Broccoli and Cheese Soup.

Let it snow, let it snow..let it..Ok enough of snow.  I don’t least want to pretend  as if I welcome snow with utmost burst of energy and enthusiasm , no way But cooking a warm soup recipe of  Emeril lagasse..Yes I so love it.  If You are familiar with his recipes then you must already know that he loves garlic butter and extra hot peppers. Here is his recipe with few changes added with my Indian tang. Recipe follows:

• 4 tbsp olive oil.
• 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground  black pepper
• Pinch clove powder, ¼ tsp (or more) cayenne pepper or red chili powder.
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chopped fresh thyme leaves or parsley  
• 3 tablespoons all purpose flour.
• 3 cups chicken stock or canned, low-sodium Chicken broth OR vegetable broth
• 1 (16-ounce) package frozen broccoli  thawed and separated
• 1/2 cup heavy cream ( his recipe) mine would be 1cup of whole milk or 4%
• 1 1/4 cups shredded medium Cheddar
• Croutons,  for garnish

Directions

In a medium pot heat olive oil. Add the onions, salt, pepper, and clove and cook, stirring, until soft, 3 minutes. Add the garlic and thyme or parsley cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Raw smell of flour should disappear. Slowly add the chicken stock or Vegetable stock whisking constantly, ( or flour would turn to into lumps)and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held blender. (Alternatively, in batches, puree in a blender or food processor  and return to the pot.)
Add the cream/milk and bring to simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.
Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Mushroom Masala

Thinking of Divine it’s not always Chicken barbecue or juicy hamburgers, it can simply be  button Mushrooms. When I make this I can for sure meditate (without an ugly picture of bearded man in my head) on peace and serenity knowing another successful dish has been just created. This stress reduction process brings you peace with chappati on the side. Recipe follows
MASALA MUSHROOMS
20 white button mushrooms, quartered
1 large onion, finely chopped
2 medium tomatoes, finely chopped
1 Tsp All purpose flour.
1 tbsp ginger-garlic paste
1 tbsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp amchoor powder
1/4 tsp garam masala( Shan Brand or MDH brand)
1 tbsp tomato paste
3 tbsp light cooking oil
fresh coriander leaves, chopped for garnish
salt, to taste
Boil 4 cups of water.  Drop chopped Mushrooms and let it sit for 10 minutes. This process is also called blanching. Heat oil in a deep wok and saute onions till they turn lightly brown. Add a Tsp of all purpose flour and fry for another minute. Add in ginger-garlic paste, spices and tomato paste, and fry for a minute to blend well  Add in tomatoes and salt and 1/4 cup of water approx. Cook, stirring occasionally till all moisture evaporates and becomes a thick sauce. Let oil come to surface or visible on the side of a pan. Throw in mushrooms and mix well.. Let mushrooms cook for another 15 minutes.. Season with salt, and garnish with fresh coriander leaves.
Want to make it creamer or gravy like…psst...Add 1 cup of whole milk and simmer for 15 minutes till gravy thickens. I also add 2 to 3 tbsp of butter. Dont always hesitate to use cream or butter when cooking for an occasion because you are not eating alone. A dish, splits into 6 or more...and divide this by number Tbsp...go figure!

Egg Biryani

Egg Biryani Recipe

Indian Biryani can be real complicated but basic is what we should know to start with, which also varies from home to home and region to region. Here is my version. This is basic Hyderabad biryani recipe.

.

Ingredients:

4-5 hard boiled eggs, peeled and into half (oblong). 
Substitutes: You can add  2 cups of mixed vegetables like carrots, peas, beans, potato, cauliflower.

and Non veg, can add a pound of Boneless chicken.

o   2 large onions, one of which is finely sliced thin and another chopped fine.

o   1 large tomato, chopped (optional)

o   1 tbsp chopped coriander leaves

o   1 tbsp chopped pudina/coriander leaves

o   2 tbsps ghee/butter

o   2 Tbsp  oil ( or as required)

o   3/4 cup thick curd/yogurt

o   5 green chilies make a small slit in them

o   1/2 tbsp ginger, garlic paste

o   1/4 tbsp red chili powder (adjust)

o   1/2 tbsp coriander powder

o   2 Tbsps lemon juice

o   salt as required

o   pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts

Biryani Masala: (You can buy readymade shaan brand)

o   4 cloves

o   1/2″ cinnamon stick

o   2 elaichi/cardamom

o   1/4 star anise

o   1/4 tsp shah jeera

o   5 pepper corns

Ingredients to cook rice:

o   2 1/2 cups Basmati rice

o   4 to 5 cloves

o   5 cardamoms ( crush with mallet)

o   1/2″ cinnamon stick

o   1 marathi mogga( baddi elaichi)

o   2 bay leaves

o   5-6 mint leaves

o   1/2 tbsp oil

o   3/4 tbsp salt

o   water as required

Rice Prep:

In a skillet,  add few tbsp of oil, bay leaves, cloves, cinnamon stick, cardamom, Marathi mogga (baddi eliachi), mint leaves . fry for ½ a minutes then add rice. Fry rice and ingredient until Rice is translucent in color. add required  water and salt until half cooked.( This is actually half of the total time taken to cook rice) Strain the water keep half cooked rice aside.

Next step:  Gather all ingredients

Heat 1 1/2 Tbsps oil + 1 1/2 tbsps ghee/butter  in a vessel, add sliced onions, sauté for 8-10 mts till caramelized. Remove and keep aside.

pour in skillet another 2 Tbsp of oil  and add chopped fine onions, green chilies, mint leaves, coriander leaves , ginger garlic paste and saute for 2 mts. Add red chili powder, coriander powder and biryani masala powder  and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Let oil ooze out. Add the eggs/chicken /mixed vegetable and sauté till well coated with the masala.  Simmer and Cook for 15 minutes.. Add yogurt and combine. Cook for 10 mts till oil separates. Add lemon juice and combine. Do not cook with lemon juice. Turn off heat and keep aside.
TIP:-when you add half eggs, you have to be really careful on how you mix it. Recommended method is to cook everything without eggs and add them during the last process which is..once oil is separated from the semi dry gravy with yogurt.. Add half eggs and cook for 10 minutes . Mixture  should be semi dry.

Now the layering starts: Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.

 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee/butter all over rice, and add caramelized onions. Next sprinkle corianders leave and pour saffron milk over rice. Sprinkle 3 Tbsp water.

Place lid and Cook on medium high flame for 5 to 10 mts until rice are cooked. Or in oven on 350 degree for 20 minutes

serve hot with raita and curry of your choice.

Bread and Tomato soup

So here is my tomato story. Early but not real early, winter blast of snow this week and longing for warmth where ever I can derive from makes me derive from a bowl of soup with Simple readily available ingredients in my refrigerator. The recipe follows:

·         I can diced tomatoes ( you can avoid this and add more of fresh tomatoes)

·         4 to 5 fresh Roma tomatoes (or any available)

·         1 medium size onion.

·         3 garlic pods

·         1 tsp grated ginger

·         1/4  bunch of parsley Or 1 Tbsp dried parsley

·         1 tsp dried Basil

·         ½ tsp oregano

·         Red Pepper flakes

·         4 to 5 Stale whole wheat bread or any leftover stale bread. Chopped in cubes.

·         Olive Oil 3 Tbsp for frying onions and other 3 Tbsp for frying Bread.

·         4 cans (120z or 8) of vegetable broth.

·         Salt to taste.

·         1tsp black pepper powder ( all of the dried ingredients above can be adjusted to your taste)

In a skillet pour 3 Tbsp of oil and add chopped and cubed stale bread. Let it turn brown in color but not burnt. Might take like 20 minutes.

In other skillet pour 3 Tbsp of oil, add chopped garlic and ginger. fry till translucent. Stir in chopped parsley and all other dried ingredients. Add canned and fresh tomatoes chopped, + fried bread. Stir  and simmer with lid on for 15 minutes until tomatoes soften.  Mash with potato masher. Now add broth and equivalent cans of water. Let it come to boiling point and simmer medium low for another 15 minutes. Serve hot in soup Bowl . This is a complete meal  by itself.

Simply Cabbage

 Cabbage Poriyal/ sabji/ Vedupu..Call it whatever you want, is one of the simplest low calorie food you can eat. Its cooked more or less the same way all over India with few ingredient more or less added to enhance the taste based on region. I like it best in Maharashtrian style This is a mix of two region.

1 or 2 tbsp peanut or canola oil
pinch of asafetida ( hing)
1 tsp whole brown mustard seeds
1 tsp urad dal (black split lentils), chana dal (yellow lentils), or yellow split peas
5 to 6 whole fenugreek seeds
2 to 3 dried hot red chilies
10 fresh (or dried) curry leaves (fresh basil leaves work too)
1 3/4 lb green cabbage, shredded

1/4 cup Shredded coconut
1 tsp salt

Measure and shred every ingredient before you turn the burners on.

