Chilke Wali Moong Daal

Chilke wali Moong Dal
By Sandhya Khattri
Prep Time: 15 minutes
Cook time: 15 minutes
Serves: 4 servings
Chilke wali moong dal is very light, healthy & full of fibre, this recipe is simple and easy to prepare, I usually cook it with any dry vegetable like karela or bhindi or with pakodas for hubby’s tiffin. This does’nt requires any preparations hence it can be cooked quickly. Ingredients required and detailed instructions for the recipe are as follows:
Ingredients:
Moong dal-1 cup
Tomatoes-3-4
Green chillies- 3-4
Grated ginger-1 teaspoon
Turmeric powder-1/2 teaspoon
Salt-to taste
For tempering:
Ghee-1 tablespoon
Cumin seeds-1/2 teaspoon
Crushed garlic-1 teaspoon
Red chilli powder-1/2 teaspoon
Instructions:

Wash and soak moong dal for 15 minutes.
In a pressure cooker add dal, tomatoes, ginger, chopped green chillies, turmeric , salt and one glass of water.Pressure cook till one whistle on high flame, adjust the flame to medium, let it cook for another 6-8 minutes(2 more whistles).
Let it cool completely , check dal is soft and cooked completely.

Mix it with wooden churner, adjust the consistency of dal according to your taste by adding more water.
Place the pressure cooker on high flame let it boil.
In a tadka pan heat ghee add garlic to it, as it turns to pinkish in color add cumin seeds, as they crackle add red chilli powder to it , immediately pour tadka on dal, as red chilli powder burns quickly( you can switch off the flame before adding red chilli powder to it, as ghee is hot enough to cook red chillies.
Notes: After pressure cooking if you think that dal is not soft accordingly, after adding tempering to it, cover the lid and pressure cook till one whistle, this way aroma of garlic properly blends with dal.

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Lehsuni Bhindi | Bharwa Bhindi

Lehsuni Bhindi
By Sandhya Khattri
June9, 2013
Lehsuni Bhindi is my favorite recipe, flavored with freshly ground garlic pods, simmer with spices, this recipe goes well as a main course with curd or raita or as a side dish with dal chawal or any other main course. If you are not worried about the color and texture of dish you can easily prepare it in microwave in very short period of time. This recipe is a deep fried version of the dish. Ingredients required and the detailed instructions of the recipe are as follows:

Prep Time: 10 minutes
Cook time: 15 Minutes
Serves: 4
Ingredients
Okra or bhindi- 300gms
crushed garlic-2 teaspoon
chillies-4
Salt-to taste
Turmeric powder-1/2 teaspoon
Coriander powder-1 tablespoon
redchilli powder-1/2 teaspoon
Subzi masala – 1 teaspoon any brand
Amchur or dried mango powder- ½ teaspoon
oil-for deep frying
Instructions

Wash okras, put them in vegetable strainer let them air dry for 5 minutes.
Remove the head and tail part of bhindis, Slit bhindis length wise, don’t detatch the parts.

In a small bowl add all the spices, and crushed garlic mix them.
Heat oil in a kadhai, deep fry bhindis till golden in color, frying will be completed in 2-3 batches. Let them cool properly, stuff the spice mixture in it.
Take only ½ teaspoon oil in a kadhai, again add stuffed bhindis to it.

Sauté for one minute on a high flame, simmer the flame, sprinkle 1 teaspoon of water over it from the sides, cover the lid and cook for antoher 1- 2 minutes.
Notes:
If you want crispy bhindis need not to follow the last step of adding water and cooking it covered.
Sometimes instead of subzi masala I add Sambhar masala in spices mixture it taste good. You can also try this.

