Medu Vada

Serves : 4-5 people

Soaking time : 5-6 hrs

Cooking time : 15 minutes

INGREDIENTS

1. Black gram 2 cups
2. Salt to taste
3. Green chillies 2 (finely chopped )
4. Cumin seeds 1 Tspn
5. Onion 1 ( finely chopped)
6. Ginger small piece (chopped finely)
7. Coriander leaves handful
8. Mint leaves few
9. Oil for deep frying

Method

• Soak black gram for 5-6 hours  in enough water.
• Strain the water off,  leaving behind  1/4th cup of water in.
• Now grind black gram with some salt.
• The consistency should be medium thick, do not make it too runny.
• Add cumin seeds, onions, ginger, coriander leaves and mint leaves.
• Keep it aside.
• Heat oil in a pan, once hot keep on medium flame.
• Wet your hands with some water, take some batter and place it on your palm, give a round shape.
• Use your index finger and make a hole in the middle, give it a doughnut shape.
• Using fingers of the other hand flip the vada.
• Slowly drop the vadas in hot oil and deep fry to crisp  and golden brown in color on both sides.
• Drain them on kitchen towel / tissue to soak excess oil.

Serve hot with coconut chutney, sambar, pickles.

 

Ambade ki Chutney

Serves : 6-8

Cooking Time : 15 minutes

INGREDIENTS

1. Sour spinach (Ambada)  1 big bunch
2. Cumin seeds 1 Tspn
3. Coriander seeds 1 Tspn
4. Green Chilles 15
5. Dried red chilles 15
6. Garlic flakes 6 big
7. Oil 1 cup

METHOD

• Wash the sour spinach leaves well, and dry them using a kitchen towel.
• Heat oil in a pan, add cumin seeds,coriander seeds, green chilles, dried red chilles and garlic flakes.
• Fry till the garlic flakes turn brown in color, transfer this to a grinder jar, Do not add the oil in.
• In the same oil fry the sour spinach leaves till they change color.
• Transfer to the grinder jar, add some salt and coarsely grind the dip.

 

Tomato ki Chutney

Serves : 5-6 people

Time : 45 minutes

INGREDIENTS 

Step 1

1. Tomatoes 5 big (cut to small)
2. Kashmiri Red chilli powder 2Tspns
3. Turmeric powder 1/2 Tspn
4. Salt to taste
5. Ginger garlic paste Tspn
6. Coriander powder 1/2 Tspn
7. Cumin powder 1/4 Tspn
8. Oil 2 Tbspns

Step 2

Tempering

1. Cumin seeds 2 Tspns
2. Garlic cloves 5 (slice them finely)
3. Dried red chillies 4-5
4. Fresh curry leaves handful
5. Oil 4 Tbspns

Method

• Take a vessel heat oil and add ingredients listed in step 1.
• Do not add any water,cover and cook till the tomatoes go mushy on low fire.
• Use a wooden spatula to mash the tomatoes a bit.
• Cook till the consistency is thick.
• Keep aside.
• Take a separate vessel heat oil, add the the cumin seeds and let them splutter,follow it up with garlic cloves, dried red chilles and lastly fresh curry leaves. 
• Now add this tempering mix to the tomatoes and cover and leave it to rest for a few minutes.
• Garnish with coriander leaves.
• 
  
  

Serve hot with steamed rice, kheema, tala hua gosht, qubooli

Mango Phirni

INGREDIENTS:
1. Milk 1liter
2. Basmati rice 1/2cup
3. Condensed milk 1can(400gms)
4. Fresh cream (400gms)
5. Sugar 1/4th cup
6. Mango essence 1-2tspns
7. Mangoes 3-4(depends on how sweet they are)
8. Mango 1 (cut into very small pieces for garnishing)

METHOD:
• Soak basmati rice in water for about 30mins.
• Boil milk then add basmati rice to it and cook till rice is almost 90 percent cooked.
• Cool the milk and run the hand blender in it,so that the rice is broken to very fine granules.
• Blend in condensed milk, fresh cream and sugar separately in a bowl,then add this mixture to the milk n cook for around 10mins.

Keep the consistency of the milk medium thick.Lastly add mango essence to the phirni.Cool the phirni.
Blend the mangoes to a fine paste and add it to the phirni.
Transfer the phirni to a serving dish and garnish it with mango pieces and refrigerate.
Serve chilled.

Qubooli

INGREDIENTS:

FOR THE AQNI
1.Chana dal(Bengal gram dal) 1 and half cups
(boil to tender but don't make it mushy)
2.Red chilli powder 2Tspns
3.Turmeric powder 1/2 Tspn
4.Yogurt 400grms
5.Green chillies 10
6.Garam masala powder 1Tspn
7.Onions 4 medium sized(keep half for dum)
8.Whole garam masala{shazeera(black cumin) 1tspn,cardamom 3,cloves 2,cinnamon 1"stick}
9.Ginger garlic paste 2 tspns
10.Oil (3/4cup)
11.Coriander leaves handful
12.Mint leaves little less than the coriander leaves
13. Salt to taste



FOR THE RICE
1.Basmati rice 5 cups (soak for 30min before boiling)
2.Shazeera 1tspn
3.Cloves 4
4.Cardamom 5
5.Cinnamon 2 one inch sticks
6.Bay leaves 2
7.Salt to taste

For Dum:
Brown onions
lemon juice of 1 lemon
few coriander and mint leaves
few strands of saffron in luke warm milk
1/4 cup of oil

METHOD:
Step 1 Aqni
(use the ingredients listed for aqni)

1.Heat oil in a vessel(3/4th cup).
2.Now add the whole garam masalas,then the sliced onions.
3.Fry till the onions turn golden brown in color(remove half the onions and keep aside)
4.Add in the ginger garlic paste,fry to brown in color.
5.Add the boiled chana dal,then add in salt,red chilli powder,turmeric powder,garam masala powder and
green chilles.
6.Also add the yoghurt,coriander and mint leaves,cook for 2-3 mins.Then keep it aside.

Step 2:
(boil the rice)
1.Take a large vessel,boil lots of water along with the whole garam masalas listed in the ingredients for
the rice.
2.Add the salt too.
3.Add the soaked rice and cook till the rice is 3/4th done.
4.Strain the rice and keep aside.

Step 3:
(Final step-dum)
1.Use the same vessel that you used to boil the rice.
2.Add a very thin layer of rice at the bottom(Around 1/2 cup of cooked rice)
3.Now add the Step 1 aqni.
4.Add half of the cooked rice as your next layer.
5.Add the remaining brown onions,coriander and mint leaves,lemon juice as your next layer.
6.Add the remaining rice.
7.Add saffron plus milk.
8.Finally add oil passing through the corners the vessel,to form a circle.
9. Now Seal the vessel airtight and cook on low fire for 20 mins.
10.Serve hot with tomato chutney or mirchion ka salan.

Cauliflower manchurian aka Gobi manchurian

Serves:5

Cooking time :20minutes

INGREDIENTS:

1.Cauliflower medium sized(cut into small florets)

2.Black pepper powder 1tspn

3.Orange red color (a pinch)

4.Corn flour 3tbspns

5.Flour (maida) 6tbspns

6.Ginger (cut very finely) 1tspn

7.Garlic(cut very finely) 1tspn

8.Onions medium sized(chopped) 2

9.Green chillies (chopped) 3

10.Ajinomoto a pinch(optional)

11.Soya sauce 1tspn

12.Tomato sauce 3tspns

13.Coriander leaves(chopped) 1 bunch

14.Salt to taste

15.Oil for deep frying

PROCEDURE:

Step1

1.Cut the cauliflower into small florets and wash using a pinch of turmeric powder.

2.Now leave the florets in hot water  for 10minutes.

3.Drain the water and keep the florets aside for a while.

