BLACK CHANA Muthiya CURRY
INGREDIENTS FOR MUTHIYA ½ cup black chana, soaked overnight 1 onion 2 green chillies 2-3 garlic cloves 1 tsp coriander seeds ½ tsp cumin seeds INSTRUCTIONS Grind everything to a…
DELHI STYLE MATAR KULCHA
INGREDIENTS FOR MATAR 1 cup white peas, soaked overnight and boiled with turmeric, salt and little julienned ginger 2 tbsp ghee ½ tsp hing 1 tsp cumin seeds 2-3 green…
GREEN MOONG WITH PANEER
INGREDIENTS 200 gms green moong, soaked overnight Oil 3–4 cloves + black cardamom (without skin) + cinnamon, powdered ½ tsp jeera (cumin) seeds 7–8 garlic cloves, chopped A little ginger,…
WHITE PEAS BHAJI
INGREDIENTS 1 cup white peas, soaked overnight or for a few hours Oil ½ cup fresh coconut, sliced or grated 1 tsp coriander seeds A little coriander leaves ¼ tsp…
LAHORI MURGH CHOLAY
INGREDIENTS 500 gms chicken, curry cut with bones 1 cup chickpeas, soaked overnight and boiled with salt, 2 bay leaves, 2 cloves and 2 cardamoms (reserve the cooking water) Oil…
DAL MAKHANI (with Shilpa’s Masala mill Spice mix for Makhani gravy)
INGREDIENTS 1 cup black urad dal, soaked overnight 2–3 tbsp rajma (kidney beans), soaked overnight 2–3 tbsp Shilpa’s Masala Mill Spice Mix for Makhani Gravy 1 cup milk 1–2 tbsp…
NASHIK STYLE MATKI CHI MISAL
INGREDIENTS 3–4 small onions, fire-roasted Fire-roasted ginger 10 garlic cloves Few curry leaves Coriander leaves ½ dry coconut, fire-roasted 2 tbsp Shilpa’s Masala Mill Usal-Misal Masala ½ tsp Shilpa’s Masala…
MASOOR DAL AUR BAINGAN
INGREDIENTS 1 cup masoor dal, soaked 1 eggplant (baingan), chopped Few green chillies 1–2 onions, chopped 2–3 tomatoes, chopped 2 tsp ginger-garlic paste Red chilli powder Coriander powder Cumin powder…
KALYA VATANYACHI MISAL
INGREDIENTS 200 gms dry black peas, soaked overnight Oil 1 tomato, fire-roasted 2 onions, fire-roasted ¼ dry coconut, fire-roasted 1-inch ginger, fire-roasted 5–6 garlic cloves 1 tbsp sesame seeds 1…
Maharashtrian PALAK GARGATTA
INGREDIENTS 1 bunch (2 bowls) spinach, washed and chopped 2 tbsp chana dal, soaked for 30 minutes 4 tbsp tuvar dal, soaked for 30 minutes 1 tomato 2 tbsp peanuts…
KOLKATA STYLE SPICY ANDA GHUGNI
INGREDIENTS 200 gms white peas, soaked overnight 1 potato, boiled 2 tbsp Mustard oil 2 medium onions, chopped 1 tsp green chilli paste 1 tsp ginger paste ½ tsp garlic…
Karkamb (Pandharpur) SPECIAL – BAZAR AMTI
INGREDIENTS ½ cup tuvar dal ¼ cup masoor dal ¼ cup yellow moong dal 1 Dry coconut, roasted and browned 2 medium Onion, chopped 2 Tomato, chopped 10-12 garlic cloves…