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Showing posts from 2014

Dal Makhani ( Ma ki Dal )

Dal makhani  is a staple food originating from the Punjab. Dal makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and restaurants internationally. Dal Makhani’s popularity is due in part to its versatility and the rich vegetarian dish can be served as a main meal, included in a buffet or as an accompaniment to a principal meal. 
Whole Black Gram: 1 cup (Soaked Over night)Kidney Beans: 1/4 cup  ( Soaked Over Night)Tomatoes: 2 medium choppedGinger: 1/2 inch cut into thin stripsGarlic: 6 finely choppedGreen Chillies: 4 ChoppedWhole Red Chillies: 2Red Chilli powder: 2 tspButter: 2 tbspOnion: 1 small choppedOil: 2 tbspWater: 4 cupsSalt as per taste
Procedure:  In a pressure cooker  bring water to a boil. Add whole black gram, kidney beans, tomatoes, half of the ginger and garlic. salt to taste and close the cooker. Bring it to full pressure on high heat. Reduce the heat and cook for another 10-…

Bombay Chicken Biryani

Its been long since I have posted something. With a new born its really difficult to cook something blog worthy and on top of it take pics and write about it. But finally I said to myself, its enough and decided to give some importance to my blog.
Bombay biryani is a milder version of biryani  and incorporates potatoes in it.


Chicken : 2 lbs ( I used 10 leg pieces but you can use the pieces you desire)Basmati Rice: 3 cupsPotatoes: 2 large peeled and quarteredOnion: 2 large thinly slicedTomato: 2 large diced ( adjust according to the sourness of tomatoes you have )Ginger garlic paste: 2 tbspYogurt: 1 cupBombay Biryani Mix : 1 pack ( I used shan brand)Oil: 1 cup

Clean the chicken and make sure you drain as much as water possible.
In a bowl mix together yogurt, ginger garlic paste, Biryani mix and marinate the chicken and potatoes in the mix for about 1 hr.
In the mean while in a  pot heat oil and fry onions with a pinch of salt till they turn golden.
Add the tomatoes and…

Rasagulla in pressure cooker

I have prepared rasagulla quiet a few times, but never in a pressure cooker before. Lot of my friends use pressure cooker to do the same. So I decided to give it a try. I should say it turned our perfect and its quiet easy.
Ingredients: Chenna(homemade cottage cheese): 1 cupMaida(All Purpose Flour ): 1 tspSugar: 1 cupWater: 3 cupssaffron: few strands (optional)
Procedure: Knead the chenna with the heel of your palm for about 1/2 min. Add flour and continue kneading till the grains disappear and chenna becomes soft and creamy. Divide the chenna into 1 inch balls (adjust the size depending on how big you want your rasogolla to be. Roll each ball with slight pressure between palms till smooth and even. Put sugar and water into pressure cooker and bring it to a boil and till the sugar s dissolved completely. Carefully place the chenna balls into the syrup. Close te cooker and bring it to a full pressure on high heat. Reduce the heat and cook for 7 more minutes. Remove the cooker from heat and let it…

Malai Kofta

Its a very popular vegetarian dish. Its a very rich and delicious paneer dish.
Ingredients:  Kofta: Paneer: 1 cup (grated)Potato: 1 large boiledCornflour: 1 tbspGreen Chilli: 2 -3 (finely chopped)Coriander: 1 tbsp choppedSalt: as per tasteChat Masla Powder: 1/2 tspMaida (all purpose flour): 2 tbspOil for deep frying
Gravy: Onion: 1 large (Paste)Ginger garlic paste: 1 tbspButter: 1 tbspGaram Masala: 1/2 tspTomato: 1 large (pureed)Red chilli Powder: 1 tbspSalt : as per tasteCashew : handful Soakedoil: 1 tbspEdible Red Color: a pinch
Procedure: Heat oil for deep frying Mash together all the ingredients for the kofta (except maids) and make a smooth dough. Take small balls and shape into koftas. Make a wash with maida and water. Once the oil is hot, deep individual koftas into the maida wash and fry them in hot oil, till golden brown. Make a fine paste of the soaked cashew. For the gravy heat oil in a kadhai. Add the onion paste to the hot oil and for 2-4 minutes or till the raw smell is gone. Add the g…

Maida Chakuli Pitha

Orrisa has different types of pitha's some need a lot of work and experience and some are real easy to whip up. Maida Chakuli is one such recipe that you can whip up in like blink of an eye. Its really quick, easy and yummy. 


