Spicy Chicken Drumsticks

Ingredients
Chicken Drumsticks - 2 pieces
Chilly powder - 1 tsp
Ginger Garlic paste - 1 tsp
Coriander powder - 1/2 tsp
Corn flour - 1/4 tsp
Salt
Oil for Shallow frying

Method

• Mix chilly powder, ginger garlic paste, corriander powder, corn flour and salt with little water and make a paste.
  
• Marinate the chicken with the above mixed paste for 3 hours.
• In a pan heat 4 to 5 tsp of oil and shallow fry the chicken pieces.
• Turn the chicken pieces every few minutes so that all the sides are evenly cooked.

Spinach (palak) Kofta Gravy

Ingredients

For the Kofta:

Potato - 3
Bread - 2 slices
Green chillies - 2
Garam masala powder - 1/4 tsp
Onion - 1 small one
Coriander leaves few
Palak leaves few
Oil for deep frying
Salt

For the Gravy:

Palak - 3 bunches
Onions - 2
Milk - 1 cup
Ginger Root - 1" piece
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Butter - 2 tsp
Salt - to taste

Method

Kofta:

1. Pressure cook potatoes and mash them thoroughly.
2. Soak bread in water and squeeze and add to the potatoes.
   
3. Finely cut onion, green chillies, coriander leaves, small amount of palak and add to the potatoes.
   
4. Finally add garam masala powder and salt and mix them well.
5. Make small balls and deep fry them in hot oil and keep aside.

For the Gravy:

1. Chop the onions, mince the ginger root and chop the palak.
2. Heat a tsp of oil in the pan and fry the palak with little sugar added to it. Sprinkle water if needed. Fry for 2 to 3 Min's.
   
3. Let it cool, then grind it to a smooth paste.
4. Heat butter in a pan, add the chopped onion and ginger and fry till it becomes golden brown.
5. Then add the ground palak, milk, salt, chilly and turmeric powder to it and mix well.
6. Boil till the gravy becomes thick.
7. Add koftas to it just before removing from fire.
8. Garnish with cheese.
   

Deepest Condolences

Deepest condolences to all the families who lost their loved ones in the Mumbai terror attack. And salutations to all the brave soldiers who gave their life for the sake of nation. Let us all pray for our martyrs who lost their lives in protecting our nation and may their soul rest in peace. But still they remain alive in the hearts of millions.

Cauliflower Kurma

Ingredients

Cauliflower Florets - 2 cups

Onion - 2, chopped

Tomato - 2, chopped

Ginger Garlic paste - 1 tsp

Coriander powder - 2 1/2 tsp

Chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Grated coconut - 1/2 cup

To Make Paste
Cinnamon - 2 sticks
Cloves - 2
Fennel seeds - 1/4 tsp
Whole Pepper corns - 1 tsp
Poppy seeds - 1/2 tsp
Method

1. Boil water along with salt and turmeric powder. Put cauliflower florets in it and leave it for 15 Min's. Drain the water and keep aside.
2. Blend coconut to a smooth paste and keep aside.
3. Heat oil in a pan, fry the chopped onions till it becomes golden brown.
4. Add ginger garlic paste,the grounded paste and all the powders to it and saute until the raw smell goes.
5. Then add the tomato and saute for 2 Min's.
6. Then add cauliflower florets to it. Add enough water to cook cauliflower and add salt.
7. When cauliflower gets cooked, add the coconut paste to it and mix well.
8. Let it be in simmer for 5 Min's and switch off the flame.
9. Garnish with coriander leaves and serve with chapathi.

Pongal

Ingredients

Raw Rice - 1 cup

Split Green Gram - 1/4 cup

(Moong Dal)

Ghee - 3 tsp

Cashew Nuts - 7

Cumin seeds - 1 tsp

Green chillies - 2

Ginger root - 1" piece

Whole Black Pepper - 1 tsp

Garlic pods - 2

Few Curry leaves

Salt

Method

1. Mix rice and moong dal. Wash it and keep aside.
2. Cut green chillies and ginger into fine pieces , smash garlic pods, crush black pepper and keep aside.
3. Heat ghee in pressure cooker, add cashew nuts to it.
4. Then add cumin seeds, green chillies, ginger, garlic, curry leaves and pepper to it.
5. When all splutters add rice and moong dal and add 3 cups of water to it.
6. Finally add salt to it. Mix well.
7. Pressure cook for 5 whistles.
8. Serve with coconut chutney, sambhar and vada.

