A PINCH OF HING

  Mangochi Ingredients.... 1 Cup Moong dal 1 small tomato chopped 1 Onion chopped  10 to 12 cloves Garlic chopped  2 Green chillis chopped  1 tsp Ginger chopped  2 Dry red chilli small round flakes  1 Cup Beaten curd 1 tsp Magaj seeds  6 Cashew nuts 2 Cashew nuts chopped for tempering  ½ tsp Red chilli powder  1 tsp Turmeric powder  ½ tsp Coriander powder 1 tsp Asafoetida Kasoori methi 1 tsp of Cumin mustard Fenugreek and funnel seeds  Salt for kadhi and mangochi  Oil for deep fry Oil for tempering  P reparations..... Soak the moong dal overnight. Grind without using  water into a smooth paste.   Add salt as desired. whisk the batter continuously for more fluffy and light. Heat oil for deep fry, drop the batter to form a ball shaped pakoda. Swrill the spatula over pakodas for evenly cooked. Cook until all are equal colour. Once done remove in a plate.     Take a bowl of hing water and soak all...

  Kakharu sakra Ingredients... Ash gourd cut into cubes 1 bowl  Jaggery 1cup Red chilli powder 1 tsp Turmeric powder ⅓ tsp Red chilli 2 Mustard Cumin ½tsp Fenugreek seed Fennel seeds 1 tsp Curry leaves Salt to t Ghee 1 tsp Preparations..... In a pan add cut ash gourd pieces, salt and turmeric powder and add a little water just enough for the vegetable to get cooked.  Remove ash gourd do not throw the left over stock, we use it later. Heat pan add ghee when melting add hing, mustard, cumin, fennel and Fenugreek seeds fry well.  Add curry leaves add left over gourd stock and then add jaggery stir well give a nice boil and then add boiled ash gourd cook until the gravy thickens.   Serve as side dish with any rice item. 

  Alu baigana tarkari  Ingredients......... 1 teaspoon cumin seeds 1 teaspoon ginger grated 1 teaspoon GG paste 2 Chopped Onion  2 Tomato puree 1 Chopped tomatoes 1 sliced tomatoes  6 whole Baingan 2 Potatoes peeled and sliced in big size  1 tsp Red chilli powder ½ tsp Turmeric Powder 1 tsp teaspoon coriander powder 1 tsp curry masala  2 tbsp hunged curd  Fresh coriander leaves  4 tblsp Mustard oil  Salt to taste  Preparations..... Half boil the sliced potato remove in a kitchen towel. Trim the baingan tips, keep tail cut  each eggplant into 4 wedges lengthwise. Heat oil in a kadhai fry baingan and then sliced potatoes remove in a plate Use same oil add cumin seeds and allow them to splutter. Add grated ginger fry a bit add onion , saute it properly add GG paste fry until smells, add curd, chopped tomatoes, tomato puree and all spices along with salt and a cup of water. Stir well cover and cook. When the masala starts to leave oil a...