Dal (Pappu)

INGREDIENTS

Toor daal 1 cup
Green leaves 2 cups(chopped like menti/totakura)
Small Onion 1
Tamotas 2
Small lemon sized Tamarind
Turmeric 1/4 tbsp
Red Chilli Powder 1 tbsp
Garlic 1 pod
Water 2 Cups

SEASONING INGREDIENTS

Oil 2tbsp
Mustard Seeds 1/2 tbsp
Cumin Seeds 1/2 tbsp
Red Chiilies 2
Garlic Pods 2(Crushed)
Chopped Onions
Curry leaves 4



PREPARATION

1. Pressure cook all the ingredients together until they are well cooked. Add salt and mash well

2. Do the seasoning and add the cooked dal to it. Mix well. Serve with hot rice and ghee. 

POHA

Ingredients:2.5 C thick Poha/flattened rice flakes(from Indian groceries)

1 medium red onion, thinly sliced
1 large potato, thinly diced or boiled ones
3-4 green chillies, cut into small pieces
Handful of frozen green peas (optional)
Handful of peanuts
small bunch of cilantro, chopped finely
4-5 curry leaves
Juice of 1 small lemon/lime
grated coconut of garnishing (optional)
pinch of haldi/turmeric powder
1t jeera/cumin
1t mustard seeds
1t urad dal/black gram
1t chana dal/bengal gram
2T cooking oil
salt as per taste

Method:

1. Wash the rice flakes/atukulu thoroughly only once in cold water, drain immediately to avoid sogginess and keep aside for few mins. You will notice that the flakes becomes plumpy as they absorb any excess water. Chop onions, green chillies, potato.
2. Heat oil in a wide pan and add the mustard, let it splutter for a min and then add urad dal/black gram and cumin/jeera, chana dal/bengal gram and curry leaves. Let it fry for a min and add the raw peanuts. Fry till it they are brown in color.
3. Meanwhile mix some salt in the soaked poha and mix well with your hands. Dont use spoon/spatula it may break the flakes.
4. Add onions, diced potato, green peas and green chillies to the pan . Let it cook for few mins or till the potatoes are done if you are taking the fresh one instead of boiled one. Add turmeric and mix well and then add the salted poha to it.
5. Mix well and let it sit on the flame for 3 more mins. Add the lime/lemon juice and chopped cilantro and mix well so that the juice is evenly distributed.
6. Before serving garnish with freshly grated coconut
   

Cabbage papu

Ingredients

1 cup Toor dal

1 small Onion

1 Tomato

5 Green Chillies

1 cup Chopped Cabbage

Small Lemon sized Tamarind

4 pods of Garlic

Pich of Turmeric

SEASONING INGREDIENTS:

Oil 1 tbsp
Mustard seeds 1/2 tsp
Cumin seeds 3/4 tsp
Red chillies 2
Curry leaves 5 or 6
Garlic pods 4



PROCEDURE

1. Pressure cook all the above ingredients. Mash well and add salt.

2. Do the seasoning in an other small pan. Heat oil, add mustard seeds. When the seeds start spluttering add cumin seeds, curry leaves, dry red chillies,crushed garlic pods. When the garlic turns brown add few chopped onions. When the onions are done add the cooked dal. Mix well. Garnish with chopped cilantro.

Paneer veg roll

How to make Chapati Rolls 

Prep time - under 10 mins
Cook time - under 15 mins
Yields - 5 rolls

Ingredients needed

Chapati or phulka -5
Onion -1 big

Tomato - 2 medium size
Capsicum -1 medium size
Paneer - 150 grams
Turmeric powder - 1/4 tsp
Cumin powder -1 tsp
Coriander powder -2 tsp
Chilli powder - 1/2 tsp
Salt needed

For the seasoning

Oil - 1 tbsp

Preparation

1.Wash and peel the carrot skin and grate it. Finely chop the cabbage into thin vertical slices.
2.Chop all the vegetables and chop the paneer into slices.
3.Cook the potato and peel the skin and grate it

Method 

1.Heat oil, add cumin seeds, when it splutters, add finely chopped onions along with a pinch of salt and green chillies. Saute until onions turn transparent.

