Dal. Lentils. Pulses. Legumes. This Hyderabadi staple is a must for baghara khana. Best served piping hot, lentils are had with steaming white rice, or with rotis. But to limit the Hyderabadi to something as mundane as rice and roti is unimaginable. Keeping in step with their innovative ways, dals have been incorporated into kheemas, into biryanis, and into mutton curries. This was my very first time to make a Hyderabadi dal. I settled on this recipe from Pratibha Karan's book, as it seemed relatively easy to make, requiring just dried red chillies as the baghar agents.
But, here red chillies are added in two different ways, being added to the dal during its boiling, and then, as a baghar. Eight red chilles are ground up with a pod of garlic, and added to the water in which the lentils are being done. This lends a lovely fiery, garlicky flavor to the dal. I prefer to have dals of a thickish consistency, and will use only as much water as is required to make them al dente. Most dals in Hyderabad are tempered using ghee. Try this dal if you will.
250g red gram lentils, washed
1 pod of garlic
16 dried red chillies
1/4 cup ghee
salt to taste
1) Grind together the 8 dried red chillies and the garlic, using a T of water from the disparate cup of water.
2) In a heavy bottomed pan, bring 3 cups of water to the boil.Add salt, and the washed lentils. Bring it back to the boil, add the ground garlic and red chilles, and simmer covered for40 mins. Check occasionally for doneness. Keep the boiled lentils aside.
3) In a frying pan, heat the ghee. When hot, use a pair of scissors to chop the dried red chillies into the hot ghee, seeds and all. When the chillies darken, pour the baghar over the boiled lentils, and cover immediately. Simmer covered for 10 mins. Serve hot.
Since I am going to upload some recipes soon, and probably more, in these coming months, I wish to dedicate this post to my inspirations. Well, as you all probably know by now, I happen to be a die- hard Hyderabadi cuisine lover at heart.
I am a true- blue Bengali. And I come from a family where food has always played a very important role. Since the turn of this century, the venerable old ladies of my house have been ladling out tasty, somewhat wholesome Bengali fare. Coal and cow dung fires were the name of the game. Stone grinders, fresh whole mustard, aromatic sesame seeds and fresh fish from our very own lake would all play a part in our meals. Ah! those days...
As the family enters its fifth generation, magic rays they call microwaves, and steel cabinets with heating elements( read: ovens) make their presence felt. The foods are still delicious, but can not match up to the tastes our grannies whipped up in the days of yore. Mustard oil is now often used as an oil to flavor, but rarely as the main fat for cooking. Kids can easily be weaned away from steaming hot fennel and asafoetida flavored white lentils accompanied with potatoes curried with poppy seeds and gleaming green chillies. They'll happily forgo this quintessential Bengali fare for greasy Chinese food.
This was much the case with me. Now, at 27, I regret this transmogrification. What an insult, what an outrage, to those old ladies and those old men who are now no more with my family, but who were staunch guardians of that kasha mangsha recipe, faithfully made each Sunday.
The winds of change blew, and blew strong, in the early months of 2007. I yearned to make the fabled Hyderabadi biryani in my own home. Luckily for me, I came in close association with a grand lady from the Salar Jung family of Hyderabad. Consequently, one of the first dishes I ever made, was the heavenly Katchay Gosht ki Biryani. People who have partaken of this royal dish come back for seconds.Always. The recipe serves 6 to 8, but I have always found that it will satiate the jaded palates of just four, with scope for generous seconds...
Hyderabadi cuisine, the way you know it, is dying. The same way as much of our erstwhile highly popular Bengali cuisine. I will make attempts to revive such dying arts. I choose to term them "arts" for reasons good enough.
If you wish to come with me into this brave new world, I'll be none the happier. Don't rush through. Don't watch the timepiece on the kitchen wall. Spring a surprise for your guests on a weekend. Introduce Indian food to Indians.Yes, I won't mince words about this; hardly any of us know, me included. But boy! once I found out just a bit, I was floored.
Go for fresh herbs, grind your whole spices, soak your broiled saffron in lukewarm cream overnight, roast those almonds on a coal fire(yes, you read right "a coal fire"; go get yourself a small sigri). Cook to save these old cuisines, they need your time. If you are hard pressed for time, I suggest you don't make such elaborate fare. As they say in Hyderabad, "itminaan se..."
