Potato in yogurt gravy

Today was one of those super hot spring days... It was 95 degrees. On top of it I was pretty much up and about the whole day. And when I came back home in the evening I didn't want to spend loads of time in front of the hot stove. So I made a refreshing yogurt based gravy for potato and I served it with plain basmati rice. Yum yum super hit dinner ready

Potato curry in yogurt gravy

Ingredients

1.  2 medium potatoes boiled , peeled and cut into 1 inch pieces
2.  1 cup plain yogurt beaten
3. 1 tablespoon besan ( chick pea flour)
4. 1 table spoon oil
5. 1/2 tea spoon each of cumin, grated ginger, asafetida, turmeric, chopped green chillies
6. 1 teaspoon salt
7. Few curry leaves and 2 red chillies broken

In a heavy bottomed pan heat the oil ands fry the cumin till they start to splutter. Add curry leaves, red and green chillies and for 30 secs. Add ginger and fry half more minute. Add asafetida and fry for 30 seconds. Add besan and fry for a couple of minutes. Add the rest of the Ingredients along with 3 cups water, stir well to combine and bring to a boil. Simmer for 15 minutes, garnish with cilantro and enjoy with plain rice

Mushroom Anda Phugina and Dahi Kadai

Dahi kadai is one of my favourite items but very very tricky to make. It took me quite a number of tries to get it right. But boy I messed it up so many times and I didn't have anybody to tell me the tricks of making it right. And I am serving it with Mushroom curry with egg mixed in like how you make egg drop soup.

Mushroom Anda Phugina (Mushroom curry with egg stir fry)

Mushroom egg stirfry

Ingredients:

1. 1 pacage mushrooms sliced into 3 or 4 pieces each
2. 1/2 cup each of finely chopped onions, tomatoes
3. 1/2 teaspoon cumin, chilly powder, turmeric, coriander powder, ginger-garlic paste
4. 1 large or 2 small eggs beaten well with a little salt
5. 2 tablespoons oil

In a pan heat the oil and fry the cumin till they splutter. Add onions and fry till they become tender. Add tomatoes and mushrooms and fry for 5 minutes. Add ginger-garlic paste and fry for a couple of more minutes. Add the rest of the ingredients and stir to combine. Add the beaten egg to the curry and stir well to scramble the egg. Garnish with cilantro and enjoy with rice or roti

Dahi Kadai (Hot Yogurt gravy)

Dahi kadai

Ingredients:

1. 1 cup plain yogurt beaten or stirred
2. 2 cup water
3. 1 tablespoon finely chopped red onions
4. 1/2 teaspoon each of finely chopped ginger, cumin, mustard seeds, turmeric
5. 1 tablespoon oil
6. 1 green chilly finely chopped
7. 1 dried red chilly broken into pieces, few curry leaves

Mix the yogurt with water and turmeric and add onions and ginger and green chilly pieces to it. Heat it over very low heat like 3 setting on your stove. It takes about 15-20 minutes. make sure you don't boil it or increase the heat else the yogurt will break abd cuddle up.  In a pan heat the oil and fry the cumin and mustard seeds for a couple of minutes. Now add dried chilly and curry leaves and fry for 2-3 minutes. Add this to the yogurt mix and heat it again on low heat for 5 minutes. Garnish with cilantro and let it come to room temparature. Then add salt. Enjoy with hot rice

Add salt only when it cools down a bit else yogurt will cuddle