Soya potato gravy curry

Soya potato gravy curry:

Ingredients:
1-1/2 cup-soya(1/2 boiled)
1 cup potato
1 cup tomato
½ cup onions fried paste
1sp- red chili powder
Salt to taste
1sp-mustard seeds
1sp- ginger garlic paste
¼ sp- garam masala powder
2sp-onions
Curry leaves
Coriander leaves chopped
4sp-oil

Procedure:

Heats the pan, with 4 sp oil, add mustard seeds, onions, ginger garlic paaste, garam masala powder, and curry leaves, fry well. Now add onions paste,tomato chopped, red chilies powder,salt to taste, turmeric powder, potato( 1-1/2 inch size), coriander leaves, and soya(1/2 boiled). fry well for 5 minutes. now add 2 cups of water and give pressure for 4 vessels.now the soya curry ia ready to serve. You can serve with rice or roti.

Mixed vegetable dalma

Mixed vegetables dalma:

Ingredients:
1- 1/2cups-moong dal(Boiled)
½ cup- coconut paste
1/4cup- potato
1/2-tomatoes
1/2cup-teisel gourd
1/2cup-raw banana
1/2cup-yam(kanda)
1/4cup-little gourd
1/4cup-beans
¼ cup-ridge gourd
¼ cup- brinjals
1/4cup-drumsticks

For seasoning:
3-sp ghee
1 sp- mustard seeds
1 sp cumin seeds(jeera)
3-red chilies
Curry leaves
For powder:4-sp jeera
5-red chillies

Procedure:

Boil all vegetables(cut into1/2 inch size pieces) with adding turmeric powder,salt and little water.in a pan add boiled moong dal and add boiled all vegetables, salt, boil for 2 minutes,turnoff the stove.now add the powder of (cumin and redchilies fried and powdered),fresh curry leaves,and coconut paste.for seasoning, heats the pan with ghee add mustard seeds,jeera,red chilies and curry leaves.now serve hot with rice or roti.
Note:This is very nutricious food for any person.
You can prepare this dalma with 3 to 4 vegetables also
If available you can add amranthus leaves,coriander leaves and spinach leaves also.

Akakarakaya(teiselgourd) potato gravy curry

Ingredients:

3 cups-akakarakaya(teisel gourd)

½ cup- boiled potato
½ cup onions fried paste
2 tomatoes paste
1 sp ginger garlic paste
¼ sp mustard seeds
1/4sp garam masala powder
1 sp red chily powder
4 sp- paste of (khuskhus,cashewnuts,coconut)
Salt to taste
Oil
Coriander leaves

Procedure:


Heat the pan with 4 sp of oil, now add mustard seeds, onions paste, ginger garlic paste and paste of( khuskhus,cashewnuts,coconut) fry well for 2 minutes. Now add tomato paste, red chili powder,salt to taste,garam masala powder and add choped akakarakaya fry well for 5 minutes. Add boiled potato pieces, and ¼ cup water,cover it for 2 minutes . At last add coriender leaves.serve hot with roti or rice.

Cabbage potato masala curry

Ingredients:

1 ½ cup potato boiled
½ cup cabbage
¼ cup carrot
1 cup onions
1 tsp garam masala powder
2 green chilies
¼ tsp turmeric powder
1 tsp red chili powder
Curry leaves
¼ cup coriander leaves
2 tsp ginger garlic paste
Salt to taste
Oil for fry

Direction:

Chop the cabbage and boil the potatoes. Heat the pan with oil and add green chilies, curry leaves, cumin seeds, chopped onions, garam masala, ginger garlic paste, turmeric, chopped cabbage, carrot and chili powder. Fry well for 2 minutes. Now add boiled potato. Leave it for 15 minutes. Now add coriander leaves and turn off the stove. Serve hot with rice or roti.

