RCI - Konkani Cuisine -Round Up!!!!

Friends,

Wish you all a Very Happy Diwali. This is a very simple round up that I have put together. Sincere apologies for bringing it up late to everybody.

Seema –First Entry – Bhajili Ghassi

Seema -Second Entry - Surna Adigai Yam Pickle

Aparna - Elai Adai Goan Style - Patolyo

Divyas Shevai-Rice Semia/Idiyappam

Meera - Vaasotyachi Bhaaji

Kuval – White Peas Curry

Minoti - Black Chana Usal

Easy Craft - Paan Pole/Neer dosa

Ujwal Prashanth - Green with Pathrado

Raaga - First Entry Bhulbhulavani

Raaga - Second Entry - Bhenda-huli

Mane Adige gashi-konkani-delicacy

Arun – Duddali- arrowroot-pudding

Maybelle's Mom - Vaali Ambat

Priya –Coconut Laddu

Siri – Spicy Potato Curry

Meera - Harbharyachi Paalebhaji

Meera - Jiryache Varan


Thank you all for participating.

See you all with few recipes in few months time.

Kathirikai Pulikuthi Curry -VoW -Brinjal Curry

This is so very simple and easy to prepare. For brinjal lovers this is a yummy recipe. Its is very tangy and spicy at the same time .This would be my entry for the event Vegetable of the week hosted by Pooja-Creative Ideas ..Here it goes !!

Raw Materials Required

Brinjal - 5-6 nos
Red Chilli - 1 tsp
Dosai Mulga podi -2 tsp
Sambhar Powder -2 tsp
Salt as desired
Tamarind -2 lemon size balls
Oil -3 tsp
Mustard Seeds -1 tsp
Urdh dhal -1/2 tsp
Hing a couple of pinches

Preparation Style

Wash the brinjal and cut four slice of the it. Do not cut through the brinjal because you need to fill in the masala powder. On the other side mix all the powder and salt together. Fill each brinjal with a couple of spoons of the powder and set it aside. Soak the tamarind in water for a couple of hours before preparing the dish.

In a small kadai add oil and mustard seeds. Allow it to crack and the urdh dhal and hing. Then slowly add the brinjal. Add the tamarind water to it . See to that the brinjal is soaked in the tamarind water. Let the gas be on low flame and cook for about 20-25 mts time. Do not disturb the brinjal while cooking because it make break .The tamarind liquid would reduce itself and shrink to a thick paste. Once you see the paste is thick and the brinjal is cooked off the gas and serve it with rice. Enjoy!!!!!

Beans Parup Usali

I used to never new to make parup usali initially. I learnt this technique from one of my friend. My husband loves them. Parup usali and rasam, that's the combination that we always have at home. But i like parup usali with plain rice. Mouth watering ..I really love them ..We can make with beans, banana flower (Vazhapoo) ,Kothavarangai (cluster beans).I made them with beans ....Its is a Sunday menu at my place. So just wanted to share with all my friends.

Raw Materials Required

Bean -1/2 lb

Chaana Dhal -1cup

Methi Seeds -Just few of them

Red chilli -4-5

Mustard Seeds -1 tsp

Oil- 2-3 tsp

Haldi-1/2 tsp

Salt as per taste

Preparation Style

Soak the dhal,methi and red chilli for a couple of hours. After a couple of hours course grind the soaked ingredients by adding haldi,a couple of pinches hing and salt just enough for the channa dhal.Do not add much water.Transfer them onto the idli steamer and steam them for 10 -15 mts. While this is happening cut the beans and wash them.In a small kadai add oil and mustard seeds and allow it to crack. Then add the beans and little salt for the beans alone and allow them to cook for few minutes.

On the other side take the cooked dhal from the steamer and allow it to cool for sometime. Then crumble the dhal into small pieces. One you see the beans is cooked add the dhal mixtures and toss it well. Serve it with hot rasam rice ...Enjoy

Happy Women's Day!!!!!

Today we celebrate International Women's Day. I wish all the women a great year ahead with all their achievements personally and professionally. I found this very apt poem which represents all of us .

