RAGI DOSA

Ingredients:

Urad Dal- 1/2 cup
Ragi Powder (Finger millet)- 2 cups
Salt- to taste
Yeast- 1/4 Tspn (optional)
Oil- For frying purpose
Water- As required.

Method:
Wash the urad dal and soak for about 4 to 5 hrs or overnight.
Put this in the grinder, add sufficient water and make a fine paste.
To this, add the ragi powder ( ¼ cups each time along with some water)
Add salt to taste and the yeast.
This will yield a fine batter. Should be of same consistency of regular dosa.
Leave this to ferment.
Once fermented, fry them in little oil and serve with chutney or any of your favorite curry.

PS: if you need the dosa to be very soft, you may add ¼ cup of beaten rice while grinding

CHOLE BATHURE

Ingredients for Chole:


Chickpea -1 can ( or 1 cup cooked chicpeas)
Onion- 1 medium size finely chopped
Tomato- 1 small finely chopped
Ginger paste & garlic paste- 1 Tspn each
Coriander- freshly crushed or powdered- 1 ½ Tspn
Cumin- ½ Tspn freshly powdered
Turmeric powder- ¼ Tspn
Red Chili (Kashmiri) powder- 2Tspn
Garam Masala- ¼ Tspn
Oil- 2 Tbspn or more
Salt to Taste

For Garnishing:
Onion- ½ medium size sliced
Green Chili- 1pc sliced
Tomato- 1 medium finely chopped
Coriander leaves- 1 Tbsn chopped

Method:
In a sauce pan, add oil and when hot, add onions, ginger & garlic paste and then add all the dry powders, followed by the
tomatoes and fry till the oil separates and forms into a paste. Add cooked chicpeas and mix well with the masala. Add 1 cup (or as desired) of hot water and add salt. Stir well and cover the lid. Cook for 2 to 3 mnts.
While serving, Garnish with the ingredients mentioned above.

How to make BHATURE:


In half cup of warm water add 1/2 Tspn of salt ( or as desired). Stir well until the salt dissolves completely. Keep adding the flour
( Wheat or all purpose) till you form a nice chappathi type dough. Add 2 to 3 Tspn of oil and knead well for atleast 5 to 10 mnts.
Make lemon size ball, apply oil to it and roll them with a roller to a chappathi size. In a deep frying pan, add oil and when it is hot, gently place the Bhatures and fry one by one. Fry both sides to a light golden brown colour.

EGG ROAST w/APPAMS

Ingredients:

Egg Roast:
Eggs-6 boiled w/cuts on them, so masala gets well coated
Onions- 3 finely sliced
Green Chili- 1 or more cut into few pcs
Ginger- 1 inch finely crushed
Garlic- 3 cloves crushed
Tomato- 1 med size finely chopped
Coriander leaves for garnishing
Cocount oil(2 Tbspns) & Curry leaves( 1 sprig)
Salt to taste

Powders:
Coriander – 2 Tspn
Cumin (jeera) ½ Tspn
Red Chili – 1Tspn
Turmeric- ¼ Tspn
Garam Masala- ¼ Tspn
Pepper- ¼ Tspn

Method:
In a pan, pour coconut oil and slightly fry the onions on medium low fire. Once they turn soft, add ginger, garlic, curry leaves and all the powders followed by tomato. Fry for 2 to 3 minutes more till it forms a nice masala paste. Add eggs and let it coat well with the masala.
Add ½ cup of water and salt and cook till the gravy thickens
Garnish with coriander leaves

Recipe for the Appams:
http://homemadeculinaryy.blogspot.ae/2016/09/appam.html

UTHAPPAM

Try this on your weekend. This snack can be had for breakfast or at evening tea time. An absolute pure vegetarian delight

Ingredients/Method:

White rice-2 cups
Urad dal- 1/2 cup
Fenugreek seeds- 1 Tspn.
Wash the above 3 times, drain and soak in sufficient water for at least 2hrs.
Grind this with salt, ¼ Tspn of yeast, ¼ cup beaten rice (powa) or ½ cup cooked rice and sufficient water. The batter has to be thick. Let it ferment for overnight.
In a non-stick shallow pan, put few drops of oil. Pour a ladle of batter. Do not spread. Start topping with your favorite vegetables (bell pepper/onions/green chili/carrot/green peas/cashews/coriander leaves/tomato/curry leaves….)
When the bottom part is fried, turn over & fry till the vegetables are cooked well on a low flame.

Serve with green and red chutney or Sambhar

CRISPY RAVA (Semolina) DOSA

Ingredients

Thin Rava - 1/2 cup
Rice flour - 1 1/2 cup
All purpose flour - 2 tbsp
Jeera(cumin seeds) -1/2 Tspn
Whole black pepper – 10pcs
Green chili -1 very finely chopped
Tomato finely sliced- ½ medium
Curry leaves- 1 Sprig chopped
Coriander leaves- 1 Tbspn chopped
Thick Buttermilk - 3/4 cup
Onion -1 medium finely sliced
Water - 2 3/4 cup
Oil for frying dosas
Salt to taste

Mix rava in buttermilk for 1/2hr and set aside.

Preparation of rava dosa batter:
In a bowl, mix together rice flour, all purpose flour, cumin seeds, whole black pepper, green chilies, coriander leaves & curry leaves and salt needed. Add water cup by cup and check for the consistency( should be thin).
Add the rava & butter milk mix to it. Leave it for 15 mnts.

Method:
Grease the non-stick pan with oil and sprinkle some finely chopped onions and tomatoes. Pour sufficient batter and twist the pan to spread across the pan to form a round shape. There may be gaps, which you need to fill with the batter. When cooked, spread little oil on top of it and flip it over the other side.

Enjoy with Sambhar and chutney

KOTTO

( Steamed Rice Cake in Jackfruit leaves)

Ingredients:


Idli Rice- 2 cups
Urad Dal- ¾ cup
Salt to taste

Method:
Wash the rice and urad dal 3 times and soak this in water for atleast 4 hours.
Grind this in sufficient water & ensure that the batter is as thick as dosa and should be coarsely ground.
Add salt while grinding. Shift this in a deeper vessel for fermentation for atleast 8 hrs or overnight.
Before pouring this batter into the jackfruit leaf pouches*, beat the batter well and pour half full
Steam this for atleast 15- 20 minutes
Serve hot with any coconut based curries or chutneys.
We had this w/coconut methi (fenugreek) chutney
*Leaf pouches should be greased with oil before poring in the batter, so it doesn’t stick & is easier to remove.

