KADALA CURRY

Ingredients

1 cup Black Chana

1 tsp Turmeric powder

1 large Onion sliced and chopped

3 nos Green chillies  slit

1 tsp Red chilly powder

1/2 tsp Mustard seeds

2  Dry red chillies

Coconut oil – As required

Salt as per taste
few Curry leaves

To roast and grind to a paste

1/4 cup Grated coconut

2 tbsp Coriander powder

Whole spices – (Fennel seeds – ¼ tsp, cardamom – 2, cloves – 3, Cinnamon stick – 1, Whole pepper corns – ½ tsp, star anise (thakolam) – 1 petal)

Method

Soak the kadala overnight and cook in a pressure cooker till soft alongwith salt. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Keep it closed for 20 mins. Drain the water and save it for making gravy.

Heat 1 tsp oil in a pan and add the coriander seeds & whole spices. Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.
In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies.
Now add the sliced coconut pieces. Saute until they turn brown.
Add the sliced onion, pearl onions, green chillies and curry leaves. Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the reserved water from the cooked kadala. Bring to a boil and add the ground coconut paste and cooked kadala.
Mix well and cook until the gravy achieves your desired consistency.  Switch off and serve hot with puttu.

Notes

N.P. -The gravy tends to thicken a bit after sometime, so adjust the gravy accordingly. If you are using coriander powder instead of coriander seeds, add it along with chilly powder & turmeric powder while making the gravy. Add around 2-3 tsp of coriander powder. I added a little salt while making the gravy too. Do a taste test after adding the cooked kadala to the gravy and add salt, if required

RAGDA PATTIES

For The Ragda Filling

1 cup dried white peas

1 big onion finely chopped2 tsp ginger garlic paste

2-4 green chili finely chopped1-2 tsp rasam powder

1 -2 tsp coriander -cumin seed powder

1-2 large tomatoes chopped
salt  to taste

For The Tempering (for The Ragda)

1/4 tsp mustard seeds
6 curry leaves 
a pinch of asafoetida
2 tbsp oil

For The Patties

1 kg potatoes
1 tbsp Ginger-greenchili paste
1 -2 tsp cumin seed powder

1/4 cup chopped coriander leaves

1/2 tbsp lemon juice
salt  to taste

Other Ingredients

oil for deep-frying
coriander chutney
tamarind chutney
1 cup sev  
1 cup onions  , chopped

Method 

For the ragda

Soak the dried peas overnight.
Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
Add chopped onions, green chili, saute. Add tomatoes , saute till mushy. 

Add coriander-cumin seed powder, rasam powder and saute.

Now add boiled peas and add more  water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.

Add chopped coriander leaves. Simmer for 10 minutes and keep aside.

For the patties
Boil,  the potatoes and mash it well.
Add Ginger- green chili paste, salt , cumin seed power, lemon juice , coriander leaves . Mix well.

Pour little oil in your hands and make patties .
Divide into 12 equal portions and keep aside.
Repeat to make the remaining 11 patties.
Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceedFor serving, place 2 patties on a plate and pour the ragda over.
Top with all the chutneys. Sprinkle the sev and onions on top.
Serve immediately.

BATATA NU SHAAK

Ingredients

2 cups Peeled potato cubes

1 tomato chopped

1 tsp cumin seeds

2 tsp green chilli-Ginger paste

1 pinch asafoetida

1 tsp turmeric powder

1 tsp chilli powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp mustard seeds

1 tbsp olive oil

few coriander leaves

salt as per taste

Method

Heat oil in kadai. Add mustard seeds , when they begin to crackle, add cumin seeds and asaofoetida followed by green chilli-ginger paste. Stir and mix well

Add cubed potatoes and saute for 5 minutes.

Add chopped tomatoes, salt and saute for 3-5 minutes.

Add chilli powder, turmeric powder, saute a minute.

Add 1 1/4  cups water and let mixture boil over low flame. 

Cook covered on low flame until potatoes are cooked, stir every 5 minutes.

Add cumin powder and coriander powder, mix well. Turn off the heat, 

Garnish with coriander leaves .

Batata nu shaak can be served with chapatis, or roti, or rice , papad and curd.

