Rajma Masala is a favourite punjabi side dish and one that my sister S loves! I remember my aunt making it and she would love to have it with rotis or chawal! For me its a delicacy that I make in a large pot and stock for some time.  Its one of those side dishes that can be easily multiplied and served for a large party of guests. It can be made ahead and frozen for at least a month or two. In fact Rajma Masala tastes delicious the day after its been made. I guess all the flavours in the curry marinate overnight and understand each other very well by the next morning! My version is influenced by my favourite chef Sanjeev Kapoor. A wonderful healthy colourful gravy packed with protien and flavour!

INGREDIENTS:

Red Kidney Beans – 2 Cups.

Tomato Puree fro 5  Medium Tomatoes.

1  Large Onion finely chopped  by hand or in food processor.

2  Tsp Ginger Garlic Paste.

1  Tsp Red Chilli Powder.

1/4 Tsp Turmeric Powder.

1  Tsp Kasuri Methi Powder.

2  Tsp Rajma Masala Powder.

2  Tsp Dhania Powder.

1  Tsp Cumin Powder.

1/2 Tsp Garam Masala Powder.

Whole Spices for Seasoning:

1 Bay Leaf.

1 Tsp Cardamom Powdered.

PREPARATION:

• Soak the red kidney beans (Rajma) for about 5-8 hours and cook in the pressure cooker with salt with enoough water to cover the rajma.
• Wait for 2-3 whistles and then lower the flame for another ten minutes and switch off the heat.
• Drain the rajma water but save it as it serves as a base for the rajma gravy.  Sightly mash the rajma with the back of a ladle and set aside.
• In a pan add 1 spoon of butter  and when it melts add the seasonings – Jeera, Bay Leaves and Cardamom Powder.
• Allow to saute for a few minutes and then add the finely chopped onions.
• Let them slowly brown in a couple minutes and then add the ginger garlic paste.
• Any punjabi cooking requires the onions and the ginger garlic paste to almost brown and cook out.
• When this happens, add the pureed tomatoes and mix in.
• Follow up with split green chillies, dhania powder, cumin powder, turmeric powder, red chilli powder, garam masala and rajma masala.
• Add a blob of butter and let it cook down until the raw smell is completely gone.
• Add some rajma water until the desired consistency is reached.
• Garnish with chopped cilantro and serve hot with Parathas or Rotis.
• 

Home made Peanut Butter

There are really only two ways one can feel about peanut butter – To Love it and and Love it not !  My love with peanut butter started when I came to the US when I was newly married and tasted the reese`s peanut butter cups. It was heaven all rolled up and pressed in to a little cup sized wonder and I couldnt help but enjoy the sweet and salty taste all rolled in to one goodness. The sweet of the chocolate hits you and then the palates sit back and savour the mild saltiness cutting through the chocolate coming  from the goodness of the peanut butter. Needless to say the kids love them a lot and S loves her PBJ sandwich twice every week to school. Since the store bought  versions are filled with hydrogenated vegetable oil or other times with  palm oil to stabilise it and prevent oil seperation and mild amounts of dextrose etc to sweeten the peanut butter. I felt it is best for my readers to see the health concerns as put forth by wikipedia..

HEALTH CONCERNS:

For people with a peanut allergy, peanut butter can cause reactions, including anaphylactic shock, which has led to its being banned in some schools.^[7]

The peanut plant is susceptible to the mold Aspergillus flavus which produces a carcinogenic substance called aflatoxin.^[8] Since it is impossible to completely remove every instance of aflatoxins, contamination of peanuts and peanut butter is monitored in many countries to ensure safe levels of this carcinogen. In 1990, a study showed that average American peanut butter contained an average of 5.7 parts per billion of aflatoxins, per the U.S. Food and Drug Administration guidelines of 20 parts per billion.^[9][10]

Some brands of peanut butter may contain a small amount of added partially hydrogenated vegetable oils, which are high in trans fatty acids, thought to be a cause of atherosclerosis, coronary heart disease, and stroke; these oils are added to prevent the peanut oil from separating. Natural peanut butter and peanuts do not contain partially hydrogenated oils. A U.S. Agricultural Research Service (ARS) survey of commercial peanut butters in the U.S. showed the presence of trans fat, but at very low levels.^[11]

At least one study has found that peanut oil caused relatively heavy clogging of arteries. Robert Wissler of the University of Chicago reported that diets high in peanut oil, when combined with cholesterol intake, clogged the arteries of Rhesus monkeys more than butterfat.^[12]

Peanut butter can harbor Salmonella and cause salmonellosis, as in the Salmonella outbreak in the United States in 2007.

