Sour And Spicy Fish Curry

 Sour And Spicy Fish Curry

Ingredients:

1. 300 gm fish cut into big pieces( any big fish)
2. 5-6 tbsp white oil / sesame oil
3. 1/2 tsp fenugreek seeds
4. 1 medium size onion (finely chopped)
5. 1 large tomato (chopped)
6. 2 tbsp garlic chopped
7. 5-6 curry leaves
8. 1 tsp chilli powder
9. 1 tbsp turmeric powder
10. 1 tsp coriander leaves
11. 5-6 tbsp tamarind pulp
12. Salt to taste

Preparation:

• Firstly wash the fish pieces and spread little salt and keep aside.
• Take tamarind pulp into a bowl and add 1-2 cups of water. 
• Soak them for 25-30 seconds and mash it well.
• Take a pan and heat oil.
• Fry the both side of fish pieces lightly and keep it another bowl.
• Now add  fenugreek seeds,chopped garlic in the remaining oil.
• Fry it for few seconds on low heat.
• Next add onions and tomatoes.
• Mix it well and cook for 3-4 minutes
• Add curry leaves.
• After few seconds add tamarind water,chilli powder,coriander powder and turmeric powder.
• Add salt according to taste.
• Lastly add fried fish pieces and leave it to boil.
• When gravy becomes thick remove the pan from heat.
• Garnish with curry leaves.  

          Serve with rice.

Tips----

               If you like more spicy than add fried red chilli .

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Mutton Keema curry

Mutton Keema curry

Ingredients:

1. 500 gm mutton keema(minced meat)
2. 2 tbsp ginger paste
3. 2 tbsp garlic paste
4. 2  green chilli chopped
5. 1 onion chopped
6. 1 tbsp red chilli powder
7. 1 tbsp turmeric powder
8. 3-4 tbsp oil
9. 2 tbsp cashew nut paste
10. 1 tbsp garam masala (cinnamon, cardamom, clove) dry roast powder.
11. 1/2 tsp coriander leaves
12. Sliced lemon
13. Salt to taste

Preparation:

• Firstly clean mutton keema.
• Marinate with turmeric powder,chilli powder, salt and ginger-garlic paste.
• Add little oil, chopped green chilli and onion.
• Mix well and leave it for 20 minutes.
• After that take a cooking vessel and heat oil.
• Add marinated keema and cook it for 10 minutes.
• Add little water to boil properly.
• Fry it  in low heat until oils separate from masala.
• Add cashew nut paste and stir well.
• Finally add garam masala and remove the vessel from heat.
• Garnish with few coriander leaves and sliced lemon. 

        Serve hot with rice , paratha and roti.

Tips-----

                   Use lukewarm water to boil keema and without garam masala keema is not good.

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Palak(spinach) Curry

Palak(spinach) Curry

Ingredients:

1. 500-600 gm chopped spinach 
2. 1 medium size potato (cut into 1/2" cube pieces)
3. 200 gm pumpkin(cut into 1/2" cube pieces)
4. 1 medium size brinjal (cut into 1/2" cube pieces)
5. 1 tsp fennel seeds
6. 1 tsp fenugreek seeds
7. 1 tsp black cumin seeds
8. 1 tsp mustard seeds
9. 2-3 green chilies 
10. 1 tbsp turmeric powder
11. 1 tsp sugar
12. 3-4 tbsp oil
13. Salt to taste

Preparation:

• Wash all vegetables properly and drain excess water.
• Take a cooking vessel and heat oil.
• Add  fennel seeds,fenugreek seeds,black cumin seeds, mustard seeds.
• Fry it for few seconds.
• Add potatoes, pumpkin and brinjal.
• Add salt and turmeric powder.
• Mix well and cook for 2-3 minutes.
• Add spinach and green chilies.
• Stir well and cover the vessel.
• Cook in medium heat until potatoes are tender.
• When water becomes dry then add sugar.
• Mix it and remove the vessel from heat .     

        Serve hot with rice and roti.

 Tips------

            Before cooking boil the spinach leaves for 30 seconds and drain excess water.

