vegetable paratha

INGREDIENTS:
•2.5 cups whole wheat flour/atta
•100 gms cauliflower or 1 cup chopped cauliflower/gobi
•100 gms carrot/gajar or 2 medium carrots
•100 gms potatoes/aloo or 1 medium potato
•100 gms spinach/palak or 20 to 22 medium to large spinach leaves or ¾ cup tightly packed finely chopped spinach
•8 to 10 french beans, chopped
•¼ cup heaped peas/matar, fresh or frozen
•1 or 2 green chilies/hari mirch, finely chopped
•½ tsp finely chopped ginger/adrak or ½ inch ginger, finely chopped
•1 tsp coriander powder/dhania powder
•1 tsp jeera powder/cumin powder
•½ tsp red chili powder/lal mirch powder
•¼ tsp turmeric powder/haldi
•¼ to ½ tsp garam masala powder
•a pinch of asafoetida/hing (optional)
•1.5 tsp salt or as required
•1 tbsp oil
•1 to 2 tbsp water for kneading, only add if required
•oil or ghee for roasting parathas, as required
INSTRUCTIONS:
1.rinse, peel and chop the veggies.
2.then steam or boil the veggies in a pressure cooker or steamer till they are thoroughly cooked.
3.if you are mixing the raw vegetables with water while cooking, then do not discard the water. some of this water can be added to the dough while kneading. also you can add this water to make soups or dals.
4.when the veggies cool down, then mash with a potato masher. mash very well.
5.add finely chopped spinach. if you do not have spinach, then you can add other green like amaranth or fenugreek/methi. add chopped coriander leaves, green chilies and ginger.
6.add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt.
7.mix the spices and salt very well with the mashed veggie mixture.
8.add whole wheat flour/atta. make a well and add oil or ghee.
9.bring everything together and start to knead.
10.no need to add water while kneading. add water only if its a must. otherwise the dough becomes sticky. in case if the dough becomes sticky then add some more flour.
11.knead to a smooth dough.
12.pinch medium sized ball from the dough. flatten & sprinkle some flour all over it.
13.gently roll to a size of a chapati or roti. add more flour if required while rolling.
14.place the rolled paratha on a hot tava.
15.when the base is one-fourth cooked, flip. spread some ghee or oil on this side.
16.flip again when the second side is half cooked. apply ghee on this side now.
17.flip again a couple of times to get the parathas browned and cooked well. make all parathas this way.
18.serve vegetable paratha with curd or pickle or topped with butter.

badam pista barfi

INGREDIENTS:
•100 grams khoya/mawa, about ¾ cup grated khoya
•60 gms badam/almonds or ½ cup
•60 grams unsalted pista/pistachios or ½ cup
•60 gms sugar or ⅓ cup sugar
•3 cardamoms/choti elachi
•¼ tsp ghee for greasing a tray or plate/thali
•1 to 2 tbsp of sliced or chopped or powdered almonds & pistachios for garnish
INSTRUCTIONS:
1.heat a pan on a low flame and dry roast the almonds and pistachios lightly for about 2 to 3 minutes. make sure they don't get browned.
2.meanwhile, grease a tray or plate with ¼ tsp ghee.
3.once the almonds and pistachios cool down, take them in a grinder jar. also add seeds from 3 green cardamom pods.
4.grind to a powdery texture. if there are tiny pieces or bits of cashews its fine. don't grind too much as then oil would release from the nuts.
5.in the same pan, directly grate the khoya/mawa. also add sugar.
6.keep the pan on a low flame. keep on stirring the mixture continuously.
7.both the khoya and sugar would begin to melt. the consistency of mixture would become slightly thin. here we don't need to cook the khoya more as the powdered almonds and pistachios help in binding the barfi. so as soon you see the mixture bubbling and slightly thickening, remove the pan from fire. don't over cook as then the barfi will become chewy.
8.remove the pan from fire.
9.add the powdered almonds, pistachios and cardamom mixture.
10.mix quickly and very well.
11.pour the barfi mixture on the greased tray and spread it to a layer of ½ inch thickness from all sides.
12.level the top with the spatula.
13.sprinkle some finely chopped or powdered almonds and pistachios all over the barfi. with your fingers lightly press them on the barfi.
14.once cooled at room temperature, slice the barfi.
15.serve badam pista barfi straight away or store in an air tight box. these stay well for 3 to 4 days in a cold climate. otherwise keep in the fridge.

rabri sweet

INGREDIENTS:
•1.25 litres full fat whole milk, 5 cups
•2.5 to 3 tbsp sugar or add as required
•5 to 6 cardamoms, crushed or ½ tsp cardamom powder
•12 to 15 saffron strands, crushed
•1 tsp rose water or kewra water/pandanus extract
•2 tbsp almonds and 2 tbsp pistachios, blanched & sliced
INSTRUCTIONS
1.take 5 cups or 1.25 litres of full fat whole milk in a thick bottomed kadai or pan & begun to heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.
2.so when you will see the cream floating on top, then with a spatula, gently move the cream layer.
3.bring it towards the side of the pan and stick it to the pan.
4.keep on simmering the milk like this and collecting the cream layer on the sides.
5.meanwhile soak almonds and pistachios in hot water for 30 minutes. then remove their peels.
6.slice or chop them and keep aside. do keep a check on the simmering milk when soaking as well as slicing the almonds, pistachios.
7.this process of collecting the cream layer has to be done many times. continuous simmering of the milk will bring the cream on top and you have to bring & stick it to the sides. in between also stir the milk gently on occasions, so that the milk does not get burnt from the bottom. if you do too much of stirring and if quickly, then you won't get the layers of cream in the rabri. you can also just thicken and scrape the milk solids from the sides like i have done for shahi tukda rabdi. but in this case you won't get the layers of cream or malai in the rabri. but both versions taste good.
8.once the milk reduces to half, then add 2.5 to 3 tbsp sugar. you can add sugar as per your taste.
9.then add a 12 to 15 strands of crushed saffron and ½ tsp cardamom powder. stir gently.
10.continue collecting the cream and bringing it to the sides of the pan. also do stir the milk gently after you bring the cream towards the sides of the pan. if you don't stir the milk then there is a possibility of the milk getting browned or burnt from the bottom.
11.after adding saffron, the color will change gradually to a yellow color as the milk keeps on reducing.
12.when the milk gets reduced to ⅓ or ¼ of its original quantity, then switch off the flame. it took me about 1 hour 15 minutes on a low flame initially and medium flame towards the latter stage.
13.the cream layer will be collected on the sides. scrape off the entire cream layer as well as dried milk solids and add to in the thickened milk.
14.stir gently. then add the sliced almonds & pistachios and 1 tsp rose water or kewra water. stir gently again.
15.garnish with some sliced almonds and serve rabri hot or warm or chilled.

