aloo matter

• 3 medium boiled potatoes
• 3/4 cup frozen green peas
• 2 tablespoons oil
• 1 teaspoon cumin seeds 
• 1/8 teaspoon asafetida 
• 1 teaspoon ginger paste
• 1 minced green chili
• 2 tablespoons coriander 
• 1 teaspoon fennel seed powder
• 1/4 teaspoon turmeric
• 1 teaspoon paprika 
• 1 teaspoon salt adjust to taste
• 1 teaspoon amchoor
• 1/2 teaspoon garam masala
• 2 medium tomatoes sliced
• About 2 tablespoons chopped cilantro 

Method

1. Peal the potatoes cut them in byte size pieces.
2. In a small bowl mix ginger, green chili, coriander, fennel seed, turmeric, and paprika with ¼ cup of water.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
4. Add the cumin seeds, and asafetida, after cumin seeds crack add the spice mix cook until spices start leaving the oil this should take about one minute.
5. Next add green peas and half a cup of water and let it cook until they are tender.
6. Add potatoes and salt mix it well, while mixing mash few pieces of potatoes that will give thickness to gravy.
7. Add about 1-1/4 cups of water after it comes to boil lower the heat to medium and let it cook for about five minutes.
8. Add mango powder, garam masala, chopped cilantro, and slice of tomatoes mix it gently after gravy comes to boil turn off the heat and cover the pot. Tomatoes will cook with the steam.
9. Aloo matter is ready to serve.

chunky tomato

Ingredients:

4 tomatoes, apply oil and roast over fire, peel the skin, crush lightly

1 onion, sliced

2-3 garlic cloves, crushed

1 clove

1/2″ cinnamon stick

1/4 tsp black pepper pwd or red chili flakes

very small pinch nutmeg pwd

1 tbsp fresh coriander OR fresh mint leaves OR dried herbs of your choice

1 tsp grated jaggery or brown sugar

salt to taste

1 tbsp butter (optional)

1 tbsp olive oil

Method.

1. Heat the oil in a non-stick kadhai and add the cumin seeds.
2. When the seeds crackle, add the onion rings and sauté on a medium flame till they are light brown in colour.
3. Add the tomato pulp, chilli powder, coriander-cumin seeds powder, garam masala and dried mango powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the green peas and salt, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
5. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 more minutes.
6. Serve hot garnished with coriander.

kheer

Ingredients

•	Sago (sabudana),soaked	1/4 cup
•	Milk	5 cups
•	Saffron (kesar)	a pinch
•	Almonds,blanched	8-10
•	Sugar	1/4 cup
•	Green cardamom powder	1/4 teaspoon

Method
Heat the milk in a deep non stick pan. Add the saffron and mix. Cook on low heat till the milk thickens a little. Meanwhile thinly slice the almonds. Add the sabudana to the milk and cook, stirring, till the sabudana is fully cooked and the kheer thickened. Add almonds, sugar and green cardamom powder and mix well. Serve it hot or chill and serve.

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potato roast

Ingredients

• Potatoes - 3, large
• Rice flour - 1 1/2 tbsps
• Oil - 1 tbsp
• Asafoetida - 1/4 tsp
• Cumin seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 1/2 tbsp
• Cumin powder - 1/4 tsp
• Red chili powder - 3/4 tsp
• Fennel seed powder - 1/4 tsp (saunf) optional
• Salt - 1 tsp
• Coriander leaves - 1 tbsp,finely chopped

Method

1. Pressure cook potatoes. Pour two cups of water in the cooker. Place washed potatoes in another vessel and place in the cooker. Do not add water. Place the pressure cooker lid and cook on high flame up to 2 whistles. Cook on simmer for 8-10 mts. Turn off heat. Allow the pressure to reduce and open lid. Cool, peel and cube the potatoes.
2. Place the cubed potatoes in a bowl, add the rice flour and toss to coat well. Keep aside.
3. In a small bowl, add salt, turmeric powder, chili powder, coriander powder, cumin powder and saunf powder. Keep aside the spice powder mix..
4. Heat oil in a heavy bottomed vessel, add the cumin seeds and allow to splutter. Reduce flame to low, add asofoetida and the spice powder mix and stir so that they mix in the oil, just a few seconds. Do not burn the spice powders.
5. Immediately, place the potato cubes that have been been tossed in rice flour. Stir to mix with the spice mix.
6. Cook on a low flame until the potatoes form a crisp exterior, approx 8-10 mts. Stir once in a while.
7. Garnish with fresh coriander leaves.

