Heat the oil in a 10-inch skillet or 10-inch heavy-bottomed pot over a medium-high flame. When hot, put in baris and fry them, turning frequently, for about 2 minutes or until they turn a few shades darker. (Do not let them get a very dark brown.) Remove them... - 47.0305

Place 2 1/2 tablespoons of oil in a vessel on medium flame and when it heats up, add the grated ginger, cumin, coriander seeds and then the chopped palak and fenugreek leaves. Lower the flame, cover the vessel and allow to cook gently till the leaves soften.... - 32.3653

Take firm ripe bananas and peel them and cut them into 1/2 inch thick slices. Fry well in hot ghee and set aside. Take some ghee from the pan in which the bananas had been fried, in a clean vessel. When hot, add in the usual Kashmiri masala of asafoetida,... - 31.8016

Cut each bitter gourd into 2 pieces and remove the seeds and fluff within. Cut into thick chips and place in a pan of salted water for half an hour. Place a frying pan half filled with mustard oil on a medium flame. Wash the peeled and quartered potatoes and... - 33.2044

The colocasia roots are always boiled and skinned and then cut and cooked because they are very sticky and astringent. Cut the roots or arvi into fairly large pieces. Heat 1/2 cup mustard oil in a large pan. Allow it to smoke on a medium flame and add the... - 33.5988