Boondi Raita

Ingredients

• Boondi 1/2 Cup
• Yogurt 1 cup
• Salt to taste
• Roasted cumin powder 1/2 teaspoon
• Fresh coriander leaves 2 tablespoons

Method

• Whisk yogurt till smooth. Add salt, half the roasted cumin seed powder and half the chopped coriander leaves.Add boondi and mix well. 
• Garnish coriander leaves serve chilled. 

Batata Vada (Potato Fritters)

Ingredients

• 150 gm Chickpea flour
• 250 gm Potatoes
• 2 tsp Garlic–Chili paste
• 3 tsp Lemon juice
• 2 tsp Sugar
• 3 tsp Coriander leaves (finely chop)
• 1 tsp Garam Masala
• 1/4 tsp Turmeric powder
• 1 tsp Red Chili powder
• 1 tsp Cumin powder
• Pinch of Asafetida
• Oil for frying
• Salt to taste
• Water according to requirement

Instructions

• Boil potatoes well. Peel it and mash with hand.
• Add red chili powder, garam masala, sugar, salt, cumin powder, turmeric powder, lemon, garlic- chili paste, asafetida and coriander leave mix it well.
• Make small balls from the mixture.
• Make batter from chickpea flour, salt, 1 tsp lemon juice and water.
• Dip balls in to batter and fry in hot oil.
• Deep fry until become golden brown.
• Hot serve with date chutney, green chutaney.

Daliya Upma /Cracked wheat and vegetable pulao

Zayakka

INGREDIENTS-
Daliya /Broken wheat /Fada -1 cup
Carrot,chopped-1/2 cup
Green peas /Matar-1/2  cup
Tomato,chopped-3/4 cup
Green chili,chopped-1 tsp
Lemon juice- 2.5 tsp
Fresh coriander chopped- 2 tbsp
Turmeric powder - 1/2 tsp
Chili powder- 1 tsp
Salt- to taste
Water -2.5 cup
Tempering-
Cooking oil /ghee- 2 .5 tbsp
Mustard seeds /Rai- 1tsp
Cumin seeds /Jeera- 1/3 tsp
Curry leaves-8
Asafoetida /Hing- 1/4 tsp
PROCEDURE-
Heat oil or ghee in the pressure cooker.
Add all the tempering ingredients  and let them crackle on medium heat.
Now add daliya and saute for 2-3 minutes on medium heat.
Add all the spices ,vegetables(except lemon juice and fresh coriander)and water.
Pressure cook on medium heat for 2 whistles.
Let it cool down completely.
Then open the cooker ,add lemon juice and chopped coriander and fluff gently.
Serve hot.

Kala Chana Curry

INGREDIENTS

1 cup of dried black chickpeas/kala chana (soaked overnight or for 8-9 hours)

1 medium size onion, finely chopped

1 large tomato, finely chopped

4 to 5 garlic cloves/lahsun, finely chopped

1 to 2 green chilli/hari mirch, finely chopped

1 tsp cumin/jeera

½ tsp kashmiri red chilli powder or degi mirch

1 tsp dry mango powder (amchoor)

½ tsp punjabi garam masala or regular garam masala powder

¼ tsp turmeric/haldi

pinch of asafoetida/hing

2 tbsp ghee or oil

salt as required

Method

• soak the black chickpeas or kala chana overnight or for 8-9 hours.
• Drain and rinse with fresh water.Add 3-4 cups water and Boil Simmer till done.Strain the boiled chick peas, reserving the water.
• Heat 3 tbsp more oil in a clean pan. Add cumin and Hing When cumin turns golden brown, add onions and stir fry till onions turn light brown.Add Turmeric,dry mango powder and red chilli powder. Stir till onions turn deep brown, but take care not to burn them.Add Salt as per required.
• Add tomatoes, garam masala and shredded garlic and green chilies. Cook till tomatoes get well blended and oil surfaces. Add  chick peas and stir fry for 2-3 minutes. Gradually add the liquid of the boiled chick peas,When all the liquid is over, simmer on low heat for 15-20 minutes.
• Serve garnished with onion rings and coriander leaves.

Dal Dhokli

Ingredients

Ingredients for Dal

• 1 cup Toor dal
• 2 medium size tomatoes (chopped)
• 1.5 tbsp Lemon juice
• 1 tbsp Jaggary or sugar
• 6 cup Water
• 1 tbsp Coriander leaves (chopped)
• Salt to taste
• 2 tbsp Raw ground nut
• Water according to requirement

Seasoning for Dal

• 1 tbsp Ghee
• ¼ tbsp Mustard seeds
• ¼ tbsp Cumin seeds
• 2 green Chili (fine chopped)
• 1 tsp Ginger (grated)
• ¼ tbsp Turmeric powder
• ¼ tbsp Garam masala
• Salt to taste

Ingredients for Dhokli

• 1 cup Wheat flour
• Salt to taste
• ½ tbsp Carom seeds (ajwin )
• ¼ tsp Turmeric powder
• ½ tsp Red chili powder
• ½ tsp Garam masala
• ½ tbsp Oil
• Water according to requirement

Method

• Wash toor dal .
• Heat water 6 cup in a cooker and add toor dal and tomatoes.
• Lid cover and cook for 5-6 whistle.
• When it cool open and blend it by adding water according requirement.
• Keep a side. Also cook ground nuts in a cooker for 5-6 whistle. Keep a side.
• Sieve  flour in a bowl.
• Mix all dhokli ingredients in it.
• By adding ¼ tsp oil kneads the dough.
• Now make medium ball from dough and make rotis.
• Cut roti in to diamond shape. Keep a side.
• Heat ghee in a pan at slow flame.
• Add mustard seeds and cumin seeds in it.
• When it is spluttering, add  dry red chili powder,  ginger, green chili, turmeric powder.
• Now mix dal, garam masala , jagarry and lemon in it.
• Now add cut dhokli in it.
• Add ground nuts also. Boil till bubble appears.
• Cook for 10-15 minutes till dhokli becomes soft.
• Garnish with Garlic Tadka.
• Serve Hot.

