CHENA / YAM / SURAN ERISSERY

CHENA / YAM / SURAN ERISSERY

INGREDIENTS

Chena / yam - 250 g

Turmeric powder - 1/2 tablespoon

Salt

Grated coconut - 1/2 cup

Shallots- 1-3

Green chillies - 2

Cumin seeds / jeeraka - 1/2 tablespoon

Mustard seeds- 1 tablespoon

Curry leaves- 2 sprigs

Dried red chillies - 2-3

Coconut oil - 2 tablespoons

PREPARATION

Peel off skin from yam 

Cut yam into 1 inch pieces

Clean well

Cook with little water , salt and a pinch of turmeric powder in a pressure cooker for 2 whistles  or till three - fourth is cooked

meanwhile grind grated coconut , shallots , green chillies , cumin seeds and turmeric powder into a smooth paste

Take a kadai or wok

Add oil

When hot add mustard seeds, curry leaves and dried red chillies

Add ground paste to remove excess water

Now add the cooked yam pieces

When it starts boil remove from flame

Note

You can replace green chillies with pepper

VISHU PUZHUKKU

VISHU PUZHUKKU

INGREDIENTS

BREAD FRUIT / KADACHAKKA	-	1/2
RIPE PUMPKIN	-	1
WHITE / CHICK PEAS	-	1/4 CUP
RAW BANANA / PLANTAIN	-	1
STRING BEANS	-	5
SALT	-	TO TASTE
RED CHILLY POWDER	-	1 TABLESPOON
TURMERIC POWDER	-	1 TABLESPOON
GREEN CHILLIES	-	2
GRATED COCONUT	-	1/2
CURRY LEAVES	-	FEW

 

PREPARATION

COOK CHICK PEAS AND KEEP ASIDE.
 
CUT  ALL THE VEGETABLES INTO MEDIUM PIECES.

COARSELY GRIND THE GRATED COCONUT AND GREEN CHILLIES  AND KEEP ASIDE.
 
COOK BREAD FRUIT AND RAW BANANA  WITH SUFFICIENT WATER.
 
WHEN IT IS HALF COOKED , ADD PUMPKIN, STRING  BEANS AND SALT.
 
WHEN IT IS COOKED WELL , ADD COOKED PEAS, CHILLY POWDER, TURMERIC POWDER, GROUND MASALA AND MIX WELL  BEFORE REMOVING FROM FIRE
 

ULLI SAMBHAR

INGREDIENTS

SHALLOTS/ KUNJULLI-  1/2 kg

TOOR Dal - 100 gm

 Sambhar powder - 1/2 teaspoon

Tomato - 1

Green chillies - 3

 Curry leaves

Turmeric powder 1/2 tABLEspoon

Mustard seeds,

salt

PREPARATION

Pressure cook TOOR dal along with turmeric powder and salt.

Season the mustard seeds with curry leaves in a little oil.

Add the chopped onions, green chillies and tomato and saute for some time.

To this add the sambhar powder mixed in little water along with the cooked Dal and boil it for about 2 minutes.

Garnish it with Coriander leaves.

Onion sambhar is ready.

CHEERA/ PALAK / SPINACH  AVIYAL 

INGREDIENTS

Red Spinach (Cheera) - A bunch

RED Chilly powder - 2 tsp

SHALLOTS / Small onions(Kunjulli) - 2 
Green mango - 5 pieces 
Coconut(grated) - 1/4 of one
Curry leaves - 1 sPRIG/ STEM 
Coconut oil - 2 tABLESPOONS 
Salt 

PREPARATION 

Wash cheera and cut it into small pieces.

Grind together coconut, chilly powder and small onions into a thick paste.

Add this with a little water to the chopped cheera.
Cook on a low flame.

When it is half cooked, add mango pieces.
When it is done, add salt and oil.

Add a few curry leaves into it.

