PAPPU KATTU - Toordal With A Unique Variation

This dish has a unique taste from all other toordal varities. Very slight change of ingredients give a yummy taste. Here is the recipe:
Ingredients:
1 cup of toordal/kandipappu(telugu)
2 tbsp oil
1 tsp mustard seeds/avvalu
2 dry red chillies
few curry leaves
a pinch of turmeric powder
5 ripped tomatoes(cut as 8 pieces of each)
salt to taste
3 cups of water(approx)

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Indian Broad Beans Tomato Curry - Chikkudukaya Tomato

I love these beans very much. In India, this is the season to get these beans. Here is the recipe:
Ingredients:
1/2 kg Indian Broad Beans/chikkudukayalu, tear each into two pieces, par-boil in water and strain
2 tbsp oil
1 tsp jeera(cumin seeds)
1 tsp mustards(awaalu)
1 big onion, finely chopped
few curry leaves

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FRENCH TOAST OR BOMBAY TOAST

This is my favorite breakfast item. Its healthy and light food. Here is the recipe:


Ingredients:
Breadslices : 6
Eggs : 2
Milk : 250ml(approx)
Black Pepper powder : 1tsp

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GUTTI VANKAYA OR STUFFED BRINJAL CURRY

Hi Friends! here is a very very special andhra dish called "Gutti Vankaya Curry"(Stuffed Brinjal Masala). This dish can make with so many variations. I know 4 variations. This variation is best of them. Very soon, will post the other variations too. This stuffed brinjal is my family's favourite dish. So, here is the recipe:


Ingredients:
Tender Brinjals(baby) : 1/2 kg
Oil to fry
finely chopped coriander leaves

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RAVA IDLI

Rava Idli:
Prep Time : 15 minutes
Cooking time : 6 minutes
Serves : 4
Cuisine : Karnataka

Ingredients:
2 cups roasted fine semolina or fine rava
1 1/2 cups curds
salt to taste
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped curry leaves

For tempering:
2 tbsp oil
1 tsp mustards
1 tsp urid dal
1 tsp chanadal
2 finely chopped green chillies

Method:
1. For this rava idli, I used roasted semolina.

2. Heat oil in a kadai, add mustards, chanadal and urid dal, fry for 2 minutes on low heat. Add green chillies, finely chopped coriander leaves and curry leaves and turn off the heat.

3. Add above tempering to roasted semolina, add beaten curd and salt, mix well. Use little water to mix the batter well.

4. Pour the batter in greased idly trays and steam in pressure cooker for 6 minutes (without weight). Remove idlis after 5 minutes.


5. Serve hot with any chutney of your choice.

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HOT MANGO PICKLE/MAMIDIKAYA MUKKALA PACHADI

Hi Friends,
Due to my internet connection problem, was not able to post the Mango pickle recipe immediately. Now my internet connection is working. So here is my hot mango pickle recipe:


Ingredients:
1 1/4 Kg raw mango pieces along with skin (washed,wipe dry and with equal size like below picture)
1/4 Kg red chilli powder
1/4 Kg salt
50 gr mustard powder(avapindi)
25 gr Methi powder (menthi pindi)
1 tbsp turmeric powder
100 gr garlic pods (slightly crushed)
1/2 kg oil(preferred groundnut oil)




Method:
1. Mix all the above ingredients (all are raw ingredients and use directly one by one) in a dry and cleaned big bowl and keep it for 3 days in a cool place. (Don't touch and also don't mix)

2. Third day you can mix with dry, cleaned spoon. Now its ready to use. Looks yummy and tastes great. Here are some photos(slideshow) while keeping this delicious pickle.



Note: 1. Dry roast mustard seeds and methi seeds till they reaches to red color, cool and grind to a fine powder.

