DHAABAY DI DAAL

INGREDIENTS:

1) Black gram split(with skin)or Chilkewali urad dal-Half cup
2) Bengal gram split (chana dal)-1/4th cup
3) Red kidney beans(Rajma)-1/4th cup
4) Onions-2 medium sized
5) Garlic-8 to 10 cloves
6) Green chillies-3
7) Tomatoes-3 medium sized
8) Fresh coriander leaves-1/4th medium bunch
9) Oil-4 tbsps
10) Red chilli powder-1 tbsp
11) Cumin powder- 1/2 tbsp
12) Butter-3 tbsps
13) Salt- To taste
14) Dried fenugreek leaves(Kasoori methi)-1 tbsp

METHOD:
1) Clean, wash and soak urad dal, chana dal and rajma in sufficient water for at least 6 hours.
2) Peel, wash and finely chop onions and garlic. Wash, remove stems and finely chop green chillies. Wash and finely chop tomatoes. Clean, wash and chop coriander leaves.
3) Measure the water in the dals were soaked so that the total volume can be made up to 6 cups and pressure cook the dals for an hour in this water or till the dals are completely cooked. Mix them properly with a round laddle.
4) Heat oil in a pan, add garlic and stir fry briefly till golden brown. Add onions, green chillies and saute for four or five minutes.
5) Add red chilli powder, cumin powder and stir fry briefly. Add tomatoes and cook on high heat for three or four minutes, stirring continuosly. Stir in the cooked dals and butter and mix well.
6) Add salt, coriander leaves and cook for ten minuteson low heat, stirring occasionally.
7) Crush kasoori methi between your palms, sprinkle on dal and serve hot with rotis or rice.

ANDHRA'S TAMARIND RASAM

INGREDIENTS:
1) Tamarind= 2 lemon sized balls (Brown coloured without seeds)
2) Water= 5 cups
3) Coriander leaves( finely chopped)= 1/2 cup
4) Curry leaves( finely chopped)= 1/2 cup
5) Jeera powder= 1 tsp
6) Pepper powder= 1tsp
7) Roasted dhaniya powder= 1stp
8) Mustard seeds=1/4th tsp
9) Jeera= 1/4th tsp
10) Salt= According to taste
11) Oil= 2tsp
12) Garlic cloves(crushed)= 3

METHOD:
1) Immerse the tamarind in a bowl containing water for 15 min & extract the juice. Filter this juice.
2) Take enough water for rasam in a medium sized bowl. Add tamarind juice, coriander leaves, curry leaves jeera powder, pepper powder and roasted dhaniya powder. Boil on a medium flame for 20 min.
3) Add salt to taste.
4) Heat oil in a small frying pan.
5) Add mustard seeds & jeera seeds when the oil becomes hot.
6) Now add crushed garlic cloves & fry till raw smell of garlic stops coming.
7) Add this seasoning to the rasam prepared before, cover it with a lid & serve hot with rice.

TIP- This rasam can be drunk hot during cold,cough and sour throat to get some relief.

NOTE

While frying the mashed potatoes add the ground masala paste also.

AALOO KE PARATHE (CHAPATHIS STUFFED WITH POTATO CURRY)

INGREDIENTS:
1) Onions= 5
2) Ginger= 2 Inch long
3) Coriander leaves (finely chopped)= 1 cup
4) Potatoes- 1/2 kg

5) Grind together-
(a) Cloves= 2 teaspoons
(b) Dry ginger= 1/2 Inch piece
(c) Cardamom (Ilaychi)= 1 teaspoon
(d) Jayphal = 1 teaspoon
(e) Pepper= 2 teaspoons
(f) Bay leaves= 2 medium sized

6) Roughly grind together-
(a) Somph= 2 tablespoons
(b) Ajwain seeds= 2 tablespoons

7) Hing= 1 teaspoon
8) Jeera= 2 teaspoons
9) Sunflower oil= 2 tablespoons
10) Garam masala powder= 2 teaspoons
11) Wheat flour= 3/4 kg
12) Salt= According to taste

METHOD:
1) Heat oil in a frying pan. Add roughly ground powder of somph and ajwain seeds. Then, add hing and jeera and fry for a minute on low flame.
2) Add finely chpooed onions and fry till the pieces become golden brown in colour.
3) Add mashed potatoes and garam masala powder, some more somph seeds, finely chopped coriander leaves and salt. Fry on low flame till all the ingridients are cooked well.
4) Cool the stuffing prepared above. Make small balls of this stuffing.
5) Make small pooris of wheat flour and keep the balls of stuffing inside them, in the centre and close them.
6) Now make them into parathas and fry with oil on a hot tawa.

BESAN KE LADDOO

INGRIDIENTS:
1) Gram flour(besan)= 4 cups
2) Almonds= 20-25
3) Ghee= 2 cups
4) Green cardamom powder = 1/2 tsp
5) Powdered sugar= 2 cups

METHOD:
1) Heat ghee in a kadai and add green cardamom powder.
2) Add gram flour and roast on low heat for approximately ten minutes.
3) Crush almonds.
4) Transfer roasted gram flour to a bowl and add crushed almonds and mix.
5) Allow the mixture to cool slightly befire adding powdered sugar.
6) Add sugar and mix. Roll into even sized laddoos. Cool and store.

STUFFED CAPSICUMS

INGRIDIENTS:
1) Capsicums= 12 medium sized
2) Potatoes= 3 medium sized
3) Green chillies= 3
4) Onion= 1 large sized
5) Ginger= 1 inch piece
6) Fresh coriander leaves= A few sprigs
7) Cashewnuts= 10-12
8) Raisins= 12-15
9) Dry mango powder(amchur) = 2 tsps
10) Red chilli powder= 1.5 tsps
11) Cumin powder= 1 tsp
12) Garam masala powder= 1 tsp
13) Salt = To taste
14) Oil= 2 tbsps
15) Ceese(grated)= 1/2 cup

METHOD:
1) Wash capsicums, slice off thinly from the top and remove seeds to make it hollow. Similarly slice off thinly from the bottom so that capsicums stand steady when placed on a baking tray. Wash, boil, cool, peel and mash potatoes.
2) Remove stems, wash and chop green chillies. Peel, wash and cjhop onion and ginger. Clean, wash and finely chop coriander leaves. Grate paneer. Grind cashewnuts coarsely. Wash and pat dry raisins.
3) Mix well potatoes, paneer, cashewnuts, raisins, amchur,red chilli powder, cumin powder, garam masala powder, coriander leaves and salt. Keep aside.
4) Preheat oven to 225 C
5) Heat oil in a pan and add onion. Cook till translucent and add ginger and green chillies. Mix in potato mixture and continue to cook for two minutes. Divide this mixture evenly into 12 portions and stuff into the prepared capsicum shells, sprinkle cheese and place on baking tray.
6) Bake capsicums at 225 C for 15 minutes. Serve immediately.

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