AN EASY SAMBAR CURRY

INGREDIENTS

TOOR DAL - 100 G

DRUMSTICKS- 2

LADYSFINGER - 3

BRINJAL - 1

 ONION - 1

POTATO - 1

TOMATOES- 2

SAMBAR MASALA - 3 TABLESPOONS

CURRY LEAVES  - 10

CORIANDER LEAVES- 1 TABLESPOON, CHOPPED

GARLIC- 1 TABLESPOON , CHOPPED

DRIED RED CHILLIES- 2

SALT

TAMARIND - LEMON SIZED SOAKED IN 1/2 CUP WATER

FENUGREEK SEEDS / ULUVA/ METHI SEEDS - 1/4 TABLESPOON

ASAFOETIDA / KAYAM - 1 TABLESPOON

MUSTARD SEEDS- 1 TABLESPOON

OIL- 2 TABLESPOONS

PREPARATION

COOK TOOR DAL IN 2 CUPS OF WATER 

WHEN HALF COOKED ADD VEGETABLE PIECES AND SALT 

COOK TILL DAL IS VERY SOFT

DISSOLVE SAMBAR MASALA IN LITTLE WATER 

ADD IT TO THE COOKED VEGETABLES 

ADD TAMARIND WATER 

BLEND WELL AND COOK 

IN A PAN , HEAT OIL

ADD MUSTARD SEEDS

WHEN THEY STOP FLUTTERING ADD CHOPPED GARLIC, METHI SEEDS, DRIED RED CHILLIES, ASAFOETIDA AND CURRY LEAVES

FRY FOR 2 MINUTES

ADD IT TO DAL - VEG MIXTURE

BOIL FOR A MINUTE

GARNISH WITH CHOPPED CORIANDER LEAVES

AVIYAL

INGREDIENTS

Carrot -1

Green plantain/ raw banana  (pacha kaya) -1

FRENCH Beans - 4

Drumstick / MURINGAKKA - 2

Long Beans/ PACHA PAYAR  - 4

Vellarikka (Cucumber) -1/4 cup

Yam (chena ) - 1/4 cup

Padavalanga (snake gourd) -1/4 cup

Turmeric Powder-1/2 TABLESPOON 

Green chilly - 4

Curry Leaves  - few

Coconut Oil -2 TABLESPOONS

Curd-1/2 cup

Salt-to taste

Small Onions/ SHALLOTS  -8

Cumin seeds (jeeraka ) -1/2 TABLESPOON 

Grated Coconut -1

PREPARATION

WASH AND CLEAN ALL VEGETABLES

CUT LENGTHWISE

COOK VEGETABLES WITH TURMERIC POWDER, GREEN CHILLIES 2 SLIT, SALT, CURRY LEAVES , 1 TABLESPOON COCONUT OIL  AND WATER TO DIP THE VEGETABLES 3/4 TH

