Black Tea with Fennel Seeds

Fennel seeds - 1 tsp

Black Tea - 2 tsp

Honey to taste

Bring 2 cups of Water to boil with 1 tsp Fennel seeds for about 5 min.

Add 2 tsp Tea Leaves and bring to boil for another 5 min. Turn off heat and cover with lid; keep aside for 5 min.

Strain the Tea and discard Tea leaves.

Sweeten Tea with Honey and enjoy hot.

Rajma Masala

Oil/Butter - 2 tbsp.

Cumin seeds - 1 tsp

Onion - 1, pureed with 3 Green Chillies

Ginger Garlic paste - 1 tbsp.

Tomato - 2, pureed

Turmeric - 1 tsp

Chili powder - 1 1/2 tsp

Cumin powder - 1 tsp

Coriander powder - 2 tsp

Fennel powder - 1 tsp

Garam masala - 1 tsp

Kidney Beans - 1 cup, soaked in water for at least 6 hours and pressure cooked with required Salt

Salt

Cilantro, for garnish

Fresh Cream

Heat Oil and Butter in a pan. Temper Cumin seeds.

Add ground Onion paste and sauté till the mixture turns golden brown.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add pureed Tomatoes and cook closed until the Tomatoes are completely cooked through and the mixture becomes dry.

Add all the spice powders and sauté until the raw smell goes away.

Add Kidney beans along with the reserved pressure-cooking Water and required Salt. Cook closed for 10 min or until the sauce thickens.

Garnish with Cilantro and Cream.

Serve warm with Rice or Roti.

Bhindi Masala

Oil - 3 tbsp.

Ladies Finger - 2 cup

Onion - 1/2 cup

Ginger Garlic paste - 1 tsp

Tomato - 1, diced

Coriander powder - 1 tsp

Chilli powder - 1/2 tsp

Turmeric - 1 tsp

Fennel powder - 1 tsp

Garam Masala - 1 tsp

Amchur powder - 1 tsp

Salt

Kasoori Methi - 1/2 tsp

Cilantro

Heat 2 tbsp oil in a pan. Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times. Taste the sautéed okra and if the crunchiness is not there and the bhindi have become soft, it means they are cooked. Keep the sautéed bhindi aside.

All the oil will be used up. So add 1 tablespoon oil to the same pan. Add chopped onions and sauté stirring often on low to medium heat till they become translucent and are softened.

Add the ginger-garlic paste and sauté on low heat for a few seconds or till the raw aroma of the ginger-garlic disappears.

Add the chopped tomatoes and saute stirring often till the tomatoes become soft and mushy. If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.

Add all the dry ground spice powders one by one. Mix well and saute for a few seconds on low heat.

Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well. Cook for about 2 minutes. Stir in between. Then turn off the heat and add chopped coriander leaves. Mix again.

Serve Bhindi Masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan.