Ingredients:- 1 cup rice
- 2 chillies finely cut
- few coriander leaves
- 1 tsp cumin seeds
- 1 onion finely chopped
- 1/2 onion cut and fried - for garnishing (optional)
- salt to taste
- 1 tsp oil
- Approx 2 cups water
Method:
- Heat oil in a pan.
- Add cumin seeds, green chillies and coriander leaves.
- Add cut onions. Add salt to taste. Cook till its golden brown.
- Add water. When water starts boiling, add the rice.
- Cook it with the lid covered for 20 minutes.
- Garnish with fried onions ( optional )
- Ready to serve.
Serving Suggestions:
- Serve with curries or dal
Tips:
- Make sure each grain of the rice is separated.
- Basmati rice is preferred for this dish.
- Do not add too much water or else the rice will become sticky.
Ingredients:- 8-10 Long Green Chilli ( Bharwan Mirchi )
- 2 cup gram flour (besan)
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp dhaniya (coriander seeds) powder
- 1 tsp til (sesame seeds )
- 1 tsp mustard seeds
- pinch of hing (asafoetida)
- 1 dried red chilli
- 2 tsp oil
- salt
Method: - Mix gram flour, turmeric powder, chilli powder, dhaniya powder, sesame seeds with a little oil
- Slit the chilli from the center and take out the seeds.
- Stuff the chilli with the mixture.
- Heat oil in a skillet, add mustard seeds, red chilli and hing.
- Add the stuffed chillies and mix well.
- Cook on low heat till the chillies become soft and masalas are mixed well.
- Ready to serve.
Serving Suggestions:
- Eat with parathas or phulkas
Tip:
- Keep mixing often to make sure masala does not get burnt.
Ingredients:- 1 teacup red kidney beans (rajma)
- 2 onions, grated
- 1 teaspoon chilli powder
- 5to6 grams tomatoes
- 1 teaspoons sugar
- 3 tablespoons oil
- Salt to taste
- To be ground into a paste.
- 6 cloves garlic
- 3 green chillies
- 25mm. piece ginger
Method:
- Soak the red kidney beans over night.
- Next day, cook in a pressure cooker. Drain.
- Heat the oil and fry the onions till it's little brown.
- Add the ground paste and chilli powder and fry again for 1 minute.
- Add the cooked red kidney beans.
- Cut the tomatoes into big pieces, add 2 teacups of water and boil. When boiled, take out a thick soup through a sieve.
- Add the tomato soup to the rajma mixture.Add the sugar and salt.
- Cook for 20 minutes.
Serving Suggestions:
- Server Hot with parathas or jeera rice
Tip:
- Adding a little cream will make the gravy more thick and rich.
Ingredients:- 2 cup rice flour
- 1 cup curd
- 1 cup water
- 2 tsp cumin seeds
- 3 green chillies - cut finely
- 2 medium sized onion - chopped finely
- 1 tsp grated ginger
- few coriander leaves
- 2 tbsp oil
- salt to taste
Method:
- Mix rice flour, onion, green chillies, cumin seeds, ginger, coriander leaves and curd. Mix well.
- Add water accordingly to make a thick batter.
- Grean a non-stick pan with a little oil and spread the batter to form a thin layer like roti.
- Remember that the pan should NOT be heated before putting the batter.
- Cook on low flame and turn the roti after 2-3 minutes.
- Once it is golden brown on both sides, take off the heat.
- Ready to serve.
Serving Suggestions:
- Can be served with coconut chutney or any other sauce.
Tips:
- To prepare the next roti, you should cool the pan.
- Run it under cold water before cooking the next roti.
- If you put the batter on hot pan, it will stick and your roti will be thick.
Ingredients:
- 1 cup whole ural dal
- 1/4 cup rajma
- whole garam masala - bay leaf, cloves, cardemom, cinnamon
- 1 tbsp ginger garlic paste
- 3 medium sized tomatoes ( made in a puree )
- 3 tsp oil to cook
- 2 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp kasoori methi
- 1 tbsp butter
- 1 tbsp cream (optional, you can add along with butter to make it more creamy)
- Salt to taste
Method:- Clean and wash whole ural dal and rajma.Soak dal and rajma overnight.
- Presure cook dal and rajma with few drops of oil, pinch of hing and salt.
- Cook till tender. ( number of whistles depend on cooker type and size ).
- Once done, slightly mash the dal.
- Heat oil in a kadai. Add whole garam masala.
- Add ginger garlic paste and fry till golden brown.
- Add tomato puree. Cook for 5 minutes.
- Now add cumin powder, coriander powder, red chilli powder and kasoori methi.
- Cook on a low flame with lid covered till the oil separates.
- Add butter.
- Now add the dal and rajma mixture.
- Add half a cup of water.
- Cook it for 20-30 minutes with the lid covered on a low flame.
- Garnish with cream.
Serving Suggestions:
- Can be served with rice, parathas, kulcha or rotis.
Tips:
- Dal mkahani can be made in many ways.
- Instead of whole garam masala, you can use any ready garam masala or Catch Dal
- Makhani masala - which goes very well
- Cook the dal for a long time for best taste.
Ingredients:- 2 tsp olive oil
- 1 tsp pepper powder
- salt
- 1 cup Button mushrooms
Method:- Heat oil in a pan and add cut mushrooms
- Add salt and pepper powder and stir it till it leaves water
- Ready to serve
Serving Suggestions:- Good accompaniment with any meal or good evening snack. It can be taken as a starter , salad or dry vegetable .
Tip:
- Don't add any water to mushroom and cook it on low flame.
Ingredients:
