Dal Pakwan [Sindhi dish]

Ingredients:

• Chana dal - 200 gms
• Green chili - 2 [ slit ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Finely chopped onion - 2 tsp
• Finely chopped tamatar - 2 or tamarind paste 1/4 tsp
• Finely chopped coriander leaves - little 
• Finely chopped green chili - 1/2 tsp
• Desi ghee  1tsp

For seasoning:

• Oil - 2 tsp
• Asafoetida - 1/4 tsp
• Cumin seeds - 1/2 tsp
• Dry red chili - 2 [ broken ]
• Red chili powder - 1 tsp

Method:

• First soaked chana dal for 2 to 3 hours. 
• Then take a pressure pan and soak dal along with 2 slits of green chilli, salt, turmeric and 2 glasses of water. 
• Mix well, close the pressure pan and wait for 5 whistles to come.  
• Then open the cooker and mash the dal. 
• Take a pan & add oil. 
• When the oil becomes hot, add the seasoning, red chilli powder and add it to the cooked  dal. 
• Then garnish with chopped onion, green chilli, tomatoes and chopped coriander leaves.  
• Add a tsp of desi ghee on the top. 
• Serve with hot steamed rice and puri. 

Curd Dosa [ sweet & salty ]

ingredients :

• Raw rice - 1 1/2 cups
• Rice flakes [ poha ] - 3/4 cup
• Methi seeds - 1 tsp
• Whisked curd - 3/4 cup
• Fresh grated coconut - 1/2 cup

For sweet version :

• Jaggery -  2 tbsp
• Turmeric powder - 1/4 tsp
• Dosa batter - 1/2 cup

Method :

First wash rice, rice flakes, and methi seeds separately. Then take all three ingredients in a big bowl. Soak them together in whisked curd for about 4 hours. Don't use water, after four hours curd would  have been absorbed completely. Then add soaked ingredients and grated coconut in a mixer grinder and grind together fine batter. It should be normal dosa batter.  Then keep the batter  15 hours  for fermentation. Then devide the batter in to two bowls. Add jaggery and turmeric in one bowl and salt to other so that we can make two types. Keep tawa on the gas, spread little oil, and pour a ladle full of sweet dosa batter and donot spread. Cook it covered in medium flame once done remove from the tawa don't flip to cook other side. Same way make salt dosa also serve with butter and chutney.

Vendhya Dosa

Ingredients:

• Idli rice - 3 cups
• Urad dal - 2 tbsp
• Methi seeds - 3 tbsp
• Salt - As required

Method:

• Soak everything except salt for 3-4 hours.
• Grind in a grinder to a smooth paste adding required water.
• Finely add salt & mix well.
• Grind it before night.
• Next day morning mix well. If necessary, add little water.
• Heat dosa pan & grease it with little oil.
• Then spread dosa batter to a thick dosa & cover it with a plate in medium flame till it is cooked.
• No need to flip the same. Cook only on one side.
• The dosa will come very soft.
• Serve with melagai podi.

P.S : If your dosa appears to be hard, either it has not fermented properly or the water quantity is less. Hence take care of it.

Raw mango Rasam [ tangy, spicy & flavarful rasam ]

Ingredients :

• Moong dahl - 3 tbsp
• Raw mango - 1/2 [ peel and sliced ]
• Turmeric powder - 1/2 tsp
• Salt - as required
• Jaggery - 1/2 tsp
• Black pepper jeera powder - 1/2 tsp
• Tomato - 1 big [ chopped ]
• Curry leaves and coriander leaves -   little

For seasoning :

• Ghee - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Green chili - 4 to 5 [ slit ]
• Ginger - small piece
• Dry red chili - 1 [ broken ]
• Curry leaves - little

Method :

First take moong dal and peel mango pieces in a vessel, add turmeric and boil in a cooker for 3 whistle. After the pressure goes open and mash and keep aside. Then take a deep bottom vessel, add ghee. When it's melt add  seasoning, wait for mustard seeds to spulter then add green chili, crushed ginger, dry red chili, and curry leaves. Then add chopped tomatoes and stir well and add 1/2 cup of water. When it's start boiling add mashed mango mixture along with salt, turmeric,  and little jaggery. Allow to boil for 5 minutes in medium flame. Add required water and garnish with coriander leaves. Finely add pepper jeera powder and remove from the gas. Your yummy rasam ready serve with hot steam rice and roasted papad.

Dal Makhani

Ingredients:

• Green moong (Akka) - 1 hand full
• Black gram - 1 hand full
• White gram - 1 hand full
• Channa dal - 1 hand full
• Small rajma - 1 hand full
• Onion - 2 (finely chopped)
• Ginger - 1 small piece (finely chopped)
• Garlic - 2 flakes (finely chopped)
• Tomatoes - 3 (chopped)
• Turmeric - 1/2 tsp
• Red chilli powder - 1 tsp
• Dal makhani masala powder - 1 tsp
• Salt - As required
• Butter - 1 tbsp
• Fresh cream - 1/4 cup
• Oil - 1 tbsp
• Cumin seeds - 1 tsp
• Coriander leaves - little

Method:

• Take one hand full of black urad dal, white urad dal, green moong, channa dal & rajma.
• Soak them in water in the night time.
• Next day morning, boil them in the cooker, with enough water, adding salt & turmeric.
• Wait for 4-5 whistles to come.
• Then finely chop 2 onions, 3 tomatoes, 1 piece ginger & 2 flakes garlic.
• Take cooker, add butter & oil.
• When it becomes hot, add cumin seeds.
• Then fry onion & tomoatoes.
• Add red chilli, dal makhani masala & mix well.
• Then add boiled dal along with water & 1/4 cup of fresh cream.
• Close the cooker.
• When one whistle comes, keep the gas in sim for 20 mins.
• Then garnish with coriander leaves & butter.

Dahi ke Parathe

Ingredients:

• Wheat flour - 2 cups
• Oil - 2 tsp
• Coriander leaves (chopped) - 1 hand full
• Mint leaves (chopped) - 1 hand full
• Green chilli - 2 (finely chopped)
• Ginger - Small piece (finely chopped)
• Salt - As required
• Curd - 3/4 cup
• Turmeric - 1/2 tsp
• Chilli powder - 1/2 tsp

Method:

• Take a big bowl, add all the ingredients & mix well.
• Add little water & knead a soft dough.
• Rest for 10 mins.
• Then take a small portion, dust some flour, roll it a little & apply little oil.
• Fold it, apply some oil, dust some flour, fold it to make square in shape.
• Make it thin & place it on hot tawa, flip, press & cook.
• Cook from both the sides. 
• Serve with pickle.