Potatoes and Green Beans in Coconut Sauce.....

 250 gm (8 oz)natural yogurt
50 gm (2 oz) creamed coconut 
1.5 tsp garam masala
1 tsp chilli powder
1 tsp each of ginger and garlic paste
1/4 tsp turmeric powder
1/4 tsp black cumin seeds
1/4 tsp ground cardamom
1 tsp salt
50 gm (2 oz)  butter
2 tbs oil
2 onions finely chopped
Steamed veg(2 Potatoes cubed ...3 oz Beans...1/2Cauliflower.)...They should not be too soft
1 red and 1 green capsicum deseeded and diced
1 tbs chopped coriander leaves
3tbs single cream


Whisk the yogurt together with creamed coconut,garam masala, chilli powder, turmeric,ginger garlic paste, cumin seeds, cardamom powder, and salt.
Heat butter and oil in a pan and add onions and fry till browned .
 Pour in the yogurt mix and fry for 3-4 mins
Lower the heat and add the diced capsicums and the steamed veggies.
Cover the pan and cook for about 6-8 mins.

Mixed Vegetables in Green(Spinach) Curry...

A Tarla Dalal Recipe.....
Ingredients

2 cups chopped and boiled mixed vegetables
(sweet corn , carrot , green peas ,
cauliflower , french beans etc.)
2 tbsp oil
1 tsp chopped garlic (lehsun)
1/2 cup finely chopped onions
1 recipe basic spinach gravy
salt to taste
1 tsp fresh cream

Method

1. Heat the oil in a kadhai, add the garlic and onions and sauté on a medium flame till the onions turn translucent.
2. Add the spinach gravy and cook on a medium flame for 2 minutes.
3. Add the mixed vegetables ,salt and cream, mix well and simmer for 5 minutes, stirring once in between.
4. Serve hot.

Spinach Gravy
Ingredients

To Be Ground Into A Smooth Paste
2 tbsp freshly grated coconut
2 tbsp chopped cashewnuts (kaju)
2 tbsp poppy seeds (khus-khus) (
4 tbsp roughly chopped garlic (lehsun) (lehsun)
6 to 7 green chillies , roughly chopped
25 mm (2") ginger (adrak) piece
2 tsp aniseeds

Other Ingredients
3 tbsp oil
1/3 cup beaten fresh curds (dahi) (dahi)
4 cups chopped spinach (palak) , blanched and puréed
1 tsp sugar
salt to taste
Method
Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
Add the curds, mix well and cook on a slow flame for a minute, while stirring continuously.
Add the spinach purée, sugar and salt, mix well and simmer for another 2 minutes, stirring once in between. Use as required.

Storage
Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding curds and coconut as the gravy may get spoilt on storing.
Pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.
Towards the end, add curds and 1 tbsp thick coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes.

Mixed Veg...Peas/ Turnip and Lotus Stem

ingredients...

2 large turnips
1 large fat lotus stem
1 medium sized potato
1 cup of green peas ( preferably fresh )
2 large red tomatoes ( preferably desi or heirloom )
1 inch piece of ginger
2-3 garlic cloves
2-3 green chillies
1 tbsp of everyday curry powder
1 tsp turmeric powder
1-2 tbsp of chopped green coriander leaves
1 tbsp of mustard oil
1 tsp of cumin seeds
salt to taste

procedure...

Make a paste of ginger garlic and green chillies and later in the same mixie jar make a coarse paste of tomatoes . Chop the vegetables as shown in the picture...


Heat the oil in the pressure cooker pan and throw in the cumin seeds . Wait as the cumin seeds pop and get aromatic , add the ginger garlic paste , turmeric powder and curry powder in quick succession . Add salt and keep tossing the pan to fry the spice mix till it gets aromatic ....



Add the potatoes , lotus stem and turnips to the frying mix and toss again to coat the pieces .. keep tossing the vegetables for a couple of minutes for a quick searing .

