Potato Kurma curry

Finally it is here and what potato again!!.. why say No to potatoes.. Potatoes don't like to be ignored. When you forget about them in the cupboard, they try and reach out to you. They grow stalks from their tubers that say, "Don't forget about me or  my stalks would grow so ugly that you cant eat me no more. well.. I can give you 10 reasons to love them but for now this is good enough and a very strong reason for me to get cooking just with potatoes. lets just go back to the recipe... This is more of a south recipe which goes well with simple pulav or chapati. For variation, Some add yogurt, whole spices like bay leaves, cloves cinnamon stick and or even paste of fried curry leaves to this recipe last but not the least 2 to 3 leaves of mint leaves. This one is my personal favorite. And yes of course the original recipe is made with Ghee. I decided to give 1 tsp of ghee tadka/poppu  with curry leaves and mustard seeds.

Ingredients

• Potatoes 3 large, or 6 to 7 small size potato, washed, par boiled (partially cooked), peeled and cubed
• Onion - 1, finely chopped
• Tomatoes - 2 (quartered) or 1/4 cup of tomato sauce /puree
• Fresh curry leaves - 1 sprig
• Ginger-garlic paste - 2 tsp
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Coriander powder - 1 tbsp
• Garam Masala powder -1 tsp
• Salt to taste
• Coriander leaves for garnish
• Cooking oil - 3 tbsp
• Make a paste by adding little water:
• Coconut - 1/4 cup grated (grated and fresh)
• Poppy seeds - 11/2  tbsp  (khus-khus)
• Fennel seeds - 1 tsp
• Cashew nuts - 10
• Green chilies -4

Method

1. Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 minutes or till the onions turn transparent.
2. Add ginger garlic paste. Add the chilli , turmeric, coriander powder, garam masala and salt. Combine well.
3. Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 15 minutes or may be more. Reduce heat, add the ground paste and combine.
4. Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 minutes.
5. Remove lid and simmer till you get the desired gravy consistency or until oil oozes out. 
6. Give tadka with curry leaves and mustard seeds.
7. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

Mexican Rice and Refried Beans

Mexican Fried Rice

Texas is HOT..Reminds me of Delhi summer minus sweating..umm I take that back. So what about Texas..apart from population of Texas which  is 26 million, (not including the 14 million cattle)  includes Mexicans in hurdles, and so is Mexican restaurants. I could not do justice to various kinds of Meats served in Restaurants but stuck well to rice and beans with contented smile. Here is the recipe of what I relished most.

Ingredients

• 12 ounces tomatoes, very ripe and cored
• 1 medium white onions
• 3 medium jalapenos
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken/veg broth or 2 chicken bullion
• 1 tablespoon tomato paste ( may omit if using canned tomatoes)
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, minced
• 1 limes

Prep Ahead:

1. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve 2 cups. Set aside. If not enough add the differences by using any left over salsa or tomato sauce.
2. Remove  seeds from 2 jalapenos and discard. Mince and set aside.
3. Wash rice in warm water until water runs clear- This step removes the starch from the rice so it will not be sticky.

Directions

5. Heat oil in heavy pan. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
6. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
7. Cover pan and cook  rice until tender, 25 minutes.Stir well after 15 minutes.
8. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
9. If you can't get good fresh tomatoes you are better off using canned tomatoes. You'll love this rice! Money back guarantee.

Refried Beans

Ingredients

• 2 teaspoons oil
• 2 jalapenos, chopped fine
• 2 medium onions, chopped medium
• 4 garlic cloves, minced ( not traditional) (optional)
• 4 (14 ounce) cans black beans ( or red kidney or pink kidney-black has the most flavor) I used Pink kidney beans.
• 1 (12 ounce) cans beer, Substitute with water

Directions

1. In a large pan saute the onions and garlic to just translucent.
2. Add the jalapenos and continue to saute until JUST beginning to brown.
3. Add the beans, 2 cans rinsed and drained.
4. Bring to a boil, reduce heat and simmer, adding beer as needed. Dont let beans dry out. Simmer for an hour. Mash it with potato masher.
5. If there's any remaining beer left drink it. ;-)
6. Don't add salt until dish is done and taste first.
7. Serve with  cubed Guacamole and sour cream.