Channa Masala

INGREDIENTS:

1 cup Channa

1 onion finally chopped

Coriander / curry leaves for garnishing

1 tsp channa masala powder

½ tsp amchur / lime juice

¼ tsp garam masala

Salt to taste


PREPARATION:

•  Soak the channa for 3-4 hours or overnight. Cook them in a pressure cooker till soft.
• (while cooking the channa little haldi and ½ tsp oil can be used to make channa more soft.)
• Remove the water and keep the channa in a mixing bowl.
• Add all the ingredients except coriander leaves.
• Now garnish with the coriander leaves and serve.

Mango Pickle

INGREDIENTS:
2 big size Mangoes ( max possible sour in taste)

1/3  cup salt

½ cup sesame Oil

5-6 tsp mustered seeds

4 tsp jeera

3-4 tsp red chilli powder

A pinch hing


PREPARATION:

• Wash the mangoes and wipe it properly and keep aside.
• In a frying pan take salt and fry it properly, keep aside.
• Cut the mangoes into 1” cubes and mix with the salt.
• Fry jeera and mustered( keep1/2 tsp mustered for seasoning) separately and dry grind it to fine powder.
• Mix the powder with red chilli powder.
• Now add this to mangoes and mix it very nicely.
• In a pan heat the sesame oil, once it is hot add hing and mustered seeds.
• Once the mustered started spluttering turn off the heat and let the oil cool down.
• This oil is to be added to the mango mixture.
• Mix it well and store it in a dry container with out touching for 5-8 days.
• Now the mango pickle is ready to use.

Poode /Chille

INGREDIENTS:

1 cup besan

2 potatoes medium size

2 onions medium size

3-4 Green chills

Salt to taste

Oil or ghee for cooking


PREPARATION:

•  Grate the Potato and onions in a mixing bowl.
• Put beasn to it and pour water. Mix it with a pourable consistency.
• Chop the chillis and add to it. Add salt.
• Heat the tawa put a tsp oil / ghee and the pour one ladle ful or basen batter.
• Spread it in round shape with the back of the ladle.
• Put oil/ ghee on the edges as well and cook on both sides till little brownish.
• Serve hot wit mixed  or any pickle of your choice.

Ghiya ka Raita

INGREDIENTS:

1 small Ghiya

2 cups buttermilk

1-2 tsp red chilli powder

1 tsp jeera

1 pinch hing

Salt to taste


PREPARATION:

•  Grate the ghiya and cook it with a little water
• Drain all the water and keep aside.
• Now fry the jeera in a frying pan and crush them to powder form
• In a bowl pour the buttermilk add jeera powder, hing chilli powder and salt. mix well.
• Now add the cooked ghiya to the mixer and mix well
• Refrigerate it to settle .
• Serve chilled with rotis 

Mung ka halwa

INGREDIENTS:

1 cup mung dal

1 ½ cup ghee

¾ cup sugar

2 cups milk

¼ cup crushed dry fruits

A pinch food color Or haldi Or Kesar


PREPARATION:

• Soak mung dal for 2-3 hours.remove the water and grind it to smooth paste.
• In a frying pan take 2 tbsp ghee and fry all the dryfruits.
• Heat the ghee in a heavy bottomed khadayi. And pour the mung paste into it.
• Start stirring to avoid lumps.(lumps will be formed as soon as we pour the paste into ghee but we can stir and remove those lumps)
• Add Haldi or kesar. Keep stirring until the paste cooked and ghee comes out on edges.
• Now add dry fruits, sugar and milk. Mix nicely and continue stirring.
• Continue the process until the halwa leaves the ghee on edges.
•  Serve hot as it does not taste so grate when refrigerated.

Rice patties

INGREDIENTS:

2 cups cooked rice

½ cup rawa

1 onion chopped

1 capsicum chopped

8-10 Green chillis Or 4 tsp green chilli paste

½ tsp mustered seeds

Salt to taste

Oil for cooking


PREPARATION:

•  In a frying pan heat 2 tbsp oil add mustered seeds.
• Then add chopped onions. Cook till golden brown.
• In a big mixing bowl take chopped capsicum, rawa chopped green chillis /green chilli paste.
• Mash the rice nicely ad and to the mixing bowl. Fried onions to be added to the bowl
• Add salt and mix it well.(Optionally coriander leaves can be added).
• Now heat the tawa. Wet your palms and take a lemon sized mixture and press in between palms to make it flat.
• Put it on hot tawa . put oil on edges. cook both side till light brown color.
• Serve hot with tomato sauce.