Tur ji paut

Ingredients

2 cups tur dal soaked for 2hrs
4 pieces of kokum
5 to 8 chilies
½ ginger cut into small pieces
Pinch of hing
2tsp ghee
Salt & haldi to taste
Gud to taste
1 tsp mustard seeds
1 tomato chopped in big pieces
Hand full of curry leaves

Method

Boil the dal. In a tadka katori take little ghee add mustard seeds when the stop spluttering add hing, curry leaves. Add this to the dal then add haldi, salt, kokum, chilies, ginger, Gud & tomatoes. Boil for 20 min

Serve hot garnish with coriander leaves

Tridali paut

Ingredients

for main preparation:
1 1/2 glass of water
½ cup channa dal
1 cup moong dal
½ cup tur dal
5to8 green chilies
a small pc of ginger
4 pieces of aambeli ( dry mango)
turmeric and salt to taste
for tadka:
1/2tsp jeera
4-5 red chilies
a pinch of hing(asafetida)
2tsp ghee
8-10 curry leaves
for garnishing:
fresh green coriander leaves

Method
In a pressure cooker put all the 3 dals,1 1/2 glass water, boil for some time and wait for 1 whistle. mash the boiled dal with a mini-primer, add dry mango ,salt, turmeric powder chopped green chilies and ginger cut into small pieces, then add some water(as per your requirement for how dense u want the dal to be) and boil for 10 min. then prepare for tadka
in a tadka katori take little ghee, pinch of hing, curry leaves, dry red chilies, jeera and cook till spluttering sound of jeera is heard.
Add this tadka to the boiled dal and cook for 5-10 more minutes.
Your Tridali paut is ready
serve hot in a glass katori and garnish with fresh green coriander leaves.

BESAN SAAG

Ingredients
2 tbsp besan/gram flour
2 cups water
1 small eggplant
1 potato cut into big pieces
Salt – to taste
A pinch of hing
5 to 8 green chilies
1 tsp jeera
1 tbsp oil
Hand full curry leaves
½ tsp haldi
4 pieces dry mango/ aambeli
Coriander leaves (for garnish)

Ghantias: ½ cup besan , Salt – to taste, A pinch hing, ½ tbsp crushed coriander seeds, 1 tbsp oil & water as required

Method of making Ghantias: mix all ingredients together & make semi stiff dough. Make rolls & cut into 2 inches long pieces

Method
Mix besan & water together to make a batter. In a sauce pan, heat oil. When hot, add cumin seeds, chopped green chilies, asafetida ,and curry leaves. Allow it to temper. Add the gram flour batter to this tempered mixture & add eggplant, salt & haldi. Let it boil on a high flame. Once it starts to boil add dry mangoes, potatoes & Ghantias. Reduce the flame to medium low. & let it simmer once the Ghantias are cooked the besan saag is ready to be served.

Garnish with coriander leaves & serve with rice.

Bhatia Kadhi

Ingredients
1 cup water from tur dal ( the water in which you boil the dal)
2 tbsp besan
1 tsp jeera, hurba ( fenugreek seeds) , each
1 potato cut in big pieces
4 pieces suran/yam
4 pieces drumstick
4 pieces bhindi
4 pieces gavar
½ inch Ginger cut into small pieces
2 cups water
4 kokum
Some dry channa or black eye peas ( lubia) soaked
8 to 15 chilies as per taste cut into half
1tbsp oil
Salt to taste
½ tsp haldi
Sugar to taste
Hand full of curry leaves
A pinch of hing ( as we say in our language unchi vagarani)

Method

Mix the besan in water & keep aside
Heat oil in a sauce pan add jeera, fenugreek seeds, a pinch of hing. Then add curry leaves, chilies, ginger, suran, gavar, and channa/lubia & add the besan mixture. Add tur dal water, haldi & salt. Allow it to boil then add potatoes, kokum & drum sticks. Lower the heat to medium flame & let it cook for ½ hour.
Then check the seasoning & add sugar accordingly as Bhatia kadhi is should be a mixture of all flavors sweet , sour& hot. Now you can add bhindi & then cook till the bhindi is cooked. Now your delicious Bhatia kadhi is ready to be served with Dal chawal or mong chawal.
Note: you can even add banana to it & it changes a bit of flavor. You have to add the skin of the banana to get the taste, but discard it before serving. As a health alternative you can use canola oil it doesn’t affect the taste.

Ping my blog

Festive Cardamom Biscuits

Ingredients:

300 gm flour
125 gm castor sugar
200 gm chilled butter
1/2 tsp cardamom powder


To Decorate
2 tbsp castor sugar
edible food color


Method:

Mix flour, sugar and spice in a bowl. With your fingertips, rub in diced butter into the flour. When the mixture resembles breadcrumbs, knead it into soft dough.

Knead on a floured surface until smooth. Wrap the dough in a paper and chill for 30 minutes.

Roll on a floured surface till 1/8" thick. Cut and arrange on a baking tray. Chill for ten minutes.

Bake in a pre-heated oven at 170 degree C for ten minutes or until golden.

Dip each biscuit into a plain or colored sugar and cool before storing in an airtight tin