Step2

1.Make a batter by mixing corn flour,flour,black pepper powder,orange red colour and some salt.
2.This batter should be medium thick in consistency.
3.Heat oil in  a pan ,now dip florets one by one in the batter and deep fry them in oil.
4.After deep frying them keep them aside.

Step 3

1.Take a wide pan,pour around 2tbspns of oil and heat it a bit.
2.Add the chopped ginger and garlic pieces and saute for a minute.
3.Add in the chopped onions and green chillies,then fry till they turn pinkish in colour.
4.Simmer the gas flame then add in ajinomoto,soya sauce and tomato sauce.
5.Now,mix in the fried florets and saute for a minute.
6.Lastly add coriander leaves and serve hot.

Dahi Ki Kadhi

INGREDIENTS



Yoghurt (dahi) 700grms

Red chilli pwdr 1/2Tspn

Green chilies 9-10

Turmeric Powder 1/2Tspn

Coriander Powder 1/2Tspn

Cumin Powder 1/2Tspn

Coriander leaves 1/2 Bunch

Curry leaves 10

Besan 4Tbspn

Lemon : juice of half a lemon

Onion 1 medium sliced finely

Salt to taste

FOR THE BHAJIAS



1cup besan mixed with 1/2 Tspn red chilli pwdr,Turmeric pwdr,salt and 1/2tspn ginger-garlic paste and water.,see that the consistency of this paste is medium thick as u need to deep fry them.



FOR THE BAGAAR Zeera(cumin seeds) 1Tspn



Rai (mustard seeds)1/2Tspn



Curry leaves few



Dried Red chillies 5



METHOD



Put the dahi in a juicer grinder along with salt,red chilli pwdr,turmeric pwdr,coriander pwdr,cumin pwdr,besan,green chillies and coriander leaves and grind it properly.(you can also use a handblender)

Later transfer the dahi into a vessel add in some curry leaves and a sliced onion also add double amount of water (measure the dahi u r using,the amount of water used should be double) then cook this on a low flame for 25-30mins.

Keep it aside.

Deep fry the bhajias to golden brown and add them into the dahi.

Lastly heat some oil in a pan and add zeera,rai,curry leaves and dried red chilles till it splutters.this makes ur bagaar.

Transfer this to the dahi kadi and add the nimbu juice.

SUGGESTED COMBINATIONS:



Alu-Methi-Gosh curry,Palak-gosh curry,Boiled rice,Rotis.

Baigan Ki Chutney-Quick Easy &Tasty

This is a Chatpata Chutney that i ate at my mamis place that made me instantly fall in love with it.When she told me its so easy to make & can b made in about 10mins time with just 2 baigan..i decided that i will making it soon for my family and will also post it soon..i dedicate this recipe to my Dearest Mami...thanks Mami..u rock

INGREDIENTS:

1. Baigan (medium sized) 2
2. Tomato (medium) 1
3. Coriander Leaves 1/2 bunch
4. Tamarind 1Tspn
5. Tumeric Powder 1/2 Tspn
6. Salt to taste
7. Methi 1Tspn
8. Mustard seeds(Rai) 1Tspn
9. Maash ki daal 1Tspn
10. Green Chillies 5

For The Bagar:

1. Curry leaves few
2. Mustard seeds 1Tspn

PROCEDURE:

• Heat 2Tbspns oil in a kadai and fry rai,methi and maash ki dal for a minute.
• Now add tomato and baigan cut to small pieces.also add green chillies,turmeric powder and salt.
• Cook till Baigan and tomato become a little tender.Finally add coriander leaves.
• Grind to paste with tamarind.Keep aside.
• Heat little oil abt 4Tspns add mustard seeds and curry leaves,fry till the curry leaves become a little crispy,Add this to the baigan paste.

Combination: Tala hua Gosht ,Idly.

