Aloo Jeera

Aloo Jeera or Jeera Aloo is the easy and quick potato dish. This recipe is mainly famous in north India. The ingredient used to flavoured the potatoes are basically the cumin seeds. Cumin seeds is known as Jeera in India. People prefer to add the cumin seed powder to flavour the dish. But I wanted some whole roasted cumin seeds with the potatoes, so added the jeera  at the time of seasoning. These roasted cumin seeds enhances the more flavour of cumin seeds in the dish. I usually like to serve aloo jeera as a side dish with ghee rice or with any plain paratha.

Boondi Ki Subzi

Today I was bit confused with cooking for the lunch. Had to think a bit and then remembered of leftover boondi  which was simply laying in my kitchen pantry. Whenever I used to see these boondi packet, always had some or the other plans with it. Most the time it was raita. So today I made my mind to make something different out of boondi and that was this delicious boondi ki subzi. Truly guys, I liked it so much that next time I will purchase the boondi packet only to make this subzi. Do try it once and enjoy with parathas or simply goes well with simple dal bhaat.

INGREDIENTS
Boondi - 2 cups

Onion - 1 big, finely chopped
Tomato - 1 medium, finely chopped
Garlic - 3 cloves, chopped
Green chillies - 3 to 4 nos, chopped
Red chilly powder - 1 tsp
Cumin powder - 2 tsp
Tumeric powder - 1/2 tsp
Amchur powder - 1 tsp
Asafoetida - a pinch
Cumin seeds - 1/2 tsp
Oil - 1 tbsp
Salt to taste
Cilantro - 2 tbsp

PREPARATION

• Chop onion, tomato, garlic and green chillies. Set aside .
• Heat oil in the pan and add cumin seeds and asafoetida. Let seeds crackle for 1 minute.
• Then add chopped garlic and chopped green chillies. Fry for sometime.
• Add chopped onion and fry until light golden in colour.
• Add red chilly powder, tumeric powder, cumin powder and salt. Mix everything well.
• Then add chopped tomato and cook until they are mushy.
• Now add boondis and level them in the pan. Do not stir or mix it with masala. Just level them in the pan and cover the pan with the lid.
• Lower the flame and let it cook on low flame for atleast 10 to 12 minutes.
• Then open the lid and add amchur powder. now mix boondi with masala.
• Here we go Boondi ki Subzi is ready to serve.

Dahi Aloo With Jeera Rice

Today I am here with simple yet delicious combo meal, that is Dahi Aloo with Jeera Rice. Potatoes has always been favourite in Indian cooking because you can do so much with them. So coming to the recipe. This recipe is such that boiled potatoes are cooked in spicy and creamy yogurt with handy spices, so this is called as Dahi Aloo. People calls out this recipe with different names but method and taste remains same.

This gravy makes the best combination with Jeera rice. And other option is can be served with puri or plain parathas.

INGREDIENTS 

• Potatoes – 2 medium sized, boiled and peeled
• Yogurt – 1cup (room temperature)
• Water – 1 cup
• Olive oil – 1 tsp
• Cumin seeds – 1/2 tsp
• Crushed red chilies or red chili flakes – ¾ tsp
• Turmeric powder – ½ tsp
• Coriander powder – ½ tsp
• Salt to taste

PREPARATION

• Boil the potatoes and thoroughly mash one potato and mash the others to bite size pieces. Keep it aside.
• Combine yogurt and water   into one bowl and whisk together without leaving any lumps.
• Heat oil in a pot on medium flame   and add cumin seeds.
• Once the seeds   start to pop, add turmeric and coriander powder. Mix and add the potatoes. Mix potatoes well with spice powder.
• Add in yogurt- water mixture and mix well with the potatoes. And bring the gravy to a rolling boil and then add salt and crushed red chili.
• Dahi  Aloo is ready to serve with mild flavored rice. I serve with Jeera rice.

