Dal Makhani

Dal Makhani

Ingredients:
200 g - black urad dal
50 g - rajma
4 - medium sized tomatoes (made into a puree)
3 - medium sized onions (finely chopped)
11/2 tbsp - crushed ginger
3 - green chillies (finely chopped)
¼ tsp - turmeric powder
2 sticks - cinnamon
1 - black cardamom (peeled)
5 - green cardamoms (peeled)
2 tsp - red chilli powder
1 tsp - cumin seed powder
2 tbsp - fresh cream/ malai
finely chopped coriander leaves (to garnish)
sufficient water to boil the dal
1 tsp - garlic paste
2 - bay leaves
5 tbsp - ghee
4 - cloves

Method:

1. Wash, soak the dal and rajma in sufficient water for 8 hours.
2. Pressure cook the dal and rajma in sufficient water along with salt, turmeric powder, cloves, bay leaves, cardamoms, cinnamon, 1 tbsp ginger and 1 tbsp ghee.
3. Pressure cook first on a high flame.
4. Simmer for 30 minutes or cook till the dal is done.
5. Lightly heat the remaining ghee in a kadai.
6. Add onions and green chillies.
7. Saute on a low flame till the onions turn pink.
8. Add the tomato puree, 1/2 tbsp crushed ginger, garlic paste and little salt. Saute for few minutes.
9. Add red chilli powder and cumin seed powder.
10. Saute on a low flame till oil separates.
11. Add the onion tomato mixture to the dal. Mix well.
12. Cook on a low flame for 15 to 20 minutes till the masalas and the dal are well blended.
13. Garnish with fresh cream or malai and coriander leaves.
14. Serve hot with hot phulkas, steamed rice and onion rings.

Gobi Manchurian Dry

Gobi Manchurian Dry

Ingredients
4 cup cauliflower - separated into small florets
2 tsp ginger - minced (add more if you like ginger flavor)
1 tbsp garlic - minced
3 tbsp maida (all-purpose flour)
2 tsp corn flour
1 tsp red chilli powder
1/2 tsp white pepper powder
2 tsp salt
1 tsp soy sauce
1/2 tsp vinegar

For Saute
1 red onion - diced
1 green bell pepper - diced
2 green chillies - slitted and cut in halves
1 tsp ginger garlic paste
3 tbsp green spring onions - finely chopped
1 tbsp soy sauce
2 tbsp chili-garlic sauce
3 tbsp tomato ketchup
2 tsp salt (or to taste)
3 tbsp oil (for saute)
2 cups oil (for frying)

Method
Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel.

Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, and ajinomoto in a bowl. Make a thick paste and add cauliflower and toss in to coat it with the paste.

Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.

Now heat 3 tbsp oil in a wide saucepan on high flame. Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins and once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt. Toss everything and mix well for few minutes until the masala becomes dry. Finally add the green onions and lower the heat to low flame. Keep stirring for another couple mins, then set aside.

Garnish with chopped coriander leaves and serve Vegetable Gobi Manchurian Dry with Vegetable Fried Rice for a satisfying meal!

Vegetable Biryani

Vegetable Biryani
Ingredients
400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands saffron

Masala for the vegetables:
250 g. onions, sliced
3/4 cup curd
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt to taste
3 tbsp. ghee or more
Ghee for deep frying onions

For the garnish:
2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves

Method

To prepare the vegetables:

1. Wash the vegetables and dry them well.
2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
3. Heat ghee and deep fry the onions till well browned. Remove from ghee.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate.
6. Keep aside to cool.

To prepare the rice:
7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.

Serve hot with raita and papad.

Dal Fry

Dal Fry

Ingredients
1 cup of toor dal
1 onion cut into long stripes.
1 green chilly chopped.
1 tomato finely chopped.
1 tsp mixture of mustard seeds, whole coriander seeds(optional), cumin seeds, fenugreek seeds.
1/2 tsp of turmeric
1 tsp chilli powder.
1 tsp of dry mango powder
1/2 inch grated ginger.
2 tbsp of cooking oil.
2 tbsp of fresh chopped coriander.
salt as per taste.