Add the green peas and enough water to cover the veggies ...
Close the lid and let it pressure cook just till the first whistle blows .
Let the pressure escape and add the chopped coriander leaves immediately after opening the lid , cover the lid again for a couple of minutes and serve hot with chapatis or plain parathas... 

Mixed Seafood Curry

500g fleshy white fish
300g medium-sized shrimps, deveined
15 pc scallops
1 medium-sized onion, roughly chopped
1/2 thumb sized ginger
4 cloves garlic
1 tsp yellow mustard seeds
1/2 tsp turmeric
4 green cardamom pods, crushed
4 pcs dried chillies
400 ml coconut milk
juice from 1 fresh lime
freshly ground black pepper
fish sauce
1 tbsp oil

Method

1. In a heavy pan sear the fish, scallops and shrimps separately placing each on a plate once finished.
2. Blend together onion, garlic, ginger, chillies and oil in a blender, once it forms a smooth paste remove from blender then set aside.
3. Using a heavy pan add a small amount of oil then the blended paste on step 1, stir until fragrant.
4. Add the mustard seeds, turmeric and cardamom then stir fry for 1 minute.
5. Now add the coconut milk and bring to a boil, once boiling add the pan seared seafood, lower the heat and simmer for 5 minutes.
6. Add fish sauce to taste and lime juice.  Season with freshly ground black pepper then serve.

Egg Curry ...

Eggs 4  hardboiled
Egg, beaten 1  (secret ingredient
Red onions 2 medium, thinly sliced
Tomato 1 medium, thinly sliced
Green chilly 2 nos, slit
Ginger garlic, freshly crushed 1 tsp each
Red chilly powder 1 tsp
Coriander powder 2 heaped tsp
Turmeric powder ¼ tsp
Black pepper powder ½ tsp
Coconut milk, thick ½ cup
Water ¾ cup
Curry leaves 2 sprigs
Salt as needed
Oil 1 TBSP

Preparation

Hard boil the eggs and de-shell the same, set aside. Beat one egg well and keep aside.

Heat oil in a non stick pan and add the oil. Sauté onions along with curry leaves until golden brown. Next add the crushed ginger and garlic, mix well and cook for 2 more minutes. Now add the red chilly powder, coriander powder and turmeric powder. Mix well to combine and cook until the raw smell from powders are all gone. Next add the tomato slices and cook for another 3 more minutes. Reduce heat to medium and add the coconut milk, pepper powder and water. Adjust salt and mix well, allow it to boil. Once boiling add the halved eggs. Mix well and let it boil again. Once boiling reduce heat to simmer and add the beaten egg and stir immediately. Switch off flame and transfer to a serving bowl. This is an excellent pair for appams, puttu, idiyappam and rotis

Ghiya Tadka...Curry

Bottle gourd 1 small - peeled and cut into chunks
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Fresh tamarind 1 large pod
Sesame oil 1/2 tablespoon
Curry leaves few.

To Be Roasted In Oil &... Wet-Ground To Paste

Shallots 2
Ginger 1"
Garlic 1 clove
Dry coconut 2 spoons
Coriander seeds 2 spoons
Fenugreek seeds 1/4 spoon
Poppy seeds 1 teaspoon
Dry red chilies 7-9
Cumin seeds 1 teaspoon
Peanuts 1 fistful
Oil few spoons

Method:

Heat up the griddle, add oil and tempering spices if needed. And followed by vegetables and ground masala. Further add salt, turmeric, chili powder and fry real good, until oil separates.

Then, add tamarind milk. Cook over low-medium heat, without lid.

When oil separates, remove from heat.