HOMEMADE MASALA DOSA

SAMBAR

Ingredients:

Pick vegetables of you choice
( In this recipe: 3 whole drum sticks cut into pieces, 1 long and thin sized brinjal cut into pieces and soak in water for sometime, 1 cup pumpkin cubes, 1/4 cup raw green peas, 1 medium size carrot, 1/2 onion diced, 1 tomato and 1 green chili.
Small piece of ginger (optional)
3 cups water
½ cup toor dal
To make a paste- ½ onion + 4 cloves garlic + ½ cup grated coconut
3 Tbspn of sambar powder*
Pinch of Tamarind
Salt to taste
Small piece of jiggery
3 Tbspn of Oil

Method:
In a deep and wide vessel, add 3 cups of water, wash the toor dal and cook till the dal is soft.
Meanwhile, make a paste of onion and garlic fry in a 1 Tbspn of coconut oil till it is light brown, then add the grated coconut and fry well. When cold, grind this along with the sambar powder* with a pinch of tamarind and sufficient water. Keep this paste a side. Keep adding the vegetables to the boiling toor dal ( make sure you are going to cook the hard veggies first & then add the soft ones) add onion, tomato, and green chilly. When the veggies are almost done, add the grounded paste, mix well & add salt and a small piece of jaggery.
Cook for 2 mnts.
For Tempering : In 2 Tbspn coconut oil, when hot add 1 Tspn mustard seeds, small whole garlic (crush little bit), 1 sprig curry leaves, 2 whole small red chilies and a pinch of asafetida (hing). Pour this on the sambar.
• Sambar powder recipe- Please click on this link
https://www.facebook.com/photo.php?fbid=295670003894731&set=pb.111104895684577.-2207520000.1363272646&type=3&theater

Crispy Dosa
White rice 2 cups, Urad dal 1/2 cup, 1tsp fenugreek seeds. Wash this 3 times, drain and soak in sufficient water for at least 2hrs. Grind with salt, pinch of yeast (depends on weather, if it is cold u can add 1 more pinch), 1 medium onion cut into pieces, 1/2 cup cooked rice and sufficient water. Don't make the batter too thin, has to be thick ( easy to spread with the ladle to make it thin and crispy). Let it ferment for overnight.

APPAM

Ingredients:

2 cups white rice
½ cup cooked rice
1 full egg (optional)
½ Tspn yeast
1 cup thick coconut milk
Salt & Sugar- As per taste

Method:
Soak the rice for 2 hrs, drain the water and grind this rice with all other ingredients.
If you feel it is too thick, add sufficient water. Batter should be of dosa-batter consistency.
Wait until the batter ferments well.
Grease the appam pan with very little ghee or oil and pour the batter & fry them
Enjoy with Stew Curry.
PS: Grated carrot and Coriander leaves were sprinkled to look attractive.

GRATED CARROTS & POTATO STUFFED ROTI’S

Ingredients:

1 medium size carrot grated
2 small potatoes grated
1 Tspn ginger garlic paste
½ Tspn kashmiri chilli powder
½ Tspn turmeric powder
½ Tspn coriander powder and salt to taste.

Method:
In a little oil, fry ginger garlic paste & add all the powders & fry for a minute. Add the carrot and potato mix with the masala, add little water and salt & cook till it turns soft and dry. Stuff this mix inside the roti dough and roll it like normal roti’s and fry with little butter.

BREAD MASALA

http://youtu.be/OokY3S40Fk8

Ingredients in order:

2 Tbspn Oil
1/2 onion finely chopped
1 green chili finely chopped
1/4 Tspn turmeric powder
1/2 Tspn Red chili powder
1/2 tomato finely chopped
Salt to taste
3 eggs well beaten
4 or more bread slices
1 Tbspn coriander leaves finely chopped

MANGALOREAN BUNS w/HOT CHOCOLATE

Ingredients:

Maida or wheat flour- 2 cups ( or you can combine 1 cup each)
Sugar- 5Tspn
Salt- as per our taste
Butter- 2 Tbpsn
Baking Soda- 2 pinches
Plantains small- 2pcs ( if big- then 1)
Water- As per requirement
Oil- sufficient for frying

Method:
In a bowl, peel and mash the plantain. Add baking soda, salt, butter, sugar & flour. Mix this well with your hands with sufficient water. The consistency should be as chappathi’s. Let it ferment for 5 to 6 hrs. Form lemon size balls and roll thick to desired shape and deep fry ( ensure that the oil in not too hot) both sides on medium flame, like puri’s until they turn fluffy and dark brown colour. Remove on to a strainer to drain the excess oil or place them on a paper towel.

BAJIL SAJJIGE (BEATEN RICE/UPMA)

Ingredients:

Bajil( beaten rice)- 2 cups
Coconut- 2 cups grated
Jaggery- 2 Tbspn crushed
Cardamom- 2 pcs crushed/powdered
Ghee- 1 Tspn

Mix all above well with 2 Tspn of warm water and set aside.

Season with:

Ghee- 1Tspn
Mustard- ¼ Tspn
Seedless red chili crushed- 1pc
Curry Leaves- Few

Rava(Upma)

Ingredients:

Fine Rava- 1cup
Water- 2 cups
Salt- ½ Tspn
Sugar-2 Tspn
Onion finely chopped- ½
Green Chili-1pc
Coconut grated- 3 Tbspn
Mustard- ½ Tspn
Oil- 2 Tbspn
Curry Leaves- few

Method:

1. In a pan, add oil, mustard. When mustard crackles, add onions, green chili, curry leaves.
2. When onion turns brownish, add water, salt, sugar and check the taste.
3. When this starts boiling, add the rava. Keep mixing well till it turns thick and turn of the gas.
4. Leave it covered for few mnts.
5. Now mix the sajjige and Rava and serve hot.
6. Sprinkle some sugar on this mix.

This combo goes well w/elaichi banana.

HOMEMADE VADA

2 cups Urad dal (soaked overnight for the best result)
½ cup cooked left over rice( either boiled or white)
Salt to taste
1/4 Tspn baking soda
Grind all of the above together w/out adding water.
If you find it hard to grind w/out water, you may add 2 to 3 Tspns of water and a bit of Rice powder later to make to a thick consistency.

