MORE KULAMBU

 INGREDIENTS

1. Curd                            1 cup
2. Besan flour                 2 tbsp
3. Jeera powder              1tsp
4. Grated ginger             1 tsp
5. Grated coconut           1 tbsp
6. Curry leaves                10
7. Coriander leaves         little
8. Salt                             2 tsp
9. Turmeric                     1/2 tap in 
10. Chilly powder             1 tsp ii
11. Water                           6 cups

SEASONING

1. Oil                              1 tbsp
2. Mustard seeds         1/2 tsp
3. Urad dhal                   1/2 tsp
4. Begal gram               1/2 tsp
5. Hing                           1/2 tsp
6. Red chiles                  2 nos

METHOD

• Grind coconut, jeera powder, chilly powder, ginger to a smooth paste.
• Whip curd, water and besa flour, mix with grounded paste.
• Heat oil add seasoing splutter mustard seeds, fry urad and bengal gtram dhal, curry leaves, hing, ad  chilies.
• Pour the curd mix ad add salt, turmeric, chilly powder.
• Stir well and bring to boil, simmer for few minutes.
• Garnish with coriander leaves.
• Serve hot with urad vada, cut onion.
  

BLACK CHANNA GRAVY

 INGREDIENTS

1. 
   Black channa             1 cup
   
2. Onion                         2 nos
3. Tomato                       3 nos
4. Salt                             2 tsp
5. Turmeric                     1 tsp
6. Chilly powder             2 tsp
7. Oil                               1/4 cup
8. Water                           6 cups
9. Ginger - garlic paste   1 tbsp

MASALA POWDER

1. Coriander seeds          1 tbsp
2. Fennel seeds               1 tsp
3. Jeera                           1 tsp
4. Cinnamon                   2"  
5. Cloves                        5
6. Roasted gram             1 tbsp
7. pepper                        1 tsp

  FOR SEASONING

1. Red chilies               2
2. Curry leaves             few
3. Mustard seeds          1 tsp
4. Urad dhal                 1 tsp
5. Bengal gram            1 tsp
6. Hing                         1/4 tsp

METHOD

• Soak channa dhal over night.
• Wash and cook till soft. Retain 1/2 cup channa dhal and grind to a smooth paste.
• Cut onion, tomatoes to small pieces, dry fry masalas and powder it
• In a kadai heat oil and splutter mustard, fry dhal, curry leaves, red chiles and hing.
• Add onion and saute for a minute, add tomatoes, ginger- garlic paste.
• Close a lid and cook on a low flame until the tomatoes are mashed.
• Add masala powder, turmeric, chilly powder and cook for another few minutes.
• Stir in the cooked channa and mix well.
• Bring to a boil and add the ground channa paste, salt.
• Cook for 15 minutes and serve hot with chapati, appam, bread, and any dosas.

DEHUSKED BEANS GRAVY

 

INGREDIENTS

1. Beans                 1 cup
2. Small onion       10
3. Small brinjal      6
4. Turmeric            1/2 tsp
5. Water                  5 cups
6. Salt                     3 tsp

FOR MASALA

1. Coconut                  2 tbsps
2. Coriander seeds      1 tbsp
3. Patta                        1"
4. Lavanga                  5
5. Fennel seeds           1 tsp
6. Garlic                      10 pods
7. Small onion             5
8. Bengal gram            1 tbsp
9. Rice                         1/2 tsp
10. Urad dhal                 1/4 tsp
11. Red chilies               10
12. Curry leaves             10
13. Oil                            1 tsp

FOR SEASONING

1. Badaga                   little [optional]
2. Oil                         3 tbsps
3. Mustard seeds       1/2 tsp
4. Urad dhal              1/2 tsp
5. Bengal gram          1/2 tsp
6. Curry leaves           10
7. Hing                       1/4 tsp

METHOD

• Soak the beans over night and dehusk.
• Press a bean in between the fingers, the outer skin will peel off.
• Fry the masala ingredients adding oil until the rice puffs.
• Cool and grind to a smooth paste. Cut onion, slit brinjal.
• Heat oil in a cooker, add seasoning, splutter mustard, and fry dhal.
• Add curry leaves, hing and fry onion, brinjal for a minute.
• Add masala paste and beans to it, add turmeric, salt and water.
• Mix and cook for 3 whistles, cool down and garnish with coriander leaves.
• Serve hot with rice and ghee, it tastes yummy.

