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Date: Tuesday, 10 Jul 2012 04:34
I am a very impatient person. Nothing more and nothing less. I dont care what others opinion is. But, am very very impatient...so much so that at one point i bought something worth lakhs just to be done with it...not wanting to ponder over the thoughts and stress myself again and again...So, there is no way that one can get Caramel ready with this kind of patience level. But, after seeing someone charge me 190/- damn bucks for one small cup of CC, i was determined to make it. Whatever it takes, i was willing to face :D
Never lose sight of whats in the pan and never get demoralized by the crystals of sugar is what i have learnt.
The following is what you need :
(any cup, but use the same one for others as well. I used a small tea cup for all measurements)
Sugar - 1/4 of a cup
Milk - 2 cups
Eggs : 3 nos.
Sugar (for caramel) - 1/8 of a cup
Vanilla essence - 4 drops.
One aluminium pan - very important
Water - 4 tablespoons
Method :
1. Keep the aluminium pan on low heat and all the 1/8 cup of sugar and 4 tea spoons of water to it. Keep stirring until sugar gets completely dissolved. Add more water if needed.
2. Slight warm the milk, but do not boil it.
3. Mix the milk, 1/4 cup of sugar and 3 eggs in a large bowl and whisk until sugar is completely dissolved.
4. Add the vanilla extract to it at this point.
5. at one point, the sugar from step1 would boil, and get reduced to crystals. Do not lost heart and hope. Keep it on flame and keep stirring. magically, you will see shades of brown appear at one end of the pan and it would beautifully spread to the rest of the content in the pan. Once it reaches the golden yellow color, remove from flame and pour into any mould (non-plastic).
6. Transfer the mould to the refrigerator for 5 mins.
7. Once removed from the refrigerator, pour the milk and egg content in it.
8. Steam this mould for 25 mins.
9. Serve once at room temperature or after refrigerating for 30 mins.
Please note that it does not require 25 minutes for the custard to solidify. But, the longer the duration, the better color your custard gets from the underlying caramel.
Author: "Lakshmi (noreply@blogger.com)"
Date: Saturday, 30 Jun 2012 04:05
Caramel Custard - Sweet...
Author: "Lakshmi (noreply@blogger.com)"
Date: Tuesday, 04 Jan 2011 09:52
I had prepared this on new years day. I hope it is okay to publish this with just a delay of 36 hours ;)...Also, i was so busy attending and making calls on that day i ended up with a white kesari. Honestly, kesari in my house always used to be white. Even being in TN for nearly 2 decades could not influence my mom/grandmom to color Kesari...But, my wedding did the trick. Getting married into a tamilian family meant that i paint my kesari with bright orange color and also add insane amount of Dalda (not even ghee :( ) to it. I wont complain about the taste though. Like everything else, there is a mom's side version and one in-law's side version of Kesari...Anyway, though my kesari looked white and pale, the taste compensated for the looks.
Ingredients
Semolina/sooji - 1 cup
Water - 2 cups
Milk (boiled and cooled) - 1/2 cup
Sugar - 3/4 cup
Cardamom - 1 pod
Ghee/dalda - 3 spoons
Cashews - 6 (broken into tiny pieces)
Raisins - 6 nos.
Method
Dry roast the semolina/sooji and keep aside. Now add one spoonful of ghee to a wok and add the cardamom pod and cashews and raisins to it. Let them turn golden brown. Remove them to a plate. Now to this ghee add the already roasted rava and fry for some more time (till you start feeling like eating it as is :) ).. Remove to a plate and let it cool. Now to the same wok, add water and milk and let it come to a boil. Add Sugar and let it dissolve. Now add the semolina to this boiling water slowly and keep stirring it to avoid lumps. This whole mixture would start to bubble and then would slow down. Add the remaining 2 spoonfuls of Ghee to this mixture and keep stirring till it starts leaving the sides. Once done, either set into a greased plate and cut, or serve in smaller bowls.
Note : Patience is the key to a good kesari. I used to skip the double roasting step and would end up with a lump.... One thing i always remind myself is that there is no short cut to success, even if it involves only cooking.
Author: "Lakshmi (noreply@blogger.com)"
Date: Monday, 03 Jan 2011 22:07
This comes from maternal Grandmother. She is the chutney expert of the house. I have learnt so many things from her, that i would need another life time to achieve her level of skill :)
Ingredients :
Ripe Tomatoes (sour ones) - 4 large
Gran dal - 1/4 Cup
Red chillies - 6 nos.