As always, its better to moderate whatever we eat and balance it with healthy alternatives.

INGREDIENTS:

1 Cup Salted Roasted Peanuts.

1/8 Cup Olive Oil.

2-3 Tbsp Honey.

PREPARATION:

• I used the salted roasted variety as I had tonnes of them in my pantry. Feel free to use unsalted roasted, or unsalted unroasted, with or without the skin.
• If you are using unroasted, use a dry kadai and lightly roast them until you smell the aroma.
• You might want to remove the skin by crushing the roasted cooled peanuts and blowing the skin away.
• Transfer to a food processor. Add the oil and give it a quick pulse.  When its a little smooth and ground, add the honey.

• Now give it a a quick pulse and you will see creamy smooth and shiny home made peanut butter with the sweet and salty kick to it!
• Spread it over your bread with Blackberry Jelly for a great lunch option for kids! Use it with rotis and roll it up for a sweet and salty snack.
• As a healthier alternative use it with a thinner and it will double up as a gret sauce over your paste or your salads.
• Add a spoon to your health drink or your fruit juice and it will work wonders for you.
• Combine it with sauteed veggies and thai green sauce for another rocking healthy entree.
• When you buy peanut butter in the stores, watch the labels for hydrogenated oil and trans fat. Simply buy the organic version that has only salt and peanuts. Even better make your own at home!

• !

I have this relationship with the cauliflower – I love this cruciferous vegetable because of its texture and versatlity. Its packed with anti oxidants and high with anti-inflammatory properties thats its the most recommended vegetable for cancer prevention! I use it so many different ways in parathas, well hidden in my Corn Florentine, meaty and delicious in Gobhi Shimla Mirch Subzi, processed and mixed in my Gobhi Parathas, and of course in my favourite Chettinadu Cauliflower Masal Dosa. I still had the search for that punch filled cauliflower gravy and I chanced upon Ajoy Joshi`s website and fell for this Chettinadu Pepper Chicken. Out came the chicken and got replaced with fresh cauliflower florettes! The only difference is possibly in the creaminess of this gravy and that I know can well be redressed!  I loved the delicious interplay of the red chilli and the pepper and the distinct flavours of the buttermilk marinade and all simple flavours married within!!! Its food for fit for the kings…its as good as it gets.

INGREDIENTS:

1 Cauliflower cut in to medium sized florets.

1 Medium Onion chopped fine.

1 Ripe Vine Tomato chopped fine.

1 Cup buttermilk to marinate.

Curry Leaves.

1 1/2 Tbsp of Ginger Paste + Garlic Paste. – Please use fresh ingredients.

Salt to taste.

1 Tsp Red Chilli Powder (Adjust depending on spice level)

1 Tsp Turmeric Powder.

2 Tbsp  Dhania Powder.

1 Tsp Ground Pepper.

Seasoning:

1 Inch Cinnamon.

8 Green Cardamom Pods roughly crushed.

1 Tsp Whole Pepper.

4 Cloves.

1 Tsp Hing.

Ingredients for Garnish:

1 Tsp Whole Black Pepper.

2 Tsp Garlic Flakes.

6-7 Torn Curry Leaves.

Bunch of Torn Coriander Leaves.

PREPARATION:

• Marinate the cauliflower florettes in the buttermilk and allow to sit until the sauce is prepared.
• In a kadai add 2 tsp oil and 2 spoons of  butter and allow to melt.
• Add the seasonings -  whole peppercorns, cinnamon, cloves, cardamom and stir until fragrant.
• Stir in the hing and immediately the onions and around 7-8 curry leaves.
• Add salt and crushed pepper powder and saute well until the onions turn pink and sweat and the curry leaves become transparent.
• Now stir in ginger and garlic paste and the dry powders – red chilli powder, turmeric powder and dhania powder and mix them all in.
• Now the ingredients in the kadai turn in to a beautiful orangeish amber and dance around with the spices already added.
• To this flavourful mix, add in t he chopped tomatoes and cook until the tomatoes turn soft.
• At this point, pour out the cauliflower marinade in to the kadai slowly and stir it in.
• You will watch the colours turning in to a beautiful golden yellow at this point.
• Close the kadai and keep on medium heat to cook the cauliflowers. At the same time, care should be taken that the buttermilk does not curdle.
• When you feel that the cauliflower has cooked enough open the lid and allow to simmer for a few more minutes.
• In a mortar, add the whole peppercorns, garlic flakes/garlic,a spoon of oil,  curry leaves and cilantro and give it a rough mix.
• Add this to the kadai and close the lid and allow the flavours to marry. Garnish some more with chopped cilantro.
• Serve hot with fragrant Peas Pulav or Phulkas.

