Dal tadka

Ingredients:

1 /2 CUP TOOR DAL
1/4 CUP MOONG DAL
1/4 CUP CHANA DAL
1 TOMATO
salt to taste
1 tablespoon oil

Onion – 1 
Turmeric Powder – 1/4th tsp
Cumin Powder
Coriander Powder 
Garam Masala – 1/2 tsp
Salt – to taste
Whole red chili dried 1 (optional)
For Tadka (Seasoning):
oil– 2 tsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asafoetida – pinch
Garlic – minced 1 tbsp
Ginger – 1 tsp  grated
Green Chili – to taste, cut (optional)
Cilantro – Garnish, finely chopped



Method:
1. Boil all dal with turmeric and salt.
2. Take frying pan, add oil, mustard seeds, cumin seeds, asafoetida, coriander powder, ginger, garlic, whole red chili, cut onions, green chili and fry for some time.
3.Then add cut tomatoes. Cook until tomatoes are done.
4.Add boiled dal, cilantro and garam masala. Cook for 5 more minutes and serve.

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Dal Dhokli

Ingredients :
For daal :
Toor Daal Boiled – 1 cup
Tomato : small
Oil 
dried whole red chillies : 2
Hing – 1 tsp
turmeric poweder : 1/2 tsp
Rai : 1 pinch
Dalchini (cinnamon) – 1 stick
Coriander Poweder – 1 tsp
Fenugreek Seeds – 1 tsp
cumin powder : 1 tsp
Lemon juice – 5 tbsp
peanuts : soaked in the water for 3-4 hrs – 3 tbsp

For Dhokali :
whole wheat flour – 1 cup
Hing – a pinch
turmeric poweder : 1tsp
salt – taste

garam masala: 1 pinch
oil- 1tbsp
warm water – to make dough

Method :

1. take a pressure cooker and add oil

2. when oil starts heating , add rai. dalchini.  hing. turmeric powder, peanuts, tomatoes, fenugreek seeds to it

3. now add boiled daal

4. give it a quick mix and add coriander and cumin powdered ,chilly powder , lemon juice to it.  add salt to taste

5. let it come to the boil

6. knead a stiff dough for dhokali with the all ingredients  and roll into equal sized rotis

7. cut the rotis in diamond shape pieces

8. when daal comes to the boil start adding dhokali pieces one by one to daal

9. now again give it a boil for 15 more minutes. add cilantro leaves and 1 tsp of oil

10. take out in a bowl and granish it with the cilantro leaves and lemon juice.

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Cilantro ( coriander) green chutney

                 The hari dhaniya chutney is wonderful dip or Indian sauce for snacks or meals.....

Ingredients:

1 Bunch Coriander/ cilantro/ hari dhaiya

1 Capsicum /Bell pepper green

3 Jalapenos

4 to 5 green chilies

5 to 6 tablespoon lemon juice

salt to taste

1 tablespoon oil


Method:


1. Cut capsicum and jalapenos.

2. Mix all the above ingredients into a blender and blend them to thick consistency ( keep opening and  pushing un-blended portions towards blades of blender with help of spoon if needed) . Add water as required. The chutney is ready now.

3. Oil is added to preserve chutney and maintain its green color.

4. This chutney can last in refrigerator for 1 week.

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Gajar ( carrot ) Halwa !!!!!

                                                               

Gajar Ka Halwa

It is the greatest Indian dessert ever!!!!!!

Ingredients:

4 cups grated carrot

4 cups of milk (2 cups of milk if mawa is to be added)

1 cup mawa (optional)

2 tablespoon Desi Ghee or Unsalted Butter

1  tablespoon cut almonds

1  tablespoon cut cashew nuts

1  tablespoon cut raisins

1 teaspoon elaichi powder (cardamon ) (if available else use ginger juice to give some peps)

1 cup Sugar 

Dry fruits for garnishing


Method:

1. Heat oil in frying pan and add cut dry fruits to it.

2. Let them fry slightly then add all carrots to it.

3. Fry carrots a little bit then add milk and cardamon to it.

4. Let carrots cook fully in milk then add sugar to it .

5. Fry until the ghee or oil separates out from halwa .

6. Garnish it with mawa and dryfruits upon cooling a bit.

7. Add ginger juice in the end if cardamon is not there.

8. Serve hot or cold, either ways its gonna be delicious !!!!!

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Yummy Chole !!!!!!

The Indian chickpea curry is great to taste and easy to make combo......

Ingredients:

1 can chickpeas/chole/kabuli chana/garbanzo beans (drained)

1 medium onion , chopped

2 tablespoon oil

1/2 teaspoon cumin seed

1/2 teaspoon haldi (tumeric powder)

1 teaspoon dhaniya powder (coriander powder)

1 teaspoon garam masala

1 teaspoon chat masala

1/4 teaspoon lemon juice

1/2 teaspoon red chili powder

2 -3 green chilies (optional)

2   teaspoon ginger garlic paste

1 small tomato , chopped

pinch of asafoetida (heeng)

pinch of carom seeds (ajwain)

1 bay leaf

Salt to taste

Coriander leaves/ Cilantro for garnishing



Method:

1. Boil the chickpea in cooker or use garbanzo beans out of can.

2. In pan put vegetable oil, carom seeds, asafoetida, bay leaf, cumin seeds and let it splutter.

3. Add chopped onions and fry them until red, add ginger garlic paste , chopped green chili, further fry them for 2 mins. Add salt.

4. Add turmeric, coriander powder, garam masala n chat masala to it and saute.

5. Add chopped tomatoes and fry until oil separates.

6. Add boiled chickpea and fry for 2 more minutes.

7. Add water and keep it on boil for 5 mins

8. Garnish with coriander and serve with any other Indian bread/ rice.

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