2. Red chilli powder used for pickling is preferred and careful, it should be without salt.

3. We prefer groundnut oil for mango pickle. Otherwise you can use sesame oil or any refined oil.

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GORUCHIKKUDU/GUVAR BEANS CURRY

Goruchikkudu Curry:
Prep time : 15mts
Cooking time : 20mts
Serves : 3
Cuisine : Andhra


Ingredients:
1 lb Guvar beans (chop them into 1 inch size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 medium onion, chopped
5 green chillies (adjust, slit them length wise)
1 tsp turmeric powder
1 tsp ginger garlic paste
2 medium ripe tomatoes, chopped
salt to taste
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Chop beans into 1 inch size pieces, boil them in hot water for 10 minutes or till slightly tender and drain them and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter on low heat.

3. Add curry leaves, green chillies and chopped onions, saute till transparent on low heat.

4. Add turmeric powder and ginger garlic paste, fry for few seconds. Add boiled guvar beans , mix, covered, stirring between, cook for 5 minutes.

5. Add chopped tomatoes and salt, mix well, covered, stirring between, cook for more 10 minutes or till done.


6. Add finely chopped coriander leaves and turn off the heat.

7. Goes very well with white rice and also with chapati.

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POTATO GRAVY (With Tamarind)

ALOO GRAVY WITH TAMARIND JUICE:
Prep time : 30 minutes
Cooking time :20 minutes
Serves : 3
Cuisine : Andhra


Ingredients:
3 medium size potatoes (boiled and cut into medium size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 big onion (cut into length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 tbsp tamarind extract (adjust)
or
1 small lemon size tamarind (soak in warm water and take out the thick extract)
1.5 tbsp red chilli powder
1/2 tsp methi powder
salt to taste
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add chopped onions and curry leaves, fry till light golden color on low heat.

2. Add turmeric powder and ginger garlic paste, saute for few seconds, add potato pieces, mix gently, covered, cook for 5 minutes on low heat. Add tamarind extract and 1 cup of water, red chilli powder, methi powder and salt, mix well, covered, cook till gravy becomes thicken on low heat.

3. Garnish with finely chopped coriander leaves and turn off the heat.


4. Goes very well with white rice and chapatis too.

Note: 1. If sour taste is more, just add small quantity of jaggery.

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EGG TOMATO

This is my entry to Jai & Bee's Click theme event. In this recipe, the eggs are main ingredients as the rule of their event. I hope, they will accept my this entry. Thanks Jai and Bee. Here is my recipe:


Egg Tomato Curry:
Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
6 Boiled Eggs
1 big finely chopped onion
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1/2 tsp turmeric powder
1 tsp ginger garlic paste
4 big ripe tomatoes
2 tsp red chilli powder
salt to taste
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp whole garam masala powder
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Boiled the eggs, make slits on each and around, keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves and chopped onions, fry till transparent on low heat.

3. Add turmeric powder and ginger garlic paste, fry for few more seconds. Add finely chopped tomatoes, mix, covered, cook till smash, when you press tomato pieces with back of the spoon.

4. Add red chilli powder, coriander powder, cumin powder, whole garam masala powder and salt, mix well, add boiled eggs to above curry, mix, covered, cook for more 5-10 minutes on low heat.


5. Sprinkle finely chopped coriander leaves and turn off the heat. Serve hot with white rice or chapatis.

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Matar Paneer

MATAR PANEER:
Prep time : 15 minutes
Cooking time : 25 minutes
Serves : 3
Source : Indira's "Mahanandi"
Cuisine : North Indian


Ingredients:
1/8 cup fresh or frozen green peas
1/2 cup paneer cubes
12 roasted cashewnuts
1 medium onion
2 big ripe tomatoes
3 tbsp oil
1 tsp ginger garlic paste(GG Paste)
1/2 tsp turmeric powder
1 tbsp red chilli powder (adjust)
1 tsp whole garam masala powder (adjust)
salt to taste
1/2 cup milk (adjust)
1/2 cup water (adjust)
2 tbsp finely chopped fresh coriander leaves

Method:
1. Make fine powder of roasted cashewnuts and keep aside.

2. Finely chop a medium onion, coriander leaves and 2 big ripe tomatoes and keep aside.

3. Heat oil in kadai, lightly fry the paneer cubes till light golden color and keep aside. In the same oil, add finely chopped onions, saute till transparent. Add GG paste and fry for few more seconds on low heat.