As a little girl, I always had a fascination with colors and shades, just like any little girl of my age. I remember going so crazy happy seeing my neighbours etch lovely rangolis and fill them up with all the colors of the rainbow. Every year, my school held competitions for Rangolis and we used to plan to fill up the rangolis with imaginative colors and fillers. There was once we mixed color rangoli powder with rock salt to give the rangolis an embossed finish. Another time we mixed it with white lentils and filled it up then realised by afternoon all the lentils had gotten swept away in the wind! I had seen my good friend using colors to decorate her cakes and I simply loved it when food colour drops spread all over butter icicing getting churned in the mixer bowl and goes round and round and meanders in to create lovely bright colored icing. I wanted to recreate colours in to a cake as layers right next to one another as this is how my little one wanted it! I tried to do this and was might pleased with the results., Next time I want to cover the cake in milky white icing so whoever cuts it, would love the colors inside!

INGREDIENTS:

2 Cups All Purpose Flour.

3/4 Stick of butter or 125 gms of butter (approx) at room temperature.

2 Eggs.

1 Heaped Cup Sugar.

2 Tsp Baking Powder.

1/2 Tsp Baking Soda.

1 1/4 Cup Milk.

1 Tsp Vanilla Extract.

Red Blue Green Yellow Food Colorings.

PREPARATION:

• Baking always states that we start with preparing the dry ingredients and keep them ready – So mix the all purpose flour, baking soda and baking powder in a bowl.
• Preheat the oven to 350F and grease a cake pan / tin with butter.
• In a mixing bowl, cream the butter and the sugar until light and fluffy.
• Add the eggs one after the other and beat them again till the batter is light – this should take a few minutes.
• Now alternately add the flour and the milk and make sure that the flour is added finally.
• This is done so, even if the batter turns out too thick, we could always add a little more milk.
• Now add the vanilla essence and mix it all in.
• I used a stand mixer to help with the mixing of the batter, but your hands would also do!
• Divide the batter in to 7 equal cups and set aside.

• Add drops of food coloring – I used the 4 food colours of Red, Blue, Green and Yellow to create purple, dark blue, turquoise, green, yellow, orange and red.
• In the end I had 7 cups of each of the rainbow colors and  must say they made such a pretty sight!
• I layered them one after the other in a square baking pan and smoothed them to create a xylophone effect.

• Then pop them in to the baking pan and bake for 25-35 minutes depending on how long they take to get done in your oven.
• When a toothpick inserted in the cake, comes out clean without any sticky mess, then its time to pop out your cake and let it cool.
• The top would have browned a little, but cut it in to little slices and be amazed at the colors!!

HINTS:

1. This cake can be modified for any occasion…Pink for a little girls`s party, Orange and Purple for a Halloween party, red and green for a Christmas party filled with little tuity fruity and nuts and raisins.
   
2. This cake can also be made eggless substituting with other ingredients like Buttermilk, condensed milk, flaxseed powder, etc.
   

I had never heard of the name Kadappa although I have had it several times at home in a version made with beans, carrots, potatoes and peas! At home it simply goes under the name of Kurma. When I saw Shanthi`s version with just potatoes I wanted to try them out immediately. Shanthi`s version had onions, so that was an added incentive.  The one made at home had no onions and no moong dal!  It was a very fragrant pleasant gravy made with ingredients available at hand, and was a complete difference from the gravies made with tomatoes and garam masala…Try it and you will definitely want to do it again!

INGREDIENTS:

1 Medium Onion.

1 large Golden Potatoe or two medium potatoes.

1 inch stick of Cinnamon.

4 Tbsp Moong Dal.

4 Cloves.

1 Bay Leaf.

Salt to taste.

Dash of turmeric.

Grind to a paste:

1/4 cup of coconut grated.

