Veggies delight

Zuchhini w/ Eggplant

This is again another hassle free dish from my kitchen!!

I cook in such quick and simple manner that sometimes to post a recipe becomes very difficult. Here I just tempered oil with a little paanch phoron and red chillies and added the zuchhini and eggplant. Added salt, chilli powder, turmeric, coriander powder and pureed tomatoes. Covered and cooked until veggies looked tender and fried with that golden look!!

Peyaaj Koli’r chochhodi

Moong Masoor Dal with Spinach

This dal is most frequently made dish in any Indian household I would presume and is a favorite!

I have added garlic, green chillies, onions, tomatoes, spinach leaves and the following dry spice to the boiled lentils — whole cumin seeds for tempering, roasted and powdered jeera, coriander powder, salt, chilli powder and turmeric!

Ground Lamb curry

This is another recipe I use frequently, for its hassle-free and quick!!

Minced Lamb – 1 lb

Potatoes – 2 medium

Onions – 2 small chopped fine

Ginger/Garlic paste – 1 tbsp each

Tomato Paste – 4 tbsp

Bay leaf, cinnamon, cloves for tempering

Salt, chilli powder, turmeric, coriander powder

Fresh Coriander for garnishing

Method:

Temper oil with whole masalas. Add ginger/garlic paste and stir till golden. Add potatoes and fry them until transparent. Add onions, salt and stir. Add the minced lamb, mix with onions and potatoes and cook covered until oil bubbles out of sides OR until it turns golden brown!

Add dry masalas, mix and then add the tomato paste. Mix well and cook for another couple minutes. Add a cup of water, cover and simmer for another 2 mins. Garnish with coriander leaves. Serve with rotis, naan or rice.