Add spinach to boiling moong, simmer covered for 2-3 minutes. Take off fire, allow to cool a little.

Heat oil in a deep saucepan, add seeds, allow to splutter. Add curryleaves, asafetida, ginger, garlic chilly, stirfry for a minute.

Add all other masalas, salt, 2 tbsp. water, stir to boil.

Add in boil moong/spinach, stir gently. If the is extra moisture, allow to evaporate.

Let a little moisture be left behind, do not make too dry. Take off fire, stir in lemon juice.

Pour into serving dish, while piping hot. Serve hot with rice, phulkas, bhakri, etc.

Making time: 20 minutes Makes: 3 servings Shelflife: 1 day RELATED RECIPES Egg Kothu Parotta Kashmiri chapathi Vegetable dal fry Hyderabadi Fish Curry Onion marmalade with pumpkin and cherry Bavarian Ingredients: cup whole green gram (moong), soaked in water for 30 minutes 1 bunch spinach, cleaned, chopped finely 1 tsp. lemon juice 1 green chilli slit vertically " piece ginger, grated 2 flakes garlic, crushed 1 stalk curry leaves tsp.

turmeric powder tsp. coriander seed powder tsp.

red chilli powder 2-3 pinches asafetida tsp. each cumin & mustard seeds salt to taste 1 tbsp.

oil or ghee (less)

Remove the cooked moong dal and keep aside. In the pan, heat oil, add mustard seeds.

When the mustard seeds sputter add urad dal and fry till it turns golden brown color Add broken red chilli and mix well. Now add the cleaned agathi keerai to the pan and sprinkle some water along with required salt.

Add necessary water to cook the keerai completely. This agathi keerai will take more time to cook than other green leafy vegetables.

Once the keerai is cooked completely, add the grated coconut and mix it well. The yummy Agathi keerai curry is ready to serve.

Note: Agathi Keerai (Sesbania grandiflora) is high in calcium and iron. Recipe & image courtesy: www.

subbuskitchen.com RELATED RECIPES Soya chunks vegetable curry Kadala curry with puttu Hyderabadi Fish Curry Brinjal curry Methi Chapathi Ingredients: 4 bunches - agathi keerai 1 tsp - grated coconut 1 tsp - moong dal 3 tbsp - oil 1 tsp - mustard seed salt to taste 1 - red chilli 1 tsp - urad dal (less)

is whisked and grated raw mango is added to it along with fried fenugreek leaves. Serve fenugreek leaves mango raita with steamed rice or with roti.

Makes: around 4 Servings of Mango Raita. Ingredients: 1 Cup Packed Raw Mango 1/2 of Small Size Plain Thick 1 1/2 Cups Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 Oil 2 tsps Method of preparation: Wash, separate leaves and finely chop the fenugreek leaves.

Peel, wash and grate the raw mango. In a mixing bowl, whisk yogurt with few tablespoons of water and few pinches of salt.

Stir in grated raw mango. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add fenugreek leaves. Fry till fenugreek leaves wilt and start to crisp up.

Remove from heat and add to the above yogurt bowl. Mix well and serve fenugreek leaves mango raita with steamed rice or with roti.

Notes: Make sure to fry the fenugreek leaves well. Suggestions: If raw mango is not sour enough, add a splash of lime to counter the bitterness of the fenugreek leaves.

Variations: You can also add green chiles along with fenugreek leaves for added spice. Other Names: Mango Raita (less)

Heat butter in a container and dash the chicken pieces in it. Cook it for 5 minutes till the chicken becomes soft.

Dash the tomatoes , spring onions and garlic cloves in it. Mix well with the help of a spatula and add 350 ml.

of water in it. Cook for the next 10 minutes till the chicken becomes soft and the vegetables mixes well.

Add the already boiled noodles to it. Dissolve 2 teaspoons of corn flour in 25 ml.

of water and add to the content. This will make the soup thick and tasty.

