Cabbage potato Dal Curry

CABBAGE POTATO DAL CURRY
Ingredients:
cabbage - shredded - 1 cup
potato - 2 (peeled and cut into cubes)
water - 1 cupchana dal - 1/2 a cup
To grind:
grated coconut - 1/4 cup
onions - 2 (chopped)
tomatoes - 2 (chopped)
corriander leaves - a handful
green chillies - 4 (chopped)
salt to taste
red chilli powder - 1 tsp
ginger garlic paste - 1 tsp
turmeric powder - 1/2 tsp
dania powder - 1/2 tsp
To season:
oil - 2 tbsp
cloves - 2
bay leaf - 1
Method:
- in a pressure pan add oil
- add the bay leaf and cloves
- now add the vegetables and fry
- add channa dal
- add the ground masala
- fry for 2 - 3 mins until the raw smell is gone
- pressure cook for 2 whistles
- serve with chappathi or rice

Stuffed Capsicum (2)

STUFFED CAPSICUM (2)
Its a big mistake on my side..I did this lip smacking recipe.. but didnt follow my Hubby's instructions...
How dumb I could be?

These capsicums were too huge. I scopped out the inside stuff and removed the ends. Stuffed the potato masala. I also cooked in oil, it was also ready to eat.. But how did I ever forget to think How a person can eat that as a whole (refer to my first pic)?

Now when I was confused, my saviour, who saves and bears all the mistakes I do when I cook (my Hubby dear), came and rescued me.. But... Time was up and I had to rush. But he gave me an idea.

When you all look at my second pic, here we have all of them chopped into rings.. So the whole Idea was to stuff the capsicum and before frying it as a whole, fry each ring seperately until crisp and brown and serve!!

Isn't it easy? I had pledged me brains and It was not working.. so sorry dear viewers, my version of this recipe's final product will have all the ends crisp.. Where is the frying and crispiness in the inside part? So again , will be rectified in the next attempt.. Please excuse.!!!


Ingredients:
Capsicum - 4
paneer - crumbled - 1 cup
potatoes - 4 (large - boiled and smashed)
salt to taste
vinegar - 2 tsp
ginger garlic paste - 2 tsp
turmeric powder - 1 tsp
red chilli powder - 2 tsp
cumin powder - 1/2 tsp
garam masala - 1/2 tsp
pepper powder - 1 tsp
corriander leaves - handful, chopped
oil to fry

Method:
- cut the ends of the capsicum
- remove the inside of the capsicum and it should look hollow.
- wash and keep it aside
- to make the masala, add oil in a pan
- add the ginger garlic paste
- add salt, turmeric powder, garam masala, red chilli powder, pepper powder, vinegar, cumin powder and mix well for 2 mins
- now add the paneer and potato masala and mix well
- add the corriander leaves and cook well until the raw smell is gone, Masala is ready!!

- now comes the stuffing part, as I have already apologied and asked sorry for my brains power cut, here Iam going to tell what was done and what will have to be done!!
- Now, stuff the capsicums
- add oil in a pan
- add the capsciums one by one, may be 2 at a time and close the pan with a lid
- every once in 2 mins, just roll the capsicum in such a way that all the sides of it gets cooked and changes it colour.
- when the sides are cooked, now place the capsicum in a standing position where the ends of the capsicum masala is cooked and turns crisp
- do the same for both the sides

What did I do here?
- I cut them into rings after they are cooked, so inside of the stuffed capsicum is not crispy

What should be done is:
- so after stuffing the capsicums, cut them into thick rings
- shallow fry in the pan using oil as how the fishes are fried, then the crispiness will be there on both the ends.

Kalmi Kabab

KALMI KABAB
Ingredients:
chicken legs - 4 (add slits to it to enable better marination)
curd (thick) - 1/4 cup
ginger garlic paste - 1 tsp
lemon juice - 1/2 tsp
red chilli powder - 1.5 tsp
pepper powder - 1/2 tsp
cumin powder - 1/2 tsp
garam masala - 1/2 tsp
salt to taste
tandoori colour - optional(here I have not added that)
Oil to fry
Method using stove:
- marinate chicken using all the ingredients except for the oil and lemon juice
- leave it out for 2 hrs
- more time the chicken is marinated, more tastier.
- now add oil in a pan
- when the oil is hot add the pieces one by one and leave it in slow flame, and close the pan with a lid
- cook slowly until cooked on one side, then turn it over and cover again
- add oil if necessary
- when cooked increase the flame and let it cook until it changes its colour to brown / get roasted
- sprinkle some lime juice on top and serve.

