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.

Green Chowli Kuzhambu

Ingredients:

• Raw chowli - 100 gms
• Sambhar powder - 2 tsp
• Moong dhal - 1/4 cup
• Tamarind paste - 1/2 tsp
• Salt - As required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Coconut milk - 1 cup
• Coconut oil - 1 tbsp
• Curry leaves - little

For seasoning:

• Coconut oil - 1 tbsp
• Mustard seeds - 1 tsp
• Dry red chilli - 1 (broken)

Method:

• First boil moong dhal & raw chowli together.
• Add little turmeric on cooker & keep aside.
• Then take a kadai, add boiled dal & chowli, tamarind paste, salt, sambhar powder, chilli powder, little jaggery, asafoetida & required level of water.
• Mix well & allow to boil for 10 mins till the raw smell goes.
• Finely add coconut milk & mix well. 
• When it starts boiling, switch off the gas & add thadka.*
• Add it to the kuzhambu.
• Enjoy with hot steamed rice or phulka.

*Thadka - In a coconut oil, add mustard seeds, dry red chilli & curry leaves.

Veg Kolhapuri [Restaurant style]

Ingredients:

• Vegetables - 1 cup [ boiled flower, french beans, carrot, capsicum, potato, green peas and paneer ]
• Onion - 2 [ cubes ]
• Green chili - 2 [ chopped ]
• Ginger - 1 small piece
• Cashews - 6 to 8
• Dry chili - 5 to 6
• Whole garam masala - [ dalchini 2, cloves 2, cardamom 2, tejpatha 1, black pepper 4 ]
• Cumin seeds - 1 tsp
• Tomatoes - 3 [ chopped ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1/2 tsp
• Kasoori methi - 1/2 tsp [ crushed ]
• Sugar - 1/2 tsp
• Fresh cream - 2 tbsp
• Oil - 3 tbsp
• Butter - 2 tbsp
• Onion garlic masala - 1/2 tsp [ goda masala ]

For gravy:

• Red gravy - Take a kadai, add little oil, when the oil become hot add chopped onion, garlic, ginger red chili. 
• Fry till it change in to pink colour. Make it cool and grind in a mixer to a smooth paste and keep aside.
• For Tomato paste : Grind tomatoes and cashews in a mixer and make a smooth paste and keep aside.

Fry all vegetables in an oil for 2 minutes and keep aside.


Method: 

• Take a pan, add oil and butter. 
• When it melt add whole garam masala, cumin seeds, chopped green chili. 
• Wait for a second, and add red gravy fry for 3 minutes and then add tomato gravy and mix well. 
• Add all dry masalas and fried vegetables and mix well and add 1/2 glass of hot water. 
• Close with a lid and allow to cook for 10 minutes in a medium flame. 
• Then open the lid and mix fresh cream. 
• Mix well garnish with coriander leaves and chopped cashew nuts. 
• Serve with roti, puri, and parathas.

Vegetable Masala Bath

Ingredients:

• Normal rice - 1 glass (soaked in water for 1/2 hour)
• Chopped vegetables like brinjal, drumstick, raw banana, ladies finger, carrot, potato & small onion
• Any leafy vegetables - 2 hands full
• Curry leaves - little
• Tamarind paste - 1/s tsp
• Boiled tuvar dal - 1 cup
• Ghee - 2 tbsp
• Oil - 2 tbsp
• Salt - As required
• Turmeric - 1/2 tsp
• Red chilli powder or sambhar powder - 1 tsp

For masala:

• Grated coconut - 2 tbsp
• Cumin seeds - 1/2 tsp
• Poppy seeds - 1/2 tsp
• Dry red chilli - 3-4
• Cashews - 6-8
• Garlic flakes - 2 (optional)

Grind all together in a mixer to a smooth paste.


Method:

• Take a pressure pan, add oil & ghee together.
• When it becomes hot, add small onions & fry for 2 mins till it changes into light pink colour.
• Then add other vegetables & mix well.
• Add dry masalas, dry tamarind paste along with 1 glass of water & mix well.
• Then add ground masala & mashed tuvar dal.
• Finely add soaked rice.
• Check salt, mix well, close the pressure pan & wait for 3 whistles to come.
• After the pressure goes, open the cooker & mix well.
• Add 1 tsp of ghee & garnish with curry leaves & coriander leaves. 
• Serve with papad & roasted curry.

Vegetable Biriyani

Ingredients:

• Basmati rice - 1 glass (soaked for 20 mins)
• Turmeric powder - 1/2 tsp
• Salt - As required
• Vegetables (mix) - 1 cup (Carrot, Flower, Beans, Peas, Potato)
• Tomato - 2 (chopped)
• Onion - 2 (finely chopped)
• Whole garam masala - 1 tsp
• Curd - 1/2 tsp
• Butter - 1 tsp
• Oil - 1 tbsp

For grinding masala:

• Kashmiri dry chilli - 2-3
• Onion - 1 tbsp (chopped)
• Garlic flakes - 2 (flaken)
• Ginger - 2 (small pieces)
• Green chilli - 1 (slit)
• Mint leaves - few

Grind all together in a mixer to a smooth paste & keep aside.


Method:

• Take a pressure pan, add oil & butter together.
• When it becomes hot, add whole garam masala & mix well.
• Stir & add the whole ground masala & mix well.
• Fry till the raw smell goes.
• Then add chopped onion & tomatoes.
• When it becomes dry, add vegetables & salt.
• Then add curd & stir nicely.
• Add turmeric, red chilli  along with required water.
• Check the salt.
• Then close the cooker & wait fro 2 whistles to come.
• After the pressure goes, open the cooker & enjoy your biriyani.
• Serve with raita & roasted papad.