MAST DAL FRY

U NEED:
Toovar dal : 1cup
Coriander leaves : 1/2 bunch
Tomatoes: 2( medium)
Ginger julliene : 2 tsp
Milk : 1 cup
chilli powder : 1/2 tsp
dhaniyajeera powder: 1 tsp
turmeric powder: 1/2 tsp
garam masal: 1/4 tsp
salt to taste
green chillies: 1 or 2 slit
ghee : 2 tablsp


METHOD:


1. Clean and chop coriander leaves. Wash toovar dal and pressure cook with turmeric powder till soft.
2.Heat ghee in a kadai.When hot,add 1 bay leaf and 1 tsp jeera.
3. Add ginger julliene and saute. Add chopped tomatoes and continue frying.
4.Add chilli powder,dhaniyajeera powder and continue frying. Add a little water to prevent the masala from sticking to the kadai.Now add the chopped coriander leaves and continue to fry.
5. Add the milk and simmer covered for 3 to 4 mins.
6. Remove lid and add the dal .Stir well. Add salt and mix well.
7. Cover and simmer for few mins. Remove lid and add the garam masala and slit green chillies..Stir well.
8. Serve hot with rotis or hot rice and pappads.


A fantastic no onion no garlic dish from the kitchen of my sister Savi. Enjoy!
Bon Apetite!!!!!!!!! Happy cooking!!!!

PALAK KHATTI SAMBHAR

U need:
Palak : 1 bunch
Toovar dal: 1 cup
tamarind paste: 1/2  tsp
green chillies: 2 to 3( to taste)
Garlic pod: 3
methi seeds: few
ghee: 2 tsp
Salt to taste.


Method:
Clean the palak well and chop finely.Pressure coook toover dal,plalak leaves, green chillies.Once cooked churn the dal.Heat the dal and add the tamarind paste.Simmer.Add salt and simmer further. Add salt.


Heat ghee in a small kadai.When hot add the methi seeds and garlic.Saute till garlic turns beown.Pour over the dal.
Serve hot with rice and pappad.

RAW PAPAYA SALAD

U need:
Raw papaya : 1/2
Raw mango: 1/4
Ripe mango: 1/4
Peanuts: 2 tsps
Salad or olive oil: 2 tsp
Honey 1 tsp
salt and pepper to taste
 Method:
1. Scrape the skin of the papaya lightly and cut to thin slice.You can also grate it.
2.Grate the raw mango with skin
3.Dice the ripe mango.In a bowl add all the three ingredients.
4. Now add oil,honey,peanuts, salt and pepper and toss gently.


A summery nourishingcooling salad. Bon Apetite!!!!

EGG CURRY

 U need:
Eggs: 4
green chillies : 4
ginger julienne: 2 tsp
capsicum: 1
coconut milk: 1 and 1/2 cups
dhaniya jeera powder: 1 tsp
pepper powder: 1/2 tsp
salt to taste
oil : 2 table sp
coriander leaves: 2 tsp
lemon juice: 1tsp(optional)


Method:
1. Boil the eggs.Shell them and set aside.
2. Heat oil in a kadai.Fry the boiled eggs till golden brown.Remove and cut into two.
3. In the remaining oil fry the diced capsicum.Saute .Add 1 tsp ginger julienne and dhaniyajeera powder.
4. Add 1 cup water,salt ,slit green chillies and simmer for a few mins. Now add the fried eggs and simmer further.
5. Add the coconut milk and simmer for few mins. Add coriander leaves and pepper powder. Cover with a lid,switching off the gas. Before serving add the lemon juice and ginger juliene.
6. Serve hot with rice and pappad.


Note: A quick fix delicious egg curry.The lemon juice adds a zing to the dish.
Bon Apetite!!!!!!!!!!!!

MOTI KHEER

 U need:
Sago( Sabudana): 50 gms
Fresh milk: 1/2 liter
Palm sugar or Jaggery: 50 gms
Coconut milk:1 cup + 1/2 cup
Cardamom powder: 1/2 tsp
Cashew: 1 tsp
Kismis: 1/2 tsp


Method:
1. Break a coconut.Scrape it and extract milk .Or use readymade coconut milk available in the market.
2.Soak the sabudana for 15 to 20 mins.Drain the the water. Set aside.
3. Heat the milk in a vessal and allow to simmer .Add the sabudana  and stir.
Add 1/2 cup coconut milk ,continue simmering till the sabudana is cooked.If needed another 1/4 cup milk can be added at this stage.
4.Add the palm sugar/jaggery and stir well. Add 1 cup coconut milk.Mix well and switch off the gas.
5.Mix in the cardamom powder.Cover with a lid.
6. Heat 1 tsp ghee.When hot,add the cashew and kismis and fry for a few seconds.Add to the kheer.
7. Serve hot or cool.
A kheer with a difference.
This kheer tastes yummy and the time taken is not more than 20 to 25 mins.

BUTTERNUT SQUASH CURRY

U need:
Butternut squash(red pumpkin): 2 cups
boiled chick peas:1/2 cup
ginger paste: 2 tsp
bay leaf:1
panchporon: 1/2 tsp
dhaniyajeera powder: 1 tsp
turmeric powder: 1/2 tsp
salt and sugar to taste
oil: 2 tablesp
garam masala: 1/2 tsp


Method:
Dice red pumpkin into medium size chunks.
Heat oil in a kadai,add the bay leaf and panchporon.Saute for a minute and add 3 green chillies.
Add the pumpkin chunks and ginger paste.fry well on medium heat.Sprinkle a little water to prevent the pumpkin from sticking to the bottom of the kadai.
After 6 mins add turmeric powder,dhaniyajeera powder and stir well.Add salt and sugar to taste.Add 1/2 cup water.Cover and cook till veg is done.
Remove lid.Add the cooked chick peas and stir well.Add garam masala and coriander leaves.
Stir well once again.
Serve hot with puris or rotis.

Chocolate Melting Moments

Try these simple and easy to bake at home cookies 

Ingredients:

250 gms unsalted butter (soft)

250 gms plain flour (sifted)

60 gms of icing sugar

60 gms of corn flour (sifted)

1 tsp vanilla essence

Baking tray lined with parchment paper

For the chocolate coating 

few slabs of dark cooking chocolate 

2 tbsp of icing sugar

Method:

1. Take a large clean bowl and mix butter with icing sugar. Beat it till it mixes well and fluffy. Add vanilla essence and mix for few minutes (You can use an electrical beater if you want)

2. Add flour little by little and mix well. Then add the cornflour till you get a nice smooth buttery dough consistency

3. Take the baking tray lined with parchment paper. Make small flat balls and place them on the tray. You can take a fork and press on them to give them a design. Alternatively, you can use an piping bag, fill it with the dough and pipe designs on the baking tray, this will create cute designer cookies :)

4. Place them in the fridge for 10 minutes and pre heat oven at 180 deg C

5. Bake the cookies for roughly 15 minutes or till golden brown

6. Meanwhile, melt chocolate and whisk it with icing sugar

7. Once cookies have cooled down, dip one side into the chocolate or just take a spoon and spread the chocolate mixture

8. After 10 minutes the chocolate would have set it well and cookies are ready to be eaten

Tips - You can create any spread for the cookies. Maybe even fill chocolate / strawberry cream between two cookies and sandwich them.