POTATO CURRY FOR POORI (POORI KIZHANGU)

Serving size - 2

Preparation time - 10 minutes

Cooking time - 15 to 20 minutes

 

 

It is a very good combination and authentic dish with PURI in India. Both children and adults love this dish very much.

  

Ingredients

Potatoes - 2 (Small cubed)
Onions - 1/2 (big)
Green chillies - 4 or 5
Tomatoes - 1/2
Curry leaves - 5 or 6
Cilantro - handful (for garnishing)
Turmeric powder - 1/4 tsp
Sambar powder - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Hing powder - 1/4 tsp
Oil - 3 or 4 tsp
Salt - as required

Method 

Heat oil in a pan, add mustard seeds. Once it splutters, add curry leaves, hing powder and green chillies. Fry for few seconds.

Add urad dal and fry for 15 seconds. Add onions and fry until it becomes transparent.

Add tomatoes and fry for a minute. Add potatoes, turmeric powder and fry for a minute.

Add sambar powder with enough water and mix well.

Allow it to boil until the potatoes are cooked like mashy consistency. Smash potatoes slightly using smasher or with spatula itself.

Add little water to the smashed potato and allow it to boil for few minutes.

Garnish curry with chopped cilantro.

Potato curry for puri should be neither too thick nor too watery. Serve it with hot puris. 

I'm sending this to Divya pramil's you too can cook and priya.R's cook like priya who are hosting an event "60 Days To Christmas"

 

Also sending this to Hubby's delight contest

 

I'm sending this to

Dish In 30 minutes Event Announcement ~ Giveaway

 

SHRIMP/ PRAWNS CURRY/ ERAAL THOKKU

Serving size - 4 or 5

Preparation time - 15 minutes

Cooking time - 35 to 40 minutes

 

 

Ingredients

Shrimp - 2 pounds
Onion - 1 big (finely chopped)
Tomato - 2 1/2 (finely chopped)
Green chillies - 3
Ginger garlic paste - 1 1/2 tbsp
Red chilli powder - 1/2 tsp
Sambar powder - 2 1/2 tsp
Turmeric powder - 1/4 tsp
Curry leaves - 1 sprig
Mustard seeds - 1/3 tsp
Oil - 4 or 5 tbsp
Water - 2 1/4 cups
Salt - as needed

Method

Heat oil in a pan and add mustard seeds.

Once it splutters, add onions, curry leaves and green chillies. Salute it for a minute.

Add ginger garlic paste to onions. Salute it until raw smell goes from ginger garlic and onions are transparent.

Add tomatoes and stir for few seconds.

Add red chilli powder, sambar powder, turmeric powder, little salt and mix well. Close the lid until tomatoes are soft.

Add 2 cups of water with salt as needed to the curry and close the lid for 1 or 2 minutes.

Add shrimp to the curry and allow it to boil in a medium flame (like 6).

If you wish to have it like kuzhambu, once shrimps are cooked, switch off the stove with moderate gravy.

If you would like to prefer like curry, once shrimps are cooked, open the lid and allow it to boil for few minutes or until your desired consistency.

If you want to try dry curry, just allow it to drain all the water and fry it until it goes blackish color not black.

Shrimp curry is ready. Serve it with white rice, curd rice or anything you prefer to have with.

I'm sending this to my friends Priya Cook like Priya and Divya You too can cook Indian food recipes hosted the event 60 Days To Christmas

 


 I'm also sending this to Hubby's delight contest, click on the logo to go to the event page

THAI TOM YUM SOUP - VEGETARIAN / NON - VEGETARIAN

Serving size - 4 or 5

Preparation time - 10 minutes

Cooking time - 25 minutes

 

 

Tom yum soup is a traditional spicy clear soup of Thailand. It is our all time favorite soup. The main ingredient is lemon grass or lemon leaves and lime juice. Soups are always delectable in winter days. We are going to celebrate christmas in winter. So friends try this new thai soup on the day of christmas. You will enjoy this soup for sure.

Ingredients

Vegetable broth / Water - 5 cups
Lemon grass - 5 stems
Galangal - 1/2 inch
Onions - 1/4  (sliced length wise)
Tomato - 1/2
Carrot - 1/4 (Shredded circle shape)
Green chillies - 2
Celery - 1 stem (optional)
Mushroom - 5 (optional)
Thai tom yum paste - 1 1/2 tbsp
Salt - as needed

Method

Boil water or vegetable broth with sliced lemon grass, galangal. Allow it to boil  for 7 to 10 minutes in the medium flame.