INGREDIENTS

• Rice - 1&1/4 cups
• Water - 2&1/2 cups
• Cumin seeds - 1 tbsp
• Ghee - 1 tbsp
• Salt to taste

PREPARATION

• Set electric cooker on COOK mode.
• Heat ghee into the cooker and add cumin seeds. Fry the seeds till they slightly changes their colour.
• Mix in washed and drained rice. Stir well and fry for 1 minute.
• Then add water and salt. Mix well and cook it till done.
• This time I prepared  jeera rice in electric cooker. It was very easy.
• In same way one can prepare on stove top cooker.

Rajma Chawal

Rajma Chawal is the very popular combo meal of Punjab. The rajma masala posted today is prepared in dhaba style. Truly telling I was really impressed by its taste, even my hubby appreciated me for this special rajma chawal.When you will taste this masala with rice you may surely get the feel of dhaba. This rajma masala also goes  well with roti, phulka etc. So try this super duper combo meal.

Now a days you know there are variety of rajma available. I always like to use light red colored ones which cooks faster than kashmiri rajma which are dark brown in colour.

INGREDIENTS

• Rajma /Red Kidney Beans – 1 cup
• Onion,chopped – 1 big 
• Tomatoes,chopped – 2 medium
• Ginger – 1 inch
• Garlic – 3 big  cloves
• Red chilly powder – ¾ tsp to 1 tsp
• Tumeric powder – ¼ tsp
• Cumin powder – ½ tsp
• Coriander powder – 1 tsp
• Garam masala – ½ tsp
• Amchur powder – ½ tsp
• Oil – 1&1/2 tbsp
• Salt to taste
• Cilantro – To garnish

 To Temper

• Cloves – 3
• Cinnamon stick – ½ inch
• Green cardamom – 2 pods
• Bay leaf – 1
• Green chillies – 1, slitted
• Asafoetida -  a pinch

PREPARATION

• Wash and soak rajma in water for about 7 to 8 hours or overnight.
• In a pressure cooker heat oil and add cinnamon stick ,black cardamom, bay leaf, asafetida, green chilli and fry for a minute.
• Grind onions and tomatoes into a smooth puree.
• Also grind ginger and garlic into smooth paste or else you can use ginger garlic paste.
• Now add the grounded onion-tomato mixture, ginger-garlic paste and fry until the raw smell goes off.
• Now add all the dry masala powder  red chili powder, tumeric powder, coriander powder, cumin powder, garam masala, amchur powder and salt and fry until  oil leaves the edges.
• Add rajma and fry for another 2 minutes everything and cover it and pressure cook for 2 whistles.
• Once the pressure compleely releases out,open the cooker lid and check the gravy consistency. Add required amount of water and boil for another 5 minutes.
• Finally garnish the gravy with chopped cilantro.
• Serve hot with steamed basmatic rice or jeera rice. 

Dahi Bhendi - Okra in Yogurt gravy

Dahi Bhindi is the gravy prepared with okra(ladyfingers) into the yogurt based gravy. The shallow fried okra for this gravy gives a rich and  unique taste to the gravy. Dahi  bhindi can be served with chapatis or with plain rice. You all should once try this easy and healthy curry.


INGREDIENTS

• Okra ( Ladyfingers )- 1 cup
• Red chilly powder - 1/2 tsp
• Coriander- cumin powder - 2 tsp
• Tumeric powder - 1/4 tsp
• Salt to taste

For gravy

• Yogurt - 2 cups
• Red chilly powder -1/2  tsp
• Sugar - 1/4 tsp
• Salt to taste
• Cilantro, chopped - 2 tbsp + for garnishing 

For seasoning

• Mustard - 1/2 tsp
• Curry leaves - 8
• Asafoetida - a pinch
• Oil - 3 tbsp

PREPARATION

• Wash the okra throughly in the water and dry them completely before you cut them.
• Then cut the okras into 1 inch of pieces.
• Combine cut okra, red chilly powder, coriander - cumin powder, tumeric powder and salt in one bowl. Mix well and keep aside for 5 minutes.
• In another bowl, combine yogurt, red chilly powder, sugar , salt and chopped cilantro. mix well and keep aside.
• Heat the oil into non stick pan . Add okra mixture and toss well. Cook it till is it done.
• Remove the fried okra and add it into yogurt mixture.
• To prepare the seasoning, into the same pan, add oil if required. Add mustard seeds, curry leaves and asafoetida. Saute them for 1 minute and add it to the yogurt mixture.
• Mix everything well  and serve garnished with cilantro

Kala Chana Usal - A snack

Kala chana usal is the most common and delicious snack of karnataka.This is served very commonly as prasad during pujas. Kala Chana is easy to make and tastes really nice as a snack or side dish in a main meal. The Chana is also an excellent source of protein.

