Sunday Lunch calls for something special as all family members are home.
So here goes.....
Potatoes- 2 medium diced or 10 baby potatoes
2 Onion medium chopped
3 Tomato medium pureed
2 Elaichi (Cardomom)
1 inch Cinnamon
1 tsp Jeera (cumin seeds)
1 Bay leaf
1 Cup Coconut Milk (first milk)
Salt to taste
Pinch Haldi (turmeric powder)
4-5 Dry red Chillies
1 tbsp Ghee (Butter)
1 inch Ginger chopped finely
2-3 cloves Garlic (chopped finely)
1 tsp Garam Masala (all spice powder)
Peel potatoes, pierce with fork and soak in salt water for 1/2 hour. Drain and sprinkle haldi. keep aside.Grind ginger, garlic, red chillies to paste.
Heat Ghee in a pan or pressure cooker, add whole spices, let it splutter. Add finely chopped Onion, ginger paste and saute till raw smell goes off. Add tomato puree and cook again. Add salt, potatoes, haldi, coconut milk, garam masala, and little water if required. Pressure cook upto 2 whistles, garnish and serve with choice of breads or rice. (you can add little peas if you like for a variation).
French Beans Buttered Rice.
1 Onion big sliced
1 Tomato big chopped
100 gms French Beans chopped
1 cup Basmati Rice
2 Cups coconut milk (fresh 1st and 2nd milk mixed)
Salt to taste
1 tsp Cumin Seeds
2-3 tsp Ghee/ Butter (can also take oil)
2 Cardamom, Cloves, Cinnamon (each)
3/4 tsp Garam Masala (all spice powder)
1/2 tsp Red Chilli Powder or 3 green chillies slit
2 stalks Coriander leaves or Mint leaves for garnish
Soak rice for 15 mts. Take a pressure cooker, heat butter/ghee, add whole spices and cumin seeds. Let it splutter, add onions, green chillies and saute till light brown. Add tomatoes and saute. Add salt, garam masala, red chilli powder if not using green chillies, french beans and saute. Add rice, coconut milk and pressure cook for 2 whistles. Garnish with coriander or mint leaves and serve hot.
I have taken 1:2 ratio for cooking rice.