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Rice Kheer

Rice Kheer

Ingredients:

1. 1/2 (half) cup medium grained soak rice (basmati)
2. 2 ltr milk
3. 1 cup sugar crumbs
4. 1 tbsp ghee/ butter
5. 8-10 cashew nuts
6. 10-12 raisins
7. 2 bay leaf
8. 5-6 green cardamom crushed

Preparation:

• Soak the rice for half an hour and drain the excess water.
• Add ghee into the rice.
• Mix well and keep aside.
• Now take a large bottomed vessel and pour milk.
• Put the vessel on medium heat.
• Add bay leaf and let it come to boil.
• Stir carefully and not to let the milk burn.
• Add rice and stir well.
• Reduce the heat to low.
• Stir constantly so that rice not stick to bottom.
• When the rice has cooked soft and milk has reduce then add sugar.
• Keep stirring.
• Cook until the milk has reduce half.
• Add few cashew nuts and raisins.
•  Remove the vessel from heat.
•  This total process takes 25-30 minutes.
• Garnish with cashew nuts and raisins.

         Serve when cool

Tips-----

             Rice has cooked soft, not mushy so take care. Do not over cook. 

             Use non stick cooking vessel.

  

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Masala Chicken

Masala Chicken

Ingredients:

1. 500 gm chicken (cut into large pieces)
2. 2 tbsp curd
3. 1 tbsp turmeric powder
4. 1 tbsp kashmiri chilli powder
5. 1 tbsp red chilli powder
6. 1 tbsp black pepper powder
7. 1 tbsp cashew nut paste
8. 2 tbsp ginger paste
9. 2 tbsp garlic paste
10. 1/2 cup milk
11. 2 large chopped onion
12. 1chopped tomato
13. 1-2 cinnamon stick crushed
14. 3-4 green cardamom crushed
15. 2-3 clove crushed
16. 4 tbsp oil
17. 1 tbsp coriander leaves
18. Salt to taste

Preparation:

• Wash the chicken pieces properly by lukewarm water.
• Add salt, red chilli powder,turmeric powder,black pepper powder and curd.
• Mix all well and leave it for marination half an hour.
• Take another bowl and make a paste with milk and cashew nut paste and keep aside.
• Take a covered  bottomed vessel and heat oil.
• Add onions and fry until light brown.
• Next add tomatoes and cook it for 2-3 minutes.
• Add ginger-garlic paste and stir well.
• After that add marinated chicken and kashmiri chilli powder.
• Spread crushed cinnamon, clove and cardamom.
• Mix well and cook it for 5 minutes in low heat.
• Add milk-cashew paste. 
• Stir and covered the vessel.
• When chicken pieces are soft and oils floating remove it from heat.
• Garnish with coriander leaves.

           Serve hot with paratha, roti and hot rice.

Tips-----

          If necessary use 1-2 cups warm water to boil chicken. 

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Dry Fish Masala

Dry Fish Masala

Ingredients:

1. 200 gm any dried fish
2. 1 large chopped onion
3. 1 tbsp turmeric powder
4. 1 tbsp red chilli powder
5. 2-3 green chilli
6. 1 tbsp lemon juice
7. 3-4 tbsp mustard oil / white oil
8. 5-6 curry leaves
9. 2 tbsp garlic paste
10. 1 tbsp ginger paste
11. Salt to taste

Preparation:

• Take dry fishes into a bowl and soak them in lukewarm water for 15-20 minutes.
• There after add chilli powder , turmeric powder,salt and lemon juice into it.
• Mix them well.
• Take a frying pan and heat oil.
• Fry the both side of fish until light brown.
• After frying remove it and keep aside.
• Add onion and curry leaves in the remaining oil.
• Add green chilli ,garlic paste and ginger paste.
•  Saute it for 2-4 minutes.
• Add 1 tbsp lemon juice and mix well.
• Remove the pan from heat.
• Add fried fishes and cover it for 2-3 minutes.
• Garnish with sliced lemon.

         Serve hot with plain rice.

Tips-------

              Clean fishes properly to remove dirt and excess salt.

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Chicken Cutlet

Chicken Cutlet

Ingredients:

1. 500 gm minced chicken
2. 1 large onion,ground
3. 1 tbsp garlic paste
4. 1 tbsp ginger paste
5. 1 tbsp coriander leaves paste
6. 2 tbsp black pepper,crushed
7. 1 tbsp green chilli paste
8. 2 cups cornflour
9. 2 eggs
10. 2 tbsp lemon juice
11. white oil for deep frying
12. Salt to taste
13. 1 sliced lemon
14. 1 thinly sliced onion
15. 1 bunch coriander leaves

Preparation:

• Take a big bowl and add ground onion, ginger paste, garlic paste with minced chicken.
• There after add salt, black pepper, chilli paste,lemon juice and coriander leaves paste.
• Now mix well and leave it for 1/2 an hour.
• Take another bowl and make a batter with cornflour, eggs and salt.
• Make medium size oval shape cutlet by hand with marinated minced chicken.
• Heat oil in a bottomed vessel for deep frying.
• After that dip the chicken cutlets into batter and fry until golden brown.
• Lastly garnish with sliced onion,lemon and coriander leaves.

