Gobi Manchurian -dry

Ingredients

For deep frying

cauliflower-1 , cut into small florets

allpurpose flour/ maida-6 tbsp

cornstarch-4 tbsp

chilli powder- 1 tsp or to taste

salt to taste

oil for deep frying

For the sauce

oil-1 1/2 tbsp

yellow onion(medium size)-1 chopped finely

green onions- 1 bunch,chopped (the base white part and top green part seperately)

ginger- a small piece, chopped finely

green chilli- 1 chopped finely

garlic- 5 cloves, chopped finely

corn starch-1 tbsp

chilli sauce-1-2 tsp acc to taste

tomato sauce-1tbsp or to taste

soy sauce-1 tbsp or to taste

salt to taste

Method

Mix all purpose flour/maida ,cornstarch ,chilli powder and salt in a bowl and a little water to make a thick paste (bhajji consistency).

Wash cauliflower florets and add it to the paste. mix it well so that the florets are coated well with the paste.

Deep fry the florets in oil and keep aside.

Heat oil in a pan, add the chopped onions and the base part of the green onions. fry for some time and add the chopped ginger , garlic and green chilli pieces.Add salt to taste.

Saute for a minute and add the chilli sauce, tomato sauce and soysauce.

Mix the cornflour with water and add it the mixture.Simmer the flame and when the sauce thickens add the deep fried cauliflower florets.

Mix well so that the florets are covered well with the sauce. sprinkle the chopped green part of the spring onions and serve hot.

Bombay Sweet Toast

Sorry for not posting for a long time... Will try to post atleast a few recipes in a month.

This is a very simple , yet tasty recipe...loved to share with you all.

Ingredients

Round Rusks- 10

milk- 2 cup

sugar-3 tbsp or to taste

ghee- 1/4 cup or to taste

Method

Boil the milk in a wide vessel. Add sugar to it and mix well.

Dip the rusks one by one for a couple of seconds and keep seperately in a plate.

Heat the tava and arrange 3 to 4 rusks in it. Melt ghee and add it liberally to the sides and the centre. Flip it over add little ghee and cook till golden brown on both sides.

Serve hot for an evening snack. Kids will love it!!!

Mysurpa & Ribbon Pakoda - Happy Diwali

WISH YOU ALL A VERY HAPPY DIWALI !!!!

Sree Krishna Mysurpa is very famous in Tamilnadu. Unlike the traditional mysurepauk which is porous and a bit hard, this one is soft and melts in ur mouth. I searched for the recipe of mysurpa in the net and Jayashree Govindarajan's recipe attracted me. It was really surprising that this recipe turned out great and melted in my mouth almost like SKS mysurpa. I completely followed her recipe. She had written in tamil and so Iam giving her recipe in English. Thanks Jayashree for the wonderful recipe. I hope you guys would love to try it out sometime.

Ingredients

Gramflour- 1 cup

sugar- 2 1/2 cups

ghee- 2 1/2 cups

Method

Sift the gram flour in a fine seive and dry roast in a pan for 2-3 minutes.

Melt the ghee and keep it ready.

Heat the sugar and water(just add enough water to cover the sugar) in a thick bottomed kadai or a non stick pan for a couple of minutes, until the sugar dissolves completely.

Now add the gram flour slowly in small amounts stirring continuosly so that no lumps are formed. (use a wire whisk if lumps are formed)

When the gram flour starts to boil start adding the ghee little by little.(u can add all the ghee in 4-5 batches). Make sure the flame is simmered and it is important to stir continuously.

After you finish adding all the ghee, continue stirring for some time until the mixture thickens and forms one huge lump without sticking to the sides of the pan. The mixture at this stage will start to become slightly porous and will be in light golden colour.

Its the right time and so remove from fire and quickly pour it on a greased plate. press with a flat bottomed bowl or a spatula evenly. Cut into rectangles or any desired stage when hot.

note

Try making this with pure ghee. If u feel 2 1/2 cups is too much of ghee, you can reduce to 2 cups.

Ribbon Pakoda

Ingredients

Rice flour -4 cups
chutney dal(roasted chana dal/daliya)- 1 cup
Asafoetida- 1/4 tsp
salt to taste
butter- 4 to 5 tsp
chillie powder-2 tsp or acc to taste
oil for deep frying

Method

Grind the chutneydal in the mixie and sieve it. Mix riceflour,dal powder, butter, chilli powder, salt, asafoetida and add enough water to make it into a soft dough. Heat oil in a pan and squeeze the dough from the murukku press(place the mould/plate used for ribbon pakoda) into big circles. Deep fry the pakodas , drain it in paper towel and store in airtight containers when cooled.

