Kaima Idli

Serving- 4 persons

Ingredients 

1. Idlis – 4 Nos, cut into squares or small rectangles
2. All purpose flour / Maida – 3 tbsp
3. Chilli powder – ½ tsp + ½ tsp
4. Mustard – ½ tsp
5. Urad dhall – 1 tsp
6. Jeera – ½ tsp
7. Onion – 1 (Big)
8. Tomatoes – 2 (medium)
9. Green chilies – 2 (medium)
10. Ginger (grated) – ½ tsp
11. Garlic (sliced fine) – 2 big cloves
12. Curry leaves – 10
13. Corriander (finely chopped) – 1 tbsp
14. Oil – 1 cup + 2 tbsp
15. Salt to taste

Method

• Cut the idlis into small squares or rectangles
• Make a running batter out of maida, chilli powder and salt, adding necessary water
• Dip the idli pieces in this batter and deep fry the pieces till reddish brown
• Drain them on a kitchen towel and keep aside
• Chop tomatoes and green chillis; slice onions and garlic and grate ginger
• Take a non-stick kadai add 2 tbsp oil
• Add mustard, urad dhall, and jeera let it splatter 
• Now add, ginger, garlic, green chilies, curry leaves, onions, tomatoes and cook well.
• Add salt, chilli powder and keep stirring
• The water content from the tomatoes should dry to a great extent. Keep cooking till the onions and tomatoes should get cooked really well. Only then the dish tastes good
• Now add the fried idlis
• Mix well cook for yet another 2 minutes
• Garnish with coriander leaves and serve hot with chutney of your choice

Vanilla Cupcakes

Serving- 10 cupcakes

Ingredients for cupcake

1. 100grams butter, (softened, unsalted)
2. 100grams Caster Sugar
3. 1 egg
4. 2 tsp vanilla essence
5. 200grams of self-raising flour
6. 1/4 cup or 60 ml of whole milk  milk
7. 1t tsp of baking powder

Method

• Pre-heat oven to 180ºC. Prepare your cup cases.
• Beat butter, sugar and vanilla essence until pale and creamy. 
• Add egg, beat it thoroughly. Stir in the flour, baking powder and milk and mix until smooth.
• Place spoonfuls of mixture into 12 cupcake cases. 
• Evenly fill the muffin cups with the batter and bake for about 17 -20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) 
• Remove from oven and place on a tray to cool. Once the cupcakes have completely cooled, frost with icing.

Ingredients for (Butter Cream) Frosting:

1. 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
2. 1/2 cup (113 grams) unsalted butter, room temperature
3. 1 teaspoon pure vanilla extract
4. 2 tablespoons milk or light cream
5. Assorted food colors(if desired)
6. 1/2 cup of cocoa (if u are making a chocolate frosting)

Method

• With a hand mixer, cream the butter until smooth and well blended. 
• Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar.
• Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). 
• Add a little more milk or sugar, if needed. Tint the frosting with desired food color 
• If you want to pipe the frosting, use a star decorating tip or any desired shape you want

Begun Bhaja or Bengali Eggplant Fry

Serving- 4

Cooking time: 20 minutes

Prep time: 10 minutes

Ingredients:

1. 1 large eggplant cut into half inch round slices
2. 1 tsp chili powder
3. 1/2 tsp turmeric powder
4. 1 tsp garam masala powder (optional)
5. 1 tsp dried mango/amchur powder (optional)
6. rice flour as required
7. salt as required
8. mustard oil or sunflower oil for frying

Method:

• Rinse the eggplant well in water.
• Pat dry with a kitchen towel.
• Now slice the eggplant in 1/2 inch thick roundels.
• Soak these slices in salted water for 15-20 minutes. Remove and pat dry all the slices.
• Now add all the spice powders and salt and mix the slices well.
• Marinate for 5-7 minutes.
• Heat oil in a pan.Take rice flour in a plate and coat each slice with rice flour.
• Dust off the extra rice flour.
• Now pan fry the eggplant slices till crisp and golden brown on both sides.
• Drain on paper tissues.
• Serve it hot with dhal and rice or chappathis 

Note:

• Eggplant absorbs oil while cooking. So, it is always better to coat the slices with some flour. Here in this recipe I have used rice flour. It serves two benefits– firstly, the eggplant does not absorb much oil and secondly, rice flour makes the coating crisp from outside. So from outside the eggplant is crisp whereas from inside it is soft.
• You can also use chickpea flour/besan or all purpose flour/maida.