VALAI THANDU KURMA[ PLAINTAIN STEM ]

 INGREDIENTS

1. Plaintain stem           scale size
2. Curd                         1 tbsp
3. Water                        5 cups

CUTTING METHOD

• Peel the outer thick skin, cut into wheel shapes in 1/4" size.
• Discard the fibre, pull and twist in a circular motion from each wheel.
• Mix curd and water,Cut into small pieces and add to the curd water.
• Soak for 15 minutes, take tomato knife dip and move into circular motion and pull.
• Remaining fibres from it will come out, do it for 6 or 7 times.

FOR GRINDING MASALA

1. Coconut                     1 cup
2. Jeera seeds                 1 tsp
3. Fennel seeds              1 tsp
4. Coriander seeds         1 tbsp
5. Cinnamon                  2"
6. Cloves                       10
7. Garlic                        10 pods
8. Ginger                       2"
9. Roasted gram            2 tbsps
10. Bengal gram flour     1 tbsp

FOR GRAVY

1. Onion                       1 big
2. Tomatoes                  3 nos
3. Chilly powder          1 tsp
4. Turmeric                   1 tsp
5. Coriander powder     1 tsp
6. Garam masala           1 tsp
7. Salt                            4 tsp
8. Water                        5 cups
9. Coriander leaves      little
10. Mint leaves              little

FOR SEASONING

1. Oil                          1/4 cup
2. Mustard seeds        1 tsp
3. Urad seeds             1 tsp
4. Bengal gram          1 tsp
5. Curry leaves          few
6. Hing                      little

METHOD

• Chop onion, tomatoes, coriander and mint leaves.
• Heat oil in a pressure cooker, add seasoning, splutter mustard seeds.
• Fry urad and bengal gram, add onion, tomatoes, turmeric and hing.
• Cook tomatoes amd mash it, drain the curd water and add the cut plaitain.
• Fry for a while and add ground masala paste, chilly powder, garam masala,and coriander powder.
• Add salt, water and stir well, cook for 3 whistles.
• Wait until the pressure settles down, open the lid.
• Garnish with coriander and mint leaves.
• Serve with chapati, roti, dosa and idly.

RIDGE GOURD GRAVY

 INGREDIENTS

1. Ridge gourd               1/2 kg
2. Small onion               20
3. Tomato                       2 nos
4. Ginger-garlic paste    1 tbsp
5. Chilly powder           2 tsp
6. Turmeric                   1 tsp
7. Curry masala            1 tsp
8. Dhania powder         1 tbsp
9. Salt                            3 tsp
10. Water                        5 cups
11. Badaga                      little
12. Castor oil                  1 tsp
13. Coriander leaves       handful

POWDER MASALA

1. Roasted gram dhal      3 tbsps
2. Cinnamon                   2"
3. Cloves                        5
4. Fennel seeds              1 tsp
5. Jeera seeds                 1 tsp

FOR SEASONING

1. Oil                          4 tbsps
2. Mustard seeds        1 tsp
3. Urad dhal               1 tsp
4. Bengal gram          1 tsp
5. Curry leaves           little
6. Hing                       1/4 tsp

METHOD

• Wash ridge gourd and scrape the skin, cut into cubes.
• Cut onion, tomatoes, and coriander leaves.
• Powder the masala given, heat oil in a pressure cooker or kadai.
• Add seasoning and splutter mustard seeds, fry dhal, curry leaves and hing.
• Saute onion for a while, add ginger-garlic paste, tomatoes.
• Add chilly powder, turmeric, curry masala, powdered masala, dhania powder.
• Fry on low heat for a minute, add the vegetables and fry.
• Add water, badaga, castor oil, salt and bring to boil.
• Cook for 3 whistles in a cooker or cook o medium flame for 15 minutes with closed lid.
• Cook until the oil floats on top, garnish with copriander leaves.
• Serve with rice, chapati, puri, ragi mudde.

MASALA RICE BALLS

 INGREDIENTS

FOR RICE BALLS

1. Rice flour            2 cups
2. Water                   2 cups
3. Ghee                    1 tsp
4. Oil                       1 tsp
5. Salt                      1 tsp

FOR GRAVY

1. Water                         2 liters
2. Tomato                      3
3. Onion                        2
4. Green chilies             5
5. Chilly powder           1 tsp
6. Sambar powder         1 tsp
7. Turmeric                   1/2 tsp
8. Garam masala           1 tsp
9. Ginger-garlic paste   1 tsp
10. Salt                            2 tsp
11. Coriander leaves       little
12. Mint leaves                little

FOR SEASONING

1. Oil                          4 tbsp
   
2. Mustard seeds        1 tsp
3. Bengal gram          1 tsp
4. Urad dhal               1 tsp
5. Curry leaves           little

METHOD

• Dry roast the rice flour for 2 minutes on low flame.
• Spread on a towel or plate and cool it.
• Boil 1 1/2 cups of water with ghee, oil and salt.
• Add rice flour and stir quickly and mix well.
• Off the stove and close a lid and keep aside for 10 minutes.
• Knead like chapati dough, make it to a smooth dough.
• Make small balls as marble size and keep it aside.
• Cut onion, tomatoes, slit chilies, cut mint and coriander leaves.
• Heat oil in a cooker pan, add seasoning, splutter mustard seeds, fry dhal and curry leaves.
• Add onion, fry for a while and add tomatoes, ginger-garlic paste, green chilies and fry.
• Close a lid and cook until tomatoes are mashed on a low heat.
• Add garam masala, sambar powder, chilly powder, and turmeric.
• Mix and add water, Stir well, add salt and bring it to boil.
• Now add the balls, stir and cook for 15 minutes.
• Garnish with coriander and mint leaves.
• It looks like soup, serve hot like soup or as a gravy for main dish.

DRY PEAS GRAVY

 INGREDIENTS:-

1. Dry peas                     1 cup
2. Water                         5 cups
3. Turmeric                    1 tsp
4. Salt                            3 tsp
5. Onion                        1 big
6. Tomatoes                   3
7. Ginger-garlic paste   1 tbsp
8. Coriander leaves       for garnishing

FOR POWDER MASALA:-

1. Dry chilies               10
2. Cinnamon                 2"
3. Cloves                      6
4. Fennel seeds            2 tsp
5. Pepper                      5
6. Cardamom               2
7. Roasted gram          4 tbsps

FOR SEASONING:-

1. Oil                         1/4 cup
2. Mustard seeds       1 tsp
3. Bengal gram          1 tsp
4. Urad dhal               1 tsp
5. Hing                       1/4 tsp
6. Curry leaves          few

METHOD:-

• Soak the dry peas for 8 hours.
• Wash and cook for 3 whistles, cool and drain the water completely.
• Dry fry the masala ingredients and powder it.
• Slice onion, tomatoes and cut coriander leaves.
• Heat oil in a cooker, add seasoning, splutter mustard seeds, fry dhal, hing, and curry leaves.
• Saute onion for 1 minute, add ginger-garlic paste, tomatoes and fry for a minute.
• Add salt, turmeric, dhania powder, and powdered masala.
• Mix well and add cooked peas, water.
• Stir well and cook for 3 whistles.
• Cool down and check for gravy consistency.
• Garnish with coriander leaves and serve with mixed flours chapati.
• Serve with cut onion, tomatoes, lime and cucumber.

POTATO GRAVY FOR MINI RAVA IDLIES

 INGREDIENTS:-

1. Potatoes                        4 big
2. Onion                            1 big
3. Tomato                         1
4. Ginger-garlic paste       1 tsp
5. Salt                                3 tsp
6. Chilly powder               2 tsp
7. Turmeric                       1/2 tsp
8. Water                            5 cups
9. Lemon                          1 tsp

FOR MASALA POWDER:-

1. Roasted gram               3 tbsps
2. Dhania powder            3 tsp
3. Jeera powder               1 tsp
   
4. Pepper                         5
5. Cinnamon                    1"
6. Lavang                         5
7. Fennel seeds                1 tsp

FOR SEASONING:-

1. Oil                             3 tbsps
   
2. Mustard seeds           1 tsp
3. Urad dhal                  1 tsp
4. Bengal gram             1 tsp
5. Curry leaves              little
6. Mint leaves               little
7. Coriander leaves       little

METHOD:-

• Wash and cook potatoes for 3 whistles.
• Peel and cut potatoes, onion, tomato, coriander, mint leaves. Powder masala.
• Heat oil add seasoning, curry, mint leaves and fry.
• Add onion and saute for 1 minutes on low heat.
• Add tomato, ginger-garlic paste and fry for a minute.
• Add powder masala, turmeric, chilly powder, fry for a while.
• Add water, potatoes and stir well, squeeze lemon juice and boil.
• Reduce the flame and cook for 15 minutes.
• Garnish with coriander leaves. Serve with mini rava idlies.