mawa malpua

 INGREDIENTS:
for malpua batter:
•1 cup all purpose flour/maida, 125 grams
•1 tsp fennel seeds/saunf, kept whole or crushed
•3 to 4 cardamoms/elaichi, crushed or ⅓ tsp cardamom powder
•3 pinches baking soda or ⅛ tsp baking soda
•½ cup water, 125 ml or add as required
•3 tbsp khoya/mawa/evaporated milk, about 50 grams or 3 tbsp whole milk powder
•3 tbsp curd/yogurt/dahi
•3 tbsp ghee/clarified butter for frying
for sugar syrup:
•½ cup sugar
•¼ cup water
for rabdi:
•1.25 litres milk, 5 cups
•2.5 to 3 tbsp sugar or add as required
•5 to 6 cardamoms, crushed or ½ tsp cardamom powder
•2 pinches of saffron strands/kesar
•1 tsp rose water or kewra water
•2 tbsp almonds and 2 tbsp pistachios, blanched and sliced
INSTRUCTIONS
prepping up the batter and dry fruits:
1.in a mixing bowl take 1 cup all purpose flour, 1 tsp fennel seeds, 3 to 4 cardamoms, crushed or ⅓ tsp cardamom powder. mix the dry ingredients well.
2.add 3 tbsp khoya and 3 tbsp curd/yogurt. please use fresh yogurt. instead of khoya you can also use milk powder.
3.add ½ cup water and begin to stir to a thick flowing batter without lumps.
4.allow the batter to rest for 30 minutes.
5.meanwhile when the batter is resting blanch the almonds and pistachios in hot water. keep them soaked in hot water for 20 to 30 minutes. then peel and slice them. keep aside.
preparing sugar syrup:
1.also heat ½ cup sugar and ¼ cup water. on a low flame simmer this mixture. also stir well so that the sugar melts.
2.you need to have a ½ inch string or 1 string consistency in the sugar syrup. if you cannot achieve these string consistencies than just make a sticky syrup. the sugar needs to be kept warm. for this keep the sugar syrup on a hot water bath so that it stays warm throughout and does not crystallize. meaning keep the sugar syrup pan on a bowl or another pan filled with hot water. the hot water should touch the base of the pan containing the sugar syrup.
3.heat ghee in a pan or griddle.
4.when the ghee is heating up add 3 pinches soda or ⅛ tsp baking soda to the malpua batter.
5.mix very well.
6.lower the flame. take 2 tbsp to 3 tbsp of the batter and gently pour it on the hot ghee. spread the batter lightly with the back of the spoon. make 2 to 4 malpuas depending on the size of the pan.
7.fry on a low to medium till crisp and golden flipping the malpuas a couple of times.
8.drain them on paper towels.
9.then immediately place them in the warm sugar syrup. gently coat the malpuas with the sugar syrup with a spoon or small tongs.
10.immediately remove them and place them in a serving tray or plate. prepare all malpuas this way and coat them with the sugar syrup.
11.pour some rabri on top. garnish with the chopped almonds and pistachios. serve the malpua with rabdi hot. you can also just serve the malpuas coated with the sugar syrup and garnished with the dry fruits.
preparing the rabri or sweet creamy thickened milk:
1.in a broad thick bottomed pan or sauce pan or a kadai take 1.25 litres of full fat whole milk and bring it first to boil.
2.lower the flame and continue to simmer the milk. stir at intervals.
3.bring the clotted cream/malai which forms on top of the milk to the sides of the pan. also keep on scraping the dried milk from the sides and add them back to the milk.
4.do stir and scrape often so that the milk does not get browned or burnt from the bottom as well as the sides.
5.keep on simmering, stirring, removing the clotted cream and scraping.
6.switch off when the milk has reduced and become thickened.
7.add sugar. stir well so that the sugar dissolves.
8.next add crushed saffron or saffron powder along with kewra water (pandanus water) or rose water. add the sliced almonds and pistachios.
9.it will take about 1 hour for the milk to thicken on a low flame.
10.remove the rabri in a bowl and serve it later with the malpuas. refrigerate if not using it immediately.

bread upma

Ingredients:

16 bread slices
3 large tomatoes, chopped small
2 onions, thinly sliced
2 green chillies, finely chopped
1 teaspoon sambar powder
1 teaspoon turmeric powder
1 teaspoon of mustard seeds
2 to 3 sprigs of curry leaves
salt to taste
butter and oil for cooking
1 small bunch of coriander leaves, finely chopped

Recipe:
To begin making the bread upma recipe, we will first toast the bread. You can toast it in your toaster or on a skillet. I personally prefer the toaster as it is quicker.
Once the bread is toasted, apply the softened butter over the toasted bread. Next cut the bread into small dices and keep aside.
In a large wok or a kadai, heat 1 tablespoon of oil and add in the mustard seeds. Allow the mustard seeds to crackle and add in the onions and green chillies. Saute the onions on medium heat, until soft and tender.
Once the onions are soft, add in the tomatoes, curry leaves, turmeric powder and sambar powder. Stir and cook the tomatoes until they turn lightly soft as well.
Finally add in a little salt and the toasted buttered bread pieces. Stir well to combine all the ingredients and stir fry on medium to high heat for a couple of minutes.
We stir fry just to make sure the bread pieces have got all the spices and salted well. Check salt levels. Remember the butter you used could have some salt as well

mango rice

Ingredients:

•Raw Rice – 150gms
•Water – 300gms
•Raw Mango – 150gms
•Green Chilies – 9
•Curry Leaves – Few
•Red Chilies – 2
•Bengal Gram – 1tsp
•Black Gram – 1 /2tsps
•Fenugreek Seeds – 3 to 5 Seeds
•Mustard Seeds – 1tsp
•Asafoetida – 1/8tsp
•Oil – 5tsps
Preparations:
Take rice in a deep bowl and wash it. Add water to the washed rice and place this bowl in a pressure cooker and cook. When the pressure develops in the pressure cooker, cook on low flame for 10 minutes. After 10 minutes increase the flame and let the pressure develop once again. Before the cooker whistles, switch off the flame and let it cool. Remove the rice bowl from the cooker and keep it aside for few minutes. Then take a fork and separate the grains.
Take a raw mango and wash it. Peel the skin of the mango and grate it with a grater. Wash and slit the green chilies. Break each red chili into 2 pieces and keep them aside.
Method:
Add the grated mango to the rice and mix well with a fork. Heat a pan and add oil to it. When the oil is hot add the cashew nuts and fry them till golden brown. Take the fried cashew pieces on to the rice. Add the peanuts to the oil and fry them. Once fried, add the fried peanuts also to the rice mixture. In the remaining oil add the Bengal gram, black gram and fenugreek seeds. Fry the seeds till they change color. Then add the mustard seeds and fry till they splutter. Now add the asafoetida and mix well. Then add the slit green chilies and fry for few seconds. Then add red chilies and curry leaves. Fry the seasoning well and switch off the flame. Now add the turmer5ic powder and mix well. Then add salt and mix once. Now transfer the rice mixture to the pan and mix all well. Transfer the Pulihora to a serving bowl and serve.

fried idli

Ingredients:

•Idlis – 4
•Onion – 1
•Ginger – Green Chili Paste – 1tsp
•Curry Leaves – Few
•Turmeric Powder – 1/8tsp
•Salt to Taste
•Red Chili Powder – 1/8tsp
•Black Gram – 1tsp
•Mustard Seeds – 1/2tsp
•Cumin Seeds – 1/2tsp
•Oil – 7tsps

Cut Idlis into cubes and keep them aside. Peel the onion and chop it finely.

Method:

Heat a pan and add oil to it. When the oil is hot add the black gram and fry till it starts changing color to golden brown. Then add the mustard seeds and cumin seeds. Fry till the seeds splutter. Then add curry leaves and ginger-green chili paste. Fry for a minute and add the chopped onions. Fry the chopped onions till transparent. Add the red chili powder, turmeric powder and salt. Mix well and add the cubed Idlis. Mix well and cook covered for a minute. Transfer the contents to a serving plate. Serve hot with coconut chutney.

Points to Remember:

After adding red chili powder and turmeric powder do not fry for long otherwise the powders may get burnt and the color and taste of the dish gets spoils.

Red chili powder is added to get a nice color to the dish, therefore adjust the green chilies in ginger- green chili paste to your taste.

In houses where we prepare Idli often, children may like a variety in Idlis. So prepare this fried Idli for them so that they can enjoy this dish.

As it is a dry recipe, this can be carried to office, as well, for Lunch

This dish tastes good with or without any chutney. It can even be served with Nuvvupodi, Idlipodi or Karapodi etc.

