SABJI

Ingredients
250 grams potato
250 grams beans
3 tsp garam-masala powder
1 tsp chili powder
3 tsp coriander powder
2tsp dry mango powder            
1 tsp turmeric
1 tbsp coriander leaves     
8 curry leaves
1 tsp mustard seeds
1tsp cumin seeds  
1 tsp grated ginger
Salt (as required)

Method
Steam or boil the vegetables in a cooker till tender.
Put the vegetables in a pan and add cooking oil and put on a low flame.
Fry mustard seeds with a little oil. When the seeds pop, add cumin, curry leaves, grated ginger and sauté for 1 minute.
Add the cooked vegetables and the cooked spices and mix together.

Add chilli powder, dry mango powder, garam-masala powder, turmeric powder and coriander powder to it and mix well.
Garnish with coriander leaves before serving.

rice recipe

Ingredients

RICE          1 CUP

WATER -     2 CUPS

Method

Take 1 cup of rice in vessel.

Clean the rice in clean water twice

Add 2 cups of water to 1 cup of the cleaned rice

cook the rice on a medium flame it all the water is absorbed and the rice is cooked completely.serve

NOTE we can add a pinch of salt to rice while cooking [opitional]

PURIS

Ingredients

1 cup wheat flour
1 tsp ghee (optional)
Half tsp salt

Method
Mix the flour, ghee, and salt into a crumbly mix by adding some water little by little.
Knead the mixture into a tight, firm dough by adding more water if required. The dough must not be sticky, but its texture should be stretchable.
Cover it with a wet cloth and leave it aside for 15 minutes.
Divide the dough into small golf-ball sized portions.
Heat oil in a deep bottomed pan.
Roll each ball into a round circle – not too thick and not too thin. For rolling one can dust wheat powder on the balls or use a little oil.
Slide each piece slowly into the hot oil and fry them by holding it under the oil until it puffs up. One can also scoop some oil with the spoon and pour it onto the puris to help them puff up.
After the puri puffs up, turn it over and fry till both sides are a light golden brown colour.
Remove the puri from the oil, drain well and serve.

PURIS

Ingredients

1 cup wheat flour
1 tsp ghee (optional)
Half tsp salt

Method
Mix the flour, ghee, and salt into a crumbly mix by adding some water little by little.
Knead the mixture into a tight, firm dough by adding more water if required. The dough must not be sticky, but its texture should be stretchable.
Cover it with a wet cloth and leave it aside for 15 minutes.
Divide the dough into small golf-ball sized portions.
Heat oil in a deep bottomed pan.
Roll each ball into a round circle – not too thick and not too thin. For rolling one can dust wheat powder on the balls or use a little oil.
Slide each piece slowly into the hot oil and fry them by holding it under the oil until it puffs up. One can also scoop some oil with the spoon and pour it onto the puris to help them puff up.
After the puri puffs up, turn it over and fry till both sides are a light golden brown colour.
Remove the puri from the oil, drain well and serve.

LEMON RASAM

Ingredients

1 cup toor dal or mung dal
4 cups of water
2 tsp of cumin seeds
1 tsp mustard seeds
A small pinch of Asafetida
1 tsp grated ginger (optional)
1 tsp turmeric powder
1 tsp coriander leaves
3 Green chilies split lengthways                   
2 lemons
6 curry leaves (optional)
Salt (as required)

METHOD
Cook the toor dal or mung dal along with green chilies and cumin in a vessel or cooker with 4 cups of water.
Cook till the mixture becomes soft and can be mashed easily.
In a separate pan, heat oil or ghee, add mustard seeds to the hot oil and turn off the flame. Fry them until they start to pop.
Turn on the flame again under the mustard seeds and add curry leaves, cilantro, grated ginger, asafetida, and saute for 2 minutes only.
Mix this into the cooked dal, add turmeric and cook for 5 minutes. Turn off the flame and add lemon juice. Keep it covered for 5 minutes.
Serve with rice.

LEMON RASAM

Ingredients

1 cup toor dal or mung dal
4 cups of water
2 tsp of cumin seeds
1 tsp mustard seeds
A small pinch of Asafetida
1 tsp grated ginger (optional)
1 tsp turmeric powder
1 tsp coriander leaves
3 Green chilies split lengthways                   
2 lemons
6 curry leaves (optional)
Salt (as required)

METHOD
Cook the toor dal or mung dal along with green chilies and cumin in a vessel or cooker with 4 cups of water.
Cook till the mixture becomes soft and can be mashed easily.
In a separate pan, heat oil or ghee, add mustard seeds to the hot oil and turn off the flame. Fry them until they start to pop.
Turn on the flame again under the mustard seeds and add curry leaves, cilantro, grated ginger, asafetida, and saute for 2 minutes only.
Mix this into the cooked dal, add turmeric and cook for 5 minutes. Turn off the flame and add lemon juice. Keep it covered for 5 minutes.
Serve with rice.

LEMON RASAM

Ingredients

1 cup toor dal or mung dal
4 cups of water
2 tsp of cumin seeds
1 tsp mustard seeds
A small pinch of Asafetida
1 tsp grated ginger (optional)
1 tsp turmeric powder
1 tsp coriander leaves
3 Green chilies split lengthways                   
2 lemons
6 curry leaves (optional)
Salt (as required)

METHOD
Cook the toor dal or mung dal along with green chilies and cumin in a vessel or cooker with 4 cups of water.
Cook till the mixture becomes soft and can be mashed easily.
In a separate pan, heat oil or ghee, add mustard seeds to the hot oil and turn off the flame. Fry them until they start to pop.
Turn on the flame again under the mustard seeds and add curry leaves, cilantro, grated ginger, asafetida, and saute for 2 minutes only.
Mix this into the cooked dal, add turmeric and cook for 5 minutes. Turn off the flame and add lemon juice. Keep it covered for 5 minutes.
Serve with rice.

BESAN HALWA
Ingrediants
1 cup of chickpea flour/ besan flour
2 cups of sugar
Half cup of ghee
3 cups of water
1 tsp of turmeric for colour (optional)
Dried fruits of your choice (optional)

Method
Take a deep bottom pan. Add ghee in it and melt it on a low flame.
Add chickpea flour to the melted ghee, and continue stirring on a low flame for 2 to 3 minutes.
Add the sugar, water and turmeric powder and continue stirring.
When the mixture becomes semi-thick, switch off the flame and keep aside for 15 minutes or until it becomes cold, then serve
NOTE: Dry fruits roasted in ghee can be added to the halwa before serving.