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                                                                                                          HAMSA

NORTH INDIAN SPICES

The main spices used in a Punjabi dish consists of onion,ginger,garlic,coriander,chili and turmeric.

One of the main features of Punjabi cuisine is its diverse range of dishes.

These Punjabi dishes are cooked using a large amount of clarified butter known as ghee,with liberal amount of butter and cream with home cooked concentrating mainly upon preparations with whole wheat,rice and other ingredients flavored with spices.Sarson Da saag, Mah di dal,Makai di Roti are some of the exclusive dishes of Punjab.The Punjabi Tandoor cooked food is quiet famous all over especially the non-vegetarian food.

INDIAN SPICES AND ITS VARIETY

Indian spices include a variety of spices and herbs.India produces a variety of spices according to the different climate in different parts of our country.

A spice is a dried seed,fruit root bark or vegetative substance used in nutritionally insignificant quantities as a food additives for flavor, color or as a preservative that kills harmful bacteria or prevents their growth.In kitchen spices are distinguished from herbs,which are leafy green plant parts used for flavoring.

SOUTH INDIAN SPICES

The south Indian foods are popular for their non-steaming spices such as cinnamon,cardamom, ginger,garlic,cumin,coriander and turmeric.In the the south Indian states(Tamil Nadu,Karnataka and Andhra Pradesh),the cultivation of paprika and chili variety with high color and low pungency is increased.Some of the south Indian spices include:-

• Sambhar podi(Sambhar powder)
• Rasam podi (Rasam powder)
• Curry podi (Curry powder)

This region has a rich cuisine involving both vegetarian and non-vegetarian dishes.It is characterized by the use of rice,legumes and lentils,its distinct aroma and flavor achieved by the blending of spices including curry leaves,tamarind,coriander,ginger garlic,chili,pepper,cinnamon,cloves,cardamom,cumin,nutmeg and coconut.The similarities in the four states cuisines are the presence of rice as a staple food, the use of lentils and spices,use of dried red chilies and fresh green chilies,coconut and native fruits and vegetables like tamarind,plantain,snake gourd,garlic ginger etc.Overall all the four cuisines have much in common and differ mostly in the spiciness of the food.

On occasions,traditional tamil dishes are prepared in almost the same way as they were centuries ago.Preparations call for elaborate and leisurely cooking and served in traditional style and ambience.

SPICES AND CUISINES OF BENGAL

Bengali cuisine is known for its subtle flavors and Desserts.Bengali food has inherited a large amount of influence from foreign and south Asia,arising from a turbulent history and its strong trade links with many parts of the world.

The distinct aroma of Bengali cuisine is mostly due to the blend of spices known as "PANCH PHORON"or perhaps some other variation.Panch phoron is a colorful blend of flavorful seeds(the green fennel seed,black mustard, nigella seeds,golden fenugreek and buff colored cumin seeds.

Rice is the staple food of the Bengalis.They prefer eating shidho chal or boiled rice.Luchi(puris made out of refined flour and Porothha (triangular,multi-layered,pan-fried rotis)are also used as the primary food items.Pulses and lentils are also an important ingredients of a Bengali meal.Mushur Dal(Red lentil),Mug Dal(Mung Beans)Arhar Dal or toor Dal are used as an accompaniment to rice.The use of spices for both fish and vegetables dishes is quite extensive and includes many combination not found in other parts of India.Kalonji(nigella),Randhuni(wild celery seeds),Panch phoron(the combination of five spices as i said above)Poshto(poppy seeds),Holud(turmeric),Ada(ginger),Lashoon(garlic),Narikel(coconut)are the major spices used to flavor the food..Freshly ground mustard paste is used to make fish curry gravy or in the prepation of steamed fish.The people of Bengal share their love of black mustard seeds with the south Indians.

MACHER JHOL(FISH CURRY)

Bengali food is basically cooked in mustard oil,although Badam Tel(groundnut oil)is also used.

Vegetables like Gourd.Roots and Tubers,Leafy vegetables,Succulent stalks,Lemons and limes,Green and purple eggplant,Red onions,

plantain,Broad Beans.Okra,Banana tree stems and flowers,Green Jackfruit and Red Pumpkins can be found in the Anaj Bazaar or the vegetables market.

Bengal is also famous for its milk sweets and Desserts.Mouth watering sweets like Rassogolla,chom-chom,Sandesh.Mishti Doi,Rasa Malai,Pithe are few of my favourites.

