Mung / Green Bean/ Green Gram (Sprouts)

Ingredients:

• 1 cup Mung/Green Beans (sprout)
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1/4 tsp Termeric powder
• 1 tsp Red chili powder (more or less as per taste)
• 1/2 tsp Garam Masala powder
• Few Curry leaves
• Salt to taste
• Water.

Method:

Heat the pan with oil, add mustard seeds, cumin seed, curry leaves let them splutter. Add onion, tomatoes and fry till tender. Add red chili powder, termeric powder, garama masala powder and fry for minute or so. Add mung beans sprout and salt , mix it well. Add require amount of water so that mung sprouts are cooked till tender.

Serve with Chapati / Rotti and Curd.

Vaangi Bath (Brinjal / Rice)

Ingredients:

• 1 cup Rice (cooked and cooked)
• 6-7 Medium size Brinjal ( cut into cube size)
• 2 medium size Onion (chopped not too finely)
• 1 tsp Coriander powder
• 1 ½ tsp Red chili powder ( more or less as per taste)
• ¼ tsp Termeric powder (optional)
• 1 Tbsp Penut (shenga) (optional)
• 2 Tbsp Oil
• Salt to taste
• Coriander leaves (finely chopped)

Method:

Curry Masala

Heat the pan with oil, add onion, penut. Sauté till they get brown color. Add brinjal and sauté with onion for 2-3 minutes. Add red chili powder, coriander powder, termerice powder, curry leaves and sauté for 4-5 minutes or brinjal get tender.

Now take the rice and mix with curry masala.

Garnish with coriander leaves

Serve hot.

Note: If brijal are too hard then add little water to masala mix and cook thoroughly but not mushy.

While mixing with rice also take care don’t not mash them, gently mix them.

Aloo Tikki

Ingredients:

• 3-4 Potatoes (boiled)
• 1 Onion (finely chopped) (optional)
• 1/2 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves (chopped)
• Salt to taste
• Oil to roast / fry

Method:

Boil the potatoes and mash them while still warm. Add coriander leaves, salt, red chili powder to it and mix well. Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit. Heat the pan or tava roast both side by adding little oil . Roast till golden color. AlooTikki is ready to serve.

Serve with Tamarind and Mint chutney.

Split Moong Rice (Hesaru Bele Anna)

Ingredients:

• 1 cup Rice
• ½ cup Split Moong
• 1 Tbsp Ghee/ Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 2-3 green chillies
• ½ tsp Back papper corns(or powder)
• ½ tsp Ginger paste
• Curry Leaves
• Salt to taste

Method:

Heat the pan with ghee and roast the split moong daal for 5-7 minutes and keep it aside. In a cooker/ pan heat the ghee/oil, add mustard seeds, cumin seeds and let them splutter. Add green chillies, ginger, curry leaves and sauté for 1-2 minutes. Add black papper corns, roasted split moong daal, rice and salt. Mix it well and pour the require amount of water to make the rice.

Serve hot with Tomato saru/ amti.

Varayche Tandul and Shenga Amti (Semo Rice and Peanut curry)

Ingredients:
Varache tandul/ Variad akki

• 1 cup Varyache Tandul (Samo seeds)1 tsp Oil/ Ghee
• ½ tsp Cumin seeds
• 4 cups Water
• Salt to taste

Method:

In a pan, toast the samo till they turn slightly change in color. Keep aside.
In a sauce pan heat the oil, add cumin seeds let them splutter, add toasted samo and mix well. Add water, salt and cook till the samo get softened.

Serve hot with Peanut Curry.

Peanut Curry
Ingredients:
1/2 cup Roasted Peanuts (powdered with bit chunks)
1 tsp Oil
½ tsp Cumin seeds
½ tsp Red chili powder
1 ½ cup Water
Salt to taste

Method:

Heat the pan with oil, add cumin seeds, let them splutter, add peanut powder and roast for 1-2 minutes. Add red chili powder, salt and cook for 1-2 minutes. Add water and cook till the curry gets bit thicken or as desired consistency.

Kachori with Split moong dal

Ingredients:

• 1 cup All Purpose flour/ Maida
• 1/2 Cup split Moong daal (soaked)
• 1/ 4 tsp Baking powder
• ¼ Ajwan seeds(carom seed)
• 1/2 tsp Cumin seeds /powder
• 1/4 tsp Garam masala
• 1 tsp Re chili powder (more or less)
• 1/4 tsp Fennel seeds powder
• Oil for frying
• Salt to taste

Method:
For Dough

Mix the flours, ajwan, salt and baking powder and make smooth dough. (as we prepare for puries)

Stuffing mixture:

Soak the split moon daal atlest for 1 hr or so. Grand theses soaked moong daal. Heat the pan with 2 tsp oil, add cumin seeds, funnel seeds and grinded spilt moon dal. Add red chilli powder, garam masala. Cook till it turns dry.
Now everything is ready. Start with rolling small ball of equal size of dough, and stuff the mixture. Seal the edges well. Heat the oil and fry the balls till it turns brown.

