A PINCH OF HING

 Ingredients: Potato,Carrot,Green beans,Broad beans,Green peas,Raddish   all vegetables equally cut into small cubes  250 grams Mustard seeds – 1/2 tsp Cumin seeds – 1/2 tsp Coconut paste 1cup  Cloves – 3,  Cardamom – 3, Black pepper –5/6  Bay leaf– 1  Asfoitida – 1 pinch Green chilies – 2  Turmeric powder – 1/2 tsp Garam masala powder – 1/2 tsp Coconut milk – 1/4 cup Salt – To taste Preparation: Heat oil in a wok at medium heat.  Splutter mustard seeds,Cumin seeds,whole spices  with a pinch of asfoitida and fry until fragrant. Now add vegetables and saute nicely. Stir the vegetables frequently until they're nicely browned  and cooked through. Give them a good shake or  stir every so often to keep them from  sticking and to help them cook evenly. Add turmeric powder,Saute for about a minutes or until their raw smell is gone.Add coconut paste and season with salt.  Cook covered for about 5 minutes at medium-low heat. After 5 minutes switch off the

 Ingredients: 1½ cups cooked rice 2 cups fresh curds 1 tbsp oil 1 tsp mustard seeds 1 tbsp black lentils 4 to 6 curry leaves 1 to 2 chopped green chilies, A pinch of asafoetida 1/2 tsp turmeric pd  Salt to taste Preparations: 1. Combine the rice and curds together in a bowl and keep aside. 2. Heat the oil in a broad non-stick pan and add the mustard seeds. 3. When the seeds crackle, add the black lentils, curry leaves and green chilies and sauté on a medium flame for 1 minute, while stirring continuously. 4. Add the asafoetida, turmeric pd , prepared curd-rice mixture, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously. 5. Add the salt, mix well and cook on a slow flame for 1 minute. serve hot or cool.