Pav Bhaji

Pav bhaji is a favorite to many of us. Everyone has their own style for spices and veggies too. I have loved it always and i still love it the same old way. Hot buttery buns with spicy bhaji served with freshly chopped onions and coriander is a feast to your eyes and hungry tummies too. 

Served as a snack or appetizer sometimes, it just makes the right kinda entry always. Favorite in my house so its a frequent visitor in our menus. Me and my hubby are big fans of this mouth-watering dish

Serves... 4 ppl 
Serve option... Hot with fresh garnish

This is what u'll need....

Onion 1 small
Tomato 1 small
Capsicum 1 small
Potato 1 big
Carrot 1 big
Brinjal 3 medium
Garlic 2 big cloves
Peas 1/2 cup
Green chillies 3
Salt to taste
Gg paste 1 tspn
Pav bhaji masala 2 tbspn(or cumin powder+chilli powder+coriander powder)
Lemon juice 1 tbspn
Coriander leaves for garnish
Onion 1 medium for garnish
Salt to taste
Oil 2 tbspn

Here is the stir....

• Chop all the vegetables and pressure with little water till everything is tender
• Mash the veggies to form a lumpy mixture
• Heat oil in a pan and add gg paste, salt and cook for a few seconds
• Toss in pav bhaji masala and the veggies mixture
• Mix everything together and pour lemon juice into it
• When serving, toast the buns with little butter until corners turn golden brown
• Serve with hot bhaji, freshly chopped onions and coriander

Spicy Chicken roll in a crispy crust

I always like egg rolls, spring rolls, sweet rolls and similar kinds. Have always tried to make some newer version to enjoy it more and more. This time i was not intentional to make one when my eyes fell on the leftover chicken and a bunch of eggroll wraps. Just a couple of days back i was watching a show on tv where the chef was putting a similar recipe together in just no time. So that was already in mind tho. Tried a simple recipe and it was a hit... not just a hit but a super-duper hit... even my little one said... "mummy its yummy yummy". Now that makes me super happy. Making this again tomorrow as i am still having an eye on those wraps

Serves... 3 ppl 
Serve option... Hot with spicy sauce

This is what u'll need....

Chicken breast 1
Capsicum 1/4 of medium
Onion 1 small
Corn 3 tbspn
Spinach uncooked 1 cup
Jalapeno 1/2 of medium
Gg paste 1 tspn
Red chilli powder 1 tspn
Jeera powder 1 tspn
Salt to taste
Oil 2 tbspn

Eggroll wraps 6

Here is the stir....

• Heat a tbspn of oil in  pan and toss in chopped onions
• Dice capsicum into small pieces and throw them in along with finely chopped jalapenos
• Add gg paste and keep stirring for couple of minutes on high heat
• Sprinkle salt and add chicken cut into very small pieces
• Mix in red chilli powder, cumin powder, spinach and corn
• Fry till everything is fully cooked
• Divide the filling into six portions and fill into each egg roll wrap
• Heat 1/2 tbspn of oil in another pan and arrange the rolls seam-side down in the pan
• When cooked on one side, flip them over and cook on the other side too till it turns golden brown
• Serve hot with some spicy sauce of your choice

Note:

• You can deep-fry them as it is normally done. I do it on the pan as i dont see any difference in taste but ofcourse i see less oil being used
• Try different fillings for the taste that would suit your needs

Soya cutlets... crispy and spicy

Soya, a good source of nutrition addition to our appetite sure needs a lot of attention that it deserves. A little mix of spices to soya makes a perfect blend for cutlets that can serve as a pleasing appetizer or a healthy snack. I make it on the pan instead of deep frying for a even healthier result. My little one loves this too so a sure make in our house... "cukleks" as my kiddo has named it ;)

Serves... 2 ppl 
Serve option... Hot with ketchup or any other sauce

This is what u'll need....

Soya granules 1 cup uncooked

Green chillies 2-3

Red chilli 1 tspn

Garam masala 1 tspn

Onion 1 small
Tomato puree 1 tspn(optional)
Maida 2 tbspn
Corn starch 1 tbspn
Bread crumbs(optional)
Salt to taste

Oil

Here is the stir....

