SAMBAR DAL

INGREDIENTS:

Tuvar Dal
Onions
Tomatoes
Mustard Seeds
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Sugar
Oil
Garlic Flakes
Curry Leaves
Tamarind Puree
MTR Sambar masala powder
Carrots

METHOD:

• Soak the tuvar dal for 5 to 6 mins
• Take a pressure cooker and wash the dal and add to it
• Add water to it and add few drops of oil and turmeric powder to it
• Cook the dal in a pressure cooker for 15 mins.
• Let 1 whistle come and simmer it for 10 mins till the dal cooks soft.
• Chop Onions in length wise and crush the Garlic Flakes and keep aside
• Chop finely tomatoes
• Soak the tamarind in luke warm water for 10 mins.
• When the dal is cooked well whisk it with the whisker and keep aside the dal.
• Take a pan add oil to it
• When oil gets hot add Mustard Seeds, Jeera and Chopped Onions to it and saute the Onions till light brown colour.
• Add Curry Leaves, Crushed Garlic Flakes and tomatoes to it.
• Add Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well.
• Add Salt as per taste and Sugar to it and mix well
• Finally add the Dal into this mixture and mix well.
• The consistency must be of not too watery if required add 1 cup of water to it
• Now add the tamarind puree to it.
• Add MTR Sambar Powder and mix well.
• Optional if you want you can add carrots too.Cut Carrots into length wise ie straight.
• Now boil the dal properly and simmer it for 8 to 10 mins till carrots cooks well.

Serve hot the Sambar with Rice or Idli.

CHANA DAL

INGREDIENTS:

Chana Dal
Onions
Tomatoes
Jeera (Cumin Seeds)
Ginger
Curry Leaves
Turmeric Powder
Red Chilie Powder
Salt as per taste
Oil
Aamchur Powder (Dry Mango Powder)

METHOD:

• Soak the chana dal for 5 to 10 mins.
• Chop finely onions and tomatoes
• Take oil in a pressure cooker
• when oil gets hot add Chopped onions and saute till light brown colour
• Add chopped ginger and curry leaves to it.
• Add chopped tomatoes and mix well
• Add Salt as per taste, Turmeric Powder, Red chillie Powder and mix well
• Add water to it
• Add soaked chana dal to it see that chana dal must be immersed in water.
• Close the lid of the cooker and let 2 whistle come and simmer it for 10 mins till chana dal gets cooked
• When the steam evaporates open the lid of the cooker and whisk the dal with the whisker.
• Garnish the cooked chana dal with Aamchur Powder

Serve hot with Rice or Chapathi or Parathas.

BABY CORN

INGREDIENTS:

Baby Corn
Oil
Tomatoes
Jeera (Cumin Seeds)
Turmeric Powder
Red chillie Powder
Dhania Powder
Salt as per taste
Water
Sugar
Dalchini (Cinnamom stick) for the flavour

METHOD:

• Cut Baby Corns in roundals ie round shape
• Grind the tomatoes in a mixer and make it puree
• Take a pressure cooker and add oil to it
• when oil gets hot add Jeera (cumin Seeds) and Dalchini stick and mix it
• Add  baby corns to it and saute for 2 to 3 mins
• Add Tomato puree and mix well
• Add Turmeric Powder,Red chillie Powder, Dhania Powder and Salt as per tatse and mix well
• Add 1/4 spoon of sugar to it
• Now add 2 cups of water to it and close the cooker.
• Let 1 whistle come and simmer it for 5 to 6 mins till Baby Corns are cooked well.

Serve hot with chapathis or Butter Naan or parathas.

METHI SUBZI

INGREDIENTS:

Methi  Leaves

Onions

Tomatoes

Garlic Cloves

Salt as per taste

Oil

Turmeric Powder

Red chillie Powder

Dhania Powder

Dry Mango Powder (Aamchur Powder)

Jeera (Cumin Seeds)

METHOD:

• Wash the methi leaves thoroughly 3 to 4 times
• Chop finely onions and tomatoes
• Crush the garlic flakes 5 to 6
• Take some oil in a pressure cooker
• When hot add Jeera and mix it
• Add chopped onions and saute till light brown colour
• Add crushed Garlic to it and mix
• Add tomatoes to it
• Add salt as per taste, Turmeric Powder, Red chillie powder,dhania powder, Aamchur Powder and mix well

Finally add Methi Leaves to it and mix well

Add a cup of water to it so that Methi Leaves cooks well.
Let one whistle come and then simmer it for 5 to 6 mins till methi leaves cooks well.

Serve the Methi Subzi with Rice or Chapathi.

RASGULLA:

INGREDIENTS:

Milk
Curds or Lemon juice
Sugar
Water

METHOD:

• Boil the milk in a vessel
• When milk is  hot add curds or lemon juice to it
• Whey forms and a white paneer is ready
• Strain out the water from the milk
• The chunk which is formed is paneer
• Take a muslin cloth and strain out the paneer in it
• Wash this paneer with cold drinking water for 2 to 3 times
• Squeeze out the whole water and smash the paneer with your palm till it softens the paneer
• Make small sized balls out of this paneer and keep aside
• Prepare sugar syrup of 1:1 ratio.For 1 cup of sugar add 1 cup of water to it
• When it is boiled add these paneer balls to it and cover with the lid and mix them in between for 10 to 12 mins
• The paneer balls will become double sized balls and are ready

Refrigerate the Rasgulla in fridge and serve them

SEYAL BREAD (BREAD UPMA)

INGREDIENTS:

Bread
Onions
Tomatoes
Garlic
Curry Leaves
Jeera (Cumin seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Oil
Water

METHOD:

• Chop finely Onions and keep aside
• Cut tomatoes finely
• Crush the garlic flakes
• From 1 slice of bread make 4 to 5 parts out of it
• Take Oil in a pan and heat
• When oil gets heated add Jeera (Cumin seeds) and add chopped onions and saute till light brown colour
• Add curry Leaves and crushed garlic and mix well
• Add tomatoes and mix well
• Add Turmeric powder, Red Chillie Powder and Dhania Powder and mix well
• Simmer this mixture for 3 to 5 mins till onions and tomatoes become soft enough
• Add half a cup of water and let it boil
• Add bread slices and mix well
• See that the water must not be more otherwise bread will change into water form
• Only little water is required where in the bread dips and whole slice of bread must be seen.
• Mix it in a gentle way and off the gas
• Garnish it with Coriander Leaves

Seyal bread is ready to eat and serve it with tomato Sauce or ketchup or mint chutney

MIXED VEGETABLE CURRY:

INGREDIENTS:

Beetroot
Onions
Potatoes
Carrots
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Coriander Leaves

METHOD:

• Boil Beetroots, Potatoes and Carrots in a pressure cooker
• Add a pinch of tamarind to presuure cooker so that the cooker doesnt spoil
• Grind the tomatoes in a mixer or in a food processor
• Chop finely onions
• Cut the boiled vegetables finely and keep aside
• Take a pan and add Oil to it
• As oil gets heated add chopped onions and saute it till light brown colour
• Add tomato puree and mix well
• Cook it on low flame with a plate on so that the onions and tomato mixture becomes soft for 5 mins
• Then add salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
• Add chopped boiled vegetables and mix well
• Add half a cup of water so that the gravy's consistency is of medium but not too watery
• Garnish it with Coriander leaves and mix well

Mixed vegetable curry is ready and serve hot with chapathi