Ingredients :
1 cup Toovar dal
1 chopped onion
1 chopped tomato
2-3 slit green chillies
1 sprig curry leaves
1 tsp garlic chopped
1 tsp ginger chopped
1 tsp mustard seeds
1/2 tsp hing
1 tsp turmeric pd
1 tsp red chilly pd
1 tsp Oil
Salt to taste
1 tbsp Coriander leaves
Method :
Pressure cook dal, salt, turmeric pd and hing along with water for 3-4 whistles.
Heat a oil in a pan. Add mustard seeds, garlic, ginger, green chillies and onion. Saute till brown. Add curry leaves, tomatoes and cook till oil separates. Add red chilly pd. Stir well.
Transfer the cooked dal into the pan and add salt according to taste. Add little water and simmer for 5 -10 min. Garnish with coriander leaves.
Serve hot with Rice.
Ingredients :
1 cup Sprouted Green Moong
1 tsp Mustard seeds
1 tsp cumin seeds
1 cup chopped onion
1 sprig curry leaves
2-3 chopped green chillies
3/4 cup chopped tomatoes
1 tsp coriander pd
1/2 tsp Asafoetida (hing)
1 tsp cumin pd
1 tsp red chilly pd
1 tsp turmeric pd
1 tsp chopped garlic
1 tsp chopped ginger
1 tsp Oil
Salt to taste
Coriander leaves (for garnish)
Method :
Heat oil in a pan. Add mustard seeds, cumin seeds, garlic, ginger, green chillies,
curry leaves, hing and onion. Saute till onion turns golden brown. Add tomatoes and cook till oil separates. Add coriander pd, cumin pd, red chilly pd and turmeric pd. Add the sprouted moong, Salt and little water. Cover the lid and cook till done. Garnish with coriander leaves. Serve with Roti.
Ingredients :
7-8 dried bombil (Bombay duck fish)
1 cup chopped onion
1 cup chopped tomatoes
1 tbsp chopped potato
1 tbsp chopped brinjal
2 chopped green chillies
1 tsp ground peanuts
1 tsp red chilly pd
1 tsp turmeric pd
5-6 Kokam pieces
1 tbsp chopped coriander leaves
1 tbsp Oil
Salt to taste
Method :
Dry roast Bombil pieces in a pan. Heat another oil in a pan. Add onion and green chillies . Saute for few mins. Add tomatoes and cook till oil separates. Then add red chilly pd, turmeric pd, potatoes and brinjal. Add little water and let it cook till done. Add bombil pieces, peanuts and kokam. Add Salt to taste. Simmer it. Add the corriander leaves and serve hot with chapati or Bhakri.
Ingredients :
500 gms Chicken
2 cups grated coconut
7-8 dried red chillies
1 tbsp coriander seeds
1/2 tsp fenugreek seeds (methi)
1 cup chopped onion
2 sprig curry leaves
1 tbsp poppy seeds
1 tsp black pepper
3-4 garlic flakes
Coriander leaves (for garnish)
Oil
Salt to taste
Method :
Heat oil in a pan and roast cumin seeds, coriander seeds, red chillies, 1/4 tsp methi seeds, black pepper, garlic flakes, poppy seeds till the aroma comes out. Cool it and grind it dry along with coconut.
Boil the chicken and keep it aside.
Heat another oil in a pan. Add 1/4 tsp methi seeds, onion and curry leaves. Saute till onion turns brown. Add the ground paste and cook well. Add the boiled chicken and mix well. Garnish with coriander leaves.
Ingredients :
250 gms Ladys finger (chopped)
2 medium sized chopped onion
3-4 Kokum leaves
1 cup chopped tomatoes
1 sprig curry leaves
1/2 tsp Asafoetida (hing)
1 tsp cumin seeds
1 tsp red chilly pd
1/2 tsp amchur pd
1 tsp Oil
Salt to taste
Method :
Heat oil in a pan. Add cumin seeds, hing, curry leaves, onion and saute till color changes. Add chopped tomatoes and cook till oil separates. Add the chopped ladysfinger and salt. Add red chilly pd, amchur pd and kokum leaves and cook till done.
Ingredients :
For the dough:
2 cups Wheat flour
1 tsp Oil (Optional)
Water as required
Salt to taste
Ghee
For the stuffing :
250 gms Paneer
1/2 tsp carom seeds (Ajwain)
2 chopped green chillies / red chilly pd
1/2 tsp garam masala pd
1 tbsp coriander leaves
1/2 tsp chaat masala
Salt to taste
Method :
Make a soft dough with flour, water, oil and salt. Keep aside to set it.
In a bowl add the paneer pieces and crumble it. Add the remaining ingredients for the stuffings and mix well. Make round balls out of it.
Knead the dough again and make round balls out of it as well. Roll out the dough balls into medium size and place the paneer balls in center and seal it all together towards the center. Flatten it with hand and roll it out gently into thick parathas.
Heat a Tawa / griddle. Drizzle some ghee on the tawa and place the paratha. Cook on both the sides till brown spots appear. Serve hot with curd/yoghurt or sweet pickles.
Ingredients :
2-3 Ridge Gourds
1 broken dried red chilly
1 tsp mustard seeds
1/2 tsp urad dal
1 sprig curry leaves
1/2 tsp Asafoetida (hing)
2-3 crushed garlic
2 tbsp chopped onion
1 tsp grated coconut (for garnish)
Salt to taste
Oil
Method :
Wash and peel ridge gourds. Cut into fine pieces.
Heat a pan. Add oil to it. Add mustard seeds, urad dal, red chilly, hing, crushed garlic, curry leaves. Saute for few mins. Add onions and stir till color changes.
Add ridge gourd and salt. Cook till all the water is absorbed. Garnish with grated coconut. Serve with rice.
