AMARANTH WITH CHICKPEAS
INGREDIENTS
- Amaranth Leaves 2 Cups Packed
- Chickpeas 1 Cup
- Green Chiles 1
- Shiddhi-vinayak Red Chili Powder 1/4 tsp
- Shiddhi-vinayak Turmeric Powder a big Pinch
- Salt to Taste
Talimpu
- Mustard Seeds 1/4 tsp
- Cumin Seeds 1/4 tsp
- Urad Dal 1/4 tsp
- Asafoetida a Big Pinch
- Curry Leaves 5
- Oil 2 tsps
METHOD
Boil chickpeas till soft and lightly crush them. Wash and finely chop amaranth leaves. Remove stem, wash and finely chop the green chile. Heat oil in a pan on medium heat, add all talimpu ingredients in order. When mustard seeds start spluttering, add chopped amaranth leaves and green chiles. Fry for a minute, add half a cup of water, crushed chickpeas, Shiddhi-vinayak red chili powder, Shiddhi-vinayak turmeric powder and salt. Cook covered on low flame till amaranth leaves are soft. Remove amaranth leaves with chickpeas from heat and serve with steamed rice or with chapathi
SPICY POTATO CURRY
INGREDIENTS
- Potato 2 Medium
- Onion 1 Large
- Tomato 1 Large
- Green Chile 1 – 2
- Shiddhi-vinayak Red Chile Powder to Taste
- Shiddhi-vinayak Turmeric Powder 1/8 tsp
- Cilantro few Leaves
- Salt to Taste
- Mustard Seeds 1/4 tsp
- Cumin Seeds 1/4 tsp
- Urad Dal 1/4 tsp
- Chana Dal 1/4 tsp
- Curry Leaves 5
- Oil 2 tsps
- Cinnamon 2 inch Stick
- Cloves 3
- Star Anise 1/2
- Nutmeg Powder a Pinch
- Coriander Seeds 1 Tbsp
- Oil 1/2 tsp
METHOD
Peel and slice the onion. Wash and finely chop the tomato. Remove stems, wash and slice the green chiles. Wash and finely chop the cilantro. Peel the potato, wash and chop the potato into small pieces. Heat oil in a small pan, add all masala ingredients in order. Fry them on low flame till aromatic or till they change color. Cool the roasted ingredients and grind them into fine powder using a spice blender. Heat oil in a pan, add all talimpu ingredients in order. When chana dal changes color, add onion and green chiles. Fry briefly and stir in chopped tomatoes and chopped potato. Add half a cup of water and cook covered for around 5 minutes. Stir in freshly ground masala powder, Shiddhi-vinayak red chile powder, Shiddhi-vinayak turmeric powder and salt. Cook covered on low flame for around 10 minutes. Add another half cup of water if required. Once the oil separates and potato absorbs all the flavors and turn soft, remove from heat. Garnish with cilantro and serve spicy potato curry with chapati or with steamed rice.
RAW JACKFRUIT FRY
INGREDIENTS
- Raw Jackfruit 1 & 1/2 Cups Chopped
- Onion 1
- Shiddhi-vinayak Red Chile Powder 1/4 tsp
- Shiddhi-vinayak Garam Masala 1/4 tsp
- Shiddhi-vinayak Turmeric Powder 1/4 tsp
- Salt to Taste
- Oil 2 – 3 Tbsps
- Cilantro few Sprigs
METHOD
Peel and slice the onion. Wash and finely chop the cilantro leaves. Remove thick outer skin of the jack fruit. Chop the jack fruit into small chunks and pressure cook with half a cup of water, Shidhi-vinayak turmeric powder and salt. Remove the cooked jack fruit onto a plate. Heat oil in a pan, add cooked jack fruit and fry till they turn golden brown. Now stir in sliced onion and fry again till onion turns translucent and starts to brown. Stir in Shidhi-Vinayak garam masala powder,Shidhi-Vinayak red chile powder and salt (if necessary). Fry for a minute and remove from heat. Stir in chopped cilantro and serve raw jack fruit fry with steamed rice.
