RJK FOOD LAB

CHETTINAAD URULAI/POTATO FRY YouTube video link Ingredients : Potato : 2-3 medium  Cumin seeds: 1 tsp Aniseed : 1+1 tsp Dried red chilli : 2-3 (as per spice level)  Turmeric powder : 1/2 tsp Water: 1/2 cup Urad dal : 1 tsp Oil : 3 tbsp Curry leaves : a few Garlic : 2 cloves Salt : to taste  METHOD : 1. Wash and peel the skin of potatoes. (optional step) Cut each potato in half. Cut each half lengthwise into 4 thick wedges. Like in above picture.  2. Grind together Cumin seeds, Aniseed, dried chilly, garlic and turmeric powder to a fine paste.  3.Heat oil in a kadai add urad dal, Aniseed and curry leaves. Fry until dal is golden in colour.  4. Now add the potatoes. Sauté for few minutes and add water. Also salt and Cook till potatoes are done.  5. Add ground Masala when little water is left. Mix and stir occasionally. Cook until potatoes and masal...

CHETTINAAD STYLE ASH GOURD PORITHA KUZHAMBU On a formal occasion this Kuzhambu is served as Keti Kuzhambu(thick curry) on rice. YouTube video link Follow us on Instagram Follow us on Facebook INGREDIENTS : Ash gourd-chopped : 1 cup Green gram dal (moong dal) : 1/2 cup Turmeric powder : 1/4 tsp Castor oil : 1/4 tsp Coconut grated : 1/2 cup Peppercorns : 1 tbsp Cumin seeds (jeera) : 1tbsp + 1tsp Roasted bengal gram (Roasted channa dal) : 1tbsp Mustard seeds : 1/2 tsp Black gram dal (urad dal) : 1 tsp Curry leaves : a few Water : 2 cups Salt :  as per taste  Oil : 2 tbsp METHOD : 1. Cook the green gram with water, turmeric powder and few drops of castor oil till 80% 2. Now add the chopped Ash gourd and required water let it cook till transparent.  3.Grind together grated coconut, pepper corns, Cumin seeds and Roasted bengal gram to fine paste.  4.Add ground Masala to the cooked Ash gourd...