Now heat sesame oil to smoking point, and pour over the chilli-garlic paste. Mix well.

Allow it to cool, and store refrigerated in an air-tight container. Use as a dipping sauce.

Recipe courtesy: Pachanti RELATED RECIPES 15-minute macaroni in pepper sauce Shorshe Golda Chingri (Lobster in mustard sauce) Kumbh masala (mushrooms in sauce) Duck breasts with Raspberry sauce Fusilli pasta with white sauce Ingredients: 15 - whole dry red chillies 2 tbsp - garlic (finely chopped) 6 tbsp - white vinegar 2 tsp - sugar 2 tbsp - sesame oil Salt as per taste (less)

Take 1/2 cup milk add a tbsp of ragi flour to it and make it to a smooth paste. Set aside.

Heat boiled milk then add the ragi milk paste and remaining ragi flour, sugar to it. Stir continuously making sure no lumps are formed.

Add 1/2 cup water and mix well. Keep stirring till it becomes slightly thick like porridge but still in pouring consistency.

Add cardamom powder, give a quick stir and then switch off. Garnish with powdered almonds and serve hot or warm.

Note: Stir continuously as after adding the ragi paste, the mixture starts thickening faster so take care to avoid lumps. If you are making in advance before serving, then add little milk while serving to make it to drinking consistency.

Recipe: Sharmis Passions RELATED RECIPES Ragi coconut sevai Ragi kali Badam ki barfi Badami chicken tikka Badam kheer Ingredients: 4 tbsp - ragi flour 2 cups - milk 1/2 cup - water 2 tsp - sugar 1/2 tsp - cardamom powder 1 tbsp - badam powdered/chopped fine (less)

Take 1/2 cup milk add a tbsp of ragi flour to it and make it to a smooth paste. Set aside.

Heat boiled milk then add the ragi milk paste and remaining ragi flour, sugar to it. Stir continuously making sure no lumps are formed.

Add 1/2 cup water and mix well. Keep stirring till it becomes slightly thick like porridge but still in pouring consistency.

Add cardamom powder, give a quick stir and then switch off. Garnish with powdered almonds and serve hot or warm.

Note: Stir continuously as after adding the ragi paste, the mixture starts thickening faster so take care to avoid lumps. If you are making in advance before serving, then add little milk while serving to make it to drinking consistency.

Recipe: Sharmis Passions RELATED RECIPES Ragi coconut sevai Ragi kali Badam ki barfi Badami chicken tikka Badam kheer Ingredients: 4 tbsp - ragi flour 2 cups - milk 1/2 cup - water 2 tsp - sugar 1/2 tsp - cardamom powder 1 tbsp - badam powdered/chopped fine (less)

Meanwhile heat oil in a pan. In a bowl add ground paste of moong dal; to it add aval/ poha, green chillies, palak, coriander, sugar, lemon juice, salt.

Mix all the ingredients well, don`t add water. The moisture in moong dal, and poha is good enough for mixing.

Make small balls out of it, flatten the balls, and fry the vadas in oil. Enjoy the super crispy vadas with chilli sauce.

Recipe courtesy: Pachanti RELATED RECIPES Oats vada frankie Horsegram vada Instant mango pickle with moong dal Fish in roasted moong dal gravy Vada pav Ingredients: 1 cup - poha/aval 1/2 cup - moong dal 1 cup - palak/spinach, finely chopped 2-3 - green chilles (finely chopped) 2 tbsp - coriander leaves (finely chopped) 1 tsp - sugar 2 tsp - lmon juice Salt to taste (less)

Chop the onion finely and keep it aside. Mash the cooked rajma into a smooth paste.

You can even run it in mixie adding some water to it to make the paste. Take 3 tsps of oil in a pan and drop in the cumin seeds.

Once it splutters, add the chopped onion and fry until it turns golden brown. Now add the mashed rajma paste to the pan along with chilly powder, garam masala, turmeric powder, sugar and salt.

Mix them well and cook on medium flame for a while till it becomes thick. Switch off the flame and add the lemon extract to it and mix well until it blends.

Finally add finely chopped coriander leaves and mix well. Rajma filling is ready.

Make lemon sized balls of rajma filling and keep it ready. Make chapathi dough and roll out balls bigger than the rajma balls.

Flour the work surface and roll the chapathi slightly into a thick circle and place the filling ball in the center and gather the dough from all the sides and seal the ball. Press the ball slightly and roll the paratha gently into a large circle of 1/4 inch thickness.

The trick is to roll it without the filling getting exposed. Roast the paratha on tawa by adding few drops of oil.