SWEET AND SOUR GRAVY [ GUJARATI ]

INGREDIENTS:-

1. Tur dhal                1 cup
2. Chow-chow          2 nos
3. Dates                     4
4. Tamarind               1 tbsp
5. Jaggery                 1 tbsp
6. Turmeric                1 tsp
7. Chilly powder       2 tsp
8. Salt                        2 tsp
9. Dhania powder     2 tsp
10. Water                    3 cups
11. Coriander leaves   handful

FOR SEASONING:-

1. Oil                        1/4 cup
2. Mustard seeds      1 tsp
3. Cumin seeds        1 tsp
4. Hing                     1/4 tsp
5. Lavanga               3
6. Cinnamon           1"
7. Curry leaves        few  
8. Groundnut           1/4 cup      

METHOD:-

• Wash chow-chow and cut into 1" pieces.
• Pressure cook dhal and chow-chow in 3 cups of water for 2 whistles.
• Heat oil in a pan add mustard and cumin seeds and splutter.
• Add hing, lavanga, cinnamon, groundnut, turmeric, curry leaves and fry for a minute.
• Add tamarind paste, jaggery, salt, chilly powder, dhania powder.
• Mix and add cooked dhal, dates, cook for 5 minutes on low heat.
• Garnish with coriander leaves, serve with chapati, puri.

GREEN GRAM GRAVY [GUJARATI ]

INGREDIENTS:-

1. Green gram           1 cup
2. Turmeric               1/4 tsp
3. Dhania powder     1 tsp
4. Salt                        2 tsp  
5. Chilly powder       2 tsp
6. Hing                      1/4 tsp
7. Sugar                     2 tsp
8. Green chilies         4
9. Coriander leaves   handful
10. Water                    2 cups

FOR SEASONING:-

1. Mustard seeds          1 tsp
2. Cumin seeds            1 tsp
3. Oil                            1/2 cup

METHOD:-

• Wash green gram and soak for 2 hours. Chop green chilies, and coriander leaves.
• Pressure cook for 2 whistles adding 2 cups of water.
• Heat oil in a kadai, add mustard, cumin and splutter.
• Add chilies, hing, chilly powder, sugar and salt.
• Mix and add cooked gram with water, boil for 2 minutes.
• Garnish with coriander leaves, serve with chapati, roti, puri.

BROAD BEANS KOFTA CURRY

 INGREDIENTS:-

1. Broad beans             250 gms
   
2. Fenugreek leaves     1 bunch
3. Wheat flour              1/2 cup
4. Rava                         1/4 cup
5. Turmeric                   1/2 tsp
6. Ajwain                      1 tsp
7. Baking soda              2 pinch
8. Green chilies            8 nos
9. Ginger                      1"
10. Salt                           1 tsp
11. Chilly powder          2 tsp
12. Coriander leaves      handful
13. Oil                            for frying
14. Water                        2 1/2 cups

FOR SEASONING:-

1. Mustard seeds         1 tsp
2. Cumin seeds            1 tsp
3. Hing                         1/4 tsp
4. Oil                            1 tbsp

METHOD:-

• Wash fenugreek leaves and cut into small pieces. 
• Wash broad beans and discard the string on both sides and slit.
• Grind chilies and ginger to a smooth paste.
• In a bowl mix wheat flour, 1/2 tsp ajwain, salt 1/2 tsp, fenugreek leaves, soda, turmeric, 1/2 cup water, 1 tsp of oil, knead to a dough and keep it aside.
• Make small balls and deep fry in the oil and keep it aside.
• Pressure cook beans for 1 whistle and cool it.
• Heat oil add seasoning, splutter mustard and cumin seeds, add hing.
• Add ginger, chilies paste and fry for a minute.
• Add 1/2 tsp of ajwain, chilly powder, salt and cooked beans.
• Mix well and add a cup of water, bring to boil.
• Add the fried koftas, cook on a low flame for 5 minutes.
• Cook until the water dries up, garnish with coriander leaves.
• Serve with chapati, puri.

