Avial

Ingredients:
Beans - 1 Potato - 2 Snake guord - 1 Mango (Raw) - 1 Cucumber – 1
Raw Banana Plaintain - 1 smallDrumstick - 1
Carrot - 1 Grated/Shredded coconut - 1 cupCurd/Yoghurt - 1 cupGreen chillies - 4 Ginger – 1
Cumin seeds - 1 tea spoonTurmeric powder - 1 tea spoonCashew nuts - 2 Curry leaves - small quanityCoriander leaves - small quantitySalt to tasteOil for frying

Method
Wash, cut and boil all the vegetable separately in pressure cooker/microwave oven adding very little water.
Grind grated coconut, green chillies, ginger, cumin seeds and cashew nuts adding very little water.
Mix yoghurt with turmeric powder, asafoetida and little salt.
Mix all the boiled vegetables with yoghurt and coconut paste and allow to boil for 2 minutes, not more than that.
Heat 1 tea spoon of oil, add curry leaves and add to the content. Garnish with corinader leaves.
Avial is ready to be served with rice.
A point………Boil vegetables separately and add only little water. After adding curd mix it should not be boiled for more than 2 minutes as the curd will curdle.

GOURD AND CHANNA DAL

INGREDIENTS :

1/2 cup channa dal (bengal gram)
1 small bottle gourd
1 tsp. coriander finely chopped
1 onion finely chopped
1 tomato chopped
3/4 tsp. dhania powder
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
1/2 tsp. sugar
2 pinches asafoetida
1/4 tsp. each mustard & cumin seeds
1 tbsp. oil
1/2 cup water

METHOD :

Wash and soak dal for 15-20 minutes.
Peel and chop gourd into medium sized cubes.
Mix all dry masalas together.
Heat oil in a heavy sauce pan.
Add seeds, allow to splutter,
Add chopped onions till light brown and then the tomatoes, till tender.
Add asafoetida, and masalas
Allow to simmer for 2 minutes.
Pressure cook dal for 10 mts. Till it is partially tender.
Add gourd sugar, salt, and cook further 5 minutes.till gourd is tender
Garnish with chopped coriander.
Serve hot with chappati, or parantha.

DRY URAD DAL

INGREDIENTS :


1 cup onions sliced
1 cup urad dal
1 tbsp. coriander finely chopped
2 tomatoes finely chopped
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
2 tbsp. ghee
Garam masala

METHOD :

Clean, wash, soak dal for 15 minutes.
Boil in 3 cups water, adding turmeric and salt.
Either pressure cook or boil till not very soft.
Drain water.
Heat ghee in a heavy saucepan.
Add cumin seeds,
Allow to splutter, add onions. Stirfry till light brown.
Now add the tomatoes, and lightly sauté till not very tender.
Add dal, masalas. Stir gently.
Take care not to mash up dal too much.
Garnish with coriander. And garam masala.

Serve hot parantha or naan.

TANDOORI PANEER

TANDOORI PANEER


INGREDIENTS:
500 gms. firm paneer
2 onions sliced into thin rings
2 tsp. ginger and garlic grated
1/2 tbsp. coriander finely chopped
2 tbsp. tomato puree
3/4 cup gram flour
1 cup curds
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. garam masala
1/2 tsp. sugar
salt to taste
2 tbsp. oil

METHOD:

Cut paneer into cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, curds, garam & tandoori masalas.
Sprinkle little water if necessary. Add 1 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Fry pieces or grill till crisp and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste,and tomato puree stir well and cook.
When dry add fried paneer, chilli, sugar, salt.
Toss well. Garnish with coriander.
Serve hot with Paranthas.