INGREDIENTS :
Cauliflower - 1
Peas - 1cup
Cinnamon - 2
Cloves -4
Fennel - ½ tsp
Oil - 3 tsp
TO GRIND:
Onion - 2
Tomato - 2 big
Garlic - 12 pieces
Cumin - 1 tsp
Coriander powder- 1 1/2 tsp
Chilli powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Cashews - 10
Green chillies - 5
Salt to taste
METHOD
Cut the cauliflower into big pieces.
And cook them separately with peas.
Heat oil in a pan add the cloves, fennel and cinnamon .
Add the ground paste in oil and fry till the oil separates from the masala.
Add the cooked vegetables.
Let the masala mix well with the vegetables.
After few minutes remove garnish with coriander leaves and curry leaves.
INGREDIENTS
Spinach - 2 cups chopped
Onions - 2 large
Potatoes - 2 chopped boiled and peeled
Tomato - 1cut into small pieces
Green chillies - 2
Ginger - 1" piece
Lemon juice - 1 tsp
Plain flour - 1/2 tsp
Red chilli powder - 1 tsp
Cinnamon-clove powder - 1 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1 tsp
Asafoetida - 2 pinches
Garam masala - 1/2 tsp
Butter - 1/2 tbsp
Ghee - 4 tbsp
Salt to taste
INGREDIENTS
Put the washed spinach in a pan, add very little water and a pinch of salt.
Cover and boil over a high flame for 2 minutes.
Let it cool down or hold under running water in a colander.
Put in a blender add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces.
Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
Using the same ghee add the cumin seeds. ginger, onions and fry till very
tender.
Add the tomato and fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it start boiling sprinkle the flour and stir well.
Cook for 2-3 minutes. Add lemon juice.
Just before serving heat butter in a saucepan and add the asafoetida.
Pour over the vegetable and mix gently. Serve hot.
