Zucchini Chatpata

Ingredients
2 zucchini chopped into 1 inch piece (about ¾ lb )
1 big onion chopped
1 tbs cumin seeds
Salt as per taste
4 tbs oil

Grind to a smooth paste
¼ tbs poppy seeds (if possible soak it in warm water for about 30 minutes)
4 green chilli chopped
2 cloves garlic chopped
1 tbs grated coconut
Little bit of tamarind paste (about 1/5 tbs)

Method:
1) Grind the ingredients listed under “Grind to a smooth paste: with 3 tbs of water of a smooth paste.
2) Heat oil in a frying pan and put the cumin seeds and after few seconds add the chopped onion and zucchini and fry it for about 10 to 15 minutes. Keep stirring in between to avoid this sticking to the bottom of the pan.
3)Add salt and the paste and fry it for another 5-7 minutes till the water evaporates from the Zucchini.
4) Zucchini chatpata is ready to serve hot with Rice or Roti of your choice. I like it with plain roti.

Aloo Puri

Ingredients
Oil to deep fry

Puri Dough:
1 ½ cup wheat flour
3 tbs yogurt
Pinch of salt

Potato stuffing:
3 medium size potatoes boiled
1 med onion chopped
1 tbs ginger/garlic paste
½ tbs curry powder
¼ tbs turmeric powder
Salt as per taste
2 tbs oil
Coriander leaves

Method:
My son just loves Aloo Puri, he eats with pickle and onion. You can serve with dahi raita or coriander chutney. I hope you will also enjoy this as much as my son….

1)Peel the potatoes and mash it properly.
2)Make a soft dough by kneading the wheat flour, yogurt, salt and water. Cover the dough with a wet towel and keep it aside for about half an hour.
3)Take a frying pan with 2 tbs of oil and heat it, then add the chopped onion and let it get brown and add the ginger/garlic paste, curry powder, turmeric and mashed potato and salt and fry it properly for about couple of minutes and add chopped coriander leaves keep it aside.
4)Make small balls from the puri dough, it should be little bigger (about size of lemon) than the normal puri you make. Make small balls of the aloo stuffing; it should be half the size of the puri dough.
5)Roll the puri dough little bit and then put the aloo ball in the middle and the fold the side of the dough in the middle on top of the aloo ball and then firmly press it with both palm and then roll slowly to about 5 inch circle, if you roll it harder or faster the aloo may come out of sides. Repeat the same procedure for all the dough balls.
6) Heat the oil to deep fry and then slowly drop the puri to the oil from the side and fry it, when you see bubbles on the top the puri turn it over slowly and let it cook on the other side and then strain it from oil and fry all the puris.
7)Aloo Puri is ready to serve hot with Dahi Raita or coriander chutney or tomato sauce.

Aloo Baingan Curry

Ingredients
4 medium size italian eggplant
4 medium size potatoes boiled (peel and chopped into 2 inch size)
3 tbs tomato puree
¼ tbs turmeric powder
A pinch of hing (optional)
1 small onion chopped
Oil
Salt as per taste

Grind to a smooth paste:
2 clove garlic
3-4 red chilli (take s per your need)
1 inch ginger piece chopped
½ tbs cumin seeds roasted
½ tbs coriander seeds roasted

Method
1)Cut the eggplants into about 2 inch size and keep it in big bowl with 4-5 cups of water, so that these will not turn black.
2)Grind all the ingredient listed under “Grind to a smooth paste” with about 5 tbs of water to a smooth paste.
3)Take a frying pan with 3 tbs of oil and heat it, then strain all the eggplant pieces from water and fry in the frying pan, till the pieces gets cook and keep it aside.
4) Heat 2 tbs of oil in a frying pan, add hing and chopped onion and fry it till the onion color changes to brown.
5)Add the paste and fry it for 2-3 minutes and add tomato puree, turmeric powder and fry it for another couple of minutes.
6) Add the chopped potatoes and fried eggplant to this and mix it properly. Cover the lid and let it fry for couple of minutes, keep stirring in between so that it will not stick to the pan.
7)Add 3 cups of hot water to it, add salt and mix it properly. Let it cook for another 5 minutes and your Aloo Baingan is ready to serve with your choice of Roti or Rice.

