Aloo mutter masala

Ingredients:

• Potato - 250 gms
• Peas - one handful
• onions -1
• Tomatoes - 1
• Garam masala -1/2 tsp
• Chilly powder - 1 tsp
• Coriander powder -2 tsp
• Turmeric powder - a pinch
• Cumin seeds - 1/2 tsp
• Coriander leaves
• Salt
• Oil

Method:

• Boil potatoes and peas.
• Fry the pan, add oil.
• Add cumin seeds.Fry onions and tomatoes.
• Add chilly powder,coriander powder,turmeric powder and salt.
• Mix it well. Now add boiled peas and smashed potatoes.
• Add water and cook it.
• Add garam masala on top of it. Stir well.
• Garnish with coriander leaves.

Kharabath

Ingredients:

• Rava - 1 cup
• Potato - 1
• Carrot -1
• Onions- 1
• Tomatoes - 1
• Brinjal small- 1
• Curry leaves - little
• Salt
• Oil
• Turmeric powder - a pinch
• Mustard and urad dal
• Ginger - 1"
• Green chilly - 2
• Asafodita

Method:

• Fry the pan, add oil and pomper mustard and urad dal and asafodita.
• Add Curry leaves,ginger,chilly. Fry onions,tomatoes, small pieces of potato,grated carrot and chopped brinjal.
• Add turmeric powder and salt.
• Add required amount of water and the roasted rava.
• Allow it to boil nicely. Close and cook for 5 mins.
• Yummy Kharabath is ready.

Serve with Coconut coriander chutney.

This recipe goes to

http://www.myeasytocookrecipes.blogspot.in/2012/02/carrot-recipes_17.html by Sameena

Sending to Samayal diary event and  JUSTEAT.

Yellow Pumpkin Curry

Ingredients:

• Yellow pumpkin - 250 gms
• Cumin seeds - 3 tsp
• Coconut - 5 tsp grated
• Small onion - 4-5
• Red chilly- 3-4
• Turmeric powder - 1/2 tsp
• Salt to taste
• Curry leaves
• Mustard

Method:

• Fry pan and oil.
• AddMustard and curry leaves.
• Add the cubed yellow pumpkin and fry it in oil.
• Add salt and turmeric powder.
• Grind Coconut,red chilly,Cumin seeds,small onions and add it.
• Stir it well.
• Sprinkle little water and fry it well till the paste turns golden brown color.
• Serve hot.

Tomato Garlic Rice

Ingredients:

• Rice - 2 cups
• Tomato - 3
• Onions - 2
• Garlic - 2 full
• Saunph - 3 tsp
• G.Chilly - 4
• Coconut - Quarter cup
• Ginger - 2 cms
• Turmeric powder - little

To Grind:

• Coconut
• Saunph
• Chilly
• Ginger
• Garlic - 5-6
• Turmeric powder

Method:

• Add Oil, pomper bay leaf.
• Fry the chopped onions, tomatoes. After its cooked well.
• Add the ground masala and fry it till raw smell disappears.
• Add the remaining Garlic, washed rice and salt.
• Add water.
• Garnish with coriander leaves.
•  
• Linking to EP series of Julie's hosted by Divya
  
  
  
  
   
  Linking to Julie's " EP series " 
   Viya's " EP series - Garlic or Turmeric "
   
  
  
  

Idly Biryani

Ingredients:

• Idly
• Bay leaf
• Mint
• Onions
• Tomatoes
• G.Chilly
• Curd
• Oil

Method:

• Cut the idly into cubes.
• Add salt and curd in the idly and soak it for about 15 mins.
• Heat the pan, add oil, add the bay leaf.
• Fry the chopped onions.
• Add the mint leaves, saute it well.
• Add chopped tomatoes and mix it.
• Add chilly and the soaked Idly and stir well.
• Allow it to boil for some time.

Note: Ginger garlic paste is optional.

Kheema balls

Ingredients:

• Mutton Kheema - 500 gms
• coconut - 4 spoons grated
• Onion - 1
• Cinnamon -2 cms
• Cloves-4-5
• Coriander leaves
• Green Chilly - 5-6
• Ginger - 2 cms
• Garlic - 5
• Salt
• Oil
• Roasted gram flour
  

Method:

• Grind all the ingredients together
• Add Roasted gram Powder and mix well.
• Fry it in oil.

Linking to Red meats feast.

Adai

Ingredients:

• Bengal gram - 1 cup
• Toor dal- less than 1/2 a cup-- may be1/3rd
• Urad dal - 2 tsp
• Raw rice - 2 cups
• Red chilly - 7-8
• Curry leaves
• Salt
• Asafodita

Method:

• Soak all the dal separately and rice separately.
• Add the chilly, salt and water and grind it coarsely.
• Then fr4y it as dosa with coconut oil.

Yummy Adai ready.Tastes best with avial or even vetha kozhambu or omam more.