Sprouted Moong Dal Curry

Recently, my husband has decided to go on a complete protein diet in order to lose weight. He is completely off carbohydrates, and that keeps me thinking which protein to cook every day for him. I came across this particular dish at a friend's place and found it to be very healthy, nutritious and also delicious. So decided to give it a try.

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6

Ingredients:

2 cups sprouted whole green moong dal

1 tsp garam masala powder

1/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp mustard seeds

1 tsp cumin seeds

pinch of asafoetida (hing)

1/2 can of coconut milk

juice of 1/2 a lemon

salt and pepper to taste

Method:

• In a vessel, add sprouted moong dal and enough water (around 4 cups) and bring to a boil on medium heat. Cover and reduce the heat to a gentle simmer, cook for about 30 minutes till the dal is tender.
• Now, add the red chilli powder, garam masala powder, salt and pepper. Stir to combine and add the coconut milk and lemon juice. Simmer for about 5 minutes, then taste to adjust seasoning.
• In a pan, roast some cumin seeds, hing and mustard seeds on medium heat and add this to the dal.
• Serve hot with rice or chapattis.

Baingan Bartha

Today I am going to share with you all an interesting recipe. This is very easy to make. It can be made in a lot of different ways but the real flavor comes from roasting the brinjal. Although, some of you might not like the look of it, believe me, it is really delicious and goes very well with phulkas or chapatis.

Preparation Time: 15 minutes

Cooking Time : 20 minutes

Serves : 2 - 3

Ingredients:

1 medium sized long eggplant / brinjal / baingan

1 cup onion finely chopped

1 cup tomatoes finely chopped

2 tbsp of crushed garlic

1 tsp ginger

1 tsp coriander powder

1 tsp cumin seeds

1/2 tsp cumin powder

1 green chilli finely chopped

1/4 tsp turmeric powder

1/2 tsp chilli powder

1/2 tsp garam masala powder

1 tbsp chopped coriander leaves

salt to taste

oil

Method:

• Rub a little oil all over the brinjal and roast it in the oven at the highest temperature for 20 minutes. You can also do this over a flame. (By rubbing oil over the brinjal, the skin comes out easily)
• Heat some oil in a pan. Add some cumin seeds and garlic and saute for a minute or two.
• Then add the onions and green chillies and saute for a while. You need not brown them.
• Then add the coriander powder, cumin powder, turmeric powder, garam masala powder, chilli powder and mix it well. Add salt to taste.
• Add tomatoes and chopped coriander and allow it to cook on slow flame for about 3-5 minutes.
• Then slowly separate the brinjal pulp from the skin, chop it and add it to the tomato onion mixture and mix it well.
• Check the seasoning and serve hot with phukas or chapatis.

Note: Some people also like to add boiled peas to it but it tastes good as it is.

Spinach & Mushroom Spaghetti

I had some spinach and mushroom leftover in my fridge and was wondering what to do with it. I didn't want to make Palak paneer again and was in no mood to make mushroom masala. I wanted to make something quick and tasty at the same time. So, I simply decided to play with these vegetables and came out with my version of Spinach and Mushroom Spaghetti.


Preparation Time: 15-20 minutes
Serves : 3 Ingredients :

1/2 bunch spinach washed and blanched
40 gms spaghetti
10 mushroom chopped finely
2 thai green chillies chopped
3 cloves garlic minced
1/2 cup milk
2 tbsp all purpose flour
2 tbsp butter
2 tbsp grated mozarella cheese
salt & pepper to taste
1 tsp mixed Italian dried herbs
2 tbsp olive oil

Method :

• Boil the spaghetti in plenty of salted water as per the packet instructions. Drain and keep aside. Add 2 tbsp of olive oil to it so that it does not stick.
  
• In a blender, puree the blanched spinach along with the green chillies and a little bit of minced garlic.
• In a pan, heat some butter and when the butter is melted, add the flour to it and cook it for about 2 minutes ensuring that there are no lumps formed. To this, add 1/2 cup milk and whisk nicely. Add salt and pepper to taste and the herbs. Finally, add the grated cheese and blend everything together by mixing it well. If the sauce is too thick, you could add a little bit more milk to it.
• Add the spinach and chilli paste to the white sauce and mix it well. You will get a nice green coloured sauce.
• In a pan, heat some butter and sauté the chopped mushroom adding some salt and pepper to taste.
  