Method
Wash dal thoroughly and add 2 cups of water and cook the dal in a pressure cooker until done.
Cool down cooker,remove dal & beat with spoon or a hand beater.
Heat 2 tbsp of oil in a kadai or a saucepan.
Add tsp mixture of mustard,cumin,fenugreek & whole coriander seeds(optional).
When seeds states poping add chopped onion,tomato,and grated ginger and cook it until soft.
Add dry mango powder and tsp of chilli powder and fry for a minute.
Add dal mixture and bring to boil.
Simmer for 5 to 10 minutes.
Take dal fry in a serving dish and garnish it with chopped fresh coriander.
Serve this dal fry with roti,rice or pulao.

Spicy Cabbage

Spicy Cabbage

Ingredients:
Cabbage - 2 1/2 cups, shredded
Onions - 1 small, sliced
Carrots - 2 medium, grated
Ghee or Butter - 1/4 cup
White Cumin Seeds - 1/2 tsp
Dried Red Chillies - 3 to 8, to taste
Salt - 1/2 tsp
Lemon Juice - 2 tblsp

Method:
1. Shred the cabbage finely.
2. Slice the onion and grate the carrots coarsely.
3. Melt the ghee in a medium pan and fry the cumin seeds, dried chillies for about 30 seconds.
4. Add the onion and fry for about 2 minutes.
5. Add the cabbage and carrots and stir-fry for a further 5 minutes or until the cabbage is soft.
6. Finally, stir in the salt and lemon juice.
7. Serve immediately.

MASALEDAR BHINDI

MASALEDAR BHINDI
Ladyfingers cooked with gram flour and masalas till crisp
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS
Ladyfingers (bhindi) 40 medium

Gram flour (besan) 4 tablespoon

Turmeric powder 1 teaspoon

Red chilli powder 2 teaspoons

Dry mango powder (amchur) 4 teaspoons

Coriander powder 4 teaspoons

Roasted cumin powder 4 teaspoons

Garam masala powder 4 teaspoons

Oil 5 tablespoons

Salt to taste

Cumin seeds 1/2 teaspoon

Green chillies, chopped 4

METHOD
Trim heads and tails of ladyfingers and make a slit along one side. Mix together besan, turmeric powder, red chilli powder, amchur, coriander powder, cumin powder and garam masala powder. Add two tablespoons of oil and salt and mix well. Stuff this masala into the ladyfingers. Heat the remaining oil in a kadai on medium heat, add cumin seeds and green chillies. Sauté for a minute. Add ladyfingers and sauté for five minutes. Reduce the heat, cover and cook, stirring occasionally, till they are cooked. Uncover and sauté till the ladyfingers are crisp. Serve hot.

KADAI VEGETABLES

KADAI VEGETABLES
Vibrant vegetables cooked with assorted spices.
Preparation Time : 10-15 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
French beans, cut into 1/4 inch pieces 10-12

Carrots, cut into ¼ inch cubes 2 medium

Cauliflower, separated into florets 1/4 medium

Green peas 1/4 cup

Green capsicums, cut into ¼ inch cubes 2 medium

Coriander seeds 1 tablespoon

Cumin seeds 1 teaspoon

Whole dry red chillies 4-5

Garlic 12-15 cloves

Green chillies 3-4

Ginger 2 one-inch pieces

Oil 4 tablespoons

Onions, sliced 2 medium

Turmeric powder 1/2 teaspoon

Coriander powder 1 tablespoon

Red chilli powder 1 teaspoon

Tomatoes, roughly chopped 3 large

Salt to taste

Garam masala powder 1 teaspoon

Fresh coriander leaves, chopped 3 tablespoons

METHOD
Grind coriander and cumin seeds and three red chillies coarsely. Grind garlic, green chillies and half the ginger to a paste. Cut the rest of the ginger into thin strips. Heat oil in a pan. Add the coarsely ground spice masala. Add the onions and sauté till golden brown. Add ginger-garlic-green chilli paste and sauté for one minute. Add the vegetables except green capsicums and stir. Cook covered on low heat till carrots are almost done. Sprinkle a little water if necessary. Add turmeric powder, coriander powder and red chilli powder. Stir continuously. Add tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water has dried up. Add capsicums and salt cook for four to five minutes on low heat. Sprinkle garam masala powder. Serve hot, garnished with ginger strips and coriander leaves.

