MASOORDAL FRY

required:masoordal-1 cup,water-2&1/2 cups,garlic cloves- 4 chopped,ghee or oil-1 tbsp,cumin seeds-1 tsp,onion-1 small sliced,green chillies-2 finely chopped or slit,tomato -1 big finely chopped,salt-according to taste,red chilli pd-1 tsp,turmeric pd-1/4 th tsp,garam masala-2 pinches,coriander leaves-finely chopped

method

wash the dal and soak it for 20 min.cook the dal in a pressure cooker with water for 2 whistles.take a pan to prepare the tempering.heat the ghee in the pan and tip in the cumin seeds.also tip in the garlic.when the garlic is about to be light brown add onion,green chillies,turmeric pd. it is time to add the tomato when the onion turns light brown in colour.keep frying until the oil appears on the surface.add the cooked dal to this.mix nicely.tip in red chilli pd,salt.this dal should be not thick and not too thin.

sprinkle some garam masala,coriander leaves on top.serve with pulka.

if the dal becomes thick add some boiled water to make it thin.

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GARLICY MINT MUSHROOMS

required:mushrooms-250 g,mint leaves-2 small bunches,salt-according to taste,pepper pd-according to taste,garlic coves-10,lime juice-few drops,oil-1/2 tbsp
method
make a coarse paste of mint leaves and garlic cloves .heat oil in a pan and tip in the mushrooms.stir fry on a high flame until the water from the mushrooms dry up.add the mint paste and fry for sometime until the raw smell disappears.tip in salt,black pepper pd.lastly add lime juice.serve with toasted bread.

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BHUTTE KA SHORBA

required-butter-1/2 tbsp,garlic cloves-5 chopped fine,sweetcorns-2 grated,green chillies-4,water,salt-according to taste,black pepper pd-1/2 tsp,coriander leaves-few,lime juice-1/2 lemon
method
melt the butter in a non stick pan.tip in the garlic and before the garlic turns brown add the sweetcorn and stir fry for 2-3 min.pour water to obtain the consistency of soup.cook for 7-8 min.now add finely chopped green chillies,black pepper pd and salt.cook further and after 2 min add coriander and lemon juice and turn off.

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STUFFED BRINJAL

required:sesame seeds-2 tsp,roasted chanadal-2 tsp,salt-1/2 tsp or according to taste,red chilli pd-1 tsp,coconut-1/2" piece,onion-1 big diced,round purple brinjal-8,oil-1&1/2 tbsp
method
dry roast the sesame seeds until they pop and put them in a mixer jar along with roasted chanadal,salt,red chilli pd,coconut and onion.this paste should be slightly salty and spicy.
first of all,chop off the top portion of the stems.keep the stems intact and cut the brinjal in four or six segments depending on the size.these cuts should reach the inside of the stem as well.put them in salted water.squeeze out the water from the brinjals and stuff them with the prepared masala.
take a non stick pan and heat the oil.arrange the brinjals side by side in the pan.cover the pan and cook for sometime on a medium flame.after few minutes, reduce the flame and with the help of tongs change the position of the brinjals .cover again.see that the brinjals are soft and cooked on all the sides.check the salt in between and if necessary sprinkle some.

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GUGGILLU

required:black eyed peas-200 g,salt-3/4 th tsp,oil-3/4 tbsp,mustard seeds-1/2 tsp,cumin seeds-1/2 tsp,onion-1big chopped,green chillies-3 or 4 slit,dry red chilli broken-1,water-3/4 th cup,curry leaves-1 sprig
method
soak the black eyed peas for 3 hours and drain.add water,salt to the black eyed peas and cook in a pressure cooker for 2 whistles on a high flame.
in a pan pour the oil and heat it.add the mustard seeds and cumin seeds.when the mustards pop, tip in the curry leaves,dry red chilli.when they change colour tip in the onion,green chillies and fry for sometime.when the onion is slightly soft add the black eyed peas and mix nicely.turn off after 2-3 min.

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CHICKEN CURRY

required:oil-3 tbsp,cloves-3,green cardamom-2,cinnamon-1 small piece,onions-3 big,green chillies-5,ginger& garlic paste-4 tsp,turmeric pd-1/2 tsp,chicken-1&1/2 kg,red chilli pd-3 tsp,khus khus pd-2 tsp,cashews-5,salt-according to taste,garam masala-1&1/4 th  tsp,water-2 cups,coriander-1 small bunch
chopped
method
grind cashews to a fine powder in a dry mixie jar and keep.marinate the chicken with turmeric pd,salt,red chilli pd,ginger&garlic paste for 30 min.now take a pressure pan and pour the oil.heat up the oil and tip in cloves,cardamom,cinnamon.after they are fried,tip in the onions with the green chillies.stir fry the onions for sometime.when the onions are golden in colour add the marinated chicken and stir fry for 7 min.later tip in the khus khus pd,powdered cashews.also add water and cook for 2 whistles on a high flame.after the pressure comes down open the lid.check to see if the chicken is fully done.add more water and cook further if the chicken is not fully done.lastly add garam masala,coriander leaves and mix nicely.

