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.

Mayavaram Mor Rasam

Ingredients :

• Sour butter milk - 1 cup [ thick ]
• Rice flour - 1 tsp
• Coconut oil - 1 tsp
• Green chili - 1 [ chopped ]
• Ajvain - 1/2 tsp
• Curry leaves - few
• Asafoetida - 1/4 tsp
• Salt - as required

Method :

First take curd in a vessel, mix rice flour in little water without lumps and add it to the butter milk and keep aside. Then take a kadai, add coconut oil. When the oil becomes hot add ajvain, chopped green chili, and  wait for a second. Then pour the butter milk mixer and stir well. Add salt , asafoetida and curry leaves. When the kuzambu  just starts boiling   remove from the gas.  Have it with hot rice along with dry curry.  Enjoy this rasam in winter o rainy season.