 

falooda

Ingredients:

For Rose Milk:
•Milk – 250ml
•Rose Syrup – 6Tbsps
For Falooda Sev:
•Corn Flour – 100gms
•Water – 500ml
•Other Ingredients:
•Basil Seeds – 1Tbsp
•Low-Fat Ice-Cream
•Pistachios – 1Tbsp
Preparing Falooda Sev:
Take 100gms Corn flour and 500ml water. Heat a deep pan and add 350ml water from the 500ml water and bring it to boil. To the remaining 150ml water add 100gms corn flour and mix well. When water is boiling add the corn flour mixture stirring all the while. Cook the mixture stirring till it thickens and becomes transparent.
Take a broad bowl and add water to it. Drop ice-cubes to chill the water in the broad bowl. Take a sev press and arrange the plate with which we usually make sev. Hold the sev press with a cloth. Spoon in the hot corn flour mixture into the mould and close the lid. Hold it firmly and press it in the chilled water. Now fill the mould again with the corn flour mixture and repeat the process of making corn sev in chilled water. Store the corn flour sev in Chilled Water till use. Place this falooda sev bowl in refrigerator so that water remains chilled.
Preparing Basil Seeds:
Take 1Tbsp of basil seeds into a deep bowl and add water to soak them. Soak the seeds for half an hour so that they are fully swollen.
Other Preparations:
Soak 1Tbsp of Pistachios in hot water for 15 minutes. After 15 minutes peel the skins and chop the pistachios.
Place the milk in refrigerator to chill. Add 6Tbsps of rose syrup to the chilled milk and mix well.
Strain the swollen basil seeds ina strainer and remove the water.
Remove the falooda sev from water with the help of a slotted ladle.
Bring out the hard ice-cream from the freezer to soften it.

dal makhani

Ingredients:
•Whole Or Split Black Gram With Husk – 75gms (1/3Cup)
•Rajma (Red Kidney Beans) – 50gms (1/4Cup)
•Tomatoes – 2 (150gms)
•Onion – 1 (90gms)
•Green Chilies – 2 (Spicy Variety)
•Ginger – Small Piece
•Garlic – 1Big or 2 Small
•Tamarind – 1Tbsp (10gms)
•Cumin Seeds – 1/4tsp
•Asafoetida – 1/8tsp
•Garam Masala Powder – 1/4tsp
•Turmeric Powder – 1/8tsp
•Red Chili Powder – 1/2tsp
•Salt – To Taste (1 1/4tsps)
•Ghee – 1Tbsp
•Cream – 2Tbsps (50gms)
Preparations:
Take a bowl and add whole black gram and red kidney beans. Add water to the lentil mixture and wash well. Add fresh water to lentil mixture and soak them overnight.
Drain water from the soaked lentil mixture and take them into a deep bowl. Measure 200ml of soaked water and add to the lentils. Place the lentil bowl in pressure cooker and cook on high flame. After first whistle, lower the flame and cook the lentils for 15 minutes. Allow the pressure cooker to cool down completely and then remove the bowl from it. With the help of a potato masher, mash the cooked lentils till slightly crushed.
Wash and chop tomatoes into small pieces.
Peel and chop onion into small pieces. Wash green chilies and ginger and also peel garlic. Chop the green chilies, ginger and garlic using a mini chopper or using a knife.
Wash tamarind and take it into a microwave safe bowl. Add 30ml water to the tamarind and place the bowl in microwave oven and cook on high power for 40 seconds or till water starts boiling. Cool the tamarind mixture and grind in a mixer grinder and strain to remove pith and extract clear juice.
Method:
Heat a pan and add ghee. When ghee is melted, add cumin seeds and fry till they splutter. Add asafetida and turmeric powder and mix. Immediately add chopped green chilies, ginger and garlic mixture and fry well. Then add chopped onions and fry stirring till they are translucent. Now add chopped tomatoes and mix well. Add salt and mix again. Cover the pan and cook on medium flame for 3 minutes till tomatoes are soft. Add the garam masala powder, cooked lentils, and tamarind pulp and mix well. Mash the mixture with a potato masher to get required texture. Add red chili powder and mix well. To get the required consistency add sufficient water (150ml) (soaked lentils water) and mix well. Cover the pan and cook on low flame for 5minutes. Remove the lid of the pan and stir the mixture well. Switch off the flame and add cream and mix well. One may even add butter instead of cream. Adding cream gives a smooth texture. Transfer the curry into a serving bowl and garnish with the extra cream or butter. Serve this dal ma
khani with roti or naan or with hot rice.

kobbari paravanam

Ingredients:

•Raw Rice - 125gms
•Jaggery - 125gms
•Milk - 75ml
•Water - 100ml Or As Required
•Coconut Milk - 850ml Or as required
•Almonds – 6
•Cashew Nut Pieces – 10
•Raisins – 15
•Ghee - 1Tbsp
•Cardamoms – 3
•Saffron Few Strands
•Edible Camphor Small Piece
Preparations:
Soak saffron in hot water. In a mortar & pestle, powder edible camphor and cardamom seeds. Take this powder into a plate and cover it till use to retain the aroma. Soak almonds in hot water for few minutes. Peel the almonds and slice them thinly. Take rice into a bowl and add water. Wash rice thoroughly and drain all the water.
Method:
Heat a pan and add 1Tbsp of ghee. When ghee is melted, add raisins and fry till they swell. Take the fried raisins into a plate and add cashew nut pieces. Fry the cashews till golden in color. Remove the cashew pieces and add washed rice to the remaining ghee. Fry rice till all moisture evaporates. Then add 100ml water and mix well. Cook the rice till three-fourths of water evaporates. Then add 75ml milk and mix well. Cover the pan and cook till all milk evaporates. This way rice gets cooked slowly. Remove the lid and mix once. Then add one-third of the coconut milk taken. Mix and cook covered till all coconut milk evaporates. Now add half of the remaining coconut milk and mix well. Cook covered till all the coconut milk evaporates. By now the rice is almost done. Add the remaining coconut milk and cook rice is fully done and reaches the required PAYASAM consistency. Add more coconut milk, if required, and cook till you get the right consistency. Once the consistency is reached, switch off the flame and add grated jaggery. Mix the jaggery well. The hot rice and coconut milk mixture will melt the jaggery. Cover the pan and keep it aside till all the jaggery is melted. Now add the saffron which is soaked in hot water, cardamom-edible camphor powder, some fried cashew nut pieces, some fried raisins and some thinly sliced almonds. Mix all well and transfer the KOBBARI PARAMANNAM to a serving bowl. Garnish with the remaining fried cashews and fried raisins and sliced almonds.

chilli panner

Ingredients:

•Onions – 2
•Tomatoes – 250gms
•Capsicum – 200gms
•Paneer – 460gms
•Vinegar – 1 1/2Tbsps
•Tomato Sauce – 2Tbsps
•Soy Sauce – 1Tbsp
•Salt To Taste
•Chili Powder – 2 1/2tsps
•Turmeric Powder – 1/8tsp
•Oil – 7tsps
Preparations:
Peel onions and cut them into big pieces. Wash tomatoes and cut them into big pieces. Similarly wash capsicum, remove the seeds and cut them also into big pieces. Cut Paneer into big pieces and arrange them on a microwave safe plate. Microwave the Paneer on high for 2 minutes. This makes the Paneer pieces firm as though they were deep fried. Those who want may deep fry these Paneer pieces in hot oil also.
Method:
Take a pan and heat oil in it. When the oil is hot add the onions and fry. After 1 minute add the capsicum pieces. Fry for a minute. Add tomato pieces and fry for one and half minutes. Do all this frying on high flame only, right from the beginning. Now add the Paneer pieces and mix well. Add salt, chili powder and turmeric powder respectively. Mix well. Now add vinegar, tomato sauce and soy sauce respectively. Mix well. Take this into a serving plate or bowl and serve piping hot. This can be eaten with Rotis, Naans, Fried Rice, Pulaos etc…It tastes even better when eaten without any cereal compliment. This dish takes very little time to prepare. So, no need to plan for making this recipe.

cabbage vada

Ingredients:

•Black Gram – 150gms (3/4Cup)
•Cabbage – 250gms
•Salt – To Taste (1/4tsp)
•Ginger – Small Piece
•Green Chilies – 4
•Onion – 1 (50gms)
•Chopped Coriander – 1Tbsp
•Oil – For Frying
Preparations:
Arrange thin slicer blade in a food processor bowl and slice the cabbage. Take the thinly sliced cabbage into a microwave safe bowl and add salt. Mix well and place this bowl in a microwave oven. Cover the bowl partially and cook on high power for 4 minutes. Stir once and add 15ml water if required. Stir once again and place the bowl in microwave oven. Cover partially and cook on high power for 4 minutes. Cool the cooked cabbage and remove water by pressing. Use this cabbage water while grinding the dal.
Wash ginger and green chilies and make a coarse paste in a mixer grinder.
Peel the onion and slice it thinly.
Remove water from the soaked dal and grind to a smooth and thick paste. Add cabbage water while grinding, if required. Add very little water while grinding. As there is water in the cabbage water, add just sufficient amount of salt to the batter that too if required only.
Method:
Heat a pan and add sufficient oil to fry the vadas. Spread a paper napkin in a plate. After frying the vadas, place them on this paper napkin to soak excess oil. While the oil is getting hot prepare the batter.
Beat the batter with a spoon to make it light. To test, drop a small portion of the batter in a bowl of water. If the batter sinks that indicates the batter is not light yet – so beat for some more time. If the batter floats, that indicates the batter is light—start making the vadas.
To the prepared batter add ginger-green chili paste, sliced onions, cooked cabbage and mix well. Add chopped coriander and mix once again.
Take a portion of the batter with wet fingers and place it on a wet plastic sheet. Shape the portion of the batter with wet fingers like a vada. Carefully drop the patted vada batter into the hot oil. Fry two or three vadas per batch. Do not crowd the oil and fry more—allow space for the vadas to get fried in oil. Fry the vadas on medium heat till brown and crisp. Drain the fried vadas from the oil and place them on the paper napkin which will soak all the excess oil. Similarly fry vadas using the prepared batter. Serve the cabbage vadas hot with any sauce or chutney or as it is.

beans curry

Ingredients:

•French Beans – 500gms
•Coconut – Half Kernel (120gms)
•Bengal Gram – 2tsps
•Black Gram – 2tsps
•Mustard Seeds – 1tsp
•Cumin Seeds – 1tsp
•Red Chili Flakes – 1 1/2tsps
•Salt – To Taste (1tsp)
•Curry Leaves – Few
•Turmeric Powder – 1/8tsp
•Oil – 5tsps
Preparations:
Wash the French beans. Before cutting the beans it is necessary to check the sharpness of the knife. Sharpen the knife using a grind stone. String the washed French beans. Break the ends & remove the fiber on the sides of the beans. Cut beans into thin slices. Hold four or five beans tightly and slice them with a sharp knife. The thin the slices are the better they look and taste when cooked. Similarly cut all the beans into thin slices.
Take the thinly sliced French beans into a microwave safe bowl and add 25ml water. Place this bowl in microwave oven and cover it partially. Cook the beans on high power for 5 minutes. Stir once and place the bowl again in microwave oven and cover it partially. Cook beans on high power for 5 minutes and allow 2 minutes standing time.
Take out the coconut from the shell and remove the brown portion using a peeler. Cut the coconut into small pieces and grate in a mixer grinder.
Method:
Heat a pan and add oil to it. When oil is hot add bengal gram and black gram. Fry the seeds stirring till they start changing color. Then add mustard seeds and cumin seeds and fry till the seeds splutter. Then add curry leaves, red chili flakes and turmeric powder. Mix fast and then add cooked French bean pieces. Mix well and add salt. mix once again and cook on low flame, covered for 2 minutes. Remove the lid, mix once and add grated coconut. Mix all well and cook stirring for one minute. Transfer the curry to a serving bowl and serve hot with plain rice.

banana chips

Ingredients:
Raw Bananas (Kerala Variety)
Oil – For Deep Frying
Saturated Solution Made With:
Water – 50ml
Rock Salt – 1Tbsp (20gms)
Preparations:
Take 50ml water & add 1Tbsp of rock salt. Mix the mixture until salt dissolves. Observe that after mixing well, some salt is left in the bowl which indicates that the solution is transformed into saturated solution. Keep this saturated solution bowl aside for further use.
Heat a pan on low flame and add sufficient oil to deep fry the bananas to make chips. While the oil is getting heated, make other preparations.
Take a plate and spread paper napkin in it. After frying the chips place them on the paper napkin to soak excess oil.
Take water in a bowl and add a banana and wash it well by rubbing with fingers. Similarly wash all the bananas taken to make chips. Wipe the washed bananas with a clean and dry cloth.
Method:
Take a banana and peel it using a peeler. Remove the light green portion of the banana till white part of the vegetable is seen. Peel another layer using a peeler and cut the end portion of the banana. Take a chips slicing machine and slice the peeled banana into thick slices. If carefully handled, hold the slicer on the hot oil with one hand and slice the banana with another hand directly into the oil---but be very careful. Observe the banana slices---they have a light peach color ---after frying these bananas they get the natural yellow color---that is the speciality of Kerala variety bananas which are famous for making banana chips.
When the oil is sufficiently hot drop the banana slices into oil separating each piece so that they do not stick to each other and gets fried well. Add just sufficient banana slices to the oil taken. Increase the flame to “High” and fry stirring the banana slices. After some time observe that the banana slices rise to the top---at this point lower the flame to “Medium” and fry stirring till the chips turn crisp. When the chips are crisp add few spoons of the prepared saturated solution into the oil and mix with the ladle. After adding the saturated solution, observe that oil would be sizzling. Fry stirring till the sizzling stops and the chips are crisp. Now lower the flame to “Sim” and carefully remove the crispy chips from oil using a slotted ladle. Place the chips on paper napkin and spread to soak excess oil. take a chip and press between fingers and if it breaks easily that means they are fried well.
Take another banana and peel it as mentioned earlier. Repeat the process of making slices of banana and frying them in oil and seasoning the crisply fried chips with saturated solution as mentioned earlier.
With a thin slicing blade, slice bananas thinly and fry as mentioned above and get thin banana chips.
After frying the chips, while they are still hot, sprinkle some freshly ground black pepper to spice up the chips.
Use a combination of freshly ground black pepper powder and black salt to get a different taste of spicy chips.
Serve the chips as they are or serve them as accompaniment with Charu, Sambar or serve them with Fondue.

aloo gobhi curry

Ingredients:
•Cauliflower – (1Small Sized) 180gms
•(Cauliflower Florets – 1 1/4Cups)
•Potato – 1 (130gms)
•(Potato Cubes – 3/4Cup)
•Onion – (1Small) – 50gms
•(Chopped Onion – 1/4Cup)
•Green Chilies – 2 (Spicy Variety)
•Ginger – Small Piece
•Garlic – 1(Small)
•Coriander Powder – 1/2tsp
•Roasted Cumin Powder – 1/8tsp
•Red Chili Powder – 1/4tsp
•Turmeric Powder – 1/4tsp
•Garam Masala Powder – 1/2Of 1/8tsp
•Dried Mango Powder (Amchur) – 1/4tsp
•Salt – To Taste (1/2tsp)
•Chopped Coriander – 1Tbsp
•Oil – 1 1/2Tbsps
Preparations:
Cut cauliflower into florets and wash in warm water to clear off any worms and dirt.
Peel and cut potato into cubes and wash them to remove excess starch.
Peel and chop onion finely.
Wash ginger and green chilies and peel garlic. Grind ginger, garlic, green chilies adding 5ml (1tsp) water to a paste.
Take washed cauliflower florets, potato pieces into a microwave safe bowl and add 20ml water. Place the vegetables bowl in microwave oven and cover bowl partially. Cook the vegetables on high power for 5 minutes and allow 2 minutes standing time. Observe that the vegetables are JUST cooked.
Method:
Heat a pan and add oil to it. When oil is hot add chopped onions and fry till they turn translucent. Then add ginger-garlic-green chili paste and fry stirring till moisture evaporates and oil separates. Then add the cooked vegetables and add turmeric powder and salt and mix well. Cover the pan and cook the vegetables for 3 minutes on low flame. Remove lid and stir the vegetables and fry uncovered for 2 minutes. Now add the coriander powder, roasted cumin powder, red chili powder, garam masala powder and dried mango powder and mix well. Fry the curry for a minute or two taking care not to burn the spices. Sprinkle some chopped coriander leaves and mix well. Transfer the prepared curry to a serving dish and serve hot with roti, chapatti or paratha or even with hot rice.