• Grease a baking pan with butter and spread the cooked spaghetti evenly in the pan. On top of it, pour the spinach and white sauce mixture and mix it well with the spaghetti ensuring that the spaghetti is nicely covered with the sauce. Finally, spread the sautéed mushrooms on top of it and bake it in the oven for about 10-15 minutes.
• Serve hot with garlic bread or you could also eat it just like that.
  

Malai Kofta Curry

This is one of my husband's favourite dishes and I have been wanting to make this from the time I got married. But, just kept pushing it away as I always thought it was quite a lengthy process and also very time consuming. But, my neighbour proved this theory of mine to be wrong :) She told me a very simple way of making these koftas and I found it so easy that I made them last weekend for my husband and he was immensely surprised. He simply loved it. I also made some naan to go with the koftas. Here goes the recipe...

Preparation Time : 30 minutes

Makes : 16 koftas

Ingredients :

for the koftas :

1 cup potatoes boiled and mashed

1 cup of grated paneer (cottage cheese)

2 tbsp freshly chopped cilantro

1 green chilli chopped

1 tsp cumin seeds

1/4 tsp salt or as per taste

2 tbsp flour

4 tbsp water

for the kofta gravy:

11/2 tbsp oil

1 tsp cumin seeds

1 tbsp coriander powder

1/2 tsp turmeric powder

1 tsp ginger shredded

a pinch of asafoetida or hing

1/2 tsp salt or as per taste

1/4 tsp garam masala powder

1 tbsp cashew nut powder

1 tsp sugar

1 tbsp all purpose flour

1/4 cup fresh cream

2 tbsp freshly chopped cilantro

2 big tomatoes finely chopped

1 green chilli chopped

2 tbsp tomato puree

Method :

for making the koftas :

• Combine water and flour to form a smooth paste without lumps and keep aside
• Combine all the ingredients for the koftas and make about 16 small balls. Remember when they go in the gravy they almost double in size.
• Heat oil in a pan for deep frying and dip these kofta balls one at a time in the flour batter and insert them in the hot oil. Do not keep stirring them often as they would break. Fry them one side completely then turn them to fry on the other side.
• Take them out from the oil, drain on a kitchen towel and keep aside.

for making the kofta curry :

• Combine flour and cream to form a smooth paste and keep aside
• Blend the tomatoes with the green chillies to form a puree
• Heat oil in a pan. Add cumin seeds to it. When they crackle, add the tomato and green chilli paste and the tomato puree and fry nicely for about 5 minutes
• Then add the shredded ginger, coriander powder, asafoetida, turmeric powder, salt, cashew nut powder and mix well and fry again for about 5 minutes.
• Add about 1 cup of water to the above mixture and allow it to cook for a while
• Then add the cream and flour mixture to the above gravy, garam masala powder, sugar and allow it to come to a slow boil.
• Finally garnish with chopped coriander leaves.
• Just when you are ready to eat or serve the malai koftas, add the koftas to the gravy and serve immediately. Else they will get dissolved in the gravy.
• Serve hot with some home-made naan.

Chole Masala

Chole is the hindi name for Chick peas. This is a medium spicy dish with a blend of Indian spices.

Preparation Time : 10 minutes

Serves : 4

Ingredients :

500 gms canned chickpeas or chole

1 thai green chilli finely chopped

1 medium onion, chopped

1 medium tomato chopped

1 tsp ginger-garlic paste

1 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp kashmiri chilli powder

1 tsp Badshah chole masala powder

1/2 tsp garam masala powder

1 tbsp lemon juice

salt to taste

a few chopped coriander leaves for garnish

2 tbsp oil

Method:

• Heat some oil in a pan. Then add the cumin seeds and fry for a minute
• To this add the green chillies, ginger garlic paste and chopped onions and fry till golden brown
• Then add the tomatoes and fry nicely for about 5 minutes
• To this add all the spices (turmeric powder, chilli powder, chole masala powder, salt and lemon juice) and mix well.
• Then drain the water from the canned chickpeas and add them to the spices. Mix nicely and cook for about 5 minutes
• Finally add the garam masala and give a final stir.
• Garnish with freshly chopped coriander leaves and serve hot with some Indian chapatis.

Note: I have used canned chickpeas but, you could also use fresh chickpeas. If you are using fresh ones, then soak them overnight in water and then pressure cook them the next day.

