RECIPE

Curry
Liquidise: fresh coriander leaves, 2 green chillies (if you like it more spicy add 2 more), ½ teaspoon fine jiro (cumin), ½ teaspoon tumeric, 1 teaspoon garlic, salt to taste, 1 small onion, 1 x 500ml buttermilk, 4 tablespoon chana flour and 1 cup water. In pot put 2 tablespoon oil, ¼ teaspoon Rye (black seed), ¼ teaspoon Methi (Fenugreek), ¼ teaspoon whole jeeru (cumin) and a few curry leaves. Once it sizzles add in buttermilk mixture. Cook for a bit. Keep in stirring.

Kitchri
1 ½ bhimri rice
¼ cup green split moongh
Rinse.
Boil with salt and 1 tablespoon oil.
Once rice is cooked drain and put back in pot. Steam with 2 tablespoon margarine or butter.

Aaloo (potato) fry
Peel and cut potatoes into slices. In a pot put 4 tablespoon oil, ¼ teaspoon Rye (black seed) (mustard seeds), ¼ teaspoon Methi (Fenugreek) (fenugreek),  ¼ teaspoon whole jeeru (cumin)(cumin), curry leaves, salt to taste, 2-3 teaspoon  red chillies, ¼ tumeric, ¼ teaspoon fine jeeru (cumin) (cumin).

Binda
½ kg binda, wash and dry with clean cloth, cut in slices. Put oil in pot add binda and braise till stickiness comes out. Make masala with tomatoes chopped finely about 2 small ones, salt, tumeric, dana, jiro and red chillies. In little more than ¼ box buttermilk add water and shake. Add ½ to pot and cook for a while. Then add other ½ and cook till done.

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