INGREDIENTS

• Kala Chana - 1 cup
• Onion - 1 medium
• Green chillies - 5
• Ginger - 1 inch
• Tumeric powder - 1/2 tsp
• Red chilly powder - 1 tsp
• Cumin powder - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Dry coconut powder - 3 tbsp
• Sesame seeds - 1/4 cup
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/4 tsp
• Curry leaves -6 to 7
• Asafoetida - a pinch
• Oil - 2 tbsp
• Salt to taste

  

PREPARATION

• Soak the kala chana overnight or atleast 6 to 7 hours.
• Boil them into pressure cooker by adding water and pinch of salt.
• When cooked, Drain the water from the boiled chana. Keep it aside, in this recipe we are not going to use the water. We need only boiled chana, water can be used to prepare any other curry or else you can discard it.
• Finely chop the onion and ginger.Slit the chillies.
• Heat a pan on medium flame and add oil into it.
• When oil hets up, add mustard seeds and cumin seeds.Let it splutter for a minute.
• Then add asafoetida,curry leaves and sesame seeds.Stir well.
• Add chillies and chopped ginger.Fry for a minute.
• Then add onion and fry till they become soft.
• Add tumeric powder,cumin powder and garam masala.Mix well.
• Then add boiled chana and salt. stir well and cook for 5 minutes.
• Sprinkle dry coconut powder and some chopped cilantro.
• Chana Usal is ready to serve hot

Palak Dal - Lentil Curry with Spinach

Palak dal is the lentil curry cooked with fresh spinach. Palak or spinach combined and cooked with mung dal(splited green gram) makes a very tasty and scrumptious healthy meal .Spinach adds more flavor and more taste to the lentil curry.  Palak and dal combined together, makes the meal  highly nutritious. Palak dal is an all time favorite to most of us.The health benefits of spinach are numerous and its ability to  prevent or control diseases and health conditions.

INGREDIENTS

• Spinach (Palak) - 1 big bunch
• Splitted green gram(mung dal) - 1 cup
• Tomato,cubed - 1 big
• Green chillies - 4
• Ginger - 1/2 inch
• Curry powder - 1 tbsp
• Lemon juice -2 tsp
• Cumin seeds -1/2 tsp
• Asafoetida - a pinch
• Tumeric powder- 1/2 tsp
• Oil - 2 tbsp
• Salt to taste
• Water as needed

PREPARATION

• Wash the dal and soak it in the fresh water for about 30 minutes.Keep it aside.
• Roughly chop the spinach into small pieces.
• Place the pan on medium flame and add oil into it.
• When oil heats up, add cumin seeds, asafoetida  and tumeric powder.Stir well.
• Add chopped green chillies and fry for 30 seconds.
• Add soaked dal along with the  water and salt. Stir and cook well.
• Then add chopped spinach. Stir and cook till palak becomes soft in the dal.
• Then add curry powder and stir well.Check for the salt,if required add more salt and mix well.
• Again cook for 5 minutes.
• When done, turn off the flame and add lemon juice into dal.
• Palak dal is served with plain rice or chapati. Its taste wonderful.

Bagara Baingan

 Bagara Baingan is one of the traditional dish of hyderbadis,a culinary delicacy from the city of Nizam’s and is perhaps the best eggplant dish I ever had. Bagara Baingan is in which baby eggplants are cooked in the hyderbadi style of spicy gravy. There is the slight variation in my recipe, the ingredients I have added is my own approximation,turned out best and tasty too.

