Grind below ingredients into paste
8 whole hot red chili pepper, dry
3 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon poppy seeds
1 tablespoon fennel seeds (saunf)
10 whole peppercorns
1 piece mace
2 sticks cinnamon stick
2 tablespoons coconut flakes, grated
Other Ingredients
Oil for frying
4 cups baby potatoes
3 cups tomatoes, chopped rough
4 tablespoons oil
1 piece cinnamon (1 inch)
4 whole cloves
1 tablespoon cumin seeds
3 whole bay leaves
1 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing pwd)
1 cup onion, grated
2 teaspoons ginger, minced
2 teaspoons garlic, minced
2 cups milk, 2% lowfat
salt (to taste)
1. Heat Oil in a kadai and deep fry the potatoes on a medium flame till they are cooked and golden brown in color.
2. Drain on absorbent paper and keep aside.
3. Blend tomatoes to a smooth paste in a mixer.
4. Heat oil in a pan, add cinnamon, cloves, cumin seeds, bay leaves and fennel/aniseed.
5. When seeds crackle, add asafoetida powder and onions and saute till they are golden brown.
6. Add the ginger-garlic paste and fry for a few seconds.
7. Add the prepared paste and fry for 2-3 minutes.
8. Add tomato puree and salt and ry again till the mixture leaves oil.
9. Add milk and potatoes and cook on low flame so the gravy thicken.
10. Serve hot.
Most importantly, ENJOY!!
1 comment:
ingredients of mango raita coorgi
Mangoes - 4-5 ripe ones cut to big chunks.
Grind Together -1/4 coconut, 2-3 green chillies and 1/2 tsp mustard seeds to a fine paste.
1/2 tsp Oil for seasoning,
1/4 spoon mustard seeds
Few curry leaves
2-3 cloves of Garlic sliced
2 dried red chillies
Curds- 1 litre
Method:
In a pan , pour the oil and to the hot oil add mustard, curry leaves, garlic and redchillies, To this add the ground paste, Give it a single boil and add the mangoes. Keep on flame for 5 more minutes, remove from fire and allow to cool down. When cool add the curd, salt and sugar to taste.
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