MEHAND DESIGN

DAL KA PARATHA

INGREDIENTS:
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1. Tur dal-1/2 cup
2. Tomato-1
3. Onion chopped-1 table spoon
4. Salt-to taste
5. Red chili powder-1 teaspoon
6. Chopped green chilis-1 teaspoon
7. Tamarind flakes-1 teaspoon
8. Turmeric-pinch
9. Kasuri methi-1 table spoon
10. Oil-4 teaspoons
11. Cumin and mustard-1 teaspoon each
12. Curry leaves-10
13. Hing-pinch
14. Chopped garlic-1 table spoon

INGREDIENTTS FOR PARATHA:

Maidaa/aall purpose flour-2 cups

Salt-pinch

oil-1 teaspoon

Waater-as required

METHOD:
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1. Pressure cook dal,tomato pieces,onion,green chili's,tamarind flakes,powders,salt ,water and cook until done
2. Heat oil n a pan and make seasoing by adding cumin,mustard ,curry leaves,hing,chopped garlic and kasuri methi.Cook untl done
3. Transfer to dal and allow it to cool
4. Now make dough with maida flour and keep it side for 1 hour
5. Now divide the dough into egg size balls
6. Roll each ball like chapathi, and spread 2 to 3 spoons of dal mixture all over the chapathi.
7. And cover it with one more chapathi,i.e; we require to chapathis for making 1 paaratha
8. Now heat the taawa and plaace the dl paarathaa,cook both sides with little oil
9. Repeat the same process for remaining balls
10. Serve hot with pickle

IVY GUARD CHUTNEY/KOVKKAI CHUTNEY

INGREDIENTS:
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1. Chopped kovakkai-1 cup
2. Green chilis-2 to 3
3. Tamarind flakes-1 teaspoon
4. Dry coconut -2 teaspoons
5. Roasted sesame seed powder-1 table spoon
6. Cumin-1 teaspoon
7. Turmeric-pinch
8. Garlic pod-1
9. Roasted dhaniya powder-1 teaspoon
10. salt-to tatse
11. Oil-1 table spoon
12. Curry leaves-5
13. Hng-pinch
14. Urad dal-1/2 teaspoon
15. cumn and mustard-1 teaspoon
16. Dry chlis-2 chopped

METHOD:
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1. In a pan add kovakkai,tamarind and green chili's with a tea spoon of oil and 1/2 cup of water
2. cook till tender and cool the mixture
3. Pick green chili's from the cooled mixture and blend along with powders,garlic,salt and turmeric
4. add the kovkkai tamarind pieces and blend coarsely
5. In another pan het oil and add cumin,mustard,urad dal,curry leaves,hing and dry chili's
6. Fry well and transfer to chutney
7. Goes well with rice and pulka
   

IVY GUARD CURRY(DONDAKAYA KURA)

INGREDIENTS:
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1. Chopped tindora-2 1/2 cups
2. Chopped onion-1 cup
3. Roasted chanadal powder/puttukudalai powder-2 table spoons
4. red chili powder-1 teaspoon
5. Dry coconut powder-1 table spoon
6. Sabji masala-2 teaspoons
7. turmeric-1/8th spoon
8. Cilantro-1 table spoon
9. Salt-to taste
10. Oil-1 table spoon
11. cumin-1/2 teaspoon
12. Mustard-1/2 teaspoon
13. Curry leaves-10

METHOD:

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1. Pressure cook tindora and cook for 2 to3 whistles
2. Heat oil in a pan add cumin,mustard and curry leaves
3. Add onions and fry well
4. now add tindora and fry for 10 to 12 minutes
5. Add turmeric,coconut powder,roasted chanadal powder,red chili powder ,sabji masala and salt
6. cook for 5 minutes and add cilantro
7. Enjoy with rice

SPROUTED MOONG SALAD WITH TACO SHELLS

INGREDIENTS:
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1. Taco shells-6
2. Sprouted moong -3/4 Th cup
3. chopped onion-1 table spoon
4. chopped cilantro-1 table spoon
5. Lemon juice-1/4th spoon
6. Picante sauce-1/4th season
7. Black salt-to taste
8. Red chili powder-2 pinches
9. Salt-to taste

METHOD:

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1. In a bowl mix all the ingredients
2. Now place in taco shells
3. Serve with tomato ketchup

SPICY WHITE RAJMA TOMATO GRAVY (MOGHLAI STYLE)

We all know that legumes are good source of proteins to the body,today I cooked white rajma beans in saucy tomato gravy using authentic "moghlai garm masla" a unique flavour made from spices like cinnamon,cardamom ,pepper,and cloves.,as the name itself denotes masala used for great dishes of Hyderabad and New Delhi,This recipe is very delicious and goes well with fried rice and pulka.This is my entry for srivalli's http://cooking4allseasons.blogspot.com/ and susan's http://thewellseasonedcook.blogspot.com/ for the ongoing event My legume Love Affair Host lineup
INGREDIENTS:
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1. White Rajma-1/2 cup


2. Medium size tomatoes-3


3. Chopped onion-1 cup


4. Slitted and chopped green chilis-3


5. crushed mint powder-1/2 teaspoon


6. Kasuri methi/dry fenugreek leaves-2 table spoons


7. Mughlai garam masala-1 teaspoon


8. Yogurt/curd-1 table spoon


9. red chili powder-1/2 teaspoon


10. salt-to taste


11. Ol-1 table spoon


12. Butter-1/4th teaspoon


13. cumin-1/2 teaspoon


14. mustard-1/2 teaspoon


15. Curry leaves-4 to 5


16. Ginger garlic paste-1/2 teaspoon

PREPARATIONS:
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1. Soak whte rajma overnight in water


2. Pressure cook rajma for 3 to 4 whistles or untl done


3. Garam masla-dry roast 4 cloves,1 small cinnamon stick,4 pepper corns, 2 ilaichis/cardamom and grind to fine powder


4. Chop tomatoes and set a side

METHOD:

1. Heat butter and ghee in a pan and make seasoning by addng cumn , mustard and curry leaves


2. add kasuri methi and fry for few seconds


3. add chlis and roast for a mnute


4. Now add onions and ginger paste and cook till it turns light brown


5. Add tomatoes pieces and some water


6. cook till tomato release juces and becomes soft


7. now add curd,masala powders, redchili powder,crushed mint and cook for 4 minutes


8. Now add the boiled rajma and cook for 15 to 20 minutes on low flame


9. Garnish with cilantro and serve with fried rice or pulka
   

HOME MADE EGG PUFF

INGREDIENTS:
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1. Puff pastry sheet-1
2. Boiled eggs-5
3. Garam masala powder-1/4th spoon
4. Dhanya powder-1/8Th spoon
5. Red chili powder-1/8Th spoon
6. Salt-to taste
7. Black pepper powder-1/8Th spoon

METHOD:
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1. Defrost1 pastry sheet,i used paper ridge firm pastry sheets
2. Now make the pastry into 3 parts,and cut each part into 3 squares
3. Like this you get 9 squares
4. Cut eggs into two equal parts,sprinkle masalas all over the eggs
5. Add pinch of salt on each egg
6. Now place the egg facing the yolk down ward on the pastry
7. Apply little water over the border of pastry sheet,stretch the edges little bit with hands
8. Now bring the opposite edge together and stick tightly
9. Repeat the same process for remainng pastry sheets
10. Now spray oil on aluminum tray and place all the puffs
11. Preheat oven at 450 degrees and place the tray
12. bake for 10 minutes
13. Yummy egg puffs are ready to serve with ketchup