Filter water or vegetable broth and left lemon grass and galalngal to the trash. 

Again boil the filtered water or vegetable broth.

Add all the other ingredients except tom yum paste.

Once vegetables are half cooked and onions colors are changed, add tom yum paste and mix well.

Allow it to boil for 1 or 2 minutes.

Finally add juice of half lime or less to the soup.
Serve it hot with starters.

Note

Here some alterations for Indian friends.

• Instead of Lemon grass, you can use lemon leaves (4 or 5)
• Instead of Galangal, you can use ginger. 

Here some alterations for friends who loves Non-vegetarian
(Like our baby boss - chicken lover )

• We can use Chicken broth instead of Vegetable broth.
• We can add few pieces of chicken breast or shrimp with the veggies.

I'm linking up this recipe to the event '60 days to christmas' hosted by my friends Divya pramil youtoocancookindianrecipes and Priya cook like priya








I'm linking up this recipe to  Minnie's Weekend Gala Extravaganza Dinner Party 

Also sending this to Hubby's delight contest

SWEET POHA/ SWEET AVAL

Ingredients

Aval /poha - 1/2 cup
Brown sugar / Jaggery - 1/4 cup
Water - 1/4 cup
Cardomom powder - a pinch
Fresh/ frozen grated coconut - 2 tbs

Method

1. Soak Poha in the water for 15 to 20 minutes.
2. Poha absorbs all the water and it should be wet & soft.
3. Add cardomom powder, brown sugar and grated coconut. Mix well.
4. Sweet poha is ready. 

I'm sending this to Show me your hits by sangeetha and nov. 2012 Healthy desserts is hosted by Divya's culinary journey

MY FIRST EVENT - THANKS GIVING

I am hosting my first event on my blog. I have started this blog only few months back. But my husband, my friend Nithya Shankar & bloggers friends encouraged me to host this event. I'm really happy to host this event. My special thanks to baby boss Divya Pramil youtoocancookindianfood who is having wonderful space in the blogging world. She helped me a lot by clearing my doubts in the blogging.

My first event is 'Thanks Giving' which starts from November 1st to November 30th 2012. Let me explain about this event.

We never know the depth of the parents love for us until we have become parents :) My parents are always choose best for me. The same way that they had chosen a best guy as my better-half and made my day big on November 30th 2008. I always thankful to my parents to make my life pleasant & colorful with my wonderful soul-mate, Mahen. I'm going to celebrate my 4th wedding anniversary. So the theme for my first event is 'Thanks Giving'


In this 'Thanks Giving' event, you can thank anybody either your mom, dad, husband, wife, son, daughter, family members, friends or whoever it is, by dedicating their favorite food which might be either veg. or non-veg curries, rice, sweets, snacks or whatever it is. You can also share the reason for thank him/her in few lines while posting your dedicated recipes.



Rules of the Event :

1. The event starts on Nov. 1st - Nov. 30th.
2. Follow Yashodha's Kitchen through Google Friend connect.
3. 'Like' me on Facebook page and leave comment with your facebook name.
   
4. Bloggers - use of logo on your side bar is mandatory, logo in the recipe post is not mandatory. But if you do, I'll be happy. Non-bloggers should post about this event with logo on their facebook timeline.
   
5. You must link your recipe to this announcement page. Only for the bloggers. 
6. Multiple entries are allowed.
   
   
7. Only 2 archive posts are accepted. It should be republished between Nov. 1st to Nov. 3oth.
   
    
8. Bloggers : Is there any trouble in linking up your recipes, just email me at yashodhaskitchen@gmail.com with the following details with the subject line ' Thanks Giving' : Name of the recipe, name of your blog, recipe url, recipe picture, to whom you are thanking.
   
   
   
9. Non-bloggers can also participate in this event. You can send recipes to the same email id with the following details with subject line 'Thanks Giving' : Name of the recipe, recipe picture, to whom you are thanking and details of the recipe.
   
   
10. There are 3 certificates and participation certificate for all :  First Top contributor, Second top contributor, Lucky winner by random.org . You can post the certificate with pride on your space.