CLOSE WITH A LID AND COOK IN A MEDIUM HEAT 

STIR OCCASIONALLY

BLEND GRATED COCONUT AND CUMIN SEEDS

NOW ADD 2 GREEN CHILLIES, CHOPPED SHALLOTS, CURRY LEAVES, A PINCH TURMERIC POWDER AND SALT

BLEND IT 

NO NEED OF ADDING WATER

ADD CURD TO THIS MIXTURE AND MIX WELL

DONT BLEND

IN LOW FLAME ADD THIS MIXTURE TO THE COOKED VEGETABLES

COOK FOR A FEW MINUTES IN LOW FLAME TILL STEAM COMES

SPRINKLE COCONUT OIL ON TOP

ALSO SPRINKLE CURRY LEAVES

KEEP CLOSED FOR 5 - 10 MINUTES

PUMPKIN / MATTHANGA OLAN 

INGREDIENTS


ASH GOURD/ KUMBALANGA- 1/2 CUP
PUMPKIN/ MATHAN - 1/2 CUP

RED GRAM DAL / VAN PAYAR - 2 TABLESPOONS

GREEN CHILLIES- 3, CUT LENGTHWISE
CURRY LEAVES - 1 SPRIG

THICK FIRST COCONUT MILK- 1/4 CUP
THIN SECOND COCONUT MILK - 1 CUP

COCONUT OIL - 1 TABLESPOON

SALT

PREPARATION 

SOAK RED DAAL OVER NIGHT

COOK IT IN A PRESSURE COOKER WITH SALT AND KEEP ASIDE

BOIL ASH GOURD AND PUMPKIN WITH SALT, GREEN CHILLIES AND WATER

WHEN COOKED WELL, ADD SECOND COCONUT MILK
ALLOW IT TO BOIL


ADD RED DAL

ONCE THE GRAVY THICKENS ADD FIRST COCONUT MILK
STIR WELL

DONT ALLOW TO BOIL
REMOVE FROM FLAME


ADD CURRY LEAVES AND COCONUT OIL

SHAHI GOBI IN A SIMPLE WAY/ INDIAN CAULIFLOWER CURRY

SHAHI GOBI  IN A SIMPLE WAY/ INDIAN CAULIFLOWER CURRY 

INGREDIENTS

CAULIFLOWER- 1 

ONION-2

TOMATO-1

GINGER- 1 INCH PIECE

GARLIC- 1 CLOVE

GREEN CHILLIES - 2

CURRY LEAVES

CORIANDER LEAVES

RED CHILLY POWDER-  1 TABLESPOON

CORIANDER POWDER- 2 TABLESPOONS

TURMERIC POWDER- 1/4 TABLESPOON

ALL SPICES / GARAM MASALA POWDER- 1/2 TABLESPOON

BAY LEAVES- 1

CLOVES - 4

PEPPER CORN - 6

OIL

SALT

PREPARATION

SEPARATE CAULIFLOWER FLORETTES

CLEAN WELL

MARINATE WITH SALT AND SHALLOW FRY IN OIL

GRIND 1 ONION, TOMATO, GARLIC AND GINGER WITH WATER

HEAT OIL

ADD BAY LEAF, CLOVES AND PEPPER

ADD 1 CHOPPED ONION

FRY TILL BROWN

NOW ADD ALL POWDERS

FRY TILL RAW SMELL GOES

ADD GREEN CHILLIES, CURRY LEAVES

FRY FOR A MINUTE

NOW ADD GROUND PASTE AND CAULIFLOWER

COOK WELL IN LOW FLAME TILL GRAVY THICKENS

GARNISH WITH CORIANDER LEAVES

SIMPLE BANANA STEM- HORSE GRAM FRY / VAZHAPINDI MUTHIRA THORAN

SIMPLE BANANA STEM- HORSE GRAM FRY / VAZHAPINDI MUTHIRA THORAN

INGREDIENTS

VAZHAPINDI- 1

HORSEGRAM OR MUTHIRA- 1 CUP

SHALLOTS- 8-10
DRIED RED CHILLIES- 3-5
GARLIC- 1 -2 CLOVES

TURMERIC POWDER - 1 PINCH 

MUSTARD SEEDS- 1 TABLESPOON
CURRY LEAVES- 2 SPRIGS

SALT

COCONUT OIL

PREPARATION

CUT BANANA STEM INTO SMALL PIECES
REMOVE FIBERS

COOK HORSE GRAM WITH SALT AND TURMERIC POWDER
WHEN ALMOST COOKED ADD CHOPPED BANANA STEM
COOK WELL

CRUSH DRIED RED CHILLIES, SHALLOTS AND GARLIC

HEAT OIL IN A KADAI OR WOK
SPLUTTER MUSTARD
ADD CURRY LEAVES

SAUTE CRUSHED MIXTURE TILL RAW SMELL DISAPPEARS

ADD COOKED VEGETABLES

MIX WELL

BANANA STEM- TOOR DAAL STIR FRY/ VAZHAPINDI - PARIPPU THORAN

BANANA STEM- TOOR DAAL STIR FRY/ VAZHAPINDI - PARIPPU THORAN

INGREDIENTS

VAZHAPINDI - 1
TUVARA PARIPPU / TOOR DAAL- 1/2 CUP

GRATED COCONUT- 1/2 CUP
GREEN CHILLIES- 3
TURMERIC POWDER- 1 TABLESPOON
CUMIN SEEDS - 1 PINCH 

OIL- 1 TABLESPOON

MUSTARD- 1 TABLESPOON
CURRY LEAVES

SALT


PREPARATION

COOK TOOR DAAL

