Senju Kitchen

Senju Kitchen

Ingredients

• 1 pack chopped asparagus
• 1 medium onion (chopped)
• 1 medium tomato (chopped)
• 2 green chillies (slit)
• 2 garlic cloves (crushed)
• A pinch of hing
• A pinch of turmeric powder
• ½ tsp sambar powder
• 2 tbsp channa dal (soaked for few hours)
• 2 tbsp moong dal
• 1 tbsp coconut oil
• ½ tsp mustard seeds
• Few curry leaves
• 2–3 red chillies
• To blend: Little coconut + ½ tsp cumin seeds
• Garnish: Coriander leaves

Method

1. Add soaked channa dal, moong dal, chopped asparagus, turmeric powder, hing, garlic, and green chillies to a cooker.Add chopped onion, tomato and add ½ tsp sambar powder and mix well
2. Pressure cook for 2-3 whistles.
3. Add the coconut–cumin paste and stir.
4. Cook another 2 minutes on low heat.
5. Heat coconut oil, add mustard seeds, curry leaves, red chillies,
Garnish with fresh coriander leaves.
• Serve hot with rice, roti, or millet dosa.

Senju Kitchen

Bitter Gourd Pickle (Pavakkai Oorugai)

Here is a simple Bitter Gourd Pickle recipe 👇

Ingredients

• Bitter gourd (big) – 4 to 5
• Sesame oil – 2 tbsp
• Mustard seeds – 1/4 tsp (for tempering)
• Curry leaves – few
• Dry red chillies – 2
• Hing – a pinch
Roast & Powder:
• Mustard seeds – ½ tsp
• Fenugreek seeds – ½ tsp
Spice Mix:
• Red chilli powder – 1 tsp
• Turmeric powder – little
Tamarind Mix:
• Tamarind – small amla size
Soak in Warm water
• Salt – as needed

Method
1. Steam Bitter Gourd
• Steam bitter gourd until slightly soft and chopped Keep aside.
2. Make Masala Powder
• Dry roast mustard + fenugreek.Powder and keep aside.
3. Make Tamarind Juice
• Soak tamarind in warm water.Take thick juice.
4. Temper
• Heat sesame oil.
• Add mustard seeds, curry leaves, red chilli, and hing.
5. Cook Everything
• Add steamed bitter gourd.
• Add chilli powder, turmeric, and salt.
• Add tamarind juice and cook until oil separates.
• Add the mustard–fenugreek powder.
• Mix well and switch off.
• Store it in a container and refrigerate it.

Senju Kitchen


Here’s a Mutton Liver Masala Fry recipe 🍛🔥 — rich, spicy, and full of flavor!

Ingredients

Main:

• 500 g/1 lb mutton liver (washed in little turmeric)
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• Few green chillies, slit
• 2 tbsp sesame oil (or any cooking oil)
• Little whole garam masala (cinnamon, clove, cardamom)
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp mutton/1/4 tsp garam masala powder
• Pinch of turmeric
• Salt as needed
• Few coriander leaves for garnish

To roast & grind:

• 1 tsp black pepper
• ½ tsp cumin seeds
• ½ tsp fennel seeds
👩‍🍳
Method

1. Roast & grind masala:
Dry roast pepper, cumin, and fennel seeds till aromatic.Cool and grind coarsely; set aside.
2. Cook the base:
○ Heat sesame oil in a pan.
○ Add whole garam masala and sauté till fragrant.
○ Add chopped onions,tomato and green chillies; sauté till golden brown.
3. Add spices:
○ Mix in turmeric, red chilli powder, coriander powder, mutton/garam masala, and salt.(adjust spices).
○ Cook for 1–2 minutes till masala blends well.
4. Add liver:
○ Add washed mutton liver pieces and mix gently add some water.
○ Then cover and cook on low flame for another 15 to 20 minutes.
5. Finish:
○ Sprinkle the roasted pepper-cumin-fennel powder and cook sometimes and garnish with coriander leaves.

🍽️
Serving Suggestion:
Go with rice, rasam.

Senju Kitchen

Here’s a Channa Masala Recipe 🍲

Channa Masala Recipe 🍲

🌿 Ingredients

• 1 cup channa dal – soaked overnight & cooked with salt + a pinch of hing
Saute & grind
• 1 big onion
• 1 big tomato (equal proportion to onion)
• Little methi (fenugreek) leaves
• Few soaked cashews
• A little cooked channa dal (from above batch)

Tempering:
• 2 tbsp oil
• ¼ tsp cumin seeds
• 2 green chillies
• A few whole garam masala pieces (cloves, cinnamon, cardamom)
• Few curry leaves
• 1 tbsp ginger garlic paste

Masala Powders (adjust to taste):
• Pinch of turmeric
• ½ tsp chicken masala
• ½ tsp red chilli powder
• ½ tsp coriander powder
• Salt as needed
Garnish:
• Chopped coriander leaves

👩🏽‍🍳
Method

1. Cook Dal:Soak channa dal overnight. Pressure cook with salt and hing until soft but not mushy.
2. Make Masala Paste:Sauté onion and tomato until soft. Add methi leaves, soaked cashews, a little cooked dal.Grind everything into a smooth paste.
3. Tempering:Heat oil in a pan. Add cumin seeds, whole garam masala, slit green chillies, and curry leaves.Sauté until aromatic. Add ginger garlic paste and cook till raw smell goes away.
4. Add Masala:Mix in turmeric, chicken masala, red chilli powder, coriander powder, and salt.
5. Add Ground Paste:Add the onion–tomato–methi–cashew paste and cook until oil separates.
6. Combine Dal:Stir in cooked channa dal and some water for desired consistency.Simmer 5–10 minutes.
7. Finish:Garnish with coriander leaves. Optional –add butter.

🍛 Serve With: Roti, naan, or plain basmati rice.