Potato-Soya Masala Curry

Ingredients
Potato: 3
Onions: 4
Water: 1 Glass
Green Peas: 1/2 Cup
Tomatoe: 1
Ginger-Garlic Paste: 1 Teaspoon
Curd: 2 Teaspoons
Soya Chunks: 1 Cup
Turmeric: 1 Teaspoon
Redchillie Powder: 2 Teaspoons
Coriander Leaves: 1 Bunch
Salt to taste

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

First boil the potato's,peel off the outer layer and keep aside.Also soak soya chunks in hot salt water for 10 minutes and squeeze out the water.Now put a pan on the stove and put some oil in it and add cuted onions and fry till they become golden brown.

Now add ginger-garlic paste to it and mix well.After 2 minutes add cuted tomato's and add 1 glass of water and close it with a lid.

Now when water starts boiling add turmeric,salt,redchillie powder,mix well and add boiled potato pieces,soaked soya chunks and green peas,mix well and add curd.

Cook till the gravy becomes thick and garnish with coriander leaves and serve hot with vegetable biryani.(http://tastebuds-tabu.blogspot.com/2009/11/vegetable-biryani.html).

Boiled Potato Fry (Udakapettina Bangaladumpa Vepudu)

Ingredients
Potatoes : 4
Water : 1 Glass
Turmeric: 1/2 Teaspoon
RedChillie Powder: 1 or 2 Teaspoons
Oil : 1 or 2 Teaspoons
Salt to Taste.

(Check Fudtionary for meanings if you have doubt with the words in orange color.)

Method
First make the potato's into half and put them in a pressure cooker containing some water.

Now, put the whistle and wait for 4 whistles,let it cool and take out the potato's from it.

Put a pan on the stove and now add some oil to it,cut the potato's into medium size and fry till they become little golden brown.

Now add turmeric,salt and redchillie powder,if u feel its little spicy add 1/2 spoon oil and serve hot with rice or roti.

Note: Whatever you cook in the pressure cooker you should add some little water in the cooker first and then place any bowl/vessel.If you are cooking directly in the pressure cooker itself,then no need to add extra water to the cooker.

Kandha Bachali Curry(Yam and Chineese Spinach Curry)

This is a traditional curry .We prepare mostly in Kartika Maasam(Starts in October,this year started on 18th of october),that to especially on Mondays.Kartika maasam is special for Lord Shiva.In that month we do fasting on Mondays.We prepare this curry along with some Plain Dal,Rasam and some sweet in the dinner.

Ingredients
Kandha: 1/4kg
Bachali: 2 bunches
Water: 1 Glass
Turmeric: 1/2 Teaspoon
Tamarind: 1 Lemon size
Mustard Seeds: 3 or 4 Teaspoons
Ginger: Small Piece
Green Chillies: 3 or 4
Redchillies: 2
Split Black Gram: 2 Teaspoons
Split Bengal Gram: 2 Teaspoons
Cumin Seeds: 1 Teaspoon
Sugar: 1/2 Teaspoon
Curry Leaves:1 Stem
Oil: 2 or 3 Teaspoons
Salt to Taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)


Method
Cut the Kandha and Bachali  to pieces(Medium).

Now add water to the yam and place it in a pressure cooker also place bachali on top of that and add turmeric.Put the whistle and wait for 3 or 4 whistles and off the stove.

Grind the Mustard seeds to a fine paste in a mixie.

Now put a pan on the stove and add some oil and put black gram,bengal gram,cumin seeds,small pieces of ginger,greenchilies,redchillies and curry leaves.

Now add the boiled yam and Spinach to them and also add salt,thick tamarind juice,sugar and mustard seeds paste.

Serve hot with rice.

Note: Whatever you cook in the pressure cooker you should add some little water in the cooker first and then place any bowl/vessel.If you are cooking directly in the pressure cooker itself,then no need to add extra water to the cooker.