Ingredients:

• Channa Dal – 150 grams
• Cheese – 200 grams
• Onions – 100 grams
• Tomatoes – 100 grams
• Cloves – 2
• Garlic
• Bay Leaves – 2
• Red Chilli – 1 (whole)
• Turmeric Powder – 1/4 teaspoon
• Red Chilli Powder – 1/4 teaspoon
• Coriander Leaves
• Salt to Taste
• Water – 250 ml
• Ghee – 100 grams

Method:

1. Clean the channa dal and soak it for about 2 hours.
2. Wash and peel onions and garlic.
3. Grate onions, grind the garlic, chop tomatoes and cut coriander leaves finely.
4. Cut cheese into cubes and fry them.
5. Heat the ghee and fry the grated onions to a light brown color. Add garlic paste, cinnamon, cardomom cloves, bay leaves, red chilli powder and chopped tomatoes and cook them.
6. Add channa dal, salt and trumeric powder and fry for about 7-8 minutes.
7. Add water and cook for half an hour.
8. Now add cheese cubes into it and simmer for about 2 minutes.
9. Garnish with fresh coriander leaves and serve with rice or chappatis.

Hope you enjoy the dish. DO let me know what you think of the recipe

Ingredients:

• Hard Boiled Eggs: 6
• Potatoes (Medium Sized): 2
• Grated Coconut: 1/2 a coconut
• Onion: 1
• Red Chillies: 3-4
• Coriander Powder: 1.5 table spoon
• Turmeric Powder: 1 tsp
• Salt to Taste

Garnishing – Mustard,  Curry Leaves

Method

1. Cut the boiled eggs into two halves.
2. Boil the potatoes and peel the skin away. Cut them in to 4 pieces.
3. Grind the coconut, onion, red chillies along with coriander powder to a fine paste.
4. Mix this paste with salt and turmeric in sufficient water.
5. As the mix starts boiling, add potatoes and eggs and let it boil.
6. When the gravy becomes thick, remove the pan from the fire, garnish with mustard and curry leaves.
7. Serve hot! Enjoy

Ingredients:

• 3-4 Large tomatoes
• 4 Green Chillies
• 1 Large Onion
• 1 Big Piece of Ginger
• 3/4th cup Grated Coconut (standard cup)
• 1 teaspoon Turmeric
• 1 spoon Chili Powder
• Salt to Taste

For Garnishing

• 1 table-spoon Oil
• 1 spoon Mustard
• Curry Leaves
• 1 spoon Black Gram

Method:

Cut the green chillies and onion into small pieces and keep aside for later. Similarly, grind the coconut with the ginger piece and cut the tomatoes into small pieces. Place the frying pan on the stove and put 1 table spoon of oil into it. When it becomes hot, put mustard seeds, curry leaves and black gram into the pan. When the mustard seeds start crackling and the black gram changes color, add onion and green chillies into it.

When the onion becomes brown, put the tomato pieces into the pan. To this, add turmeric, salt, chilli powder and half a cup of water.  After 10 minutes, add the ground coconut and ginger mix to the tomatoes in the pan and let it boil. When the gravy becomes thick, remove the pan from the stove and there we have it!

Tomato Curry ready to eat. This curry goes really well with chappatis (Indian Bread). Hope you liked today’s recipe. Do let me know what you think