4. Next add finely chopped tomatoes, mix, covered, cook till soft, when pressed with the back of the spoon.

5. After spoon-mushing tomato pieces, add turmeric powder, red chilli powder, cashewnuts powder, whole garam masala powder, fresh or frozen green peas, fried paneer cubes and salt. Add 1/2 cup milk and 1/2 cup water, mix and simmer covered for about 10 minutes or until the gravy thickens.

6. Finally add finely chopped coriander leaves and turn off the heat.


7. Serve hot with Butter Naans or Chapatis or Rotis.

8. I served with butter naans. Really yummy combo with naans and enjoyed a lot. Thanks Indira.

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VEG PIZZA

Veg Pizza:
Prep time : 3 hours
Cooking time : 45 minutes
Serves : 2-3
Source : Nupur's One Hot Stove


Pizza Sauce:
Prep Time : 15 minutes
Cooking time : 40 minutes

Ingredients for Sauce:
1 small onion (finely chopped)
4 garlic pods
1 bell pepper (green/red/orange) (finely chopped)
2 cups tomato puree
1 tsp red chilli powder
salt to taste
1 tbsp tomato ketchup or sugar
1/2 tsp black pepper powder

Sauce Preparation:
1. Heat the oil in a saucepan, add garlic and finely chopped onions, fry till transparent on low heat.

2. Add finely chopped bell pepper, stir well and cook for 5 minutes.

3. Add tomato puree, chilli powder and tomato ketchup. Mix well, uncovered, cook for 20minutes (approx) on simmer or until sauce is thick.

4. Add salt and pepper and let it cool to room temperature. A thick sauce is very important, because a watery sauce will make the crust soggy.

Pizza Dough:
Prep time : 3 hours

Ingredients:
2 cups maida or all purpose flour
1 cup wheat flour
1/2 tsp sugar
1 tsp active dry yeast
1 tsp salt
water as required to make soft dough

Pizza Dough Preparation:
1. Add 1/2 tsp sugar and 1 tsp active dry yeast to 1/4 cup warm water and keep aside for 10 minutes.

2. Mix the maida and wheat flour in a big bowl, add above yeast mixture, sugar, salt and some more water gradually and make a soft dough. Place the dough on a floured surface and knead with your hands and placed in an oiled bowl. Cover with damp cloth or plastic wrap and let it rise for 1-2 hours. Left over pizza dough can be frozen for future use.

Assembling and Baking:
1. Preheat the oven to 475 degrees for 20-25 minutes.

2. As the oven pre-heats, make the pizza base. Make the dough into two equal portions of two large pizzas (serving 2-3 each). Lightly apply the oil on a baking sheet and start stretching the dough on that baking sheet and press down as above to make the pizza base.


3. Spread pizza sauce on pizza base, leaving the edges unsauced. Sprinkle the grated cheese on top of the sauce. We topped the pizza with onions, red and green bell peppers slices and also with grated carrot juliens or your choice of veggies etc.,


4. Place the baking sheet with decorated pizza into the oven. Bake for 15 minutes or until the crust is crispy and golden and the cheese is browning and bubbling.


5. Cut into wedges and serve hot. Yummy veg pizza is ready to serve.

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Recipe of Murukulu

As my fellow blogger's wish, here I am giving my version of murukulu. Here is my recipe:


Murukulu:
Prep time : 15 minutes
Cooking time : 45 minutes
Cuisine : Andhra

Ingredients:
2 cups rice flour
1/2 cup besan (gram flour)
1/4 cup sesame seeds
1 tsp red chilli powder
salt to taste
water to mix the dough

Method:
1. Mix all the above ingredients in a big bowl except water, prepare dough adding water gradually. Dough should not be too stiff.

2. Take a small amount of dough, keep in muruku machine, press gently in hot oil, deep fry them and remove into a paper towel.