Bharwan ghiya in Cashew nut Gravy

Bottle gourd (lauki), 8" long 2
Step I :
Ginger (adrak) paste 1 ¾ tsp
Garlic (lason) paste 1 ¾ tsp
Lemon (nimbu) juice 1 tsp
Turmeric (haldi) powder 1 tsp
Red Chilli 1 tsp
Salt to taste
Cooking oil for trying 4 cups
Step II :
Ghee 1 / ¾tbsp
Cumin (jeera) seeds 1 tsp
Green chilles, deseeded, finely chopped 2
Ginger, 1" piece, finely chopped 1
Carrots (gajar), peeled, finely chopped ½ cup
French beans, stringed, finely chopped ¼ cup
Potatoes, medium-sized, boiled,
Peeled, mashed 3
Cashew nuts (kaju), roasted, crushed 12
Raisins (kishmish), finely chopped 12
Salt to taste
Clove (laung) powder ½ tsp
Black peppercorns (sabut kaali mirch),
Crushed ¼ tsp
Lemon juice 1 tsp
Green corianer (hara dhaniya),
Finely chopped ¼ cup
Step III :
Yoghurt (dahi) ¾ cup
Garlic paste 1 ¾ cup
Coriander (dhaniya) powder 2 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Ghee ¼ cup
Cashew nuts, roasted, blended with
Water to a fine paste 20
Salt to taste
White pepper (safed mirch) powder ½ tsp
Clove powder ½ tsp
Rose petal (gulaab pankhri) powder ½ tsp
Vegetable stock ½ cup
Green coriander, chopped 1 tbsp

Method :
Peel the bottle gourd, cut off both ends scoop the insides with a peeler. Mix the step 1 ingredients (except oil) in a bowl. Rub the paste both inside and outside the bottle gourd and keep aside for 30 minutes. Heat the oil in a wok on medium heat; fry the bottle gourd for 4-5 minutes or until it rises to the surface. Increase heat to high and continue to fry until the gourd is golden brown and fully cooked. Remove to a strainer to drain excess oil. Retain oil for future use. Heat the ghee (step II) in a pan on mediam heat; add cumin seeds. When the seeds begin to pop, add cashew nuts and raisins; mix well. Add the remaining ingredients of step II and continue to stir and roast until the moisture dries up. Remove to a bowl and set aside to cool. Once cool, stuff the bottle gourd with the filling. Mix the yoghurt (step III) with garlic, coriander; red chilli, and turmeric powders. Heat the ghee in a pan on medium heat; add the yoghurt mixture and stir and roast until fat appears on side. Add the cashew paste and salt and continue to stir and roast until fat appears on the sides. Add the remaining ingredients (except green coriander) and stir and roast until the mixture is thick and homogenous. Preheat oven to 180°C / 350°F. arrange the stuffed gourd on an overproof serving platter. Pour the gravy over it and heat in the oven for 5-7 minutes. Remove, garnish with green coriander and serve. *Preparation time: 1 hour 45 mins. Serves: 4

Ghiya/Bottleguard with Coconut Milk Curry

Ingredients

• 1 Bottle Gourd,
• 2 medium sized potatoes,
• 4 small or 1 big onion,
• 2 medium tomatoes,
• 1/2 cup thick coconut milk,
• 2 tsp ginger-garlic each crushed,
• 1 tsp Garam Masala ,
• 2 tsp chili powder,
• salt to taste,
• 1 tsp mustard and cumin seeds each,
• 1/2 tsp asafoetida,
• 2 tsp turmeric powder.
• 1 tbsp oil.
• cilantro.

Method

1. Wash and peel the skins of bottle gourd and potatoes. Cut each into 1 inch cubes.
2. Blanch and purée tomatoes.
3. Chop onions finely.
4. This curry has to be cooked in a pressure cooker. So you may cook it directly in the pressure cooker body or in a different vessel which is stovetop safe as well as can fit inside pressure cooker.
5. Heat oil in the pressure cooker or in the vessel. Sizzle mustard and cumin. Add asafoetida and turmeric powder. Then sauté onions until they caramelize and light brown.
6. Add tomato purée, crushed ginger and garlic, and continue to sauté for 2 minutes.
7. Add chopped vegetables and stir well. Do not add water as the bottle gourd releases water while cooking. Add garam masala, chili powder, salt and mix.
8. Close the lid of the pressure cooker or if you have used vessel for sautéing, transfer the vessel into the pressure cooker. Pressure cook until the vegetables are just tender.
9. Remove lid once all the pressure is released. Lastly stir in coconut milk and use cilantro for garnish.