moong dal pakora

Ingredients:

1 cup green moong dal (soaked in water for 5-6 hrs)

1 onion, finely chopped

3-4 green chillis (adjust)

1″ ginger

1 tsp cumin seeds

12-15 mint leaves finely chopped

salt to taste

oil for deep frying
Method

1 Grind the soaked and drained moong dal, green chillis, ginger and salt to a slightly coarse paste. There is no need to add water while grinding. Remove onto a dish and add the chopped onions, mint leaves, cumin seeds and mix well.
2 Heat oil in a deep frying vessel. Once its piping hot, reduce flame to medium and drop a little mixture of the batter and fry the fritters to a golden brown color. Deep fry a batch of 8-10 punukulu depending on the size of the vessel.
3 Serve hot over a cup of masala chai.

dal tadka

Ingredients

• Tur dal - 1/4 cup 
• Moong dal - 1/4 cup 
• Channa dal - 2 tbsps  (soak for 15 mts in water)
• Green chilies - 2, slit length wise
• Ginger, finely minced
• Haldi - 1/4 tsp (turmeric pwd)
• Coriander seeds - 1/2 tsp (crushed) (optional)
• Tomato - 1, finely chopped
• Ghee - 1 1/2 tsps (or oil for a vegan version)
• For tadka:
• Cumin seeds - 1/2 tsp
• Hing - large pinch (asafoetida/inguva)
• Dry red chilies - 1 or 2, tear and de-seed
• Green chili - 1, slit
• Red chili powder - 1/2 tsp
• Curry leaves (optional)
• Ghee - 1 1/2 tsps (or cooking oil)

Method

1. In a pressure cooker, add 2 cups of water and add the three lentils/dals, green chilies, ginger, hing and turmeric pwd and pressure cook upto 3 whistles. If cooking over stove top, cook till the dals are almost cooked. Mash the dals lightly.
2. Heat ghee in a heavy bottomed vessel, add crushed coriander seeds and stir fry for few secs. Add the chopped tomato and saute for 4 mts.
3. Add the pressure cooked dal along with salt and mix. Add a large cup of water and cook on slow to medium flame for 10 mts without lid or till you get the consistency of your choice.
4. Remove onto a serving bowl and keep aside while you prepare the tempering.
5. Heat ghee in a small pan, add the cumin seeds and as they splutter, add hing, red chilies, green chili, red chili powder and curry leaves and saute for a few secs. Turn off heat and pour this over the dal.
6. Serve with rotis or jeera pulao or white rice.

pav bhaji

Ingredients:

1 large carrot, cubed

2 potatoes, cubed

1 capsicum, chopped

1 cup cauliflower florets, chop

8-10 french beans, string and chop

1/4 cup green peas

2 onions, finely chopped

2 green chillis, slit length wise

1 tsp ginger-garlic paste

1/4 tsp turmeric pwd

1/2 tsp red chilli pwd

1 1/2 tbsps Pav Bhaji Masala

3/4 tsp sugar (adjust)

salt to taste

2 tomatoes, finely chopped

1 tbsp lemon juice

1 tbsp low fat butter (vegans can avoid butter)

fresh coriander leaves for garnish

1 1/2 tbsps oil

16 lightly toasted in butter, pav bread (vegans can use vegan butter substitute)

1 Pressure cook potatoes, cauliflower, peas, beans and carrot along with 1 cup of water, till soft. Drain any left over water and keep aside. Mash all the cooked vegetables using a masher.
2 Heat oil in a vessel, add the green chillis and onions and saute for 4 mts. Add the ginger-garlic paste and saute for another 3 mts. Add capsicum and saute for 2 mts.
3 Add the chilli pwd, turmeric pwd, pav bhaji masala, sugar and salt. Combine well. Add the tomatoes and cook until soft, approx 5-6 mts.
4 Add the mashed vegetables along with a cup of the drained vegetable stock and cook on high for a mt. Reduce flame and simmer for 14-15 mts.
5 The gravy will begin to thicken. Adjust the salt, if required. Turn off heat and add butter and lemon juice and combine. Garnish with fresh coriander leaves.
6 Serve hot with lightly toasted pav/pau and sliced onions.

vegetable kebab

Ingredients:

2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1/4 tsp azinonotto powder
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak) 

How to make vegetable kebab :

• Boil, peel and grate potato.
• Grate paneer also.
• Finely chop dhania and hari mirch.
• Grate both the gobis.
• Heat oil in a pan and fry both gobis with azinomotto powder.
• After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
• Remove it from the flame and let it cool.
• Make small balls of the mixture and keep aside.
• Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
• Heat oil in a pan.
• Dip all the balls in maida batter and deep fry them until they turn golden brown.
• Serve them hot.