Happy to send these recipes to

JFI: Festival treats hosted by Srivalli
Sunday Snacks: Fry it hosted by SnackoRama
Yummy Festival Feasts hosted by Pallavi
Festive Food: Diwali hosted by Priti

onion pakoda

Onion pakoda is one of the popular street side snacks in Tamilnadu. I have tried making these pakodas sometime back but it didn't come out well. It turned out to be very hard. My husband loves these pakodas and so when i came across them in Sumi's blog last week, I thought should give it a try. I completely followed her recipe(except that I added hot oil, coriander leaves and saunf) along with her tips .It really turned out nice and crispy... This recipe from Sumi's kitchen is my contribution to the MBP 'Street food ' started by 'coffee of spicecafe' and hosted by 'Sia of Monsoon spice'.

Its Completely Sumi's Recipe and Iam just posting it for my own records.

Ingredients

Gram flour/besan- 1 cup

rice flour- 1 cup

cooking soda- 1/4 tsp

red onions- 2 medium/large chopped into thin strips

green chillies- 2 chopped finely

garlic- 3 cloves- crushed

ginger- a small piece - crushed

cumin seeds- 1/4 tsp

saunf- 1/4 tsp

chilli powder- 1 tsp

curry leaves- a few chopped

coriander leaves- a few chopped finely

hot oil-3 tsp

oil for deep frying

salt to taste

Method

Take all the ingredients except oil, in a bowl and mix well with hands . Heat oil in a kadai and when hot add 3 tsp of that to the besan mixture. mix well and divide the mixture into 4 or 5 portions.Take one portion into a plate.Sprinkle very little water and then mix it slightly with your hand.Be careful not to sprinkle very little water as the mixture should not become soggy.

Take some mixture , press it with ur hands and drop it in hot oil. Take it out when they are slightly golden brown and drain the excess oil by placing it in a paper towel. continue with the other portions too. Serve hot with tea.

Store the rest in air tight container.

Sumi's tip:

If you add/sprinkle water to the whole batch, the flour will soak up the water and the pakodas will not be crispy.So always do it in small batches.

A Meme, An Award and Pav bhaji

A Meme
Jamie of Flavor Pantry has tagged me for the Top 10 pictures meme. Thanks Jamie and here are my Top ten pictures.
Rasmalai Veg Manchurian and Fried Rice

PaniyaramGobi 65Ragda pattiesVegetable cutlets

Appam ThattaiPin Wheel Sandwiches
Banana Blossom Curry

An Award

I got the Yummy blog award from Shri of Eminent life. Thanks shri for the Award.

"Yummy Blog award was first conceptualized by Roopa of Kitchen Treats. Yummy blog award is the award given to the blog with the most yummy recipes/photos."

Rules for the ‘Yummy Blog’ award Receiver:

The person who receives the award should display the “Yummy Blog !” logo on their blog and also the meaning of the award which is “Yummy blog award is the award given to the blog with most yummy recipes/photos”. The receiver should also quote their favorite yummy-licious :) dessert(s) that they have prepared/eaten.

My Favourite desserts are

1)Rasmalai

2)Badam halwa

3)cashew katli

4)mysorepa

5)Gulabjamoon

I would like to pass on this award to Sia of Monsoon spice as she has got lovely recipes and photos in her blog.

Pav Bhaji

Ingredients

potatoes-3

carrot- chopped 1 cup

peas- 1 cup

cauliflower- a few florets

capsicum- 1 chopped finely

onions-2 medium chopped finely

tomatoes-3 big chopped finely or ground to paste

ginger- 1 " piece

garlic- 3 cloves

green chilli-1

chilli powder- 1/2 tsp or acc to taste

pav bhaji masala- 2 tsp(I use everest brand)

adjust chilli powder and pav bhaji masala according to taste.

butter- 1 tbsp or acc to taste

coriander leaves- a few chopped finely

lemon- 1/2

oil- 2 tbsp or slightly less

salt to taste

Pav buns or dinner rolls

Method

For Bhaji

Pressure cook potatoes, carrot , peas and cauliflower . Drain water and mash slightly.

grind ginger , garlic and green chilli into a fine paste.

