Beerakaya curry

Ingredients:

Beerakaya-3 medium
Onion-2 medium
Green chillies-4
Garlic-4 cloves
Curry leaves-10
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Oil-1 tbsp
Milk-1.5 cups
Salt-to taste
Cumin powder-1 tbsp
Corriander leaves-to garnish

Method:

1. Wash beerakaya and remove peel. Cut into 1 in pieces and keep it aside.
2. Heat oil in a pan and saute crushed garlic till nice aroma comes out.
3. Add cumin and mustard seeds and allow them to splutter.
4. Add curry leaves, green chillies and cook for 30 sec.
5. Cook finely chopped onion with some salt and saute till transparent.
6. Add beerakaya pieces, cover the lid and cook for 5-10 min till they become soft.
7. If lot of water is released, cook with the lid open and allow some water to evaporate.
8. Add corriander powder and adjust for salt and chilly powder.
9. Add milk and cook on a small flame for couples of minutes.
10. Garnish with corriander leaves and serve with rice or roti.

Green gram dal

Ingredients:

Green gram-1 cup
Oil-1 tbsp
Cumin seeds-1 tsp
Onion-1 big
Tomatoes-2
Garlic-3 cloves
Ginger-1/2 in
Cinnamon-1/2 in piece
Bay leaves-2
Green chillies-4
Salt-to taste
Chilly powder-optional
Turmeric-1/4 tsp
Corriander powder-1 tsp
Onion, lemon for serving.

Method:

1. Soak green gram dal with enough water for overnight. Next day wash thoroughly and keep it aside.
2. Heat oil in a pressure cooker. Add cinnamon, bay leaves, cumin seeds and allow them to splutter.
3. Add ginger-garlic paste, curry leaves and saute till the aroma comes out.
4. Add hing, turmeric and cook for few sec.
5. Now add finely chopped onion and salt. Cook until slightly brown.
6. Add finely chopped tomatoes and green chillies and cook till oil is released.
7. Add corriander powder, chilly powder, soaked dal and cook for couple of minutes.
8. Pressure cook with 6 cups of water for 8-10 whistles.
9. Once the pressure is gone, remove the lid and check for seasoning and consistency. Mash some dal if you like.
10. You can give additional tadka with cumin seeds, hing and chilly powder if you like.
11. Top off the dal with lemon while serving for freshness.
12. Serve with roti and with onion as a side.

Mango dal

Ingredients:

Raw mango-1 big
Toor dal-1.5 cups
Ghee-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Garlic-6 cloves
Ginger-1/2 in
Hing-pinch
Green chillies-5
Curry leaves-10
Salt-to taste

Method:

1. Soak washed dal with 5 cups of water. Keep it aside.
2. Cube mango into 2 inch pieces and keep it aside.
3. Heat ghee in a pressure cooker.
4. Once the ghee is hot, add cumin seeds and mustard seeds. Allow them to splutter.
5. Now add chopped garlic, grated ginger and saute for 10 sec.
6. Add hing, curry leaves, green chillies and cook for a minute.
7. Transfer soaked dal with water to the pressure cooker. Add salt and check the taste of water.
8. Cook for 5-6 whistles.
9. After the pressure is gone, adjust the consistency of the dal by adding more water or cooking for more time.
10. Serve with rice or roti with pickle and papad.

Mango pulihora

Ingredients:

Rice uncooked-2 cups
Green mango-1 big
Oil-2 tbsp
Peanuts-1/2 cup or more
Urad dal-2 tbsp
Cumin seeds-2 tsp
Mustard seeds-1 tsp
Hing-pinch
Turmeric-pinch
Grated ginger-1 tsp
Green chillies-5
Dried red chillies-3
Salt-to taste

Method:

1. Cook rice with 4 cups of water and let it cool.
2. Heat oil in a wide pan. Roast peanuts till they start to turn brown.
3. Add urad dal and roast till they start to change color.
4. Now add cumin and mustard seeds and roast till they splutter.
5. Add curry leaves, turmeric, hing, grated ginger, green chillies, red chillies and salt. Roast for few sec.
6. Now add grated mango and cook till soft.
7. Add cooked rice and mix well. If rice is hot, it will get sticky. So allow the rice to get cooled before mixing.
8. Garnish with corriander.

