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

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.

MAKHNI PANEER AND SUBZI

INGREDIENTS:

2 Cups Paneer cubes
2 cups mixed vegetables,
cutand semi boiled[peas, french beans, potatoes, cauliflower, carrots]
YOU CAN USE FROZEN VEGETABLES TOO

1 cup chopped onions
3 cups grated tomatoes
1 teaspoon dhania jeera powder
1teaspoon dried methi[optional, but gives good flavour]
1 teaspoon minced green chillies [u can red chillies instead]
1 cup cold milk
1/2 teaspoon turmeric
1 teaspoon corn flour
1 teaspoon sugar
1 teaspoon oil
1 teaspoon sugar
Salt to taste

METHOD:

In the coldmilk, mix cornflour and keep aside.
Add the paneer cubes to it.
In a pan,add 1 teaspoon oil and heat
Add chopped onions,ginger garlic and green chillies
When golden brown add the grated tomatoes, turmeric, and dhania jeera powder.
On a slow flame roast for 3 mts. now add vegetables.
Simmer add alil water and cook.
When cooked, add the paneer batter and let boil.
Just before removing off the fire add salt and sugar, kasoori meethi and one last boil.
Garnish with garam masala and serve with Paranthas