SAMBAR -1

INGREDIENTS :
1 Cup Toor dal
1/2 cup any vegetable for sambar
Tamarind pulp lemon size
Sambar powder 2 tbsp
Salt as per taste
turmeric powder 1 tsp

For seasoning :
1 tbsp oil
1 tbsp mustard seeds , urad dal
A pinch of Asafoetida powder

METHOD :
* Pressure cook toor dal for 4-5 whisltes with enough water , little salt and keep it aside
* Soak tamarind pulp in water for 10 mins , extract the juice .
* Cut the vegetable into thick squares
* In a kadai , pour the extracted juice , put in the vegetable , sambar powder , salt , turmeric powder and keep it in medium flame
* cook till the vegetable is cooked completely ( turned into soft )
* Smash the cooked dal and add into the sambar
* Stir gently and let it come to boil add the asafoetida powder
* Remove from heat
* Prepare the seasoning and add it to the sambar
* Garnish with curry leaves and serve hot with rice / Idli / Dosa !!

BESAN LADOO

INGREDIENTS:

1 cup Besan flour

1/2 cup ghee

1 cup powdered sugar

Elachi powder

METHOD ;

* Roast the flour in 1/4 cup of ghee in a kadai in low flame

* Keep it aside

* Heat the remaining ghee , add the elachi powder

* Add the sugar to the flour and mix well

* Add the ghee little by little in the besan flour and make small balls out of it

* Place the balls seperately in a air-tight container

* You can also keep the flour without adding ghee and make them when u needed.

* These will be good for more than a month

BROCOLLI-CARROT CURRY

INGREDIENTS :

1 Bunch Brocolli

2 Carrots

1 medium onion

1 medium tomato

salt as per taste

Chilli powder as per taste

Ginger - garlic paste

1 tsp turmeric powder

For seasoning :

1 tbsp oil

1 tbsp mustard seeds , urad dal

METHOD :

* Cut the brocolli into small florets

* Cut the carrot , onion , tomato into small lenghtwise pieces

* Heat a kadai and do the seasoning

* Fry the onions with salt , turmeric powder till transparent

* Add the tomato and cook till done

* Add the masalas and cook till raw smell is gone

* Add the carrots and add little water , let it cook

* When they turn soft add the brocolli florets and add little more water

* Care should be taken while stirring as the florets tend to break more easily

* When they are cooked remove from heat , serve hot with rice !!

CHINESE FRIED RICE

INGREDIENTS:

1 cup basmati rice

1 cup mixed veges : carrot , beans , capsicum , potati , cabbage , cauliflower , brocolli ( all sliced lenghtwise )

1/4 cup green peas

1 tbsp soy sauce

1 medium onion

1 medium tomato

salt as per taste

Ginger - garlic paste

Pepper powder - 2 tbsp ( or as per taste )

Ghee 1 tbsp

For seasoning :

1 tbsp oil

1 tbsp mustard seeds , urad dal , jeera

METHOD :

* Fry the rice in ghee for a minute and cook with 2 cups of water and keep it seperately

* Heat a kadai do the seasoning

* Cut the onion tooo lenght wise

* Fry the onion with salt for a minute ( no need to become transparent )

* Add the ginger garlic paste and Then add the veges and peas and stir gently

* Let them cook , no need to add water as the water from the veges itself is enough

* Be careful that the veges must not get over cooke , they should be still crisp !!!

* Add the soysauce in the vege mix

* Stir gently and remove from heat

* Add to the rice , stir gently so that the rice dont break up .

* Garnish with cashew and coriander leaves.

* Add the pepper powder and serve hot with any gravy / raita / tomato & Chilli sauce!!!

RAJMA RICE

INGREDIENTS :

1 cup Basmati rice

1/4 cup rajma

1 medium onion

1 medium tomato

Ginger-Garlic paste

Salt as per taste

Chilli powder , garam masala as per taste

turmeric powder

For seasoning:

1 tbsp oil ,

1 tsp mustard seeds, urad dal , fenugreek seeds, fennel seeds

METHOD :

* Soak rajma overnight , boil with little salt and keep it aside

* Cook basmati rice and keep it aside

* Chop onion and tomato into very fine pieces and keep it aside

* Heat a kadai and do the seasoning

* Fry the onions with salt and turmeric powder till transparent

* Add the tomatoes and cook till done

* Add the masalas and cook till the raw smell is gone

* Add the rajma and cook till it is mixed well

* Remove from heat , mix with the rice

* Garnish with curry / coriander leaves and serve with raita !!

PEAS PULAV

INGREDIENTS :

2 tbsps vegetable/sunflower or canola oil/ghee
1 large onion chopped fine
1 cup fresh green peas
1 cup Basmati rice (a long grain Indian rice)
3 cups water
1/2 tsp turmeric powder
Salt to taste
1/2 cup warm water

METHOD :

*Soak the peas overnight if it is not fresh green peas.

*Wash the rice in water and keep aside to soak for 30 minutes.
*Heat the oil in a deep heavy-bottomed pan. When it is hot add the onions and cook till soft.
*Add the peas and stir well.
*Add the rice and fry for 2 minutes.
*Add the water, turmeric and salt to taste to the rice and let it boil on a medium flame.
*Cook till the water seems to have almost disappeared

*Add the warm water to the top of the rice and cover the pan again. Simmer for another 5-7 minutes and remove from fire.

* Garnish with cashews and coriander leaves

* Serve hot with raita / your favourite gravy!!

POTATO CURRY WITH TAMARIND

INGREDIENTS :

2 large potatoes

Tamarind pulp lemon size

1 medium onion

salt as per taste

1 tsp turmeric powder

Chilli powder as per taste

For seasoning :

1 tbsp oil

1 tsp mustard seeds , urad/chana dal

METHOD :

* Boil the potatoes till done , but not too soft

* Let them cool , then peel the skin and cut them into small cubes

* Soak the tamarind in warm water for 10 mins and extract the juice

* Heat a kadai and do the seasoning

* Chop the onion into fine pieces and fry with salt and turmeric powder till transparent

* Add the chilli powder fry for a minute

* Add the tamarind juice and let it boil

* Then add the potato pieces , let it cook till all the water is gone and the curry is dry

* Remove from heat , garnish and serve with any rice !!!