4 medium sized raw poppadoms cut into 1" squares
1 teaspoon(s) each of mustard and cumin seeds ½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) red chilli powder
2 tablespoon(s) yoghurt
1 teaspoon(s) chickpea / gram flour (besan)
2 cup(s) water
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 tablespoon(s) chopped fresh coriander
salt to taste
Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two. Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.
1 cup(s) split Bengal gram (chola dal)
3 cups water
½ teaspoon(s) each of turmeric powder and sugar
3 red chillies broken
½" stick cinnamon
1 green cardamom(s) powdered
1 teaspoon(s) cumin seeds
1" piece ginger finely chopped
1 green chilli(es) finely chopped
3 tablespoons oil
1 tablespoon(s) grated fresh coconut
salt to taste
Soak the split Bengal gram in the water for a few minutes. Place the soaked split gram with the water (do not drain) in a heavy-bottomed vessel on high heat along with the cloves, cinnamon, cardamom powder, turmeric, sugar and salt. Let it come to a boil. Reduce the heat, cover and cook on low heat for 15 minutes or till the gram is soft but the grains are yet separate. Keep aside. For the tempering, heat the oil in a pan till very hot . Add the cumin seeds and let them splutter. Now, add the red chilli bits, chopped green chilli(es) and ginger. Fry on low heat for 2 minute(s). Add the tempering to the cooked gram and mix well. Cook covered on low heat for 5 minutes. Mix in the fresh grated coconut just before serving.
200 grams (about 8 oz.) carrots grated
2 tablespoon(s) condensed milk
2 tablespoon(s) fresh cream
4 tablespoons fine sugar
2 tablespoon(s) ghee (clarified butter)
a little cardamom powder, and chopped nuts (like almonds and raisins).
Heat ghee (clarified butter) on medium level in a pan till hot. Add grated carrots and mix well. Fry the carrots for about 10 minutes or till they are cooked. Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons khoya, if available). Add to carrots and keep on low heat uncovered for about 7 minutes, stirring periodically. Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low heat for about 2 minute(s).