1 Tsp Fennel/Somph.

2 Tbsp Pottu Kadalai or Roasted Gram Dhal.

1 Tbsp Poppy Seeds.

2 – 3 Green Chillies.

(Use water as needed to make a smooth paste)

PREPARATION:

• Pressure cook the potatoes with a little salt in a cooker vessel and the moong dal with as much water as needed to submerge them in another vessel.
• Preferably cook for one whistle and then lower the flame for about ten minutes.
• When done, remove from the cooker and mash the moong dal to a mushy paste. Peel the potato skin and mash the potatoes. Set aside.
• In a kadai, add oil and the seasoning ingredients – Cinnamon, Cloves, Bay Leaf and follow with the diced onions.
• When it has slightly sauteed, add the mashed potatoes and the moong dal along with the water in which it was cooked.
• When it starts to boil, immediately add the ground paste.
• Add salt as needed and allow the mixture to come to cook  out and come together. Add a little water if needed and let it begin to boil.
• Garnish with chopped cilantro and serve with Hot Idlis, Dosas or Phulkas.

Rasgullas are a very popular cheese based sweet dish which originated from the Indian state of Orissa…now how many of us really knew that???  It has been a traditional Oriya dish for centuries.People throughout the state consider the rasgullas prepared by the Kar brothers, the descendants of a local confectioner, Bikalananda Kar, in the town of Salepur  near Cuttack to be the best. Today this rasgulla famously named Bikali Kar Rasgulla is sold all over Orissa ^.

Rasgullas are usually served at room temperature or colder. Modern Indian households also tend to serve them chilled.  A popular variant in Orissa and Bengal is freshly prepared hot rasgullas. In Orissa, it is not uncommon to embed a single raisin or cashew  inside each rasgulla. Cardamom seeds may also be embedded to create a fragrant version. In northern India, the dish comes flavored in saffron, rosewater, and sometimes garnished with chopped pistachios.

I love recreating this dish as contrary to popular belief, its very easy to make and extremely welcome as a dessert in every Indian household. Many times, we would wait for milk to curdle, so we could get round to making this dish without any guilt! Since the base for rasgullas is curdled milk this is an ingredient that is available at any time we want it ! All one has to do it empty a couple tablespoons of lemon juice in to a vessel containing boiling milk …and the deed is done. I have tried many versions of rasgullas but I oved this one taught to me by my  close friend.

INGREDIENTS:

4 cups milk
1 1/2 cups sugar
2 tbsp lemon juice + 1 tbsp water

Sugar Syrup:

4 1/2 cups water
1 1/2 cups sugar

PREPARATION:

•  Boil milk in medium high for some time stirring  occasionally.

•  When it comes to boil add lemon juice and continue  stirring.

• It will curdle slowly separating the whey water from the curdled solids.

• Sift in to a muslin cloth catching all the whey water in a container below and wash the curdled solids under cold water. This will remove a the traces of lemon from the curdled solids.

•  Squeeze out all the water from  the muslin cloth and let it hang to dry for a couple minutes.

• Place a heavy object like a pressure cooker on the paneer so that it makes it extra dry and without the water but with the moisture.

• When all water  has drained, knead the panner on the counter top very nicely  until its soft,  rubbery and flexible. This should take a couple of minutes. The inherent oil and moisture comes out and combined with the heat in your hands, makes the panner soft and pliable.

• Make little balls with  a little rock candy (kalkandu) in the midddle of each rasgulla. This helps the even spreading of sugar into  the panner balls.

• Combine 4 1/2 cps of water with 1 1/2 cups of sugar and wait until it comes to a boil.

• Drop the prepared balls  in the pressure cooker directly and close the cooker.

• Now after the steam starts coming lower the flame to medium  and cook for 7 minutes.

• Switch off after that and remove juicy rasgullas and enjoy them cold!

• The rasgullas would have amost doubled in size and would be soft, spongy and extremely sweet!

Simple Syrup:

4 1/2 cups of water.
1 1/2 cups of sugar.

Add the sugar and water  to the pressure cooker directly and wait till it comes  to a boil.

HINTS:

1. Add a drop of rosewater to the simple syrup for a little more flavour.
2. Optionally serve with little syrup, but garnished with saffron strands, powdered pistachios etc.
3. I sometimes add the kesar essence to my panner balls when I am kneading them to get lovely yellow hued rasgolas.

