MASALA CHANE ( for 4 to 5 persons )

Ingredients ;

• 2 cups kabulee chane

• 1/2 tsp soda bicarb

• 1 tsp tarmarind pulp

• 1 tsp jeera ( cumin seeds)

• 2 tbsp coriander seeds

• 1 tbsp mango powder

• 2 big cardamoms

• 1 tsp caraway ( ajwain )

• 2 cloves

• 3 black pepper

• 1 tsp ginger paste

• 1 tbsp refined oil

• 1 tbsp coriander leaves ( chopped )

• salt to taste

METHOD ;

Soak chane overnight in water .Put soda bicarb in it . Boil the chane in pressure cooker and
keep aside . Take a pan , roast , jeera , coriander seeds , caraway , cloves, cardamoms ,
black pepper and grind them in mixi . Heat the oil in a heavy pan or pressure cooker
Put ginger paste and saute .Then add boiled chane and grinded ingredients . Put the pulp
of tarmarind and salt. Cook on a low fire till it becomes dry. Garnish with coriander leaves.

Paneer Bhurjee

Ingredients:

• 500 gm paneer

• 1/2 tsp turmeric powder

• 10 gm ginger

• 200 gm onion ( finely chopped )

• 250 gm tomatoes ( finely chopped )

• 50 gm oil
  

• 3-4 green chilli ( finely chopped)

• a bunch of coriander leaves

• salt to taste

Method:

Dice paneer in small pieces. Grind ginger. Heat oil in a frying pan. Put chopped onions and fry until they golden brown. Now add tomato, ginger, green chilli, turmeric powder and salt. Saute for a while till the tomato gets soft. Add the pieces of paneer and mix well. Cook for 10 minutes. Garnish with chopped coriander leaves. Serve hot.

Serves: 4

Panchfoden Potato Curry

Ingredients :

• 400 gm potatoes

• 3 tbsp oil

• 1 tsp jeera (cumin seed)

• 1/2 tsp fenugreek seeds
  

• 1 tsp turmeric powder

• 1 tsp mustard seeds

• 1/4 tsp kalonji (nigella)

• 25 mm ginger (finely chopped )

• 1 tsp chilli powder

• 1 tsp mango powder

• 2-3 green chillies ( cut lengthwise )

• 1/2 tsp hing (asafoetida)
  

• a small bunch of coriander leaves
  

• salt to taste

Method:

Boil the potatoes. Peel and mash them. Heat the oil in a heavy pan. Put fenugreek , when
it turns golden brown, add mustard seeds and let them splutter. Then add jeera, kalonji, ginger , green chilli and hing. Now add coriander powder, turmeric and red chilli powder. Pour 1 tbsp water in it and saute for a while until the oil comes out. Finally add the mashed potatoes and 3-4 cups of water. Cook for few minutes. Put mango powder. Garnish with green chilli and coriander leaves. This recipe can be relished with puree, paratha and with rice also.

Serves: 5-6

North Indian Arhar Daal

Ingredients:

• 400 gm Arhar daal

• 1 tsp turmeric powder

• 1/2 tsp mustard seeds
  

• jeera

• 1/2 red chilli powder

• 2 tbsp oil or ghee

• 2 tomatoes ( finely chopped )

• 2 onions ( finely chopped )

• 2 carrots ( grated )

• 50 gm peas

• 4 clove of garlic

• salt to taste , coriander leaves for garnishing

Method:

Boil the daal in a cooker with 2 cupsful of water. Add turmeric powder , carrot , tomato and peas in it. Put the lid of cooker and let it do 3-4 whistles. When daal gets boiled, put salt and keep aside. Heat oil in a pan, put mustard seeds, let them splutter then put jeera, garlic ,onion and chilli powder. Saute for a while. Add this to the boiled daal and cook for a few minutes. Garnish with coriander leaves. Serve hot with rice and chapatis.

Serves: 5-6

Temper Top Toast (for 3 toasts)

Ingredients:

• 3 slices of brown bread
• 1 tea cup grated carrot
• 50 gm grated paneer ( cheese )
• 1 tbsp. finely chopped tomato
• 1/4 tsp green chilli ( finely chopped )
• 1 tsp coriander leaves ( finely chopped )
• 1 tsp butter
• salt to taste

METHOD:

Toast the slices of bread. Make a mixture of carrot, paneer , tomato, green chilli, coriander leaves, butter and salt. Divide this mixture in 3 portions. Now place one portion of mixture on each toast. Put into the oven for few minutes. Serve hot. It is easy to make and good for health.

RAVA IDLI

Ingredients ;

1 kg. rava ( suji )

1 tsp. mustard seeds

3-4 tbsp. refined oil

1/2 tsp. ginger

1 tsp. green chilli ( chopped )

2 tsp curry leaves ( chopped )

25 gm cashewnuts : as desired


50 gm chana dal ( gram dal )

1 litre curd

a pinch of soda

a bunch of coriander leaves , salt to taste

METHOD ;

Heat about 3-4 tbs of oil in a kadai . Add mustard seeds , chana dal , cashewnuts ,
green chilli , ginger and curry leaves in that order . Fry all the ingredients for a
minute or two . Then add the semolina ( rava ) and toss the ingredients are mixed
Continue to cook until the rava changes color and emits a light roasted aroma .
Remove from fire and allow the mixture to cool . A couple of minutes , before
steaming the idlis , place the cool mixture in a vessel . Add curd , a pinch of soda ,
coriander leaves , salt and mix well . Take care to see that no lumps remain .
Fill the idli cups/ moulds with the batter and cook the idlis in a idli cooker
for about 10 minutes . The idlis are ready to serve . Served best with
coriander chutney and potato sagoo ( sabji )

Capsicum Surprise

Ingredients:

• 500 gms capsicum ( red & green )

• 2 tbsp. curd

• 3 tsp. oil

• 1 tsp. mustard seeds
  

• 1 tsp jeera
  

• 2 tbsp. water
  

• 1/2 tsp hing

• 2 tsp. curry powder ( optional )

• 3 tsp. oil

curry leaves & salt to taste


METHOD:

Cut the capsicum into half inch pieces. Keep them in a pan and pour the curd on the pieces of capsicum and leave them atleast 10 minutes . Heat the oil in a heavy saucepan . Put mustard seeds , jeera ,hing and curry leaves . When the mustard seeds get splutter , add the pieces of capsicum , salt and water . Cover the lid till it turns soft . Now sprinkle the curry powder and mix it well ( it is optional ) and cook for a while. Serve hot.