Masoor Spicy Curry

Time 25 min

Ingredients

Whole red lentil 1 cup

Chopped onion 1 medium size

Chopped tomato 1 medium size

Ginger Garlic paste 1/2 tsp

Red chili powder or kanda lasun masala 1 tsp 

Pinch of asafoetida

Fresh coconut paste 1 tsp

Coriander powder 1 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Water 1 cup

Oil 2 tbsp

Salt to taste

Method

Wash daal, Then cook in pressure cooker with 2 cups of water, for 2-3 whistles. Switch off the flame. Allow it to cool. Remember it should not get overcooked.

Heat oil in pan. Add cumin seeds, after it crackles add curry leaves, onion and tomato, saute for 4-5 min till onion turn golden brown. Then add ginger garlic paste, coconut paste, red chili powder, coriander powder. Mix well. Saute for 2-3 min. Then add cooked red lentil and 1 cup water. Cook on low flame for 10-12 min. Serve hot with rice or chapati.

Patichya Kandyacha Bhaji / Spring Onion Fritters

Time 20 min

Ingredients

Gram flour (Besan) 1/2 cup (1 tsp less)

Chopped spring onion 1 cup

Red chili powder 1/2 tsp

Cumin coriander powder 1/4 tsp
Chopped green chilies 1/2 tsp

Garam masala 1/4 tsp

Turmeric Powder 1/4 tsp

Carom seeds (Ajwain) 1/4 tsp

Water 2-3 tsp

Pinch of baking soda

Salt to taste

Oil fry frying

Method

To make batter mix all ingredients in a mixing bowl except water. Keep this for about 15-20 min. The mixture will leave water, now add besan and water. The consistency of the batter should be in such a way that if we hold it in spoon it should not fall so easily. It means it should not be very watery.
Heat the oil in kadai. Make small balls and then deep fry in kadai. Fry till golden brown. Remove from oil and soak in the tissue paper to remove excess oil.

Tip

The oil should not be very hot when u drop the balls in the kadai for frying. Because of this Bhaji will not get fried properly from inside.

Bhisibele Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Moong daal 1/4 cup

Tur daal 1/4 cup

Onion 1 medium size chopped lengthwise

Chopped tomato 1 medium size

Bhisibele masala 1.25 tsp

Turmeric powder 1/4 tsp

Ghee 2 tbsp

Water 3 cups

Salt to taste

Veggies cut lenghtwise: Mutter 1/4 cup + Tondli cut into half 1/4 cup + Carrot 1/4 cup + Potato cubes 1/4 cup + Chopped Gobi 1/4 cup + Chopped Eggplant 1/4 cup

Or any other vegetables available at home

Khada masala Bay leaves 2-3 + Pepper 1 tsp + Cloves 5-6 + Cumin seeds 1/4 tsp + Big cardamom 1

Seasoning

Cumin seeds 1/4 tsp + Mustard seeds 1/4 tsp + Pinch of asafoetida+ Dry coconut pieces 8-9 + Groundnuts 2 tbsp + Curry leaves 4-5 + Cashewnuts 2 tsbp

Method

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

Cut all vegetables. Keep it aside.  

Heat oil in thick bottom non stick sauce pan or pressure cooker (3 lit). Add cumin seeds, bay leaves, pepper, cloves, green chilies, big cardamom. Saute for few minutes. 

Then add onion and tomato. Saute for about 3-4 min. 

Then add all vegetables. Saute for about 5-6 min. 

Then add rice saute for 3-4 min.

Then add bhisibele powder, turmeric powder and salt. Saute for about 3-4 min. 

Then add hot water and stir well. 

Cover the lid of pressure cooker then whistle for 3 whistles and then immediately release pressure, turn upside down. keep it aside. 

For seasoning heat oil in wok add mustard, cumin, asafoetida, curry leaves, coconut, cashewnuts and groundnuts, saute  till cashewnuts and grounuts gets light golden in colour. Pour on rice and serve.

Capsicum Potato Bhaji / Simla Mirchi Batata Bhaji

Time 30 min

Ingredients

Potatoes 2 small size

Capsicum chopped into cubes 1 heaped cup

Onion 2 medium size (peeled and chopped lengthwise)

Curry leaves 5-6

Grated ginger 1/2 tsp

Crushed garlic 1/2 tsp

Green chilies 3 

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Pinch of asafoetida

Turmeric powder 1/4 tsp

Coriander powder 1/4 tsp

Amchur powder 1/4 tsp

Garam masala 1/2 tsp

Oil 2 tbsp

Salt to taste

Method

Cook potato in pressure cooker for 3 whistles. Allow it to cool. Peel off potato and cut into cubes.

Heat oil in pan. Add cumin seeds, mustard seeds, curry leaves, asafoetida. After mustard seeds pops out, keep low flame. Then add onion, green chilies, ginger, garlic, fry till onion turns light golden brown. Then add capsicum, mix well, then add 2 tbsp water cover the lid ad cook for 6-7 min till capsicum is cooked 90%. Then add turmeric power, garam masala, amchur powder, coriander powder. Mix well. Saute for few min. Then add potatoes and salt, mix well. Saute for 2 min. Turn off the flame. Serve hot with chapati.

Dal Vada

Time 30 min

Ingredients

Chana daal 1/4 cup

Masoor dal 1/4 cup
Moong dal 1/4 cup
Chawli/black eyed beans 1/4 tsp

Turmeric Powder 1/4 tsp

Red chili powder 1/4 tsp
Coriander powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp

Freshly cut coriander 1 tsp

Green chilies 2

Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp

Curry leaves 3-4
Baking soda  2-3 pinch

Salt to taste

Oil for deep fry

Method

Soak all daal in hot water for about one hour with cumin and fenugreek seeds. Completely drain the water from daal, transfer it in the mixer vessel, then add remaining ingredients except ajwain and baking soda, Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, then add ajwain, and baking soda. Mix well. The consistency of the mixture should be little thicker than bhaji batter.  Divide into 8-10 balls. Take one ball in hand apply little oil on palm gently press to make flat but round dal vada. Deep fry untill golden broun and crispy. It need to be served hot with sauce.

Tip

U can add more chilies as per your taste

U can add 1 big size tomato in the mixer while blending. If tomato is added then to make batter u need to add less water, because tomato contains water.