This was an amazing dish made by my friend P to a potluck at least three  years back , but she had made it with peppers. I simply loved the gravy and its tastes with the nuttiness of the sesame and the creaminess of the poppy seeds. This is pretty much a very common dish in all andhra households, but then I wanted my own spin to it. I called her last week and I told her that I really really needed to make that dish which she had brought in to the potluck. I wrote it down on the back of a Trader Joes receipt and safely stashed in in to my bills bin! And then the searcing I had to do, to get it back and try the dish when I wanted!!!!  I made this dish with eggplants and they spun out in to a completely different flavour! When made with peppers, its super aromatic and amazingly tasty too! I am guessing it could be made with bhindi too but that would be an experiment for another day! Try this one and you`ll love the tastes that it brings forth!

INGREDIENTS:

2 Long Japanese Eggplants ( Use 10 medium sized Indian Eggplants)

1 Onion chopped fine.

3 Spoons White Sesame Seeds.

3 Spoons Khus Khus.

3/4 Cup Raw Peanuts.( Use skinned roasted peanuts if available)

2 Tsp Dhania Powder.

2 Tsp Coconut Powder.

1 Tsp Red Chilli Powder.

1 Tsp Ginger Garlic Paste.

1/2 Cup Tamarind Water.

PREPARATION:

• Roast the raw peanuts in a dry kadai, until you get the aroma and allow to cool. Set aside. If you like, you can remove the skin from the skins.
• In another kadai, add a spoon of oil and jeera, and pop in the sliced eggplants. Allow to cook in the oil and slowly turn it around making sure that the eggplants dont break. Add sufficient salt for the eggplants and allow to cook just enough.

• Roast the khus-khus and white sesame seperately.

• Grind the peanuts, khus khus, white sesame to a coarse mix. Set aside.

• In a kadai, add a spoon of oil and when hot, add mustard, jeera  and onions. Allow to brown. Now add the ginger garlic paste and saute well.
• Add the coarse powder and mix well. Also follow up with salt, red chilli powder, dhania powder, and coconut powder.
• Keep the flame on SIM and add 1/4 cup water.
• Allow to simmer and cook well.
• Add the sauteed eggpants and then turmeric and salt.
• Add a little tamarind water and allow to come together.When you see the oil seperating from the gravy, then you know its time to wrap it all up.
• Switch off the flame and garnish with chopped cilantro.

HINTS:

Substitute this dish with peppers for another completely different taste of this dish.

The oil seeping out from the gravy is the only point when this dish is done. So allow this to happen and only then switch off the stove.

The Best Brownies Ever!!!!

There is always a search for the best recipes for all of our favorites – Hyderbadi Biriyani, restaurant style Veg Pulav, Fried Rice, or a favorite sweet….my search was for the best brownie recipe ever. …It has to be simple , measurable, chewy, moist , yet slightly crusty and finally EASY!!! This recipe is borne out of multiple research attempts out of so many recipes over a few months. One video on Youtube helped my immensely with the procedure. One pot over a stove!!! and the rest fell in place…Try it and there is really no looking back….6 Basic ingredients, one pot over a stove, and 30 minutes in the oven!!! Go ahead and give it a try and the best brownies made at home,  would never be store bought again!!! The next search is for the best eggless brownie recipe ever!!!!

Level : Easy.

Time Taken : Under 45 minutes.

Makes : 16 Medium Sized Brownies.

INGREDIENTS:

1 1/2  Sticks of butter (3/4 Cup).

2/3 Cup Cocoa.

1 2/3 Cup Sugar.

1/4 Tsp Salt.

2 Eggs at room temperature.

1 Tsp Oil.

1 Tsp Vanilla Essence.

1 Cup All Purpose Flour.

1/3 Cup Semi Sweet Chocolate Chips ( Could be substitued for any good quality chocolate).

PREPARATION:

The best part of this batter preparation is that its completely fool proof AND its all done in one go – one vessel over the stove, a whisk and some measuring and adding!

• Take a deep dish with a strong base, and add the 1 1/2 sticks of butter to it. Place a whisk in to the dish and allow the butter to  melt slowly on low flame.
• Meanwhile butter an oven proof dish and preheat the oven to 350F/180C.
• Lay out all your ingredients in an assembly line  on the counter so you can reach to them when they are needed.
• Measure out the 2/3 Cup of cocoa powder and slowly dunk it in to the melted butter.
• The cocoa laps up the butter happily and glistens.

