LETZ COOK/CRAFT/MAKE

This is one recipe that I learnt recently and it goes well with Rice-dal or with roti. Its also an easy recipe and a good way to use a bunch of methi leaves. The aloo compliments the bitterness of the methi and the dish finally tastes very good. This will be my entry to this month's Jhiva for Potato event hosted by Happy Burp . Ingredients: Potato - 5 (boiled and cubed) Methi leaves (fenugreek leaves) - 1 cup Onion - 2 (chopped) Tomato - 2 (chopped) Coriander leaves - for garnishing Powder ingredients: Chilli powder - 1 tbsp Turmeric powder - a pinch Garam masala - 1/2 tsp Coriander powder - 1/2 tsp Salt - as needed For seasoning: Mustard - 1 tsp Split urad dal - 1 tsp Jeera - 1 tsp Methi seeds - 1 tsp Curry leaves - a sprig Dry red chillies - 2 Oil - 3 tbsp Method: Add oil in a pan and when hot add the seasoning ingredients. When the mustard starts to splutter add the onions and fry till it turns golden brown. Add tomatoes and once its cooked add the chopped potato cubes and the

I'm back after a long trip to India. All my India trips are memorable but this one was extra special since I got married. Coming back after so many ceremonies, so many people, so many activities, life here seems very plain and not so exciting enough. So I am trying to spice up my life with a few new recipes that I've learnt during this trip. As promised I am going to start with the black forest recipe. I've used a store bought chocolate cake mix for the base but if you have the time and energy its best to make your own cake from scratch. Ingredients: Duncan Hines Moist Deluxe Devil's food cake (store bought) - 1 pk Water - 1 1/3 cups + 1 tbsp Oil - 1/2 cup + 1 tbsp Eggs - 3 All purpose flour - 2tbsp + extra for dusting the cake pan Butter - for smearing the cake pan Espresso/Indian filter coffee - 3 tbsp Rum/Brandy - as per taste Cherries - 1 cup Whipping cream - 500 ml (can be increased if needed) 8 inch cake pans - 2 Grated chocolate - for garnishing as needed Method: