Dal Soup

 Ingredients

• 2 tbsp Moong Dal  
• 2 tbsp Toor Dal

• 2 tbsp Channa Dal  
• 1 tsp Minced Garlic
•   0.25 tsp Black Pepper Powder  
• 0.25 tsp Turmeric Powder

• 8 pieces Coriander Seeds  
• 0.05 tbsp Butter

• 2.05 Cup Water  
• 1 tsp Lemon Juice

        0.25 tsp Salt

 

METHOD

In a cooker, add all the dals ,water and turmeric powder and stir well.

Pressure cook it for 2 whistle, allow it to cool completely, then blend it in a blender into a smooth puree.

Heat butter in a pan over medium flame. Add chopped garlic and sauté it for 1-2 minutes.

To this, add the puree and salt. Stir and cook for 3-4 minutes and bring the mixture to a boil.

When it starts to boil, add black pepper powder & freshly crushed coriander seeds. Turn off the flame.

Add lemon juice and give it a good stir.

Transfer the hot soup into serving bowls and garnish it with finely chopped fresh coriander leaves.

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VEGETABLE SAMOSAS

INGREDIENTS

for covering
maida  2 cups
ghee  1/2 cup
milk  2 tbsp
milk/ water for sealing the edges

for filling
beans, carrot, cabbage, cauliflower, peas chopped and parboiled  100 gm each
potato boiled, peeled and mashed  100 gm
onion finely chopped  2
tomatoes diced  2
ginger minced  1 "
coriander pdr.  2 tsp
garam masala  1/4 tsp
turmeric pdr.  1/4 tsp
chilli pdr,  1/2 tsp or to taste
coriander and mint leaves chopped a handful
salt to taste
oil for frying

METHOD
pour ghee into the flour, add salt, milk and knead into a pliable dough with a little water.
cover the dough with a damp muslin cloth and keep aside.
heat 1 tbsp oil in a pan fry onion, and ginger till soft, add salt, chilli pdr, turmeric & coriander pdr.
mix well, then add tomatoes and cook till tomatoes turn soft
now add all the vegetables & cook on low flame till the vegetables are done
add potatoes, garam masala, chopped mint & dhania leaves, mix well, remove & cool
make small balls of equal portions with the dough
roll out each to a circle of 3-4 " in diameter, cut them into halves & make cones
wet the edges of each cone with water/ milk, fill the prepared vegetable mixture, seal the edge well
repeat the process with the rest of the dough
heat oil, fry the samosas till they turn golden brown on medium flame
drain well, serve hot with green & sweet chutneys.
ps- instead of potatoes, you can use even well boiled and slightly mashed chana dal.




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Chickpeas Masala Rice

Ingredients

ChickPeas 1 Cup ( you can use canned chickpeas also)
Rice 1 1/2 Cups
Carrot 1
Onion 1
Peas 1/4 Cup
Turmeric a pinch
2 Cups coconut milk and 1 cup water ( you can just use water/ vegetable stock)
Salt To taste

For Grinding
Oil 1/2 tsp
Coriander Seeds 2  tsp
Channa dal 1 tsp
Red Chilli 1 or to taste

For Seasoning
Oil / Butter 1 tsp
Bay Leaf 1
Cardamom 1
Cinnamon Stick  1
Cloves 2
Fennel Seeds 1 tsp
Curry Leaves few
Green Chillies 2

Method
Soak  Chickpeas overnight and pressure cook it till it is soft allowing it for 5-6 whistles, or till done.

We can also use canned and boiled chick  peas which will definitely make our effort less.

Finely chop the onions &  carrot. Slit the green chillies.

Soak the rice in water for 20 minutes.

Heat a pan and add oil. Add the grinding ingredients and fry till the dal turns golden brown color.

Remove the fried ingredients, cool and  grind it to a nice powder

Heat a pan and add butter or cooking oil and add the seasoning ingredients and fry for a minute.

Then add Chopped onions along with a pinch of salt and saute them till they become transparent.

Meanwhile, drain the water from the soaked rice and keep it ready.

Then add chopped carrots along with turmeric, and toss them and stir fry them in medium flame for 5 minutes.

Now we need to add the ground masala and fry them for a minute

Add the cooked chick peas and green peas and stir fry for a minute.

Then add the rice and stir fry it for another 2 minutes

Now we need to cook them all by adding coconut milk+water.

The ratio of rice and water is 1:2.

I personally like the flavor of rice cooked with coconut milk.

But if you don't want you can add just 3 cups of plain water.

Keep the flame high and cook the rice and vegetables.

When 3/4th of the water is absorbed, we can add salt and mix once

When the water is absorbed, cover the pan  and cook for another 20 minutes in a low flame.

By the time, the rice would have cooked completely and would have become fluffy without sticking and becoming mushy.

We don't need to stir and mix the rice very frequently while cooking as it would make the breakdown the cooked rice and eventually make it mushy.

 Switch off the flame.  Serve hot with vegetable raita and roasted papad to make a complete meal.






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Oats idlis

Ingredients:
1 cup oats
½ cup wheat rava
½ cup curd
Handful of carrots and beans, chopped
½ cup water
1 tbsp salt
½ tbsp fruit salt
Juice of half a lemon
2 green chillies, chopped
Few coriander leaves, chopped
1 tbsp ginger, chopped

For the tempering:
1 tbsp oil
¾ tbsp mustard seeds
1 tbsp urad dal
1 tbsp channa dal
1 sprig curry leaves finely chopped

Method:
Dry roast oats for 3 minutes on medium flame, until aromatic. 
Powder it coarsely after it cools down.
 Heat a pan with oil and add the tempering ingredients, followed by ginger, green chillies, coriander leaves. 
Give it a quick fry and add the wheat rava and fry for a minute in medium flame. 
Transfer to mixing bowl, add oats, salt, curd, lemon juice, water as required and make a thick batter, whose consistency is similar to idly batter.
 Mix well. Add fruit salt just before making idlies and mix well. 
This will give you a frothy/airy batter which gives a soft spongy idly.
 Pour the batter in a greased idly plate and cook for 10-15 minutes, until done. 
Serve hot with chutney or sambhar.



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