Methi paratha

Ingredients:

Methi-1 bunch
Whole wheat flour-3 cups
Garlic-5
Salt-1 tsp
Green chillies-3
Oil-1 tbsp
Ajwain-1/2 tsp
Water-1 cup+1 tbsp
Ghee/oil-to cook

Method:

1. Combine all the above ingredients except for water.
2. Add water slowly until the dough becomes soft. Knead it and maker into abig soft ball. Allow the dough to rest for 30 min.
3. Take a small portion of dough and coat it with flour on both sides.
4. Roll into a 3 in circle. Spread oil on one side, sprinkle flour and fold into half. Now spread pull and sprinkle floor again. Fold into a triangle shape.
5. Roll it into a paratha with 1/4-1/2 in thickness. Apply floor when necessary during this process to prevent sticking.
6. Pre-heat tawa and cook paratha on a small flame. Apply ghee on both sides and continue to cook on small flame until brown spots appear on both sides. 
7. Serve delicious methi paratha with curd and pickle.

Pani puri

Ingredients:

Potatoes-5 medium
Yellow peas-1 cup dry
Onion-1/2 finely chopped
Green chillies-4
Salt-to taste
Chat masala-1 tsp
Cumin powder-1 tsp

Method:

1. Soak yellow peas over night.
2. Next day, pressure cook for just one whistle. After the pressure goes off, open the lid and remove the floating skin. Don't worry if you cannot get everything.
3. Now pressure cook potatoes till soft. I usually cook for 5-6 whistles on a small flame.
4. In a large bowl combine mashed potatoes, finely chopped green chillies, onion, peas, salt, cumin powder and chat masala. Garnish with corriander leaves.
5. I used store bought puris that comes with masala for pani.
6. Enjoy your pani puri with tamarind-date chutney on the side.

Cucumber raita

Ingredients:

Cucumber-1 small
Curd-1cup
Water-2 cups
Salt-to taste
Cumin powder-1 tsp
Chat masala-1 tsp
Chilly powder-1/2 tsp
Corriander-to garnish

Method:

Combine all the ingredients and enjoy.

Dahi wala bread

Ingredients:

Bread-5 slices
Yogurt -1/2
Turmeric-1/4 tsp
Salt-to taste
Red chilly powder-1/2 tsp
Onion-1 small
Oil-1 tbsp
Cumin seeds-1 tsp
Hing-pinch
Grated ginger-1 tbsp
Curry leaves-10

Method:

1. In a small bowl combine yogurt, salt, chilly powder and turmeric.
2. Add cubed bread slices to the yogurt mix and keep it aside.
3. Heat oil in a pan and add cumin seeds. Allow them to splutter.
4. Add ginger, hing, curry leaves and cook for 30 sec.
5. Add onions and saute until the color changes to light brown.
6. Now add bread/yogurt mix and cook for couple of minutes.
7. Garnish with cilantro and serve hot.

Bhel puri

Ingredients:
Servings-4

Puffed rice-4.5 cups
Onion-1/2 small
Tomato-1/2 small
Garlic chutney-1.5 tsp
Corriander chutney-3 tbsp
Tamarind-date chutney-6 tbsp
Lemon-1/2 small
Corriander-to garnish
Papdi-1 cup
Sev-1/2 cup

Method:


1. Heat or microwave puffed rice for a min to make it crispy. If it is already crispy then skip this step.
2. In a small bowl mix chopped onions, chopped tomatoes, corriander, garlic, tamarind-date chutneys, lemon juice and corriander.
3. Combine chutney mix and puffed rice quickly.
4. Serve immediately to retain crispness and top it off with sev and papdi. Enjoy!

Ginger lemon tea

Ingredients:

Ginger-1 in
Honey-1 tbsp
Lemon-1/2 small
Water-1 cup
Mint leaves-2

Method:

1. Boil water in a pan with grated ginger fit 5-10 min.
2. Turn off the stove and add honey and lemon juice.
3. Add mint leaves and enjoy.

This is way cheaper and tastier than the commercial herbal tea which is super expensive.

Gajar ka doodh

Ingredients:

Carrots-30 baby carrots
Milk-6 cups
Cashews-10
Almonds-10
Sugar-9 tbsp or to taste

Method:

1. Boil carrots in pressure cooker for 2-3 whistles.
2. Drain water and puree the carrots.
3. Boil or microwave almonds and cashews for 5-10 min and make a paste of them.
4. Boil milk in a large saucepan on a very small flame. Add sugar. Keep stirring frequently. Otherwise the milk gets burnt.
5. Add carrot puree, nut paste and mix well.  Bring the mixture to a boil.
6. Adjust for sugar and turn off the stove once it reaches to smoothie like consistency.
7. Serve chill with silvered almonds.
Enjoy the delicious and healthy carrot smoothie.