Sweet & Sour Creamy Tinda

Delicious, creamy tindas with a sweet and sour flavour

Ingredients:

Tinda: 250 gms
Salt: To Taste
Sugar: A pinch
Ghee: 1 table spoon
Jeera: 1/2 tea spoon
Rai: 1/2 tea spoon
Whole Black Pepper: 5
Curd: 1 cup
Cream: 1 tablespoon
Wheat Flour: 1 tea spoon
Dhania Powder: 1 tea spoon
Chilli Powder: 1 tea spoon
Tomato Ketchup: 1 table spoon

Method:

1. Slice the tindas into half and boil for 5-7 minutes with salt and sugar.

2. Take the curd in a bowl. Add the cream and all the dry spices (salt, dhania, chilli, wheat flour)

3. In a pan heat the ghee. Add the jeera, rai and whole black pepper.

4. Add the curd mixture to it with a little bit of water. Now stir the mixture till it reaches a boil. Now add the boiled tindas and let it cook for a few minutes.

5. Check the consistency of the gravy and add the tomato ketchup at the end. Garnish with coriander and serve hot.

Coconut & Garlic Chutney

Dry, Spicy chutney to elevate the taste of your daily fare

Ingredients:

Grated Coconut : 1/2 of a medium sized coconut
Garlic: 18 cloves
Salt: To Taste
Red Chilli Powder: 1 tea spoon
Jeera: 1 tea spoon

Method:

1. Peel and grate half of a coconut and add to the grinder.

2. Peel 18 cloves of garlic and add to the coconut with the jeera.

3. Add all the dry masalas (salt, chilli powder) to the coconut-garlic mixture.

4. Grind all the ingredients to a grainy texture and serve. The chutney can be served with vada pav, sandwiches and hot parathas.

 

Rajasthani Moth Ki Sabzi

Mouth watering moth, a healthy summer dish

Ingredients:

Moth (Brown Moong With Shells): 1 Cup
Jeera: 1/2 teaspoon
Rai: 1/2 teaspoon
Heeng: A pinch
Salt: To Taste
Dhania Powder: 1 tablespoon
Chilli Powder: 1 tea spoon
Tumeric: A pinch
Cooking Oil: 1 table spoon
Juice of 1 lemon

Method:
1. Soak the moth overnight for about 8-10 hours. Then tie it in a wet cloth and let to sprout for a few hours.

2. In a pressure cooker, heat the oil. Add the rai, jeera, heeng and the sprouted moth.

3. Now add the salt, chilli powder, dhania powder and turmeric. Add a little water to mix the moth and the masalas well.

4. Shut the cooker and take a whistle. Serve the moth hot with a generous squeeze of lemon, chopped onion and coriander.