COCONUT KHARA KOZHAMBU

COCONUT KHARA KOZHAMBU
Brinjal preparation with the flavour of coconut.
Preparation Time : 20-25 minutes
Cooking Time : 25-30 minutes
Servings : 4

INGREDIENTS
Baby brinjals 12-15

Sambhar onions 12-15

Sesame oil (til oil) 6 tablespoons

Salt to taste

Asafoetida 1/4 teaspoon

Mustard seeds 1/2 teaspoon

Split black gram skinless (dhuli urad dal) 1 teaspoon

Curry leaves 10-12

Onion , sliced 1 medium

Tamarind pulp 1 1/2 tablespoons

FOR MASALA PASTE

Split Bengal gram (chana dal) 2 teaspoons

Dried red chillies 6

Coriander seeds 1 tablespoon

Green cardamoms 4

Cloves 4

Cinnamon 1 inch stick

Poppy seeds (khuskhus/posto) 1 tablespoon

Coconut, scraped 1/2 cup

METHOD
Slit brinjals into four without cutting through and keeping the stem intact. Heat two tablespoons til oil in a non-stick kadai. Add the brinjals and sambhar onions and sauté till lightly browned. Add a little salt, cover and cook. Heat two tablespoons oil in a non-stick pan. Add chana dal, red chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and sauté till fragrant. Add coconut and sauté till the coconut is lightly browned. Cool and grind to a smooth paste. Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal and sauté till the dal is lightly browned. Add curry leaves and onion and sauté till fragrant. Add the masala paste and sauté for two minutes. Add the brinjals and sambhar onions and salt. Add one cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till the brinjals are cooked. Serve hot.

KADAI PANEER

KADAI PANEER

Cottage cheese cooked in spicy kadai masala

Preparation Time : 25-30 minutes

Cooking Time : 12-15 minutes
Servings : 4


INGREDIENTS

Cottage cheese (paneer) 1 inch triangles500 grams
Oil 3 tablespoons
Whole dry red chillies, broken 2
Cloves 2
Coriander seeds, crushed 2 tablespoons
Onion , sliced 2 medium
Cinnamon one inch sticks 2
Bay leaves 2
Garlic paste 2 teaspoons
Ginger paste 2 teaspoons
Red chilli powder 2 teaspoons
Tomatoes, chopped 5-6 medium
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons


METHOD
Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and sauté for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger paste and red chilli powder and stir. Continue to sauté for two minutes. Add tomatoes and salt and sauté till the tomatoes become soft. Add paneer and stir gently. Cook on low heat till the paneer is heated through. Garnish with coriander leaves, toss and serve.

CHOLE DHANIA MASALA

CHOLE DHANIA MASALA

A spicy chick pea curry cooked in a flavourful green masala

Preparation Time : 6 hours 30 minutes

Cooking Time : 25 minutes
Servings : 4


INGREDIENTS

Chickpeas (kabuli chana) 3/4 cup
Split Bengal gram (chana dal) 1/4 cup
Salt to taste
Cinnamon 1/2 inch stick
Cumin seeds 1 1/2 teaspoons
Coriander seeds 1 1/2 teaspoons
Black cardamom 1
Cloves 4-5
Fresh coriander leaves 1 small bunch
Green chillies 2
Ghee 4 tablespoons
Onion , sliced 1 medium
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Dry mango powder (amchur) 1/2 tablespoon
Garam masala powder 1/2 teaspoon
Black salt (kala namak) to taste
Red chilli powder 1/4 teaspoon


METHOD
Soak kabuli chana and chana dal separately for four to six hours. Drain and mix. Add three cups of water and a little salt and pressure cook for five to six whistles. Lightly roast and powder cinnamon, cumin seeds, coriander seeds, black cardamom and cloves. Grind coriander leaves and green chillies to a smooth paste. Heat three tablespoons ghee in a kadai, add onion and sauté for three to four minutes or till golden. Add garlic paste and ginger paste and continue to sauté for another minute. Add the spice powder, dry mango powder, garam masala powder, black salt and coriander paste and sauté for two to three minutes or till ghee separates from the masala. Add kabuli chana and chana dal, and mix. Add half a cup of water if the mixture is too dry. Adjust salt and let the mixture come to a boil. Reduce heat and simmer for four to five minutes. Heat the remaining ghee in a small pan, take it off the heat and add red chilli powder and immediately pour over the chana. Cover immediately and let it stand for five minutes. Serve hot with puris.