Once it is grounded, add a small pc of finely chopped ginger, 1 or 2 green chili’s, 1 sprig of curry leaves, abt 1 Tbspn of chopped coriander leaves and 1 Tbspn of coconut grated.
Mix this well and make them into vada shape on your palm. When you make the whole in the centre of the vada, dip your finger in water.
(Ensure you wet your palm too in water when you make them into vada shape, otherwise it will stick on your palm)
About One and half dozen vada’s can be made with the above ingredients.
PS: We have found that adding the cooked left over rice has made the vada’s crispy from outside and softer from inside.

Chicken Coconut Curry, Beetroot Salad and Neer Dosa

Chicken Coconut Curry Recipe:

Ingredients-
1kg Chicken, Make coconut milk of 1 1/2 coconut.
1 onion, 1 tbspn Ghee, 1 tbspn lemon juice, salt to taste,

For Masala-
1/2 coconut grated, 8 to 10 dry red chili's, 2 Tbspn corriander seeds, 1/2 Tspn cumin, 10 fenugreek seeds, 1 Tspn kuskus(if u find)1 Tspn whole pepper, little cinnamon sticks+ 5 cloves, 1/2 sliced onions, 4 garlic cloves, 1/2 Tspn turmeric powder.

In a dry pan, fry all the dry ingredients and keep at side.
In the same pan, add 1 Tspn ghee and fry onions, garlic. when slightly brown, add grated coconut and fry well. Now add all the dry masala on to this and blend in a mixer to form a very fine paste

Method
In a non stick vessel, add more oil and a little ghee.
Add sliced onions, when brownish, add chicken and cook for a while. You may add potatoes and add diluted coconut milk and cook till potatoes are half cooked.
Add masala + salt n cook till potatoes are done.

Beetroot Salad:

Ingredients:
Beetroots - 2 medium size
Onion - 1 small
Tomato - 1 medium size
Green chilly - 1 cut into big pcs
Ginger - ¼ Tspn chopped
Coriander leaves chopped -1 Tspn

For the dressing:
Vinegar - 2 Tspn
Sugar - 1 Tspn
Salt -¼ Tspn

Method:
Boil the Beetroots with salt and sufficient water, Peel the skin and cut into desire pieces along w/ onion, tomato and green chilly. Take a serving bowl and add this along with ginger and coriander leaves.
Take a small bowl mix the ingredients under dressing.
Make sure the sugar and salt dissolves well. Pour this dressing on the salad and mix well.

Neer Dosa:

Ingredients:
White Rice or Basmati rice- 2cups
Coconut milk 1 cup or grated coconut -½
Salt to taste
Water
Oil- to apply in the pan

Method:
Soak the rice for at least 2hrs. Grind the rice along with salt and coconut to a very fine batter.
The batter should be very very thin. Should be easily spread all over the pan while twisting it.
Keep a non-stick pan on a medium fire and when it is hot, apply some oil & pour one or two ladle full of batter( the qty should be proportional to the pan and ladle size) and twist the pan & make sure it spreads all around the pan. Cover with the lid till it is done.
To watch the Video of Neer Dosa, click:
https://www.facebook.com/video.php?v=10151051582081362&set=vb.111104895684577&type=2&theater

MATHI KAPPA PUZHUKKU

(Sardines and Tapioca mashed in Coconut & Spices)

Ingredients:

Sardines- 1 dozen small to med size
Tapioca- ½ Kg
Coconut- ½ cup grated
Red Dry Chili- 4pc or more
Coriander Seeds- 1 ½ Tspn
Cumin/Jeera- ½ Tspn
Turmeric powder- ¼ Tspn
Garlic- 1 Clove
Onion- 1 small
Tamarind- little
Grind all of the above ingredients except the fish and Tapioca in sufficient water to a fine paste. Set this aside

Sardine Preparation:
Clean the sardines and apply salt and turmeric powder. Mix well with your hands and drain if any water available.
Cook this covered in little water until the water completely dries and the sardines are well cooked.
When cool, separate the bones and keep the flesh aside.

Tapioca Preparation:
Remove the skin of the Tapioca and cut into big chunks. Wash well.
Ensure there is no soil or dirt.
In a vessel, cover the tapioca with enough water, add salt and boil it until the Tapioca is cooked well. This should be easy to mash.
Drain the water in a strainer and mash it well.

Method:
In a non-stick vessel, add the mashed tapioca, the flesh of the sardines, the ground paste & salt (as per your taste) and mix well. Cook this on a low to medium fire until the raw flavor disappears and the mixture turns dry. Turn off the flame.

Tempering:
Coconut oil- 2 to 3 Tbspn
Mustard Seeds- ½ Tspn
Shallots- 2 Tbspn finely sliced
Curry leaves- 1 big sprig
Green Chili- 1 optional
In oil, add mustard and when it splutters, add the shallots and curry leaves. Pour this in the prepared Tapioca sardine dish

TONGUE SOLE FISH CURRY

Tongue fish-4 medium size each cut into 3 pcs
Wash and set aside

Grind the following ingredients into a fine paste
Coconut- ½ or more grated
Coriander seeds- 1Tbspn
Jeera(cumin)- ¼ Tspn
Fenugreek seeds- few
Turmeric powder- ½ Tspn
Red long Chili-2pcs
Red Short Chili- 3pcs
Tamarind- 1 marble size
Onion- ½ cut into pcs
Garlic cloves- 3 to 4

Method:
In a vessel, pour oil & when its hot, add ½ finely sliced onions and fry till golden brown. Add the prepared masala paste and cook for 2 to 3 mnts.
Add sufficient water and adjust the gravy thickness as per your requirement. Add salt and boil for 2 to 3 mnts. Add fish and cook in medium flame with the lid covered. Once the fish is cooked, the oil should appear on top.
Turn off the gas and serve with piping hot rice

SILVER FISH CURRY

(Also called as Bolanji or Erli in Mangalore)

Fish: 25pcs

Grind the following ingredients in a blender with sufficient water and make a fine paste:
Coconut- ½ grated
Onion- 1 small
Garlic= 1 clove
Turmeric Powder- ¼ Tspn
Red dry long chili- 4pcs
Jeera(cumin)- ¼ Tspn
Tamarind- little (less than a marble size)

Method:
Pour the prepared paste in a vessel, rinse the blender with little water that was used to make the paste and pour in the vessel. Add salt. Now the paste should be of thick consistency. (You may add sufficient water as per your gravy requirement). Turn on the gas and boil for about 2 to 3 minutes in a medium flame. Now add the fish and cook until desired. Turn off the gas.
Tempering: Heat coconut oil, add mustard seeds and curry leaves. Once they splutter, off the flame and pour this into the fish curry.

