Nachni Dosa with Sprouts

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Sprouts 1 cup

Chopped onion 1 cup

Green chilies 2-3

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Transfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add sprouts, onion, green chilies and salt to the batter. Make dosas. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Moong Pulao

Time 15 min

Ingredients

Leftover cooked rice / freshly cooked rice 2 cups

Boiled moong 3/4 cup

Chopped onion 1 big size

Red chili powder 1/2 tsp

Cumin seeds 1/4 tsp

Curry leaves 5-6

Turmeric powder 1/4 tsp

Garam Masala 1/2 tsp

Coriander for garnishing

Salt to taste

Ghee 1 tbsp

Method

Heat ghee in pan, add cumin seeds. After cumin seeds crackles, add onion, curry leaves. Fry till onion becomes golden brown.  Then add turmeric powder, red chili powder, salt, mix well. Then add boiled green moong. Mix well. Then add rice. Mix well. Add little water 1-2 tsp then cover with lid and keep it for 3-4 min on low flame. Then add garam masala mix well. Switch off the flame. Garnish with coriander. Serve with curd or as it is.

Navalkol Bhaji

Time 20 min

Ingredients

Shredded navalkol 2 cups

Finely chopped onion 1 medium size

Green peas 2 tbsp

Ginger 1/2 inch

Garlic cloves 2-3

Chopped green chilies 3-4

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Water 1-2 tbsp

Coriander 1 tsp for garnishing

Oil 1.5 tbsp

Salt to taste

Method

Heat oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds pops out, add onion, saute till onion turns golden brown. Then add green chilies, ginger garlic paste, fry for about 2-3 min. Then add navalkol and green peas, turmeric powder, salt mix well. Then add 1-2 tbsp water, cover with lid and cook for about 7 to 8 min on low flame. Keep checking to avoid burning. Switch off the flame, garnish with coriander and serve hot.

Tip
If u cover lid and keep water on lid, bhaji taste good and require less water, because steam is automatically generated inside the pan.
You can avoid adding green peas or instead u can add moong daal. 

Nachni Idli

Time 15 min

Ingredients
Nachni flour 2 cups

Moong Daal 1/2 cup

Urad daal 1/2 cup

Jada poha 1/2 cup

Salt to taste

Oil 1-2 tbsp

Method

Soak moong daal, urad daal and poha for atleast 5 hrs. Then blend in blender to make coarse paste. Trasnfer to air tight big size dabba add nachni floor mix well. Add water if necessary. Keep overnight for the fermentation or atleast 6 hrs. Then add salt to this idli batter. Grease idli patra with oil, pour idli batter, steam for 15 min. Serve hot with sambar / chutney.

Tip

It is definitely very healthy and good for diabetic people.

Kardai Bhaji

Time 20 min

Ingredients

Kardai bhaji 1 bunch

Tur daal 2 tsp

Chopped onion 1 medium size

Water 2 cups or less

Salt to taste

Oil 2 tsp

Method

Soak tur daal in water for at least 2 hrs. Clean & wash kardai bhaji chop well, keep it aside. 
Heat oil in pan. Add onion. After onion becomes golden brown, add chopped kardai and soaked tur daal. Add 1 cup of water. Cover with lid and cook for 6-7 min. Then add red chili powder, salt, mix well and cook till it is done. Serve with bhakari.

Tip

Kardai takes time to cook.

Dink Ladoo

Time 30 min  
Ingredients
Dry coconut powder 100 gm
Dry kharik powder 100 gm
Dink 50 gms
Almonds 50 gms
Pista 50 gms
Cashew nuts 50 gms
Kismis 50 gms
Roasted poppy seeds 1 tbsp
Ghee 1 cup
Cardamom powder 1 tsp
For Syrup: Sugar 2 cup + water 1/2 cup

Method
Take thick bottom pan, heat 1 tbsp ghee, dry roast kharik powder for 3-4 min on low flame. Repeat the procedure for coconut, almond, pista, cashew nuts  Keep it aside. In kadai heat 1/2 cup ghee, fry dink. Take out dink and keep it aside. Now in blender make coarse powder of almond and pista. Keep it aside. Now in mixing bowl, mix all ingredients kharik powder, coconut powder, coarse powder of almond pista, kismis, cashew nuts, roasted poppy seeds, cardamom powder.  Keep it aside.

Now make sugar syrup. For that put the water and sugar in a saucepan and bring to a boil keeping medium-high flame. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar completely. Let it simmer until the syrup turns ektari syrup. Pour this syrup in the mixing bowl. Mix well. Take a spoonful of mixture in hand and make laddos.

Tip
I keep separately one cup of mixture aside and then i add syrup. Sometimes syrup becomes less that makes ladoos dry.  

