For the curry
Firstly, in a large kadai heat oil and saute, 1 tsp mustard seeds, 1 tsp cumin seeds and let it splutter. Then add 1 bay leaf, 1 inch cinnamon, 3 cloves, dry red chilli, star anise, and curry leaves.
Firstly, boil the 5 potatoes in a cooker, 3 whistle. And chop them in medium size.
Add 5 boiled and cubed potato
Keep in low flame, add 1 tsp mustard seeds, 1 tsp cumin seeds, add 1/2 tsp turmeric, 2 tsp chilli powder, 1 tsp coriander powder, salt and sugar. Then cook for a while and then add lime juice and add tomato puree
Then add the water and cook for 6 minutes. And serve it.
For the kadhi
Now in a large deep pot heat 1 tbsp oil and 1 tsp cumin seeds, 3 clove, 2 bay leaves, 1 inch cinnamon, 2 dry red chilli, star anise, few curry leaves and green chilli.
Pour in the curd and mix well. Then add ginger paste, coriander leaves, turmeric powder, and Jaggery. And mix well
Keeping the flame on low, stir for 5 minutes or until the mixture comes to a boil. else the curd might curdle.
Further, add gram flour, add 11/2 cup water adjusting consistency as required. And lemon juice.
Continue to boil for 15-20 minutes on medium flame stirring occasionally. And grind it a bit with hand grinder mixture.
Then serve the kadhi
For the kheer
Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once soaked for around 20 minutes, drain the rice using a colander and set aside. Soak the rice before cooking the kheer.
Firstly, in a large deep pot stir and boil 4 cup milk.
Add in soaked rice and stir well.
Simmer and cook for 15 minutes or until the rice grains are cooked well.
Mash the rice slightly until the kheer turns creamy.
Also, add 3 tbsp sugar and stir well. Cook for 2 minutes
Pour thea lmond and pistachio paste and mix well.
Finally, enjoy rice kheer hot or chilled for a week when refrigerated.
For puri
Mix together flour and oil in a large mixing bowl.
The dough should not be soft like the dough of the chapati or roti, but a little stiff and tight.
Divide the dough into small or medium pieces – about 7 to 10. Make into medium sized or slightly small balls.
Apply oil to dough ball. The idea of applying oil and not dusting with flour is so that while frying, the oil stays clean and you won’t see dark burnt flour particles inside the oil.
Roll the dough evenly into circles which are neither too thin nor thick.
Heat oil in a deep frying pan. When the oil is sufficiently hot, then drop a small dough ball into oil. If the dough ball rises steadily & briskly to the top, then the oil is sufficiently hot to fry the poori. Otherwise, wait till the oil becomes hot before frying the poori. if the dough ball rises slowly or is still at the bottom, then the oil is cold and if it rises too fast, then the oil is very hot.
Add one puri at a time. It will puff up soon. Once the bottom side is golden, then turn over the poori and fry gently pressing down with the frying spoon or slotted spoon in a circular motion. Fry the poori till golden brown all over.
Remove them into paper napkins to remove excess oil. Fry all poori this way. If the oil becomes too hot, then lower the temperature by reducing the flame and vice versa.
