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.

Makhana / Lotus Seeds Chivda

Time 10 min

Ingredients

Makhana 2 cups

Chopped green chilies 2-3

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Turmeric powder 1/2 tsp

Cumin coriander powder 1/2 tsp

Asafoetida 1/4 tsp

Powdered sugar 1 /2 tsp

Roasted groundnuts 2 tbsp

Dalia 2 tbsp

Oil 2 tbsp

Salt to taste

Method

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add asafoetida, green chilies, fry for about 2-3 min. Then add turmeric powder, cumin coriander powder, groundnuts mix well. Immediately add makhana, mix well. Then add salt and powdered sugar, mix well. Keep on low flame for 4-5 min.  Switch off the flame allow it to cool. Store in airtight container.

Spicy Puffed Rice / Kurmura / Bhadang

Time 30 min

Ingredients

Kurmura 5 cups

Crushed garlic cloves 4-5

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1 tsp

Turmeric powder 1/2 tsp

Cumin coriander powder 1/2 tsp

Asafoetida 1/4 tsp

Powdered sugar 1 /2 tsp

Roasted groundnuts 2 tbsp

Oil 3 tbsp

Salt to taste

Method

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustards seeds pops out, add asafoetida, green chilies, garlic, fry for about 2-3 min. Then add red chili powder, turmeric powder, cumin coriander powder, groundnuts mix well. Immediately add kurmura, mix well. Then add salt and powdered sugar, mix well. Keep on low flame for 4-5 min.  Switch off the flame allow it to cool.

Bhadang without chili powder : I use especially for bhel