Sambar

Ingredients
¼ cup chana dal
¼ cup toor dal
2 string of drum strick cut into 5 inch long ( you can take about 10 pieces of frozen drumstick)
1 medium eggplant chopped
1 medium carrot cut into long stripes
1 cucumber (peeled and cut into long stripes)
1 bell pepper of any color chopped
1 onion sliced
2 tomatoes chopped
¼ tbs tamarind paste
2 tbs sambar powder
¼ tbs turmeric powder
¼ tbs mustard seeds
¼ tbs cumin seeds
A pinch of hing.
2 dry red chilli
8-10 curry leaves
Salt as per taste
2 tbs oil

Method

I have so many south Indian friends and everyone makes a unique tasty sambar. My son used to love the sambar, one of my friend used to make. I tried so many ways and this is my version of sambar.

1)If possible soak the chana daal and toor daal at least 20-30 minutes.
2)Take daal, eggplant, onion, cucumber, bell pepper, tomato, carrot, drumstick, turmetic, salt and about 3-4 cups of water in a pressure cooker and pressure cook upto 2 whistle.
3)When it gets cook, open the lid and add sambar powder and tamarind paste and stir it properly.
4)Heat 2 tbs oil in a frying pan, add hing, mustard seeds, cumin seeds and dry red chilli when the mustard seeds finish popping add curry leaves to it and add this to the boiled veg, mis it properly and sambar is ready to serve with Rice, Idly or Dosa.

Rabadi Rasmalai

Ingredient:
1 can Rasmalai (10 count)
¼ cup sugar
1 liter milk
A pinch of saffron

Method:
1) Open the can and squeeze out the excess syrup from each Rasmalai and keep it aside.
2) Soak the saffron with few tbs of milk in a bowl.
3) Take a wide (at least 10 to 12 inch) steel pan and boil the milk.
4) Add the sugar to the pot, let it boil and all the rasmalai pieces one by one.
5) Reduce the flame to low (so that the milk should reduce without getting boiled, also it will not stick to the bottom too much) and let the milk reduce to about 1 cup milk. It will take about 30 to 40 minutes, keep stirring in between so that the milk will not stick to the bottom.
6) Now switch of the gas and carefully transfer the Rabadi Rasmalai to a different pot.
7) Serve cold, you can garnish it with crushed pistachio.

Okra Dahi

Ingredient:
1 lb okra
2 tomato
½ cup yogurt
2 green chilli
1 tbs mustard seeds
3-4 garlic cloves
1 red chilli
Salt as per taste
3 tbs oil


Method:
My mom makes this Okta Dahi or Dahi Bhindi very tasty, she used to cook it most often and I loved it every time she made it. My mom always says most of the time it matters how you cut the vegetables. In this dish she prefer to cut the tomatoes into long stripes, and I feel that it does make difference.

1) Remove the top and tail from the okra and cut it into 1 inch pieces.
2) Grind the garlic, red chilli, mustard into a smooth paste with 2-3 spoon of water. Now add the yogurt into the same blender and blend it to a smooth paste.
3) Chopped the tomatoes and keep it aside. I prefer to cut the tomatoes into long stripes, that’s what my mom says.
4) Heat 2 tbs of oil in a frying pan and stir fry the okra pieces till these gets cook and then keep it aside. Do not add salt at this stage else the okra will lose it’s shape.
5)Heat 1 tbs of oil in a frying pan. Add chopped green chilli and chopped tomatoes and stir it and cover the lid and low the flame and let the tomato gets soft. It will take about 4-5 minutes in low to sim flame for the tomato to get soft and reduce the water content.
6)Stir the tomatoes and add about 3 cups of water and let it boil.
7)Add salt and okra pieces and let the okra get cook properly for about 5 minutes.
8)Slowly add the mustard, yogurt paste to the frying pan and keep stirring. Now let it cook for another 5 minutes and your Dahi Bhindi is ready to serve with Rice.

Crunchy Munchies

Ingredient:
1 lb sour cream
2 ½ cup rice flour
1 tbs red chilli powder
¼ tbs ajwain
3 tbs sesame seeds
Cookie press
Salt as per taste
Oil to deep fry


Method:
I just made this snack and my son helped me get a name for it. Since it is testing very crunchy he suggested me to give it Crunchy Munchies snack. You can store it in a air tight container to retain it's crunchyness.

