Shahi Aaloo Subji

Ingredients:

• Big Potato - 2 (boiled)
• Onion - 1 (chopped)
• Tomato - 2 (make it in puree form)
• Ginger garlic paste - 1/2 tsp
• Turmeric - 1/2 tsp
• Chilli powder - 2 tsp
• Garam masala powder - 1/2 tsp
• Bay leaf - 1
• Cumin seeds - 1/2 tsp
• Kasoori methi - 1/4 tsp (crushed)
• Salt - As required
• Oil & butter - 2 tbsp
• Fresh cream - 2 tbsp

For grinding:

• Cashews - 10
• Kaskas - 1 tsp

Soak in hot water & grind to a smooth paste.


Method:

• Boil the potato in cooker & wait for 3 whistles to come.
• Then peel the skin & cut into cubes.
• Then deep fry the potatoes into golden brown colour & keep aside.
• Then keep a kadai & add 1 tbsp of oil.
• When the oil becomes hot, add bay leaf & cumin seeds.
• Wait for a second & then add chopped onion till it changes into brown colour.
• Then add tomato puree, ginger garlic paste, turmeric powder, red chilli powder, garam masala powder, salt & ground cashew paste.
• Stir till the raw smell goes.
• Add little water to that.
• Now add fried potatoes to that & mix well.
• If its too thick, add 1/2 glass of water.
• When it starts boiling, add kasoori methi, fresh cream & garnish with coriander leaves.
• Serve with puri, roti etc.

Sultani Dal

Ingredients:

• Tuvar Dal - 1/2 cup
• Curd - 1/2 cup
• Milk - 1/2 cup
• Fresh cream - 1/4 cup
• Cardamom powder - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Kesar - 1 Pinch
• Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Salt - As required

For seasoning:

• Butter - 2 tsp
• Cumin seeds - 1 tsp
• Garlic flakes (chopped) - 1/2 tsp
• Green chilli - 1 (chopped)
• Dry red chilli 1 (broken)
• Coriander leaves - little

Method:

• Wash tuvar dal & soak for 1/2 an hour.
• Then add turmeric & boil in the cooker.
• Wait for 5 whistles to come.
• Then open the cooker & mash well.
• Then take a kadai & add butter.
• When it melts, add mashed dal, curd, milk, fresh cream, salt, cardamom powder, chilli powder, garam masala powder & mix well.
• Allow to boil till the ghee gets separated.
• Then take the same pan & add remaining ghee.
• When the ghee becomes hot, add cumin seeds, chopped garlic, green chilli & dry red chilli.
• Then add it to the dal.
• Garnish with chopped coriander leaves.
• Serve with jeera rice & phulka.

P.S: You can make this with moong dal also.  

Moru Moru Dosai (Different Method)

Ingredients:

• Wheat flour - 1 cup
• Rawa - 1/2 cup
• Curd - 4 tbsp
• Salt - As required
• Chilli flakes - 1/2 tsp
• Kassori methi - 1/2 tsp
• Oil - As required for dosa

For grind:

• Coriander seeds - little
• Green chilli - 2
• Ginger - small piece
• Coconut - 1 tbsp

(Grind to a smooth paste & keep aside)


Method:

• Take a bowl, add flour, water & mix it without lumps.
• Keep it aside for 15 mins.
• Then add the ground masala & chilli flakes, kassori methi & mix well.
• Batter should be like normal dosa batter.
• Then keep dosa tawa on the gas, pour batter, make thin dosa & pour oil on both the sides till it becomes crispy.
• Enjoy with chutney. 

Aam Papad (Mango Jelly)

Ingredients:

• Ripe mangoes - 4 (Peel & Chopped)
• Sugar - 3/4 cup or 1 cup
• Ghee - little
• Cardamom powder - 1/4 cup

Method:

• First peel & chop the mangoes.
• Then grind them in a mixer to a smooth paste (without lumps).
• Then take a non-stick pan, pour the puree & sugar together & stir nicely for about 15-20 mins.
• When it becomes thick, replace it in a greased plate (grease the plate with ghee before pouring).
• Immediately spread it evenly & keep it in the sun for 2-3 days.
• Then remove the sides & remove from the plate & make it into pieces in a square shape.

Madurai Azagar Kovil dosai

Ingredients :

• Raw rice - 21/2 glass
• Black whole urad dahl - 1 glass
• Salt - as required
• Sukku powder [ dry ginger powder ] - 1 tsp
• Asafoetida powder - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Black pepper powder - 1 tsp
• Curry leaves - little
• Ghee - enough for deep frying

Method :

Soak both rice and dahl separately on  previous night.  Next day morning grind  dahl first and then rice smoothly like  thick batter.  Add salt and mix well. Then  keep  aside for 3 hours. Then mix other dry powders and mix well.  Meantime, keep kadai on the gas.  Add enough ghee , when the ghee becomes hot pour one ladle of batter to that, and wait for downside to be roasted. Then flip other side when both sides change into golden  in colour  remove it. You can keep it for 2 days it  looks like paniyaram  only.
If you want you can make it like dosa on  tawa  also. 

Parappu Thogayal

Ingredients:

• Tuvar dal - 1/2 cup
• Dry red chilli - 1 (broken)
• Black pepper - 4-5
• Salt - As required
• Asafoetida - little
• Fresh grated coconut - 2 tbsp

Method:

• Fry them in 1/2 tsp of oil till it changes into golden brown.
• Add asafoetida, salt & little fresh coconut & grind to a smooth paste.
• Serve with hot rice & jeera rasam.