RASOGOLLA

SANDESH

ONION VETTAL KOZHAMBU AND POONDU RASAM

INGREDIENTS:-
150gms Small onion(Chopped)
2-3 Green Chillies
1-1/2tbsp Chana dal(kadalai parupu) 1tsp Mustard seeds
A pinch Asafoetida
A small ball of Tamarind(soaked in water)
Salt to Taste
1tbs Dhania
1/2tsp Vendiyam
4-5 Dried round red Chillies
1/2tsp Turmeric
1-1/2tbspOil

PROCEDURE:-
Make a paste of the soaked tamarind and keep aside.Heat oil in a kadhai and then put the dhania,1/2 tbsp chana dal,vendiyam and5 red chillies.Fry till it gets light brown in colour.
Careful not to burn it.Now grind this into fine powder in a mixer and keep aside.
Now in that same kadhai add little more oil .When the oil gets heated up add mustard seeds and let it splutter.Put the chana dal and fry till it turns brown.Slit the green chillies from the middle and add it to the chana dal.Now add the chopped onions to it and fry.Now put the ground masala to it and fry till the raw smell of the masala disappears.Now add the tamarind paste to it.Put salt and also add turmeric.Boil till this kozhambu thickens (For atleast 15 mins )
Vettal kozhambu is ready.

Vettal kozhambu can also be prepared with different vettals.Marathangallikkai and sundakkai are the most used vettals for preparing this kozhambu.These are used mostly after soaking it in buttermilk(salt added to it)and then being dried in sun.This kozhambu can be prepared using vegetables such as Drumstick,Carrot ,onion etc.

Dal badis can also be used to prepere this kozhambu.

POONDU RASAM:-

INGREDIENTS:-

A small ball of tamarind soaked in water

1tsp Black pepper

1tsp Toor dal

1/2tsp jeera

12 Cloves of poondu(Garlic)(soaked in water for 5min and the outer skin peeled)

A small bunch of Coriander

Salt to taste

A pinch of Asafoetida

1/2tsp Turmeric

1tsp Dhania

1/2tsp Chana dal

2 Dried red chillies

PROCEDURE:-

Make a paste of the soaked tamarind,keep it aside.Heat a kadhai and roast the dhania, chana dal and red chillies and grind it into powder.Keep this also aside.Now in a bowl take the tamarind paste,add the ground masala,salt,turmeric,asafoetida and6-8 cloves of garlic.Let this boil for 15mins in a low flame.Now in a mixer, grind the Pepper,Toor dal,Jeera,a little coriander and the remaining Garlic.

Add this paste to the rasam boiling.When this rasam comes to a boil,remove it from gas.Place a kadhai in the gas,add oil to it.When it gets heated up,put mustard and let it splutter,then add 1/2tsp Jeera, fry it for a second and then add this to the rasam.

Finally garnish it with coriander leaves.

BEANS PARUPPU USLI

INGREDIENTS:-

1Cup Toor dal

1Cup Chana dal

200gms Beans

5-6 Red chillies

1/2tsp Mustard

1/2 pinch Asafoetida

Salt to taste

2tbsp oil

Curry Leaves

PROCEDURE:-

Soak the toor dal and chana dal in water till it soften(1/2 an hour).Cut beans and keep aside.

Grind the dal soaked in water with chillies,asafoetida and salt.Take a kadhai and put oil in it.When hot add mustard seeds and let it splutter.Add curry leaves and the ground dal.Fry till the dal is dry .Remove it in a plate.When it cools down crumble it into coarse powder.

Now take a pan and boil the beans till it is cooked.Drain off the water.

Now in a kadhai take little oil and add the crumbled dal.Add the beans to it and mix well.Fry for few mins.Paruppu usli is ready.

Paruppu usli prepared this way is crispy,as the dal gets fried well in oil.

STEP-2

The dal ground can also be pressure cooked and then when it is cooked remove it from the cooker and let it cool.When cool crumble it into coarse powder and then take a kadhai ,put oil in it .Heat the oil.Add mustard seeds.When it splutters add curry leaves and the crumbled dal.Cook for few seconds.Now add the beans to it.Mix it well.Cook for 2mins.Paruppu usli is ready.

Paruppu usli can be prepared with different vegetables.French beans,Vazhai poo(Banana flower)Cabbage.....

THENGOZHAL(RIBBON PAKODAM)

INGREDIENTS:-

1/2kg Kadalai mavu(Besan)

2tbsp Pachai mavu podi(Rice flour)

3-4tsp chilli powder

1tbsp Dalda

Oil for deep frying

Salt to taste

Water

Thengozhal nazhi with achu

PROCEDURE:-

Mix the besan ,rice flour,chilli powder,salt and dalda.Add little water and knead it into dough.

