Ingredients :
1 cup Gram flour (Besan)
1 tbsp ginger-garlic-green chilly paste
1 cup curd
1/4 tsp turmeric pd
1/4 tsp asafoetida (hing)
Salt to taste
For Tempering :
1 tsp mustard seeds
2-3 chopped green chillies
a pinch of asafoetida
5-6 curry leaves
1 tbsp oil
1 tbsp coriander leaves (for garnish)
Method :
In a bowl combine besan, curd, ginger-garlic-green chilly paste, turmeric pd, asafoetida, salt and little water. Mix well to make a smooth batter.
Cook on a slow flame continuously till it becomes thick.
Grease a plate on reverse side with 1 tsp of oil and spread the batter on the plate and wait for few seconds. Now try to roll up. If it doesnt, then cook for some more time and check till done.
Repeat the same when the batter is still hot. When cool, cut the khandvi into equal portions and roll it up gently.
For tempering heat 2 tbsp oil. Add mustard seeds, hing, curry leaves and green chilies. Pour this over the khandvi and serve immediately.
Garnish with coriander.
Ingredients :
1 cup chopped carrots
1 cup chopped potatoes
1/2 cup shelled green peas
1/2 cup cauliflower florets
1/2 cup french beans
1/2 tbsp raisins
1/4 cup cashew nuts
1/2 tbsp poppy seeds
1 cup chopped onion
1/2 tsp ginger garlic paste
2 green chilies (slit)
2.5 inch cinnamon stick
2 cloves
2 green cardamom pods
3 black pepper
1/4 cup cream
1/2 cup yoghurt (unsweetened)
1 tbsp pomegranate seeds (for garnish)
Pistachios and almonds (for garnish)
Salt to taste
Oil
Method :
Cook potatoes, green peas, carrots, cauliflower florets and french beans in water with salt. When the vegetables are tender, drain them and run cold water over them. Keep aside.
Soak cashew nuts and poppy seeds for 1/2 an hour in warm water and then grind into fine paste. Keep aside.
In a large pan heat oil. Add raisins, cloves, cardamom pods, cinnamon sticks and pepper and saute for few seconds. Add chopped onion and saute till it turns brown. Then add ginger-garlic paste, green chillies, cashew and poppy seed paste. Cook for 5 mins. Add the blanched vegetables and cook for few mins. Add salt and water. Cook the korma for few secs and bring to boil. Then add cream and yoghurt and stir well.
Garnish with pomegranate, almonds and pistachios before serving.
Goes well with Nan or Rotis.
Ingredients :
3-4 Eggs
1 cup chopped onion
1 cup chopped tomatoes
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
1 tsp red chilly pd
1/2 tsp turmeric pd
1/2 tsp garam masala pd
coriander leaves (for garnish)
Salt to taste
Oil
Method :
Heat oil in a pan. Add mustard seeds. After they splutter add cumin seeds, onion and saute till translucent. Add curry leaves and tomatoes and saute till it melts. Then add red chilly pd, turmeric pd and garam masala pd. Break eggs into this gently one by one. Stir vigorously. Then add salt to taste and garnish with coriander leaves.
Serve hot with Pav or Roti.
