masoor dal tadka

 MASOOR DAL TADKA

THINGS NEEDED----
MASOOR DAL (CHILKE WALI)
ONIONS --1
TOMATO---2
GARLIC PASTE---1/2 TSP
YOGURT-----1/4 CUP
HALDI
SALT
OIL
DHANIA LEAVES
JEERA
GREENCHILLIES ---2

METHOD---
SOAK MASOOR DAL FOR 3 HRS OR YOU CAN SOAK IT OVERNIGHT ALSO.
WASH AND COOK MASOOR DAL IN A PRESSURE COOKER.
HEAT A PAN PUT SOME OIL AND PUT JEERA AND SLIT GREENCHILLIES , AND GARLIC PASTE
THEN
ADD ONIONS (CUT LENGTH WISE) WITH SOME SALT.
AFTER ONIONS ARE DONE, PUT TOMATOES(CUT INTO SMALL PIECES)
AND HALDI AND CLOSE THE LID.
WHEN TOAMTOES ARE DONE PUT THE COOKED DAL (LIGHTLY MASH IT WITH A LADDLE)ALONG WITH SALT AND SOME WATER. MIX WELL AND THEN ADD YOGURT AND MIX WELL
IF NECESSARY ADD SOME WATER. SIMMER THE FLAME AND PLACE THE LID . LET
IT BOIL FOR 5 TO 10 MINS.CHECK THE CONSISTENCY AND REMOVE FROM FIRE AND ADD DHANIA LEAVES

THE DISH IS READY TO SERVE.


TIP--- IT BECOMES THICK WHEN IT IS COOLED.
YOU CAN ALSO ADD REDCHILLI POWDER AND GARAM MASALA IF YOU DESIRE
I USUALLY AVOID THESE .

peanut cocoaballs

PEANUT COCOA BALLS

PEANUTS---1/2 CUP
MILKPOWDER--3/4 CUP
MALAI 1/4 CUP
COCOA POWDER  1/2 CUP
SUGAR POWDER    1/2 CUP


REMOVE THE SKIN FROM PEANUTS. MIX ALL  THE INGREDIENTS AND MAKE BALLS OUT OF IT. KEEP IN THE REFRIDGERATOR . REMOVE FROM FRIDGE 20 MINS BEFORE SERVING.

TOMONDINA JUICE

TOMONDINA JUICE

TOMATO---2 SMALL
PUDINA      20 LEAVES
LEMON       1
SUGAR        ACCORDING TO TASTE
WATER        2 GLASSES
ICECUBES  10
BLACK SALT  LITTLE


RUN ALL THE INGREDIENTS EXCEPT LEMON JUICE IN A  MIXER AND STRAIN. NOW ADD
LEMON JUICE TO IT , MIX WELL AND IT IS READY TO SERVE. A REFRESHING DRINK
FOR SUMMER.

POUR IN THE SERVING GLASSES WITH SOME ICE CUBES AND PUDINA LEAVES.

karela alu ki sabji

KARELA ALU KI SABJI (BITTERGOURD AND POTATO CURRY)

INGREDIENTS


BITTER GOURD--1/4 KG
POTATO    ---3
GARLIC      5TO 6
REDCHILLI POWDER   2TSP
SALT
GHEE   1TSP
OIL   5 SPOONS
JEERA  1/2 TSP
URAD DAL  1TSP



METHOD

1. FIRST BOIL THE POTATOES AND KEEP ASIDE. LET THEM COOL.
2. REMOVE THE SKIN .
3. MASH THE POTATOES WELL ALONG WITH GARLIC PASTE, REDCHILLI POWDER , SALT AND GHEE
MIX WELL AND KEEP ASIDE.
4. CUT THE BITTER GOURD INTO SMALL PIECES.( IF YOU WANT TOGET RID OF BITTERNESS FROM THE BITTERGOURD. PUT THEM IN CURD WATER OR TAMARIND WATER
FOR A WHILE AND REMOVE. .)
5.  NOW HEAT OIL IN A PAN ADD JEERA AND URAD DAL AND WHEN FRIED ADD
CUT KARELA PIECES WITH SOME SALT AND  FRY WELL TILL DONE.
6. ADD POTATO MASALA AND MIX WELL SO THAT POTATO IS WELL COATED TO BITTER GOURD.REMOVE FROM FIRE AND SERVE WITH RICE AND PLAIN DAL,