beetroot poriyal

INGREDIENTS:
•3-4 medium sized beetroot, finely chopped or grated
•1 green chili, chopped
•¾ tsp black mustard seeds
•¾ tsp urad dal
•a pinch of asafoetida/hing
•10-12 curry leaves/kadi patta
•3-4 tbsp fresh grated coconut
•1 to 1.5 tbsp oil
•salt as required
INSTRUCTIONS:
1.heat oil. add the mustard and urad dal.
2.fry till the mustard seed make a popping sound and the urad dal get golden on a low flame.
3.add the green chilies, curry leaves and asafoetida. fry for 10-12 seconds.
4.now add the beetroot. sprinkle salt and stir.
5.cover and let the beetroot cook till they are done.
6.if the veggie becomes too dry while cooking, sprinkle some water.
7.lastly add
 

matar mushroom

INGREDIENTS:
•200 gms button mushrooms
•⅔ or ¾ cup fresh or frozen peas/matar *check notes
•3 medium sized tomatoes, finely chopped
•1 medium sized onion, finely chopped
•1 green chili/hari mirch, chopped
•¼ or ½ tsp red chili powder/lal mirch powder
•½ tsp turmeric powder/haldi
•¼ or ½ tsp garam masala powder or punjabi garam masala
•1 tsp coriander powder/dhania powder
•1.5 tsp ginger garlic paste or crushed ginger-garlic
•2 cups water or as required. reduce the amount of water to 1 cup if using tender or frozen peas * check notes
•2 to 3 tbsp oil
•salt as required
INSTRUCTIONS:
1.heat oil in a pan or kadai. add the finely chopped onions and saute till translucent.
2.add crushed ginger-garlic or ginger-garlic paste. saute till the raw aroma disappears.
3.add the chopped tomatoes and green chilies.
4.stir and then add the spice powders - turmeric, red chilli, coriander powder.
5.stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
6.add the chopped mushrooms and peas.
7.stir and saute for 2 to 3 mins. then add water and salt. add water as required. if using tender or frozen peas, then reduce the water to 1 cup. if using peas which are not tender or old, then add 2 cups of water or as required. in case there is too much water even after the peas or mushrooms are cooked, then reduce the water by simmering the curry without a lid for some more minutes till you get the desired consistency. in case the water become less, then add some more water. the consistency is a semi dry gravy or curry. so before the gravy reaches this consistency, the peas and mushrooms should be cooked well. so add water or reduce the water from the gravy accordingly.
8.cover the pan with a lid and cook till the peas are softened.
9.once done, sprinkle garam masala powder.
10.stir and serve matar mushroom hot with rotis, naan or chapatis.

dum aloo

INGREDIENTS:
main ingredients:
•450 to 500 gms baby potatoes - 28 to 32 baby potatoes
•100 gms tomato - 1 medium to large tomato, minced, grated or finely chopped
•1 inch ginger, minced or finely chopped
•2 to 3 green chilies, slit
•½ cup yogurt/dahi/curd
•2 tbsp cream
•2 to 2.5 cups water
•1 large indian bay leaf/tej patta or 2 to 3 small to medium tej patta
•2.5 tsp coriander powder/dhania powder
•¼ tsp turmeric powder/haldi
•½ tsp kashmiri red chili powder or deghi mirch
•3 tbsp ghee
•salt as required
•few chopped coriander leaves for garnish
spices powdered:
•2 tsp cumin/jeera
•1.5 tsp fennel seeds/saunf
•4 cloves/lavang
•3 to 4 green cardamoms/hari elaichi, choti elaichi
•½ tsp fenugreek seeds/methi dana
INSTRUCTIONS:
powdering the spices:
1.roast the whole spices mentioned under the list "spiced to be powdered" in a small pan till fragrant.
2.when cooled, powder them coarsely in a mortar and pestle.
preparing the potaotes & gravy:
1.rinse the baby potatoes very well in water.
2.if you plan to keep the peels, then scrub the mud with a brush and rinse the potatoes very well.
3.boil or steam the potatoes, till they are almost cooked. peel and then prick with a fork on all sides.
4.heat 2 tbsp ghee in a frying pan. saute the baby potatoes till lightly browned. remove and keep aside. you can also saute the baby potatoes in batches. add more ghee if required.
5.in the same pan, add 1 tbsp ghee. add the bay leaves and saute for a few seconds till fragrant.
6.then add the ginger and saute till the raw aroma goes away.
7.add the tomatoes and the spice powder that we made.
8.stir and saute till the fat starts to release from the tomato mixture.
9.whisk yogurt in a small bowl till smooth. add the yogurt to the pan and stir briskly. saute till the fat releases from the mixture.
10.if the yogurt curdles, then just continue to saute till all the liquids are evaporated and the whole mixture comes together and you see the fat clearly from the sides.
11.add the coriander powder, red chili powder and turmeric powder and saute for a minute.
12.add the potatoes and green chilies and saute for 2 to 3 mins till the masala has coated the potatoes well.
13.add water and salt. stir and let the curry come to a boil.
14.lower the flame and simmer the dum aloo till all the flavors of the curry has well blended for about 8 to 10 mins. if you want a slightly thick curry, then simmer for some more minutes. for a thin curry, you can add some more water.
15.lastly add cream and stir again.
16.switch off the flame and serve dum aloo hot garnished with coriander leaves.