Salt - To taste
Oil - 1 spoonful
Mustard - 1/8 of a spoon
Split urad dal - 1/8 of a spoon
Cummin - 1/8 of a spoon
Curry leaf - 10 nos.
Turmeric powder - small pinch
Method :
Add some oil to the wok. Once hot, add the gram dal and red chillies to it. Once nicely roasted, remove to a plate. Now to the same oil add the tomatoes and cook till done along with turmeric powder. Let it cool. Grind the roasted dal, tomatoes and red chillies to a smooth paste (Add water if required). Season with mustard, cummin, curry leaves and urad dal. Serve with Dosa/Idly. This can be had with hot rice as well.
Note : If you are planning to serve this with rice, ensure you dont add too much water while griding.
I love to have some kind of sev with this chutney. Try it with boondi. I swear you will fall for it.
Author: "Lakshmi (noreply@blogger.com)"
Date: Monday, 03 Jan 2011 07:11
Am back in the new year 2011 with a healthy and filling recipe. This is good for all the kids and elders who detest anything good and nutritious. Ingredients
Gram dal - 2 cups
Rice - 2 tablespoons
Urad dal - 4 tablespoons
green chillies - 3 nos.
salt - to taste
Drumstick leaves - 1 cup, cleaned and dried.
Method :
Soak the dals and rice together overnight. Grind to a thick batter along with the green chillies. Mix salt and the drumstick leaves into the batter. prepare dosa's as you always do. Traditional method is to make the batter so thick that you need your hand to spread it on the hot griddle. Anyway, we are in the fast moving world, and i wouldn't risk my fingers for a adai, no matter how healthy it is ;)
Author: "Lakshmi (noreply@blogger.com)"
Date: Friday, 30 Oct 2009 05:04
This is a recipe for all the people who detest cabbage. I am actually fed up of eating cabbage stir fry from the past few days. It was me who got tempted by the huge cabbage that was offered for 10/-.
Many people do not like the pungent smell of this vegetable, but when you combine with the right ingredients, it tastes awesome.
Ingredients :
Chopped Cabbage - 4 cups
Green chillies - 4 nos.
Split Bengal Gram - 1/4 cup (add more if you like)
Cummin - 1/4 spoon
Split Black gram - 1/4 spoon
Tamarind - lemon sized
Oil - 2 spoons
Salt - to taste
Method for preparation :
Heat oil in a Wok. Add the cummin seeds, Bengal and Gram dal to the hot oil. Fry until the bengal gram changes to light golden color. Add whole green chillies and cover the lid (to avoid flying chillies ;) ). Once the spluttering sound reduces, open the lid and add the chopped cabbage. Fry the cabbage and the rest of the ingredients until the raw smell of cabbage disappears. Now add the tamarind to this mixture and cover the lid. Cook until the tamarind softens due to the heat. In this process, the cabbage also gets cooked well. Turn off the heat and let his mixture cool down. Gring to coarse paste along with some salt and very very little water.
This goes well with Roti/ Plain rice with some Ghee.
Author: "Lakshmi (noreply@blogger.com)"
Date: Thursday, 06 Aug 2009 19:41
Ingredients:Brinjals - 1/2 ks (small round ones)
Onions - 3 large ones
Ground nuts - 1/4 cup
Red chillies - 10
Bengal gram - 1/8 cup
Cumin seeds - 1/2 spoon
Mustard seeds - 1/4 spoon
Asafoetida - 1/8 spoon
Oil - 1/4 cup (yes ! it is oily)
Salt - As per taste
Turmeric - a big pinch
Curry leaves - 10 nos.
Method :
Chop onions into big chunks. Slit brinjals into 4 (do not separate them and let the brinjal stay connected at one end). soak them in salt water to stop them from turning black. Add some oil to a wok and fry the ground nut, 1/4 of a spoon of cumming and bengal gram. Once they are slightly brown, add the red chillies followed by the onions. Fry all the ingredients till the onions are slightly brown in color. Add turmeric and salt. Grind to a paste after all ingredients cool down.
Stuff the brinjals with this paste and keep aside. Heat a pressure pan and add the remaining oil to it. Add d, cummin, asafoetida and curry leaves. Once the mustard starts to splutter, add the stuffed brinjals. Fry the brinjals slightly at low heat. One they start getting blisters all over, add the ground paste remaining and adjust salt. Pressure cook for two whistles. Serve hot with some hot rice, plain tuvar dal and ghee...... YUMMY ! Serves as a great dish along with curd rice too.