CHAR DAL KA DALCHA

CHAR DAL KA DALCHA
Hyderabadi preparation made using four dals
Preparation Time : 45-50 minutes
Cooking Time : 35-40 minutes
Servings : 4

INGREDIENTS
Split Bengal gram (chana dal) 1/4 cup

Split pigeon pea (toor dal/arhar dal) 1/4 cup

Split red lentil (masoor dal) 2 tablespoons

Split green gram skinless (dhuli moong dal) 2 tablespoons

Turmeric powder 1 teaspoon

Red chilli powder 1 1/2 teaspoon

Salt to taste

Tamarind 1 lemon sized ball

Oil 3 tablespoons

Onions, sliced 2 medium

Ginger paste 2 teaspoons

Green chillies, slit 5-6

White pumpkin, 1 inch pieces 400 grams

Desi ghee 2 tablespoons

Cumin seeds 1 teaspoon

Whole dry red chillies, broken 5-6

Curry leaves 12-15

Garlic, chopped 6-8 cloves

METHOD
Soak all the dals in plenty of water for at least half an hour. Drain and add half-teaspoon turmeric powder, half-teaspoon red chilli powder, salt and four cups of water. Pressure cook for four to five minutes or till it is completely cooked. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and set aside. Heat oil in a pan and add onions. Sauté till they turn light brown. Add ginger paste, the remaining red chilli powder and turmeric powder and slit green chillies. Stir-fry briefly and add white pumpkin pieces.

Recipe Tip :
Sauté for three to four minutes and add the cooked dals. Cook covered on medium heat for about ten minutes or till the white pumpkin pieces are tender. Add tamarind pulp and half a cup of water and cook on medium heat for four to five minutes, stirring occasionally. Reduce heat and simmer for another five minutes. Heat ghee in a tempering pan, add cumin seeds and when they begin to change colour add dry red chillies broken into two and curry leaves. Stir-fry briefly and add garlic. Sauté till it turns light brown. Temper the dal with this mixture and cover it with a lid immediately to trap the flavours. Adjust seasoning and serve hot.

SAMBHAR

SAMBHAR
Sour and spicy pigeon pea split cooked with vegetables. A popular South Indian preparation served with rice.
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS

Split pigeon pea (toor dal/arhar dal) 1/2 cup

Turmeric powder 1/4 teaspoon

Oil 4 tablespoons

Pumpkin, peeled ,1 inch cubes6-8 pieces

Drumsticks , 2 1/2 inch pieces10-12 pieces

Asafoetida a pinch

Mustard seeds 1/2 teaspoon

Whole dry red chillies 4

Curry leaves 10-12

Sambhar onions, peeled 10-12

Tamarind pulp 1 tablespoon

Sambhar powder 1 1/2 teaspoons

Salt to taste

Fresh coriander leaves, finely chopped 1/4 cup

METHOD
Wash and pressure-cook dal in three cups of water with turmeric powder and one teaspoon oil. Mash the cooked dal lightly with a wooden spoon. Boil pumpkin and drumsticks in two cups of water with salt till tender.Heat remaining oil in a thick-bottomed pan, add asafoetida, mustard seeds, broken red chillies, curry leaves and sambhar onions and sauté. Add half a teaspoon of sambhar masala and sauté for a minute. Add mashed dal and stir to mix well. Add tamarind pulp to the boiling vegetables and mix. Add this mixture to the dal mixture, mix well and let it come to a boil. Add the remaining sambhar masala and mix again. Adjust salt. Garnish with chopped coriander leaves and serve hot with idli, dosa, medu vada or with steamed rice.