         Serve hot with tomato sauce.

Tips----

                  Don't use water in the batter. 

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Paneer (Cheese) Rezala

Paneer (Cheese) Rezala

Ingredients:

1. 300 gm paneer (cheese) cut into 1/2" cube pieces
2. 1 large onion paste
3. 1 cup milk
4. 4 tbsp  ghee/ white oil
5. 2 tbsp cashew nut paste
6. 1 tbsp poppy seeds paste
7. 2-3 green cardamom
8. 2-3 cloves
9. 1-2 cinnamon stick
10. 1 pics dry red chilli
11. 7-8 black pepper (crushed)
12. 2 tbsp sugar
13. 1 tbsp ginger paste
14. 1 tbsp garlic paste
15. 1 bay leave
16. Salt to taste  

Preparation:

• Take a pan and heat ghee/oil.
• Add the paneer pieces.
• Fry it lightly and keep aside.
• Now add bay leaf and dry red chilli in the remaining oil / ghee.
• Next add green cardamom, cinnamon, clove, black pepper, sugar.
• Fry it for few seconds.
• After that add ginger-garlic and onion paste.
• Stir well for 1-2 minutes and add cashew,poppy paste.
• Now add fried paneer ( cheese) pieces.
• Stir gently and cook for 2-3 minutes in low heat.
• Finally pour milk into it and cover the pan for 3-4 minutes.
• When oil comes out from gravy remove it from heat.

          Serve with hot rice and paratha.

Tips-----

          Don't over fry the paneer (cheese) pieces as it will become hard.

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Veg Pulao

Ingredients:

Veg Pulao

1. 3 cups fine cooked rice
2. 2 tbsp vegetable (olive)/white oil  
3. 2 tbsp butter
4. 1 tbsp cumin seeds
5. 2 tbsp grated ginger
6. 1 tbsp fennel seeds
7. 1 tbsp chopped garlic
8. 1 big chopped onion
9. 1 cup red and green chopped capsicum
10. 2-3 chopped tomatoes
11. 1/2(half) cups green peas
12. 3-4 chopped green chills
13. 1 tbsp garam masala ( green cardamon, clove, cinnamon stick) dry roast powder
14. 1/2 (half) tbsp turmeric powder
15. chopped coriander leaves
16. salt to taste

Preparation:

• Take a cooking vessel and heat the butter and oil.
• Add 1 tbsp cumin seeds and 1 tbsp fennel seeds.
• After few seconds add chopped onions, grated ginger and garlic.
• Stir well and add chopped green chills.
• Next add chopped tomatoes,turmeric powder, salt and capsicum.
• Add green peas and cook for few minutes.
• Add the cooked rice and spread garam masala.
• Mix them well and cook for another 3-4 minutes.
• Garnish with coriander leaves.

           Serve hot with dry roasted papad.

Tips-------

                Do not over cook the rice because it becomes mushy and loose minerals.

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Quick Fish Roll

Ingredients:

Quick Fish Roll

1. 500 gm fish fillets 
2. 2 boiled potato 
3. 2 big chopped onion
4. 3 chopped green chilli
5. 1 tbsps red chilli powder
6. 1 tbsps black pepper powder
7. 2 eggs
8. 1/2 (half) cup chopped coriander leaves
9. 2-3 tbsps lemon juice
10. 1 tbsps garam masala ( green cardamom, clove and cinnamon stick) 
11. 2 cups flour
12. white oil for fry
13. 1 cup bread crumbs 
14. Tomato sauce
15. Chilli sauce
16. 1 cucumber thinly sliced
17. 1 onion thinly sliced
18. Salt to taste

Preparation:

• Firstly wash and clean the fish fillets properly.
• Boil it and remove the bones.
• Mix lemon juice and salt into it and keep aside.
• Take a pan and heat 4-6 tbsps oil.
• Add chopped onion, green chilli, red chilli powder and chopped coriander leaves.
• Next add salt, black pepper powder, boiled fish and garam masala powder.
• Mix well cook for 3-4 minutes.
• Remove fish from heat.
• Add boiled potato and mix with hand.
• Make  rolls by hands one by one.
• Take another bowl and make a thick batter with flour,salt and eggs.
• Dip the fish rolls into batter and again roll it in bread crumbs.
• Take a deep frying vessel and pour oil.
• Heat oil properly and fry the rolls until gets golden brown.
• Garnish with sliced cucumber and onion.