Most of such dishes require patience. Visit the butcher, put on your most disarming smile for him. He might reciprocate by parting with the choicest cuts of tender mutton, just for you. Feel your hara masala at the bhajiwallah's. Back home,put on some old world ghazal. Wear something light and airy. NO cooking aprons; we love that turmeric stain on you. Fill up a small glass with deliciously chilled wine. And start weaving the magic in your pan.
Use heavy bottomed pots and pans. Wikipedia says ghee has 8 mg of cholesterol per tsp, so if you're paranoid, don't use it. But, as must be known to you all, ghee is has the lowest trans fat, being the purest form of milk( burnt solids that appear during the making of ghee are the bad guys, which you discard). In the days of yore, when diet was a word hitherto uncoined, ghee was all the fat that was available. Offerings to our Hindu pantheon were made with ghee. Vows were taken over fires fueled by knobs of the stuff. But the reason why most remained healthy was moderation of the amounts of ghee used. Our ancestral populations never suffered from morbid obesity. Cut through to the modern times, America does n't do ghee, but yet, they are plagued by the looming specter of killing obesity, much more than Indians. And, what is Italian without cheese and its goodness of sinful sodium and fatal fat? Some thinking to do, in there....
Another thing, is water. Water is great to drink, but when it comes to drawing out the maximum flavors from your leafy greens and your meats, go thin on the water, if at all. Adult mammalian flesh(and here, I'm including lambs and goats too) has around 75% moisture. That should be enough moisture to cook your next delectable shorba or jhol. My friends don't term me a purist for nothing! If water is something you must add, and if Nature's water bounties in Her creations fall short of your requirements, get it from alternative sources. I am thinking milk, yogurt and tomatoes.
To get the maximum tastes, cook on low flames. You might yawn, but so will your guests, after eating that same- tasting curry at your place for every party. Has it been stressed enough that high flame is a no-no for Indian cooking? To coax the juices out from your ingredients, keep that flame on a simmer.
Within the human body, millions of processes are occurring at all times. These processes require oxygen. Unfortunately, that same life giving oxygen can create harmful side effects, or oxidant substances, which cause cell damage and lead to chronic disease.
Oxidants, commonly known as "free radicals," can also be introduced through external sources such as exposure to the sun or pollution and other mediums being stress, alcohol intake, consumption of junk food and other unhealthy practices.
Free radicals are like gang of hooligans which roam around freely in the body colliding with organs and tissues causing oxidative damage and abrasions all over. They have no specific function to perform and hence act like devils. They cause inflammation which is found to be the primary cause of all the diseases.
To fight with these free radicals, our body requires antioxidants. Oxygen Radical Absorbance Capacity (ORAC) is a method of measuring antioxidant capacities. Scientists from Auburn University, USA recommend that individual need as much as 3000-5000 Orac Units per day to combat oxidative stress. The World Health Organization recommends a daily intake of 5 uniquely different fruits and vegetables per day to ensure that the antioxidant requirements are met.
Antioxidant agents are found in foods, such as dark green leafy vegetables. Items high in vitamin A, vitamin C, vitamin E, and beta-carotene are believed to be the most beneficial. They are also found in fruits and vegetables, those with the strongest colors being healthiest. Orange and red peppers, tomatoes, spinach, and carrots are examples.
Ingredients1 kg chicken, cut in medium pieces1 tsp ginger paste1 tsp garlic paste2 green chillies, chopped3 tomatoes, skinned & chopped2 cups yogurt1/4 tsp nutmeg powder1/4 tsp mace powder1 tsp cumin seed powder1 tsp coriander seed powder1/2 tsp peppercorn powder1/4 tsp green cardamom powder1/4 tsp cinnamon powder10 almonds, ground1 tsp watermelon seeds, ground1 tsp muskmelon seeds, ground150 gm fresh cream 1/2 cup gheesalt, to taste
Puree the tomatoes with the ginger, garlic, green chillies and the yogurt. Keep aside.
Heat ghee. When hot, add the above puree and the ground melons' seeds' pastes. Stir briskly and bring to a boil.
Slip in the chicken pieces, add salt and stir occasionally. Cook till the chicken is tender.
When the chicken has almost cooked, add the spices and the ground almonds. Reduce heat, and after a couple of mins add the cream and mix gently. Serve hot.
????? ?? ??????
