Garam Masala

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

First of all this is not my experiment but its my mom's expertee. When everybody asks me about garam masala I use to tell that its my mom's speciality. So now that I am in pune I actually got the chance to see how this is prepared and wrote the recipe. Obviously this needs more patience than what one thinks of and quite lengthy process but the result i guarantee to be awesome :) So here is the recipe for for all interested parties :)


Ingredients
500g Corriander Seeds
50g Cumin Seeds
50g Fennel Seeds or Saunf
40g Poppy Seeds
20g Bay Leaves
10g Star Anise
10g Black Cardamom
10g Mace or Jayapatri
10g Naak Kesar
10g Cinnamon
10g Black Pepper
10g Cloves
5g Turmeric Stick
1/2 Nutmeg
1cm Asafoetida Block
20g Stone Flower or Dagad Phool
20g Caraway Seeds or Shahi Jeera
Oil

Method

• Heat Pan and add 1/2 Spoon of oil. Roast Jayapatri in this oil on low flame till reddish in color. Transfer to the mixie.
• In same pan add 2 drops of oil and Naak Kesar. Roast it for around 3 min on low flame till it becomes little bigger. Transfer to mixie.
• In same pan add 2 drops of oil and roast Stone Flower in it on low flame for around 3 minutes. Transfer it to the mixie
• Add 2 drops on oil in the same pan and roast Cloves on low flame for 3-4 minutes till they get little bigger. Transfer to the mixie.
• Add 2 drops of oil in same pan and roast black pepper on low flame for around 4 minutes. Transfer to the mixie
• In same pan add 2 more drops of oil and roast cinnamons on low flame till they turn dark brown in colour. Transfer to the mixie
• Add 2 drops of oil and roast Saunf on low flame till it becomes light brown in color. Transfer to the mixie.
• Break nutmeg into small pieces and roast it on low flame for 2 minutes in same pan with 1 drop of oil. Transfer it to the mixie
• Break Asafoetida block into small pieces and roast it on low flame in the same pan with 1 drop of oil till it turns white in color. Transfer it to the mixie
• Break Turmeric stick into the small pieces and roast it on low flame in 1 drop of oil till reddish in color. Transfer to the mixie.
• In same pan roast the bay leaves on low flame in 2 drop oil for 3 minutes. Transfer the contents to the mixie
• Roast Star Anise on low flame with 2 drop of oil for 2 minutes and transfer to the mixie.
• Roast Black Cardamom with 2 drop of oil on low flame till it turns little bigger and dark brown in color. Transfer to the mixe.
• In same pan roast the Jeera with 1 drop of oil on medium flame till it turns brown in color. Transfer the contents to the mixie.
• Roast Shahi Jeera on low flame with 1 drop of oil for around 2 minutes. Transfer it to the mixie
• Roast the Poppy Seeds with 1 drop of oil for 1 minute on low flame. Transfer to the mixie
• Grind all the contents transferred till now to fine powder.
• Sieve the powder and transfer the non so fine powder to the mixie
• Grind again and sieve the contents. transfer the contents which didnot pass through sieve into mixie.
• Roast half of the Corriander seeds with 2 spoon of oil on medium flame. When the seeds start spluttering turn the flame to low and roast for another minute. Transfer the half of them to mixie and Grind
• Sieve the masala again and transfer the not so fine contents to the mixie.
• Add remaining of roasted corriander seeds to mixie and again grind.
• Sieve the contents through and again grind the not so fine contents. Sieve again. Transfer the contents that did not get sieved into the mixie
• Roast remaining corriander seeds in 2 drops of oil on medium flame till they splutter. Turn the flame to low and roast for another minute. Transfer half of them to the mixie and Grind.
• Sieve the masala again and transfer the not so fine contents to the mixie.
• Add remaining of roasted corriander seeds to mixie and again grind.
• Sieve the contents through and again grind the not so fine contents. Sieve again.
• Mix well all the sieved contents and masala is ready.