Maida – 1 cupChini ( Sugar ) – 1/2 cupPan Mahuri ( Aniseeds) – 2tspBanana: 1 (Over Ripe)Milk: as requiredTela ( Refind Tela ) – As per requirementLuna ( Salt ) – As per requirement
Procedure : 
Mash overripe banana into a paste
Add maida, sugar, aniseed and required water to mashed banana to make a semi liquid batter (similar to pancake batter). 
Whip well and keep it for 30 mins.
Heat tawa (non stick will be better) on a medium flame.
Spread a little oil (1tps) on the tawa.
Take the batter in a tablespoon and spread it on the tawa like a dosa.
Turn the pitha upside down after 1 min.
When turns golden brown from each side, remove it from tawa and serve it hot.

It can be served with your fav side dish like or enjoy it just like that.
Till then happy blogging

Mint Paratha

Mint mint every where don't know what to do with all of it. So tried mint pratha and I must say experiment successful.
Atta - 2 cupsCumin Powder: 1 tspCoriander powder - 1 tspsGreen Chillies - 2 finely choppedGinger - about 1/2 tsp grated finelyTurmeric powder - 1/2 tspRed Chilli powder - 1 tspSalt - to tasteBoiled and grated potatoes - 1 big potato or 2 small onesFresh mint - 1 big bunch chopped finely.Olive oil - 1/4 cupWater - to make the dough
Procedure: Start with regular atta.  Finely chop the mint into small bits and add to the atta.  Add oil to the atta. Add boiled and grated potatoes and rest of the atta. Knead it into a soft dough by adding water a little at a time. Take medium sized balls of the dough and roll out into a not too thick- not too thin paratha. Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places. Then flip the paratha over. You should see some golden-brown spots on the topside. After …


Luchi is a deep-fried flatbread made of all purpose flour (maida) that is typical of Bengali cuisine, Assamese, Maithili and Oriya.  They are usually served with dum aloo, chole, egg curry and kheer.
All purpose flour: 2 cupsSunflower or any white oil: 2 tbsp+1tbspSalt: 1/3 tspWarm WaterOil for deep frying
Procedure: Sieve the all purpose flour with salt  Add 2 tbsp oil to the flour and mix with fingertips.  Add adequate water to make the dough, add water little at a time, if it becomes sticky add more flour. if hard, sprinkle little water and knead again. Luchi dough is needed to be very soft n smooth and this texture is only obtained by kneading the dough on an oiled surface.  Do the kneading with the heel of your palm.  When its done pour 1 tbsp of oil over it, cover and let it rest for half an hour. This will make the luchis soft and puffed up.  Then make small balls of pinching golf ball sized dough.  Roll it tightly between your palm to make it smooth.  Heat oil in a deep pan or…

Chicken Mughlai

Mughlai cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Muslim Mughal Empire. It represents the cooking styles used in North India, Pakistan and the Indian city of Hyderabad. The cuisine is strongly influenced by the Central Asian cuisine, the region where the Chagatai-Turkic Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.
Dishes include various kebabs, kofta (meatballs), nihari, pulao (a.k.a. pilaf in Central Asia), and biryani.


Chicken Pieces : 2 poundsGreen Chillies: 4Garlic: 20 flakesGinger: 2  inchGaram Masala Powder: 1 tspTurmeric Powder: 1 tspRed Chilli Powder: 2 tspCurd: 1 cup beatenCloves: 12Peppercorn:12Cinnamon: 1 inch 2 sticksCardamom: 8Almonds: 16Cumin Seeds: 1 tspCoriander seeds: 1 tspOnion: 2 large thinly slicedTomato: 2 large: pureedOil: 4 tbspSalt

Prick Chicken all over with a fork.
Grind green chillies, 12 garlic flakes, half of…

