Cauliflower Guncha ,Boondi Ki Subzi Hare Pyaaz Ke Saath,Aloo Matar Baroda Style Ingredients Cauliflower, grated 1 Oil 2 tbsp

Asafoetida tsp Cumin seeds 1 tsp Garlic cloves, mashed and finely chopped 8-10 Ginger piece, finely chopped 2 inch Green chillies, finely chopped 3 Cashewnuts, finely chopped 12-15 Red chilli powder 1 tsp Turmeric powder tsp Coriander powder 1 tsp Salt to taste Yogurt cup Fresh coriander leaves, finely chopped + for garnishing 2 tbsp Method 1. Heat oil in a non stick pan. Add asafoetida and cumin seeds and saut till f ragrant. Then add garlic, ginger and green chillies and saut on low heat. 2. Add cashewnuts and cauliflower and mix. Add red chilli powder, turmeric po wder, coriander powder and saut for 1-2 minutes. 3. Add salt and mix well.Add yogurt and fresh coriander and mix well. 4. Transfer into a serving bowl, garnish with fresh coriander leaves and serv e hot. Boondi Ki Subzi Hare Pyaaz Ke Saath Ingredients khaariboondi 2 cups spring onions, finely chopped 4-5 yogurt 2 cups kasoori methi tsp Fresh coriander for garnishing black peppercorns tsp cloves 4-5 cumin seeds 1 tsp cumin seeds 1 tsp asafoetida tsp oil 2 tbsps dried red chillies, broken 4-5 gram flour (besan) 3 tbsps red chilli powder tsp turmeric powder tsp Salt to taste

Method 1. Place yogurt in a bowl, add gram flour, red chilli powder, turmeric powder , salt and 2 cups water and whisk well. 2. Heat oil in a handi. Add red chillies and asafoetida and saut. Add cumin se eds, cloves, black peppercorns and gram flour mixture and cook on a low heat, st irring continuously, for 4-5 minutes. 3. Add kasoori methi, spring onions and khari boondi and mix well. 4. Transfer in a serving bowl, garnish with coriander leaves and serve hot.

Aloo Matar Baroda Style Aloo Matar Baroda Style Ingredients Baby potatoes, boiled and halved 25-30 Green peas 200 gms Oil 2 tbsp Green chillies, finely chopped 4 Fresh coriander leaves, chopped 1 cup Black peppercorns 15-20 Turmeric powder tsp Salt to taste Method 1. Heat oil in a non-stick pan. Add 2 green chillies, baby potatoes and saut. 2. Grind together remaining green chillies, coriander leaves, black peppercor ns and salt. 3. Add turmeric powder and salt to the potatoes and toss. 4. Add the green peas and ground masala and mix well. 5. Transfer into a serving bowl and serve hot.