Aloo Dhum Recipe

This is another recipe for All Dum / Dum Aloo . You can see the earlier recipe for Dum Aloo . Anyway you make Aloo Dum or Dum Aloo is a very tasty side dish  and goes very well with Chappathies / Rotis.

How to make a perfect paratha?

Ingredients needed for Aloo Dhum Recipe
1/2 kilo small sized baby potatoes,
2 tbsps Ghee
2 - 3 red chillies
1/2 tsp jeera / cumin seeds
1 cup chopped onions
1/2 tsp red chilli powder
1 dst sp dhaniya powder
1/2 tsp garam masala
1/2 tsp sugar
1" piece ginger
1/2 cup tomato chopped
3 cups water
salt to taste

How to prepare Aloo Dhum
Clean, boil and peel small potatoes, cut into quarters if they are bigger,  keep aside.
Heat ghee in a fry pan, splutter jeera and  and the whole red chillies.
Add chopped onions and saute till they are golden.
Once the onions are fried add chilli powder, Dhaniya powder, Garam masala and sugar. Mix well
Pnce the raw smell goes add potatoes and chopped ginger. Keep stirring at least for 5 minutes.
Then add chopped tomatoes, water to the pan.
Cover and simmer after the gravy starts boiling till the gravy thickens and the potatoes come out nicely coated with the gravy.

Potato Masala Recipe for Masala Dosa

Ingredients needed for the Potato masala:
3 cups boiled potatoes
2 cups onions sliced fine
3-4 green chillies chopped
1/2 tsp turmeric powder
Salt to taste
1 cup tomatoes
1/2 cup carrot grated (optional)
1/2 cup fresh green peas shelled (optional)
1/2 tsp mustard seeds
1/2 tsp Channa dal
1/2 tsp broken urad dal
handful curry leaves
2 tbsp broken cashew nuts
2 tbsps oil
2 pinches hing

How to prepare potato masala for Masala Dosa:
You have to boil potatoes and peel the skin. Crumble the potatoes into somewhat big pieces, do not mash them .
Chop tomatoes, green chillies and slice onions.
Heat oil in a fry pan, and splutter  mustard, add urad dal, channa dal, hing and cashewnuts.
When they get golden add the onions, green chillies and curry leaves. Stir till the onions turn transparent.
Now, add  grated carrots and green peas if you are adding them. Stir for a minute .
Add crumbled potatoes, turmeric powder and salt to taste, Cover and cook for a few minutes stirring well in between so that all the ingredients mix well.
Add tomatoes to this and simmer till the tomatoes get soft.
Serve with Dosas or Pooris.

Points to Note:
For some, like my family, just Potatoes will not be agreeable. To solve the problem, I add carrots, green peas, cashewnuts etc and of course Hing (Asafoetida) to help you with the gas problems.
If you mash the potatoes the mix will not come out nicely. If you like you can crumble the potatoes a little more than I do. We like to bite into potatoes.

Egg Masala Dosa Recipe

This Delicious recipe Egg Masala Dosa is a very tasty and filling one.  If you know how to make masala dosa you can make this very easily.

Ingredients you will need for Egg Masala Dosa :
2 cups Dosa / Idli Batter
2 - 3 eggs beaten nicely with a little salt.
2 - 3 cups Potato Masala
Oil as required to make dosas


How to prepare Egg Masala Dosa:
Heat a non stick Dosa tava and let it get hot. Pour the dosa batter and spread it nicely on the tava.
As soon as the dosa starts setting on the tava or it gets half cooked, apply a layer of the beaten egg.
You need to wait until it cooks, then add the potato masala and fold in the shape you like.
You can also flip the dosa, once the egg settles down. Again flip it over to the egg side on top put the potato masala and then fold it.
Serve with Mint / Coriander chutney, Coconut Chutney and of course Sambar.

How to Fold Masala Dosa.
You can the Dosa in two or three types.
1. Just keep the masala on to one half of the dosa and cover it with the other half. This is the easiest method and is usually done at homes.
2. You can keep the masala onto one end and roll it up to make a longish one.
3. You can keep the masala in the middle of the Dosa and fold from both the sides to get a triangle.

Maa Choley Di Dal Recipe

Ingredients needed for Maa Choley Di dal recipe
1/2 cup chana dal
1/2 cup urad dal
1 inch piece Ginger
3 Green chillies
1 medium sized Onion
2 medium sized Tomatoes
Fresh coriander leaves a few sprigs
Salt to taste
1/4 tsp Turmeric powder
2-3 tbsps Desi ghee
1 tbsp Butter
1 tsp Cumin seeds
1/2 tsp Red chilli powder

How to prepare Maa Choley Di Dal Recipe:
Mix the two dals, wash and soak in four cups of water. Leave ot aside for  at least an hour. Drain.
Peel, wash and chop ginger finely.
Wash and chop green chillies, onion, tomatoes and coriander leaves.
Place soaked dals in a pan with four cups of water, salt to taste, turmeric powder, half of the ginger and green chillies.
Cover and cook on low heat till the dals are tender. Stir well with a ladle to make a  mixture of the dals without mashing them.
Heat desi ghee and butter in a pan. Add cumin seeds, remaining green chillies and ginger. Stir and add onion and sauté till onion turns golden.
Add tomatoes and sauté till the tomatoes soften. Add red chilli powder and sauté for half a minute.
Pour the cooked dal into the and mix well. Simmer for a few minutes and serve hot garnished with chopped coriander leaves.

