A Chef's Melody

What you will need 3 cups spinach,finely chopped 3 green chilies,slit 4 large garlic cloves,minced 1/4 tsp methi seeds 1/4 cup raw peanuts 2 tbsp channa dal 1/ 2 tsp tamarind paste 1 tbsp jaggery 2 tbsp besan 4 tbsp oil 1 tsp mustard seeds 6-7 curry leaves pinch of hing 1/2 tsp red chili powder 1/2 tsp goda masala salt to taste What you need to do Soak the channa dal and peanuts together for 3 hours. In a small pressure cooker,add a tbsp of oil.When hot add the methi seeds and chilies.Saute on low heat till the chilies change color. Add the spinach and saute for couple of minutes.Add the channa dal and peanuts and 1 3/4 cups of water and pressure cook for 3 whistles. When the cooker cools down open the lid.Add salt as per taste. In a bowl,mix besan and 1/4 cup of water into a smooth lump free paste. Add this paste to the spinach along with the tamarind paste and jaggery and cook uncovered for 5 mins on low flame. In a tadka pan,add the remaining oil.When hot...

                                                Happy Makar Sankranti! Ingredients For dough 1 cup whole wheat flour/atta 1 cup all purpose flour/maida 2 tbsp besan 2 tbsp oil 1/4 cup milk 1/2 cup water 1 tsp salt For stuffing/filling 1/4 cup white sesame seeds 3 tbsp khuskhus/poppy seeds 3 tbsp roasted peanuts 1 cup powdered jaggery 1/4 cup besan 1/8 cup coconut powder/dessicated coconut 3-4 tbsp ghee 1/4 tsp elaichi powder 1/4 tsp nutmeg powder What you need to do  for dough In a bowl,combine the 3 flours and salt. Mix the milk,water and oil in a microwave safe bowl and microwave for a minute. Add this warm mixture to the flour-mixture and make a smooth dough.Knead for atleast 5 mins. Cover the dough and let it sit aside for an hour. for stuffing/filling Dry roast the sesame seeds,poppy seeds and coconut powder till light go...

Ingredients 1 1/2 cup  sprouted vaal 1 medium potato,diced in 1" cubes 1 1/2 tsp chilli powder 1 tsp turmeric 1 tsp jaggery salt to taste 1 tbsp oil 1 tsp mustard seeds 1/2 tsp hing 2 tbsp chopped cilantro Here's what you need to do Heat oil in a kadhi,when hot add hing ,mustard seeds and when they crackle add the potato and vaal,cover and cook for 5 mins. Add 1 1/2 cup of boiling water,chilli powder,turmeric,jaggery,salt. Cover and cook until the vaal are tender,about 15 mins. Uncover and cook till water evaporates. Transfer in a serving bowl and garnish with cilantro. Note: Sprouting process Soak 3/4 cup dry vaal in water for 10 -12 hours.Drain and wrapped them tighly in damp cloth and set aside for 18-24 hours.Transfer the sprouts in warm, water and set aside for 30 mins.With your thumb gently peel out the skin from the vaal.wash the vaal before use.

This is a typical Maharashtrian recipe with a concept of North Indian koftas but with just a touch of spice to enhance the gravy. Ingredients 1 cup gram flour (besan) 1 medium red onion,finely chopped 2 tsp chili powder 1/2 tsp turmeric 1 1/2 tsp salt or as per taste 1 tsp sugar 1 tbsp oil handful of chopped cilantro tamarind extract from a lemon size tamarind bowl Grind to paste 1 cup fresh/frozen coconut 3 garlic cloves,minced 1 tsp onion 1/2 tsp coriander seeds 1/8 tsp black pepper powder Grind the above ingredients with little water to a smooth paste Here's what you need to do In a bowl mix together besan ,half of the chopped onion,1/2 tsp chili powder,1/4 tsp turmeric,1/4 tsp salt,1/2 tsp sugar and 2 tbsp cilantro and with little water mix to form a stiff dough. Grease your hand with little oil and make lemon size balls of this dough. Heat oil in a kadhai,when hot add the onion and fry till translucent. Add the ground paste,chili powder and  turme...