CUT VAZHAPINDI INTO SMALL PIECES
REMOVE FIBERS FROM IT

CRUSH GRATED COCONUT. GREEN CHILLIES, TURMERIC POWDER AND CUMIN

HEAT OIL
SPLUTTER MUSTARD
ADD CURRY LEAVES

ADD VAZHAPINDI AND CRSHED MIXTURE

ADD SALT

COOK WITH CLOSED LID

WHEN COOKED ADD COOKED TOOR DAAL

MIX WELL

AN EASY GREEN GRAM / CHERUPAYAR CURRY IN A PRESSURE COOKER

AN EASY GREEN GRAM / CHERUPAYAR CURRY IN A PRESSURE COOKER

INGREDIENTS

CHERUPAYAR- 1 CUP; SOAKED IN WATER OVERNIGHT


TOMATO -1 - CHOPPED

ONION- 2- FINELY SLICED
GREEN CHILLIES- 1; SPLIT LENGTH WISE

THICK COCONUT MILK -1/2 CUP

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1/2 TABLESPOON

CORIANDER LEAVES- 1/4 CUP; FINELLY CHOPPED

SALT
WATER
OIL

PREPARATION

COOK GREEN GRAM WITH TURMERIC POWDER AND SALT PREFERABLY IN A PRESSURE COOKER

WHEN GREEN GRAM IS THREE - FOURTH COOKED , ADD CHOPPED ONION, TOMATO, GREEN CHILLIES , GARLIC AND GINGER AND COOK TILL 2-3 WHISTLES COME WITH LITTLE WATER

NOW AGAIN COOK IN COOKER WITH LID REMOVED TILL GRAVY THICKENS
NOW ADD ALL POWDERS
COOK TILL ITS RAW SMELL GOES

NOW ADD COCONUT MILK
WHEN IT BOILS REMOVE FROM FLAME

SAUTE IT WITH MUSTARD AND CURRY LEAVES

GREEN GRAM / MOONG BEANS CURRY - CHERUPAYAR CURRY

GREEN GRAM / MOONG BEANS  CURRY - CHERUPAYAR CURRY

ingredients

MOONG DAL / CHERUPAYAR PARIPPU - 1 CUP


TOMATO -1 - CHOPPED

ONION- 2- FINELY SLICED
GREEN CHILLIES- 1; SPLIT LENGTH WISE

THICK COCONUT MILK -1/2 CUP

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 1/2 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
GARAM MASALA / ALL SPICES POWDER- 1/2 TABLESPOON

CORIANDER LEAVES- 1/4 CUP; FINELY CHOPPED

SALT
WATER
OIL


PREPARATION

SOAK GREEN GRAM OVER NIGHT

HEAT OIL IN A PAN

FRY ONIONS AND GREEN CHILLY

WHEN RAW SMELL GOES , ADD ALL POWDERS
FRY TILL RAW SMELL OF POWDERS DISAPPEARS

THEN ADD TOMATOES
FRY FOR 2 MINUTES

NOW ADD GREEN GRAM  AND WATER ALMOST 1 1 /2 CUP WATER
BOIL IT

WHEN THE GRAVY THICKENS ADD THICK COCONUT MILK AND CORIANDER LEAVES
COOK IT IN LOW FLAME FOR 2 MINUTES

SERVE IT HOT

AN EASY CABBAGE RECIPE

AN EASY CABBAGE RECIPE

INGREDIENTS

CABBAGE- 1/2

ONION- 1/2
GREEN CHILLIES- 2-4

TURMERIC POWDER- 1 PINCH
PEPPER POWDER- 1/2 TABLESPOON

SALT

OIL

MUSTARD - 1 TABLESPOON
CURRY LEAVES - 1 SPRIG

PREPARATION

CHOP THE CABBAGE INTO FINE PIECES
WASH AND DRAIN WATER

HEAT OIL
SPLUTTER MUSTARD
ADD CURRY LEAVES

ADD ONION
FRY TILL IT BECOMES TRANSLUCENT

ADD CABBAGE, SLIT GREEN CHILLIES, PEPPER POWDER, TURMERIC POWDER AND SALT

CLOSE THE PAN

COOK IN LOW FLAME TILL CABBAGE IS COOKED

KAYA / RAW BANANA CURRY

KAYA / RAW BANANA CURRY 

INGREDIENTS

RAW BANANA/ PACHAKAYA- 4


RED CHILLY POWDER- 1/4 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

GRATED COCONUT-1/2 CUP
SHALLOTS-3
CUMIN SEEDS-1 TABLESPOON
TURMERIC POWDER- A PINCH
DRIED RED CHILLIES-4

MUSTARD- 1 TABLESPOON
CURRY LEAVES- 8

COCONUT OIL- 3 TABLE SPOONS



PREPARATION

CUT THE RAW BANANA  INTO  PIECES.  
COOK IT WITH RED CHILLY POWDER, TURMERIC POWDER AND SALT

GRIND COCONUT, SHALLOTS, CUMIN SEEDS, TURMERIC POWDER- A PINCH,  2 DRIED RED CHILLIES.  
GRIND WELL INTO A SMOOTH FINE PASTE