Method using grill:
- marinate chicken using all the ingredients except for the oil and lemon juice
- leave it out for 2 hrs
- more time the chicken is marinated, more tastier.
- now add oil in a grill pan
- preheat the oven for 250 degrees
- now add the chicken slices in that
- cover the pan with an aluminium foil and grill at 250 degrees for 20 mins
- by this time the meat will be cooked
- now remove the foil and grill for 10 mins
- turn the pieces the other side and grill for another 10 mins
- it will be roasted now
- add the lemon juice on top before serving.

Chettinad Chicken (Version 1)

CHETTINAD CHICKEN (version 1)
(the way how its prepared in hotels..........)
This is a fantastic recipe which could be taken with rice or indian breads. This is an aunthentic Indian recipe. This is also called as Chettinad chicken or pepper chicken.
I was able to read the book and prepare this 2.5 years back and Iam repeating the same only today. What a taste? My Hubby was the first to finish it all!!

Ingredients:
chicken - 250 gms
To Marinate:
curd - 1/4 cup
pepper powder - 1.5 tbsp
red chilli powder - 1/2 tsp
salt to taste
turmeric powder - 1 tsp
garam masala - 1/2 tsp
ginger garlic paste - 2 tsp
To season:
oil - 2 tbsp
onion - 2 (finely chopped)
tomato - 2 (finely chopped)
To garnish:
corriander leaves - 2 - 3 tbsp (chopped)

Method:

- marinate the chicken with all the ingredients to marinate and leave it in the fridge for 2 hrs.
- then pressure cook the marinated chicken with 1/2 cup of water until done
- add oil in a pan and add the onions
- fry till the onions turn brown
- add the tomatoes and fry
- when they are all smashed
- add the chicken and masala
- add the corrinader leaves and close the pan with a lid
- allow it to cook until the gravy thickens
- can be had either as a dry recipe or gravy
- goes best with rice or chappathi

Thanks goes to :

Tarla Dalal.I got her book as a free gift when I purchased my microwave. Thanks, recipe was awesome

Kaju Pista Katli

KAJU PISTA KATLI
Hi all,Good to start the day with a sweet. I was having this kova in my stock for a week now. I was just confused about what to prepare. O yeah, weekend was approaching and can expect few guests home.So was able to prepare the microwave version of this sweet.I have also mention how to make this sweet for those who dont have a microwave.
This recipe took a very little time and o man.. was tasty too!!!!
As this was my first trial using my own imagination, I was not sure how the stuffing thing would work out, but tasted good though Im sure that the presentation and the right filling part is missing from my end.. ya ya needs correction, But this is the first time please excuse.

Ingredients:
Sweetless kova/mava - 200 gms
sugar (powdered) - 1 cup
ghee - 2 tbsp
Cashew nut powder - 1/2 cup
pista powder - 1/2 cup
cardamom powder - 1 tsp
green apple colour - 1 pinch
pineapple yellow colour - 1 pinch


Method using Microwave:
- add kova, ghee in a microwave safe bowl.
- microwave at high (mine being 800W, thats HIGH) for 2 min
- now remove mix well
- add the sugar and cardamom powder
- mix and microwave again for 2 more mins
- now remove half of the portion and add cashew nut powder and the yellow colour to one portion of the mava
- sugar mixture
- mix well and microwave for 3 mins
- remove and cool
- to the other half , add the pista powder and the green colour, mix well and microwave for 3 mins and remove
- allow it to cool
- when cooled make balls in both the colour
- roll one colour being the base and stuff the other colour ball on the base and close it
- do that for vice versa colours.
- now the cashew nut being either inside or outside filling gives a different flavour and colour than whats the other one

Method using stove:
- add kova, ghee and sugar in a pan
- keep stirring until the ghee seperates
- add the cardamom powder and then mix well
- divide the kova mixture into two
- take one part of the mixture, add cashew nut powder and yellow colour
- keep it on the stove and stir until it forms a ball
- remove and leave it aside
- now add the green colour and the pista powder to the other half
- keep stirring until it forms the ball
- when cooled make balls in both the colour
- roll one colour being the base and stuff the other colour ball on the base and close it
- do that for vice versa colours
- now the cashew nut being either inside or outside filling gives a different flavour and colour than whats the other one

