Garden Surprise

Ingredients

Carrot - 100g
Green peas - 100g
Beans - 100g
Onions (cubed or small onions) - 100g
Potatoes (small cubes or small potatoes )- 100g
Ginger - 1 small piece
Jeera - 1/4 tsp
Bay leaf - 3/4
Elaichi -4
Cloves - 4
Cardamom - 2 pieces
Salt - to taste
Coriander powder - 3/4 tbsp
Red chilli powder - 3/4 tbsp
turmeric powder - 1 pinch
Sugar - 1 pinch
Tomato Puree - 450g

Method

1) Clean and chop the vegetables.
2) Add peeled potato and onions.
3) Add all the ingredients ( beg, onions, potato, masalas) into a cooker with 2 cup water and cook for 2-3 minutes.
4) Serve garnished with corainder leaves

Fried Potato Curry

Cube 3-4 potatoes into small dices. Add little salt and turmeric powder and keep for marination for some time. Fry in oil.

Heat Oil in a pan. Add 1/2 tsp Jeera. Add 2-3 Onions, Finely chopped. Add 2 split green chilli. Saute till light brown.
Add 1/4 tsp turmeric powder.Chilli powder - 1 1/2 tsp. Saute
Add tomato chopped. Saute.
Open up two packets of 25gm Maggi cooconut milk powder into 2 cups of water. Add this coconut milk powder inot the curry . Add salt.
Allow to boil.
Add the fried potatoes.
Soak 50 gram cashews in water and make into aste. Add this to the curry to get the thicknes and taste.
Allow to boil.
Garnish with a handful of chopped coriander leaves.

Kasoori Methi with Dal

INGREDIENTS
•Split green beans – ½ cup
•Lentil – ½ cup
•Dry fenugreek leaves – 2tbsp
•Grated ginger – ½ “ piece
•Dry red chili- 1
•Oil – 1 tsp
•Salt 1 ½ tsp
•Turmeric powder – ½ tsp
BAGHAR

•Oil- 3-4 tbsp
•Asafoetida – a pinch
•Fenugreek seeds – ¼ tsp
•Garam masala - ½ tsp
•Coriander powder – ½ tsp
•Red chili powder – ½ tsp

METHOD

1.Pick, clean and wash both dals together. Add dry fenugreek seeds, ginger, oil, dry red chili, salt and turmeric powder to dal.
2.Pressure cook dals with 3 ½ cups water to give one whistle. Actually the fire can be shut off when the whistle just starts. This dal gets over cooked in one whistle at times.
3.Heat oil in a pan. Add asafetida. Cook for ½ minute.
4.Remove from fire. Add fenugreek seeds. Cook on low flame till it turns golden. Add red chili, coriander powder and garam masala. Cook for a few seconds. Pour over the hot dal.

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Sukhi Urad dal

INGREDIENTS
•Split black beans ( soaked for 20 minutes) - 1 cup
•Oil – 1 tbsp
•Turmeric powder – ½ tsp
•Salt – 1 ¼ tsp
•Cumin seeds – ½ tsp
•Garam masala – ¼ tsp
•Coriander powder – ¼ tsp
•Red chili powder – ¼ tsp
BAGHAR
•Oil- 3 tbsp
•Onion (sliced finely) 1
•Red chili powder – ¼ tsp
•Ginger (shredded) – 1 tsp
•Coriander chopped -1 tbsp

METHOD

1.Strain the soaked dal and keep aside.
2.Heat 1 tbsp oil in a pressure cooker. Add cumin seeds.
3.When it turns golden, add the dal.
4.Add salt, turmeric powder, garam masala. Red chili powder and coriander powder.
5.Stir on low flame for 1 minute.
6.Add 1 cup water.
7.Pressure cook to give one whistle. Keep on loe flame for 1 minute only. Remove from fire immediately.
8.Heat 3 tbsp oil in a small pan. Add onions and cook till they turn brown. Remove from fire.
9.Add chili powder. Pour the baghar over the dal. Mix gently.
10.Serve hot garnished with shredded ginger and chopped coriander.

Shahjahani dal

INGREDIENTS

• Kabuli peas (soaked for 8- 10 hours) – 250 gm
• Onion (finely chopped) - 3
• Green chilies (finely chopped) – 2
• Red chili powder – 1 tsp
• Garam masala – 1 tsp
• Coriander powder – 1 tsp
• Salt – 2 ½ tsp
• Cloves – 6
• Cinnamon – 2 small sticks
• Elaichi – 4
• Coconut – 1 small
• Milk – 2 cups
• Ghee – 3 tbsp
• Chopped coriander – 3 tbsp

METHOD

1. Grate coconut. Add 1 cup hot water and keep aside for 10-15minutes. Squeeze well to extract coconut milk
2. Boil 2 cups of milk till it is reduced to 1/2 cup
3. Scrub the soaked peas with the hands to remove the thin white skin.
4. Pressure cook peas with extra water till soft.
5. Blend the peas to a dal like paste.
6. Heat ghee. Add chopped onions. Cook till transparent.
7. Crush cloves, cinnamon and elaichi seeds. Add to the cooked onions and cook for 1 minute.
8. Add salt, red chili powder, coriander powder, garam masala and green chilies. Cook for ½ minute.
9. Add dal. Mix. Boil.
10. Add coconut milk and ½ cup of the thickened milk. Cook for 2-3 minutes.
11. Add chopped coriander and cook till thick. Serve hot.

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