DHAYA GOJJU BY SHAMALA BHAT

DHAYA GOJJU

INGREDIENTS :

Potato 2-3 

G Chilli 3

Curd 2 cup 

Salt 

coriander leaves 

For tempering

Mustard seeds 1 tsp

Chana dal dal 1 tsp

Urda dal 1tsp

Hinga little 

Curry leaves and add dry chilli 2 

METHOD :

Wash and pressure cook the potatoes along with c chill into 3-4,whilst ..whe it's cool peel the skin from potato and smash along with chilli and add curd and salt mix well and temper with the above said iteams and add chopped coriander leaves Gojju is ready to serve.

HYDERABADI VEG WHITE KURMA BY SUPRIYA SREEKESH

HYDERABADI VEG WHITE KURMA

INGREDIENTS :

Cook some mixed vegetables separately and keep aside. I have used corn a handful, 1 large sized carrot, 1 cup of cauliflower florets, 1 cup fresh green peas, 2 capsicums cut into 2x2 inch squares. You can add paneer too but I did not have it at home.

Grind to a smooth paste : 1 Cup Curds (should not be sour), 1/4 Cup Ginger Paste, 5 tsp Garlic Paste, 1 cup Onions (chopped), 3-4 green chillies, ½ cup freshly grated coconut, ½ cup Cashews, 4 tblsp sesame seeds, ¼ tsp Nutmeg powder.

Heat ½ cup of ghee. When hot enough add in 6-7 green cardamoms (Slit), 2-3 black cardamoms (Slit), 10 Cloves, 1" Stick Cinnamon, 1 Bay leaf, a few curry leaves, 5-6 green chillies slit lengthwise and fry for a few minutes.

METHOD :

Add in the ground masala and salt to taste and bring to a boil, lower the heat and add the cooked vegetables. Let the curry simmer for a good 5-10 minutes. Garnish with ½ cup of finely chopped coriander leaves. Serve the Hyderabadi White Vegetable Kurma with Fried Rice or Parotta.