• Cook soya granules, a little more time than you would normally cook them for other recipes. Drain them and keep aside
• Heat oil in a pan and saute oil for a few minutes. Add gg paste and fry till the raw smell is off

• Squeeze off extra water from soya and transfer it to a bowl
• Add finely chopped green chillies, tomato puree, red chilli powder, garam masala, salt, maida, corn starch and sauted onions
• Mash everything together really well to form a dough
• Take small portions of the dough and shape into little cutlets. Roll them in bread crumbs if you want to. Make all the cutlets and keep them ready
• Heat a pan and place the cutlets on it. Put few drops of oil and cook till they get golden brown. Cook them of medium flame for best flavor and crispiness
• Serve very hot with ketchup or your favorite sauce :)

Note:

• You can deep fry them if you like it that way
• Eat it hot as these tend to get a little chewy when it starts getting cold

Mango masti with a strawberry stroll

A good diet will always have juices and shakes as an evertime inclusion. Trying to get in some fruits into my diet to avoid a little junk in the evening times when i crave most for it. I love this milk shake that has a predominant mango flavor and a little touch of those juicy strawberries

Serves... 1
Serve option... Cold

This is what u'll need....

Ripe mango 1
Strawberries 2
Honey 1 tspn
Milk 3 tbspn
Mint leaf 1

Here is the stir....

• Blend in everything together and serve it cold
• Have a wonderful evening drink

Tofu fry with a spicy stir

This tofu fry serves as an appetizer or a quick snack to get in some goodness into our tummies. A quick job to do with a pleasingly satisfying ending to it. Choice of spice level depends on an individual.. so try this with your spice levels and enjoy the goodness and the taste too

Serves... 2 ppl 
Serve option... Hot

This is what u'll need....

Tofu smal pkg
Maida 2 tspn
Corn flour 1 tspn
Garlic cloves 4
Capsicum 1/2 medium
Onion 1 small
Tomato 1 small
Soya sauce 1 tbspn
Ketchup 1 1/2 tbspn
Red chilli flakes 1 tspn
Salt to taste
Pepper 1/2 tspn
Oil 2 tbspn

Here is the stir....

• Combine tofu, maida, corn flour, salt, pepper and coat everything evenly
• Heat 1 tbspn of oil in a pan and fry the tofu till they turn a little crispy on the sides
• Meanwhile in another pan heat a tbspn of oil
• Toss in finely chopped garlic and fry till you get the aroma. Probably around 30-40 seconds
• Dice onions, capsicum, onion and throw it in. Fry for 2-3 minutes
• Add red chilli flakes, soya sauce, ketchup and mix everything well
• Mix in the fried tofu and toss it around for a minute
• Serve hot and relish it

Cracked wheat pongal

A healthier alternative to the regular rice pongal that is usually made in almost all south-indian homes. We had this at a friends place for the first time and instantly fell in love with it. From then on it is more of cracked wheat pongal than rice pongal in our home.

Serves... 2 ppl 

Serve option... Warm with ghee

This is what u'll need....

Cracked wheat fine 3/4 cup

Moong dal 1/4 cup

Coarsely crushed pepper 1 tspn

Cumin seeds 1 tspn

Green chilli

Salt to taste

Ghee 2 tbspn

Here is the stir....

• Heat a pan and fry the cracked wheat for a few minutes till you can smell its aroma. Transfer it to a cooker
• Repeat the same with moong dal
• Add ghee to the pan. When it warms up add crushed black pepper, jeera and slitted green chillies. Fry them about a minute and then transfer the contents to the cooker

• Add water in the ratio (1:4::wheat+dal:water). Put required salt and cook till done
• Serve hot with little ghee on top. Try coconut chutney on the side for a wonderful taste

Creamy mushroom gravy

This gravy is a little spicy and a little creamy to have a satisfying dinner. Make the gravy, saute the mushrooms and mix the 2 together... its ready to fill your tummy. Dont you like it when it sounds so easy :) It is worth making this for the taste and aroma. Chapathis will vanish quickly when served hot with this

Serves... 2 ppl 
Serve option... Chapathis

This is what u'll need....

Sliced mushrooms small pack
Onion 1 small
Tomato 1 small
Green chillies 2
Gg paste 1 tspn
Heavy cream/milk 1/2 cup
Red chilli powder 1/2 tspn
Cumin powder 1 tspn

Coriander powder 1 tspn

Garam masala powder 1/2 tspn

Cumin seeds 1 tspn

Cashews 5-6

Sugar 1/2 tspn(optional)

Salt to taste

Oil 2 tbspn
 

Here is the stir...