Batterfried fish Recipe

 Ingredients:
1 kilo fish fillets
1" piece ginger
2 green chillies
1 tsp pepper powder
1 tsp chopped garlic
1 tbsp lime juice
Salt to taste
Salt to taste
2 tbsp Maida
1/2 tsp pepper powder
1 egg
bread crumbs as needed

Method:
Clean and cut fish in to smaller pieces or into longish pieces as you feel like.
Grind ginger, garlic, 1tsp pepper together with lime juice to a nice curry paste.
Add a little salt and mix well.
Spread the curry paste on to the fish pieces and keep aside for an hour.
Mix Maida, salt to taste and pepper powder together.
Sprinkle the mix over the fish pieces and see that they are coated well.
Dip in the beaten egg and roll in the breadcrumbs. Deep fry in oil and serve hot with sauce.

Note:
If you cut into bite sized pieces this dish and then fry, this can be served as appetizers or starters.

Recipe for Potatoes in Curds Gravy

Ingredients:
4 cups Potatoes cut into small pieces
2 cups Curds (beaten)
1/2 cup (finely chopped) Onion
2 Green chillies
1 ½ tsps Garam masala powder
1 tsp Red chilli powder
½ tsp Cumin Powder
¼ tsp turmeric powder
½ tsp Kasoori methi (Optional)
1 tsp Cumin seeds
1/2 tsp Mustard seeds
Asafoetida a pinch
½ tsp Ginger Paste
Salt to taste
Coriander leaves

Method:
Boil the potato cubes with just enough water. Remove from fire and keep aside when done.
Heat a fry pan, add oil. Add, mustard seeds, cumin seeds, turmeric powder, hing and when the mustard slutters add kasoori methi, green chillies and onions and fry till onion turns golden. Add ginger paste and mix well. Add cooked potato cubes, salt to taste.
Add red chilli powder, Cumin seeds powder and garam masala powder. Mix well and add beaten curds.
When it starts boiling, simmer and let the gravy dry up a little.
Remove from fire, transfer to a dish and garnish with chopped coriander leaves.
You can serve with Roti’s Phulkas or even as a side dish with hot steaming rice.

Mangga Kalan ( Kerala Style )

Ingredients needed for Mangga Kalan:
10 fully ripe small variety mangoes
1 tsp turmeric powder
2 teaspoons Pepper powder ( if you like you can add more pepper powder)
1 cup sour curds
2 tbsp of grated jaggery
Salt to taste
2 cups of grated coconut
1 teaspoon cumin seeds
1 tbsp mustard
4 red chillies
handful curry leaves
2 tbsps coconut oil

How to prepare Mangga Kalan:
Just peel the skins of the small ripe mangoes. Add turmeric powder, pepper powder and enough water to cook the mangoes till they are tender.
Add salt to taste and grated jaggery, bring it to boil and simmer for a few minutes .
Add beaten curds into this, allow it to come to boil.
Meanwhile grind grated coconut and cumin seeds to a fine smooth paste (the consistency should be like butter ).
Add the paste to the boiling curry. Remove from fire.
Heat oil in a frying pan, add mustard and broken red chillies. When it splutters and the chilles turn shade add curry leaves. When the leaves turn brown pour the mix over the curry.
Mangga Kalan or Mangga Pulissery is ready to serve. Serve with hot steaming rice and vegetables with Papad.

Note:
Tastes heavenly with the sweet and sour taste and all of you will relish it. This is one of Kerala curries, made in summer, when you get plenty of mangoes in different sizes and shapes.
You can also use bigger ripe varieties , only the you have to cut them into small pieces and then cook with the nut. Then just follow the same recipe.

