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Watermelon Juice in Marathi
Time: 5 to 7 minutes
Makes: 3 servings
Ingredients:
3 cup watermelon cubes, deseeded
1/2 cup orange juice or to taste
1/4 tsp black salt
1/2 tsp ginger, finely chopped
ice (optional)
Method:
1) Add watermelon, orange juice, black salt and ginger to the blender. Blend till nice and smooth.
Add ice cubes in each serving glass. Pour prepared juice and serve.
Tips:
1) You may add small chunks of watermelon while serving.
Baby Corn Manchurian in Marathi
Time: 25 minutes
Makes: 2 to 3 servings
Ingredients:
20 baby-corns
1/4 cup green bell pepper, julienne
1/4 cup onion, julienne
3 tbsp Corn flour
1 green chili, finely chopped
2 tsp garlic paste
1 tsp ginger paste
1 tsp soy sauce
1 tsp vinegar
2 tsp oil + oil to deep fry
salt to taste
2 tbsp green part of spring onion, finely chopped
Method:
1) Cut baby-corns into 1 inch pieces. Take a small bowl Add 2 tbsp corn flour and little water. Make a thin paste. Add little salt.
2) Dip baby-corn pieces in corn flour paste. Deep fry until light brown.
3) Take a medium pan. Add 2 tsp oil. Saute ginger-garlic paste and green chili. Add onion and bell pepper. Saute for couple of minutes. Add 1/4 cup water, soy sauce and salt.
4) Take a small bowl. Add 2 tbsp water and 1 tbsp corn flour in it and make a paste. Add this paste very little at a time to the pan. Also add some vinegar. Mix well. Add fried baby-corns. Mix well. Make sure all baby-corn pieces are well coated.
Carrot Pickle in Marathi
Time: 10 t0 15 minutes
Makes: 1 cup Pickle
Ingredients:
1 cup carrots, finely chopped (I had used 3 large carrots)
1 tbsp mustard powder
1/2 tsp Fenugreek seeds
Tempering: 2 tsp oil, 2-3 pinches of mustard seeds, 1/2 tsp hing, 1/4 tsp turmeric powder, 1/2 tsp red chili powder
Juice of 1 lemon
Salt to taste
Method:
1) Mix carrots, mustard powder, lemon juice and salt together.
2) Heat oil into a tadka pan. add fenugreek seeds and fry until their color changes to light brown. Remove them using a spoon, keep it in a small steel bowl.
3) In that same hot oil, add mustard seeds, hing, turmeric powder and red chili powder. Pour this tadka into a separate small glass bowl. Add it to the carrots after it cools down.
4) Crush the fenugreek seeds with a spoon. Add it to the carrot pickle. Mix well.
Refrigerate for 7 to 8 days.
Cucumber Pickle in Marathi
Time: 10 minutes
Makes: 3 to 4 servings
Ingredients:
3/4 cup finely chopped cucumber (peeled)
2 tbsp Mustard powder (black or red mustard)
1/4 tsp hing
2 tsp water
Salt to taste
1 tsp lemon juice
Tempering: 1 tsp oil, 2 pinches of mustard seeds, 1/4 tsp Hing, 1/4 tsp turmeric powder, 2 green chilies (finely chopped)
Method:
1) Take the chopped cucumber into a bowl. Add 1/2 tsp salt and 1/4 tsp hing, mix with a spoon. Keep it aside for 20 minutes.
2) After 20 minutes, gently squeeze out water from cucumber. Take this water into a blender. Add mustard powder and blend well. If you find the mixture is very thick then add a tsp of water. After blending for a couple of minutes, the mixture will become whitish. Add it to the cucumber.
3) Heat oil into a tadka pan. Add mustard seeds, hing, turmeric powder and green chilies. Pour this tempering into a separate glass/ steel bowl. Let it cool down before adding to the cucumber.
4) Add lemon juice and tadka to the cucumber. Mix well.
Cucumber instant pickle can be enjoyed with chapati and also as a side dish in the meal. Refrigerate upto 3 to 4 days.
Tips:
1) Since this pickle stay good for 3 to 4 days, make it in a small quantity.
2) Cucumber oozes out water once salt is added to it. If you use extra water to blend the mustard powder the pickle will become much watery. To avoid that, use the oozed out water to blend mustard powder.