1) Mix the entire ingredient except oil in a bowl and make it dough. Dough will be little softer than chapatti dough.
2) Put the dough into a cookie press into the shape of your choice. Press the cookie press as per the instruction, it will make a long stripe and then you can cut it to the size of your choice.
3) Take oil in a deep frying pan and let it heat. Now slowly drop the pieces to the oil one after other and let it cook in medium heat. After about 1 minute turn all the piece over, so that it will cook from both side and get nice crispy. You can take one piece to see if it is crispy and then slowly drain it from oil.
4)Your Crunchy Munchies is ready to serve with tea.

Plain Paratha

Ingredient:
3 cups wheat flour
¼ tbs salt
Water to knead the dough
Olive oil

Method:
1) Mix salt, wheat flour and water and make it a nice dough. Cover a plate and keep it aside for about 20-30 minutes.
2) Make small ball, now take a ball and roll out to a thin circle.
3) Brush with a layer of liver oil and fold the circle into half as shown in the picture.
4) Again brush olive oil on top of it and fold it (look like a triangle)
5) Now roll the triangle into big thin triangle.
6) Heat a flat frying pan and put the triangle on it and let it cook, when you see little bubble on top, turn it over and let it cook for some time. Now put olive oil on top of it and turn it over and again put the olive oil on this side. Now let it cook this side and it’s done. Do all the paratha the same way and serve hot with your choice of side dish. Most of the time I eat with mitha dahi and pickle.

Egg Curry

Ingredient:
6 egg hard boiled
3 medium potatoes boiled
1 medium onion chopped
¼ tbs mustard seeds
2 bay leaves
¼ tbs mustard seeds
1 tbs garam masala (optional)
Salt as per taste
4 tbs oil

Make paste:
2 tomato chopped
2-3 red chilli
2 garlic cloves
1 inch ginger piece
1 tbs cumin/coriander powder (if do not have powder use raw coriander and cumin)

Method:
This egg curry goes very well with rice and will serve 6 people.
1) Grind the ingredient listed under Make paste to a smooth paste.
2) Peel the potatoes and cut into 2 inch big pieces.
3) Take the shell out of eggs and poke couple of times in each egg and keep it aside.
4) Take a frying pan with 3 tbs of oil and heat it and then fry the eggs till golden brown. Keep stirring so that all side of the egg gets nice brown color. Take it out of frying pan and keep it aside
5) Add another spoon of oil to the same frying pan and let it heat oil. Add the bay leaves and put mustard seeds and let it finish popping.
6) Add the chopped onion and fry it and cover the lid and low the flame and keep it for another 3 minutes and when it turns brown add the grind paste.
7) Fry it for about 5 minutes till the masala gets fried.
8) Add 2 cups of water and let it boil, add salt, turmeric and add the chopped potatoes and let it get cook for 2-3 minutes.
9) Add the boiled eggs to the grave and mix it and let it cook for another 5 minutes and sprinkle the garam masal and your egg curry is ready to serve with Rice.

Tilapia Fish Curry

Ingredient:
1 lb fish filet
2 tomato chopped
¼ tbs cumin seeds
Pinch of cinnamon powder
¼ tbs turmeric powder
Salt as per taste
3 tbs oil

Make paste:
2 tbs grated coconut
2-3 red chilli
1 medium onion chopped
2 garlic cloves
1 inch ginger piece
¼ tbs mustard seeds
¼ tbs poppy seeds
1 tbs cumin/coriander powder (if do not have powder use raw coriander and cumin)

Method:
This fish curry will serve 5 people.
1) Grind the ingredient listed under Make Paste with few spoons of water to a smooth paste.
2) Cut the Tilapia filet into about 4 inch long pieces.
3) Heat oil in a frying pan and add cumin seeds, when cumin seed starts popping add the grind paste and fry in medium heat for about 5 minutes and then add chopped tomatoes, stir it and cover the lid and let it cook in low flame for another 2-3 minutes or until the tomatoes gets soft. Keep stirring so that it will not stick to the bottom of the pan.
4) Add 2 cups of water, salt, turmeric and let it boil.
5) Add the fish filet and mix it properly and let it cook for another 3-4 minutes and your Tilapia Fish curry is ready to serve hot with Rice.