2) In a large skillet, heat oil over medium-high heat.

3) Once the oil is hot, add the asafetida. Immediately - like, a second later - add mustard seeds. Once the mustard seeds start popping, add all dal /lentils.

4) Once the color of lentil turn lightest brown add fenugreek seeds and chilies, curry leaves..Stir. Curry leaves and green chilies (has water content) makes oil splutter so be careful.

5) Few seconds  later, add cabbage, shredded coconut. Stir a couple of times so everything is thoroughly mixed.

6) Add salt. Stir. Cook about 60 seconds.

7) Cover. Drop heat to low. Cook until cabbage is wilted.  I like it crunchy, Steamed and leave it when still green. It takes about 10 to 12 minutes.
Eat with Rice or Steamed broken wheat ( dalia)

eggplants with potatoes.

Ah! The goodness of eggplants:     Rich in Dietary fiber, potassium and manganese, also called brain food because it has Nasunin, a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage. And now from my personal experience which goes something like this: wrap big size eggplants in aluminum file rest them on baking tray, switch the oven at 350 degrees and if like me, happen to remember after 8 hours, you will find a hollow eggplant with fibers. Experiment shows its 90% water;-D

FYI ..I love eggplants and now that my mom is with me, I get to eat my delicious and favorites. One of such dishes happens to be Brinjal /eggplant and potatoes. Simple and very Yum!!

 1 pound eggplant small variety and not green ones.

2 potatoes medium size

1 medium size Onions

1 or 2 green chilies

Coriander leaves ¼ bunches

Few Curry leaves  

1 tsp Garlic ginger paste

Dry spices

Turmeric powder ½ tsp

Red chilies powder

Salt to taste

Cut eggplant in square pieces and potatoes of same size.  In pan, add onions, coriander leaves, curry leaves, garlic ginger paste and salt, eggplants, potatoes (all of it). Add 4 to 5  tbsp of oil on top (and not before as we all do.) Add dry spices and add ¼ cup of water simmer till done. Stir once a while. Its done once potatoes are soft and eggplants are not mushy. You are now eating my favorite dish.. enjoy! :-)

Aachari Baigan( eggplant)

For me achaar means “pickled” and I wasn’t innovative enough to go beyond that. Until I had savored Achaari Chicken and Achaari Baigan . This tangy spicy delicacy is  incorporated with any vegetable  or non veg. The spices are from Punjab and Bengal ( as some spices given here are used in Bengali dishes ). I tried a  Tarla Dalal recipe with few changes & modification..
 

 

 

2 tbsp ginger-garlic  paste
1 tsp chilli powder
½ tsp  turmeric powder
salt to taste
1 tbsp oil

Other ingredients
2 cups brinjals (baingan / eggplant), cut into 1" cubes oil for frying
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic  paste
1 tsp chopped green chillies
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup curd,
3 tbsp chopped coriander  for the garnish

Method

1.      Combine the brinjals/eggplant with the prepared marinade and toss gently. Keep aside for 15 minutes.

2.      Heat the oil in a pan and shallow fry  the brinjals/eggplants till  golden brown. Keep aside.

3.      Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and keep aside.

4.      Heat the oil in a pan and add the above mixture.

5.      When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté till the onions turn translucent.

6.      Add the turmeric powder, chilli powder, garam masala( shaan brand), dry mango powder and salt and sauté for 2 minutes.

7.      Add the curd, fried brinjals and mix gently.

8.      Cook for 3-4 minutes.

9.      Garnish with coriander and serve hot with rice or rotis.

Modification: you can stuff Chinese eggplant with number 3, 4 and 5 mixture.

Prepare the eggplant by cutting off the stem ends. Slice the eggplant lengthwise leaving it still attached at the stem end.  Divide the filling into equal portions and stuff the eggplants gently. Heat the oil in a pan and shallow fry  brinjals/eggplants till done....Enjoy!

Tortilla Soup

You know are blessed if you have wonderful trustworthy friends around you..Touch wood when you read this as I am blessed to have one. Sharing Pallavi's Tortilla Soup which we all absolutely loved. She is a wonderful cook herself and I might be just sharing a lot more from her kitchen and many more recipes from my friends circle..

