MALAI KOFTHA

Koftha...They look Yummy n even taste yummy..Isnt it!!!! I love Malai Koftha with Garlic Naan or Butter Naan.. I have tried out this delicous dish at home and served it at home..It came out really very well..I started preparing the dish but later on I was very tensed with few doubts like whether my kofthas will come out soft without breaking or not...I followed few tips and made it...Finally the taste was Wahhh....

For Koftha Balls:

Ingridents:

Potato:3 medium(peeled, boiled n mashed)

Grated Paneer:1 cup

Chopped Chillies

Cliantro:2 spns

Cumin pwd:1/2 spn

Coriander Pwd:1/2 spn

Finely chopped Nuts:1 spn(I used almonds and Cashews)

Salt:Acc to taste

All Purpose Flour:2 spns

Bread Crumbs:Optional

Oil(For deep frying kofthas)

Procedure:

1.Mix all the above ingridents with out adding water to the mixture.As excess water may result in breaking of the kofthas

2.Now make the dumplings out of the above mixture into ur desired shapes and put them aside.

3.Put a skillet on flame and add the required amount of oil for deep frying.

4.Roll the dumplings in the all purpose flour and fry them when the oil is ready.

5.Fry them till they come to golden brown and place them on a paper towel to remove the excess oil.

6.Kofthas are ready to put in the gravy before serving.

Ingridents For Gravy:

1.Tomato:2 medium Sized(Finely Chopped)

2.Onion:1 big(Finely Chopped)

3.Cumin Powder:1 spn

4.Coriander Powder:1 spn

5.Red Chilli Powder:Acc to taste

6.Salt:acc to taste

7.Chopped Cliantro:For Garnishing

8.Cashewnuts:10 no(Powdered)

9.Cream:1 cup

10.Turmeric Pwd:A Pinch

11.Oil:2 spn

12.GingerGarlic Paste:1/2 spn

Procedure:

1.Put a pan,add oil, when the oil is heated add Onions and fry till soft.
2.Add tomatoes, ginger garlic paste, turmeric powder and fry till the raw flavor is gone and tomatoes are smooth.

3.Add cumin and coriander powder, chilli powder and salt mix well

4.Remove from flame and let this mixture cool.

5.Blend the above cooked mixture into fine and smooth paste .

6.Now put a pan on flame add little oil and cook the blended onion and tomato paste.

7.Add cream and let it boil.if needed add little water and stir for few minutes.

8.Check the seasonings and adjust according to your taste.

9.Add the cashewnut powder and cook well for 4 to 5 mins

10.When done add chopped cliantro and remove from flame.

11.Add kofthas to this hot gravy just before 3 to 5 mins before you are ready to serve.

Tips:

1.Adding bread crumbs to kofthas removes the excess moisture which may avoid the kofthas to break during frying.

BATHURA

My all time favourite dish...Bathura..I dont like it in restaruants..My Mom makes this bathuras very well..ofcourse its not a big deal..but I feel my MOM's bathuras are the best...When ever i go home she makes it for me...Each bathura she makes will definetely puff up..That would add a good look...Isnt it?They were few tips which she follow while making the dough..I too followed the same and was succeded for the first time...I do wana share those tips with u here...

Ingridents:

Maida(All Purpose Flour):2 cups

Sooji:1/2 tbspn

Sour Curd:1 cup

Salt:acc to ur taste

Water:Only if needed

Oil:for frying Bathuras

Procedure:

1.Take Maida, sooji, salt in a bowl and mix it well with sour curd.Knead it well n smooth.

2.If u need add little water and make it into a soft dough and cover it wid a lid and set it aside for 15 mins and knead it well.

3.Divide the dough into equal portions and make them into round pooris.

4.Dont make the Bathura very thin,this make make your bathura's turn crisp.

5.Pour oil in a skillet and let it heat(check whether the oil is ready for frying or not)

6.Now fry the bathuras and put them on a paper towel so that it will absorb the excess oil.

7.Serve the Bathuras with channa masala or chole masala.I like it with Channa Masala.

Finally Channa Bathura is my Fav..Miss my mom at this moment...

Cut Onions into thin slices and add lemon juice and sprinkle little salt and pepper on it.Serve it with ur bathuras and Channa Masala...It adds more Taste...

