Aloo Kurma

Potatoes - 4 medium
Yoghurt - 3 Tbsp
Onion - 1 Medium (Finely Chopped)
Fresh coconut paste - 2 Tbsp
Green chillies paste
Ginger paste - 1/2 Tbsp
Whole garam masala's ( Shajeera, Cinnammon sticks,
Cloves, Elaichi, Bay leaf.)
Garam masala powder - 1/2 Tbsp
Coriander powder - 1/2 Tbsp
Cumin powder - 1/2 Tbsp
Fennel seed powder - 1/2 Tbsp
Chilli powder - 1/2 Tbsp
Turmeric powder
Salt to taste.

Procedure:

1. Cut potatoes into big pieces and fry them until they are brown and half cooked and keep it aside.
2. Take a pan, add Oil, Whole garam masala's, chopped onions and
fry till slightly brown.
3. Add ginger & green chillies paste, fresh coconut paste and all the dry
powders and fry.
3. Reduce the heat and add Yoghurt and cook until oil starts floating.
4. Add the potatoes and add water and Cover it with a lid.
5. Cook until gravy is thick and garnish with fresh Coriander.

Kobbari Annam & Aloo Kurma are Traditional and Authentic dishes of Coastal Andhra.
Very rich and easy to prepare.

Coconut Rice (Kobbari Annam)

Rice - 2 Cups
Coconut Milk - 1 Cup
Ghee or Butter - 2 Tbsp
Ginger-garlic Paste - 1 Tbsp
Mint and Coriander - 1 Cup( Finely Chopped)
Onion - 1 medium ( Finely Chopped )
Green Chilles ( Finely Chopped, Acc to Taste)
Cashewnuts - Handful
Whole garam masala's ( Shajeera, Cinnammon sticks, Cloves, Elaichi.)

Procedure:

1. Take a Pressure cooker, add ghee,Whole garam masala's, ginger- garlic paste, green chillies, chopped Onion, Cashew nuts, Mint & Coriander.Allow to fry for 5 mins at medium heat.

2। Add Rice and fry for a minute and add coconut milk and water।( Remember coconut milk is the substitution for water). So for 2 cups of rice, add 2 cups of coconut milk and 2 cups of water.

3. Allow it to cook at medium heat. Keep it for 2 whistles. (Medium heat is ideal for coconut milk.) Allow it to cool down and serve it with Aloo Kurma.