Chole-Bature

Asalam-wa-lekum!!!...sorry guys im unable to post regularly these days...i m hardly finding time for blogging these days,today we had a small snack party in our apartment,i have a group of 5 hyderabadi friends here.We meet up daily..thought lets make chole bature today as an evening snack...i made the chole n we all made the bature.This is my mom's recipe..its a must try u will simply love it...thank u everyone for all ur comments...i do keep checking my blog whenever i m free...thanks for lifting up my spirits... INGREDIENTS:

1. Kabuli chana 1 cup(soaked for 6-8 hours)
2. Potatoes 2big(boiled and mashed)
3. Onions 2large(grinded)
4. Ginger-Garlic paste 2Tspns
5. Tomatoes 3big
6. Green chilles 6-8
7. Red chilli powder 2Tspns
8. Turmeric powder 1/4th Tspn
9. Garam masala 1Tspn
10. Coriander powder 1Tspn
11. Cumin(zeera) powder 1/2Tspn
12. Chole masala(any brand)
13. Curry leaves few
14. Coriander/Cilantro leaves 1bunch
15. Loung (2-3),Dalchini(1 inch)
16. Tamarind (handful-soak,stain and keep the pulp ready)
17. Oil for cooking
18. Salt to taste

METHOD

• Pressure cook kabuli chana for 10minutes(u can also add potatoes to it) and keep aside.
• Heat oil in a vessel and add loung and dalchini , also add grinded onions and fry till golden brown in colour.
• Add slitted green chillies along with curry leaves.
• Now add ginger-garlic paste fry for about 2 minutes.
• Add tomatoes and let then condense a bit.
• Now add the cooked kabuli chana n potatoes along with salt,turmeric powder,red chilli powder,garam masala,coriander powder,cumin powder and chole masala.
• Add tamarind pulp and cook for 5-10minutes.Lastly add cilantro and serve along with baturas.

Aloo Paratha

INGREDIENTS:
For the Dough:

1. Wheat flour 2cups
2. Olive Oil 2Tbspns
3. Water as required
4. Salt to taste

For the Stuffing

1. Potatoes 3Medium(boiled and mashed well)
2. Red chilli powder 1Tspn
3. Turmeric powder 1/4th Tspn
4. Cumin powder 1/2Tspn
5. Roasted cumin 1/2Tspn
6. Roasted coriander seeds 1Tspn
7. Green chilles 3-4(chopped finely)
8. Garam Masala 1Tspn
9. Coriander leaves/cilantro 1bunch
10. Salt to taste

Method:

• Mix the wheat flour with oil,water and salt and leave it aside for 20minutes.
• Knead the dough to soft,and make small balls out of it.
• Mix all the powders to the potatoes and keep your stuffing ready.
• Roll to make paratha (roti)of 3 inch diameter.
• Fill lots of potato in the middle and with the help of your fingers spread it till the ends
• .Fold the Paratha and again dipping ur fingers in oil press the paratha lightly till its round shaped.Do it carefully or the stuffing will come out.
• Heat a non stick pan or Tava .Roast both sides of paratha to golden brown,applying ghee/oil what ever you like.

Serve hot with Achaar or any chutney.

Mirchion ka Saalan

INGREDIENTS:

1. Green chillies 15(Big ones)
2. Khopra/Dessicated coconut 1 and 1/2 cups
3. Til 3/4th cup
4. Phalli 3/4th cup
5. Onion 1 medium(Fried to light brown in colour, grind to fine paste and keep aside)
6. Cumin powder 1/2Tspn
7. Coriander powder 1Tspn
8. Tamarind Pulp 2Handfuls
9. Cumin whole 1Tspn
10. Rai whole 1Tspn
11. Kalonji 1/2Tspn
12. Methi whole 1/2Tspn
13. Curry leaves 10-15
14. Salt to taste
15. Oil for cooking

METHOD:

• Roast Khopra,phalli,til without oil and grind it to a fine powder.
• Mix cumin powder,coriander powder and onion paste in it.
• Heat 6-8Tbpns of oil in a vessel,Slit the Green chilles a bit and fry for 2-3 minutes,remove them in a plate and keep aside.To the same oil add zeera,rai,kalonji,methi seeds and curry leaves.This makes your bagaar.Fry for 1-2mins.
• Cook on low flame only and make sure oil is not too hot otherwise your masala will get burned when u add the powders..Add the grinded powders along with tamarind pulp and 2-3 cups of water.
• Fry till oil starts leaving sides,also add salt and green chilles.
• Keep tasting the saalan ,add more tamarind pulp if required.Cook on low flame for 20mins approximately.Keep stirring the saalan as well.The trick is to keep stirring Masale wale recipes (bhuno)to make it even more tastier.

