½ cup fresh cream
Green chutney made with green dhana, chillies, garlic, coconut… A little jeero and salt…
1 grated tomato
1 tblsp gram flour / chana flour
1 tsp whole jeero + ½ tsp methie
Mix the inkomaas, fresh cream, green chutney, grated tomatos & chana flour together or liquidize. In a pot make the jeero & methie seeds hot with a little oil. Add the inkomaas mixture and keep stirring til it boils. Once it’s boiled add few curry leaves and boil little longer.
½ cup mag dhall (soak half an hour in boiling water)
3 cups rice
3 tsp salt
Pinch of arad
1 tsp jeero + 2 cinnamon sticks
Boil water in a pot, once boiled add jeero, salt, arad & cinnamon sticks. Then add mag dhaal & rice let in boil for 10 min , strain in colander grease the pot with oil. Add rice back in pot with 2 cups water. Let it steam, after its steamed make a vagaar with onion & jeero & pour over rice.
5 potatoes cleaned & cubed or sliced
1 tsp each of salt, arad, red chillies dhana & whole jeero
Oil, jeero whole mustard & tal
Braise jeero whole mustard & tal in oil. When hot add potatoes & spices & add ¼ cup water. Steam until done. Then put in oven to get a little crisp.