Baby Potato Curry

Ingredients
Baby Potatoes - 1/4 kg
Mustard seeds - 1 tsp
Onion - 1
Tomato puree - 1/4 cup
Ginger Garlic paste - 1 tsp
Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1/4 tsp
A pinch of turmeric powder
Coriander leaves few
Salt
Oil
To make Tomato puree

1. Bring a potful of water to boil.
2. Add the tomatoes and turn off the heat. Let them be in the hot boiling water for 4-5 Min's.
3. Then remove the tomatoes to a cold water bath. The peel should come off easily.
4. Peel the skin. Take these peeled tomatoes to a blender and blend it to a fine paste. Don't add water.
5. If u want to preserve this for long duration add some teaspoons of cooking vinegar to it and fill up in bottle and refrigerate it.

Method

1. Boil potatoes with salt, peel the skin and keep aside.
2. Cut onions into chunks and put it a blender and make a fine paste and keep side.
3. In a pan add 2 tsp oil, add mustard seeds, when pops out add curry leaves to it.
4. Add onion paste, tomato puree, ginger garlic paste and all the powders and mix well. Add little water to it and cook for 4 to 5 Min's or till the raw smell goes.
5. Now add the boiled potatoes to it. When the paste becomes thick, add chopped coriander leaves to it and switch off the flame. Serve with rice.

Ramya vijaykmar of Memory Archieved passed me the "Hard Working Blogger Award'.

Thank you dear for the award.

Prawn Fry

Hi friends, hope you are all doing good. Sorry, i was not able to blog for the past few days. Hope youall had a very nice diwali celebrations.
Now over to my recipe for today

Ingredients

100gms Prawn

1 Onion

2 tsp Chilly powder

1 tsp Corn Flour

5 to 6 pods Garlic

1" Ginger root

Salt

Oil to deep fry

Method

De shell, de vein, wash and drain prawns thoroughly and keep aside.Grind onion, chilly powder, ginger, garlic paste, salt to a fine paste. Transfer this paste to bowl. To this add cornflour and mix well. Add prawns to it and mix well and marinate for 2 hours. Then deep fry it and serve hot.

Mango Thokku (Mango Pickle)

Ingredients
2 Raw Mangoes
1/4 tsp Fenugreek seeds
1 tsp Mustard seeds
2 tsp Chilly powder
50 gms Gingely Oil
2 pinch Asafoetida powder
Salt to taste
Method

Grate the mangoes and keep aside.Heat oil in pan, add mustard seeds, let it splutter. Keep the flame low. Then add fenugreek seeds, asafoetida, chilly powder, salt to it and mix well. Finally add grated mangoes to it and mix well. Cook till it becomes thick. Stir in between. Let it cook on low flame until mixture starts oozing out oil. Now mango thokku is ready.

Senaikilangu / Yam Fry

Ingredients
1/4 kg Yam
Few Curry leaves
oil
Salt
To make Paste
2 Cinnamon sticks
2 cloves
3 Red chilly
1 tsp coriander seeds
1/4 Pepper
1 tsp cumin seeds
5 pods Garlic
1/2 " Ginger
Few Curry Leaves
Method

Grind all the ingredients together said above and keep aside.
Cut yam into big cubes. Pressure cook yam with salt just for one whistle. Drain water. Place it on kitchen towel to remove excess water. Deep fry yam in hot oil and keep aside.
Heat oil in a pan, add curry leaves to it. Then add grinded paste to it and fry for few 5 min. Then add yam to it and mix well. Cook till the raw smell goes off.

Fried Chicken

Ingredients
2 large Chicken pieces
1 Egg
1/2 cup Milk
4 tsp Maida Flour
1 tsp Corn flour
1 tsp Chilly powder
1 tsp Pepper powder
Salt
Oil for deep fry
Method

Beat egg with milk and keep aside. Combine maida, corn flour, chilly powder, pepper powder and salt without adding water. Dip the chicken pieces in beaten egg and then coat well with flour mixture and keep for 5 minutes. In mean time, heat oil in a iron skillet, place the chicken pieces in hot oil. Keep the flame low. Fry turning as the chicken browns. It will take up to 15 to 20 minutes. Drain chicken on paper towels.

Reposting my Horse Gram soup to Salad, Starters, Soup event hosted by EasyCrafts of SimpleIndianFood.Check for recipe here

Baigan Curry

I tried Baigan curry of Ramya's Memory Archieved. They turned out so fantastic and i loved it. Goes well with rice. My better half loves all the recipes prepared with baigans. Thanks Ramya for posting such a lovely recipe.

