YELLOW MOONG DAL

INGREDIENTS:

Yellow Moong Dal
Tomatoes
Jeera (Cumin Seeds)
Curry Leaves
Salt to taste
Turmeric Powder
Red Chillie Powder
Water
Coriander Leaves

METHOD:

• Soak Yellow Moong Dal for 10 mins
• Chop Tomatoes and Coriander Leaves and keep aside
• Take a cooker and pour oil in it
• Add Jeera (cumin seeds) and Curry Leaves and Tomatoes and mix well
• Add Salt, Turmeric Powder and Red Chillie Powder and Mix well
• Finally Add water to it and put the soaked Moong Dal and close the cooker
• Let 2 Whistles come and simmer it for 5 mins
• When the cooker gets cooled whisk the dal with the whisker

Garnish it with Coriander Leaves

Serve the Yellow Moong Dal with Rice.

MINT CHUTNEY

INGREDIENTS:

Mint Leaves (Pudina Leaves) 1 bunch
Coriander Leaves 1 bunch
Onions
Green Chillies
Jeera (Cumin Seeds)
Red Chillie Powder
Salt as per your taste
Sugar
Tamarind

METHOD:

• Chop Onions length wise
• Wash the Mint Leaves and Coriander Leaves 3 to 4 times
• Take a Mixer or a food Processor
• In a Jar add Mint Leaves, Coriander Leaves, Onions, Green Chillies, Jeera, Red Chillie Powder must be added little only bcoz already green chillies are there,Salt to taste, Tamarind and 2 to 3 tbsp of sugar and mix in a mixer or in a food processor
• If required add little water
• Mint Chutney is ready

Serve this Chutney with Vegetable Cutlets.

VEGETABLE CUTLETS:

INGREDIENTS:

Bread Slices
Potatoes
Carrot
Beetroot
Green Peas
Coriander Leaves
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Salt to taste
Oil

METHOD:

• Boil Potatoes,Carrots and Beetroot in a pressure Cooker
• Boil the Green Peas too
• Take a Potato Masher and mash all the boiled vegetables when it is hot.If the Veggies get cool then it will be difficult to mash it
• Take a plate and put all the veggies in it.
• Add Red Chillie Powder, Dhania Powder, Aamchur Powder (Dry Mango Powder) and Salt to taste and mix well
• Add Chopped Coriander Leaves and mix the mixture well
• Add Bread Slices Crumb to the mixture.Grate the Bread Slices one by one in a grater you will get some rough texture of powder and mix on to the Veggies.
• Take 1 tbsp of oil on your palm and shape the Veggie mixture into round shape or oval shape any shape of your choice and keep aside
• There are 2 options Either Heat Oil in a pan and fry these Vegetable Cutlets  or Just fry them on Tawa or Pan with little Oil on both sides.Choice is yours.
• Serve hot these Cutlets with Tomato Sauce or Mint Chutney

BABY CORN & CAPSICUM CURRY

INGREDIENTS:

Baby Corns
Capsicum
Tomatoes
Ginger
Garlic
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt to taste
Oil
Coriander Leaves
Cream

METHOD:

• Cut Baby Corns into  medium size
• Cut Capsicum in length wise
• Grind Tomatoes in a Mixer or in a food Processor
• Make Ginger & Garlic paste
• Take some oil in a cooker
• Add Jeera (Cumin Seeds)
• Add Baby corns and Capsicum and saute for 3 mins on low flame
• Then add Ginger & Garlic Paste and mix well
• Add Tomato Puree and mix
• Add Turmeric Powder, Red Chillie Powder and Dhania Powder and Salt
• Mix all the ingredients well and add some water so that all ingredients cooks well
• Let 2 whistles come and simmer for 10 min

Garnish it with some fresh Cream and Coriander Leaves

Serve it with Chapathi

METHI PULAO (FENUGREEK LEAVES) PULAO

INGREDIENTS:

Rice
Methi Leaves
Tomatoes
Red Chillie Powder
Dhania Powder (Coriander seeds powder)
Garam Masala Powder
Aamchur Powder (Dry Mango Powder)
Jeera (Cumin Seeds)
Salt to taste
Curry Leaves
Oil
Water
Few Cashewnuts for garnishing

