Methi Dhal Curry

Methi Dhal Curry can be served with Chapathi / Rice

Quantity mentioned below can be used for : 2 people

Ingredients :
Green chilli - 4
Methi leaves - 1 medium bunch (chopped)
Toor dhal - 100 gm
Moong Dhal - 50 gm
Garlic - 3 pods
Turmeric powder - a pinch
Oil - 2 tsp
Mustard - 1 tsp
Cumin - 1/2 tsp
Onion - 1 medium (chopped)
Tomato - 1 medium (chopped)
Tamarind paste - 1 tbsp (Optional)
Water
Salt - as required 

Method :

1. In a pan, boil 100 ml of water. Add salt and green chilli.

2. Add chopped Methi leaves.

3. Close with a lid, let it cook till colour changes.

4. Grind the cooked methi.

5. In a pressure cooker, take toor dhal, moong dhal and water accordingly.

6. Add garlic pods and turmeric powder.

7. Pressure cook for 3 whistles.

8. In a pan, add 2 tsp oil.

9. Add mustard and cumin.

10. Add chopped onion and fry till it turns light brown.

11. Add chopped tomato to the pan.

12. Let it cook till it turns mushy and add little salt.

13. Add grinded methi paste to the pan.

14. Let it boil and then add cooked dhal.

15. If methi is sour, add tamarind paste (optional).

Methi Dhal Curry is Ready !!

Kara Boondhi and Potato Gravy

Kara Boondhi and potato Gravy can be served with Rice / Chapathi / Poori

Quantity mentioned below can be used for : 4 people

Ingredients :

Potato - 3 large (chopped into small cubes)
Oil - 3 tsp
Cinnamon - 1/2 inch piece
Clove - 1
Cashews - 10
Ginger - 1 inch piece (diced)
Garlic - 5 pods
Onion - 2 medium (chopped)
Tomato - 1 medium (chopped)
Salt - as required
Turmeric powder - 1/4 tsp
Chilli powder - 1.5 tsp
Fennel - 1/2 tsp
Water
Coriander leaves - to garnish
Kara Boondhi - as required

Method :

1. Pressure cook potatoes (1 whistle) and peel the skin.

2. In a pan, heat 2 tsp of oil.

3. Add cinnamon and cloves.

4. Add cashews and fry till they turn light brown.

5. Add ginger and garlic to the pan and let it fry.

6. Add onions and fry till the turn light brown.

7. Add tomato and salt to the pan.

8. Add turmeric powder to the pan.

9. Add chilli powder to the pan.

10. Let it cook for 5-10 minutes.

11. Grind them in a blender.

12. Make into a fine paste.

13. In the same pan, heat 1 tsp of oil.

14. Add fennel seeds and let it splutter.

15. Now add the grinded paste and some water. Let it boil. Then add the cooked potatoes.

16. Once it starts to boil, add chopped coriander leaves. Switch off the flame.

17. Finally add Kara Boondhi (quantity as needed) to the gravy.

Varagu Pulao (Kodo Millet Pulao)

Varagu pulao can be served for lunch.

Quantity mentioned below can be used for : 2 people

Ingredients :

Oil - 3 tsp
Cloves - 2
Bay leaf - 1
Cinnamon - 1/2 inch piece
Star anise - 1/2
Onion - 1 medium (sliced)
Beans - 4 nos (shopped)
Carrot - 1 medium (chopped into long pieces)
Sweet corn - 50 gm
Green peas - 50 gm
Ginger garlic paste - 1 tsp
Tomato - 1 medium (diced)
Salt - as required
Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Coriander leaves - 4 stems (chopped finely)
Mint leaves - 4 stems (chopped finely)
Varagu (Kodo millet) - 1.5 cups
Water - 4 cups

Method :

1. Heat oil in a pan.

2. Add cloves, bay leaf, cinnamon and star anise.

3. Add sliced onions and fry well till it turns light brown in colour.

4. Chop the required vegetables.

5. Add ginger garlic paste to the pan.

6. Add diced tomato to the pan.

7. Let it cook till it turns mushy. Add salt and turmeric powder.

8. Add chilli powder and coriander powder.

9. Add chopped vegetables, coriander leaves and mint leaves.

10. Let it cook for 10 minutes.

11. In a pressure cooker, take the Varagu. (Kodo millet)

12. Add the cooked vegetables.

13. Pour required quantity of water and let it cook in medium flame for 3 whistles.

14. Varagu pulao ready.

Brinjal Salna

Brinjal Salna can be served as a side dish for all briyani dishes.

Quantity mentioned below can be used for : 2 people

Ingredients :

Oil - 2 tsp
Cinnamon - 1/4 inch piece
Cloves - 2 nos
Onion - 1 medium (sliced)
Ginger garlic paste - 1 tsp
Tomato - 1 medium (chopped)
Eggplant (Brinjal) - 2 large (diced)
Coriander leaves - 3 stems (chopped finely)
Tamarind paste - equal to the size of a medium sized gooseberry

To roast and grind :
Oil - 1 tsp
Coriander seeds - 1 tsp
Red chilli - 5
Peanuts - Handful
Cardamom - 2





Method :

1. Heat oil in a pan.

2. Fry peanuts in oil.

3. Add rest of the ingredients mentioned under "To roast and grind". Fry and grind to a paste.

4. Heat oil in the same pan.

5. Add cinnamon and cloves, let it fry well.

6. Add sliced onions and fry well.

7. Add ginger garlic paste and mix well.

8. Add chopped tomato to the pan.

9. Let it cook with lid covered still tomatoes become mushy.

10. Add diced eggplant (brinjal) to the pan.

11. Add chopped coriander and let it cook.

12. Once eggplants colour changes, add grinded paste and let it cook for 5-6 minutes.

13. Add tamarind paste and let it cook for 5 minutes still oil oozes out.

14. Brinjal Salna is Ready to be served.