Channa

Ingredients:

• 2 cups of Chickpeas soaked and boiled.
  
• 1 large chopped tomatoes
  
• 1 large onion chopped into long thin strips
  
• 3 medium potatoes, peeled and chopped into bite-sized chunks
  
• 1 tbs Ginger Garlic paste
• 4 chillies
• 2 tbsp each of Turmeric (halidi), Garam Masala, Ground Coriander, Salt
  
• 1 tbsp Cumin (Jeera) seeds.
  
• A large large pot in which to pour 2 or 3 tablespoons of vegetable oil

Direction:

Heat the oil in the pot until hot. Add the cumin seeds and let it them pop for around 20 seconds. Then add the chopped onions and fry until they are lightly browned. Add the ginger and garlic and then add the chillie. Stir fry on medium heat.

Then add the chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture - and then add the spices.

Stir it all thoroughly on medium flame.

Then add the chunks of potato - stir until well coated in spices. Then add around 3 small glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.Add the channa n cook for another 10 mins.

After about a further 15 mins of simmering - add some fresh chopped coriander leaf and stir it all in. Keep it simmering for about 10 mins more. Turn the heat off - put the lid on tight - and let it it stand for around 15 mins.

Eat with Rice or Chapathi

Kaman Kura

Ingredients:

• 1 Guard                                     
  
• half a cup of Toor dhal                                
  
• 1 hand full Coconut
  
• 4 Cashew                                   
  
• 2 Green chilies                          
  
• Pepper corn
  
• 1 tsp Jeera
  
• a pinch Haldi
  
• Lime
  
• Salt
  

 

Directions:

Pressure cook the dhal and the guard for 2 whistles.

Grind coconut, cashew and the chilies, pound the pepper.

Add the ground masala into the curry and boil for sometime with salt

Add vagar with hing mustard, jeera, curry leaves.

Add lime after you turn off the gas.

Eat with dried fried chilies.

Toor Dhal and Capsicum Palya

Ingredients:

• 1 cup Toor dhal                                 
  
• 2 Capsicum                                
  
• 4 Green chilies                          
  
• a pinch of Haldi
  

 

Directions:

Pressure cook the dhal for 1 whistle with some haldi, drain out the water.

In a pan add oil and put vagar with chilies.

Cut the capsicum in small cubes and fry for some time.

Add the dhal and saute. Add lime and salt.

Cabbage and Peas Palya

Ingredients:

• 1 bunch Cabbage Shredded                 
  
• 2 cups Peas                                        
  
• hand full of Coconut                               
  
• 3 Green chillies                          
  
• Garlic 
  
• Haldi
  
• Lime and Salt to taste.
  

Directions:

Microwave the cabbage for 3 mins or till soft,

In a pan heat oil, put vagar with green chillies and garlic with a pinch of haldi.

Add the cabbage and the peas and sauté for sometime till the wetness of the cabbage goes.

Add salt to taste and lime.

Creamy Cheese Pasta Sauce

Ingredients:

• Half a cup of heavy cream
• 8 oz of Cream Cheese
• 2 cloves of chopped garlic
• Half a cup of butter
• herbs of choice
• mozzarella
• salt to taste
• cooked pasta
• Sauteed onions and some vegetables and spinach

Direction

• Melt butter and add the chopped garlic. After it is nicely brown add the cream.
• Cook the cream and add the Cream Cheese and wait till it nicely melts and combines with the butter and garlic.
• Add the herbs and salt and cook for some time.
• Once it reduces add the cheese and cook for some more time till it becomes creamy.
• Now add the cooked pasta and the sauteed onions and vegetables and spinach and mix well.
• Last add some Parmesan cheese.

Enjoy

Green moong dhal sambar

Ingredients: 

•

• 2 cups (soaked) Green moon dhal
• 1 Potato 
  
• 1 Onions 
• A little Garlic
• 2 Tomato 
• 1tsp Garam masala pd          
• 1tbsp Sambar 
  
• 1tspTamarind paste          
• A little Jaggery 
  
• Salt to taste

Direction:

•Soak the dhal over night. Strain it and keep it aside

•Take oil for season, mustard and jeera, clove, cinnamon, garlic onion, soaked moong and the tomato and fry for sometime.

•Pressure cook all this for one whistle. Add the rest of the ingredients to this and let it boil. 

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Dill and Potato Palya

Ingredients:

•

• 1 bunch of Sabsike  
• 1 Potato 
• 2Tomato 
• 1 Onion 
• a little Garlic
• a little Ginger
• 2 tsb Red chilly pd
• 1 tsb Jeera pd
• 1/2 tsb Sugar       
• Salt to taste
  

Directions:

•Fry the potato till tender.

•Put vagar ( mustard, jeera and curry leaves) add the garlic when it is a lil brown add the onions and fry till light pink.

•Add the sbsike and roast a lil. Add the tomato and ginger, fry for sometime till the water goes.

•Add the salt, chilly pd, jeera, sugar, haldi and salt. Lastly add the potato 

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