veg makhanwala

 INGREDIENTS:
•100 gms cauliflower/gobi, chopped into medium florets or about ¾ cup chopped medium florets
•100 gms potatoes or 1 medium potato, diced or cubed or cut into batons or ⅓ to ½ cup chopped potatoes
•8 to 10 french beans, chopped
•80 to 100 gms carrots, 2 medium carrots, chopped or cut into batons or ⅓ to ½ cup chopped carrots
•⅓ cup peas/matar, fresh or frozen
•200 gms ripe red tomatoes, chopped or about 1.25 cup chopped tomatoes
•2 tbsp cashews, 20 to 22 cashews
•½ inch ginger/adrak, chopped
•3 to 4 garlic/lahsun, chopped
•2 tbsp butter
•1 small to medium bay leaf/tej patta
•¼ to ½ tsp garam masala powder
•1 green chili/hari mirch, slit
•½ tsp kasuri methi/dry fenugreek leaves
•½ inch ginger/adrak, julienne (optional)
•⅛ tsp turmeric powder/haldi
•½ tsp red chili powder/lal mirch powder
•2 to 3 tbsp low fat cream
•1.25 to 1.5 cups water
•½ tsp sugar or as required
•salt as required
•few coriander leaves for garnish (optional)
INSTRUCTIONS:
1.first heat ⅓ cup water and soak 20 to 22 cashews in hot water for 30 minutes. after 30 minutes drain the cashews.
2.meanwhile while the cashews are soaking, rinse & chop the veggies. you can also cut the veggies in batons. add about 2 to 2.5 cups of chopped mix vegetables like cauliflower, carrots, french beans, potatoes, capsicum and peas. you can also add mushrooms. if adding mushrooms then better to saute them instead of steaming them.
3.now you can steam or fry/saute the veggies. for steaming, steam then in a pressure cooker, electric rice cooker or a pan. just add about 2 to 3 cups water in the cooker (pressure or electric). place the chopped vegetables in the pan/steamer pan and keep in the cooker. while pressure cooking, cook for 2 whistles.
4.for sauteing veggies, heat 3 tbsp oil in a pan. add the veggies in batches to the pan.
5.saute the veggies, till they are browned from the edges. remove them on a plate and keep aside. add more oil if required while sauteing.
6.in a grinder or blender jar, add 1.25 cups of chopped tomatoes, soaked cashews, ginger and garlic (½ inch ginger & 3 to 4 garlic, chopped).
7.without adding any water make a smooth paste in the grinder or blender. there should be no small pieces of cashews in the paste.
8.heat 2 tbsp butter in a pan. add tej patta or bay leaf and saute for a few seconds.
9.add the tomato cashew paste.
10.keep on stirring and sauteing the paste on a low flame.
11.saute and stir till you see fat leaving the sides and on the surface. the entire sauteing of the tomato-cashew paste takes about 9 to 10 minutes on a low flame.
12.add ¼ tsp turmeric powder & ½ tsp red chili powder. stir and saute for a minute.
13.add 1.25 to 1.5 cups water. stir very well.
14.add 1 slit green chili. the green chilies give a bit of heat to the gravy. you can also skip the green chilies.
15.bring the gravy to simmer on a low to medium flame for 6 to 8 minutes. you should see some fat floating on top. the gravy will also thicken.
16.add the steamed or fried veggies. stir gently.
17.add ½ tsp sugar or as required. add salt.
18.add ½ tsp kasuri methi/dry fenugreek leaves. crush and then add the kasuri methi.
19.stir and then add 2 to 3 tbsp low fat cream.
20.stir so that the cream mixes very well with the gravy. switch off the flame.
21.lastly sprinkle some ¼ tsp garam masala powder. if using homemade garam masala, then add ¼ tsp and if using store brought, then add ½ tsp. you can even add ginger julienne at this step or garnish with them later.
22.stir again and veg makhanwala is ready to be served.
23.serve veg makhanwala with rotis or parathas or naan.
24.while serving you can garnish veg makhanwala with coriander leaves or ginger julienne.



 

paneer korma

INGREDIENTS:
for almond paste:
•20 to 22 almonds/badam
•¼ cup water for soaking almonds
•4 tbsp water or the almond soaked water for grinding almonds
for onion paste:
•150 gms onions, about 2 medium onions or ¾ cup roughly chopped onions
•¼ cup water for cooking onions
remaining ingredients:
•200 gms paneer/cottage cheese
•½ tsp shah jeera (caraway seeds)
•¼ tsp black pepper or white pepper
•½ tsp coriander powder/dhania powder
•1 inch cinnamon/dalchini
•2 to 3 green cardamoms/chotti elachi
•4 cloves/lavang
•2 to 3 single strands of mace/javitri
•2 tsp ginger garlic paste, 5 to 6 garlic/lahsun + ½ inch ginger/adrak crushed to a paste in mortar-pestle
•1 green chili, slit (optional)
•6 tbsp full fat fresh curd/yogurt, 100 gms
•3 tbsp low fat cream, 25% to 35% low fat
•1 tsp rose water or 1 tsp kewra water(pandanus water) or half-half of both
•¾ to 1 cup water
•2 tbsp ghee/clarified butter
•a few pinches of crushed or powdered saffron for garnish
•salt as required
INSTRUCTIONS:
1.first blanch the almonds in hot water. soak 20 to 22 almonds in ½ cup of bubbling hot water for 30 to 40 minutes. cover and keep aside.
2.in a pan, take ¾ cup roughly chopped onions and add ¼ cup water.
3.heat the chopped onion and water together stirring at intervals. if in case the water dries up while cooking onions, then add some more water.
4.simmer till the onions soften.
5.after 30 minutes, peel the almonds and keep aside.
6.add the blanched and peeled almonds and ¼ cup of the soaking water to a grinder or small blender.
7.make a smooth paste from the almonds without any tiny bits or pieces. remove and keep the almond paste aside.
8.to the same blender, add the cooked onions along with the remaining stock.
9.grind to a smooth paste.
10.take 6 tbsp full fat fresh curd/yogurt in a bowl or measuring cup and whisk well till smooth.
11.heat 2 tbsp ghee in a pan.
12.add the whole spices - ½ tsp shah jeera (caraway seeds), 1 inch cinnamon, 2 to 3 green cardamoms, 4 cloves, 2 to 3 single strands of mace and 1 small to medium tej patta/indian bay leaf. saute the spices for some seconds till aromatic.
13.now add the ground onion paste and stir very well.
14.add 2 tsp ginger garlic paste. stir again.
15.saute the onion paste till you see some fat releasing from the sides and the paste thickens. we don't need to brown this paste as we are preparing a white gravy.
16.now add the ground almond paste.
17.stir continuously and saute for two minutes on a low flame.
18.then add 1 or 2 slit green chilies, ¼ tsp black pepper or white pepper and ½ tsp coriander powder. stir again.
19.saute for a minute on a low flame.
20.now just add 1 to 1.5 tbsp of the beaten curd/yogurt on a low flame.
21.briskly stir and incorporate the curd with the rest of the mixture.
22.then add again 1 to 1.5 tbsp of the curd.
23.stir quickly again. adding yogurt in small amounts like this does not allow it to curdle in the gravy.
24.finish off all the curd/yogurt this way and keep on stirring.
25.then add ¾ to 1 cup water.
26.stir very well so that the whole gravy has a uniform consistency.
27.add salt as required.
28.bring the gravy to a gentle simmer on a low flame. about 4 to 5 minutes.
29.then add the paneer cubes. 200 grams paneer which have been chopped in cubes and stir gently. simmer for a minute.
30.then add 3 tbsp low fat cream.
31.stir well and switch off the flame.
32.lastly add 1 tsp of rose water or kewra (pandanus) water or half-half of both. stir gently.
33.serve shahi mughlai paneer korma garnished with crushed saffron or saffron powder. the korma goes very well with naans, tandoori roti, chapatis or parathas. this white paneer korma also goes well with jeera rice or veg pulao.

Bhindi Curry

Ingredients:
 

* 1 kg Bhindi(okra)
* 1 large sized onion (chopped)
* 2 medium sized tomatoes (chopped)
* 1 tblsp ginger garlic paste
* 1 tsp cumin seeds
* 1 tsp red chilly powder
* 2 tsp coriander powder
* 1 tsp garam masala
* 1/4 tsp turmeric powder
* salt to taste
* oil
How to make bhindi curry:
1. Wash and dry bhindi.Cut them in two halves
2. Heat oil in a wok or kadai.Add cumin seeds to it and let it splutter.
3. Add chopped onions and ginger garlic paste.Fry till they are golden brown.
4. Now add chopped tomatoes,turmeric powder,red chilly powder, coriander powder and mix well.Let it cook till the oil separates.
5. Add little water and let it simmer.
6. Now add the cut bhindi,alt and garam masala and cook till bhindi is done.
7. Serve hot okra curry with chapatis.

katachi amti

INGREDIENTS:
•strained stock/broth from cooking about 1 cup chana dal/bengal gram + 3 cups water
•½ cup water or more to be added, if required
•reserve about 2 tbsp of the cooked dal
•1 small tomato, chopped
•½ tsp mustard seeds/rai
•½ tsp cumin seeds/jeera
•5 to 6 curry leaves/kadi patta
•2 pinches of asafoetida/hing
•1 tsp kashmiri chilli powder
•1 tsp goda masala or ½ tsp garam masala
•1 tbsp chopped coriander leaves
•¼ tsp turmeric powder/haldi
•2 tsp oil
•1 to 2 tsp fresh coconut or desiccated coconut (optional)
•salt as required
INSTRUCTIONS:
1.rinse the chana dal first very well in water. i didn't soaked the chana dal but you can also soak the chana dal for 30 minutes to one hour and then drain the water.
2.in a pressure cooker, cook the chana dal for 6 to 7 whistles. if you soak the chana dal, the cooking time will be reduced. once the pressure settles down on its own, strain the cooked dal. the dal has to be strained well.
3.use the the stock to make the katachi amti. also reserve about 2 tbsp of the cooked chana dal. the remaining chana dal can be used to make the puran poli stuffing.
4.in a pan heat oil. first crackle the mustard seeds.
5.then add the cumin seeds and saute till they change color and are fragrant.
6.then add the curry leaves, turmeric powder, chilli powder and asafoetida.
7.stir and add chopped tomatoes. saute till the tomatoes soften.
8.add the 2 tbsp chana dal and the stock. you can add more water if required.
9.season with salt, chopped coriander leaves and add the goda masala.
10.stir well and let the katachi amti come to a boil. if adding coconut, then you can add now.
11.lower the flame and then simmer amti for some minutes, about 5 to 7 minutes.
12.serve katachi amti with puran poli or steamed rice.