MACKEREL STUFFED IN GREEN MASALA

Mackerel- 1 Big size slit from the back. Wash well and drain the water.
Save the egg if any to use for stuffing later. Ensure you don’t cut and open the stomach.
Apply little salt, turmeric powder and lemon juice and set aside

Grind the following to make a thick paste and set aside
1/2 Bunch Coriander leaves finely chopped
Green Chili- 4 or more
Cumin- ½ Tspn
Turmeric Powder- ¼ Tspn
Salt- As per your taste
Vinegar- 2 Tspns
Clove- 1 & Cinnamon- a small pc
Water- little if you need it for grinding

Method:

In oil, fry the below ingredients till it turns soft

1 ½ big onion finely chopped
4 Garlic cloves finely chopped
1 inch Ginger finely chopped
Curry leaves- 1 sprig
Fish egg if available
3 to 4 Tspns of the above prepared green paste
Ensure this masala is dry

When it is cool, start stuffing the mackerel with the above masala. Now apply the remaining green paste on the mackerel. Let it marinate for some time and shallow fry. You may want to tie with a thread to keep the mackerel stuffing intact.
You may wrap it on a banana leaf while shallow frying

White Pomfret in Green Masala

Try this easy & yet delicious fish curry. You will surely enjoy it

Ingredients:

White Pomfret- 1 Kg
Coriander Leaves- 1 big bunch
Green Chili’s- 4
Ginger – 1 inch pc
Garlic Cloves- 2 small
Onion- ½ medium size
Tamarind- ½ Tspn pulp
Turmeric Powder- ¼ Tspn
Coriander seeds -1 Tspn
Cumin(Jeera) seeds – ½ Tspn
Black Pepper Corns- 4 to 5
Coconut grated- 2 Tbspns

Method

Make a fine paste of the above ingredients except the fish.

In a deep & wide vessel, add the above prepared masala and the water used for grinding. Add salt and mix well. Ensure the gravy is thick

In medium fire, when this masala starts boiling, add the fish. Cook for 5 to 7 mnts or as required.

Meanwhile, fry ½ onion (thinly sliced) in oil and pour onto the dish. Turn off the gas.

Can be served with Neer dosa, appam or rice

Lady Fish( Kane) Fried Curry

Lady Fish- 6 to 8 pcs
Marinate the fish with little turmeric powder, salt and chili paste for ½ hr and shallow fry them and set aside.

Grind the following with sufficient water to a fine paste and set aside
Coriander seeds- 2Tspns
Cumin Seeds (jeera)- 1 Pinch
Long Dry red Chili’s- 6pcs
Turmeric Powder- ¼ Tspn
Tamarind- 1 small marble size
Coconut grated- ½

Method:

In a vessel, pour 2 Tbspn of coconut oil, fry ½ medium sized onion finely sliced until it turns brown. Add the grounded masala and fry for 2 to 3 mnts. Rinse the grinder with little water and pour it in the vessel. Stir well to a thin consistency (PS: when you add fish, the gravy will turn thin)
Now add ½ onion finely sliced to this with a small pc of ginger, 3 garlic cloves chopped and a slit green chili.
Continue boiling for a while and add salt to your taste and a Tspn of vinegar. Now add the fried fish to this and let it cook for another minute or so.
Serve with Rice or appams

MACKEREL( BANGUDE) CURRY w/ RAW MANGO IN IT

Here is how we prepare this simple yummy curry.

Ingredients:
Grated coconut- 1 cup
Onion medium size- 1
Garlic gloves- 3 to 4
Ginger- a small piece,
Green chili slit - 1
Coriander seeds- 1 Tbspn
Cumin- 1/2 Tspn
Pepper corns- a few
Fenugreek seeds- ¼ Tspn
Turmeric powder- ½ Tspn
5 long red chilies and 2 to 3 short red chilies
Tamarind- a marble size
Raw Mango (Optional)
Salt and vinegar- As per your taste.
Coconut oil - 2 Tbspn

Method:
For 3 big mackerel’s or 5 small:
Grind the coconut, 1/2 onion, garlic, tamarind, all dry ingredients to a fine paste. In a vessel, add oil and the sliced onion and fry until it turns light brown, add masala & fry till the raw smell disappears. Add water from the grinder but don't make it too thin. When you add fish, it turns more waterish. Let it boil for 2 to 3 mnts. Add ginger, green chili, raw mango(optional), salt and vinegar. Now add fish and cook for another 3 to 4 mnts.
Good to serve with steaming boiled rice

Note: if you are adding mango, then you should avoid
tamarind

MUSSELS VINDALOO

Ingredients:

Mussels-1 kg ( weight w/shells)- wash well and clean all the dirt.
Marinate this for 1/2 hr with ¼ Tspn Turmeric powder, 1 Tspn chili powder and a bit of salt and set aside

Oil – sufficient for frying
Garlic- 8 cloves sliced
Onion- 3 medium size thinly sliced
Ginger- ½ inch thinly sliced
Green chili- 1 or more slit in the centre

Ingredients for the Masala:
Onions- 2 medium
Garlic Cloves- 8
Ginger- 1/ 2 inch
Jeera(Cumin)- 1 Tspn
Mustard seeds- ½ Tspn
Cinnamon- 2 pcs
Kashmiri Chili’s- 10
Cloves- 4
Grind well all above w/sufficient vinegar and water & set aside

Sugar- 2 Tspn (Optional)
Raisins- 1 Tspn (Optional)
Salt to taste
Vinegar- as required

Method:
In oil, slightly fry the raisins and set aside for garnishing. This is optional.
In the same oil, fry the marinated Mussels and set aside.
In a heavy bottom vessel, fry the onions, add the garlic & ginger to this, followed by the green chili.
Keep frying them until they turn very soft. We have to now add the prepared masala to this.
Fry well until the oil separates. Add the mussels and mix well. Rinse the blender with 2 cups of water used to grind the masala and pour this into the dish.
Mix well and add salt to taste and vinegar if required followed by the sugar.
Cook until oil appears on top or as required.
Garnish with the raisins earlier set aside

FISH MAKHANI

Ingredients:

King Fish - 4 pcs
1 med onion finely chopped
1 ½ Tspn ginger garlic paste
100ml tomato paste (tomato sauce)
100 ml milk cream
1 Tspn Kasuri Methi

Marinate the fish with lemon and salt for ½ hr and later drain the liquid. Apply fresh chili powder and shallow fry mildly and set aside.

