Dal Tadka

Ingredients :

• Red masoor dal - 1 cup
• Yellow moong dal - 1 / 2 cup
• Green chillies - 2 [ slit ]
• Ginger - 1 tsp [ grated ]
• Garlic flakes - 2 [ chopped ]
• Turmeric powder - 1 / 2 tsp
• Salt - as required

For seasoning :

• Mustard seeds - 1 tsp
• Nigella seeds [ kalonji ] - 1 / 2 tsp
• Dry red chilli - 1 [ broken ]
• Sliced onions - 1 / 2 cup
• Chopped tomatoes - 1 / 4 cup
• Ghee - 2 tsp

Method :

Wash the dals together. Mix the dals, green chillies, ginger, garlic, turmeric powder, salt and 4 cups of water and pressure cook till the dals are soft. Then remove the chillies and discard. Whisk the dal till it is smooth, keep aside. Then heat the ghee in a pan and add the mustard seeds and  broken red chilli. When the mustard seeds crackle, add the onions and saute till they are translucent. Then add tomatoes and saute for another 5 minutes. Then add the dals to the tempering, mix well and bring to boil. Serve hot, garnished with the coriander leaves and butter.
 

Vegetable Oothappam

Ingredients :

• Dosa batter - 1 bowl
• Sprinkle grated carrot - 3 tab. sps.
• Chopped onions - 2
• Finely cut tomatoes - 1 [ big ]
• Green chillies - 1 [ finely cut ]
• Finely chopped coriander leaves - little
• Grated fresh coconut - 2 tab. sps.
• Oil - enough for frying

Method :

Mix all vegetables in dosa batter and mix well.. Then heat tawa and grease it with oil. Pour 1 ladle of the mixture and spread to 1 cm thickness. Pour 1 / 2 teaspoon oil along the edges. After a few seconds turn the other side over with a sharp edged spatula gently and pour more oil on sides till golden brown colour in medium flame. Remove from the tawa gently. Serve hot with chutney and molaga podi [ chilli dal powder ]

Methi Thokku

Ingredients :

• Sambhar onion - 1 / 2 cup [ peeled cut in to four ]
• Red tomatoes - 3 big [ cut into small pieces ]
• Green chillies - 4 to 5
• Methi leaves - 1 cup [ clean and chopped only leaves ]
• Salt - as required
• Dry red chilli -2
• Tamarind paste - 1 / 2 tsp
• Jaggery - 1 / 2 tsp

For seasoning :

• Mustard seeds - 1 tsp
• Broken black gram dahl - 2 tabl. sps.
• Asafoetida - 1 / 4 tsp
• Oil - 2 tabl. sps.

Method :

Take one kadai, heat oil add mustard, urad dal, red chilli. When mustard splutters and dhal turn in to golden, add onion,green chillies, and tomatoes. Fry for 5 minutes till tomatoes become soft. Then add methi leaves. Fry till it changes colour and shrinks. Add salt, asafoetida, jaggery, and tamarind paste. Then grind all together coarsely in mixer. Serve with steamed rice, roti, dosas.

Chana Dal with Cucumber

Ingredients :

• Chana dal [ bengal gram ] - 3 / 4 cup
• Chopped cucumber - 1 / 2 cup
• Cumin seeds - 1 tsp
• Ginger green chilli paste - 1 tsp
• Turmeric powder - 1 / 2 tsp
• Chilli powder - 3 / 4 tsp
• Oil - 2 tsp
• Salt - as required
• Coriander leaves - little [ for garnishing ]

Method :

Wash and soak chana dal in water for at least an hour. Then drain and keep aside. Add 2 cups of water to the soaked dal and pressure cook for 10 to 15 minutes, till the dal is done. Whisk well to mash the dal. Keep aside. Then heat the oil in  a large pan, add the cumin seeds and allow them to crackle. Then add the cooked dal, ginger , green chilli paste, turmeric powder, and chilli powder and cook for 5 minutes. Add cucumber and salt and simmer for 10 to 15 minutes till the cucumber is tender, but still a little crisp. Add some water, if required to adjust the consistency. Garnish with chopped coriander leaves and serve hot with rotis and rice.