Ingredients:
1 Stalk of Celery
1 Carrot peeled
1/2 Roma tomato
1/2 onion
1 clove garlic
1/4 of a small cabbage
1/2 of any color pepper
1/2 a ripe avocado
1 can of corn
1/2 can of black beans
1-2 tsps of green chillies
1 Adobo chilli
1/2 can of Organic Veg Broth
Hot water ~ 3 cups ( use as needed)
A handful of tortilla chips
1 tsp of any southwest masala

Method:

Blend all the above ingredients in a blender. Add hot water as needed to make it thinner.
Serve hot with a dollop of sour cream & shredded cheese. Also add cubes of avocado & fried tortilla strips.
You may leave the corn & beans a little crushed instead of purred for texture & visual appeal :)

Enjoy!!

Achari Aloo Or Paneer

A change to my daily potato dish or Paneer is to add  panch pohran, also known as Bengali spices..I like to add 1 tbsp of diluted chutney (tamarind or coriander) in ¼ cup of water and mix it few minutes before I remove it from stove top. Recipe follows..

Ingredients

2 cup potato or paneer
1 tsp fennel seeds (saunf)
1/4 tsp mustard seeds ( rai / sarson)
5 to 6 fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup fine chopped onions
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp black salt (sanchal)
3/4 cup  curd
1 tsp plain flour (maida)
3 tbsp chopped corriander
3 tbsp oil
salt to taste

Method

Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.

Heat the oil and add the seed mixture.

When they crackle, add the onion and sauté till it turns translucent.

Add the Potato, turmeric, chili powder, black salt and stir for some time.

Add the curd, sprinkle the plain flour and mix well.( If  curd too sour add ¼ cup of milk)

Add the coriander and salt and bring to a boil.

Serve hot with rice or rotis.

Paneer wraps

Its been real long since I have made this. But I did jot down several recipes I  had success in . Here is one from my book.

• Cottage cheese (paneer), cut into thin strips. As I make Paneer at home I can cut them into 3 inch by 4 inch in size. About 6 to 8 slices ( careful when you mix them as this size can break easily) OR 2 cups cubed paneer.
• Whole wheat flour roti or roomali rotis (I prefer this one). You can find them in Indian stores.
• Lemon juice (if desired)
• Oil 2 to 3 tablespoons for frying
• Garlic, ginger paste 1/2 teaspoon
• Onion cut in elongated slices/thin strips..1 large
• Green capsicum, cut into thin strips, 1 medium. You can add different colors of bell peppers too.
• Red chilli powder, 1 teaspoon
• Dry mango powder (amchur), 1 teaspoon
• Salt to taste
• Bean sprouts 1/2 cup
• Lettuce leaves 4 or 5 large
• For flavor: Dollop of sour cream, guacamole and hot sauce or any flavored sauce you decide to choose. Get creative here.

• There are two ways you can use Paneer. Cut and shallow fry with spices (follow recipe below and add them once onions are done) 
• OR   
• add 1 cup yogurt and 2tbsp tandoori paste. (Buy Tandoori paste from Indian stores. Shaan Brand) Add salt to taste.
• Bake in 350 degree for 20 minutes OR cook them in pan. If you decide to cook in pan use ½ a cup of yogurt or it will be very liquidy. heat oil in a pan then add mixture.  Cook on low heat. Do not add yogurt and paneer mixture together to recipe below. If you do then you might as well eat paneer curry with rice/roti ;-)

METHOD

.Heat oil in a pan, add garlic paste and ginger paste and sauté for half a minute. Add onion and continue to sauté for 2 min. Add green capsicum, red chilli powder, dry mango powder, salt. Add bean sprouts and continue to sauté for another minute. Make sure sprouts are not overcooked they still remain crunchy. You are basically mixing them for flavor.  Remove from heat and set aside. Prepare paneer the way you want. I like it baked with yogurt and that’s what I have used for this recipe.

To prepare the wraps divide the paneer mixture into four equal portions. Place a roomali roti on the worktop and arrange a lettuce leaf over it. Spread a portion of paneer, then mixture over the roti, spread sour cream, guacamole and hot sauce. Squeeze lemon juice if desired. Roll and secure with aluminum foil. Prepare the remaining wraps in a similar way and serve immediately.

Rajma Aloo tikki ( Kideny Beans and potato cutlets.)

Growing up in Delhi, needless to say that I grew up with Delhi street foods, a snack of endless varieties, eaten on the run or with group of friends. A Reasonably priced food seems to suite teenager’s budget to impress their date. My favorite has been Aloo chat with loads of tamarind juice, mint chutney and yogurt. Here is my Healthier version Rajma ( kidney beans)aloo tiki, Rich in iron, copper, potassium, zinc protein and carbohydrates.

preparation in advance: 2 cups boiled kidney beans ( if using Canned , drain and add them to boiling water to remove strong odor of Canned food. Boil and drain.

