CUCUMBER RAITA

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

INGREDIENTS
Thick curd  - 1 cup
Grated cucumber  -  1
Black salt  - 1/4 tsp
Salt  - to taste
Sugar  - 1 tsp
Roasted cumin seeds  - 1 tsp
Pomegranate seeds  -   1 tbsp
Coriander leaves  - 1 tbsp

METHOD
Beat the curd till light and fluffy.
Wash and grate the cucumber.
Add salt,black salt,sugar and roasted cumin seeds into the curd.
Add grated cucumber and mix well.
Garnish with pomegranate seeds and coriander leaves.

MALABARI DAL

Prep Time : 15 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Toor dal  - 1 cup
Grated coconut  - 1 tbsp
Cumin seeds  -  1/4 tsp
Turmeric powder  - 1/4 tsp
Chilly powder  - 1/4 tsp
Salt - to taste
Finely chopped onion - 2 tbsp
Finely chopped coriander leaves - 1 tbsp
Oil - 2 tbsp
Curry leaves  - 4 - 5

METHOD
Boil toor dal with turmeric powder,salt,chilly powder and three cup of water for ten  mins.
Add grated coconut and mix well.
Heat oil in a pan,add cumin seeds to crackle.
Add curry leaves and onion and fry till transparent.
Garnish with coriander leaves and serve.

CARROT AND SEWAI PAYESHAM

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

INGREDIENTS
Grated carrot - 1/2 cup
Vermicelli sewai - 1/2 cup
Milk - 3 cup
Sugar  - 2 tbsp
Cardamom powder - 1/4 tsp
Cashew nuts  - 1 tbsp
Raisins  - 1 tbsp
Almonds  - 1 tbsp
Clarified butter  - 2 tbsp

METHOD
Wash and grate the carrot.
Heat one tbsp clarified butter in a pan
Add grated carrot and saute for 3 - 4 mins and keep aside.
Again heat half tbsp clarified butter in a pan and add vermicelli sewai and saute for 3 - 4 mins and keep aside.
Also fry the dry fruits one by one
Boil milk in a heavy bottom vessel.
Once boiled keep it in a low flame.
Add grated and fried carrot and fried vermicelli siwain.
Stir occassionaly,cook till thickening of the milk
Add sugar and cardamom powder and  mix well.
Add cashew nuts,raisins and almonds and mix well and turn off the flame.
Garnish with almonds and serve.

KHATTI MEETHI GUJARATI DAL

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

INGREDIENTS
Toor dal  - 1 cup
Turmeric powder  -   1/2 tsp
Red chilli powder    -  1/2 tsp
Crushed garlic - 1/2 tsp
Imli pulp  - 1 tsp
Jaggery    - 1 tsp
Clarified butter   - 1 tbsp
Salt     -  to taste
Whole red chilly - 1
Chopped coriander leaves  -  1 tbsp
Cumin seeds - 1/4 tsp

METHOD
    Wash the dal addl dals,turmeric powder,red chilly powder and salt, pressure cook  with 2 cups of water for ten mins
 Once it cooled,blend it and add imli pulp and jaggery
Heat clarified butter in a pan to tempert with cumin seeds,crushed garlic,whole red chilly and coriander leaves
 serve hot

SABUDANA KHICHDI

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

INGREDIENTS
Sabudana - 1 cup
Boiled potatoes - 2
Peanuts - 2 tbsp
Green chilly - 2
Cumin seeds - 1/4 tsp
Sendha salt - to taste
Oil - 2 tbsp
Chopped coriander leaves - 1 tbsp

METHOD
Soak sabudan for two to three hours and drain it
Heat oil in a pan.
Add peanuts and fry for two to three mins in low flame.
Now add cumin seeds, green chilly and boiled potatoes and saute for 2 - 3 mins
Add sabudana and senda salt and mix well
Add coriander leaves and mix well.
Serve hot.

ORANGE PAYESH

Pre[p Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Milk     -  5 cup
Orange   -   4 medium size
Sugar    -   4 tbsp
Cashew nuts    -   1 tbsp crushed
Raisins - 1 tbsp
Cardamom powder     -   1/4 tsp

METHOD
Make small whole in the orange and remove the inner thin skin and the seeds.
We take the orange pulp.
Boil milk in a thick bottom vessel.
Once boiled,keep it on low flame and stir occassionaly for thickening the milk.
Add sugar and mix well.
Remove the vessel from the gas.
Add cardamom powder and stir allow to cool completely.
Then keep it in the fridge.
Keep the orange pulp in fridge too.
Mix the orange pieces in the cold thickened milk.
Garnish with cashew nuts.
Pour the orange payesh in the orange fruit.
Yummy orange payesh is ready to serve.