Rich Vegetable Jalfraize

Ingredients :

• Cauliflower - 1 cup [ small pieces ]
• Peas - 1 / 2 cup
• Beans - 1 / 2 cup [ cut in to 1 / 4 inch pieces ]
• Coriander leaves - 2 tbl.sps.
• Potato - 2 medium
• Paneer - 1 / 4 cup [ cut in to small cubes ]
• Carrot - 1 / 2 cup [ cut in to small pieces ]
• Salt - as required
• Sugar - 1 tsp
• Ghee - 2 tsp
• Oil - 1 tsp
• Coconut extract - 1 / 2 cup
• Curds - 1 cup
• Fresh cream - 1 / 4 cup

Grind together :

• Onions - 2
• Ginger - 1 / 2 inch piece
• Garlic - 3 flakes
• Red chillies - 2
• Tomatoes - 3 to 4 medium sized
• Poppy seeds - 1 tsp
• Cinnamon - 1 / 2 inch piece
• Cloves - 2
• Cardamoms - 3
• Chilli powder - 1 1 / 2 tsp
• Dhania powder - 1 tsp

[ grind all together in mixer and keep aside ]

Method :

Dice all the vegetables, add enough water and cook in pressure cooker. Heat oil and ghee. Fry ground masala  for 5 minutes in low flame. When oil leaves side add vegetables, paneer, along with chilli powder, salt, sugar and coconut extract and curds. Simmer  for 10 minutes. When   the  subji  becomes thick add little fresh cream and remove from the gas. Garnish with chopped coriander leaves. Serve hot with roti, parathas.

Baoli Handi

 

Ingredients :

• Small brinjals - 4
• Medium carrot - 1
• Small florets cauliflower - 5-6
• Green peas - 1/4 cup
• Green chillies - 4
• French beans - 7-8
• Medium potato - 1
• Medium tomatoes - 2
• Fresh coriander leaves - 1 tbsp
• Split green grams [ dhuli moong dal ] - 1/4 cup
• Leaves spinach - 7-8
• Rice [ kolam ] - 1 cup
• Soya granules - 1/4 cup
• Oil - 2 tbsp
• Cumin seeds - 1 tsp
• Onion - 1 large
• Salt - To taste
• Turmeric powder - 1/2 tsp
• Red chillie powder - 1 tsp  

Method :

Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add onion, brinjals, carrot, cauliflower, green peas, green chillies, french beans and potato. Saute for two minutes.  

Add salt, turmeric powder and red chillie powder and mix well. Cover and cook on low heat for three to four minutes.

Add rice and three cups of water. Cover and cook for two minutes.

Add soya granules, stir and again cover and cook for two minutes.

Add tomatoes, coriander leaves, split green gram and spinach leaves and stir to mix well.

Add salt, stir and cover. Cook on medium heat till its done. Your baolii handi is ready to serve.

Potato maseyal

Ingredients :

• Potato - 1 / 2 kg
• Big lemon - 1
• Poppy seeds [ kasa kasa ] - 1 tsp
• Grated fresh coconut - 2 tbl. sps.
• Ginger - 1 small piece
• Green chilli - 2 to 3
• Curry leaves - little
• Fresh chopped coriander leaves - little
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Asafoetida - a pinch
• Oil - 3 tsp

Grind together :

Grind coconut, poppy seeds, green chilli, and ginger in mixer and make smooth paste, and keep aside.

Method :

Boil and peel the potatoes. Then mash it. Then heat oil in kadai, add asafoetida, curry leaves and fry for 2 seconds.  Add ground masala, mash potatoes to that and mix well. Add salt and turmeric along with 2 glass of water. When it starts boiling reduce the flame. When the masala becomes thick,add the lemon juice and remove from the gas. Garnish with chopped coriander leaves. Serve with poori, roti, and rice.