Notes
Use exact given qunatities of oil for the best results as if you exceed oil quantity it becomes difficult to grind the spices.
Also Fry the spices in same order for the best results as this is the oder that maximises the aroma and will retain it in the masala.
You can use the Not sieved through contents in the non veg gravies or when you would be grinding masala with wet contents.
The above ingredients make around 3/4Kg of masala

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Chutney For Medu Wada

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I read about this special chutney for the medu wada in the cookery book that I have and tried this. It tastes amazing with the wada obviously not as nice as sambar (wada sambar being my favourite). But I was in kind of wrapping up mode that time and hence didnt want to prepare sambar so this chutney made nice alternative.


Ingredients
1/2 Coconut
1/4 Cup Chana Daal
6 Green Chillies
1 Bunch Corriander
1/2 Cup Curd
1/2 Spoon Mustard
1/2 Spoon Udid Daal
A pinch of Asafoetida
1 Spoon of Oil
Salt to taste

Method

• Grate coconut and grind it in mixie with green chillies, corriander leaves, chana daal(one used in chivadas) and salt.
• In this mixture mix curd
• In a small pan heat the oil and let mustard and udid daal splutter in it. Also add Asafoetida.
• Mix this oil into the chutney and serve.

Notes
I used coconut water itself while grinding coconut so that it tastes nice and i dont need to add sugar.
You can also add Red Chillies into the oil for even better taste but i didnt have it so had to skip that.

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Medu Wada

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Medu wada is my all time favourite and if you know that guests are coming in the evening even by afternoon this is something you can try. This time I really managed to get real crisp and nice medu wada with little help from the book.


Ingredients
2 Cup Udid Daal
2 Green Chillies
4 Spoon Coconut Pieces
1 Onion
Salt to taste
Oil

Method

• Wash and soak the udid daal for around 5-6 hours.
• Once daal is soaked enough, remove the excess water and grind to fine paste.
• Add Salt, finely chopped green chillies, finely chopped onion and coconut pieces and mix well.
• Heat oil in a pan and fry the wadas on low flame.

Notes
Fry the wadas immediately after grinding the daal so that wadas are not oily.
When you put the wada in the hot oil it should float instantly, otherwise add little water to the mixture and loosen the mixture and mix really well.
One can also add little ginger but i prefer non gingery flavour for the wadas.

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Mutton Biryani

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Its been long time since ajoy had been asking me to prepare mutton biryani. But mutton is not my liking and hence I had been conviniently ignoring it. Then it was that fine day that I wished his grant :) and prepared it. It turned out quite well.


Ingredients
3 Cup Rice
1/2 Kg Mutton Pieces
7 Onions
2 Tomatoes
2 Potatoes
1/2 Cup Curd
1/4 Cup Milk
A Handful of Cashews
5 Almonds
1 Ginger Stick
10-15 Garlic Cloves
1 Spoon Garam Masala
2 Spoon Red Chilli Powder
A Pinch of Turmeric Powder
1 Spoon Corriander Seeds
1 Spoon Poppy Seeds
1.5 Spoon Black Pepper
1/2 Spoon Jeera
1 Spoon Saunf
1 Spoon Dry Coconut
8 Cloves
5 Cinnamon
2 Bay Leaves
5-6 Cardamom
A Pinch of Saffron
1/2 Cup Ghee
Salt to taste
Oil

