Potato and Sun Dried Lentil Drops Curry

Potato and Sun Dried Lentil Drops Curry
Prep Time: 5 minutes
Cook time:10 minutes
Serves: 4servings
Potatoes and Sundried lentil drops is quick and easy to prepare pressure cooker curry recipe. Actually this is also a No Onion No Garlic Recipe, can be prepared without any preparations, when you don’t have enough time to make preparations, this recipe goes well with puri, rice pulao( sindhi bhugal chawar), it also goes well with kachouri. In sun dried lentil drops( urad dal wadi) whole crushed spices are already included , it turns out as spicy dish. In this recipe I have used mix dal wadi. Ingredients required and detail instructions for the recipe are as follows:
Urad dal wadi or mix dal wadi-5-6
Potatoes- 3
Tomatoes-4
Salt –to taste
Red chilli powder-1/2 teaspoon
Turmeric powder- ¼ teaspoon
Cumin seeds- ½ teaspoon
Coriander powder- 1 tablespoon
Water- 1 cup
Oil- 1 tablespoon

Instructions:

Peel and chop potatoes
Puree tomatoes
Heat oil in a pressure cooker.
Deep fry wadis in it, this will take hardly one minute, as they are golden in color remove them pressure cooker, slightly crush them.
In the same oil in pressure cooker, add cumin seeds as they crackle add red chilli powder and immediately add tomato puree to it, add the remaining spices( turmeric powder, coriander powder and salt) and potatoes along with crushed wadis.
Roast on medium to low flame for 3-4 minutes, add 1 cup water to it.
Cover the lid and pressure cook it till 2 whistles on high flame and one on low flame.
After cooling completely, check the consistency, if you want more thick gravy, slightly crush few potato pieces and let it boil for another 2-3 minutes.
Notes: Ready made sundried lentil drops( urad dal wadi ) have lot of spices in it, hence no need to add garam masala powder to it.

Tags: potatoes and sun dried lentil drops recipe , recipe of potatoes and sundried lentil drops , recipe of wadi aloo, how to make aloo wadi , Punjabi wadi aloo recipe, , pressure cooker recipes vegetarian Indian,

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Sweet & Sour Mango Chutney | Raw Mango Recipes

Sweet and Sour Mango Chutney
By Sandhya Khattri
May 30, 2013
Sweet & Sour mango chutney is easy to prepare recipe , with the sourness of raw mango and flavor full spices, sweet and tangy in taste goes well with paratha , poori or simply as a spread on bread slice, you can have this handy in fridge as it can be preserved for a week.
Ingredients required and detailed instructions of the recipe are as follows:

Prep Time: 2 minutes
Cook time: 6 minutes
Serves: 1/2 cup
Ingredients
Raw mangoes- 2
sugar-1/2 cup
mixed spices(fennel seeds, fenugreek seeds, onion seeds or kalaunji, cumin seeds and black mustard seeds) - 1 teaspoon
turmuric -1pinch
salt-to taste
oil-1 teaspoon
red chilli powder-1/4 teaspoon
Instructions

• Peel and roughly chop raw mangos, Puree them in grinder need not to add water 

• Heat oil in a pan, add mix spices , saute till aroma arises and they cooked, add redchillipowder, turmuric and salt to it,
•  Add mango puree to it, mix well, simmer the flame cover the lid and cook for 2-3 minutes

• Add sugar to it, cook uncovered on medium heat till sugar starts to thicken, stir in between.as it starts leaving the sides of pan, switch off the flame.
• Let it cool completely, store in a glass bottle, use when required.
  

Notes: Don't over cook sugar, but water content should be dried up properly

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ALOO SHIMLA MIRCH

Aoo Shimla Mirch is one of the easiest recipe for a side dish or you can serve it as a main dish with other accompaniments like raita etc. This recipe doesn’t take much time to cook and don’t need any preparations. The detailed recipe and instructions are as below:Ingredients:


Potatoes - 3 to 4 medium size
Capsicum -1 big
Green chillies -2
Ginger ½ each piece(grated)
Tomato -1
Salt- to taste
Turmuric powder – ¼ teaspoon
Red chilli powder- ¼ teaspoon
Cumin seeds- 1 teaspoon
Oil- 1 tablespoon
Coriander powder- 1 tablespoon
Besan – 1 tablespoon
Garam masala- ½ teaspoon
Subzi masala(optional) – 1 teaspoon (any brand if you like spicy food)
Method:
1- Peel potatoes, wash them, let them air dry for 5 minutes and then cut them in lengthwise slices.
2- Slice shimlamirch.
3- Chop green chillies
4- Heat oil in a pan or kadhai, add cumin seeds as they crackle, add potatoes and shimlamirch
5- On a high flame fry them, stirring continuously as the color changes to golden, add salt and besan to it , mix well , simmer the flame and let it cook uncovered for 3-4 minutes, stir twice in between.
6- Check if potatoes are almost cooked, if not cook them for another a minute or two.
7- Within a pan , with the help of spatula, shift the cooked vegetables to one side making a place for tomato to come.
8- Now to this place add chopped tomato,green chilles and ginger .
9- Sprinkle the other spices( red chillies, coriander, turmeric and sabzi masala) over the veggies and tomatoes.(don't mix them)
10- Cover the lid and cook vegetable for 2 minutes.
11- Mash the tomatoes with the help of spatula and then mix the whole vegetable along with tomatoes. 12- On a high flame, cook for one minute, sprinkle garam masala powder over it, serve hot.
Notes Besan give a nice texture and binding to the dish and also reduces the strong taste ( tekhapan) of shimla mirch. By shifting vegetables to one side, tomatoes are thoroughly cooked. If potatoes are dried they will never stick to the pan. I have mentioned the way in my previous post taryal patata

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