Chana aur mooli ka saag

Ingredients:
Radish leaf : 2 cups

Black gram: 1 cup

green chillies: 3 chopped

asafetida: a pinch

cumin seeds: 1 tsp

bay leaf: 1/4 inch piece

mustard oil: 2 tsp

dried mango powder: 1 tsp

Salt to taste

Method:  Wash and finely chop the radish leaves. Heat oil in a pan. Add green chilies, cumin seeds, asafetida and bay leaf. Let it crackle. Now add radish leaves and black gram (soaked in water for an hour) and fry.  Add salt. Cover with lid, cook on simmer till done.  Once done add dried mango powder. 

Recipe Of Roasted Spiced Salmon with Mango Masala Salsa

Ingredients:
2 tablespoons garam masala
2 tablespoons curry leaves
1 tablespoon brown mustard seeds
1/2 teaspoon asafoetida
2 (6-ounce) salmon fillets
1 tablespoon grapeseed oil
Pinch salt
Mango Salsa


Mango Masala Salsa
1 large ripe mango, peeled and finely chopped
2 tablespoons mango juice
1 tablespoon minced fresh cilantro leaves
1 tablespoon minced red onion
1 tablespoon fresh lime juice
1/2 teaspoon garam masala
Pinch salt


Method:
Preheat a grill to medium-high.
First grind the garam masala, curry leaves, mustard seeds, and asafoetida in a spice grinder or with a mortar and pestle.
Gently rub each salmon fillet with oil and season with the ground spices and salt. Lightly oil the grill and add the salmon fillets, skin side down. Cook for 5 to 6 minutes and then flip and cook the other side for an additional 5 minutes, until salmon is cooked and flakes with gentle pressure from a fork. Serve the salmon fillets with the Mango Masala.
To make mango masala:
Mix the mango, mango juice, cilantro, red onion, lime juice, garam masala, and salt in a bowl and let sit for 5 minutes.

Recipe Of Smoked Aubergine and Pea Curry

Ingredients:
4 large aubergines
Salt to taste
300g frozen peas, defrosted
1 tsp coriander seed powder
1 tsp cumin seed powder
1 tsp turmeric
1/4 tsp asafoetida
2 tsp cumin seeds
1 tsp mustard seeds
2 tbsp oil
5 cloves garlic, minced
3 hot red chillies, minced
3 tomatoes, chopped
2 large onions, chopped
Handful of chopped coriander



Method:
Pierce the aubergines all over with a fork. Place under the grill and grill all over until the skin has charred. You can also grill it on the gas stove. Allow to cool, then cut the aubergines lengthways and scoop out the flesh and chop it up. Set the flesh aside and discard the skins.
Heat the oil in a large pan and add the mustard seeds. When they have popped, add the cumin seeds, asafoetida, garlic, chillies and onions. Cook until the onions are lightly golden.
Add the tomatoes and turmeric. Cook for 4 to 5 minutes on a medium heat, stirring constantly.
Add the aubergine flesh, defrosted peas, salt, coriander seed powder and cumin seed powder. Mix thoroughly and cook for a further two minutes before removing from the heat and garnishing with chopped coriander.