POTATO GRAVY WITH BESAN AND CURD

Potato’s : 2 boiled and peeled

Oil : 2 table spoons

cumin seeds or jeera : half table spoon

Hing : a pinch

Gram flour : 2 tea spoon’s

Bay leaf : 1

yogurt : 2 tablespoons

Grated ginger : 1 teaspoon

green chilies : 3 finely chopped

Coriander powder : 1 table spoon

Red chili powder : 1 tablespoon

Turmeric powder : half tea spoon

Water : 1 1/2 cups

Preparation method :

1. Boil the potato’s until they are tender.

2. Peel and cut the potato’s into medium size.

3. Mix yogurt ,grated ginger,green chilies,turmeric powder,coriander powder and chili powder and make it into paste.

4. Heat the oil in a pan.

5. Add cumin seeds , hing and bayleaf.

6. After the cumin seeds crack add gramflour ,stir a minute until the gram flour turn’s to golden color.

7. Add the potato’s,chili powder and salt and cook for 3 to 5 min.

8. Add about one cup of water.let the gravy boil for 5 to 10 min.

9. Finally garnish with coriander leaves.

PUDINA OR MINT RICE

pudina or mint : 2 cups

fresh coconut : 1/4th cup

rice :2 cups

Ginger garlic flakes : 1and half tbspoon

Green chili : 4 to 5

elachi : 2 no

Dalchini or cinnamon : 2 no

Bayleaf : 1

ghee : 2 tbspoon or more

Onion : 2

curry leaves : 1

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Preparation method :

1. Grind mint leaves,green chilli , fresh coconut,ginger and garlic flakes into smooth paste and keep aside

2. cook rice and cool for 5 min till the rice separate .

3. Take a pan add 2 tb spoon ghee fry cashews till golden color and keep aside.

4. In the same pan (add some more ghee if required)heat add dalchini ,elachi , bayleaf and fry for 5 min in a low flame then add chopped onions and curry leaves till onion become gold color.

5. Add the grinded paste in the pan and fry for 5 to 8 min stirring continously in a low flame .

6.Add cooked rice to it at last add some lemon juice before serving.