• Heat 1 tbspn oil in a pan and add jeera to it. When it crackles a little add the onions and fry for a couple of minutes
• Scoop in gg paste and fry till it leaves its raw smell
• Toss in chopped tomatoes, green chillies, cashews, red chilli powder, cumin powder, coriander powder and add a cup of water
• Let this cook covered for about 15-20 mins on medium high
• Cool the mixture and grind it to a fine paste

• Heat 1/2 tbspn oil in a pan and add the above mixture to it and cook for 3-4 mins and then add the salt, sugar and cream
• Saute the mushrooms in a separate with a little oil and once they are cooked add it to the gravy and for about 2 mins
• Sprinkle garam masala, stir and remove from flame
• Serve warm with hot chapathis for a mouth watewring delicacy

Pori upma.. Spicy puffed rice upma

Upma is a very  common breakfast or evening tiffin in almost every south indian home. There are similar versions in north india too. The varieties of upma are endless.... everybody can think of new ways to make a new one. In our home too we make many kinds of them.. say aval upma, rava upma, semiya upma, idly upma, bread upma and i guess a few more that are not coming up to my mind right now. These are of the light food category that can be a break from the filling and too heavy ones

Serves... 2 ppl 
Serve option... Hot

This is what u'll need....

Puffed rice/Pori 5 cups
Onion 1 medim
Tomato 1 small
Gg paste 1 tspn
Saunf 1 tspn
Mustard seeds 1 tspn
Green chillies 3
Coriander powder 1 tspn
Cumin powder 1 tspn
Garam masala 1 tspn
Coconut gratings 2 tbspn
Coriander leaves for garnish
Salt to taste
Oil 1 tbspn

Here is the stir....

• Heat oil in a pan and add saunf, mustard seeds
• Toss in chopped onion, salt and fry till they turn translucent
• Add gg paste and fry till it loses its raw smell
• Put the chopped tomatoes, green chillies, red chilli, cumin, coriander powder and cook the masalas till oil oozes out
• Meanwhile soak puffed rice in water for 5 mins. Squeeze out excess water and add it to the pan with masala
• Stir everything together till the masala blends well and looks even
• Sprinkle garam masala and give a toss
• Garnish with grated coconut and chopped coriander leaves
• Serve it hot and enjoy the taste

Pita pizza

Pita pizza is a quick snack and a gift for pizza lovers. Once in a while i stock up pita bread at home that i use instead of naans. If i have some leftovers i love to make some chips or pizza or chaat .. There is nothing much to do here but the results are quite satisfying

Serves... 2 ppl 
Serve option... Hot

This is what u'll need....

Pita 1
Cheese 1 cup
Capsicum 1/4 of medium
Onion 1/4 of small
Small paneer cubes 10-12
Pizza sauce 2 tbspn
Olives 4-5
Red pepper flakes 1 tspn
Salt to taste
Olive oil a drizzle

Here is the stir....

• Spread a little oil on the pita and follow it with a layer of pizza sauce
• Chop or slice all the veggies and spread them evenly on the pizza
• Spread a generous amount of cheese on it
• Sprinkle some red pepper flakes and salt. You can also use some kinda seasoning for extra flavor
• Drizzle a little olive oil to keep the pizza moist
• Bake this in a 375 degrees preheated oven for about 10-12 minutes
• Serve hot with cucmber pickle and you are sure to love this snack

Stuffed tomatoes

Stuffed tomatoes... the name makes my mouth water. Saw a chef making this on tv yesterday and i just got reminded of how much i wanted to have it. Its really a very long time since i had it... sure more  than 2 yrs :)  Everybody has their own liking for stuffing, below is my simple way. The spice level varies to my mood ;)

Serves... 2 ppl 
Serve option... as an appetizer, warm

This is what u'll need....

Tomatoes 2 small
Chopped onions 3 tbspn
Green chillies 2 chopped
Cooked spinach less than 1/4 cup
Cooked peas 1/4 cup
Beaten rice handful
Chopped coriander 2 tbspn
Grated ginger 1/2 tspn
Grated garlic 1 tspn

Lemon zest 1/2 tspn

Salt to taste

Red chilli powder 1 tspn(optional)

Garam  masala  1/4 tspn

Bread crumbs 1/4 cup

Oil 2 tbspn

Here is the stir....