A Rose that God Created
A ROSE THAT GOD CREATED
God created the rose in the likeness of a woman.
The rose represents her beauty.The stem represents her strength.The petals are soft as her delicate skin, the fragrance so pure and so sweet.The leaves represent her arms outstretched, always loving and giving and for perfection --- He made her heart of pure gold.

Thank you God for making me a woman...

@ Bellaonline.com

Now coming to the recipe part

This is one of the comfort food at my place.Quite easy and simple one .Once a week its a must menu ..Its best combination would be tomato rasam or lemon rasam..Here it goes ..

Raw Material Required

White pumkin (Squash) -1/2cup
Yellow pumkin (Squash) -1/2 cup
Chaana dhal -1/3 cup
Curry Leaves few
Kuttu powder -1 1/2 tsp (Rice and Chilli -Dry roasted and grind)
Haldi -1/3 tsp
Oil-2 tsp
Mustard seeds -1/2 tsp
Urdh Dhal -1/2 tsp
Hing a couple of pinches
Salt as desired

Preparation Style

Pressure cook the dhal and the veggie together. In a small kadai add oil and mustard seeds. Allow it to crack and add urdh dhal . Allow the dhal to change color and add the cooked veggie and dhal mixture. Add hing,haldi, kuttu powder and curry leaves and salt to it .Let it come to a boil and serve it hot with rice.

Bottle Gourd (Lauki) Kofta Curry

I think kofta's are Indian version of meat balls served with thick gravy. Koftas can be made of potato , mixed vegges and malai. I have only made lauki kofta and never tried making malai kofta .Would have to try it next time for sure. But last week i made lauki kofta and wanted to share with you all .Here it goes...

Raw Materials Required

Lauki (sorakkai) - 2 cups, (peel and grate the lauki )

Green chillies - 2-3 (chopped)
Ginger - 1 tsp (grated)
Besan (chick peas flour) - 1-2 cup (reqd for binding purpose)
Onion - 1 1/2

Tomatoes - 3
Ginger-garlic paste - 2 tsp

Cashew -4-5

Cream -1/2 cup (used Half and Half)
Chilli powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - 1 tsp

Kitchen King Masala -1/2 tsp

Oil for deep frying

Salt to taste

Preparation Style

Kofta Preparation

Peel the gourd 's skin and grate them. Add salt to it and squezz the water out of it. Add chillies, ginger and salt. Mix them well and add the besan to it. Just enough besan to bind the gourd and then make small balls out of it. Then deep dry these small balls and until they are golden brown and the koftas are cooked properly.

Gravy Preparation

Grind onion , tomato ,cashew and ginger garlic paste together. In a small kadai add little oil and gravy. Allow the gravy to come to a boil and start to loose color .Then add all the masala and let it boil for sometime. Add the cream and little salt ad mix them well. Then add the kofta's and give them a toss with the gravy. Garnish with coriander leaves and serve them hot with chapati..

Pineapple Rasam

Another version of rasam. I follow the same procedure as i do it for lemon rasam, just simple additions to it. I prepare it almost once a week at home as it is very simple and easy. Its very simple and taste awesome ...Here it goes .

Raw Materials

Turvar dhal -1 cup
Tomato -1 (cut into small pieces)
Green chilli -3 (slit in the middle)
Ginger -2 ttsp

Pineapple Chunks -1 small tin
Mustart Seeds -1/2 tsp
Haldi -1/3 tsp
Coriander Leaves
Rasam Powder -1/3 tsp
Salt as per taste

Preparation Style

Wash the dhal and transfer it in a small bowl.In the same bowl add tomato, green chillies,ginger,pineapple chunks(the whole small tin) and pressure cook them. Once they are pressure cooked allow them to cool. In a kadai add oil and mustard seeds .Allow them to crack and then add the cooked dhal to it .Add haldi , rasam powder and salt and allow it to come to a boil. Off the gas add coriander leaves and allow the rasam to cool for 10-15 mts.Serve it with hot rice. It taste awesome. As the pineapple gets cooked along with the dhal the flavor of the pineapple mixes well with the dhal and taste awesome ..Simple one ..Enjoy!!!