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ALOO SHIMLA MIRCH

Aoo Shimla Mirch is one of the easiest recipe for a side dish or you can serve it as a main dish with other accompaniments like raita etc. This recipe doesn’t take much time to cook and don’t need any preparations. The detailed recipe and instructions are as below:Ingredients:


Potatoes - 3 to 4 medium size
Capsicum -1 big
Green chillies -2
Ginger ½ each piece(grated)
Tomato -1
Salt- to taste
Turmuric powder – ¼ teaspoon
Red chilli powder- ¼ teaspoon
Cumin seeds- 1 teaspoon
Oil- 1 tablespoon
Coriander powder- 1 tablespoon
Besan – 1 tablespoon
Garam masala- ½ teaspoon
Subzi masala(optional) – 1 teaspoon (any brand if you like spicy food)
Method:
1- Peel potatoes, wash them, let them air dry for 5 minutes and then cut them in lengthwise slices.
2- Slice shimlamirch.
3- Chop green chillies
4- Heat oil in a pan or kadhai, add cumin seeds as they crackle, add potatoes and shimlamirch
5- On a high flame fry them, stirring continuously as the color changes to golden, add salt and besan to it , mix well , simmer the flame and let it cook uncovered for 3-4 minutes, stir twice in between.
6- Check if potatoes are almost cooked, if not cook them for another a minute or two.
7- Within a pan , with the help of spatula, shift the cooked vegetables to one side making a place for tomato to come.
8- Now to this place add chopped tomato,green chilles and ginger .
9- Sprinkle the other spices( red chillies, coriander, turmeric and sabzi masala) over the veggies and tomatoes.(don't mix them)
10- Cover the lid and cook vegetable for 2 minutes.
11- Mash the tomatoes with the help of spatula and then mix the whole vegetable along with tomatoes. 12- On a high flame, cook for one minute, sprinkle garam masala powder over it, serve hot.
Notes Besan give a nice texture and binding to the dish and also reduces the strong taste ( tekhapan) of shimla mirch. By shifting vegetables to one side, tomatoes are thoroughly cooked. If potatoes are dried they will never stick to the pan. I have mentioned the way in my previous post taryal patata

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METHI ( FENUGREEK) MATAR PULAO

Methi matar pulao is very simple and easy to follow rice recipe, goes well with dry or gravy dishes. I usually prepare this with Ras wale Gobhi Aloo.
Ingredients required for the recipe and the detailed instructions are as follows

Ingredients:
Basmati rice: 2 cups
Fenugreek (methi)leaves : 1 cup chopped
Green Peas: 1 cup
Cumin seeds: 1 tespoon
Whole garam masala: dalchini one stick, green cardamom-2, cloves-2, bay leaf 2, black cardamom-1, pepper corns: 8-10.
Coriander powder: 2 teaspoon
Red chilli powder: 1 teaspoon
Turmeric powder: ¼ teaspoon
Salt : to taste
Garam masala powder: 1 teaspoon
Onion: 1 big
Oil : 1 tablespoon
Water : 2 cups (or little less than 2 cups)
Method: wash and soak basmati rice for ½ an hour, chop and wash methi leaves, chop onions.
Heat oil in a heavy bottomed pan, add cumin seeds and whole garam masalas, roast for a minute add sliced onion, stiring continuously cook till they are golden brown in color, add methi leaves mix well , cook till methi starts changing the color add peas , salt, red chilli powder coriander powder, turmeric powder and garam masala powder, if it is dry sprinkle some water to it, cover the lid a cook for 2-3 minutes , add soaked rice to it, mix gently and cook for another 2-3 minutes, add 2 cups of water to it, cook uncovered on a high flame as water starts boiling and almost dried up simmer the flame, cover the lid and cook for another 4-5 minutes. Check rice is cooked completely and water is dried up. Your methi matar puloa is ready serve this with ras wale gobhi aloo, or fried potatoes .

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STUFFED KARELA | BITTER GOURD

Long back in 2011, I had posted a recipe of Crispy Karela in my blog, whose pics were taken from Mobile, I am planing to change the old pics, next time when I will prepare crispy karela, I will replace the pics. Now coming to the current recipe , this recipe is one of my favorite because of the health benefits of the main ingredient in it. Now it is in season, you can easily try this recipe. Ingredients required and the detailed instructions of the recipe are as follows

