BAKED FISH PATTIES


This is like comfort food specially when served

at tea .This can be baked or fried,but I love the

baked patty.

The authentic shape of a patty is a semicircle ,

but it’s your choice of shape in the making. It

can be two circles joined or triangle ,rectangle

or square . But I love the fork markings on the

dough .

The filling can be anything of your choice,but

fish patties is something unique . You could try

with any seafood , minced meat …..

There are some foodies who don’t go beyond

rules. If people had rules to cuisines ,we would

have ,had limited recipes . Thanks to the

culinary world and it’s innovations, fusions in

food. We have numerous and awesome

biriyani variations and many more.. if you get

into detailed descriptions of food innovations

and fusioned food .

Well, there are some foodies who create junk

food in the name of innovation,and fusion food

and I’m not a supporter of that.

I love new innovations and recipes which do

not hinder health .

Now to today’s recipe

INGREDIENTS

For the dough

2 cups flour

50 gm butter

1 egg

a little milk

1/2 tsp baking powder

1 tsp salt

1 tsp vinegar

METHOD

•Bind all together to make a soft dough ,and set

aside till you make the filling .

•Divide into portions . Roll out .Place filling.

•Make impressions with fork and seal the

edges.

•Brush the tops with egg yolk and bake in a

200Coven for 20 minutes.

You can make this beforehand,wrap with

cling film or foil and store in the fridge for

1-2 days .

For the fish filling

200-250 gm fish boiled in turmeric and salted

water (Remove bones and flake)

2-3 potatoes boiled and mashed lightly

1 bundle spring onions chopped fine

1 tomato

3-4 green chillies chopped

2-3 pips garlic chopped

1 tsp.pepper powder

1 tsp chilli powder

1 tsp.cummin seed powder

1/4 tsp.garam masala powder

juice of one lime

salt to taste

1-2 tblsp.oil /butter

METHOD

•Heat oil in a pan,add the garlic,cut spring

onions, tomato and saute for 2 minutes.

•Next add the flaked fish ,potato and rest of the

spices,and remove from fire.

•Add lime juice and salt to taste.

PRAWN ‘N’ BASIL FLAT BREAD


This is a bread flattened like a pizza,made with

semolina and flour .

Made a very sticky dough first,allowed a single

rise,and then added a little flour to only enable

handling of the dough.

Just spread the dough on the baking tray .

Though it looked uneven and rustic ,the bread

was soft .

Made the filling with sautéed garlic,prawns and

fresh basil leaves. ( I cut the prawns, but my

suggestion is to leave it whole ).

Made a white sauce mixed it with the prawns ,

and placed portions of soft cheese (quark) .

Sprinkled chilli flakes,mixed with apple cider

vinegar and olive oil before serving .

It was a lovely dinner ,easy off the table 😀.

So let’s get into the recipe

INGREDIENTS

For the dough

1 cup semolina flour

2 cups flour

1.5 tsp instant yeast

2 tbsp sugar

A pinch of baking soda

1 tbsp olive oil

1 tsp salt

METHOD

Set aside 1/2cup flour.

Mix in the rest of the ingredients with

lukewarm water to a sticky dough .

Allow 1 rise.

Add remaining flour and mix .

Divide into portions of your choice .( 1 made 2

big bases ). You can try mini bases too.


For the filling

Ingredients

250-300 gm cleaned and peeled prawns

1 capsicum chopped

2 big tomatoes chopped

1 small zucchini chopped

5-6 garlic cloves

2 tsp Kashmiri chilli powder

1 cup milk

2 tbsp flour

2 tbsp butter/oil

1/2 tsp pepper

100-200 gm Quark cheese or any of your choice

Method

Heat butter in a pan ,add the prawns chilli

powder and salt ,and sauté for 5 minutes.

Add basil leaves and garlic and mix well .

Add flour and mix well .

Gradually add milk with the rest of the

ingredients .

Once it starts to thicken remove from fire.

Now spread this filling on the prepared dough.

Bake in a preheated oven 200C for 20 minutes .

Remove from oven .

Spread chilli paste.

Serve!


For the paste

3-4 tbsp chilli flakes

1/4 cup Apple cider vinegar

1-2 tbsp olive oil

A little salt

Mix all ingredients together and apply lightly

on baked bases and serve.

PEAR’N’CHOCOLATE PUDDING


This is a pudding baked in a bath with pears

caramelised with brown sugar.

