Kashmiri dum aloo

Ingredients :

•  Baby potatoes - 1/4 k.g. [ deep fry in oil to slight gloden brown ]
• Red tomatoes - 4 to 5 [ grind to a purie ]
• Onion - 2 [ peel and cut in to cubes and grind to a smooth paste ]
• Ginger garlic paste - 1/2 tsp
• Curd - 1/4 cup [ beaten ]
• Fresh cream - 2 tbsp
• Salt - as required ]
• Turmeric powder - 1/2 tsp
• Daneya jeera powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Garam masala powder - 1/2 tsp
•  Oil - enough for frying
• Chopped coriander leaves - little

For seasoning :

• Cumin seeds - 1/2 tsp
• Tej patha - 1 [broken ]
• Shai jeera - 1/4 tsp

Method :

First take one kadai, add seasoning and then add onion paste, mix  well. Then add ginger garlic paste along with tomato purie. Stir well and  then add all dry masalas.  Add 1/2 glass of water. Allow to boil for 5 minutes. Then add beaten  curd. Mix well and add fried  potatoes. If the gravy is  thick  add little more water. Finely add fresh cream and chopped coriander leaves. Serve with puri or roti.  

Thakkali Kuzambu

Ingredients :

• Tomatos -  4 to 5 [ red medium ]
• Small onions - 10  to 12 [ peeled and chopped ]
• Green chilli - 3  [ cut into pieces ]
• Turmeric powder  1/2 tsp
• Red chilli powder  1 tsp [ this gives nice colour ]
• Sambhar powder - 2 tsp
• Jaggery  little
• Grated coconut - 11/2 cup
• Salt - as required
• Curry leaves - few

For season :

• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Curry leaves - few

Method :

Boil enough water in a vessel and add the tomatoes keep immersed for 20 seconds  then take it out peel the skin. Grate coconut and grind it with 1/4 cup of water and squeeze to get first milk using a broad metal strainer. Again add 1/4 cup luke warm water to the coconut remain and grind again to extract second milk. Keep the both milk separately. Mash the peeled tomatoes well with your hand or grind in a mixer. Peel the onions and chop them. Then take a deep bottom vessel, add oil. When it becomes hot , add seasoning items. Add curry leaves, green chilli, and chopped onions. Fry till it change in to golden, add second extracted thin coconut  milk and 11/4 cup of water, ground tomato [ purie ] sambhar powder,  turmeric powder, jaggery  and red chilli powder.  Allow to boil for 10 minutes in low flame. Finely add first extracted coconut milk and salt . Boil for 5 minutes till it becomes thick. Your kuzambu is ready serve with rice, idli and dosa.

Laziz Baingan Ki Subji

Ingredients :

• Small Brinjals - 1/2 k.g.
• Red tomatoes - 2 [ chopped ]
• Tomato puree - 1 cup
• Methi seeds - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few
• Oil - 2 tbsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder  11/2 tsp
• Coriander powder - 1 tsp
• Coriander leaves - little

Method :

Take brinjal and cut in to lenth wise and put in the water for 5 minutes. Then drain the water. Heat oil in a pan, add cumin seeds, mustard seeds, methi seeds and curry leaves. When it crackle add brinjals to that  along with salt, keep in high flame and  cover  with lid. In    between stir the subji. After 5 minutes add other masalas to that along with tomato purie and mix well. Cook for 5 minutes more in low flame.  After 5 minutes open the lid and stir the subji  and remove from the gas. Garnish with coriander leaves. Serve with roti, and rice. 

Zucchini Masala Rice

Ingredients :

• Cooked rice - 2 cup
• Zucchini - 1/4 cup [ finely chopped ]
• Capsicum - 1 [ chopped ]
• Onion - 1 big [ peel and chopped ]
• Cashewnuts - 6 to 8
• Coriander seeds - 1 tsp
• White seasame seeds - 1 tsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Red dry chillies - 4 to 5
• Dry kopra - 1 tbsp [ grated ]
• or fresh grated coconut
• Oil - 1 tbsp
• Ghee - 1 tbsp
• Mustard seeds - 1 tsp
• Turmeric powder - 1/2 tp
• Red chilli powder - 1 tsp
• Salt - as required
• Coriander leaves - little [ finely chopped ]

Method :

First take one pan, dry roast the coriander seeds, channa dal, urad dal, seasame seeds, and red chilli. Roast till it change in to golden brown. Remove from the gas and then add dry copra [ or ] if you are using fresh coconut roast it nicely [ red ] make it  cool  and  grind  this in a mixer to a coarse powder. [ this powder can be store in a fridge.] Then take a pan, add ghee and oil together. When its becomes hot, add mustard seeds, when its pop add cashews. Fry till it change in to golden brown, then add chopped onion stir well. When its change into light pink add chopped capsicum and  zucchini. Mix well add salt,turmeric, red chilli powder, stir and close with a lid. Zucchini cook very fast so cook for 5 to 8 minutes.  Then add ground masala [ required ammount ]  add cooked rice and mix well . Finely add chopped coriander leaves.  Serve hot with raitha and waffers.