Bhuni Chana Dal aur Paneer

Its a north Indian dish that is quick & easy to prepare and delicious.  It goes real well with paratha or poori. Ingredients: Bengal Gram: 1 cups soaked for 2 hrsPaneer: 1 cup cur into cubesPotato: 1 large cubedGinger - garlic Paste: 2 tbspWhole dry red chili: 2Cloves: 4Bay Leaves: 2Cinnamon: 2 inchOnion: 1 large finely choppedTurmeric Powder: 1 tspRed Chilli Powder: 2 tspTomato: 2 large finely choppedSalt: as per tasteOil: 2  bspCoriander Leaves: 2 tbsp choppedWater: 4 cups
Procedure: Heat oil in a pressure cooker. Add whole chillies, cloves, bay leaves, cinnamon and cardamoms.  Stir for few seconds and add onion and fry till golden brown. Add ginger garlic paste stir foe few seconds. Add turmeric and chili powder, tomatoes and 1/4 cup of water. Cook till tomatoes are mushy and oil separates from the masala. Add bengal gram, potato cubes and salt, stir fry for 2-3 min. Add remaining water and stir. Close the cooker, bring to full pressure on high heat. Reduce heat and cook for  5 more minute…

Vegetable Jhalfraezi

Vegetable Jhalfraezi is a spicy vegetable preparation with crunchy vegetables. It goes great with roti or naan.
Ingredients :
Potatoes: 2 medium cut into wedgesCauliflower: 1/4 medium separated into floretsCarrot:1 medium cut into thick stripsFrench beans: 10-12 cut into 1/2 inch piecesOil: 2 tablespoonsCumin seeds: 1 teaspoonDried red chillies: 2Onions: 2 chopped and 1 thickly sliced3 mediumSaltto tasteTurmeric powder:1/4 teaspoonRed chilli powder:1 1/2 teaspoonGinger-garlic paste:2 tablespoonsTomato puree:1 cupGaram masala powder:1/2 teaspoon
Procedure: Heat oil in a non stick pan.  Add cumin seeds, red chillies and chopped onions to the pan and sauté.  Add baby corns, potatoes, cauliflower, carrot, tindora, French beans, salt, turmeric powder and ½ tsp red chilli powder and mix well.  Cover and cook, stirring and tossing occasionally, till vegetables become tender. Separate layers of the sliced onion and add. Add ginger-garlic paste and mix. Cover and continue to cook. Add tomato puree, 1 ts…

Vratwale Aloo

I am little late on this but still wanna wish all the Oriya ladies a blessed Savitri.  Savitri Brata or Savitri Amavasya  is a fasting day observed by all Hindu Oriya married women on the Amavasya, the last day of the dark fortnight, in the month of Jyestha. Married Hindu women, whose husbands are alive, observe it as a vow with great dedication and pray for their husband to have a long life. The word reflects the origin and significance of the Vat-Savitri puja. The fast is dedicated to Savitri and Satyavan; her husband who was destined to die within one year but was brought back to life by her penance. The God of death, Yama, is implored by Savitri when he is about to leave his body. Due to her sheer determination and devotion to her husband, she won him back to life. Soon Satyavan regained his lost kingdom. That was about the puja in short. Ladies observing the fast don't eat anything cooked and spend the day only on fruits and water. But there are situations when one cannot fast c…

Shahi Gobi

After a long time I finally got some time to cook something different and blog about it. Being a mom is really not easy. Had no idea that it would take away all my time and energy.  So cooking something new has been far from my mind. But I had enough of fast food and subways as a getaway. So finally cooked a new dish. 

Ingredients :

Cauliflower:1 smallBay leaves:1 tspTomato:1 large choppedCloves:4Onion:1 large slicedPepper corn:6Garlic:1 cloveGinger:1 inch pieceSaltto tasteHeavy Cream: 1/2 cupTurmeric Powder:¼ tspCilantro leaves -chopped1 handfulCoriander Powder2 tspChilly Powder2 tspOilas reqd. for frying

Preparation :
Separate the cauliflower florets, wash them under running water and put them in warm water for 5 minutes to remove any impurities.  
Strain and pat dry with  a paper towel.
Heat oil in a skillet and deep fry the cauliflower florets till light brown. 
Spread them out on a plate lined with paper towel to take out the excess oil.
Grind together onion, ginger & garlic to fine …

Rabri(Scrapped Cream Pudding)

Rabri is an Indian and Pakistani sweet dish. Rabri is mostly made in north, central and western India .  Rabri is the main ingredient in several desserts, such as rasaballi, chhena kheeri, and kheersagar.  Ingredients:
Milk: 4 cupsSugar: 1/4 cupAlmonds: 6
Recipe: In pan (Preferably non-stick) bring the milk to a boil, stirring occasionally. As a layer of cream forms on top, move layer to the edges, slightly pushing it up the sides of the pan and leaving it to set. Continue this process till milk is reduced to about 1 cup. Add sugar, still till sugar is dissolved. Remove the pan from heat. Scrape the cream form the sides of the pan into the milk and mix. Place rabri in a serving bowl, garnish with shaved almonds or nuts of your choice.
Serve at room temperature or cold and enjoy. Till then happy blogging Rakhee