Batata Vada /Aloo Bonda

Ingredients
Vada stuffing Ingredients:

1. 5 big potatoes boiled, peeled and mashed
2. 1/2 tsp cumin seeds
3. 1/2 tsp mustard seeds
4. Curry leaves few
5. 1 tsp ginger garlic paste
6. 4 green chilies paste
7. 3-4 strands coriander leaves
8. 1/2 cup chopped onion
9. A pinch turmeric
10. A pinch of Asafoetida
11. Oil for frying
12. Salt to taste

Method for the stuffing

Heat a little oil in a pan and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies paste, ginger garlic paste, onions and fry till onions turn translucent. Add the mashed potatoes, turmeric, salt , Asafoetida and mix well. Cover with lid and cook for 5 mins. Add chopped coriander leaves and mix. Let it cool a bit.

Vada coating:

1. 1/2 cup gram flour (besan)
2. 1tsp chili powder
3. ½ tsp turmeric
4. ½ tsp soda
5. Salt to taste

Method:
Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps. Do not make it too thin, otherwise the coating does not hold on to the stuffing if it is too thin.

Making Vadas:
Heat oil in a pan for deep frying.Make a small ball from the stuffing. Dip the ball into the batter and deep fry in hot oil till it gets slight golden brown colour. Then Take it out on a paper towel.
Serve hot with Tomato ketchup or Coconut Chutney.

Egg Curry

Ingredients

1. 3 - 4 hard boiled eggs
2. 3 tbsps vegetable/ canola/ sunflower cooking oil
3. 2 medium sized chopped onions
4. 2 medium sized tomatoes cut into quarters
5. 2 green chillies
6. 2 tsps garlic paste
7. 2 tsps ginger paste
8. 2 tsps coriander powder
9. 1 tsp cumin powder
10. 1 tsp garam masala
11. 1/2 tsp turmeric powder
12. 1/2 tsp red chili powder
13. Salt to taste
14. Chopped fresh coriander leaves to garnish

Method

• Heat 2 tbsps of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chilies into a smooth paste. Try not to add water while grinding, if possible.
• Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes.
• Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).
• Now add 2 cups of warm water and required amount of salt to taste into this masala and bring to a boil on a medium flame.
• Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water).
• Turn off the fire and garnish with chopped coriander leaves. Serve hot with rice or chappathi.

Besanwali Bindi

Serving- 4

Cooking time: 15-20 minutes

Prep time: 15-20 minutes

Ingredients:

1. Gram flour (besan)- 1/4 cup
2. Ladyfingers (bhindi),small- 400 grams
3. Salt to taste
4. Turmeric powder- 1/2 teaspoon
5. Garam masala powder - 1 teaspoon
6. Roasted cumin powder- 1 1/2 teaspoons
7. Amchur powder- 1 teaspoon
8. Fennel seeds (saunf),crushed- 1 1/2 teaspoons
9. Red chilli powder to taste
10. Coriander powder- 1 tablespoon
11. Oil-4 tablespoons
12. Shallots 8-10

Method:

• Trim the lady fingers and make a slit on one side without cutting through. 
• Take salt, turmeric powder, garam masala powder, roasted cumin powder, amchur, fennel seeds, red chilli powder and coriander powder in a small bowl and mix. 
• Fill this mixture into the slits. Sprinkle the remaining mixture (if any) over the lady fingers and add a tablespoon of oil. Mix and set aside. 
• Heat the remaining oil in a kadai, add shallots and saute for one minute. Add gram flour and sauté for a couple of minutes. Add the stuffed lady fingers and mix. Lower the heat, cover and cook, stirring occasionally, till the lady fingers get cooked and turn crisp.
•  Serve hot. 

Green Peas Soup

Serving- 4-5

Cooking time: 30-35 minutes

Ingredients:

1. Green peas – 2 cup (Frozen Peas)
2. Milk – ½ cup
3. Cottage Cheese (paneer) -3-4 small cubes
4. Onion – 1 no 
5. Green chili – 1 no
6. Garlic – 3 cloves
7. Fresh ground black pepper – 1 tea spoon (adjust as per your taste)
8. Corn flour – 1 tea spoon
9. Lemon juice – 1 tea spoon
10. Low fat butter – 2 tea spoon
11. Mint leaves – few
12. Salt – as per taste

Method

• Chop onion, mint, garlic and green chili.
• In a sauce pan, add 1 teaspoon of butter, chopped items and fry for 2 minutes just to remove raw smell.
• Add green peas, milk, 1 cup water cook for 5-6 minutes.
• Cool and grind it by adding in the paneer cubes with the peas to a smooth paste
• Now in a pan, add remaining butter, corn flour and cook in low flame for few seconds; add 1/2 cup of water and mix briskly to get a white sauce; now add ground peas
• Mix and let it get hot well; add salt, pepper powder and mix.
• Before serving, mix with lemon juice.
• You can serve it with a slice of toasted bread or regular wheat bread.

Note: Dry grind pepper just before adding in soup to give nice aroma to the soup

Kashmiri Dum Aloo

Baby potatoes cooked in yogurt gravy with masalas.

Ingredients

1. Potatoes,peeled-10-15 small baby potatoes
2. Oil for deep-frying
3. Kashmiri red chilies,ground-5-6
4. Yogurt- 2 cups
5. Fennel seed (saunf) powder-2 tablespoons
6. Mustard oil-1/4 cup
7. Asafoetida a pinch
8. Salt to taste
9. Roasted cumin powder-1/2 teaspoon
10. Garam masala powder-1/2 teaspoon

Method

• Prick the potatoes all over with the help of a fork. 
• Keep in salted water for fifteen minutes. Drain and wipe dry. 
• Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. 
• Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red chili paste, cumin powder, garam masala powder and fennel powder. Heat a tablespoon of oil in a pan. Add the asafoetida. 
• Add half a cup of water and salt to taste and bring the mixture to a boil. 
• Stir in the yogurt mixture and bring the mixture to a boil. 
• Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces.
• Serve hot with rice or chapathi. I have served it with pudina pulao.

Sweet Corn Soup

Serving- 4-5

Cooking time: 30-35 minutes

Ingredients:

1. 8 ears white or yellow corn, shucked or canned corns or frozen corns
2. 2 tablespoons unsalted butter (1/4 stick)
3. 2 teaspoons salt
4. Freshly ground black pepper
5. 6 scallions, thinly sliced (white and light green parts only)
6. 1 1/2 cups whole milk
7. 6 beans (finely chopped)
8. 1 1/2 cups water
9. 1 clove of garlic

Method

• Remove the corn kernels from the cobs. Using a paring knife, slice downward, letting the kernels fall into the container. Rotate the cob and continue until all the kernels have been removed; discard the cob. Repeat with the remaining corn (you should have about 6 cups of kernels). Set aside 1/2 cup of the kernels. (If you are using the canned or the frozen ones this step is definitely skipped)
• Melt the 1 tablespoon of  butter in a large saucepan over medium heat until foaming. Add the garlic clove ,salt, a pinch of black pepper, and about two-thirds of the scallions. (Set aside the remaining scallions to use as a garnish.) Cook, stirring occasionally, until the onions have softened, about 3 minutes.
• Add the corn kernels, remaining 1 1/2 teaspoons salt, milk, and water and stir to combine. Increase the heat to medium high and bring the mixture to a gentle boil. Reduce the heat to low and simmer until the flavors have melded and the corn kernels are tender (not mushy), about 15 minutes.
• Set a fine-mesh strainer over a large, heatproof bowl. Using a blender, purée the soup in batches until smooth, Pour the blended soup through the strainer, pressing on the solids with a spatula; discard the solids.
• In a sauce pan add the remaining butter add the finely chopped beans and reserved 1/2 cup corn kernels cook it for 3-4 mins and then add the pureed corn soup stir in well until it comes to a boil. Season with salt and pepper as needed. Garnish with the remaining scallions and serve.

Pumpkin Soup

Halloween Special ;)

Ingredients:

1. 1/2 or (250grams) butternut pumpkin, peeled, seeded and cubed
2. 1 large potato, peeled and cubed
3. 1 garlic clove
4. 1 onion, diced
5. 2 tbsp olive oil
6. Salt and pepper
7. 1 tablespoon butter

Method:

• Heat oil in a pan, add garlic, onion, potato and pumpkin fry all vegetables until golden brown.
• Add 2 cups of water to the pan.
• Bring it to a boil and simmer for 20 minutes until all vegetables are soft.
• Remove all the boiled vegetables by draining the water in a separate cup dont throw it away you might need in the next step. 
• Puree the drained vegetables in a blender until it’s nice and smooth.
• In a pan add 2 tablespoon of butter, pureed vegetables and then add the drained water as well let it boil for another 10 mins in medium heat.
• Season with salt and pepper accordingly to your taste.
• I prefer to just serve it with a dollop of sour cream and some crusty bread.

Cabbage Masala Rice

Ingredients:

1. 2 cups chopped cabbage
2. 1 cup fine rice (cooked)
3. 1/2 cup boiled peas (optional)
4. 1 medium size onion chopped
5. 1/2 teaspoon turmeric powder
6. 1 teaspoon red chili powder
7. 1/2 teaspoon of garam masala powder
8. Juice of lemon
9. Salt to taste
10. 3 tablespoon sesame seed oil
11. 1/2 teaspoon mustard seeds
12. 1 teaspoon cumin seeds
13. 1-2 green chilies, slit
14. Coriander leaves.

Method: 

• Cook rice so that each grain is separate (a rice cooker is best for this). Transfer cooked rice onto a plate, allow to cool.
• Heat oil, add mustard seeds, cumin seeds  and allow it to splatter, now add chopped onions and green chilies let it turn to golden brown.
• Add cabbage, salt and turmeric powder, stir for 3-5 min. On 'sim'; keeping pan covered allow to cook (sprinkling some water, if necessary).
• When cabbage has turned soft, add boiled peas, red chili and garam masala powder; mix thoroughly, frying all the while till it becomes dry.
• Transfer the cabbage onto the rice, mix very lightly using a fork adding lemon juice.
• Transfer rice to a serving bowl, garnish with coriander leaves.
• Serve with any raitha.

Chickpea Bruschetta

Serve- 6-8 persons

Ingredients:
1. 1 can or 1cup of boiled Chickpeas, drained and rinsed
2. 1 Tbsp or dry Italian Herbs
3. 1 Clove of Garlic
4. 1 Small Lemon
5. Pinch of Hot Pepper Flakes
6. Salt and Pepper, to taste
7. 2 Tbsp of Extra Virgin Olive Oil, plus extra
8. Fresh Sliced Italian Bread

Method

• Preheat your oven to 220 degrees. Line the bread on a baking sheet ad drizzle with olive oil on both sides. Sprinkle with salt and pepper and bake for about 8-10 minutes.
• In a large bowl add the chickpeas, lemon juice, italian herbs,  hot pepper flakes, extra virgin and salt and pepper.
• Using the back of a fork or spoon smash the mixture until its nice and chunky but not totally pureed.
• When the bread comes out of the oven rub it all over with the garlic. Top each bread with some of the chickpea mixture.
• Squeeze a touch of lemon over the top and enjoy!

Fusilli with Classic Basil Pesto and Roasted Vegetables

Serving- 2-3

Ingredients:
1. 200g fusilli
2. 1 medium onion, finely diced
3. 4-5 green beans
4. 1 medium bell pepper (any color)
5. 3 tablespoons lemon juice
6. 2 tablespoon of pesto sauce (for the sauce refer my http://mykitchenrecipez.blogspot.co.nz/2012/10/basil-pesto-bruschetta.html)
7. Salt and black pepper to taste

Method:

• Cook pasta according to package directions.
• Cut beans and bell pepper thinly lengthwise.
• Heat oil in a large skillet over medium-high heat. Add onion and sauté for 3 or 4 minutes.
• Add beans & bell peppers and continue to cook 6 minutes or until vegetables are cooked and crispy.
• Add pesto, lemon juice, salt and pepper and cook for 1 minute, stirring well.
• Add this sauce to pasta, mix thoroughly and serve.

Fried vegetable noodles with Tofu

Ingredients:
Stir fry sauce:
Vegetable stock – 2/3 cup
Soy Sauce – 4 tbsp
Lime juice – 1 tbsp
Garlic cloves – 3
Sugar – 2 tsp
Corn starch – 2 tsp
Red or green chili sauce – 1 tsp
Noodles:
Any noodles – 200 g (7 oz)
Stir fry sauce – 5 tbsp
Carrot – 2
Bell pepper – 1/2
Cabbage – 1 cup chopped
Crushed red peppers – 1 tsp
Salt and Pepper to taste
Vegetable oil – 4 tbsp
Fried Tofu- 4 pieces (Heat the oil on medium/high in a heavy non stick frying pan. Add the tofu, fry 5 minutes or so on each side until brown and crispy, turning with a spatula. Then marinate or sprinkle the fried tofu with soy sauce)

Method
Stir-fry sauce:

• In a sauce pan, add vegetable stock, soy sauce, lime juice, sugar, red or green chili sauce and bring it to boil at medium heat.
• In between, dissolve corn starch in 6 tbsp of water.
• Now add chopped garlic and corn starch to the sauce pan.
• In a minute or two, the sauce thickens. Remove from heat.

Fry noodles

• Cut the vegetables thin and long so that it will be crisp and cooked.
• At medium heat add a tbsp of oil in a wok and add carrots and fry till it is half cooked.
• Add bell peppers & chopped cabbage toss for 3 minutes.
• Mix gently along with 2 tbsp of stir fry sauce.
• Cook noodles according to the instructions and drain them completely.
• Do not over cook the noodles because it will become soggy.
• Add cooked noodles to the wok and stir well. Break the noodles and mix thoroughly.
• Add the rest of the stir fry sauce, crushed red peppers, remaining oil.
• Keep frying till they are coated with the sauce and noodles are separated. 
• Serve it with Fried Tofu.

Basil Pesto Bruschetta

Ingredients:

1.1 loaf crusty Italian bread, sliced into pieces about half to three-fourth inch thick

Pesto Ingredients

2. 5-6 half inch pieces of pecorino romano or parmesan reggiano 

3. 2 tablespoons pine nuts

4. 3-4 dried red chilis 

5. 3 big cloves garlic, peeled*

6. 1 bunch fresh basil, leaves plucked

7. 1/4 cup olive oil

8. Salt to taste

Method:

• Add the pieces of pecorino romano to food processor and process until in small pieces.  
• Add the pine nuts, red chilis and garlic and process until all are in small small pieces.  
• Wash the basil and mint.  Dry the leaves with a paper towel or by wringing the water out.  Add the basil leaves to the food processor bowl.  Not all of the basil leaves may fit into your food processor bowl.  In that case, add the basil in batches.
• While the food processor runs, slowly drizzle in the olive oil through the top opening or add before running.  If all of the basil mix didn’t fit, add the remaining amount and run the processor again while drizzling in the remaining olive oil.
• Transfer from the food processor to a bowl.  Add salt to taste.  
• Arrange the bread slices on a cookie tray.  Smear a little Olive oil or butter on one side of each piece of bread. 
• Spread a generous layer of pesto over each slice of bread.  Pop the tray into the oven at about 180 degrees or into a toaster oven for about 8-10 minutes or until the bread starts to look a little golden around the edges.

Channa Masala or Chole Masala

Prep time: 8-10 hours

Cooking time: 40-45 minutes

Serving- 4

Ingredients:

1. Chickpeas (kabuli chana)- 1 1/4 cups

2. 2 tablespoons vegetable oil

3. 1 teaspoon cumin seeds

4. 1 medium yellow onion, small dice

5. 4 teaspoons peeled, finely chopped fresh ginger (from a 2-inch piece)

6. 4 medium garlic cloves, finely chopped

7. 2 green chilies, stemmed and finely chopped

8. 2 medium sized tomatoes (Pureed or Grind)

9. 2 teaspoons garam masala

10. 1 teaspoon ground coriander

11. 1 teaspoon kosher salt, plus more for seasoning

12. 1/2 teaspoon turmeric

13. 1/2 cup water

Method 

• Soak channa overnight. Drain, add three cups of water & salt then cook them in a pressure cooker till it becomes soft. 
• Heat the oil in a large frying pan over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger, garlic, and chilies and season with kosher salt. Cook, stirring occasionally, until the onions have softened, about 6 minutes.
• When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute.
• Add the tomato puree, the boiled channa, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes.
• Serve with poori or chapatis or plain/ jeera rice.