- SERVE

Green Peas Dokla

GREEN PEAS DOKLA
A Quick, tasty, nutrious recipe either for Break fast, snack or a dinner or for anytime of the day!!
Ingredients:
green peas - 1/2 cup (boiled)
besan powder - 1/2 cup
ginger - 1"
green chillies - 4
salt to taste
citric acid - 1/2 tsp /// lime juice - 3 tbsp
soda - 1/4 tsp
turmeric - 1/4 tsp
water - as needed

To season: curry leaves - 4 - 5 (finely chopped)
green chillies - 2 (finely chopped)
mustard seeds - 1 tsp
hing - 2 pinches
oil


Method using microwave:
- grind boiled peas, green chillies, ginger, salt, turmeric and citric acid / lime juice with little water to make a fine paste
- mix this with besan flour and soda
- add water as necessary to make a dough to the thickness enough to make idli
- pour the batter into greased microwave safe bowl, cover the bowl with a lid
- leave it in high (mine is 800 W) for 8 mins
- standing time is 2 mins
- allow it to cool
- remove and cut into squares
- Season them as the way mentioned before serving
Method using idli stand:
- grind boiled peas, green chillies, ginger, salt, turmeric and citric acid / lime juice with little water to make a fine paste
- mix this with besan flour and soda
- add water as necessary to make a dough to the thickness enough to make idli
- pour the batter into greased thattu idli stand and pour them and steam them till cooked
- allow it to cool
- remove and cut into squares
- Season them as the way mentioned before serving
To season: - add oil in a pan
- add mustard seeds, hing, curry leaves and the green chillies and fry for two mins
- add the dokla squares and fry for 2 mins
- serve with pudina chutney
Thanks goes to:
Tarla DalalI got her Microwave cook book with my samsung Microwave oven. This recipe was in my mind for a very long time and today came into relaity.

Achaari Baingan

ACHAARI BAINGAN

Ingredients :
Eggplant diced – 1 large
Cumin seeds (Jeerakam)- 1/2 tsp
Fennel seeds (Perumjeerakam) – 1 tsp
Nigella/Kalonji – 1/2 tsp
Tomatoes chopped – 3 medium sized
Ginger-Garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Red Chilly Powder – 1 tsp
Coriander Powder – 1 tbsp
Salt – to taste
Oil – as needed

Method :

- Put the eggplant in a bowl of cold water,wash them and drain the water.
- Then pat dry them with a towel.
- Heat oil in a pan and fry them in medium heat until they turn reddish
- Drain them into a a tissue paper. - Heat another pan and add little oil into it.
- When hot,add cumin seeds and allow it to splutter.
- Now add nigella seeds and fennel seeds and fry for a while.
- Then add chopped tomato and ginger-garlic paste and saute for a minute.
- Add coriander powder,turmeric powder,chilly powder and salt and stir well.
- Cook it for 3-4 minutesor until gravy thickens.
- Add the fried eggplant into the gravy and mix gently.
- Simmer for 1 more minute, garnish with coriander leaves and serve hot with rotis.

Thanks goes to:

Anitha

This dish was tempting me for a while.. I tried this today.. was so easy and delicious.. Something good without using the Onions

Mava Malpuna

MAVA MALPUNA
Ingredients:
For dough
1 cup plain flour (maida)
2 tablespoons melted ghee
a pinch of salt
ghee or oil for deep frying
For Filling
1/2 cup (750 grams) khoya (mava), grated
5 to 6 almonds, sliced
5 to 6 pistachios, sliced
1/2 teaspoon cardamom (elaichi) powder
1 tablespoon sultanas (kismis)
1 tablespoon sugar
a few saffron strands
For Sugar Syrup
1 cup (200 grams) sugar
1/2 cup water
a few saffron strands

For Dough
- Combine all the ingredients and knead into a firm dough using enough water.
- Knead well for approx. 5 to 7 minutes
- Allow the dough to rest under a damp muslin cloth for 10 to 15 minutes.
- Divide the dough into 12 equal portions.
- Keep aside.

