Aloo Tamatar Sabzhi with Kasthuri Methi @ Potatoes, Tomatoes and Fenugreek Leaves

The usual thingy with chapati making - Mr Hubby makes them and I add up the dishes that goes with. 

I was so lazy to go out and get groceries plus it was Saturday normally a vegetarian day...I decided to use what ever is available from around fridge.  Thus this recipe which was from here  Original recipe calls for pressure cooker, but I used the usual snail way....just relaxing saturday mode...

My comments : simple and yet delicious

2 medium size potatoes
2 medium size tomatoes
1 medium size onion
1/2 tsp dried kasthuri methi
1/2tsp ginger garlic paste
1/2 tsp cumin seeds
1/2 tsp cumin powder
3/4 tsp coriander powder

1/2 tsp garam masala
1/2 tsp of turmeric
chopped coriander leaves
oil
salt
water if necessary



Chapatis - moistened with ghee....

How to do:

1. Chopped all ingredients
2. Heat oil in a wok.
3. Add in cumin seeds and ginger garlic paste and let it simmer
4. Add in onions, saute on high heat and add in chopped tomatoes.  Mix well, cover lid and let it cook well and add little salt to soften it fast
5. Add all the spice powders, stir together and slightly cover with the lid.. Let the moisture get into it back to get the tomatoes soft.
6. Next add the potatoes along with the dried kasthuri methi, mix well and let it simmer till the potatoes are crispy.
7. Add required amount of water and cook till potatoes are done.
8. Add in chopped coriander leaves and serve...

Enjoy with chapati,dosa, idly or rice...I also made dhall to go with this...


Aloo Tamatar with Kasthuri Methi

Takkali Sambar @ Tomato Sambar

When I first read the title Takkali Sambar, I thought that I will require to boil dhall,, but no..it is not that..Its a gravy with coconut paste, some tomatoes and thats it... anything easy, simple and yet superb tasting.

I got the receipe from http://www.foodbuzz.com/  courtersy of Sashi.. thanks Sashi for sharing. As mentioned by it is definitely a big yes with idli.

oil for tempering
1tsp mustard seed
1 inch cinnamon stick
2 nos cloves
3-4 green chillies
1 sprig of curry leaves
1 onion
2-3 tomatoes (depending on size)
Salt
Coriander leaves - chopped

To grind
5tbs coconut
2tbs roasted chickpeas
1 tsp fennel seeds
1 tsp poppy seeds
1 sprig of curry leaves
1 green chilli

Method

1.  Grind into a fine paste all the "to grind ingredient"
2.  Heat oil, chopped oninos, tomatoes, slit open green chillies.
3.  Once oil hot, add in mustard seeds, once it starts to splutters, add in green chillies, cloves and cinnamon stick and curry leaves.  Add onion and fry till soft and translucent.
4.  Add in the tomatoes, tumeric powder cook till soft ( I cover the pot and let the tomatoes becomes mushy).  Add in the grinded paste, stir in and let it boil for about 10 mins, basically cook till the raw smell of the grinded paste.  ( I added some water and let it simmer for few more minutes so as to have some gravy kind).   Season with salt and add chopped coriander leaves and remove from fire.

Good combo with Idli and Vengayam Chutney.