Palak dhal

Dhal is a staple in most Indian households and pretty much had on a daily basis. There are so many varieties of dhal and so many different ways to make them. Palak dhal is one the nutritious and yummiest gravy which tastes great with both roti and rice. Being a health freak, I include greens in my diet at least 3 times in a week by adding it to parathas or preparing sabjis with greens. This is one of my favorite comfort food and I love to have it with hot steamed rice and ghee. Its is the most simple and timing saving recipe.

Ingredients:

1. Washed palak.
2. Toor dhal.
3. Garlic cloves.
4. Cumin.
5. Ghee.
6. Asafoetida.
7. Mustard seeds.
8. Curry leaves.
9. Green chilies.

Method:

• In a pressure cooker add a cup of washed toor dhal few cloves of garlic green chilies as per taste, washed and chopped spinach with required amount of water and pressure cook for 2-3 whistles until the dhal is completely mashed.
• After the pressure cooker is cool down open the lid carefully and smash the mixture using a masher.
• Add salt as per taste.
• Now for tempering add little ghee on a medium flame add small tbsp of mustard seeds, cumin , few curry leaves and a pinch of asafoetida and allow them to splatter.
•  Mix the tempering check for salt required and serve hot with steamed rice or rotis of choice and it's READY TO EAT :)

Coriander Chicken fry

Coriander chicken fry is prepared with chicken pieces (boneless or with bones) cooked combined with marination of coriander powder, green chilies and other simple spices. Their flavors are subtle, highly aromatic and yummy to eat. The green chilies give the spiciness to the dish. The recipe below is the simplest and yet a yummy one can be done in 25 minutes with minimal spices and less oil. It can be eaten with rice, or any type of breads such as roti, chapatis, dosas., etc.
Ingredients:

1. Chicken pieces.
2. Oil.
3. Curry leaves.
4. Green chilies.
5. Sliced onions.
6. Coriander powder.
7. Ginger-garlic paste.
8. Salt.
9. Turmeric.
10. Garam masala(pinch).
11. Water.
12. Cilantro.

Method:

• Wash the chicken pieces and drain the water completely marinate the chicken with 1 tb sp of ginger-garlic paste, coriander powder, turmeric and pinch of garam masala and add salt to taste.
• Mix well and marinate it for 5-10 minutes or more.
  
• Now in a cooking pan add 2-3 tb sp of oil, once oil is heated add green chilies, and sliced onions and saute them until they are translucent.
  
  
  
• Once they are translucent add the marinated chicken pieces and few curry leaves, mix well, check for salt if needed add little more.
  
• Now pour very little water in marinated bowl to clean all the marination sticking to it, sprinkle that water on to the chicken pieces.
  
• Close the lid and allow it to cook for 15 minutes.
  
  
  
• Garnish it with cilantro and serve hot with choice of rotis or rice and its READY TO EAT:)
  
  
  
  
  
  

Capsicum Poha

Poha also called as Powa which is all time favorite call it a snack, or a dish for breakfast. Although its a breakfast dish in Maharashtra and many other places.Its quick, yummy and loved by kids as well. Poha can be made with different variations by addition or deletion of ingredients.

Let's see look into the recipe of capscuim/ bell pepper poha.


Ingredients:

1. Thick poha.
2. Chopped onions.
3. Chopped bell pepper(little).
4. Mustard.
5. Cumin.
6. Turmeric.
7. Peanuts.
8. Channa dhal.
9. Curry leaves.
10. Urd dhal.
11. Oil.
12. Salt.
13. Green chillies.
14. Cilantro.

Method:

• Wash the poha and keep it aside for about 2 minutes.(water should just be absorbed and do not soak for long time or else it gets mushy)
• On a medium flame heat the oil in a skillet, once heated the oil is add mustard, cumin, urd dhal, channa dhal, peanuts stir them until the peanuts and other dhals turn slight red.
• Now add green chilies, turmeric, curry leaves, chopped onions and chopped bell pepper.
• Saute until the onions are translucent and bell pepper is soft add salt(a pinch).
• Add the poha(drained) and salt to taste, squeeze lemon juice. 
• Mix everything well and cook on low heat for about 3 minutes.
• Garnish with cilantro and serve hot its READY TO EAT :)
  
   

Dosa

Dosas are very much like pancakes but the texture is very thin and crispy, usually made from rice and urad dhal (split black lentils or black gram). They are a good source of protein and are relatively easy to make and can be stored for at least 5-6 days in refrigerator.

Ingredients:

1. Urad dhal.
2. Rice.
3. Channa dhal.
4. Fenugreek seeds.
5. Salt.
6. Sugar.

Method:

• First take rice and urad dhal in 2:1 ratio,few seeds of fenugreek, handful of channa dhal a wash them and soak for about 6-7 hours.
• Now grind all these into a smooth paste, add salt to taste and a 1/2 tb sp of sugar.
• Ferment it for about 6-7 hours overnight in warm place.
• If air bubbles are seen then take a scoop of batter and pour on medium heated pan in circular motion.
  
• Oil if required and roll it in the plate serve hot and its READY TO EAT:) with a choice of chutney or gravy.

Onion dosa

Dosa is one of the famous breakfast in all homes and loved by one and all. Dosa batter is made and varieties of dosas can be made with variations of flour and ingredients added to it. Onion dosa is one of the yummiest dosa and very simple to prepare and can be eaten with choice of chutney or sabji. 

Ingredients:

1. Chopped onions.
2. Chopped green chillies.
3. Cilantro.
4. Dosa batter.

Method:

• Take a non stick pan on a medium flame pour a scoop of dosa batter into a circular dosa.
  
• Now sprinkle chopped onions, chopped green chillies and cilantro.
  
• Roast for a minute and flip on the other side.
  
• Once done for a minute roll them and serve hot with a small cube of butter on to the plate with a choice of chutney its READY TO EAT :)