To be powdered and set aside:
4 Kashmiri chili’s
2 Tspn Coriander seeds
1 Tspn Cumin seeds
½ Tspn Turmeric powder
Garam Masala (small pc of Cinnamon+1 whole cardamom+1 petal of anise+2 to 3 pcs of cloves)
5 Cashew nuts

Additional Ingredients:
½ Tspn Sugar, 1 Tbspn Oil, 2 Tbspn butter & salt to taste

Method:
In a non-stick vessel, add oil and 1 Tbspn of butter, fry onions and when they turn translucent, add ginger/garlic paste and fry for a while. Now add the prepared powder and mix well.
Add the tomato sauce and continue cooking.
Add 100 ml of water (depends how thick you want the gravy to be)
When it boils, add the milk cream, kasuri methi, salt and sugar.
Add the fried fish & gently mix well in the gravy and cook till fish is fully done.
Garnish w/ coriander leaves and 1 Tbpsn of Butter & Ginger juliennes

You can try prawns with the same recipe.

STUFFED SQUID

Ingredients/Method for Stuffing:

1 big Onion finely chopped
4 Garlic flakes finely chopped
1 inch Ginger finely chopped
1 Tbspn Coriander leaves finely chopped
1 or 2 green chili's finely chopped
All above fry in oil and add 1 tspn of Chili salt paste*

Method:

1. When the fried mixture turns cool, stuff with the above masala & shallow fry

*Preparation of Chilli Salt Paste:
https://www.facebook.com/photo.php?fbid=197602037034862&set=a.197601687034897.40725.111104895684577&type=3&theater

SARDINE CURRY

Ingredients:

25 small sardines
½ coconut grated
10 red dry chili’s (long)
small marble size tamarind
2 to 3 garlic cloves
½ Tsp turmeric powder
2 pinch of fenugreek seeds
5 to 6 pepper corns
½ medium size onion
Grind all the ingredients to a fine paste with sufficient water and set aside.

Method:
In deep and wide vessel or clay pot, pour about 2 tbsp of coconut oil & when hot, add 1/2 thinly sliced onion and fry till it is little brown. Now add the prepared grounded paste and fry for 3 to 4 mints. Add water from the grinder and adjust the curry (make sure the curry consistency is little thicker, because when you add the fish it will turn thin). When it starts boiling, add small piece of a ginger thinly sliced and one green chilly slit and salt to taste. Let it boil for a minute and then add the fish. Cook till the fish is done.

SQUID COCONUT MASALA FRY

Ingredients:

800 gms Squid Rings
1 Onion finely chopped
1 med size tomato chopped
4 to 5 flakes garlic crushed
1” ginger crushed
3 pcs Green chili slit
1 Tspn Mustard seeds
¼ Tspn Ajwain
2 Tbspn coconut oil
1 handful of curry leaves
1 Tspn kodam puli or Tamarind
½ Tspn turmeric powder

a) Marinate the squid w/ ½ Tspn Turmeric powder & ½ Tspn chili powder with some salt. Boil well and set aside
b) Coconut Paste- ½ grated coconut well fried in 1 Tspn of oil. Should be brown and grind with little water and set a side.
c) Prepare Roasted powder: 1 Tspn cumin seeds, ½ Tspn fenugreek seeds, small pc of cinnamon, 2 cloves, 2 petals of anise & ½ Tspn whole pepper, 4 dry red long chilis+2 small dry red chili’s. Dry roast them and powder and set aside.

Method:
In oil, throw in mustard seeds and when it crackles, add ajwain, ginger, garlic. Add in the onions, followed by the roasted ground powder(c). Add tomatoes and green chili’s, kodam puli, turmeric powder. Now add the boiled squid (a) and mix well.
Add the coconut paste (b) with ½ cup water. Ensure that the squids are cooked well.

Avoid frozen squids and use only fresh ones for the best taste

PRAWNS DHUM MASALA

SQUID IN COCNUT GRAVY

Ingredients:

15 pcs of tiger prawns medium size- Peeled, Divined & Tail on
Salt to taste
½ Tspn- Turmeric powder
½ Tspn Chili powder
1 or 2 pcs of Kudum puli (or tamarind) dipped in warm water(1/4 cup)
Marinate & boil the prawns w/the above ingredients & set aside

Preparation of the masala paste
2 Tbspn Onions finely chopped
2 Tbspn grated coconut
2 Tbspn Tomato finely chopped
½ Tspn Chili powder
½ Tspn Turmeric powder
2 Tbspn of coconut oil
In oil, fry all of the above one after the other. Off the gas and when it turns cold, grind to a fine paste w/ little water and set aside.
We need 3 ½ Tbspns of this masala paste.

Main Ingredients:
2 Tbspn coconut oil
½ Tspn mustard seeds
1 ½ Tspn ginger and garlic each finely chopped
1 Tspn green chili finely chopped
3 Tbspn onions finely chopped
2 dry Red chili
1 Sprig of curry leaves
3 Tbspn Tomato finely chopped
¼ Tspn Turmeric
1 Tspn Red Chili powder
1 Tspn pepper powder finely crushed
½ cup water (you can use the water used to boil the prawns)
3 pcs Kudam puli (or tamarind)
Salt to taste

Method:
In a non-stick pan, pour the oil and when it is hot, add the mustard seeds and wait to crackle.
Add ginger, garlic and green chili, followed by onions and dry chili along w/ curry leaves
Now add the tomatoes and mix well until it forms a paste
Add turmeric powder, Red chili powder and the pepper powder w/salt to taste
Add water and kudam puli (or tamarind)
Now add the prepared masala paste & later toss in the prawns and cook for 2 mnts.
Run the banana leaf on direct fire on both sides, so they turn soft.
Wrap the prepared prawn dish in banana leaves and pour a Tspn of coconut oil and tie a knot on top.
In flat pan, pour a Tspn of oil and when it is hot, roll the banana pack all around.
Unfold the leaf when ready to serve.

