Babycorn Gravy

Ingredients:

6 - babycorns
2 - onions
2 - tomatoes
1 tsp - oil
1 tsp - mustard seeds
1 tsp - fennel seeds
1 tbs - ginger & garlic paste
1 tsp - chilli powder
1 tsp - coriander powder
2 tsp - garam masala powder
coriander leaves
salt to taste

Method:

1. Pressure cook the babycorns with little salt till they become soft.
2. Cut them into small pieces and keep aside.
3. Chop the onions and tomatoes separately.
4. Heat oil in a pan and add the mustard and the fennel seeds.
5. When they start to splutter add the chopped onions to it.
6. Fry till they turn golden brown in colour.
7. Add ginger garlic paste and fry wel.
8. Also add the chopped tomatoes and fry thoroughly.
9. Add all the masalas and little water.
10. Bring it to a boil and cover the lid and cook for about two minutes.
11. Serve hot with naan, chapati or roti.
12. Garnish with coriander leaves.

Broccoli Stew

Ingredients:

broccoli florets
green chillies - 6 to 8 (slit)
onion (medium size) - 1 or 2
oil - use coconut or olive oil
coconut milk - 1/2 or 1 can
salt to taste

Method:

1. Cut broccoli in big pieces including a little bit of the stem.
2. Cut onions in bigger pieces, dont chop them too small.
3. Slit green chillies.
4. Heat oil and fry onions and green chillies just a little bit.
5. The onions should not turn into brown colour, but the raw smell has to go away.
6. If it kind of becomes transparent, you can stop and add the cut broccoli.
7. Keep the gas in low and let the steam boil the broccoli slowly. you can sprinkle some water.
8. After like 15- 20 mins and after the broccoli has boiled well, pour cocunut milk from the can and let it boil a little bit.
9. Add salt and do not keep it in the flame for a long time after adding salt and coconut milk.
10. While boiling broccoli make sure that you do not mash it.
11. This tastes great with chappathi or plain rice or any kind of rice.

Dal Ka Halwa

Ingredients:

1 cup - washed moong dal without skins
100 g - khoya
1 tsp - coarsely pounded cardamoms
1/2 tsp - essence of kewda
25 g - finely sliced almonds
25 g - finely sliced pistachios
25 g - finely sliced fried raisins
rose or saffron

Method:

1. Soak dal overnight in water, drain thoroughly and grind to a fine paste.
2. Heat 5 tbsps. ghee and fry the dal to a golden colour.
3. Add khoya and sugar and cook, stirring frequently until the halwa turns very thick and brown.
4. Stir in cardamoms and essence and remove from fire.
5. Serve immediately garnished with nuts.

Dhaniya Chicken

Ingredients:

Serves 4

1 pound chicken (boneless cut into 1'' cubes)
6-7 pods of garlic
2 bunches of Cilantro(Coriander leaves)
6-7 green chillies (according to level of spicyness)
2 tbsp thick curd
4 tbsp butter
1/2 tsp of jeera
2 cardamom
2 cloves
1 small cinnamon piece
8-10 Cashew pieces
Salt to taste

Method:

1. Clean the chicken pieces, wash thoroughly and drain the water.

2. Grind garlic pods, coriander leaves and green chillies to a fine paste.

3. To the ground paste add curd and mix well, to make a thick marinade.

4. Marinate the chicken pieces in the marinade for 30-45 minutes.

5. In a pan add butter, when butter is hot add jeera, cardamom, cinnamon, cloves and the cashew pieces and fry well.

6. Add the marinated chicken and fry for sometime.

7. Add 1/4th cup of water and salt to taste. Cover pan with lid.

8. Cook on slow-medium fire till chicken is well done and the gravy becomes thick.

9. Remove the pan from flame and Garnish with boiled eggs cut length-wise.

10. Serve hot with roti or rice.

Turk Chawal

Ingredients:

2 - lamp chops or 2 to 3 - chicken drumsticks
2 or 3 - carrots, medium
2 or 3 cloves - garlic
2 - tomato, medium
2 - leeks
1 cup - rice
ground black pepper
red pepper
chilli powder
olive oil for frying
salt to taste

Method:

