Tomato Alugadda Kura / Tomato Potato Curry with Coriander

Ingredients:

2 big potatoes, peeled and cut into cubes

2 medium red onions, finely chopped

4 medium tomatoes, chopped

A bunch chopped coriander leaves

1 1/2 Tablespoons Ginger&Garlic paste

1 Teaspoon red chilli powder

1/2 Teaspoon Turmeric powder

Salt

2 Tablespoons Oil

 

Preparation

Heat oil in a non stick pan. Once oil is hot, add the onions and fry until transcluded.

 

Add ginger&garlic paste and fry for another minute. Now add turmeric powder, chilli powder, potatoes and fry for some time.

 

 

 

 

 

 

 

 

 

 

 

 

Now add chopped tomatoes, coriander leaves and salt.

 

 

Put a little bit of water put the lid on the pan and change to medium heat. (In case you have a pressure cooker, heat and cook until 2 whistles)

 

Check after 6-7 minutes and see if potatoes are cooked. Once potatoes are cooked and, check salt and desired consistency. 

Enjoy with rice or indian flat bread.

 

Hyderabadi Khadai Dal / Red Lentils

Ingredients:

200 Grams Masoor Dal (Red lentils)

1 Tomato (finely chopped)

1 Onion (finely chopped)

1/4 Teaspoon Turmeric Powder

2 Green Chillies

1 Teaspoon Red Chilli Powder

1 Tablespoon Ginger & Garlic Paste

2 Tablespoons of Oil

Salt

Coriander leaves for garnishing

Preparation:

Wash and drain the lentils 2-3 times.

In a non-stick pan heat the oil and add the onions. Fry until golden.

Add ginger&garlic paste,  fry for another minute and add tomato, chilli, turmeric, salt, green chilli. Fry until the tomatoes are soft.

Now add the lentils and a cup of water and mix well. Cover the pan, let it cook on medium heat until lentils are done and water is evaporated.

This delicious dal recipe is best with boiled rice or parathas.

 

Hyderabadi Kali Mirchi Ka Salan (Hyderabadi Black Pepper Curry)

 

Ingredients:

400g Lamb- or Goat meat, cut into pieces

4 medium onions, finely chopped

2 green chillis (as per your liking you can use more)

2 Teaspoons black pepper powder

1 Tablespoon Garam Masala powder

(use a high quality one - I made mine by myself see end of post)

1 Tablespoon Ginger & Garlic paste

1/4th Teaspoon Turmeric powder

Lime Juice (half lime)

3 Tablespoons of oil

Few coriander- and mit leaves, finely chopped for garnishing)

Salt

 

Preparation

Wash the meat pieces and mix them with turmeric powder, onions,   oil, ginger & garlic paste, pepper and a bit of water.

Pressure cook the mixture until meat is done and tender.

Now add the lemone juice, salt, green chillis and garam masala. Let it cook on low heat until oil seperates. Stir every couple of minutes. 

You can serve this with boiled rice, Pulao rice or indian flatbread.

How to make delicous Garam Masala

Bell Pepper/Capsicume Stir Fry with Peanut Powder

 

Ingredients:

2 Tablespoon Peanuts

4 Bell Peppers / Capsicum (whatever colours you like)
1/2 Teaspoon Cumin Seeds
2 Teaspoons Sesame Seeds
1 Teaspoon Red Chilli Poweder
1/2 Teaspoon Garam Masala

Pinch of Urad Dal
Pinch of Mustard Seeds
A few Curry Leaves
Salt
Oil



Preparation:

Cut the bell peppers into chunks (wash, remove stems and seeds)

Heat non-stick pan, add a little oil and fry peanuts until golden. Then add sesame and cumin seeds, fry for a minute and remove from heat. Move aside and le it cool down. Once room temperature, grind into powder.

Heat non-stick pan again (add some oil) and add the urad dal, mustard seeds and curry leaves. Once the mustard seed start to splutter, add all the bell peper chunks. Fry for few minutes and then close lid and steam until they are done (they should not be too soft, they are best with a little crunch).

Once done, add the ground peanute powder, garam masala, red chilli and salt.  Stir in till done.

Serve hot with rice, rotis or with salads.