Avni's Indian Kitchen

Ingredients Tomatoes- 2 no Onion- 1 no Garlic pod- 1 no Bay leaf - 1 small Peppercorns- 10 no Corn flour paste- 2 tbsp Butter Salt to taste Recipe In a mixer blend tomatoes, onion, garlic pod. In a pan add butter and a bay leaf. Saute well. Add blended paste and water. Give it a boil. Now add corn flour paste, salt to taste and crushed pepper corn and mix well for 5 min or till soup thickens. Garnish with coriander leaves and cream. Serve hot!!!

Ingredients Ghee- 1 tsp Ridgegourd skin peeled- 1 cup Grated coconut- 1 cup Cumin seeds- 1 tsp Hing- pinch Red chilli- 3 Green chilli- 1 Tamarind- half inch piece Jaggery- 1 tsp Salt to taste Water for Grinding Recipe In a pan add ghee, then put all ingredients except tamarind, jaggery and water and saute for about 5 min on high flame or till coconut turns brown. Switch off flame After it cools down, put in mixer and add jaggery, tamarind and water. Grind to a smooth paste. Serve with dosa, chapati or even with rice. Note- You also season the chutney with mustard seeds and curry leaves.