Wednesday, November 26, 2008

Stuffed Potato


potatoes - 4 (preferably big and long)
onion - 1
tomato - 1
green chilli - 4
red chilli - 4
ginger paste - 2 spoons
cashew - handful
raisins - per your taste (only if you prefer)
cumin seeds - 1 spoon
green peas - 1/2 cup


Cut the big and long potatoes into two halves. Individually scoop out the inners of each part to make a potato shell. Save the scooped potato do not throw it away. Deep fry the potato shells for few minutes and keep them aside. 
Fry the cumin seeds, onions, green chilli, red chilli and ginger paste, add salt, scooped potato and deep fry. Add tomato in the end along with salt, garam masala and coriander powder. Let the mixture cool, then blend the mixture into a fine paste.  
Stuff the gravy into the potato shells and bring to boil the potatoes in the remaining gravy mix.

You can add some grated dry coconut and green peas to the gravy. 

Friday, November 14, 2008

Ghee Rice with Khadi

Ghee Rice Ingredients

rice - 2 cups
ghee (clarified butter) - 1/2 cup
onion - 1 thinly sliced
cinnamon - 1/2 stick
black pepper - 1 tb spoon
bay leaves - 2
cloves - 5
cumin seeds - 1/2 tb spoon
caraway seeds - 1/2 tb spoon

Ghee Rice Method

Heat ghee in a thick bottomed pan (I used a cooker to season and to cook too), as the ghee melts add the spices and fry till the aroma spreads. Add sliced onions and fry till crisp. Add the washed rice and fry for a minute. Add water and salt. Cover and cook for 15 minutes. You can transfer the contents into a pressure cooker or a rice cooker and cook accordingly.

Khadi Ingredients

curd/yogurt - 2 cups
water - 2 cups
flour - 2 tb spoons (you can use any flour either besan or rice. I used rice flour)
turmeric powder - 1/2 tb spoon
salt - per taste

Making coriander paste
coriander - 1 bunch
green chillies - 3
ginger - a small piece
dried red chilli - 1
Make a paste of the above ingredients in a blender and keep aside.


Finely beat the curd, water, flour, turmeric and salt. Bring it to boil while stirring continuously. Add the coriander paste, simmer and cook for 5 more minutes. Finally add the seasoning with asafoetida, cumin seeds, mustard seeds and a dry red chilli.