Double Bean Soya Gravy

BOILED EGG CURRY

Ingredients:

soya (meal maker) - 1/2 cup (cleaned)

double beans - 1 handful

onion - 1 (chopped)

tomato - 1 (chopped)

ginger garlic paste - 1  tbsp

salt to taste

turmeric powder - 1/4 tsp

curry leaves - 1 sprig

red chilli powder - 1 tsp

masala powder (refer powder page) - 1/4 tsp

corriander powder - 1/2 tsp

oil - 4 tsp

coconut paste - 5 tsp

cinnamon - 1" stick

cardamom - 1 

Method:

-add oil in a pressure pan

- add the cinnamon and cardamom

- add onions and fry till transparent

- add the tomatoes and curry leaves

- add the ginger garlic paste and turmeric powder

- fry well

- now add the salt

- add the red chilli powder, corriander powder and masala powder 

- fry for another 2 mins

- allow that to cook for 5 mins

- now add the coconut paste 

- now add the soya and double beans

- cover and cook for 3 whistles

- remove from fire and serve.

Boiled Egg Curry

BOILED EGG CURRY

Ingredients:

boiled egg - 5

onion - 1 (chopped)

tomato - 1 (chopped)

ginger garlic paste - 1  tbsp

salt to taste

turmeric powder - 1/4 tsp

tamarind paste - 2  tsp 

curry leaves - 1 sprig

red chilli powder - 1 tsp

masala powder (refer powder page) - 1/4 tsp

corriander powder - 1/2 tsp

oil - 4 tsp

coconut paste - 5 tsp

cinnamon - 1" stick

cardamom - 1 

Method:

- slit the eggs and leave it aside

- in a pan add oil

- add the cinnamon and cardamom

- add onions and fry till transparent

- add the tomatos and curry leaves

- add the gingr garlic paste and turmeric powder

- fry well

- now add the salt

- add the red chilli powder, corriander powder and masala powder 

- fry for another 2 mins

- add the tamarind paste and cover the pan

- allow that to cook for 5 mins

- now add the coconut paste and eggs

- cover and cook for 3 mins

- remove from fire and serve.

Channa dal Dokla Sabji

CHANNA DHAL DOKLA SABJI

Ingredients:

For Dokla:

soaked channa dal - 1 cup

saunf - 1/2 tsp

ginger garlic paste - 1 tsp

salt to taste

For Sabji:

onion - 2 (finely chopped)

tomato - 2 (finely chopped)

ginger garlic paste - 1 tsp

salt to taste

bay leaf  - 1 

cinnamon - 1 "

oil - 2 tbsp

kasthuri methi powder - 1/2 tsp

turmeric powder - 1/4 tsp

garam masala - 1/4 tsp

red chilli powder - 1 tsp

To fry:

oil to deep fry

Method:

- grind the ingredients "for dokla" to a fine paste.

- steam cook and allow that to cool.

- then cut them into 1" squares.

- heat oil in a pan and deep fry the dokla till they are crisp

- leave them aside.

- in a pan add oil

- add cinnamon and bay leaf

- add the onion and fry till transparent

- add the turmeric powder

- add salt to taste

- add tomatoes and ginger garlic paste

- fry well

- add the red chili powder, garam masala powder and kasthuri methi powder

- mix well and allow that to cook in slow flame till mushy 

- add the deep fried doklas and give it a good stir

- serve,