AMARANTH WITH CHANADAL

MY CLICKS

required:big bunch of amaranth leaves washed nicely and finely chopped,chanadal-1/2 cup,green chillies-2 slit,water-4 cups,salt-according to taste,onion[optional]-1 small finely chopped,red chilli pd-1&1/2 tsp,tamarind paste-3 tsp,turmeric pd-1/2 tsp,oil-1&1/2 tbsp,mustard seeds-1&1/2 tsp,garlic cloves-3 crushed,cumin seeds-1 tsp,curry leaves-1 sprig.
method
wash the chanadal and soak in water for 20 min.boil the dal in the cooker with onion,green chillies for 2 whistles along with the water.after the pressure comes down open the lid and add the amaranth leaves,turmeric pd,tamarind paste,salt and red chilli pd.cook for 10 min until the leaves change colour and  are soft.
prepare a tempering with oil,mustard seeds,garlic cloves,cumin seeds,curry leaves and add to the above mixture.

TOMATO CURRY WITH COCONUT

MY CLICKS

required:oil-1 tbsp,mustards seeds-1 tsp,cumin seeds-1/2 tsp,curry leaves-1 sprig,onion-1 medium chopped fine,green chillies-2 slit,turmeric powder-1/4 tsp,ginger-garlic paste-1 tsp,tomatoes-4 small chopped,curry leaves-1 sprig,1/4th of a medium size coconut grated,salt-according to taste,sugar-1 pinch,red chilli powder.

method
heat up the oil in a pan and tip in mustard seeds,cumin seeds,curry leaves.when the mustards pop add the chopped onion,green chillies to the pan and saute.when the onions turns light brown tip in turmeric pd and ginger-garlic paste.when the raw smell of the paste disappears tip in the chopped tomatoes,salt,sugar and cover.add the grated coconut when the tomatoes are half cooked and cover again.finally add the red chilli pd and check the salt.serve with roti or pulka

CURRY LEAF DAL

required:yellow moongdal-1/2 cup,1 tsp-uraddal,chanadal-1 tsp,curry leaves-1 cup,water-1&1/2 cup,pepper pd-1 &1/2 tsp,salt,turmeric pd-1/4 tsp

MY CLICKS

method:
wash curry leaves and dry roast them on low flame for 2-3 min.also dry roast moongdal,chanadal and uraddal for 3 min on a low flame and wash them nicely and drain.add water and cook the dals and curry leaves together for 1 whistle in a cooker.add freshly ground pepper powder and salt to taste,to the dal,after the pressure comes down.

tempering:oil-3 tsp,ghee-2 tsp,dry red chillies-1,mustard seeds-1/2 tsp,crushed garlic cloves-2,cumin seeds-1/2 tsp.prepare the tempering and add to the dal and cover the dal for a min.

STEAMED RAWA BALLS

MY CLICKS

required:water-2 cups,jaggery-3/4 th cup,chanadal-1/4 th cup,salt-1 pinch,rice rawa-1 cup,ghee-2 tsp
method:
soak chanadal for 5-6 hours and drain.pour the water in a pan and heat it up.add chanadal and grated jaggery to the water.when the water starts boiling,add the rawa and mix nicely without lumps.cover it for 3-4 
min.let the mixture cool down.shape the mixture in balls and pile them up on a greased idli plate and steam for 5-7 min.grease the idli plate with ghee.

RAW BANANA FRY

required:oil-1 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig,turmeric pd-1/4 tsp,onion-1 big sliced,green chillies slit-2,ginger-garlic paste-1 tsp,salt-according to taste,garlic chilli pd-11/4th tsp,raw bananas-2 cut in the middle and boiled in water until the colour of the skin changes to black on all the sides.
when a knife easily passes through the banana, then it is cooked.

MY CLICKS

method:
peel the bananas and crush them to get uneven pieces.heat a pan with oil and tip in mustard seeds and then uraddal.when the mustards pop add curry leaves.now add the thinly sliced onions and green chillies.when the onion is light brown in colour tip in turmeric pd along with ginger-garlic paste.fry the paste until the raw smell disappears.
add the raw banana pieces to the pan and mix nicely.fry for 3-4 min.add salt and garlic chilli pd at last.

STUFFED GREEN BRINJAL

MY CLICKS

required:oil-1&1/2 tbsp,salt-1/2 tsp,red chilli pd-1 tsp,ginger and garlic paste-1 tsp,onions-2 medium,cumin seeds-1 tsp,turmeric pd-1/4 tsp,green brinjals -6,roasted coriander pd-1 tsp.
while selecting the brinjal,select the ones with a thick stem.they cook quickly and water is not required to cook them because they are fresh.
method:
make a paste of diced onions along with ginger-garlic paste,cumin seeds,salt,red chilli pd,turmeric pd.take  the brinjals and cut them one by one in 4 or 6 wedges, depending upon the size, with the stem intact.also chop off the stems a little bit on the top.put them in salted water simultaneously.press out the water after 5 min and stuff them with the prepared paste.
heat a flat bottommed non stick pan with oil and arrange the brinjals side by side and cover with a lid.turn them once in 2 min and add the remaining paste, if there is any and cover.sprinkle a pinch of salt,coriander pd on them.cook until soft.if the brinjals are not fresh add 1/2 cup of water after the first 2 min to cook them.

CORIANDER CHICKPEA FLOUR FRY

MY CLICKS

required:oil-1 tbsp,mustard seeds-1/4 tsp,turmeric pd-2 pinches,coriander leaves-2 bunches washed and  chopped finely,salt-according to taste,red chilli pd-1/4 tsp,chick pea flour-3-4 tsp.
method:
heat up the oil in a non stick pan and tip in the mustard seeds.also tip in turmeric pd.after the mustard seeds
pop add the chopped coriander leaves and saute for a min.tip in salt ,red chilli pd and mix nicely.now add  chickpea flour spoon by spoon while mixing continuously so that the lumps are not formed.saute until the leaves are little crisp and the chickpea flour is golden in colour.serve with rice.