Heat oil in a kadhai and make tengozhal using the tengozhal nazhi and achu directly in the hot oil.Deep fry it.Crispy evening snack is ready.

VELLARIKKAI KOOTAN

INGREDIENTS:-

2-3 Vellarikkai(Cucumber)

1/2Cup coconut

3-4 Dried red chillies

1tsp jeera(cumin)

2tbsp Moong dal(paitam parupu)

Salt to taste

1/2tsp Turmeric

1tsp Oil

1/2tsp Mustard seeds

1/2tsp Urad dal(ullutam parupu)

Curry leaves

PROCEDURE:-

Cook the moong dal in a kadhai.Cut the vellarikkai(cucumber)into small cubes.

Keep this aside.When the moong dal gets cooked well add the vellarikkai to it.

Cook it well for few mins.Grind the coconut,red chillies and jeera into fine paste.

Add this paste to the vellarikkai being cooked.Add turmeric and salt.

Cook it for 5-6mins.Let it thicken.

Finally,take a small kadhai or tawa,add 1/2tsp oil.Let the oil get heated up.Add

Mustard seeds to it.Let it splutter.Add urad dal and curry leaves.Fry it and add it to the kootan.

Kootan is ready.

PULLIKACHAL

INGREDIENTS:-

Tamarind (size of 2 betel nut)

8-10 Dried red chillies

1tsp Mustard seeds

1tbsp Chana dal

1/2Cup Pea nuts

Curry Leaves

1tsp Vendiyam(Fenugreek)

1tsp Ellu (Sesame)

Salt to taste

1/2 Pinch Asafoetida

1/2 pinch Turmeric powder

PROCEDURE:-

Take a bowl and make a thick paste of the tamarind.Keep it aside.Take a kadhai and put oil in it.

When the oil gets heated up,put the mustard seeds ,when it splutters add 4 red chillies,chana dal,curry leaves and the peanuts.Fry for 1min.Now add the tamarind paste to it.

Now we can add turmeric powder, salt to taste and asafoetida.

Take another kadhai and add 1/2 tsp oil and fry the fenugreek and sesame.Powder the sesame and fenugreek.Add this powder to the above pullikachal.

Let this boil till it thickens.

This can be mixed with hot rice to make pulliyodarai or pulliyogare.

This can also be taken with Curd rice.

NARTHANGAI OORGAI(PICKLE)

INGREDIENTS:-

3 Big Narthangai
1 Cup Red chilli powder
1 Cup Salt
Asafoetida
Oil 1/2 ltr

PROCEDURE:-

• Wash and wipe the Narthangai dry.
• Take a kadhai and add 2tbsp of oil.
• Fry the Narthangai whole one by one.Remove it from the kadhai and let it cool.
• Cut the Narthangai into pieces and take it in a big bowl.
• Now add the salt , chilli powder and asafoetida to it.
• Mix it well.
  Now heat oil in another kadhai and add it to the pickle.

The oil should be sufficient enough to immerse the pickle.I sometimes add vendiyam powder to the pickle(Roasted and powdered).Store this in a airtight jar for 15days in room temperature and then it can be used.keep shaking the bottle everyday so that it gets mixed well.

PULLI MOLAGHAI

INGREDIENTS:-

1 Big Ball of Tamarind (Soaked in water)

20-25 Green Chilies

Salt to taste

PROCEDURE:-

• Cut the chillies into small pieces.



• Take a kadhai add oil and heat it.



• Add mustard seeds and let it splutter.



• Put the Chillies and fry it.



• Now make a paste of the soaked tamarind.



• Add it to the chillies being fried.



• Add a cup of water and salt to taste.



• Let it cook till the mixture thickens.

Pulli Molaghai is ready.Pulli Ingi can also be prepared in the same process.I generally add ingi(Ginger) to the pulli molaghai itself.

SCHEZUAN FRIED RICE

INGREDIENTS:

2 Cups of rice
100gms Beans
1 Big Onion
3-4 Green Chillies
1 Big Capsicum
6-7 Stalk of Spring Onion
Ajinomoto
2-3tbsp Oil
Salt to taste
Soya sauce
Chilli sauce


PROCEDURE:-

• Cut the beans,capsicum and spring onion.


• Chop the onion finely and slit the chillies from the middle.