NIMMAKAYA CHARU

Nimmakaya Charu...is dis not sounding different...This is my GrandMother's recipe..She used to call it Nimmakaya Charu...When I was a Kid i never found the difference in Charu or rasam or Sambar...The same is with this...Dish is named as Charu but it does not taste or look like our ordinary one..This is a very good combination with Coconut Rice which I posted in Rice Varities.

Ingridents:

Toordal: 1 cup

Turmeric: a pinch

Salt:acc to ur Taste

Ghee:1 spn

Jeera:1 spn

Mustard Seeds:1spn

Urad Dal:1 spn

CurryLeaves:6 to 7

Green Chillies:3

Red Chillies:2

Chopped Cilantro:2 spn

Lemon:1

Procedure:

1.Wash and pressure cook the toordal for 4 whistles.Remove it from flame and mash the dal with little turmeric and salt in it.

2.Now make tadka for Dal.Put ghee in a skillet and when heated add jeera, mustard and urad dal and fry well.

3.Add splitted Green chillies ,Red chillies and curry leaves and fry well.

4.When the tadka is ready put this in the mashed dal and boil the dal for 5 mins by adding little water to the dish..Check for the consistency.

5.Turn off the flame and let it cool for 5 mins now squzee half of the lemon in the boiled dal,finally garnish it with cliantro.

Tip:

Dont add lemon when ur dish is too hot..This may spoil ur dish

CARROT RICE

Many of us dont like to have carrot..but this is one of the veggie which has more vitamins n helps to improve our eye-sight..Eating Raw Carrot is also a good exercise for our teeth..so here is the recipce u can try having carrot in this form too...This is a spicy rice item which takes less time to prepare.
Ingridents:

1.Carrots: 3 no

2.Onions : 4 medium size

3.Green Chillies : 4 no

4.Cloves : 8

5.Elachi : 2

6.Dalchini : Small piece

7.GreePeas(optional)

8.Cashews : 10 to 15(acc to ur Taste)

9.Salt

10.Rice: 2 cups

11.Ginger Garlic Paste : 1 tbsp

12.Oil
Procedure:

1.Peel the carrots n grate the carrot.

2.Chop the onions n chillies.

3.Take a pan.Pour some oil fry the onions(use nearly three n half onions). Just Saute them.

4.Cool and then Blend the onions.

5.Take a pan..add little oil and add the remaining onions, chillies, cloves, cinammon, dalchini.Fry till u get the nice flavor of the masala's.

6.Now add ginger garlic paste and fry till the raw flavor goes. Add cashews to the mixture.

7.Add the grated carrot and fry till the raw flavor of the carrot is completely removed.

8.If u like add green peas at this stage n Now add the blended onion paste.

9.Add salt according to ur taste.

10.Stir the mixture well n check for the seasonings..if not add little red chilli powder.

11.Once the mixture is cooked well add rice n stir well for 2 to 3 mins.

12.Now pour water(1:2 ratio) n cook the rice.

13.When rice is done serve it hot wid onion raitha.

Alternative Procedure:

If u want u can add boiled rice instead n mix properly..See that rice is mixed well n uniformly. Rest of the procedure is same.

TOMATO IN MUSTARD SAUCE(TOMATO AVVA KURA)

Hmm..Many of us may be knowing this curry…This is a very common recipe n traditional too… Tomato n cocount are the main ingredients

Ingredients:
1.Tomatoes: 4 medium Size

2.Tamarind: Lemon Size

3. Sugar or Jaggaery

4.Turmeric: 1 pinch

For Making into Paste:

1.Grated Coconut: 1 ½ cup

2.Seas am (nuvvulu): 1 tbsp

3.Mustard Seeds: 1 tsp

4.Rice: 1 tbsp

5.Red Chilies: 4

6.Salt

For Seasoning:

1.Mustard seeds: 1 tsp

2.Cumin Seeds: 1 tsp

3.Fenugreek Seeds: ½ tbsp

4.Curry leaves

5.Oil

PROCEDURE:

1) Cut the tomatoes into pieces. .cut them according to your taste and boil these tomatoes.

2) Soak the tamarind in Luke warm water and take the extract from tamarind.

3) Take all the ingredients mentioned under for making into paste. .Grated coconut, mustard seeds, Seas am seeds, rice, red chilies, salt .Add some water n make it into a fine paste.

4) Put a boiling pan, add some oil, when the oil is heated add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, allow this to fry n then add hinge to them.

5) Once when the seasoning is ready pour the tamarind juice into the boiling pan. Now add the finely ground paste to this. Let it boil so well that all the raw flavor of mustard seeds goes out. Add a pinch of turmeric powder, red chili powder, sugar. Check and add salt and chili powder according to your taste.

6) When the gravy is completely cooked. Then add the boiled tomatoes to this cooked paste. Now let these tomatoes boil in the paste for 5 minutes. Now your Tomato Avva Kura is ready.

7) Take it into a bowl n garnish it with freshly chopped cilantro.
8)Serve it hot with Rice and Normal Dal (muddha pappu). With this combination you will really enjoy the taste of Tomato Aava Kura.

EGG FRY

Ingrident:

Eggs:3

Onion:2 big sized(finely chopped)

Tomato:1 small

Giner Garlic Paste:1 spn

Garam Masala Powder:1/2 spn

Curry Leaves:6 to 7

Salt:acc to taste

Chilli Powder:2 spoons

Turmeric Powder:1/4 spn

Cilantro:2 spn

Green Chillies:4no

Procedure:

1.Put a pan, add oil to it and let the oil heat,when the oil is heated add chopped onions and fry them till they r soft

2.Add siltted green chillies, curry leaves and ginger garlic paste, fry it till all the ingridents leave their raw flavor.

3.Add salt, chilli powder, garam masala and stir well.

4.Now add the chopped tomato,fry it well

5.When the onion n tomatoes are well fried break open the eggs.

6.Dont stir it..leave them as it is and cover it with a lid and let the eggs cook well.

7.Finally garnish it wid cilantro n serve it hot

MASALA RICE

Masala Rice...very simple and easy to cook...its all adding some spices to our normal rice n have it in a different way...I loved flavoured rice rather than ordinary white rice...so tried this..here is the recipe..

Ingridents:

Rice:1.5 cups

Water:3 cups(1:2 Ratio)

Cloves:8 to 10

Elachi:2 no

Cinammon:1/2 inch

Bay Leaves:2

Star Anise:1

Ginger Garlic Paste:1 spn

Salt:Acc to ur taste

Chillies:5

Onion:1 medium(dice into big pieces)

Cashews:10 no

Procedure:

1.Pour oil in a pan and let it heat.When the oil is hot add the masala ingridents and fry them till you get nice aroma from it.

2.Add onions to these fried masala n fry the onion till they are soft.

3.When the onion r smooth add gingergarlic paste fry till it leaves the raw flavor.

4.Add cashews, spilted chilliesand fry them too.

5.At this stage add rice n fry for 2 mins.

6.Now add water and check for the seasoning and cook the rice.

7.Serve it hot with onion raitha or curries as u like.

I made onion raitha and egg fry..wid this combination i really remembered the nice Egg biriyani..it was like the briyani which I was waiting from many days...

MOR(ButterMilk) KOLUMBU

Ha...This is one of my Hubby's all time favourite dish..when ever he sees Okra he jst wana pick them to njoy MorKolumbu..He did hid Btech in Chennai n tasted it there in his hostel..he keeps telling me abt this..so I tried to know the recipe from different sources and finally made it for him...and I saw him njoying this dish...Let me share this Recipe with you all..

Ingridents:

1.ChannaDal: 2 tbspn

2.Jeera:1tbspn

3.Mustard seeds:3/4 tbspn

4.Ginger:1/2 inch

5.Curry leaves:5-6

6.Green Chillies:4 no

7.Okra(Lady Finger)

8.Salt

9.Turmeric:a pinch

10.Curd:2 cups

11.Oil

Procedure:

1.Take a bowl,add channa dal, chopped green chillies,ginger, turmeric, curry leaves, jeera and cumin seeds, salt , turmeric and add 3 to 4 spoons of curd and let the ingridents soak for nearly 1 hr.

2.Cut the okra into 1/2 inch pieces.

3.Put Oil in a pan,when it is hot add okra and cover it with a lid and fry them.

4.After a hour blend the soaked channa dal mixture(which is soaked in curd ) into fine paste. 5.When the okra is fried add the ground paste and cook it till the raw flavor of the mixture is removed completely and off the flame.

6.Beat the remaining curd and add to the cooked okra masala.

7.Serve it with rice.

SOOJI HALWA....

