CHANA DAL PALAK

This chana dal palak is easy to make and nutritious too.
for 4 persons

ingredients-:

1/2 kg chopped palak
1/2 cup chana dal
1/2 tsp haldi
1 big onion chopped
3 tomatoes chopped
1" ginger chopped
2 green chillies chopped
1 tsp ghee
1tsp jeera
1/2 tsp garam masala
1/2 tsp dhania powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
11/2 tsp salt

method-:
put chana dal in the bottom of the cooker and add chopped palak over it and add 1/2 cup water.Cook in cooker for 15 mins. in a micro waveable bowl put ghee and jeera and after it splutters put the chopped onions.keep in microwave for 5 mins high.then add tomatoes ginger red chillies and mix and keep on high for 5 mins in microwave and mix again keep 5 mins on high in micro wave.add all the masalas and microwave on high for 1 min. Now mash the cooked chana dal and palak and add the masala and salt.Bring this to a boil and boil for 2 mins and its done.

URAD RAJMA DAL

This is a very simple dal to make.
ingredients-:
for 4 people
1 cup whole urad dal
2 tbsp rajma
2"piece ginger sliced into 1" long thin slices
11/2 tsp salt
1/2 tsp redchilli powder.
1/2 tsp garam masala
1/2 tsp dhania powder
1 tsp ghee
a pinch of hing

method-:
wash dal and rajma and soak overnight in 5 1/2 cups water.pressure cook for half an hour after whisle.after it is cooked heat ghee and add jeera. after it splutters add all other masala and hing,and mix it in the dal. And finally add the sliced ginger and mix well.It can be eaten with roti or rice

CHANA URAD DAL

This dal is very simple to make.And it tastes very good.
ingredients-:

for 4 people

1/2 cup chana dal
1/2 cup chilka urad dal
2" ginger sliced into 1/2 inch thin slices
1tsp ghee
1tsp jeera
1/2 tsp redchilli powder
1/2 tsp garam masala
1/2 tsp dhania powder
apinch of hing powder
11/2 tsp salt
1/4 tsp turmeric powder
method-:
wash both the dals and add 31/2 cups water in a pressure cooker.add salt and turmeric powder.cook on slow fire after whistle for 15 mins.when the dal is cooked heat the ghee ,add jeera .after jeera splutters add allthe other masalas and hing and mix inthe dal.and lastly add the sliced ginger.tastes very good with roti or rice.

chilka urad and palak saag

This is a very simple recipe.nutritious and delicious too.
ingredients:-
1/2 kg palak /spinach chopped
1/2 cup split urad dal
1 tsp ghee
11/2 tsp salt
1 tsp jeera
1/2 tsp red chilli powder
1/2 tsp dhania powder
1/2 tsp garam masala
no haldi
1 tblsp makke ka atta optional
a pinch of hing
method:-
wash the dal and add chopped palak over the dal in cooker.add 1 1/2 cup water.close the lid and after whistle cook for 10 mins.heat the ghee .add jeera and after it splutters add all other ingredients.take makke ka atta in 1/2 cup water ,mix well.before adding jeera to the palak.put this makke ka atta in water mixture to the palak and bring it to a boil.now add jeera and other ingredients.mix well.this can be eaten with makke ki roti and grated radish/mooli mixed with salt and juice of lemon.

URAD DAL KHICHDI

This khichdi can be made very quickly .it is easy to make and it's filling and nutritious too.

INGREDIENTS:-
FOR 2 persons
1/2 cup split urad dal
1/2 cup rice
1-2 tsp salt
1/2 tsp red chilli powder
1/2 tsp haldi
1 /2tsp garam masala
1/2 tsp dhania powder
1 tsp jeera
1 tbsp ghee

METHOD:-
Wash dal and rice together and add 3 cups water.in cooker heat ghee and put jeera.after it splutters put salt and all other ingredients.bring it to boil.after all the masala is mixed and no
masala is floating on top.close the lid of the cooker and after a whistle close the burner.in this way masala gets mixed well with dal and rice. otherwise masala will remain on top of the khichdi.It can be eaten with curd and mango pickles.

MATAR KULCHA

This recipe requires no oil.
Ingredients:-
dry matar brown 250 gms
2 onions chopped
2 tomatoes chopped
i tblsp essence of imli
3 chopped green chillies
1 tbsp chopped dhania
1/2 tsp red chilli powder
1 tsp garam masala
1 tsp dhania powder
1 tblsp kala chat masala which can be got from roopak store karolbagh
2 tsp salt
juice of 1 lemon
METHOD:-
Soak the matar overnightin 3 cups water.put in the pressure cooker and cook till a whistle and 2 mins more.not more than that.otherwise it will be overcooked. add al l the above ingredients and mix well. it is ready.now you can get kulchas from the market and heat them with or without butter.and eat it with matar.this dish is very light and yummy too.you can eat it with bread also.

DAL MAKHNI and PUDINA PARANTHAS

This dal tastes well with pudina paranthas.generally dal makhni contains lots of cream and butter which is very heavy on the stomach.I use less of butter and no cream.adding cream is optional.
ingredients:-
1 cup whole urad dal
1 tbl sp rajma
2 tsp salt
1tsp garam masala
1tsp dhania powder
1/2 tsp red chilli powder
2 med size tomatoes
1/2 cup curd
2 whole red chillies
1 tblsp chopped coriander leaves
1 tblsp butter
METHOD:-
Soak dal and rajma overnight.add 5 cups for soaking.add salt and cook in pressure cooker for 45 mins.and now for the masala grind tomatoes and red chillies to a paste .In a microwave bowl put butterand ground masala and keep it for 10 mins .stirring in between.when the butter separates add whipped curd.again microwave on high for 5 -10 mins.add the masalas to the paste and add it to the cooked dal.add coriander leaves .bring it to boil for 5 mins.
PUDINA PARANTHAS:-
Take 4 tblspn 0f chopped pudina leaves .add it in 2 cups of wheat flour.add 1 tsp salt.kead it into a soft dough to make paranthas.and eat it with dal makhni.it is delicious.

PULAO/TEHRI

Sometimes when you come home tired you feel like making something simple and nutritious which can be made quickly.tehri or pulao is the answer.
ingredients:.
for 4 people
1 cup rice
1 cup peas
2 potatoes cut into small pieces
2 cups other vegetables like carrot beans and cauliflower(optional)
i tblsp ghee
1 tsp red chilli powder
1 tsp garam masala
1tsp dhania powder
2-3tsp salt
1/2 tsp haldi
1 tsp jeera/cumin seeds
method:-
wash the rice and add 2 cups water to it and keep aside.now in cooker heat the oil and add jeera.add all the vegetables and masala and salt and add the rice with water.let it boil for a few mins till all the masalas and vegetables are fully mixed and nothing is floating above.you can add a cup of water more if need be.then close the lid of the cooker.close the flame after a whistle.open the cooker after 10 mins.you caneat it with dhania ki chutney and boondi raita.it tastes yummy.
tsp salt



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dhania chutney and meethi chutney

dhania chutney and meethi chutney can used as accompniments for lots of indian dishes such as dhoklas kachoris pulao/tehri as its called in uttar pradesh dahi bhallas bread rolls bread pakoras pakoras.both the chutneys are very easy to make.
DHANIA CHUTNEY:-
Take a bunch or 100 gms of dhania /fresh coriander leaves.1 big tomato 2 green chillies.put chopped tomato in the bottom of the grinder jar and then add washed corinder leaves and green chillies.add 1 tsp of salt.now without adding anymore water grind the mixture into a smooth paste.
MEETHI CHUTNEY:-
ingredients:-
100 gms imli
1/2 cup sugar
1tsp salt
1tsp pepper
soak imli in 1 cup water for an hour.take out the thick pulp.add sugar salt and pepper and bring it to boil.if the consistency is thick you can add some more water for desired consistency and bring to a boil.cool and chutney can be stored for a month in fridge.