• Take a kadhai add oil and fry the slit chillies and the chopped onions.


• Add the cut vegetables and fry well till it gets cooked.


• Add the rice and fry slightly along with the vegetables.


• Add water and cook the rice.


• Now add ajinomoto to it.


• Finally add soya sauce and chilli sauce to it.


• stir and cook well in high flame.

Schezuan Rice is ready.Tastes good with any kind of Manchurian(gravy).

PANEER BUTER MASALA

200gms Paneer(Cut into small cubes)

1 Small onion(chopped)

2-3 Green chillies(Slit)

1 Cup Milk

1 Cup Fresh cream

10-20gms Butter

1 Big Elaichi

2 Sticks of Dalchini(Pattai)

2 Cloves of Garlic

1/2" Ginger

A Pinch of Orange colour

Salt to taste

3-4 Dried red chillies

1tbsp Dhania powder

1/2tsp Garam Masala

1Tomato small(cut into pieces)

PROCEDURE:-

Grind the onion ,Ginger-Garlic,Elaichi,Dried red chillies,Tomatoes,Dalchini into fine paste.

Take a kadhai add 10gms of butter to it and fry the paneer cubes till it turns light brown.

Remove it from the kadhai.Now add the remaining 10gms of butter.Fry the slit green chillies.Now fry the ground onion paste.Add dhania powder and garam masala.Fry till the masala leaves oil from its sides.

Add milk and cook it for few mins.Now add the cream also.Cook for 1/2 a min.Add the orange colour to give it a rich look and also add salt to taste.Finally add the fried paneer cubes to it.Cook it for a min.

Panner Butter Masala is ready to be served.Garnish it with Coriander leaves.

ONION PARATHA AND VEGETABLES DAL

ONION PARATHA:-

INGREDIENTS:

2Cups Flour/Atta(Wheat/Gehun)

1Onion Finely chopped

2-3 Green chillies chopped

1tsp Carom seeds

2tsp Coriander leaves

Ghee

Salt to taste

PROCEDURE:

Seive the flour,add all the above ingredients(except ghee) and knead it in a dough.Finally add 1tsp ghee and knead it well.Roll it with a pin into roti.Heat tawa and cook the roti well from both sides.Apply ghee on both sides.

VEGETABLES DAL:-

INGREDIENTS:

1/2Cup Moong Dal(paitam parupu)

2-3 green chillies

2 potatoes

6Florets of Cauliflower

100gmsBeans

1 Small Onion

1/2tsp mustard seeds

1/2tsp jeera

1/2tsp Garam masala

1/2 tsp chilli powder

Salt to taste

oil

Water

Coriander Leaves for garnishing

PROCEDURE:

Cut all the vegetables and keep aside.Chop the onions and keep aside.

Take a kadhai,add oil to it and heat it.When the oil is hot add the mustard seeds to it and let it splutter.Add jeera,green chilli and onions.Fry for 2mins.Add garam masala and chilli powder to it.Fry for a minute.Add water to it.when the water is hot add the moong dal and all the other vegetables.Cook it well,till the dal and the vegetables get cooked well.When the vegetables are half cooked,add salt to it.cook it for few more mins.Garnish it with Coriander leaves.Vegetables Dal is ready.Serve it with paratha or phulka.I also made dry Aloo chokha along with this.

KITCHEN TIPS OF THE MONTH

TIPS:-

1. Massage oil in your hands before cutting vegetables like raw banana and banana flower to avoid getting your hands stained.
2. Boil bitter gourd(pavakka) in a tamarind water (half boil)before making curry,to remove the bitter taste from it.
3. To avoid the potatoes from turning black,keep it in water after peeling and cutting.
4. Add cold water to the boiled noodles to avoid the noodles from sticking to each other.
5. Boil lady'sfinger(vandakkai)in tamarind water(just 1 boil,dont over cook it in water)to avoid it being sticky.
6. Store the bananas away from apples to avoid the bananas geeting ripe.
7. Clean the Aluminium utensils with tamarind or vinegar to give it a shiny look.
8. To remove excess of salt from your cooked food add cut potatoes or a piece of bread to it.
9. To give your north indian dishes a little sour taste add sliced tomatoes or tomato purees to it.
10. To store chillies for a longer period,cut the stems and store it in a box.
11. Dont store the green vegetable in a plastic bag,to avoid it from getting rotten.
12. Cut the top of the Carrot and store it in a plastic bag.It will stay for a longer period.

ALOO PARATHA

Guess what i made yesterday in mykitchen .Yes,Aloo da parantha.