• Continue whisking and add the 1 2/3 Cup pf Sugar, and the 1/4 tsp of salt.
• Whisk and at this stage it gets a little gritty with the sugar crystals. Keep going!
• Add the eggs one at a time and whisk them in. This stage gives the brownie batter all the body it needs. You are still on low flame so make sure you keep whisking.

• Flavour the brownie with the vanilla essence and mix it all in.
• Now measure out exactly 1 cup of flour and add it to the pot. Slowly fold the flour it to the silky batter.
• At the last stage add the 1/2 cup of chocolate chips and let them melt in.

• You are left with soft silky brownie batter. Pour this in to the  oven proof tray and smoothen.
• Bake for 30 – 35 minutes. Allow the brownies to cool considerably and then cut them in to little squares.
• Transfer to an air tight cannister and enjoy soft, chewy brownies again and again!

HINTS:

1. You can line the oven proof dish with parchment paper to cut down on the mess and the grease! Simply topple it upside down when the brownie cools and cut them in to desired shapes!
2. Keeping the flame on LOW is very important to the whole procedure.  Baking is a science, and and art, and rules must be followed else you would be left with chocolate omlettes!
3. The baking time largely depends on the make of the OTG oven, temperature fluctuations, size of the oven, nad of course, the quantity of the brownies made! If you have doubled this recipe, time taken would definitely be more.
4. Try these delicious brownies and let me know your reflections, observations and any suggestions!!!

Everyday lunch for my older one has to be a creative, in bite size pieces, healthy, proportionate to her palate, seasoned, yet not filled with curry powders and masalas.  It has to be healthy, but not loaded with veggies and stay crisp yet soaked in the sauces. It has to hold shape until afternoon, yet not get too dry that you would need to wash it down your throat. I love making grilled sandwiches, as they slightly tank up the taste and hold on to their filling. As far as the fillings are concerned, really sky is the limit and is well governed by what is leftover in the refrigerator.

INGREDIENTS:

4 Slices of Bread.

Cucumber round slices as needed.

Egg Free  Mayo.

Salad Veggies diced.( i used a combination of cabbage, brocolli and lettuce as available in the Asian Kit)

Salt.

Pepper

cheese

Hummus as needed.

Chopped cilantro.

PREPARATION:

• Warm the griller/ toaster and slather the bread slices with a layer of egg free mayo. PLace them face up on the sandwich maker.
• Arrange sliced cucumbers over the mayo and top with cut salad pieces.
• Now place another bread slice with hummus spread on them.
• Add more veggies like cucumber and top with chopped cilantro.
• Place a layer of American cheese slice and finish off with another slice of bread.
• Grill and serve HOT with a side of marinara sauce or ketchup.

This is was a chutney borne out of my experiments in the kitchen with ingredients left over in the refrigerator. It was one of those days when your heart craves for steaming hot crisp dosas accompanied with garam sambar and chutney, only to realise that you are basically out of a couple tomatoes and coconut slices! Ditto with the cilantro and the mint was  already dry and on its way out! I was left with a bag of fresh carrots and of course ginger that keeps for a long time so I decided to marry them off together to make something flavourful. Carrots are packed with beta carotenes and I always love this Ginger Carrot Creamy Soup so I decided they would complement each other in this chutney…they did and how!!!

INGREDIENTS:

1 Inch Ginger peeled and sliced in to long pieces.

2 Carrots peeled and diced.

1 tomato diced.

Small gooseberry sized ball of tamarind.

1 Tsp Jaggery.

2 Green Chillies.

Salt.

1/2 Cup Peanuts. (Use roasted de-skinned variety to save time)

PREPARATION:

• If you only have the raw variety on hand, roast the peanuts on a dry tava for a couple minutes and when cooled remove the skin. Set aside.
• In a kadai, add a tsp of oil and when its hot, add the split green chillies, ginger, and allow it to saute for a few minutes.
• Then add the tomatoes and saute until they are mushy.
• At this point add the diced carrots and allow to mix well.
• Add salt and then the tamarind and jaggery and when they all come together switch off the flame.
• When all the ingredients cool off, puree in the mixie to a smooth paste.
• Transfer to a serving bowl and season in oil with mustard, urad dhal and curry leaves. I was in a dash and clicked this pic before seasoning it!
• Serve with soft Idlis or Spicy Chettinadu  Cauliflower Masal Dosa.