Dal Fry

Ingredients:

Masoor dal (split red lintles ) - 1 and 1/2 cup
Ghee (or oil) - 2 tbsp
Onions - 1 (sliced)
Tomatoes - 2 ( diced)
Green chillies - 2 ( sliced)
Ginger garlic paste - 2 tsp
Salt - as per taste
Red chilli powder - 1 tbsp ( or as per taste)
Turmeric powder - 1 tsp
Curry leaves - 13 no.

For tempering:
Ghee ( or oil) - 1 tbsp
Cumin seeds - 1 tbsp
Dried red chillies - 2 (broken)
Asafoetida - a pinch

Procedure:

1. Cook the dal with enough quantity of water so that it can be easily mashed.
2. In a another pan take ghee, once it is melted add ginger garlic paste along with curry leaves, green chillies and onions. Saute them till the onions become translucent.
3. Add tomatoes, salt, chilli powder and turmeric. Continue to cook till the tomatoes become soft.
4. Add the cooked masoor dal to this and mix well. Continue cooking for about 5 min.
5. In another small pan make tempering by adding ghee first. Once ghee is melted add cumin seeds. Once cumin seeds start to change color add red chillies and asafoetida.
6. Add the tempering prepared int step 5 to the dal. Serve with any roti or paratha.

Tip: You can also garnish the dish with Cilantro leaves

Onion Paratha

Ingredients:

Whole wheat flour ( Atta) - 2 cups
Salt - as per taste
Water - as required to form dough
Onions - 1 big ( diced very finely)
Green chillies - 2 ( chopped finely)
Cumin seeds - 1 tbsp
Dried red chilli powder - 1 and 1/2 tsp (optional)
Dry mango powder ( Amchoor) - 1 tbsp
Oil - as required

Procedure:

1. In a bowl mix wheat flour, little salt and water to form a firm yet soft dough. Cover it with damp cloth and let it stay still for about 30 min.
2. In another bowl mix finely chopped onions, chilli powder (optional) and green chillies along with dry mango powder and cumin seeds. Take care when adding salt as we have already added little salt in the dough.
3. Now take small bowls of dough, roll into small disks and fill it with the mixture that we have prepared in step 2.
4. Now roll the mixture filled dough into a disk with a rolling pin.
5. Heat the tawa or a flat pan. Once it is hot add the paratha to that. Once it start to change color apply little oil or ghee on both sides and fry for another 2 to 3 min.
6. Serve with Raita or any other Curry or Dal.

Three Capsicum Rice

Ingredients:

Basmati Rice - 2 cups
Capsicums ( Red, Green and Yellow) - 1 each ( sliced)
Onions - 2 (sliced)
Cumin seeds - 2 tbsp
Spring onions - 1/4 cup
Green chillies - 3 ( chopped)
Salt - as per taste
Black pepper powder - 1 tbsp
Ghee ( or oil) - 2 tbsp
Cashew nuts and raisins - 1/2 cup

Whole Spices:
Black cumin seeds - 1 tsp
Cardamon - 5
Black cardamon - 2
Cloves - 5
Black pepper corns - 5
Bay leaves - 4
Cinnamon stick - 2 inch piece

Procedure:

1. Cook the rice in cooker in such a way that each kennel can be separated. Keep it aside.
2. In a pan or wok heat ghee. Add cumin seeds and fry for 1 min.
3. Add allt he whole spices and fry till nice aroma comes from them. It may take up to 4 min.
4. Add cashews and raisins. Fry till the cashews are crunchy. Now add onions and green chillies. Continue frying till onions become translucent.
5. Add the capsicums ( red, green and yellow) and fry (on high heat) till they become little soft. Now add salt and pepper and continue frying for another 5 min.
6. Add the Rice and spring onions. Mix well and continue frying for about 8 min. Don't let the bottom to burn.
7. Switch off the stove and serve with any type of Raita.