INGREDIENTS

• Small brinjals - 12
• Onion - 1 medium
• Tomato - 2 big
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Green chilly paste - 3 or green chilly paste - 1 tsp
• Red chilly powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Cumin seeds - 1tsp
• Oil - 3 tbsp
• Salt to taste

For gravy  masala
Part1:Ingredients to grind along with roasted ingredients

• Onion - 2 medium
• Ginger - 1inch
• Garlic - 4 cloves
• Tamarind pulp - 2 tsp
• Mint leaves - 1/4 cup or Mint powder - 1&1/2 tbsp
• Cilantro - 1/2 cup
• Salt to taste

Part2 :Ingredients to roast

• Cloves - 4
• Cinnamom stick - 1 inch
• Cumin seeds - 1tbsp
• Coriander seeds - 2 tbsp
• Bengalgram dal - 2tbsp
• White sesame seeds - 1/4 cup
• Peanut - 3/4 cup or Peanut powder - 1 cup
• Poppy seeds- 1 tbsp
• Red dry chillies - 3
• Dry coconut powder - 1/2 cup

PREPARATION

• Roast all the ingredients that are mentioned in the" Part1".
• Roughly chop the ingredients that are mentioned in the "Part2" .
• Grind the ingredients of Part1 and Part 2 together to a smooth paste by adding required amount of water.
• Wash the brinjals and slit them in between, then cross,keeping the stem intact.
• Place the pan on medium flame and add oil into it.
• Saute brinjals into oil till they are 50% done. when done remove from the pan. Keep it aside.
• Take a same pan, add little more oil,if required and add cumin seeds and fry for about 30 to 40 seconds.
• Then add chopped onion and fry till onion becomes light brown in colour.
• Then add tumeric powder,green chilly paste,ginger paste and garlic paste.Fry till raw smell of the paste goes off.
• Now add chopped tomatoes and cook till they are soft. Add smooth grounded paste (mix of Part1 and Part2),red chilly powder, garam masala powder and salt.Stir well and cook till the oil separates out of the gravy.
• Adjust the consistency of the gravy by adding required amount of water.
• Now add the sauted brinjals to the gravy. Cover with the lid and cook on low flame  for about 30 minutes.
• Cook till the brinjals become soft.
• Lastly add chopped cilantro.
• Bagara Baingan is ready to serve.
• Bagara Baingan can be served with naan,roti or with plain rice.

Beetroot Korma- In Coconut Gravy

Beetroot is the great source of fiber and it contains very few calories. Its juice is said to lower blood pressure and therefore can prevent cardio-vascular problems. Beetroot is slighty sweet in taste and flavour, can be eaten raw or cooked. This recipe is prepared with some basic ingredients and can be served as the side dish with any type of Indian bread.

INGREDIENTS

• Beetroot - 2 big
• Onion - 1 big
• Green chillies - 3
• Ginger paste - 1/2 tsp
• Thick coconut milk - 1 cup ( I used readymade one)
• Red chilly powder - 1/2 tsp (more or less)
• Tumeric powder - 1/4 tsp
• Garam masala powder - 1/2tsp
• Mustard seeds - 1/4 tsp
• cumin seeds - 1/2 tsp
• Curry leaves - 5 to 6
• Cilantro - 3 tbsp
• Water as required
• Oil - 2 tbsp
• Salt to taste

PREPARATION

• Wash the beetroots,peel them and chop them into fine pieces.
• Add all the beetroot pieces into wide bottomed pan and cook them in little water till  they are soft.
• Finely chop the onion and green chillies.
• Place the another pan on medium flame and add oil into it .
• When the oil heats up,add mustard seeds and cumin seeds. let it splutter for some time.
• Add curryleaves and chopped green chillies.
• Then add ginger paste and chopped onion.Fry till onion turns to light brown in colour.
• Then add all the dry masala powder.Stir well.
• Now add cooked beetroot pieces and coconut milk.Stir well and add salt to it.
• Gravy will become thick.Now add reserved beetroot water and mix well.
• Check for the spicyness,if required you can add more.
• Garnish the kurma with the chopped cilantro.
• Beetroot Kurma  can be served  with plain rice or with any Indian bread.