1. Fry the lamb chops or chicken drumsticks first in olive oil.
2. While lambs chops are frying, add some salt and ground black pepper.
3. Leave it frying in the deep pan.
4. In the meantime, chop 3 medium carrots as 'coins' and add them on the meat.
5. Then chop the whole red pepper and add them on.
6. Chop one garlic and add it on.
7. Add the chilli powder, if you want it hot.
8. Chop 2 tomatoes (remove skin), and add it on (add a little bit water).
9. While these get cooked, clean/wash the leeks and chop them as coins.
10. Wash again to drain the sand and add it on.
11. Add some chilli as optional more or less.
12. Add half mug rice (wash first) and mix this well.
13. Add plenty of water to cover everything in the pot (kind of enough to cook the rice).
14. Normally takes half an hour to cook but check occasionally.
15. When cooked, rest 10 mins.
16. Yogurt is nice as a side accompaniment.
17. Lemon juice can be sprinkled over on it.
18. Bon Apetite.

Note:
For vegetarians, replace with boiled potatoes.
If Leek is not available, substitute with green onion leaves or onions.

Veej Lamb Tikka

Ingredients:

2 Kg Lamb (chops or pieces for BBQ, if using sirloin cut into pieces so you can put on skewers)
5 Cups Yogurt
3 tbsp. Patak's Tikka Paste
2 tbsp. Garam masala
7 Green Chilies chopped
4 tbsp. Garlic and Ginger paste
3 tbsp. Mint Chutney
3 tbsp. Fennel seeds
2 tbsp. Red Massage
2 tbsp. Turmeric
1 cup Coriander chopped finely
1 tbsp. Jeera powder
1 tbsp. Coriander powder
1 larger Red Onion - cut in thin slices
1 Lemon

Method:

1. Take all the above ingredients except the Red onion and mix them up thoroughly with the meat, marinate for minimum 24 hrs.
2. Next day BBQ the meat on low flames if the meat is pieces put them on skewers, while the lamb cooking on the BBQ bast it with the marinade, once done to a point you want, take off skewer and put in a frying pan with 2 tbsp. of olive oil let the pieces simmer for a few minutes on the stove then open.
3. Add the red onion, let it simmer for 1 minute, then squeeze some lemon juices on it and hear the sizzle!! Just like a real restaurant. SIZZLE and AROMA !!! Transfer to dish and let it stand so the Juices settle down.

You may want to put different levels of the above ingredients for the marinade to suit your taste.

Bhutte Ka Korma

Ingredients:

4 teaspoon oil
2 cardamom, slightly opened
¼ cup onions, chopped
1 tomato, chopped
¼ cup curd
1/4 teaspoon chili powder
a pinch of turmeric powder
salt to taste
200 gm (tinned) cream style corn
1 tablespoon coriander leaves, chopped

Grind for the Masala Paste
20 gm grated coconut
10 gm poppy seeds
4 cashewnuts
2 green chilies

Method:

1. Put the oil in a casserole and heat in a microwave oven on high for one minute.
2. Add the cardamom and onions. cover and cook on high for four minutes.
3. Add the masala paste. cover and cook on high for five minutes. stir once in-between.
4. Add tomatoes, curd, chili powder, turmeric powder and salt. stir well.
5. Cook on high for five minutes. add cream style sweet corn and enough water to obtain a curry like consistency.
6. Mix well and cook on high for five minutes, stirring frequently until bubbling hot.
7. Sprinkle coriander leaves and serve hot.

Serves: Four
Time Required : 22 Minutes.

Brinjal Stuffing

Ingredients:

brinjals - 500 gms
tomato - 2, medium
potato - 2, medium
onion - 2, medium
dhaniya powder - 4 to 5 tbsp
oil - 3 tbsp
sugar - 1 pinch
dhaniya leaves - 4 to 5 branches
red chilli powder to taste
salt to taste

Method:

1. Cut tomato, potato and onion into really small and fine pieces.
2. Cut the stems off the brinjals.
3. Cut the brinjals into four segments 3/4 th through it so that it's open at one end but intact at the other.
4. To the cut fine pieces add red chilli powder, salt, dhaniya powder, finely cut dhaniya leaves(can put 1 spoon of dhaniya chutney if leaves are not there for flavor), sugar, and oil and mix well.
5. Use this as stuffing and add to the cut portions of brinjal.
6. Now place all the stuffed brinjals into a kadai.
7. If excess of the stuffing remains just add it at the top.
8. Add half glass of water.
9. Close kadai with a lid and keep in high flame for 3-4 mins till gravy starts boiling.
10. Reduce flame and let it cook for 20 min in sim.
11. There is no need to stir or anything.
12. Serve hot with chapatis or parathas.

