Potato Curry

Aloo Curry: The Simplest Tasty Curry

 

Ingredients

• Potatoes 4 Boiled

• Onion 1 large, chopped fine

• Tomatoes 2 large, chopped

• Chili powder 1/2 tsp

• Ginger garlic paste 1/2 tsp

• Edible Oil 1 to 2 tsp

• Salt to taste

• Garam masala 1 teaspoon

• Mustard seeds 1/2 tsp

• Cumin seeds 1/2 tsp

• Asafoetida (hing) a pinch

• Curry leaves

• Chopped coriander leaves (cilantro)

 

Method

1. Peel the boiled potatoes and cut them in cubes.
2. Cut green chillies in pieces.
3. Heat edible oil in a pan.
4. Add mustard and cumin seeds. When they stop spluttering, add asafoetida (hing).
5. Add chopped onion, fry till onions are transperant.
6. Add chopped tomatoes and cook for 5 minutes.
7. Add ginger garlic paste, curry leaves and stir.
8. Add cut potatoes, salt, 1 cup water, garam masala and red chili powder. Stir.
9. Bring to boil, cover and cook for 5 minutes on low heat.
10. Add chopped coriander leaves (cilantro). Mix well.
11. Serve it with Indian breads such as chapatis, phulkas, rotis, nans, parathas etc 

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/

For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

For other Home Tips refer: (Home Page for All Home Tips) http://home-tips-tricks.blogspot.com/

Gulab Jamun

Ingredients (for making 20 to 25 gulab jamuns)

• 3 cups sugar (for making syrup)
• A few saffron strands (preferable though optional)
• 2 cups (around 250 grams) of grated Hariali mava (also called khoya)- it is a special kind of mava called Hariali mawa or Chikna mava, bit yellowish in color and is loose and sticky.
• 5 tablespoons plain flour (maida)
• Pinch of baking soda
• 1/4 teaspoon cardamom powder
• Pure ghee or vanaspati for deep frying

Method

1. In a large pan, dissolve the sugar in 1 and 1/2 cups of water and bring it to boil.
2. Simmer over a slow flame till the syrup is of one string consistency.
3. Remove impurities that may float on top of the syrup.
4. Add saffron strands and keep the syrup warm.
5. Now for gulab jamuns, in a bowl, place khoya, flour (maida), pinch of baking soda and cardamom powder and mix them well. Knead to a firm dough. Do not use water at all.
6. Divide this dough into 20 to 25 equal portions (depending on the desired size) and roll each one of them into round shape. Ensure not to have cracks on the surface of the rolled rounds. It is a prerequisite for gulab jamuns not to crack while frying.
7. Refrigerate for 10 to 15 minutes.
8. Deep fry in ghee over a slow flame till the jamuns are golden brown in color (it will take around 10 to 12 minutes).
9. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
10. Preferably, serve them hot.

For recipes of exotic dishes, refer: (Recipes: Exotic) http://tastetherecipes.blogspot.com/

For designer jewelry, refer: (Jewelry Design) http://thejewellerydesigner.blogspot.com/

For other Home Tips refer: (Home Page for All Home Tips) http://home-tips-tricks.blogspot.com/