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.

Khatte Rajma Masala

Deliciously tangy Rajma Masala for the health concious

Ingredients:

Kidney Beans: 250 gms
Tomatoes: 4
Onions : 4
Garlic: 7 cloves
Ginger: Small slice
Green Chilli : 2 small
Cloves: 2
Bay leaf : 2
Jeera : 1 pinch
Soaked Tamarind: 10 gms
Dhania: 1 tea spoon
Red Chilli Powder: 1 tea spoon
Garam Masala : 1 pinch
Cooking oil : 2 table spoons
Salt to taste

Method:

1. Soak the kidney beans overnight and pressure cook with a little salt and a cup of water in the morning.

2. Puree the onions, garlic, green chillies, ginger and tomatoes in a blender.

3. Heat oil in a pan and add the jeera, bay left and cloves. Now lower the flame and add the tomato mix to it. Add salt and cook for sometime till the mixture leaves oil.

4. Now add the red chilli power, dhania and garam masala and stir. Also add the tamarind water and cook for a few minutes.

5. Add this mixture to the pressure cooker where the rajma has been cooked.

6. Cook for 7-8 minutes and garnish with coriander. Serve with steaming hot basmati rice.

***You can alternatively add lemon juice instead of tamarind and serve with a knob of butter.