Methi Dahl Recipe

Ingredients :

• Moong  dahl -  1/2 cup [ washed and boiled ]
• Methi leaves  - 1/4 cup
• Onion - 1 [ chopped ]
• Tomatoes  2 [ chopped ]
• Green chilli - 1 [ finely chopped ]
• Garam masala powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• ginger garlic paste - 1/4 tsp
• Salt - as required
• Coriander leaves - few

For seasoning :

• Ghee - 1 tbsp
• Cumin seeds - 1 tsp

Method :

Pressure cook dahl adding enough water for 3 whistles. Then chop onion, chilli, and tomatoes. Clean and chop methi leaves and keep aside. Then a take a  kadai, heat ghee. When it's becomes hot, add jeera and chopped onion. Fry till it's becomes transparent. Then add green chilli, along with chopped tomatoes and ginger garlic paste.  Fry for a minute in a medium flame. When tomatoes becomes soft  add all dry masalas , mix well. Then add chopped methi leaves. Keep the flame low. Finely add boiled and mashed dal along with a glass of water. Mix well and allow to boil for 5 minutes more. When the dal  completely done remove from the gas. Garnish with chopped coriander leaves. Serve with jeera rice, roti.

Venthaya Mangai [Pickle]

Ingredients :

• Raw mango big - 6 to 7 [ cut in to big pieces ]
• Salt - as required [ generally 5 cup mango means 1 cup salt ]
• Dry red chilli - 100 gms [ fry in little oil till it becomes crisp ]
• Mustard seeds - 4 tsp
• Methi seeds - 3 tsp 
• Asafoetida - 1/4 tsp [ fry with out oi in a kadai till its becomes hot ]
• Turmeric powder - 1/2 tsp
• Sea same oil - as required
• Dry air tight bottle - 1 

Method :

First take a vessel. Add cut mangoes in that, mix  little salt and turmeric to the mangoes and keep aside. Then take a kadai, add little oil and fry the chillies and keep aside. Then fry mustard seeds and methi seeds and grind all together  in a mixer to  a  smooth powder. Then add this powder to the mangoes. Mean time heat seasame oil  in a kadai. When the oil becomes hot, add 1 tsp of  mustard seeds to that. When the seeds pop, add asafoetida immediately to the pickle. [ when you are pouring the oil  to the pickle the oil should be hot ] Mix well and keep like that for a day. Then store it to the dry air tight bottle.

Raw mango Thogayal

Ingredients :

• Raw mango - 1 cup [ peel and chopped ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Oil -  2 tsp
• Fresh grated coconut - 1/4 cup
• Mustard seeds - 1 tsp

For roasting :

• Coriander seeds - 1/2 tsp
• Channa dahl - 1 tsp
• Urad dal - 1 tsp
• Methi seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Red dry chillis - 5 to 6
• Curry leaves - few

 [ roast all ingredients in tsp of oil till its change in to golden brown and keep aside. ]


Method :

Grind raw mango, coconut, along with roasted ingredients in a mixer  adding  salt , turmeric and curry leaves to a smooth paste. Then take a pan, add oil to that. When its becomes hot, add mustard seeds. When its  pop,  add  ground  thogayal  to that  and fry for 3 minutes in low flame. Remove from the gas. Have it with rice, idli and dosa.

Banana Cake [ egg less ]

Ingredients :

• Bananas - 3 to 4 [ ripe ] mashed 
• Powder sugar - 1/2 cup
• Oil - 2 tbsp
• Butter - 1/2 cup
• Milk - 1/4 cup
• Vanilla  esscence - 1 tsp
• Baking powder - 1 tsp
• Chopped nuts - 1 tbsp
• Wheat flour - 2 cups
• Baking soda - 1/4 tsp
• Salt - a pinch

Method :

Preheat oven  to 160 C, to 180 C depending on your oven.  Then slive flour, baking powder, soda, salt and keep aside. Whisk butter, milk sugar and banana. Finely add flour and nuts and   mix till all combined. Then pour to a greased tray. Bake for 30 to 40 minutes.  After becomes cool cut in to required size.

Poosanekkai [ ash gourd ] Rasavangi

Ingredients :

• Ash gourd [ poosanikkai  white pumpkin ] - 1/2 k.g. [ cut in to cubes ]
• Turmeric powder - 1/2 tsp
• Salt - as required 
• Tamarind paste - 1/2 tsp
• Grated fresh coconut - 1/4 cup

For grinding masala :

• Coriander seeds - 1 tbsp
• Urad dahl - 2 tbsp
• Dry red chillies - 4 to 5
• Asafoetida - 1/4 tsp

[ roast all ingredients and grind to a coarse powder ]

For seasoning :

• Mustard seeds - 1 tsp
• Urad dahl - 1/2 tsp
• Curry leaves - few
• Coconut oil - 2 tsp

Method :

Cook white pumpkin in enough water adding salt, turmeric, and  tamarind paste till it become soft. When it's becomes soft add the ground powder and stir well. After adding the powder allow to boil 5 minutes more. Finely grind the coconut adding little water to a smooth paste. Add this paste to the subji. Then take one small pan, add coconut oil. When the oil becomes hot, add seasoning and add it to the subji. Garnish with curry leaves. Serve with sambhar and rasam rice.

Home made easy pista ice- cream

Ingredients :

• Milk - 1/2 litre [ heat this in a vessel and make it 2 cup  ]
• Fresh cream - 1 cup
• Pistachios powder - 1/3 cup
• Pista essence - 1/4 tsp
• Green color - 2 drop

Method :

Take milk  and mix other ingredients and and  run in the mixer till all combined  together  nicely. Then pour in a  dish tray, finely add some powdered pistas. Cover and freezer. Make sure your ice cream tray covered tightly to avoid ice forming.  Keep 8 to 9 hours. After  scoop ice cream and garnish with tiny pieces of  pistas. Enjoy your ice- cream.

Radish Masala Gravy

Ingredients :

• Radish - 1 cup [ peeled and chopped ]
• Potato - 2 [ peeled and chopped ]
• Onion - 2 [ sliced ]
• Salt - as required 
• Oil - 2 tbsp
• Cumin seeds - 1 tsp
• Cinnamon - 1 small piece
• Curry leaves - few

Grind masala :

• Fresh coriander leaves - 2 tbsp
• Ginger - small piece
• Green chillies - 2 to 3
• Cashew nut  - 6 to 8

 [ grind all together  to a smooth paste and keep aside.

Method :

Take one small cooker, add oil. When it's becomes hot, add seasoning and then onion. Cook till it change in to translucent, then add salt, radish and potato and mix well. Add ground masala along with 1/2 glass of water to the subji. Close the cooker and wait for 2 whistle to come. Remove from the gas. After the pressure leaves open the cooker and garnish with curry leaves. Your tasty radish masala is  ready serve with roti as a side dish.