Vinaya's Culinary Delights

This delicious Kadhi comes from the state of Sindh and is best eaten with fragrant Basmathi or Jasmine rice.❤️

Ingredients :

• 1 carrot cubed
• 10 pods tender cluster beans (gavar) cut into half
• 1 Drumstick cut into 2inch size bits
• 1 large potato cubed
• 2 sprigs curry leaves
• 2 inch piece of ginger grated
• 7 green chillies slit
• 5 tbsps of Besan/gram flour
• 1 heaped tbsp tamarind paste
• A pinch of haldi/turmeric
• 1 litre of boiling water.

Seasoning

• 2tbsps ghee/clarified butter
• 5 tbsps oil
• 2tsps jeera/cumin seeds
• 1/4tsp methi/fenugreek
• 2sprigs of curry leaves.

Method:

Boil the potato, carrot and cluster beans with grated ginger, salt and two sprigs of curry leaves. Heat a mixture of ghee and oil. Drop in the jeera and after it splutters add the Methi seeds. Toss till it turns a golden brown. Add two sprigs of curry leaves. Toss. Add the besan and roast on a slow fire till it is fragrant. Add the haldi and pour in the boiling water, vegetables and tamarind paste. Adjust salt. Boil well. Keep aside for about fifteen minutes for the flavours to infuse.

Dum Aloo is usually made from baby potatoes, though the usual ones too can be used if the baby ones are not available. Enjoy it with roti or Naan dear friends. ❤️

Ingredients :

• 1/2 kg baby potatoes
• 4 large onions roughly chopped
• 2 inch piece of ginger
• 1heaped teaspoon red chilly powder
• 1 tsp jeera
• 2 tbsps coriander seeds
• 5 cloves
• 2 inch piece of cinnamon
• 7 pepper corns
• 3 cardamom
• A pinch of haldi
• Salt
• 1/2 cup curds
• Sugar
• Coriander leaves
• 4tbsps Ghee/clarified butter
• 5 tbsps oil

Method :
Pressure cook the potatoes. Peel, apply salt and deep fry to a golden brown. Grind the onion, ginger and all the above mentioned masala to a smooth paste. Heat a mixture of 4 tbsps ghee and 5 tbsps oil. Add the masala and roast till the raw smell disappears and the oil leaves at the sides. Add the fried potatoes, sugar and salt and boil well. Add the curd, give one boil and garnish wd coriander leaves.

The very name of Chole Bature brings to one’s mind the aroma of freshly ground spices and the fragrance of the Bature being fried. Balle Balle❤️

Ingredients:

• 250 gms kabuli chana washed and soaked for 8 hours.
• 3 large onions roughly chopped
• 2inch piece cinnamon
• 8 cloves
• 8pepper corns
• 2 cardamom pods
• 2 tbsps coriander seeds
• 1 tsp jeera
• A pinch of ajwain
• 2 inch piece of ginger
• 3 tomatoes chopped
• 2tsps Everest Tikhalal
• 1 tsp Everest Kashmir lal
• Coriander leaves to garnish

Method:
Pressure cook chana.
Grind the onions, ginger and all the whole spices to a smooth paste.
Heat a mixture of 2tbsps ghee and 5 tbsps oil. Add the masala to it and roast till it leaves the sides of the pan. Add the chilly powder. Toss. Add the tomatoes and roast till mushy. Drop in the chana, salt and a glass of water. Boil well. Garnish with coriander leaves.

Palak paneer an authentic Punjabi or Kashmiri dish teamed with Roti or Naan is amazing!!! Spinach is pureed and sautéed in fragrant spices. Roasted paneer /cottage cheese is added to it and it is simmered gently. Cream could be drizzled over it too, but I prefer to serve without it!

Ingredients:

• 2 bunches Palak/Spinach blanched
• 3 large onions sliced
• 2 large tomatoes chopped
• 1 inch piece of ginger grated
• 7green chillies
• A small bunch of coriander leaves
• 200 gms Paneer/cottage cheese
• 2 tbsps ghee/clarified butter
• 4 tbsps oil
• 1 tsp jeera/ cumin seeds

Method :
Heat a mixture of two tbsps ghee and 4 tbsps oil. Add a tsp of jeera. After it splutters add the sliced onions, ginger, green chillies and salt. . Roast till translucent. Add the tomatoes and roast till mushy. Remove and allow to cool. Puree the blanched palak, the roasted onions and coriander leaves. Boil well. Lightly roast the Paneer cubes. Drop into the boiling Palaak. Switch off.

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