Dhan Sakh [Dal Variety]

Ingredients:

• Tuvar dal - 2 cup
• Channa dal - 1/2 cup
• Masoor dal - 1/2 cup
• Potatoes - 1/2 cup [peeled and chopped into 4 pieces]
• Onion - 1/2 cup [chopped]
• Tomatoes - 3 [chopped]
• Pumpkin - 1/2 cup 
• Methi leaves - 1 hand full
• Ginger garlic paste - 1/2 tsp
• Green chilli paste - 1 tsp
• Salt - As required
• Turmeric powder - 1/2 tsp
• Dhaniya jeera powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Red chilli powder - 1 1/2 tsp
• Ghee - 1 tsp
• Oil - 1 tsp
• Water - For pressure cooking

Method:

Take a pressure cooker, add the washed dals, chopped vegetables and enough water. Close the cooker and pressure cook till it becomes soft [4 whistles]. After the pressure leaves, open the cooker, mix well and strain through a colander. Then add all the masalas and mix well. Take one kadai, heat oil, add the above mixture and cook for 5 minutes in low flame. Before serving, add a tsp of ghee and garnish with chopped coriander leaves. Serve hot with roti, cooked rice, or jeera rice.

Useful Tip:

You can mix the remaining stuff (See 2nd Photo) into a chapathi dough and make delicious parathas.

Super Ready Mix [Special Tamarind Rice Mix [Puliyotharai Mix]

                                    Tamarind Rice Mix [Puliyotharai Mix]


Ingredients:

• Tamarind - Small orange size
• Mustard seeds - 1 tsp
• Broken black gram dal - 4 tsp
• Bengal gram dal - 5 tsp
• Dry red chillies - 10 12
• Asafoetida - 1/2 tsp
• Dry turmeric - 1 [Verali Manjal]
• Fenugreek seeds - 1 tsp
• Seasame oil - 4 tsp
• Curry leaves - little
• Salt - as required
• Peanuts - 1 hand full
• Jaggery - little

Method:

Take one deep bottom kadai, pour little oil to that. Then add turmeric, fenugreek, red chillies and asafoetida. Fry till red chillies become crispy. Then remove from the gas and grind in mixer to form into a nice powder and keep aside. Then keep the same kadai in the gas, add remaining oil, mustard seeds, urad dal, bengal gram dal and fry till the dal changes into golden colour. Remove from the gas and grind to a coarse powder and keep aside. Then fry the tamarind without oil [till the wetness goes]. Make powder along with salt. When the kadai is hot, fry the curry leaves in that and crush with hand.  Take one basan or bowl and mix all the powder. Your ready mix tamarind rice powder is ready.

When you want to have the same with rice, add this powder to the ready cooked rice along with 2 tsp of seasame oil, fried peanuts and mix well. Serve with vadams [different type of papad] and wafers.

Melaku Kuzambu Ready Mix

                                           Melaku Kuzhambu Ready Mix


Ingredients:

• Melaku [black pepper] - 5 tsp
• Tuvar dal - 4 tsp
• Coriander seeds - 1 cup
• Asafoetida - 1/2 tsp
• Tamarind - 1 lemon size
• Curry leaves - little
• Salt - As required
• Red chillies - 5 to 6
• Jaggery - 2 tbl sp
• Oil or ghee - 2 tsp

Method:

Take one kadai, heat oil or ghee. Then add coriander seeds, asafoetida, red chillies, tuvar dal and black pepper. Fry till nice aroma comes and dal becomes brown in colour. Finely add curry leaves and remove from the gas. In the same kadai, fry tamarind also. When it becomes cool, grind all together in a mixer, adding salt to that. Your kuzhambu mix is ready. When you want to make kuzhambu, take required powder mix with water and boil for 10 minutes. Garnish with curry leaves.

Instad of thur dal u can also use black brokengram dal. Take black pepper little more than other ingredients.