DHOKLA

By the following method dhoklas can be made very easily and very fast.
ingredients:-
1 cup besan
1tbsp suji
1 cup curd
1 tsp eno salt/soda bicarb
2 green chillies crushed
1" ginger crushed
1 tsp salt
1 tsp rai
1tblsp oil
3 green chillies slit into two lenghthwise
1 tbl spoon chopped coriander leaves
METHOD:-
Mix besan suji and curd.add crushed green chillies and ginger.sprinkle ino salt over the mixture and sprinkle some water over the eno salt and let the bubbles come and now mix the mixture well to get drop consistency by adding water if need be.add salt.now take a flat bottomed pan or utensil and put the mixture after oiling the bottom and sides of the pan.put some water in the cooker.keep the pan inside the cooker.close the lid of the cooker without the pressure valve.let the steam come for 10 to 15 mins.take out the pan and let it cool.now invert the pan on a plate to take out the dhoklas.cut it into diamond shaped pices.now in a karhai heat oil and add rai.after it splutters add the slit green chillies.and gar nish with chopped coriander leaves.put 1 cup water over the garnish.with a tblspoon put this garnish along with water over the cut dhoklas.eat it with sauce/meethi chutney
and bhujia put over dhoklas.they taste yummy.

FLUFFY RAVA IDLIS

As requested by swapna I am giving the recipe of rava idli which come out very soft and fluffy.very easy and quick to make.serves 4 people.

ingredients:-
1 katori/cup rava/semolina/suji
1 cup/katori dahi/curd
1 tsp mustard seeds
i tsp oil
itsp salt
2 chopped green chillies
1 tbsp cashews broken into 2 pieces
1 tsp ino salt/soda bicarb
1tsp curry leaves
1 inch ginger chopped
METHOD:-
Mix curd suji salt ginger green chillies and cashews and sprinkle eno or soda over the mixture and sprinkle 1/4 th cup of water over the eno.you will get bubbles over it .when the bubbles stop mix it well .if need be add some more water for drop consistency.heat oil add mustard when it splutters addcurry leaves and add it to the mixture .mix well .put it in idli moulds and cook in the pressure cooker without the gasket for 10- 15 mins after the steam starts coming from the cooker.let the lid remain for 5 mins.then take out the mould from the cooker. keep it in open for 5 more mins and then take out the idlis from the mould with the rice spoon.

pitthi kachori and aloo tamatar ki sabzi

This is a very famous and popular recipe of UP state which i have learnt from my mother in law.
PITHI KACHORI-:
Ingredients-:
for 4 persons
2 cups wheat flour
1tsp salt
1 tblsp ghee
1 cup dhuli urad dal soaked overnight
2 tsp saunf
2 green chillies
oil for frying
method-:
knead the floor with saltand ghee/oil into a soft dough.drain all the waterin dal and add saunf and green chillies in the dal .and grind to a dry coarse paste without adding any water.
now make small balls with the dough.flatten the balls and add half a teaspoon of the dal paste.and close the dough and again flatten itand roll it into small puris and fry in hot oil till they are reddish in colour.
aloo tamatar ki sabzi-:
8 med size boiled potatoes
4 med size tomatoes
2 chopped green chillies
2 tblsp chopped coriander leaves
1/2 tsp turmeric/haldi
1 tsp red chilli powder
1tsp garammmasala
1 tsp dhania powder
2 tsp salt
i tsp jeera/caraway seeds
1tbsp oil
METHOD-:
Blanch the tomatoes.take out the skin.chop it into small pieces. crush the boiled tomatoes into small pieces with hand. heat.1tblsp oil in a kadhai.and fry caraway seeds.then put the chopped tomatoes.fry till oil separates.add potatoes all tha masalas and coriander leaves.boil for 5 mins.
this tastes delicious with pithi puris.