A milk pudding with a little cream,cocoa

powder and eggs .Simple but elegant dessert !

Do try this recipe and send in your feedback!

To the recipe now

INGREDIENTS

1 cup milk

1/2 cup cream

2 eggs

2 tbsp cocoa powder

1/2 cup sugar or to taste

1 tsp cornflour / custard powder

1/2 tsp vanilla essence

1/4 tsp nutmeg powder

METHOD

•Add cornflour ,cocoa powder to a bowl and

pour milk gradually.

•Mix well without lumps.

•Beat eggs, sugar ,cream together lightly in

another bowl and add to the cocoa mixture.

•Add in the rest of the ingredients.

•Pour over prepared pears and bake in a water

bath for 30 minutes.

Note : You could steam this pudding too .If you are opting to steam , caramelise the sugar and pour over sliced pears .


Ingredients to caramelise

2 pears peeled cored and sliced

Brown sugar to sprinkle on the pears

1/2 tsp ginger powder to sprinkle

4-5 ramekins

Method

•Place the cut slices of pears on each

ramekin ,sprinkle sugar and ginger powder ,

and place in oven for few minutes till the

sugar is melted (10 minutes).

•Remove and pour the milk mixture .

•Place the ramekins in a water bath and bake

in a preheated oven 180C for 30 minutes .

VARIATION: The same recipe could be tried

with apples.

GREEN GRILLED GHEE CHICKEN


This is a grilled chicken with ground greens

and a dollop of cheese !

Marinated and grilled in the oven .Addition

of ghee gave an awesome outcome of crunch

and taste .

Enjoyed every bit of it!

Now to share the recipe

INGREDIENTS

500 gm chicken

For the marinade

1 inch piece ginger

6-7 garlic cloves

4 green chillies

A handful of coriander leaves

A handful of mint leaves

1/2 cup cheese ( creamy )

1/4 tsp nutmeg powder

Salt to taste

1 tsp olive oil/ ghee

2 tbsp of ghee to pour over before grilling

METHOD

Grind the greens,green chillies,ginger,garlic to

a paste ( not very fine ).

Add in the rest of the ingredients, and set aside

for minimum 30 minutes.

Arrange chicken pieces on a grill tray,pour ghee

on top and grill for 40 minute in an oven .

Flip over and grill for another 10 -15 minutes

Serve !

SQUID FRY


Squid in seafood is good source of protein and

good cholesterol . Deep frying increases the bad

cholesterol levels,like fried calamari . When

cooked or baked the effects are vice-versa.So do

your check before cooking . Once in a way

having dishes like this is no sin,but considering

healthattacks it’s best to give prominence to

what you put on the table .

This recipe is boiled and stir fried with less oil.

An excellent side dish for any meal !

To the recipe now

INGREDIENTS

500 gm cleaned and cut squid

2 onions sliced

2-3 tomatoes

1/4 of a coconut

A little tamarind soaked in water ( size of

gooseberry) or kokum or vinegar

1 tbsp chilli powder

3/4 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tsp coarsely ground pepper

1 tsp cummin seed powder

1/2 tsp garam masala

1 tsp ginger garlic paste

Curry leaves

Salt to taste

2 tbsp coconut oil + a little butter or ghee

1 tsp rice flour ( to thicken )

1 tsp chilli powder (for cooking in pressure )

METHOD

•First cook the squid with 1 tsp chilli powder

and salt in a pressure cooker for 2 whistles.

•Allow the steam to release on it’s own.

•Heat oil in a kadai add curry leaves and

onions and sauté till light brown.

•Grind the tomato,tamarind and coconut

together,and add to the onions .

•Add in the rest of the spices and cook till oil

starts to separate .

•Add the cooked and strained squid ( reserve a

cup of the liquid ) and mix well.

•Next add the reserved stock with rice flour

and cook till thick mixing at intervals .

•Finally add a tsp of ghee or butter and remove

from fire .

Garnish with kasuri methi or curry leaves

•Serve!

PINEAPPLE PEPPER RASAM


Pineapple rasam is the need of the season now,

Fruit with Vitamin C ,antioxidants,and disease

fighting properties is good taken in any form.

Pineapple is considered beneficial to arthritic

patients too.

Pineapple rasam is compulsorily present in

South Indian Thalis( mostly vegan) served at

occasions .The fruity flavour gives out a lovely

taste , and not forgetting that the juices present

in this fruit aids in digestion too.