Paneer Sandwich in Marathi
Time: 20 minutes
Yield: 3 sandwiches
Ingredients:
6 Bread slices
3 tbsp Onion julienne
3 tbsp Bell Pepper julienne
1 tsp Chat masala
3 tbsp green chutney
1 tbsp butter
Stuffing:
75 gram paneer, small cubes
1/2 tsp cumin powder
2 to 3 tbsp Tomato Ketchup
Salt to taste
Method:
1) In a small bowl, mix cumin powder, tomato ketchup and pinch of salt. Marinate paneer cubes in it for 10 minutes. Paneer cubes should be well coated.
2) Grill paneer pieces or you may stir fry them in a pan with little butter or olive oil. After grilling keep aside.
3) Apply little butter on both sides of the bread. Toast the bread slices in a pan over low flame.
4) Now apply green chutney on 3 bread slices. Add paneer pieces and vegetables. Sprinkle some chat masala. Take the remaining bread slices and apply green chutney. Finish making sandwiches.
5) Grill them well or you can use a nonstick pan to toast them. If using nonstick pan, Toast one side on medium-low flame. After 2-3 minutes, use a wide spatula and gently flip to the other side. Toast another side for couple more minutes.
Serve hot with green chutney and tomato ketchup.
Tips:
1) If making for kids, use very mild green chutney or use no green chili.
2) Use readymade paneer as it does not melt quickly.
Besan Chila in Marathi
5 medium Dhirdehttp://www.blogger.com/img/blank.gif
Time: 15 minutes
Ingredients:
1 cup besan
2 tbsp rava
1 tsp green chili paste, coarse
2-3 tbsp cilantro, finely chopped
1 + 3/4 cups water
1 tsp garlic paste
1/4 tsp turmeric powder
1/8 tsp hing
2 pinches cumin seeds
salt to taste
some oil to cook the pancakeshttp://www.blogger.com/img/blank.gif
Method:
1) Take a mixing bowl. Add besan and rava. Add water little at a time and make a thin constancy batter.
2) Add in chili paste, cilantro, garlic paste, turmeric powder, hing, cumin seeds and salt to taste. mix well.
3) Heat a nonstick pan over medium-high heat. drizzle some oil. Add a ladelful batter and try to keep round shape.
4) Cover and cook over medium heat till one side gets done well. Drizzle some oil and flip the side. Cover and cook till another side is cooked nicely.
Serve hot with or Dry garlic chutney.
Paneer Jalfrezi in Marathi
Time: 15 minutes
Makes: 2 to 3 servings
Ingredients:
200 grams Paneer, cut into fingers
1 cup Bell Peppers, julienne (I used tricolor peppers red, green and yellow)
1/2 cup onion, julienne
1 medium tomato, cut in medium cubes
1 tsp ginger, finely chopped
2 tsp garlic, finely chopped
1/8 tsp turmeric powder
2 pinches cumin seeds
1 tsp coriander seeds, lightly toasted and coarsely crushed
red chili flakes, to your taste (I used 1 tsp)
2 pinches garam masala
1/2 tsp vinegar
pinch of sugar
1 tbsp + 1 tbsp Oil
salt to taste
Method:
1) Heat oil into a notstick pan. Put the flame on medium. Add paneer and toss till the edges become little brown. Remove them from pan.
2) Add remaining 1 tbsp oil. Add cumin seeds. Saute ginger and garlic. Add turmeric and onions. Cook onion for a minute.Sprinkle some salt. Now add tomatoes and cook till they become mushy.
3) Add bell peppers and mix gently. Cook for a couple of minutes. We don't want peppers to become soft. So now add paneer, crushed coriander seeds, garam masala, sugar, vinegar and red chili flakes. Add little salt only if needed. Mix well and serve hot.
Jalfrezi can be served with Rice or have it as an appetizer.
Rice flour Chakali in Marathi
Time: Prep Time- 15 minutes | Cooking time- 20 minutes
Makes: 15 medium chakali
Ingredients:
1 cup Rice Flour
1 cup Water
1/4 cup butter
salt to taste (tip 1)
1/2 tsp cumin seeds
2 tsp green chili paste
Oil for frying
Method:
1) Take rice flour into a deep bowl
2) Take a small pan and heat water in it. Add salt, cumin seeds, chili paste and butter. Let the water boil. Add this boiling water to rice flour and mix with spoon. Cover for 15 minutes.