Aloo(potato) Ke Puffs

INGREDIENTS:

1. Boiled Potatoes 4 medium
2. Onion finely chopped 2Tspns
3. Ginger-Garlic paste 1/2Tspn
4. Rai 1/2Tspn
5. Zeera 1/2Tspn
6. Dried Red chillies 4
7. Green chilles 4
8. Chane ki dal 1Tspn
9. Curry Leaves few
10. Coriander Leaves 1/2 bunch
11. Turmeric powder 1/4th Tspn
12. Lemon(nimbu) 1
13. Puff Pastries
14. Oil
15. Salt to taste

METHOD: For the stuffing:

1. Boiled Potatoes 4 medium
2. Onion finely chopped 2Tspns
3. Ginger-Garlic paste 1/2Tspn
4. Rai 1/2Tspn
5. Zeera 1/2Tspn
6. Dried Red chillies 4
7. Green chilles 4
8. Chane ki dal 1Tspn
9. Curry Leaves few
10. Coriander Leaves 1/2 bunch
11. Turmeric powder

• Heat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.
• Add Rai,Zeera,dried red chillies,green chillies,curry leaves and fry for 2mins.
• Add potatoes,Turmeric powder,Salt and coriander leaves.
• Fry till the Potatoes start sticking the kadai.
• Lastly add lemon and switch off the stove after 1minute.

For the pastries:

• Take out the pastries from the refrigerator 15mins before stuffing them.
• Beat an egg and keep aside.
• Put 2Tspns of stuffing in the middle of the puff pastry and seal the ends with water.
• Now coat the pastry with egg.
• Place the pastries in oven and cook for 45mins
• Till the pastries turn Golden brown.
• Serve with tomato sauce or any chutney.

Dahi Waade(maash ki daal)

INGREDIENTS

For the batter

1. Maash ki dal 1 cup
2. Green chilles 4
3. Coriander leaves 1/2 bunch
4. Cumin pwdr pinch
5. Baking pwdr 1/4Tspn
6. Salt to taste

Method to make the batter:

• Soak maash ki daal for ateleast 5-6 hours after washing properly for 3-4 times.
• Grind the daal to thick consistency with green chilles,coriander leaves,cumin pwdr,baking pwdr and salt.

Method for making the wadas:

• Heat oil for deep frying the wadas.
• Simply take the batter onto your palm and shape it to form a wada or if ur unable to do that take a table spoon and put the batter forming a round shape into the pan.
• Fry till both the sides turn golden brown.
• Keep them aside.

For the dahi wadas

• Take 500grms of dahi and dilute it with equal quantity of water and add salt,ginger-garlic paste 1/4th tspn,green chilli and corianader paste 1Tspn.
• Transfer the wadas to this and garnish it with red chilli powder and coriander leaves.

You can also add bagar of red chillies,curry leaves,green cillies to it.

Bagara Khana

INGREDIENTS

1. Basmati rice 3 cups(washed and soaked in water)
2. Ginger-garlic paste 1Tbspn
3. Onion 1 Big(sliced finely)
4. Whole garam masala 3loung,1 inch patta,2 elaichi,1/4th Tspn Shazeera
5. Green chilles 6
6. Coriander leaves 1/2 bunch
7. Mint leaves 1/4th bunch
8. Garam masala powder 1/4Tspn
9. Salt to taste.

METHOD

• Heat 4Tbpns of oil in a vessel and add the whole garam masala with sliced onions.
• Fry till the onions turn golden brown in colour,add the Ginger-Garlic paste and fry till it turns brown.
• Add the green chilles,Coriander leaves and Mint leaves and fry for a minute.
• Add salt and 6 cups of water with garam masala pwdr .
• When the water starts boiling add the soaked basmati rice cover and cook till done.

