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Side Dish
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| Channa Masala | Cauliflower Delight | Aloo Spinach | Egg Curry | Kidney Bean Masala |
| Brinjal Curry | Dal Fry |
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Channa Masala
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| Ingredients: 1 kg garbanzo beans(soaked overnight) Kabuli Channa 1 tsp cumin seeds 5 tbsp oil 1 cup onions chopped 5 green chillies 2 tsp coriander powder 1/8tsp tumeric powder 1 tsp garam masala 4 tomatoes 2tbsp ginger garlic paste 1 tbsp lemon juice 1/4tsp red chilli powder 1cup water Salt to taste |
Method: Pressure cook garbanzo beans with 1 cup water, 1tbsp onion, garam masala powder, and ginger garlic paste. Keep aside. In a saucepan, take oil and add cumin seeds, when it splutters add green chillies and fry for sometime, then add onions, and fry until golden brown (translucent), lower flame and add coriander, tumeric powder and fry for sometime then add tomatoes and fry until it becomes one lump, then add the pressure cooked garbanzo beans, lemon juice, and red chili powder. Mix well, cover and cook over medium heat for 15 minutes, or until garbanzo beans are soft. Serve garnished with cilantro.  |
Cauliflower Delight
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| Ingredients: 2tbsp Oil 1 big Cauliflower flowerets 3 Potato, peeled and cubed 1 small Onion finely chopped 2 Tomato, chopped finely 1tsp Cumin seeds 5 Green chillies chopped 2 tbsp Ginger, garlic paste
1/2tsp Turmeric powder a bunch of Coriander leaves |
Method Heat oil in a saucepan and add cumin seeds and when they splutter, add onion and green chillies,fry on low flame till light brown, add ginger garlic paste, and fry for sometime then add cauliflower, potato and 1/2 cup water, Cover and boil for 5 minutes till tender. Take 3 tbsp of water and mix the powders, and let cook for a minute or two. Garnish with chopped coriander leaves. |
Aloo Spinach
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| Ingredients: 1 bunch Spinach 2 potatoes 1/4tsp fenugreek seeds 1 tsp cummin seeds 2 dried red peppers 3/4tsp tumeric powder 1tsp coriander powder 1tsp garam masala powder 1/2cup Sour cream salt to taste |
Method: Clean and chop the leaves of spinach, and potatoes cut into cubes. Keep aside Heat a large skillet over high heat. When hot add fenugreek seeds,cumin seeds and the red peppers. Stir once and quickly add potatoes and fry them on medium heat till they turn golden brown and crisp and tender. Add spinach and stir fry for sometime then sprinkle the tumeric, coriander, garam masala powder and salt to taste for about 5 minutes. Then lastly add sour cream and stir once, and serve hot with chappatis or just as side dish. |
Egg Curry |
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| Ingredients: 6 Eggs 1cup Chopped Onions 3 Chopped Green Chilli 5 Chopped Garlic flakes 1cup Chopped Tomatoes 3tbsps Whipped cream 1/2cup Chopped Coriander leaves(Cilantro) 1/2tsp Garam masala powder 1/2tsp Chilli Powder 1/4tsp Turmeric powder 2 tbsp Oil |
Method: Boil the eggs and make slits all around the egg and keep aside. Take 2 tbsp of oil and fry the onions and green chilli in it until transparent. Add turmeric powder, chilli powder and fry for a minute then add the tomato and garlic and salt and fry well for 10 minutes on medium flame, add a little water and boil well then towards the end, add the whipped cream and mix well, add the eggs and stir gently and keep it down and don't cook for a long time after adding the milk cream. Garnish with coriander and garam masala powder . |
Kidney Bean Masala |
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| Ingredients: 1 cup Kidney Bean 2 tbsp Oil 1/2cup Chopped Onions 5 Chopped Green chillies 1/2cup Tamarind Juice 1/4cup Chopped Tomato 2 tsp Ginger Garlic paste 1/2cup Coriander leaves 1 tsp Cummin seeds 1 tsp Mustard seeds 1 tsp Garam masala 1 tsp Chilli powder 2 tbsp Whipped Cream |
Method: Soak Kidney Bean in water overnight for about 8 hrs. Cook the bean with ginger garlic paste, 1 tbsp onion, garam masala & tumeric powder in the cooker. Remove the excess water and keep aside. Take 2 tbsps of oil in a pan and heat it. Add mustard seeds, when spluttering add cummin (jeera). Now add the chopped onions and fry until golden brown then add green chillies, tomatoes, fry well until it becomes like a paste, then add chilli powder. Next, add the cooked bean and tamarind juice. Mix into the pan and add salt and remaining water. Cook on low flame until tender. Finally transfer it to a serving bowl adding whipped cream. Garnish with a few cilantro(coriander) leaves. Serve hot with chappatis, or rice. |
Brinjal Curry |
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| Ingredients: 1/2kg brinjals(Egg Plant)
For Grinding
10 gm. Jaggery (or sugar) |
Method: Wash eggplant,if small size just slit it and put them whole, if big then cut off stem and cut lengthwise in to four pieces. Grind the above ingredients and keep them aside. Boil little water with salt and tamarind and add brinjals when water boils let it cook, when brinjals are half boiled, add to it the masala and cover and cook till gravy thickens. Add jaggery and stir well. Heat ghee in a pan add onion and fry till golden brown,add to the curry. Serve hot with steamed rice. |
Dal Fry |
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| Ingredients: 1 cup Whole urad dal 1 tbsp Coriander powder 1 tsp Turmeric powder 1 tbsp Red chilli powder 1 Onion chopped fine 1 Tomato chopped fine 1 tsp Ginger chopped fine 2tbsp Ghee 2 tbsp Sour cream 1/2 Cup cilantro Salt to taste |
Method: Pressure cook whole urad dal along with coriander powder, turmeric, red chilli powder, salt and water. Cook until its done. In a heavy bottomed pan melt ghee on low heat. Add onion and fry until brown then add ginger chopped and fry for some time then tomato and fry until the oil separates from the paste and then add sour cream and cook for 5 minutes. Finally add boiled dal in it. Mix thorouhly. Garnish with cilantro and serve with Chapatis or bread |
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