Riya's Samayal

INGREDIENTS: Onion big- 2 Tomato Puree-100g Single Cream- 50ml Oil-2 tsp. Ginger Garlic Paste-1 tsp. Butter-1 tsp. Carrot-1/2 cup. (cubed) Beans-1/2 cup. (cubed) Potato -1/2 cup. (cubed) Peas-1/4 cup. Water- As req. Kasoori Methi-for garnishing Corriander leaves for garnishing. Spice Powder: 1. Salt- as req. 2.Chilli Powder-1 tsp. 3.Corriander Pwd-1/2 tsp. 4.Fennel pwd-1/2 tsp 5.Garam masala-1/2 tsp. 6.Turmeric-1 tsp. For Tempering: 1.Cloves-1 2.Cardamom-1 3.Bay leaves-1 4.Green chilly-2. METHOD: 1. Start with Grinding the onion in the blender and make a smooth paste. 2. In a pan add oil when it heats add all the ingredients in tempering allow,it to splutter. 3. Now add Onion Paste, fry it for a minute and then add ginger garlic paste to it 4.Fry till the raw smell of ginger garlic paste goes. 5. Then add tomato puree and mix well. 6. Now add all the ingredients in Spice Powder and mix well. 7.Cook for 5 mins stirring occasionally. 8. Add so

Ingredients: 1.Egg (Boiled)-3. 2.Mustard seeds-1 tsp. 3.Oil-1 tsp. 4.Onion(finely chopped)-1 big. 5.Tomatoes (Medium-sized)Finely chopped-2. 6.Ginger Garlic Paste-2 tbsp. 7.Turmeric powder-1/2 tsp. 8.Salt-As req. 9.Curry leaves-few. 10.Green chillies-2(Slited) For Tempering and Grinding: 1.Oil-1/2 tsp. 2.Coconut-1/2 cup grated/Sliced. 3.Corriander seeds-1 tsp. 4.Red chillies-4 to 5 5.Whole pepper-1 tsp. 6.Fennel seeds-1/2 tsp. 7.Cumin seeds-1/2 tsp. 8.5 Cashews or Poppy seeds-1 tsp.  9.Cinnamon stick-1 inch. 10.Cardamom -1. 11.Cloves-1. Method : 1. In a Pan add oil, when its heated add mustard seeds allow it to pop. 2. Add Finely chopped onion, ginger garlic paste, curry leaves and green chillies. Fry till the onion turns brown and the raw smell of ginger goes off. 3. Now add the chopped tomatoes, turmeric powder and salt. 4. Keep the stove in simmer. 5. Now in a separate pan add all the ingredients for tempering and g

Ingredients: 1.Grated coconut -1 cup. 2.Orid dhal-2 tsp. 3.Red chillies-4 4.Asafoetida-1/2 tbsp. 5.Oil-2 tbsp. 6.Tamarind-a small ball. 7. Salt -as req. 8.Curry leaves. Method: 1. Heat oil and add mustard, allow it to splutter, then add urad dhal, red chillies and asafoetida. 2. Saute until the dhal turns a golden colour. 3. Then add curry leaves, tamarind, salt, coconut and off the flame. Fry it for one minute with the existing heat. 4. Grind it to a coarse paste. 5. Tastes good with hot steamed rice with Ghee.