          Serve hot with tomato and chilli sauce.

Tips-----

           Do not over boiled the fish fillets. Its become test less.

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Cauliflower Curry

Cauliflower Curry

Ingredients:

1. 1 large cauliflower cut into florets
2. 1 big chopped onion
3. 2 big tomato finely chopped
4. 1 big potato cut into medium pieces(1"cube size)
5. 1/2 cup soaked chickpeas (chhole) 
6. 1 tsp turmeric powder
7. 2 tbsps red chilli powder
8. 2-3 green chilli
9. 1 bay leaf
10. 1 tbsps cumin powder
11. 1 tsp cumin seeds
12. 2 tbsps ginger paste
13. 1 tbsps garlic paste
14. 1 tbsps chopped coriander leaves
15. 1 cinnamon stick (powder)
16. 5-6 tbsps oil
17. 1 tsp sugar
18. Salt to taste 

Preparation:

• Heat oil in a bottomed vessel and fry cauliflower lightly and keep aside.
• Next fry potatoes lightly and keep aside.
• Now add cumin seeds and bay leaf into remaining oil.
• Add chopped onion.
• Fry it till light golden brown.
• Add ginger-garlic paste.
• Fry again it for 3-4 seconds.
• Add chopped tomatoes.
• Cook for few minutes.
• Next add soaked chickpeas.
• Add turmeric powder, red chilli powder,green chilli, cumin powder,
• Stir well and cook it for 4-5 minutes.
• Now add fried potatoes and cauliflower.
• Stir again and add salt and sugar.
• Cook it 2-3 minutes and add water to boil.
• Cover the vessel and cook until it boil properly.
• Lastly spread  cinnamon stick (powder).
• Garnish with chopped coriander leaves.

          Serve hot with rice and roti.

Tips------

              Do not over cook it while boiling because cauliflower becomes mushy to cook long time.

           

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Egg Cutlet

Egg Cutlet

Ingredients:

1. 3-4 hard boiled eggs (cut into two pieces)
2. 1 big finely chopped onion
3. 1tbsps ginger paste
4. 1 tbsps  garlic paste
5. 2 big boiled potatoes
6. 2-3 finely chopped green chilli
7. 1 tsp black pepper powder
8. 2-3 tbsps chopped coriander leaves
9. 1-2 tbsps chopped curry leaves 
10. 1 beaten egg
11. 2 tbsps corn flour
12. 1 cup bread crumbs
13. Tomato and chilli Sauce
14. white oil for deep frying
15. Salt to taste

Preparation:

• Boiled potatoes well and skinned it.
• Cut boiled eggs into two pieces and separate the egg yolks and egg white.
• Take a bowl and mash the boiled potatoes into it and keep aside.
• Heat oil in a frying pan.
• Add chopped onion, green chilli, ginger paste and garlic paste.
• Fry it lightly for 2-3 minutes and add chopped coriander leaves and curry leaves.
• There after add mash potato and black pepper powder.
• Stir well and add egg yolks.
• Add salt to taste.
• Mix well and remove the pan from heat.
• Add corn flour and salt into beaten egg.
• Mix it well and keep aside.
• Now take white portion of egg and filled it with cooked potatoes.
• Press it well with hand and dip it in the beaten egg-corn flour mixture.
• Next roll the stuffed eggs on bread crumbs one by one.
• Take a bottomed vessel and pour oil.
• Heat oil again and deep fry it .

          Serve hot with sauce.

Tips-----

        Cut the boiled eggs with a string to divide it smoothly.