Chicken Cutlets

Ingredients:

chicken mince - 500 gm
oil - 2 tbsp
onion - ½ cup, minced
garlic- 2 tsp, minced
ginger - 1 tsp, minced
chili powder - ½ tsp
turmericpowder - ½ tsp
garam masala powder - 1tsp
coriander leaves - 1 tbsp, chopped
mint leaves - 1 tbsp, chopped
bread - 2 slices
egg and bread crumbs to coat
oil to deep fry
salt to taste

Method:

1. Heat the oil in a kadai.
2. Fry onion, garlic and ginger till fragrant.
3. Add chili and turmeric powder,chicken mince and salt.
4. Fry for 2 to 3 minutes.
5. Cover and cook on low flame till the chicken is tender.
6. Add garam masala, coriander andmint leaves.
7. Stir till the excess moisture is dried.
8. Break the bread into very tiny pieces and add to the chicken mixture.
9. Stir well and let the mixture cool.
10. Shape the mixture into cutlets, coat with egg and bread crumbs.
11. Deep fry in hot oil till golden brown.
12. Drain on kitchen paper and serve hot.

Chana Dal Makhani

Ingredients:

chana daal - 1 cup(200 g)
makhaana - 1 cup
vegetable oil - 8 tbsp
jeera - 1/2 tsp
tejpatta(bay leaves) - 2

Garam Masala:
cloves - 4
green cardamoms - 2
cinnamon - 1" thin strip
onion - 1 medium size(finely chopped)
ginger garlic paste - 1 heaped tbsp
tomato - 1 medium(chopped)

Powdered Masala:
haldi powder - 1/2 tsp
red chilly powder - 1 tsp
garam masala powder - 1 tsp
dhania patta - a bunch(chopped finely)
sugar - 1/2 tsp
desi ghee- 2 tbsp
salt to taste

Method:

1. Boil the daal with salt and haldi powder in 750 ml water, pressure cooking on medium flame 8 minutes after it whistles is a good measure of time.
2. Dal should become tender but not so much that it breaks after boiling.
3. The dal structure must remain intact.
4. Heat 2 tbsp desi ghee in a karahi or thick frying pan.
5. Fry the makhana in it on low flame till it starts turning pink. Turn off the flame.
6. Transfer the fried makhana to a dry vessel.
7. Heat the oil in the karahi. Put jeera, tejpatta, garam masala to it.
8. When the jeera begins to splutter, add chopped onion.
9. Saute for 4 minutes on medium heat or till onion turns transparent and pinkish.
10. Mix the ginger garlic paste with a little water and strain out the juice of the paste completely.
11. This is done so that the dal consistency remains smooth.
12. Add the ginger garlic juice to the onion being fried in the karahi.
13. Sauté for 2 minutes. Add the chopped tomatoes, powdered masalas, sugar and half tsp salt.
14. Saute for 3 minutes.
15. Put the chopped dhania patta, and the boiled daal. Stir and boil the whole thing for a minute.
16. Add the leftover desi ghee and put off the flame. Add fried makhana and stir.
17. Serve with pulao/plain rice along with aloo ki bhunjia and papad.

Kadai Stuffed Bindhi (Okra)

Ingredients:

250 gms. fresh, tender, okra or ladys\' finger
1 small capsicum chopped
1 tbsp. tomato chopped
1 stalk curry leaves
1 tsp. fresh scraped coconut
1 tsp. coriander leaves finely chopped
1 tsp. red chilli powder
1 1/2 tsp. dhania (coriander seeds) powder
1/4 tsp. turmeric powder
1/2 tsp. amchoor powder
1/4 tsp. cumin seeds
2 pinches asafoetida
Salt to taste
2 tbsp. oil

Method:

Wash, wipe, snip head and tail, slit okra lengthwise. Repeat for all. Mix all dry masalas together with a few drops of oil. Stuff all prepared okra with this masala mix. Cut to 1\" lengths. Keep aside. Just 10 minutes before serving: Heat oil in kadai, add seeds, curry leaves, asafoetida. Allow to splutter, add okra lengths. Stir, sprinkle very little water with hand. Cover and cook on med. slow flame. Stir often in between, sprinkle some more water if required. Cook till tender and the stickiness is gone. Add tomatoes, cook further 2 minutes. Garnish with coconut and coriander, serve hot. To be served with phulkas, puris, etc. Making time: 25 minutes Makes: 3 servings

Ginger Rice

Simple variation of fried rice.

