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.

KATHOD VEGETABLE

Ingredients

1/4 cup whole Bengal gram (black chana)
1/4 cup whole green gram (green moong)
1/4 cup black-eyed beans (chowli dal)
1/4 cup moth beans (matki)
1/4 cup dried peas (suka vatana)
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
4 small round red chillies (boriya)
1 teaspoon green chilli-ginger paste
1/2 teaspoon tamarind pulp (imli)
1 tablespoon jaggery pulp (gur)
2 tablespoons oil
salt ot taste

Method

1. Wash the pulses and soak them in water overnight.

2. Next day, drain and pressure cook the pulses in 2 cups of water.

3. Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida
and stir for a while.

4. Add the small rounds chillies and green chilli-ginger paste and fry for a
few seconds.

5. Add the cooked pulses, tamarind and jaggery pulp and salt.

6. Mix well and simmer for a few minutes.

7. Serve hot with chapatis or rice.

You could sprout the pulses to make the kathol more nutritious.

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CHIKOO SHAKE

Ingredients
10-12 chikoo
sugar to taste
milk as and when required.
METHOD
1.Peel chikoo,deseed,cut into pieces.
2.in mixer add chikoo,sugar and little water so that mixie will run smoothly.
3.Store this pulp in freezer either in tupperware or glass utensil.
4.This pulp can last upto 15 days.You can use it to make chikoo shake as and when required.
Very handy and filling too.Good for working women.

MUTTER PANEER MASALA

Ingredients
2½ cups paneer (cottage cheese), cut into cubes
1 teaspoon fenugreek (methi) seeds
¼ cup green peas, boiled
¼ cup onions, diced
2 tablespoons butter
To be ground to a paste
1 cup onions, chopped
25 mm. (1") piece ginger
6 to 7 cloves garlic
2 tablespoons broken cashewnuts
Other ingredients
1 teaspoon chilli powder
2 cups fresh tomato purée
1 teaspoon cumin seed (jeera) powder
½ teaspoon garam masala
1 tablespoon honey
¼ cup milk
¼ cup cream
1 tablespoon oil
salt to taste
Method
1. Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
2. Add the chilli powder and tomato purée and cook for a few minutes.
3. Add the cumin seed powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
4. In another pan, melt the butter, add the fenugreek seeds and onions and cook till the onions are lightly browned.
5. Add this to the tomato gravy, along with the peas, honey, milk, cream, paneer and salt and allow it to come to a boil.
6. Serve hot with tandoori roti.

BATETA NU SHAAK (MICROWAVE)

Ingredients
11/2 cups potatoes, peeled and cubed
1/2 teaspoon mustard (rai) seeds
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1 small green chilli, finely chopped
6 mm. (1/4") piece ginger, grated
1/2 tomato, finely chopped
1 tablespoon coriander-cumin seed (dhania-jeera) powder
1 tablespoon sugar
2 tablespoons oil
For the garnish
2 tablespoons chopped coriander
Method
1. Put the potato cubes in a glass bowl along with salt. Cover with a lid and microwave on HIGH for 4 minutes till they are cooked.
2. In another glass bowl, combine the oil, mustard seeds, cumin seeds, asafoetida, turmeric pwd, chilli pwd, green chilli and ginger and micro on HIGH for 2 minutes.
3. Add the tomato and microwave on HIGH for 1 minute 30 seconds.
4. Add the potatoes, coriander-cumin seed powder, sugar and salt, mix well and microwave on HIGH about 30 seconds.
5. Garnish with the chopped coriander and serve hot.