Lobhia and Ghiya Curry....Blackeyed Peas with Bottleguard

• 1 Can of Black eyed peas (15 oz.)
• 1 Cup cubed pieces of Dudhi - Boil in microwave for 6 minutes in salted water.
• 1 medium size green tomato - diced
• 1 large size ripe tomato - diced
• 1 medium size onion finely chopped
• 5-6 Garlic cloves - finely minced
• Ginger piece 1 inch long - finely minced
• 1/2 T.spoon - Turmeric power
• 1 T.spoon - Red chili powder
• 1/2 T.spoon Garam masala
• 1/2 T.spoon any other Masala of your choice - I used Rasoi Magic "Asli Maharashtrian Usal Masala" - Other options like subzi masala, goda masala ,malvani masala,Badshah Rajwadi Masala .This is optional ... you may use 1 tspoon Garam masala.
• 3-4 cups water
• 1 Cup - fresh chopped cilantro

1. Empty black eyed peas into colander - rinse several times under running water until all Can liquid is washed away... drain all water and Keep it aside.
2. Place 1 cup full cubed pieces of Dudhi/Bottle gourd in glass bowl..cover with 1 cup lightly salted water and microwave for 6 minutes. Keep aside.
3. In a three quart heavy bottom pot heat oil, then add the chopped onions, when they have softened, add finely minced ginger and garlic, stir to combine..then add turmeric powder,red chili powder and two type of Masala powders - Stir for 1 minute.
4. Now add diced green tomatoes and saute for 2 minutes on medium heat until green tomatoes are partially softened.
5. Pour in rinsed black-eyed peas - Mix well with gravy base. Add three cups water, little salt, few chopped fresh corriander leaves. Cover, increase the heat to high and simmer for 3-4 minutes.
6. Add boiled dudhi pieces along with stock. Put diced ripe tomato. Stir and cook for an additional 5-6 minutes on medium high heat. Reduce heat to low and let it simmer for another 3-4 minutes. Garnish with fresh chopped cilantro leaves.
7. This simple and hearty curry dish can be served hot with rice, roti or can even be enjoyed as a soup.

Ghiya/Bottleguard Curry

Ingredients

2 cups Bottleguard pieces , 5 slit green chillis , 1 onion ( chopped) , 3 garlic cloves ( crushed),  1 tsp coriander powder , 1 cup milk , 1 cup water , 3 tbs oil , 1 tsp cumin seeds and musturd seeds , salt

METHOD

.Heat oil in a pan add cumin seeds and musturd seeds , then add green chillis , garlic and onions ,sautee for 5 min

.Add chopped bottelgourd pieces ,sprinkle salt and cook on medium flame for 5 min

.Add milk , cover and cook on low flame for 10 min ( until bottlegourd pieces are soft), then add required amount of water for gravy ( if u want to can use milk for rich gravy)

.Sprinkle coriander powder ,mix well and cook for another 5 min

.Done , serve hot with roti

Bottelguard Curry....2

1 cup of cubed bottle gourd pieces
1 cup of day old, yogurt (sour curd)
6 green chillies and 1 tablespoon of fresh grated coconut (made into smooth paste)
½ teaspoon of each - turmeric and salt
tadka:
1 tsp of oil
1 tsp of cumin and mustard seeds, few pieces of dried red chillies and curry leaves

In a saucepan, heat oil on medium heat. Add and toast the tadkaingredients. Add the bottle gourd cubes and also green chilli-coconut paste. Stir in turmeric, salt and about quarter cup of water. Close the lid and cook on medium-low heat, until the bottle gourd pieces are tender. Reduce the heat to low and stir in the yogurt. Turn off the heat and remove the saucepan from the stove. Cover the pot with a lid and let the curry sit for about 15 minutes, for the flavors to mingle well. Serve warm with rice.