3) Once mixture becomes warm, knead it.
4) Grease chakali machine with oil. Stuff the mixture in it. Heat sufficient oil in kadai to deep fry chakali. Keep flame beween medium and high.
5) Take small plastic papers (tip 5). Press chakali machine. Slightly rotate the maker round and round until you get a spiral shaped chakali. stick the tip so that it won't open after dropping into hot oil
6) Gently lift the chakali and leave into hot oil. deep fry until golden color. Place deep fried chakali on paper towel.
Once chakalis are completely cooled down, store them into an airtight container.
Tips:
1) When you add salt, taste a drop of water. It should taste little salty than usual. After adding rice flour, the salt will get adjusted.
2) If you want long lasting and crunchy chakalis, fry them till they get nice deep golden color. If you get the chakalis out of oil when they are white, they will taste crunchy at first but they may become soft after a while. Also do not overfry. If color turn dark brown, chakali will taste bitter.
3) Do not fry chakalis over low heat. Chakalis become oily.
4) Rice flour does not have enough gluten. before frying, Rice flour chakali can break while handling. Hence, lift chakali very gently. Also, careful while leaving it into hot oil.
5) Use 5" x 5" plastic paper. Press 1 chakali on 1 paper. It will make easy handling of chakali. Aluminum foil or butter paper can be used instead of Plastic paper.
Masala Toast Sandwich in Marathi
Time: Preparation - 15 minutes | Cooking - 10 minutes
Yield: 4 sandwiches
Ingredients:
8 slices of bread
2 to 3 tbsp salted butter, softened
1/4 cup green chutney
Onion slices, thin and round
Masala:
2 big potatoes, boiled
3 tbsp green peas (Frozen)
1/4 cup onion, finely chopped
2 tsp green chili paste
For tempering: 1 tsp oil, pinch of mustard seeds (optional), pinch of hing, 1/4 tsp turmeric powder
4 to 5 curry leaves, finely chopped
1.5 tsp ginger-garlic paste
salt to taste
Method:
Masala:
1) Peel and mash the potato. Heat oil into a nonstick pan. Add mustad seeds , hing, turmeric powder and curry leaves. Saute for few seconds.
2) Add green chili paste and ginger-garlic paste. Saute for 15 seconds. Add chopped onion, cover and cook for 2 minutes. After two minutes, add peas and cook covered till onion becomes reddish and peas are done.
3) Add mashed potatoes and salt. Lower the heat and mix well. Cover and cook for couple of minutes.
4) Spread butter on one side of all 8 bread slice. After applying butter, take 4 slices and spread chutney on them.
5) Spread an even layer of masala over 4 bread slices on which we have applied chutney. Place an onion slice and finish it by putting buttered bread slice on top of it.
6) Then Spread little butter on the surface and toast in the toaster. If you don't have one, toast it on heated tawa (medium heat). Press gently and brown both the sides.
Serve hot with green chutney and tomato ketchup
Tips:
1) Use white sliced bread.
2) Masala toast sandwich tastes much better if it has sufficient amount chili paste. So add as much as you can tolerate.
3) Use as little oil as you can for making masala. If it becomes oily, it does not taste good.
4) To make the above recipe for kids, add very little or no green chili in chutney as well as in potato masala.
5) You may add mint leaves in green chutney
Tomato Rice in Marathi
Serves: 2 persons
Time 10 to 15 minutes
Ingredients:
2 cups cooked Rice (basmati)
2 big juicy red tomatoes, finely chopped
3 to 4 big garlic cloves, roughly chopped
2 tbsp ghee or oil, 2 pinches cumin seeds, 1/8 tsp hing, 2 green chilies, 1 spring of curry leaves
Salt to taste
chopped cilantro for garnishing
Method:
1) Heat ghee into a pan. Add garlic and cook over high heat. Stir continuously. Saute garlic until edges become brown.
2) Once garlic cooks nicely, add cumin seeds, hing, green chilies, curry leaves. Fry for 15 to 20 seconds.
3) Add chopped tomatoes and salt. Cover and cook over high heat, stir occasionally. Let tomatoes become completely mushy.
4) Mix in the rice and toss well. Rice should get coated with sauteed tomato. Cover pan and cook for couple of minutes over medium-low heat.
Garnish with cilantro and serve hot.
