TARKA DHAL- SERVES 4

Ingrediants:
250gms of (split lentil) Dhal (washed)
600ml hotwater
3/4 inch chopped ginger
1/2 tsp turmeric
a tea cup of chopped tomatoes
4 fresh chopped green chillis( add more if you like hot)
salt to taste
2tsp of oil
1tsp mustard seeds
10 curry leaves
2 dried red chillis
2tsp green coriander


1.cook the dhal,ginger and turmeric in casserole or a pot for 15 mins.
2.keep stirring to avoid the dhal sticking to the cooking vessel.
3. Add tomatoes, green Chillis and salt and mix well and cook on high for 3 mins.
4. put oil into the pre heated mini fry pan, when oil is heated add musterd seeds, curry leaves and red chillis.
5. stir this into the dhal and garnish with coriander leaves.

good with plain or pillau rice.






ALOO CHANNA- Serves 4 to 6

250 grams chickpeas (washed), 1 ltr water, 1-2 tsp of chopped ginger

1 large potato( peeled and cut into cubes), 1 tsp ground cumin

1 tsp turmeric powder, 1/2 tsp chilli powder

1-2 fresh green chillis(Cut), 2 tblsps of oil

1 large onion(chopped), Salt to taste

1tsp garam masala, 1tsp lemon juice, 1 tsp chopped mint

1.Soak the chick peas overnight rinse and drain well.

2 Put the chickpeas,water and ginger into a saucepan and place over high heat. Bring to the boil , cover the pan and simmer for 1 to 1 1/2 hour OR until peas are cooked.
Alternatively you can add the above ingrediants tinned chickpeas and boil for 15 mins.
3. Add the potatoes, cumin, turmeric, Chilli powder ,green Chillis and the Mint. Cover the pan and simmer for fourther 10 mins OR until potatoes are tender.
4.Heat the oil and fry the onions to light brown, add garam masalaand cook for another 2 mins.Stir this into the chick peas along with the salt.

5. Switch off the Cooker and add lemon juice an dfresh mint.

Serve with puris and chapathys or bhatoora




BINDI MASALA-SERVES 2to3
250 grams Bindi(Ladies finger)
1 medium sized Onion chopped
2tsp cooking oil
1tsp ground coriander
1/4 tsp ground cumin
1/2 ground turmeric
Small tin of chopped tomatoes.
1/4 tsp chilli powder
Salt to taste
2 tsp chopped coriander leaves

1.Wash and dry the bhindi. Chop off the tops.
2. Heat the oil in the pan add Onions and cook until light brown then add the ground coriander, cumin, Garam Masala and Turmeric.
3 Add the tomatoes and chilli powder. Stir and cook for 5 mins.
4 Now add the bhindis and salt,stir and cover the pan and cook for 10 ins on a low heat until bhindi is tender.Stir frequently.
5 Garnish with coriander leaves.

Serve with any main dishes



SAAG BHAJI- serves 4 to 6

6 tblsp cooking oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
1tsp curry leaves
2-3 cloves og garlic
peeled and finely chopped( Optional)
2-4 red chilis(Coarsely Chopped)
500gms fresh spinich Leaves OR 250gms Frozen( Finely chopped)
1 1/2 tblsp ghee
2 midium sized potatoes( peeled and diced)
1 large onion(chopped)
1tsp ground turmeric
1tsp ground cumin
1/2 tsp garam masala
1/2tsp chilli powder
1 small tin of chopped tomatoes.
Salt to taste
1. Heat 2tbasps of oil and fry the mustard

2.Add cumin seeds and curry leaves followed by garlic and red chillis . season this until garlic is brown.
3.Add the spinich stir and mix, cook for 15 mins.
4.Melt the ghee and brown the diced potatoes.remove the pan fro the cooker.
5.Heat the remaining oiland fry onions until brown( and not burnt)
6.Lower the heat and add turmeric , cumin, garam masalaand chilli powder and fry for 2to3 mins
7.Add the spinich , potatoes , tomatoes and salt,cover and cook until the potatoes are tender.Stirring frequently.remove the dish
Serve with any main dishes.


