Chana dal tikki

Ingredient-
Chana dal -2 cup (soak in water for 4 to 5 hours)
Garlic paste-1tbsp
Green chilli 2-3(chopped)
Turmeric powder -1/2 tablespoon
Red chilli powder -1/2 teaspoon
Ginger 1 piece(chopped)
Chopped coriander 3-4  tablespoon
Roasted cumin powder-1/2 tablespoon
 Salt as required
Oil for frying
Method-

• Soak chana dal for 3 to 4 hours
• Drain it
• Grind soaked chana dal-(1/2 cup) in grinder and remove it from grinder
• Take a bowl add soaked chana dal ,grided chana dal  ,chopped green chilli, chopped coriander chopped ginger, turmeric powder,red chilli powder, cumin powder ,salt and mix it properly
• Take a some portion of mixture make it  like tikki shape
• Heat oil in tawa  fry it until becomes golden and crispy and drain it from oil
• Serve it with tomatoes sauce

Mango pickle/Aam ka achar

Aam ka achar

Raw mango-2 kg
Mustard powder(coarsely)-1 cup
Fenugreek powder(coarsely)-2 to 3 tablespoon
Kalonji seed -3 tablespoon
Fennel seeds-3tablespoon
Asafoetida- 1/2 tablespoon
Red chilli powder- 4 tablespoon
Turmeric powder-3 tablespoon
Salt to taste
Oil for cooking
Method-

• Wash and cut the mango into pieces.
• Keep mango pieces in water for 2 hours.
• Drain it and dry in sun for 5 to 6 hours
• Take a large bowl add mango pieces,salt, turmeric powder and mix it well then keep aside for overnight.
• You can see mangoes release water and it  gets soft
• Then again dry in sun for 4 to 5 hours.
• Put mango pieces in large bowl add mustard powder,red chilli powder, kalonji ajwain, fennel seeds,salt,asafoetida, fenugreek powder and mix it well
• Heat oil in kadahi ,let it cool then add in it and mix it well and keep mango pickle in sun for 6 to 7 days
• After 6 to 7 days it's ready to serve with steamed rice or pratha

Jackfruit/kathal ki sabzi

Ingredients-
Jackfruit-500 gram
Chopped green chilli-2
Chopeded onion- 1 large
Chopeded tomato-1 large
Chopeded ginger-2 tablespoon
Garlic paste-2 tablespoon
Cloves-3
Cardamom -3 to 4
Bay leaf-2
Cinnamon- 1/2 inch
Red chilli powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Cumin powder -1 tablespoon
Black pepper-1/2 tablespoon
Salt to taste
Oil for cooking
Method-
Cut kathal in to large cubes and  wash  jackfruit/kathal through running water
Take pressure cooker add kathal and water and cook until you get 2 to 3 whistle
Drain it and keep it aside
Take a bowl add kathal cubes,garlic paste ,salt,turmeric and mix it well and fry it
Heat oil in kadahi add bay leaf,cinnamon,
Clove,cardamom,cumin seeds.Let them crackle then add chopped onion and stir until it get golden brown then add ginger ,garlic paste,chopped tomatoes and saute until gets soft .
Add cumin powder,coriander red chilli powder,turmeric powder,black pepper powder,salt and a little bit of water
and saute until oil start to separate from spices and add fry kathal and saute for 2 minutes
If you like thin gravy then add water and cook it for 2 to 4 minute
Garnish with chopped coriander
Serve hot with chapati,steamed rice

