MUGHLAI POTATO
INGREDIENTS:
Baby potato .................................10
Curd ! .................................11/2 cup
Salt................................. ....................as per taste
Onions(finely chopped) .................................2
Oil.................................1tbsp
Cream 1/2 cup
Boiled peas
.1 cup
To be ground into a paste:
Cloves ...........5
Khus Khus(poppy seeds)
..4tsp
Cardamom
4
Green chillies......3
Ginger
..1piece
Garlic
.. 4cloves
Sugar
.2tsp
Masala:
Powdered coriander, cumin, chillies,
turmeric and garam masala
1tsp each
METHOD:
Peel the potatoes and immerse them in lukewarm water for 15 minutes. Add the curd and the ground paste to the potatoes. Mix well and leave it aside for an hour. Heat oil in a vessel and fry the onions for two minutes. Then add the masalas and the potatoes along with two cups of water and let the mixture boil. When the potatoes are half cooked, add boiled peas and sugar and mix well. Cook for some more time. Garnish with cream and serve.
COUP RICE
INGREDIENTS:
Basmati rice(cooked) .......................... .2cups
Salt ...................................... .to taste
Curd ....................................... .1cup
For the seasoning:
Oil ......................................... .1tbsp
Roasted groundnuts(half broken) ................. .1tbsp
Urad dal ..................................... .1tbsp
Asafoetida ....................................1tsp
Coconut (grated) .............................. .2tbsp
Curry leaves (a few) .............................'...
Ginger-chilli paste .............................. .1tsp
METHOD:
Take oil in pan. Add curd, salt and basmati rice and mix. Season it with urad dal, asafoetida, curry leaves, ginger-chilli-paste, roasted groundnuts, and grated coconut. Pour this seasoning over the rice and mix. Serve with pickles and ghee.