Note : The number of whistles depends on the quality of the brinjals.
Author: "Lakshmi (noreply@blogger.com)"
Date: Thursday, 06 Aug 2009 19:29
This was taught to me by my peddamma or mom's elder sister. Apparently its famous in Hyderabad and Suryapet (AP, India). She had served it to my mom on one of her trips and my mom knowing my madness for chutneys had made it for me when i was pregnant. When i made it for the first time, my father in law liked it so much that he learnt the recipe and it was made when my BIL visited us from France. I tell you, some simple recipes can be so yummy that you shouldn't wonder if they find a place in guiness book :-)
Ingredients:
Ground nuts - 1 cup
Ripe tomatoes - 3 (sour ones)
Tamarind - one lemon size
Red chillies - 6
Cumin seeds - 1/4 spoon
Mustard seeds - 1/4 spoon
Asafoetida - 1/8 spoon
Oil - for tempering
Salt - As per taste
Method :
Dry roast the ground nuts and remove the husk. Now, add some oil in a wok and add the red chillies. Add finely chopped tomatoes. Once they start getting gooey, switch of the stove. let this cool down completely. Grind the ground nuts first and to this add the tomatoes and tamarind pulp. Grind to a smooth paste. Once done, temper with cumin,mustard and asafoetida. Do remember that asafoetida is the one that adds the zing to the chutney. Serve with anything under the sun.
Author: "Lakshmi (noreply@blogger.com)"
Date: Wednesday, 17 Jun 2009 01:40
Most of my dishes are quick and not elaborate. I want to keep it that way. It helps people who are in a hurry to prepare lunch and carry it with them. Also, helps lazy people who want to finish off cooking quickly.
Ingredients :
Long grained rice - 2 cups
Methi leaves - 1 1/2 cups (washed and finely chopped)
Grated coconut - 1/2 cup
Onion - thin slices - 1/2 cup
cinnamon - 1 inch
cloves - 4 nos.
cardamom - 4 nos.
Bay leaf - 1
cashews - 10 (Roasted)
Salt - to taste
Water - 4 cups
Method :
Heat the cooker and add some oil/Ghee to it once hot. Add cinnamon, bay leaf, cloves, cardamom and fry till they splutter. Now add the onions and fry till they slightly change their color. Add the methi leaves and fry till the raw smell disappears. To this add the water and a spoonful of salt. Taste the water to ensure that it is slightly saltier than what you want your dish to be like. Add rice and coconut and cook for 2 whistles. Mix the fried cashews just before serving the dish. This can be served with raita/veg kurma of your choice.
Author: "Lakshmi (noreply@blogger.com)"
Date: Friday, 12 Jun 2009 00:14
This name of the dish might sound weird, but trust me it tastes yummy. It is quiet simple and if you are looking for a pot meal, then this is your Saviour. This gets done in a jiffy and is very mildly spiced. This is a nutritious yet tasty and healthy dish
Ingredients :
Cabbage - 1 cup finely chopped
Moong dal - 1/2 cup
Rice - 3/4 cup
Red chillies - 8 nos. (split to half)
curry leaves - 10 nos.
cumin - 1/2 spoon
mustard - 1/2 spoon
oil - 1 spoon
salt - to taste
water - 3 1/2 cups
Method :
Soak the moong dal in water for 15 mins. You could get your cabbage chopped meanwhile. Add oil to the pressure cooker. Once it is hot, add cumin,mustard and curry leaves. Fry them till mustard sputters. Add red chillies. Now add the cabbage and fry a little till the raw smell disappears. Do not let them change color though. Now add the soaked moong dal and washed rice. Add water and salt. Let it cook for 4 whistles. Serve hot with pickle/raita.
Tip : Add more water if you want it to be more mushy. You could add grated ginger if you like.
Ingredients :
Cabbage - 1 cup finely chopped
Moong dal - 1/2 cup
Rice - 3/4 cup
Red chillies - 8 nos. (split to half)
curry leaves - 10 nos.
cumin - 1/2 spoon
mustard - 1/2 spoon
oil - 1 spoon
salt - to taste
water - 3 1/2 cups
Method :
Soak the moong dal in water for 15 mins. You could get your cabbage chopped meanwhile. Add oil to the pressure cooker. Once it is hot, add cumin,mustard and curry leaves. Fry them till mustard sputters. Add red chillies. Now add the cabbage and fry a little till the raw smell disappears. Do not let them change color though. Now add the soaked moong dal and washed rice. Add water and salt. Let it cook for 4 whistles. Serve hot with pickle/raita.