Lemon Rasam - JFI -Lemon Ingredient

This is one of the easiest thing ...I call this as comfort food at my place. If I am tired, not in a mood to cook I prepare lemon rasam. It’s very simple and taste awesome ...Here it goes...

Raw Materials Required

Turvar dhal -1 cup

Tomato -1(chopped)

Green chilli -3 (slit in the middle)

Ginger -2 ttsp

Lemon -3 nos (get the juice from the fresh lemon)

Mustart Seeds -1/2 tsp

Haldi -1/3 tsp

Coriender Leaves few

Rasam Powder -1/3 tsp (i use home made)

Salt as per taste

Preparation Style

Wash the dhal and transfer it in a small bowl. In the same bowl add tomato, green chilies, ginger and pressure cook them. Once they are pressure cooked allow them to cool. In a kadai add oil and mustard seeds .Allow them to crack and then add the cooked dhal to it .Add haldi, rasam powder and salt and allow it to come to a boil. Off the gas add coriander leaves and allow the rasam to cool for 10-15 mts.Then add fresh lemon juice and serve it with rice..

Yummy yummy rasam ready!!!!

This would be my entry for Jihva for Ingredients, started by Indira of Mahanandi hosted by Coffee Spice Cafe -JFI "Lime/Lemon" for this month.

Enjoy!!!

Indian Fried Bread ---Poori with Potato Curry!!!

Can there be anybody whom we know not liking poori...Never heard about it. I love them and love making them too. You can name it as the Indian version of Fried Bread. Quite similar to chapatti that we make but we have to deep fry the poori. My husband loves poori's and made them as a Valentine's Day Special for him!!!!!

One tip, I am sure may of you must be knowing. Once you prepare the dough, we have to make poori with 5-7 mts. Or else the dough would consume loads of oil and I am sure many of them would not like that. So here it goes!!

Raw Materials Required
Chapatti Flour - 2Cups

Oil for deep frying

Salt as per taste .

Preparation style

Mix the flour and salt by adding little water. See to that the dough is firm and not soft as we make the chapatti dough. Let it rest for 5 mts and then make small portions of them. Roll them as you make chapatti but the size should be small. It looks quite good if you make small poori. Heat the oil for deep frying. Once the oil is ready slide the poori into the oil and fry them on both the sides. Roll them often in the oil and see to that both sides are cooked well. Be very careful when you fry and then remove it from the oil and place them in a tissue paper. The excess oil would be drained and serve them hot with potato curry.

And I think the perfect combination for poori would be Aloo and nothing else. I made a simple potato curry .Wanted to share with you all .Here it goes

Potato Curry

Raw Materials Required

Potato -5-6 nos

Onion -1 chopped

Tomato -3-4

Matar (Green Peas) -1 1/2 cup

Haldi -1 tsp

Red chilli powder -2 tsp

Jeera -1 tsp

Salt as per taste

Oil -2-3 tsp

Coriander leaves few for garnish

Lemon juice -5-6 tsp

Preparation style

I cook this recipe directly in the pressure cooker. Add oil and jeera in the pressure cooker. Allow it to crack and then add onions .Fry them until they are golden brown and then add tomoto. Add the potato and matar also. Add 4-5 cups of water to it and mix them well .Add haldi, chilli powder and pressure cook them .I gave 3-4 whistles and allow them to cool. Once you open the cooker and when the pressure is gone you could see the aloo is well cooked along with tomato and matar. You can smell the aroma quite well and then add salt and coriander leaves to it. Then add the lemon juice and serve it with poori...It taste awesome...

This would be entries to 3 of the events organised by our blog friends

1- Bee and Jai Jugalbandi

2- Sai Monsoonspice

3-DK -Culinarybazzar

Hope you enjoy these dishes and Wish you all a

VERY VERY HAPPY VALENTINE DAY!!!!!

Arusuvai Friendship Chain - Vangi Bath Masala Powder

I was so very thrilled when Latha asked me if I wanted to be a part of the Arusuvai Friendship chain initiated by Lakshmi and Bhags and Bharathy.

I was wondering what would be the surprise ingredient that I would receive. It was very kind of laltha to send me the surprise ingredient along with a Friendship card. Thank you Latha for this.