• Cut each tomato lengthwise and scoop out the pulp
• In a small bowl mix oil, 1 tspn grated garlic, salt, red chilli powder. Toss in the tomatoes and coat it well. Keep it aside
• Mix all remaining ingredients except 2 tbspn bread crumbs and oil. Make it into a lumpy dough. You can use potatoes instead of beaten rice too
• Fill the tomato cups with stuffing and top it with bread crumbs. There will be leftover oil from the tomatoes, keep it for now
• Arrange all the filled cup in a baking lined with aluminium oil. Drizzle the seasoned oil on top
• Bake this in a 375 degrees oven for about 20-25 mins
• Serve it warm and enjoy

Sweet kuzhi paniyaram

One of my friends asked me if i could make some traditional sweet kuzhi paniyaram for her as it had been a long time she had some. Was a pretty simple excuse for me to eat my favorite again. I love paniyarams ...... any style... but i make rava paniyaram and wheat paniyaram more often as they dont involve any grinding as i hate soaking and grinding. Its not that its a tough jod but because i cant wait to eat once i see the batter. This time there was no excuse as it was for a friend. They turned out good. The puffed up balls were a feast to the eyes and to our tummies too... and as you can think they were gone in no time

Serves... 4 ppl 
Serve option... Warm

This is what u'll need....

Rice 2 cups
Urad dal 2 tbspns
Jaggery 1 cup(adjust to taste)
Grated coconut 2 tbspns
Ripe banana less than 1/4
Cardamom pods 4
Sugar 2 tbspns
Broken cashews 2 tbspns
Chopped coconut 2 tbspns
Oil

Here is the stir....

• Soak rice and dal for about 1 to 1 1/2 hours
• Melt the jaggery little water and keep aside
• Grind soaked rice to a slightly coarse paste(make sure not very fine nor very coarse). Use the jaggery paste to make the batter. Add water only in case you need
• Towards the end add banana, sugar, cardamom and grated coconut
• Let it sit and rest in a warm place for about 4-5 hours so that it ferment a little
• Before making the paniyarams add broken cashews and chopped coconut
• Put oil in each slot in pan and add spoonfuls of batter to almost cover the holes
• Once cooked flip them over and cook on the other side
• Serve them warm and they will vanish from the plate in no time

Chinese noodles... my style

I love chinese noodles but am not interested in eating out more. So I make it at home whenever i feel like with my choice of veggies and spice level. My kid too is a big fan of them so he is always an excuse for me to make it quite often :)

Serves... 2 ppl 
Serve option... Hot

This is what u'll need....

Chinese noodles 1 pk
Garlic 5 big cloves
Onion 1 medium
Capsicum 1 small

Carrot 1 big

Shredded cabbage 1 cup

Red pepper flakes 1 tspn

Soya sauce 1.5 tbspn

Ketchup 1.s tbspn

Oil 2 tbspn

Here is the stir....

• Boil the noodles with little salt and drain them. Add a tbspn of oil and give it a stir so that they dont stick together
• Heat oil in a wide pan and add finely chopped garlic cloves and stir till you start getting the aroma
• Thinly slice onion, carrot and capsicum. Toss them along with shredded cabbage into the pan and give it a quick stir
• Stir on high heat for a couple of mins
• Add red pepper, salt, ketchup and soya sauce. Fry for a minute
• Toss in the noodles and mix it all together till the sauce is spread evenly
• Serve hot. Add hot sauce for more spice

Simply delicious simple cookies

My mom makes these melt-in-the-mouth cookies. We used to called them butter biscuits cos thats all you need to make them. When she used to make, she always felt she never made enuf cos they were always gone before even dad used to come home in the evening after work. These timy little bites will become your favorites too when you get a chance to pop them in. I was making these yesterday when I realized that my little one too is a big fan of these... he calls these as "baby cookies" as they are just bite-size. Its easy for him to finish one and ask for another :)

Serves... makes around 20-24 small cookies
Serve option... room temp

This is what u'll need....

Maida 3/4 cups

Sugar 1/4 cup

Butter 1/4 cup

Here is the stir....

• Soften butter and keep it ready
• To a food processor add maida, sugar and butter and give it a good pulse so that everything blends in together evenly. The mixture will look like granules of wet sand and that is the consistency you need
• Transfer the mixture to a separate bowl and let it rest for about 15-20 mins. Cover it with a moist kitchen tissue
• Preheat the oven to 300 degrees
• After the mixture has rested enough shape it into cookies. Now this will be difficult as the mixture will be crumbly. So just try to pat them into some kinda small mould and pop it out
• Line a baking sheet with parchment paper and arrange all the cookies on it
• Bake it for about 12-15 mins. Check if the white color of the cookies starts to pale. Dont let it darken else they will turn hard. As soon as they are done pull them out of the oven and let it cool. If they sit in the oven after done they will still keep baking in the heat
• Pop them and place them in a tray so that they can cool down and be ready to be served. Enjoy!!!!!!!

