Aloo posto and dal

Recipe of aloo posto

Steps:
1. Heat mustard oil in  a pan
2. Put little kalongi (its a must) in the oil and fry aloo cubes marinated with turmeric and salt
3. once fried prperly and partial boiled add poppy seeds paste (soak the poppy seeds in hot water for 15 mins atlest and make a paste of poppy seeds and green chillies grinded together), little turmeric, salt.
4. Add little water and cover the pan for some time until the aloo is boiled.
5. last step is to sprinkle some kaccha mustard oil from above for flavour and green chillies.

Link: https://www.vegrecipesofindia.com/aloo-posto-recipe/

Recipe for Dal

Steps:
1. Take masoor dal and add little turmeric and salt and put it in pressure cooker. I let it whistle 6 times.
2. Heat white oil in a pan, add dry lal mirch and hing.
3. Then add finely chopped onion and green chilli, garlic paste, turmeric, salt and red chilli powder.
4. Add little water. Bring it to boil.
5. Add some corriander leaves and ghee

Courtesy: Debarupa Biswas (as sent to Sowmya)

WhatsApp challenge recipe #35: Sweet and sour okra

Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge. Haven't tried this one yet.

Courtesy: Anonymous (as sent to Jayalakshmi, Mysuru)

WhatsApp challenge recipe #34: Walnut Pound cake

Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge. Haven't tried this one yet.

https://www.facebook.com/groups/170779052956388/permalink/3228621803838749/

Courtesy: Anonymous (as sent to Jayalakshmi, Mysuru)

WhatsApp challenge recipe #33: Chapati Sandwich (video attached)

Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge. Haven't tried this one yet.

Courtesy:  Shruthi Hubballi (as sent to Jayalakshmi, Mysuru)

WhatsApp challenge recipe #32: Sandesh and Rasmalai

Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge. Haven't tried this one yet.

Courtesy: Cavery (as sent to Jayalakshmi, Mysuru)

WhatsApp challenge recipe #31: Dum Aloo

Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge. Haven't tried this one yet.

Boil potatoes. Then shallow fry them with turmeric & salt in mustard oil. Now in kadhai heat mustard oil, add 1 tsp sugar & caramelise it till it turns brown in colour then add bay leaves, 2 dry red chillies, 2 cardamom & cinnamon stick. Then add 1 big tomato+ green chilli paste & fry it well. Then add ginger garlic paste & fry it well. Then add turmeric powder, cumin powder, coriander powder & red chilli powder & fry well. Then add salt. Once it leaves oil, then mix potatoes & then add water. Cover & wait for 5 mins. Then add hot ghee+asafoetida in a small kadhai & add it. Mix well. Dum aloo is ready.

Courtesy: Debarati Biswas, Bangalore (as sent to Sowmya Mani, Bangalore)

WhatsApp challenge recipe #30: Thenga Aracha Kuzhambu (Ground Coconut Gravy)

Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge. Haven't tried this one yet.

Thenga Aracha Kuzhambu (Ground Coconut Gravy) Kuzhambus are generally tamarind based gravy, they are tangy

Cuisine roots Trivandrum, Kerala

A fantastic alternative for regular Sambar. Tastes great with plain white rice, ghee and any vegetable fry as side dish.

Serves 3 to 4

What you’ll need
Drumstick – 1, cut into finger sized pieces
Pumpkin – 100 gms, cut into big cubes or Colocasia  - 4 numbers
Tamarind – A gooseberry size ball
Turmeric Powder – ¼ tsp
Salt to taste

For the spice paste
Split Urad Dal – ½ tsp
Fenugreek seeds – 1 tsp
Dried Red Chilly – 4 or 5
Fresh scraped coconut – 1 ½ cup

For Tempering
Coconut oil or oil you are comfortable – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few sprigs

Method
Soak the tamarind in hot water for 10 minutes and extract the juice from it, by adding about 2 cups of water.
Add the chopped vegetables, turmeric powder, salt to taste. (in case of Colacasia you can pressure cook and peel and cut them into nice circles)
Bring to boil and cook on medium flame till the vegetables are done.
In the meanwhile, heat a small frying pan, with ½ tsp of oil, fry the urad dal,  fenugreek seeds and red chillies.
Important – do not burn the fenugreek at the same time they should be fried well else it will give a bitter taste. The flavour comes only from Fenugreek
Grind the above with fresh coconut into a smooth paste adding little water.
Once the veggies are cooked add the ground paste, mix well. Check for seasoning.
Let this simmer on low flame, remove from flame when the kuzhambu starts frothing. Do not allow to boil.
Heat a frying pan with the remaining oil, temper with mustard seeds and curry leaves.

Serve hot with plain rice and any fry vegetable.

Courtesy: Sunitha Lal (as sent to Sowmya Mani, Bangalore)