Heat oil in a pan and then add chopped onions. Fry till they become transparent and add ginger, garlic and green chilli paste. Fry for a couple of minutes and add the chopped or ground tomatoes. Fry till it becomes mushy and add the chopped capsicum pieces. Saute for sometime and then add the coarsely mashed vegetables.

Mix well and add the chilli powder and pavbhaji masala. sprinkle 1 tsp lemon juice(optional) and cook till oil comes on top.

Then finally add the butter and chopped coriander leaves.

For Pav

Slit open the buns and toast them with butter on both sides.

Serve with bhaji, lemon and onion wedges.

Masal Vadai

Ingredients

Channa dal- 1 cup

red chillies- 2-3 or acc to taste

saunf- 1/2 tsp

hing- a pinch

onions- 1 chopped finely

curryleaves- a few,chopped finely

coriander leaves - a few chopped finely

oil for deep frying

salt to taste

Method

Soak channa dal in water for 2 hours. Grind dal along with red chillies, saunf , hing and salt to a very coarse paste.

Add chopped onions,curry leaves and coraiander leaves to the paste and mix well. Make small balls and flatten it with ur palm.

Heat oil and deep fry the vadais. Serve hot with or without coconut chutney.

Note:

You can use yellow split peas instead of chana dal. By using this dal the vadais turn out to be more crispy.

Ragda Patties

Ingredients

For Patties

Large potatoes-3

Bread slices-2(optional)

salt to taste

coriander leaves- a few chopped finely

turmeric powder-1/4 tsp

oil- a few tsps

For Ragda

Whole yellow peas(soaked overnight)- 1 cup

onion-1 chopped finely

turmeric powder-1/4 tsp

coriander powder- 3/4 tsp

cumin powder- 1/4 tsp

green chilli-3-4

ginger and garlic- 1" pieces

For serving

Ingredients for Date chutney

Dates- 6

Extract form small lime sized tamarind

jaggery-2-3 tsp

chilli powder- 1/2 tsp

cumin powder-1/2 tsp

Ingredients for green chutney

mint leaves- 1/2 cup chopped finely

coriander leaves- 1 cup chopped finely

green chillies-6

lemon juice- 2 tsp

cumin- 1/4 tsp

rock salt-a pinch

Thin sev

finely chopped onion, tomato and corainder leaves- little

Method

Pressure cook the potaotes, peel the skin, mash well and add salt and turmeric powder. Wet the bread slices in water, squeeze it and add to the potatoes. mix everything well and make small patties. Heat little oil in a tawa and shallow fry the patties until golden brown on both sides. patties are ready

Heat oil in a pan/pressure pan and add the finely chopped onions. grind green chilli+ginger+garlic to a coarse paste and saute it along with onions. Add the soaked peas, all the powders and cook till they are soft and mushy. ragda is ready now.

soak the dates in hot water or boil it in water for 2 minutes. Grind the dates to a fine paste and add all the other ingredients in a pan and bring to boil. When the mixture becomes thick ,date chutney is ready

Grind all the ingredients together for the green chutney.

For serving, place one or two patties in a plate, pour a ladleful of ragda on top of it, add little of date and green chutneys, sprinkle sev on top and garnish with chopped onion, tomato and coriander bits.

Kothu Chappathi

Just happenned to see this in vijay tv last week... tried it and and it came out very well. So I thought I could share it with u all too... This is my entry to WBB #15 'leftovers' hosted by Nanditha of Saffron trail.

Ingredients

left over or fresh Chappathis- 4 cut into squares

onion-1 chopped lengthwise

tomatoes -1 medium sized chopped finely

tomato sauce- 1 tsp

capsicum - 1 small chopped into squares or lengthwise

green chillies- 1 slited

ginger- 1 " piece- crushed

garlic- 3 flakes - crushed

saunf- 1/4 tsp

mustard seeds- 1/4 tsp

curry leaves- a few

turmeric powder- 1/4 tsp

chilli powder- 1/2 tsp or acc to taste

oil- 2 tbsp

salt to taste

coriander leaves- a few chopped finely

Method

Heat oil in a pan and add the mustard and saunf seeds.When they sizzle add the chopped onions , curry leaves and green chilli. Saute for some time and when the onions turn transparent add the crushed ginger,garlic and chopped tomatoes. Fry till the tomatoes are mushy and then add the chopped capsicum pieces and tomato sauce.Then add turmericpowder,chilli powder and salt. Keep in a slow flame for a few minutes or till the oil comes on top and then finally add the chopped chappathi pieces. mix well and garnish with chopped coriander leaves.

