Aloo mutter

Aloo mutter ingredients:

1. Aloo - 2 (cut into cubes)
2. Onion - 1 (medium size)
3. Tomato - 1 (medium size)
4. Cloves - 3
5. Ginger - 1 inch piece
6. Garlic - 4 flakes
7. Green chillies - 2
8. Chilli powder - 1 tsp
9. Coriander powder - ½ tsp
10. Turmeric powder - ½ tsp
11. Cumin powder - 1 tsp
12. Garam masala - 1 tsp
13. Oil - 6 tsp
14. Salt - to taste
15. Coriander leaves - few for garnishing

Aloo mutter or aloo peas korma preparation:

Make a paste with onion, tomato, green chillies, ginger and garlic.

Now heat the oil in a pan and add cloves and the paste.

Sauté until the paste colour changes to light brown colour or the oil starts to separate from the mixture.

Now add chilli powder, turmeric powder, garam masala, coriander powder, and cumin powder.

Mix well and add potatoes, cooked peas and salt. Once again combine well.

Add little amount of water and bring it to boil.

Cover with a lid and cook for 5 mins.

Finally garnish with coriander leaves and serve hot with rice, roti, Parattah or naan.

Butter naan

Butter naan ingredients:

1. Dry yeast – 1½ tsp
2. All purpose flour – 3 cups
3. Warm water – 1 cup
4. Sugar – 1 tsp
5. Ghee – 5 tbsp
6. Yoghurt – 4 tbsp
7. Onion seeds – 3 tsp
8. Salt – to taste

Preparation:

Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved.

Cover and leave it 10 minutes.

Keep it aside.

Mix the flour and salt into a large mixing bowl.

Now add the yeast mixture, ghee and yogurt.

Mix all into a soft dough and knead about 15 mins.

Grease a large bowl with a few drops of cooking oil and put the dough in it and cover with a clean cloth and allow resting for about an hour till it doubles in size.

Punch down and knead again and let it stand for another hour.

Divide the dough into equal size and roll between your palms.

Pre heat oven to 450 ºF.Now take a round shape ball and roll out into a round shape with your hands.

Naan is not rolled out with rolling pin.

Instead, it is rolled out by hand to a round, oval or triangular shape.

The thickness of Naan is about ½ inch.

Brush the top of the rolled Naan with melted Ghee.

Grease a baking sheet.

Put the Naan on the baking sheet.

Bake for 7 to 8 minutes.

Coconut Rice

Coconut rice ingredients:

1. Rice – 1 cup (cooked)
2. Coconut – ½ cup (shredded)
3. Onion – 1 lengthwise chopped
4. Green chillies – 2 chopped
5. Ginger - ½ inch piece
6. Cardamom - 2
7. Mustard seeds – ½ tsp
8. Urad dal – ½ tsp
9. Channa dal – ½ tsp
10. Cashew nuts – 5
11. Curry leaves – 5
12. Coriander leaves - few
13. Oil – 4 tsp
14. Salt – to taste

Coconut rice preparation:

Heat a pan with oil. Add cardamom. Then add mustard seeds, urad dal, channa dal and cashew nuts.

When they colour change to golden brown add curry leaves, onion, coconut and green chillies.

Sauté until the raw smell disappears.

Then add the cooked rice and salt. Mix gently.

Serve with papad or chips.

Carrot Rice

Carrot rice ingredients:

1. Rice - 2 cup (cooked)
2. Grated carrot - 1 cup
3. Peas - 1 cup (boiled)
4. Onion - 1 chopped
5. Green chillies - 5
6. Turmeric powder - ¼ tsp
7. Mustard seeds - ¼ tsp
8. Urad dal - ½ tsp
9. Channa dal - ½ tsp
10. Cashew nuts - 7
11. Curry leaves - few
12. Red chilli powder - ¼ tsp
13. Salt – to taste

Carrot rice preparation:

Heat a pan with 1 tsp of oil. Add mustard seeds, urad dal, channa dal, cashew nuts and curry leaves.

When the nuts colour change to light brown colour add chopped onions and green chillies.

Fry till the onion colour changes to golden brown colour. Now add turmeric powder, chilli powder, salt and grated carrot.

Mix well and close the pan with a lid and cook on low flame till the carrot is cooked.

Then add the boiled peas and mix well. Now add the cooked rice and mix gently.

Finally garnish with coriander leaves.

If you want add few drops of lemon juice.

Serve with potato chips or spicy potato roast.