INGREDIENTS:

• 2 cups Rice (any long grained rice lie pulav rice, basmati, jeera etc)
• 1/2 cup grated ginger
• 3 green chillies (chopped fine)
• 2 tsp cumin seeds(jeera)
• Tumeric powder (small pinch)
• 5-6 cups of water
• 2 tbsp oil
• salt to taste

DIRECTIONS:

1. Wash the rice and bring to boil in water with salt.
2. When the rice is almost cooked, drain out the water.
3. In a pot, heat the oil and cumin seeds till they splutter.Add the chopped green chilies and Tumeric powder.
4. Add the rice and mix well to get an even light yellow colour. To avoid breaking the rice at this stage, use a fork to mix the rice in.
5. Using a lime-squeezer or your hand, squeeze the juice of the grated ginger over the rice. Mix lightly.
6. Add the squeezed ginger mass to the rice in the centre and cover the pot and let the rice cook on low flame for about 7-10 mins.
7. While serving, remove the squeezed ginger and then serve hot.

Serving Suggestions:

Serve with Black pepper chicken, Yogurt, Korma etc.

Garlic-Tomato Pulao

INGREDIENTS:

• 2 Cup fine basmati rice
• 1 1/2 tbsp finely chopped Garlic
• 3 Tomatos chopped
• 1 large onion chopped
• 1 tbsp assorted whole garam masala
• 1tsp ginger juliens
• salt
• 2 tbsp veg oil

DIRECTIONS:

1. Soak rice in water for 1/2 hour
2. Heat oil in a pressure cooker, put whole garam masala.
3. add chopped garlic and onion.
4. Fry till onion is light golden.
5. Add chopeed chopped tomatos and salt. Fry well.
6. Add one cup water and bring it to a boil.
7. Add rice and mix well. Adjust water quantity and pressure cook for 2 whistle.
8. Let the steam evaporate, then garnish it with chopped ginger juliens.
9. Serve with raita, sauce or subzi of your choice.

Sofiyani Biryani

A delicious, less spicy low -cal Biryani

INGREDIENTS:

1 kg Chicken
400 gms Basmati Rice
200 gms Yoghurt (Curd)
200 gms Onion
2 tbsp Ginger and Garlic paste
1 tsp Red chilli powder
1 tsp Shahi jeera
1/2 tsp Cardomom
1/2 tsp Cloves
1 small piece of Cinnamon
2 Bay leaves
a pinch of Mace powder
1 Lemon
a pinch of Saffron
a small bunch Mint
a small of bunch Coriander
1/2 cup of Oil
Salt to taste

DIRECTIONS:

1. Clean , cut chicken into medium sizes pieces
2. Soak rice, boil till three-fourth done
3. Steep saffron in little (2 tbsp) curds
4. Heat oil in a handi add the whole garam masala, add finley sliced onions. Fry till it turns golden brown
5. Add ginger-garlic paste and fry well till the raw flavour dissappears
6. Add chilli powder, followed by chicken. Fry it well.
7. Add curd to moisten. Cook till chicken is done
8. Add the saffron curds which was soaked and lemon juice
9. Arrange layers of rice then a layer of chicken not forgetting the finely chopped pudina and dhaniyaa in between them
10. Preferably use a copper bottom or a thick bottom Handi for Biryani . The last layer or the layer should be rice garnished with pudina and dhaniya .
11. Cover with a tight lid and place it in the preheated oven.
12. Depending on your kind of oven it might take 15-30 minutes for Biryani to be cooked and well infused with flavors.
13. Serve hot, that's when it tastes the best

Kashmiri Biryani

Good rice dish

INGREDIENTS:

1. 600 gms. Basmati Rice.
2. 100 gms. each of peas, potatoes, carrots, spinach, french beans and cauliflower.
3. 25 gms. each of peeled almonds and cashewnuts (powdered or small pieces).
4. 1 tbspn each of green chili, garlic and ginger paste.
5. salt & garam masala or punjabi masala according to taste.
6. 2 - 2.5 tspn. red chilli powder.
7. 1 tspn. turmeric powder.
8. 1/2 cup curd, about 2 tspn. lemon juice.
9. 1 tspn. powder yellow colour (optional).
10. cloves, tej patta, dalchini according to taste.
11. 2 medium sized tomatoes' puree , 3 large onions.
12. 1/2 cup each of milk and melted ghee or oil.

