Cooker Chutney

Ingredients:

• Onion - 2 (chopped)
• Tomato - 2 (chopped)
• Green chilli - 2 or Capsicum - 1
• Brinjal - 1 (chopped)
• Coriander leaves - little
• Curry leaves - little
• Tamarind - 1/4 tsp
• Jaggery - 1 tbsp
• Salt - As required
• Red chilli powder - 1 tsp

Method:

• Take one small cooker, add all the ingredients & close the cooker.
• Wait for 2 whistles to come.
• Then add it to the mixer & grind smoothly.
• Then take a kadai, add tsp of seasame oil.
• When it becomes hot, add tsp of mustard seeds & a pinch of asafoetida.
• Then add the ground chutney & stir nicely till the water becomes dry & the chutney becomes thick.
• Once this is done, remove from the gas.
• Have it with rice, idli & dosa. 

You can keep this in the fridge for 3-4 days. 

Banana Vermicelli Custard

Ingredients:

• Ghee - 2 tbsp
• Cashew, Resins (Kismis), Pista & Badam - 1/4 cup (broken)
• Vermicelli - 1/3 cup
• Milk - 1/2 litre
• Milk maid - 1/4 cup
• Custard powder - 1 tbsp (Mix with milk)
• Cardamom powder - 1/4 tsp
• Banana ripe (chopped) - 1/4 cup

Method:

• Take one kadai & add ghee.
• When it becomes hot, add nuts & fry.
• When it changes into golden colour, add vermicelli & fry till it changes into golden brown colour.
• Then add milk & stir.
• When it starts boiling, add milk maid & mix well.
• Allow it to boil for 5 mins.
• Then add custard powder, cardamom powder( which mix in the cold milk  without lumps. )
• Allow to boil for 10 mins.
• When it becomes thick, remove from the gas.
• When it becomes completely cool, keep it in the fridge for an hour.
• Before serving, add chopped bananas.

P.S: If you need more sweet, add little sugar when its boiling.

Tendli (Little Gourd) Masala Bath

Ingredients:

• Cooked rice - 1 bowl
• Little gourd (Tendli) - 1/2 kg (cut lengthwise) - Boil & keep
• Onion - 1 (cut thinly & lengthwise)
• Tomato - 2 (chopped)
• Salt - As required
• Turmeric - 1/2 tsp
• Red chilli powder - 1 tsp
• Goda masala - 1/2 tsp
• Oil + Ghee - 2 tbsp each
• Coriander leaves - little

For grinding masala:

• Onion - 1 (Chopped)
• Tomato - 1 (Chopped)
• Green chilli - 1 
• Goda masala 
• Coriander leaves - little
• Grated fresh coconut - 2 tbsp

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


Method:

• First take a deep bottom kadai & add oil.
• When the oil becomes hot, add onion, tomato & boiled tendli & mix well.
• Then add salt, turmeric, red chilli powder, little sugar & mix well.
• Then add 1 tbsp fresh cream & stir nicely.
• Finally add the cooked rice & mix well.
• Garnish with coriander leaves. 
• On the top, add fresh ghee & serve with raitha & waffer.

Thandai (Holi Festival Drink)

Ingredients:

• Badam - 1/4 cup
• Cashews - 1/4 cup
• Pista - 1/4 cup
• Black pepper - 1/4 tsp
• Fennel seeds - 1/4 tsp
• Melon seeds - 2 tbsp
• Sugar - 1 cup
• Kesar - A pinch
• Ice cubes - litlle
• Cold milk - 1/2 litre

For Garnishing:

• Grated cashews & badam - 2 tsp
• Dry rose petals - little

Method:

• Grind all the ingredients in a mixer to a smooth powder.
• Then take a glass, put ice cubes, 3 tbsp of thandai powder, pour cold milk & mix well.
• Garnish with grated nuts & dried rose petals.
• Your tasty thandai is ready.

Tomato Dosa

Ingredients:

• Tomatoes - 3 (chopped)
• Rava - 1/2 cup
• Rice atta - 1/2 cup
• Wheat flour - 1/4 cup
• Onion - 2 (finely chopped)
• Ginger - 1 small piece
• Dry red chilli - 3
• Crushed pepper - 1/2 tsp 
• Salt - As required 
• Water - 2 cups

Method:

• First grind tomato, red chilli in a mixer to a smooth paste.
• Pour it in a bowl.
• Then add rava, other flour's and wisk without any lumps.
• Then add onion, coriander leaves, cumin seeds, crushed pepper, salt & mix well.
• Then soak for 20 mins.
• Then add 1 cup of water & make the batter thin.
• Heat tawa & spread it like rawa dosa.
• Pour oil & simmer the gas for 3 mins.
• Then remove but do not flip.

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.