Mouth Watering Tuna Omelet

Ingredients:
1 small can tuna 5 oz
1 small onion chopped
1 small tomato chopped
¼ cucumber chopped (tomato and cucumber is 1:1)
1 green chilli chopped (optional)
Coriander leaves
2 eggs
1 tbs oil
salt as per taste

Method:
1. Tuna, chopped onion, tomato, cucumber, green chilli, coriander leaves and little salt and keep it aside.
2. Take a bowl and crack 2 eggs, sprinkle some salt and beat it using a fork for a minute.
3. Take 8’’ flat frying pan and heat oil and put the egg and spread the egg evenly on the pan.
4. Let it cook for couple of minutes and then put the tuna mix into half to omelet and fold the other half of the omelet on top of the tuna mix.
5. Let it cook on medium heat for another 1 minute so that the omelet will get cook properly and Switch off the gas.
6. Transfer the Tuna Omelet carefully into a plate and it’s ready to serve.

Whole Moong Dudhi

Ingredient:
1 cup whole moong with skin
1 small dudhi/lauki (1 ½ cup chopped)
4 tomatoes chopped
1 tbs ginger/garlic paste
1 tbs red chilli powder
1 tbs cumin seeds
1 medium onion chopped
¼ tbs turmeric powder
Salt as needed
2 tbs oil
Serves 10 people

Method:
1) Cook moong with 2 cups of water in a pressure cooker for 1 whistle and keep it aside till it gets cool.
2)Peel and chopped dudhi into small pieces.
3)Open the cooker, add the dudhi pieces, chopped tomatoes, salt, ginger/garlic paste, red chilli powder and cover the lid and cook for 1 whistle.
4)Wait for the cooker to get cool and then heat 2 tbs oil a frying pan and add cumin seeds and then add chopped onion and sprinkle some salt and fry it for a minute. You don’t need to make the onion brown, as soon as you see them getting transparent color add the cooked dudhi moong and mix it properly.
5)Whole Moong Dudhi is done, you can add little more water if you want little water consistency. It’s ready to serve with your choice of rice or roti.

Zucchini Daal Fry

Ingredient:
2 big green zucchini (chopped into small pieces)
1 ½ cup of dry chana Daal (soaked overnight or at least 3-4 hour)
1 big onion (chopped finely)
1 tbs cumin seeds
1 tbs red chili powder
1 tbs ginger/garlic paste
½ cup tomato puree
3 tbs oil
Salt to taste
serves 8 people

Method:
1. Heat 1 tbs of oil in a frying pan and fry the zucchini for about 2-3 minutes and add 3 cups of water and let it boil.
2. Add the soaked chana daal into it and salt and let it boil till the water evaporates almost 3/4th of it (it will take about 15 minutes).
3. Add tomato puree and red chilli powder and cook it for another 2 minutes and keep it separate.
4.Heat 2 tbs of oil in a frying pan add cumin seeds and wait for a minute and chopped onion and sprinkle pinch of salt and stir it and add ginger garlic paste and stir it on low the flame and cover the lid. Let it fry for about 5-7 minutes, keep stirring in between. (When you cover the lid all the vapor gets into water, when you take the lid out, it’s better if you let it fall on the chopped onion.)
5.Add zucchini and Daal into the frying pan, stir it properly and let it cover the lid and let it stay for a minute and then switch of the gas and your Zucchini Chana Daal is ready to serve with rice or Roti.

Eggplant Bhurta with Bell Pepper

Ingredient:
2 big Eggplants
1 big Bell Pepper of any color (Sliced)
3 green chilli chopped(optional)
2 tbs sambar powder
½ tbs mustard seeds
¼ cup tomato puree
3-4 tbs oil
Salt to taste
serves:6-8 people

Method:
1. Brush Eggplant with oil and poke few places with a fork and roast them. Either a)You can roast it directly on the gas burner, keep turning at regular intervals, until the skin becomes black or
b) You can take the eggplant on a plate and microwave it for 10 minutes and peel the skin and mash it properly.
2. Heat oil in a frying pan add mustard seeds in medium heat until it finished cracking. Add chopped green chilli and sliced bell pepper and sprinkle some salt and fry it for about 2 minutes. 3. Add sambar powder and stir it and add tomato puree and mix it properly.
4. Add mashed baingan ( eggplant) and stir-fry for 2 minutes and cover it and let it cook for another 1 minute.
5. Serve with any roti or rice of your choice.