Method

• Grind ginger and garlic to paste and keep aside.
• Wash mutton and add curd, turmeric powder, 1 spoon of red chilli powder, half of garlic ginger paste. Mix well and store it in the fridge for atleast 8 hours
• Next Day, Wash the rice and keep it in warm water for half an hour. Remove the excess water and keep aside
• Boil potatoes side by side, cut them in circular pieces and keep aside.
• Warm the milk and mix safron in it and keep aside.
• Chop around 3 onions into fine pieces and keep aside.
• In a pan heat around a spoon of oil and add the chopped onions. Cook till golden brown and keep aside.
• In same pan, heat another spoon of oil and add Jeera, 3 sticks of cinnamon, 5 cloves, 1 spoon of black pepper, corriander seeds, dry coconut, saunf, poppy seeds and remaining spoon of red chilli powder.
• Once the aroma starts coming out of this mixture, add the chopped golden brown mixture of onions in it.
• Add remaining ginger garlic paste to it and mix well and keep aside.
• Grind almonds, the cashews(8-10) that were kept aside and the above fried masala with little water to form paste. Keep aside
• Cut the 4 onions into thin slices and fry it in the ghee and keep aside.
• Keep aside around 8-10 cashews and fry remaining and keep aside.
• Keep aside around a spoon of ghee and transfer remaining ghee to the pressure cooker
• Add the masala paste that we kept aside to this ghee and fry till ghee separates from the paste.
• Add mutton pieces that were kept for marination in this with the marination leftover as well. Cook till ghee separates.
• Puree the tomato in the mixer and add it to this cooking mutton.
• Add around 1/4 cup of water and salt to taste and then cook the mixture on pressure.
• When complete pressure builds up, turn the flame to minimum flame and cook for another 10 minutes. And then remove the pressure cooker from the flame and keep aside to cool down.
• In the mean time, Boil around 10 cups of water and add salt to taste, rice and cook till rice is almost done.
• Remove the excess water from the rice and spread it in the plate to let it cool down.
• In a small pan heat a spoon of ghee(that was kept aside) and add remaining 3 cloves, 2 cinnamon sticks, 1/2 spoon black pepper, bay leaves, cardamom. Fry till aroma comes and mix it with the rice and keep aside.
• Now transfer the cooked mutton from pressure cooker to the pan and cook on high flame till it is dry.
• Transfer the excess ghee from this cooked mixture that is now separated into small cup and keep aside.
• Take a pressure cooker(which has good height), Grease it with ghee and arrange the potato discs onto the bottom to cover the bottom completely
• Spread a layer of 1/3 of rice followed by 1/2 of cooked mutton, 1/3 of fried onions, 1/3 of fried cashews.
• Then add next layer of 1/3 rice, followed by another layer of remaining cooked mutton, 1/3 of fried onions, 1/3 of fried cashews
• Layer remaining rice on the top, followed by remaining onions and cashews.
• With the back side of the cooking spoon make 5-6 wholes in this layer biryani till bottom
• Spread the ghee separated out from cooked mutton stored earlier evenly over here. Also spread the milk-safron mixture evenly.
• Close the cooker with the lid, heat tawa and put this cooker on top of it. Cook on low flame for 15 minutes
• Serve hot :)

Notes
While serving, insert the spoon till bottom and get all layers in each servings to get the best taste for the serving :)

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Palak Pakoda Kadhi(Spinach Pakoda Curry)

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Since I was small, My Dad always tells mom that in his company canteen he gets amazing Kadhi Bhaji(Curry Pakoda). And there use to always an attempt from mom to get the same taste and even then dad would be more inclined towards his canteen bhaji. So as kids we normally had this item almost twice a week or so giving another reason that this type of curry wont give cough unlike butter milk. So when I thought of preparing this, I decided to use Green vegetable for pakodas for more nutrition value of the curry. And here I got amazing item in my favourite list.


Ingredients
3 Cup Palak Pakodas
6 Cup Butter Milk
A Pinch of Turmeric Powder
1/4 Spoon of Mustard
A Pinch of Asafoetida
3 Spoon Sugar
1 Spoon Ghee
Salt to taste

Method

• In the butter milk, mix sugar and salt to taste and keep aside.
• Heat the ghee in a small pan and let the mustard splutter in it.
• Add Asafoetida, turmeric powder and take off from the flame
• In the buttermilk add this ghee mixture and mix well.
• While serving, add the pakodas to the above curry and serve.

Notes
You can additionally add Curry leaves in the ghee to give it that flavour but I perferred not to so that I can relish palak and the curry taste rather than the curry taste only.

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Palak (Spinach) Pakoda

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

It been more than a month since I prepared this but due to all sort of logistic issues in moving out of hyderabad I got little busy and couldnt post the recipe even though I had clicked the photos. So today I am going to post all 5 recipes that were pending. New ones will come as and when I try them :)


Ingredients
1 Bunch of Palak
1/2 Cup Bason
1/2 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A Pinch of Jeera Powder
1/2 Spoon Corriander Powder
Salt to taste
Oil

Method

• Wash Palak leaves and keep aside.
• Mix bason, red chilli powder, turmeric powder, jeera powder, corriander powder and salt to taste with water to form a paste
• Heat oil in a pan
• When its slightly warm, add a spoon of oil into the bason paste.
• When oil is hot, dip the two palak leaves at a time in the bason paste and add it into the pan and fry the pakoda on the golden colour
• Repeat for remaining leaves

Notes
I used smalled leaves of palak and the pakodas turned out amazing. Especially the palak was crisp and tasty because of its freshness and tenderness.
Also I dipped two palak leaves at a time so that the pakoda has its taste and still not too much of spinach which wont get crisp.

