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Aug
27

Ingredients

Onion 1 medium
Ginger 5 gms
Cloves 4
Cinnamon 3 sticks
Water 2 cups
Potatoes 1 ½ kg, very small and even-sized
Tumeric powder 1 ¾ tsp
Mustard oil 2 cups
Bay leaves 2
Cumin seeds 1 tsp
Onion 1, medium, chopped
Tomato 1, large, chopped
Red chillie powder 3 ½ tsp
Cumin powder 2 ½ tsp
Coriander powder 1 ½ tsp
Salt to taste
Sugar 1 tsp
Ghee 2 tbsp

Method

Grind together onion and ginger to paste. Grind together cloves and cinnamon into a powder. Pour one cup into a cooker and bring to full pressure. Remove and peel potatoes. Sprinkle ¾ tsp tumeric powder on potatoes and mix well. Group potatoes into 3 batches. Heat oil in a deep frying pan for about 5 minutes. Fry till each is a golden brown. Add ground paste. Fry for about two minutes. Add tomato, chillie, cumin and coriander powders, salt, sugar and remaining tumeric. (1tsp) Cook till oil shows separately, stirring occasionally. Add potatoes. Stir carefully to evenly coat potatoes with masala. Add powdered spices and remaining water (1 cup). Stir once. Reduce heat to low and simmer for about 5 minutes, stirring once. Remove pan from heat. Pour ghee evenly over potatoes. Serve hot.

Aug
20

Ingredients

Cabbage ½ kg shredded fine
Onions 3, sliced
Cumin powder ½ tsp
Tumeric ½ tsp
Lemon juice or vinegar 1 tsp
Mustard seeds 1 tsp
Garlic 3 cloves crushed
Red chillies (whole)
A few curry leaves
Coconut 3 oz freshly grated
Salt to taste

Method

Fry the mustard seeds in heated oil for a minute. Add chillies, curry leaves and garlic and fry for a further minute. Add the onions and fry till soft. Add the tumeric and cumin powder, salt and then the cabbage. Mix well and cover saucepan for a few minutes while it cooks. Add a lemon juice or vinegar and garnish with the grated coconut before serving.