Tuesday, 4 December 2012

Kandhe ki tarkari

This gravy is mildly spiced as it is cooked with veggies & onion-garlic sauce

Ingredients required

To make paste
  • 4-5 sprigs of spring onion (bulb alone)
  • 10 garlic pieces
  • 3 tsp oil
  • 1 tsp whole jeera
  • 1/2 cup of chopped green part of spring onions
  • 2 cups of finely chopped vegetables like radhish, carrot, cauliflower, peas
  • 1 tsp of salt


Grind onion  bulb, oil  and garlic to form paste

In a kadaai, add paste, jeera and green part of spring onions.  Saute well.

Add other veggies and cook till done. Adjust salt and garnish with coriander leaves

Rajma masala

Ingredients required

To be dry roast and powdered (rajma masala powder)
  • 1 tsp whole dhanya
  • 1/4 tsp dry ginger powder
  • 1 tsp whole cumin
  • 3-4 dry red chillies
  • 1-inch piece of cinnamon
  • 1/2 tsp amchoor powder/dry mango powder
  • 1/2 tsp whole peppercorn
  • 2-3 green cardamon
  • 2 cloves
  • 1/2 tsp each of nutmeg and mace powder
  • 1/4 tsp pomegranate seeds
To temper
  • 1 tsp whole jeera
  • 6-7 tsp of oil
  • 1 tsp finely chopped ginger
  • 1/2 tsp finely chopped  green chilly
  • 1/2 cup of chopped onions
  • 1/2 tsp haldi/turmeric powder
  • 1 tsp salt
  • 1 tsp ginger-garlic paste
  • 11/4 cup rajma, soaked overnight and pressure cooked till done
  • Few coriander leaves, to garnish


Heat oil and add ingredients for temper

Add in chopped onions and tomato puree

Add in powdered rajma masala, salt, turmeric, ginger-garlic paste.

Throw in cooked rajma and simmer the flame for ten minutes..  Serve hot with paratha/roti/rice

Mooli patta ki dal

Raddhish leaves are called as mooli patta.  Since it is actively available during this winter season, better to buy and consume a lot in cooking because they have lots of nutritious values like iron, minerals etc.  Here radhish leaves are combined with toovar dal and is tempered with mild spices.

Ingredients required

For temper
  • 3 tsp oil
  • 1/2 tsp jeera
  • 1/2 tssp hing/perungayam
  • 3-4 broken red chillies
  • 3-4 curry leaves
  • 4 tsp finely chopped onion
  • 1/2 cup finely chopped raddhish leaves
  • 1/2 cup boiled toovar dal
  • Salt, to taste


Add ingredients for temper one by one.

Throw in radhish leaves and saute till partially done.  This should take ten minutes on simmer flame.

Add in boiled toovar dal, adjust salt.  Cover and cook.  Serve hot with roti/rice

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