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Egg Roll

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I never imagined that egg roll can mean so much to bengalis :) Recently when I went to Puja Pandals, I saw most people at roll stand than in pandals :) Earlier ajoy use to ask me for egg roll and I use to thing he would love parathas more than egg roll. Probably you can say I didnt understand the roll importance :) But after attending puja this year, the first thing I had made my mind to surprise some day with rolls. So today for breakfast when I had almost nothing left at home I prepared this and he indeed was pleasantly surprised :)


Ingredients
3 Spoon Heaps of Maida
1 Spoon Heaps of Wheat Flour
3 Eggs
1 Onion
2 Green Chillies
Hot and sweet Tomato Ketchup
Salt to taste
Oil

Method

• Mix maida and wheat flour with salt to taste and little oil and knead the dough. Keep aside for atleast half an hour
• In a small pan, add little oil around half spoon or little less and heat it.
• Add sliced onions and green chillies to it and cook them till onions lose their rawness and look light brown. Keep aside
• Make 3 balls out of the dough and roll them thin one by one.
• Heat tawa and transfer the rolled roti on to the tawa. Put little oil from sides
• When one side is almost done flip the roti and let the other side cook for a while.
• Break the egg directly onto the cooking roti and spread it all over the roti and let it cook for a minute or so.
• Flip it, add oil from sides and cook from the egged side till egg is cooked completely.
• On a plate keep a kitchen towel such that it covers the 2/3rd of the plate.
• Transfer the cooked egg roti on to this plate. Egg side on top.
• Spread the 1/3rd mixture of cooked onion and chilli in the middle as one line. Add single ketchup line to taste.
• Now roll the egg roti into the egg roll with the kitchen towel and close the napkin from the bottom.
• Repeat same process for remaining two rolls.

Notes
I didnt use complete wheat flour for roti as otherwise you tend to get wheat flour taste in the roll which I dont like in the roll. I didnt use complete maida because otherwise after cooking the rotis tend to get too hard. Hence this combination.
While rolling the roti, the best way to get perfect roll is to first put one side over the other such that mixture is covered and is tightly filled in from one side. and then roll it into the roll from same side.

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Kanda(Onion) Pohe

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Lot of friends had been asking for easy breakfast recipies.. I mean some simple yet tasty day today breakfast recipies. So here I am posting recipe for simple yet delicious maharashtrian breakfast/snacks.. This item is so common that whenever people get unexpected guest or there is "Ladaki Dikhana" program at ones place this is must :)


Ingredients
2 Cup Pohe
1/2 Cup Muttor
1 Onion
A pinch of Turmeric Powder
1/4 Spoon Mustard
1/4 Spoon Jeera
4 Green Chillies
4 Spoon Grated fresh Coconut
4 Spoon Corriander leaves
Salt to taste
Oil

Method

• Wash the pohes and drain out excess water. Keep aside.
• Heat oil and let mustard and jeera splutter in it
• Add chopped green chillies and fry for a minute
• Add onions and cook them till they are translucent
• Add turmeric powder and cook for a minute
• Add washed poha and muttor in it adn mix well.
• Cover it and cook for couple of minute
• Open the lid, mix well, add salt to taste and again cover and cook covered for 3-4 minutes on low flame.
• Garnish with grated coconut and finely chopped corriander leaves and serve

Notes
Washing pohes and keep aside at first is important. It gives enough time for pohas to soak in the washed water to become soft. If you find your pohas are not enough soft just sprinkly little water before covering and cooking. But I never needed this if I washed them at first place. Dont forget to remove excess water. Washed water is just enough for them to be perfect soft.
Instead of muttor you can add groundnuts in the oil before adding pohas and fry them well. These are also tastier and ajoy's favourite. But authentic pohas are with muttor :) and I love them that way.
You can also add 1/2 cup potato cubes in oil and cook them before adding Pohas to it to get Kanda(Onion) Batata(Potato) Pohe :)

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Cherry And Cashew Cup Cakes

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I had been thinking of preparing cup cakes since I prepared muffins. But its only today I actually materialised the thoughts into the action :) :) So here is cherry - cashew cup cake recipy for you all.