Egg Curry with Coconut Milk

INGREDIENTS : 5 eggs ( boiled ) ,2 cloves , 2 cinnamon , 2 cardamom , 1 cup chopped bell peppers , 1 onion sliced , 1 tbs ginger garlic paste , 1/2 tsp turmuric , 1 tsp garam masala ,1 tsp coriander powder , 2 cups coconut milk , salt , 4 to 5 green chillis (slit). 1/4 cup chopped cilantro , 4 tbs oil

METHOD

. Heat oil in a pan add cardamom , cinnamon , and cloves then add sliced onions , sprinkle salt and sautee until golden color

.Now add slit green chilis , cilantro and ginger garlic paste fry for 2 min

.Add chopped bell peppers , coriander powder ,garam masala , turmuric powder,mix everything and add boiled eggs

.Add coconut milk and simmer for 10 min

.Adjust salt 

Okra In Yogurt Curry

INGREDIENTS : 2 cups chopped fresh okra , 1 small onion (chopped) , 1 small tomato (chopped) , 3 cloves of garlic ( chopped) , 4 to 5 green chillis ( chopped) , 1 cup yogurt , pinch of turmuric , salt ,3 tbs oil , 1tsp cumin seeds and musturd seeds , curry leaves , cilantro

1/2 tsp garam masala powder ( optional)

METHOD

.Wash,dry and slice okra

.Heat 1 tbs oil in a tcurrawa add okra pieces , and fry them on medium low flame for 10 to 15 min

.Heat oil in another pan add cumin seeds, musturd seeds , curry leaves and garlic , fry them for 1 min then add chopped onions and sprinkle salt and turmuric ,sautee them for 5 min

.Now add chopped tomatoes and  green chillis , cook on medium flame until tomatoes are cooked

.Add shallow fried okra pieces in to tomato and onion mixture , mix well and add yogurt

. Cook for 5 min on low flame

.Sprinkle cilantro

.Done , serve hot with roti .

Tomato Curry....

Ingredients

40g butter

2 garlic cloves, sliced

50g fresh ginger, peeled and coarsely chopped

1 large hot green chilli, chopped 

6-7 dried curry leaves 

1 tsp ground cumin

Seeds of 5 cardamom pods, crushed

10 tomatoes, halved and seeds removed

75g creamed block coconut, dissolved in 5-6 tbsp boiling water

Squeeze of lime juice, to taste

A Handful of fresh coriander leaves

Method

1. Melt the butter in a heavy-based shallow pot or frying pan. Add the garlic, ginger, chilli, curry leaves, cumin and cardamom seeds. Allow to gently stew in the butter before layering the tomatoes on them, skin-side down. Lightly salt the tomatoes and spoon over the coconut cream.

2. Loosely cover the pot and set over a very low heat. The juices will form a sauce with the creamed coconut. When this is coming along nicely, baste the tomatoes with the sauce.

3. When the dish is ready – about 30 minutes – the tomatoes should have kept their shape and the sauce will be slightly separated but creamy in parts (if it seems too dry,  add a little water). Squeeze over the lime juice, grind over plenty of black pepper and add the coriander leaves.

Aloo Keema Recipe....Potatoes and Minced Meat Curry

½ kg. Minced beef /chicken
250 grams. Potatoes (cut in small pieces) 
2 tomatoes
1 onion (large size) 
6 tbs. oil
6 black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 table spoon cumin Seeds (Zeera)
1 table spoon coriander (Dhaniya) powder
1 table spoon salt (according to taste)
¼ table spoon turmeric (Haldi) powder
¾ table spoon chili (Lal Mirch) powder
1 table spoon ginger (Adrak) paste
1 table spoon garlic (Lehsan) paste 
½ table spoon garam masala powder

Procedure:

Finely chop the onion and sauté in oil until light brown. 
Add all the spices and finely chopped tomatoes. 
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again. 
Add 2 glasses of water cover and cook till meat is tenderized and the water dries. 
Add potatoes and cook till the potatoes are soft. 
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice. Serve with naan 

Beef and Potato Curry...

