Dalimbi Bhat / Vaal Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Sprouted vaal 1 cup

Onion 1 medium size chopped lengthwise

Coriander seeds 1/4 tsp

Cumin seeds 1/4 tsp

Chopped green chilies

Garam masala 1/4 tsp

Turmeric powder 1/4 tsp

Coriander powder 1/4 tsp

Curry leaves 4-5

Chopped coriander 1 tsp

Tamarind 1/2 tsp

Jagery 1/2 tsp

Ghee 2 tbsp

Hot water 2 cups (Depending on how old is rice)

Salt to taste

Method

Wash the rice with water. Drain the water keep rice aside. 

Heat ghee in pressure cooker (2-3 lit). The add cumin seeds, mustard seeds, curry leaves, green chilies and chopped coriander. Saute for about 1 min.

Then add vaal, mix well, saute for 3-4 min.

Then add turmeric powder, garam masala, coriander powder, mix well, saute for 2-3 min. 

Then add rice saute for 3-4 min. 

Then add hot water, tamarind, jaggery and salt to the rice, stir well. 

Cover the lid, pressure cook for 3 whistles and then immediately release pressure, turn upside down. (if you want more soft rice then cover lid or keep without lid). 

Tip

Vaal is takes time to cook so i use pressure cooker.

Schezwan Noodles Dosa

Time 15 min
Ingredients
Dosa batter 2 cupsNoodles 1/2 cup
French beans , finely chopped 1/2 cup
Carrot , cut into long thin strips 1/4 cup 
Chopped spring onion greens 1/4 cup
Chopped capsicum 1/4 cup
Soya sauce 1 tsp
Vinegar 1/2 tsp or more as per taste
Chili sauce 1 tsp (optional)
Schezwan sauce 1 tbsp
Oil 1 tbsp 
Salt to taste

Method
Boil plain noodles in water. Keep it aside.
Heat the oil in a pan, add all vegetables and sauté over a high flame for 5 to 6 minutes till the vegetables soften.

Then add soya sauce, vinegar, chili sauce, schezwan sauce, sauté for 2 minutes. 
Then add noodles, mix well. Saute for a minute. Switch off the flame. Keep it aside.

Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.

Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.

Spread noodles mixture at the center, apply 1tsp ghee all over the dosa, then roll from both sides and serve hot.

Dalia Pulao

Time 20 min

Ingredients

Dalia 1/2 cup

Vegetables 1.5 cup: Mutter, cauliflower florets, baby corn, capsicum, carrot

Onion 1 medium size chopped lengthwise

Paste=Coconut 2 tbsp + Ginger 1/2 inch + Garlic 3-4 + green chilies 2 + curry leaves 3-4 

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Cumin seeds 1/4 tsp

Big cardamom 1

Red chilies 2

Ghee 2 tbsp

Hot Water 2 cups 

Salt to taste

Method

Heat oil in pressure cooker (1.5 or 2 lit). Add cumin seeds, bay leaves, pepper, cloves, red chilies. Saute for few minutes.

Then add onion, Saute for few minutes.

Then, dd all vegetables and saute for about 3-4 min. 

Then add paste, Saute for few minutes.

Then add dalia saute for 3-4 min. 

Then add hot water and salt, stir well. 

Then whistle for 2 whistles and then immediately release pressure, turn upside down and cover the lid or keep without lid. Serve hot with raita.

Thaleepith Dosa

Time 20 min

Ingredients

Thalipeeth flour 1/2 cup

Rava/semolina 2 tbsp

Curd 2 tbsp

Water 4-5 tbsp

Chopped onion 2 tbsp
Finely chopped green chilies 1/5 tsp
Finely chopped ginger 1/5 tsp

Salt to taste

Oil 2-3 tbsp

Non stick pan

Method

Mix all ingredients, if required add water to make batter like dosa consistency but little watery.  Keep it aside for 10 min.

Heat non stick pan. Apply ghee/butter/oil on tava/pan. After pouring batter evenly spread on pan immediately. After 3-4 min, Flip and roast dosa from other side also. Serve hot with coconut or any other chutney or have just as it is.

Tawa Pulao Dosa

Time 15 min
Ingredients
Dosa batter 1 cup
Leftover tava pulao 1 cup
Butter 2 tbsp 
Salt to taste

Method
Heat non stick pan, sprinkle salt water (2 tbsp water+1/4 tsp salt) all over the pan.
Then immediately pour spoonful of batter at the center, with the help of spoon spread batter fast in circular fashion.
Spread tava pulao at the center, apply 1tsp ghee all over the dosa, then roll from both sides and serve hot.

Farali Misal / Upvasachi Misal

Time 20 min

Ingredients

Potato 2 medium size

Groundnuts 1/2 cup

Green chilies 3-4

Cumin seeds 1/4 tsp

Oil 1 to 1.5 tbsp

Coriander for garnishing

Salt to taste

Farali chivda 1 cup

Broken pieces of banana chips 1/4 cup

Method

Cook potato and groundnuts in pressure cooker for 3-4 whistles. Bhaji doesn't taste good if potatoes are overcooked. Peel off potato and then smash.

Heat oil in pan. Add cumin seeds and green chilies. Then add smashed potatoes, groundnuts  salt and coriander, mix well. Add 2 cups of water. Boil for 4-5 min. Turn off the flame.
In a serving bowl take this mixture, then add farali chivda, banana chips, lots of fresh coriander, serve hot.

Tip
U can make paste of cumin seeds, coriander and green chilies.