Punjabi Chole Batura

 Chole Bhatura is most popular delightful and comfort punjabi meal. Chole is the gravy made with grabanzo beans or chickpeas. Bhatura is deep fried soft bread  made actually with all purpose flour or white flour. Looking at the healthier side, I prefer to make bhatura with wheat flour. The end result was exactly the same, the soft bread. Bhatura and puri does not make much difference in its appearence but you can find the difference when you taste them and also it differ in its size. Bhatura are quite bigger than puris.


INGREDIENTS
 For Making Batura - Makes 10

• Wheat flour - 3 cups
• Semolina - 2 tbsp (soaked into little water for 10 minutes)
• Baking soda - 3/4 tsp
• Sugar - 1 tsp
• Salt - 1 tsp
• Oil - 2 tbsp
• Water or Milk - extra for kneading the dough, as required

For Making Chole Masala

• Kabuli chana (Chickpeas or Garbanzo) - 1&1/2 cups
• Onion, chopped - 2 medium
• Tomato puree - 1 cup
• Ginger garlic paste - 1tbsp
• Chole masala powder - 2 tbsp
• Red chilly powder - 1tsp
• Coriander powder - 1 tsp
• Kasoori methi - 1/2 tsp
• Chat masala - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Cilantro - 3 tbsp
• Water as required
• Salt to taste
• Oil - 3 tbsp

PREPARATION
For  Making Batura

• In large bowl,add wheat flour, baking soda, sugar and salt.Mix well.
• Then add soaked semolina, yogurt and oil. Incoraporate everything and start kneading the dough by adding little water or milk. Make a semi soft dough.
• Apply little oil in the dough. Cover the dough and let it rest for 20 minutes.
• After 20 minutes, check the dough and divide the dough into 10 equal sized balls.
• Roll out each balls into 1/4 inch in thickness of circle and deep fry them.

For Making Chole Masala

• Soak the kabuli chana overnight or for about 7 to 8 hours.
• Boil the kabuli chana into the pressure cooker by big pinch of baking soda and salt.
• Heat the oil into the pan and add cumin seeds. Fry for 20 seconds.
• then add chopped onion and fry till  onions are light brown in colour.
• Then add red chilly powder, coriander powder and chole masala powder. Fry for another 3 minutes.
• Then add tomato puree.Stir well and cook till oil separates out from gravy.
• Add boiled  kabuli chana into the gravy. Mix everything well
• Check for the salt. If required add more salt. Mix well and cook for 5 to 10 minutes with the lid closed.
• Add crushed kasoori methi and chat masala. Mix well. If you need more gravy into masala. Add more water and bring it to boil.
• When done ,add chopped cilantro  and serve hot with Bhatura.

Mirch Ka Salan

 Mirch ka salan is the very popular Hyderbadi gravy in which the chillies are cooked in the peanut,sesame seeds and dry coconut gravy. It is flavourful and best with all kinds of biryani.
This recipe is also prepared with tomatoes. I have already posted the recipe " Tomato Ka Salan"

INGREDIENTS

For making masala paste

• Fresh coconut - 1/2 cup ( dry coconut can be used)
• Peanuts - 1/4 cup
• Sesame seeds - 4 tbsp
• Fenugreek seeds - 1/2 tsp
• Chana dal - 1 tbsp
• Coriander-2 tbsp
• Cumin seeds -1 tbsp 
• Red chilly - 5

Ingredients for making gravy

• Anaheim or Banana Chillies -7 ( I used red Anaheim chillies which are of chile category)
• Onion - 2 medium
• Tomato - 2 medium
• Green chilly paste - 1 tsp or green chillies -2
• Ginger paste - 1 &1/2 tsp
• Garlic paste - 1 tsp
• Tamarind paste - 4 tbsp
• Red chilly powder- 1/2 tsp (optional)
• Tumeric powder - 1/2 tsp
• Garam masala powder - 1tsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/2 tsp
• Curry leaves - 6 to 7 leaves
• Cilantro  to garnish
• Oil - 3 tbsp
• Salt to taste
• Water as needed
• Oil for frying 