Pudina/Mint Pulao

This year my pudina(mint) plant is flourishing like crazy. Its every where and is trying to take over my whole vegetable garden. So I have been trying to make more and more recipes with it. Mint is really good for you but the thing with it is, it over powers very other taste very easily, so u cannot use it too much.  So you might see more than a few recipes using mint soon. Here is my first one. Ingredients  For the pudina juice
Pudina(Mint)leaves  - 1 cup loosely packedCoriander leaves- Half a bunchGrated coconut-Half a cup      Cinnamon-1 bigCloves- 4-5Bay leaf-1Green chillies- 2  or (as required)Ginger: 1/2 a inchGarlic – 2 cloves
For Pulao:
Basmati Rice- 1 cupOnions – 1 large thinly slicedCarrot -1 big cubedFresh peas- Half a cupBeans- 10 -12 in number cut into 1/2 inch Ghee-1 tbspOil- 1 tbspJeera-1 tspWater- one cup (Water has to be adjusted with the amount of pundina juice obtained)Salt to taste
Procedure: For the pudina juice Grind together the required ingredients[mentioned above,for th…

Kancha Kadali Bara (Raw Banana Tikki)

Here is a quick recipe from the oriya kitchen that can be served both as a yummy snack or a side dish with rice. Ingredients: Raw Banana (kancha kadali): 2 potatoes:2Bread: 2 slices (crumbled)onion:1 medium finely choppedgreen chillies:2 choppedchili powder:½ teaspoon coriander leaves:1 sprig refined cooking oil:2 to 3 tablespoon salt to taste
Procedure: Wash the  banana (Kadali) and potatoes well.  Presure-cook them in water for 2 to 3 minutes.  Then peel the skin of the plantains and potatoes and mash them well.  Now add bread crumbs, chopped green chillies, chopped onion, chilli powder, coriander leaves, and salt to taste.  Mix them well  and make tikkis out of the mix  YThen heat the cooking oil on a non-stick pan.  Shallow-fry the tikki on the non-stick pan. 
Serve hot with ketchup or chutney of your choice and enjoy. Till then happy blogging Rakhee

Palak Tava Tikki

Spinach is real good for you. But I am not a huge fan of it. Some how Tanmaya loves to buy big pack of it from costco. Most of the time I would be half way through the pack and the rest would go bad.
This time I decided to not let that happen.
So here is an experiment with tikki.


spinach: 2 bunches cleaned and finely choppedpotatoes: 2 boiled, peeled and mashedonion:1 large finely choppedgreen chills: 2-3 finely choppedgrated ginger: 1 1/2 tbspscoriander leaves: 2 tbsp choppedbread :4-5 slices crumbledcoriander seeds: 1 tbsp  coarsely poundedamchur pwd (dry mango pwd): 1 tspsalt to tasteoil for shallow frying
Combine all the above ingredients (except oil) and shape into patties. 
Refrigerate for 20 mts.
Heat a non-stick tawa and drizzle some oil and place 4-5 kebabs and shallow fry on both sides till brown.
Serve hot with tomato sauce or date and tamarind chutney and enjoy.
It was a hit with tanmaya and am gonna make it again soon.
Till then happy blogging

Paneer Paratha

Here is another breakfast item that can be prepared ahead of time and cooked when you are ready to eat. 



Whole Wheat flour: 1 cupWater : 1/2 cup (more as needed)Salt: pinch

Paneer : 1 cub gratedonion: 1 small finely choppedSalt : to tasteRed Chilli powder : 1/2 tsp (more depending on how spicy you like)Green Chilli: 2-3 finely choppedCoriander powder: 1/2 tspCumin powder: 1/2 tspCoriander Leaves : 1 tsp (finely Chopped)
We would also need:
Dry flour and some extra oil for roiling and making the paratha.