Sooji Halwa is made as prasadam(offering) for many festival...It is a very common and a very easy recipe which can be made in no time..This sooji halwa can be used as stuffing to make the one more Popular sweet Prasadam Obbatlu and Prasadam Burelu.
Ingridents:
Sooji: 1 cup
Sugar: 1 cup
Elachi Powder: a pinch
Water:2.5 cups
Cashew:10 no
Raisins:10 no
Ghee:1 tspn
Red food Color: A pinch
Procedure:
1.Put a pan on flame, add 1 tspn of ghee and let it melt and fry the cashewnuts n raisins.Keep them aside.
2.Add sooji to the remaining ghee and fry till the sooji turns to golden color and nice aroma comes from it.
3.When it is done add sugar and mix it well.(adding sugar to sooji at this stages makes less chance of forming lumps)
4.Now add the water to sooji and sugar mixture n stir continoulsy which will avoid forming of lumps.
5.Sprinkle elachi powder and cover the sooji mixture with a lid and let it boli for 3 to 5 mins. 6.Add red food color to cooked sooji.adding food color is optional.
7.When the sooji is cooked add the fried cashew n raisins.
8.Serve it hot as it is or make them into small balls.
Depending on the sweetness u want u can add more sugar.For 1 dup u can add upto 1.5 cups of sugar.
I used it as a cake made into Heart Shape for our 175 days celebrations after marriage..
Sharing this basic recipe in Mitha Mela event at Cooking 4 all seasons...

COCONUT RICE

Rice..many of u dont like having rice daily with dal n curries..I'm one among them,so i prefer having and cooking rice in different tastes.Here is the recipe for coconut rice,this can b made in many ways,this is way which we like.

Ingridents:

1.Grated Coconut

2.Green Chillies: 5 no

3.Cloves: 6

4.Cardmon:2

5.Cinamon:1/2 inch

6.Star Anise:1

7.GingerGarlic Paste:1 tbsp

8.Rice:2 cups

9.Onion:1 medium Sized

10.Salt:acc to taste 11.Oil:2 tbspn

12.Chilli Powder:1tbsp

13.Cashews: 10 no

Procedure:

1.Blend the grated coconut by adding water to it and extract the milk from it.(for 1 cup of rice we need 2 cups of this coconut milk)

2.Put a pan and add oil to it when the oil is heated add chopped onion.

3.When th onions turn soft add ginger garlic paste, chillies n garam masala(cinamon, cardmon, cloves, star anise).fry them well.

4.Now add rice n fry for 2 mins, add salt n chilli powder n finally add coconut milk n cook it well. 5.Serve it with onion raitha or brinjal masala. Nimmakaya Charu is the best Combination for this Coconut Rice.I have posted it in Rasam Catogery..Check it out there..

BRINJAL ONION MASALA

Ingridents:

1.Small Brinjals:8 no

2.Onion:1 big size

3.Jeera:1/2 tspn

4.Garam Masala Powder:1/2 Tbspn

5.Salt:Acc to ur taste

6.Chilli Powder:1tbspn

7.Giner Garlic Paste:1 spoon

8.Oil

Procedure:

1.Blend the following ingridents onions, garam masala, ginger garlic paste, salt, chilli powder, jeera into a coarse paste.

2.Wash the brinjals n slit the brinjals wid out detaching the stalk.

3.Stuff the blended onion masala into this brinjals.

4.Pour some oil in a pan and wen it is hot put these stuffed brinjals in the pan and the remaining onion masala paste and cover it with a lid for around 15 mins.If needed jst sprinkle little water.Check them in between.

5.When the brinjals r cooked..remove the lid n let them fry till the raw flavor of onions are lost

6.Once they r done,Serve them hot with Rice and Dal...U'll really njoy the taste.

EGG BIRIYANI

Ingridents:
Basmati Rice:2 cups

Biryani masala powder:1 tbsp

Cumin Seeds:1 tsp

Oil

Eggs:5

Cilantro Leaves :1/2 bunch

Ginger garlic paste:1 tbspn

Green Chillies :4 no

Mint(optional)

Onions:1 big

Yogurt (curd):5 to 6 spoons

Salt :acc to taste

Chilli Powder:1 tspn

Cumin Powder:1 tspn

whole garam masala(cloves, elachi, cinammon)

Cashew nuts:10 full

Procedure:

1.Wash and soak rice for atleast 30 mins

2.Boil 4 eggs and remove the shell.

3.Slit the eggs without seperating them or use a fork to pierce the boiled eggs and put aside.