Ingredients:
Karela : 250 gms
Onions: 200gms
Green chillies: 5-6
Salt : for rubbing on karela and for taste.
Spices (to be ground to powder)
Fenugreek seeds(methi dana) : ½ teaspoon
Funnel seeds: 2 teaspoon
Onion seeds or kalaunji : ¼ tea spoon
(dry roast all the three masalas on tawa till aroma arise and grind to a fine powder.)
Coriander powder: 2 tablespoon
Garam masala powder: ¼ teaspoon
Raw mangoes: 2(peeled & grated)
Red chilli powder: 1 teaspoon
Green chilies: 5-6
Garlic: 15-20 pods (crushed)
Oil : 3 tablespoon(2 for roasting masala & 1 tablespoon one for frying karelas)
Method:
Scrape or peel karelas, make a lengthwise slit on each karela and scoop out all the seeds and pulp. Rub salt over them and sprinkle some salt to the seeds and pulp which you have scooped out. I usually do this process a night before when I have to cook them in morning.Placing them covered overnight in refrigerator . If you are making this in morning you have to rub salt 2 hours before cooking.
Peel and roughly chop onions, grind them for 4-5 seconds this will crush the onions, you don’t have to make puree of it.
Wash thoroughly the seeds and pulp of karelas and grind them.
Heat 2 tablespoon of oil in a pan, add crushed onions roast till golden brown in color, add crushed garlic, roast for a minute or two, add red chilli powder sprinkle 1 tablespoon of water over it, this causes the natural color of red chillies to come out, now add grinded seeds and pulp of karela, coriander powder, grounded powder of fenugreek , funnel and onion seeds mix well and roast for 4-5 minutes, stirring continuously on medium heat. If the mixture is dry you can add one teaspoon of water, Finally add salt and grated raw mangoes, mix well cover the lid and cook for 2-3 minutes on low heat, I don’t use turmeric in stuffing as the golden color of the dish changes to yellowish. If you want you can add. Remove the mixture from the pan, let it cool completely, add garam masala powder to it.
Wash karela under the running water throughly, and squeeze all the water from them, . Stuff 2-2 ½ teaspoon mixture in karelas, wrap the thread in order to secure stuffing., slit the green chillies length wise ,stuff some mixture in green chilies too.
Now in a flat pan( so that all karelas can be cooked in one batch.) heat remaining one tablespoon of oil. spread all the karela and chillies over it, for first 5-7 minutes cook on a high flame as they start changing the color to pinkish gently turn them, cover the lid and let them cook for 5-6 minutes on low heat. Turn once again so that they can easily cooked from all sides.You can sprinkle few spoons of water over it. You have to cook till the outer skin is tender and soft.
Tips:
You can prepare roasted masala a night before too, this will save time.
Entire taste of the dish depends upon the proper roasting of stuffing, so please devote time in cooking.

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RAS WALE GOBHI ALOO

Ras wale gobhi aloo & methi matar pulao is a perfect combination for winter dinner , as it includes – veggies, rice and protein content(peas). If you have small preparations ready , this can be prepared with ease. Ingredients required and detail instructions for the recipe are as follows:
Ingredients:
Cauliflower: 1 medium size( cut into medium size florets)
Potatoes: 2 medium size(cut into cubes)
Onion : 1 big ( sliced)
Ginger 1” piece
Garlic: 8-10 pods
Tomatoes: 3 big
Green chillies: 2-3
Salt to taste:
Turmeric powder: ½ teaspoon
Red chilli powder : ½ teaspoon
Coriander powder: 1 & ½ tablespoon
Garam masala powder: ¼ teaspoon
Everest kitchen king Masala : 1 teaspoon
Kasuri methi: 1 teaspoon
Oil: 2 tablespoon ( ½ for frying gobhi and aloo and remaining for curry)

Method: Peal and cut potatoes, extract florets from gobhi, crush ginger & garlic,
Wash gobhi and potatoes in vegetable strainer, water should be completely extracted , place a bowl below the strainer to collect water you can air dry them for 5 minutes while making other preparations. Heat ½ tablespoon of oil in kadhai( preferably nonstick) on a medium to high flame fry gobhi aloo, all in a single time, stirring continuously till they are pinkish in color. Remove from kadhai,
Heat remaining oil in a pressure cooked, fry onion slices as they are golden brown in color, add crushed ginger garlic and cook till raw smell of garlic disappears, add red chilli powder to it as it starts frying immediately add one tablespoon of water, mix well, add chopped tomatoes, green chillies, coriander powder, turmeric powder and kitchen king masala and salt to it mix well ,add some more water to it.cover the lid and cook till one whistle, switch off the flame, let it cool completely. Open the lid blend the entire mixture with the help of hand blender( alternatively shift the mixture to grinding jar and grind for few seconds).Add gobhi aloo to it, mix well and on a high flame roast for 5-6 minutes as oil starts coming out, lower the flame, cover the lid( don’t lock it, simple put over it) cook for another 3-4 minutes, now add water according the consistency of gravy you require. Lock the lid and cook only for 1 whistle, switch off the gas. As the vegetables are fried earlier they will easily cooked, over cooking will mesh up the entire dish. After opening the lid, you can boil the gravy for 2-3 minutes, heat tawa, roast kasoori methi over it, as aroma spreads, add this to gobhi aloo. Mix gently.Finally add garam masala to it. Serve hot with methi matar pulao.