For the dough mix flour, salt and water together and knit into a nice soft dough.
Cover it with a damp cloth and keep for 10-15 mins before using for parathas.
For the stuffing
Mix all the ingredients well.
At this point we can taste for flavor and add salt if required.
Making the Paratha:
Divide the dough and stuffing into 6 equal parts. The stuffing balls should be about 1 1/2 times larger than the dough balls.
Roll the dough into 3 inch diameter circles. Place…

Jain Mixed Vegetable Curry

We normally cook with onion and garlic and relish it a lot as well. On an auspicious occasion like sankratri, ganesh caturthi and many more when eating onion garlic is prohibited, you start wondering what to cook. So here is a version of mixed vegetable curry prepared without onion and garlic.

Potatoes:2 medium cut into small cubes and soaked in waterCarrot:1 medium cut into small cubesFrench beans: 1/2 a cup (Cut into 1/2 inch )Corn kernel : 1/4 cupShelled green peas:1/4 cupOil:2 tablespoonsCumin seeds:1/2 teaspoonSaltto tasteTurmeric powder:1/4 teaspoonPaneer (cottage cheese):50 gramsBrown bread slices:3Coriander powder:1 tablespoonRed chilli powder:1/2 teaspoonGinger paste:1 tablespoonTomato puree:1/4 cupFresh coriander leaves,chopped:1 tablespoon
Heat oil in a non stick pan, add cumin seeds. 
When the seeds begin to change colour, add potatoes, carrot, salt and turmeric powder and mix well. Cover and cook.
Cut paneer into small cubes.
Roughly tear brown bread slic…

Walnut Banana Bread

Here is another variation of simple banana bread, that was a real hit with my friends.


All purpose flour: 2 cupsSugar: 2/3 cupBaking powder: 2tspSalt: 3/4 tspEgg: 1 largeMilk: 3/4 cupVegetable oil: 1/3 cupVanilla Extract: 1 tspRipe Banana: 1 cup mashed Walnuts: 1 1/3 cup chopped
Preheat the oven at 350F
In a bowl mix flour, sugar, baking powder and salt.
In another bowl combine egg, milk, oil and vanilla and blend well.
Add the the dry mixture to the wet ingredients stirring just until the dry ingredients are moistened.
Flod in mashed banana and 1 cup walnuts.
pour the batter into the greased pan.
Sprinkle with rest of the walnuts.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Let in cook in the pan for 10 mins.
Remove from the pan and cool on a wire rack.
Slice and serve it with a hot cup of tea or coffee and enjoy.
Till then happy blogging

Bara (Vada)

After a long time it rained here and this was this seasons first heavy rain. What's better than a plate full of hot vada with ghuguni and a hot cup of tea / coffee.
Urad Dal : 1 cupOnion: 1 medium thinly sicedGreen Chilli: 2-3 finely choppedGinger: 1/2 inch finely choppedSalt: 1tbspSuji: 1/4 cupOil for deep frying
Procedure: Soak the dal in water for 4-6 hrs. Drain and grind the dal into a smooth paste using little water.  Don't use lot of water else the mix would be very runny. Add the sliced onion, chopped green chilli, ginger, suji and salt to the paste.  With a spoon mix it nicely in circular motion.  This way the batter would become fluffy. Heat oil in a kadhai. Take some oil in palm, take small balls of dough in hand, flatten it little bit and  with a small hole in the center add the vadas one by one .   Fry till golden all around.
Technically this should give you perfect donut shaped vadas but in my case they never turn out that perfect. So you don't have to kill you…

Baigana Poda (Baigan Bharta Odisa style)

Baigan Bharta is a popular punjabi dish. It takes on a lot of prep work and cooking. I should say all the work is worth it. Its really delicious. But in Orissa there we prepare a different version of it, that is quick and easy. Its very popular in every household and is enjoyed a lot.
Ingredients: Baigana ( brinjal/eggplant ): 1 largeOnion :  1 medium finely choppedGarlic: 4 cloves finely chopped.Green chilies: 2Mustard oil -2 tbspSalt to taste

Procedure: Brush Baigana(eggplant) with oil and roast it on a medium flame. Frequently turn the eggplant upside down, until fully roasted. Once done , hold it under running cold water or in a bowl of water. Cool it and peel off the blackened skin. Mash the flesh. Add the finely chopped onion, garlic, green chilies, sorisa tela(mustard oil) ,salt and mix it well and serve.  In another version you can roast so dry red chili and use it instead of green chilli. It makes for a great side for pakhala bhata. It even goes well with steamed rice and dal.
Its quick…