Ingredients
2 Cup Canned Cherries
1 Cup Canned Cherry Syroup
1 Cup Castor Sugar
2 Eggs
1/2 Cup Butter
2 Cup Maida
2.25 Spoon Baking Powder
1/2 Cup Milk
1/2 Cup Cashews

Method

• Blend butter, castor sugar and eggs well.
• Sieve Maida and Baking Powder together
• Add it to the sugar-egg-butter mixture and blend it till it just folds in
• Remove the seeds from the cherries
• Add deseeded cherries, cherry syroup and milk to the mixture and blend till mixture folds in well and cherries are half crushed
• Add Cashew pieces
• Prehead Oven at 200C
• Grease the Cup Cake Pans
• Fill in the cups with batter about 2/3rd
• Bake it at 200C for about 20 minutes

Notes
Cherry Syroup and Blended Cherry gives it amazing Taste of fresh cherries :) You can add Almonds or Walnuts as well apart from cashews. I wanted to add them but didnt have them available that time hence added just cashews
Also I used Salted butter hence didnt mix salt with the maida, if you are using unsalted butter, add salt to taste to the maida while sieving

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Chilli Paneer

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

I love chinese and its been ages since I had it outside. Yeah we had gone for it couple of weeks back but whatever we had ordered wasnt upto the mark and hence didnot count :) Hence yesterday I thought lets give it a shot at home. I have earlier tried these stuff at home as well, but then the taste wasnt authentic. But yesterday I can say I mastered it. So here is the recipe for you.


Ingredients
400gm Paneer
1 Onion
6 Chillies
15 Garlic Cloves
A Pinch of Black Pepper Powder
2 Spoon Dark Soy Sauce
1 Spoon Tomato Ketchup
1 Spoon Corn Flour
2-3 Strands of Spring Onion
Salt to taste
Oil

Method

• Cut the paneer into medium sized cubes and fry them in oil over medium heat till light gold in color. Keep aside
• In same oil fry onions till translucent.
• Add chopped chillies and garlic and cook till fragranant
• Add black pepper powder and Soy sauce and cook for a minute
• Add paneer cubes and tomato ketchup. Cook for 2-3 minutes
• Mix corn flour in a cup of water and add it to the paneer mixture.
• Add more water if needed and cook the paneer with closed lid for 3 minutes.
• Garnish with chopped spring onions and serve

Notes
Chop the green chillies in slanted fashion for this so that you get the same look and feel that you see in restaurants.
Do not fry paneer till its completely crispy from outside. You want to keep it as soft as possible and yet fry it so that it gets the proper texture.
Also if you are looking for it as starter which is dry, add little less water and cook for some more time if required so that the final result is dry :)

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Veg Fried Rice

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

In Chinese I love Soft noodles. But, I havent yet been able to prepare them of the level of nice chinese restaurant. So most of the time I end up preparing fried rice instead. So here is recipy for the veg fried rice.


Ingredients
2 Cup Rice
1 Onion
1 Cup Cabbage Shredded
1/2 Cup Carrot Shredded
1/2 Cup Muttor
A pinch of Black Pepper Powder
Salt to taste
Oil

Method

• Cook rice and keep aside
• Heat oil and add chopped onion and shredded carrots. Saute till onions are translucent
• Add and cook till cabbage is done
• Add muttor, black pepper powder and salt and cook for another minute
• Add cooked rice and mix well. Cook for 2-3 minutes

Notes
Adding carrot at start makes sure that carrot is cooked well as it will take longest time to cook.

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Kofta Curry

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Whenever we get bottle gourd, ajoy has this demand of Koftas and so yesterday was the day when I obliged and made it for him. Here is the recipe.