Check for the recipe here Baigan Curry

Suma Rajesh has passed me the good job award. Thank you suma for passing me this wonderful award.And Usha has passed me the "Beautiful Friendship Award". Thanks usha for passing me such a beautiful award to me.

Cauliflower Fry

Ingredients
1 cup Cauliflower Florets
2 tsp Maida Flour
2 tsp Rice Flour
1 tsp Corn Flour
1 tsp Ginger Garlic paste
1 tsp Chilly powder
Red Color optional
Salt
Oil for Deep fry
Method
Cook cauliflower florets in boiling water along with salt and turmeric powder. Drain the water. Mix together all the ingredients in a bowl said above. Mix well. Marinate for 1/2 to 1 hour and deep fry them in hot oil. Serve with tomato ketchup.

Gongura Chicken ( Sorrel Leaves)

Ingredients
1/2 kg Chicken
2 bunch Sorrel leaves
1 onion
4 Green Chillies
1/2 tsp Chilly powder
3 tsp Coriander powder
1 tsp Garam masala powder
1 tsp Cumin powder
2 bay leaves
To Make Paste
4 Cinnamon Sticks
3 Cloves
7 to 8 Garlic pods
1" Ginger piece
1 tsp Poppy seeds
Method
Grind all the ingredients together said in to make paste and keep aside.
Cook sorrel leaves and green chilies separately and grind them to a fine paste and keep ready.

In a pan heat oil, add bay leaves and then add onion and fry till it becomes golden brown. Now add the grinded spice paste to it and saute till the raw smell goes off. Then add all the powders said above and mix well. Now add chicken pieces to it. Add enough water to cook chicken and mix well. When chicken gets cooked add sorrel leaves paste to it and cook for 3 minutes. Serve hot.

Jeera Rice & Okra Fry

Today i tried other blogger recipes. Usha' s Jeera rice and Sripriya's Okra fry. I'm glad i tried them, as they turned out so good. Thanks Usha and Sripriya for posting these recipes!

Jeera Rice

Okra Fry

Coconut Burfi

Ingredients
6 large cups Grated Coconut
4 cups Sugar
2 cups Water
3 Green cardamom

Method
Grease a plate with ghee and keep aside. Take a heavy bottomed and wide mouth vessel and put sugar in that and add water to that. Add enough water so that the sugar get immersed. Water level should be very very little above the sugar. Do not add more water. Boil the sugar to make thread syrup. At this stage put the coconut, green cardamom and stir well. Keep on stirring continuously. Keep stirring till the coconut becomes dry or cook until the consistency becomes thick. Then immediately transfer this to the greased plate. When the burfi gets cooled down or little harder cut into square or diamond shapes.

And Sripriya of srikar's kitchen has passed me the "Perfect Blend of Friendship Award". Thank you so much sripriya.

I would like to pass this award to Dhivya , Ramya , Kitchen Flavours

Food Event

Reposting my chicken dishes to "Chicken Event" hosted by Srileka of Me and My kitchen

Chicken 555

Chicken Briyani

Chicken Gravy

Chicken Briyani

Ingredients
1 1/2 cup Basmati Rice
1 cup Chicken pieces
2 onion, chopped lengthwise
3 to 4 Tomatoes, chopped
1/2 cup Mint leaves
1/2 cup Coriander leaves
2 green cardamom
1 stick Cinnamon
1 Clove
Few Bay leaves
2 tsp Ghee
1/2 Lemon
Salt
Oil
To Make Paste
3 stick cinnamon
2 Cloves
10 Garlic pods
1" Ginger
Few curry leaves
Method

Grind all the ingredients together given in to make paste. Heat oil in a pressure cooker, add cardamom, cinnamon, cloves, bay leaves to it. Add mint and corriander leves to it. Then add chopped onion and fry to a golden brown. Add tomatoes to it and fry for 2 minutes. Now add the grinded paste to it and fry till the raw smell goes off. Add chicken pieces to it and mix well. Add 1/2 cup water to it and stir it. Pressure cook for 3 whistles. Then remove the pressure and lid then add rice to it, add enough water and mix well and pressure cook for 2 whistles. When pressure got released remove the lid add 2 tsp ghee and squeeze 1/2 a lemon to it and mix well. Serve hot.