The Surprise Ingredient was Homemade Vangi Bath Masala Powder. The Aroma just spread every where in my house. Thank you so much for sending the masala over.

Now I wanted to do something different this masala .Usually when it is Vangi Bath Masala, we get into mind Vangi Bath. But I decided to try something new and trust me the outcome great. So thank you latha for sending me over this masala powder. So this is my recipe...

Raw Materials Required

Tindora -1 lb
Onions -1/2 chopped
Vangi Bath Masala -1 1/2 tsp
Jeera -1/2 tsp
Salt as per taste
Oil - 2-3 tsp

Preparation Style

In a small kadai add the oil and jeera. Allow it to crack and add onions. Fry the onions until they turn golden brown in color. Add the tindora and fry them under low flame for few minutes. Then add the vaangi bath masala and salt and fry them until they are cooked. They where excellent in taste. Serve it hot with chapatti or rice.

Friends I am going to tag Seema for this chain to continue. I have mailed a couple of our blog friends to participate in this friendship chain. Waiting get a reply from them so that I can pass over the surprise ingredient.

Maathan Molaguthal -Palakkad Special

Maathan Molaguthal is in my opinion one of the common food that is cooked is every palakkad iyers house. The same recipe can be cooked with many veggies. A few to mention would be Yam, White pumpkin, Raw Banana, Palak and many more. I prepare them often at home and this time I have made with yellow pumpkin.

Raw Materials Required

1/2 Lb Yellow Pumpkin

1/2 -cup Tuvar Dal cooked

1/3 cup -coconut sliced

2 tsp- jeera

3-4 -red chilli

1 tsp- Mustard seeds

1 tsp -Urdh Dal

1/2 tsp -Haldi

1 tsp-Little Oil for seasonings

Salt as per taste

Few Curry Leaves

Preparation style

Cut and wash the pumpkin into small pieces. Cook them in a big vessel by adding little water. Add haldi to it and cook them on low flame. Pressure cook the dal by adding little water.

On the other side in the blender or mixy ...grind the coconut, jeera and red chilli by adding 1/2 glass of water. Once you see the pumpkin is cooked then add and mix the coconut gravy, cooked Dal allow it to boil .Mix them well. If you think you need to add water then add little to it. Let the pumpkin boil and on the side take a small pan and pour little oil and add mustard and then after it cracks add urdh dal and pour on the molagutal.Add salt as per taste and mix it well garnish with curry leaves and serve it hot with rice.

Seppankizhangu / Taro root- Simple Curry

I love Seppankizhangu . I used to make them often at home. It tastes great with tomato rasam or any moolagutal(Kerala Cuisine). The best combho of all. In fact it is a good substitute for aloo (potato) curry. It taste awesome and wanted to share with all my friends. It is quite simple and easy to prepare...Here it goes

Raw Materials Required

Seppankizhangu / Taro root- 1/2 lb

Chilli Powder -2 tsp

Haldi -1 tsp

Salt as per taste

Mustard Seeds -1/2 tsp

Urdh Dhal -1/2 tsp

Oil -2 tsp

Preparation Style

Wash the taro root and cut into small pieces. Place them in idli stand and steam cook them for 15 mts .Then remove the skin and let them cool. In a small kadia add oil and mustard seeds to it .Allow it to crack and add urdh dhal and let it become little brown.Add the taro root to it and place them on low flame .See to that the taro roots are cooked evenly and they turn crispy .Turn on the other side and cook them until they too turn crispy.Serve them hot with rice .Enjoy!!!

Olan - Kerala Cuisine

Another favorite kerala dish of mine is olan.I think this would be the most easiest and the simple recipe for any kerala dish.Mom used to always prepare kalan and olan together .That would always be the combination.The only aroma and taste that lifts this dish is the coconut oil.

It taste awesome and i wanted to share this recipe with you.