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SAAI THOOM JA PHULKA: GREEN GARLIC PARATHA

Green garlic stuffed parathas are slightly bitter or you can say strong in taste, but as far as health benefits are concerned green garlic should be included in diet, as it is available only in winter season, I try to make maximum use of it in different types of recipes like pulao, gravy dishes and in some Chinese dishes and soups. Like my husband if you are not comfortable with the strong taste of garlic you can take ½ portion of garlic and ½ coriander leaves or green onion stems, they moderate the strong taste of garlic. The detailed recipe is as below:

Ingredients:
Wheat flour: 2 cups
Garlic stems: ½ cup
Coriander leaves: ½ cup
Ginger : ½ “ piece, grated
Amchur powder: ½ teaspoon
Black pepper powder : ½ teaspoon
Salt: to taste
Chaat masala : ½ teaspoon
Oil : 2 tablespoon
water: As required for kneading the dough
Method:
Chop garlic and coriander wash them thoroughly, squeeze out excess water. Place grated ginger, garlic and coriander in grinder jar, don’t add water to it, grind it for few seconds, open the lid mix it and again grind it for approx 10 seconds. Mixture should be dry you don’t have to make a puree of it
Remove it from grinder jar to a strainer, with the help of spoon squeeze all water from it and collect it in a bowl.

With this water knead the dough, you can add more water to if required. Make a soft dough.
Take a ball of dough, roll out a small chapati, apply oil to it, sprinkle salt, amchur powder, chaat masala to it, add one 1 to ½ teaspoon of garlic coriander mixture in the center of it, Pull the edges of paratha to wrap the filling. Quickly roll out paratha with light hands.
Cook paratha on hot griddle from both sides by appling some oil to it, till it is completely cooked and golden brown in color. If you wish you can apply butter to it, serve hot with tea or any other accompaniment of your choice.
Tips:
squeeze water from garlic and coriander mixture as much as you can, if the mixture is moist it will be difficult for you to roll out parathas.
Salt quickly causes mixture to wet, hence it is essential to quickly roll out paratha.
Alternately instead of sprinkling salt to paratha you can add salt to the dough while kneading.

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KHURAK: SINDHI RECIPE

Khurak is a sindhi sweet recipe, basically it is a dry fruits and wheat flour fudge, prepared in winter season.
From the childhood days, we are enjoying this recipe, For a long time I wanted to post this on my blog, and here is the time to share this with all of you.

Ingredients required for this recipe are:
wheat flour: 1/2 kg
mix dryfruits: 1/2 kg (dry coconut grated, almonds, cashewnuts, raisins, muskmelon seeds : (25gms)poppy seeds: (25 gms)
sugar: 600gms
refined oil or ghee: 350gm ( it is needed more than this but i use less, you can also take 50:50 ratio of ghee and oil)
edible gum: 1/4 cup
water:  200ml
green cardamom : 15 - 20 (powdered)
Preparations:
fry gum or microwave them on turntable on high for 40-50 seconds they will pop up depending upon the power levels of your microwave. Grind them to fine powder , and pass it through strainer. preserve  powder of it
Mix sugar and water boil it till one string consistency.
Grind all the dry fruits (except poppy seeds , grated coconut and muskmelon seeds they are to be added later, ) you can either powder them or coarsely grind them if you like the chunks. I preferred coarse grinding.
Grease 2 or 3 three thalis with oil for setting the khurak