Simple Cabbage Vegetable

This is one of the simple dishes which I make quite often. It is very easy to make and also tastes good. It goes very well with rice and dal.

Preparation Time : 20 minutes

Serves : 4

Ingredients :

1/2 cabbage chopped finely

1 onion finely chopped

2-3 cloves of garlic finely chopped

2 green chillies slit

1 tsp mustard

10 curry leaves

3 tbsp freshly grated coconut

salt to taste

2 tbsp oil

Method :

• Heat oil in a pan. Add mustard seeds and curry leaves and allow it to crackle.
• Then add the garlic, green chillies and onions and fry nicely till the onions are golden brown
• Then add the cabbage and fry nicely. Add some salt and cover and cook for about 5 minutes.
• When the cabbage is almost cooked, add the coconut and mix well.
• Serve hot with rice and dal or can also be eaten with rotis.

Pav Bhaji (Mumbai Juhi beach style)

"Pav Bhaji" literally means bread and vegetables and is the quintessential Mumbai street food. Pav bhaji has a very interesting history. It originated way back when the textile mills flourished in Mumbai. The reasons were firstly the mill workers got very little time to have their lunch and secondly they could not afford to have a full lunch because that would make them very sleepy and they had to return to physical work. A vendor realized this problem and he came out with his own concoction. He replaced the traditional roti or rice with "pav" and replaced the curry with a spicy vegetable called "bhaji" and thus "Pav Bhaji" was born.

Pav Bhaji can be prepared in numerous ways. But, I like it the way it is prepared in Mumbai Juhu beach. Last year when I was in Mumbai, I visited Juhi beach and ordered one plate of Pav Bhaji. While I was standing waiting for my order, I was keenly observing the way it was being prepared. I tried it a several times at home and it came out really good tasting just like the Juhu beach style. So here goes the recipe...

Ingredients :

Preparation Time : 30 minutes

Serves : 5

1 big onion finely chopped

2 medium sized potatoes

1 big capsicum finely chopped

1 cup peas boiled

1 cup cauliflower

3 tomatoes finely chopped

2 green chillies finely chopped

4 tbsp Badshah Pav bhaji masala

salt to taste

1/2 cup fresh coriander leaves chopped

1 tbsp fenugreek leaves

2 tsp red chilli powder

a pinch of asafoetida

2 tbsp ginger garlic paste

water

10 Pav bhaji bread or dinner rolls

Butter

lime juice

Method :

• First boil the potatoes and cauliflower together with some salt in the cooker and keep aside.
• Take a big frying pan, and heat some butter in it. To this add the chopped onions and green chillies and fry nicely till they are slightly brown in colour.
• Then add 1 tbsp ginger garlic paste, 1 tsp pav bhaji masala, 2 tbsp freshly chopped coriander leaves, 1 tbsp fenugreek leaves, 1/2 lime juice, 1 tsp red chilli powder and fry nicely for about 5 minutes. Then take it out in a plate and keep aside.
• In the same pan, add some more butter. Then add chopped capsicum and some water and fry nicely so that the capsicum gets softened and cooked.
• Then add the tomatoes and ginger garlic paste and fry nicely.
• Then add the mashed potatoes, cauliflower, and boiled peas. Mash it nicely and mix it well with the tomato mixture.
• To this add 3 tbsp pav bhaji masala, red chilli powder, turmeric powder, asafoetida, salt to taste, 1/2 lime juice, freshly chopped coriander leaves and mix and fry nicely again.
• To this add the onion mixture which was kept aside and fry again very well.
• Add a little water and mash well and fry nicely.
• Adjust the seasoning and garnish with coriander and finely chopped onions.
• Serve this with masala pav, onions and lime wedges.
  
  

Method (Masala Pav) :

• Take a frying pan and heat a tbsp of butter. To this add 1 tsp pav bhaji masala, 1 tsp red chilli powder, 1 tbsp finely chopped coriander leaves. Fry this nicely.
• Take horizontally split pav or bread and roast them on the pan so that they soak the masala and became soft.

Aloo Palak (Spinach & Potatoes)

This is a very simple and easy dish which I like to make quite often. It is very less time consuming and can be cooked in a jiffy. We as a family enjoy this dish a lot. So here it goes...