4.Put a kadai on flame and heat the oil.

5.When the oil is heated add whole garam masala spices and fry till u get a nice flavour.

6.Add the chopped onions and fry them till they become golden brown now add ginger garlic paste ,cashew,green chillies ,mint(optional) clinatro.

7.Add biryani masala when all the ingridents are cooked, add salt according to ur taste.

8.Now add curd and stir well.

9.Once all the mixture is cooked,add the soaked rice to the mixture and add 3 cups of water(as u have saoked ur rice for 30 mins it absorbs water which is equal to 1 cup of water) and cook the rice.

10.Now we have to fry the eggs.Take a bowl add red chilli powder, salt, cumin powder and besan mix it well with the remaining 1 egg.

11.Now dip the boiled n slitted eggs to the mixture and fry them in a pan with oil till the eggs get golden fried wid omelety texture on top .

12.Remove the eggs and put aside.

13.When the rice is cooked add little saffron color on top and put the fried eggs on top n cover it

with the cooked rice.

14.Serve hot...

PEAS PULAVO

Peas Pulavo can be made in number of style.But here I made it in a very easy way with no spices even..It goes good when u have very less time to cook..Try this...

Ingridents:

Peas: 1/2Cup

Chillies: 5(varies acc to ur taste)

Cilantro: 1/2 Bunch

Jeera: 2 spoons

Rice:1.5 cups

Salt:acc to ur taste

Oil

Procedure:

1.Take a pan,put some oil in that n let the oil heat n now add jeera.

2.When the jeera splatters add split chillies and fry well.

3.Now add chopped cilantro n mix well..fry it and now add the rice to this mixture n fry well.

4.Add salt acc to ur taste.

5.In the ratio 1:2 add 3 cups of water for 1.5 cups of rice n cook the rice.

6.Serve it hot with Raitha

PAV BHAJI

Ingridents:

All Purpose Flour:7 cups

Butter: 7 tbs

Salt

Sugar: 1 tbspn

Yeast: 1packet(7 gms)

Water

Procedure:

1.Add yeast to luke warm water(80 degrees) to yeast n add sugar to this yeast mixture.if the water is too hot the yeast will die n ur bread will not b smooth.so b careful while adding water to yeast.leave it for 5 mins.

2.Add the sufficent amount of salt to all purpose flour.

3.Melt 7tbspoons of butter n put aside.

4.Add the yeast n sugar mixture to ur all purpose flour.Mix wellad water to maida n amke it into a smooth chapathi dough.

5.Knead the dough, punch the dough n make it smooth

6.Add the melted butter to the dough n knead well.

7.Cover the dough n let it rest for a hour...now the size of ur dough increses..

8.Knead the dough well n make them into round balls

9.Take a baking tray n dust it wid lilttle all purpose flour n remove the excess flour

10.Place the balls in the tray, cover he tray n keep it aside for 30 mins

11.The balls size will increase.Now grease these balls on top with milk(else u can use egg white)

12.Now bake them in oven for 20 to 25 mins at 375 to 400 degrees

13.After that remove them from oven n apply little butter on top of the buns to keep them moist..

14.Seprate the buns.

15Cut the buns in middle n Toast a bit wid butter n serve it hot wid Bhaji, onions n lemon..

Hmmmm Njoy the taste...I'm sure u'll really like it..

TOMATO OMLETE

Omlete...Purely Vegterian recipe...omeletes can be made without using eggs...This is very simple n easy one which tastes like egg omlete..Try this and njoy the great taste...

Ingridents:

Besan:1 cup

Rice Flour:1 cup

Chopped tomatoes:3 medium sized

Chopped Onions:2 medium Sized

Cumin seeds:1 tbsp

Salt:acc to ur taste

Chilli Powder:acc to ur taste

Cliantro:1/2 bunch

Oil

Procedure:

1.Take a bowl add all the above ingridents n will well with water.

2.Check for the consistency.It should not be too thick r thin.

3.Put a dosa pan on flame.Add little oil and pour a spoon full of batter on the pan.

4.Add little oil and let it cook for 2 mins then turn to the other side and cook it well

5.These Omeletes goes well wid onion raitha.

Note:

U can add grated carrot, chopped spring onions to the batter n can make it a veggie omlete too..