Serve hot just like that or with raitha.

U can try this with parottas too to make kothu parotta.

Thattai and Appam- Krishnajayanthi treats

Today is 'Krishna Jayanthi', the birth day of lord Krishna.Happy Janmashtami/Krishna jayanthi to all of u.Read more abt krishna jayanthi here.

When I saw thattais and appam in shyamala's and Latha narasimhan's blog I decided to try it out for Krishna Jayanthi.Both turned out very well. Thanks shyamala and Latha.

This is my entry to the festival food event - Janmashtami/Srijayanthi hosted by Latha Narasimhan of 'Yum' blog and to the WYF -Snacks event hosted by Hima of snackorama.

Thattai

Ingredients

Rice flour- 4 cups

roasted dal powder or gram flour- 1/2 cup

butter- 4 tbsp

sesame seeds- 2 tsp

cumin seeds - 1 tsp

chilli powder- 2 1/2 tsp or acc to taste

salt - 1 1/2 tsp or to taste

channa dal- 1/2 cup soaked in water for 30 mins

curry leaves- a few chopped

Asafoetida- less than 1/4 tsp

oil for deep frying

Method

Powder the roasted gram and sieve it finely. Drain the channa dal well and add to the dal powder. Mix all the ingredients except oil together and add water to form a thick dough.

Make small balls out of it , place it in a greased plastic sheet and flatten it with ur fingers .

I I kept the balls in a greased plastic sheet , placed another small sheet on top of it and then placed a flat bottomed steel bowl on top of it and pressed it firmly. Then slightly flattened it out with fingers and it turned out perfect. You can cut open the ziploc bag and sandwich in between those too. However u make it, make thin discs.

Peel the prepared thattais carefully from the plastic sheet, drop it gently in hot oil and deep fry until golden brown on both sides. Keep the oil in an uniform medium flame and deep fry all the prepared thattais the same way .Store in an airtight container.

Appam

Ingredients

Raw rice- 1 cup

Jaggery- 3/4 cup

dry coconut(copra)- a few pieces

ghee- 2 tbsp

cardomom powder- 1/2 tsp

Method

Soak raw rice in water for 2 to 4 hrs. Drain it well and grind it in a mixie adding very little water.

When it becomes a fine paste add the jaggery to it and grind .

chop the dry coconut into small bits and fry it in ghee till golden brown.

Add the coconut bits and cardomom powder to rice and jaggery batter. The consistency of the batter should be like the dosa batter.

Heat the kuzhi paniyaram pan and add little ghee to all the potions of the pan. Add the batter to each portion of the pan . Turn over and cook till the appams are golden brown on both sides.

Stuffed chilli bhajjis

For those who have visited the Marina beach in chennai , one thing that immediately comes to mind is the' milagai bajji'. Light green chillies are tied like garlands in front of the bajji stalls . These chillies are then dipped in besan flour paste ,deep fried in hot oil and served with red chutney .Needless to say that they are mouth watering... isn't it?

My neighbor prepares this stuffed chilli bajjis often and Iam giving her recipe here. There are many varieties of mild chillies with which u can make these bajjis. I used this type and they were very mild.

This is my entry to the' JFI chillies ' created by Indira of Mahanandi and hosted by Nandita of saffrontrail.

Ingredients

Long green chillies- 6

Salt- little

oil for deep frying

For stuffing

Potatoes- 2 medium ,cooked and mashed

Cumin seeds- 1/2 tsp

Coriander leaves- a few chopped finely

Turmeric powder- less than 1/4 tsp

Ginger grated- 1/2 tsp

For the batter

Besan/gram Flour - 1 cup

Rice Flour-2 tsp

salt to taste

chilli powder- 1/4 tsp

water to make a thick paste

Method

Wash the chillies ,make a slit in the center and remove all the seeds. Rub little salt inside the chillies. The chillies I used were very long and so I had to cut them into two.

Mix all the ingredients for stuffing and then stuff the chillies with it.