RAJMA MASALA

Ingredients

1 cup rajma or kidney beans 

2 large onions finely chopped
2 medium to large tomatoes chopped
1 tbsp ginger garlic paste
1 tbsp coriander powder 

1 tsp red chili powder 
¼ tsp turmeric powder 
a pinch of asafoetida or hing (optional)

1 tsp garam masala powder
1 tsp cumin seeds 
1 tsp kasuri methi or dry fenugreek leaves, crushed
2 tbsp butter 
salt as required

Method

Rinse and soak the rajma or kidney beans in enough water overnight or for 8-9 hours. Next day, discard the water and rinse the beans again in fresh water.
In a pressure cooker, take both the rajma and 4 cups water. Pressure cook on a medium to high flame for 15-20 minutes. When the rajma is cooking, you can chop the onions, tomatoes etc. When the pressure settles down on its own, open the lid, check if the rajma is cooked or not by taking a bite or pressing a bean.I f they are not cooked completely, then pressure cook again adding some water if required for some minutes.
Heat  butter in a pan, add cumin first and let them crackle & get browned.
Then add onions and saute them till they are  golden brow, take care not to burn them as this will impart bitter tones in the curry.
Now add the ginger-garlic-chili paste. stir and saute for 5-10 seconds on a low flame.
A dd the tomatoes, saute for 2-3 minutes till the tomatoes become soft.
Add  turmeric powder, red chili powder, coriander powder,  and garam masala powder.
Stir and saute the whole masala mixture till the fat starts leaving the masala.
Remove the beans alongwith the water and add them to the masala.
Add salt and stir the whole curry mixture.
Simmer without a lid for 10-12 minutes or more till the curry thickens slightly, it should not be watery.
Mash a few rajma beans with the spoon, this helps to thicken the curry.
Add the kasuri methi , stir & simmer rajma masala for 30 seconds to 1 minute. switch off the fire.
Serve rajma masala restaurant style with steamed basmati rice,jeera rice or naan.

VEG HANDI

Ingredients

3 tbsp Cashew Paste

1 medium carrot chopped

8-10 french beanschopped

1 potato chopped

1/4 cup green peas

1/4 cup paneer cubes (optional)

1 onion finely chopped

1 tomato finely chopped

1 tsp ginger garlic paste

1 tbsp curd

1 tsp turmeric powder

1 tsp chilli powder

2 tsp coriander powder

1/2 tsp garam masala powder

1/2 tsp kasuri methi

2 tsp butter

salt as per taste

1 bay leaf

2 cloves

1 inch cinnamon 

few coriander leaves

Few mint leaves

Method

Soak cashews in hot water for 30 minutes. Drain ad blend the soaked cashews to a smooth paste.

Meanwhile while cashews are soaking steam the veggies in a steamer of cooker until half cooked.

Heat butter in a handi. Add cloves, Cinnamon and bay leaf., saute till fragrant,

Add chopped onions, and saute till golden brown.

Add ginger garlic paste, coriander leaves and mint leaves , stir and saute for a minute.

Now add chopped tomatoes and saute till pulpy .

Add turmeric, chili and coriander powder . Add cashew paste and curd . Stir often and saute till you see fat releasing from the sides.Add water, stir.

Add slit chilies and let the gravy begin to simmer. 

Àdd the steamed veggies alongwith salt and simmer on low.

Now add kasuri methi and garam masala powder . Cook for 10 more minutes.

Garnish with chopped coriander or mint leaves and serve with rotis or naan .

BOTTLEGUORD (DUDHI) AND GREEN GRAM CURRY

Ingredients

1/4 cup Whole Moong dal / Green Gram 

1 cup Bottle Gourd , chopped n cubed pieces

1 no. Onion ,finely chopped

1 no. Tomato , finely chopped

1/2 tsp Tamarind paste  dissolved in 1/4 cup water

1 tsp Ginger finely chopped

3 cloves Garlic finely chopped

1 tsp chilli powder

2 tsp coriander powder

1/2 tsp cumin  powder

Garam Masala Powder   a generous pinch

1/2 tsp Turmeric powder  

1 tsp cumin seeds 

few curry leaves

1 no dry chili broken

Salt    to taste

Cilantro leaves finely chopped

2 tsp Oil  

Method

Wash and take moong bean in a pressure cooker add 2 cups of water and pressure cook for 2 whistles.

Once done allow the pressure to cool down, then open the lid and lightly mash it using a spatula and keep aside.

Wash bottle gourd thoroughly, then peel the skin cut into half and remove the centre seed part discard it and chop the outer part into cubes and keep ready.

