Alur Dam ( Potato Special )

Ingredients:

• Potato : 250 gm ( cut into two halves)
• Fresh Curd : 100 gm.
• Fresh coconut : grated ( 1/2 cup)
• Ginger-green chilliy paste : 2tsp
• dry peanut : 4tsp
• Curry leaves : 4tsp ( stir fried in refined oil)
• Mustard seeds (1tsp ) and a few green chillies for CHAUNK
• Refined oil : 4tsp
• A pinch of Asafoetida.
• Salt to taste.
• Sugar :1tsp

Procedure:
Boil the potatoes. Peel off the skin. Beat the curd, with salt and sugar, and keep aside. Fry the grated coconut, coarsely powdered peanuts, and stir fried curry leaves in 1 tsp oil.

Heat the remaining oil and fry the potatoes in refined oil till golden brown. Add ginger, green chilly paste along with a pinch of asafoetida. Add the beaten curd. Saute for a couple of minutes. Bring to boil. Sprinkle coconut, peanut and curry leaves mixture on top. Finally allow the the mustard seeds and green chllies to splatter in 1 tsp oil and pour the CHAUNK into the potato mixture.

Serve hot with chapati/parantha/puri/roti.

Dahi vada (Doi Bada)

Ingredients:

• Urad dal : soaked in water overnight finely pasted in a mixer-grinder. Ensure that the paste is of the correct consistency to facilitate the making of the vadas.
  
• White oil : for deep frying the Vadas.
  
• Salt 
  
• Fresh Curd 
  
• Sugar
  
• Tamarind paste and jaggery : for the chutney.
  
• Curry leaves, Mustard Seeds and Chopped Green Chillies : for Chaunk
  
• Black salt
  
• Chopped Green Chillies : for the batter
  
• Red chilly powder.
• Roasted cummin seeds : powdered

Procedure:

Keep the urad dal paste for at least 4 hours to allow fermentation. Add chopped green chillies and a little salt into it.

Beat the fresh curd with black salt and sugar.

Make the chutney by mixing tamarind paste, jaggery and a little salt.

Fry the vadas in oil till brown. Keep aside.

Arrange the Vadas in a large platter. Pour the beaten curd on top. Sprinkle red chilly powder and cummin powder on top. Finally heat 1 tsp oil and allow the curry leaves, mustard seeds and chopped green chillies to splatter. Pour the hot CHAUNK onto the DAHI-VADA mixture.

Serve as an evening snack with the tamarind-jaggery chutney.

Doi-Begun / Brinjal in Curd

Ingredients:

• Two medium sized brinjals : cut length wise into 8 pieces.
• Fresh curd : 100 gms.
• Mustard and green chilly paste : 2tsp.
• Salt and sugar to taste.
• Mustard oil : 4tsp
• Fresh coriander leaves and green chillies : finely chopped.
  

Procedure:
Marinate brinjal with salt. Fry the brinjals in oil on a low flame till soft . Add well beaten curd, mustard paste, salt and sugar into it. Add a little water if necessary. Bring it to boil . Add fresh, finely chopped coriander and slit green chillies on top.

Serve with roti/or rice.

Doi Rui

Ingredients:

• Rui fish-500gms.
• Fresh Curd-200gms.
• Whole Garam masala -3 pieces each of Cardamom and Clove and 2 inches of Cinnamon
• Ghee-2tsp.
• Mustard oil -4tsp.
• Bayleaf –2 no.
• Onion-1 large (grated )
• Garlic-10 pods. (finely chopped).
• Ginger paste-2tsp.
• Red chilly paste ½ tsp
• Green Chillies-5-6
• Kismis-a handful
• Salt,Turmeric powder
• Sugar—5tsp

Procedure:
Marinate fish with salt and turmeric powder. Heat oil. Fry the fish lightly once on each side and keep aside. In the same oil add whole garam masala and bayleaves. Then add garlic, onion and fry till brown. Add ginger paste. Saute for some time. Then add well-beaten curd along with salt, sugar, red chilly paste and kismis. Add a cup of water. Bring it to boil. Add the fried fish and green chillies.

Finally add ghe on top.

Serve with hot rice or pulao.