2.Add grated carrot and chopped cabbages to the pan and fry them in medium flame. Grated carrot and chopped cabbages will cook quickly in the oil

3.Add chopped capsicum and cook for a few more minutes.

4.Add tomatoes, all the spice powder and salt needed. Cook until tomatoes become mushy.

5.when the vegetables are cooked, add cooked grated potatoes and grated and cubed paneer and mix well

6.Add chilli powder, coriander powder and garam masala and mix well.







7.Keep in low flame for 5 minutes and remove from flame. Now our Paneer masala is ready for stuffing

8.Now prepare chapati and keep it ready.

9.Add 1 tablespoon of paneer masala in the middle of chapatti ,spread it  over the chapatti and roll it

Rawa Kesari

Ingredients:

Rawa / Sooji / Semolina - 1/2 cup
Sugar - 1 cup
Water - 1 1/2 cup
Ghee - 1/2 cup
Cashews - 10 pieces
Sultanas / Kishmish - 10 pieces
Kesari Colour / Orange Food Colouring a pinch (optinal)
Milk - 1 tblspn
Cardamom powder - 1 tsp

Method:

1. Heat a heavy bottom pan. Heat 2 spoon of ghee in it and fry cashews and raisans in it till golden. Remove it and Set aside.
2. Bring water to a boil in a separate sauce pan. Mix food coloring with milk and set aside.
3. Now in the remaining ghee add sooji and fry for 3 to 4 mins till it is light golden and raw smell goes away from it.
4. Now pour in the boiling water and mix well so no lumps form. Keep this mixing till it gets little thick.
5. Now add in the sugar and keep mixing.
6. Add in food colouring (Optinal)and cardamom powder and mix well.
7. Keep stirring till the mixture get thick.
8. Now add in the ghee and keep mixing till the kesari leaves the sides of the pan.
9. Add in the roasted nuts and mix well.

Serve this warm or hot

Carrot Methi Pachadi

Prep & Cooking: 30 mts

Serves 4-5 persons

.

Ingredients:

1. 2 cups grated carrot
2. 1 cup fresh methi leaves, loosely packed
3. 1 tbsp split black gram dal (minapa pappu)
4. 1 tbsp Bengal gram (senaga pappu)
5. 1 tsp cumin seeds
6. 1/2 tsp mustard seeds
7. 1-2 dry red chillis (adjust to suit your spice level)
8. 4-5 garlic flakes
9. 1-2 green chillies (adjust)
10. 1 tbsp grated jaggery (adjust)
11. salt to taste
12. 1 tbsp lemon juice
13. 1 tbsp oil

For the tempering/poppu/tadka:

1. 1 tsp oil
2. 1/2 mustard seeds
3. 1/2 tsp split gram dal
4. 8-10 curry leaves

1 Heat half a tbsp of oil in a non-stick pan. Add the garlic, cumin, split gram dal, bengal gram, red chillis and mustard seeds and stir on medium heat till the dals turn slightly red and a nice aroma emanates. Immediately remove the roasted spices, and keep aside.

2 In the same pan, add a tsp of oil if required, add the slit green chilli and grated carrot and on medium flame saute till the rawness of carrot disappears (approx 3-4 mts). Remove and keep aside.

3 In the same pan, add another tsp of oil and saute the methi leaves for 3 mts. Remove from heat and cool.

4 Grind the roasted dal mixture first, followed by the sauteed carrot and methi, jaggery along with salt, to a coarse paste without adding any water.

5 Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal and curry leaves and fry till the dal turns red. Add this seasoning along with lemon juice to the ground pachadi. Serve with hot steamed rice.