BUTTER BEANS GRAVY

 INGREDIENTS:-

1. Butter beans                1 cup
   
2. Small onion                 1 cup
3. Tomatoes                     3 nos
4. Brinjal                         10
5. Salt                              3 tsp
6. Chilly powder             2 tsp
7. Turmeric                      1 tsp
8. Water                           5 cups
9. Coriander leaves         handful

FOR POWDER:-

1. Fennel seeds               1 tsp
2. Cinnamon                   2"
3. Cloves                         6
4. Dhania seeds              1 tbsp
5. Roasted gram             2 tbsps

FOR GRINDING:-

1. Ginger                        1"
2. Garlic                         10
3. Small onion                5

FOR SEASONING:-

1. Mustard seeds           1 tsp
2. Urad dhal                  1 tsp
3. Bengal gram              2 tsp
4. Hing                          1/2 tsp
5. Curry leaves              little
6. Oil                             5 tbsp

METHOD:-

• Peel and wash butter beans, cut onion, tomatoes, cut brinjal lenght wise.
• Grind ginger-garlic, powder the masala ingredients and seive.
• Cook butter beans for 3 whistles, cool down and transfer it to another container.
• Heat 4 tbsps of oil in the same cooker, add onion and saute for 1 minute.
• Add tomatoes and fry, add ginger-garlic paste, and cook for 1 minute on low flame.
• Mash tomatoes and powdered masala, turmeric, and chilly powder.
• Add salt, brinjal and cooked beans, stir and cook for 2 whistles.
• Let the pressure settle down, stir the gravy, heat 1 tbsp of oil in a seasoning pan.
• Crackle mustard seeds, fry dhal, hing and curry leaves.
• Pour on the top of the gravy and garnish with coriander leaves.
• Serve with chapati, and rice.

MINI CABBAGE SIMPLE GRAVY

 INGREDIENTS:-

1. Mini cabbage                 10 nos
2. Onion                             1 big
3. Tomato                           1 big
4. Chilly powder                2 tsp
5. Garam masala                1 tsp
6. Turmeric                        1 tsp
7. Salt                                2 tsp
8. Ginger-garlic paste        1 tsp
9. Coriander leaves           little
10. Bengal gram flour         3 tbsps
11. Water                             5 cups

FOR SEASONING:-

1. Oil                                 3 tbsps
2. Mustard seeds               1 tsp
3. Urad dhal                      1 tsp
4. Bengal gram                  1 tsp
5. Curry leaves                  few
6. Hing                              1/4 tsp

METHOD:-

• Remove the unwanted skin of cabbage, wash and keep it aside.
• Cut onion, tomato, and coriander leaves.
• Heat oil in a cooker, add mustard seeds and splutter it.
• Add dhal, curry leaves, hing, and fry. Add onion, ginger-garlic paste, and saute for a minute.
• Add tomato and fry till mashed, add turmeric, cabbage and fry for a while.
• Sprinkle chilly powder, garam masala, bengal gram flour and fry for a minute.
• Add water and stir well, cook for 3 whistles.
• Let the pressure settle down, open and garnish with coriander leaves.
• Serve with chapti, dosa, idly.

LADIES FINGER CURRY

 INGREDIENTS:-

1. Ladies finger                  20
   
2. Turmeric                         1 tsp
3. Salt                                  2 tsp
4. Water                               1 cup
5. Oil                                   1/2 cup

FOR GRINDING:-

1. Small onion                   handful
2. Garlic                            20
3. Tomatoes                       3 nos
4. Fennel seeds                  1 tsp
5. Jeera seeds                     1 tsp
6. Red chilies                     10
7. Oil                                  1 tbsp

FOR POWDER:-

1. Fennel seeds                   1 tsp
2. Jeera seeds                      1 tsp
3. Methi seeds                     1 tsp

FOR SEASONING:-

1. Mustard seeds                1 tsp
2. Urad dhal                       1 tsp
3. Bengal gram                   1 tsp
4. Curry leaves                   little
5. Hing                               1/4 tsp
6. Oil                                  1 tbsp

METHOD:-

• Wash ladies finger, cut head and tail, discard and cut into 2 peices.
• Dry fry fennel, jeera and methi seeds and powder it.
• Heat 1 tbsp of oil fry the onion, tomatoes, garlic and masala ingredients.
• Grind to a smooth paste, Heat oil in a kadai fry ladies finger until half cooked.
• Keep it aside, in the same oil, add ground masala paste and fry for 1 minute.
• Add turmeric, powdered masala, salt, fried ladies finger, water, mix and bring to boil.
• Reduce the flame and cook for 10 minutes, or the oil bubbles comes up.
• Heat 1 tbsp of oil and splutter mustard seeds, fry dhal, curry leaves and hing.
• Pour over the curry and serve with chapati and rice.