Served with chicken curry and onion pachadi. Check for chicken curry recipe here.

Sataguppi / Dill Vada

Ingredients
1 cup Channa Dal
2 Cinnamon Sticks
3 Cloves
1 tsp Fennel seeds
2 Onion, chopped
3 Red chillies
1 big bunch Dill /Suwa /Shepu / Sataguppi, finely chopped
Salt
Oil

Method
Soak Channa Dal in water for two hours and then grind coarsely without adding water. Dal should be semi ground and keep aside. Grind cinnamon, cloves, fennel seeds, red chillies and to this add onion and grind once again. Don't grind them for long, may be only for a second or two. Mix with the dal. Then add the finely chopped dill and salt to it and mix well. Take a small ball of the mixture and slightly flatten in the palm and place it in hot oil and deep fry on both sides to a golden brown. Serve with chutney or tomato ketchup.

Spicy Mushroom

Ingredients
1 1/2 cup Mushrooms
1 tsp Chilly powder
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala powder
2 tsp Pepper Powder
1 tsp Mustard Seeds
2 tsp Lemon Juice
Few Curry Leaves
Oil
Salt
To Make Paste
6 Small Onions
3 Garlic pods
1/2" Ginger
1/2 tsp Fennel Seeds
Method
Grind the ingredients together said in to make paste. Mix this paste with turmeric, chilly, garam masala powder and salt. Add mushroom to this and mix well and marinate for 1/2 to 1 hour.
Heat oil in a pan add mustard seeds, curry leaves and allow them to splutter. Add the marinated mushrooms to it. Mix and cook covered on a low flame. In between open the lid and mix well and stir. When mushrooms gets cooked add lemon juice and mix well. Serve with rice.

Divya has passed me the Best Blog Thinkers Award. Thank u so much divya for passing me this lovely award.
I would like to pass this award to
Ramya,
Meeso.

Tomato Kurma

Ingredients
1 Onion, chopped lengthwise
5 Tomatoes
1 tsp Ginger garlic paste
Salt
Oil
Coriander Leaves
To make paste
2 tsp Grated Coconut
2 tsp split chickpeas
3 Red chilly
1/4 tsp Fennel Seeds
Few Curry Leaves

Method

Make a fine paste with above ingredients said. Grind the tomatoes and keep aside.
Heat oil in kadai, add mustard seeds and allow it to splutter. Add Onion and fry till it becomes golden brown. Add the grinded paste to it and cook for 2 Min's. Then add the grinded tomatoes and add 1 cup of water to it. Add turmeric powder, salt and mix well. Cook for 5 Min's. Garnish with coriander leaves. Serve hot with dosa and idly.

Vani has passed me the beautiful friendship award.

Thank you very much vani.

Vinayagar chaturthi, kolukattai and 50th post

This is my 50th post :)

Vinayagar chaturthi is celebrated as the birthday of Lord Ganesha. Vinayagar Chaturthi is grandly celebrated in India. It falls on the 4^th day of the new moon in the month of August - September (tamil month - Aavani). The first prayer of a Hindu is always to Vinayagar. And Kolukattai is special dish prepared for Lord Ganesha. Wishing u all Happy Vinayagar chaturthi.
So we celebrated this at home and would like to share this happiest moment with u all friends. This day brought me back some of the sweet childhood memories. Vinayagar Chaturthi means mind thinks of big idols of Ganesha and for me its always Kolukattai. Mom used to make sundal and kolukattai, that too sweet one is always my favorite one. Time has traveled a lot and after marriage i started preparing it. So called my mom before day and asked for the recipe. First time i preparing it. Got ganesha Idol. And I prepared kolukattai of both sweet and karam, and also brown sundal. Came out fantastic and my hubby loved it and also gave sweet kolukattai to our dog Spike and he too loved it and he barked and asked for one more. The day went out superb. Check out my recipes given below.
Kolukattai
For Kara Kolukattai
Idly Rice or Par Boiled rice - 1 1/2 cups ( i used idly rice)
1 Onion, chopped finely
2 Green chillies, chopped
1 tsp Mustard Seeds
1 tsp Bengal Gram Dal
Few Curry Leaves
Salt
Method
Soak the rice for 3 to 4 hrs and grind it into a coarse batter by adding little water only. Add salt to it last. Heat the kadai put the batter and fry for 3 to 4 mins. i made them two equal portions one for karam and for sweet. Transfer one portion to a bowl. Now heat oil in a kadai, add mustard seeds, bengal gram, curry leaves. When it starts spluttering add chopped onions, green chillies and fry for few mins. Now mix this with kolukattai batter. Now make them into small portions and steam it in a idly pot and cook for 15 to 20 mins.
For Sweet Kolukattai
1/4 cup Grated Coconut
1/4 cup Jaggery
Method
Fry coconut in a hot kadai for few minutes, switch off the flame and add jaggery to that and mix well. take a small round from the batter and press the batter in the palm and make a small flat circle, place the filling in the center and fold it and join the edges. Make sure the filling is not coming out. Repeat this for rest of the batter. Place this on the idly plate and cook for 15 to 20 mins.
Now moving to Sundal
Sundal
Ingredients
1 cup Brown Chick peas
10 Small onions, peeled and chopped
1/4 cup Grated Coconut
1 tsp Mustard seeds
1 tsp Bengal gram Dal
3 Red chillies
Few curry Leaves
Oil
Salt
Method
Soak chick peas overnight and cook it in a pressure cooker. Drain the water and keep aside. Heat oil in a kadai, add mustard seeds, bengal gram, chillies, curry leaves to it. When it starts spluttering add onions and fry for 2 mins. Add boiled chickpeas to it and mix well. Then add grated coconut and mix well and fry for 2 mins and switch off the flame.