Rava moong dal dosa

Ingredients-

Moong dal-2cup

Rava- 11/2 cup

Ginger paste-1 tbsp

Green chilli paste-1 /2tbsp

Red chili powder-1/2tbsp

Chopped green chili -2tbsp

Chopped onion-1/2 cup

Turmeric powder-1/2 tbsp

Salt as required

Oil for frying-

Method-

•       Soak moong dal  for overnight.
•   Grind moong dal in grinder/Mixer. Be careful at the time of grinding of soaked moong dal .Use a less amount of water during grinding, remove in bowl.
•         Mix all ingredients like Ginger paste,  green chilli paste salt ,red chili powder turmeric powder and mix it .
•        Make sure the batter consistency should not  be too thick  or thin, if batter consistency is too thick then you can add water
•        Heat a tawa and put some oil into it, now pour a ladle full of batter and spread it in round shape as possible as.
•        Once the dosa is cooked and get   brown on one side
•        Flip it and cook it on other side and drizzle few drop of oil if required.
•  Topped with chopped onion chopped green chilli, chopped coriander
•        Remove it from tawa
•        Serve it with coriander chutney, coconut tamrind chutney.

Besan rava chilla

Ingredient-

Besan/Gram flour/chickpea flour -1cup
Rava-1 cup
Chopped onion-1/2cup
Red chilli powder-1tbsp
Chopped green chili-1 tbsp
Chopped tomatoes
Turmeric powder-1/2 tbsp
Salt as required
Oil for frying

Method-

• Take a bowl add  besan, salt ,turmeric powder,rava,red chilli powder and add water to make batter .The batter should  not be more thick or thin.
• Heat oil in tawa,spread evenly. Pour the ladleful batter and  spread it to make  round shape chilla then sprinkle chopped onion,chopped tomatoes,chopped green chilli on it.
• When chilla gets cooked on one side. cook other side  by flip it using spatula and drizzling some oil.
• Remove it from tawa.
• Serve it.

Idli sambhar

Ingredients-

For making sambhar

Mix dal- (Arhar dal/tuvar dal-1/4cup and masoor dal-1/4 cup)

Chopped bottle guard/lauki-1/2 cup

Chopped brinjal/egg plant -1/2 cup

Chopped green chili-1

Chopeded onion- 1 medium

Chopeded tomato-1 large

 ginger paste -2 tablespoon

Garlic paste-2 tablespoon

Cloves-3

Cardamom -3 to 4

Bay leaf-2

Cinnamon- 1/2 inch

Mustard seed_1/2 tablespoon

Banarsi rye-1/4

Whole red chilli-1

Kasuri methi-1/2 tablespoon

Asafoetida- a pinch

Coconut-1/2 tablespoon

 Tamrind juice -2 tablespoon

Curry leaves- 3 to 4

Red chilli powder-1/2 tablespoon

Turmeric powder-1/2 tablespoon

Cumin powder -1 tablespoon

Black pepper-1/2 tablespoon

Salt to taste

Oil for cooking

Method-

 wash mix dal through running water 

Drain it from water.
Heat oil in pressure cooker add bay leaf,cumin seed mustard seed,banarsi rye,cinnamon ,cardamom,clove,whole dry red chilli ,when they start to crackel then add chopped green chilli,curry leaves chopped onion,and stir it for 2 minutes.

Add chopped tomatoes,ginger ,garlic paste,chopped lauki,chopped,egg plant and stir until it get soft.

Add turmeric powder,red chilli powder,cumin powder,black pepper powder,asafoetida,kasuri methi, tamarind juice,and mix dal ,salt and water (according to amount of dal) and cook until you get 6 to 7 whistle.

Remove from flame

For making idli...

Rava-11/2 cup
Curd 1 cup
Salt
Eno powder -1/2 tablespoon

Method-

Take a bowl add rava curd and a little bit of salt ,eno powder and mix it well then add water to make thick batter.

Batter should not be too thick or to thin.

Take a idali strand and grease it .add two tablespoon batter in each idali plate .

add water in pressure cooker for steaming remove whistle from pressure cooker lid

place idli strand in pressure cooker and cook for 10 to 15 minute .

After being few minutes , By insert knife in idli ,if batter do not stick on knife ,it's means idli cooked.

Serve with chutney and sambhar