Tip : Add more water if you want it to be more mushy. You could add grated ginger if you like.
Author: "Lakshmi (noreply@blogger.com)"
Date: Monday, 08 Jun 2009 23:35
This is something that i make as a starter for get together. This dish was invented out of sheernecessity. When i was in the US, among the few veggies that i could eat, potato was one. And, apart from fries, mash, gravy, i learnt this starter which is a two in one. There were days when i made only this with some salad for dinner :) and the next day it became my sandwich filling.
Okay ! That was too much potato i guess. I like to prepare this with baby potatoes as you could pick each and relish. The following is the receipe
Ingredients:
Baby potatoes - 1 Kg
Curry leaves - 10 nos.
Coriander powder - 1.5 Spoons
Cumin - 1.5 Spoons
Red chillies powder - 1 spoon
Salt - As per your requirement
Fresh coriander - one cup finely chopped
Oil - 5 tea spoons
Lemon juice - 1 Spoon (optional)
Method :
Bring water to a boil and add the washed baby potatoes with skin. They should be boiled until soft and not mushy. Drain the water and run cold water over the potatoes immediately to avoid further cooking. Add some oil to the Wok and add the potatoes and fry them until a little brown.
Add the dry ingredients to the potatoes and fry till the raw smell. You should slowly start noticing dark marks on the potatoes and they would become crisper. Add the coriander leaves at this point and turn off the heat. Add lemon juice if you wish to.
Alternately, you could use big potatoes, but ensure that they are cut into cubes and are in even shape. Ginger garlic paste is also optional and could be added just before adding the potatoes to the wok.
Author: "Lakshmi (noreply@blogger.com)"
Date: Wednesday, 17 Sep 2008 11:37
Some snaps of the beautiful flowers from my tiny balcony-cum-garden. These plants have survived 3 shiftings and 20 odd days of living without water when i went on vacation. Of course my trip was meant to be 4 days long :-)
Enjoy !
Author: "Lakshmi (noreply@blogger.com)"
Date: Thursday, 28 Aug 2008 04:18
There is this commom misconception that Nimmakayi annam or Lemon rice is the most simple things to prepare on earth. Not really ! Unless you get the right amount of lemon juice and red chillies, it would taste as bad as it could be. I always treat Lemon rice as a dish that needs more care than anything else.
Also, i didnt know that many restuarants use left over rice for preparing this :-(...No way that i would prepare it with left over rice. Its meant to be preapred with fresh ingredients and lots of love.
Ingredients :
Cooked Rice - 2 cups
Lemon juice - As per your taste buds :-)
Red chillies - 4 (slit)
Cummin seeds - 1/4 spoon
Mustard - 1/4 spoon
Urad dal - 1/4 spoon
Chana dal - 1/2 spoon
Cashews - 10 (optional)
Turmeric powder - 1/4 spoon
Curry leaves -10
Oil - 2 spoons
Salt - for taste
Method :
Heat an wok and add the oil. Once the oil is hot add the mustard, cummin seeds, urad dal, chana dal, curry leaves and Red chillies. Once they are slightly brown add the cashews and turmeric powder. Once the cashews turn golden in color add the lime juice and salt and switch off the stove immediately. Add this to the cooked rice and adjust salt. Serve hot with some crispies.
Author: "Lakshmi (noreply@blogger.com)" Tags: "Rice, Lemon"
Date: Monday, 28 Jul 2008 11:49
How do you make sure your carnivorous husband gets to eat some veggies and you get to eat some fried stuff ????
How do you make sure that you use all those about-to-rot veggies in the Fridge ?
How do you make sure that you prepare something for your guests which has
unanimous acceptance ?
How do you make sure that the bread crumbs lying around for exactly 5.5 months are used ? (Please note that bread crumbs are good for 6 months)
The answer to all the above questions is "Prepare vegetable cutlets" :-)
Ingredients :
Potato - 3 large ones
Onion - 1 medium sized one
Beetroot - 1 large one
Carrot - 2 large ones
French beans - 10 nos.
Fresh green peas - handful :-)
Coriander - small bunch
Garam masala - 2 spoons
Chilli powder - 1 spoon
Bread crumbs - as per requirement
Oil - for shallow frying
Method :Par boil all these vegetables except for the onions. Do add some salt while you are cooking them.