So let’s get into the recipe

INGREDIENTS

1 cup pineapple chunks slightly crushed

1 tbsp peppercorns

1 tbsp cummin seeds

5-6 cloves of garlic ( peel on)

2-3 cups light tamarind water

1 tomato mashed with hand

1/2 tsp turmeric

Salt to taste

Few curry leaves

For tempering

1 tbsp oil

1/2 tsp mustard seeds

1-2 dry chillies

A pinch of asafoetida

METHOD

•Crush the pepper and cummin seeds coarsely.

•Crush the garlic coarsely

•Temper with the ingredients listed for

tempering .

•Add garlic,tomato,turmeric,salt .

•Add tamarind water.

•When it starts to boil , add crushed pineapple,

pepper and cummin mixture.

•When it reaches boiling point , switch off the

flame.

• Cover and set aside for a while and serve !

POUND CAKE CHOCONUT TARTS


I love making and innovating tarts ! Here’s to

another lovely tart with the authentic pound

cake mixture, sprinkled with chocolate and

dessicated coconut .

I use the chappathi press to make the tart shells

so it’s quick to get the tartlets done faster.So…..

now I have given a tip to convenience 😊.

Now to the recipe

INGREDIENTS

For the crust

1 cup flour ( 100 gm)

2 tbsp powdered sugar

50 gm butter

A pinch of salt

a little milk enough to bind .

Bind all to a soft dough .

Wrap and keep in fridge till filling is made

Divide into portions .

Roll out and place each on greased tart tins.

Add filling and bake .


For the filling

Ingredients

100 gm butter

100 gm sugar

100 gm flour

1 tsp baking powder

2 eggs

1/4 cup milk

1 tsp vanilla essence

Few barks of dark chocolate / chips

1/2 cup desiccated coconut

Method

Beat butter and sugar till light and creamy.

Add in eggs one at a time beating lightly.

Add milk and essence .

Fold in the flour ( mixed with baking powder)

and mix well ( not beating ).

Fill prepared tart shells .

Sprinkle coconut , and chocolate on top ,and

mix lightly with a skewer or fork.

Bake in a preheated 180C oven for 25-30

minutes.

FRUIT LASSI (with variations)


Lassi is like a parfait, made with curd/ yoghurt

sweetened with honey/ sugar .

When there are fruits ripened ( not overripe)

these type of recipes are instantly in action!

Any type of fruits or single fruits can be used to

make your favourite lassi . Not only fruit you

can add any other flavours . My most favourite

is Lassi with cardamon .

Suggest for few flavours :Chocolate , Mocha,

Coffee,Mint,Orange( already posted),Pistachios,

Strawberry,Rose …,,,

Garnished with nuts , praline ….chia seeds an

instant awesome dessert or an addition to

breakfast .

So here’s the quick an easy recipe .

INGREDIENTS

1/2 papaya peeled and cut

1 big ripe mango peeled and cut

2-3 bananas

1/2 cup soaked chia seeds

2 cups curd or yoghurt

A pinch of salt

Sugar or any sweeteners of your choice

METHOD

Blend the fruits ,yoghurt,and the sweetners

together .

Add the soaked chia seeds mix well and serve !

2 TYPES OF CHUTNEYS WITH 2 ROOT VEGETABLES


Today’s recipe is tomato chutney for iddli/ dosa

with variations !

Both are healthy vegetables to be included .

All love carrot,but not radish ( because of the

pungent smell ) . So when you cut radish , put

into buttermilk / lime water for few minutes

and then sauté.

To the recipes now


1.TOMATO -CARROT CHUTNEY

Ingredients

3-4 tomatoes

1 carrot peeled

2 onions

3 cloves garlic

A tiny piece ginger

1-2 tsp chilli powder

1/2 tsp turmeric powder

1 tsp cummin seed powder

Salt to taste

A tsp sugar / jaggery

For tempering

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

Few curry leaves

A pinch of asafoetida

Method

•Cut 1 onion fine , and grind the other 1 coarse.

•Purée the tomato and carrot together coarsely.

•Now heat the oil,and add the ingredients for

tempering with the chopped onion.

•Once the onion turns brown, add the coarse

onion with salt,and sauté for few seconds.

•Next add the rest of the ingredients and cook

till thick without adding water.

•Add required water depending on the

consistency you need and cook for 2-3 minutes

•Serve !