Mix all the ingredients for the batter( U can use Sakthi masala's bajji bonda mix too) .

Dip the stuffed chillies into the batter and deep fry in hot oil.

Serve hot with ketchep.

Vaazhaipoo Kola Urundai(Banana flower balls)

Each part of the banana tree can be used to prepare a variety of healthy dishes. Right from the trunk ,the vegetable, fruit and the flower delightful dishes can be made. Its leaves can be used to serve food too. This is one dish my MIL made when she visited us and it tasted great.

This is my entry to nupur's A-Z of Indian vegetables(Its 'v' for this week).

Ingredients

Banana flower -1

Chutney dal/roasted chana dal-3/4 cup(powdered)

cashews-6 chopped finely

corainder leaves- a few chopped finely
onion- 1 chopped finely

salt to taste

oil for deep frying
To grind

green chillies-3 or acc to taste

poppy seeds- 1 tsp

cinnamon- 1 small piece

cloves-2

Saunf- 1/2 tsp

ginger - a small piece

garlic- 3 cloves chopped finely

Method

Takeout the florets from the banana flower. Then remove the stamens from them. Get a clear idea of how to do it HERE. Chop the florets finely. Boil water in a pan and add salt and the florets.When the florets are cooked , drain them and squeeze them well to remove excess water.

Add the chutney dal powder to it and mix well. Add chopped onions, cashews,coriander leaves and the ground masala to the banana flower mixture. No need to add water. Make small balls and deep fry in hot oil.

Note

U can add mutton keema /soy granules instead of banana flower.

U can shape this like vadas ,and serve as a snack too.

Bhel Puri

Bhel Puri is one among the bombay fast food specialities. Bhel puri is made with two chutneys-one hot and one sweet along with puffed rice, sev, puris, chopped onions, tomatoes and other ingredients.... and the result is a wonderful evening snack. Now bhel puri is famous all over India and some parts of the world too.

This is my entry to this month's RCI(Maharashtrian cuisine ), which was an Idea of Lakshmik of 'Veggie cuisine 'and guest hosted by Nupur of 'One hot stove'.

Ingredients

Puffed Rice- 200 gms

Thin Sev- 100 gms

Flat puris or the ones used for pani puri- 1 pack crushed

Onion- 1 big chopped finely

Tomato- 1 big chopped finely

Potato-1 boiled and chopped into cubes

Channa- a few soaked and boiled

carrots- 1 grated

cucumber-1 small chopped finely

Peanuts- a few

coriander leaves- a few chopped finely

salt to taste

Green/Hot chutney

Coriander Leaves- 1/2 bunch

Mint Leaves- 1/2 bunch

Green chillies- 10

salt to taste

Sweet Chutney

Dates-1/2 cup

Tamarind - small lime size soaked

Cumin seeds- 2 tsp

Chilli powder- 3/4 to 1 tsp

Jaggery-2 tbsp

Method

Boil 1 cup of water and add the dates.when it softens ,cool and grind to a paste. Dry roast cumin seeds and powder it. Squeeze thick pulp from the soaked tamarind and in a pan add the jeera powder, jaggery,chilli powder, date pulp and little water along with the tamarind pulp. cook for 2-3 minutes. The sweet chutney is ready.

Prepare the hot chutney by grinding all the ingredients with some water.

Mix puffed rice, sev, puris,onions,tomatoes,potatoes,channa,peanuts,cucumbers,carrots and coriander leaves. Keep aside.

When Serving add the sweet and hot chutney to the mixture. Serve immediately in seperate plates and top with some sev and coriander leaves.

Murukku

Murukku is believed to have originated from Tamilnadu.(source wiki)Murukku will sure be one of the treats people make during diwali in Tamilnadu and I couldn't remember one person who doesn't love this crunchy murukkus.

My husband is a great fan of murukkus and my MIL makes wonderful murukkus. She made this when we went to india last year.This is my entry for lakshmik's RCI event for April which happens to be Tamil cuisine.

Ingredients

Parboiled Rice- 4 cups

Urad dal- 1 cup

jeera- 1- 2 tsp

sesame seeds white- 2 tsp

salt to taste

Asafoetida- little

oil for deep frying

butter- 100 grams

Method

Soak the rice for 2 to 3 hours. Dryroast the urad dal until golden brown and grind it to a fine powder. sieve it and keep aside.