Recipe courtesy: Taste of Kerala

SPICY KING FISH CURRY

Marinate the fish with 2 tspn chili powder, 1/2 tspn turmeric powder, a squeeze of lemon, salt for 15 mnts.
In a vessel, slightly shallow fry the marinated fish & keep aside. In the same oil, add 10-12 shallots, 4 flakes of garlic, 1'' ginger, 3 green chill's, some curry leaves and fry well. Add Fish masala powder (2tspn), Black Tamarind pcs dissolved in water for 10 mnts( we used Kudam pulli), salt to taste and give a good boil atleast for 10 mnts with 2 cups of water. Now slowly dip your fish and cook for another 5 mnts. Add thick coconut milk(1/2cup). Don't stir the fish or curry at this stage. Another 2 mnts of boil. Fish curry ready

STUFFED MACKAREL

Ingredients/Method for Stuffing:

1 big Onion finely chopped
4 Garlic flakes finely chopped
1 inch Ginger finely chopped
1 Tbspn Coriander leaves finely chopped
All above fry in oil and add 1 tspn of Chili salt paste*

Method:

1. Slit the big size Mackerel at the back side and stuff with the above masala & shallow fry along w/ a sprig of curry leaves.

*Preparation of Chilli Salt Paste:

https://www.facebook.com/photo.php?fbid=197602037034862&set=a.197601687034897.40725.111104895684577&type=3&theater

FISH/MANGO CURRY

Ingredients to make a masala paste:

½-grated coconut
1 tbsp coriander seeds
½ tspn cumin seeds
7-8 pepper corns
½ tsp turmeric powder
3 short chilies + 2 long chilies
½ marble size tamarind
½ onion
2 garlic flakes


Grind all the above to form a fine paste

Ingredients:

2 tbspn Oil
½ sliced onion
½ tspn Salt (or as desired)
1 unripe Mango sliced
5 palm size fish pcs (Perch fish)
1/2 cup thick coconut milk

Method:

1.In oil, fry the onions, when turns brown, add the grounded masala and fry for 2mnts. You may add the remaining water from the blender.
2.Add salt and mango sliced pcs and cook for 2 mnts.
3.Add fish and cook till done and add thick coconut milk
4. You may add onion seasoning if required.

PRAWNS & MALABAR SPINACH CURRY

Ingredients:

1 Dozen- big Prawns
½ kg- Malabar Spinach
½ grated coconut
1 tbspn coriander
½ tspn cumin
¼ tspn mustard
5-6 methi seeds
½ tspn turmeric powder
5 red chili’s(3 short & 2 long)
½ marble size tamarind
½ onion
3 garlic flakes

For Seasoning:

½ finely sliced onion
1 sprig of curry leaves
1 red chili (short)
1 tbspn oil
1 tspn ghee

Method:

1.Clean & devine the prawns & keep aside
2.Roast Coriander, cumin, mustard & methi
3.Fry the chili separately & keep aside. In the same pan, add oil and fry the onions and garlic. When it turns brown, add the grated coconut and fry well.
4.Now grind all the roasted spices along w/turmeric & tamarind to a fine paste.
5.In a vessel add spinach w/little water & when half cooked, add the grounded masala.
6.When starts boiling, add prawns and cook for a while. Add salt and pour the seasoning on the dish.

STUFFED MACKEREL

Ingredients/Method for Stuffing:
1 big Onion finely chopped
4 Garlic flakes finely chopped
1 inch Ginger finely chopped
All above fry in oil and add 1 tspn of Chili salt paste*

Slit the big size Mackerel at the top side and stuff with the above masala and tie them as seen & shallow fry.

Preparation of Chilli Salt Paste: (To be preserved for future use)
Grind 65 Red Long Chillies, 1 Tbspn Cummin seed, 1 Tspn turmeric powder, Salt, add Vinegar- don't make it too sour. Add water( boil the water and then bring to room temp) and grind to a fine paste. This masala can be used for fried fish/shrimps etc..

KING FISH FRY

Marinate the fish w/Chili powder/vinegar/turmeric powder/a squeeze of Lemon, ginger garlic paste, rava & curry leaves for atleast 1/2 hr. Shallow fry them.

SQUID (KALAMARI) FRY

Boil the squid w/a bit of salt. Drain the water. Slit the Squids and apply Chilli/Turmeric/Cumin/Salt Vinegar Paste( Meet Mirsang)

KING FISH & HALIBUT COATED IN RAVA FRY

Ingredients for Chilli Paste:
15 Long Red Chillies, 1 Tbspn cumin(jeera), 1 1/2 tspn Turmeric powder, 2tspn Ginger Garlic paste, Salt to taste, Vinegar to make the paste.
Powder the above & add ginger garlic paste w/salt & vinegar to forma nice paste.
First apply salt & turmeric powder on to the fish and after sometime apply the paste, and marinate as much required. Coat the fish with Rava and shallow fry.

FISH BAKED w/ GREEN MASALA

White pomfret (or any other White flesh fish)- 3 palm size pcs
*Corriander leaves- ½ bunch
*Mint leaves- 1/4 cup
*Garlic- 5 flakes
*Ginger-1”
*Green Chilis- 2nos
*Cumin Seeds- ½ Tspn
*Salt-1/2 Tspn
*Onion- ½ small sized finely chopped
Lemon Juice- 2 Tspn for fish marination
Salt- 1/2 tspn for fish marination
Olive Oil- 1 Tbspn

Method:
Blend all ingredients listed above with * and make a thick paste by adding ½ cup water in the blender. Call this green masala.
Meanwhile, marinate the fish w/lemon juice and ½ tspn salt for ½ hr.
Now coat the fish w/the prepared green masala.
Pre heat the oven to 350Deg F. Place the fish in the oven and bake for ½ hr( depends how well done you need them).
Ensure you pour a Tbpsn of Olive oil on to the fish prior to baking

CAT FISH CURRY

Ingredients for Masala
Onions-2 med size
Garlic- 4flakes
Red Chili small- 3nos
Red Chili Long- 4 to5 nos.
Tamarind- 1 lemon size(make a pulp)
2½ Tspn Coriander Seeds
½ Tspn Turmeric powder
Mustard- 1 pinch
Fenugreek Seeds- 2 pinch
Coconut- 1 Tbpsn grated
Grind all this and make a fine paste and set aside.

Fish Preparation:
2 Medium size cat fish cut them into small pcs, wash and drain.
On the second wash, add 1 Tbspn of salt & ½ tspn turmeric and mix well, wash and drain for 5 mnts.
You may repeat this process one more time, orelse wash for a final time and set aside.

Method:

In coconut oil(2Tbspn), add ¼ Tspn mustard and when it crackles, add a sprig of curry leaves, 2 small crushed garlic. Fry for a while and add the ground masala and stir for a while in med heat. Do not fry.
Rinse the blender with little water used to grind the masala and pour this into the dish. Ensure the gravy is of thick consistency.
When starts boiling, add a small pc of ginger, 1 green chili, salt to taste and 1 unripe mango & let boil for 2 to 3 mnts. Now add the fish and cook until done.

