Mango dal

Ingredients:
Tur dal - 1 cup
Raw mango - 1
Green chillies - 3
Jeera - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 5-10
Dry red chilli - 3
Garlic pods - 4
Turmeric - 1/2 spoon
Hing - a pinch
Water
Oil
Salt

Procedure:
Pressure cook the dal together with raw mango pieces, green chillies, turmeric and sufficient water.
After 2 whistles remove from stove and mash the dal.
Heat a vessel and dd oil into it. Once its heated add the jeera, mustard seeds, red chillies, hing, curry leaves and garlic pods.
Once they start to splutter or when garlic turns light brown remove from stove.
Now add this seasoning to the prepared dal and serve hot with rice.

Palak tur dal

Ingredients:
Palak - 2 cups
Tur dal - 1 cup
Onion - 1
Tomato - 2
Turmeric - 1/2 spoon
Tamarind - gooseberry size
Green chillies - 3
Garlic cloves - 3
Cumin seeds - 1 spoon
Dry red chilli - 2
Water
Salt
Oil

Procedure:
Pressure cook tur dal, palak, turmeric, tamarind, green chillies, water and tomato for 2 whistles.
Heat a pan and add oil into it. Once the oil is heated add cumin seeds, dry red chillies and garlic cloves.
Now add this seasoning to the cooked dal and serve hot with rice.

Methi dal

Ingredients:
Methi leaves - 2 cups
Tur dal - 1 glass
Onion - 1
Tomato - 1
Green chilli - 4-5
Dry red chilli - 2
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 10
Chana dal - 1 spoon
Garlic cloves - 4
Turmeric - 1/2 spoon
Water
Salt
Oil

Procedure:
Heat a vessel and add oil in it. Once oil is heated add cumin seeds, mustard seeds, garlic cloves, chana dal and green chillies.
Now add dry red chillies, onions and turmeric. Fry until onion turns light brown.
Add tomato now and fry for sometime and remove from stove.
Heat a pressure cooker and add the methi leaves and tur dal into it with 2 glass of water.
And also transfer the tempering prepared above into the pressure cooker and add salt.
Cook until soft for 2 whistles and remove from heat.

Vada, bendi sambar and coconut chutney

This long weekend we thought to have vada for breakfast. But morning we noticed that oil was not enough for deep frying so had this for dinner after bringing oil from market. I never used to get the vada in ring style but later after practice I started getting the ring style vada :) We had this vada with the combination of bendi sambar and coconut chutney.

Vada
Ingredients:
Urad dal - 1.5 glass
Onion - 1
Green chillies - 3
Coriander leaves - 1 cup
Curry leaves - 15
Salt
Oil for deep frying

Procedure:
Soak the urad dal for 3-4 hrs and grind it to fine paste. Don't add too much of water while grinding.
Add the chopped onions, green chillies, curry leaves and coriander leaves and salt to the batter.
Now heat a pan and add oil in it for deep frying.
Wet your hands and take a lemon size batter in your hand. Gently flatten the batter.
Make a whole in center and slowly drop into the oil.
Fry until the vada turns golden brown and remove from oil once done.
Proceed the same for remaining batter.

Bendi sambar
Ingredients:
Bendi - 15
Tur dal - 1 glass
Tamarind pulp - 3 spoons
Tomato - 1
Onion -1
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Turmeric - 1/2 spoon
Dry red chilli - 3
Red chilli powder - 1 spoon
Sambar powder - 2 spoons
Garlic cloves -3
Curry leaves - 15
Coriander leaves - for garnishing
Water
Salt
Oil

Procedure:
Pressure cook the tur dal and keep aside.
Heat a vessel and oil in it. Once oil is heated add the cumin seeds, mustard seeds, dry red chilli, curry leaves and garlic cloves.
Now add onions, turmeric, bendi and cook until onion turns light brown.
Add tomato, chilli powder, sambar powder, salt and tamarind pulp. Boil the mixture for 4-5 mins.
Now add the cooked tur dal and add water as you require.
Boil for another 5-6 mins and remove from heat.

