Potatoes cooked in coconut-redchilli paste (Known as Batate Hummaan in Konkani)

Batate Hummaan...means Potato curry.This is a very quick and delicious curry and prepared a lot in south as well as north Karnatake.This curry turns out delicious because of the flavor of coconut and coconut oil.

Ingredients:
2 big potatoes( cut in to big chunks)
1 cup shredded coconut
4-5 whole red chillies( depends how hot you want the curry)
1/2 tspn tamarind(imli) paste
Salt as per taste.
Pinch of Asefotida(hing)
1 tspn coconut oil( make sure it is pure coconut oil.)
1 tspn Oil to fry red chillies.

Preparation:
In a pan take 1 tspn oil and fry the whole red chillies. Add this red chillies to coconut along with tamarind paste and make a fine paste.In another pan add water and potato chunks and cook till they are cooked.Add the paste and let it boil for 5 mins.Add water to curry (depends on what consistency curry you wish to make). Add salt, hing and 1 tspn of coconut oil and let it cook for 6-8 mins.Batate hummaan is ready to be served with hot rice and curd.(Curd is generally taken as the curry tend to become hot because of red chillies).

Enjoy!!!!!!!

Veg Kadhai..(Vegetable with curd sauce)

Veg Kadhai....is a sauce prepared with spices , curd , vegetables and cashew to make the curry flavor rich.The curry can be made spicy/mild as per your choice.

Ingredients:(You can use any vegetable the below is the list of veggies i used).
2 medium sized Onion (cut all vegetables in big chunks)
1 Big tomato
1 mediem sized carrot diced
1 cup peas
1 cup mixed cauliflower/brocolli
1 green chilli
1 tspn ginger-garlic paste
Salt
3tbspn Oil
1 cup curd/sour cream

Grind all Dry Masala below mentioned together:
1 tspn red chilli powder
1/2 tspn coriander-cumin powder
1/4 tspn turmeric
1/4 tspn black pepper powder
1 Black Cardamom
1/2 tspn fennel seeds
4-5 cashew nuts for flavor
2 cloves
1/4 tspn Garam masala

Preparation.
In a big pan add 2 tbspn of oil and once warm add all vegeteables and fry for 4-5 mins so they are 80% cooked.Then add ginger-garlic paste and curd and mix well and fry for 2-3 mins. Now add the dry masala powder you made along with salt and fry for 2-3 mins.Add a cup of warm water, mix well and let it cook for 5- 10 mins.Keep mixing it to make sure it doesnt stick to the bottom of pan.
Veg kadhai is ready...serve it with hot rice and dal or with any breads and it taste great.

Coriander-Coconut green chutney

This chutney can be made to add more taste to dosas, idli or fried cutlets.


Ingredients:
1 cup fresh shredded coconut(You can also find this in the frozen section )
1/4 tspn of Imli (tamarind) paste
2-3 green chilli
1/2 cup coriander leaves
2-3 garlic
Salt to tatse

Tadka for chutney:
3-4 curry leaves
1/2 tspn mustard seeds
1/2 tbspn oil

Preparation:
Grind all the ingredients to a fine paste.Heat 1/2 tbspn of oil and when warm add curry leaves and mustard seeds.Once the seeds starts crackling add this tadka(seasoning) to the paste.
The chutney is ready......serve it with hot wadas, dosas or Idli.