Rajma paratha is ready to serve. Serve with thick curd or raitha of your choice.

Recipe courtesy: 4th sense cooking RELATED RECIPES Onion Paratha Kheema paratha Palak paratha Spicy rajma gravy Moong dal parathas Ingredients: 1 cup - rajma (Red Kidney Beans) 2 - onions 1/2 tsp - cumin seeds 1/2 tsp - turmeric powder 2 tsp - chilli powder 1 tsp - garam masala 1 tbsp - lemon extract Salt to taste 1/2 tsp - sugar Coriander leaves (less)

Dry roast the mung beans, till you get a rich golden color. Pressure cook the mung beans till they are half cooked.

The beans should break easily. Keep aside.

In a blender, add the chopped onions and ginger, blend it to a fine paste. Keep aside.

In a non-stick skillet, heat oil and shallow fry the fish till it turns golden brown on both sides. In the remaining oil, add the ginger and onion paste, 1 tsp turmeric and fry for a minute.

Then add curd, sugar and salt and fry all the ingredients well by constantly stirring for a minute or two. Add the half cooked mung beans, add sufficient water and cook for 5 minutes on medium heat till all the flavors blend well.

Next add the fish pieces and cook for another 5 to 7 minutes or until the mung beans and fish are fully cooked. In a small non stick skillet, heat 1 tbsp ghee/butter, add cumin.

When it starts to sputter, add the rest of the ingredients and fry well. Add the seasoning on the fish curry, and mix well.

Recipe: Only Fish Recipes RELATED RECIPES Spicy Goan Baked Fish Masoor dal Rajma paratha Cheesy, crunchy vegetable pie Sprouts rice Ingredients: 1 lb. kingfish, cut into 2-inch fillets 2 medium sized onion, chopped 1-inch piece of ginger 1 cup moong dal (or mung beans), roasted 1 tsp turmeric powder 2 tbsp curd 1/2 tsp sugar Salt, as required Oil, as required Water, as required 1 tsp garam masala powder 1 tbsp Ghee/butter Ingredients for seasoning: 1 tsp whole cumin 2-3 bay leaves 2 whole red chillies (less)

Chop onion and tomato roughly, fry them with a tsp of oil until the tomatoes turn mushy. Cool and grind.

Add ginger garlic paste. Heat a small pressure cooker/pressure pan with the oil and temper with the items given under `to temper` table.

Add the ground onion tomato and fry covered in medium flame until it reduces in volume - for about 4-6 minutes. Add the masala powders and turmeric.

Fry till oil separates. Add the peas and add enough water (1 & 1/2 to 2 cups) and add salt and sugar.

pressure cook for 2 whistles. Open once pressure is released and add the powdered cumin and fenugreek seeds and just give it a boil, garnish with coriander leaves.

Serve hot with butter or cream topped on the masala, with roti or rice/pulav. Note: If using dried peas, soak over night and 1 cup is enough.

Recipe courtesy: Rak`s Kitchen RELATED RECIPES Cauliflower masala restaurant style Masala Bread Toast Hyderbadi Mirchi Ka Salan Kumbh masala (mushrooms in sauce) Green gram idli Ingredients: 1 & 1/4 cups - green peas, fresh or frozen or dried 3 - onions 5 - tomatoes 1 & 1/2 tsp - ginger garlic paste 1/4 tsp each - cumin & methi/fenugreek seeds 1 & 1/2 tsp 2 tsp - red chilli powder 2 tsp - coriander powder 1/2 tsp - garam masala powder 2 tbsp - coriander leaves, chopped Sugar, a pinch Salt as needed To temper: 2 tbsp - oil 1 inch piece - cinnamon 1 pod - cardamom 2 - cloves (less)

Mix turmeric paste in 4 tbsp of water, spread it over sliced potatoes. Roast jeera and peeper seeds until they become dark brown, cool it, crush it well, add salt and red chili, mix well, sprinkle this mixture over sliced potatoes.

Dish is ready (less)

Mix turmeric paste in 4 tbsp of water, spread it over sliced potatoes. Roast jeera and peeper seeds until they become dark brown, cool it, crush it well, add salt and red chili, mix well, sprinkle this mixture over sliced potatoes.

Dish is ready (less)

Remove skin of bari ilaichi, powder it together with kali mirich, put it on chopped mango and add sugar and salt too. Mix it.

Put it in a glass jar; cover its mouth by a cloth. Place it in sun light for 15 days.

Sweet mango pickle is ready. It may be used for 1 year.

Please keep your hands dry while taking out the pickle from the jar (less)