Side Gravy for Biryani

Ingredients- 1 2 nos Dry red chili 1 tbsp Corainder seeds 1/2 tsp Cumin seeds 1 tsp Black peppercorns 1/2 tsp Fennel seeds 1/2 inch Cinnamon stick 2 nos Cloves 1 no Green cardamom 1 petal Star anise

Ingredients-3 2 nos Bay leaves 1/2 tsp kasuri methi (Dry fenugreek leaves) 1 tsp Kashmiri Chili powder 1 tsp Coriander powder 1/4 tsp Turmeric powder 5 nos Curry leaves 2 tbsp Coriander leaves (chopped) 3 tbsp Oil 2 nos Tomato 1 tsp Fresh ground coconut paste 1 1/2 tsp salt 1/2 cup Water (only if necessary)

Instruction:
1.First step is to make a spice powder. Combine all ingredients in table-1 and dry grind to fine powder. (Dry roasting is not required) 2.Second step is to finely mince all the wet ingredients. This is really the key. make sure you mince the onion, green chili ginger and garlic. If thats a hard task then put them in the mixie along with ground spice powder and just use the pulse setting twice. (Do not add water, just run the mixie to mince them)

3.Heat oil in a pan and add bay leaves, dry fenugreek and curry leaves. Let them sizzle, then add the ground paste and keep frying over medium flame for about 1o minutes. You have fry till the onion mixture gets rid of the raw smell. Now add the chopped tomatoes, red chili powder, coriander, turmeric powder and salt. Cook for another 10 minutes. The gravy will look slightly watery at this stage. 4.Keep sauteing until the oil separates. Once the gravy looks dark brown as shown, you are ready to add any kind of meat or veggie.Veggie options: Mushroom / Potato or Long Green Peppers suits well for this gravy.Non- Veg options: Bony parts of Chicken or Mutton, Prawn/Shrimp, Boiled Eggs. 5.After adding any one of the options above make sure you include little water to cook them thoroughly 6.Last part is to add the teaspoon of ground coconut paste which gives good consistency. Simmer for few minutes and garnish with finely chopped coriander leaves. 7.Gravy consistency can be either adjusted with water or coconut paste. 1. For thick dark brown gravy No coconut paste. Just add 1/4 cup water and simmer. 2. For light brown gravy 1 tsp of coconut paste + 1/2 cup water. 3. For thin yellowish gravy 4 tbsp coconut paste + 1 cup of water.

Samosa Ingredients: For the crust: All-purpose Flour 1 1/2 cups Salt 3/4 tsp Ajwain (Carrom Seeds-omam) 1/4 tsp Oil 2 Tbsp Lemon/Lime Juice 1 Tbsp Water 1/4 cup + 2 Tbsp For the filling:

Potatoes 1 1/2 lbs, boiled, peeled and cubed Whole Coriander Seeds 1 tsp Fennel Seeds(siragam) 1 tsp Salt to taste Garam Masala 1/2 tsp Dry Mango Powder 1/2 tsp Sugar 1/2 tsp Cilantro (Coriander Leaves) 10 sprigs, chopped Ginger/Green Chili 1 Tbsp, minced Lime/Lemon Juice to taste Oil 2 Tbsp Cumin Seeds 1/2 tsp Asafoetida(perungayam powder) 1/8 tsp Frozen Green Peas 1/2 cup Method: 1. Soak Coriander Seeds and Fennel Seeds in a few tablespoons of warm water and keep aside. 2. In a bowl, mix All-purpose flour, Salt and Ajwain. 3. Add 2 Tbsp Oil and mix until all the oil is well incorporated into the flour. 4. Add Lemon/Lime Juice and Water and knead into a smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes. 5. To the boiled, cubed Potatoes, add Salt, Garam Masala, Dry Mango Powder, Sugar, Cilantro, Ginger/Green Chili, Lemon Juice, and the drained Coriander/Fennel Seeds. Mix well. 6. Heat Oil in a pan on medium heat. 7. Add Cumin Seeds, Asafoetida and Green Peas. Cook for 1-2 minutes until peas are tender. 8. Add Potato mixture and cook for a few minutes until heated through. Keep aside to cool to room temperature. 9. Divide Dough into small portions (slightly bigger than a golf ball). 10. Roll out each portion into a thin oval shape. 11. Cut the oval down the center to make two semi-ovals. 12. Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.

13. Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal shut. 14. Deep fry until golden. 15. Serve hot with Tamarind Chutney, Mint Chutney or Ketchup.

ALOO KURMA RECIPE Ingredients:

4 Potatoes (chopped into cubes)

ALOO PURI RECIPE

3 Tomatoes 1 onion (finely chopped) cp peas Ginger and Garlic paste 2 tsp Coconut Powder 2 tsp Red chilly Powder Salt to taste One Pinch of Turmeric tsp Cumin seeds(siragam) tsp Mustard seeds(kaduku) 2 tsp Garam masala

How to make Aloo Kurma:

Heat oil in a pan and add mustard and cumin seeds, once they start popping, add onions. Fry onions until it turns golden brown. Then, add ginger garlic paste to it and fry it for 5 minutes. Add tomatoes and peas to the mixture. Once the tomatoes are well cooked, add cooked potatoes, salt, redchilli powder, coconut powder, turmeric, garam masala and little bit of water. Allow them to cook for 10-15 mins on medium flame, covered. Keep stirring (occasionally), until the potatoes are tender. [If you like curd, add 5 tbsp of curd and cook for 10 minutes]. Garnish with coriander leaves.

ANDRA ALOO KURMA RECIPE

Ingredients:
3 Potatoes 2 Onions (medium sized) 3 Poppy Seeds (khus khus) 3 Dry Coconuts (powder/ Grated) 1 Ginger-Garlic (paste) 1 Tomato (medium sized) 2 Cloves 2 Cardamoms (elaichi) (powdered) Shahjeera (black cumin) 1 inch cinnamon sticks (dal chini) 2 Bay Leaves (tej pat) 4 Cashews (pieces) 4 Green Chillies (slit lengthwise) 2 cp water Oil To be mixed into a paste: 1 tbsp Sour Cream 1 tbsp Curd (yogurt) 1 tsp Red Chilly Powder tsp Turmeric Powder (haldi) 1 tsp Salt (or to taste) 1 tsp Coriander Powder (dhania powder)

How to make Andra Aloo kurma:

In a small mixing bowl combine all the ingredients (Sour cream, Curd, Red Chilly powder, Coriander powder, Salt) to be made into paste and mix thoroughly and keep aside. Boil potatoes and Cut them into cubes. Chop tomatoes into small pieces. Blend the poppy seeds and grated dry coconut. (Add water if needed) Heat the oil in a pan and add the shahjeera, cardamom powder, cinnamon, cloves, bay leaves and cashew pieces and stir it. When cashew turns light brown add chopped onions, wait till it turns golden brown. Then add boiled potato pieces and ginger garlic paste. Mix well. After about 5 minutes add the paste that you mixed initially. Add green chillies and mix well. Later add the poppy seeds - coconut mixture and mix well. Add tomato pieces, water and more salt if needed in to the mixture and mix well. Cover it with a lid and cook for about 10 minutes (stir in between).