Grind the rice in the wetgrinder to a very fine paste by adding water little by little. Add salt and asafoetida to the batter at the final stage. U should be able to get a thick,fine paste ( much thicker than dosa batter) at the end. If u get a bit watery paste u can keep the paste closed in a clean muslin cloth so that the cloth will absorb the extra water. Grinding the rice and making murukku is a bit time consuming work, but you really get white and crispy murukkus by this method.

Add the urad dal powder, jeera, butter,sesame seeds to the rice batter and knead well. u will be able to get a dough like consistency.

Heat oil in a pan and put the required amt of dough in the murukku maker with one hole disc or 3 hole disc. squeeze into the hot oil directly. U can make the murukku in a plastic sheet too and then add to the hot oil too.Turn it and cook the other side too.

Note

My MIL grinds the rice in a wet grinder. But I make this with rice and urad flour. Making murukkus with the flours is very easy than the grinder made one.The measurements are just the same . Slightly dry roast the urad flour for just one minute in a pan. the flour should just be warm after roasting. Add the other ingredients and water to make it into a dough. U get good murrukkus by this method too.

Check out Radhi's , Maheshwari's, Priya's ,Jyothsna's. Murukku too.

Vegetable Cutlets

Blogger Friends Recipe(BFR#3)
This is my 2nd entry for coffee's MBP Finger foods and starters. Cutlets and Samosas are my favourite and I made this from Priya's kitchen, for my Inlaws who have come to visit us. Vegetable cutlets turned out pretty well and we all loved it. Check out the recipe here

Cheese sticks

I made these cheese sticks while we were watching superbowl last sunday. My Daughter loves these cheese sticks and I always buy it from the frozen section. She was asking for cheese sticks last weekend and I didn't have it in the freezer.... So I thought 'Let me check out for the ingredients and if I have them at home I can do it '. I googled for cheese sticks and got many recipes for that.. I will give u the method by which I made. This is my entry for coffee's MBP.

Ingredients

mozarella cheese- 1 pk
Pancake mix-1/2 cup
cornstarch- 1 tsp
paprika- 1/2 tsp
bread crumbs/ flavoured bread crumbs- 1cup
salt to taste
oil for deep frying

Method

Slice the cheese to thick fingers(if u slice it thin it will melt fast)
Mix pancake mix, cornstarch, paprika and salt together in a bowl and add milk/water to form a thick paste.
Dip the cheese in the pancake batter , roll in the breadcrumbs and then again in the batter and finally in the crumbs again and deep fry in hot oil.(u have to do it twice so that the coating is strong)
Fry for one or two mins till both sides turn golden brown and serve hot with tomato sauce.

Note
The original recipe had eggs in it ..I did not use it but I strongly feel that if u dip the cheese in eggs , the coating will be more strong.If using eggs beat an egg or two in a seperate bowl, dip first in the batter, then egg and finally the bread crumbs.
The recipe said to use flavoured breadcrumbs.. I had some flavoured croutons and I just grinded it and used.. It was good.
U can substitute the pancakemix with flour and cornmeal.

Pin wheel sandwiches

Happy Republic day!!...
I got this recipe from a book called 'Pulsuvai Malar'. I wanted to try these for a long time ... and when i saw the theme for this week in Pooja's blog I thought this would be the perfect time to try this out. This is my submission to pooja's Republic Day Event.
Ingredients
White sandwich Bread -1/2 pack
butter spread
green chutney
Tomato chutney or tomato sauce

Method
Take three slices of bread , trim the edges and flatten it with the help of a rolling pin. Apply tomato chutney or tomato sauce to one slice , apply green chutney to another and apply butter to the third slice.

Place the green slice on the bottom,then place the buttered slice on top of it and finally the red one.Very slightly wet the bottom slice with little water and fold it twice(like u are rolling a paper).

Then cut it into rounds. u will get lovely , colourful pin wheel sandwiches.
Note
If u have unsliced bread it will be more easy to make these sandwiches.
For the green chutney - add 3 tsp of oil in a pan and add mustard seeds,uraddal, curry leaves, 3 green chilli slits, 1"piece of chopped ginger, 1 clove garlic chopped, 1"piece of tamarind and cleaned and chopped 1 bunch coriander leaves. saute for some time and then grind to a fine paste with salt. u can use 1/2 bunch of corianderleaves and 1/2 bunch of mint leaves too.