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Veg Manchurian

Veg Manchurian

Ingredients:

1. 3 cups chopped cabbage
2. 1 cup chopped green capsicum
3. 2 cups chopped carrot
4. 2 cups chopped beans
5. 1 boiled potato
6. 2 cups chopped spring onion
7. 1/2 cup flour /maida
8. 3-4 tbsps cornflour
9. 1 tbsps ginger-garlic paste
10. 1 tbsps green chilli pest
11. 1 tsps black pepper powder
12. 1 tbsps sugar
13. White oil 
14. Salt to taste
15. 1 cup water

For Sauce:

1. 1 tbsps chopped garlic
2. 2 chopped onion
3. 1/2 cup chopped spring onion
4. 1/2 tbsps ginger paste
5. 3 chopped green chilli
6. 2-4 tbsps,
7. 2 tbsps tomato sauce
8. 2 tbsps chopped coriander leaves
9. 2 tbsps oil
10. 1 tbsps vinegar
11. salt to taste

Preparation:

• Take a bottomed vessel and heat oil for deep frying.
• Take a bowl and mix maida, 2 tbsps cornflour,chopped cabbage, chopped green capsicum,chopped carrot,chopped beans,boiled potato,chopped spring onion,ginger-garlic paste, green chilli pest, black pepper powder,sugar ,salt and little water.
• Make small balls from this mixture.
• Now fry balls on medium heat until golden brown and keep aside.
• Take another frying pan and heat oil.
• Add chopped garlic ,chopped onion.
• Fry it for few seconds.
• Add chopped spring onion, ginger paste,chopped green chilli, soya sauce,tomato sauce and vinegar.
• Add salt and 1/2 cup water.
• Cook it for 2 minutes.
• Mix 2 tbsps cornflour with water and pour into it.
• Stir well and and add fried veg balls.
• Cook it for 1-2 minutes.
• Garnish with chopped coriander leaves.

           Serve hot with plain rice, polau.

Tips----

           Use warm water to get better taste.

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Spicy Chicken Bharta

Spicy Chicken Bharta

Ingredients:

1. 500 gm bone less chicken( cut into small pieces)
2. 4-5 tbsps oil
3. 2 big chopped onion
4. 1 chopped tomato
5. 2 tbsps ginger garlic paste
6. 1 tsp cumin powder
7. 1 tsp coriander powder
8. 4-5 green cardamom
9. 2 bay leaves
10. 3-4 clove
11. 1/2 tbsp turmeric powder
12. 1 tbsps red chilli powder
13. 1 tbsps garam masala powder (cinnamon ,cardamom, clove)
14. 1/2 tbsp kasuri methi powder
15. 2-3 tbsps butter
16. 3 tbsps curd
17. 4 tbsps cashew nut paste
18. Salt to taste

Preparation:

• Wash the chicken pieces and boil with clove,cardamom and bay leaves.
• Drain extra water and keep aside.
• Take a pan and heat oil.
• Fry chopped onion until golden brown.
• Add chopped tomatoes and fry until tomato melted.
• Take another bowl and make a paste of turmeric powder,red chilli powder,coriander powder,cumin powder and ginger- garlic paste with 1/2 cup water.
• After that pour it into pan and  add salt 
• Mix well all ingredients.
• Add boiled chicken, cashew nut paste and curd.
• Stir and add kasuri methi.
• Add little water.
• Again stir properly and add butter and garam masala powder.
• Cook for few minutes.

         Serve hot with roti, paratha, chapati and plain hot rice.

Tips--------

          If you want more colour, than add 1 tbsps sugar while frying onion.

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Chickpeas (Chhole) Curry

Chickpeas (Chhole) Curry

Ingredients:

1. 150 gm soaked chickpeas (chhole)
2. 1/2 tbsps turmeric powder
3. 1 tbsps red chilli powder
4. 2 medium size chopped tomatoes
5. 2 big chopped onion
6. 2-3 chopped green chilli
7. 3-4 tbsps chopped coriander leaves
8. 2 bay leaves
9. 1 tbsps cumin seeds
10. 2 tbsps ginger paste
11. 1 tbss garlic paste
12. 1 tbsps cumin powder
13. 1 tbsps garam masala ( 2 cinnamon stick,4 green cardamom,2 clove) powder
14. 2-3 tbsps lemon juice
15. 3 tbsps oil
16. 3-4 cups water
17. Salt to taste

Preparation:

• Take a pressure cooker and boil soaked chickpeas (chhole) for 10-15 minutes on medium heat.(4-5 whistle require)
• Heat oil in a bottomed vessel and add cumin seeds, bay leaves.
• Fry both lightly.
• Add chopped onion and fry it until light brown.
• Add chopped tomatoes.
• Cook for 4-5 minutes and add salt to taste.
• Add chopped green chilli, ginger-garlic paste and cumin powder.
• Stir well and add red chilli powder,turmeric powder.
• Cook the whole masala for 2-3 minutes.
• Pour boiled chickpeas (chhole).
• Mix well with masala and add chopped coriander leaves.
• Spread garam masala and cook on low heat.
• When gravy becomes thick remove it from heat.
• Squeeze lemon juice over it.