Ingredients
4 Cup Grated Bottle Gourd
1.5 Cup Bason
2 Tomatoes
1 Onion
1/2 Spoon Garlic Paste
1 Spoon Jeera
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
1/4 Spoon Garam Masala
1/4 Spoon Aamchur Powder
1/4 Spoon Corriander Powder
Corriander Leaves for garnishing
Salt to taste

Method

• Apply salt to the grated bottle gourd and keep aside for few minutes.
• Squize out water from the bottle gourd and mix bason, 1/2 spoon jeera, 1/2 spoon red chilli powder, garam masala, aamchur powder
• Prepare lemon sized ball out of this mixture and deep fry them in oil over low-medium heat. Keep aside
• Heat little oil in a pan and let the jeera splutter.
• Add the finelly chopped onion and garlic paste and cook till golden brown
• Add turmeric powder, remaining red chilli powder, corriander powder and salt
• Add tomatoes and cook well. Add water and bring to boil. Once the tomatoes are cooked well keep the mixture aside to cool down a bit
• Put the mixture into the mixie and grind to fine paste
• In a pan add this grinded mixture, enough water to make running gravy and koftas and bring to boil
• Garnish with corriander leaves and serve

Notes
I tried to keep the kofta spicy and gravy very less spicy so that one can enjoy koftas rather than gravy. You can vary it to your taste though

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Stuffed Bhendi(Lady's Finger) Fry

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

Since long time ajoy had been asking for bhendi deep fry. Not the vegetable and now he took one more step ahead to get the bhendi that was tender and nice when he was suppose to go and get Curry Leaves :) So I thought lets grant his wish but instead of just frying bhendi pieces lets give it some extra taste by stuffing it. And here is what i came up with and it was lovely.


Ingredients
1/4 Kg Bhendi(Lady's Finger)
1 Tomato
1 Onion
1/2 Spoon Garlic Paste
1/4 Spoon Turmeric Powder
1/2 Spoon Red Chilli Powder
1/2 Spoon Jeera
1/4 Spoon Corriander Powder
Salt to taste
Oil

Method

• Wash bhendis and pat dry by tissue.
• Remove the head and tail for the bhendis and give them a slits.
• Apply salt and keep aside.
• In a pan heat little oil and let jeera splutter in it
• Add grated onion to this and cook till onion turns golden in colour
• Add garlic paste, turmeric powder, red chilli powder, corriander powder to it and stir well.
• Add grated tomato to this and salt to taste and cook for 4-5 minutes till mixture is cooked well. Keep aside for cooling down
• Stuff this little mixture to bhendis one by one
• Heat oil in a pan and fry the stuffed bhendis on medium heat.

Notes
Giving slits that do not slit the ends is the best way so that while frying bhendi doesnt open up.
For best results, fry only from the opposite side of stuffing and also arrange the bhendis in a row so that they dont turn the direction while frying. Once the side is cooked completely, just turn them for a minute max and take out to the tissue.

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Katachi Aamati

मराठीमध्ये वाचण्यासाठी इथे क्लिक करा

This one is prepared using the remaining water from the daal that is used to cook the Puran and puran itself. The aamati is sweet and sour in taste and goes amazingly well with the puran poli.


Ingredients
2 Cup Water from Cooked Chana Daal
1/2 Cup Puran
1/2 Cup Jaggery
2 Spoon Tamarind
1 Spoon Corriander Seeds
1 Spoon Jeera
1/2 Spoon Mustard
1 Spoon Red Chilli Powder
4 Spoon Grated Coconut
15 Curry Leaves
Salt to taste
Oil

Method

• Soak tamarind in a cup of water and keep aside.
• Heat a spoonfull of the oil and add corriander seeds and jeera.
• Add grated coconut and fry the mixture till golden in colour.
• In a mixie, add this coconut mixture along with tamarind. And grind to smooth paste. Keep aside
• Heat another half spoon of oil and let mustard splutter in it.
• Add curry leaves and fry for a minute
• Add the tamarind - coconut paste and fry for another minute
• Add the red chilli powder and saute for another minute.
• Add daal water, puran and jaggery. If needed add more water if it lookss thick.
• Add salt to taste and bring it to boil. Serve the sweet and sour curry with puran polis

Notes
You can use normal water if you do not have cooked daal water left over.
For preparing puran refer to Puran Poli recipe.

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