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Moong Dal Halwa

Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.

Ingredients

• 100 gm Mung Dal (without skin)(grinded)
• 75 gm Desi Ghee
• 75 gm Sugar
• 1 cup milk
• ½ cup water
• 8-10 Almonds finely chopped
• ¼ tsp cardamom powder

Method

• Wash dal thoroughly and soak in 3 cups of water for at least 4 hours.
• Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
• Heat ghee in a pan and add mung dal paste in it.
• Roast it in ghee till it is color change to light brown.
• Boil milk and water. Then add boiled milk – water and sugar. Stir well.
• Cook till it becomes dry and ghee is separated.
• Then add cardamom powder and stir well.
• Garnish with almonds .

The Magical Process Of Storing Green Peas

This is the season of green peas and it is time to think like a ant.And we always tend to buy frozen green peas at super markets and they do cost a lot.


Ingredients

• 1.5 kg green peas pods
• 1 medium size ziploc for storage

Method

• Split and extract the peas and keep in bowl  
• Take a large bowl and fill 3/4 th with water and boil it.
• Once it starts boiling reduce the flame and add the green peas.
• It will settle in bottom initially and it will start to float slowly. 
• Once all the peas float scoop them and dry them on a cloth.This process will take 1-2 minutes. 
• Store in a medium size ziploc and keep in freezer

Note

1.You can also store them in freezer safe storage container which is very popular in tupperware brand.


2.Do not overboil the peas as they will get cooked, it should be semi-boiled for reuse.

Brown Rice Tawa Pulav

Ingredients

• 2 cups cooked Basmati Brown Rice (long grained rice)
• 1/2  teaspoon Cumin Seed
• 1 medium size Onion, finely chopped
• 1/2 tablespoon Ginger-Garlic paste
• 1 Green Chilli, finely chopped
• 1/3 cup Carrot, finely chopped
• 1 large Tomato, finely chopped
• 1/3 cup Green Peas (fresh or frozen)
• 1/2 tablespoons Pav bhaji Masala
• 1/4 teaspoon  Turmeric Powder
• 1/2 teaspoon  Red Chilli Powder
• 2 tablespoons finely chopped Coriander Leaves
• Salt
• 1½ tablespoons Oil

Method

• Boil chopped carrot and green peas in salted water until tender, approx. 5-7 minutes. Drain the water and transfer them to a plate.
• Heat oil in a non-stick pan or kadai over medium flame. Add cumin seeds and allow them to crackle. Add finely chopped onion and sauté until onion turns light brown.
• Add ginger-garlic paste and green chilli; sauté for 25-30 seconds.
• Add chopped tomato and cook until it turns soft or until oil starts to separate, approx 2-minutes.
• Add boiled green peas and carrot; mix and cook for a minute.
• Add pav bhaji masala, turmeric powder, red chilli powder and salt.
• Stir and cook for a minute.
• Add cooked (steamed)Brown rice.
• Mix gently until all ingredients are well mixed and rice is evenly coated with masala.
• Turn off flame and transfer tawa pulao to serving dish.Garnish with chopped coriander leaves.

Vermicelli Upma

Ingredients

• 1 cup Vermicelli (semiya) (thin or thick)
• 1/2 teaspoon Mustard Seeds
• 1-2 sprigs Curry Leaves
• 1 large Onion, finely chopped
• 2-3 Green Chillies, finely chopped
• 1/2 teaspoon grated Ginger
• 4 tablespoons Carrot
• 4 tablespoons Capsicum
• 4 tablespoons Fresh or Frozen Green Peas
• 4 tablespoons Fresh or Frozen Sweet Corn
• 1/4 teaspoon Turmeric Powder (optional)
• 2 tablespoons chopped Coriander Leaves
• Salt
• 1 tablespoons Cooking Oil 
• 1¾ cups + 2 tablespoons hot Water

Method  

• Roast vermicelli in a kadai on medium flame until it turns light brown. Cooking time may be varying according to size and thickness of your kadai. Keep stirring continuously. When done, keep roasted vermicelli aside to cool.
• Heat oil in  kadai. Add mustard seeds and allow them to sputter.  Add sliced onion, grated ginger and slit green chillies. Sauté until onion becomes translucent.
• Add chopped carrot, green peas,Sweet Corn, chopped Capsicum and turmeric powder. Sprinkle salt over it and mix well.
• Pour 2-tablespoons water and cook covered on low flame until vegetables become soft for around 3-4 minutes.
• Add 1¾ cups hot water and let it boil for a minute.
• Add roasted vermicelli.
• Mix well and cover it with a lid.
• Cook until water is absorbed for around 5-7 minutes. Stir in between occasionally to prevent sticking.
• Turn off flame and transfer semiya upma to a serving bowl