Aloo Subji

Ingredients:

Potatoes 4 (boiled,peeled and cubed)
Curd 1 cup
Bengal gram flour1 cup
Ghee 1 tblsp
Asafoetida powder 1/4 tsp
Turmeric powder 1/2 tsp
Chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp

Seasoning:

Mustard seeds 1 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Bay leaf 1
Cloves 2
Cinnammon 1 stick

Garnishing:
Coriander leaves few

Method:

Take a bowl.Combine curd and bengal gram flour.
Whisk well and keep aside.
Heat ghee in a kadai.
Add mustard seeds.When they crackle add other seasoning items.
Stir for a few seconds.Add asafoetida powder.
Add the curd and gram flour mixture.
Add
Turmeric powder
Chilli powder
Cumin powder and
Coriander powder
Allow to boil for sometime.
Add potatoes and salt with one cup of water.
Bring to a boil.
Garnish with coriander leaves
Serve hot with chappati.

Broccoli and Potato Curry

Ingredients:

Broccoli florets 1 cup
Ginger garlic paste 1 tsp
Cumin seeds 1 tsp
Turmeric Powder 1 tsp
Chilli powder 1 tsp
Onion 1 (chopped)
Potato 1 (boiled and cubed )
Coriander leaves few
salt and oil as required

Method:

Steam broccoli for about five minutes.Drain it and keep aside.
Heat oil in a kadai.Fry cumin seeds together with chopped onion till brown.
Add ginger garlic paste and steamed broccoli florets.
Add cubed potatoes,turmeric powder and chilli powder with salt.
Stir well.
Reduce the flame when the broccoli becomes soft and tender.
Garnish with coriander leaves.

Olan

Ingredients:

White pumpkin 1 piece
Yellow pumpkin 1 piece
Green chillies 4
Black eyed bean 1/2 cup
Coconut milk 1 cup
Coconut oil 1 tblsp
Curry leaves few

Method:

Pressure cook black eyed bean.
Peel the skin of white and yellow pumpkins and cut into
cube shaped pieces.
Take a kadai.Add yellow and white pumpkins,slit green chillies
with little salt and two cups of water.
Allow to boil for ten minutes until soft.
Add cooked blackeyed bean and coconut milk.
Reduce the flame.
Add coconut oil and curry leaves.