Ingredients: Boiled brown chana: 1& 1/2 cup Oil: 1 teaspoon Ghee: 1/2 teaspoon Salt to taste Asafoetida: 1/2 teaspoon Cinnamon stick:1 Bay leaves; 1 Cardamom pod:1 Whole red chili (sabut red chili) Chopped onion: 2 tablespoon Chopped garlic: 1 & 1/2 teaspoon Chopped ginger: 1 teaspoon Chopped green chili: 1/2 teaspoon Tomato puree: 1/2 cup
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Ingredients: Chana dal (gram pulses) —–1 cup Jaggery —–2 tablespoon Salt to taste Milk—3 tablespoon Oil ——2 1/2 teaspoon Chili paste —1 teaspoon Ginger paste —1/2 teaspoon Lemon juice —1 teaspoon Chopped raw mango —–2 tablespoon Sesame seeds —1 teaspoon Mustard seeds —-1 teaspoon Curry leaves ——4 pieces Fresh grated coconut ——-2 tablespoon Coriander leaves
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Ingredients: Finely chopped spinach —–2 cup Yoghurt —-2 cup Salt to taste Gram flour (besan ) —2 1/2 tablespoon Garlic paste —2 tablespoon Ginger chili paste—–2 teaspoon Cumin seeds ——1 1/2 teaspoon Small cinamom stick –1 Red chili —1 Chopped onion —–2 tablespoon (optional) Garam masala —1 teaspoon Turmeric powder —-1/4 teaspoon Red chili powder
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Ingredients: Soya chunk—–200 gm Tomato puree—–6 big tomatoes puree Garlic paste—2 tablespoon Chili paste—-11/2 teaspoon Ginger paste —2 teaspoon Garam masala—2 tablespoon Boiled peas—3 tablespoon Red chili powder—11/2 teaspoon Oil—-2 tablespoon Salt to taste Water 1/2 cup Turmeric powder—-1/4 teaspoon Dry coriander powder—–11/2 teaspoon Coriander leaves—-2 teaspoon Serves—4 to 6 Time —25 min Recipe: Wash
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