YUMMY TOOR DAL

INGREDIENTS:

1. Toor dal /arhar ki dal 1 cup
2. Onion 1 small chopped 
3. Garlic 6 cloves chopped
4. Green chillies 3
5. Tomato 1 diced
6. Turmeric 1/3 tsp
7. Tamarind 1/2 tbsp
8. Methi leaves 1 cup fresh only leaves (You can use kasuri methi 1 tbsp)
9. Curry leaves 4
10. Zeera 1 tsp (cumin seeds)
11. Rai 1/2 tsp (Mustard seeds)
12. Red chilli powder 1/2 tsp
13. Hing 1/4 tsp (Asafoetida)
14. Dried red chillies 2
15. Oil 1 tbsp
16. Desi ghee 1 tbsp (Clarified butter)
17. Salt as per taste

METHOD:

1. IN a cooker add dal,Chopped onion,Haldi powder,Salt,Green chillies diced,3 cloves of garlic chopped,Tamarind,Methi leaves,Red chilli powder ,Tomato,Water and boil 
2. Now open lid see if there is water evaporate it and mash dal well now add little water as you want dal's consistency
3. Now take a pan heat oil add zeera,Rai, 3 cloves of garlic chopped, Curry leaves,Dried red chillies,Hing make a tadka
4. Now once its all turns light brown add this seasoning to your dal and mix
5. Serve this dal hot with desi ghee on the top,You can serve this with plane rice,Roti 
6. Enjoy.........GOD BLESS

PALAK MURGH (SPINACH CHICKEN)

INGREDIENTS:

1. Chicken 1kg
2. Curd 1 cup
3. Onion 1 big half sliced half paste
4. Ginger 1 tbsp grated
5. Garlic 1 tbsp grated
6. Green chillies 3 chopped
7. Red chilli powder 1 tsp
8. Dhanya powder 1 tsp (coriander powder)
9. Haldi powder 1/2 tsp (turmeric powder)
10.  Milk 1 tbsp
11. Badi elaichi 1 (Big brown cardamom )
12. zeera 1tsp (cumin seeds)
13. Black pepper corns 5
14. Cloves 5
15. Oil 2 tbsp
16. Salt as per taste
17. Spinach puree / chopped very finely
18. For puree blanch spinach for 2 second in boiling water bring out make paste in mixer
19. Garam masala powder 1/2 tsp

METHOD:

1. Take pan heat oil add zeera,cloves,badi elaichi,pepper corns and saute 
2. When crackles add onion sliced fry till turns golden brown ,Add chicken  stir let water dry keep on high flames
3. Once oil separates add ginger & garlic saute for 2 minutes
4. Add curd and all masalas red chilli powder,haldi powder,dhanya powder,salt mix cook for 5 minutes (add little water 1 tbsp dont let masala burn)
5. Keep this mixture stirring when oil separates add spinach and green chillies  mix all well 
6. Cover pan let it cook for 15 minutes,when water absorbed
7. Add milk and let it cook for other 5 minutes
8. Once done add garam masala mix switch off stove 
9. Serve hot with roti/naan/paratha/plane rice
10. Enjoy...........GOD BLESS

METHI CHICKEN (FENUGREEK LEAVES CHICKEN)

INGREDIENTS:

1. Chicken 1 full chicken
2. Onions 2 medium chopped
3. Ginger 1 tbsp grated
4. Garlic 2 tbsp grated
5. Green chillies 3
6. Oil 2 tbsp
7. Bay leaves 2
8. Choti elaichi 4(Green cardamoms)
9. Badi elaichi 2  (Black cardamoms) 
10. Cloves 3
11. Cinnamon stick 1 inch stick
12. Black pepper corns 5
13. Red chilli powder 1 tsp
14. Dhanya powder (Coriander powder) 1 tbsp
15. Haldi powder(turmeric powder) 1/2 tsp
16. Yogurt 1 cup
17. Kasuri methi  2 tbsp (dried fenugreek leaves)
18. Garam masala 1 tsp
19. Salt as per taste
20. Fresh coriander leaves 1 tbsp

METHOD:

1. Heat oil  in a pan add bay leaves,cloves,black pepper corns,Cinnamon stick,green cardamom,black cardamom and saute all until cardamoms crackle ,Add Onions cook till turns translucent and soft 
2. Add ginger and garlic saute for a minute now add chicken saute
3. Now add all masalas red chilli powder, haldi,dhanya powder mix 
4. Add green chillies saute and add beaten yogurt on high flames cook for 7-8 minutes
5. Add kasuri methi stir well add 3/4 cup of water  and cover the pan and cook on low  flames for 10 minutes 
6. Add salt and garam masala powder mix well 
7. Serve hot garnished with coriander leaves with roti/naan/paratha
8. Enjoy...........GOD BLESS

SHAHI PANEER

INGREDIENTS:

1. Paneer 250 grams (cottage cheese)
2. Beaten curd 1/4 cup
3. Bay leaf 1 
4. Tomatoes 3 medium chopped
5. Onion 1 medium chopped in strips
6. Ginger 1 tbsp crushed
7. Green chillies 3 chopped finely
8. Haldi 1/3 tsp(turmeric powder)
9. Red chilli powder 1 tsp
10. Dhanya powder 1 tsp(coriander powder)
11. Garam masala powder 1 tsp
12. Salt as per taste
13. Oil 2 tbsp
14. Cashewnut paste 1/4 cup or 12 kaju
15. Kasuri methi  1 tsp    (dried fenugreek leaves )
16. Garlic 1 tbsp crushed
17. Cream 1 tbsp
18. Milk 1 cup
19. Hara dhanya 1 tbsp (coriander leaves)

METHOD:

1. Take a pan heat oil add bay leaf and onion saute till onions turns golden brown
2. Add ginger,garlic and green chillies saute for 1 minute
3. Now add tomatoes and saute,Cook over medium flames till oil seprates
4. Take out all mixture from pan and discard bay leaf from this mixture. On cooling ,Grind this tomato mixture in mixer-grinder to make paste
5. Now again add this mixture and milk in pan and stir well
6. Add kaju paste,red chilli powder,haldi powder,Dhanya powder ,salt and curd mix all well
7. Cook over medium flames for 5 minutes and now add  kasuri methi  little water cook for another 5 minutes 
8. Add cubed paneer and garam masala stir well cook for 6 to 8 minutes more
9. Remove from stove and garnish with  cream and coriander leaves .Serve hot with roti/paratha/naan...............Enjoy
10. GOD BLESS.........

Aaloo Gosht (potato and Mutton/beaf/Lamb )

INGREDIENTS:

1. Aaloo (potatoes) 4 medium 
2. Mutton 5oo grams 
3. Onion 1 medium finely grated and half sliced
4. Oil 2 tbsp  
5. Ginger 1 tbsp grated
6. Garlic 1 tbsp grated
7. Zeera 1 tsp (cumin seeds)
8. Pepper corns 5
9. Cloves 5
10. Badi elaichi (Brown Big cardamom ) 1
11. Bay leaf 1
12. Salt as per taste
13. Red chilli powder 1 tsp
14. Haldi 1/2 tsp (turmeric powder)
15. Dhanya powder (coriander powder) 11/2tsp
16. Green chillies 3 to 4 slit
17. Hara dhanya 1 tbsp (coriander leaves)
18. Gram masala powder 1 tsp

Method:

1.Peel and cut potatoes in 1/2 inches cubes

2.Take a pressure cooker heat oil ,Add zeera, pepper corns,cloves,bay leaf and  elaichi saute

  3.When crackles add half  sliced onion saute 

4.When onion turns light brown add meat stir well and add ginger,garlic and  grated onion saute

5.When oil seprates add all masalas .Red chilli powder ,haldi powder ,dhanya powder 1 tbsp of water mix 

6.Cook for 5 minutes ,Now add salt mix add  2 cups of water close lid and let it cook for 2 whistles and switch off stove

7.Open cooker when all the steam has escaped,Now add potatoes ,Green chillies mix 

8.Again cook till potatoes turn tender ,ADD water as you want the consistency .Now add garam masala when its done 

9.Garnish with coriander leaves and serve with roti/naan/plane rice.........Enjoy

10.GOD BLESS.........

