• 2 medium size cauliflower
• salt
• 2 bay leaves
• 2 tbsp oil
• 2 onions finely chopped
• 2 tsp finely chopped ginger
• 2 to 3 green cardamoms
• 1 tsp cumin seeds
• 1 tbsp finely chopped coriander stalks
• ¼ cup Red Thai Curry Paste
• 400 ml coconut milk
• 1 lime
• Chopped fresh coriander for garnishing

• Boil the cauliflowers with salt and bay leaves till they are cooked yet firm in shape. Remove and transfer to a ice cold water so that it remains firms and fresh and does not  get  over cooked.
• Heat oil in  a pan, add the chopped onions, chopped ginger, cardamom and cumin seeds and the finely chopped  coriander  stalks  over medium heat for a minute or so.
• Add the Red Thai curry Paste and the coconut milk and bring to a boil. Transfer the cauliflower to the pan and simmer for 8 to 10 minutes.Check Seasoning and squeeze in some lemon juice and take off from heat.
• Garnish with chopped coriander and Serve it with steamed rice or naan.

Cuisine: Punjabi
Prep time: 1 hour
Cooking Time: 30 minutes
Serves:2

• I usually mix both the whole black daal and the split blak daal along with some rajma when I make this daal. If you like , you can skip adding rajma to this.

• If you are cooking in a pan, soak both daals for at least 2 hours . Cook for 40-45 minutes covered with  a lid. And after mixing with the tadka, let it cook for another 15-20 minutes to reach it's creamy consistency.

• 1 cup Buta daal (channa daal)
• 1 cup pumpkin  diced
• 1 large potato diced
• 1-inch ginger grated
• 1 tomato chopped
• 1 tsp cumin seeds
•  2 to 3 dry red chillies
• 1 tsp Roasted cumin and dry red  chilli powder(3 teaspoons cumin seeds
  8-10 dried red chillies)
• 1 tsp turmeric powder
• 1 tsp ghee
• 2 tbsp grated coconut
• 1 tsp sugar
• Chopped coriander and coconut  to garnish
• Salt to taste

• Dry roast the cumin seeds and red chilies for the cumin chili powder  till you get the aroma. Care should be taken not to over roast and burn the seeds.Grind it and store it in an airtight container.

• Wash and cut the potatoes in cubes along with the pumpkin and keep aside.

• Soak the Buta dali for 30 minutes.Wash Buta Dali and bring to a boil along with potato, pumpkin, salt and turmeric in a pressure cooker up to one whistle. Do not overcook the daal.

• Heat ghee in a pan. Add cumin seeds , dry red chiilies and bay leaf .When they start to splutter, add grated ginger and stir for a minute.  Add chopped tomatoes and cook till done.

• Add the boiled dal to the above masala, grated coconut  and simmer for few minutes. Garnish it with cumin and chilli powder and chopped coriander leaves and chopped coconut .

•  Serve it with Puri or Rice. The consistency of the dish is a personal preference. So add water accordingly and enjoy.

• 2 nos Drumsticks
• 1 large potato
• 1 medium tomato
• 1 Brinjal
• 5 to 6 nos garlic pods
• 1 tbsp mustard seeds
• 2 to 3 green chillies
• ½ tsp turmeric powder
• 8 to 10 Badi( Sun dried chunks of batter prepared from black grams)
• 2 nos dried red chilli
• 2 to 3 tsp of mustard oil
• 1 tsp pancha phutana
• salt to taste.

 

• Peel off the outer layer of drumstick (chhuin) and cut it into 2 inch pieces. Cut the potato and brinjal in wedges. Cut the tomato into long strips .

• Soak the mustard seeds for 30 minutes and then grind the mustard seeds along with garlic pods and green chillies into a fine paste. Keep aside.

• In a pan, add 2 cups water, salt, turmeric and the ground mustard paste and bring to a boil. Add  sliced potatoes first as it takes maximum time to cook and simmer.

• Once the potatoes are half cooked ,add the sliced brinjal and drumstick.Keep a watch on the drumstick so as not to overcook the drumsticks . in the last add the tomatoes. Take out from heart and keep aside.

• In another container, heat oil. Add panch phutan, dry red chilli and as soon as the panch phutan stops crackling, add the boiled vegetables and bring to boil.Take out from heat and before serving add the fried Badi and coriander leaves.

• Serve hot along with steamed rice.