For Sugar Syrup
- Dissolve the sugar in ½ cup of water and boil the syrup for 4 to 5 minutes.
- Add the saffron and mix well.

Method:
- Mix up all the filling ingrediants
- Divide the dough,roll out each portion of the dough into round shape.
- Place a portion of the filling in the centre and fload it
- Turn the edges of the kachori
- Deep fry the kachoris in hot ghee/Oil over a slow flame till the kachoris turn golden brown in colour.
- These take a long time to fry as the crust is thick and needs to be cooked on the inside also.
- Drain on absorbent paper and allow the kachoris to cool slightly.
- Dip the kachoris in the hot syrup.
- Drain and keep aside.
- Serve hot or cold.

Note:
You can even serve these kachoris without dipping them in sugar syrup also.

Thanks goes to:

Archana.

I tried this recipe. Just the same way its being told.

Came out too well, but felt the final product was so soft!!!

Szechuan Chilli Chicken

SZECHUAN CHILLI CHICKEN (BONELESS)
I didnt get Prawns.. But made the same recipe with boneless chicken.

Ingredients:
Boneless chicken- 1/4kg
Spring Onions - 4, trimmed and cut into 11/2 inch length ( I didnt use this)
Red chilli flakes - 1 tsp,
Garlic Cloves - 3 , finely chopped

For Chilli Sauce:
Cornflour - 1 tbsp
Beef Stock/chicken stock - 3 tbsp
Soy Sauce - 2 tbsp
Chilly Sauce - 3 tbsp
Sugar - 1 tbsp

Method:
- wash the chicken and cut them into squares.
- cook them seperately until tender
- Heat a wok, add oil and when hot, add onion, red chilly flakes and stir fry for 3 - 4 Min's.
- Add chopped garlic to it and cook for 30 seconds.
- Transfer to a plate and reserve it.
- Add the cooked chicken to the wok and stir fry for 1-2 minutes .
- Blend all the chilli sauce ingredients together in a bowl, then stir into the chicken
- Cook until the sauce is thickened
- Garnish with spring onions and serve immediately with rice or noodles.

Thanks goes to :
Valarmathi.

I have changed few ingredients.. And yet the taste was awesome. Thanks Valar.

Beef Cutlet

BEEF CUTLET
Ingredients:
beef kheema – ½ KG
Green chillies- 5-6 nos (finely chopped)
ginger garlic paste - 2 tsp
Onion- 2 nos (finely chopped)
Potato – 3 to 4 boiled, smashed
Garam Masala – 1 tbsp
Salt – To taste
egg - 2 (beaten till froathy)
bread crumbs - to coat
Coriander leaves – ½ bunch (finely chopped)
red chilli powder - 1/2 tsp
pepper powder - 1/4 tsp
oil - to fry
Method:
- Boil the keema with salt and half the quantity of garam masala till it is dry and there is no water left in it.
- Then keep it aside.
- In a kadai add little bit of oil.
- Once the oil is hot add the ginger garlic paste to it.
- Then add the onions and green chilly and saute it till the onions are slightly brown.
- add the red chili powder and pepper powder
- Now add the remaining garam masala, coriander leaves & the boiled kheema to this and fry for 2-3 mins and remove from the flame when the raw smell is gone
- Add the boiled potatoes to this and mix it well.
- Add salt if required.
- Make the mixture into desired shape and coat it with egg and roll into the bread crumbs before frying it in oil.

Thanks goes to:

Brendlyn . My collegue Clements Wife. On pestering him for quite some time, she sent me a mail with this recipe. I did a little modification as I felt that itw as not that spicy for me.. so just added 2 ingredients more.

Fudgy Mocha Cookies

FUDGY MOCHA COOKIES
Hi All..
This is one among the easiest and tastiest recipe I have ever prepared. This took max of 6 mins and was done. In 15 mins, cut them into sqares and served them hot as well..
Thanks for this recipe Valar.

I used a microwave oven in which the max voltage is 800 W. And had to leave it for one more minute extra than the original recipe..