PUDINA RAITA (MINT RAITA)

INGREDIENTS:

1. Curd 250 grams
2. Mint leaves abunch 
3. Green chillies 3
4. Garlic 2 cloves
5. Zeera roasted 1/2 tsp 
6. Salt as per taste 

For seasoning:

1. Oil 1 tsp
2. Zeera 1/2 tsp
3. Hing 1/2 tsp
4. Garlic 1 clove
5. Dried red chillies 2 

METHOD:

1. Beat the curt with little water 1 tbsp
2. Now make paste of mint,green chillies,garlic
3. Add this paste to curd mix add roasted and powdered zeera ,salt and mix all well 
4. Now season this with zeera,garlic,dried red chillies,hing
5. Serve this raita with pulao ,biryani,taheri...enjoy
6. GOD BLESS.........

BROCCOLI PARATHA

INGREDIENTS:

1. Aata 3 cups (wheat flour) 
2. Oil  to roast paratha as you like more /less 
3. Ajwain 1 tsp (Carrom seeds )
4. Zeera 1tsp
5. Salt as per taste 
6. Red chilli powder 1 tsp
7. Garam masala powder 1 tsp 
8. Green chillies 2 chopped
9. Onion 1 small chopped
10. Ginger 1 tbsp grated
11. Broccoli 1 

METHOD:

1. Mix Aata, carrom seeds ,1 tbsp oil and salt to knead to a stif dough not very soft and keep aside
2. Now grate broccoli ,Now heat a pan add 1 tsp oil add zeera when crackles add onion , grated broccoli, salt, red chilli powder,garam masala,,green chillies,ginger saute for 1 minutes
3. Dont let it turn mushy ,Keep this stuffing aside
4. Now take 2 medium size balls ,Roll them flat like rotis
5. Take one roti put stuffing in center and close nicely by putting other roti on top roll this nicely into paratha
6. Heat tawa roast the paratha from both sides applying oil
7. Serve hot with Aachar and curd............enjoy........GOD BLESS...

MATAR PANEER (PEAS WITH COTTAGE CHEESE)

INGREDIENTS:

1. Matar (peas) 5oo grams fresh green 
2. Paneer (cottage cheese ) 250 grams
3. Tomatoes 3 medium chopped finely
4. Green chillies 3 chopped
5. Haldi powder (turmeric powder) 1/2 tsp
6. Red chilli powder 1tsp (kashmiri lal mirch powder)
7. Dhanya powder (coriander powder) 1tsp
8. Onion 1 medium chopped 
9. Bay leaf 1 
10. Green Cardamom 1 to 2
11. Garlic 1 /2 tbsp paste
12. Ginger 1/2 tbsp paste
13. Oil 2 tbsp
14. Hara dhanya (coriander leaves) 1 tbsp
15. Garam masala powder 1 tsp
16. Salt as per taste
17. Zeera (cumin seeds) 1 tsp 
18. Fresh cream for garnish 1 tbsp

METHOD:

1. Heat a pan add oil when hot add bay leaf, cardamom,zeera,When crackles add ginger,garlic saute
2. Add onions saute when turn golden brown add peas, haldi powder,red chilli powder,dhanya powder and fry 
3. Add tomatoes,salt ,green chillies mix cook for 5 minutes when tomatoes turn mushy add water as much as you want consistency of gravy
4. Now add cubed paneer  cook till one boil come on low flames
5. Add garam masala mix remove from fire ,Serve with cream and coriander leaves garnishing on top with paratha/poori/roti...........enjoy
6. GOD BLESS...........

PATTA GOBI KE PARATHE (CABBAGE PARATHA)

INGREDIENTS:

1. Aata (wheat flour) 3 cups / As required
2. Salt as per taste
3. Oil to fry paratha
4. Patta gobi (Cabbage ) grated 250 grams
5. Green chillies  3 chopped
6. Zeera (cumin seeds) 1tsp
7. Ginger 1 tbsp grated
8. Aamchoor powder 1/2 tsp
9. red chilli powder 1tsp
10. Dhanya powder 1/2 tsp (coriander powder)
11. Hara dhanya (coriander leaves) 1tbsp
12. Garam masala 1/2 tsp

METHOD:

1. Mix aata,1 tsp oil,salt knead well and make the dough stiff dont use more water
2. Make stuffing,Take a pan add oil 2 tsp when hot add zeera when crackles add dhanya powder,green chilli,ginger saute
3.  Add cabbage mix and add aamchoor powder ,red chilli powder,garam masala ,Salt mix and stir fry for 2 minutes add coriander leaves keep aside
4. Now,Take two medium size balls ,roll them flat like small  rotis
5. Take one roti put some stuffing in center,Cover this with other roti close nicely and roll it with soft hands by applying flour to avoid sticking
6. Heat apan and roast the paratha from both the sides applying oil
7. Serve hot with Aachar and curd......enjoy........GOD BLESS......