That's what the Punjabi's say.

This is one of my favourite north indian dishes.

Hubby dear likes it too.

Most of the punjabi dishes has its unique taste of butter or ghee.

All Punjabi dishes like Makkai ki roti,Sarson da sag,Rajma,channa,Kali dal,Chilla etc has a mouth watering flavour of the typical punjabi masalas and desi ghee.

The aroma and the lingering taste of my special aloo parantha made me write this article today.

ALOO PARATHA:-

INGREDIENTS:(FOR THE FILLING)

4Nos Potatoes boiled

1No Onion (Chopped finely)

2-3 Green chillies(chopped)

3tsp Corriander leaves(chopped)

1/2tsp Corriander powder(Dhania powder)

1/2tsp Jeera powder

Salt to taste

1tbsp oil

PROCEDURE:

Mash the potatoes well.Heat a kadhai .Add oil to it.when hot fry the chopped green chillies and onion.Fry till the onions turn light brown.Add all the masalas and stir well for 1min.Add 1/2tsp garam masala, to give it a nice flavour and aroma(optional).I generally do.It gives the parathas a nice flavour.Add the mashed potatoes to it.Stir for about 4-5mins

Finally add the Corriander leaves.

INGREDIENTS(FOR THE PARATHAS)

2Cups Atta(Gehun/Wheat Flour)

A pinch of Salt

Water(to knead)

Ghee/Oil

PROCEDURE:

Mix the salt and flour well.Add water to it .Knead it into Dough.Add little ghee.

Knead it again well.

Take a ball size dough and roll it into small puris.Now place the potato filling in the center.

Cover the center pulling the edges from all sides.

Roll it into parathas.

Heat a tawa.Cook the rolled parathas from both sides.Apply ghee or oil in it.

Serve it hot with a side dish.

Parathas taste good with Achar/Pickle and Raitas also.

MASALA VEGETABLE SANDWHICH

MASALA VEGETABLE:-

INGREDIENTS:

3 Potatoes boiled

4 green chillies(Chopped finely)

250gms Cabbage(Chopped finely)

1 Big onion(Chopped finely)

1 Big tomato(Sliced)

Salt to taste

1/2tsp Garam masala

1tbsp Oil

PROCEDURE:

Heat oil in a kadhai.When hot,fry the green chillies and then add onions.Fry till it turns golden brown.Add the tomatoes and fry till the water from the tomatoes dries up.Add the cabbage and fry for 3mins.

Peel and mash the boiled potatoes.Add it to the vegetables.Mix well.

Now add salt and masala to it.Cook for 2 mins.

Masala Vegetable is ready.

SANDWHICH:-

INGREDIENTS:

Vegetable masala

6 Pieces Bread

1tbsp Oil

PROCEDURE:

Take the bread pieces and place the masala vegetable in between two bread slices.Press it alittle with your palm.Now spread oil on both sides of the bread .Toast it well in a sandwhich toaster or a Tawa.

Bread sandwhich is ready.

VARIOUS KINDS OF CHUTNEYS AS A SIDE DISH FOR DOSAI

Dosai is a very favourite snack in South India.They are hugely popular all over India.

My favourite are the chutneys i prepare for dosai.

Specially onion chutney and chilli chutney.These are very easy to prepare.

CHUTNEYS

CORRIANDER CHUTNEY

ONION CHUTNEY

TOMATO CHUTNEY

CORRIANDER CHUTNEY:-

INGREDIENTS:

1 Bunch Corriander leaves

2 Green chillies

Salt to taste

1tsp Tamarind paste

PROCEDURE:

Grind all the above ingredients except salt.Remove it from the mixie .Add salt.And mix well.

Green Corriander chutney ready.

ONION CHUTNEY:-

INGREDIENTS:

2 Big onions

4-5 Round red chillies

1tsp Urad dal

1tsp Tamarind paste

salt to taste

1 tbsp oil

1tsp mustard seeds

PROCEDURE:

Take a kadhai and add half of the oil and heat it.Cut the onions into big pieces and fry them in the oil till the raw smell of the onion dissappears.Remove the onions from the kadhai.Fry the urad dal and red chillies into light brown colour in the left over oil in the kadhai.

Grind all the fried ingredients along with tamarind paste.Add salt to it and mix well.

Take the remaining half oil and heat it.When hot add the mustard seeds to it.Let the mustard seeds splutter.Add it to the onion chutney prepared.

Garnish with Coriander leaves .

