INGREDIENTS :-
1. Toor Daal 1cup
2. 1 cup onion finely chopped
3. Half cup tomato finely chopped
4. 1 tsp minced ginger
5. 1 tsp minced garlic
6. 2 to 3 dry red chilies
7. 5 to 6 curry leaves
8. Salt to taste
9. Finely chopped coriander for garnishing
10. Oil and Jeera for tempering
11. 1/4 tsp turmeric
METHOD :-
Soak the daal in water for almost half an hour. Heat 2 tbsp oil in a cooker. When the oil is hot add jeera and let it splutter. Then add curry leaves, red chilies and onion. Saute it till it gets soft and then add ginger and garlic. Saute till the row smell of ginger and garlic goes away. Add turmeric and stir well. Then add tomatoes. Add just 2 tbsp of water. This will let tomatoes to cook well. Then add the soaked daal and add hot water. For 1 cup daal add 2 cups of water. Add salt and cover the lid. Cook it for 2 to 3 whistles. Pour the daal in serving bowl; add coriander and serve hot with rice or chapati. If you find the daal thicker than you need then add little hot water and cook it till one boil.
SERVING :- For 2 to 3 people.
INGREDIENTS:-
1. 4 Tb. Sp. Shredded dry coconut
2. 2 to 3 Tb. Sp. Sesame seeds
3. 1 inch Cinnamon stick
4. 4 to 5 Cloves
5. 4 to 5 Black pepper corn
6. 1 cup finally chopped onion
7. 1/2 cup chopped tomato
8. Ginger and Garlic paste 1 T. Sp. each
9. 1 T. Sp. Jeera powder
10. 1 T.Sp. Coriander powder
11. 1 T.Sp. Garam Masala
12. 1 T.Sp. Deghi mirch powder
13. 1/2 T.Sp. lal mirch powder
14. 1 cup chopped Potato
15. 1/2 cup cauliflower
16. 1/2 cup carrot
17. 1/2 cup Green pepper
18. 1/2 cup Paneer cubes
19. 1/4 Green peas
20. Salt to taste
METHOD:-
First heat a pan and dry roast shredded dry coconut, sesame seeds, cinnamon stick, cloves. pepper corn for 2 to 3 min. These spices spread aroma so ground them with some cashew nuts and water as needed to form a smooth paste and keep the ground paste covered. Now heat a pan. Add oil in the pan. Then add finely chopped onion. Saute it till it turns little brown. Then add ginger garlic paste. Saute it for 2 min. This will evaporate the row smell of ginger and garlic. Then add coriander powder, jeera powder and again saute for 2 min. Add tomatoes and let them cook with the spices. These tomatoes should get cooked and form a soft paste of the masala. Then add the masala which we ground in the mixer. Add some water and cover it and let it cook for almost 5 to 7 mins. Stir in between. Then add lal mirch powder, deghi mirch powder and saute it. Add potato cubes and add littele water. Let them cook for 5 min. Then add cauliflower. Add little water if needed. Then add all remaining vegetables and add water ane let all the veggies cook properly. Add garam masala and stir it. If needed add water. Add paneer cubes and mix very gently. At last add butter and fresh coriander. Serve hot with roti, chapati or rice.
INGREDIENTS :-
1. 2 cups Pinto Beans
2. 1 Tb. Sp. Taco Seasoning
3. 1 small onion chopped finally
4. 2 Garlic Cloves chopped
5. Salt to taste
6. 1 Tb. Sp. Olive oil
METHOD :-
Soak pinto beans overnight in water. Add olive oil in a cooker. Add chopped garlic and saute till it's uncooked smell is gone. Add finally chopped onion. Saute them till they are soft. Then add taco seasoning. Add pinto beans and salt. Add half cup water and cook them. Pinto beans should get cooked till they get mashed up. Serve them hot with Mexican rice or you can use them in Enchiladas.
SERVING :- 3 to 4 people.
INGREDIENTS :-
1. 2 cups of blanched spinach
2. 1/2 cup finely chopped onion
3. 1/2 cup finely chopped tomato
4. 4 to 5 cloves
5. 3 to 4 green cardamom
6. small piece of cinnamon
7. 2 green chillies
8. 1/2 cup paneer pieces
9. 1/2 cup milk cream
10. salt to taste
METHOD :-
First boil water in a pan. When water starts boiling add spinach leaves and let them boil for about 4 to 5 min. After boiling spinach drain the water and rinse spinach under cold water. This will enhance the green colour of spinach. Grind this spinach with green chillies and make a smooth paste. Heat 2 Tb.Sp. oil in a pan and add cloves, cardamom and cinnamon. Let these masalas heat up a little bit and add finely chopped onion. Fry the onion till it gets translucent. Then add tomato. Let the tomato get fully mashed up with the onion and then add spinach pure. Stir continuously. If needed add some water. Stir till the spinach changes colour. Then add paneer cubes. Mix thoroughly and add milk cream. Again mix it and let it cook for another 2 to 3 mins. Palak Panner is ready to serve. Serve\hot with roti or some jeera rice.
SERVING :- 2 to 3 persons.
INGREDIENTS :-
1. 1cup socked rice
2. Half red bell pepper
3. 1 small onion
4. 3 to 4 garlic cloves
5. 1 small tomato
6. 2 to 3 dry red chilies
7. 3 cups vegetable stock
8. Half cup shredded carrot
9. Salt to taste
10. Olive oil for tempering
METHOD :-
Add olive oil in a pan. Diced onion, bell pepper, tomato and add in the pan. Add garlic cloves and red chilies. Let these things saute on high flame till they get dark brown. After that add them in mixer and grind to paste. Add little olive oil in a kadhai. Add some chopped garlic and saute it. Add socked rice and mix well. Add the ground paste and mix again. To cook add vegetable stock. When you add a stock for cooking; it will take some more time. If you don't have stock available then you can cook the rice in water. Let the rice cook through. Add salt and mix it well. Add shredded carrot, mix and cover it and let cook for 5 min. Serve hot with sour cream and refried beans.
SERVING :- 2 to 3 people
INGREDIENTS :-
1. 2 Avocados
2. 2 Strings of spring onion
3. Half cup chopped coriander
4. 2 Jalapeno Pepper
5. 3 to 4 Sp. Lemon Juice
6. Salt to taste
METHOD :-
Cut avocado and scrap the pulp with spoon. Add chopped spring onion, chopped tomato, chopped jalapeno pepper, coriander, lemon juice and salt and mix well with fork pressing the things to paste. Guacamole dip is ready. Serve with any mexican food.
SERVING :- 3 to 4 people.
TIP :- Placing avocado seed in Guacamole prevents it from turning black.
