DALPALAK

 

Prep Time : 30 mins
Cooking Time : 20 mins
Serve :2

INGREDIENTS
Toor dal - 1 cup
Finely chopped spinach  -  2 cup
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/4 tsp
Garam masala powder  -  1 tsp
Salt  -  to taste
Clarified butter/ghee  -  3 tbsp
Cumin seeds  -  1/2 tsp
Finely chopped onion - 1
Finely chopped garlic  - 5 cloves
Crushed ginger  - 1 tsp
Whole red chilly - 1
Coriander powder - 1 tbsp
Chopped green chjilly - 1


METHOD
Wash toor dal and add in the pressure cooker with salt,turmeric powder and three cup of water.
When cooker release the whistle sim the flame for ten mins..
Heat clarified butter in a pan add cumin seeds t crackle now add crushed ginger,garlic,chopped ghreen chilly and onion and mix well
Add chopped tomato and spinach and mix it well now add garam masala powder and mix well.
Cook spinach in slow flame for five mins.
Add ready dal in the pan and mix well.
Add toor dal  in the service bowl and tempered.
Heat clarified butter in a pan.
Add cumin seeds to crackle turn off the pan and now add red chilly powder and 2 tbsp water.
Tempered the dal,serve hot.

CHAMCHAM

 

Prep Time : 25 mins
 Cooking Time : 20 mins
 Serve : 8

 INGREDIENTS

 Milk - 5 cup

 Lemon juice - 2 tbsp

 Sugar - 2 cup

 Water - 4 cup

 Green cardamom powder - 1/4 tsp

 Saffron - few strands

 METHOD

 For making cham cham we need to prepare cheena / cottage cheese.from five cup of milk

. Boil milk in a heavy bottom vessel once boiled turn off the flame and add lemon juice after some time milk is fully curdled

. We strain the paneer in a muslin cloth and keep it for one to two hours now we get soft paneer

 We mashed the cheena / cottage cheese very well and make a soft and smooth dough.

 Divide the dough in  equal size balls.

 Roll each ball between your palms.

 Shape each ball to cylendrical shape

. Now we take pan and add sugar and water and bring to boil,once boiled add paneer balls few saffron strands and cardamom powder and cover with lid and cook for ten mins..

 Once cooled,we open the lid,the paneer ball should be floating on the syrup and its size should be double.

 Serve chilled.

RAGI IDLY SAMBAR AND COCONUT CHUTNEY

 

Prep Time : 30 mins
 Cooking Time : 30 mins
 Serve : 2

 INGREDIENTS

 Ragi seeds - 1 cup
Rice - 1/2 cup

 Urad dal - 1/2 cup

 Salt - to taste

 Oil - 2 tbsp

 COCONUT CHUTNEY INGREDIENTS
 Fresh grated coconut - 1 cup
 Roasted Bengal gram / chana dal - 2 tbsp
 Curry leaves - 8 - 10
 Green chilly - 4
 Salt - to taste
 For tempering
 Black mustard seeds - 1/4 tsp
 Oil - 1 tsp

 SAMBAR
 Tuvar dal - 1 cup
 Turmeric powder - 1/2 tsp
 Red chilli powder - 1/2 tsp
 Chopped veggie (Bringal,tomatoes, onion,) - 1 cup
 Imli pulp - 1 tsp
 Water - 3 cup
 Salt - to taste
 Sambar powder - 2 tbsp
 For the tempering
 Coconut oil - 1 tbsp
 Dry red chillies - 2
Mustard seeds - 1 tsp
 Hing - a pinch
 Curry leaves - 8 - 10
 Urad dal - 1 tsp

 METHOD
 For ragi idly

Wash and soak ragi seeds, rice and dal  for 4 hours.Blend all the ingredients together.Add more water if necessary.
The batter should be relatively thick
  Add salt and covered it for 12 hours fermentation.

Grease the idly plate and pour the batter in idly plate and steam for ten mins.
Enjoy  hot idly with sambar and chutney

 For coconut chutney
Dry roast the bengal gram / chana dal.
 Fry the curry leaves.
 In a blender add fresh coconut,roasted bengal gram / chana dal,green chilly,fried curry leaves,salt and 1/2 cup of water .
 Blend to make a paste.
 Heat one tsp oil.
 Add black mustard seeds to splutter and add in the coconut chutney.
 Serve coconut chutney with dosa.
 SAMBAR
 Heat oil add the chopped veggies and saute for 5 - 6 mins.
 Pressure cook dal and all the shallow fry veggies,turmeric powder and salt with three cup of water. After one whistle simmer the gas for ten minutes.
 After some time we open the cooker lid .
Now we add sambar powder, red chilly powder and imli pulp and mix well.
 To temper it with all spices and mix well in the sambar.
 Garnish with coriander leaves and serve with idly

MANGO SEWAI

 

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

INGREDIENTS
Milk     -  1 cup
Milkmaid  - 1 cup
Vermicelli sewai - 1/4 cup
Mango puree  - 1 cup
Mango chunks  - 1 cup
Chia seeds  - 2 tbsp
Clarified butter  - 1 tsp
Cherry  - for garnishing
Mint leaves for garnishing

METHOD
Heat milk in a heavy bottom vessel,once boiled keep it in a low flame.
Heat clarified butter in a pan add vermicelli and fry until pink and now add the  milk  and cook until vermicelli is cooked.
Add milkmaid and mix well.
Turn off the flame and stir allow to cool completely
Then keep it in the fridge.
Mix the mango puree and mix well.
Mix mango chunks
Pour into the bowl and at the top add mango chunks.
Garnish with chia seeds, cherry,mint leaves and serve chilled.