TAKE A VESSEL.
HEAT COCONUT OIL
SPLUTTER MUSTARD, RED CHILLY 2, CURRY LEAVES

ADD THE GRINDED PASTE.  WHEN THREE-FOURTH WATER GOES  ADD THE COOKED VEGETABLES

TIPS

YOU CAN ALSO ADD BLACK PEPPER POWDER FOR RED CHILLIES

RAW MANGO /PACHA MANGA CURRY

RAW MANGO /PACHA MANGA CURRY

INGREDIENTS

RAW MANGO - 2

GRATED COCONUT- 1 CUP

RED CHILLY POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON

GARLIC- 2 CLOVES

MUSTARD- 1/2 TABLESPOON
CURRY LEAVES-2 SPRIGS

SALT

OIL- 2 TABLESPOONS
WATER- 1 CUP

PREPARATION

CUT MANGO INTO SMALL PIECES WITH SKIN

GRIND COCONUT WITH GARLIC 


HEAT OIL

SPLUTTER MUSTARD 

ADD TURMERIC AND CHILLY POWDERS.

ADD MANGO AND WATER 

WHEN MANGO IS COOKED ADD GROUND PASTE AND CURRY LEAVES

WHEN BOILED REMOVE FROM FLAME

MALABAR KOOTTUCURRY- A VEGETABLE MIX CURRY

MALABAR KOOTTUCURRY- A VEGETABLE MIX CURRY


INGREDIENTS

CHICK PEAS / CHANA KADALA- 1/2 CUP
YAM / SURAN/ CHENA- 150 G
RAW BANANA-/ KAYA- 2

GREEN CHILLIES- 4-5
GINGER- 1-2 INCH PIECE

CUMIN SEEDS- 1 TABLESPOON

TURMERIC POWDER- 1 TABLESPOON

GRATED COCONUT- 1
SALT

COCONUT SLICED- 25 G
MUSTARD- 1 TABLESPOON
DRIED RED CHILLIES-3-4
CURRY LEAVES- 1 SPRIG

COCONUT OIL

PREPARATION

SOAK CHICKPEAS IN WATER OVERNIGHT.

COOK IT

CUT YAM AND RAW BANANA INTO SMALL PIECES.

COOK IT WITH CHOPPED GINGER AND GREEN CHILLIES.

ADD CHICK PEAS

GRIND GRATED COCONUT , CUMIN SEEDS AND TURMERIC POWDER COARSELY

ADD THIS TO VEGETABLE MIXTURE

MIX WELL REMOVE FROM FLAME.

NOW SAUTE MUSTARD, DICED COCONUT, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT OIL
ADD IT TO THE COOKED VEGETABLE CURRY
MIX WELL

VENDAKKAYA / OKRA/ BHINDI/ LADY'SFINGER MASALA

VENDAKKAYA / OKRA/ BHINDI/ LADY'SFINGER MASALA


INGREDIENTS


LADY'SFINGER-  250 GM

ONIONS-2
TOMATOES-2
GARLIC-3-4 CLOVES
GINGER-2 INCH PIECE
GREEN CHILLIES-6
CURRY LEAVES-8

SALT
RED CHILLY POWDER-1/4 TABLESPOON
CORIANDER POWDER-1 TABLESPOONS
TURMERIC POWDER- A PINCH
ALL SPICES POWDER-1/4 TABLESPOON

