Kadai Bhendi

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Coriander seeds - 1 tsp, crushed

Onion - 1, chopped

Ginger Garlic paste - 1 tbsp.

Tomato - 1, chopped

Turmeric - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Salt

Ladies Finger - 2 cup, chopped

Cilantro

Heat Oil in a medium pan.

Temper Cumin seeds and Coriander seeds.

Add Onion and saute until the Onion turns translucent.

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

Add the Tomato and cook closed until soft.

Season the mixture with Turmeric, Chilli, Coriander, Cumin powders and required Salt. Add the Ladies Finger and cook closed for 10 min. Remove from heat and garnish with Cilantro

Chicken Makhni

Rawa Dosa

Rawa - 1 cup

Rice flour - 1 cup

Maida - ½ cup

Onion - 1, minced

Green Chillies - 2

Ginger - a small piece, grated

Curry leaves

Peppercorn - 10

Cumin seeds - 1 tsp

Coconut pieces – 1 tbsp. (Optional)

Salt

Oil

Mix Rawa, Rice flour and Maida along with required Salt. Add Water and make a thick batter. Leave it for an hour. Then add enough water to make it a thin batter like Neer Dosa batter.

Add chopped Onion, Green Chillies, Ginger, Curry Leaves, Peppercorn, Cumin seed and Coconut pieces; mix well.

Heat Dosa skillet and grease with Oil. Pour one ladle of batter starting from the edge of the skillet and finish it in the center. No need to spread the batter. Pour a teaspoon of Oil around on the top and sides of the Dosa. After it is cooked one side, flip over and cook other side.

Remove from heat and serve warm with Chutney.