Potato Masala

Preperation time : 10 minutes

Cooking time : 25 minutes

Number of serves : 4

Ingredients :

1. Potato - 4 (medium sized)

2. Onions - 3 (chopped)

3. Tomatoes - 2 (chopped)

4. Green chillies - 4 (chopped)

5. Ginger - 1 teaspoon (finely chopped)

6. Garlic - 1 teaspoon (finely chopped)

7. Mustard seeds - 1/2 teaspoon

8. Split urad dal - 1 teaspoon

9. Chana dal - 1 teaspoon

10. Curry leaves - 1 sprig

11. Oil - 2 tablespoon (for seasoning)

12. Turmeric powder - 1/2 teaspoon

13. Salt - to taste

Procedure :

1. Pressure cook potatoes in water till soft. Drain water cool. Remove the skin, mash and keep aside.

2. Heat a shallow pan/kadai and add oil. When hot, add mustard seeds and wait till they crackle.

3. Add curry leaves, split urad dal, chana dal chopped ginger, garlic and green chillies. When all the ingredients start giving out their aroma, add onions. Keep stirring till onions become brown.

4. Add chopped tomatoes, turmeric powder and sauté till tomatoes become soft.

5. Sprinkle about half a cup of water and cover the pan with a lid.

6. When water starts to boil, add mashed potatoes and salt. Mix thoroughly and once again cover with the lid.

7. When mashed potatoes blend with the onion tomato mixture, remove from fire. Garnish with curry leaves and serve as a side dish for dosas and pooris.

Aloo Capsicum Subzi

Preparation time : 10 minutes

Cooking time : 20 minutes

Number of serves : 3

Ingredients :  

1. Potatoes/aloo - 3 (cut into long wedges)

2. Green capsicum/bell pepper - 2 (diced)

3. Onions - 2 (sliced)

4. Tomatoes - 2 (chopped)

5. Chopped ginger - 1 teaspoon

6. Chopped garlic - 3/4 teaspoon

7. Almonds - 4

8. Whole red chillies - 4

9. Coriander seeds - 1 1/2 teaspoon

10. Turmeric powder - 1/4 teaspoon

11. Cumin seeds - 1/2 teaspoon

12. Garam masala - 1/4 teaspoon

13. Oil for seasoning - 3 tablespoon

14. Coriander leaves- 3 to 4 strings

15. Cumin powder - 1/4 teaspoon

16. Salt - to taste

Method :

1. Deskin almonds by blanching and keep aside.

2. Roast whole red chillies, and coriander seeds with a teaspoon of oil till they start emitting their flavour and cool.

3. Sauté onions, tomatoes, ginger, garlic and coriander leaves in a pan with a teaspoon of oil until they become soft. Remove from pan and cool.

4. Transfer roasted spices (red chillies and coriander seeds) and onion tomato mixture into a mixer along with almonds. Grind to a fine paste and transfer into a plate.

5. Heat a pan and add rest of the oil. When hot, add cumin seeds. When they crackle, add potatoes and stir for a while. Sprinkle about half a cup of water and cover the pan with a lid and cook till potatoes are half done.

6. Open the lid and add diced capsicum and stir for a while.

7. Add 1/4 teaspoon of turmeric powder, ground paste and mix well. Add salt and sprinkle little more water and once again cover the pan to cook the vegetables. 

8. When the vegetables are done (capsicum should not loose its crunchiness), open the lid and allow the extra water to evaporate.

9. Add cumin powder and garam masala and mix thoroughly. Garnish with chopped coriander leaves and serve hot with rotis.