Heat oil in a kadai, add cumin seeds allow to splutter then add hing let it sizzle then add curry leaves n dry red chilli fry well.

Then add finely chopped ginger and garlic and saute it and then add finely chopped onion and saute until it turns golden brown.

After that add chopped tomato and saute till soft n mushy.

And then add bottle gourd pieces, turmeric powder and stir fry for a minute.

Now add chilli, coriander and cumin seed powders and stir fry for few seconds, then add cooked moong bean with its water content stir well.

Add enough salt and bring it to boil.

Once it starts boiling add tamarind water and simmer for 2 minutes.

Lastly add garam masala powder, few finely chopped cilantro n fresh ginger julienne, stir well and switch off the stove.

That's it...Tangy & tasty Green Gram Bottle gourd curry ready. Serve hot with rice or rotis.

USAL PAV

To make usal 

1 onion finely chopped 

1 tsp ginger garlic paste

1 & 1/2 cups  steamed matki (moth) (soaked overnight)

2 boiled potato mashed 

3 cups water (or as required)

1 tbsp coriander- cumin seeds powder

1 tsp chilli powder

1 tbsp Kanda masala 

1 tbsp oil

Salt to taste

For Garnishing :

Chopped onion

Mix dry farsan 

Chopped Coriander

To serve with :

Paav

Slice of lemon

Method

Heat oil in a pan. Add chopped onions and sauté .

Add ginger paste, garlic paste, Saute  it for a minute. 

Add chilli powder, coriander-cumin powder and kanda masala ( I bought this masala from the store) .

Sauté all the spices thoroughly. 

Then add boiled matki along with water, salt  and boil it for 5 minutes. 

Now add the mashed potatoes and mix well. 

Cook it for 8-10 minutes. 

Your usal is ready. 

Take a serving bowl

First pour ready usal in the bowl. 

Thereafter, add finely chopped onion, farsan to the mixture

Garnish it with chopped coriander

Serve it with pav and a slice of lemon

KALYANA RASAM

Ingredients

2 Nos Tomato

2 tbsp Toor Dal

1 tsp Mustard seeds

1 tsp Turmeric powder

1/2 tsp  Asafoetida

6-7 Nos curry leaves

1 tsp Ghee

Few coriander leaves

To roast and grind

1 tbsp Toor Dal

1 tsp Pepper

3-4 Red chillies

1 tsp Cumin seeds

Method

Cook the Toor Dal in 1 cup of water, Let it cool.

Chop the tomatoes finely.

Reserve 1/4th portion and grind the rest of the tomatoes into a puree.

Hear 1/2 tsp of ghee and roast the toor dal, pepper and chillies till the Dal turns brownish .

Now add cumin , saute and switch off the flame.

Let it cool.

Grind into a smooth paste with very little water.

Add this paste and tomato puree to the vessel in which the rasam is going to be cooked.

Now add turmeric powder, asafoetida, salt . Let it boil in low flame for 10 minutes.

When it begins to boil well, add cooked dal, mix well and continue to cook for another 5 minutes.

At this stage , it will begin to froth up. Now add the curry leaves , coriander and cut tomatoes.

Heat 1/2 tsp of ghee in a small kadai, add mustard seeds. When it splutters, switch off flame and 

pour this on hot rasam.

Serve hot with hot rice. 

CHILLI TOFU

This dish can be made with paneer too.

 

Ingredients

200 gms Tofu , cut into cubes

1 Onion chopped 

1 cup Bell Pepper (red, green, yellow)  

1 tsp Ginger, chopped                   

1 tsp Garlic, chopped                           

1 tsp Pepper powder                         

1 tbsp Soya Sauce                          

1 tsp Vinegar                                  

1 tsp Tomato Ketchup                    

Water   as needed

2 tbsp All-purpose flour                  

1 tsp Cornstarch                            

Salt as per taste                                       

1 tsp Chilli paste                           

2 tbsp Oil

Method                          

In a bowl, add some chilli paste, salt, cornstarch, all-purpose flour, little water and mix well to make a slightly thick batter.
In this mixture, add in the tofu pieces and mix gently to coat the tofu pieces nicely.
Heat 1 tbsp oil in a pan and  fry the tofu pieces until they turn golden in colour and crisp.

In a bowl, add tomato ketchup, vinegar, salt, soya sauce, pepper powder and mix well. Keep this mixture aside.

