DAL PALAK

U need :
Toovar dal : 1/2 cup                                Palak bunch : 1/2
Tomato :1                                               Haldi : 1/2 tsp
Ginger minced : 1 tsp                              Garlic minced : 1 tsp
Onion : 1 chopped                                  Green chillies: 1 minced
Ghee : 2 tablesp                                      Goda masala : 1 tsp
Jeera ; 1/2 tsp                                         Chilli powder: 1 tsp
Salt to taste                                             Curry leaves few
Jaggery ( optional):small piece

Method

1. In a pressure pan put the washed dal,washed and chopped palak leaves,haldi,and half of the onion,ginger and garlic mince,green chillies and 1 tsp ghee.Pressure cook till done.
2.Cool,open the cooker and mash the dal and palak well,keep on low gas and simmer gently.Add salt and jaggery.
3. For Bhagar: Heat ghee in a kadai.When hot,lower heat add jeera and chilli powder, sauté for a sec and add onions, sauté well.Add the remaining ginger garlic and stir further.Add the goda masala ,curry leaves and tomato.Cook till the masalas are well cooked.
4.Add this bhagar to the simmering dal palak,test for salt,stir well .
5.Serve hot with rice and rotis.

Note: The combination of Toovar dal and palak makes this a delicious and a very nutritious dish.
Palak : Spinach Haldi ; Turmeric powder.Goda masala is readily available in stores,if not available then you can use kitchen kingmasala and 1/2 tsp garam masala.

PAPPAD ROLLS

U need:
Big size pap pad (Lijjat) : 4                            Mashed potatoes : 1 cup
Grated Paneer : 1/2 cup                               Green chillies( minced) : 2
Chat Masala powder: 1 tsp                          Onion(minced fine): 1 (small)
Chilli powder : 1/2 tsp                                  Garam masala powder: 1/2 tsp
Mint leaves : few                                          Coriander leaves : 2 tsp  
Oil to fry the rolls                                          Salt to taste

Method:

1. Cut the pappad into two.Keep aside. In a bowl mix together the mashed potatoes,paneer,onion,green chillies,salt,mint leaves,coriander leaves,chilli powder,chat masala and garam masala. Mix this filling well and set aside.
2. Take 1/2 the pappad,put some filling into it,roll in a cylinder shape or a square shape and using a toothpick seal the roll.Do the same with the other pappad strips.
3. Heat oil in a kadai.When hot deep fry the rolls till crisp and remove.Drain off the oil using kitchen paper.
4. Serve hot as a snack with a curd dip.

Curd dip; Beat together in a bowl 1 cup fresh curd,1 tsp cream cheese,some pepper powder and minced mint leaves.Can add some small diced capsicums too.

Note: A quick fix snack for the evenings when you have sudden visitors.Tastes yummy!!!!!!!!!
         Happy cooking !!!!!!!! Happy eating!!!!!!!!

DUM ALOO

U need:
Medium sized potatoes: 250 gms                       Onion : 1 big
Jeera : 1/2 tsp                                                   Kashmiri chilli powder: 1 tsp
Ginger paste : 2 tsp                                          Turmeric powder: 1/2 tsp
Curd : 2 tablesp                                               Salt to taste
Sugar ; 1/2 tsp                                                 Oil to fry the potatoes ; 3 tablesp
Oil : 1 tablesp                                                  Bay leaf : 1

Dry roast and grind to a powder: (Dum Masala)
Cinnamon stick : 2
Cloves : 2
Cardamom pods : 3
Bay leaf :1
Coriander seeds ; 1 tsp

Method :
1. Wash the potatoes well in cold water.Cut into quarters with the skin on.Pat dry  on a towel and keep aside.
2. Slice the onions thinly. Heat 3 tablesp of oil in a kadai and when hot fry the potatoes in batches till light brown.Drain off the oil and keep aside.
3. In the same oil add 1 bay leaf and jeera, Sauté,Now add the sliced onions and fry well.Add 1 tablesp of oil and continue stirring.Add the ginger paste, turmeric powder,kashmiri chilli powder and stir further.Add the curds.
4. Keep stirring and when the masala is cooked and the oil floats up add the fried potatoes.Saute continuously for 5 to 6 mins.Add salt and sugar.Add 1 and 1/2 cup of water,cover with a lid and the let the potatoes cook.
5.Remove lid,add the dry roasted and powdered Dum masala.Mix well and test for salt.Add 1/2 cup water,cover and simmer for 2 mins.
6.Remove the lid,add finely chopped coriander leaves,mix well.
7. Serve hot with rotis or rice and dal.

Note: This is a very aromatic and tasty dish from Bengal.This dish goes best with hot puris.
          Happy Cooking!!!!!!!!!! Happy Eating!!!!!!!!!!!!!

Capsicum Spring Onion Curry

U need;
Capsicum Green : 3                          Besan : 1 tablesp
Green chillies:  2 minced fine             Chilli powder: 1/2 sp
Spring onions : 1 bunch                    Kitchenking masala : 1 tsp
salt/sugar to taste                             Oil : 2 tablesp
Coriander leaves : 2 tsp                   Crushed peanuts: 1 tsp
Mustard seeds : 1/4 tsp                   Jeera : 1/4 tsp

Method :
1. Wash the capsicums well and chop into quarters. Wash the spring onions and chop fine with the leaves.
2. In a bowl add the chopped capsicums,chopped spring onions,besan,salt and sugar,minced green chillies and mix well.Set aside for 10 mins.
3. Heat oil in a kadai.When hot add the mustard seeds and jeera. Sauté for 1 min and now  add the capsicum mix into the kadai.Stir well and briskly.Add the red chilli powder,kitchenking masala and continue stirring.Add 1/4 cup water and cover with al lid..Cook for 5 mins
4.Remove the lid and add the crushed peanuts and coriander leaves.Stir well.Test for salt.
5.Serve hot with rice or chappathis.
Quick and delicious curry made in short time. You can use coloured capsicums to make this dish look more attractive
Happy Cooking!!!!!!!!!!!!!!!

Note : Besan is also known as chickpea flour or Gram flour.

Apple Paneer Payesh

U need:
Red apple(grated): 1/4 cup         Sugar : 1/2 cup
Grated Paneer : 3/4 cup             Condensed milk : 1 tin
Full cream milk : 1 litre               Almond slivers: to garnish
Saffron threads : few

Method:
Cook the grated apple in a little water for 5 mins.Cool and drain the water.Keep aside.
In a thick bottom vessel add the milk and on medium heat continue boiling the milk till it gets reduced to half.
Add the grated paneer and the sugar and continue stirring till the sugar dissolves.Add the condensed milk and continue stirring for another 5 mins.Add the cooked grated apple and mix well.Off the gas.Cover and cool.In a little warm milk add the saffron threads. Add this milk to the payesh and stir gently.
Garnish with almond slivers and serve warm or cool.
A very delicious traditional desert with a new addition' apples' making this payesh more delicious. Enjoy!!!!!
Happy Cooking!!!!!!

Note: Paneer is also known as Cottage cheese in English.

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