3. Crunchy and delicious murukus will be ready to serve.

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VAANGI BHAAT FOR RCI

This is my entry to Ashaji's RCI - Karnataka. Thanks asha for hosting a lovely event. For this event only I tried this rice dish called "VAANGI BHAAT". Really our family enjoyed a lot. I tried Nupur's Vaangi Bhaaat recipe . Really came out very delicious. Thanks Nupur. Here is my recipe:


VAANGI BHAAT:
Prep time : 20 minutes
Cooking time : 1 hour
Serves : 3
Cuisine : Karnataka

Ingredients:
1 cup basmati rice
6 small brinjals
2 tbsp ghee or oil
3 bay leaves
1 big onion chopped finely
5 tbsp of green leaves (mixed of coriander and mint)
salt to taste
4 green chillies (slit them length wise)
few curry leaves
1/2 tsp turmeric powder
1/2 tsp cumin seeds powder
1/2 tsp coriander powder

For masala paste:
1/2 cup onion (chopped big slices)
1/2 cup fresh coconut
1/2 tsp peppercorns
1 tsp ginger garlic paste
3 cloves
3 cardamom pods
1 small piece of cinnamon stick
salt to taste
3 dried red chillies
1 tsp oil

Method:
1. Wash the brinjals, remove the stems, slit part way into quarters and keep in salt water.

2. Wash and soak the basmati rice for 30 minutes.

3. Heat 1 tsp oil in a kadai, add all above masala paste ingredients, roast lightly, turn off the heat. Let them cool completely and then make paste with little water.

4. Stuff above masala paste into brinjals and keep aside.

5. Heat oil, add bay leaves, onions, curry leaves and green chillies, saute till transparent. Add turmeric powder, cumin powder, coriander powder and green leaves, fry for few more seconds on low heat.

6. Add remaining masala paste and stuffed brinjals, fry for 5 minutes, add soaked rice, fry for more few seconds, then add water and salt, mix, covered, cook till done.

7. Garnish with any vegetable gravy dish. I prepared aloo gravy as combo for this vaangi bhaat. Really enjoyed lot.


Note: Nupurji mentioned some tips to prepare this dish. While preparing this dish, they are very helpful. The tips are here.

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MY FAVORITE SNACK

Hi, this is my favorite evening snack - Murukulu. This is my entry to Hima's What's your favorite snack?. Hima! thanks for hosting a lovely event. Here is my evening snack "murukulu"....



If anybody wants the recipe, please let me know...according to that I can post the recipe too. Thanks.

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CELEBRATIONS OF 100TH POST WITH MBP BREAD

100TH POST OF ANDHRASPICY

Hi friends and viewers, I am very happy to announce that this is my 100th post at this blog. Thank you all the fellow bloggers and viewers for your continuous support and encouragement. Wish the same in the future too. Thanks again and for this small occasion, today I prepared my family's favorite "NAAN" with "MATAR PANEER". Really enjoyed this combo.


This is my entry to Coffee Girl's this month's MBP eventB-R-E-A-D from S-C-R-A-T-C-H. Thanks coffee girl. According to her rule of the event, I tried this naan recipe from Manjulas Kitchen. Like her I got the naans very tasty and we enjoyed a lot. Actual recipe is here. I followed her recipe as it is. I served this naans with Indira's Matar Paneer recipe. Really wonderful combo of both. Thanks Manjulaji and Indiraji. Thanks again. Here are proofs....

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GANESHA NEIVEDYAM

Recipes of Ganesha Neivedyam:

Sweet Undrallu/Modhaks/Kudumulu:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 15 modhaks (approx)

Ingredients:
1 cup of rice flour
2 cups of water
1/2 tsp of salt

For filling:
1 cup of grated Jaggery
1/2 cup of fresh grated coconut
1/2 tsp elachi powder

Method:
1. Broil the water in a thick bottom vessel on high heat, reduce heat to low, slowly add rice flour and salt, stir well to get a smooth dough. Turn off the heat and let it cool completely.

2. Melt jaggery with little water in another vessel, add coconut and elachi powder, mix well and cook for 3 minutes on low heat and turn off the heat and let it cool completely.

