MASALA KHICIDI

NOTE: Toovar dal is used for making sambhar rice,sambhar,kootu,variety of dals as it is the staple pulse of Indian food. Try this recipe given below where the goodness of dal ,chawal, green apple and mango pulp gives a kuch tangy kuch sweety flavour

U NEED:
Basmati or Govindabhog rice: 1 cup
Toovar dal: 1/2 cup
Green apple: 1 grated
Mango pulp: 1/2 cup
Sugar: 1 tsp
Cloves: 2
Cardamon: 2
Cinnamon : 1 stick
Bay leaf: 1
Chilli powder: 1 tsp
Ginger paste: 2 tsp
Turmeric powder: 1/2 tsp
Dhaniya powder: 3/4th tsp
Green chillies:3 minced fine
Ghee: 2 tabslp+ 2 tablsp
Water :1&1/4 cup
Salt to taste.
Pomegranate seeds for Garnish
Fried bread pieces for decoration( 1 bread sliced to small squares)

METHOD:
1. Soak rice and dal separately for 20 mins. Drain Excess water from rice and let it dry for 5 mins.Heat 1 tablsp ghee in a kadai and roast the rice in the hot ghee for 5 mins. Drain the water from the toovar dal , add to the rice and continue frying.Add 1 tablsp ghee. Fry for another 5 mins.Transfer the rice-dal to a plate and set aside.
2. Heat the remaining ghee in a small pressure pan.When hot add the bay leaf ,cloves,cinnamon and cardamom pods. Sauté. Add the minced green chillies ,ginger paste and continue frying.Add the grated green apple .Sauté well.Add chilli powder,turmeric,dhaniya powder and continue stirring. Add the mango pulp and sugar.Stir well.Now add the fried rice and toovar dal and salt.Stir for another 5 to 6 mins.
3. Add the water,stir well and put the lid.Pressure cook for minimum 3 whistles.
4. Cool cooker.Open lid and mash the khichidi well.Test for salt.Remove the bayleaf.
5. Transfer to a serving bow,garnish with pomagranate ,and frien bread pieces. Serve hot with raita and chips.The Dates-tomatoes chutney goes very well.

POTATO CHETTINAD CURY

NOTE: Chettinad Cuisine is very popular in South India.They are well known for Non-Vegetarian food but they have a lot of mouth watering Vegetarian cuisine too.Given below is one such cuisine where I have added a little mint leaves for a little twist. Since this cuisine has a lot of garlic you can increase the garlic to 2 tsp too,according to your taste.

U need:
Boiled,peeled potatoes: 2 cups
Sliced onions; 1/2 cup
Coarsely mashed garlic: 1tsp
Saunf: 1 tsp
Mint leaves: 2 tsp
Curry leaves: 2 tsp
Oil ;3 tablsp
Chilli powder: 1 tsp
Minced green chillies: 2 tsp
Turmeric: 1/2 tsp
Cinnamon powder: 1/4 tsp
Cardamom powder: 1/2 tsp
Salt to taste.
Mustard seeds: 1/2 tsp

METHOD:
1. Heat oil in a deep bottomed kadai.To this first add the mustard seeds.As it sputters add the saunf,minced green chillies and saute.Add the garlic and sliced onion.Cook till the onions turn slightly crisp.
2. Add the mint leaves and curry leaves.Stir.Add the cooked potatoes mashing them a little.Stir well for 5 to 7 mins on medium heat.
3. Add chilli powder and turmeric.Add salt.Cook for another 5 mins. sprinkle  some water if you want a little soft curry.Now add the cinnamon and cardamom powders. Toss well.
4. Serve hot with rice and dal or sambhar rice or with rotis.

MOONG KI SIMPLE DAL

NOTE: Moong dal or Green gram dal is widely used in Indian cuisine as it is very light on stomach and tastes very nice when made into plain dals or vegetable dals.The one I am giving below is very simple to make and tastes yum. The dash oflemon juice gives an added flavour.This dal goes very well with Alu ka paratas.

U need:
Moong dal: 1/2 cup
Green chillies: 4 slit into julienne
Coriander leaves: 2 tsp chopped fine
Ghee: 2 tablsp
Mustard seeds: 1/2 tsp
Jeera: 1/2 tsp
Water: 1/2 cup
Lemon juice: 2 tsp
Salt to taste

METHOD:
1. Clean and soak moong dal for 15 mins .Pressure cook with 1 cup water and pinch turmeric powder.

2. Heat ghee in a kadai. When hot add mustard seeds and jeera. Sauté.Add 1/2 cup water and simmer for few mins.Add salt and green chillies..

3. To the simmering water add the cooked and nicely mashed moong dal.If required add another 1/2 cup water.The dal has to be of pouring consistence, not very thick.Add the lemon juice and coriander leaves. Simmer for few mins.
4. Transfer to a serving bowl,garnish with some more coriander leaves and serve with hot phulkas and sabji.