Ingredients8 eggs2 medium onions, choppedÂ½ tsp ginger pasteÂ½ tsp garlic paste2 green chillies, slit2 green chillies, choppeda pinch of turmeric powderÂ¼ tsp red chilli powdera few sprigs of fresh green coriander, choppeda few mint leaves6 tbsp oilsalt, to taste
Heat oil in a frying pan. Put in the onions and fry till golden brown.
Add the whole green chillies, salt, turmeric and red chilli powder. Then add ginger and garlic and fry for 1-2 mins. Add the chopped green chillies, coriander, mint and the well- beaten eggs and stir briskly.
Fry and scramle dry the eggs.
?? ?? ?????
2 medium onions, ground
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbs muskmelon seeds, ground
1 tbs watermelon seeds, ground
1 tsp poppy seeds, ground
1/4 tsp turmeric powder
1/2 tsp red chilli powder
3/4 cup yogurt, beaten
a few sprigs fresh green coriander, chopped
1/3 cup oil
salt, to taste
Heat oil. Fry the onions till golden brown.
Add ginger and garlic and the ground seeds' pastes.Add salt, turmeric and red chilli powder. Sprinkle a little water, cover and simmer for 1-2 mins.
Add yogurt. Strir briskly till the yogurt blends with the spices into a smooth texture and acquires a rich golden hue.
Transfer the contents to a greased flat baking dish.. Gently, break the eggs over the surface one after the other, alongside each other. Sprinkle a little salt over the eggs. bake covered at 170C for 60 mins, removing the lid after 35 mins, to allow the top to brown.
Serve hot, garnished with fresh coriander.
450 gm Basmati rice, washed and soaked for 30 min
250 gm prawns, shelled
4 green chillies
2 tsp poppy
1 tsp ginger paste
1 tsp garlic paste
1 bay leaf
3 green cardamoms
1 onion sliced
1/2 cup mint, chopped
1 tsp garam masala
1/4 tsp turmeric powder
6 tbsp oil
salt, to taste
Grind the following to a fine paste: onion, mint, poppy & green chillies. Mix in the turmeric powder, the ginger & garlic pastes. Marinate the prawns in this for 15 min.
Heat ghee in a pan, add the prawns when the ghee is hot, then fry till oil separates.
Add rice, and fry a little.
Put in warm water up to 1.5" above the rice, garam masala and salt.
Cook uncovered till water comes to a boil, then cover and simmer till done.
Serve sprinkled with 1/2 a cup of chopped coriander.
????? ???? ?
500 gm. keema
2 " cinnamon
1/2 tsp caraway
1 tsp coriander seeds
1 tsp ginger paste
1 tsp garlic paste
3 tbsp gram flour
2 tbsp poppy
2 tsp red chilli powder
salt, to taste
3 tbsp ghee, for shallow frying
Powder the cinnamon, cloves, peppercorns, caraway, coriander seeds and cardamoms.
Put the gram flour in a small frying pan, and roast over low heat, shaking it every now and then, till it turns a shade or two darker and a nutty aroma emits.
To the keema, add the ginger & garlic pastes, the chilli powder, the ground spices above and salt. Set aside for two hours.
To the marinating keema, add the gram flour, knead into a dough.Take about Shape the mixture into balls the size of large limes, then flatten between the palms into patties 1 cm thick. Roll the patties in poppy.
Heat the ghee in a frying pan on medium heat. Reduce the heat, and fry the patties on both sides till cooked through, about 3 to 4 mins on each side.
Serve hot or cold with mint chutney.
??? ????? ?? ?????Ingredients500 gm. fish fillets, cut into 2 " pieces1 onion, ground1 tsp. ginger paste1 tsp. garlic paste1/2 tsp. red chilli powder1/4 tsp. turmeric powder6 cloves1 black cardamom, crushed6 to 8 dry red chillies, coarsely ground1/3 cup oil1 to 2 tbsp. lemon juicesalt, to taste
Method1) Heat oil. Put in the cloves, black cardamom and the dry red chillies.2) When the spices change color, add the ground onion and fry till golden.3) Add the ginger and garlic pastes, the spice powders and salt. Fry a little.4) Add about a cup of water.When the water starts to boil, slip in the fish fillets. Cover and simmer gently, stirring occasionally till the fish is cooked and the water dries up. The dish is ready when oil and spices coat the fish.5) Add lemon juice before serving.