Bisibela bhath

Ingredients:
Raw rice or Masoori Rice - 1 Cup
Thoor Dal (Red Gram Dal) – ¾ Cup
Oil – 1 tbsp
Mustard Seeds – 1 tbsp
Urud Dal – ½ tbsp
Tamarind Concentrate – ¾ tbsp
Turmeric Powder - 1/4 tsp
Salt to taste
Asafoetida - a pinch
Curry Leaves - a handful
Ghee – 1 tablespoon
Gingili Oil – 2 tbsps
Peeled Small Onions – 1 Cup (Optional)
Cashews -- 1 tbsp fried in ghee (Optional)

Roast Separately and grind to a smooth paste:
1 tbsp Coriander Seeds
1/2 tsp Fenugreek seeds
1 tbsp Urud Dal
2 tbsp Channa Dal
1 ' piece Cinnamon
3 Cloves
2 tbsp Grated coconut

Method:
Mix rice and tur dal together and pressure cook for one whistle. When cool open the cooker and mix well. Keep it aside.
Heat Oil in a heavy bottomed pan.Temper mustard seeds and add urad dal.
When it turns light brown add the small onions and fry for two minutes.
Add a little water, simmer till the onions are tender. If onions are not used, you can add water directly. Then add thew 2 cups of water.
When the water starts boiling, add the tamarind paste, turmeric powder, curry leaves and asafoetida and simmer for about 5 minutes.
Add the ground masala powder and simmer for a couple of minutes.
Mix in the cooked rice and dal mixture. Add salt to taste and mix gently till everything blends well.
Mix in the gingelly oil and ghee. Garnish with cashews. Serve hot with raitha and/or chips.

Coconut Pulao, a mixed rice recipe

Ingredients needed for Coconut Pulao
1 cup Basmathi Rice
2 tbsps ghee or oil
2 tbsp cashewnuts ( broken )
2 tbsp kismis
2 stalks of curry leaves
1/2 tsp mustard,
1/2 tsp broken urad dal ( Black gram dal)
3-4 red chillies (Broken)
1 cup grated coconut
2 cups milk
3-4 cloves
2 cinnamon pieces.
3-4 elaichi / green cardamom
1 bay leaf cut into small pieces

How to prepare Coconut Pulao?
Wash and soak rice for half an hour. Drain and keep aside
Heat oil / ghee in the pan, fry cashenuts and kismis to a golden colour . Remove, keep aside.
Add whole garam masala, mustard, urad dal, broken red chillies and fry till the mustard and the cloves splutter.
Add curry leaves, grated coconut, when they change colour slightly add the soaked and drained rice.
Mix well till all the rice gets coated with oil. Add the two cups of milk and cook till the rice gets done.

Points to Note:
If you do not want to add milk, you can add half the milk and the rest water or 1 cup coconut milk + 1 cup water. Both recipes will taste just as good.
You can add chopped vegetables also while they are cooking. That will make the Pulao more delicious and nutritious.

Pakoda Khadi

Ingredients needed for Pakodas:
1 1/2 cups onion, chopped
3 tbsp gram flour / Besan
1 tbsp coriander leaves
salt to taste
1/2 tsp garam masala
oil for frying
1 green chilli ( chopped )

Ingredients needed for Khadi:-
2 cups fresh curd ,
2 tbsp gram flour ( besan )
3/4 tsp cumin seeds
1 onion ( chopped )
3/4 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
2 tbsp coriander leaves ( chopped )
1 tbsp ghee
salt to taste
1/2 tsp garam masala

How to prepare Pakoras:
Combine gram flour, onions , green chillies , salt , garam masala , coriander leaves and water to make a thick batter.
Take a spoonful of the batter  and put in the hot oil
Fry till they are golden coloured. Remove them and keep on the kitchen towel for the excess oil to drain out.

How to prepare Kadhi:Mix curd and gram flour, add 3 cups of water, beat well and keep aside.
Heat ghee in a pan, fry cumin seeds until they splutter.
Add onion and fry until golden. Add chilli powder, turmeric powder and coriander powder, fry for a minute.
Add the curd mixture, as it comes to boil, simmer for 20-25 minutes, stirring in between.
Add pakodas and salt, cook for 3 more minutes.
Sprinkle coriander leaves and garam masala over Khadi. Serve hot with rice as a side dish.

Rajmah Masala Recipe

Ingredients needed for the Rajma Masala:
1 cup Rajmah  / Red kidney beans
salt to taste
1 tsp oil
1" piece ginger, minced
2 green chillies, chopped
3 tomaoes, blanched and pureed
2 onions, minced
1 tbsp coriander leaves, chopped
1/2 red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1/2 tsp garam masala

How to prepare the Rajma Masala:
You will have to wash and soak rajmah overnight or at least for 5-6 hours in water.
Add salt and about 4 cups of water and cook in the pressure cooker till soft.
When the cooker comes to the room temperaturs, open the lid and mix well so as to mash a few rajmah.
Heat oil in a fry pan. Add onions, ginger, green chillies, tomatoes, salt, coriander powder, garam masala, red chilli powder, coriander leaves and turmeric powder.
Simmer and keep stirring till oil starts leaving the sides. Add boiled rajmah and cook for 5 more mts.
Then add enough water for the desired  consistency of the gravy.
Simmer and cook covered for 5-6 minutes.
Serve hot garnished with coriander leaves.

Points to Note:
While cooking on the presure cooker or a pressure pan, wait for the first whistle. As soon as the first whistle comes, simmer the flame and cook for 15 minutes.