METHOD:

• Soak Rice in a bowl for 5 mins
• Wash Methi Leaves 3 to 4 times in water and chop finely
• Chop Tomatoes finely and keep aside
• Take a Cooker and pour Oil into it.
• Add Jeera (Cumin Seeds) and Put Soaked Rice and mix well
• Add Curry Leaves and mix well
• Add Chopped Methi Leaves and mix till the raw smell of methi leaves goes away ie for 2 to 3 mins mix
• Then add Chopped tomatoes and mix the rice well
• Add Red Chillie Powder, Dhania Powder, Garam Masala Powder and Aamchur Powder and mix well
• Now add Salt as per your tatste and mix well.
• The Proporion of water is 1:2. If Rice taken is one Cup then add 2 cups of water to it
• Finally add water to rice and close the cooker lid and let 2 whistles come and simmer it for 3 to 4 mins till all the ingredients cooks well
• Fry few Cashewnuts in a butter and keep ready aside for garnishing

Garnish it with Fried Cashewnuts or Pudina Leaves or Coriander Leaves
Serve hot with Curds or any Vegetable.



                                                        METHI PULAO

 

PANEER BHURJI

INGREDIENTS:

Milk to make Paneer
Onions
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Oil
Salt to taste
Coriander Leaves
Curds or Lime Juice

METHOD:

• Boil the milk in a pan and add Curds or Yogurt or Lime Juice
• As the milk breaks a whey forms and Paneer is ready.
• Strain the milk and keep aside the Paneer.
• Finely chop Onions and Tomatoes and keep aside
• Take a Cooker and Pour Oil into it
• Add Onions to it and Saute till light brown colour
• Add Tomatoes and mix well
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Salt and mix it
• Finally Add the Paneer Chunk and mix it.
• If the Bhurji is very thick then add the Whey and mix it
• Close the Cooker Lid and Put One Whistle and Simmer for 5 mins and off the gas
• When the cooker gets cooled open the cooker Lid

Garnish it with Coriander Leaves

Serve the Paneer Bhurji with Chapathi or Paratha.

Let me know your feedback and suggestions once you have tried these recipes at home

CHICKPEAS CURRY

INGREDIENTS:

Chhole (Chickpeas)
Onions
Ginger
Garlic Flakes
Tomatoes
Bay Leaf
Cinnamon (Dalchini)
Cloves (Laung)
Curds (Yogurt)
Red Chillie Powder
Turmeric Powder
Dhania Powder
Jeera Powder
Salt to taste
Coriander Leaves
Jeera (Cumin Seeds)
Sugar
Oil

METHOD:

• Soak Chickpeas overnight in water
• Next day in the morning boil the Chickpeas with salt in water and keep aside. Dont throw away the Boiled Chickpeas water it can be used in Gravy at the end
• Chop Onions finely
• Grate Ginger and Garlic paste
• Grind Tomatoes and make puree of it
• Pour oil in a cooker add Jeera, Cinnamon, Cloves and Bay leaf and mix it
• Add chopped Onions to it and saute till light brown in colour
• Add Grated ginger garlic paste and mix it
• Add Tomato Puree and 2 to 3 tbsp of Curd (Yougurt) to it
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Jeera Powder and mix well.
• Add Salt as per ur taste. Dont add more Salt to it because even in Boiled Chickpeas there is Salt to it. and Add 1 to 2 tbsp of Sugar to it and mix it.
• Add Boiled Chick peas and mix it well so that the gravy becomes thick and all ingredients mixs well.
• Now add the Boiled Chickpeas water to it and mix well

NOTE: If the Chickpeas are not boiled properly then  Close the Cooker and let 2 whistles come and simmer it for 15 mins and the Chickpeas Curry is ready.
If the Chickpeas are completely boiled then there is no need to put whistle to the cooker and so the Curry is ready.

Garnish it with Coriander Leaves and Chickpeas Curry is ready to eat.

Serve it with Rice or Chappathi.



                                                   CHICKPEAS CURRY