BATATE HUMMAN/ COOKED POTATOES IN COCONUT GRAVY !!!!!!!!

My today's dish is an amchi speciality. BATATE HUMMAN / COOKED POTATOES IN COCONUT GRAVY. It's a very simple recipe but awesome in taste. We don't give thadka for humman, instead we dilute hing & add to it. You can add little fresh coconut oil too after gravy is done to enhance the taste. I added here as son requested. Usually humman should be little spicy but i don't make it spicy as per son's demand. If you like it spicy, then add more red chillies while grinding coconut masala. You can have it with rice/rotis/ shenvai/undi/dosa/idly etc. Btw, my son had it with CHEPPI KHEERI  :d

 INGREDIENTS:-

potatoes, boiled - 2 medium   

grated coconut - 1 cup
red chillies, shallow fried - 5 if guntur or 8 if byadagi
tamarind - big chana size
hing - double the big chana size
fresh coconut oil - 1tsp
salt to taste     
                                                

METHOD;-

1. Wash, clean & pressure cook potatoes for 4 whistles & cube them & keep aside (don't remove the skin).

2. Grind grated coconut+red chillies+tamarind to a smooth paste.

3. Heat pan & add ground masala+ cooked & cubed potatoes+ salt+ little water to make gravy required consistency & bring it to boil.

4. Dilute hing in little water & add to the gravy & bring it to boil. (if you like hing smell then you can add little more hing according to your taste).

5. Switch off the stove & spread a spoon of coconut oil on the top & close the lid.

6. While serving mix everything well & serve.

HAPPY COOKING :)))))))

EGG & CAPSICUM MASALA !!!!!

Today again a recipe with eggs as i am a egg lover :P. EGG CAPSI MASALA...i adopted this recipe from my gorgeous friend Sandhya N. Kamath who is a capsicum lover :D I just loved this recipe very much. My son too liked it coz he is a capsicum lover too :P. It goes well with rice or rotis.

INGREDIENTS:                     eggs, boiled - 6
                          
 
onion, chopped - 2 medium
tomatoes, chopped - 3 big
capsicum, cubed - 1 big
ginger-garlic paste - 1&1/2 tsp
turmeric powder - 1/2tsp
chole masala pow - 1 tsp
salt to taste

FOR PASTE:-

A handful of cashewnuts soaked in milk for 15 mins
guntur chillies - 4
green chillies - 2

FOR GARNISHING:-

Chopped corriander leaves 
kasoori methi (i skipped this)

METHOD:-

1. Heat oil in a pan & put ginger garlic paste & fry.

2. Add chopped onions till light brown.

3. Add tomatoes & fry till mushy.

4. Add cubed capsicum & fry.

5. Meanwhile make paste of soaked cashewnuts+guntur chillies+green chillies & add dis to the pan & fry this for sometime.

6. Add turmeric pow & chole masala pow to this & mix well.

7. Now add boiled eggs & take a boil.

8. Now swicth of the stove & garnish it with corriander leaves & serve hot.

HAPPY COOKING :))))))

AVARE KAALU KURMA !!!!!

My today's recipe is from CHITRA AMMA'S KITCHEN....and the recipe is AVARE KAALU KURMA that goes well with rotis. Here instead of avare kai i used southavare kaalu as suggested by my friend. I dont know exactly what it is but i bought it from Chikmagalore market. It looks like fresh thingalavre i mean fresh navy beans. Pic is given below....

I pressure cooked them for 4 whistles but i felt i should have continued for 2 more whistles to get soft cooked beans. Anyways recipe tasted great ! So, sharing it here with you all today.

INGREDIENTS:
Avarekaalu – 2 cups
Curd – ½ cup
Salt – 2 tsps
Fresh Corriander leaves - 2 tbsp
Finely chopped tomatoes – optional for garnishing.( i skipped this)
For Seasoning
Cooking oil – 2 tbsp
Finely chopped onion – ¼ cup
Mustard seeds – ¼ tsp
Bengal gram dal – 1 tsp
Cashew nuts – 10
Curry leaves – a few
For Kurma Masala Paste
Grind the following ingredients to a fine paste:
Fresh grated coconut - 1/2 cup
Coriander seeds – 2 tbsps
Garlic – 4 pods
Fresh ginger – 1’’
Cloves – 6
Sambar powder – 1 tsp (or green chillies – 2)
Turmeric powder – ¼ tsp
Cumin seeds – ¼ tsp
Cashew nuts – 10
Soaked Poppy seeds – 1 tbsp (optional)

METHOD:

1. Boil avarekai until tender and keep aside.
2. Heat oil in a pan and add mustard seeds.
3. When it splutters add Bengal gram dal and fry till golden in colour.
4. Add cashew nuts and roast till golden in colour.
5. Add the chopped onion and curry leaves and cook till the onion is glassy. .
6. Now add the ground kurma masala paste and fry it, until the oil separates out.
7. Add the cooked beans, a cup of water and salt and cook.
8. Blend in the curd and cook for a few more minutes.
9. Garnish with fresh coriander and finely chopped tomatoes.

Enjoy the hot kurma with poories, chapaties or ghee rice!

HAPPY COOKING

OATS KHEER !!!!!

OATS KHEER...i cant say this is for diet concious people coz i have added milkmaid & dry fruits roasted in ghee into it :P But i can say diabitic peaple can have it coz i made it less sweet & added chopped banana while sevring. In original recipe said to add sugar & dates but i skipped both & added milkmaid & added more milk too. It tasted awesome ! You can it it hot or chilled.  I adopted this recipe from Anjali Singh, SMART COOKY,  NDTV food

INGREDIENTS:-

Oats - 1 cup
milk - 1 ltr
condensed milk - 200 gm or 1/2 tin
almonds & cashewnuts, chopped - a handful
ghee - 1 tblsp
raisins - 15
bananas, chopped - as desired

Method

Roast oats for 4 to 5 minutes.

In a pan add milk, sugar, cardamom, dates, almonds and raisins. Boil for about 5 minutes.

Add oats and let it boil until it becomes thick.

Once the kheer is done add fruits if you like and serve hot or cool. 

HAPPY COOKING :))))))))