Add black pepper (in powdered condition) to the soup. Add salt as per taste.

Remove to a soup bowl and it's time to enjoy. Recipe and image: swetawriter RELATED RECIPES Garlic chicken fry Chinese jelapeno chicken Chicken marag Chicken in coconut cream Chicken grill lababdaar Ingredients: 250g boneless - chicken 1 big sized - tomatoes, grated 3-4 medium sized - spring onions, grated 2 cloves - garlic 2 tsp - corn flour 1/2 tsp - black pepper, powdered 20 g - noodles 1 scoop by teaspoon - butter Salt as per taste (less)

Add ginger garlic paste and fry for 2 minutes in medium flame. Add the chopped tomatoes, salt and fry till it becomes soft and mushy.

Add all the masala powders and fry in medium flame for 3 minutes or until raw smell goes off. Add the cleaned cauliflower florets, cut into bite sized pieces and add 1/4 cup water and mix well.

Cook covered in medium flame until cauliflower is done. Add coriander leaves and fry for 3-5 more minutes.

Add more oil if needed. Transfer to the serving bowl.

Serve with roti or any other rice, as accompaniment for it. Recipe courtesy: Rak`s Kitchen RELATED RECIPES Green peas masala Masala Bread Toast Santula (mixed vegetables Oriya style) Kumbh masala (mushrooms in sauce) Masala Rice Ingredients: 1 medium flower - cauliflower 2 - onions, finely chopped 2 - tomatoes, finely chopped 1-2 tsp - ginger garlic paste 1/2 tsp - garam masala 1 tsp - red chilli powder 2 tsp - coriander powder 1/8 tsp - turmeric powder 1/2 tsp - tandoori or biryani masala powder (optional) 2 tbsp - coriander leaves, chopped 1 sprig - curry leaves Salt as needed To temper: 2-3 tbsp - oil 1 tsp - fennel 1 inch piece - cinnamon 1 - pod cardamom 1 - clove (less)

Keep aside. Heat oil in a kadai - add the items under `to temper`; then add onions and garlic fry until it turns slighly brown.

Then add ginger garlic paste, fry for a minute. Then add prawns and tomato puree.

Saute for about 5 mins until prawns starts shrinking. Then add red chilli and coriander powder.

Saute until raw smell of tomatoes leave and the masalas blend well. Prawn lets out water so check that and then add 1/4 water and keep covered.

Once the prawns turn soft, add required salt. Now add the coconut paste and allow it to boil and get cooked until oil separates and the curry becomes semi dry.

Garnish with chopped coriander leaves and switch off stove. Serve with steamed rice or chapathi.

Recipe courtesy: Sharmispassions RELATED RECIPES Simple beet greens dal Cabbage kofta curry without onion/garlic South Indian fish curry with tamarind Malvani prawn curry Mango kofta curry Ingredients: 1 cup - prawns, cleaned 1/4 cup - small onion 6 pearls - garlic 1 tsp - ginger garlic paste Tomato puree, from 1 tomato Turmeric powder, a generous pinch 1 tsp - red chilli powder 1/2 tsp - coriander powder Coriander leaves Salt, a pinch To temper: 2 tsp - oil 1/2 inch piece - cinnamon 2 - cloves 1 - bayleaf, torn roughly Curry leaves, a few To grind: 3 to 4 tbsp - coconut 1/2 tsp - fennel seeds (less)

When the mustard oil starts boiling, release the fish into the hot mustard oil with extreme caution. Fry one side of the fish for about 3-4 minutes and then turn the pieces.

Fry the other side also for the same time till the fish becomes golden brownish in color. When the pieces of fish attain a firm contour you may remove from the frying pan and keep them aside.

Dash some black cumin in the container and vegetables (tomatoes, onions, parwal) to it. Cook till the vegetables become soft.

Add spices (turmeric powder and coriander powder) to it. You will get a typical essence (mustard oil and vegetables) which will make you spellbound.

