DAAL TADKA

DAAL TADKA
full green gram 250 gms
green chillies 4 or to taste
ginger garlic paste 1 tablespoon
medium onions 3 to 4 finely chopped
tomato 3 to 4 finely chopped
salt to taste...
thadka:
mustard seeds 1tsp
jeera [cummin seeds]1tsp
kalajeera[kalaonji] 1tsp
methi....1tsp
saunf fennel seeds]1tsp.
1.soak the green gram over night..boil for 1whistle with turmeric a pinch of asafoetida one tsp of ginger garlic paste.....
2.now in a kadai add one large spoon of ghee..with a little oil.
3.now add mustard once splutters the rest of the thadka and green chillies saute for a minute,add the onions,and then the tomato with salt and let it simmer for sometime
4.Now lastly add two tablespoon of kasurimethi[dry methi leaves] or a bunch of well sliced and washed fresh methi leaves and saute to gether
5.Now add the boiled moong dal and mix well add enough water for dal consistancy u can be a little generous here as it has a tendency to clog like a pudding so if u r packing lunch u need to have the dal a little more liquid than while serving add the remaining salt .
garnish with some coriander leaves.
This can be served with jeera rice.

ALOO MUTTER

Ingredients
potato 500gms.
peas 250 gms..
masala:
onions 2 to 3
cutred chillies-5 or to taste..
jeera-[cumminseeds] 2tspginger
1" cut into small piecesgarlic
4 to 5 pods or according to taste
tomato 2 to 3 medium size
small sprig of coriander
[keep some to garnish too]
1.now grind the masala into a smooth paste in the tomato juice itselfwithout adding the water.
2.peel the potato cube to desirable size and deepfry only until a coating comes not wait till browning remove immediately..
3.now in a kadai heat oil,
4.as it heats add a tsp of sugar let it caramalize as the bubble brown try to raise put the masala and fry well on sim fry till the oil leaves the side
5.Now add the potato and fry for a minute then add the peas
6.Mix well add just enough water for the vegetable to soak now add salt according to taste and cook until potato become soft
7.garnish with corriander

CRISPY ARBI

Ingredients

Arbi - 1 Kg (colocasia)
Poha (Beaten rice) 1 cup
Red Chillies 4 or 5 pieces or more as per taste
Hing powder - 1/4 tsp
Haldi powder - 1/2 tsp
Salt to taste
Mustard seeds 1 tsp
Oil to fry (less than 1 cup)

Method:

1.Dry grind in mixie the following coarsely (like suji): poha, red chillies,
hing powder, haldi powder and salt.

2.Wash Arabi thoroughly. Pressure cook with 2 cups of water just to make
the arabi a little soft (not mash) (switch off heat as soon as steam picks
up in the cooker. Please be careful that arabi does not overcook or becomes mashy.

3.Remove peel of arabi after pouring cool water.

4.Cut arabi to 1/2 inch sizes (rounds).

5.Heat oil in a pan and add mustard. When mustard splutters, add arabi
and the ground masala. Shallow roast in sim heat till crisp.
Do not cover/close the pan.