SEMIYA KICHIDI

Ingridents:

Whole garam Masala(cloves:6 no, cinnamon:1/2 inch, Cardmon:1 no)

GingerGarlic Paste-1Tbsp

Chillies:4 or 5 acc to taste

Vegetables(Carrot, cauliflower, potato, peas,onions)

Salt

Oil

jeera:1 spoon

Procedure:

1.In a pan add little oil n fry the whole garam masala(jst crush them if u want) when u get nice flavor, add jeera n fry them.

2.Add onions, green chillies n ginger garlic paste..fry till all the raw flavor goes away..

3.Now add the veggies, add salt n let them cook by covering it with a lid.

4.When the veggies r 70% cooked..add semiya n fry it well...add the water(I use 1:1).

5.Adjust ur seasoning.

6. Serve hot wid onion raitha.

EGGPLANT LASAGNA

Lasagna is my hubby's fav Italian Dish.He had it once at some restaruant and loved the taste a lot.But now a days he can find only chesse lasanga but not his fav eggplant lasgana.Finally i learnt how to make this tasty dish at home.It came out really very good.He liked it very much and started saying Waaahhhhh!!I want to share this simple n tasty recipe.
Ingridents:

1.American Eggplant:1 medium sized(Peeled n chopped)

2.Lasanga Pasta Sheets:depends on the way u want ur lasagna to be

3.Tomato Puree:canned r fresh(boiled n blended)

4.Onion:1 medium(finely chopped)

5.Garlic:2 cloves(finely chopped)

6.Oil

7.Salt:acc to taste

8.Pepper:1/2 tbsp

9.Chopped Cliantro:2 spoons

10.Mozerella chesse:acc to ur taste

Procedure:

1.Put some oil in a pan.When the oil is heated add chopped onions n garlic..

2.Fry them till the onions r smooth and cooked.

3.Add the peeled n chopped eggplant.

4.Cook them till theeggplant is 80%cooked.

5.Boil the lasanga pasta sheets with some salt to it

6.When Boiled,drain them n allow them to dry for few mins.

7.Add tomato puree,salt, pepper n clinatro to the cooked Eggplant n onion mixture.Let it boil with the tomato puree for 5 mins.

8.Now take a baking pan n add the spread the eggplant mixture as 1 layer...now place the pasta sheets over this mixture as layer 2..now add mozerella cheese as layer 3..put the chesse according to ur taste...but more chesse acc taste to ur dish...now repeate the procedure of placing the layers...finish it up with chesse as the last layer.

9.Pre heat the oven for 20 min at 350 degrees n put this baking pan in the oven n bake it for 30 to 40 mins...

10.Serve it hot..

Wanted to share this recipe for FIL-Brinjal Event at Sanghi's Food Delight for Month of July

Green Peas Masala

I had this Greenpeas Masala Dosa in a hotel when I was in India.I too want to try this at home with dosa rather than chapathi...As we Usually make Aloo Masala for Dosa at home..I was bored with this aloo masala..I loved the taste of this wid Dosa..but my hubby told that this will b very good with Chapathi too...Now its upto you to select a good go with this greenpeas masala...here is the recipe..

Ingridents:
1.Peas - 3 cups

2.Onion - preferably red one - 3no(medium size)

3.Tomato - 1 large

4.Ginger Garlic Paste - 1 tsp

5.Cashew - 10(full)

6.Poppy Seeds(Ghasa Ghasalu) - 1.5 tsp

7.Cardomom - 2no

8.Cinamon - 1 inch

9.Cloves- 3no

10.Chilly powder - as per taste

11.Salt -Acc to ur taste

12.Sugar-Small Pinch

13.Cilantro-For Garnishin

14.Cumin Seeds-1/2 tbsp

Procedure:

1.Add 2 chopped onions, tomato, broken cashew, cinammon, cloves, cardmon, ginger garlic paste, poppy seeds, chilli powder n salt to a blender add littlewater and make it to a fine paste.

2.Pressure cook the soaked peas for 3-4 whistles.Drain them n put aside.

3.Now pu t a pan on flame n add little oil.Once the oil is heated add cumin seeds n 1 chopped onion.Fry till the onions are soft.

4.Add the ground masala and fry till the raw flavor is gone away.

5.Finally add the boiled peas.

6.Cook till u see the oil oozes out.

7.Add the small pinch of sugar at last and garnish it with chopped Cliantro n onion

8.Serve it Hot with Chapathi or Dosa.