3. Make 1.5 diameter balls of rice flour dough. First shape it into a cup with your fingers, place 1 tsp of coconut filling and cover all sides with the rice dough and make round shape or desired shape. Make all with the total fillings.

4. Place the modhaks in idli stands and cook for 5 minutes on steam. Allow them to cool for 5 minutes before removing from the idli stands. After 5 minutes remove and offered to Lord Ganesha as neivedyam.


Sabudana Vada:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 20 vadas(approx)
Cuisine : Andhra

Ingredients:
1 cup of sabudana or saggubiyyam
3 tbsp of rice flour (adjust)
3 tbsp of gram flour (adjust)
3 finely chopped green chillies (adjust)
salt as per taste
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tbsp crushed cumin seeds
3 tbsp finely chopped green leaves (I used both curry leaves and coriander leaves)
oil for deep frying

Method:
1. Soak sabudana for 30 minutes with little water, drain and keep aside. (I used small sabudana)

2. Add rice flour, basin, finely chopped green chillies, ginger, garlic, salt, crushed cumin seeds and green leaves, mix well (don't use the water).

3. Make shape of vadas on a plastic sheet, deep fry in oil till light golden color. Remove from oil and offered as prasadam to Lord Ganesha.

Sweet Rice with Jaggery (Paramannam):
Prep time: 30 minutes
Cooking time : 45 minutes
Cuisine : Andhra


Ingredients:
1 cup of rice
1 cup of grated jaggery
3 tbsp of roasted cashewnuts
2.5 cups of milk
1/2 cup of water

Method:
1. Mix the milk and water in a thick bottom vessel, keep it on high heat and bring to broil.

2. Reduce heat to low, add rice and cook till done. Finally garnish with roasted cashews and offered as neivedyam to Lord Ganesha.

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Tomato Rasam

This is my favorite rasam. Here is my recipe:


Tomato Rasam:
Prep time : 30 minutes
Cooking time : 30 minutes
Cuisine : Andhra

Ingredients:
2 big ripe tomatoes
1 small lemon size tamarind
5-6 whole black pepper corns
1 tsp red chilli powder
salt as per taste
1 tsp ginger garlic paste
1/2 tsp coriander powder
1/2 whole garam masala powder

For Tempering/Tadka:
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1/2 tsp turmeric powder
a big pinch of hing
few curry leaves
few finely chopped coriander leaves for garnish

Method:
1. Cut tomatoes into big pieces(each into 6 pieces) and take into thick bottom bowl.

2. Add black peppercorns and washed tamarind flakes to above tomato pieces, add 2 cups of water, keep on stove on high heat to bring a boil, after that reduce heat to low and leave it for 15-20 minutes. Turn off the heat and let it cool completely.

3. Smash above tomatoes with hand and take the juice as much as possible to another bowl and throw out that pulp.

4. Again keep that tomato rasam on high heat, add red chilli powder, salt, ginger garlic paste, coriander powder and whole garam masala powder and bring to a boil.

5. In the same time prepare tempering with oil, cumin seeds, mustards, chopped onions, turmeric powder, curry leaves and hing respectively and add to above tomato rasam and turn off the heat.


6. Sprinkle finely chopped coriander leaves and serve hot with white rice.

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BHINDI TOMATO CURRY

This is my favorite vegetable dish with white rice and rotis too. Here is my recipe:


Bhindi Tomato Curry:
Prep time : 10 minutes
Cooking time : 30 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
1 lb tender chopped bhindi
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1 medium finely chopped onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 medium size finely chopped tomatoes
salt as per taste
finely chopped coriander leaves for garnish

Method:
1. Chop the ladyfingers, onion, green chillies, tomatoes and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves, green chillies and chopped bhindi pieces, mix well, fry for 10 minutes(uncovered), stirring between on low heat.

3. Add chopped onions, mix well, fry till transparent. Add turmeric powder and ginger garlic paste, mix, cook for more 3 minutes. Add chopped tomato pieces, mix, cook for more 5 minutes, add salt. Mix, again cook for more 5 minutes and sprinkle the finely chopped coriander leaves and turn off the heat.