Raw Materials Required


Red Chori Beans -1 cups
White pumpkin -1/2 cup
Yellow pumpkin -1/2 cup
Green chillies 2-3 slit in between
Coconut oil -4-5 tsp
Curry leaves (few)
Oil -1 tsp
Salt as per desired


Preparation Style

Wash and soak the beans overnight. Cut the white and yellow pumpkin and transfer them in a bowl.Add the beans along with the vegetables , slit the green chillies and pressure cook them together. Do not add more water ,just add enough for them to cook. Once the pressure calms down take the cooked veggie and keep it aside. On the other side in a small kadai add coconut oil and curry leaves and let the aroma come up and then add the cooked vegges , add salt and mix them well and let it be in the flame for a couple of minutes. Serve them hot with rice.

This would be my entry for Jyothsna's Event of Currybazaar who is hosting
RCI: Cuisine of Kerala.

Kala Channa and Lima Beans Curry

There are various ways to prepare the Kala /Brown channa /Black Chickpeas.Very healthy and quite nutritious too in nature.I used to prepare curry only with kala channa .But then to add more flavor i decided to add Lima beans to it and cook them in a normal channa style.The outcome was awesome ...Just wanted to share with all you friends.

Preparation Style

Kala Channa -2 Cups

Lima Beans -1 small Container (Store Bought)

Onion -1

Tomato -2

Green Chilli -3-4

Garlic -2-3 cloves

Haldi powder -1/2 tsp

Red chilli powder -1/2 tsp

Gram Masala powder -1/2 tsp

Oil -3-4 tsp

Jeera -1 tsp

Lemon Juice -5-6 tsp

Salt as per desired

Preparation Style

Soak the channa overnight and pressure cook with the Lima beans next day .Grind the onion, tomato,green chilli ,garlic together and keep the paste separately.Add sufficient water while grinding to make it a smooth paste. On the other side in a kadai add oil and jeera and allow it to crack . Then add the grinded gravy to it and keep it on low flame. Allow the gravy to change color and you can see it to come to a boil.Then add all the spices and mix them quite well. Once you start noticing that the aroma to come up then add the cooked beans .Stir them well and add salt and kotamali (Coriander) and serve them hot with chapati or rice.

Pineapple Pulissery -Kerala Cuisine

I hardly used to make Pulissery at home .Pulissery would always be my last option. Once i saw our friend's TBC-Pineapple Pulissery, I decided to make my version .It came out to be awesome one.Thanks to you TBC.

Back home mom used to always make Pulissery with "white pumpkin or bengarul katrithika" ..Once i saw pineapple this was something new to me .My mom's recipe is little bit different from tbc , but almost all in ingredients are the same ..So here it goes ...

Raw Materials Required
Curd -2 Cups
Rice -2 tsp
Kadla Parup -1 tsp (Channa Dhal)
Coconut -1 cup
Green Chilli- 4-5
Haldi - 1/2 tsp
Jeera -1 tsp
Mustard Seeds - 1 tsp
Methi Seeds -1/2 tsp
Red Chilli -2-3
Oil -3 tsp
Salt

Preparation Style
Beat the curd and add pineapple to it and set aside . Soak the rice and dhal for an hour before cooking. Grind the coconut ,green chilli and jeera together. Along with this paste grind the rice and dhal together and make a thick paste. Add little water while grinding and not too much.The paste must be semi thick . Mix the paste with the curd and add haldi to it.Keep the Pulissery in low flame and allow it to come to a boil.Add salt and let the flame be on low.On the other side take a small kadai add oil and mustard seeds .Allow it to crack and then add methi seeds and red chilli.Pour them on the Pulissery and mix them well and serve it hot with rice.

This would be my entry for Jyothsna's Event of Currybazaar who is hosting RCI: Cuisine of Kerala.

Cabbage Rice

I had cabbage in my fridge .Always used to make a sabzi or dhal out it. But this time i decided to make something new which i have never made.I decided to make rice . This is my own version of a simple rice .

Raw Materials Required

Cabbage- finely chopped 1 1/2 cup

Carrot -chopped -1/4 cup
Peas -1/4 cup

Basmati rice -2 cups

Medium Onion -1/4 cup

Jeera -1 tsp

Chilli Powder -1 tsp

Dhanya Powder -1 tsp

Gram Masala -1tsp

Oil /Ghee -2 tsp

Salt as per Desired

Preparation Style :

In a kadia add oil and jeera seeds to it .Once it starts to crack add onions and fry them until they are brown.Then add all the masala's together and mix them well.Add all the vegetables together and rice also and transfer them to the rice cooker.Add salt and required water (i add 1.5 glass of water for 1 cup of basmati rice) and cook them through the rice cooker.Simple and easy cabbage rice ready.