SHIMLA MIRCH SOUTH INDIAN STYLE STIR FRY

INGREDIENTS:

1. SHIMLA MIRCH   (Green,red,yellow,orange,one each) otherwise green will do
2. Zeera (cumin seeds) 1tsp
3. Oil 1tbsp
4. Besan ( gram flour) 2tbsp
5. til (sesame seeds) 1tbsp
6. Moong phali (crushed peanuts) 2tbsp
7. Dhanyapowder (coriader powder) 1tsp
8. Red chilli powder 1tsp
9. Haldi  powder (turmeric powder) 1/2 tsp
10. Garam masala powder 1 tsp
11. Lemon juice 1 tbsp
12. salt as per taste

METHOD:

1. Heat oil in a pan add zeera when crackles add shimla mirch
2. Saute and cook for 5 minutes ,when half done,Add besan stir well
3. Now add haldi powder ,red chilli powder,dhanya powder ,garam masala powder mix all well
4. Add peanut crushed,til,lemon juice,salt mix well
5. Add little water if required ,cook on low flame till done
6. Serve with roti/paratha.......enjoy.......GOD BLESS

NOTE: You may also use curry powder instead of other masalas like red chilli powder,haldi,dhanya,garam masala.

GOBI AALOO (CAULIFLOWER WITH POTATO)

INGREDIENTS:

1. Gobi (cauliflower ) 1,cut into 3/4 inches-wide florets
2. Potatoes 4 ( peeled and cut into 1/2-inches cubes)
3. Oil 2 tbsp
4. Zeera (cumin seeds) 1tsp 
5. Onion 1 medium chopped
6.  Garlic 1tbsp grated
7. Ginger 1 tbsp grated
8. Dhanya powder (coriader powder) 1 tsp (optional)
9. Red chilli powder 1tsp
10. Haldi (turmeric powder) 1/2 tsp
11. Green chillies 3 chopped 
12. Tomatoes 2 medium chopped
13. Salt as per taste
14. Garam masala 1tsp
15. Peas 1 cup
16. Hara dhanya (coriander leaves) 1tbsp
17. Hing a pinch (asafoetida)

METHOD:

1. Cut the cauliflower  florets  and potatoes  into 1/2 inches cubes
2. Now heat a wok add oil and zeera,When zeera crackles add hing
3.  Add ginger and garlic Saute for a second,Now add onions
4. When onion turns light brown add potatoes and peas saute 
5. After 2 minutes add tomatoes stir ,Add haldi,red chilli powder,dhanya powder (optional),Garam masala powder and salt mix well
6. Cook for 5 minutes now add cauliflower mix slowly
7. Cook covered till cauliflower is done for 8-10 minutes ,Remember it should be soft not mushy
8. Now garnish with coriander leaves and serve hot with paratha/roti/poori
9. Enjoy......... GOD BLESS

BHINDI FRY (LADY FINGER / OKRA)

INGREDIENTS:

1. Bhindi 500g (lady finger/ okra) cut as shown in picture
2. Zeera 1 tsp (cumin seeds)
3. Hing 1/2 tsp
4. Onion 1 medium cut lenght wise
5. Dried red chillies 2
6. Green chillies 2
7. Salt as per taste
8. Oil 1 tbsp
9. Lemon 1 tsp

METHOD:

1. Heat a pan add oil now add zeera when crackle ,Add hing and red dried chillies saute
2. Now add onion  fry till light brown add bhindi,salt and Green chillies stir well and add lemon juice
3. Now  cook till bhindi turns soft once done switch off stove 
4. Serve with roti/paratha/poori
5. Enjoy..........GOD BLESS

PALAK PANEER RECIPE

INGREDIENTS:

1. 