TOMATO CHUTNEY:-

INGREDIENTS:

2Big Tomatoes(cut into pieces)

1 Big Onion(chopped finely)

3-4Green chillies(Chopped finely)

1/2tsp Dhania powder

1tbsp oil

1tsp mustard seeds

Salt to taste

Corriander Leaves for garnishing

PROCEDURE:

Take oil in a kadhai and add mustard seedsLet them splutter.Add the green chillies and onion.Fry till the onion is golden brown.Add the tomatoes to it and fry for 2mins.Add salt and dhania powder to it.Add little water and cook till the tomatoes gets cooked well.

Garrnish with Corriander leaves.

All the above chutneys can be served along with any kind of dosai and also with idlis.

Tomato Chutney can also be served with Rotis.

SOUTH INDIAN DISHES

After a long time i entered my kitchen.It felt so good .All these days this department was being looked after by my father- in- law .Yes, my father-in-law,who is very passionate about cooking.He specialises in all South indian dishes.

I have learnt a lot from him in this four years of my marriage.

Today i decided to cook Takkali Rasam and Beet Root Poriyal.

FOR TAKKALI RASAM:-

INGREDIENTS:

1 Small ball size Tamarind (Size of a betel nut)
1 big Tomato
Salt to taste
2 Green chillies slit from the centre
1tsp Sambhar Powder
2 tbsps Rasam Powder
Corriander Leaves for Garnishing
2tbsp Toor Dal Cooked
1tsp oil
1tsp Mustard seeds

PROCEDURE:-

Soak the tamarind in water for 10 mins.When the tamarind is soft,squeez it well and prepare tamarind water.Filter the water.Add Sambhar powder, salt,Asafoetida.Place the bowl in a low flame and boil it for 10-15mins,so that the raw smell of sambhar powder dissappears.

Add the Tomatoes,green chillies and boil for 10 more minutes.

Now dilute the cooked toor dal in water and add it to the rasam.Add the rasam powder.When the rasam comes to a boil remove it from the flame.

Now take a kadhai ,add 1tsp oil.when the oil gets hot add mustard seeds and let them splutter.
Add the mustard seeds to the rasam.Garnish the rasam with Corriander leaves.

Serve hot as a soup or with rice.

RASAM POWDER:-

3tbsp Toor Dal
2tbsp Dhania Seeds(Corriander Seeds)
1tsp Blackpepper
1/2tsp Jeera

Dry roast the above ingredients in a hot kadhai and grind it into fine powder.Add the rasam powder whenever you make rasam.

BEET ROOT PORIYAL:-

INGREDIENTS:
2 Big Beet Root
1tbsp Toor dal
4tbsp Grated coconut
2tbsp Oil
1 tsp Mustard seeds
4-5 round dry red chillies
1/2tsp Urad dal

PROCEDURE:-

Cut the beet root into small dices.Boil it in water along with toor dal till it is half cooked.Remove it from the flame.Filter the water and keep the beet root aside.

Now take a kadhai and heat it.Add oil and mustard seeds to it .Let it splutter.Add the urad dal,dry red chillies(cut into halves)and the grated coconut.Fry till the coconut is golden brown.Be careful not to burn the coconut.Add the beet root to it.Now add salt to taste.Cook for 10 mins.

Beet root poriyal is ready to be served hot with rice.

ALOO CHOKHA

INGREDIENTS:
1/2Kg Potato
1no. Onion
4cloves Garlic
1tsp Amchur (Dry mango powder)
1tsp Cumin-corriander powder
3nos. Green chillies
Corriander leaves for garnishing
1tsp Whole corriander seeds
2-3nos. Dried red chillies.
Oil for cooking
Salt to taste

PREPARATION:
Cut the potatoes into pieces.Slice onion thin and lengthwise.Mince garlic.

1. Put oil in a skillet.Add dried red chilli and corriander seeds in the oil and let it splutter.Put the onions in it and fry till light brown.Add green chilli and garlic.



2. Fry for 1/2 a minute and then add the potatoes and fry for 3-4mins.



3. Add cumin-corrianderpowder, salt and 3/4th water.Cover and simmer.Cook till the potatoes are soft.



4. There should be no water left in the Chokha.



5. Add amchur powder and mix it with the chokha.



6. Take the chokha out in a bowl and garnish with corriander leaves and serve.

**Note:-Onions can be chopped into small pieces also.I use finely chopped onions generally.

This can be done according to your wish.In place of Amchur i added 1/2tsp tamarind paste to give it the sour taste.