Method:
Heat oil in a heavy bottomed pan , be sure to take the big one,(i would suggest you if you are trying for first time just take half measures of all ingredients and then try, they will be plenty) as it has to contain all the ingredients.
Add cardamom powder and wheat flour to it,( if you find that it is difficult to stir the mixture you can add some ghee at this time, if you are easy than its ok.,)  on a medium heat roast wheat flour continuously stirring till it is golden in color this will take approx 20-25 minutes or more( you have to be patient while roasting , ). Add poppy  muskmelon seeds and  grated coconut and roast again for just 3-4 minutes, add dry fruits powder, gum powder mix well and stir once, simmer the flame, carefully add sugar syrup to it, at this stage temperature of mixture is very high so it can splutter, mix well till it starts to leave the sides of pan.
Quickly pour it on greased thalis, flatten it with the help of spatula, after 5 minutes with the help of knife make marks on it. Let is cool completely as it sets. Finally cut the pieces and store in a container.

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RAWA IDLI

Rawa Idli is one of the easy and tasty south Indian delicacy that can be prepared in jiffy. This can be easily prepared at any time of day.

Ingredients required for this recipe are:
Semolina(sooji) : 2 cups
Curd : 1 and ½ cups
Eno fruit salt: 1 sachet
Water : as required
Salt : to taste.
For tempering:
Curry leaves: 8-10
Black mustard seeds: ½ teaspoon
Green chillies: 4 slit lengthwise
Oil: 1 tablespoon
Method: Place dry sooji in a micro safe bowl and Micro high for 1 minute, stir in between after 30 seconds, let it cool.
Grease microsafe idli stand with oil.
Add salt and curd to sooji, mix well and 1 table spoon of water if required check the consistency of batter. Heat oil in a pan add ingredients of tempering cook for 1 minute, pour this tempering to sooji and curd mixture, add eno fruit salt to batter mix gently. With the help of spoon pour mixture to greased idli moulds. Take ½ cup of water in microsafe idli steamer, MW high for 1& ½ minutes with lid, water will start boiling, remove steamer from MW place idli stand on steamer MW high for 1 and 1/2 minutes, reduce the power level to 60% MW for another 1 and 1/2minutes, remove at once from oven. Serve hot idlis with sambhar or chutney of your choice.
Points to remember:
If you are baking 4 idlis at a time then above given power levels are sufficient, but if you are steaming 8 idlis at a time, first MW high for 2 minutes and then 3 minutes on 60% power levels. Timing may be vary for 30 seconds depending the power level of your microwave.

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Aam Papad Rolls

Aam Papad is a method of preserving ripe mangoes, there are too many methods of preserving raw mangoes : achar or kali khatai etc. When mangoes are available in abundance in market you can preserve them for further use. In Lucknow we have good quality mangoes at very affordable price. In this recipe I am making aam papad in roll shape, you can make them in different forms and with different fillings( desiccated coconut, gulukand or chaat masala etc.) Ingredients required for this recipe are:
Ripe mangoes: 4 Nos. big size (peeled and pulp extracted)
Sugar: 2 tablespoon
Green cardamom Powder: ½ teaspoon

Method: Take a big thali or tray, grease it properly with oil.
Puree mango pulp in grinder, In a non stick pan, (you can use your regular pan too) take all the ingredients, stirring continuously cook on medium heat till mixture is cooked, its color will change to golden , its consistency will be similar to jam and will reduce half to its original volume. Remove it from the heat, with the help of spatula spread the mixture evenly ,as thin as you can. The tray is to be placed under the heat of sun(dhoop) for a day. I use to make aam papad in early morning so that it will get whole day to set.In the evening check aam papad, it will dry, if there is moisture in it , let it dry for another day. With the help of sharp knife make marks on it and roll them tightly.Aam papad is ready. In an air tight container you can refrigerate it for months.
Take chaat masala in a small bowl, roll aam papad in it from all sides. You will get spicy, chatpata aam papad roll.