Mushroom Curry

Mushroom Curry
Ingredient:
1 ½ lb White mushroom
1 ½ cup frozen/fresh green pea
2 inch ginger (1 inch ginger shredded or cut into very small pieces)
1 medium size onions (1/3 cut into thin slices and rest chopped)
2 cloves of garlic
3 green chilli (take as per your taste)
2 medium tomatoes (chopped)
1 tbs curry powder
1 tbs meat masala
¼ tbs turmeric
¼ tbs red chilli powder
¼ tbs mustard seeds
Salt as per taste
4-5 tbs oil

Method:
This Mushroom curry is cooked in the same manner as meat curry and also taste like meat curry. This curry is enough to server about 8 people.

1) Clean the mushroom properly, peel and slice it and keep it aside.
2) Grind the chopped onion, chopped ginger, garlic, green chilli and curry powder with little water into smooth paste.
3) Grind the chopped tomatoes into a paste.
4) Heat 1 tbs of oil in a frying pan and add shredded/minced ginger pieces and when it turns golden brown add the sliced mushroom and fry it by stirring it in between, it will take about 5 minutes.
5) Add the green peas into the mushroom and fry it for another 2 minutes and then keep it aside.
6) Heat 3-4 tbs of oil in a frying pan, add mustard seeds and after it finish popping add the sliced onion and fry it till it gets golden brown, then add the masala paste and fry it in medium to low heat, keep stirring it in between to avoid this from getting burn. Keep frying for about 5 minutes.
7) Add the tomato paste, turmeric powder, red chilli powder and fry in low heat for about 5 minutes or till the masala gets fried properly and nice smell comes out of it.
8) Now add 3 cups of hot water into the pan and mix it properly and cover the lid and let it boil.
9) Add salt to the gravy and then add the fried mushroom and pea to the gravy, stir it and cover the lid and let it boil in high heat for about 2 minutes.10) Add meat masala to the curry and let it cook in medium heat for another 2-5 minutes and your Mushroom Curry is ready to serve with rice or roti of your choice.

Eggplant Curry with Sour Cream

Eggplant Curry with Sour Cream
=========================
Ingredient:
1 big eggplant (peel the skin and chop: about 3 cup)
1 small onion thinly sliced
2 Jalapenos (cut thin round slice)
1/4 tbs mustard seeds
1/4 tbs turmeric powder (optional)
4 tbs sour cream
2 tbs oil
Salt as per taste
coriander leaves to garnish


Method:
This dish tastes very good with rice. This curry is enough to server about 6 people.

1) Heat 1 and 1/2 cup water in a deep frying pan, add turmeric powder and salt. Add chopped eggplant when it starts boiling. (If you don't worry about oil, you can deep fry these eggplant pieces in oil)
2) Cover the lid and let it cook till eggplant pieces gets soft (about 3 min), now take the lid out and stir it and leave it till water evaporates. Then keep this separate.
3) Take 2-3 tbs of oil in a frying pan and when it's hot put the mustard seeds, when finishes popping add the sliced onion and jalapeno and sprinkle some salt and cover the lid for about 1 minute or till the onion slices start turning brown.
4) Now add the sour cream and stir it properly and cook for about 1 min and put the boiled/fried eggplant pieces into this, stir it and if needed add some salt. Cover it and let it cook for a minute in low flame.
5) Sprinkle the coriander leaves and Eggplant curry with sour cream is ready to serve hot with rice.

Onion Vada

Onion Vada
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Ingredient:
1 cup chana dal (soaked overnight or at least 3-4 hour)
1 tbs besan
3 big onions thinly sliced
3 green chilli (chopped)
1 tbs finely chopped ginger
Salt as per taste
Oil to deep fry


Method:
This dish tastes very good with hot tomato sauce or coriander chutney. This is enough to server about 6 people.

1) Drain the water from the chana dal and grind with little water, make sure the paste should not e too watery. If you use food processer or wet grinder you can do it with very little amount of water. If you like to eat crunchy snacks then you don’t need to grind the chana dal to very smooth paste and you can leave it little coarse.
2) Add salt, besan, chopped ginger, chopped green chilli, sliced onion, chana dal paste and mix it properly.
3) Take oil in a deep frying pan or wok and let it heat.
4) Now take about 2-3 tbs of vada paste into your finger tip and slowly slide it into the oil. You can put 6 to 8 vada in a frying pan. It all depends on what size your frying pan is and how much oil is in there. Turn the heat to medium and after about 1 minutes turn them to upside down one by one ane let it cook for another 2-3 minutes. Slowly drain it from the oil and your onion vada is ready to serve hot with choice of your sauce.

