Garlic Dal Tadka

Ingredients:
For dal:

100 g (1 cup)  toor dal
300 ml ( 3 cups) water
1 onion, finely chopped
1/2 teaspoon turmeric powder
2 tomato  finely chopped
2 green chillies

For tadka :

1 tablespoon oil
1 tea spoon mustard seeds
1 tea spoon jeera
6-8 garlic cloves (Finely choped)
½ teaspoon red chilli powder
3/4 teaspoon salt (or to taste)

Method:

For dal:
Wash and soak moong dal / tur dal in 300 ml (3 cups) water for half an hour and pressure cook along with turmeric powder, onion and tomato and green chillies for 20 minutes or until done and soft (Reduce heat after 2 nd whistle and cook on a medium heat for 15 minutes. Do not open the lid. Allow the cooker to cool naturally).

For tadka:
In a wide pan, heat oil. Add mustard seeds, jeers and garlic clove sand fry till pink color on a low to medium heat and add  red chilli powder and turmeric powder and add to add and Stir well on a low heat for 2 minutes.

serve hot with rotis and rice

Kheema Curry

Ingredients:

• 3/4 kg minced meat (kheema), washed and drained
• 3 large onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tbsp ginger garlic paste
• few curry leaves
• 4-5 green chillis, slit
• ½ tsp turmeric pwd
• garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick)
• salt to taste
• 2 1/2 tbsps oil
• coriander leaves for garnish
• Dry roast for 3-4 mts and make a pwd:
• 1/2 tbsp coriander seeds
• 1/2 tsp cumin seeds
• 1/2 tsp poppy seeds
• 3 dry red chillis
• pinch of methi/fenugreek/menthulu seeds
• pinch of saunf/sompu/aniseed (optional)

Method:

1. Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 mts.
2. Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir in between.
3. Add the ground masala pwd and salt and combine well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid, add garam masala pwd and coriander leaves. Again cook on low flame for 8-10 mts or till you get the desired gravy consistency.
4. Garnish with fresh coriander leaves and serve hot with rotis or white steamed rice.

Ragi Dosa

Ingredients:

Ragi Flour - 2 cups
Urad dal - 1/2 cup
Raw rice - 1 cup
Fenugreek seeds - 1.2 tsp
salt to taste

Method:

1. Wash and soak urad dal, raw rice and fenugreek seeds for 4 hrs.
2. Later grind the soaked urad dal,raw rice and fenugreek seeds to s smooth paste with some water.
3. Take the grinded urad dal and raw rice paste in a big mixing bowl and to it add ragi flour and salt and mix well and allow it to ferment over night.

to make dosas:

1. Heat a tawa and take a laddle full of ragi dosa batter and spread it on the tawa and spray some oil and cook it on both sides.
2. Serve hot with any type of chutney.

Simple Broken Wheat Upma

Ingredients:

1 cup Broken Wheat / Gothumai Rava in Tamil and Dalia in Hindi
1/4 cup finely chopped onions
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
5-6 curry leaves, finely chopped
1 teaspoon grated ginger
1-1/2 teaspoon chopped green chillies
1/4 teaspoon turmeric powder
1 teaspoon oil
1 teaspoon ghee
2 tablespoons of freshly chopped coriander leaves
salt to taste

Method :

1. Heat oil in a medium size sauce pan that has a light fitting lid; add mustards seeds, cumin seeds and allow them to crackle. Add the chopped onions, curry leaves and sauté until the onions are tender and the color changes to light pink.
2. Add turmeric powder, green chillies, broken wheat and salt. Stir for about a minute on medium heat until you get a roasted aroma of the broken wheat.
3. Add 1½ cups of water to the above mixture and cover the pan with a lid. Turn the heat to low and simmer for about 15 minutes until all the water has been absorbed by the wheat and feels cooked and looks grainy. If uncooked, sprinkle more water and simmer a little longer. Once done turn off the heat and allow the mixture to sit covered for 5 minutes.  the ghee and coriander leaves until well combined.
4. Serve the delicious Broken Wheat Upma hot along with coconut chutney.