Potato curry

Potato curry

Ingredients:

3 Potatoes

1 onion(large)

1 tomatoes(large)

2 green chillis

fresh coriander

1tsp Kasuri methi

1/2 tsp turmeric

1 tsp paprika

Seasoning:

3 tsp oil

1tsp mustard seeds

1tsp Jeera

1/2tsp urad dal

1tsp gram dal

4 dry red chilli

curry leaves

Procedure:

1. Peel and cut potatoes into 1 inch pieces, boil them and set aside.
2. Heat oil in a pan add seasoning and fry for few seconds.
3. Now add finely chopped onions and chilli. Fry till onions are transparent.
4. Add tomato pieces , salt , turmeric and paprika. Cover the lid and cook till tomatoes are mushy.
5. Add boiled potato pieces, kasuri methi and 1 cup water to the mixture. Cook it till you get the required consistency . Serve it with Rice, Poori or Chapathi.

Beetroot Rice

Beetroot Rice

Ingredients:

3 small cups white rice(cooked)

2 beetroots (medium)(finely chopped)

1 cup green peas

1 big onion 

3 garlic cloves

2 bay leaves

cashew nuts

groundnuts

curry leaves 

1 red chilli or green

coriander

4 dried red chillis

Salt

Vegetable oil

Masala:

1/2 tsp MTR Pulao Mix

1 tsp kasuri methi

1/2 tsp coriander powder

1/2 tsp garam masala

Raitha:

1 Cucumber

Yogurt
salt

Procedure:

1. Boil finely chopped beetroot, drain  and set aside.
2. Heat oil in a pan, add minced garlic cloves and stir it for few seconds then add cashews and groundnuts followed by curry leaves, chilli, mtr pulao masala, bay leaves and stir them for a few seconds.
3. Now add onions and fry them until onions are transparent.
4. Now add boiled beetroot pieces, peas , remaining masala and salt. Let them cook for 5 minutes on low flame, stirring occasionally.
5. Add rice to this mixture, cover the pan and let it cook on low flame for few minutes. 
6. Garnish with chopped coriander and serve it with raitha. 

Raita:

1.  Chop cucumber to small pieces
2. Add salt and yogurt to this and serve.

Upma

Doenjang jigae (Korean Soybean paste soup)