Chop the onions into fine pieces and mix with the chopped coriander, garam masala, chilli powder and the vegetables and mash well. Adjust salt as per your taste. Shape them into what you desire, cover them with bread crumbs and shallow fry on medium flame in some oil. All you health concsious people, unlike me, could bake them. Serve hot with mint chutney. Acua
Author: "Lakshmi (noreply@blogger.com)" Tags: "Vegetable"
Date: Friday, 25 Jul 2008 21:14
If someone asks me which is the quickest dish that one could make, the prompt reply would be payasam. I do pooja once a week on Thursdays and make sure that both me and the almighty get to eat something sweet. Payasam is the one that comes to my rescue as i would have to rush to office after finishing up pooja. My son and husband aren't complaining since i share it with them too. If i am really really busy, this is what they get to eat for breakfast. Thank god they don't have any aversion to nuts, ghee or milk ;-)..else am in a fix.
Most of the smaller kind of festivals get to see only Payasam. Okay, festivals except for Sankranti, vinayaka chavithi, Varalakshmi vratam, Deepavali and After i got married to C, Christmas are considered small.. at least in my family.
Ingredients :
Vermicelli - 1 cup
Sugar - 3/4 cup
Milk - 3 cups
Ghee - 3 spoons
Cashew nuts - 10 nos. (Roasted in ghee)
Raisins - 10 nos. (Roasted in ghee)
Cardamom - 2 nos.
Method :
Roast the vermicelli in a spoon of ghee. Nowadays you get toasted vermicelli in the store, if you have this, then you could avoid roasting. Else, roast till the vermicelli turns golden brown. Meanwhile, in an other vessels, bring milk to boil. Once the milk comes to boil, add the roasted vermicelli and the roasted nuts and raisins. Let the vermicelli get cooked for 5 mins. Overcooking will result in gooey mass rather than payasam ;-) ... At this stage add powdered cardamom and turn off the heat. Add sugar at the end. Note that some times due to the chemicals added to sugar to remove the impurities, the milk could curdle. Hence, add it at the end. Serve Hot/Cold.
Author: "Lakshmi (noreply@blogger.com)"
Date: Friday, 25 Jul 2008 20:59
My love for certain things is never ending. My ammumma is an expert in making chutneys. She could turn the most boring stuff into the most sought after stuff with her magical chutneys and pachadis. I know many of you would hate idlies, but with a person like my ammumma around, you never get to crib. First because she wouldnt care if you didn't eat something because you feel its boring. Second, she makes these yummy chutneys, that you hardly think about cribbing. I am not a very good cook as of now, but when i become one, i want to be like my ammumma.
This chutney is like the saviour when everything else fails you. I love tangy stuff, be it tamarind or tomatoes. So, this is THE combo that would suite my jihva ;-)
Ingredients :Tomatoes - 6 ripe ones
Tamarind - Gooseberry sized
Chilli powder - 2 spoons
Salt - to taste
Mustard - 1/2 spoon
Asafoetida - 1/4 spoon
Turmeric powder - 1/4 spoon
Oil - for seasoning
Method :
Cut the tomoatoes into tiny pieces. Add some oil in a wok. When the oil is hot, add the tomatoes, tamarind and the turmeric powder. Cover and cook until half done. At this stage add the salt and let it cook till the juices start evaporating. When the tomoatoes start getting really gooy, mash them with a spoon nicely. Turn off the heat and then add the chilli powder. Season with some oil, mustard seeds and asafoetida. Your chutney is ready to be served with rice, roti and even toast.
Author: "Lakshmi (noreply@blogger.com)" Tags: "chutney, tomatoe, pachadi"
Date: Friday, 25 Jul 2008 20:52
Raw Banana stir fry is a very simple and wholesome dish and can be prepared in less than 15 mins. I love it with Sambar, Dal, Curd and just as it as a starter :-)
Ingredients :
Raw Banana - 3 No.s
Chilli powder - 2 spoons
Cummin powder - 1 spoon
Salt - To taste
Oil - for shallow frying
Method :
Peel the raw banana's and cut them into cubes. Usually they change to black color after sometime. You could put them in water mixed with some curds (very little amount). This would stop these cubes from changing color. Heat the wok and pour 2 spoons of oil. When the oil is really hot, drop in one cube and make sure that its instantly starts getting fried. This is the indication that it is ready. Add the rest of the cubes and gently toss to cover all the cubes with the oil. Cover it and cook till half done. Now, add the cummin powder and fry till the raw smell of the cummin powder vanishes. At this stage add the chilli powder and salt. Fry till golden brown. Serve hot with Rice.
