1 cup(s) whole black gram (sabat udad / kali dal) soaked overnight
2 tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram
6 cups water
Â½ teaspoon(s) each of turmeric powder, red chilli powder and asafoetida
6 flakes garlic chopped
2″ piece ginger chopped
2 medium onion(s) chopped
2 green chilli(es) chopped
2 whole red chilli(es)
2 tomato(es) soaked in warm water
1 teaspoon(s) cumin seeds
2 tablespoon(s) cream beaten lightly
2 tablespoon(s) yoghurt beaten lightly
2 tablespoon(s) ghee (clarified butter) / butter
salt to taste
Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended.
Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15 minute(s).
For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes.
One small tin of Pineapple chunks/cubes — About 15-20 pieces
Jaggery — 6 tbsp
Turmeric — 1/4 tsp
Red Chilly — 2 or 3 (based on how hot you want it)
Black Pepper — 6 nos
ChanaDaal — 2 tbsp
Coriander Seeds — 1 tbsp
Rice Powder — 1 tbsp
Grated Coconut — 5 tbsp
Salt — To taste
Curry Leaves – a few sprigs
Add salt and turmeric to the pineapple cubes. Pressure cook the same for 10 mts.
Transfer to a cooking container. Add jaggery and let it boil till the smell of raw jaggery disappears.
Fry Red chilly, black pepper, Chanadaal, Coriander seeds in 1 tsp oil. After the above turns brown, add the grated coconut and heat for about a minute. Grind well the ingredients in step 3 to a fine powder.
Add Rice powder to the above powder.
Make a paste of the above powder with little water and add to cooked pineapple. Let it boil for a few minutes. Season with mustard seeds and curry leaves.
Serve hot with rice and Sambhar
1/2 cup green peas, boiled
1/2 kg paneer, cubed
3 tbsp butter
1 tsp ginger-garlic paste
1 cup onion paste
1/2 tsp turmeric
2 tsp red chili powder
1/4 tsp garam masala
1 1/2 cups tomato puree
2 tbsp fresh cream
2 tsp kasoothi methi (dry methi leaves)
Heat ghee, fry onion paste and ginger-garlic paste for 2 minutes.
Add turmeric, red chili powder, salt, garam masala and fry for a minute more.
Add tomato puree and fry for 5 minutes.
Now add 1/2 cup water, paneer, peas and simmer the gravy for 2 minutes.
Later add cream, kasoothi methi and simmer for another 2 minutes.
Serve with jeera pulao.
2 cups mixed vegetables
3 tbsp butter
1/4 cup green peas
1 small capsicum
1/4 cup water
1/4 tsp garam masala
2 tbsp chopped coriander leaves
1 medium onion
1 tbsp chopped ginger
1 tbsp chopped garlic
1 tbsp chopped green chillies
1 tsp chili powder
1/2 inch cinnamon
2 cardamoms (green)
2 tbsp cashewnuts
1 tsp poppy seeds
2 tbsp oil
Boil the mixed vegetables and peas. Remove seeds and cut the capsicum. Chop the onion, coriander leaves and the cashews.
First make a masala paste by browning the onion, ginger, garlic, chilies, chilli powder, cloves, cinnamon, cardamom, cashews and poppy seeds in oil and grinding to a fine paste.
Melt the butter in a separate pan. Add the mixed boiled vegetables, green peas and capsicum. Fry on a medium flame for 2 minutes.
Add the masala paste and fry for 3 mintues, stirring. Add the water, salt and garam masala. Cook uncovered on a high flame for 2 mintues.
Garnish with coriander leaves and serve hot with pulao or naans.
3 cups basmati rice, boiled
10-12 baby corns, cut into 1/2 inch thick round slices
2 small capsicums, cut into 1/2 inch pieces
2 onions, finely chopped
3 tbsp oil
1 tomato, pulp removed and finely chopped
Salt and freshly ground pepper to taste
1/2 tsp sugar
A pinch of turmeric powder
Boil 2 cups of water with salt, sugar and turmeric powder. Add the sliced baby corn and boil for 2-3 minutes. Drain and keep aside.
Heat oil in a large non-stick pan and add cloves and onions. Stir fry till light brown.
To this, add baby corns and capsicum. Stir fry for 2 minutes.
Now add boiled rice, salt, pepper and chopped tomato. Mix well and fry for another 2 minutes. Serve hot
Chick peas (kabuli chana) 1 cup
Green chilli 1
Ginger an inch
Bay leaves 2-3
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Tea 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing
1. Soak chick peas in water for overnight.
2. Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don’t fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.
7. Add cooked chick peas (along with the water in which it was cooked, remove tea cloth). Stir well and cook over medium heat for 5-7 minutes.
500g green peas
4 tbsp gram flour
4 green chilies, chopped
2 tbsp chopped coriander leaves
1/3 tsp red chili powder
1/3 tsp black pepper powder
A pinch of sodium bicarbonate
Oil for frying
Boil the peas with 1/2 cup of salted water in a vessel until tender. Cool and mash it.
Mix the gram flour, green chilies, coriander leaves, salt, red chili and black pepper powders, sodium bicarbonate and knead to a smooth mixture.
Heat sufficient oil for frying, wet the palm of your hand with little water so that the mixture does not stick, take a little mixture and form flat balls out of it. Make a small hole in the center of the ball by piercing with your finger.
Gently drop them one by one into the oil and fry until they are golden brown on both sides.
Serve hot with peanut or mint chutney