POTATO MASALA FRY

Potato Masala Fry

Ingredients

Potato-2

Onion-1

Garlic pods- 3

Sambar powder-2 tspn

Chilli powder-1/2 tspn

Mustard seeds-1 tspn

Fennel seeds-1/2 tspn
Curry leaves- as desired

Salt-as required

Oil-2 tspn

Method

Boil the potatoes, peel the skin and make small pieces. Add chilli powder, sambar powder and marinate it.Heat oil in a pan add mustard seeds and fennel seeds. Now add chopped onions, garlic and curry leaves. When onions turns transparent add the marinated potatoes,salt and fry for some time. Serve with curd rice or sambar rice.

EASY DAL FRY

Dal Fry

Ingredients

Moong Dal- 1 cup

Onions-1

Tomatoes-1

Ginger garlic paste-1 tspn

Green chillies-2

Chilli powder-1/2 tspn

Turmeric powder-1/4 tspn

Cumin seeds-1 tspn

Ghee-1 tbspn

Salt-as required

Method

Chop the tomatoes and onions finely. Slit the green chillies. Now heat ghee in a cooker, add the cumin seeds,as it turns brown add onions to it. When onion turns golden brown add ginger garlic paste, green chillies and saute well. Now add the tomatoes and all the spice powder. When tomatoes turns soft add dal to it. Add water to it, say 1 1/2 or 2 cup of water. Add salt and close the lid of the cooker. After 3 to 4 whistles switch off the stove. When the steam gets relased open the lid. If the consistency of the dal is too thin juz keep it sometime in slow flame and add coriander leaves.

Serve hot with rice or roti.

CRISPY FLOUR BISCUIT

Crispy Flour Biscuit

Ingredients

All purpose flour-1 cup

Egg-1

Sugar-1/4 cup

Salt-a pinch

Baking powder-1/2 tspn

Ghee-1/4 cup

Oil- for deep frying

Method

Mix all the ingredients except oil into a soft dough. U can add some water while kneading the dough. Just keep it aside for 15 minutes. Then roll the dough into a thick round, say 1 or 1.5 inch thickness. Then cut it into desired pieces. Now heat the oil in a pan, and deep fry the pieces in medium flame till golden brown. Crispy flour biscuits are ready to serve with tea.

Tips

U can add some 1 tbsp of sooji while kneading the dough to make it more crispier.

PALAK PANEER

Palak Paneer

Ingredients

Spinach- 1 bunch

Paneeer-1oo gms( cut into cubes)

Onions-1

Tomato-1

Green chillies-2

Cumin seeds-1/2 tspn

Ginger garlic paste-1 tspn

Chilli powder-1/2 tspn

Garam masala-1/4 tspn

Turmeric powder-1/4 tspn

Lemon juice-2 tspn

Ghee-2 tbspn

Salt-as required

Method

Wash the spinach, boil the spinach for 3 minutes in high flame by adding little water and pinch of salt. Drain the water, add green chillies to the boiled spinach and grind it coarsely, not very smooth.

Heat the ghee in a pan, fry the paneer till golden brown. Drain the paneer and keep aside. Now in the same ghee add cumin seeds, chopped onions and fry for 3 minutes. Add the ginger garlic paste, once the raw smell goes off add tomatoes and fry for 2 minutes.

Add the chilli powder, garam masala, turmeric powder and saute it. Now add the spinach and paneer. When it starts boiling add some lemon juice. Juz before serving u can add some melted butter to it and serve with naan or roti.

MEAL MAKER RICE

Meal Maker Rice

Ingredients

Basmati rice-1 cup

Onions-2

Tomato-2

Green chillies-3

Ginger Garlic paste- 2 tspn

Soya Chunks-1 cup

Cinnamon-1 " piece

Cardamom-2

Cloves-2

Bay leaves-1

Chilli powder-1/2 tspn

Curd-2 tbsp

Ghee-2 tbsp

Method

Chop the onions, tomatoes. Slit the green chillies. Wash and soak the rice for 15 minutes. Soak the soya chunks in boiling water for 10 minutes. Wash it twice and squeeze out the water completely. Heat ghee in a pressure pan, add Cinnamon, cloves, bay leaves, cardamon. Now add onions, ginger garlic paste and fry till the onions change golden brown. Add the tomatoes, curd, green chillies, chilli powder and saute it for 5 minutes. Add the soya chunks and fry it for sometime.Drain the water from the rice and add it. Fry the rice for sometime. Now add 1 1/2 cups of water and pressure cook it for one whistle. Simmer it for 5 minutes after the first whistle and serve hot with onion raita after the steam gets released.

ENHANCING MY BLOG TITLE

Dear fellow bloggers,

I wish to inform u all that am enhancing my blog title to "LUSCIOUS INDIAN RECIPES", to show my support and respect to Mrs. Usha, who has the same title "sizzling indian recipes" as her blog URL. So I would like to respect her efforts she has put forth in building her blog.

I hope all my fellow bloggers would continue to support me inspite of the change I ve made.

Thank you

PARUPPU URUNDAI KUZHAMBU

Paruppu urundai kuzhambu

Ingredients

To Make Urundai
Channa dal-1/2 cup
Toor dal-1/2 cup
Fennel seeds-1/2 tspn
Garlic pods-5
Onion-1
Green chillis-2
Coriander leaves- chopped finely (as desired)
Salt-as required

For Gravy

Onion-1
Tomato-1
Tamarid- lemon size
Fennel seeds-1/2 tspn
Cinnamon-1"inch piece
Coconut paste- 1/4 cup
Sambar powder- 2 tspn
Chilli powder-1/2 tspn
Coriander leaves- to garnish
Oil-as required
Salt-as required

Method

Soak the dals for 1 hour, drain the water. Coarsely grind it with fennel seeds, green chillies, and garlic pods. Do not add water while grinding the mixture. Now add chopped onions,salt and coriander leaves to the mixture. Make small ball out of it and keep it aside.

Soak the tamarind in two cups of water for 15 minutes and extract the juice. Chop the onions and tomatoes. Now heat oil in a pan, add fennel seeds, cinnamon, curryleaves. Add onions, let it fry for some time. Now add the chopped tomatoes and cook it for 3 minutes. Add the sambar powder, chilli powder and saute it well. U can sprinkle some water at this stage. Now add the extracted tamarind juice, and add salt.

When the gravy boils a little, simmer the stove and add the dal balls u ve made. Dont add all balls into the gravy in one move, add in shifts and wait for 2 minutes before u add the next shift of balls. Add the coconut paste at last. Let it cook for 5 to 8 minutes. Add the chopped coriander and serve hot with rice.