Ingredients :
okra, finely chopped 2 cups curd a few curry leaves ¼ tsp mustard a small pinch hing 1 ½ tsp cooking oil ½ tsp salt
Method : Fry mustard, hing, curry leaves, and okra in oil, until okra becomes brown. Put salt and combine this with yogurt.
1 bunch coriander leaves, chopped 2 cups basmati rice 2 to 3 green chillies 4 to 5 small onions 1 pod garlic 1 tsp tamarind pulp 1 tsp jeera salt to taste 1 tsp any cooking oil ½ tbsp gingelly oil
Method :
Soak rice in water for 15 minutes. Cook with 4 cups water al dente. Meanwhile grind together-coriander, green chilli, onion, garlic , salt and tamarind pulp. Heat cooking oil, splutter jeera seeds. Add the ground mixture and saute till the raw smell starts disappearing. When a nice aroma starts then switch off the stove. In a wide plate spread the rice, add gingelly oil. Then add the ground mixture and mix uniformly.
Ingredients : 2 to 3 washed plantain, peeled and diced ½ tsp cumin seeds ¼ cup grated coconut 2-3 red chillies ½ tsp urad dal ¼ tsp mustard a small pinch hing ¼ tsp turmaric a few curry leaves 3 tsp cooking oil ½ tsp salt
Method : Boil plantains with turmeric and salt. Wet grind cumin seeds, coconut and red chillies and keep aside. Heat 3 tsp of oil in a pan and put mustard. When they crackle, then add hing, urad dal, curry leaves, turmeric, and the diced plantain. Sprinkle water and allow it to cook for 5 minutes. Now, put the ground masala, and allow it to cook for another 5 to 10 minutes.
Ingredients: 1½ seers red chillies 2 pav coriander seeds 2 handfuls jeera 1 handful mustard seeds 1 handful pepper corns 5 turmeric roots 1 tsp oil 1 handful fenugreek seeds 1 pav chana dal 1 pav thur dal ½ pav black gram dal 10 gm asafoetida 3 to 4 cinnamon pieces
Ingredients : Vegetables like drumstick, green pepper, eggplant, okra, washed and chopped 2 cup toovar dal 3 red chillies 3 green chillies ¼ tsp methi 1 tsp sambhar powder a few curry leaves a small pinch hing 1 tsp salt to taste 2 tsp cooking oil ½ tsp mustard ¼ tsp haldi 2 tsp imli paste
Ingredients : 1 lb lamb cut into small pieces Blend together to a fine paste: 2 medium onions 1.5" ginger 6-8 flakes of garlic a small piece cinnamon 2-3 cloves 2 black cardammom Blend together to a fine paste: 10 red chillies 1 lb. tomatoes Cooking oil 2 tsp coriander pwd 1/2 tsp cumin pwd Coriander leaves(Cilantro), chopped Salt to taste
1 cauliflower 1 small bunch spring onion, chopped 2 tsp ginger, finely chopped 1 tsp garlic finely chopped ¼ cup plain flour 3 tbsp cornflour ¼ tsp red chilli powder 2 dried red chillies 3 tbsp oil 1 ½ cups water 1 tbsp milk
Boil the cauliflower florettes for 3 to 4 minutes in plenty of water, to which a tbsp of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp cornflour, adding ¼ tsp each of ginger and garlic and red chilli powder and salt to taste. Dip the cauliflower florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 ½ cups water and bring to a boil. Add 1 tbsp cornflour to ¼ cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot.