Preparation Time : 15 minutes

Serves : 3

Ingredients :

1 bunch spinach chopped finely

1 small potato cut into cubes

1 small onion finely chopped

1 small tomato finely chopped

3 cloves of garlic finely chopped

2 green chillies slit into half

1/4 tsp turmeric powder

1/2 tsp chilli powder

1 tsp cumin seeds

salt to taste

1/4 tsp sugar

oil

Method :

• Heat about 1 tbsp oil in a vessel or a pan. Add cumin seeds and when they crackle, add the garlic, green chillies and fry for a minute
• Then add the onions and fry nicely till they are lightly pink in color
• Then add the tomatoes and fry for another minute
• To this add the spices (turmeric powder, chilli powder, salt & sugar) and stir well.
• Then add the potatoes and cook for about 5 minutes. Add little water if required.
• Then add the finely chopped spinach and cook again for another 5 minutes or till the potatoes are cooked well
• Serve hot with Indian chapatis.

Mutter Paneer

We love paneer and this is one of the many ways we enjoy it. The combination of peas, tomatoes and paneer gives this dish a subtle sweetness which enhances the taste of this flavored dish.

Preparation Time : 20 minutes

Serves : 3

Ingredients :

100 gms paneer cut into cubes

1 cup fresh or frozen green peas

1 medium onion finely chopped

2 tbsp tomato puree or tomato paste

1 tsp ginger garlic paste

1 green chilli finely chopped

2 tsp cashew nut powder or paste

1 tsp cumin powder

1 tsp coriander powder

1/4 tsp turmeric powder

1 tsp tava fry masala (optional)

1 tsp red chilli powder

1/2 tsp garam masala powder

salt to taste

coriander leaves for garnish

oil

Method :

• Heat some oil in a pan. Then add the onions and fry nicely till golden brown
• Then add the tomato puree or paste and fry nicely.
• To this add the spices (turmeric pwd, red chilli pwd, tava fry masala, coriander pwd, cumin pwd, garam masala pwd) and stir nicely.
• Then add the cashew nut powder and fry well.
• Then add the peas and some water to it and allow it to cook.
• When the peas are half cooked, add the paneer cubes and cover and cook for 5 minutes
• Garnish with coriander leaves
• Serve hot with chapatis or parathas.

Paneer Makhani

This is a typical North Indian dish made with Paneer (Indian cottage cheese) cooked in rich creamy tomato gravy. Makhani (something cooked and sauteed in butter or thick cream)

Preparation Time : 30 minutes

Serves : 10

Ingredients :

6 big tomatoes - pureed

800 gms paneer - cubed

3 big onions

2 bay leaf

4 cloves

1 1/2 tbsp ginger-garlic paste

11/2 tbsp red chilli powder

4 tbsp cashewnut powder

1/2 tsp turmeric powder

1 tbsp dry coriander powder

1 tbsp dry cumin powder

1 tbsp kasuri methi (dry fenugreek leaves)

1 tbsp garam masala powder

salt and lemon juice - to taste

4 tbsp butter

2 tbsp ghee

4 tbsp fresh cream

fresh coriander - chopped for garnish

Method :

• Soak the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomatoes, unless you are using tomato puree directly.
• Take 2 tbsp ghee, heat in a pan for 2 minutes, then saute the paneer cubes in it till golden brown. Now take 3 cups hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.
• Heat 3 tbsp butter in a pan, add the bay leaf and cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashewnut powder and fry for 5 minutes.
• Add tomato puree, crushed kasuri methi, coriander powder, cumin powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.
• Add the paneer cubes and simmer for 4-5 minutes. Add 1 cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream
• Garnish with coriander leaves.

Bharwan Baingan (Stuffed Eggplants)

Eggplants are delicate in flavor and absorb other flavors very well. I have used a sweet and spicy peanut flavored mixture with onions and coconut to fill them along with a host of complimentary spices that enhance the taste of eggplants. The eggplants have to be cooked over a slow flame with utmost care in order to preserve the natural flavors of this dish.

