Joy of cooking

Ingredients: Tamarind Chutney 1/4 cup Tamarind 3 tbsp jaggery 1 tsp Chat masala 1/2 tsp Red Chilli powder 1) Soak tamarind in water for 30 mts. 2) Combine jaggery and soaked tamarind in sauce pan and bring it to boil over medium heat. 3) Once it cools down squeeze out all pulp from tamarind and strain it out using strainer. 4) Now add chat masala, red chilli powder and salt in tamrind pulp and mix well together. 5) Tamarind chutney is ready. Spicy Chutney 5 to 6 Green Chillies 1/2 clove of Garlic small piece of Ginger salt to taste   1) Mix green chillies, garlic, ginger and salt in blender and grind coarsely. Bhel preparation Murmura Thin Sev Farsan (Hot Mix) Tomato finely chopped Onion finely chopped finely chopped Coriander leaves 1) Take murmura in a deep bowl, to that add frasan, add sev, add chopped onion, tomatoes, add spicy chutney, coriander leaves, mix everything together really well. 2) Add tamarind chutney, some lemon juice, and mix well

INGREDIENTS: Onion - 1 Capsicum - 1 (diced to 2 inch pieces) Green chillies 2-3 Ginger A small piece (finely chopped) Garlic pods 5-6 (finely chopped) Red chillies sauce - 1 tsp Tomato sauce - 2-4 tbsp Soya sauce - 1 tsp Vinegar - 1 tsp Ajinomoto - A pinch Salt - As reqd Oil - As reqd For frying:- Cauliflower1 Cup All-purpose flour(Maida) - 1/2 cup Corn flour 1/4 Cup Baking soda A pinch Chilli powder 1 Tsp Water - As reqd Salt - As reqd Oil to deep fry METHOD: 1. Make a paste of maida, corn flour, baking soda, red chilli powder, and salt. Check the spice level & make a smooth paste.  Add water to make a smooth paste. 2. Clean the cauliflower florets and put them in hot water for about half an hour with salt so that worms, if any, would settle at the bottom of the vessel. & then dip the gobi florets in the paste and deep fry till golden brown.  Keep aside 3. Heat oil in a pan and add chopped ginger and garlic, chopped onions, diced