Ingredients:

- big bunch of dhaniya
- 18 tablespoons of tamarind pulp
- 5 tablespoons of jaggery
- 1/4th teaspoon of salt
- 6 or  7 green chilies
- 4 big cloves of garlic
- 1inch or so ginger

Procedure:

- heat oil on high
- add rye
- after popping put heat on medium
- add cut bhindi (don't add salt in beginning - it will be come slimy) - don't cover
- (optional - sprinkle some haldi)
- go on turning
-  reduce later to lesser heat and cover it - keep checking and turning to avoid uneven cooking, reduce heat again
- when it is fully cooked, add salt and sprinkle fresh ground black pepper
- can turn on high heat for maybe 30 seconds so as to become brownish

Serve with rice/dal/roti/plain parathas/basically everything

Procedure:

In a big pot:

- heat oil - medium
- add - mustard seed (rye), red chili, peanut
- add a little salt
- lower heat and keep on turning - avoid burning

Done when smells and light brown
- add lai
- add slightly  more salt if necessary

if on electric stove, stop heat

- keep turning to avoid the peanuts from burning

Serve with tea or coffee

Ingredients :

- onion
- ginger
- green chili
- potato
- green peas
- poha/chuda  - flat rice
- rye/mustard seed
- salt
- haldi
- curry patha

For "6 fists of poha"

- wash poha in cold water 2-3x  in a flat pan
- chop 3/4 big onion, 5 chilies, grate ginger
- cut 2 potatoes into 2  pieces

- nicely coat a big pot with oil  - heat on high
- add rye (3/4 tspn)  - let pop
- add onion/chili/ginger
- lower heat - put on low
- add potato and curry patha
- add some salt in accordance to potatoes
- add 1/4 tspn haldi
- when potato is cooked, add peas and poha, mix together nicely
- add some salt
- turn off heat but leave with cover - wait 4-5 minutes
- serve once poha is cooked nicely - similar to rice

* if too dry add water
* use light salt; don't add too much

Serve with lemon pickle, or any other hot pickle

Throughout my life I have enjoyed cooking, eating, but most of all feeding people. I want to use this opportunity to share with you my knowledge of cooking that I have gained throughout my years of experience.

(Side note: This is also that my granddaughter has a convenient place to write my recipes that she won't lose.)

Svastha raho