Onion seeds parata

Ingredients:
100 gms of wheat flour and maida
4 tsp of kalonji (black onion seeds)
1 table spoon of desi ghee
Salt as required.
Water as required.

Method;
Make a dough with wheat flour, maidasalt, black onion seeds, desi ghee, and water.
Take small balls and roll to make paranthas. Apply butter and cook on the tawa. serve hot.

Gavaar ki sabzzi

Ingredients:
For the penut chutney:
2 tsp dessicated dry coconut
4 pods of garlic
12 red chillies
5 tsp of roasted peanuts
2 tsp of sesame seeds
2 small pieces of tamriend
salt to taste

Method:

Grind coconut, garlic, redchillies, roasted peanuts,roasted sesame seeds, salt and tamariend. sheng dane ki chutney is ready.

For the main dish:
2tsp of oil
1 tsp of mustard seeds
1/2 tsp of asafoetida
1/2 bowl chopped onion
1/2 tsp of turmeric powder
1 tsp of red chilli powder
1tsp of cumin powder
1tsp of coriender powder
1 bowl chopped duster beans
1 tsp of salt
2 cups of water.
1 tsp of goda masala or garam masala
1 tsp of jaggery
2 slit green chillies
2 tsp of crushed peanut

Method:
For the main dish:
Heal oil in a pan. Add mustard seeds, asafoetida and chopped onions. saute till the onions turn translucent. Add turmeric, red chilli powder, cumin powder and coriander powder mix well.
Add beans, salt, water, goda masala, jaggery, slit green chillies and peanut powder.
Mix well and cook on a low flame for five minutes.
Garnish with coriander leaves.

Chutney

Ingredients:
10 spring onions:
1 piece of ginger, coarsely chpped.
3 green chillies.
1/2 cup of tamarind pulp
1/2 tsp of black rock salt.
Salt to taste.

Method:

Chop the green stems of the spring onions. peel ans halve the bulbs.

Blend chopped ginger, spring onion bulbs, green chillies, tamariend pulp, chopped green stems .black rock salt and salt to make the chutney.
serve chilled.

Rice Pakoras

Ingredients:
2 cups of cooked rice
1/2 cup of besan
2-3 green chillies, chopped.
1 medium onion, chopped
1 tbsp of chopped ginger
1 tbsp of chopped fresh coriander leaves
1 tbsp of chaat masala
Salt to taste.
Oil for deep frying.

Method:

Mix all the ingredients except oil. Add 1/4 cup of water to make a thick batter.
Heat sufficient oil in a kadai to a moderate heat.

Spoon batter with a tbsp into hot oil and deep fry till light golden brown.

Remove the exess oil and fry again in very hot oil.

Mulangi Huli (Radish dal)

Ingredients:

Radish                  #######     ½ kg cut into round pieces.
Red gram dal        #######     1cup
Sambar powder    #######     2 table spoons.
Tamarind water    #######         3-4 table spoons.
Turmeric powder  ####### ¼ tablespoon.
Jaggery                ####### Small piece.
Salt and little oil.
Mustard and Asafetida

How to make it:
Pressure cook dal and radish.
In a kadai take little oil on a low flame. Add mustard and hing.
Add tamarind water when it comes to boil, add rasam powder, jaggery, and turmeric powder. After 5 min add the dal and radish which is pressure cooked. Finally add salt and serve hot.

Pulav

Ingredients:


Vegetables 3-4 types( potato, green peas, cauliflower, carrot, and beans).
Cut into medium size.
Pudina (Mint leaves) one bunch.
Coriander leaves half a bunch.
Cinnamon. 1 long piece
Cloves 4-5
Pulaov leaves- 2-3
Green chillies.-2-3
Garlic cloves 4-5
Onion one finely chopped.
Tomato one finely chopped.
Turmeric powder ½ table spoon.
Basmathi rice.=1/2 kg Serves 4-5
Ghee and oil.
Salt for taste

How to make it:


Grind Pudina, coriander leaves, cinnamon, cloves, and garlic. Keep it aside.
Take a pressure cooker.
Add ghee or oil; add onion, garlic, and tomato, once it turns brown. Add the grinded masala.
Mix well, add turmeric powder.
Then add vegetables and rice.
Add water for 1 cup rice add 1/1/2 water.
Pressure cook for 3 whistle.
Serve with raitha.

Rice Shavige Upma(Vermicelli)

This could be done in varietes

This is one of them
We get ready MTR or Anil roasted RiceVermicelli.

Ingridents:

500gms of MTR or any company roasted RiceVermicelli. (Serves 3-4)
Any three to four vegetables like, Carrot, beans, potato, and green peas. Cut into small pieces.
All measuring 1/2 cup each or according to the servings.
Green chillies finely chopped/ 2 nos
Chana dal and urad dal -- each 1 table spoons.
Curry patta, coriander leaves finely choppes.
Grated coconut 1/2 cup.
Mustard, Cumin seeds, Asafoetida for flavour, salt for taste. Oil of 3 table spoons.
Lemon juice about 2 -3 table spoons.

Haldi/Turmeric powder is optional.
You can also add cumin and pepper powder for the different taste. (Optional)

How to make it:

You do not have to roast since it is roasted RiceVermicell.
Take a kadai, add oil, mustard, cumin seeds, chillies, hing and curry patta.
Then add chana dal and urad dal. once it turns brown, add all the cooked vegetables with the cooked water itself.
Let it come to boil, then add water if required.
Add sevia and stir till it is done.
Add lemon juice, and grated coconut, and garnish with coriander leaves.
Serve hot

Cucumber Salad

Ingredients:

Grated cucumber 1-2
Grated coconut ½ cup
Mustard, Cumin seeds
Red chilies/green chilies cut into small
Curry patta, coriander leaves finely chopped
Lemon juice about 2 table spoons.
Asafoetida(Hing)

Method:
Very simple and easy,
Take little oil in a pan and add mustard, cumin seeds, chilies, curry patta and hing.
Mix it well and add grated cucumber and coconut. Mix well.
Add lemon juice. Finally garnish with coriander leaves and serve.