Spicy bengal gram and potato gravy

Grams are rich in protien and bengal gram or kabuli chana is a good source of fiber. Giving that as a justification, I always try to use some sort of gram or lentil in everyday menu or atleast every alternate day. My mom makes this version for rotis and rice. It is healthy and tasty too. Spice variations are an individuals style, so this is just a base.

Serves... 2 ppl 
Serve option... Hot rice or rotis

This is what u'll need....

Bengal gram 1 cup
Potato 1 small
Onion 1 big
Gg paste 1 tbspn
Tomato puree 1 tbspn
Red chilli powder 1 tspn
Coriander powder 1/2 tspn
Cumin powder 1/2 tspn
Garam masala powder 1 tspn
Mustard seeds 1 tspn
Gram flour 1 tspn
Salt to taste
Oil 2 tbspn

Here is the stir....

• Soak kabuli chana 10-12 hrs, say overnight. Pressure cook chana with salt till they are tender but not mushy
• Boil potato, peel it, dice it and keep it aside
• Heat oil in a pan and add mustard seeds. Once they crackle add finely chopped onions, salt and fry them till they turn translucent
• Mix in the gram flour and stir well till it blends well with the onion
• Add gg paste and fry till it loses the raw smell
• Put tomato puree, chilli powder, coriander powder, cumin powder and cook for a minute or two
• Toss in diced potatoes. Give it a stir, add little water and cook covered for a minute
• Pour boiled chana into this mixture and cook for 5-10 mins
• Sprinkle garam masala and remove from heat. Its ready to be served

Tomato semiya... tomato vemicelli

Rice vermicelli is an option that can help in making many varieties to suit the days needs. Tomato semiya is a simple, tangy, little spicy version of the usually served semiya upma. It is a light food so can serve as a light dinner or eve snack.  

Serves... 2 ppl
Serve option... Warm with curd or spiced coconut milk

This is what u'll need....

Rice vermicelli 1/2 pk
Onion 1 big
Tomato 1 big
Salt to taste
Oil 2 tbspn
Green chillies 4
Garam masala 1/2 tbspn
Mustard seeds 1 tspn
Urad dal 1 tspn
Chana dal 1 tspn

Here is the stir....

• Cook vermicelli and keep aside
• Heat oil in a pan and add mustard seeds, urad dal, chana dal to it
• Add green chillies and stir for few seconds
• Toss in chopped onions and salt and fry till they turn translucent
• Put chopped tomatoes and fry till they soften
• Sprinkle garam masala and cook for a minute or two
• Mix in the cooked vermicelli and stir it all together till everything is blended well
• Serve warm. You can use a little grated coconut and chopped coriander leaves for garnish

Palak gobhi

Love this palak gobhi sabji whenever served. And i know that all my friends who have tried this in our kitchen have always admired the taste and flavor that it offers when served with hot hot chapathis. I have always felt that i have made more chapathis than usual every time i make this recipe :)

Serves... 2 ppl 

Serve option... Chapathis

This is what u'll need....

Palak/Spinach 1/2 bunch
Cauliflower 1/2 of medium
Cilantro 1/4  small bunch
Onion 1 medium
Tomato  1 medium
Green chillies 2
Garlic cloves 3 big
Mustard seeds 1 tspn
Cumin/Jeera seeds 1 tspn
Garam masala powder 1/2 tspn
Salt to taste
Oil 2 tbspn
Oil for deep frying

Here is the stir....

• Cut cauliflower into small florets. Deep fry them oil in small batches till golden brown and salt them a little after fried. Fry all the batches and keep it ready to be added to the gravy
• Heat 1/2 tbspn oil in a pan and add spinach, coriander and green chillies. Fry till they all are cooked well. Let them cool and grind it a fine paste
• To the same pan add a tbspn of oil and add mustard seeds, cumin seeds

• Toss in finely chopped garlic and stir till you get the aroma
• Mix in chopped onions and fry till they turn translucent
• Add tomatoes, salt and cook covered for 3-4 minutes
• Pour the palak mixture into the pan and cook for 2 minutes so that everything can blend well
• Finally add the fried cauliflower and garam masala, cook for a minute and turn off the heat
• Serve hot with soft chapathis

Paneer bhurji topped with tender green peas

I love paneer and so always keep making something or the other to enjoy it. This paneer sabji can be often seen served on our table as it is quick and simple and also comes handy on days when there are no fresh vegetables in the fridge to help me through with dinner.  I usually pull out my milk can and start working on it while the saute is working along the other side. Pull them together and you are done in no time. Adjust spice levels to suit needs and enjoy.