Heat little oil in a pan and when it becomes hot, add finely chopped ginger, garlic, green chillies and sauté.
Add red, green and yellow coloured bell peppers and onions.
Slightly sauté and add in the mixed sauces mixture. Mix well and bring to a boil
Finally add the fried tofu and toss well.
Serve hot.

SHAADIWALA MATAR MUSHROOM

This recipe has been  inspired  from Sanjeev Kapoor. In my house nobody likes mushroom dishes other than me. I gave it a try and surprisingly my hubby liked it the most. He said this is the only mushroom dish which he has liked it until now.

 

 

 

 

Ingredients

1 cup peas fresh or frozen

15 nos  Button mushrooms quartered

2 medium Onion finely chopped

1 tbsp ginger-garlic paste

1 tsp Turmeric powder

2 tsp Coriander powder

1 tsp Cumin powder

2 tsp chilli powder

3/4 cup Tomato puree

1/4 cup Cashewnut paste

2 tsp Garam masala powder

Salt to taste

2 tbsp oil

 

 

Method

Cook mushrooms with 1 cup water, salt and turrmeric powder in a pan till soft.
Heat oil in a non stick pan , add onions and saute till light brown.
Add ginger garlic paste , and saute for 1 minute.
Add coriander powder, cumin powder, and chilli powder.
Mix well and add tomato puree , saute for 2-3 minutes,
Add fresh or thawed green peas along with some water and cook till peas are cooked .
Add cashewnut paste and mix well (the cashews should be soaked in hot water for 2 hour then grind  it to a paste.)
Add cooked mushrooms alongwith the water and mix well.
Add garam masala powder ann mix well , cook for 10 more minutes.
Serve hot.

 

 

MUSHROOM AND MIXED LEGUMES CURRY

 

Ingredients

10 button mushrooms chopped into big chunks

1 can mixed legumes , drained and rinsed (rajma, black eye peas, chole)

1 big onion finely sliced

1 tomato finely chopped 

1 tsp ginger garlic paste

1 tbsp coriander powder

1 tsp chilli powder

1 tsp goda masala 

1 tbsp olive oil

Salt to taste

Method

Heat a kadai , add olive oil.

Add ginger garlic paste and sliced onions, sauté till raw smell of ginger garlic goes off.

Add mushroom pieces and mix well .

After 2 minutes add all the spices , salt and mix well .

Add the drained legumes and a glass of water and boil it on low flame. 

After 10 minutes add chopped tomatoes and cook until all the spices are blended with legumes .

Enjoy this curry with chapati. 

TOMATO RASAM

Ingredients

1/2 cup tomato purée

4 cloves garlic

3-5 curry leaves

1/2 shallot finely chopped

1 tbsp coconut oil

1tsp mustard seeds

1-2tsp Shakti rasam powder

Salt to taste

Method

Take a bowl , add tomato purée along with 2 cups water and mix well. 

Take a kadai and add the above tomato purée mixture , rasam powder, salt and boil it for 15-20 minutes. 

Take a small frying pan , add oil .

Once it is hot add mustard seeds, curry leaves, chopped garlic and shallots.  

Fry for a minute and pour this onto the boiled tomato mixture. 

Cover it with a lid and enjoy this rasam with rice. 

ALU KORMA

 

Ingredients

3 large Potato  chopped into bite size pieces
1 Onion finely chopped
1 Tomato finely chopped
7-10 nos Cashew nuts
1 tsp Garam masala
1 tsp turmeric  powder
1 tsp Ginger garlic paste
1 tsp Chili powder
3-5 nos Curry leaves
Salt to taste
2 tbsp Oil
Coriander leaves for garnish

Method

Soak cashew nuts in hot water for 1 hr.
Make a smooth paste  and keep aside.
Cut potatoes into bite size pieces and boil till 1/2 done
Now deep fry these oil till nice brown color appears on the top.
Take a kadai  and add oil.
Add chopped onions, ginger garlic paste and curry leaves.
Cook till onions  turn into light brown color.
Now add chopped tomato, chili powder, garam masala,turmeric powder and salt to taste.
Mix well, turn the flame to medium  and cover to cook further.
Now add the cashew  paste and 1 glass water.
Cover and cook for 5 minutes.
Now add the fried potato and cook further for another 5 minutes.
Garnish with chopped cilantro and serve hot with roti or pulao.