4. Serve with white rice or chapatis.



Note: 1. This is a tip to remove the stickyness of bhindi, cook the bhindi (any dish) with out covering lid.

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CAPSICUM RICE FOR JFI

This is my entry to Sharmi's JFI Event. The theme is Rice. This is for the month of September. Indira of Mahanandi started Jihva For Ingredients. Thanks Indira and Sharmi for hosting.
This rice dish is very easy to prepare with simple ingredients. Looks colorful and delicious. Here is my recipe:


Capsicum Rice:
Prep Time : 30 minutes (To soak the rice and for chopping all the ingredients)
Cooking time : 45 minutes
Serves : 4
Cuisine : Andhra

Ingredients:
2 cups basmati rice
3 tbsp oil or ghee
2 cloves
2 elachi
2" dalchini
2 bay leaves
1 tbsp cumin seeds
1 finely chopped big onion (cut it length wise)
4 green chillies (slit them length wise)
1 tbsp ginger garlic paste
few curry leaves
2 big capsicum (chop them length wise)
3 medium size ripe tomatoes (cut them length wise)
salt as per taste
3.5 cups water
1/2 cup finely chopped coriander leaves for garnish


Method:
1. Wash and soak the basmati rice for 30 minutes.

2. In the same time chop the onions, tomatoes, capsicum, green chillies and coriander leaves and keep aside.

3. Heat oil or ghee in thick bottom kadai, add cloves, elachi, dalchini and bay leaves, fry for few seconds on low heat.

4. Add cumin seeds, let them splutter, add green chillies, curry leaves and chopped onions, fry till transparent on low heat.

5. Add ginger garlic paste, fry till aroma comes out.

6. Add chopped capsicum and tomatoes, mix, covered, stirring, cook for 5 minutes on low heat.

7. Add soaked rice, water, salt and finely chopped coriander leaves, mix well, covered, stirring between, cook till rice done.


8. Serve with basic gravy, onions or Cucumber Raita.

Note: 1. For colorful preparation, use different colors of capsicum.

2. Use the green chillies according to your spicy level.

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GHUGUNI FOR RCI

This is my entry to Swapna's RCI - Orissa cuisine for the month of August. Thanks swapna for hosting a lovely event. Never tried and tasted oriya recipes. But after seeing this event, really interested to prepare a orissa recipe and also for participation. For this I searched in online for some orissa recipes, while searching, I found that they use lot of coconut, mustards paste and also some spices like bayleaf, cloves and cardamom are used. Some of orissa cuisine websites Orissadiary.com; surfindia.com and Kerala.com.


I found a recipe called Ghuguni, which is very simple and easy to prepare. So here is my first oriya recipe:


GHUGUNI:
prep time : 10 minutes
Cooking time : 15 minutes
Serves : 2
Cuisine : Oriya Cuisine

Ingredients:
2 large potatoes (boiled and cut into cube sized pieces)
1 cup fresh or frozen green peas
3 small tomatoes
1 medium onion
1 inch ginger
3 garlic cloves
1 tsp cumin seeds
2 small sticks cinnamon
3 cloves
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp red chilli powder
3 green chillies
1 tsp turmeric powder
3 tbsp oil
salt as per taste
fresh coriander leaves for garnish

Method:
1. Boil and cube the potatoes.

2. Grind the chopped onions, garlic, ginger, cinnamon, cardamom, green chillies and cloves to a fine paste with water.

3. Heat oil, add cumin seeds, let them splutter, add onion green chillies paste, fry till raw onion smell goes out on low heat.

4. Add all masala powders, salt and chopped tomatoes. Saute till the tomatoes are tender. Add the green peas, potatoes and 1/2 cup water. Cover and simmer for 10 minutes.

5. Serve hot with rotis or chapatis. Goes very well with white rice too.

Note : 1. Adjust the quantity of masala powders and green chillies according to your spicy level.

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