Eggplant Kofta

Eggplant Kofta
===========
Ingredient:
1 medium eggplant
½ cup besan
¼ tbs ajwain seeds(carom seeds)
¼ tbs of mustard seeds
1 big onion (1/4th sliced and rest chopped)
10 cashews
3 green chillis
1 inch ginger piece
3 cloves of garlic
½ tbs of turmeric powder
1 tbs curry powder
1 tbs garam masala
4 tbs of tomato puree
3 tbs of cooking oil
2 tbs of lemon juice
Salt to taste
Oil to deep fry eggplant


Method:
The Eggplant Kofta tastes very good with rice. This is enough to server about 5 people.

1) Clean and chop the eggplant into about 2 inch square and marinade it with little salt and turmeric powder and keep it for 10 to 20 minutes.
2) Grind chopped, onion, ginger, green chilli, garlic and cashew with little water into a smooth paste.
3) Make a thick better of besan (do not add salt) add ajwain seeds and mix it properly.
4) Heat oil in a deep frying pan or wok. Take the eggplant pieces dip it into batter and slowly drop it into the oil one by one and fry it and drain from oil and keep it aside. (while frying the eggplant pieces don’t drop too many, else it will not be able to fry properly.
5) Now take a frying pan with 3 tbs of oil and let it heat and then add mustard seeds and let it finish popping and add the slices onion pieces and fry it till golden color.
6) Add the paste, tomato puree and curry powder and fry it in a low flame till you see oil coming out of the paste. Keep stirring to avoid it sticking to the bottom of frying pan.
7) Add 2 glass of hot water, salt and mix it properly and let it boil and then add the eggplant pieces to the gravy and cover the lid and it cook for a minute. Add the garam masala and lemon juice and stir it properly and let it simmer for a minute and your tasty eggplant kofta is ready to serve with rice.

Salmon Fry by Ashok

Ingredient:
2 lb salmon filet
2 tbs lemon juice
1/2 tbs turmeric powder
1 tbs red chilli powder(1 tbs cumin powder + 1 tbs coriander powder) or 2 tbs curry powder
1/4 tbs crushed black pepper
1 tbs ginger/garlic paste (optional)
3-4 tbs oil to fry
salt as per taste

Method:
1)Cut the salmon into 3-4 peices or as per your need and mix lemon juice, salt, spices, crushed black pepper, ginger/garlic paste, turmeric and keep it for atleast 30 minutes.
2)Take 2-3 tbs of oil in a frying pan and when it's hot put the marinade salmon peices into the frying pan one by one and cover it and let it cook for about 2 minutes and then turn all peices to other side and let it cook for about 2-3 minutes and Salmon Fry is ready to serve.

Onion Pakora

Ingredient:
=========
3 Onions
1 and 1/2 Cups besan
2 tbs of rice flour
1/4 tbs of ajwain
1 tbs red chilli powder
Salt to taste
Oil for frying

Method:
======
1)Thinly slice the onions.
2)Add the besan, rice flour, salt, ajwain, red chilli powder and mix well to make a smooth batter.
3)Add the slice onion into this batter and mix it well.
4)Heat oil in a frying pan and take a small spoon of the battered onion mix at a time and drop it in hot oil.
5)Fry till golden brown and strain it out from the oil and your onion bhaji or onion pakora is ready.

Gaajar Relish (Carrot Relish)

Ingredient:
I big carrot cleaned and shreadded (about 1 cup)
2 inch ginger finely chopped
a pinch of hing
1 green chilli chopped
1/2 tbs mustard seeds
1 tbs lemon juice
1 tbs oil
5-6 curry leaves
salt as per taste

Method:
1)Heat 1 tbs oil in a frying pan and then add hing and mustard seeds, when it's done cracking, add chopped green chilli, curry leaves and ginger and fry it till you see the color of ginger start changing.
2)Add the shreadded carrot and salt and stirr it and switch off the gas.
3)Add the lemon juice and mix it properly and take it out of the gas and your carrot relish is ready to serve with roti.