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TOMATO PULAO

required:tomatoes-5 small,water-to make tomato juice,oil-2 tbsp,cloves-5,cardamom-3,cinnamon-1"pieces-2,onion-1 medium sliced,green chillies-3 slit,ginger&garlic paste-3 tsp,mint leaves-from 1 bunch,coriander leaves-1 bunch chopped,basmathi rice-2 cups,salt-1 tsp or according to taste
method
soak the basmathi rice for 30 min.blend tomatoes with water and strain.prepare 4 cups of juice.meanwhile pour oil in a pressure cooker and tip in cloves,cardamom,cinnamon.fry them.then add onion and green chillies.let the onion become light brown in colour.add the ginger&garlic paste and fry again.drain the rice and add to the cooker.also add mint leaves,coriander leaves and salt.stir fry the rice for 2 min and then add the tomato juice.when the juice starts to boil close the lid of the cooker.cook for 1 whistle and  reduce the flame.cook for 3-4 min on low flame and turn off.serve along with some boiled egg or chicken curry.

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PAPAYA JUICE

required:ripe papaya-1 kg,lime juice-from two lemons,brown sugar-1 tbsp,water-enough to make the juice
method
peel the papaya and cut in long slices.now remove the seeds and also the thin layer beneath the seeds.dice papaya in chunks and blend with lime juice,sugar and water.the juice should not be very thick or very thin

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PLANTAIN IN YOGHURT GRAVY

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required:plantain-1 diced,turmeric pd-2 pinches,red chilli pd-1/4th tsp,salt-according to taste, water-1&1/2 cups,green chilli-1,coconut-2 or 3 small pieces,curd-3/4 th cup,roasted cumin pd-1/4th tsp,oil-3 tsp,mustard seeds-1/4 th tsp,dry red chilli-1 broken,methi seeds-4,curry leaves-1 sprigmethod
cook the plantain with water,red chilli pd,salt,turmeric pd until the plantain is soft.grind the coconut with curd and green chilli.pour this gravy in the plantain after it turns soft.tip in the roasted cumin pd.when the curd starts to form bubbles on the surface,turn off.
 prepare a tempering with mustard seeds,methi seeds,dry red chilli,curry leaves.add the tempering to the curry after the tempering is warm

YELLOW CUCUMBER AND COCONUT CHUTNEY

required:yellow cucumber-200g finely chopped with seeds,green chillies-7 or 8,garlic cloves-3,salt-according to taste,cumin seeds-1 tsp,lime juice-few drops,coconut pieces-3-1"pieces,oil-1/2 tbsp,mustard seeds-1/2 tsp,uraddal-1 tsp,chanadal-1/2 tsp,curry leaves-1 sprig
method
fry the green chillies in 1 tsp of oil.grind coconut along with garlic,green chillies,salt,cumin seeds.to this fine paste, add finely chopped cucumber pieces.
prepare a tempering with the remaining oil,mustard seeds,uraddal,chanadal,curry leaves.add the tempering to the chutney and squeeze some lime juice.

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PLANTAIN AND PEANUTS FRY

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required:plantains-2 chopped in small pieces,onions finely chopped-2 handfuls,dry red chilli-1 broken,oil-1 tbsp,mustard seeds-1 tsp,peanuts-dry roasted and skinned-50g,salt-1/2 tsp or according to taste,curry leaves-1 sprig,red chilli pd-3/4 th tsp
method
add oil in a pan and heat it up.tip in the mustard seeds and then add the dry red chilli and curry leaves.when the mustards pop and red chilli is slightly brown,tip in the chopped onions.when they sweat, add the plantain pieces.after a minute pour water.also add salt,red chilli pd.keep the pan covered.when the plantains are cooked tip in the peanuts and mix properly.turn off

POTATO WITH DRUMSTICK

required-potatoes peeled and diced-3,drumstick-1 cut in pieces,oil-1 tbsp,mustard seeds-1 tsp,cumin seeds-1/2 tsp,turmeric pd-1/4th tsp,curry leaves-1 sprig,onion-1 big chopped fine,ginger-garlic paste-1 tsp,red chilli pd-3/4 th tsp,garam masala-1/2 tsp,water-1&1/2 cups
method
take a pressure cooker and add oil in it.heat the oil and pop the mustard seeds,cumin seeds.also add curry leaves,turmeric pd and onions.after a minute add the drumstick,salt and fry.when the onions turn light brown in colour tip in the ginger-garlic paste.when the paste is fried, tip in the potatoes,red chilli pd.mix nicely and pour water.close the lid and cook for 2 whistles.after the pressure comes down open the lid and add the garam masala.

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RIDGEGOURD PEEL FRY

required:ridgegourd peel-from 2 ridgegourds,oil-1/2 tbsp,mustard seeds-1/4 th tsp,curry leaves-1 sprig,dry red chilli-1or 2 broken,cumin seeds-1/2 tsp,garlic cloves-2,salt-2 pinches.
method
nicely wash the ridgegourds before peeling and grind the peel in a mixie.pour the oil in a non stick pan and tip in the mustard seeds,curry leaves.when the mustard seeds pop add the ground ridge gourd peel.keep it covered.in a small mixie jar grind dry red chillies+jeera+salt+garlic and add to the pan and mix nicely.when the peel is cooked,turn off.

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