Simple Potato Curry

Potatoes are the most favorite at our place and i think this would be true at every body home . If you give my brother to eat potatoes all day along in different ways he loves them .He never gets tired of eating them .My husband too is a big fan of potatoes.

I am sure there are many ways for a potato curry .Here is mine version which is quite simple and easy to make .So enjoy this !!

Raw Materials Required

Potatoes -5 nos

Coconut -1 cup

Green Chilli -3-4

Mustard Seeds -1/2 tsp

Urdh dal -1/2 tsp

Hing a couple of pinches

Oil -2-3 tsp

Salt as per desire

Preparation Style
Cook the potatoes in the pressure cooker .Peel the skin and smash them and keep it separately.In a small kadai add oil and mustard seeds to it .Let it start to crack then add urdh dhal and hing to it .Add the smash potatoes and mix them well.

In the meantime grind the coconut and the green chilli by adding little water. Add the grinded paste to the potato and mix them well .After a couple of minutes add salt and mix them well and allow the potatoes to become little crispy in the bottom of the pan .Off them gas once done and serve them with hot rasam or sambhar. Enjoy

Simple tomato rasam

Tomato Rasam ..I think there are numerous ways to prepare it .Each of us have our own style and ingredients to it .This one is plain and simple tomato rasam .It just has a couple of simple ingredients and in no time you are done with it.So here it goes .

Raw Materials Required
Tomato -4
Black Pepper -1 1/2 tsp
Jeera -1 tsp
Toor Dhal- 1 1/2 tsp
Red chilli - 2-3
Ghee - 2 tsp
coconut -1/2 cup
Haldi -1/2 tsp
Salt as per desire
Curry Leaves Few

Preparation Style

Boil the tomatoes in the pan with half filled of water until the skin starts to peel .That would be the indication that the tomatoes has been cooked.Allow it to cool for sometime and later on blend them and make a perfect tomato juice .Strain them with the strainer to get the seeds out of it and keep the pure juice aside .

On the other hand in a small pan fry toor dal ,red chilli ,pepper and jeera together along with ghee .Fry them until they become golden brown.Allow them to cool and blend them along with coconut to get a nice paste.


Add the grinded pasted onto the tomato jucie .Add enough water to it to loosen it .Not to add to much to it .Add haldi and salt to it.Keep them on low flame and let it come to a boil.Add curry leaves, mix them well and serve it hot with rice . It taste great.

Paruppu Thogayel -Urdh Dal Chutney

You can call this as "Dal Chutney " too.This is very simple and easy to prepare.There are many ways to prepare thogayel but this one is very easy and simple . Just a couple of ingredients and its done .So here it goes.

Raw Materials

Urdh Dal -1 cup

Red Chilli -4-5

Coconut -1/2 cup

Hing 2 pinches

Salt as per desire

Preparation Style

Dry fry the dal ,red chilli and hing together until they are golden brown.Off the gas and allow it to cool.Later on mix the coconut and dal together in the blender by adding just little water. Add salt and mix them well.

You can roll them with chapati or have them with rice .It taste great ...Enjoy!!!

Punjabhi Treat- First 3 in a row

I was living in Lucknow for more than 8 years .During these years i have visited many places in north India .From Jammu to Shimla ..almost every place.I still remember those days we had a road trip from Lucknow to Shimal ...on the way we visited Chandigarh , Delhi , Ludhiana ..Wow!!those places are amazing .,..and most fun part was eating at the road side dhaba ..Really hot and tasty food .You can really watch how the cook prepares the naan and tandoori roti ..Mouthwatering .. I really love those days ..Missing India for all that ...I was very happy to see Richa's event As Dear As Salt-Punjab Cuisine for this month .So loads will be from my side ....Today only i could get 3 of them ..but still more in the kitchen ...So here we go ...


Pulka Chapati ..