   Palak a bunch
2. Paneer 250 g (cut in cubes)
3. Ginger 1 tbsp grated
4. Garlic 1 tbsp grated
5. Tomatoes 2 small (finely chopped) OR tomato puree as per convenience
6. 2 green chillies finely chopped
7. Haldi ½ tsp( turmeric powder)
8. Zeera 1 tsp( cumin seeds)
9. Garam masala powder 1 tsp 
10. 1 tsp red chilli powder 1 tsp red chilli powder
11. Dhanya powder 1tsp (coriander powder)
12. Onion 1 medium grated
13. Cinnamon stick small 1/2 inch
14. salt as per taste
15. Cloves 3
16.  Green Cardamom 1
17. Oil 3 tbsp
18. Cream for garnishing 1 tbsp

Method:

1. Cook the palak (spinach) for about 5 minutes  in boiling water and grind it to fine paste after it is cold.
2. Take a wok heat oil add whole garam masala cinnamon,cloves,cardamom
3. Saute ,Now add zeera when crackle add onion saute
4. When onion turns golden brown,Add ginger /garlic and haldi
5. Add tomatoes stir, Now add dhanya powder,red chilli powder
6. Stir till the oil separates. 1 to 2 minutes on low flames
7. Add green chillies mix well, Now  add the palak paste to this mixture
8. Cook for 10 minutes on low flames when you can see oil its time to add paneer mix all well  (please never cover pan)
9. Cook for more 5 minutes ,Now add garam masala powder
10. Garnish with cream serve with paratha/poori/naan .......enjoy........GOD BLESS

AALOO KI KATLIYAN

INGREDIENTS:

1. Aaloo 5 medium 5oog (serves for four)
2. Zeera (cumin seeds) 1tsp
3. Hing (asafoetida) 1/4 tsp
4. Green chillies 2 chopped 
5. Onion 1 small chopped
6. Coriander leaves 1tbsp
7. Salt as per taste 
8. Oil 1tbsp 

 METHOD:                  

1. Take a pan heat oil,Add zeera when crackle add hing saute
2. Add onionand green chillies saute ,when onion turns translucent add aaloo
3. Add salt and  little water 1tbsp mix all 
4. Cover let it cook for 10 minutes on low flames 
5. When aaloo turns tender its done now garnish with coriander leaves
6. serve hot with paratha/poori/roti...............Enjoy
7. ..........GOD BLESS

MISSI ROTTI

INGREDIENTS:

1. Besan (Gram flour) 2cups
2. Aata (Whole Wheat flour) 3/4
3. Salt as per taste
4. Ajwain (carom seeds)
5. Onion 1 medium chopped
6. Green chillies 2 chopped
7. Hara dhanya (Coriander leaves)
8. Chaat masala   

METHOD:

1. Make a dough by mixing all ingredients
2. Now with the help of Aata  make balls and roll them
3. Make roti and heat tawa,Now roast roti on medium  flame for 1/2 minute
4.  Turn over do the same  this side ,when brown spots appear its done 
5. Serve with butter or desi ghee and hare dhanya chutney...........Enjoy
6. ....GOD BLESS

PATTA GOBI AALOO (CABBAGE AND POTATOES)

INGREDIENTS:

1. PATTA GOBI (cabbage) 1 small (serves for 4)
2. zeera (cumin seeds) 1tsp
3. Aaloo (potatoes) 3 medium 
4. Haldi (turmeric) 1/2tsp
5. Red chilli powder 1tsp
6. Hing 1/4 tsp or a pinch
7. Onion 1 medium chopped
8. Ginger 1tbsp chopped finely
9. Oil 2 tbsp
10. Green chillies 2 chopped
11. Dhanya powder (coriander powder)
12. Salt as per taste
13. Garam masala powder 1/4 tsp
14. Aamchoor powder (dried mango powder)
15. Coriander leaves 1tbsp
16. tomatoes 2 small chopped (optional)  
17. peas 1 cup

METHOD:

1. Take a wok heat oil ,Add zeera hing saute
2. Add onion stir and add haldi powder,red chilli powder, dhanya powder
3. Saute ,Now add greenchillies and ginger ,peas and tomatoes (optional)
4. Add potatoes stir now add cabbage and aamchor powder  salt mix well
5. Add water 2tbsp Cover and cook for 10 min on low flames 
6. Open and if potatoes are tender then stir and mix all  well 
7. At last add garam masala stir 
8. garnish with coriander leaves
9. Serve hot with roti/paratha/poori
10. enjoy................GOD BLESS

SHIMLA MIRCH MASALA (CAPSICUM OR BELL PEPPER)

INGREDIENTS:   