MUSSELS MASALA FRY

Clean and rinse the mussels several times and ensure the dirt is removed. Marinate with chili salt paste* and set aside for atleast 2 hrs and later deep fry them.
In a vessel, pour 2 Tbspn of coconut oil, add 1/4 tspn of mustard seeds. When it crackles, add 5 to 6 shallots finely chopped, 4 to 5 garlic flakes, a small pc of ginger & 1 small tomato finely chopped alongwith a sprig of curry leaves.
Add 2 tspn of chili salt paste* to this and a little water(just to make the masala moist). Mix well and add the mussels.
Garnish with onion rings, capsicum ..
*For chili salt paste please refer to album "Homemade Masala"
Above ingredients is good for a dozen mussels

RED SPINACH

Ingredients
Coconut Oil- 2 Tbspn
Mustard seeds- ½ Tspn
Moong Dal- 1 Tspn
Onion -1 small finely sliced
Garlic- 2 cloves chopped
Curry Leaves- 1 Sprig
Red Spinach- 2 bunch
Tomato- 1 small chopped
Salt to taste
Jaggery- 1 small pc ( optional)
Coconut- 2 to 3 Tbpn grated
Sambhar Powder*- 2 Tspn or more

Method:
In a vessel, heat oil, add mustard seeds, when crackles add moong dal, followed by onions, garlic and curry leaves.
Now add the spinach, tomato, salt & jaggary. Cover the lid and cook in low fire. If necessary, add little water. When the spinach is almost cooked, add coconut and sambhar powder. Mix well and cook until it is completely done.

Sambhar Powder Recipe link:
http://homemadeculinaryy.blogspot.ae/2016/09/sambar.html

HOMEMADE VEG THALI

Its Ash Wednesday today and Christians start their lent. For those who are turning to Vegeterian, here are some of the Veg recipes that you may want to try.


THALI RECIPES

RASAM
Tomato- 3 big
Water- 4 cups
Salt- as per your taste

Method:
Pressure cook the above for 8 to 10 whistles.
When cool, peel off the skin of the tomatoes. Mash it and place it back on low flame. When it starts boiling,
add 2 to 3 Tspns of Sambhar powder* and mix well

Tempering:
In a pan, add oil and when hot, add ½ Tspn of cumin seeds, a good pinch of hing (asafetida) and 1 dry red chili and a sprig of curry leaves.
Pour this on the tomato gravy and turn of the fire. The Rasam is ready to serve

*Sambhar Powder Recipe:https://www.facebook.com/HomemadeCulinary/photos/a.197601687034897.40725.111104895684577/295670003894731/?type=3&theater

SEMIYA PAYASAM

Ingredients:
Full fat Milk- 500ml
Sugar- ½ cup or as per your taste
Semiya (Vermicelli)- 1/2 cup
Cardamom powder- ½ Tspn
Raisins- 1 Tspn
Cashews- 6 to 8 pcs
Ghee- 1 to 2 Tspns

Method:
In a sauce-pan, add sugar to the milk and place on a medium flame. When starts boiling, add semiya and keep stirring. Now reduce the flame until the semiya’s are completely cooked. Add cardamom powder and turn off the flame
In a small pan, add ghee and when it is hot, add raisins and cashews. When the cashews turn slightly brown turn off the gas and pour this on the payasam.
Note: To make the payasam more richer, you can roast the semiya’s in ghee & add to the milk. Also you may add condensed milk along with the milk.

Sambhar Recipe link:
https://www.facebook.com/HomemadeCulinary/photos/a.111199842341749.8505.111104895684577/310736105721454/?type=3&theater

DAL THADKA

Ingredients:
Thor Dal- ¼ cup
Masoor Dal- ¼ cup
Onion- 1 medium sized chopped
Green Chili- 1 Chopped
Tomato- 1 medium chopped
Ginger- 1 Tspn finely chopped
Turmeric powder- ½ Tspn
Asafoetida( hing)- 1 pinch
Garam masala powder- 1 pinch
Coriander leaves- 2Tspn chopped
Kasuri methi(dry fenugreek leaves) crushed- ½ Tspn
Cooking cream – 1 Tbspn
Salt- as per your taste

Method:
Wash both the dal’s together atleast 3 times
To this, add 2 cups of water and pressure-cook it for 5 to 6 whistles. Ensure that the dal is mushy.
To this cooked lentils, add onions, tomato, green chilies, ginger in medium flame.
Add more water if required. Now add the Turmeric powder, garam masala powder, kasuri methi and salt and cook well.
Add cream, mix well and turn of the flame.
Tempering/tadka:
In a small Tadka pan, add 2 Tbspn of ghee, when hot add ½ Tspn of cumin, 2 to 3 garlic cloves crushed/finely chopped, 2 dry red chili’s, pinch of asafetida and pour this on the dal.
Garnish with coriander leaves.

CLUSTER BEANS
Cluster beans- 250 gms
Potato- 1 medium sized peeled and cut into small pcs
Onion- 1 small finely chopped
Tomato- 1 small chopped
Ginger & Garlic- 1 Tspn finely chopped
Chili powder- 1 Tspn
Turmeric powder- ½ Tspn
Cumin powder- ½ Tspn
Coriander powder- 1 Tspn
Salt to taste
For tempering
Mustard seeds- ½ Tspn
Cumin Seeds- ¼ Tspn
Moong dal- ½ Tspn
Asafoetida (hing)- 1 pinch
Oil- 2Tbspn

Method:
In a vessel, add oil and it is hot, add mustard seeds. When it crackles, add cumin seeds, moong dal , asafetida. Add onions, ginger/garlic and fry for a minute. Add all the powders along with the tomato. Fry till the oil separates. Add cluster beans, mix well and fry for 2 minutes. Add ½ cup of water and salt. Cover the lid and cook it on a low fire till the beans are cooked.

