KADHI GUJRAT KI

INGREDIENTS :

3 tbsp. gram flour
2 teacups fresh Dahi[curds]
1 tbsp. ginger garlic paste
1 onion cut into small pieces.
2 tbsp Sugar(approx.)
2 tbsp. chopped coriander
Haldi,salt, chilli powder, to taste
2 tbsp. pure ghee/oil
1/2 tsp.zeera[cumin]seeds
1/2 tsp.methi seeds
1/2 teaspoon mustard seeds

METHOD:

Beat the curds. mix it with the gram flour and about 3 cups of water.
Add ginger garlic paste, curry leaves, salt, sugar, chilli, haldi and put to boil, stirring it all the while, letting it thicken.
In a frying pan add ghee, and cumin, mustard and methi seeds.
Add the onions and saute till pink in colour.
Add this tempering to the kadhi.
When the kadhi reaches the desired thickness.Switch off
Serve adding corriander leaves and a dot of ghee with rice.

MASOOR DAL PALAK

INGREDIENTS :
1 Cup Masoor Dal
1 Cup Palak[spinach] chopped
1 tsp. ginger garlic paste
1 tsp. zeera
1 tbsp. imli paste
1 tbsp. oil/ ghee
Salt, chilli powder, haldi to taste
Chopped green dhaniya/ curry leaves
METHOD :
Wash and pressure cook the dal with water along with ginger garlic paste, salt, chilli and haldi
Heat oil or ghee ,add the zeera curry leaves and the chopped spinach.
Add the imli pulp and cook a little.
Pour this over the dal and cook for a few more minutes.
Serve hot sprinkled with fresh dhaniya

DAL WITH VEGETABLES

INGREDIENTS:
Vegetables………..
2 carrots, diced
6 to 8 pieces of medium sized bhindi[okra]
2 onions, diced
2 brinjals medium diced
2 potatoes, diced
1/2 cup beans cut into pieces
1/2 teaspoon zeera seeds[cumin] , and fenugreek[methi] seeds
2 tbsps oil
Salt, chilli powder, haldi to taste
2tbsps. Ghee/ oil
1 tbsp. ginger garlic paste
2 green chillies
DALS:

1/2 cup pink dal [masoor]
1/2 cup yellow dal[moong]

METHOD:

Wash and Pressure cook the dals with green chilli, ginger, garlic, turmeric powder, salt with 1 cup of water, till the dals are tender.

Mash the pressure cooked dal till smooth

Heat the oil in a large pan and add the cumin seeds, curry leaves, fenugreek seeds and let them crackle. Add the chopped onions.

Add the bhindi, beans, carrots, potatoes, brinjal and chilli powder and saute for 5 to 7 minutes till the vegetables soften.

Add the cooked dal and 1 cup of water and salt and simmer for 5 to 10 minutes.

Serve hot with a little ghee, and chopped fresh dhaniya