Author: "Lakshmi (noreply@blogger.com)"
Date: Friday, 11 Jul 2008 06:27
Okay ! I dont know why we call it as Masala Vada in my place and city... But, the rest of the world seem to be calling this 'Paruppu Vada' .... Whats in the name ? As long as it is crunchy, spicy and deep fried am happy ;-)
Ingredients :
Gram Dal - 3 cups
Onion - 2 large ones
Chillies - 10 nos.
Cilantro - small bunch
Curry leaves - a few
Garlic pods - 5
Oil - For deep frying
Salt - To taste
Method :
Soak the Gram dal Over night. Set aside a small portion of the soaked dal and grind the rest of it
along with green chillies and Garlic pods. hop the onions into the tiniest bits possible. Chop the cilantro and curry leaves into tiny bits. Mix all the chopped stuff into the ground batter along with the soaked dal kept aside (i like mine with a few whole dals). Shape them into disc's and deep fry until golden brown.
Note :
In case you have added more water and you are unable to shape them into disc's, you could add some besan (gram flour) to it.
Author: "Lakshmi (noreply@blogger.com)"
Date: Friday, 11 Jul 2008 06:03
Kobbari senagapappu pachadi or Coconut with bengal gram chutney is a family favourite. It goes well with both rice and tiffin varieties. When we are out of jam, we even use it as our sandwich spread. Yup ! Thats me obsessed with pachadis. The quantity of chutney i eat with dosa or idly is more than the actual weight of the idli or dosa :-).... I just love chutneys. I can eat my l with just rice, pachadi and a papad. It used to be always like that before wedding. But, dear husband is not every fond of pachadi's except for the ones with coconut. So, i tend to get creative and experiement with combinations of coconut and lentils.
Ingredients :
Coconut - 1 cup
Bengal gram Dal - 1/2 cup
Red chillies - 10 nos
Cummin - 1 spoon
Mustard - 1 spoon
Split black gram dal - 1 spoon
Bengal dram
Salt - to taste
Curry leaves - 5-6
For tempering
Oil - 1 spoon
Cummin - 1/2 spoon
Mustard - 1/2 spoon
Split black gram dal - 1/2 spoon
Method :
Fry the gram dal, coconut, cummin, split black gram and mustard is a spoon of oil in a wok. It would look
something like this.
Let it cool to room temperature. Make sure you always grind stuff only once it is cool. Saves both the mixer and the ground stuff. Chutney/pachadi ground when the ingredinets are hot, tends to get spoilt much quicker. Temper with cummin, mustard,black gram and curry leaves. Serve hot with Rice and ghee. You could add some water while grinding. Depending on what you want to serve this pachadi with, add water. i.e. add more water if you want to serve with dosa/idli/upma.
Author: "Lakshmi (noreply@blogger.com)"
Date: Friday, 11 Jul 2008 00:48
I usually prefer something tangy with my puri. Not that i dont like chana masala and all that, but, if i prepare something as heavy as chana masala for breakfast, lunch goes for a toss and we end up eating very less for lunch. Hence, i try to keep it simple :-)
Ingredients :
Potato - 1/4 Kg
Tomato - 3 large ones (i use the tangy ones)
Green chillies - 3 nos.
Onion - 1 large one
Coriander leaves - a small bunch
Curry leaves - a few
Ginger garlic paste - 1 spoon
Turmeric - 2 pinches
Coriander pwdr - 1 spoon
Cummin powder - 1 spoon
Salt - to taste
For tampering:
Cummin seeds - 1/2 spoon
Mustarf - 1/2 spoon
Oil - 1 Spoon
Method :
Heat the pressure cooker. Add the oil and once it is hot, add cummin, mustard and the curry leaves. Let the mustard splutter. Once done, add the onions and fry till golden brown. At this stage add the turmeric, cummin and coriander powder. Once these start giving out a nice aroma, add the ginger garlic paste. Fry for a few seconds. Add the tomatoes and a little bit of salt. The reason for the salt is that, it would let the tomatoes get mushy faster. Once the tomatoes start giving out the juices, add the potatoes. Add some water (make sure you add only as much as required) and adjust salt to suit your taste. Pressure cook this for 3 whistles. Garnish with coriander leaves and serve hot with Roti/Puri/Rice.
This would get done in a jiffy. You could use it as a sandwich filling also, provided you have not added too much water. Even if you had, just refrigerate and voila ! you have a sandwich filling ready.
Author: "Lakshmi (noreply@blogger.com)"
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