Green Peas/Cottage Cheese & Mushroom Masala

Ingredients:

Onion- 1 Medium size
Ginger- 1 inch size finely chopped
Garlic- 3 to 4 cloves finely chopped
Tomato- 1 Big (or 2 small)
Green Chili- 1 or 2
Kasuri Methi leaves- 1 Tspn
Oil or Butter- 1 Tbspn (or as per ur wish)
Cumin Seeds- ½ Tspn
Salt- as per your taste
Sugar- 1 Tspn
Cooking Cream- 4 to 5 Tbspns
Green Peas( bit sweet)- 1 Small can
Mushroom- 1 small can
Paneer- 6 cubes as seen in the pic (slightly fried)

Powder the foll:
2 Kashmiri Chili’s
Coriander seeds- 1 Tspn
Cumin- ½ Tspn
Turmeric Powder- ½ Tspn
Fennel seeds- ¼ Tspn
Cinnamon stick- 2pcs
Cloves- 3 to 4pcs
Cardamom- 1 pc
Set this aside

Method:
In a non-stick vessel, add oil or Butter, throw in a ½ Tspn Cumin seeds, add finely chopped onions, followed by ginger/garlic & green chili. Add the prepared powder and mx well. Now add tomatoes and a cup of hot water. Let this boil for some time.
Add Green peas & Mushrooms (ready from the can- drain the liquid). Add salt & sugar and let cook for some time. Add the Paneer (slightly fried in butter). Mix well and add cream and turn of the gas. Garnish with chopped coriander leaves and crushed cashew nuts (optional)

BOTTLE GOURD KOFTHA CURRY

Ingredients:
For Kofta’s:
2 cups grated bottle gourd (squeeze them well and preserve the water for later use)
½ onion finely chopped
2 green chilies finely chopped
1/2 Tspn turmeric powder
1 Tspn red chili powder
1 Tspn garam masala powder
1 Tbspn finely chopped coriander leaves
chickpea flour as desired to form the koftha’s
Oil for deep frying
Salt to taste

Method:
For Kofta’s:
Add all the ingredients except the oil & chickpea flower and mix well.
On a medium fire, place the deep frying pan with oil in it. Meanwhile, start adding
the flour to the mixture to form the koftha’s.
When oil is heated, deep fry the koftha’s until it turns golden brown and place them on a paper napkin
For the Gravy:
1 big onion finely chopped
1 Tspn ginger garlic paste
½ cup tomato puree
Green chilies (Optional)
2 bay leaves
1 Tspn cumin seeds
1 or more Tspn red chili powder
1 Tspn coriander powder
1/2 Tspn turmeric powder
1/2 Tsp garam masala powder
1 Tspn dry kasuri methi
2 Tbspn milk cream
1 Tspn sugar (optional)
coriander leaves (finely chopped) for garnishing
2 Tbpsn butter
Salt to taste

Method:
For Gravy:
Heat butter in a pan. Add cumin seeds, bay leaf and sauté for few seconds.
Add chopped onion, green chilies and ginger garlic paste & fry till onion turns translucent.
Add red chili powder, turmeric powder, garam masala powder and coriander powder. Fry for about 10 secs and then add the tomato puree and salt.
Continue frying this till the butter separates the masala. Add kasuri methi, bottle gourd stock and 2 cups of water (you may add some more water if you feel it is dry). Let it boil for 2 mnts. Lower the heat and add the kofthas and cook for 2 mnts.
You may add more salt if required at this stage. A Tspn of sugar can be added (optional)
Add milk cream and give one boil and off the flame.
Garnish with coriander leaves.
Serve hot with any roti’s or rice.

SAMBAR

Ingredients:


Pick vegetables of you choice
( In this recipe: 3 whole drum sticks cut into pieces, 1 long and thin sized brinjal cut into pieces and soak in water for sometime, 1 cup pumpkin cubes, 1/4 cup raw green peas, 1 medium size carrot, 1/2 onion diced, 1 tomato and 1 green chili.
Small piece of ginger (optional)
3 cups water
½ cup toor dal
To make a paste- ½ onion + 4 cloves garlic + ½ cup grated coconut
3 Tbspn of sambar powder*
Pinch of Tamarind
Salt to taste
Small piece of jiggery
3 Tbspn of Oil

Method:
In a deep and wide vessel, add 3 cups of water, wash the toor dal and cook till the dal is soft.
Meanwhile, make a paste of onion and garlic fry in a 1 Tbspn of coconut oil till it is light brown, then add the grated coconut and fry well. When cold, grind this along with the sambar powder* with a pinch of tamarind and sufficient water. Keep this paste a side. Keep adding the vegetables to the boiling toor dal ( make sure you are going to cook the hard veggies first & then add the soft ones) add onion, tomato, and green chilly. When the veggies are almost done, add the grounded paste, mix well & add salt and a small piece of jaggery.
Cook for 2 mnts.
For Tempering : In 2 Tbspn coconut oil, when hot add 1 Tspn mustard seeds, small whole garlic (crush little bit), 1 sprig curry leaves, 2 whole small red chilies and a pinch of asafetida (hing). Pour this on the sambar.
• Sambar powder recipe- Please click on this link
https://www.facebook.com/photo.php?fbid=295670003894731&set=pb.111104895684577.-2207520000.1363272646&type=3&theater

CABBAGE SIDE DISH

Ingredients:


1 medium sized cabbage, shredded, washed thoroughly
1 Tspn mustard seeds
1 sprig of curry leaves
1 Tbspn urad dal
1 Tspn jeera(cumin seeds)
1 medium onion, finely chopped (optional)
3 cloves of garlic
small pc of ginger
1 green chilli, finely chopped
4 Tbsp grated coconut
Oil
Salt to taste

Method:
In oil, throw in the mustard seeds and when it splutters, add curry leaves followed by urad dal, jeera and then onions, garlic & ginger.
When onion turns brownish, add the green chili & the shredded cabbage. Add salt to taste, (this will help release the water from cabbage)
Add a little water and cook for about 6 to 7 mnts. Now add the grated coconut and simmer it for about 3 more minutes.

SPROUTED MOONG & SPINACH CURRY

Ingredients:
½ cup sprouted moong
1 bunch spinach
2 Tbspn oil
½ Tspn mustard seeds
1 Tspn moong split dal
2 small red dry chili
2-3 small garlic crushed ( along w/its skin)
½ onion finely chopped
3 cloves garlic grated
Small pc of ginger grated
½ tomato finely chopped ( or 1 Tbspn of Tamarind pulp)
1 Tspn red chili powder
½ Tspn cumin powder
¼ Tspn turmeric powder
3 Tspn of gram flour( besan)
Salt to taste
Jaggery as per taste

Method:
In oil, add mustard seeds, when it crackles, add dry moong dal, whole crushed garlic & red chili’s( you may keep a bit of this aside for garnishing). Add onions, ginger, garlic, tomatoes.
Add red chili powder, cumin powder & turmeric powder with the besan flour. Fry for a minute. Now add the moong to this along w/ well washed & chopped spinach.
Add a cup of warm water. Add salt to taste and jaggery. Mix well and cook till done.