2.TOMATO -RADISH CHUTNEY

Ingredients

34 tomatoes

1 small radish,peeled and soaked in buttermilk

3-4 cloves garlic

1/4 tsp turmeric powder

7-8 dry chillies

1 tbsp coriander seeds

1 tsp cummin seeds

2 tbsp Tuvar dal / channa dal

Curry leaves

A little tamarind / kokum peels ( not kokum )

Salt to taste

A tsp of jaggery

2 tbsp oil

METHOD

•Dry roast the bold listed ,and set aside.

•Heat oil, and add the radish,tomatoes,turmeric

and salt and sauté till tomatoes are soft .

•Add tamarind or kokum peels .

•Remove from fire .

•Next grind the dry roasted ingredients coarse.

•Add the cooked vegetable mixture and the rest

of the ingredients,and grind to a paste .

•You can serve like this itself , but those who

love to temper can opt for it .

POMFRET PEPPER STEW


This is a stew which can be served with any

meal .

This stew is made with grilled/ fried fish and

coconut milk .

Good to serve with rice , stringhoppers ,rotis,

hoppers , bread….

When preparing fish like this, grilling or frying

lightly and then adding to curries , brings out a

lovely flavour .I want to share a tip with you

to get the exotic flavour of curries . Once you

have fried or grilled seafood like this reserve a

tbsp of the fried oil,and pour over the finished

curry . This gives a good flavour and colour to

the curries .

So let’s move on to the stew recipe

INGREDIENTS

500 gm fish slices marinated in turmeric and

salt.

1 tsp ginger garlic paste ( coarse)

3-4 green chillies slit

3/4 – 1 tbsp pepper powder

2 tsp cummin powder

1/2 tsp fennel seed powder

1/2 tsp garam masala powder

1/2 tsp chilli powder

1-2 onions sliced

1 tomato

Kokum water / tamarind water/ 1/4 cup vinegar

Curry leaves , a small piece of lemon grass stall

Salt to taste

1 cup thick coconut milk

Coconut oil

METHOD

•Heat a little oil and grill the fish pieces , till

light brown ( you could grill till golden brown

too)and set aside.

•Take a little oil from the grilled pan ,and heat

in another pan ( 1-2 tbsp).

•Add onions with curry leaves and lemon grass

and sauté till translucent .

•Add ginger – garlic paste,tomato ,green chillies

with salt and cook for few minutes.

•Next add the spices,vinegar or kokum water.

•Once it reaches a boil add coconut milk,and

the grilled fish and simmer cook for 10

minutes .

•Remove from fire .

•Garnish with coriander leaves.

GRAM DAL LADOO


This is an easy ladoo anyone can make with

less effort and time . Made with soaked Bengal

gram,this ladoo tastes like a motichur ladoo.

I had this idea during the lockdown( as I didn’t

get gram flour )but was hesitant to try it at

that time . Today I tried it and it turned

awesome !

I must state that, each type of ladoo has it’s

distinct taste…

I had this recipe with semolina in an old

cookbook,( will post that later, as I never post

recipes without trying and tasting it and of

course wait for the comments of my

kids,who are my best critics too.😀.

Now to the recipe

INGREDIENTS

2 cups Bengal gram dal ( kadala parippu)

1/4 tsp salt

2 cups sugar

1/2-1 tsp cardamon powder

A pinch of edible camphor

A pinch of kesar / kesari powder

Cashews and raisins

Oil for frying

2 tbsp ghee

METHOD

•Wash the dal well and soak for 3-4 hours.

•Grind to a coarse paste without water.

•Add salt .

•Heat oil in a shallow pan.

•Drop little portions like pakoras into the oil.

•Remove from fire, when it is light golden

colour not brown

•Prepare sugar syrup with 1/2 cup water ( soft

ball stage or 2 string consistency ).

•Crush the fried pakoras in a mixer,to a coarse

mix ( don’t grind fine ).

•Mix into the thick syrup and heat for 2-3

minutes and mix well.

•Remove from fire

•Mix in the rest of the ingredients,and allow to

cool .

•Bind into ladoos and allow to cool completely

and then serve .

SWEET ‘N’ SOUR BABY CORN


Fried rice served,is never complete without a

sweet’n’sour dish !

Today it’s a baby corn, pineapple dish . I always

love the sweet and sour with pineapple ,if not

with orange juice ! I do not use soy sauce or aji-

no -moto in any recipe ,instead add fish sauce

or oyster sauce in minute quantities.