Tips:
1) dried Red chilies can be used instead of green chilies
2) Garlic should get nicely brown (do not burn). Raw flavor of garlic doesn't taste good.
3) Choose good quality, red, fully riped and juicy to get tomato flavor.
4) You may add garam masala in the recipe. However, garam masala overpowers flavor of tomato.
Broccoli Soup in Marathi
Time: 20 minutes
Serves: 2 to 3 persons
Ingredients:
1 tbsp butter, room temperature
300 gram fresh broccoli florets (1 and 1/2 cup small florets)
1 medium onion, chopped (3/4 cup)
1 medium carrot, chopped
Salt and freshly ground black pepper, to taste
1 tbsp all-purpose flour
2 cups Water (tip 1)
1/4 cup cream (I used half and half)
Croutons (optional)
Method:
1) Heat 1 tbsp butter into a deep saucepan. Add broccoli, onion and carrot. Also add salt and pepper. Saute over medium heat until onion is translucent. About 5 to 6 minutes.
2) Add all purpose flour and keep stirring for couple of minutes. Add water and bring to boil. Simmer uncovered for 10 minutes.
3) Pour in the cream. and give a good stir. Blend it well and make fine puree. Adjust salt and pepper. and boil for couple of minutes
Serve hot with homemade croutons.
Tip:
1) Vegetable stock or chicken stock may be used instead of water.
Spinach corn Sandwich in Marathi
Time: 15 minutes
Serves: 5 Sandwiches
Ingredients:
2.5 cups finely chopped Spinach (important tip)
1/4 cup Sweet corns
2 Garlic cloves, peeled and finely chopped
1 Green chili, finely chopped
1 tsp Butter (will need some more for roasting)
1/2 cup shredded cheese (Tip 2)
Salt to taste
10 bread slices
Method:
1) Heat butter into a pan. Add green chili, and garlic. Saute for 10 seconds. Then add spinach and corns.
2) Add salt and cook uncovered until water content in spinach evaporates.
3) Divide the spinach stuffing in 5 equal portions. Spread 1 portion of stuffing evenly, over a bread slice. Sprinkle generous amount of cheese. Cover with another slice of bread.
4) Toast in Sandwich toaster. OR Roast it in a shallow pan or tawa. Apply some butter on the surface. Roast over medium flame.
Cut into half and serve with tomato ketchup.
Tips:
1) Chop spinach finely. Also, spinach tend to reduce in size after stir frying. So add very little salt, may be one or two pinches. Do not cover the pan to keep the green color of spinach.
2) Add generous amount of cheese. Spinach and cheese tastes amazing together.
3) When preparing sandwiches for kids, do not add chili or add very little.
Dudhi Halwa in marathi
Time: approx 30 minutes
Servings: 3 to 4
Ingredients:
2 n 1/2 cup packed grated bottle gourd (First peel and deseed)
1 tsp ghee
3/4 cup condensed milk
1 tsp Chironji (Charoli)
1 tbsp Almond slivers, blanched and peeled
1 tbsp other dried fruits like cashews, pistachio, sliced
1/4 tsp cardamom powder
Method:
1) Heat a pan, add ghee and wait till it melts. The add bottle gourd. Cook over medium high heat. Stir continuously.
2) After 5 to 8 minutes, the water in bottle gourd will evaporate. Then check a little thread of bottle gourd and taste it. If you feel its under cooked, cook for few more minutes.
3) Add condensed milk and let it cook until nice and thick. Add chironji, and dry fruits. Stir nicely. Add cardamom powder and mix well.
Serve warm or cold. Both way, it tastes great.
Tips:
1) Do not cover the pan when cooking grated bottle gourd.
2) Adjust the amount of condensed milk as per your preference.
Dudhi halwa using Milk and sugar
Masala Papad in Marathi
Time: 10 to 15 minutes
Serves: 4 persons
Ingredients:
4 Urad Papad (5 to 6" dia)
1/4 cup onion, finely chopped
1/4 cup tomato, finely chopped
2 tbsp Cilnatro (coriander), finely chopped
1/2 tsp red chili powder or to taste
1/2 tsp Chaat Masala
1 tsp lemon juice (optional)
Salt to taste
Oil to deep fry
Method:
1) Heat a flat pan (Tip 1). Add oil and deep fry Papad as usual.