arhar dal

INGREDIENTS:
 pressure cooking:
•1 cup tuvar dal/pigeon pea lentils
•½ inch ginger/adrak, finely chopped or grated
•¼ tsp turmeric powder/haldi
•¼ cup chopped onion/pyaaz
•3 cups water * check notes below on how to cook the lentils in a pot
other ingredients:
•2 tbsp butter or ghee for the tempering
•1 tbsp butter to be added later
•1 medium bay leaf/tej patta leaf (optional)
•2 cloves
•1 tsp cumin seeds/jeera
•1 medium size tomato/tamatar, chopped
•1 green chili/hari mirch
•3-4 garlic/lahsun, crushed
•¼ cup chopped onion/pyaaz
•¼ tsp turmeric powder/haldi
•½ tsp kashmiri red chili powder or deghi mirch/kashmiri lal mirch powder
•¼ tsp garam masala powder
•a pinch of asafoetida/hing
•1 tsp dry fenugreek leaves/kasuri methi, crushed
•½ tsp amchur powder/dry mango powder or ¼ tsp lemon juice (optional)
•few chopped coriander leaves/dhania patta for garnishing
•salt as required
INSTRUCTIONS:
1.pick and rinse the lentils very well. add the lentils along with water in the pressure cooker.
2.add finely chopped onion, ginger and turmeric powder.
3.stir and pressure cook for 8 to 9 whistles till the dal has become completely cooked and is of consistency which can be mashed easily.
4.mash the dal with a spoon or wired whisk. keep the cooked dal aside.
5.if the dal appears thick, then add some hot water and keep aside.
6.heat oil in another pan. add the tej patta, cloves and cumin seeds.
7.first fry the cumin till browned. then add the garlic and saute for 10-12 seconds.
8.add the chopped onion and fry till transparent or light brown.
9.add the green chilies and saute for some seconds.
10.add turmeric powder, red chili powder, garam masala powder and asafoetida.
11.stir and then add the tomatoes. saute till the tomatoes become softened and you see oil leaving the sides of this base onion-tomato masala mixture.
12.lastly add the crushed kasuri methi/dry fenugreek leaves and saute for a few seconds.
13.pour this tempering in the cooked dal.
14.add 1 tbsp butter and salt. you can add some water here if required.
15.stir and simmer the dal for 5 to 6 minutes or more till it reaches a slightly thick consistency. you can even keep medium consistency of the dal if you prefer.
16.if you want a slight sour taste in the dal, then add a few drops of lemon juice or ½ tsp of amchur powder/dry mango powder towards the end. if adding dry mango powder, then stir well and allow the dal to simmer for 1 to 2 mins after adding it.
17.garnish with coriander leaves and serve the arhar dal fry hot with steamed basmati rice or jeera rice or naan or rotis accompanied with roasted papad and a pickle or salad by side.

gujarati dal

INGREDIENTS:
cooking the dal:
•¾ cup arhar dal/tuvar dal/pigeon pea lentils
•2 to 2.5 cups water
other ingredients:
•1 small tomato chopped (optional)
•1 or 2 green chilies + ½ inch ginger, crushed in a mortar pestle to a paste or about 1 tsp ginger green chili paste
•½ tsp turmeric powder/haldi powder
•½ tsp coriander powder/dhania powder
•½ tsp cumin powder/jeera powder
•½ tsp red chili powder/lal mirch powder
•3 to 4 dried kokums * check notes
•1.5 to 2 cups water or add as required
•1.5 to 2 tbsp organic powdered jaggery powder or grated jaggery or add as required
•1 tbsp chopped coriander leaves/dhania patta
•salt as required
for tempering/tadka:
•2 tbsp ghee or oil
•½ tsp mustard seeds/rai
•½ tsp cumin seeds/sabut jeera
•¼ tsp fenugreek seeds/sabut methi
•2 to 3 small dry red chilies or 2 regular to large dry red chili, halved and deseeded or kept whole
•8 to 10 curry leaves/kadi patta
•a generous pinch of asafoetida/hing
•3 to 4 cloves/lavang
•1 inch cinnamon/dal chini
INSTRUCTIONS:
1.first pick the arhar dal or pigeon pea lentils for stones etc. then rinse the lentils thoroughly in running water for 4-5 times.
2.add the rinsed dal in a pressure cooker. add water. pressure cook for 7 to 8 minutes on a medium to high flame.
3.the lentils have to be cooked completely. mash the dal very well with a wired whisk or with a spoon. the lentils should be mashed very well.
4.add green chili-ginger paste, turmeric powder, red chili powder, coriander-cumin powder, jaggery, salt, tomato(optional) and kokums. stir.
5.add water. stir again and keep the dal back on the stove top.
6.bring the dal to a simmer on a low flame for 7 to 8 minutes.
7.for the tempering, heat oil or ghee in a small pan. crackle mustard seeds first and then add cumin.
8.add the dry red chilies, cloves, cinnamon, curry leaves, asafoetida and fenugreek seeds. stir and fry for some seconds.
9.pour this tempering on the simmering dal. switch off the flame.
10.add coriander leaves. finally stir the dal.
11.serve gujarati dal with steamed rice.

lasooni dal

INGREDIENTS:
 cooking the dal:
•1 cup pigeon pea lentils/tuhar dal/arhar dal
•2.75 to 3 cups water for pressure cooking the lentils
•1.5 tbsp garlic/lahsun
•¼ cup finely chopped onions/pyaz
•1 to 2 green chillies/hari mirch
•½ tsp cumin powder/jeera powder
•½ tsp turmeric powder/haldi
•½ tsp lemon juice or as required (optional)
•salt as required
•½ to 1 tbsp chopped coriander leaves for garnish
tempering lasooni dal
•1 tsp finely chopped garlic/lahsun
•½ tsp cumin/jeera
•1.5 to 2 tbsp ghee
•½ kashmiri red chilli powder
•pinch of asafoedita/hing
•½ tsp dry fenugreek leaves/kasuri methi
INSTRUCTIONS:
cooking the dal:
1.add rinsed tuvar/arhar dal, onions, garlic, green chilies, turmeric and asafoetida/hing in the pressure cooker.
2.add water. pressure cook the lentils for 10 to 12 whistles till you get a smooth mashable consistency.
3.mash the dal with a spoon or wired whisk. if the dal become thick, you can add some hot water and make it medium consistency. you can also have a thick consistency of this dal, if you prefer. season with salt. stir and keep aside.
tempering the dal/tadka:
1.heat ghee or oil in a small pan. splutter the cumin first.
2.then add garlic. saute the garlic for some seconds. a light brown garlic is also fine.
3.switch off the flame and add red chili powder, asafoetida/hing and dry fenugreek leaves/kasuri methi. stir.
4.pour the entire tempering/tadka in the lashuni dal. stir.
5.garnish with coriander leaves and serve lasooni dal tadka hot, with steamed basmati rice or a fragrant rice like ambe mohur. you can also serve the lasooni dal tadka with rotis and bread too.
6.you can also add some lemon juice to the dal toward the end, to give a slight tang.