PREPARATION

• Dry roast all the ingredients  of masala paste separately which is mentioned above and grind it to smooth paste.
• Wash the chillies,dry them and slit the chillies lengthwise.
• Chop the onions and tomatoes.
• Heat the oil into pan and shallow fry the chillies till they are soft.When done remove it on paper towel and keep it aside.
• Take the same pan,add oil into it if required,then add mustard seeds,fenugreek seeds and curry leaves.Fry it for a minute.
• Then add chopped onion and fry till they are light brown in colour.
• Then add all the paste and fry till raw smell goes off from the paste.
• Add chopped tomatoes and cook till they are mushy.
• Then add red chilly powder,tumeric powder ,garam masala,  grinded smooth masala paste, tamarind pulp and salt.Stir well and cook till you see oil separating from the gravy.
• Now add water to the gravy and adjust as per your consistency and add fried chillies.Cook for about 5  to 10 minutes and the Mirch ka Salan is done.
• Mirch ka salan is served as the side dish for any type Biryani.

Palak Paneer

INGREDIENTS

• Fresh Palak (Spinach) - 2 big punch
• Paneer - 150 gm
• Onion - 1 medium
• Baking soda- 1/2 tsp
• Tomato - 2 medium
• Green chilly paste - 1 tsp
• Ginger paste - 1/2 tsp
• Garlic paste - 1/2 tsp
• Tumeric powder - 1/4 tsp
• Red chilly powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Garam masala powder - 1/2tsp
• Salt to taste
• Oil - 2 tbsp

PREPARATION

• Wash the palak and roughly chop them.
• Boil them with pinch of baking soda.
• Baking soda helps the palak to retain its colour.
• When palak is cooked,blend it to the smooth paste.
• Boil the tomatoes and  make the puree of it.
• Chop the onion.
• Place the pan on medium flame,add oil into it.
• When oil heats up, add paneer cubes and shallow fry it. When done remove it on paper towel,to absorb any excess of oil from it.
• In the  same pan, add chopped onion and fry it till they become light brown in colour.
• Then add all the paste and fr till raw smell goes off.
• Add all dry masala powder.Mix well.
• Now add tomato puree and cook till puree leaves oil from sides.
• Now add palak paste and salt. Stir well and cook for sometime.
• Finally add fried paneer cubes, mix well and cook for 2 minutes with lid closed.
• Palak Paneer  is ready to serve.
• Palak Paneer can be served with naan or roti.

Potato - Stuffed Peppers

INGREDIENTS

• Bellpepper - 4 ( any colour of your choice)
• Onion chopped - 1/2 cup
• Mushroom chopped- 1/4 cup
• Mashed potato - 1 cup
• Cilantro - 4 tbsp
• Garlic powder  - 1 tsp
• Paprika - 1 tsp
• Red chilly powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Mozarella cheese - 1/2 cup
• Olive oil - 2 tbsp
• Salt to taste

PREPARATION

• Boil the potato and mashed it completely.
• To the mashed potato,add all the dry spices and chopped cilantro.Mix well.
• Place a pan on the flame and add oil into it.
• When oil heats up, add chopped onion and chopped mushroom.Saute it for about 2 minutes.
• Then add onion mixture into potato mixture.Mix well and divide the mixture into 4 parts.
• Preheat oven to 350 F.
• Slice the top of the  coloured  peppers and remove all the seeds from it, to make a cups.
• Stuff the filling mixture into the coloured peppers pushing down  with the spoon so that peppers are tightly stuffed. On the stuffed pepper  spread grated cheese.
• Place the stuffed peppers into the greased tray and bake them for about 25  to 30 minutes.
•  Stuffed peppers are ready to serve hot.

•  If you do not want the cheese to be added,you can skip it. For some I have added the cheese and for some I have not added the cheese.You can look it in the images.

•  I prefer peppers that are stuffed raw because precooking the peppers before stuffing makes the pepper too soft, which I do not like. If you want your peppers to be soft you can still bake till your peppers are soft.