2) Rub lemon juice to the chopped onion. (Tip 2)
3) Sprinkle Red chili powder (Tip 3)and chaat masala over the papad. Also spread tomato and onion. Sprinkle very little salt.
Garnish with Cilantro and serve immediately.
Tips:
1) Usually we use kadai to deep fry papad. But, sometimes papad gets twisted while frying. Hence I used flat pan. It requires very little oil and papad does not fold or twist.
2) Lemon juice gives nice tangy flavor. However, masala papad should be served immediately after adding lemon juice. Otherwise, papad becomes mushy.
3) I had used Jeera flavored Papad. It is better to use plain urad papad. You may use other flavors urad papad, but the taste changes a bit. Sprinkle very little red chili powder, when using Miri flavored (black pepper) Papad.
4) Papad can be roasted instead of frying. However, roasted papad soaks the moisture and gets mushy immediately.
5) Fine sev can be sprinkled to make the masala papad more attractive.
Paneer Pakoda in Marathi
Time: 15 to 20 minutes
Yield: 10 to 12 pieces
Ingredients:
200 Gram paneer, cut into finger sized slices
1 tbsp corn flour
1 tbsp Maida
Salt to taste
1 tsp Red chili powder
Marination
2 tsp green chili sauce
2 tsp soy sauce
Oil for deep frying
Method:
1) Mix chili sauce and soy sauce into a medium bowl. Marinate paneer slices with this mixture for 5 minutes
2) Mix corn flour, maida, salt and red chili powder into a bowl. Dust marinated paneer with this mixture and deep fry in hot oil until golden brown.
Serve with Chili sauce as an appetizer.
Limbu sarbat in Marathi
Time: 25 minutes
Yield: around 3 to 3.5 cups Lemon juice concentrate (Good for 20-22 servings of Lemon juice)
Ingredinets:
1 cup lemon Juice (12 big lemons)
2 and 1/2 cup sugar
3/4 cup water
2 tsp salt
Method:
1) Strain the lemon juice so that there won't be any lemon particles and seeds.
2) Add sugar and water into a pan. Mix nicely and boil it until the syrup reaches soft ball consistency.
3) Once syrup is ready, turn off the gas. Add lemon juice and stir for few minutes. Then stir occasionally until mixture cools down. Mix in the salt.
4) Pour the lemon juice syrup into a clean glass jar or any clean container. Refrigerate.
When making lemon juice, mix 2 to 3 tbsp syrup in 1 glass of cold water. Add salt and ice if required.
Tips:
1) Addition of little cardamom powder gives nice flavor to the juice.
Apple Pomegranate Raita in Marathi
Time: 10 to 15 minutes
Serves: 4 to 6 persons
Ingredients:
1 cup Pomegranate kernels
1 cup finely chopped Red Apple
1/2 cup Yogurt
1 tbsp milk
1 Green chili, finely chopped
1 tsp Sugar
1 tbsp Cilantro, finely chopped
Salt to taste
Method:
1) Whisk the yogurt, add 1 tbsp milk. Then finely chop red Apple and add immediately to the yogurt.
2) Now add pomegranate kernels, green chili, cilantro, sugar and salt. Mix nicely. Chill for an hour. Serve as a side dish.
Tip:
1) Do not chop Apple ahead of time, it will turn brown. First whisk the yogurt, then chop the Apple. Add it immediately to the yogurt. Acid in yogurt helps keep the apple from browning
Coconut Rice in marathi
Time: Approx 45 to 50 minutes
Serves: 2 to 3 persons
Ingredients:
3/4 cup Rice
1 and 1/2 cup Water
2 + 1 tbsp Ghee
2-3 cloves
1/4 tsp Cardamom Powder
1 cup Jaggery, grated (Tip 2)
1 cup fresh coconut, scraped
8-10 cashew nuts
8-10 Raisins
Method:
1) Wash the rice and drain all the water. Keep aside for 30 to 45 minutes
2) Heat 2 tbsp ghee into a deep pan. Add cloves, saute for few seconds. Add washed rice, and saute for couple of minutes over medium heat.
3) While sauteing rice, boil 1 and 1/2 cup water on another stove-top.
4) Add hot water to the rice. Cover and cook the rice. Once rice is cooked nicely, put it into a big plate and spread evenly to cool down.
