Soya & Baby Potato Curry

Ingredients:

• Soya - 1 cup
• Baby potatoes - 250 gm
• Onion - 2
• Tomato - 2
• Ginger paste - 2 tsp
• Garlic paste - 2 tsp
• Bay leaf - 1
• Oil - 3 tbsp
• Coconut - 1/2 cup
•  Badam - 6 to 10
• Chilli powder - 
• Turmeric Powder
• Garam Masala Powder - 
• Coriander leaves - 1/2 bunch

Method:

Finely chop the onions and tomatoes.
Boil the soya in little water along with salt.
Cook the potato with salt peel and keep aside.
Grind the coconut and badham into a fine paste.
Heat oil in a  pan. Fry the bay leaf. Add the ginger and garlic paste and saute well till the raw smell goes.
Add the onions and cook well. then add the tomatoes and cook well till it reaches a gravy consistency,
add turmeric powder, chilli powder and cook till the oil starts coming out.
Add the cooked soya and potato toss well.
If needed add the water in which soya was cooked.
When the gravy boils simmer it and let it cook for a while, adjust salt and spice.
Add the ground paste.
Add a generous quantity of chopped coriander leaves.
Serve with Basmathi rice or Chapathi

Note: If the coconut is tender it will give a smooth paste u can peel the skin off for badam and add as a paste, if the coconut is not tender then grind both and squeeze the milk into the gravy.

Pineapple Curry

Ingredients:

• Pineapple - 1 cup
• Small onions - 5 to 6
• Curd - 1/2 cup
• Green chillies - 8 to 10
• Coconut - 1/2 cup
• Turmeric Powder - 1 tsp
• Cumin seeds - 1 tsp
• Mustard - 1/2 tsp + 1/2 tsp
• Red Chillies - 4
• Coconut oil - 1 tbsp
• Jaggersy - 1tbsp
• Curry leaves - 2 strings

Method.

Cut pine apples into small cubes. Slice the small oniones. Slit 2 green chillies.
Take all the above in a kadai add 1/2 to 1 glass of water, just enough to cook along with turmeric powder and salt.
Grind remaining green chillies, coconut, mustard (1/2 tsp), cumin seeds and turmeric powder to a paste.
When the pineapple is 3/4th cooked add this ground paste. Bring it to boil.
Add the jaggery. Beat the thick sour curd well and add to the kadai and turn off the stove.
In another laddle or kadai heat coconut oil season with mustard red chillies and curry leaves and add to the curry. Serve it with rice.

Note: Do not let the pineapple to cook completely. do not boil for long after adding the coconut paste, just bring to boil. SWITCH OFF the stove and then mix in curd.