1 large size potato boiled and mashed. ( you can also use microwave to make it soft)

1 cup mixed vegetables boiled and mashed (beans, carrots, ¼ of beetroot for color, peas) this can be optional 

2 slice of bread (soak them in water for few seconds. Drain mash and use this for binding)

¼ cup semolina

 Grind

 Ginger ¼ inch

½ cup coriander leaves, 5 mint leaves or ¼ tsp powder.

2 or 3 green chills

 Dry spices:

1 tbsp Garam masala

1 tsp jeera pwder\

1tbsp chaat masala

½  tsp kala namak( balck salt)

Red chilli powder

Method:

In skillet warm 3 Tbsp oil add ½  tsp cumin seeds. At this point some love to add ½ cup chopped onions but I usually do without it.

Add vegetables, mashed kidney beans with dry spices, stir and cook for 10 minutes. Add potato and grind stuff to this mixture. Add Bread and semolina, salt to taste and any extra spices you think is needed. I usually end up adding more chaat masala and red chili powder. Mix well.

Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.

Heat 2 tbsp oil in a non-stick pan over a low heat. Slip in the patties and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.( if the mixture does not bind, add 2 tbsp corn flour OR bread crumbs. OR simply dip them in 1 egg beaten, roll them in bread crumbs)

Serve hot with chutney.

I have eaten deep fried version which in my opinion taste a little better. But then anything fried is awesome if you don’t count calories!!

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

So what am I doing at 11:47 PM on Friday nite…Baking a cake with my assistant my Son. I was scrolling through Emerill Lagasse "easy cakes" and I decided to choose this one. It is as simple as it promises. I positively did make changes. I replaced some ingredient to make it healthy by substituting with oil for butter and non fat yogurt for sour cream (I mixed ½ cup of butter milk and half yogurt. This kept my cake moist and soft). Inviting children to the kitchen is great way to get hands on experience and appreciate the effort you put in and you are lured by compliments “Mom it’s as good as store bought” Ahh..that made my day!!
Recipe follows:   Prep Time: 30 min, Serves: 12 servings

Ingredients

Cake:

• ½ a cup of vegetable oil
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 teaspoon baking soda

·         1 teaspoon ground cinnamon , ½ tsp clove powder

• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract
• 2 cups cored and chopped apples . I did not peel them .
•  

Crumble Topping:

• 1/2 cup packed light brown sugar
• 1/2 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened .I melted in microwave and this is where I did not mind using butter .

Brown Sugar Glaze:  Optional

• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, mix together with hand mixture, oil and sugar until light.. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl sift together the flour, baking soda, cinnamon ,clove and salt. Add to the wet ingredients, alternating with the yogurt  and vanilla. Fold in the apples. Pour into the prepared baking dish.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 45 minutes. For doneness, insert knife, if it does not come out clean then do not hesitate to bake for another 10 minutes or longer. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.YUM!!

My weekend Brunch Aloo rassa ( potato gravy) & Poori

Poori Aloo  Rassa/ sabji, has been famous weekend brunch for us over many years. This is my Mom’ recipe which surly come out better when she prepares it but I think, I make it second best. Here is a very simple recipe loved by many of my friends.

 Aloo Rassa:

Ingredients:

4 medium boiled potatoes.

½ can of 15 oz of Tomato sauce. 
2 tbsp chopped Coriander leaves for garnish.

    Pinch of asafetida (hing).
    Coriander Powder ( dhania).   
   ½ Tsp Turmeric powder.   
  1 Tsp mango powder ( amchoor)  
   ½ tsp Jeera ( cumin seeds)3 tbsp
Oil for frying ( mom loves 2 Tbsp of ghee)
1/4 tsp of garam masala
Salt  

Heat oil, add  cumin seeds/Jeera, Hing and then coriander powder, turmeric powder and mango powder/Amchoor. Fry them for less than 5 seconds, Add tomatoes sauce and salt. mix well, cover and cook for 5 to 10 minutes or until you see a bit of oil  floating on top or sides. Add chopped potatoes. Mush few to make thicker gravy. Add 1  ½  cup of water cover and cook on low medium flame for another 10 minutes. Sprinkle Garam masala and chopped coriander leaves for garnish.

Serve Hot with Pooris.