Dal Makhni

INGREDIENTS:

Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3
Butter 4 tbsp.
Cream 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 7-8 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Salt to taste

DIRECTIONS:

1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to ‘medium’ and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3. Heat 2 tbsp. of butter in a pan.
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cook for 2 minutes.

Kaanda Poha

INGREDIENTS:

4 cups beaten rice flakes – thick variety (jaada poha)
2 tablespoons oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) cumin seeds
2 green chilli(es) slit or chopped fine
1 sprig curry leaves
2 big onions sliced fine
½ teaspoon(s) turmeric powder
4 tablespoons chopped fresh coriander
salt to taste
chopped fresh coriander to garnish

DIRECTIONS:

Wash the beaten rice in water thoroughly. Drain and Keep aside.
Heat the oil in a pan. Toss in the mustard and cumin seeds. Fry till they crackle. Add the green chillies and curry leaves. Add the onions and turmeric powder. Stir-fry on medium / low level for about 4 minutes or till the onions are pinkish. Add the chopped fresh coriander and stir-fry briefly till they wilt.
Mix in the beaten rice and salt to taste. Mix in a few tablespoons of water into the beaten rice. Cover and cook on low level for about 4 minutes or till the water has been absorbed by the beaten rice softening it and the flavors are well blended. Do not overcook the beaten rice as it tends to harden. keep covered for a few minutes before serving.

Baigan Bharta

INGREDIENTS:

Eggplant (medium size) 1
Cooked green peas 1/2 cup
Finely chopped onions 1
Finely chopped tomatoes 1
Finely chopped green chilli 1
Red chilli powder 1/2 tsp.
Garam Masala Powder 1/2 tsp.
Turmeric Powder 1/4 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

DIRECTIONS:

1. Brush eggplant with oil and roast it on a gas burner over medium heat.
2. Frequently turn the eggplant upside down, until fully roasted.
3. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
4. Mash the flesh.
5. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
6. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
7. Add green peas and mashed eggplant. Stir well. Fry for 5-7 minutes over medium heat.

Garnish with green coriander leaves and serve hot.

Sevaian Upma

INGREDIENTS:

2 tablespoon(s) ghee (clarified butter) / butter
2 cup(s) broken vermicelli
1 teaspoon(s) mustard seeds
1 teaspoon(s) husked split black gram
2 green chilli(es) slit
1 sprig curry leaves
2 cup(s) warm water
4 tablespoons grated coconut if available
salt to taste

DIRECTIONS:

Heat half of the ghee (clarified butter) in a pan. Fry the vermicelli, stirring continuously to a golden color on medium / low level for about 2 minute(s). Keep aside.
Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the black gram. Stir fry on medium level for about 2 minute(s) or till the mustard seeds splutter fully and the gram is red in color. Toss in the green chillies, curry leaves and fry briefly.
Add the warm water along with salt to taste and bring to a boil. Reduce the heat and add the vermicelli. Cover and cook whilst stirring often on low-medium level for about 3 minutes or till all the water has evaporated and the vermicelli is well cooked. Remove from heat and stir in the grated coconut.

Indian Style Carrots

INGREDIENTS:

2 oz. butter
1-3/4 lbs. carrots\cooked, sliced
1 potato, chopped
2 tsps. cumin powder
1/2 tsp. chilli powder
1 tsp. ground coriander
1/2 tsp. turmeric
1 tsp. salt
1/4 cup plus 2 Tbsps. water
1 tsp. fresh coriander or parsley, chopped, to garnish

DIRECTIONS:

Melt the butter in a pan, add the carrot and potato and fry gently for 5 minutes. Add the spices, salt and water. Simmer, covered, for a further 7 minutes or until the water is absorbed. Serve immediately, sprinkled with coriander or parsley.

Quick Cream of Wheat Savory Cakes

INGREDIENTS:

2 tablespoon(s) coconut oil
1 teaspoon(s) mustard seeds
1 teaspoon(s) split husked Bengal gram (chana dal)
1 teaspoon(s) split husked black gram (udad dal)
4 green chillies chopped
1 tablespoon(s) cashewnut bits
1 sprig curry leaves
1 cup(s) semolina (or quick cream of wheat)
4 cups sour yoghurt
1 cup(s) coriander leaves chopped
2 cup(s) grated coconut if available
1 teaspoon(s) soda bicarbonate
salt to taste

DIRECTIONS:

Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3 minutes or till the grams are red in color.
Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.

Savory Bread

INGREDIENTS:

6 big bread slices cut fine
1 cup(s) yoghurt beaten well
1 big tomato(es) finely chopped
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of turmeric powder and chilli powder
4 green chillies finely chopped
6 curry leaves
2 tablespoon(s) oil
salt to taste
finely chopped coriander leaves to garnish

DIRECTIONS:

Soak the bread pieces in yoghurt for about 10 minutes. Keep aside.
Heat the oil in a pan and toss in the mustard seeds followed by the cumin seeds. Fry till the seeds splutter fully. Add the curry leaves, chopped green chillies and tomato(es). Stir fry on medium level for about 3 minutes or till the tomatoes are cooked and soft.
Add the bread, salt, turmeric and chilli powders. Mix well. Cover and keep for some time before serving.
Garnish with finely chopped coriander leaves.