Coconut chutney
Ingredients:
Fresh coconut - 1 cup
Roasted chana - 1/2 cup
Green chilli - 3
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Chana dal - 1 spoon
Dry red chilli - 3
Curry leaves - 10
Salt
Oil

Procedure:
Dry roast the green chillies and roasted chana dal. Grind it to a fine paste along with coconut, salt and keep aside.
Heat the pan and add oil in it. Add the cumin seeds, mustard seeds, dry red chillies, curry leaves and chana dal.
When chana dal turns light brown remove from heat and mix the seasoning to the ground paste.

Palak with urad dal

Ingredients:
Palak - 2 bunches
Soaked urad dal - 1/2 cup
Tomato - 1
Red chilli powder - 1 spoon
Turmeric powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Water
Salt
Oil

Procedure:
Heat a vessel and oil in it.
Once the oil is heated add the ginger garlic paste and turmeric.
Stir fry for 2 mins. Now add the palak and saute for another minute.
Add soaked urad dal, tomato, red chilli powder, salt and 1 glass water.
Close the lid and cook until the dal is soft. 
Once the dal is cooked remove from heat.

Spring onions with chana dal

Ingredients:
Spring onions - 2 bunch
Soaked chana dal - 1/2 cup
Tomato - 1
Red chilli powder - 1 spoon
Turmeric powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Water
Salt
Oil

Procedure:
Heat the pressure cooker and oil in it.
Once the oil is heated add the ginger garlic paste and turmeric.
Stir fry for 2 mins. Now add the spring onions and saute for another minute.
Add soaked chana dal, tomato, red chilli powder, salt and 1 glass water.
Pressure the curry for 2 whistles and remove from heat.

Palak moong dal

Ingredients:

Split yellow moong dal – 1 cup

Palak leaves – 2 cups

Onion – 1

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Garlic pods – 6

Dry red chilli – 3

Curry leaves – 10

Red chilli – 1 spoon

Turmeric – ½ spoon

Water – 1 glass

Salt

Oil

Procedure:

Pressure cook the moong dal in cooker until soft. Keep aside the dal once cooked.

Heat a vessel and add oil in it. Once oil is heated add cumin seeds, mustard seeds, dry chilli, garlic, onion, turmeric and curry leaves.

Fry until onions are light brown. Now add palak leaves in it fry until raw smell is gone.

Add cooked moong dal, water, red chilli powder and salt.

Boil for 5-10 mins and remove from heat once done.

Dill dal

Ingredients:

Soaked tur dal – 1 glass

Dill leaves (soyi kura) – 1 bunch

Onion – 1

Tomato – 1

Red chilli powder – 1 spoon

Cumin seeds – 1 spoon

Dry red chilli – 2

Curry leaves – 10

Water – 2 glasses

Oil

Procedure:

Heat the pressure cooker. Add oil in it.

When oil is heated add onions, cumin seeds, dry red chillies and curry leaves.

Once the onions turn light brown add the chopped dill leaves. Fry until the raw smell is gone.

Now add tomato, soaked tur dal, red chilli powder and salt.

Close the lid and cook for 2 whistles.

Remove from heat when it’s done.

Lauki chana dal

Ingredients:

Lauki (bottle gourd) – 500 gms

Onion – 1

Tomato – 1

Red chilli powder – 1 spoon

Garam masala powder – 1 spoon

Soaked chana dal – 3 spoons

Turmeri – ½ spoon

Water – ½ glass

Salt

Oil

Procedure:

Heat the pressure cooker and add oil once it is heated.

Now add onions and turmeric. Fry until they are light brown.

Add chopped lauki, tomato, red chilli powder, garam masala, soaked chana dal and salt.

Mix all the ingredients properly and add the water to it.

Now close the lid and pressure cook for 2 whistles.

Once its done remove from heat and serve it with hot rice or rotis.