If you love soya sauce,then I have given the

option for it in my recipe .

The baby corn is first dipped in batter ,fried,

and added to the prepared hot sauce .

Moving to the recipe now

For the batter

Ingredients

1 egg

1/4 tsp baking powder

2 tbsp flour

1 tsp red chilli powder

salt

Oil for frying

Method

Separate the egg white from yolk,and beat

the egg white stiff.

Add baking powder to flour , and mix in the

rest of the ingredients .

If needed add 1 tbsp water.

Dip and fry to a golden brown colour.

INGREDIENTS

200 gm baby corn mixed with chilli powder

and salt

1 big onion chopped

2 -3 green chillies slit thin

1 tomato chopped

1 tsp ginger garlic paste ( coarse)

1 tsp chilli powder

1/2 tsp coarse pepper powder

1/2 cup tomato ketchup

1 tsp soy sauce/ fish sauce/ oyster sauce

1 tbsp oil

1/2 cup pineapple pieces chopped

1 tsp sugar

1 tbsp cornflour mixed in 1 cup water

METHOD

•Heat oil, add onion tomato , ginger-garlic

paste.

•Next add the rest of the ingredients except the

cornflour mixture and cook on high flame ,for

10 minutes.

•Next add cornflour mixture .

•The mixture will thicken.

•Cook for 4-5 minutes . Remove from

fire.

•Add the fried corn ,mix and serve .

•Garnish with spring onion leaves

Note : The sauce should not be too thick .The

consistency should be ‘pouring’.

This is the basic sauce for sweet and sour .

You can use prawns,fish,chicken …or any of

your favourites battered and fried .

PUMPKIN MERINGUE TART


This is another recipe innovated in my kitchen .

A warm healthy dessert , and a dessert to adorn

your table for a party or gathering . Mini tarts

will look amazing and tasty.

I made this with raw pumpkin purée ,as I never

like to use canned foods .If you check my

recipes I hardly use condensed milk,even if the

recipe calls for .Well,if you have pumpkin

purée you may use it . For serving I just gave

prominence to the tart alone,no added servings

You could serve with chocolate sauce or ice

cream if you love loaded desserts.

Do try and let me know how you loved it !

Let me go now to my innovated recipe .

INGREDIENTS

For the pastry

1 cup flour

1/2 tsp salt

2 tbsp powdered sugar

50 gm butter ( room temperature)

A little milk to bind

METHOD

•Bind all these to a firm dough.

•Cover and keep in fridge till filling is prepared.

•Roll out dough ,and place carefully on a pie

dish .

•Prick the base with a fork and bake for 8-10

minutes.

•Pour filling and bake.


For the filling

INGREDIENTS

1 cup raw pumpkin purée

1 tsp butter/ ghee

1/2 tsp salt

3 egg yolks

1/4 cup cream

2 tbsp custard powder ( vanilla ) / 1 tbsp

cornflour

1/2 cup brown sugar / sugar

1/4 tsp cinnamon powder

3/4 tsp ginger powder

A pinch of nutmeg powder

METHOD

•Heat butter/ ghee and add the purée with salt,

cinnamon powder,and ginger powder , and

cook till raw taste is gone .

•Add sugar,custard powder and cook till thick .

•Remove from fire .

•Add egg yolks and cream .

•Mix well and add the rest of the ingredients .

•Set aside to cool for few minutes.

•Pour into prepared crust and bake in a 180C

preheated oven for 25 minutes .

•Remove ,add the beaten egg whites, and

return to oven ( 200C ) for 10 minutes .

•Allow to stay warm in the oven till you serve .


For the meringue

INGREDIENTS

3 egg whites

a pinch of cream of tartar/or 1 tsp vinegar/salt

2-3 tbsp powdered sugar

A handful of cashews coarsely ground with 1

tsp cornflour

METHOD

•Beat egg whites with cream of tartar stiff.

•Fold in sugar and nuts and spread over the

baked pie .

•Bake in a 200 C oven for 10 minutes,and leave

in the oven till warm

•This way the meringue will not deflate .

BOUNTY BROWNIES


Brownies with the taste of bounty chocolates is

an amazing treat !

After making this recipe I thought of another

combination to halve the quantity of brownie

mix ,and increase the amount of coconut ,and

then add chocolate . That way 2 layers will be

equal ( brownie + coconut) .Anyway try both, as

this recipe was delicious .I made the chocolate

(homemade chocolate )with cocoa powder,

coconut oil and honey .