??? ?????Ingredients1 kg. chicken, cut into medium pieces1 kg. yogurt3 tsp. red chilli powder1/4 tsp. turmeric powder10 cardamoms10 cloves1/3 cup oilsalt, to taste
Method1) Beat the yogurt well, with an egg beater. Add the spice powders, salt and chicken to this. Mix well, and let stand for 30 minutes.2) Heat oil. Put in the cardamoms, after opening each, along with the skin. Add the cloves.3) After a few seconds, add the marinated chicken with th e yogurt, and stir well.4) Cook on high flame in the beginning and then on medium flame till the chicken is tender and oil surfaces.
??? ?????Ingredients500 gm. fish, sliced2 onions, sliced fine (250gm.)2 tsp. garlic paste (10 gm.)1/2 tsp. turmeric powder (2.5 gm.)1 tbs. chilli powder (15 gm.)2 tsp. coriander powder (10 gm.)4 tbs. refined oil (60 ml.)1 tbs. lemon juice (1 lemon)salt, to taste
Method1) Wash fish pieces. Apply the garlic paste, chilli, turmeric and coriander powders and salt. Set aside for 30 minutes.2) Heat the oil, and fry the onions till crisp and browned.Crush.3) Arrange fish pieces in the same pan. Fry till crisp and done, about four minutes for each side.4) Garnish with crushed browned onions, and sprinkle the lemon juice.
AS SEEN ON BBC MIDLANDS TODAY We are an Indian Takeaway and we only use quality ingredients to create our finest Indian cuisine. We are proud to announce we are the first Indian takeaway in the world to have our kitchen on a live stream web broadcast through our own website.
This new technology will ensure that you can watch your order being created. Also this means we have nothing to hide because some takeaways cook from frozen and we do not BBC Panorama why not use frozen chicken
Also we have introduced a new tracking system into our delivery driver's vehicles so you will soon be able track your order exactly were it is once we have our systems fully operational.
Why choose Maliks?
We only use lamb and chicken in our dishes, We only use cholesterol free fats, Only use Class 1 chicken breast, Freshly prepared spices, Authentic Indian Recipies, Live WebCam, Balti, Fast free delivery. Chicken Lava (Very Hot)in Chef Specialities Chicken and the hottest chillis from around the world,cooked with herbs to a secret recipe, this poboley is worlds hottest curry!
Everythin do in my garden/yard, I would like to share here.
First of all, why a interested in in doin arden work ?
As a kid, I used to watch my mother do gardenin n the small garden that we had at the central govt. quarters where we lived. She would ask my brother and sister to help her with it, but usually they didn't or were busy with their studies. I would help take out grass, bring out the pipe/hose or fold the pipe after she was done watering (I was little then and she probably didn't trust me then with watering her plants). As rew, we had a backyard too which she didn't use and ot full freedom to do what I wanted there, but all I did ever was either dig a huge hole (I wanted to see how far I could dig) or burn wood/junk or chase the kids with sticks and stones who came to steal the guavas(peru) from our tree. uarded our neighbor's Drumsticks' tree too, because our neighbor allowed me to climb their tree and pluck leaves. My mother would fry the leaves. Once I found a dead animal(big rat, called goose in hindi) outside on the road, I dragged it with a stick near our yard and then ran inside and told mom "There is a dead rat outside. Your lemon tree seems to be pale; didn't you say that dead animals are good fertilizers ? Can I dig a hole near the lemon tree and plant it?" I would also collect dung, etc and put it near the plants' roots for manure.
Long story short..... ay have picked up some interest in gardening fro y mom and watchin randfather(mom's side) in the fields when we visited our native village in AP during summer vacations.
Since last year, I have been asked by my doctor to indulge in some physical activity / walks to keep my stress level low, high bp under control. So it came naturally to me to fully utilize the backyard for gardening. It also gives me a sense of satisfaction, when I work in the yard, even if it involves just picking up weeds/grass.
Ingredients:1 kg Carrots - Grated1 litre milk2 tbsp GheeHandful of sliced almonds, cashews and some raisins1/2 tsp Cardamom powder + 1 tsp khus khusa few strands of saffron soaked in little water5-6 tablets or 5-6 tsp powder of Equal or Sugar FreeMehtod :Boil the carrots and milk together in a thick bottomed pot till milk disappears, add ghee and khus khus and cardamom powder, fry for 5 mins, lower the heat add half the dry fruits and fry till ghee separates, stir occasionally so as the halwa does not to stick. Shut the flame, sprinkle the sugar free powder or dissolve the tablets in a little water and add to the halwa and mix well. Spinkle with safforn water. Garnish with remaining dry fruits and serve hot. I can eat this cold out of the fridge as well or with hot puris for nashto.My friend Suresh suggested that I " Roast the nuts, roast the nuts, roast the nuts" Well, half of them are fried when you cook them Suresh, just the toppin left it like that only.Enjoy !Saucy
Ingredients :1 cup Basmati Rice2 tbsp split Green Dal10 Peppercorns - whole5 Green cardamoms - split3 cups water + 1 tbsp oil + Salt to taste.Method :Cook rice mixed with oil, dal and the spices, we use more water here as we are making a thick kichdi (see picture) when rice is cooked mash it all together. Done. Serve with a big spoon of butter. Goes best with Lime Pickle and Papads.Enjoy !Saucy
Ingredients:250 gms - Lotus Root - sliced250 gms - Brinjals - sliced250 gms Potatoes - cubed100 gms Spinach - chopped4 Tomatoes - pureed6-8 Green chillies - finely chopped2 inch Ginger - finely chopped3 tsp Red chilli powder + 2 tsp Coriander powder + 1/4 tsp Hing powder1/2 tsp Turmeric powder + 1 tsp Cumin Seeds + 5 tsp Oil + Salt - to tasteSufficient water to cook the vegetableMethod:Wash and boil the lotus stem. Heat oil and add the cumin seeds, hing, ginger and green chillies. Fry for a few minutes and then add the tomato paste, spinach, red chilli powder, coriander powder, turmeric powder and salt. Cook till oil separates. Now add the three vegetables and sufficient water and cook till the vegetables are done. We are ready to eat. Serve with hot rotis, I eat it with yellow (turmeric) rice. Some Sindhi families eat it with sweet sticky rice.Enjoy !Saucy
Sindhi Breakfast speciality recipe.Seyal Dabal / Seyal Bread ( Bread in green masala )Ingredients :8-10 Bread slices (Not fresh, slightly hard)1 bunch of fresh coriander leaves - chopped2-3 tomatoes - chopped + 1-2 onions - chopped8-10 cloves Garlic - chopped1/2 tsp Jeera powder + 1/2 tsp Turmeric powder - 1 tsp Red chilli powder2 tbsp Oil + 1 cup water + Salt to tasteMethod :Grind coriander, tomatoes, half the garlic, turmeric, red chilli to paste. Heat the oil in a pan, fry garlic and onions till brown, add jeera, add the paste, cook for 10 mins or till oil seperates. Add the water, bring to boil, add the bread slices, soak well, mix, we are ready to eat. Garnish with sev and serve hot. One can add some Tamarind juice here to make it a bit more sour.Enjoy !Saucy
Photo Courtesy : Suresh Hinduja www.gourmetindia.comIngredients :1 kg turi - chopped small2 onions - chopped small2 tomatoes - chopped fine3 green chillies - chopped fine1+1/2 tsp red chilli powder + 2 tsp coriander powder1/4 tsp turmeric powder + 4 tbsp oil + salt to tasteMethod :Heat oil in a pressure pan, fry onions and chillies till onion turns golden, add turi, salt and turmeric, cook on a low flame till bhaji dries, add tomatoes, coriander and cook on a low flame till oil separates and tomatoes become tender, keep stirring, pressure cook for 2 whistles, take a churner (manjira) and mix well. The turi bhaj s ready to eat. Eat with hot rotis, some even have it with steamed rice.Enjoy !Saucy
