A PINCH OF HING

kancha kadali kossa Ingredients.. 2 Raw plantains 1 tbsp kasuri methi ½ tsp mustard ½ tsp cumin 1 pinch asafoetida or hing 1/8 tsp turmeric or haldi salt as needed 4 Onions finely chopped 1 tbsp Tomato pure 1 ½ tsp GG paste ½ tsp red chili powder 1 tsp mutton masala ½ tsp garam masala preparation...... Wash, peel plantains . Cut them into squares . Make sure the skin has been removed completely. keep these squares in water to avoid black in color. Boil them along with little salt and cook until half done. Heat kadhai with oil and crackle cumin and mustard. Add hing, onions saute until the onions turn slightly golden brown . Add tomato pure,  ginger garlic paste and fry until the raw smell goes off. Add all dry spices along with salt stir and saute until the tomatoes turn mushy. Pour ½ cup water to the masala and stir well. Add boiled plantains cook until the mixture turns to a thick gravy like. You can add more water if

chenna kossa/paneer kossa Ingredients... 250 grams paneer cut into cubes 2 Onions finely sliced 1 tsp GG paste 1 tbsp Meat masala 1 tbsp tomato pure ½ tsp turmeric powder ½ tsp Coriander powder ½ tsp Garam masala powder 2 tbsp Kashmiri chili powder 2 tablespoons oil preparation..... Cut chenna into cubes boil them with water for 15 mins and strain. In a dry bow add 1 tsp of kashmiri chilli powder and little salt mix well add chenna to this bowl toss gently and nicely to coat well and evenly. Heat half of the oil in a frying pan and fry the raw red chenna on a high heat for a minute and Remove onto a plate. To the same frying pan add some more oil and fry the onions until translucent ,add tomato pure, GG paste and then add the all dry spices and fry on a medium-low heat for about 2 minutes or till the raw smell vanishes. Add fried red chenna to wet masala, toss gently till all the pieces are coated well with the masala. Serve hot with rice and dal or as a

Murg Muraba  Ingredients... 1kg Boneless chicken 1tsp Roasted Fennel power ¼ tsp Roasted Fenugreek powder 1 tsp Roasted Mustard powder ¼ cup Kashmiri chili powder ⅓ cup  Red chili powder 15 cloves  Garlic paste 1 cup Vinegar Salt Water Mustard Oil Preparation...... To a kadhai, add water. Bring it to boil and add the chicken pieces. When the chicken turns tender, strain the chicken stock and keep it aside. Add oil to same Kadhai Add the cooked chicken pieces and fry. When they turn golden in color , transfer to a mixing bowl, add fenugreek powder, mustard powder, red chili powder, salt, garlic paste and lemon juice. Mix well.Add salt or chili powder, if required.Transfer into a dry earthen pickle pot ,and pour the remaining oil into the pot. Store well in air tight pot cover.