RAJMA RASMISA

RAJMA RASMISA

A nutritious kidney bean preparation, tastes excellent with steamed rice
Preparation Time : 25 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS

Red kidney beans (rajma), soaked overnight 1 1/2 cups

Salt to taste

Oil 3 tablespoons

Bay leaves 2

Onions, finely chopped 2 medium

Ginger, chopped 1 inch piece

Garlic, chopped 6-8 cloves

Tomatoes, pureed 3 medium

Coriander powder 1 tablespoon

Cumin powder 1 teaspoon

Red chilli powder 2 teaspoons

Turmeric powder 1/2 teaspoon

Garam masala powder 1 teaspoon

METHOD

Pressure cook rajma with five cups of water and salt till totally cooked and soft.Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.

TOMATO RICE

TOMATO RICE

Ingredients:
2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water

Method:
Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.

VEGETABLE BIRYANI

VEGETABLE BIRYANI

Ingredients:
2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)


Method:
Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
Add salt and red chilli powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Take this vegetable biryani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biryani hot with raita and pickle.

Garlic Rice

Garlic Rice

Ingredients:
2 cup cooked rice
2 tsp crashed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered.
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste

Method:
Take a heavy wok and heat ghee in it.
Now add garlic and green chilies to it.
Once garlic turns golden in color, add the dry fruits and roast for half a minute.
Now add the cooked rice, sprinkle salt and pepper and mix well.
Garnish the Garlic Rice with fresh coriander and serve.

LEMON RICE

LEMON RICE

Ingredients:
2cups boiled Rice
1/3rd cup Lemon Juice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method:
Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

EKADASHI JEERA ALOO

EKADASHI JEERA ALOO
Baby potatoes tossed and cooked in jeera and fresh indian spices.
Preparation Time : 15 minutes
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Baby potatoes ,parboiled and halved500 grams

Cumin seeds 1 teaspoon

Oil 4 tablespoons

Curry leaves 15-18

Green chillies, slit 2

Rock salt (sendha namak) to taste

Sugar 1 1/2 teaspoons

Lemon juice 2 tablespoons

Fresh coriander leaves, chopped 2 tablespoons

Fresh coconut , grated 3 tablespoons

METHOD
Heat the oil in a kadai; add the cumin seeds, curry leaves and green chillies and sauté till they begin to change colour.Add the potatoes and rock salt and sauté over medium heat for two minutes. Cover and cook over low heat till the potatoes are completely done and well browned. Add the sugar, lemon juice, coriander leaves and coconut. Toss well to mix. Serve hot.

DUM ALOO AMRITSARI

DUM ALOO AMRITSARI
Punjabi baby potatoes in mustard oil.
Preparation Time : 30-40 minutes
Cooking Time : 30 minutes
Servings : 4

INGREDIENTS
Baby potatoes 20-24

Oil to deep fry

Mustard oil 2 tablespoons

Cumin seeds 1 teaspoon

Asafoetida a pinch

Onions, chopped 2 large

Ginger-garlic paste 1 tablespoon

Tomatoes, chopped 3 large

Red chilli powder 1/2 tablespoon

Cumin powder 1/2 teaspoon

Coriander powder 1 tablespoon

Turmeric powder 1/2 teaspoon

Salt to taste

Garam masala powder 1/2 teaspoon

Fresh coriander leaves, chopped 1 tablespoon

Ginger, cut into thin strips 1 inch piece

METHOD
Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain and place on an absorbent paper and keep aside.Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour. Add onion and sauté for three to four minutes or till the onion turns light golden. 3Add ginger-garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy. Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnished with coriander leaves and ginger strips.

BHINDI BASAR

BHINDI BASAR
Deep fried lady fingers cooked in onion tomato based gravy.
Preparation Time : 8-10 minutes
Cooking Time : 12-15 minutes
Servings : 4

INGREDIENTS
Ladyfingers (bhindi), 1 inch pieces 600 grams

Oil 3 tablespoons+ for deep-frying

Onions, chopped 2 medium

Tomatoes, chopped 2 medium

Green chillies, chopped 3

Red chilli powder 1 teaspoon

Coriander powder 2 teaspoons

Salt to taste

METHOD
Rub salt and deep fry lady fingers in medium hot oil for five to seven minutes or till crisp. Heat three tablespoons oil in a kadai. Add onions and sauté for three to four minutes. Add the tomatoes and sauté till the tomatoes are soft. Add green chillies, red chilli powder, coriander powder and salt and sauté for another two minutes. Add fried lady fingers and sauté for another minute. Serve hot with chapatis.