RECOMMENED COMBINATIONS
Dalcha,Sem ki phalli-Gosht,Beans ki Phalli-Gosht,Dum ka Gosht,Tomato ka cut.

Masala Dosa

Hello Everyone!!! This is my entry for WBB-Combi Breakfasts .I have learnt this from my Mother-in-law. She makes it very tasty. I try my best ,to atleast come closer to her taste. This entry is dedicated to her.

INGREDIENTS For the batter

1. Maash ki daal(urad daal) 1 cup
2. Rice flour 2 cups
3. Salt to taste
4. Oil as required

For the Masala Boiled Potatoes 4 medium Onion finely chopped 2Tspns Ginger-Garlic paste 1/2Tspn Rai 1/2Tspn Zeera 1/2Tspn Dried Red chillies4 Green chilles 4 Chane ki dal 1Tspn Curry Leaves few Coriander Leaves 1/2 bunch Turmeric powder 1/4th Tspn Lemon(nimbu) Salt to taste Method to prepare the masala

• Heat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.
• Add Rai,Zeera,dried red chillies,green chillies,curry leaves and fry for 2mins.
• Add potatoes,Turmeric powder,Salt and coriander leaves.
• Fry till the Potatoes start sticking the kadai. Lastly add lemon and switch off the stove after 1minute.

For the dosas

• Wash maash ki dal for atlesat 3times and soak in water for about 6hours.
• Grind this to a smooth batter
• Add Rice flour to it(diluted in water.
• See that the consistency of the batter is medium thick.

Method for Making the dosas

• Take a non stick pan and heat it for some time .Take 2 table spoons of batter in a doi(preferably) and make the dosa in a round shape with the help of the doi.
• When one side turns crispy brown in colour turn to roast the other side to the same colour.
• Add the prepared stuffing in the middle of the dosa and serve hot .

RECOMMENDED COMBINATION:

Achaar and coconut ki chutney

Garlic Bread

This is for my cousin Nafay who has specially requested to post Garlic Bread. Since i dont know the recepie i got the below from http://chefatwork.blogspot.com/2008/07/garlic-bread.html I N G R E D I E N T S 8 slices of Bread lightly toasted 3 tbsp Olive Oil 1 tsp Garlic Paste 2 tsp Red Chilli Flakes 1 tbsp Mixed Herbs 2 tbsp Cheese Powder Or Cheese Salt to taste Mix the red chilli flakes, garlic paste, salt and mixed herbs with the olive oil and keep aside for 5-10 minutes. Brush the toasted slices with the olive oil mixture and sprinkle the cheese powder over them. Bake in a hot oven (450F) for 10 minutes.

Khichdi with Til ki Chutney

INGREDIENTS:

Basmati rice 2 and 1/2 cups Masoor dal 3 handfuls(mutthi) Onion 1 medium sliced finely Garam masala whole loung 2,Patta 2,elaichi 2 Green chilles 5 Ginger-garlic paste 1Tbspn Turmeric powder 1/2Tspn Coriander leaves 1/2 bunch Mint leaves 1/4th bunch Garam masala powder 1/4Tspn Salt to taste METHOD

• Heat 4Tbspns of oil in a vessel and add whole garam masala.
• Now add the sliced onion and green chilles and fry till golden brown in colour.
• Add ginger-Garlic paste and for a minute.,add cut coriander and mint leaves with salt and turmeric powder.
• Finally add basmati rice together with masoor dal(washed for 3-4 times) and keep frying for 4-5 minutes
• Add 5 cups of water ,garam masala powder, cover and cook.
• When the khichdi gets half cooked simmer the stove and cover and cook till done.

