POTATO CURRY WITH CINNAMON POWDER

INGREDIENTS

Potato pieces- 2 cups [ peeled and cut into chunks]

Onion paste – 1 cup [check out my previous posts]

Green chillies – 5 slit

Cinnamon powder – 1/2tsp

Clove powder – 1/4 tsp

Red chilli powder -1tsp

Turmeric powder – 1/2 tsp

Salt – 2tsp

Milk – 1/2cup

Talimpu

Oil – 1/2 cup

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilli pieces- 5

Curry leaves – few

This recipe was handed over to me by my mother-in-law

METHOD

1. Heat oil in a pressure cooker and add peeled and washed potatoes. Fry on low flame for 5 minutes.
2. Then add all the talimpu ingredients one by one. Fry for 2 minutes. Add onion paste.
3. Add turmeric powder, salt and green chillies. Fry on low flame for 7 to 8 minutes.
4. Mix in intervals. Add red chilli powder, cinnamon powder and clove powder and mix well.
5. Fry for 5 minutes and add 1 1/2 cups of water. Pressure cook on high flame till 1 whistle.
6. Reduce flame to low and cook for 3 minutes. Switch off the flame .
7. Allow pressure to release. Open lid and add 1/2 cup of milk.
8. Mix well and cook on high flame till the gravy becomes little thick.
9. Check out the seasonings. serve with dosa and chapathi.
10. When serving curry you can add raw onions on top of the curry.

MUTTON KEEMA

INGREDIENTS

Mix well the below ingredients and cook in pressure cooker till the mutton is cooked. It takes about 3 to 4 whistles.

Mutton keema- 1kg

Red chilli powder – 3 to 5 tbsp according to your spice level

Turmeric powder – 1/2 tsp

Salt – 2 tsp

Pulav masala – 2 tsp [check out my previous posts]

Clove powder – 1/4 tsp

Ginger garlic paste – 2tbsp

Cashew nuts – 1/4 cup

Oil – 1 tbsp

TALIMPU

Oil – 1/4 cup

Cumin seeds – 1/2 tsp

Mashed garlic cloves – 10

Dry red chillies – 15 pieces

Curry leaves – generous amount

Pulav masala – 1/2 tsp

Finely sliced onions – 4medium size

Green chillies – 4 slit

Turmeric powder – 1/4 tsp

Salt – 1/2 tsp

METHOD

1. Pressure cook mutton keema with all the ingredients till the mutton is cooked.
2. Allow the pressure to release. Heat oil in a kadai and add cumin seeds let them splutter.
3. Add garlic, dry red chilli pieces and curry leaves. Fry for few seconds and add pulav masala. Mix well.
4. Immediately add finely sliced onions and mix well. Add green chillies, salt and turmeric powder,
5. Mix well and cover and cook on low flame till onions becomes light brown. Mix in intervals.
6. Then add cooked keema. Mix well and cook on medium flame till the water in the cooked keema evaporates.
7. Fry keema for another 3 to 4 minutes. Check out the seasonings.
8. Serve with rice or roti .

KODIGUDDU PALU POSI KURA

INGREDIENTS

Kodiguddulu – 5 boiled and peeled

Finely chopped onions- 3 cups

Green chillies – 5 slited

Turmeric powder – 1/8 tsp

Salt to taste

Clove powder – a pinch

Milk – 1/2 cup

TALIMPU

Oil – 1/4 cup

Cumin seeds – 1 tsp

Garlic cloves – 4

Broken red chillies – 4 pieces

Curry leaves – few

METHOD

1. Heat oil in a kadai, add cumin seeds and let them splutter. Add all the remaning ingredients one by one.
2. Fry for few seconds. Add finely chopped onions and green chillies.
3. Then, add salt and turmeric powder. Cover and cook on low flame. Meanwhile heat 1 tbsp of oil in a kadai. Add turmeric powder and eggs.
4. Fry on medium flame till the eggs become brown. Switch off the flame and take out the eggs from the pan and keep it aside.
5. When onions turn into light pink colour, add eggs and clove powder. Mix well. Fry for 2 more minutes.
6. Add milk and mix well. Cook on high flame till the milk evaporates and oil floats on top.
7. Goes well with roti and rice.