Semiya Kichadi

Ingredients:
1. Oil- 3 tbsps
2. Mustard seeds – 1/2 tsp
3. Cumin Seeds 1/2 tsp
4. Mustard Seeds 1/2tsp
5. Channa Dal – 1/2 tsp
6. Urad Dal – 1/2 tsp
7. Onion – 1 cup,chopped
8. Curry leaves – 10
9. Red Chili / green chili – 1 + 1/2, adjust according to taste
10. Mixed vegetables – 2 cups of chopped vegetables (carrot, beans, peas & potatoes) 
11. Tomato – 1,chopped
12. Turmeric powder – 1/4 tsp tsp
13. Salt – to taste
14. Water – 2cups
15. Semiya/vermicelli – 1cups
16. Cilantro – 4 stands, chopped
17.Lime juice -1 lime

Method:

• Dry roast vermicelli until it turns golden brown. Transfer the fried vermicelli to a plate.
• In a big wok or big wide pan, heat oil. Add mustard seeds and wait till it splutters then add Cumin Seeds, Mustard Seeds, Channa Dal & Urad Dal till its lightly brown 
• Add chopped onions, curry leaves,turmeric powder, green chili & red chili.
• When the onions turn transparent, add the chopped vegetables and tomato.
• Add little salt and wait till the vegetables are cooked.
• Add water and salt to taste.
• When the water boils, add the semiya/vermicelli and wait till the semiya is cooked.
• Keep stirring occasionally until the water is absorbed.
• Add lemon/lime juice and mix well.
• Remove from heat and garnish with cilantro & serve it with coconut chutney.

Rajma Masala

Prep time: 20-30 minutes

Cooking time: 20-30 minutes

Serving- 4

Ingredients:
1. Red kidney beans (rajma),soaked overnight-  1 1/2 cups
2. Salt  to taste
3. Oil- 3 tablespoons
4. Bay leaves- 2
5. Onions,finely chopped- 2 medium
6. Ginger,chopped- 1 inch piece
7. Garlic,chopped 5 cloves
8. Tomatoes,pureed- 3 medium
9. Coriander powder- 1 tablespoon
10 .Cumin powder - 1 teaspoon
11. Red chilli powder- 2 teaspoons
12. Turmeric powder- 1/2 teaspoon
13. Garam masala powder- 1 teaspoon

Method 

• Pressure cook rajma with five cups of water and salt till totally cooked and soft. 
• Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden.
• Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. 
• Add rajma along with the cooking liquour and mix. 
• Adjust salt and add garam masala powder. 
• Lower the heat and simmer for about fifteen to twenty minutes on low heat.
•  Serve hot with steamed rice or chappathi. 

Ciabatta Pizza

Prep time: 10 minutes

Cooking time: 15-20 minutes

Serving- 4

Ingredients:

1. Any pizza sauce ( tomato puree/ pesto)

2. 2 large onions , thinly sliced

3. 1 garlic clove , sliced

4. leaves from 2 rosemary sprigs, chopped

5. 1 medium sized bell peppers, chopped

6. 3 tbsp black olives , pitted and halved

7. 1 ciabatta loaf, sliced lengthways and halved

8. 2 handfuls grated mozzarella or cheddar cheese

9. 1/2 cup sweetcorn kernels

10. Salt & pepper to taste

Method 

• Pop the ciabatta under the grill to lightly toast, so you don’t end up with a soggy pizza. Then you just need to add 3 layers on top:
• Layer one is some kind of sauce: tomato puree or pesto
• Layer two is some flavor: chopped bell peppers, onions, olives, sweetcorn, rosemary, 1 garlic clove or whatever you have in the fridge and then sprinkle some salt and pepper on top as needed. 
• Layer three is some  cheese: mozzarella or cheddar works well
• Pop under the grill until the cheese is bubbling and everything is nicely toasted.
• These are delicious with a green salad.