You will feel the ambience of a typical Bengali cuisine. Add the pieces of fish into the vegetables and cook well till the fish mixes with the vegetables.

Add about 1 cup of water so that the fish boils well along with the vegetables and get the perfect contour of a typical Bengali fish soup. You may add slit green chillies to it.

Enjoy the rohu fish soup along with steaming rice. Recipe and image: swetawriter RELATED RECIPES Mango chamandi Homemade peanut butter South Indian fish curry with tamarind Spinach and mango shorba Chicken noodles soup Ingredients: 1 - rohu fish (a medium sized sweet water carp fish cut into equal pieces after being scaled and cleaned) Mustard oil for frying 1 tsp - turmeric powder Black cumin, a pinch 1/2 tsp - coriander powder 1 - tomato, medium sized, chopped into smaller pieces 2 - green chillies, slit 2 - parwal (deseeded and cut into quarter pieces) 1 - onion, medium sized, chopped into smaller pieces Salt according to taste (less)

When the mustard oil starts boiling, release the fish into the hot mustard oil with extreme caution. Fry one side of the fish for about 3-4 minutes and then turn the pieces.

Fry the other side also for the same time till the fish becomes golden brownish in color. When the pieces of fish attain a firm contour you may remove from the frying pan and keep them aside.

Dash some black cumin in the container and vegetables (tomatoes, onions, parwal) to it. Cook till the vegetables become soft.

Add spices (turmeric powder and coriander powder) to it. You will get a typical essence (mustard oil and vegetables) which will make you spellbound.

You will feel the ambience of a typical Bengali cuisine. Add the pieces of fish into the vegetables and cook well till the fish mixes with the vegetables.

Add about 1 cup of water so that the fish boils well along with the vegetables and get the perfect contour of a typical Bengali fish soup. You may add slit green chillies to it.

Enjoy the rohu fish soup along with steaming rice. Recipe and image: swetawriter RELATED RECIPES Cream of carrot soup Mango chamandi Homemade peanut butter South Indian fish curry with tamarind Spinach and mango shorba Ingredients: 1 - rohu fish (a medium sized sweet water carp fish cut into equal pieces after being scaled and cleaned) Mustard oil for frying 1 tsp - turmeric powder Black cumin, a pinch 1/2 tsp - coriander powder 1 - tomato, medium sized, chopped into smaller pieces 2 - green chillies, slit 2 - parwal (deseeded and cut into quarter pieces) 1 - onion, medium sized, chopped into smaller pieces Salt according to taste (less)

Add ginger garlic paste and fry for 2 minutes in medium flame. Add the chopped tomatoes, salt and fry till it becomes soft and mushy.

Add all the masala powders and fry in medium flame for 3 minutes or until raw smell goes off. Add the cleaned cauliflower florets, cut into bite sized pieces and add 1/4 cup water and mix well.

Cook covered in medium flame until cauliflower is done. Add coriander leaves and fry for 3-5 more minutes.

Add more oil if needed. Transfer to the serving bowl.

Serve with roti/rice. Recipe courtesy: Rak`s Kitchen RELATED RECIPES Sindhi dry masala fish Flax masala rice Spicy red chilli prawn masala Kheema and val dal masala curry Bread Masala Toast Ingredients: 1 medium flower - cauliflower 2 - onions, finely chopped 2 - tomatoes, finely chopped 1-2 tsp - ginger garlic paste 1/2 tsp - garam masala 1 tsp - red chilli powder 2 tsp - coriander powder 1/8 tsp - turmeric powder 1/2 tsp - tandoori or biryani masala powder (optional) 2 tbsp - coriander leaves, chopped 1 sprig - curry leaves Salt as needed To temper: 2-3 tbsp - oil 1 tsp - fennel 1 inch piece - cinnamon 1 - pod cardamom 1 - clove (less)