vegetable pakora

Ingredients

• Carrots: 1 (large, peel and cut into thick julienne)
• French Beans: 8 (string and cut into 1 1/2" pieces)
• Potato: 1 (large, peel and cut into thick julienne)
• Cabbage: 1/4 head (cut into thick julienne)
• Chickpea flour: 1 1/2 cups (sengapindi/besan)
• Red chili powder: 3/4 tsp
• Ginger garlic paste: 1/4 tsp
• Carom seeds: 3/4 tsp (ajwain/vaamu)
• Hot oil: 2 tsps
• Salt: to taste
• Water: as required (approx 1/2 cup to 3/4 cup water)
• Oil: for deep frying

Method

1. In a bowl, add the chickpea flour with salt, chili powder, ginger garlic paste, carom seeds and hot oil. Add the thick julienne mixed vegetables to this mixture and mix.
2. Add little water and mix well that it coats the vegetables. Do not add too much water.
3. Heat enough oil for deep frying in a heavy bottomed vessel. It should be piping hot. Do the sizzle test. (Drop a little chick pea batter into the hot oil, if it sizzles and comes to the surface of the vessel, then the oil is ready for deep frying).
4. Carefully drop the chickpea flour coated julienne vegetables into the hot oil. Do not overcrowd the vessel.
5. Reduce heat to medium and deep fry till they turn golden brown.
6. Use a ladle to turn them so that they cook all over.
7. Once they turn golden brown, remove on to absorbent paper. Serve as evening snack over a hot cup of masala chai.

Tips

• Adjust the quantity of chickpea flour according to the vegetables.
• Add few tbsps water at a time while making the batter. It should be like a paste that coats the vegetables and not like a runny mixture.
• You can add a pinch of roasted cumin powder.
• Use curry leaves if you do not have kasoori methi. If you do not have both curry

paneer with capsicum

Ingredients:

400 gms cottage cheese (paneer), cubed
50 gms capsicum, chopped fine
200 gms curd
2 tsp salt
1 tblsp garam masala powder
1 bunch coriander leaves  chopped fine
15 gms mint leaves, chopped fine
6 flakes garlic, chopped fine
Salt to taste
For the garnishing:
100 gms red cabbage, shredded
1 lemon, sliced

How to make paneer with capsicum:

• Grind into a rough paste, chopped capsicum, curd, salt, garam masala powder, coriander leaves, mint leaves and garlic together.
• Cut the paneer pieces into cubes and marinate them them in the mixture for 2 hours.
• Put these pieces on skewer and grill them till soft and done.
• Serve with lemon slices and shredded red cabbage.

Til Ladoo

Ingredients:
1 cup sesame seeds, til

1 cup jaggery or gud

3 tablespoons clarified butter, ghee

1/2 teaspoon crushed cardamom

1/2 cup water

Method:

1. Grease a plate and set aside.
2. In a frying pan roast the sesame seeds on medium heat stirring continuously. Sesame seeds will become light golden brown. This should take 4-5 minutes. Take the seeds out in a bowl. Set aside.
3. In the same frying pan heat the water and add the jaggery.
4. Simmer over medium heat till it starts caramelizing and forms a ball when you add a drop of syrup in cold water. This should take 4-5 minutes. Reduce the heat to low.
5. Add ghee, cardamom, and roasted sesame seeds mix it thoroughly with melted jaggery.
6. Transfer it in greased plate; take one tablespoon of mixture in your palm and make them into round ball, this should be half the size of golf balls.
7. Make all the ladoos while mix is still warm.
8. Sesame seed ladoo can be stored for months.

Variation:

Til Ka Ladoo can be also made as burfi.

sambhar

Ingredients

3/4 cup toovar (arhar) dal
2 drumsticks , cut into 3” pieces
1/2 cup aloo cubes
2 tbsp oil
1 tsp mustard seeds 
6 to 7 curry leaves 
2 pinches of asafoetida 
1/2 cup chopped tomatoes 
2 1/2 tbsp tamarind  pulp
3 tbsp sambhar masala
2 tsp chilli powder
of turmeric powder 
salt to taste
2 tbsp finely chopped coriander

Method

1. Wash the toovar dal thoroughly and drain.
2. Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Blend the dal using a hand blender till it is smooth and keep aside.
5. Combine the drumsticks and aloo with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside.
6. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
7. Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, , salt, sambhar masala, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
9. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
10. Add the coriander, mix well and cook on a medium flame for 1 minute.
11. Serve hot.

