Chawal ki kheer (Rice pudding)

Rice cooked: 1 cup
Whole Milk: 1 lt
Dry fruis, cut: 3 tbsp
Oil: 1tsp
Cradamom, powdered: 1 tsp
Sugar to taste

Method:
Put milk over med flame. Let it cook. Add cardamom powder.
In the mean while, in a pan add the oil. When oil is hot, fry the dry fruits in it.
When the milk is light pink, add sugar, rice and dry fruits.
Cook till a lil before the desired kheer consistency.
Decorate with dry fruits. Serve hot or cold.

Kachauri

For kachori Dough:
Plain flour - 1 cup
Oil - 1/3rd cup
Baking powder - 1/4th tsp
Salt
Water

For filling:
Urad dhuli - 1 cup
Oil - 1 tbsp
Saunf - 2 tbsp
Salt to taste

Method:
For the dough:
1. First sieve the flour and then add salt, baking powder and ghee into it. Mix well.
2. Add cold water and knead into a smooth dough.
3. Keep the dough for half an hour, covered with wet cloth.

For Filling:
4. Wash dal thoroughly and soak it in water for 3-4 hours.
5. Grind it coarsely using very little water.
6. Heat oil in a pan. Add asafoetida. Add saunf and let it cook. Add salt
8. Add dal to it and fry it till it doesn't smell raw and is dark brown.

9. Now take the mixed dough then knead it once again.
10. Make small balls of almost equal size and roll out the balls to approximately three to four inches in diameter. Put about 2 tsps of filling in the center.
11. Seal the edges together using a little water and roll into a round ball.
12. Heat oil in a deep frying pan on high. Deep fry the kachories on medium heat until golden brown.

Serve hot with aloo tamatar or chutney.

Aloo Matar

Oil - 2 tbsp
Cumin seeds - 1tsp
Ginger - 1.5"
Garlic - 3 flakes
Onion, finely chopped - 1
Chillies, chopped - 2
Chilli powder to taste
Amchoor - 1/8th tsp
Haldi - 1/4th tsp
Salt to taste
Coriander powder - 1tbsp
Tomato, chopped fine - 2
Peas - 1/4th cup
Aloo, chopped - 4
Coriander leaves, chopped

Method:
In a pressure cooker add oil.
When oil is hot add cumin seeds.
When cumin seeds splutter, add ginger, garlic, chillies.
Add onions and fry till translucent.
Then add tomatoes and fry for 7 min.
Add all the dry masala and let it cook for 1 more min.
Add water, peas and potato.
After 2 whistles bring gas to low.
After 5 min switch off the gas.
Garnish with chopped coriander leaves.
Serve hot with roti aur rice.

Aloo Tamatar

Oil - 2 tbsp
Cumin seeds - 1tsp
Ginger - 1.5"
Garlic - 3 flakes
Chillies, chopped - 2
Chilli powder to taste
Amchoor - 1/8th tsp
Haldi - 1/4th tsp
Salt to taste
Coriander powder - 1tbsp
Tomato, chopped fine - 2
Aloo, chopped - 4
Coriander leaves, chopped

Method:
In a pressure cooker add oil.
When oil is hot add cumin seeds.
When cumin seeds splutter, add ginger, garlic, chillies.
Then add tomatoes and fry for 7 min.
Add all the dry masala and let it cook for 1 more min.
Add water and potato.
After 2 whistles bring gas to low.
After 5 min switch off the gas.
Garnish with chopped coriander leaves.
Serve hot with roti, rice aur kachauri.

Egg Bhurji

Egg - 4
Onion, chopped - 1
Tomato, chopped - 1
Green chilli, chopped - 3
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Amchoor powder - 1 tsp
Garam masla - 1 tsp
Salt to taste

Method:
Add oil to the pan. When hot add cumin seeds.
When seeds splutter, add chillies and onion.
Fry till translucent.
Add tomato and cook for 5- 7 min.
Add all the spices.
Add eggs and cook till eggs are done.

Paneer Bhurji

Paneer - 250 g
Chillies, chopped - 3
Onion chopped - 1
Tomato, chopped - 1
oil - 2 tsp
salt to taste
Cumin seeds
Dhania leaves

Method:
Add oil to the pan.
When oil is hot, add cumin seeds.
Add green chillies.
Add onions and fry till translucent.
Add tomatoes, fry for 5 minutes.
Break the paneer into very small pieces and add to he above tadka.
Add salt. fry for another 5 min.
Add dhania leaves.
Serve hot with roti.

Sprout Dal

Sabut moong dal - 1/2 cup
Rajma - 1/2 cup
Chana - 1/2 cup
Chopped onion - 1
Chopped tomato - 1
Lemon juice to taste
Salt to taste

Method:
Soak dal, rajma and chana in sufficient water for 8 hours.
Transfer them to a cloth.
Soak the cloth in water.
Cover the lentils completely with the cloth.
Place the cloth in the container and store it in a warm place.
In summers, let it remain outside for 6 hours, in winters for 8-9 hrs. Take care that the cloth does not get dry.
Once the lentils sprout, add a lil water to the pressure cooker and transfer the lentils to the pressure cooker.
Let it cook for 2 whistles.
When done add chopped onion, tomatoes, cilantro and lemon juice to the lentils.
Eat as is or with roti or chawal.

Dal palak

Toor dal - 1 cup
Palak chopped - 1/2 cup
Turmeric - 1/4th tsp
Mustard seeds - 1 tsp
Desi ghee/ clarified butter - 1.5 tbsp
Red chilli - 2, broken
Tamarind - 2"
Ginger - 1"
Garlic - 2 flakes
Onions - 1, chopped
Tomato - 1, chopped

Method:
Soak tamarind in warm water for hal an hour. Sieve it and keep the water aside.
In a pressure add dal, turmeric powder, palak, salt and the above seived tamarind water.
In a pan heat the clarified butter.
Add mustard seeds.
When it splutters, add garlic, ginger and red chillies broken into pieces.
Add onions. Fry till translucent.
Add tomatoes, fry till oil separates.

Toor / Arhar dal preparation

Toor dal - 1 cup
Water - 3 cup
Turmeric - 1/4th tsp
Salt to taste
Cumin seeds - 1 tsp
Ginger garlic paste - 1 t.5 tsp
Onion - 1 chopped finely
Tomato - 1 chopped finely
Chillies - 2, chopped
Cilantro / dhania leaves - chopped finely
Clarified butter or desi ghee - 1 tbsp

Method:
In a pressure cooker add toor dal, salt, turmeric and water. Give 2 whistles.
In another pan add desi ghee. Let it heat, ad cumin seeds.
When seeds splutter, add ginger garlic paste and chillies.
When it turns brown, add onions.
Fry till translucent, then add tomato.
Turn of the gas when oil separates.
Remove the whistle, add the above prepared tadka, then finely chopped dhania.
Serve hot with rotis or rice.

Fried Tindora

Tindora - 250 g
Salt to taste
Oil - 2 tbsp
Mustard seeds - 1tsp
Curry leaves, chopped
Chilli powder to taste

Method:
Cut tindor into 4 pieces lengthwise.
Add oil to the pan.
When hot add mustard seeds and cury leaves.
Add tindora, salt and chilli powder.
Let it fry on sim till done or crispy.
Serve hot with roti....