BUTTER BEANS GRAVY

 INGREDIENTS:-

1. Butter beans              1 cup
2. Small onion              10
3. Big onion                  1
4. Tomatoes                   2
5. Turmeric                    1 tsp
6. Salt                            3 tsp
7. Water                        5 cups
8. Coconut                     1 tbsp

FOR SEASONING:-

1. Oil                                1/4 cup
2. Mustard seeds              1 tsp
3. Urad dhal                     1 tsp
4. Bengal gram                1 tsp
5. Curry leaves                 little
6. Hing                             1/4 tsp

TO GRIND:-

1. Coconut                        1 cup
2. Red chilies                   10
3. Kashmiri chilies          10
4. Small onion                  10
5. Big onion                      1
6. Tomatoes                      2
7. Garlic                           20
8. Curry leaves                 handful
9. Coriander seeds           1 tbsp
10. Peppercorns                 10
11. Fennel seeds                 1 tbsp
12. Jeera                              1 tsp
13. Cashewnuts                   20
14. Poppy seeds                  1 tbsp
15. Roasted gram                1 tbsp
16. Oil                                  1 tbsp

METHOD:-

• Soak the butter beans for 5 hours, peel the skin by pressing the seed.
• Heat oil and fry the above ingredients, cool and grind to a fine paste.
• Cut both onions, tomatoes, wash the beans once and drain the water.
• Heat oil in a cooker, crackle mustard seeds, fry dhal and curry leaves.
• Addc cut onion and fry for 2 minutes, add tomatoes and cook on a low flame.
• Mash tomatoes, add turmeric, beans, coconut,and salt.
• Mix well and add water, stir well and cook for 4 whistles.
• Add more water if necessary, cool and open the lid and check salt.
• Serve with idly, venpongal, dosa.

BRINJAL, POTATO AVIAL

 INGREDIENTS:-

1. Brinjal                  10
2. Potato                   5
3. Onion                   1 big
4. Tomatoes             2 big
5. Salt                      3 tsp
6. Turmeric             1 tsp
7. Water                  4 cups
8. Oil                       for frying

FOR GRINDING:-

1. Coconut               1/2 cup
2. Cashew nuts         15
3. Poppy seeds         1 tsp
4. Garlic                   20
5. Ginger                  1"
6. Small onion          15
7. Ani seeds              1 tsp
8. Jeera                      1 tsp
9. Green chilies         10
10. Cinnamon             1"
11. Cloves                   5
12. Cardamom            4

FOR SEASONING:-

1. Oil                         3 tbsp
2. Cinnamon             1"
3. Cloves                   5
4. Star anise              1
5. Ani seeds              1 tsp
6. Jeera                      1 tsp
7. Curry leaves          little
8. Red chilies            5

METHOD:-

1. Cube onion, and potaotes, cut brinjal lenght wise, and soak in water.
2. Cut tomatoes, Grind masala to a smooth paste.
3. Heat oil and fry potatoes, and brinjal till crisp, separately and keep it aside.
4. Heat 3 tbsp of oil in a kadai, add seasonings and fry.
5. Add onion and fry for a minute, add tomatoes and cook on a low heat.
6. Mash tomatoes and add masala paste, add fried potatoes and brinjal.
7. Add turmeric, salt and water and mix well.
8. Bring to boil once and reduce the flame and cook for 10 minutes.
9. Stir in between, cook until thick and till gravy consistency.
10. Serve with rice, appam, dosa.

BROWN CHANNA GRAVY FOR CHAT

 INGREDIENTS:-

1. Brown channa           1 cup
2. Turmeric                   1 tsp
3. Salt                            2 tsp
4. Chilly powder           2 tsp
5. Oil                             2 tbsp
6. Water                        5 cups

FOR GRINDING-1

1. Onion                        1 big
2. Tomato                      2 
3. Ginger                       1"
4. Garlic                        10

FOR GRINDING-2

1. Coconut                     2 tbsp
2. Dhania powder          1 tbsp
3. Cinnamon                  1"
4. Fennel seeds              1 tsp
5. Jeera                          1 tsp
6. Roasted gram             2 tbsp

METHOD:-

• Soak channa for 8 hours, wash and cook in 5 cups of water for 8 whistles.
• Heat oil in the same pan, add onion masala and fry for 2 minute on low fire.
• Then add the channa and mix, add 2 masala and fry for a minute.
• Add turmeric, chilly powder, salt and water.
• Cook for another 3 whistles. Garnish with coriander leaves.
• Serve with cutlets, masla puris, mix in any chat.

ALOO KOFTHA CURRY [PUNJABI]

 INGREDIENTS:-

1. Potatoes                  6 nos
2. Bengal gram flour   1 cup
3. Water                       1 + 1/2 cups
4. Cashew nuts            12
5. Salt                          2 tsp
6. Chilly powder         2 tsp
7. Garam masala         1 tsp
8. Dhania powder       1 tsp
9. Cmin powder          1 tsp
10. Onion                      2
11. Tomatoes                2
12. Curd                       1 cup
13. Oil                          for frying
14. Coriandervleaves   handful

METHOD:-

• Wash potaoes and boil, peel and mash. Make small balls.
• Cut cashewnuts and fry in oil, insert a nut in each ball.
• Mix bengal gram flour, salt, 1 cup of water and mix to a smooth batter.
• Dip each ball in the batter, heat oil to a piping hot and reduce the flame.
• Deep fry the balls till crisp, and keep it aside.
• Grind onion, tomatoes separately, Whip curd, chilly powder, garam masala together.
• Heat oil, splutter cumin seeds, add onion paste and fry for a minute.
• Then add tomato paste and fry and add the curd paste, water, turmeric and bring to boil.
• Cook on a low flame for 10 minutes. Add the kofthas and boil for 2 minutes.
• Garnish with coriander leaves, serve hot with roti, naan, chapati.

URAD DHAL THOVVE [PUNJABI]

  INGREDIENTS:-

1. Urad dhal              1 cup
   
2. Onion                    2
3. Tomatoes              2
4. Ginger                   1"
5. Garlic                    12 pods
6. Salt                        1 tsp
7. Chilly powder        1 tsp
8. Garam masala        1 tsp
9. Turmeric                1/2 tsp
10. Ghee                       1 tbsp
11. Cardamom              2
12. Cloves                    4
13. Cinnamon              1"
14. Pepper                    20
15. Green chilies          4
16. Coriander leaves    for garnishing
17. Water                     2 cup

METHOD:-

• Cut onion, tomatoes, pound ginger, garlic, chop coriander leaves.
• Wash and soak the dhal for 2 hours.
• Heat ghee in a pressure pan, season with cinnamon, cardamom, cloves, and pepper corns.
• Fry onion, chilies, turmeric for a minute. Add tomatoes, salt.
• Add soaked dhal and fry for 2 minutes, add water and cook for 2 whistles.
• Garnish with coriander leaves. Serve with rotis.

RAW THATTA PAYIR, HALASANDE KALU GRAVY

 INGREDIENTS:-

1. Raw cowpea          1 cup              
2. Small onion           1/2 cup
3. Tomato                  6 nos
4. Turmeric               1 tsp
5. Chilly powder       2 tsp
6. Dhania powder     1 tbsp
7. Sambar powder    1 tbsp
8. Rasam powder     1 tbsp
9. Salt                       3 tsp
10. Curry masala        1 tbsp
11. Coriander leaves   handful
12. Water                    5 cups

FOR GRINDING:-

1. Coconut               1/2 cup
2. Poppy seeds         1 tsp
3. Roasted gram       2 tbsp
4. Red chilies           5
5. Garlic                   10 pods
6. Ginger                  1/4"

FOR SEASONING:-

1. Mustard seeds       1 tsp
2. Urad dhal              1 tsp
3. Bengal gram         1 tsp
4. Curry leaves         few
5. Oil                        1/4 cup

METHOD:-

• Cut onion, tomatoes, grind masala to a smooth paste.
• Heat oil in a pressure pan, add seasoning, splutter mustard, fry dhal, and curry leaves.
• Saute onion, add tomatoes fry until it is cooked and mashed well.
• Add cowpea and fry, add turmeric, chilly, sambar, rasam, dhania, and curry masala powders.
• Fry for a minute, add ground paste and fry.
• Add water and bring to boil and cook for 4 whistles.
• After pressure settles down open, stir and garnish with coriander leaves.
• Serve hot with rice. Refer the masala powders from this blog