DOUBLE FRIED TOOR DAL

 

Prep Time  : 15 minsCooking Time : 25 mins
Serve  : 2

INGREDIENTS
Toor dal   -   1 cup
Turmeric powder      - 1/2 tsp
Salt - to taste
For first tadka
Asafoetida      -  1/4 tsp
Finely chopped onion      - 1 medium size
Finely chopped tomato    -   1 medium size
Cumin seeds    -  1/4 tsp
Red chilly powder  -   1/2 tsp
Turmeric powder - 1/4 tsp
Salt    -  to taste
Ginger garlic paste -  1/2 tsp
Clarified butter - 1 tbsp
For second tadka
Clarified butter - 1 tbsp
Whole red chilly - 1
Green chilly - 2 cut in slit
Kashmiri red chilly powder - 1 tsp
Chopped coriander leaves    -  1 tsp

METHOD
Pressure cook the toor dal add turmeric powder,salt and two cup of water
After 3 - 4 whistle switch off the gas.
Heat clarified butter in a pan add cumin seeds and asafoetida to crackle..
Add onion and saute for 3 - 4 mins.,add  ginger garlic paste and mix well.
Add chopped tomato, and cook well.
Add red chilly powder,coriander powder,turmeric powder and salt and mix well.
Add boiled  dal and cook for 5 mins. in a low flame.
Now again heat clarified butter  in a pan add cumin seeds to crackle,add whole red chilly,green chilly and turn off the flame and now add kashmiri red chilly powder and pour into the dal

FRUIT CREAM

 

Prep Time  : 25 mins
Total Time  : 25 mins
Serve  : 2

INGREDIENTS
Hung curd  -  1 bowl
Fresh cream  - 2 tbsp
Pomegranate  - 1 bowl
Grapes cut in half  -  1/2 bowl
Powder sugar  -  4 tbsp
Lemon juice  - 2 tbsp


METHOD

Peel the pomegranate.
Wash the grapes and cut in two pieces.
Take a bowl add chopped fruits  and mix well
Beat the hung curd till light and fluffy and add fresh cream..
Add sugar powder and mix well.
Now add pomegranate pearls and grapes and mix  it well.

Serve chilled.

ALOO TIKKI

 

Prep Time  : 15 mins 

Cooking  Time  : 15 mins 

Serve  - 2

Boiled potatoes - 4
Red chilli powder   -    1/2 tsp
Chopped green chillies  -    2
Bread slice     -    2
Rice flour  - 2 tbsp
Salt      -    to taste

Chopped coriander leaves - 1 tbsp
Oil     -   for shallow frying

METHOD
Dip the bread slice in bowl filled with water
.Drain extra water and mash the bread slice.
   In a bowl add all the above ingredients and mix well.
   Shape each ball to flat patties of medium thickness.

Coat with poppy seeds.
Heat oil
  Shallow fry in hot oil until golden in color
  Flipping once in between.
  Always cook in medium flame'
  Drain in paper napkin.
  Serve hot with chutney.

LITTI

 

Prep Time :25 mins

Cooking Time : 30 mins
 Serve : 4

 INGREDIENTS

 Wheat flour - 1 cup
 Suji - 1/2 cup
 Carom seeds - a pinch
 Onion seeds - a pinch
Baking powder - 1/4 tsp
 Salt - to taste
ghee - 2 tbsp for kneading the dough
 ghee - 1 cup
 For stuffing
 Roasted gram flour/sattu - 100 gms
 Finely chopped onion - 2 tbsp
 Finely chopped green chilly - 1/4 tsp
 Finely chopped garlic cloves - 1/2 tsp
 Mustard oil - 1 tbsp
 Salt - to taste
Lemon juice - 1 tsp
 Chopped coriander leaves - 1 tbsp
 Water - 4 tbsp

 METHOD
 Take a large bowl add wheat flour,suji,baking powder,carom seeds,onion seeds,salt and 2 tbsp clarified butter and mix well.
 Make a stiff dough with the help of water.
 The texture should be crumbly keep aside for 30 mins.
 Take a large bowl add above listed stuffing ingredients and mix well.
 Now stuffing is ready.
 Divide the dough into equal size balls.
 Stuff the filling in the dough.
 Wrap up the dough pieces and close from all sides.
 Take appe patra grease with  ghee,add litti and cover it and cook for 3 - 4 mins.
 Flip it and pour ghee and cook it over little brown,turn off the flame serve hot.
 Dip into the  ghee and serve hot. 

BLACK GRAM CURRY

 

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve : 2

INGREDIENTS
Black gram  -  1 cup
Chopped onion  -  1
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Soak black gram/kala chana over night drain and crush 1/4  cup black gram in the blender..
Heat oil in a pan.
Add cumin seeds to crackle.
Add chopped onion and fry till light brown.
Add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and 2 tbsp water and saute for two mins.
Add coriander leaves and mix well.
Add black gram and crushed black gram and mix well.
Add salt and one cup of water and cover it..
Bring to boil and simmer for ten mins till done.
Add garam masala powder and mix well.
Garnish with coriander leaves and serve.

RADISH WALNUT RAITA

 

 Prep Time :15 mins

Cooking Time : 15 mins 

Serve : 2

INGREDIENTS
Grated mooli    -                 1 cup
Hang curd   -                 1 cup
Sugar   -                 1 tsp
Crushed walnut      -       1/2 cup
Black salt     -                a pinch
Chopped green chilly  -                1 tsp
Roasted cumin seeds    -                a pinch

METHOD
      Hang the curd in a muslin cloth for 2-3 hours and then prepare raita.

 Beat the hang curd. 

Sprinkle blank salt,roasted cumin  powder and sugar.

 Add green chilli, walnut and grated squeeze mooli in it and mix well.
    Serve with biryani or pulav.