Kayal Samayal English

Ingredients Spinach (palak) – 2 bunch … Boiled potatoes  – 2 (peeled) Onion – 1 (sliced)   Tomatoes – 3 (sliced)   Red chilli powder – 1 tsp Turmeric Powder – 1/4 tsp Cumin seeds – 1 tsp   Green chillies – 3 Ginger garlic paste – 2 tsp   Garam masala powder – 1 tsp   Oil –   Salt to taste Method: Wash the spinach thoroughly and boil in  little water. Leave to cool. Combine the spinach, green chillies, ginger, garlic paste and cumin seeds. Blend and make a smooth puree. Chop the boiled potatoes, deep fry in hot oil, mix salt, red chilli powder and turmeric powder. Toss and keep aside. Heat the oil in a pan, add the slices of onion. Fry till onion become translucent. Add tomatoes and spinach puree. Mix with all the spices. Cook on low flame for 10 – 12  minutes. Now add fried potatoes . Cook for another 3-4 more minutes. Serve hot with roti or rice

Ingredients Beetroot – ¼ kg Grated Coconut – ¼ cup Shallots – 100gm Green Chilli - 2 Curry leaves – 2 Sprig Coriander leaves – 2 Sprig Keerai Podi – 2 teaspoon Salt – As per required Oil – 50 ml Preparation: *Grate the Beetroot and Coconut, Keep it aside. *Heat oil in a pan, tip in finely chopped onions and fry till the color changes. *Later add Beetroot,green chilli,curry leaves,coriander leaves and keerai podi. *Mix them altogehter in a medium flame till they almost done. *Then finally add the grated coconut, saute for 1-2 minutes and finish it off. Note: # This goes well with rice and fish curry. # The lovely color and the sweetness of this vegetable when combined with chilli and other spices leaves out a beautiful aroma. # You can also try this out for your lunch. Rabiya Rafiq

Mutton Liver - 250 gm Ginger Garlic paste - 2 spoon Turmeric Powder - 1 spoon Curd - 50 ml Red Chilli Powder - 1 Spoon Coriander powder - 1/2 spoon Garam masala - 1/2 spoon Cumin powder - 1/2 spoon Pepper Powder - 3-4 spoon Chopped onion - 1 Coconut oil - 3 tb spoon Salt to taste Method: Cut Liver into small pieces wash and drain Marinade by mixing together turmeric powder, curd, chilli powder,pepper powder, coriander powder, garam masala powder, cumin powder and salt. Marinate liver into the mixture for 1/2 an hour. Now heat oil in a pan, add onions and fry till golden brown Then add ginger, garlic and curry leaves and stir for few minutes, Add marinated liver. Pour 1/4 glass of water and close the lid.Liver Fry will be ready in 10 minutes. Serve hot with Plain Rice/ Roti / chapathi.