Ingredients

1/2 onion, chopped 
2 serrano chiles (remove seeds for a milder curry) 
3 cloves garlic 
1 tablespoon peanut or expeller-pressed canola oil 
1 3/4 pounds sirloin tip steak, cut into 3/4-inch cubes 
1/2 teaspoon fine sea salt, plus more to taste 
1 cinnamon stick 
1 1/4 teaspoons coriander seeds 
1 1/4 teaspoons ground cumin 
1 teaspoon ground turmeric 
1 (13.5-ounce) can light coconut milk 
1 (14.5-ounce) can diced tomatoes, drained 
1/2 teaspoon sugar 
1 pound red potatoes, cut into 1-inch pieces 
1/3 cup packed cilantro leaves

Method

In a blender, combine onion, chiles, garlic and 1/2 cup water and blend until smooth. Set aside. 

In a large skillet with a tightly fitting lid, heat oil over high heat. Sprinkle steak with salt. Add half the steak pieces to the skillet and cook, stirring occasionally, until lightly browned. Transfer to a bowl with a slotted spoon; repeat with remaining steak. Set aside. 

Return the skillet to medium-high heat and add cinnamon, coriander, cumin and turmeric; stir for 10 seconds and then add the onion and chile mixture. Simmer for 1 minute and then stir in coconut milk, tomatoes and sugar. Add the beef back in, cover the skillet, and simmer 40 minutes. Stir in potatoes and continue to simmer until beef and potatoes are very tender, about 20 minutes more; remove the lid during last 10 minutes of simmering if you would like a thicker sauce. Remove cinnamon stick; taste curry and add more salt if desired. Serve garnished with cilantro.

Nutrition

Per serving: 410 calories (180 from fat), 19g total fat, 8g saturated fat, 85mg cholesterol, 370mg sodium, 22g total carbohydrate (4g dietary fiber, 5g sugar), 37g protein

Bean and Sausage and Stew

A warming, simple one-pot meal that’s perfect for chilly late-winter evenings. You can use any flavour sausage you like; the texture works wonderfully with the tender beans and rich, hearty tomato sauce.

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 4

12 good quality sausages (use two packets of six)
1 onion, chopped
2 x 300g pots fresh tomato and herb sauce
540g jar large butter beans, rinsed and drained
freshly chopped herbs, to garnish

1 Put the sausages and onion in a pan and cook until the sausages are beginning to brown, turning them occasionally.
2 Stir in the sauce. Fill one pot with water and add to the pan. Bring the mixture to the boil, then simmer for 20 minutes.
3 Add the drained beans and simmer for a further 5 to 10 minutes or until the beans are heated through, the sausages are cooked and the sauce is the required consistency. Garnish with herbs.

Per serving: 980cals, 73g fat, 27g saturated fat, 54g carbohydrate 

W&h Tip
Make a day ahead and chill. Reheat thoroughly, adding a little extra water.

Masala Mutton

Ingredients:

2 lb boneless mutton/lamb, cut into 1-inch cubes 1 large onion, sliced 1 tbsp tomato paste 1 tbsp ginger-garlic paste (I just take equal amounts of ginger and garlic and make a paste of it) 2-3 green chillies, finely chopped 1 tsp cumin seeds

1 cinnamon stick 6-7 whole peppercorns 7-8 cloves 1/4 tsp turmeric powder 1 tsp coriander powder 1/2 tsp red chili powder salt, to taste 2 tbsp cooking oil fresh coriander leaves, finely chopped for garnish

Method:

1. Heat oil in a pan and add cumin seeds. Once it starts to sizzle, add in sliced onions and fry till slightly brown.
2. Add in meat pieces, chopped green chillies and ginger-garlic paste, and fry for 3-4 minutes.
3. Add salt, red chili powder, turmeric powder and coriander powder and let all spices blend in well.
4. Once meat starts to brown, add tomato paste, cinnamon stick, peppercorns and cloves, and saute for 2-3 minutes.
5. Add water and cover cook for 30-35 minutes or till meat tenderizes. You can add more water, bit by bit, to prevent it from drying up.
6. Garnish with chopped coriander leaves and serve hot!