Tomato Ka Salan

This recipes can be prepared by usual Indian tomatoes. For the trial I  had used leftover cherry tomatoes and the recipes was very delicious and tasty.You too can try this Salan and enjoy its tangy and soury taste .


INGREDIENTS

• Cherry tomatoes - 12
• Coarse ground peanut - 1/4 cup
• Sesame seeds - 2 tbsp
• Coconut powder -  2 tbsp
• Cashewnuts - 1 tbsp
• Onion chopped - 1 medium
• Green chilly paste -1/2 tsp
• Ginger  paste - 1/2 tsp
• Garlic paste - 1/2 tsp
• Tumeric powder - 1/4 tsp
• Red chilly powder - 1/2 tsp
• Coriander - cumin powder - 1/2 tsp
• Garam masala -1/2 tsp
• Cilantro - 3 tbsp
• Salt to taste
• Oil - 3 tbsp
• Salt

PREPARATIONS

• In the wide bowl add  peanut powder, sesame seeds,coconut powder,cashewnuts,all the paste and all dry masala.
• Mix well.
• Then add chopped onion ,chopped cilantro  and salt in the same mixture.
• Place the deep bottom pan  with 1/4 th of water into it on the medium flame.
• When water boils up add cherry tomatoes.
• Boil till tomato becomes soft .
• If you want you can peel the tomatoes. since these tomatoes are very soft,its very difficult to remove the skin.
• I used the tomatoes with skin in the salan.
• Take out the boiled tomatoes from the pan. Do not throw the water which you had used for boiling the tomatoes.You can use it for gravy.
• In the same pan add oil.
• When the oil heats up,add cumin seeds.Let it splutter.
• Now add salan masala and fry it till oil leaves out the masala.
• Then add boiled tomatoes and remaining water.
• Cook till gravy thicken.
• Salt can be added as per the taste.
• Tangy Tomato Salan is ready to serve .
• Tomato Salan can be serve with plain rice.

Undhiyo

INGREDIENTS

• Potatoes -2big
• Sweet patoto -  1 big
• Tindora -  10
• Raw banana  slices - 1 big
• Fried  fenugreek muthia -10
• Surti papdi( Flat beans)(Fresh/Frozen) -15
• Carom seeds - 1/2 tsp
• Oil - 2 tbsp

Ingredients for muthia

• Wheatflour -1/2 cup
• Besan -1/4 cup
• Fenugreek leaves -1/2 cup
• tumeric powder -1/4 tsp
• Green chilly paste -1/2 tsp
• Ginger paste - 1/2 tsp
• Coriander powder -1/2 tsp
• Sesame seeds - 1 tsp
• Salt
• Oil for frying
• Water as required

Ingredients for undhiyo masala

• Coarse peanut powder - 1/2 cup
• Sesame seeds - 1/4 tsp
• Raisins - 10
• Cashewnuts -10
• Coconut powder - 2 tbsp
• Red chilly paste - 1/2 tsp
• Tumeric powder - 1/4 tsp
• Cumin powder - 1/2 tsp
• Green chilly paste - 1/2 tsp
• Ginger paste - 1/2 tsp
• Garlic paste - 1/2 tsp
• Salt
• Cilantro - 3 tbsp

PREPARATION

• Cut the potatoes and sweet potato in big pieces.
• Slit the tindoras.
• Slice the raw banana.
• Clean the surti papdi.Use the tender ones.
• Fry the potato pieces in the oil.
• Mix all the ingredients of muthias as listed above.
• Prepare the thick paste by addingrequired water.
• Fry all the muthias.
• Add all the undhiyo masala ingredients in one bowl and mix it well.Keep it aside.
• Place the deep bottom pan on the medium flame and add the 2 tbsp of oil into it.
• When oil heats up, add carom seeds and fry it.
• Now add undhiyo masala  with little amount of water.Fry for a minute.
• Then add tindora, surti papdi and raw banana.
• Cook till it becomes soft on low flame.
• When veggies becomes soft, then add fried potatoes and fried muthias.
• Mix well and turn off the flame.
• Undhiyo is ready to serve.
• Undhiyo goes best with puri.