Main Course – Vegetarian
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My favourite comfort food. Breakfast, lunch or dinner – I can eat idlies at any time. I make an idli batter almost every weekend for a leisurely breakfast followed by coffee. This recipe does not use cooking soda – I detest soda as it invariably makes me feel uncomfortable and bloated. The picture above was
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First it was my father-in-law’s closely guarded secret – Yusuf’s Kate Masale ka Gosht. This time it is my mother’s secret recipe that I have tried to re-create here. I cooked this for lunch and well, it came close to her brilliance!!! The missing ingredient was perhaps a mother’s love! This recipe is a tribute to
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Ingredients 10 ‘Bhavnagri’ Green Chillies / Large Green Chillies, sliced or slit lengthwise 1/2 cup Peanuts 1 tsp Sesame seeds (Til) 1 tsp Cumin seeds (jeera) 2 tsp Coriander seeds (Dhania) 1/2 cup Grated coconut 2 Medium Onions, roughly sliced 3 tsp Ginger-Garlic paste 2 tsp Tamarind paste 1 cup Yoghurt 5 tbsp Oil Salt
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Ingredients 1 Medium Cabbage, chopped 3 tsp Oil 1 tsp Mustard seeds 2 tsp Urad Dal 8-10 Curry Leaves 2 tsp Turmeric powder (Haldi) Salt, to taste 1/2 Grated coconut Water Procedure Heat the oil. Add the urad dal to this. When urad dal turns brownish add mustard seeds. When the mustard seeds begin to
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For the Kadhai Paste INGREDIENTS7 tbs Coriander seeds 10 Dried Red chillies 3 tbs Garlic Paste ¼ cup Ginger, chopped 5 Tomatoes, chopped 4 tbs Ghee 1 tbs Dried fenugreek (Kasoori Methi) 1 tsp Garam Masala Powder Salt PROCEDURE Dry- grind the coriander seeds and red chillies Heat the ghee in a kadhai (wok). Fry
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INGREDIENTS 2 large bunches Spinach (Palak), stems removed 250g Fresh Cottage Cheese (Paneer), chopped into medium cubes 4 tbs Oil 4 tsp Garlic, finely chopped 1 large onion, chopped 1 tsp Ginger, finely chopped 4 medium tomatoes, chopped 3 tsp Coriander Powder (Dhania Powder) 2 Green Chillies, deseeded and chopped 1 tsp Garam Masala Powder
Hansal mehta 