Shireen's Kitchen

Traditionally a south Indian curry, it is the most sought by Muslims in Bangalore.. Ingredients Toor Dal- 1/2 Cup Onion- One Sliced Tomatoes- Naati Pref- 4 Garlic- 10 flakes Zeera- 1/4 tsp- Roasted Methi- 1/4 tsp- Roasted Green Chillies- 8 ( or as per choice) Greens( Vegges)- Spinach, Dill, Khatti Bhaji ( Huli Soppu) Chakotta Soppu- 2 big cups Tamarind juice- 2 tsp For Tempering  Onion- 1/2 sliced Curry Leaves- 1 stalk mustard- 1/4 tsp Garlic crushed- 10 flakes Method Pressure cook all the ingredients mentioned and smash them with pestel or lightly run in the mixie. Add Salt, tamarind juice and keep aside. Heat oil in a vessel, add mustard and garlic flakes. Allow garlic to redden and add onions and curry leaves. Let the onion redden a little and then add the cooked greens and let it boil on high. Tastes good with Maida rotis, Ragi mudde and rice.

Bhaji Ka Chaar ( South India specialty) also known as Basida Saaru or Bas Saaru The most favorite South Indian delicacy savored with rotis and Ragi Mudde. Could be made with variety of Vegges like Beans and dal/ cabbage and dal, Flat beans, Greens like amaranths ( Dantina Soppu) , Beans and Dill leaves with dal, Moong dal, channa Dal. A laborious task but filled with nutritional suprises. Ingredients To be Dry Roasted----- A Onion 1- Without peeling on direct gas ( get the smoky flavour)- Tehn discard the skin Tomatoes 2- Without peeling on gas- To get the smoky flaour- Do not discard the skin Dry Chilies 12 Pepper Corns 2 Tsp Zeera / cumin seeds 1 Tsp Methi / Fenugreek seeds ½ Tsp Garlic 6 pods ( with a little oil) Coconut Grated 3 tbsp ( until it turns slightly brown) Curry Leaves 4 strings Small lemon size Tamarind For grinding For Curry and Sabzi Toor Dal ¼ Cup Choice of Vegges/ Lentils/ Greens As per requirement For Seasoning--- C Onions 1 – Finely chopped Garlic 15 pods-...