MIXED VEGETABLE CURRY.

INGREDIENTS:

1.4-5 tblsp cooking oil
2. 2chopped onion
3. 1-2tsp chopped ginger
4. 1/2 tsp turmeric
5. 1tsp ground cumin
6. 1tsp coriander
7.1tsp paprika powder
8. 1small can chopped tomatoes
9. 250g potatoes diced
10.100g sliced french beans
11.100g carrots(sliced)
12.100g garden peas
13.500ml Water
14.2 to 4 Green Chillies
15.1tsp mixed spice/Garam Masala
16.2tbsp chopped fresh green coriander
17.salt to taste

METHOD:
1.heat the oil and fry the onion till browned.
2.add the ginger and cook for 1 min.
3.add turmeric,coriander,cumin and paprika powder
and mix well on low heat.
4.add tomatoes,mixed spices and cook for 5 minutes mixing well.
5.add all vegetables, salt and water. stir and mix well
bring to boil, cover and cook till vegs are tender.
6.add green chillies and cook for another 7-8 mins
7.switch off the heat and add coriander. dish is ready to serve
HINTS:
excellent with rice or chapathy (serves 4-6)


MUSHROOM BHAJI:

INGREDIENTS:

1.4-5tblsp cooking oil
2.2 small Chopped Onions
3.1tsp crushed garlic
4.1tsp chilly powder
1/2 tsp turmeric powder
5.1tsp ground cumin
6.2tblsp tomato puree
7.1-2 chopped green chillies
8.350g mushrooms halved
9.1/2 tsp Corianderpowder
10..1-2tblsp chopped coriander

METHOD:
1.heat the oil and fry the onions till browned
2.add the garlic,turmeric,chilly ,coriander powder
and cumin and fry on a low heat
keep stirring making sure not to burn say 5-7mins
3.add 1tsp salt(or to taste)and add mushrooms,
tomato puree ,1/2cup of hot water .Simmer for10mins
4.when the mushroom is soft switch off the heat
and sprinkle coriander leaves. the dish is ready
serve with puri,chapathy or pillau rice. (serves4-5)



BRINJAL(egg plant,aubergine)curry.

INGREDIENTS:
1.400Gms brinjal cubes
2.1tsp garam masala/mixed spices
3.2tsp ground cumin powder
4.1/2tsp chilly powder
5.1tbsp green chilly
6.1 large can of tomatoes
7.10-12currry leaves
8.salt to taste
9.100gms creamed coconut
10.200ml water
11.1chopped onion
12.2tblsp oil

METHOD:

1. put oil and roast garam masala,cumin,curry leaves
in a pot. After roasting pour it into a separate pan
2.put tomatoes, chilly powder,green chillies,salt,onions
brinjals in a pot and add water, cover the pot and cook
till brinjals are cooked.
3.then add the spice mixture and stir it well
now add coconut cream .Simmer for 5 minutes
The dish is ready to serve

serve with boiled or pillau rice(serves 4to6)


BRINJAL(aubergine) BHARTA:

INGREDIENTS:
1.2Large Brinjals
2.6tblsp oil
3.1tsp mustard seeds
4.2x1 inch root ginger(chopped)
5.1tblsp crushed garlic
6.1/2 tsp turmeric powder
7.4tomatoes (skinned and chopped)
8.1tsp salt(to taste)
9.2-3tblsps chopped green coriander
10.2green chillies
11.1Onion( finely chopped)
12.1/2 tsp chilli powder

METHOD
1.Pierce washed brinjals twice and put
it under hot grill
2. Roast it till brinjal is tender and
remove from the grill and cool it.
3.Skin the brinjal and take the flesh out
and mash it softly
4.Heat the oil and add the mustard seeds
when the seeds pop add ginger,garlic,and
green chillies.stirfry the ingredients
for2mins then add the onions and cook till
onion is tender
5.Mix in chilly and turmeric powder
6.Add tomatoes and cook for 5 mins
7.Add brinjal pulp salt and mix well and cook
for 4mins
8.stir in half the corrianderand remove
pan from heat
9.garnish it with remaining coriander
and serve(serves 4-5)