Serve hot with Tamarind chutney and Green Chutney.

Note: Grind the daal with little water if necessary. Dot make smooth paste. Let it be little chunks.

Mixed Vegetable Curry

Ingredients:
For the masala

• 1 Onion (chopped)
• 1 cup Coconut (grated)
• 1 Tbs Oil
• 1 tsp Cumin seeds
• 1 tsp Poppy seeds
• 1 tsp Coriander seeds
• 5-6 cloves Garlic
• 5-6 Black peppercorns
• 2 Cloves
• 4 cm piece Cinnamon stick (or powder 1/2 tsp)
• 4-5 dry red chillies (kashmiri)

Method:

Heat the pan with coconut oil and roast all the masala ingredients together for five minutes. Grind this masala to a smooth paste in a mixtie with a little water.

Curry

Ingredients:

• 2 Potatoes (diced)
• 2 Carrots (diced)
• 2 French Beans (diced)
• 1 cup Cauliflower (pieces)
• 1/2 cup Peas (deforzed)
• 2 Tbs oil
• 1 tsp Mustard seeds
• 2 Timatoes (chopped)
• Salt to taste

Method:

Boil the vegetables in salted water. Heat the oil, add mustard seeds and let them splutter. Add the grinded masala and fry for 3-5 minutes. Add tomatoes and fry for another 2-3 minutes. Then add boiled vegetables, salt and 1 cup water. Simmer for 5-8 minutes.

Serve hot with Chapati/ pulaka/Naan.

Note: If need more spicy then add red chili powder.

Baby Corn Manchurian

Ingredients:

• 15-20 Baby corn
• ¼ cup Rice flour
• ¼ cup Corn flour/ Rava/ semolina
• ¼ tsp Black pepper powder
• 2 tsp Ginger-garlic paste
• 1 tsp Chili-garlic sauce
• 1 tsp Soya sauce
• 1 tsp Hot sauce (chilly sauce)
• 1 tsp Tomato ketchup
• 2 Onions ( finely chopped)
• 3-4 Green chilies (chopped)
• 2 tbsp Coriander leaves( chopped)
• Oil for deep frying
• Salt to taste

Method:
Boil baby corns in a little salty water. Once they are tender, let them cool and dry on paper.
In a bowl add, rice flour, corn/ rava flour, black pepper powder, salt and water a bit and make the barter like pakoda barter.(not too watery).Dip this boiled baby corns in this barter, heat the pan and deep fry this baby corns till they turn lite brown color.
In the same pan remove excess oil and keep 3Tbs oil in the pan and heat it. Add garlic, onion,green chilies, saute until golden brown.Add soya sauce, tomato sauce, hot sauce, deep fried baby corns and little salt (as we have already put some salt in the barter).Fry for about 10-15 minutes over medium heat till every thing mix well.

Garnish with chopped coriander leaves, spring onions, cashew nut-peanut powder.

Daal Bhati

Ingredients
Daal:

• 1 cup Chana daal
• ½ cup Split Moong daal
• ½ cup Toor daal2 tbsp ghee/ butter
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• Curry leaves
• 3-4 dry red Chilies
• A pinch of asafoetida (hing)
• 1 tsp Garam masala powder
• 2 tbsp corainder powder
• 1 to 2 tbsp chili powder (as per taste)
• 1 tsp Termeric powder
• salt to taste

Method:
Mix all daal and pressure cook it. Heat the pan on (low to medium) with ghee/ butter, add mustard seeds, cumin seeds and let them splutter. Add curry leaves, red chilies, hing and fry few minutes.
Add chili powder, termeric powder, coriander powder, garam masal powder, salt to taste, cooked daal and water. Allow this to boil around 10-15 minutes.
Garnish with Lemon, Coriander leaves, Fried chilly.

Note: Consistency should be bit thicker than normal Daal.
Variation: Can use only toor daal. Can add garlic flakes, tomato too.



Bati: (dumplings)

• 1 cup Wheat flour
• ½ cup Besan( gram flour)
• ¼ tsp Ajwan (carom seeds)
• 2 Tbsp Butter/ Ghee
• ½ cup Curd/ Buttermilk (optional)
• Salt to taste

Method:

Make a dough of flour, besan, ajwan, curd/ butter, salt and ghee. Knead well and let it rest for 1 or so. Prepare small balls out of this dough.
Roast these small balls till it turns brown (in oven at 350* F abt ½ hr or so or bake till they get golden color out side). Grease the butter/ghee on it.

Serve hot with Daal.

Variation: Bati can be done with wheat flour and Rava also.