Pic shows Seyal Rawas FishSeyal PalloThe Pallo is a delicacy to hardcore Sindhis, we enjoy this fish to any other fish. Its like a treat if you make this fish and invite your relatives over for a meal. So here o disclosing another family recipe.Ingredients :500 gms Pallo - cleaned, gutted, head less, tail less, scales on (some leave the head on)250 gms Onions - chopped small + 250 gms Tomatoes - chopped small + 5-6 Green Chillies - chopped fine1 tsp Red chilli powder + 1 tsp Coriander powder + 1/2 tsp Turmeric powder + 2-3 tbsp Tamarind Juice1 Small pod of Garlic - chopped + 2 inch piece of Ginger - peeled n chopped + 30 ml Brandy / CognacSalt to taste + Oil for fryingMethod :Fry the ginger n garlic, add onions, green chillies with red chilli powder, coriander + turmeric powder and salt, fry till onions turn light brown, add tomatoes, fry till cooked, set aside. Cut the pallo lenghtwise, in a large non stick frying pan add very little oil, slow fry with fleshy part up, let the scaly side turn golden crisp. After this, cover the entire fleshy part with the cooked onions & tomatoes, pour the tamarind juice over it, cover the pan, let it simmer for 15 mins, check to see the scaly side dosent get burnt. This is a very oily fish, use very little oil while cooking. And here comes the best part, we use the brandy / cognac to flambe the pallo just before we brin t to the table, this adds amazing flavour to the already great smelling dish. We eat it with steamed rice, chappati, or just on its own, there is not much gravy here as we have not added water, just lots of onions and tomatoes making the juices. And remember please dont talk while eating this fish becoz of the millions bones in the fish (my granny use to say this to us, also she would insist we wait upto 2 hours after eating this fish to have any milk products, as this fish reacts with milk.Enjoy !Saucy
The favourite Sindh eal / snack, can be had for breakfast, lunch or dinner, an anytime meal.Ingredients:For the Dal : 250gms Channa Dal, 1 tsp Cumin seeds, 1 tsp Red Chilli powder, 1/2 tsp Turmeric powder, 1/4 tsp Amchur powder, 4-5 Green Chillies - chopped, 2 tbsp Fresh coriander leaves - chopped, Salt to taste, Oil for cookingFor the Pakwan : 300gms Maida sieved, 1/2 tsp Cumin seeds, Salt, Water, Oil for fryingMix the cumin seed in the maida and make a soft dough.Method:Dal: Wash clean soak dal in 2 cups of water for a couple of hours. Heat oil in the pressure pan, fry cumin seeds and green chillies for 2 mins, add the dal with the water it was soaked in. add the turmeric and salt, stir well, cook till dal is tender. Garnish with chopped coriander. Serve.Pakwan: Heat oil in a deep pan (kadai), roll the dough into round chappati size, with a fork make holes in this rolled up dough so it does not swell up when frying, fry till golden crisp. Eat with Dal.I add chopped onions and sweet tamarind chutney into the dal and eat it with the pakwan. Some like to have the dal with green chutney.Enjoy !Saucy
The Famous Sindhi Kadi - Besan Ji KarhiIngredients :3 potatoes, 1 carrot + 10 lady fingers small and healthy + 10 cluster beans (gavar),10 french beans (fansi) + 3 small brinjals (baingan),1 thick slice yam (suran) + 1 stick of lotus roots (bhee), 2-3 drumsticks (singi)1 tbsp. coriander leaves finely chopped + 1 tsp. mint leaves finely chopped + 1 tsp. ginger grated5-6 green chillies + 1 stalk curry leaves + 2 tbsp. tamarind water + 5-6 cocum pieces dried1 tsp. fenugreek seeds (methi dana) + 1 tsp. cumin seeds (jeera) + 3 tbsp. gram flour (besan)1 tsp. red chilli powder + 1/2 tsp. turmeric powder (haldi) + 3-4 pinches asafoetida (hing)1 1/2 tsp. sugar + 2 tbsp. oil + Salt to tasteMethod : Soak cocu n 1/2 cup water for 20 minutes. Chop potatoes into chunks, skin intact. Scrape carrot quarter lengthwise, cut into 2 inch pieces. Trim the ends of ladyfinger, cut the drumsticks in 4 inch pieces, halve the brinjals, peel and chop ya nto bite sized chunks, cut lotus roots in 1 inch pieces. Chop 3 green chillies fine. Boil potatoes, yam and lotus roots covered, for 5-6 minutes in 2 cups water, till soft. Clean and cut stubs of both beans chop to 2" pieces if too long. Heat oil, add cumin & fenugreek seeds, asafoetida, allow to splutter. Add chopped green chilli, ginger, curry leaves, stir. Add flour, stir vigorously, add a tsp. of oil if required. When aroma exudes, add chilli and turmeric powders. Add 6 cups warm water. Stir till flour liquid is smooth and boil commences. Add all vegetables, including potato, yam, lotus root water. Simmer for 10 minutes. Add sugar, salt, cocum with water, whole chillies, and tamarind water. Boil till gravy is like dal thickness. Garnish with mint and coriander. Serve hot with rice.Yummmm....Enjoy !Saucy