Aloo Mattar ( Potato - Peas Masala)

Ingredients

Potatoes - 1/2 kg(diced and boiled)
Onions - 2
Tomatoes - 2
Peas - 1/2 cup
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Salt- to taste
Oil, Butter - 1 tsp each

To Fry and Grind

Cinnamon - 1 inch piece
Cloves - 2
Cardamom - 2
Aniseed - 1/2 tsp
Bay leaf - 1
Coriander seeds - 1 tsp
Coconut - 3/4 tsp
Ginger - 1 piece
Garlic - 4 cloves

Method:

* Melt butter and heat oil in a pan.
* Add onions and fry for 2 minutes.
* Add masala and fry till raw smell goes away.
* Add Tomatoes, Turmeric powder and Chilli powder and fry till tomatoes become mushy.
* Add Potatoes and peas with salt and enough water.
* Let it boil for 5 to 6 minutes.
* Garnish with coriander leaves.

Traditional Moor Kuzhambu

My aunt is a great cook and she shared a number of receipes with me once I started writing receipes in a book. This is one of my favourite receipes from her.
Moor kuzhambu is a must dish in most Brahmin cuisines.

Ingredients

Beaten Curds - 2 cups

Suggested Vegetables(use any one) - Eggplant, Okra, White Pumpkin or any Vatrals like

Sundakkai or Mananthakaali

Tuar Dal - 2 Tblsp
Channa Dal - 2 Tblsp
Coriander Seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Red chillies - 2
Green chillies - 5
Urad Dal - 1/2 tsp
Coconut(shredded) - 2 tsp


Mustard, Cumin - 1 tsp
Curry leaves - 1 twig
Turmeric powder - 1/4 tsp
Finely chopped Coriander leaves - little.
Salt- to taste


Method

1. Soak the Tuar and Channa dals in water for 30 minutes.
2. Fry coriander seeds, methi seeds, red chillies and urad dal in little oil.
3. Grind with coconut, soaked dals and green chillies.
4. Add oil to a pan and splutter mustard, cumin and curry leaves.
5. Now add the vegetable/vatral of your choice and fry well. (If using white pumpkin, steam

it with a little turmeric in a Pressure cooker)
6. Add the ground paste, turmeric powder and some water.
7. Let it boil. Keep stirring to prevent the paste from sticking to the pan.
9. Now add the beaten curds and salt.
10. Switch off the stove as it just starts to boil.
11. Change to a serving dish and garnish with coriander leaves.