Mix Vegetable Sabhji [ Gujarati Style ]

Ingredients:

• Potatoes - 1/2 kg [cut into cubes]
• Shelled peas - 1/2 cup
• Carrots - 1/2 cup [cut in to small pieces]
• French beans - 1/4 cup [cut in to small pieces]
• Onions - 2 [finely chopped]
• Turmeric powder - 1/2 tsp
• Salt - as required 
• Red chilli powder - 2 tsp
• Dhaniya jeera powder - 1 tsp
• Sugar - 1/2 tsp
• Oil - 2 to 3 tbsps
• Coriander leaves - little

Method:

Pressure cook the vegetables [except onion] [Allow for just one whistle to come. Do not over cook ]. Then heat oil, add onions and stir. After 2 minutes, add peeled potatoes, peas, carrot, french beans and mix well. Then add masalas like salt, turmeric, dhaniya jeera powder, red chilli powder and sugar. Mix well, sprinkle water and stir well. When the sabhji is well blended, remove from the gas. Garnish with coriander leaves.

Baby Potatoes In Curd

Ingredients :

• Potatoes - 1 / 2 kg [ small / medium ]
• Salt - as required
• Slightly churned sour curd - 1 / 4 cup
• Dhaniya jeera powder - 1 tsp
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 2 tsp
• Oil / ghee - 3 tsp
• Mustard seeds - 1 tsp
• Curry leaves - little
•  Fresh coriander leaves - little

Method :

Cook potatoes separately in kadai with enough water. [ dont over cook ] Then peel them.  If medium size cut them into two.  Take one kadai, heat oil or ghee, add mustard seeds. When it splutters add cooked potatoes, salt, turmeric, red chilli powder and dhaniya jeera powder. Mix well and cook for 3 minutes. Add churned curd and mix again in low flame for 5  minutes more. When the masala compleately quoted  to the potatoes remove from the gas and garnish with curry leaves and fresh coriander leaves. Serve with rasam bath, roti as a side dish.

Urad Ki Dahl

Ingredients :

• Urad dal - 1 cup
• Red medium size tomatoes - 2 to 3
• Onions large - 2 [ chopped ]
• Turmeric powder - 1 / 2 tsp
• Red chilli powder - 1 1 / 2 tsp
• Green chilli - 1[ finely chopped ]
• Ginger, garlic paste - 1 tsp
• Garam masala - 1 / 2 tsp [ optional ]
• Ghee - 2 tsp
• Salt - as required
• Fresh coriander leaves - little
• Water 2 to 3 cups

Method :

Soak the dal for 1 hour and drain. Then heat ghee in deep frying pan. Add chopped onion and fry for a minute, add ginger garlic paste, turmeric,chilli powder and green chillies. Mix well. Cook in low flame for 2 to 3 minutes and then add chopped tomatoes, and soaked dal and mix again. Then pour all the indredients to  a  small cooker, add salt and water. Close the cooker and wait for 3 whistle to come. When the pressure leaves open the lid and add garam masala and cook for another 5 minutes. Garnish with chopped coriander leaves and 2 tsp of ghee. Serve with roti, paratha, and cooked rice.

Cauliflower Delight [ subji ]

Ingredients :

• Cauliflower - 1 medium size
• Onions - 2 to 3 big
• Tomatoes - 4 to 5 medium size
• Ginger garlic paste - 2 tsp
• Fresh coconut - 1 / 4 cup [ grated ]
• Fresh curd - 1 / 4 cup
• Coriander powder - 1 tbl. sps.
• Chilli powder - 1 1 / 2 tsp
• Salt - as required
• Turmeric powder - 1 / 2 tsp
• Ghee and oil - 4 table spoon
• Chopped coriander leaves - little

Method :

Cut cauliflower into small flowerets. Wash thoroughly. Then pressure cook adding little salt in it until tender and soft. Keep aside. Then grind onions, ginger garlic paste, coconut and tomatoes. Take one deep frying pan, heat oil and ghee together. Add the ground masala and mix well. Add salt, turmeric, chilli powder. Beat the curd, after a minute, add curd and cook in a low flame for 5 minutes, or till the water evaporates and become thick paste. Finely add the boil cauliflower to the paste and mix well. After 2-3 minutes, remove from the gas. Garnish with chopped coriander leaves and serve hot with pulkas.