INGREDIENTS:
Black Bengal gram (kala chana) - 1 1/2 cups
Yogurt - 1 1/2 cups
Gram flour (besan) - 4 teaspoons
Turmeric powder - 1/4 tablespoons
Salt - to taste
Red chilli powder - 1 teaspoon
Coriander powder - 2 teaspoons
Garam masala powder - 1 teaspoon
Green chillies, chopped - 3-4
Pure ghee - 4 tablespoons
Asafoetida - a pinch
Cumin seeds - 1 teaspoon
Fresh coriander leaves, chopped - 2 tablespoons
METHOD:
Soak kale chane overnight in four cups of water. Drain, add four cups of water and pressure cook till done. Drain and reserve the cooking liquour. Take the chanas in a bowl and mash them lightly. In a separate bowl mix yogurt, gram flour, turmeric powder, salt, red chilli powder, coriander powder, garam masala powder and whisk well so that no lumps form. Add green chillies and mix. Add one cup of the reserved liquid and mix. Heat ghee in a pan. Add asafoetida, cumin seeds. When they begin to change colour add the yogurt mixture and stir. Add chane, adjust seasoning and add some more of the reserved liquid. Bring it to a boil and cook for five minutes. Garnish with coriander leaves and serve hot.
INGREDIENTS:
Saffron (kesar) - a good pinch
Brinjal - 1 large
Oil - 3 tablespoons
Onion , chopped - 1 large
Garlic, crushed - 2 cloves
Ginger, chopped - 1 inch piece
Cumin seeds - 1 teaspoon
Thick yogurt, strained - 2/3 cup
Mango chutney - 2 tablespoons
Salt - to taste
Black pepper powder - to taste
Fresh coriander leaves, chopped - 2 tablespoons
METHOD:
Place saffron in a small bowl, add boiling water and leave to infuse for five minutes. Trim the stem off the brinjal, cut lengthways into quarters, then into half inch thick slices. Heat the oil in a large frying pan, add onion and sauté gently for three minutes. Add brinjal, garlic, ginger and cumin seeds and stir gently for three minutes. Stir in the saffron water, yogurt and mango chutney and cook gently for eight to ten minutes, stirring frequently, until the brinjal is cooked through and tender. Season with salt and black pepper powder, garnish with coriander leaves and serve hot.
INGREDIENTS:
Colocassia (arbi), boiled , peeled and sliced - 250 grams
Yogurt - 1 cup
Gram flour (besan) - 2 teaspoons
Coriander powder - 1 teaspoon
Red chilli powder - 1 teaspoon
Dry mango powder (amchur) - 1 teaspoon
Garam masala powder - 1/2 teaspoon
Salt - to taste
Ghee - 3 tablespoons
Carom seeds (ajwain) - 1/2 teaspoon
Asafoetida - a pinch
Ginger paste - 1 teaspoon
Garlic paste - 2 teaspoons
Fresh coriander leaves, chopped - 2 tablespoons
METHOD:
Whisk together yogurt, gram flour, coriander powder, red chilli powder, dry mango powder, garam masala powder and salt.Heat ghee in a pan and add carom seeds and asafoetida. Sauté for ten seconds and add colocassia slices and sauté on medium heat till they turn light brown. Add ginger paste and garlic paste and sauté for two minutes. Add yogurt mixture and cook on medium heat till most of the moisture dries up and you get a thick gravy. Garnish with coriander leaves and serve hot.
Dried dessert berries (ker) - 1/2 cup
Dried dessert beans (sangri) - 1 cup
Yogurt - 1 cup + 4 teaspoons
Oil - 4 tablespoons
Cumin seeds - 1 teaspoon
Dried red chillies - 5-6
Ginger paste - 2 teaspoons
Turmeric powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Dried mango pieces - 5-6
Salt - to taste
Dry mango powder (amchur) - 1 teaspoon
Fresh coriander leaves, chopped - 1 tablespoon
METHOD:
Soak berries and dried beans in one cup of beaten yogurt overnight. Take them out of the yogurt and wash under running water. Boil them for fifteen to twenty minutes in two cups of water with salt. Drain. Heat oil in a kadai. Add cumin seeds, dry red chillies and ginger paste. Sauté till cumin seeds change colour. Add a little water, turmeric powder, red chilli powder and coriander powder and mix. Add dried mango pieces and four teaspoons of yogurt and mix. Add ker and sangri to the masala and mix. Add salt, amchur and coriander leaves. Mix well. Serve hot.
INGREDIENTS:
Sour yogurt - 1 1/2 cups
Bikaneri moong papads - 3
Gram flour (besan) - 3/4 tablespoon
Turmeric powder - 1/2 teaspoon
Red chilli powder - 3/4 teaspoon
Salt - to taste
Pure ghee - 2 1/2 tablespoons
Cumin seeds - 1 teaspoon
Coriander powder - 1 1/2 teaspoons
Asafoetida - 1/2 teaspoon
Dried red chillies,broken - 2
Fresh coriander leaves, chopped - 1 tablespoon
Garam masala powder - 1/2 teaspoon
METHOD:
In a large bowl, combine yogurt, gram flour, turmeric powder, red chilli powder and salt. Add two cups of water and blend it. Strain and set aside.Heat ghee in a kadai. Add cumin seeds. When it changes colour, add coriander powder. Sauté for one minute. Add asafoetida and dry red chillies. Sauté for half a minute. Add yogurt mixture. Adjust seasoning. Stir continuously till it boils. Reduce heat and let it simmer for two minutes. Heat a tawa and roast papads on both sides. Roughly break into two inch pieces. Add papads into the simmering yogurt mixture. Boil for two to three minutes. Garnish with coriander leaves and garam masala powder. Serve hot.