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BANANA MAAL PUA WITH RABRI

Maal Pua is one of my favourite sweet, incorporating bananas in it, will make it more healthier. This recipe is entry to Healing foods: Banana

Ingredients required for this recipe are:
For Maal Pua
Ripe banana: 1
Maida or refined flour : 1 cup
Honey: 2 teaspoon
Cardamom powder: ¼ teaspoon
Funnel seeds: ¼ teaspoon
Baking soda: 1 pinch
Milk: one tablespoon or more
Oil: for shallow frying
For rabri:
Milk : 2 cups
Sugar: 2 teaspoon
Ripe banana: 1 No.
Cardamom powder: ¼ teaspoon
method:
Puree both bananas in a mixer ,divide the mixture into 2 parts.
For rabdi:
in a heavy bottomed pan boil milk, stirring continuously cook till it is reduced to thick consistency (this will take approx 6-7 minutes) on high flame, add sugar cook for another 2 to 3 minutes, remove it from flame, add one part of banana puree to it. Place it in fridge to chill the rabdi.
For Maal pua
In a bowl take one part of banana puree, maida, cardamom powder, funnel seeds ,honey and mix well by adding milk, make a mixture of pouring consistency, add baking soda to it.
In a wide non stick pan heat oil, pour a ladle full of mixture to it, shallow fry maal pua till golden brown in colour from both side.
Prepare all the maal pua’s with the batter.
Serve  maal pua with rabdi.
My entry to healing food : Banana

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Bread Pakoda

Bread pakoda is a fried snack, easy to prepare at any time with easily available ingredients at home. It is my favorite evening snack with a cup of hot tea.

Ingredients required for this recipe are:
Bread slices: 5(make 10 pieces)
Besan: 1 cup
Green chillies: 3-4(finely chopped)
Dry mint Powder: 1 table spoon (you can use fresh coriander/ methi (fenugreek leaves)
Red chilli powder: ½ teaspoon
Water: for making dough
Salt : to taste
Oil: for deep frying
Method: cut the hard brown edges of bread. Cut each piece into two, you can also cut in triangular shape.
In a bowl add besan, greenchillies, salt, redchilli powder and dry mint powder, mix well gradually adding water with spoon and mixing make a thick dough of batter. Whisk well to avoid any lumps.
Heat oil in kadhai, take a piece of bread , dip it into the batter, with the help of big serving spoon, coat the batter on every side of bread, (now take carefully you can take big flat serving spoon) and fry pakoda in hot oil, first the flame should be high, as it start changing color slow the flame to medium, fry from both sides, till crisp and golden brown in color.
Serve with chutney of your choice

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TURAI CHANA DAAL

Turai Chanadaal is  an excellent combination of vegetable and pulse like sai bhaaji. In summer as turai is easily avialable in market I enjoyed this dish once or twice a week.

Ingredients:Turai(Ridge gourd): 400gms
chana daal: 1cup( soaked for atleast 3 hours)
Onion: 2 big size (finely chopped)
Tomatoes: 4 Nos.(puried)
Ginger garlic Paste: 2 teaspoon
Turmuric: 1/2 teaspoon
salt : to taste
Red chillipowder: 1 teaspoon
garam masala powder:1/2 teaspoon
water: 1 tablespoon
Oil: 2 tablespoon
Method: Peal turai and cut it into small pieces.
heat oil in a pressure cooker, add onions and cook till light brown in color, add ginger garlic paste, roast for a minute or two, add tomatopuree, redchillipowder, turmuric powder, salt and roast for 2 minutes, add turai and chanadaal, roast on medium heat for 4 minutes, add one table spoon of water and pressure cook on high flame till one whistle, cook on medium heat for 2-3 whistles, let it cool completely, open the lid, check the consistency, with the help of hand blender mix turai and chana dal, on a low flame cook for another 2-3 minutes with lid covered till oil comes on top, sprinkle garam masala over it, serve hot with steamed rice.

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BHINDI AALOO

Bhindi Aaloo is a simple and easy vegetable, cooked in almost every home, but again each individual cooks it in his/her way. BhindiAloo is easy to prepare and recipe of this season. The ingredients required for the recipe are:Bhindi (ladyfingers or okra): 200gms
Onions: 2 large size
green chillies: 4 Nos.
Salt as per taste:
Cumin seeds: 1 teaspoon
Potatoes: 2 large size
Tomatoes: 1 big size
Turmuric powder: 1/2 teaspoon
Corainder powder: 1 tablespoon
garam masala powder: 1/2 teaspoon
Amchur powder : 1/2 teaspoon
Oil: 1 & 1/2  tablespoon for frying.
Method:1.  Peel potatoes and make small pieces.
2.  Wash bhindis and let them air dry, remove head and tales of bhindi and cut them into small pieces, cut green chillies.
3. Chop onions
4. In a wide pan, you can take kadhai also, heat oil add cumin seeds, as they splutter add bhindi and potatoes, cook on medium heat, stirr in between, don't cover the lid.
5. As ladyfingers are little brownish in color and potatoes are cooked add onion and all other masalas(except: garam masala) mix well and cook for another 5-6 minutes.
Finally add chopped tomatoes , at this stage cover the lid, and cook for another 3-4 minutes, at last sprinkle garam masala over it.
Serve hot with Roti and curd.

