No Onion- No garlic Special
Saunf Aloo
Ingredients
Baby Potatoes (boiled and halved) 20-25 (don't peel the skin)
Fennel seeds (roasted and crushed) 1 tsps.
Oil 2tbsps.
Asafoetida tsp.
Turmeric powder tsp.
Salt to taste
Coriander powder 1 tsp
Red chilli powder tsp
Yogurt cup
Coriander leaves (chopped) 2 tbsps.
Method
1. Heat oil in a pan. Add asafetida and turmeric powder. Add potatoes and mix. Saut for 2 minutes.
2. Add coriander powder, red chilli powder and crushed fennel seeds. Mix and add yogurt and salt and mix. Cook for 2-3 minutes
3. Add coriander leaves and mix.
4. Serve hot.
Dal Dhokli
Ingredients
Toovar dal cup
Whole wheat flour(atta) cup
Gram flour(besan) 2 tbsps.
Salt to taste
Turmeric powder tsp.
Red chilli powder tsp.
Asafoetida tsp.
Oil 1 tbsp.
Peanuts 1 tbsps.
Kokum 3 petals
Jaggery (grated) 1 tsps.
Ghee 1 tbsp.
Mustard seeds tsp.
Cumin seeds tsp.
Whole dry red chillies(broken) 2
Curry leaves 8
Coriander leaves (chopped) 2 tbps.
Method
1. Boil dal with one fourth teaspoon turmeric powder and salt in a pressure cooker till completely cooked. Whisk till smooth.
2. Take whole wheat flour in a bowl. Add gram flour, salt , one fourth tsp. turmeric powder, half the red chilli powder, one pinch of asafetida and oil and mix.
3. Add sufficient water and knead into stiff dough. Roll the dough out as thin as possible. Cut into thin strips.
4. Mash the cooked dal. Add salt, remaining turmeric powder, peanuts, kokum, jiggery and remaining red chilli powder to the dal and stir. Add the dough strips and let it cook on medium heat.
5. Heat ghee in a pan, add mustard seeds, cumin seeds, broken red chillies, curry leaves and remaining asafetida and add it to the dal.
6. Let it simmer for 5 min.
7. Garnish with coriander leaves and serve hot.
Badami Mixed Vegetables
Ingredients
Carrots (1 inch pieces) 2 medium
Cauliflower (medium florets) medium
French beans(1 inch pieces) 12
Green peas(blanched) cup
Oil 2 tbsps.
Cumin seeds 1 tsp.
Cashewnuts 15-20
Peanuts 2 tbsps.
Turmeric powder tsp.
Green chillies(chopped) 2
Red chilli powder 1 tsp.
Fresh tomato puree 3 cups
Coriander powder 1 tsp.
Garam masala powder 1 tsps.
Yogurt cup
Salt to taste
Coriander leaves(chopped) 2 tbps.
Method
1. Soak cashew nuts and peanuts in water for 15 min. and then grind into a smooth paste.
2. Heat oil in a deep pan. Add cumin seeds and when they begin to change color, add carrots and one cup of water and let it cook.
3. Add turmeric powder, green chillies and red chilli powder and cashew nut-peanut paste and mix.
4. Add tomato puree and mix. Add coariander powder and garam masala powder and stir. Cover and cook till the vegetables are almost done. Add French beansand green peas and let it simmer for five min.
5. Add yogurt and salt and mix. Simmer for 2-3 min and take it off the heat.
6. Garnish with coriander leaves and serve hot.
Mixed Nut paste for basic gravy
Soak cup cashewnuts, cup almonds along with cup melon seeds in warm water for 15 min. Drain and grind to a fine paste using very little water. You can even add peanuts for the paste. To keep it for few days, freeze it. Use it as desired.
Advocate Anjali Awasthi
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