DIRECTIONS:

1. Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft.
2. Fry the pieces of alomond & cashewnut till little brown.
3. Heat ghee in a handi, & fry the onions till golden brown.
4. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chilli powder & fry with onions for 2-3 mins. Add the nuts & tomato puree & fry for 4-5 mins. on medium flame.
5. Add peas & stir for some time. Add rest of the vegetable & little water & cook on low flame till the gravy is thick enough.
6. Optional Add color to the rice & toss the rice a little.
7. Line a handi with foil & arrange 2/3rd rice on it. Add the vegetable gravy then spread the remaining rice on top.
8. Sprinkle milk & lemon juice on top evenly & garnish with coriander leaves & grated carrot.
9. Keep it covered for appox. 5-6 mins. so that the aroma stays.
10. Serve hot with mint-curd.

Pineapple fried rice

thai style flavored rice dish

INGREDIENTS:

• 1 Pineapple (whole)
• ½ cup Ham (diced)
• 1 tbsp Garlic (finally chopped)
• ¼ cup Raisins
• ¼ cup Cashew (roughly pound)
• 2 tsp. Curry powder
• 1 tsp. Sugar
• 4 tbsp. Soy sauce (Golden Mountain)
• 3 cups Jasmine Rice (cooked)
• 3 tbsp. Vegetable oil

DIRECTIONS:

1. Cut the top of the pineapple about 1 inch from the core stem- leaves.
2. Carefully remove the inside fruit and dice it, reserve the top as the lid and shell as serving container.
3. Heat the oil in the wok on medium heat, add ham and garlic. Then stir fry briefly.
4. Add ½ cup dice pineapple and rest of the ingredients and mix thoroughly.
5. Scoop into the empty pineapple shell and cover with the pineapple lid.
6. Wrap the bottom of the pineapple with foil and set on the grill or the burner a couple minutes in order to make it fragrant.
7. Serve with pineapple basket.

Mutton Spinach Pulao

A whole meal

INGREDIENTS:

• 1 kg Mutton
• 1 tbsp. Butter
• 1/4 tsp Cinnamon powder
• 1/2 tsp. Red chilli powder
• 1/2 cup Curd
• 1/2 tsp. Pepper powder
• 1 tsp. Saffron
• 1 Onion chopped
• 1/2 kg. spinach boiled
• 1/2 cup basmati Rice, soaked in water for 4 hours
• 1 egg. beaten
• 1/2 cup chopped nuts
• salt to taste
• ghee

DIRECTIONS:

1. Saute mutton chops in a tbsp of butter along with onion, cinnamon, chilli powder and pepper powder, saffron and salt.
2. When half cooked, add boiled spinach and curd mixture and cook for 10 min.
3. Heat 1/4 cup ghee along with stock and beaten egg. pour mutton chops and spinach mxture into this and mix well.
4. Add rice, ghee and more water if necessary and pressure cook. garnish with nuts. serve hot with chutney.

Curry Chicken

This recipe was given to me by an Indian post-doc
in my lab.  It is absolutely delicious.


Marinade

1/4 tsp Tumeric powder
Coriander to taste (1/2 tsp is starting point)
Cumin to taste (1/2 tsp; optional)
1-2 tsp plain yogurt
Salt
Chili powder to taste (can be cayenne, ground red
pepper, etc.) Salt to taste

1 Lb of fresh chicken (sliced, diced or shredded...
your choice)

Mix the above ingredients making sure to thoroughly
coat the chicken.  You may want to add a little bit
of oil to facilitate coating the chicken.  Allow to
marinate for approximately two hours.


two cloves of garlic, chopped
1/2 cup chopped onion

Add enough oil to a skillet to fry the garlic and
onion.  Add 1/2 tsp of sugar and allow it to caramalize
over medium heat.  Add garlic and fry until golden
brown, then add onion and fry until tender.

