BLACK URAD DAL CURRY:

INGREDIENTS:

Black Urad Dal Split
Onions
Ginger
Garlic
Tomatoes
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Oil
Water

METHOD:

• Soak black urad dal split for 10 mins
• Chop finely onions, ginger, garlic and tomatoes
• Take a pressure cooker pour Oil into it
• Add Chopped Onions and saute till it turns into light brown colour
• Add ginger and garlic paste and saute well
• Add tomatoes, Salt, turmeric powder, Red chillie powder and dhania powder and mix well
• Finally add water to it and put soaked black urad dal split and mix
• Close the lid of the cooker and let 2 whistles come
• Then simmer the cooker for 15 mins till black dal cooks well

Garnish it with Coriander Leaves
Black urad dal split is ready and serve with Chapathi or Naan or Paratha.



                                                  BLACK URAD DAL SPLIT (RAW)

                                                    BLACK URAD DAL CURRY

 

CHILRA (GRAM FLOUR DOSA)

INGREDIENTS:

Besan (Gram Flour)
Jeera (Cumin Seeds)
Onions
Curry Leaves
Salt as per taste
Oil
Water
Red Chillie Powder

METHOD:

• Chop Onions and Curry Leaves finely and keep aside
• Take Besan in a vessel and add Chopped onions and Curry leaves to it
• Add Salt, Red chillie powder and one tbsp of oil to it and mix well
• Now mix all the ingredients and add water to it.
• The Consistency of the batter must be of dosa batter not too thick nor too thin.
• Heat a tawa or a pan and pour the batter into a dosa shape.
• Pour 2 to 3 tbsp of oil on the tawa and cook it on medium flame.

Chilra is ready and Serve hot with tomato sauce or tomato ketchup.

                                                                   CHILRA

 

SWEET LOLO

INGREDIENTS

Wheat Flour
Sugar
Water
Ghee
Milk

METHOD:

• Make sugar syrup.Put sugar in a vessel and pour water till sugar immerses in water.
• Then boil it on a gas and make sugar syrup of it
• Add Ghee to the wheat flour and mix well
• Knead the wheat flour with Sugar syrup
• when the  dough is ready add little of milk to it and mix well
• The dough is ready to make Lolo.Set aside the dough for 15 mins and cover the dough with a plate. In case if the dough is very hard then you can add more milk and knead it again.
• Roll the ball of the dough into Fat chapathi shape.
• cook this chapathi on a tawa on a low flame
• while cooking put 2 to 3 tbsp of ghee on it on both sides and cook it.

Sweet Lolo is ready and you can preserve it in an air tight container for 2 to 3days.

For this recipe only Ghee is required but not Oil.

POTATO &  TOMATO CURRY

INGREDIENTS:

Potatoes
Tomatoes
Turmeric Powder
Red Chillie powder
Dhania Powder
Salt as per taste
Curry Leaves
Oil
Rai (Mustard Seeds)
Jeera (Cumin Seeds)

METHOD:

• Cut Potatoes into medium size pieces and keep it in water.Otherwise Potatoes will turn into black
• Grind tomatoes in a mixie or in a food processor
• Take a Pressure Cooker and Pour Oil  to it
• when Oil gets hot add Rai,Jeera,Potatoes and mix well and add Curry Leaves too.
• Mix  the Potatoes for 2mins
• Add Tomato Puree and mix well
• Add Salt, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix all the ingredients well
• Keep on Stirring till tomato puree becomes thick like gravy
• Finally add little water so that the potatoes becomes soft enough.
• Close the Lid of the cooker and let 2 whistles come and then simmer it for 10 to 12 mins.

Potato & Tomato curry is ready to eat and Serve hot with Puri or Chapathi

BHINDA MASALA

INGREDIENTS:

Bhinda (Lady's Fingers)
Jeera (Cumin Seeds)
Salt as per taste
Red chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Oil
Hing (Asafoetida)

METHOD:




                                            SLITTED LADY'S FINGERS

STUFFED LADY'S FINGERS

COOKED LADY'S FINGERS

• Wash the bhindas and wipe them with a napkin and keep aside
• Cut the stalks of bhinda at both the ends
• Put a small slit with a knife on the bhindas
• Put red chillie powder, Dhania Powder, Aamchur Powder, Salt and a drop of Oil into it and mix the mixture well
• Now stuff this mixture into slitted bhindas and keep aside
• Take a pan Pour some oil into it.
• When oil gets hot add Hing, Jeera (Cumin seeds) and put these stuffed Bhindas into it and mix
• Cook this on a low flame and just mix till they become soft
• see that the Lady's fingers dont turn out into black.

Serve hot with Rice and Dal

GREEN MOONG DAL

INGREDIENTS:

Green Moong Dal
Onions
Ginger
Curry Leaves
Tomatoes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Jeera (Cumin Seeds)
Coriander Leaves
Water
Oil

METHOD:

• Soak green moong dal for 10 mins
• Chop finely Onions, Ginger,Tomatoes,Coriander Leaves and keep aside
• Take a Pressure Cooker add Oil to it
• when oil gets heated add Jeera and Onions.
• Saute the Onions till it turns to  light brown colour
• Now add chopped ginger, curry Leaves and tomatoes and mix well
• Add Salt, Turmeric Powder, Red chillie Powder and Dhania Powder and mix well
• Add Water to it and put the soaked green moong dal into it.
• Close the Lid of the Pressure Cooker and let 2 whistles come and simmer it for 15 mins.

Garnish it with Coriander Leaves
Serve the green moong dal with Rice or Chapathi

BHUGA RICE WITH TOMATOES

INGREDIENTS:

Rice
Onions
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Garam Masala Powder
Curry Leaves
Coriander Leaves
Water
Jeera (Cumin Seeds)

METHOD:

• Soak Rice for 10 mins
• Cut Tomatoes Finely and cut onions in length wise
• Chop Coriander Leaves Finely
• Take a Pressure Cooker add Oil to it
• When Oil gets heated add Jeera (Cumin seeds) and add Onions to it.
• Saute the Onions till light brown and then add Soaked Rice to it and mix
• Add Tomatoes,Salt, Turmeric Powder, Red Chillie Powder, Dhania Powder and Garam Masala Powder, Curry Leaves and mix well
• Finally Add water to it for 1 cup of Rice add 2 cups of water.
• Close the Lid of the Cooker and let 2 whistles come and then simmer it for 3 to 4 mins
• Bhugha Rice with tomatoes is ready

Garnish it with Chopped Coriander Leaves and Serve hot with Vegetable.