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,

DUM ALOO

DUM ALOO

Ingredients:

small potatoes--1/2 kg
onions --3
tomatoes--2
green chilli--2
cashewnuts --6(optional)
ginger garlic paste --1 tsp(optional)
curd --3/4 cup
oil   5 tbsp
dhania powder--2tsp
turmeric powder
salt
dhania leaves


Method

Wash and cook small potatoes in a pressure cooker adding some salt.. Allow it to cool and take out the skin.Prick each and every aloo with a fork.Now shallow fry these potatoes with 2tbsp of oil on a low flame.
fry until all potatoes are little bit brown. Take one more pan and put a tbsp of oil and when oil becomes hot
put slit green chillies and onions (cut into big pieces) and some salt. when onions are translucent add dhania powder and fry and add tomatoes
and fry for 2 to 3 mins. take out of the flame and let it cool.

Grind onions and tomatoes to paste.if using cashewnuts make it into paste.
Place a pan add 2tbsp of oil put turmeric powder and fry the ground paste. add cashewnut paste and add
fried potatoes to this mixture and fry well. 
when potatoes are fried with this masala add curds to this . add some water to the curry and place a lid
and let it cook for 10 mins.on a lo w flame. Put off the flame after 10 mins keep the curry like that only
for 15 mins. then you can add fresh coriander leaves and serve.



 Variation-- when u r not adding cashewnuts add 1/4 tsp of sugar to it.here i did nor used ginger garlic paste
and cashewnut paste.

GAJAR METHI SABJI

GAJAR METHI SABJI

GAJAR--3 (CUT INTO SQUARE PIECES)
METHI LEAVES (CHOPPED)--1 CUP
ONION --1
GREENCHILLI --1
JEERA 1/2 TSP
SALT
OIL
HALDI
DHANIA JEERA POWDER (OPTIONAL)



HEAT I TSP OF OIL IN A KADAI FRY JEERA AND THEN GREEN CHILLI. THEN ADD
CHOPPED ONIONS AND SAUTE WITH A LITTLE SALT.  AND HALDI.
THEN ADD GAJAR AND SALT. PLACE A LID OVER THE KADAI AND WHEN IT IS HALF
DONE ADD METHI LEAVES AND AGAIN PLACE THE LID.

REMOVE FROM FIRE WHEN GAJAR IS DONE FULLY. ADD DHANIA JEERA POWDER WHEN
GAJAR IS HALF DONE.

SERVE WITH ROTIS / PARATHAS/ RICE.


SIMILARLY YOU CAN MAKE WITH POTATO ALSO.

paneer ki sukhi sabji

PANEER KI SUKHI SABJI

CARROTS--2
GREEN PEAS--1/2
BEANS --10
ONION --1 (SMALL)
GREEN CHILLI --1
GRATED PANEER --1 CUP
SALT
OIL
CHAAT MASALA POWDER OR GARAM MASALA



PLACE A PAN AND PUT 1 TSP OF OIL AND FRY CHOPPED ONIONS AND SLIT CHILLI.
ADD GREEN PEAS , CHOPPED BEANS , CHOPPED CARROTS TO IT. PUT SOME SALT AND
FRY FOR A MINUTE OR TWO AND PLACE A LID OVER IT. ADD WATER IF NECESSARY.
WHEN THE VEGETABLES ARE DONE ADD GRATED PANEER TO IT AND MIX WELL ADD
CHAAT MASALA OR GARAM MASALA ACCORDING TO YOUR TASTE. NOW YOUR PANEER SABJI
IS READY , YOU CAN DISH IT OUT AND SEVE WITH PARATHAS.

YOU CAN ALSO USE THIS AS A FILLING IN SANDWICH

VARIANTS-- IF YOU ARE PREPARING FOR YOUR KIDS AVOID MASALA AND ADD
1/2 TSP OF SUGAR TO THE CURRY. IT TASTES GREAT.