Place the marinated chicken in the garlic/onion mixture
and fry it over low heat (do not add any more oil).
Cover it and allow it to fry until done. Stir
occasionally.

When chicken is done, grate about a tsp of fresh
cinnamon over it and serve immediately over a bed of
steamed rice.  Enjoy!

Chana Masala

I don't know how authentic this is, but I whipped
it up last night.  It tasted great to me.


2 T vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
1 T curry
1 T tomato paste (I used ketchup, how
embarassing :)
15 oz can of chick peas drained, reserving
3 T liquid
1/2 T lemon juice
1/2 t salt
fresh black pepper
crushed red pepper, optional to taste
1 T butter

Heat oil on medium high heat.  Fry onions until
slightly browned. Reduce heat to medium.  Add garlic,
curry, and paste. Stir and simmer about 2 minutes. 
Add chick peas, liquid, lemon juice, salt, and black
pepper.  Simmer 5-6 minutes, stirring occasionally. 
Add red pepper to taste.  Add butter, stirring through
to melt it.  Stir and simmer for 5 minutes more or until
peas are softened and dish is hot.  Serve over rice.

Bengali Red Dal Curry

Key spice: Panch Phanon Mix, also known as Five Spice (do not substitute Chinese Five Spice!)Equal proportions of whole cumin, fenugreek, anise, mustard, "Indian blackonion" seeds (kalunji). You will need to go to an Indian Store to get the last ingredient. It is not related to the onion.
1 1/2 C red lentils
3 1/2 C water
6 serrano chilies (or 3 jalepeno?), either whole or sliced in quarters
1/4 t turmeric, or more to taste
1 1/2 t salt
4 T ghee, butter or vegetable oil
1 C minced onions
1 C chopped tomatoes
1 T grated fresh ginger
2 T ghee or vegetable oil
1 T panch phanon mix
4 dried small red chilies
1-3 cloves garlic

There are three basic steps to this recipe: cooking the lentils in water,making a tomato/onion/ginger mush, and making a spiced oil. 1. Rinse lentils well, add water, serrano chilies, turmeric and salt.Bring carefully to boil and cook over low to medium heat, partially covered, for 25 minutes. Cover and cook another 10 minutes. Adjust salt. 2. While lentils are cooking, cook onions in a frying pan in the oil until they are golden brown (approximately 10 minutes), stirring constantly. Add tomatoes and ginger and continue cooking until the tomatoes decompose into a delicious and fragrant mush (approximately 8 minutes.) Stir constantly so that tomato mixture doesn't stick. Turn heat to low if necessary. 3. Scrape out this mush into the lentils and stir it in. Let lentils sit while you make the spiced oil. 4. Do a quick rinse of the frying pan, without soap, and dry thoroughly. Add the remaining 2T oil and heat over medium high heat. When oil is hot add panch phanon mix and heat until the seeds begin to pop, about 15 seconds. Add red chilies and fry for another 15 seconds, until theyturn a little darker.

Bengali Eggplant with Mustard Seeds

1 large eggplant--1 to 1 1/2 pounds, tip cut off and cut into 1" cubes
1 1/2 T black mustard seeds, powdered in a coffee grinder
1 C+ water
1/4 t cayenne pepper
4-5 T mustard oil1 T panch pharon mix (equal parts of whole cumin, fennel, fenugreek, mustard, kalunji seeds)
1 C yogurt
1 1/2 t saltsprinkle black pepper, cardamon powder (optional)

Soak ground mustard seed and cayenne in one cup of water. Cut up eggplantinto cubes. Heat mustard oil, put in panch pharon mix and after a few secondsadd the black mustard/cayenne water. This will splatter so have a coverready. Add eggplant and cook. You will probably need to add additional wateras the eggplant cooks to keep its level about the same, perhaps another cup. Cover it for the lastten minutes. When the eggplant is cooked add a cup of yogurt and the salt, mix and heat upyogurt, but do not boil. Sprinkle a tiny bit of black pepper and cardamon over the top if you want. This dish also tastes good cold the next day. Variation: Anasua Munshi tells me that in his grandmother's village theymake this without the yogurt, substituting green chillis for cayenne and usingonly fennel for the panch pharon mixture.