 

dal makhani

INGREDIENTS:
main ingredients:
•¾ cup whole urad dal, 140 grams
•¼ cup rajma, 40 grams
•3 cups water for pressure cooking, 750 ml
•1 medium onion or 50 grams onion or ½ cup finely chopped onions
•1 or 2 green chilies, chopped
•2 tsp ginger garlic paste or 6 to 7 garlic + 1 inch ginger, crushed to a paste in mortar-pestle
•2 large tomatoes or 200 grams tomatoes, pureed or 1 cup tomato puree
•½ tsp cumin seeds
•2 to 3 cloves
•2 to 3 green cardamoms
•1 black cardamom
•1 inch cinnamon
•1 small to medium tej patta/bay leaf
•½ tsp red chili powder
•2 to 3 pinches of nutmeg powder or grated nutmeg
•1 cup of water or add as required
•¼ to ⅓ cup low fat cream, 25% to 30% fat
•½ tbsp low fat cream for garnish
•¼ tsp kasuri methi/dry fenugreek leaves, crushed
•3 tbsp butter, salted or unsalted
•salt as required
INSTRUCTIONS:
preparing dal makhani:
1.soak both ¾ cup whole urad dal and ¼ cup rajma/kidney beans overnight in enough water for 8 to 9 hours or overnight. later drain them well.
2.rinse both the lentils a couple of times in water.
3.drain again and then add them in a pressure cooker. add 3 cups water and stir well.
4.pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. if they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more. the urad dal should melt in the mouth and should not give any bite or resistance when eaten. you can also just mash the urad dal with a spoon or with your fingers to check the doneness. the same rule applies for rajma too. keep the cooked beans aside.
5.in a blender or mixer jar, take chopped tomatoes. 2 large tomatoes or 200 grams of tomatoes, chopped.
6.blend to a smooth puree. keep aside. you can also use ready 1 cup tomato puree instead of blending the tomatoes. no need to blanch the tomatoes while pureeing.
7.in a pan, now heat 3 tbsp butter. you can use salted butter or unsalted butter.
8.add the whole spices - ½ tsp cumin seeds, 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, 1 small to medium tej patta/bay leaf.
9.saute till the spices become aromatic.
10.then add ½ cup finely chopped onions.
11.stir and saute the onions on a low flame often till they become light golden.
12.then add 2 tsp ginger garlic paste. stir again and saute till the raw aroma of ginger-garlic goes away.
13.add 1 tsp chopped green chilies and stir for a minute.
14.then add the tomato puree and stir again.
15.add ½ tsp red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
16.stir very well and saute this mixture on a low to medium flame, till you see fat releasing from the sides.
17.then add the cooked urad dal and rajma beans along with the stock. also add 1 cup water or as required.
18.stir very well and simmer the dal makhani uncovered on a low flame.
19.keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
20.once the dal makhani has begun to thicken, add salt as required.
21.stir very well and continue to simmer on a low flame. when simmering you can add more water if the gravy looks thick or dry. the longer you keep dal makhani to simmer, the better it tastes. i kept for about an overall 25 minutes on a low flame. do keep on stirring at intervals.
22.when the gravy has thickened enough, then add ¼ to ⅓ cup cream. dal makhani is not too thick or too thin. it has a medium consistency.
23.stir the cream very well. then switch off the flame.
24.now add ¼ tsp kasuri methi, crushed. stir again. cover and keep the dal makhani aside, if you are proceeding to the dhungar method. or else you can serve dal makhani straight away.

 

tomato dal

INGREDIENTS:
•1 cup arhar dal/tuvar dal/pigeon pea lentils
•2 medium tomatoes - approx 1 to 1.25 cups chopped tomatoes
•1 small onion - approx ½ cup chopped onions
•1 green chili - chopped
•10-12 curry leaves/kadi patta
•½ inch ginger + 3-4 garlic - crushed into a paste in a mortar-pestle
•½ tsp mustard seeds/rai
•½ tsp cumin seeds
•a pinch of asafoetida/hing
•¼ tsp turmeric powder
•¼ tsp red chili powder
•2.5 cups water for pressure cooking
•2 tbsp oil or ghee
INSTRUCTIONS
1.pick, rinse and soak the arhar dal or pigein pea lentils for 15-20 mins.
2.heat oil or ghee in the pressure cooker.
3.add the mustard seeds first and let them start making popping sounds.
4.then add the cumin seeds and allow them to crackle.
5.add the onions, curry leaves and green chilies. saute the onions till translucent.
6.add the ginger and garlic paste and saute for 30 seconds on a low to medium flame.
7.now add the tomatoes, red chili powder, turmeric powder, asafoetida and salt and saute for 2-3 minutes on a low flame.
8.drain the lentils and add. stir and then add water.
9.pressure cook on high flame for 7-8 whistles or till the dal is cooked completely.
10.when the pressure settles down, remove the lid.
11.mash the dal lightly and add ¾ or 1 cup water to the dal to get a medium consistency. stir well.
12.simmer the dal for 5-7 minutes on a low to medium flame till you get a dal which is neither thin nor thick but having a medium consistency.
13.check the taste and add more salt if required.
14.garnish the tomato dal with coriander leaves.
15.serve tomato dal hot with steamed rice, pickle and vegetable salad.

trevti dal

INGREDIENTS:
 pressure cooking lentils:
•⅓ cup chana dal/husked and split bengal gram
•⅓ cup moong dal/husked and split mung beans
•⅓ cup arhar dal/tuvar dal/husked and split pigeon peas
•½ tsp turmeric powder
•2.5 cups water for pressure cooking
other ingredients:
•½ inch ginger + 1 green chili, crushed to a paste in mortar-pestle or 1 tsp ginger-green chili paste
•½ tsp cumin seeds
•1 small tomato, chopped, about ⅓ cup chopped tomatoes
•½ tsp red chili powder
•a generous pinch of asafoetida/hing
•3 cloves/lavang
•1 small to medium tej patta/indian bay leaf
•1 or 2 dry red chilies/sookhi lal mirch
•1 tsp lime juice or add as required
•1 cup of water to be added later
•2 tbsp oil
•salt as required
INSTRUCTIONS:
pressure cooking the lentils:
1.take ⅓ cup each of chana dal, moong dal and arhar dal in a bowl or pan.
2.rinse all the three lentils well in water and then soak them in enough water for 1 hour.
3.drain the lentils.
4.take the lentils in a pressure cooker. add ½ tsp turmeric powder.
5.pour 2.5 cups water.
6.stir and then pressure cook the dals for 8 to 9 whistles till they are softened and cooked thoroughly.
7.lightly mash the dal with a spoon and keep aside.
tempering and further cooking:
1.heat 2 tbsp oil in a small pan.
2.add the following spices - ½ tsp cumin seeds, 1 small to medium tej patta and 3 cloves.
3.stir and fry the spices till the cumin seeds splutter and all the spices become aromatic. fry on a low flame so that the spices do not get burnt.
4.then add a generous pinch of asafoetida and 1 or 2 dry red chilies.
5.fry till the red chilies change their color.
6.add 1 tsp ginger green chili paste.
7.stir and saute for about 15 to 20 seconds.
8.then add ⅓ cup chopped tomatoes and stir well.
9.add ½ tsp red chili powder. stir and saute the tomatoes till they soften.
10.once the tomatoes are softened, pour the entire tempering mixture along with the oil in the cooked dal.
11.stir well and add 1 cup water.
12.season with salt.
13.stir and keep the pressure cooker on the stove top and bring to a simmer. do stir at intervals so that the lentils don't stick to the bottom of the cooker. simmer for 6 to 7 minutes on a low to medium flame.
14.then add 1 tsp lime juice.
15.now add 2 tbsp chopped coriander leaves. stir again and switch off the flame.
16.serve trevti dal hot with some steamed rice or soft chapatis or phulkas.