required:curry cut chicken with bones[450 g or 1 lb],black pepper pd-1 tsp,red chilli pd-1/4 th tsp,green chilli-1 large,turmeric pd-1/4 th tsp,water-4 or 5 cups,tomatoes-2 medium cut into chunks,oil-1 tbsp,garam masala pd-1/2 tsp,bayleaf-1,coriander small bunch-chopped,coriander pd-2 tsp,salt-according to taste,garlic cloves-5,shallots-3 medium,cumin seeds-2 tsp
method
grind green chilli,garlic,shallots,cumin seeds into coarse paste.heat oil in a deep bottomed vessel and tip in bay leaf.then add the chicken and fry for 2 min.add tomatoes,ground paste,pepper pd,turmeric pd,coriander pd,red chilli pd and mix well and fry for 2 min.pour water and cook on a medium flame to high flame. when the oil floats on top;add salt,garam masala,coriander and turn off after a min.
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required:sabudana or tapioca-1 heaped cup,riceflour-1 heaped cup,salt-according to taste,green chillies-4 finely chopped,coriander chopped-little,curry leaves-few chopped,cumin seeds-1/2 tsp,onion medium size-finely chopped,oil-to deep fry
method
soak the sabudana or tapioca in water for 5-6 hours.pour enough water to immerse the tapioca.cover it.after soaking remove any excess water and grind coarsely.add riceflour,cumin seeds,green chillies,coriander to the mix,make balls of equal size and flatten them.deep fry until onions appear almost brown in a medium flame.
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required:ladies finger[bhendi]-3/4th kg,salted boondi or masala boondi store bought or homemade-1/2 cup,cumin pd-1/2 tsp,coriander pd-little,curry leaves-few,red chilli pd-as required,salt-accordiing to taste,oil-to deep fry
method
wash,wipe and chop the ladies finger.deep fry and remove onto a paper towel.take another pan and add little oil.add curry leaves,fried bhendi,boondi,cumin pd,coriander pd,salt and toss well on heat.if
adding masala boondi adjust salt,red chilli pd accordingly.serve with rice.this can be prepared without deepfry bhindi also.
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required:spinach leaves-2 handfuls,coriander-1 handful,green chilli-finely chopped-1,shallot-1 finely chopped[optional],cumin pd-1/4th tsp,water-to make a pliable dough,wheatflour-4 cups,salt-according to taste,oil-few spoons
method
grind the washed spinach leaves with coriander.add salt,cumin pd to the wheatflour and mix well.add the spinach puree and mix.alternately shallot and green chilli can also be ground along with the spinach and added.if required add water to make a pliable but not sticky dough.rest the dough for 10 min to 30 min.roll out the chapathi's with a rolling pin.use the dry wheat flour for dusting.add little oil to fry the chapathi's on both sides
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