5) Gently, mix the coconut and grated jaggery in a bowl. Once rice becomes warm, add coconut-jaggery mixture to it.Fluff the rice with the fork and mix with coconut-jaggery mixture. Mix very gently. Otherwise, rice grains may get crushed and rice will become soggy.
6) Heat a deep heavy bottom pan. Add 1 tbsp ghee to it. Fry cashew nuts and raisins. Remove with a slotted spoon. Turn the heat to low. Now add rice-coconut-jaggery mixture. Also add cardamom powder. Cover with a tight lid. Cook for 3 to 4 minutes. Cook for atleast 15 minutes. Stir occasionally.
Once rice becomes dry, add fried cashew nuts and raisins. Add little ghee while serving.
Tips:
1) While cooking the jaggery-coconut-rice mixture, you will notice rice has become little watery. It's due to melted jaggery. However, as you steam for few more minutes, it will start thickening. Also, cook the rice uncovered during last few minutes.
2) If you don't want coconut rice too sweet, add 3/4 cup jaggery instead of 1 cup.
3) If you taste the rice immediately after jaggery is melted, it will taste very sweet. However, the sweetness will reduce after some time as the rice absorbs the melted jaggery.
4) Rice should be cooked 100 %. Under-cooked rice grains may become hard after coming into contact with jaggery. Over-cooked rice will become mushy and unappetising.
5) While cooking the rice, you may add few strings of saffron for flavor and color.
Basket Chat in marathi
Serves: 3 plates (7 scoops each plate)
Time: 15 minutes
Ingredients:
21 Tostito's Corn scoops
3/4 cup boiled and mashed potato
1/2 cup finely chopped onion
1/2 cup finely chopped tomato
1/4 cup Green chutney
1/2 cup Tamarind Chutney
1/2 cup plain yogurt (beaten) (Add pinch of salt and a tsp of sugar)
1/2 cup fine sev
2 tbsp chat masala
2 tsp Rock salt
1 tsp red chili powder (Optional)
Salt to taste
Cilantro for garnishing, finely chopped
Method:
1) Take 3 serving plates. Place 7 corn scoops in each plate. Fill each scoop with little boiled potato followed by onion and tomatoes.
2) Sprinkle Rock salt and chat masala. Add green chutney and tamarind chutney to taste.
3) Then top it with little yogurt. Sprinkle very little chili powder.
Garnish with cilantro and sev.
Taste one scoop and sprinkle little salt if required.
Tips:
1) You can change the sequence. However, add wet ingredients (Chutneys and yogurt) at the end.
Chawli Amti in Marathi
Serves: 3 to 4 persons
Time: 20 minutes (Excludes time for soaking chawli)
Ingredients:
1/2 cup Chavli
1/4 cup Onion, finely chopped
1 big Tomato, pureed
2 garlic cloves, peeled
For tempering: 3 tsp Oil, 2 pinches of Mustard seeds, 1/4 tsp cumin seeds, 1 green chili, 4 curry leaves, pinch of asafoetida, 1/4 tsp Turmeric powder, 1/2 tsp red chili powder
1/2 tsp Kanda-Lasun masala
1 tsp Tamarind pulp
2 tbsp Fresh grated coconut
2 tbsp Cilantro, finely chopped + 1 tsp for garnishing
salt to taste
Method:
1) Soak Chavli beans for atleast 3 hours. Pressure cook upto 1 or 2 whistles.
2) Heat a Kadai over medium flame. Add 2 tsp oil. Add mustard seeds and wait till its crackle. Then add cumin seeds, green chili (slit), curry leaves, asafoetida, turmeric powder, red chili powder and cilantro. Saute for few seconds. Add onion and cook until translucent.
3) After onion gets cooked, add tomato puree. Cook over medium low heat for few minutes. Now, add cooked chavli beans and a cup of water. Stir and add Kanda lasun Masala, tamarind pulp, coconut and salt.
4) Adjust the consistency by adding required amount of water. Cook for few minutes over medium heat.
Once the Amti is ready, heat oil in a tadka pan (very small pan). Add whole garlic cloves, pinch of asafoetida and pour it on the Amti. Stir. Garlish with cilantro and serve the amti with White rice.
Tips:
1) Add boiled, peeled and cubed potato to this curry to make it more flavorful.
2) You can add Goda masala or any other curry masala instead of Kanda Lasun Masala.
