Thursday, February 18, 2010

Green Moong & Potato Curry

1 cup Green Moong (washed soaked overnight)
2 Med. Potatoes skinned and cut into small cubes

Masala for grinding:
3-4 red chillies
¼ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
2 tsp corianders seeds (dhania)
4 black peppercorns (miri)
½ tsp turmeric powder (haldi)
2 flakes of garlic
1 small lemon size ball tamarind
8 Tbsp desiccated coconut

Ingredients for tempering
2 Tbsp Oil
1 tsp mustard seeds
5 flakes of garlic finely chopped
Few curry leaves
2 red chillies

Grind the Masala with enough water into a smooth fine paste.

In a pot add the ground masala , add the soaked green moong and the cubed potatoes. Add a tsp of salt with the masala water (3 cups.

Cover the pan and cook until the moong beans and potatoes are tender.

Check the salt, add more as per your taste, now put off the flame and keep it aside.

Take 2 tbsp oil in a pan, once hot add the mustard seeds till it splutters, add the red chillies, curry leaves & chopped garlic. Once garlic is browned lightly put of the flame. Temper the curry with this tadka.

Enjoy it with steamed rice.

Saturday, February 06, 2010

Creamy Potato Spinach Bake

800 gms Potatoes (peeled & cut into 1/4 inch thick rounds)
1 pkt of frozen Spinach ( thawed & squeeze out the water completely)
1 cup chopped goan sausages (you can use any sausage or mince if you like)
1/4 tsp pepper powder
1/4 tsp chilli powder
1/2 tsp salt
6-8 slices of cheddar cheese
1/2 litre milk
1 tbsp butter
3 tbsp plain flour

Take the round cut potatoes, sprinkle salt, pepper & chilli powder and leave it aside.

Take a pan put the spinach and the sausage and cook for 2 minutes on high flame till the spinach is wilted.

Take 6x6x3 Pyrex or any small pyrex square glass dish.

Line the potatoes in one layer , now lay the spinach over the potatoes.

On top of the spinach now layer the remaining potatoes.

Make the creamy white sauce : Take milk in a pan and boil, add a tbsp butter and lower the flame.

Now add the 3 tbsp of flour mixed in 1/2 cup of water to the boiling milk and let it simmer for another 2 minutes. Make sure to keep stirring until the sauce thickens and is very creamy & smooth. Add salt & pepper as per taste.

Pour this sauce gently on top of the layered potatoes & spinach.

Lay the cheese slices over the white sauce.

Bake it in a preheated oven for 50 - 60 minutes on 225C.