Tomato Briyani

Ingredients
1 cup Rice
1 Onion, chopped lengthwise
4 to 5 Tomatoes
1 stick Cardamom
2 Bay leaves
2 Cloves
4 pods Garlic
1/2 tsp Cumin Seeds
Few Curry Leaves
3 Red chilly
Little Turmeric Powder
Few Corriander Leaves
Salt
3 tsp Oil
Method
Grind garlic, cumin seeds, red chilly and curry leaves to a fine paste and keep aside.
Grind tomatoes and keep aside.
Heat oil in a pressure cooker, add cinnamon, cloves and bay leaf. Now add onion and fry till it becomes golden brown, then add the grinded garlic, cumin, chilly paste to it and fry for 2 mins. Then add grinded tomatoes to it and cook till the raw smell goes off. Now add rice and enough water to it. Add turmeric powder, corriander leaves and salt mix well. Close the pressure cooker and cook until 3 whistles. Serve hot.

Horse gram Soup

Ingredients
3 tsp Horse Gram (Kollu )
3 pods garlic
1/2 tsp Cumin Seeds
1/2 tsp pepper Seeds
1 Red Chilly
2 cups of water
Salt
Method
Grind garlic, cumin, pepper, chilly and salt. Keep aside. Soak horse gram in water for 1/2 to 1 hour. Pressure cook horsegram by adding 2 cups of water. Drain the liquid to a sauce pan. Add the grinded paste to it and bring to a boil. Garnish with coriander leaves and serve it in bowl. If u need more spicy, adjust the pepper and chilly accordingly.

EC from Simple Indian Food have passed me the wylde women award

Thanks EC for passing me this award.

Badam/ Almond MilkShake

Ingredients
10 Almonds (badam)
2 tsp Sugar
1/2 cup Yogurt or Curd
1 Cinnamon Stick
1/2 cups Milk
Method
Grind together cinnamon, sugar, almonds. Add yogurt and milk to it and grind all together. Now badam milk is ready to serve. Serve it chilled.

Submitting this recipe Ice cream and Milkshake Event hosted by srileka

Stuffed Brinjal

Ingredients
3 Brinjal
1 tsp Mustard seeds
3 tsp Oil
For the stuffing
2 tsp Grated Coconut
2 piece Tamarind
2 Red Chilly
Little Turmeric Powder
Little Asafotedia
Salt
Method

Grind all the above stuffed ingredients and make a fine powder. Do not add water, if need add few drops of water. Keep aside.
Wash the brinjals. Do not remove the stem. Slit brinjals towards the stem side vertically and horizantally like a plus sign and don't slit them all the way through. Fill the brinjals with the stuff. Now heat oil in a pan, add mustard seeds and allow it to splutter. Now place the stuffed brinjals over it. Cover and cook on medium heat by turning the brinjal occasionally to ensure even cooking.

