Aloo Methi

Oil – 2 tbsp.

Cumin seeds – 1 tsp

Potato – 4, cubed

Turmeric – 1/4 tsp

Chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam Masala powder – 1 tsp

Salt

Methi Leaves – 1 bunch

Heat Oil in a medium pan.

Temper Cumin seeds.

Add the cubed Potatoes and season them with Turmeric, Chilli powder, Coriander powder, Garam Masala powder and required Salt. Mix well and cook closed for 5 min.

Add the Methi leaves and cook closed for another 5 min or until the Potatoes are done. Remove from heat.

Serve warm with Rice / Roti.

Jeera Aloo

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Onion - 1/4 cup, chopped

Turmeric- 1/2 tsp

Chilli powder - 1/2 tsp

Kasoori Methi - 1/4 tsp

Potato - 2 cup, cubed

Heat Oil in a medium pan. Temper Cumin seeds.

Add the Onion and saute until translucent.

Now add the Potatoes and season with Turmeric, Chilli powder, Kasoori Methi powder and required Salt. Cook closed for 10 minutes; stirring frequently until the Potatoes are golden and cooked through.

Turn off heat and serve warm with Rice / Chapati.

Carrot Poriyal

Oil - 1 tbsp.

Mustard - 1/2 tsp

Urad Dhal - 1/2 tsp

Curry Leaves

Onion - 1/2 cup, diced

Green Chilli - 2, diced

Carrot - 2 cup, diced

Salt

Coconut - 1/4 cup, grated

Heat Oil in a medium pan.

Temper Mustard, Urad dhal and Curry Leaves.

Sauté Onion and Green Chilli until the Onion just turns translucent.

Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through.

Garnish with grated Coconut and turn off heat.