Muli Paratha

Time 20 Min

Ingredients

For dough
Wheat flour  2 cup
Carom seeds 1/2 tsp
Sesame seeds 1/2 tsp
Salt to taste
Oil 2-3 tsp

For stuffing
Finely grated Muli/Radish 2 cups
Finelt chopped coriander (it should be dry) 1/2 cup
Finely chopped onion 1 medium size

Finely chopped green chilies 3-4
Oil 2 tsp

Wheat flour 1/4 cup for dusting

Iron Tava

Butter 3-4 tsp

Method
Heat oil in kadai, add onion. After it turns golden in colour then add radish, green chilies and salt. Stir continuously. Do not add water as well as do not cover with lid.  Allow to cook for 5-6 min on low flame till all water from muli get vaporized. This mixture should be dry so that you will able to roll the paratha and stuffing should not come out from dough. Switch off the flame add coriander mix well. Keep it aside.
In a another mixing bowl, Knead the dough adding all the ingredients. Keep it aside for 15-20 min. The dough should not be too soft or too hard.
Then make 7 -8 portions of dough. Take one portion of dough apply little flour on the polpat or flat surface. Then roll gently to make chapati of size 5-6 inch in size. Now add spoonful of stuffing at the center, close all sides by taking at the center. Gently press, and now roll to make paratha. Then heat the tava on high flame for 2-3 min then make a low flame. Then put paratha on tava and apply little butter on upper side. Let it be for 1-2 min. Then flip the paratha and roast. At this stage make medium flame. Roast the paratha for about 4-5 min on medium flame till it becomes light golden brown.

Tip.

Serve hot with curd, tomato or chili garlic sauce.

Fruit Custard

Time 10 min
Ingredients
Very small pieces of Apple, Chikku, Grape, Pear, Orange, Strawberries 2 cups
Custard powder 3 tsp
Milk 2 cups
Dry fruits 1 tbsp
Sugar 3 - 4 tsp

Method
Heat milk. In a separate bowl, dissolve custard powder in 1/2 cup hot milk. Heat remaining milk, then add dissolved custard powder in the milk and stir continuously, till custard thickens. Switch off the flame, allow it to cool then add fruits, dry fruits mix well, refrigerate it. Serve chill.

Mutton Pulav

Time 30 min

Ingredients

Mutton 2 cups

Basmati rice 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

White masala 2 tbsp

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri kanda lasun chatney 2-3 tsp

Roasted Sesame - Poppy seeds powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 4-5 cups

Ghee 4 tbsp

Salt to taste

Whole spices: 2 cinnamon sticks, 5-6 pepper, 2-3 bay leaves, 1 big cardamom

Method

Heat oil in pan, add chopped onion (1/4 of what you have), 1/2 tsp ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton fry for 2-3 min, then add 1/5 tsp of salt and 4 cups of water mix well and cook for 15-20 min till it is 90% done. Allow it to cool. Keep it aside.

Heat ghee in pan, add whole spices, then add remaining chopped onion & tomato. Fry till onion turns golden brown in colour. Now add rice. Mix well. Then add white masala, ginger garlic paste, red chili powder / kolhapuri masala, turmeric powder, garam masala and sesame - poppy seeds powder, fry for about 5-6 min. Now add  cooked mutton with stock. Mix well. Add 1/2 cup of water if you feel necessary. Stir well. Keep it on high flame for about 4-5 min. by covering lid. Then remove lid and then mix with spoon turn rice upside down. Cover the lid and cook for another 10-12 min on low flame till it is done. Switch off the flame and serve hot.

Tip

I cook mutton in pressure cooker for 2 whistles. I remove mutton and in same cooker i do rest procedure and cook for 2-3 whistle.

Cooked Mutton in Cooker

Methi Masala Mathri

Time 30 min

Ingredients

All purpose flour / Maida 1 cup

Semolina / Rava 1.5 tbsp

Fresh fenugreek / methi leaves / kasuri methi 1/4 cup

Dhana jeera powder 1/2 tsp

Ajwain 1/2 tsp

Sesame seeds 1/4 tsp

Amchur powder 1/4 tsp

Turmeric powder 1/4 tsp

Red chili powder 1/2 tsp

Finely chopped coriander 1 tsp

Kala namak / rock salt 1/4 tsp

Water 1/2 cup or less

Oil for deep frying

Salt to taste

Method

Mix all ingredients in a mixing bowl. Take 2 tbsp oil in seasoning pan, after it becomes very hot, switch off the flame and then add oil to the mixing bowl spread evenly. Now add water spoon by spoon knead the dough. The dough should be hard. Cover with lid and keep it aside for 15 min. Divide dough in 3-4 batches. Take one ball roll over with rolling pin. It should be thicker than chapati. Make pieces with round mold. Deep fry in kadai till it becomes crispy.

Tip

If you want u can add more red chili powder. 

After 15 min rest, dough becomes soft, so keep this in mind while kneading and adding water. 

Amiri Khaman

Time 20 min

Ingredients

Chickpeas / Chana daal 1 cup

Pomegranate seeds 1/2 cup

Garlic cloves 3

Ginger 1/2 inch

Green chilies 2-3

Coriander 1 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/2 tsp

Turmeric powder 1/4 tsp

Eno 1 tsp

Oil 1 tsp

Salt to taste
Coriander and nylon sev for garnishing

Method

Soak chana daal in water along with 1/4 tsp cumin seeds for 2 hrs. Remove water then grind chana daal, garlic, ginger, green chilies, turmeric powder, coriander, salt into a coarse paste.

It will look like idli batter. Add eno to this batter. Mix well. Apply oil to steamer/idli patra. Pour the batter steam for 15 min. Then remove from idli patra, crush the idlis. In kadai heat 1 tsp oil add mustard seeds, cumin seeds and and pinch of asafoetida. Pour this on crushed idlis. Mix well. Now add pomegranate mix well. Garnish with coriander and sev. Serve.