Raw Materials Required

Wheat Flour -2 Cups
Salt as per taste

Oil -2-3 tsp

Preparation Style

Take a small bowl , add the flour and salt and mix it well .Make a soft dough by adding little water to it .Knead the dough until it is soft and a bit elastic .See to that you are able to pull the dough out and make small balls.Before pulling the dough out , you can set it aside for sometime ..say about an hour.

This time i used the bread man machine for kneading the dough and came out to the great .It really a time saving device .Very happy to own it ...

Later on take small balls of the dough and roll them over and make a small circle .Place them in the tava and allow them to cook on both side .When they start to lift them take it out from the tava and place them on the gas directly and allow it to pop up ...

Once they are fully popped then remove from the gas. Simple Pulka sabji is ready ...

Aloo Sabji

Raw Materials Required

Aloo - 5-6 (peel the skin )
Onion -1 cup
Tomato -2 (cut them into pieces)
Red Chilli powder -2 tsp
Haldi powder -1/2 tsp
Jeera -1 tsp
Garlic -2 cloves
Green Chilli -3
Salt as per taste
Cilantro
Preparation Style

I cook this dish directly in pressure cooker....In the cooker pour little oil and add jeera to it .Let it crack then add garlic,green chilli,onion and saute them .Then add tomatoes and the masala's too it .Saute them for 2-3 mts and add aloo .Pour some water such that the aloo submerges to it .Close the cooker and allow about 3-4 whistles.Let the cooker simmer and transfer the dish in a bowl and smash the cook .It would get easily smashed .Then garnish it with cilantro... One can also add few drops of lime ...The taste would be excellent ....

Rajma Masala

Raw Material Required

Rajma -1/2 lb
Onion-1 (cut into small pieces)
Tomato -3 nos
Rajma masala -2tsp
Coriender for garnish
garlic -2-3 cloves
ginger -little
Jeera -1 tsp
Salt
Lemon few drops
Oil 3-4tsp

Preparation Style

Soak the rajma previous night in water .The next day wash it well with cold water and pressure cook the rajma.Grind half onion , 2 tomato and half the quantity of garlic and ginger together and keep it aside the paste .In a kadia add few drops of oil .Then add jeera and allow it to crack .Add the balance of onion , ginger and garlic to it and saute them .When they become golden brown then add the balance tomato and saute them .When it starts to leave water then add the paste to it .Allow the onion to loose color and leave the oil back .Now add the rajma masala and saute them for some time .Then add rajma and mix it together .Do not let the rajma water to waste .Preserve them to add in the kadai and keep it loose.After the masala comes to boil add cilantro and lemon drops .It would taste great .

This would be my entry for the Regional Cuisine created by Laksmi and this month's host by Richa As Dear As Salt-Punjab Cuisine .
Chk out in a couple of days with Gajar halwa, Methi Matar malia and Cauliflower Manchurian ..all on it way .......

Suran (YAM) Curd Pachadi (Raita)

Surprising .....Thank you so much my dear blog friends for participating in the guessing game .This particular raita is very simple and easy to make .It is very famous among the palaghat region in kerala .The official name of this recipe is " ARACHAKALAKI"....Its mostly commonly made especially when we make "MOLAGUTAL"....So here the recipe goes..

Raw Materials Required

2 tsp -Yam

1/3 tsp -Mustard Seeds

3 tsp - Coconut

2 Green Chilly

2 Cups -Curd

Salt as per taste

For seasoning

1 tsp -Oil

1/3 tsp -Mustard seeds

1/3 tsp Fenugreek seeds

2-3 Red chilly

Preparation style

Mix all the ingredients in the blender except the curd , by adding little water to them .Try to make a smooth paste and transfer in the small bowl .Mix the curd to the paste and add salt to it . In a small kadia (skillet) pour the oil for seasoning .After few seconds add mustard seeds and allow them to crack and then add fenugreek seeds and red chilly .Before the fenugreek seeds become dark remove them from the fire and pour on the bowl .Mix all the ingredients together and pachadi is ready ...

Its is very simple and easy .It taste really great and so very tasty .Hope all of my friends would try it at home ......Sorry guys for keeping you all wait .....Next time we shall keep the game for just one day alone and not 2 days .......