          Serve hot with puri, chapati and hot rice.

Tips:

          Soaked chickpeas(chhole) in water overnight to boil easily.

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Tangra Fish Masala

Tangra Fish Masala

Ingrediens:

1. 8 pieces tangra fish
2. 1/2 tbsps turmeric powder
3. 1/2 tbsps red chilli powder
4. 1 medium chopped tomato
5. 5-6 tbsps mustard oil
6. 3 tbsps mustard seeds paste
7. 5-6 green chilli
8. 1/2 tbsps black cumin (kala jeera)
9. 1 tbsps chopped coriander leaves
10. 2 cups water
11. Salt to taste

Preparation:

• Clean the fishes properly with water.
• Marinate with turmeric powder and salt for 15-20 minutes.
• Take a pan and heat oil.
• Fry the both side of fishes lightly on medium heat.
• After frying keep aside. 
• Add  black cumin (kala jeera) into remaining oil.
• Add chopped tomato and stir.
• Add red chilli powder and green chillies.
• Fry it for few minutes.
• Add  mustard seeds paste  and mix all.
• After that add fried fishes.
• Add water and boil it.
• When oil separate from masala remove the pan from heat.
•  Garnish with chopped coriander leaves. 

            Serve hot with steamed hot rice.

Tips--------

            Use hot water to cook quickly.

           

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Fish Rezala

Ingredients:

Fish Rezala

1. 8 pieces ruhi(rahu) fish
2. 50 gm curd
3. 2 tbsps onion paste
4. 1 tbsps ginger and garlic paste
5. 4 tbsps cashew nut paste
6. 3 tbsps poppy seeds paste
7. 1 tbsps red chilli powder
8. 1/2 tbsps cumin powder
9. 1 tbsps garam masala powder(clove,cinnamon,cardamom)
10. 1/2 tbsps turmeric powder
11. 1 fried dry red chilli
12. 2 clove
13. 2 green cardamom
14. 2 cinnamon stick
15. 4-5 tbsps oil
16. 2-3 drops keora water
17. 1 tbsps sugar
18. Salt to taste

Preparation:

• Wash the fish pieces and marinate with salt and turmeric powder.
• Take a vessel and pour oil.
• Heat oil and fry the fish pieces on medium heat.
• Keep aside the fried pieces.
• Add 2 green cardamom, 2 clove and 2 cinnamon stick into remaining oil.
• Fry it for few seconds.
• Add onion paste and ginger-garlic paste.
• Mix well and add cashew nut paste.
• Add poppy seeds paste.
• Add red chilli powder,cumin powder,salt and sugar.
• Stir well and fry it for 1-2 seconds.
• Add beaten curd.
• Cook for 2- 3 minutes.
• Add fried fish pieces.
• Spread garam masala and keora water.
• Cover the vessel and reduce heat.
• Cook until gravy becomes thick and oil comes out.
• Garnish with fried red chilli.

           Serve hot with plain rice and polau.

Tips:

            If necessary add little water.

             

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Healthy Papaya Curry

Healthy Papaya Curry

Ingredients:

1. 500 gm green (young) papaya
2. 2 medium size potato
3. 3-4 tbsps oil
4. 1 chopped onion
5. 1 green chilli pest
6. 1/2 (half) tbsps red chilli powder
7. 1 bay leaf
8. 1 tbsps turmeric powder
9. 1 tbsps cumin powder
10. 1 tbsps coriander powder
11. 1 tbsps chopped coriander leaves
12. 1 tbsps cumin seeds
13. 1 tbsps ginger paste
14. 1-2 glass water
15. Salt to taste

Preparation:

• Take papaya and potato and cut into 1" cube pieces.
• Wash it and drain extra water.
• Heat oil in a vessel and add cumin seeds and chopped onion.
• Add bay leaf and fry it for few minutes.
• Now add papaya and potato.
• Add turmeric powder and salt.
• Stir and fry it for 3-4 minutes.
• Add ginger paste, cumin powder, coriander powder, chopped coriander leaves and  red chilli powder.
• Add green chilli.
• Mix well and cook for 2-3 minutes.
• Add water and cover the vessel.
• Cook until pottato and papaya boil properly.

          Serve hot with rice and roti.

Tips:

       If want more spicy than add black pepper powder.

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