1/2 cup Masoor Dal
1 Tomato (Tamatar)
1/2 tsp Jeera
1/4 tsp Turmeric (Haldi) Powder
2 Green chilli
3 tsp Oil
1 level tsp Salt (Namak)
3 Garlic (Lasun) Cloves
How to make Simple Dal
- Boil the dal with salt, turmeric powder and slit green chillies.
- In another pan, heat oil, add the jeera, tomatoes and garlic pods, sautÃ© on a high flame till the tomatoes are soft and pulpy.
- Add the boiled dal into this with little water, boil well for 15 minutes to incorporate the masala into the dal, garnish with coriander.
1 cup Rice (Chawal)
2 cup Water
200 grams Cauliflower (Phool gobi) Florets
2 small Potato (Aloo)
1/2 cup fresh Peas (Matar)
1 large Onion (Pyaj)
3-4 black Cardamoms (Elaichi)
1/2 teaspoon Red chilli (Lal Mirchi) Powder
1 x 1 inch Cinnamon (Tuj/Dalchini)
2-4 Cloves (Lavang)
4 tablespoon Oil
1 teaspoon Salt (Namak)
How to make Quick Vegetable Pulao
- Wash and soak the rice for 1 hour, drain and keep aside.
- Slice the onion finely and chop the potatoes into small pieces.
- Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
- Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
- Then add the drained rice, salt and red chilli powder.
- Mix well.
- Add 2 cups of water and boil.
- When the water starts boiling, reduce the flame and cover and cook till the rice is done.
3 tblsp chopped Nuts
200 gms Sugar (Cheeni)
500 ml Milk (Doodh)
250 gms Rice (Chawal)
50 gms Ghee
How to make Quick Kheer
- Pick and wash the rice.
- Soak in water for 30 minutes.
- Drain completely.
- Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.
- Add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.
- Add the sugar and simmer further till the milk is reduced to half its original quantity.
- Garnish with nuts.
150 gms Kidney Beans (Rajma)
2 medium sized Onion (Pyaj)
1 large Tomato (Tamatar)
2 Green chilli (Hari mirch)
1 tblsp Ginger-garlic (Adrak-Lasun) Paste
1/2 tspn Garam masala Powder
1 tsp Coriander (Dhania) Powder
3/4 tsp Salt (Namak)
How to make Simple Rajma Curry
- Soak the rajma overnight.
- Boil in a pressure cooker till tender.
- Heat oil in a pan and add the chopped onions and ginger garlic paste.
- Cook till brown.
- Add the tomatoes, green chillies and cook till pulpy.
- Add coriander powder, salt and 2 cups water and boil well.
- Add the rajma and cook on a low flame for about 10 minutes.
- Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.
- Garnish with coriander leaves.
- Serve hot with steamed rice.
250 grams Potato (Aloo)
2 tablespoon Oil
1/4 teaspoon Turmeric (Haldi) Powder
2 Green chilli (Hari mirch)
4-5 Curry Leaves (Kari Patta)
1/2 teaspoon Mustard seeds (Rai/Sarson)
As per taste Salt (Namak)
How to make Simple Potato Vegetable
- Boil, peel and cube the potatoes.
- Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed potatoes, add little water so that the potatoes absorb the masala and simmer for 4-5 minutes till well blended.
- For a different taste you can substitute mustard seeds with cumin seeds.
2 cups Milk
1 cup Water
11/2 tablespoon Sugar
4 cups Mango Flesh (cubed)
¼ teaspoon Saffron strands
How to make Aamras
- In a microwave or stove top, heat the milk near boil. Crush the saffron strands, add it to the milk and let it stand for around 15 minutes.
- Use an electric blender, puree the mango flesh, water, milk and sugar.
- Add to it the saffron milk