1. Shimla mirch (capsicum /bell pepper) 6 in no. (serves for 4)
2. Zeera (cumin seeds) 1tsp
3.  Rai (mustard seeds) 1tsp
4.  Sauf (funnel seeds) 1 tsp
5. Hing (asafoetida) a pinch or 1/4 tsp
6. Haldi (turmeric powder) 1/2 tsp
7. Red chilli powder 1tsp
8. Ginger crushed finely 1tbs 
9. Garlic crushed finely 1/2 tbs
10. Green chillies chopped 
11. Onion 1 medium chopped
12. Salt as per taste
13. Oil/ ghee 1 tbs 
14. Dhanya powder (coriader powder) 1tsp and amchor powder(mango powder )  1tsp  

                                                     

METHOD

1. Heat a pan add oil when hot add zeera ,rai,hing, saute add ginger and garlic saute
2. Now add onions saute it ,when onion turns translucent (it will be done fast by adding little salt)
3. Add haldi pd.,red chilli pd. ,dhanya pd, little water 1tbs and saute all well
4. Add sauf and  shimla mirch diced  stir add amchor powder mix well 
5. Add green chillies and salt mix well cook for 10 min on flame in open pan 
6. Don't cover pan and in 10 minutes it will be ready to serve 
7. Serve this with hot parathas/rotis..........enjoy.........GOD BLESS

ACHARI AALOO

INGREDIENTS:

1. Aaloo (potatoes) 500g (serves for 4)
2. Oil (mustard oil preferable) 2tbs
3. Hing(asafoetida) 1/2 tsp
4. Rai (mustard seeds) 1tsp
5. Zeera (cumin seeds) 1tsp
6. Methi dana (fenugreek seeds) 1tsp
7. Saunf  (funnel seeds) 1tsp
8. Red chilli powder 1tsp
9. Amchor powder (dried mango powder) 1tsp
10. Haldi powder (turmeric powder) 1tsp
11. Dhanya powder 1tsp (corianderpowder)
12. Green chillies chopped 2 to 3
13. Ginger chopped finely 1 tsb
14. Kalaunji (onion seeds)
15. Hara dhanya (coriader leaves)
    
    
    
    METHOD  
    1.Boil potatoes and cut in cubes 
    2.Now take a wok heat oil add zeera ,hing, rai,saute 
    3.Add methi dana,saunf,kalaungi mix all fast on low flame 
    4.Add  all spices red chilli powder, haldi powder, dhanya powder
    5.Add salt ginger,green chillies saute all 
    6.Now add boiled potatoes ,amchor powder mix well
    7.Cook for 5 minutes by stirring and switch off stove 
    8.Garnish with hara dhanya and serve with paratha/roti/rice ........enjoy
    9.GOD BLESS.........
    
    

LOBIA (black eyed beans)

Ingredients:

1. Lobia (black eyed beans) 2cups
2. Oil  2 tbs
3. Zeera (cumin seeds) 1tsp
4. Ginger 1 tbs chopped
5. Onion 1medium chopped
6. Garlic 3 cloves finely chopped
7. Tomatoes 2 medium chopped (optional)
8. Haldi (turmeric powder) ½ tsp                                           
9. Red chilli powder ½ tsp
10. Dhaniya powder (coriander powder) ½ tsp
11.  Garam masala ½ tsp
12. Green chillies 2 chopped/slit 
13. Rai 1/2 tsp (Mustard seeds)
14. Lemon juice of 1 lemon
15. Hara dhanya 1tbs (coriander leaves)

                        METHOD

1.      Soak lobia for 6 hour then boil lobia with watersalt and 2 tsp ginger chopped and 2 tsp onion chopped

2.      Heat a pan when hot add zeera & rai when they crackles add ginger and garlic stir

3.      Now add onion fry till it turns golden brown add tomatoes  stir 

4.      Now its time to add all the masalas haldi,redchilli powder, dhanya powder and salt with 1tbs water

5.      Sauté all well ,now when tomatoes gets mushy and oil separates from masala

6.      Add boiled lobia and green chillies mix with light hand all andcheck the taste at this point

7.      Cook this for 5 to 10 min on low flames bycovering the pan

8.      Now add garam masala and lemon juice mix and switch off stove garnish with hara dhanya serve this with roti /parathas/naan ....enjoy GOD BLESS.........