular area.Here I am going to share a very simple and tasty cilantro rice recipe with you.
 
Ingredients

Rice - 2 cups
Water - 4cups
Cilantro - 1 big bunch
Green chillis - 2-3
Grated coconut - 4tbsp
Garlic finely chopped - 6
cloves finely chopped - 2
Cardamom - 1
Bay leaf - 1
Cinnamon - 1inch piece
Salt as per taste
Ghee - 2 tbsp

Recipe

1)Wash the cilantro nicely and blend them with green chilli in a blender.
2)Heat oil in a cooker, add in the cinnamon, bay leaf, cardomon and cloves  and saute for a minute.
3)Then add the chopped ginger, garlic and fry till the raw smell goes.
4)Add the cilantro paste to the cooker and mix nicely for about 2-3 minutes.
5)Then add the rice, salt and water and pressure cooK for two whistles.

Tips

1)Cilantro rice can also be made with already made rice. Follow till step 4 but extend the time to cook cilantro paste to 6-7 minutes. Then mix in the already cooked rice, salt and serve.