Ingredients:
All purpose flour - 1 1/4 cups
Sugar - 1/4 cup
Butter - 1/2 cup
Egg - 1
Condensed Milk - 1 cup
Unsweetened Cocoa - 1/4 cup
Instant Coffee - 1 tsp
Vanilla Essence - 1 tsp
Baking Powder - 1/2 teaspoon
Cashew nuts, Chopped - 1/4 cupMethod:
- Mix 1 cup all purpose flour and sugar in a bowl.
- Add butter to it and mix well to a coarse crumbs.
- Place this mixture in an ungreased pan and microwave for 3 Min's.
- In a bowl combine egg, condensed milk, cocoa, 1/4 cup flour, essence, instant coffee and cashew nuts and mix well.
- Spread this mixture over the microwaved crust and microwave for 3 Min's.
- Cut them in desire shapes and serve them.

Thanks goes to :

Valarmathi

Keerai Rice

KEERAI RICE
Ingredients:
Keerai - 2 cups (finely chopped)
cooked rice - 1 cup
salt to taste
Onions - 2 (finely chopped)
green chillies - 4 (slit in between)

To season:
Mustard seeds - 1 tsp
urad dal - 1 tsp
channa dal - 1 tsp
oil to fry

To make a paste:
coconut - grated - 2 tsp
fenugreek - 1/2 tsp
red chilli powder - 1/4 tsp
corriander powder - 1/4 tsp
cumin powder - 1/4 tsp
Method:
- grind the paste ingredients to a fine paste using some water
- in a pan add oil and add the seasoning ingredients to it
- when the change colour add the chopped onions and fry
- add the green chillies and fry till the onions turn golden brown
- add salt to taste and the ground paste
- add the chopped keerai
- fry that well and wait until the raw smell is gone and cooked
- to it add the cooked rice and mix well
- Serve With raita.

Thanks goes to:

Mallika Badrinath. Found this recipe under Rice Varities book..

Vattena Ambat

VATTENA AMBAT

I found this recipe from Mallika badrinath Book. This recipe had a unique name but the funniest part is the name and the recipe doesnt coincide.. And its as easy to make and tasty n tangy too!!

Ingredients:
green peas - 1 cup
onions - 2 (finely chopped)
tomatoes - 2 (finely chopped)
grated coconut - 1/4 cup
tamarind - size a lemon
green chillis - 6 (slit in between)
oil to fry
fenugreek seeds - 1/4 tsp
salt to taste
Method:
- cook peas until tender
- grind coconut and salt to a fine paste by adding water
- make a paste with tamarind and water
- add oil in a pan, add the fenugreek seeds and fry
- add the peas and fry
- add the green chillies and fry
- add the ground coconut paste and tamarind paste
- add some water and allow it to boil
- in another pan add oil and let it to get hot
- add the onions and fry till golden brown
- then add the tomatoes and fry til they are smashed
- add the onions
- tomato mixture to the peas
- fry for 2 mins or until the gravy is thick
- serve hot with paratas, roti's, chappathi or poori

Onion Dosa

ONION DOSA

Ingredients:

For the batter:

Par boiled rice - 4 cups

aval (poha) - 1 cup

urad dal - 1 cup

fenugreek seeds - 1 tsp

For Dosa:

onions - 2 (finely chopped)

green chillies - 3 (finely chopped)

corriander leaves - 1 handful (finely chopped)

salt to taste

For Dosa:

oil

Method:

For the batter:

- soak rice and fenugreek seeds seperately for 3 - 4 hours

- soak the urad dal seperately for 2 hrs

- soak aval for 1 hr

- grind the rice and fenugreek seeds seperately

- grind the urad dal seperately

- grind aval seperately

- mix all the three batters.

- add little salt and leave them to ferment over night.

To make dosa batter:

- add little salt, onions, green chillies and corriander

- mix well

To make Dosa:

- place the dosa pan on the fire

- when its hot, grease with little oil

- now pour a laddle full of batter into the pan and grease with oil

- close the pan with a lid

- make sure the dosa is not thin or over thick

- then turn the dosa over when its cooked on one side

- when cooked serve..

I have served the dosa with Onion chutney..