Masoor And Moong Dal

Ingredients

1/4 cup yellow moong dal , soaked for 2 hours
1 cup red masoor dal , soaked for 2 hours
1/4 tsp turmeric powder
2 green chillies 
1 tsp grated ginger 
1 tsp grated garlic 
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds
1 whole dry kashmiri red chilli
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
For The Garnish 1 tbsp chopped coriander (dhania)

Method

1. Wash the dals together.
2. Combine 2½ cups of water, dals, turmeric, chillies, ginger, garlic and salt , mix well and pressure cook for 2 whistles.
3. Allow the steam to escape before opening the lid and keep aside.

How to proceed

1. Heat the ghee in a kadhai, add the mustard seeds, nigella seeds and kashmiri chilli, sauté on a medium flame for a few seconds.
2. Add the onions and sauté on a medium flame for 2 to 3 minutes, till the onions turn translucent.
3. Add the tomatoes and a little water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4. Add the prepared cooked dal, ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5. Serve immediately garnished with coriander.

lemon rice

Ingredients
Rice:

• 1 cup rice
• 2 tablespoons oil
• 1 3/4 cup water
• 1/2 teaspoon salt

Seasoning:

• 2 tablespoons oil
• 1/2 teaspoon cumin seed
• 1/2 teaspoon mustard seed
• 1/2 teaspoon turmeric
• 2 red whole red chili
• 1 green chili sliced in four long way
• 12 to 15 fresh curry leaves
• 2 tablespoons chana dal, pre-soaked in water for at least half an hour
• 1/4 cup unsalted roasted peanuts
• 1 teaspoon salt adjust to taste
• 1/4 cup lemon juice

Method:

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
4. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.

Preparing The Seasoning:

1. Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the color to light brown.
2. Take out the peanuts from oil and use the same oil for rest of the seasoning.
3. Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
4. Add the chana dal, stir-fry for about a minute.
5. Add turmeric and mix it well.
6. Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
7. Mix gently, making sure do not break the rice and stir-fry for about 2 minutes. Rice is ready, Enjoy!

paneer roll

Ingredients

1/2 cup crumbled paneer (cottage cheese)
2 tbsp powdered sugar
1 tsp milk
2 tbsp coarsely powdered pistachios
2 to 3 drops of almond essence
1/2 tsp cardamom (elaichi) powder
coarsely powdered pistachios for rolling

Method

1. Place the paneer in a plate and knead well.
2. Add the sugar, milk, pistachios and almond essence and mix well.
3. Add the cardamom powder and mix well.
4. Divide the mixture into 5 equal portions and shape each portion into a 50 mm. (2”) long cylindrical roll.
5. Roll it in the powdered pistachios till they are evenly coated form all the sides.
6. Refrigerate for at least 1 hour.
7. Serve chilled.

Ingredients for Chilly Paneer

• Paneer - 300 grams
• Green Capsicum - 1 (cut into medium sized pieces)
• Red Capsicum - 1 (cut into medium sized pieces)
• Corn flour - 3 to 4 tbsp
• Tomato Sauce - 1/4 cup
• Olive oil - 1/4 cup
• Vinegar - 1  to 2 tsp
• Soya Sauce - 1 to 2 tsp
• Chilly Sauce - 1 to 2 tsp
• Green Chillies - 2 to 3 (finely chopped)
• Ginger - 1" long piece (grated)
• Salt - 1/2 tsp (add to taste)
• Black Pepper Powder - 1/4 tsp
• Chilly flakes -1/4 tsp
• Ajinomoto - 1 to 2 pinch
• Mint leaves - 10  to 12

How to make Chilly Paneer

Cut paneer into square pieces, take 1/2 of the corn flour in a plate and wrap the paneer pieces in it. Pour 2 tbsp oil in a non stick pan and spread evenly all over. After oil is heated, put the paneer pieces in it to cook and fry (as you turn them over constantly) till both sides turn light brown. Take out the fried paneer pieces.

Now pour the remaining oil in the pan, after it heats put ginger and green chillies for frying. Add green capsicum and fry for 1 minute.  Put red capsicum and fry for another minute. Now add paneer pieces, tomato sauce, soya sauce, chilly sauce, vinegar, chilly flakes, black pepper, ajinomoto and salt. Mix all the ingredients on a low flame till they are all mixed thoroughly.

