Cook Without Book

Protien Rich  Drumstick Curry A spicy and tangy drumstick/ Mungna curry made in an onion-tomato gravy. This curry has a garlicky flavour and tastes great with steamed rice or parathas. Drumsticks also contain nutritional benefits and cure many ailments. Its stems, leaves and seeds are known to have medicinal properties. Drumsticks are also rich in proteins, minerals and  vitamins Ingredients: 4-5 Drumsticks (scrap and cut into 2" pieces) 1 tablespoon oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds A pinch of asafoetida 5-6 garlic pods (chopped) 1 tablespoon green chili (chopped) 1 medium onion (chopped) 2 tomatoes (finely chopped) 1/2 teaspoon red chili powder      1/4 teaspoon turmeric powder         2  teaspoon coriander powder 1 teaspoon jeera (cumin) powder 1/4 teaspoon curry powder /  garam masala 1 tablespoon coriander leaves (chopped) Salt to taste Jagge...

Vegetables in Tomato Gravy The highlight of this recipe, as the name suggests, is the abundant use of tomatoes. Moreover, a varied bunch of veggies are used – ranging from ladies finger and drumsticks to french beans and potatoes. You can try other combinations depending on what vegetables you have in stock. The gram flour plays an interesting role in perfecting the consistency and balancing the sourness. Preparation Time:  20 mins Cooking Time:  40 mins Makes 6 servings Ingredients 4 cups  roughly  chopped tomatoes 1/2 cup   french beans  , cut into 1” pieces 1/2 cup   cluster beans (gavarfali)  , cut into 1” pieces 1/2 cup   drumsticks  (saijan ki phalli / saragvo) , cut into 2” pieces 1/2 cup  peeled  potato cubes 2 tbsp   oil 1 tsp   mustard seeds ( rai / sarson) 1 tsp   cumin seeds (jeera) 2  pinches of  asafoetida (hing) 1/4 cup   besan (bengal gram flour) 5   curry leav...

Sambhar (South Indian Dish) Presenting an easy way to make a typical south indian sambar. Preparation Time:  15 mins Cooking Time:  25 mins Makes 5 to 6 servings Ingredients 1 1/2 cups   toovar (arhar) dal 6 to 8   drumsticks  pieces 1 tsp   mustard seeds ( rai / sarson) 1 tsp   turmeric powder (haldi) 1/2 tsp   fenugreek (methi) seeds 6 to 7   curry leaves (kadi patta) 2 tbsp   tamarind (imli) pulp 2  pinches  asafoetida (hing) 4   whole dry kashmiri red chillies 2 tbsp   sambhar masala 7   shallots (madras onions) 2 tbsp   oil salt  to taste chopped coriander (dhania)  to garnish Method Wash the dal thoroughly and add 3 cups water and little turmeric, mix well and pressure cook the dal for 2 whistles. Heat 2 tbsp oil in a kadhai and add the mustard seeds and fenugreek seeds. when the seeds crackle, add the dry red dried chillies, asafoetida, curry leaves and fry f...