Serves... 2 ppl 

Serve option... Chapathis

This is what u'll need....

Milk 2 cups

Lemon juice 1 tbspn

Onion 1 small

Tomato 1 small

Gg paste 1 tspn

Green chilli 2

Boiled green peas 1/4 cup

Red chilli powder 1/4 tspn

Garam masala powder 1/2 tspn

Salt to taste

Oil 1 tbspn

Here is the stir....

• Bring the milk to a boil and add lemon juice to it. The paneer will start floating to the top. Turn off the heat once the whey completely separates. Drain the water and keep the paneer ready. You can give it a quick rinse under running water if you dont like the flavor of lemon in it. I like it so i skip the step
• Heat oil in a pan and add chopped onions, salt to it
• Add gg paste when the onion turns translucent and fry till the gg paste loses its raw smell
• Toss in chopped tomatoes, green chillies and cook till tomatoes look 3/4 th done
• Add green peas and cook till the mixture starts oozing oil
• Mix in the paneer and give a nice stir till everything blends well and cook for just a couple of mins. Keep the sabji moist for more flavor
• Sprinkle garam masala powder followed by a quick stir and turn the heat off
• Serve it warm with hot, fluffy chapathis

Kattirika Murungaka sambar ..... Sambar with brinjal and drumsticks

Every house has its own version of sambar. Even we make them a couple of different ways and well each turns out as good as the other. Sambar is a very frequent menu item in every south indian home and everybody loves it too.

Serves... 2 ppl 
Serve option... Hot rice

This is what u'll need....

Tuvar dal 1/2 cup

Garlic cloves 3

Onion 1 medium

Tomato 1 medium

Brinjal 3

Drumsticks cut 6 pieces

Tamarind paste 1/2 tspn

Hing/asafoetida a pinch

Mustard seeds 1 tspn

Urad dal 1 tspn

Sambar powder 1 tbspn

Salt to taste

Curry leaves 1 strand

Oil 1 tbspn

Here is the stir....

• Pressure cool tuvar dal for 2-3 whistles with a pinch of hing
• Heat oil in a pan and add mustard seeds, urad dal, curry leaves
• Toss in chopped onions, garlic, salt and fry till onion turns translucent
• Add chopped tomatoes, sambar powder and cook everything for a couple of mins
• Thrown in chopeed brinjal and drumstick and stir around, cook for 3-4 mins
• Add a cup of water and let the veggies cook
• Mash the dal a little and pour it into the sambar bowl. Cook for a couple of mins and add tamarind paste. Cook for a few more mins and turn off the heat
• Garnish with coriander leaves and serve hot with rice

Cannilineni beans in a creamy, spicy gravy

Canilineni beans curry is creamy and delicious to start with. Make it as a spicy gravy and it goes very well with chapathis and rice too. I love making this and we all have always enjoyed eating it :)

Serves... 2 ppl 
Serve option... Chapathis or Hot rice

This is what u'll need....

Canilineni beans/White kidney beans cooked 1 can
Onion 1 big
Gg paste 1 tspn
Tomato puree 1 tbspn
Red chilli powder 1 tspn
Coriander powder 1/2 tspn
Cumin powder 1/2 tspn
Garam masala powder 1 tspn
Milk 1/2 cup
Saunf/Fennel 1/2 tspn
Bay leaf 1
Salt to taste
Oil 1 tbspn
Coriander leaves for garnish

Here is the stir....

• Heat oil in a pan and add saunf, bay leaf
• Toss in chopped onions, salt and fry till translucent
• Spoon in gg paste and cook till it loses the raw smell
• Add tomato puree (or chopped tomato), red chilli, coriander, cumin powder and stir well. Let it cook covered for 2-3 mins. Add little water if you feel its too dry
• When the mixture starts oozing out oil, add the beans with a 1.5 cups of water and again cook covered on medium high for 10-15 mins
• I used canned beans but in case you are using dried beans, soak it overnight and pressure 2-3 whistles
• Pour the milk followed by a quick stir and top it off with a sprinkle of garam masala
• Garnish with chopped coriander leaves and serve hot with hot chapathis for a delicious dinner