WATER-1/2 CUP

OIL- 4 TABLESPOONS

PREPARATION


HEAT OIL IN A KADAI
ADD ONIONS AND FRY TILL GOLDEN BROWN COLOUR
ADD GINGER GARLIC PASTE AND FRY FOR 2 MINUTES

ADD SLICED TOMATOES AND GREEN CHILLIES. FRY FOR 1 MINUTE

ADD CURRY LEAVES AND SALT

ADD ALL POWDERS AND FRY TILL THE RAW SMALL GOES

ADD CHOPPED LADY'SFINGER AND WATER

COOK IT WELL

HEAT OIL. YOU CAN SPLUTTER MUSTARD AND CURRY LEAVES

TIPS

ALSO CAN ADD COCONUT MILK TO THE CURRY

EASY KOORKKA UPPERI / CHINESE POTATO UPPERI

EASY KOORKKA  UPPERI / CHINESE POTATO  UPPERI

INGREDIENTS


KOORKKA - 1 CUP


DRIED RED CHILLIES- 4

SHALLOTS-5 -8

SALT

CURRY LEAVES- 1 SPRIG


WATER

OIL- 2 TABLESPOONS

PREPARATION


COOK  KOORKKA WITH SALT, TURMERIC POWDER  AND WATER IN A PRESSURE COOKER WELL


CRUSH SHALLOTS AND DRY RED CHILLIES WELL


TAKE A KADAI.  ADD OIL.  FRY CRUSHED SHALLOTS AND DRIED RED CHILLIES.  ADD CURRY LEAVES .  ADD THE COOKED KOORKKA .  ALLOW IT TO MIX WELL

BRINJAL CURRY

BRINJAL CURRY

INGREDIENTS

BRINJAL - 4; MEDIUM SIZED; CUT INTO 2 INCH PIECES

GINGER- 1 INCH PIECE
GREEN CHILLIES- 3 
CORIANDER LEAVES- 1 TABLESPOON

TAMARIND JUICE- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON

CHANA DAAL- 1/2 TABLESPOON
URID DAL/ BLACK GRAM- 1/2 TABLESPOON

MUSTARD- 1/2 TABLESPOON
CUMIN SEEDS- 1/2 TABLESPOON
DRIED RED CHILLIES-3

OIL- 4 TABLESPOONS

SALT

PREPARATION

GRIND GINGER, GREEN CHILLIES AND CORIANDER LEAVES INTO A FINE PASTE

HEAT OIL IN A THICK PAN

SAUTE CHANA DAL, URID DAL, MUSTARD , CUMIN SEEDS AND DRIED RED CHILLIES

PUT BRINJAL PIECES, TURMERIC POWDER AND SALT

FRY FOR A WHILE
COVER PAN WITH  A LID

WHEN BRINJAL IS HALF COOKED, ADD TAMARIND JUICE, GINGER PASTE
MIX WELL

CLOSE WITH A LID
STIRR OCCASIONALLY

GARNISH WITH CORIANDER LEAVES

ALOO PANEER- A DIFFERENT TASTE A COTTAGE CHEESE AND POTATO RECIPE`

ALOO PANEER-   A DIFFERENT TASTE
A COTTAGE CHEESE AND POTATO RECIPE`

INGREDIENTS

ONIONS-3
TOMATO- 3-4
GINGER- 1 INCH PIECE
GARLIC-2 CLOVES


POTATO- 1/2 KG
PANEER-2 CUPS

RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
GARAM  MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON

SALT
OIL
WATER- 1 1/4 CUP


PREPARATION

PEEL POTATOES
CUT INTO CUBES
DEEP FRY IN OIL TILL COOKED WELL

PREPARING PANEER

CRUMBLE 1 CUP PANEER

HEAT OIL IN A KADAI/ WOK
FRY IT UNTIL LIGHT BROWN
STRAIN

FINAL PREPARATION

HEAT OIL IN A WOK
SAUTE CHOPPED ONION, GINGER AND GARLIC UNTIL BROWN
ADD CHOPPED TOMATOES

ADD ALL POWDERS AND SALT

NOW ADD 2 TABLESPOONS OF OIL
COOK IN LOW FLAME FOR 3 MINUTES

ADD THE POTATOES
STIR WELL

ADD FRIED PANEER
BOIL FOR 5 MINUTES

YOU CAN ALSO ADD 1/4 CUP FRESH CREAM

GARNISH WITH CORIANDER LEAVES