FOR THE CHUTNEY
Roasted Til 1cup
Garlic flakes 2-3
Green chilles 4
Coriander leaves 1/2 bunch
Mint leaves 1/4th bunch
Imli 1/4th lemon size
Salt to taste

METHOD:

Grind together roasted til,green chilles,coriander leaves,mint leaves,imli,salt with water.

For the bagaar:
fry zeera 1tspn,Dried red chillies 4,Curry leaves and add it to the chutney.
RECOMMENDED COMBINATIONS
Kheema(minced mutton),Khagina,Achaar,Papad,Til ki chutney,Beaten Eggs.

This is my friday special recipe that i make with kheema,til ki chutney,papad,eggs and achaar.Khichdi is such a delicious recipe that i can't resist to make it for saher during Ramadan.

Dum Ke Aloo

INGREDIENTS Potatoes 5 medium sized (cut into Quartets) Curd 500Grms 3Tbspn Grated fresh coconut 3Tbspn Poppy seeds 2Tbspn Chironji 6 Almonds(badam) 1 and 1/2 Tspn dalchini,shazeera and elaici roasted and ground to a fine powder. Corinader leaves 1 bunch Mint leaves 1/2 bunch 8-10 green chillies Onions 3 medium sized(sliced) 3-4 tomatoes(chopped) Red chilli Pwdr 1Tspn Ginger-Garlic paste 2Tbspn Turmeric Powder 1/4th Tspn Oil 200 Grms Water to cook salt to taste METHOD

1. Heat oil in a thick bottomed vessel.Add onions and fry to a light brown colour and keep aside.
2. In the same oil add potatoes and fry till they turn light brown remove and keep aside.
3. roast coconut,poppy seeds and chironji without oil and grind them to a paste along with almonds.
4. Blend together curds,fried onion & ground coconut,poppy seeds,chironji and almond powder in grinder.
5. Heat oil 1Tspn in a pan add chopped tomatoes,ginger-garlic paste,red chilli powder,turmeric powder and salt.stir with a wooden spoon till the tomatoes go tender.
6. Add the curd mixture,dalchini,shazeera and elaichi powder and finely chopped coriander,mint leaves and also green chillies.
7. cover and simmer.cook while constantly stirring the mixture till the gravy thickens and oil starts floating on the top.
8. Add fried potatoes,half cup of water,cover and cook till the potatoes go tender.

RECOMMENDED COMBINATION:
parathas,rice

Masale Wali Kurkuri Bhendi

INGREDIENTS: Bhendi 1/4th kilo Red Chilli Powder 2Tspn Turmeric Powder 1/4th Tspn Coriander Powder 2Tspn Garam masala 1Tspn Besan 4Tbspn Ginger-Garlic paste 2Tspn Green Chilles 7 Curry leaves 10 Coriander leaves 1/2 bunch Salt to taste Oil for frying METHOD: Cut Bhendi to small and marinade it with Red chilli pwdr,Turmeric Pwdr,Salt,Coriander Pwdr,Garam masala,Besan,ginger-Garlic paste for 30mins.Heat oil in a kadai and add curry leaves then the marinated bhendi with green chilles and fry them to golden brown.Garnish with Coriander leaves. This is unlike the normal fried bhendi, as it has the extra taste of Besan and other masalas.. RECOMMENDED COMBINATION: Roti,Khatti Daal , Tomota ki Chunty.

Instant Tomato ki Chutney

INGREDIENTS: Tomatoes 5 (cut into small) Garlic Flakes 4 Cumin(Zeera)1Tspn Dried Red Chilles 4 Green Chilles 4 Coriander Leaves 1 Oil for Frying METHOD: Heat 3Tbspns of oil in a kadai and add garlic flakes,Cumin,Dried red chilles,Green chilles and fry them 2 mins, then put them in a grinder,in the same oil add the cut tomatoes and corinader leaves and fry them for 3-4 mins.put them in the grinder.Grind all these to a smooth paste,do not add water to it while grinding.The consistency of the chutney should be medium thick. RECOMMENDED COMBINATION: Fried Mutton,Fried Eggs,this Chutney can also be used for Dosas,Idly,Khichdi.