Sundakkai Palya

SUNDAKKAI PALYA
Ingredients:
sundakkai - 1/2 cup
thuvar dal - 1 cup
tamarind - size of a lemon
tomatoes - 2 (roughly chopped)
salt to taste
onion - 1 (finely chopped)
turmeric powder - 1/4 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
oil - to fry
dried red chillies - 4 (broken)
curry leaves - 10 - 15
Method:
- pressure cook thuvar dal, tomatoes and salt
- smash it to a fine paste
- make a paste of the tamarind
- slightly smash the sundakkai one by one after removing the stem
- and wash it throughly and then add some water and cook that for 5 - 7 mins
- then in a pan add oil
- when the oil is hot add mustard seeds and urad dal
- when they change colour add the curry leaves and red chillies
- add the onions and fry till they turn golden brown
- add the sundakkai alone and fry for 2 - 3 mins
- now add the thuvar dal mixture and tamarind water
- mix well and bring it to boil for 4 - 5 mins
- serve with rice, idli , dosa or chappathi.

Thanks goes to:
Sreemathy Mohan.
Got this recipe from her site. Came out well and tasted awesome.

Rava Idli Upuma

RAVA IDLI UPUMA

I was able to prepare rava idli yesterday. How ever, though I managed to finish it off, I was not able to finish all.. So with the left over idli I made rava idli upma.......

Ingredients:
rava idli - 4 (scrambled)
onions - 2 (finely chopped)
salt to taste
oil to fry
mustard seeds - 1/2 tsp
urad dal - 1 tsp
channa dal - 1 tsp
green chilies - 2 (finely chopped)
curry leaves - 10 (i didnt use here as I didnt have that with me)
turmeric powder - 1/4 tsp
juice of lemon - 1/2


Method:
- in a pan add oil
- add muastard seeds, channa dal and urad dal when the oil is hot
- when the seasoning changes colour , add onions, green chillies and turmeric powder
- fry till the onions change to golden brown
- add salt to taste
- now add curry leaves and fry
- add the scrambled idli and fry for 4 - 5 mins in slow fire
- add the leon juice and cook for 2 mins
- when done, serve hot!!!

Methi Rice

METHI RICE
Ingredients:
kasthuri methi leaves - 4 - 5 tbsp
rice - 1 cup
salt to taste
green chillies - 4 (slit in between)
onions - 2 (thinly sliced)
oil to fry
ginger garlic paste - 2 tsp
bay leaf - 1
cardamom, cinnamon, clove - 1 each
water - 4 cups
Method:
- wash the rice and keep it aside
- in a pan add oil
- add the bay leaf, cardamom, cinnamon and clove and fry
- add onions and fry till golden brown
- add salt to taste
- add green chillies and then the ginger garlic paste
- fry till the raw smell is gone
- now add the kasthuri methi leaves
- fry for 2 - 3 mins
- add that to teh rice
- add water and cook until done
- serve with some curry.

Meal maker Pepper Fry

MEAL MAKER PEPPER FRY

Soya meal maker... a crunchy side dish!!!

Ingredients:
meal maker - 1 cup
oil to fry

To make a paste:
rice flour - 2 tsp
red chilli powder - 3/4 tsp
pepper powder - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
ginger garlic paste - 1 tsp

Method:
- make a paste with all the ingredients- soak the meal maker in hot water for 20 mins
- then squeeze out the water
- again repeat the process twice or thrice until the raw smell is gone
- coat the meal maker with the paste
- in a pan add oil
- add the meal maker and deep fry until they are crisp and golden brown.

Kashmiri Mutton Liver Masala

KASHIMIRI MUTTON LIVER MASALA

Mutton Liver cooked in its own juices.. giving a spicy taste and tempting look!!!

Ingredients:
mutton liver - 250 gms
onions - 2 (lenth wise chopped)
salt to taste
red chilli powder - 3/4 tsp
pepper powder - 1/2 tsp
turmeric powder - 1/2 tsp
ginger garlic paste - 1 tsp
cumin powder - 1/4 tsp
garam masala - 1/2 tsp
corriander powder - 1/2 tsp
corriander leaves - 2 tbsp (finely chopped)ghee - 2 tbsp


Method:
- chop the liver into cubes- in a pan add ghee
- add the onions and fry till they are golden brown
- make a paste with ginger garlic paste, salt, turmeric power, red chilli powder, corriander powder, cumin powder, garam masala, pepper powder and some water
- add the chopped liver cubes in the ghee and fry for 2 - 3 mins or until it completely changes its colour.
- now add the paste and mix well
- add few tsps of water and close the pan with a lid and simmer the flame
- allow it to cook in its own juices and until dry
- add the corriander leaves and fry for another few seconds.
- Serve with Chappathi, rice or as a side dish