Preparation Time : 30 minutes

Serves : 3

Ingredients :

10 small round eggplants or baingan

2 green chillies chopped

1 big onion finely chopped

2 tbsp peanuts

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp tamarind pulp

1 tbsp ginger garlic paste

1 tsp poppy seeds

1/4 tsp turmeric powder

6 peppercorns

4 cloves

1 cinnamon stick

a small bunch or 1/2 cup of fresh coriander leaves finely chopped

1/2 cup fresh grated coconut

1/4 cup of dry grated coconut

1 tsp sugar

salt to taste

1 tsp garam masala powder

2 tbsp oil

for the tadka or tempering :

1 tsp mustard seeds

a few curry leaves

2 cloves of crushed garlic

Method:

• Heat a pan and dry roast the spices (cumin seeds, coriander seeds, poppy seeds, cinnamon stick, cloves, peppercorns) and the peanuts. Keep them aside.
• In the same pan, add some oil and fry the onions till they are slightly brown in color and then fry both (dry and fresh) coconut separately in the same manner and keep aside.
• In a blender, combine the dry roast spices, peanuts, roasted onions, fried coconut, tamarind pulp, green chillies, salt, sugar, coriander leaves, ginger garlic paste and some water and puree it. It should turn out to be a thick light green paste.
• Slit each eggplant lengthwise into four, keeping the stem end intact.
• Stuff the the slit eggplants with the green paste or green masala reserving some
• Heat some oil in a pan. Add mustard seeds, curry leaves and crushed garlic and fry for a minute or two.
• Then add the remaining green masala which was reserved and fry nicely till it starts changing color. While frying this, add the garam masala powder to it
• Then add the stuffed eggplants and 1/2 cup water and cover and cook them over a slow flame till the eggplants are cooked completed
• Serve hot with parathas or Indian bread.

Palak Paneer

Palak Paneer is a very popular Indian recipe. It is a traditional North-Indian delicacy and a very integral part of the Punjabi cuisine. It is also one of my favorite dishes.

You will enjoy cooking this wonderful combination of spinach and cottage cheese. It cooks quickly without addition of water or loss of nutrients, the cottage cheese becomes soft and moist and the dish itself looks very appetizing bright green with white. Try it !!!

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Serves : 4

Ingredients :

1 bunch spinach

200 gms paneer (cottage cheese) cut into small squares

1 medium sized onion finely chopped

1 medium sized tomato finely chopped

1 tbsp ginger garlic paste

1 tsp chilli powder

1/4 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1 tsp sugar

salt to taste

2 tbsp fresh cream (optional)

Method :

• Clean and wash the spinach nicely
• Boil the spinach with a little salt and cool it. Do not add any water while boiling it as spinach releases a lot of water while cooking.
• Then mash it in a mixer and keep aside.
• Heat oil in a pan. Add ginger-garlic paste and stir-fry for a minute
• Now add onions and stir-fry till golden brown
• Now add the finely chopped tomatoes and fry again till the tomatoes blend nicely with the onions.
• Now add all the spices and fry for a minute or two.
• Then add the spinach and little water if needed and cook for 4-5 minutes
• Now add the paneer squares to the gravy and cook until done
• Finally add fresh cream (optional) and give a good stir
• Serves with hot Indian chapatis or plain parathas.

Note: You could also shallow fry or deep fry the paneer before adding it to the spinach gravy. But, I don't like using a lot of oil in my cooking and hence kept it simple.

Bhendi (Okra) Masala

Today I was in mood to cook something very simple. So, I decided to make bhendi masala and Indian Chapatis for lunch. I like to cook bhendi this way because it is really loved by everyone and also very easy to cook.

I am aware that many people have a love / hate position when it comes to okra, but this delicious dish will turn the most adamant "anti okra" person into an absolute okra lover!

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Serves : 4

Ingredients :

1/2 kg fresh bhendi (okra)

1 big onion cut finely lengthwise

1 tsp cumin seeds

Spices:

1 tsp ginger paste

1 tsp garlic paste

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp chaat masala

1 tsp kitchen king masala

2 green chillies slit into half

3 tbsp oil

1 tsp sugar

2 tsp lemon juice

salt to taste

Method:

• Wash the bhendi and cut it lengthwise into 1" long strips
• Take a bowl. Combine the bhendi with all the above spices and oil and mix it well.
• Take a non-stick pan. Heat some oil in it.
• Then add the cumin seeds. Allow them to crackle.
• Then fry the onion nicely till slightly brown.
• Then add the bhendi blended with spices and mix well.
• Cook on slow heat for about 15 minutes.
• Do not add water and do not cover the pan
• Be careful to see that the bhendi does not stick to the pan. Keep stirring in between.
• Delicious bhendi masala is now ready to eat
• Serve hot with Indian chapattis.
  