RAJMA MASALA

Ingredients:

2 cups Red kidney beans (rajma), soaked overnight
2 medium onions, finely sliced
3 medium tomatoes sliced
2 tsp ginger garlic paste
2 tablespoons red chilli powder
1 tablespoons garam masala powder
2 tbsp oil

 

Method

Soak Rajma beans Overnight (or atleast 6 hours).

Pressure cook Rajma with five cups of water and salt till totally cooked and soft.

Heat oil in a frying pan  and fry onions for 2 to 3 minutes.

Add ginger  garlic paste and continue to sauté till the mixture turns golden.

Add tomato pieces, mix and continue to cook.

Add red chilli powder and cook till the oil leaves the masala.

Add the cooked red kidney beans along with the  water.

 

Add garam masala powder and salt.

Lower the heat and simmer for about fifteen to twenty minutes on low heat.

Serve hot with roti .

 

DAL PALAK

I usually make dal atleast 2 times a week. Whenever I have palak or spinach I add to the dal, its healthy too. My kids like to eat palak in this form , lucky me.

Ingredients

1 bunch Palak (2 cups tightly packed) roughly chopped

1/2cup Toor Dal 

1/2cup Masoor dal

1 Onion finely sliced

10 cloves Garlic cloves chopped roughly

1 big Tomato sliced

1tsp Turmeric powder 

4-6 green chillies slit

Salt - to taste

1 tsp ghee or oil

Method:

Pressure cook toor dal, masoor dal, sliced onions, 6 garlic , green chillies, turmeric powder , salt upto 4-5 whistles until dal gets fully cooked. Set it aside.

Heat oil in a kadhai, add remaining garlic and fry till light brown . 

Now add the cooked dal mixture to this and boil.

Add the chopped tomatoes and chopped palak along with salt.

Boil this on medium flame until palak is cooked .

Allow it for a boil and switch it off as per your required consistency.

Serve hot with a dollop of ghee with rice or roti.

UDIPI SAMBHAR

Udipi sambhar is very famous in restaurants . When we go fir our vacation to Mumbai we go yo eat masala dosa especially for the sambhar. My kids love it. So I thought , why not prepare this at my house and give my kids. 

Ingredients

1 cup toor dal 

2 small brinjals - chopped

1 drumstick  cut into 2"long pieces 

lemon sized tamarind ball soaked in 1/2 cup water

2 green chilies - slit at the end

1/4 tsp turmeric powder

asafoetida - a pinch

salt to taste

1 tsp mustard seeds
2 tsp jaggery

 

 

To Fry & Grind :
1/4 cup grated coconut
1/2 tsp fenugreek seeds
1 tsp urad dal
6-7 dry red chilies
2 tsp coriander seeds
10 curry leaves
 

Method

Pressure cook toor dal with 2 cups of water for 3-4 whistles.
Remove from the heat and allow to cool. Once pressure settles, remove the lid and mash the dal. Keep it aside.
Heat 1 tbsp oil in a pan or kadhai. Add fenugreek seeds, urad dal and coriander seeds. Add curry leaves and broken chilies. Saute a while.
Add coconut and fry for a minute. Remove from the heat and allow to cool. Grind in a mixer adding little water to smooth paste. Keep it aside.
Heat 2 tbsp oil in pan or kadhai , add mustard seeds.
Add chopped vegetables and fry for a min.  ( I usually add carrots, potatoes too ). Add 1 cup water and cook it covered on medium flame for 5 mins.
Add tamarind squeezed water, turmeric powder and mix well.
Add little salt and cook for a minute.
Add mashed dal, jaggery and salt. Cook it covered for 2 mins. ( the quantity of jaggery depends on you, how much sweet the sambhar should be)
Add grounded paste and 1-2 cup water.
Cook it covered on low flame for 10-15 mins.
Serve hot with rice or idli/dosa.

MATKI CURRY OR MOTH BEANS CURRY

The moth beans or matki as they called is found in the cuisines of Maharashtra, north Karnataka. Moth beans have great health benefits, they have lots of fibre, calcium, proteins and minerals. 

This recipe is my son's favourite  dish with roti or rice. 