Dissolve the remaining corn flour in 1/4 cup water till all lumps disappear and mix it in the  chilly paneer. Cook the chilly paneer for 1 minute as you stir regularly. Break mint leaves into large pieces and put in the dish. 

malai kofta

Ingredients

Kofta

• 1 cup boiled mash potatoes
• 1 cup mash paneer
• 2 tablespoon minced cilantro (hara dhania)
• 1/2 teaspoon cumin seed (jeera)
• 1/4 teaspoon salt
• 1 small finally chopped green chili

For Batter

• 2 tablespoon all purpose flour (maida, plain flour)
• 4 tablespoon water

      Also needed

• Oil to fry

Gravy

• 2 tablespoon oil
• Generous pinch asafetida 
• 1 teaspoon cumin seed 
• 2 medium tomatoes
• 1 tablespoon shredded ginger 
• 1 green chilli
• 1 tablespoon coriander powder 
• 1/2 teaspoon turmerice
• 1/4 teaspoon red chili powder
• 1 teaspoon  maida 
• 1/4 cup cream
• 1/2 teaspoon salt 
• 1/4 teaspoon garam masala
• 2 tablespoon minced cilantro 

Method

Kofta

1. Mix all the ingredients together for kofta,
2. With oiled hands, divide the mixture into 14 to 16 equal parts.
3. Make them in round balls.
4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
5. Heat the oil in a frying pan on medium high heat.
6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
8. Turn them occasionally. Fry koftas until golden-brown all around.

Gravy

1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
2. Mix cream and flour and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the hing and cumin seeds.
5. Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
8. Add the garam masala, salt and cilantro. Let it cook for another minute.
9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

moong dal vada

ingredients:

• 1 cup split wash moong dal 
• 1 cup potatoes boiled peeled and shredded
• Approx. 2 tablespoon finely chopped cilantro (hara dhania)
• 1 green chili minced adjust to taste
• 1 tablespoon finely grated ginger
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 1/8 teaspoon of baking soda
• 1 teaspoon salt adjust to taste
• Oil to fry

Method

1. Wash and soak dal in about 3 cups of water for four hours or longer.
2. Grind dal coarsely using very little water.
3. Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.
4. Heat the oil in a frying pan on medium high heat.
5. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy.
6. Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around.
7. Moong Dal Vada should be crispy from outside and should be soft inside.
8. Serve them with Cilantro Chutney.

jalijeera

Ingredients:

• ¼ cup  chopped mint leaves (podhina)
• ¼ cup  chopped cilantro (hara dhania)
• 1 tablespoon chopped ginger (adrak)
• 1 tablespoon cumin seed dry roasted and powdered (bhuna jeera)
• Pinch of asafetida (hing)
• 1 teaspoon salt
• 1 teaspoon black salt (kala Namak) 
• 3 tablespoons lemon juice
• 1 tablespoon tamarind seedless (imli)
• 2 tablespoon sugar adjust to taste
• 4 cups water
• 1 cup crushed ice

Method

1.  Blend all the spices into the paste using enough water needed to blend.
2. Strain the spice mix and squeeze all the spicy water out. Discard the roughage.
3. Add the water, mix it and serve over the ice.
4. Good in summer time

Spinach and Chicken Curry

Ingredients:


1 kgs chicken pieces
5 cloves garlic, minced
2 large onions, minced or extremely finely chopped
1 (400 g)  crushed tomatoes
1 inch ginger, minced
4bunch spinach, washed n chopped
2 tablespoons butter
1/2 teaspoon chilli powder
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 black cardamom pods
2 whole cloves
7 tablespoons oil
1 teaspoon garam masala
1/2 teaspoon salt
1/4 cup water
1 tablespoon water
Directions,
Fry the chicken in 4 tbs oil for around 3-4 minutes until light browned and set aside.

Put the spinach in a pot, add 1/4C water.

Bring to the boil and remove from heat.

When cool, grind very well (almost to a paste) in blender and set aside.

Heat the remaining oil in a pan and add ginger, garlic and onions.

Fry until lightly brown.

Add tomatoes, salt, chilli , ground coriander, turmeric, cloves and cardamom.

Sprinkle with 1 tbs water.

Cook for 10 minutes on a low heat.

Add chicken to the pan.

Simmer until the chicken is tender (about 10 minutes).
Add spinach and garam masala to the pan.

Cook until spinach starts sticking to the pan (about 15 minutes).
Remove from heat, add butter and cover until ready to serve with rice or roti

For more recipies como on to :
http://poonamsrecipesindianspices.blogspot.com.es/