Tomato dal

Ingredients:

Tomatoes – 3

Tur dal – 1 glass

Red chilli powder – 1 spoon

Turmeri powder – ½ spoon

Tamarind – ½ the lemon size

Coriander leaves

Salt

For seasoning:

Cumin seeds – 1 spoon

Mustard seeds – 1 spoon

Dry red chilli – 3

Garlic cloves – 3

Curry leaves – 15

Asafoetida – a pinch

Ghee

Procedure:

Pressure cook all the ingredients for 2 whistles excluding coriander leaves. Once it is done remove from heat and mash it.

Heat a pan and add ghee. Once the ghee is heated add cumin seeds, mustard seeds, dry red chillies, garlic cloves and curry leaves.

Fry until the garlic turns light brown. Now add asafoetida and mix the seasoning with the mashed dal.

Lastly add coriander leaves to the dal.

This dal tastes good with hot rice and papads.

Moong dal

Ingredients:
Yellow Moong dal - 1 glass
Onion - 1
Tomato - 1
Mustar seeds - 1 spoon
Cumin seeds - 1 spoon
Oil - 2 spoons
Red chilli powder - 1 spoon
Garam masala powder - 1/2 spoon
Grated ginger - 1/2 spoon
Water - 2 glass
Salt

Procedure:
Wash and soak moong dal for 15mins.
Heat a pan and add oil. Once the oil is heated add mustar seeds and cumin seeds.
Once it starts popping add onion and grated ginger.
When onion turns light brown add turmeric and soaked moong dal.
Then add tomato, water, red chilli powder, salt and garam masala.
Cook it until dal is cooked properly.
Remove from heat once the dal is cooked.

Ladies day out at my place

On demand as everyone is interested to know the recipies I thought this would be the best way to keep posted with all my experiments :)

So here is the menu of our lunch with Hyderabadi specials:

Mirchi bajji
Kaju pakodi
Puri
Aloo curry
Bagara rice
Gutti Vankaya
Kubani ka meeta

Mirchi Bajji
Ingredients:
Green long chilli - 10
Besan - 1 cup
Red chilli powder - 1 spoon
Salt - as per taste
Coriander powder - 1 spoon
Garam masala powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Water - as required
Oil - as required for deep frying
For Stuffing:
Ajwain - 2 spoons
Peanuts - 3 spoons
Salt -  as per taste
Tamarind pupl - 2 spoons

Procedure:
Dry roast the peanuts and allow them for cooling. Remove the skin after it is cooled.
Grind ajwain, peanuts, tamarind and salt together and keep aside.
Now mix all the ingredients except green chilli with water. The batter consistency should be little thicker than dosa.
Now slit the green chillies and remove all the seeds from inside.
Stuff the green chillies with the ground paste.
Heat the oil in the pan for deep frying.
Once the oil is heated dip the green chillies in the batter and keep in the oil.
When the chilli turns light brown remove from oil and place in a tissue paper.
Proceed the same for remaining chillies.

Kaju Pakodi
Ingredients:
Kaju (Cashews) - 1 cup
Besan - 3 spoons
Rice flour - 1 spoon
Corn flour - 1 spoon
Red chilli powder - 1 spoon
Salt - as per taste
Coriander powder - 1 spoon
Garam masala powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Water - as required
Oil - as required for deep frying

Procedure:
Mix all the ingredients with water. The batter consistency should be thicker than chapati dough.
Heat the oil in the pan for deep frying.
Once the oil is heated keep the kajus in oil like pakodi by separating them using your fingers.
When the kajus turns light brown remove from oil and place in a tissue paper.

Puri
Ingredients:
Wheat flour - 2 cup
Oil - 2 spoons
Salt - as per taste
Water - as required
Oil - as required for deep frying

Procedure:
Mix all the ingredients with water. The dough should be little thicker than chapati dough. If it is too soft oil consumption will be more when you fry puris.
Leave the dough for 15-30 mins.
Heat the oil in the pan for deep frying.
Take the dough and make lemon size balls.
Roll them using roller pin.
Once the oil is heated keep the puri in oil.
Immediately after placing the puri in oil press them using the slotted spoon. By doing this the puris pluffs.
Then turn the other side and wait for few seconds and remove from oil.
While making puris the oil should be very hot and flame should be on high.
Each puri should be deep fried less than a miute.