Coriander Rice

Ingredients
1 cup Rice
1 Onion, chopped lengthwise
1 Cinnamon Stick
2 Cloves
Few Curry leaves
Bay leaf
Salt
Oil
To Grind
1 Bunch Coriander Leaves
1 tsp Cumin seeds
1 tsp Bengal Gram
1 tsp Urad dal
Tamarind, Small lemon sized
1 small cup Grated Coconut
2 Red chilly
2 Green Chilly
Method
Heat 1 tsp oil in a kadai fry all the above ingredients mentioned in to grind. Make a fine paste.
Heat 3 tsp oil in a pressure cooker, add cinnamon, cloves, curry leaves, bay leaf to it. Then add onion fry until it becomes golden brown. Now add the grinded paste to it and cook for 3 min. Now add rice to it and add enough water to it. Mix well and add salt to it. Pressure cook it.

Submitting this recipe to Color in Food Event hosted by EC

Cauliflower and Egg Poriyal

Ingredients
1 small cauliflower chopped into florets
1 onion very finely chopped
1 tsp chilly powder
1 tsp Garam Masala powder
1 egg
1 tsp Mustard Seeds
Salt
Oil
Method
Cook cauliflower florets in boiling water along with salt and turmeric powder. Drain the water, chop the florets very finely.
Heat oil in pan, add mustard seeds, allow it to sputter. Add chopped onion, fry until it becomes golden brown.Now add chilly powder, garam masala powder to it and stir well, fry till the raw smell goes off. Add chopped cauliflower to it , mix well. Now add the beaten egg to it. Stril well. When egg gets cooked, switch off the flame, garnish with corriander leaves.

Happy Friendship Day

Happy Friendship Day to All

Chicken 555

Ingredients
300gm Boneless Chicken
3 tsp Corriander Powder
2 tsp Chilly Powder
1 tsp Pepper Powder
little Tamarind Paste
2 tsp Roasted Peanut ( Make Powder)
Salt
Oil for deep fry
Method
Cut the chicken into thin long strips.
Mix well all the ingredients except chicken. Now add the chicken pieces to it mix well and deep fry it.

Sweet Corn Soup

I tried today sweet corn soup of vani's. I'm glad i tried it. Came out very well. Sweet corn soup is always my favorite one.

And also vani passed me the award 'Blogging Friends Forever' award

Thank you vani

The following rules apply to this award:

1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.

And i have chosen
Vani
Priti
Meeso
Shreya
Sagari

Maravalli Kilangu (Tapioca) Poriyal

Ingredients
1 Big Tapioca
1/2 tsp Chilli powder
1 tsp Chicken Masala powder
Salt
Oil
Method
Pressure cook tapioca. Peel off the skin and then cut into thin round slices.
Heat oil in pan, add mustard seeds, allow it to splutter and add tapioca, chilli and chicken masala powder, salt and very little water and mix well. Cook till the masala smell goes off.

Peanut Chutney

Ingredients
100 gms Roasted Peanut
1 cup grated coconut
Tamarind (Lemon sized)
4 Red chilly
Salt
For Tempering
1 tsp mustard seeds
5 to 6 Curry Leaves
1 tsp Oil

Method

Grind all the above ingredients with little water to fine paste. Pour the paste into bowl.
Heat oil in a pan add mustard seeds . Let them splutter and then add the curry leaves, fry it and pour it on the chutney. Serve with rice.

Methi Potato Gravy

Ingredients
3 Potato (medium sized)
1 cup Methi Leaves chopped
1 Onion, chopped
2 Tomato, chopped
1 tea spoon Garam Masala
1 tea spoon Chilli powder
Corriander Leaves
Oil
Salt
To make paste
1 cup Grated Coconut
Ginger 2" piece
3 to 4 Pods Garlic

Method
Cut the potatoes into cubes and fry them in oil till they turn golden color. Keep aside.
Fry onions in oil till they turn golden brown in color. Add methi leaves and fry for 3 minutes. Add the grinded paste, chilli powder, garam masala, tomato, water and turmeric powder to it and cook for sometime. Then add the fried potatoes and cook till the potatoes are completely cooked. Garnish with corriander leaves.


Shreya tagged me and here are my answers :)

1.What was I doing ten years ago?
A. I was doing my Under graduation course.

2. Five things on Today's "To do" list
A. Calling up Mom and My friends
Checking mails and blogging
Cleaning House
Play with my Dog
Shopping

3.I am addicted to :
A. My Computer
Playing Games(Ages of Empires)

4.Things I would do if I were a billionaire:
A. Go for a World Tour,Shopping, i would like to buy many dresses and the rest savings

5. Places I have lived:
A. Coimbatore and Bangalore