Metro Plus
Bangalore
Chennai
Of potato and mushroom
EVERYBODY LOVES potato. But, are you bored with the regular potato fry? Try this new recipe which has a different flavour. For gravy-based dishes, try the tomato-palak masala or the fiery mushroom pepper curry.
Tomato batakali koora
Ingredients
Tomato - 100 gm
Palak - 100 gm
Curry leaves - 5 gm
Mustard - a pinch
Red chilly (whole) - 2
Onion - 25 gm
Ginger-garlic paste - 10 gm
Turmeric powder - a pinch
Red chilly powder - 10 gm
Bengal gram dal - 10 gm
Oil - 25 ml
Salt - to taste
Method
1. Grind 75 gm tomato into a paste. Cut the rest into cubes.
2. Boil and roughly chop palak.
3. Chop onions
4. Heat oil, add mustard, bengal gram dal, whole red chilly and curry leaves.
5. When mustard starts crackling, add chopped onions and cook till golden brown.
6. Add ginger-garlic paste and masalas.
7. When cooked, add tomato puree and allow to simmer.
8. When almost cooked, add chopped palak and tomato cubes.
9. Check for seasoning and serve hot, garnished with coriander leaves.
Note: Serve this dish with chappathi, parathas or rice.
Kaalan milagu curry
Ingredients
Mushroom (quartered) - 200 gm
Onion - 50 gm
Tomato - 25 gm
Curry leaves - 5 gm
Saunf - 5 gm
Red chilly powder - 10 gm
Coriander powder - 15 gm
Turmeric powder - 5 gm
Chettinad masala powder - 10 gm
Ginger-garlic paste - 15 gm
Pepper (crushed) - 15 gm
Tamarind - 10 gm
Oil - 25 ml
Method
1. Cut and boil the mushroom.
2. Chop the onions and make puree of tomatoes.
3. Heat oil. Add saunf and curry leaves.
4. Add chopped onion and fry till golden brown.
5. Add ginger-garlic paste and cook for some time.
6. Introduce masala and cook till the oil comes out.
7. Add tomato puree and simmer till tomatoes are cooked.
7. Sprinkle crushed peppercorns and Chettinad masala.
8. Add tamarind pulp, if necessary.
9. Add mushroom and cook till gravy becomes thick and coats the mushroom.
10. Garnish with chopped coriander and pepper powder.
Urulai varuval
Ingredients
Potatoes (cubed) - 100 gm
Mustard seeds - 5 gm
Bengal gram dal - 5 gm
Urad dal - 5 gm
Red chilli powder - 10 gm
Jeera powder - 5 gm
Salt - to taste
Curry leaves - 5 gm
Coriander leaves - 5 gm
Oil - 25 ml
Method
1. Cube potatoes and parboil with salt. Deep fry till crisp.
2. Heat oil, add mustard, bengal gram dal, urad dal and curry leaves.
3. Add fried potatoes and sprinkle masala and salt.
4. Toss the potatoes till the masala is evenly coated.
5. Garnish with coriander leaves and serve hot.
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