Aloo curry
Ingredients:
Aloo - 4 large
Green chillies - 5
Onion - 1
Curry leaves - 15
Cumin seeds - 1 spoon
Mustar seeds - 1 spoon
Salt - as per taste
Dry mango powder - 1 spoon
Asafoetida - a pinch
Chana dal - 1 spoon
Turmeric - 1/2 spoon
Oil - 2 spoons

Procedure:
Boil the aloo in pressure cooker for 2 wishtles, cut them into pieces.
Heat pan and pour the oil into it.
Once the oil is heated add cumin seeds, mustard seeds and chana dal.
When they start to splutter add chana dal, green chillies, asafoetida, onions, turmeric and curry leaves.
After they are fried a little add the aloo and salt according to taste.

Bagara rice
Ingredients:
Rice - 2 cups
Water - 3.5 cup
Coriander leaves - for garnishing
Cloves - 2
Cinamom stick - 1
Aniseed - 1
Cardamom - 1
Green chillies - 3
Onion - 1
Mint leaves - 1/2 cup
Ghee - 3 spoons
Shahi jeera - 1 spoon
Salt - as per taste

Procedure:
Heat a pan and add ghee.
Add jeera and once they start to splutter add onions, green chillies.
Once onion turns light brown add mint leaves, cloves, cinamom, cardamom and aniseed.
Once you get the aroma add water.
After water is boiled add rice.
Cook on medium flame. After rice is cooked remove from heat and garnish with coriander leaves.

Gutti Vankaya
Ingredients:
Peanuts - 1 cup (remove the skin)
Sesame seeds - 2 spoons
Dried red chillies - 8-10
Coriander seeds - 1 spoon
Cumin - 1/2 spoon
Cinnamon stick - 1
Cloves - 4
Fenugreek seeds - 1/4 spoon
Salt - 1 spoon
Tamarind - lime size
Dry coconut - 2 spoons
Poppy seeds - 1 spoon
Chana dal - 1 spoon
Urad dal - 1 spoon
Brinjal - 10
For seasoning:
Oil - 3 spoons
Cumin seeds - 1 spoon
Onion - 1 spoon
Ginger garlic paste - 1 spoon
Turmeric - 1/2 spoon

Procedure:
Dry roast all the ingredients and grind it to powder excluding brinjal and tamarind.
Cut the Brinjals in + shape leaving the stem on top.
Now stuff the brinjal with the ground paste.
Heat a pan and add oil.
Once oil is heated add cumin seeds. Once they start to splutter add onions, turmeric powder and ginger garlic paste.
When onion turns light brown add the remaining ground powder.
Cook for sometime and when oil separates add the stuffed brinjal in it.
After brinjal is half cooked add the tamarind pulp and salt according to taste.
Keep until brinjals are fully cooked and oil separates.
Remove from heat once they are cooked.

Kubani ka meeta
Ingredients:
Dried apricots - 500 gms
water - as requried
Sugar - 100 gms (or as per taste)
Custard powder -2 spoons
Vanilla essence - 1 spoon
Milk - 1 cup
Ghee - 2 spoons
Almonds - 1 spoon
Cashew - 1 spoon
Pista - 1 spoon

Procedure:
Soak the dried apricots in water for over night with the water level covered with apricots fully.
Grind the soaked apricots into coarse paste.
Heat a thick bottomed pan and add 1 spoon of ghee.
Once ghee is heated add the apricots paste.
After the paste is cooked for a while add the sugar.
Cook for 10-15mins on low flame and remove from heat once done.
Take 3 spoons of milk with custard powder and vanilla essence.
Heat another pan and add the milk with 4 spoons of sugar.
Once the milk is boiled slowly add custard mix with constantly mixing the milk. And remove from heat.
Allow milk and apricot to be cooled.
Roast the almonds, cashew and pista in ghee and keep aside.
While serving add apricot, on top of it custard and roasted dry fruits.