You could use the basic ganache on the cake .

Thin bars of these beauties,can be dipped in

chocolate ,refrigerated and served.

Do try and post your feedback

INGREDIENTS

For basic chocolate brownie

100 gm butter

100 gm sugar ( 50 gm brown +50 gm white)

2 eggs

2 tbsp cocoa powder/ 100 gm chocolate/ chips

1/2 tsp vanilla essence / rum/ brandy

75 gm flour +1 tbsp cornflour

A pinch of salt

3/4 tsp baking powder

1/4 tsp coffee powder ( optional)

METHOD

•Using a double boiler method melt the

chocolate and butter together.

•Remove from fire

•Add coffee powder and salt.

•Beat eggs and sugar in another bowl, till sugar

is melted.

•Add to the chocolate mixture and mix well.

•Fold in the flour , baking powder and bake in a

preheated 180C oven for 20 -25 minutes .

•Allow to cool .

•Add coconut layer and top it with ganache.


For the coconut layer

( for a thicker layer double the quantity)

1 cup desiccated coconut

1 tsp liquid glucose

3/4 cup -1 cup powdered sugar ( according to

your sweet tooth)

a pinch of salt

Method

•Mix all together for 2 minutes on a low flame .

(only to get the moisture ,and not crumble)

•Spread on cooled brownie, and press slightly .

•Pour ganache and allow to set in fridge .

•Cut into slices and serve !


Homemade chocolate

1/2 cup cocoa powder+a pinch of coffee powder

1/4 cup coconut oil

a pinch of salt

5 tbsp honey or icing sugar ( if using icing

sugar add later)

1/2 cup cream ( to make ganache)

Method

Melt coconut oil and cocoa on a double boiler .

If adding honey add now ,or remove from fire

add 1 cup icing sugar .

If too thick ,add 1 tbsp of hot water and mix to

required consistency.

Using a spatula keep mixing the chocolate till

thick and creamy .

Heat cream ,and to chocolate mixture and pour

over the brownie.

IDDLI WITH IDDLI RAWA


This iddli has to be made with iddli rawa

( broken rice sold specially for iddli called iddli

rawa ).

The texture and the taste was very good .

Working busy moms could try this .Those stuck

to some hobby till late, and then confuse what

to do for the next morning,can try this recipe .

The recipe instructions were to soak urad dal

for 2 hours,but I minimised the time to 30

minutes,and the outcome didn’t make any

difference,so do try this during your busy

times /days.

INGREDIENTS

1 cup urad dal washed and soaked for 30-45

minutes

2.5 cups iddli rawa washed and soaked .

2 tsp salt

METHOD

•After the soaking time,grind the dal fine .

•Mix in with the rawa, salt and allow to

ferment overnight.

•Next morning mix well,pour into iddli moulds

and steam till done .

Note : Iddli rawa is different from normal rawa ( semolina )

NEEM FLOWER RASAM


When you say neem faces do frown .

But this rasam doesn’t have the bitter taste .

Advantageous towards boosting health,

especially the stomach ,this type of concoction

should be taken frequently.

You should dry the neem flowers and store it ,

to make these type of recipes .

As neem trees are found all around my house ,

it’s just a leap if I need.Fresh flowers will infuse

bitterness so do not use fresh flowers .

You have to make this rasam with ghee for

good taste .

Fresh flowers can be used to make ‘ Kara

kulambu ‘ or vathal kulambu .Do try this recipe

and give your experiences and feedback.

Now to the healthy recipe

INGREDIENTS

A handful of dried neem leaves

Grind to a coarse paste

1 small tomato

4-5 cloves garlic

7-8 peppercorns

1 tsp cummin seeds

1/2 tsp turmeric

2-3 cups light tamarind water

Salt to taste

2 tsp ghee

For tempering

1/4 tsp mustard seeds

2 dry chillies

Few curry leaves

A pinch of asafoetida

METHOD

•Heat ghee and fry the flowers in ghee for 2

minutes . Remove and set aside.

•In the same vessel,add the ingredients listed

for tempering

•Next add the ground paste,turmeric,and salt.

•Sauté for few minutes

•Add tamarind water and when it starts to boil ,

add the fried flowers .Remove from fire .

•Garnish with coriander leaves .