Baingan/Eggplant Curry

• 40 g tamarind, chopped
• 125 ml boiling water
• 2 big aubergines, sliced
• salt
• 2 tbsp ghee (or butter or oil)
• 3 onions
• 1 tsp garlic paste
• 1 tsp ginger paste
• 4 curry leaves
• 3 small chilies
• 1 tbsp coriander powder
• 2 tsp cumin powder
• 2 tsp mustard seeds
• 2 tbsp tomato purée
• 500 ml coconut milk
• 3 tbsp chopped coriander leaves

Firstly soak the tamarind into hot water and let sit for 10 minutes. Stir well and squeeze the juice out. Discard the pulp and set aside the tamarind water.

Salt the aubergine slices and let sit for 30 minutes. Rinse, drain and pat dry with a kitchen towel.

Slice the onion and chop the chillies. Heat the ghee in a heavy pan and sauté the onions for about 10 minutes. Add the chillies and continue frying for another 3 minutes. Add the ginger and garlic paste, stir around and add the spices.

After a minute or so, add the tomato puree and the coconut milk. Stir well to combine all ingredients, bring to boil, add the aubergine, lower the heat and cover with a lid. Let simmer for about 10 - 15 minutes or until the eggplant is soft.

Garnish with fresh coriander leaves and adjust salt to taste. 

Spicy Chicken Fry

INGREDIENTS :
Chicken	1/2 kg
Oil	4 tbsp
Bay Leaf	1 no
Cumin seeds	1/2 tsp
Fennel seeds	1/2 tsp
Green Chili	3 nos
Curry Leaves	1 Strand
Onion	3 ( Medium )
Tomatoes	3 ( Medium )
Ginger Garlic Paste	1 1/2 tsp
Red chili powder	2 tsp
Coriander Powder / Dhania powder	2 tsp
Garam Masala	1/4 tsp
Turmeric powder	1/2 tsp
Pepper powder	3 tsp
Salt	to taste
Coriander Leaves	2 tbsp

DIRECTIONS:

1. Step1
   Cut the Chicken into small pieces. Slit open green chili. Chop onion, tomato.
2. Step2
   In a NonStick pan add oil, Bay leaves, Cumin seeds. Fennel Seeds, Green Chili and Curry Leaves. Add chopped Onion and fry till translucent. Add ginger garlic paste and fry till the raw smell leaves. Add chopped tomatoes and fry till mushy.
3. Step3
   Add Chicken, turmeric powder, Red chilli powder, Coriander Powder, Garam Masala , Pepper powder and Salt. Add 1/2 cup of water and cook it covered until the Chicken is done in medium flame. Fry till oil separates from the Chicken. Garnish with Coriander Leaves.

Lotus stem Curry...Kamal kakdi

Ingredients

1. ½ kg of fresh peeled and diced bhe/ kamal kakdi/lotus root or one frozen packet already diced and peeled ( If it is fresh wash it thoroughly under tap water as these roots are full of mud even inside of it)

2. 1 medium chopped finely in chopper

3. 1 cup of tomato sauce or puree

4. ½ tbsp of ginger

5. ½ tsp. of garlic minced (optional)

6. ½ tbsp. of green chili minced

7. Salt to Taste

8. ½ tbsp. of turmeric powder

9. ½ tbsp of red chili powder

10. ½ tbsp of coriander/dhaniya powder

11. ½ tsp. of amchoor powder

12. ½ tsp. of garam masala

13. Oil

Directions

1. In a pressure cooker add 3 tbsp of oil.

2. Add onions, ginger garlic paste and green chili.

3. Let it cook till they caramelized

4. Now add all the dry spices.

5. When the spices seem to be cooked add tomato sauce.

6. Stir it and cook till it starts leaving oil on sides.

7. Add Bhe / Kamal Kakdi

8. Add 1 cup of water and close the lid.

9. After 2-3 whistles it will be cooked.

10. Serve with steamed rice or Roti / Chapatti