Ingredients

1 cup soaked Matki
1 Onion finely chopped
1 Tomato chopped
1 tbsp ginger garlic paste
1 tsp Chili powder
1/2 tsp Garam masala powder
1 tbsp Coriander powder
1 tsp Mustard seeds
1 tbsp oil
Salt as per taste
Coriander leaves for garnishing

Method

Wash and soak moth beans for 5 to 6 hours,drain and keep it aside.
Cook the matki in preeuse cooker with water for 2 whistles.
Heat a kadhai , add oil and when it is hot, add mustard seeds. Let it splutter. Add  chopped onions and saute it till light brown.

Add ginger-garlic paste fry for 3 minutes,now add chopped tomato and saute for 5 minutes.
Now add the chilli powder,coriander powder and garam masla powder, fry for 1 minute. 

Now add cooked matki, chilli powder, garam masala powder , coriander powder and salt .
Add 2 to 3 cups water .Close the lid of pressure cooker and wait for  1 whistle. Do not cook too much , it will become mushy.

Open the cooker.Adjust the consistency,this curry is semi liquid in consistency. add coriander leaves.

Cook for 5 mins.

Serve it with rice or roti.

MATAR PANEER MASALA

Matar paneer is a very popular North Indian dish prepared with paneer and peas. It is usually served with naan, roti, chapati and paratha but goes very well with rice and pulao too. This is my sons's favourite dish. 

Ingredients

1 cup paneer cubes
1 cup peas
1 big onion sliced
1/4 cup tomato puree
1 tsp ginger garlic paste
1 tsp turmeric powder
1 tsp kasuri methi
3/4 cup milk
salt as per taste
1 tsp chilli powder
2 tbsp butter

Method

Heat a kadhai , add 1 tsp  butter.
Add sliced onions and saute until soft and light brown. Remove it aside and cool completely.
Grind these onions in blender into a fine paste.
Now in the same kadhai, add remaining butter and add onion paste alongwith ginger-garlic paste.
Saute till raw smell of gingergarlic goes off.
Now add turmeric powder and chilli powder, saute .
Add tomato puree and cook for 2-3 mins on low heat.
Add peas , salt and add some water and allow it to boil until peas are cooked .
Add kasuri methi and 3/4 cup milk .
Cook it along with the peas mixture .
Add paneer pieces and cook on slow flame till done.
You can adjust the consistency of the gravy according to your preferences.
Enjoy this most popualar Indian (Punjabi) dish with any Indian bread or rice or pulao.

TOMATO KADHI

Ingredients

4 nos tomatoes chopped into cubes
2 nos green chilli chopped finely
1 tsp mustard seeds
1 tsp cumin seed
3-4 curry leaves
2 nos cloves
2 tbsp chick pea flour (besan)
1 cup water
pinch turmeric powder
2 tsp chilli powder
pinch asafoetida
1 tbsp olive oil
5-6 cloves garlic

Method

Cut the tomatoes into cubes and grind in blender until smooth paste.
Heat a kadhai and add oil .
After it becomes hot add mustard seeds , curry leaves and cumin seed, let it splutter.
Now add cloves, garlic ,cut green chillies, saute till garlic turns light brown.
Add besan and fry for 1-2 mins on low flame.
Add turmeric powder, chilli powder, salt and pureed tomato paste alongwith 1 cup of water.
Let it boil for 10 mins.
Garnish with coriander leaves.
Enjoy your kadhi with rice.

MAKANI SABZI

The oringinal version of this recipe has fresh cream and butter, and is loaded with calories. this is a low fat variation.

Ingredients
2 cup low fat milk
1/4 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp turmeric
1/4 tsp cumin seeds
1/2 onion finely chopped
1/2 cup green pepper cut into 1/2 inch piece
2 cup vegetables like potato, peas, carrot, flower
salt as per taste
1 tsp olive oil
11/2 tsp cornflour
2 tbsp ketchup
1 tsp coriander leaves chopped

Method
Pour milk into a bowl. Add cumin powder, coriander powder, chilli poeder, turmeric. Mix well and set aside.
Heat a nonstick pan, add oil and place over medium heat.
When oil is hot, add cumin seeds. Fry  and add onions , fry for 2 mins. Add 1 tbsp water over, cook until onion is cooked.
Add vegetables and green pepper . Stir fry for 3 mins.
Add milk mixture and salt, and bring it to a boil. Reduce the heat to low and simmer until vegetables are cooked.
while vegetables are cooking , dissolve cornflour in 1 tbsp water .
Add this mixture to wok, and stir  well until consistency of sauce is like cream.
Remove from heat, cool a few mintues, and stir in ketchup.
Mix well and add coriander leaves.
While