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TOMATO RICE

Tomato rice is my all time favourite recipe, when ever I don't want to cook complete meal,  I switch to tomato rice, simple and tasty, easy to cook.

Ingredients:
Tomatoes: 6 bigsize(puried)
Rice: 1 and 1/2 cup
Refined Oil: 1/2 tablespoon
Pepper corns: 10-12
Salt: as per taste
bay leaves: 2
Red chilli powder: 1/2 teaspoon
Cumin seeds: 1 teaspoon
Garam Masala Powder: 1/2 teaspoon
Onions: 2 bigsize (Sliced)
Water: 2 and a 1/2 cup (depends upon the soaking time of rice)
Method:
Clean wash & soak rice for atlest 1 hour.
heat oil in a kadhai, add cumin seeds, bay leaves, peppercorns & onions and roast onions till golden brown
Add red chilli powder & tomato puree and cook for 2-3 minutes till mixture is dried,add soaked rice and cook for another minute
Add water and bring to boil on high flame
simmer the gas, half cover the lid and cook for another 7-8 minutes or till rice is cooked and dry.
serve hot with raita or any other accompainment of your choice.

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PANNA :REFRESHING DRINK (IN MICROWAVE)

In today's hurried life it is very difficult to spare time to cook so many dishes in a single day, following the conventional methods. Microwave is a helping hand to me in kitchen . In less time & unsupervised manner, many tasks can be compiled with the help of it. Earlier  I use to make panna in pressurecooker, it took much of time and gas stove was occupied with one vessel.  While using microwave , i can do my other work in kitchen. For making 8 glasses of panna following ingredients are required:

Raw Mangoes: 4 (big size) cut in 2 pieces each and deseeded
Water : 1/2 cup
Cumin seeds : 2 teaspoon
pepper corns: 8-10
black salt: 1/8 teaspoon
white salt: as per taste
sugar:  3 tablespoons
fresh mint leaves:for garnishing
Method:

• Place cumin seeds, peppercorn and black salt on the turntable of microwave on high power for a minute (alternatively while cooking raw mangoes, you can also roast them on turntable)and grind them to fine powder.
• In a microsafe bowl take raw mangoes and 1/2 cup of water, and micro high for 3 minutes, without sugar(if you are roasting cumin seeds and other masalas with it take them off after 2 minutes else they will get burnt.)
• add sugar and cook for another 1 minute.give it standing time(microwave is off and in a vessel in which you are cooking is placed in a microwave , with the help of heat in microwave food is cooked for addtional time- it is called standing time) .
• take off the bowl from MW, let it cool completely.
• with the help of knife peel the mango pieces.
• blend the whole mixture with the help of hand blender, strain and mix masala powder
• At the time of serving in a glass add 1/4 of panna and fill glass with chilled water mix well
• garnish it with fresh mint leaves.

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PAKODI RAITA

Pakodi raita is also known as dahi phulki, a delicious accompainment with meal for summer. In this recipe I am using Amul buttermilk instead of curd, makes this recipe light. you can also replace amul buttermilk with curd according to your choice.
Ingredients:
Besan : 1 cup
Amul butter milk : 500ml pack
water : required for mixing with besan
salt : as per taste
oil : for frying
roasted cumin powder: 2 teaspoon

red chillipowder: 1 teaspoon
garlic: 6-8 pods(crushed)

Method: Mix besan, salt and water, the mixture should not be of pouring consistency(it should be thick)
beat the mixture thoroughly, till it is light and fluffy.(to check that it is ready take a drop in glass of water if it floats than it is ready for perfect pakodi.)
heat oil in a shallow pan and deep fry small pakodis till light color,(as we fry pakodis for kadhi) drain on absorbent paper.
In a serving bowl pour amul buttermilk, add salt and crushed garlic, mix pakodis, sprinkle chilli and cumin powder, serve chilled as an accompainment with main dish.

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