CURRY MASALA FOR DRY VEGETABLES

Instead of garam masala or dhania powder curry masala can be used in vegetables like brinjals tinda beans parmal or kundru or boiled potatoes.it tastes delicious.The powder can be stored for months.
ingredients for the curry powder are-:
1 cup sabut dhania powder
1 cup chana dal
1 cup whole red chillies
Method-:
Roast the red chillies separately in a pan without oil.roast sabut dhania and chana dal together.grind coarsely all the ingredients together and keep it in airtight container.it can last for months.
for making tinda sabzi or any other sabzi as mentioned above cut the vegetables in small 1" pieces.put 1 tablespoon oil for 1/2kg vegetables.in a kadhai.put 1 tsp sarson in hot oil till they crackle.then put the vegetables in kadhai.add 2tsp salt and 1/2 tsp haldi and cook till they are done without covering while cooking.just keep on stirring themtill they are done.add 2 tblspn curry masala and toss for 2 mins.if the vegetable is closed while cooking with a lid ,the veggie becomes gooey.if the cooking is done without covering the vegetables will be separate and cooked but not one single mass.and moreover they look good while tasting good.beans can be cooked with a lid covered bcos it takes time to cook.evev sita fal can be made this way .this vegetable can be had with roti.

matar paneer

my kids like the wayI make matar paneer a lot.I dont fry the paneer cubes and use just 1 tsp oil for frying the masala.still they taste very good.ingredients for matar paneer are -:
1 cup matar /peas
250gms/1 cup paneer/cottage cheese cut into 1inch cubes
5 medium size tomatoes
1 big onion
2 black cardamoms
2 green chillies
1teaspoon garam masala
1 tsp dhania powder
1/2 tsp red chilli powder
2-3 tsp salt
1 tsp oil
method-:
boil the peas in cooker for 5 mins after whistle.peel the cardamoms and separate the seeds.chop onions keep in microwave for 3 mins.then grind the onions with tomatoes cardamomsand green chillies.and again fry them in microwave with oil for 15 mins .stir after every 5 mins.masala for the gravy is ready.mixthe masala with matar and paneer.add a cup of water for thick gravy consistency.add garam masala dhania powder and red chilli powder let it simmer for 5 mins.and matarpaneer is ready.you can have it with puri.

another way of making chole and bhature

the second way of making chole is as folows-:
Ingredients-:
1 cup chick peas/kabuli chana soaked overnight
4 cloves/laung
2 black cardamom/.badi elaichi
4 tomatoes med size
1 big onion
2 green chillies
1'ginger finely chopped
1tblsp chopped coriander leaves
1tsp garam masala
1 tsp dhania powder
1tsp red chilli powder
2 tsp salt
1 tea bag
1tsp ghee/oil
1tsp jeera/caraway seeds
method:-
pressure cook chanas with salt and tea bag and after whistle keep on low flame for 45 mins.and now for masala blanch the tomatoes by piercing them and keep in microwave on high for 5 mins. and take out the skin and mash them with spoon.chop onions and ginger and chillies.heat 1 tsp oil/ghee in a microwaveable bowl for 1 min on high and
put jeera in it and keep in micro wave on high for 1 min and then add onions ginger and green chillies and roast it in microwave till they are brown (for 5- 10 mins) then add tomatoes
and mix and keep it in micro wave on high for 15 mins stirring it after every 5 mins.now the masala is ready.now add garam masala dhania powder and red chilli powder and roasted and ground laung and elaichi powder to the masala and mix well and add to cooked chanas and boil for 5 mins.laung and elaichi can be roasted in microwave for 1 min on high and then ground to a fine powder using a pestle and mortar.masala can be made in kadhai also in the same way but more oil has to be used say 1-2 tblsps.and lastly add coriander leaves.
now to make BHATURAS:-
INGREDIENTS:-
FOR 4 people
1 1/2 cups maida
2 tblsp oil
2 tsp sugar
1/2 cup curd
1/2 tsp baking powder
2 pinch soda bicarb
1 tsp salt
method:-
in a bowl add salt, baking powder.soda bicarb to maida and mix well.mix sugar and curd in a separate bowl and add it to maida along with oil and make a soft dough.add some water if need be.cover the dough with a wet cloth and keep it for 1-2 hrs .make 8 to 10 balls.now heat oil in a
kadahi.roll the balls with rolling pin in oval shapes and fry them in hot oil.you can eat it with chole .it tastes good with chole made in previous method. this above chole can be had with puris and rice.

Chole or Chickpeas can be made in two different ways.The simplest and easiest and quick method Its very tasty also is as follows:-
serves for 4 people
ingredients:-
1 cup chickpeas/kabuli chana soaked in 5 cups of water overnight.
2 black cardomom/elaichi and 4 laung/cloves roasted.
1 tsp red chilli powder
1 tbsp garam masala
1tbsp anar dana powder/pomegranate powder
1tsp aam choor powder
2-3 tsp salt
1tsp ghee
2 green chillies slit lengthwise
method;-
boil the soaked chanas with salt in cooker for 45 min after whistle.elaichi and laung can be roasted in microwave on high for 5 min and then ground to a fine powder.heat ghee in a kadai and add all the ingredients mix well and add the chanas without waterand add water according to the consistency required and let it boil for 10 min and its done.it tastes very good with bhature

RAJMA

Today I will tell you how to make rajma.
ingredeints;-
for 4 people
1 cup rajma soaked overnight in 5 cups water.
for masala-:
4 med size tomatoes
1 big onion
1"piece ginger
2 green chillies
chopped coriander leaves 1 tbsp
1/2 tsp haldi
2 tsp salt
1tsp oil
you can make the masala in little oil withmicrowave.
first take chopped onions in a bowl microwaveable and keep for 3 min in microwave.now put onions with all other ingr except haldi and coriander leaves in a blender and grind to a paste.again put the masala with little oil in a microwaveable bowl andkeep in microwave on high for 15 min stirring after every 5 min.cook the rajma with salt in pressure cooker for 30-45 min after whistle.add the masala in it and also haldi andcoriander leaves and let it boil for 10 mins.you can have it with roti or chawal/rice.

PROFILE

My children are independent now and staying abroad..often they ask me about different recipes.So I thought of creating a blog and post different recipes which are tried and tested.and many children like them who are alone can try these recipes.I will start with simlple dal chawal and aloo ki sabzi.
DAL-:dal is arhar ki daal
serves 4 people
ingredients-;
1 cup arhar dal/yellow lentils
4 cups water
1/2 tsp haldi/turmeric
1tsp salt
1tsp jeera/cumin seeds
1/2tsp red chilli powder
1/2tsp garam masala
1pinch hing/asoeftida
1tsp ghee
method;-cook the dal with salt and haldi in pressure cooker.After a whistle keep for 15min Now when the lid of the cooker opens heat ghee add cumin seeds red chilli powder hing and garam masala and mix it in dal.dal is ready
CHAWAL/PLAIN RICE.(serves 4)
take 2 cups rice clean it in water.add 3 cups water and keep it for 1 hour.now put in the cooker and as soon as the cooker whistle comes close the burner.keep the lid of the cooker closed till it opens by itself.nw rice is ready.

ALOO KI SABZI;-
ingredients:-
1/2kg aloo/potatoes
1 tsp salt
1/2 tsp red chilli powder
1tbsp oil
1tsp garam masala
boil potatoes in cooker for 5 min.after whistle on slow fire.heat oil in a karahi.mash potatoes in big pieces.put potatoes in oil and add all other ingredients and mix.keep on slow fire for 5 min tossing in between.
now you can eat dal chawal and aloo ki sabzi.