Aloo rawa Idli

Ingredients:

2 cups Rawa
1 cup Potato (boiled and mashed)
¼ cup Onion (chopped)
3 no Green Chilies (crushed)
3 tsp Oil
½ tsp Black gram (Urad dal)
½ tsp Chana dal (Bengal gram)
1 tsp cumin seeds
¼ cup Coriander leaves
Curry Leaves (chopped)
½ tsp no Baking Soda
½ tsp no Turmeric powder
½ cup Butter milk
Salt to taste

Directions:

In a pan, fry upma rava slightly, till rava becomes hot. Now keep aside. Heats the pan with oil/ghee now add urad dal, chana dal, cumin seeds fry well. Add onions, green chilies, cumin seeds, curry leaves and turmeric powder. Mix and fry for 2 minutes. Take it away from flame. Mix these seasoning with fried rava, add boiled potatoes, salt, butter milk and cooking soda. Bring the flour to idli consistency with adding proper amount of water. Steam it for approximately 7-8 minutes. Serve hot with chutneys or tomato sauce or seasoned butter milk.

Maida dosa with potato curry

Ingredients:

2 cups Rice flour
2 cups Maida flour
2 tsp yoghurt
2 tsp Melted ghee.

Ingredients for curry:

4 tsp ghee
1 tsp mustard seeds
1 medium onion, finely chopped
2 cup potatoes, boiled, & mashed
¼ tsp turmeric
½ tsp chili powder

Coconut chutney:

1 cup coconut grated
½ cup fried chana dal
3 tsp ginger garlic chopped
4 green chilies
Salt to taste

Direction:

Mix the rice flour with the Maida flour. Add yoghurt, ghee and enough water to make a thick batter. Cover and keep aside for 8 hours or overnight, at room temperature to get fermentation.
Make dosa as normal way.


Grind coconut chutney. If require you can add seasoning.

For curry: Heat the pan with ghee and fry the mustard seeds for 1 minute. Add the onion and add potatoes, turmeric and chili, fry for 2 minutes or until dry. Put a spoonful of this mixture in each dosa, roll up like a pancake and serve with coconut chutney.

Paneer potato cutlets

Ingredients:

1 cup potato (boiled & mashed)
¼ cup cauliflower chopped
¼ cup capsicum
½ cup paneer
1 cup bread crumbs
¼ cup Maida
4 tsp ginger garlic paste
3 green chilies chopped
½ tsp garam masala powder
¼ tsp red chili powder
3 tsp chili sauce
¼ tsp china salt
¼ cup coriander leaves
3 cup oil

Direction:

In a bowl add all ingredients like potato, cauliflower, capsicum, paneer, Maida, ginger garlic paste, chili sauce, china salt, green chilies, garam masala powder, red chili powder, Coriander leaves and requiring salt. Mix well. Now make cutlets with hand and dip in bread crumbs powder. Heats the pan with oil and fry well the cutlets. Serve hot with tomato sauce.

Potato Bondas

Ingredients:

For batter:

3 cups Besan Flour
½ cup Rice flour
½ tsp Red chilly powder
¼ tsp Baking powder
¼ tsp turmeric powder
Salt to taste

For filling Curry:

3 cup Boiled Potatoes
¼ tsp Turmeric powder
½ tsp Red chilly powder
1 tsp cumin seeds
½ tsp Mustard seeds
½ tsp Chana dal
½ cup Onions finely chopped
½ cup coriander leaves
¼ tsp garam masala powder
3 Green chilies
oil for deep frying

Direction:

Combine the Besan flour, rice flour, chilly powder, baking soda powder, turmeric powder and salt by adding enough water to make it a thick batter which pours heavily from a spoon. Beat up the batter for 2 minutes and keep aside. Peel off the skins of boiled potatoes and mash it to lumpy dough. Mix in the spice powders, salt, and coriander leaves to the potato dough. Make 2 tsp of oil very hot, add the mustard seeds to splutter, chana dal to brown lightly, then chopped onions and green chilies. When the onions turn limp, add the mashed potatoes. Fry well.

Remove from the heat, and make the potato dough into small firm balls. Keep the batter handy next to them. Heat a deep fry pan over high steady heat. Pour in the oil for deep frying. When the oil becomes smoking hot, dip a potato ball into the batter to be completely covered by it, and drop gently into the hot oil. Drop in just enough batter covered balls to fry freely in the oil without bumping into one another. Turn over the balls constantly while frying. When an attractive light brown color, gather them up all together in a large perforated slice, hot against the side of the fry pan till the clinging oil drips off entirely, and remove to a dry plate. Serve hot with Tomato sauce.