Brinjal with curds

You need:

Brinjal - 3-4 (cut in to small pieces.)

Curds: 2 cups.
Hing: pinch.
Green chillies: 2-3
Curry leaves: few.
Grated coconut: little.
Salt to taste and oil for tempering.

How to make it:

Cook brinjal and keep it aside. Once it is cool, smash it.
For tempering, take little oil and add mustard in a kadai, after it cracks add cumin seeds, asafetida
Curry leaves and chillies.
Mix it well.
Take curds and add the tempering and cooked brinjal, add salt and mix it well.
Garnish with grated coconut and serve.

Baby potatoes with capsicum and kasuri methi

Every one likes potatoes, here is another easy one

Ingredients:

Baby potatoes: 250 gms for 3 servings
Kasuri methi: 1table spoons.
Capsicum: 1 finely chopped.
Cumin seeds,
Turmeric powder: 1 teaspoon.
Salt to taste
Oil for frying.
Pepper powder: 2 teaspoons.
Coriander powder: 2 teaspoons.
Cumin powder: 2 teaspoons.


Cook potatoes and take out the skin of potatoes. In a kadai, take oil of 2 table spoons, add cumin seeds, capsicum, fry till capsicum is little done, later add pepper powder, coriander powder, cumin powder, turmeric powder, and kasuri methi.  Let it cook for 5 min. mix baby potatoes in this masala and add salt mix it well and serve with roties.

Avallaki Puri (snack of beaten rice)

I used to waste lot of oil, I mean after frying once in oil, I never used to reuse the oil.  My mother taught me a recipe,  wherein I could use oil and make a tasty snack.

Ingredients:
Beaten rice: Thick 1/2 kg. you can make it and store it for evening snack.
Mustard:2 teaspoons.
cumin seeds: 2 teaspoons.
Asafoetida: pinch.
Ground nut: 1/2 cup.
Fried gram: 1/2 cup.
Curry leaves: few
Red chillies: 2-3
Dry coconut grated:1/2 cup.
Turmeric powder: 1/2 tsp
Oil for frying and tempering.
Salt to taste.Method:



Take oil in a kadai and once the oil is heated, put handful of  beaten rice and fry take it fast from oil and spread it on a tissue, it observes excess oil and continue the process till the quantity of beaten rice which you have taken gets over.

In an other kadai take oil and put mustard, after it cracks, add cumin seeds, curry leaves, ground nut and fried gram, after it is done add dry coconut, asafoetida, chillies, salt and turmeric powder. Mix it well and add the fried beaten rice to this and mix it well. Serve with tea or coffee.

Capcicum Gojju

Ingredients:

Capcicum finely chopped about 3 capcicum for 3 people.
Red chillies for tempering.Tamarind water of about 50ml.
Jaggery little/if you want more sweet add accordingly.
Curry patta 5-6 leaves.
Mustard 1 tea spoon.
Turmeric powder 1/2 tablespoon.
Jeera 1 tea spoon.
Gojju powder about 2 tablespoons.
Oil of 3 tablespoons.
Salt to taste.

Method:
In a kadai take tamarind water, add powder, once it comes for boiling add jaggery, turmeric powder,
add capcicum, tamarind water, mix and saute till the capcicum is done. For tempering take little oil and add mustard seeds and jeera, curry patta, and chillies, mix it well add the tadka to the mixed gravy.