COOL CURD CUCUMBER RICE

INGREDIENTS

1 cup carrots, grated

1/4 cup chopped coriander

salt to taste

1 cup cooked rice, cooled

2 cup fresh curds (yoghurt)

1/2 cup cucumber, washed and chopped (unpeeled)

FOR THE TEMPERING

1 teaspoon cumin seeds (jeera)

2 green chillies, slit

1/2 teaspoon asafoetida (hing)

6 curry leaves

1 tablespoon oil

FOR THE GARNISH

3 tbsps. chopped corriander

METHOD

In a pan, heat the oil and add the cumin seeds.

When they crackle, add green chillies, asafoetida, curry leaves and sauté

Combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.

Garnish with Corriander and Serve

Image courtsey Google Images. In case of any objection, image will be removed

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

EGG CURRY WITH COCONUT MILK

Ingredients:

2 medium potatoes, boiled, peeled and quartered
5 egg yolks
3 big tomatoes, blanched and sliced
1 cup coconut milk
1 onion ground
ginger- garlic paste 1/2tbsp
sugar1 tsp
2 bay leaves
½ tsp each of turmeric powder and garam masala
a few sprigs coriander leaves
salt and chilli powder to taste
ghee as required
Method
Grind onion, ginger and garlic to a paste.
Separate the yolks carefully from whites so as not to break them.
Fry the potatoes to a golden colour. Also fry the yolks gently on both the sides.
Heat 3 tbsps. of ghee and add bay leaves and onion paste.
When the onion turns golden, put in the tomatoes, salt, sugar and all the spices and fry till dry, mix in the potatoes and then pour in the coconut milk.
Bring the milk slowly to the simmering point and then add the yolks.
Simmer gently for 5 mins.
Serve decorated with coriander leaves.
Note…u can use the egg whites for another dish.

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.