  

Tip : When purchasing okra, look for young okra pods with a bright green color and a length of 2-3 inches. These smaller okra pods tend to be typically more tender than the larger ones.

In order to reduce the "sliminess" that is often associated with okra, try adding some lime juice to it while cooking and keep stirring it while cooking

Paneer Tikkas

My daughter simply loves eating paneer (cottage cheese). So, I decided to make this quick and easy recipe for her. Although "Paneer Tikkas" sound very elaborate, it can be prepared very quickly with some good readily available tikka marinade.

Preparation Time : 5 minutes

Cooking Time : 15 minutes

Serves : 3

Ingredients:

2 tbsp of Patak's tikka masala paste

4 tbsp of yogurt

200 gms of paneer cut into big 1/2"cubes

1 capsicum cut into big squares

1 tbsp of oil

1 lemon

Method:

• In a bowl, mix the tikka masal and the yogurt together
• Brush this mixture to the paneer and the capsicum and let it rest for 5 minutes
• Then take a grill pan. Spray some oil on it
• Assemble the tikkas by skewering the marinated paneer and capsicum and grill them for about 5 minutes on each side turning them around every now and then.
• If you don't have a skewer, you can also shallow fry them i a non-stick pan
• Serve them with lemon wedges and some salad.

Note: Because, of shortage of time, I just used paneer and capsicum. But you could also use other vegetables like tomatoes, onion, mushroom and grill them in a similar way.

Chatpata Aloo Gobhi

This dish is a combination of potatoes and cauliflower cooked in a variety of Indian spices. Aloo Gobhi is a wonderful accompaniment with rice as well as any Indian bread.

Preparation Time: 15 minutes

Cooking Time 20 minutes

Serves : 4

Ingredients:

1/4 kg of cauliflower washed and cut into small pieces

1 potato peeled and cut into big squares

1 medium sized onion finely chopped

1 medium sized tomato finely chopped

1 tbsp of tomato paste

1 green chilly finely chopped

1/2 tsp of ginger paste

1/2 tsp of garlic paste

1/4 tsp of asafoetida powder (hing)

1/2 garam masala powder (I used badshah garam masala)

1/4 tsp turmeric powder

1/2 tsp of kashmiri red chilli powder

1/2 tsp of coriander powder

1/2 tsp of cumin powder

1/2 tsp of cumin seeds

1/2 tsp of chaat masala powder

1 tsp of lime juice

1 tbsp oil

salt to taste

1/2 tsp of sugar

corriander leaves for garnish

Method:

• Take a non-stick pan and add some oil to it.
• When the oil is hot, add cumin seeds and hing to it
• When they start to crackle, add onions and fry nicely till pink
• Then add the ginger-garlic paste and the green chillies.
• Fry for a while and then add the tomatoes and the tomato paste.
• Continue frying for about 2 minutes
• Then add the turmeric powder, coriander powder, cumin powder, kashmiri red chilli powder, salt and stir well.
• Then add the potatoes and some water. Cover the pan and cook for about 5 minutes
• After 5 minutes, add the cut cauliflower to it and mix well. Again cover the pan and cook for another 3 minutes
• Finally, add the garam masala, chaat masala, lime juice and sugar and give it a good stir.
• Garnish with some finely cut corriander leaves.
• Serve hot with rice or any Indian bread.

Salt and Pepper style Indian Tendli

This is a quick and easy recipe and is so tasty. It can be eaten for lunch or dinner and can be prepared in no time. A good recipe for working mothers.

Salt and Pepper style Indian Tendli

Indian Tendli marinated in salt and pepper and cooked slowly over medium heat

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Serves : 3

Ingredients:

1/4 kg Indian Tendli

1 medium sliced onion cut lengthwise

1 tsp mustard seeds

salt to taste

2 tsp of pepper powder

1 tsp of oil

1/2 cup water

Method :

• Take the tendli and smash it with the help of a kitchen hammer.
• Take oil in a pan. When hot add the mustard seed and allow them to crackle
• Then add the finely cut onions and fry it well till they are pink
• Then add the Indian tendli and mix well
• Add salt and pepper and the water and cover and cook on medium flame
• Remove when the tendli is cooked well.
• Indian tendli goes well with rice and dal.