Cauliflower- Potato curry

Preparation time: 30 min.
Ingredients:
Cauliflower: 1 medium sized
(Separate cauliflower into medium sized florets. If you do this in the night times it saves a lot of time during cooking)
Potato: 1 large
(peel and cut into cubes)
Onion: 1 medium
(slice it into small pieces)
Tomato: 1 medium
Mustard: 1 tsp
Curry leaves: 4 or 5
Cloves: 2
Ginger- garlic paste: 2 tsp
Cumin seeds: 1 tsp
Turmeric: 1/4 tsp
Red chili powder: 1 tsp
Oil: 1 tbsp
Salt to taste
Method:
Grind cumin and cloves. To this add tomato and grind into a fine paste.
Heat oil in a pan.
Add mustard and curry leaves.
Add onions and saute until they turn golden brown.
Add potato. Saute for 2 min.
Add turmeric and red chili powder.
Add water and let it boil.
When potatoes are half boiled, add cauliflower florets.
When the florets are 3/4Th done, add tomato paste and salt.
Mix well.
Cook until done. That takes around 5 more min.
Serve hot with rice/ roti.

Pesarattu

The most famous Andhra Breakfast is Pesarattu and Upma with ginger chutney. That is what this picture shows. As I have already given the recipes of Upma and ginger chutney, I am giving the recipe of Pesarattu over here.

Working time: 30min.

Serving size: 4

Ingredients:

Moong Dal: 1 cup

Rice: 1 tbsp
Onion: 1

Green chilies: 3

Ginger: 1"

cumin seeds: 2 tsp

Salt to taste

Oil : 2tbsp

Method:

Soak moong dal & rice overnight.

Drain water.

Grind them into a fine paste adding water.

Grind green chilies and ginger separately.

Add this paste to moon dal paste.

Add salt and cumin seeds.

Mix well.

Now pour the batter as described in dosa.

After spreading the batter, sprinkle onion pieces over the batter.

Remove from heat when it is done.

Serve hot with any chutney but ginger chutney is usually the combination.