Mutton Rogan Josh

I have always prepared mutton the same way, the only way I know Tanmaya would love it. Using the traditional Oriya procedure. But one day he complained saying you don't try any other recipe with mutton only keep talking about it. So this time I decided to try my hands on mutton rogan josh, a kashmiri recipe. I did so internet research and figured out that there are so many different ways to make this rich and delicious recipe. So I mixed and matched steps from various recipes and the result was good. So here is my take on mutton rogan josh. Ingredients: 
Mutton:2 lbsonion :2 large finely choppedginger-garlic paste:4 tbspCumin powder - 1 tspCoriander Powder - 2 tspKashmiri Degi Mirch - 2 tbspTurmeric :1 tbspAsafoetida: 1tspGreen cardamom: 2 podsCnnamon : 1-inch stickCloves: 4bay leaf: 1peppercorns: 10whole red chills: 2 yogurt :1/2 cupOil: 4 tbspsalt as per taste
Preparation:  Wash and clean the mutton pieces.  Drain all excess water.  Add 1 tbsp of oil and mix well. Keep aside for 10 mi…

Bhendi Besara ( Okra in mustard & garlic sauce)

As I have mentioned earlier, besara is a very common and relished dish in Orissa. Here is another item that uses besara, is easy to make and delicious to eat. It makes a great side dish for pakhala and even rice dal or roti. Ingredients: Bhindi (okra): 1/2 pound cut into 1/2 inch pieces.Onion: 1 small finely choppedTomato: 1 medium finely choppedMustard seeds: 3 tbspGarlic: 5-6 clovesDry Red chili: 2Pancha Phutana: 1 tspGreen Chilli: 2 wholeTurmeric Powder: 1 tspOil: 1 tbspSalt as per tastecoriander leaves: 1 tbsp chopped for garnish.
Procedure: Soak the mustard seeds & dry red chilli in warm water for 30 mins. Make a fine paste of mustard seeds, dry red chilli and garlic using little water. Heat oil in a kadhai add pancha phutana to it and as it stops spluttering add the chopped onion along with a pinch of salt. Mix well and cook till onions turn translucent. Add the garlic mustard paste and cook for 2 mins but don't let it burn. Add the turmeric powder mix well and cook for another 2…

Tomato Macha (Fish Fry in Tomato Gravy)

My Nanaji was a great man, he was a business man with a huge heart. During his golden years he had  the capacity to feed a whole village and take care of them. He himself was a big time fan of good food. He loved to eat and feed others. As he grew old his strength along with his health started going down. But his eye for good food always remained the same. He is the one person from whom you should learn how to eat, he introduced us very delicious dishes. One of his favorite was fish fry in tomato gravy or as he called it tomato macha. It became my brother's favorite fish dish as well.  Its quick, easy and delicious. So lets get started. Ingredients: Fish : 4 slices (I used Tilapia)Onion: 1 medium thinly slicedTomato: 1 - 2 large Chopped( adjust depending on how sour your tomatoes are)Garlic: 4-5 cloves crushed.Panca Phutana: 1 tspWhole Dry Red chili: 1 brokenTurmeric :  2 tbspGreen Chilli: 2-4 whole (adjust as per taste)Coriander powder: 1 tspRed Chilli Powder: 2 tbsp(adjust as per t…

Beans Aloo Bhaja ( French Beans Stir Fry)

Beans bhaja is one of Tanmaya's favorite side dishes, let it be with rice, roti or pakhala. Its easy, quick and delicious. Ingredients: French Beans: 1/2 pound cleaned and cut into 1/2 inch pieces.Potato: 1 medium peeled and cut into small cubesGinger: 1/2 tbsp grated Pancha Phutana: 1 tspDry Red Chilli: 1Turmeric: 1 tspRoasted red chili and cumin powder: 1 tbsp (adjust as per taste)Salt to tasteOil: 1 tbsp
Procedure: In a kadhai heat oil. Add the pancha phutana and whole dry red chilli. As it stops spluttering add the turmeric powder to the oil and let it cook for 1 min, then add the grate ginger. Fry for 1 more minute and a beautiful aroma of ginger comes. Add the beans and potatoes to it, add salt to taste mix well, cover and cook till the vegetables are cooked through but not mushy. Remove the cover and cook on medium flame, string occasionally for 2 minutes. Add the roasted red chilli and cumin powder, mix well and cook till the vegetables are slightly crispy.
Turn off the heat and serv…