Daal Puri for adhra nakshatra

Ingredients

chana dal
haldi
salt
ghee
green chilli
 jeera
hing

Atta dough
oil for frying

Preparation

wash chana daal and cook in a pan with enough water and haldi and salt
once the dal is cooked sieve it. keep the water aside.
put the dal on a cloth and crush it.

heat ghee. add jeera and finely chopped green chilli and mix. add the dal and hing. and mix.
remove from fire and let it cool

stuff the dal in atta and make puris

Pongal

Ingredients

3/4th cup rice
1/4 th cup moong dal
1 tbsp ghee
4 cup water

tempering

3 tbsp oil
few curry leaves
2 inch finely grated ginger
pinch of haldi
crushed together 15 peppercorns and 1 tbsp jeera
salt to taste

Preparation

heat a cooker add ghee. add the washed dal and roast.
add the rice and mix well
add water

heat a pan for tempering.
add the oil once the oil is smoking hot take it off the gas
add the crushed peppercorns and jeera and curry leaves and ginger
add to the rice mixture
mix well add salt and turmeric
close the lid and on high flame cook till suuuu sound of cooker but not whistle. immediately sim the gas and cook for 10-15 mins on very low flame.
after 10-15 mins shut the gas and once the pressure drops open the cooker and add ghee and serve hot.

UPMA

Ingredients

1/2 tsp of Mustard seeds
2-3 green chillies, roughly chopped
2 medium onion, roughly chopped
1/2 cup green peas
3/4 th cup rava
4 tbsp grated fresh coconut
1/4 tsp haldi
1 tsp salt
1/2 tsp jeera powder
1/2 tsp sugar
1 tbsp oil
2 tbsp ghee
1 1/4 cup of hot water

garnishing

coriander leaves and fresh grated coconut
Method

1. Put oil in a pan add the mustard seed and let it splutter. add the jeera powder and mix well.
2. Add the green chilli and onion and mix well.
3. Add the green peas and mix, add little water if needed and cover and cook the peas.
4. once the peas are cooked add the suji and roast till it just changes the colour.
5. mix together the grated coconut, haldi powder, salt and sugar.
6. once the suji is roasted add the hot water and the grated coconut mix.
7. cover and let it cook for 5 minutes.
8. serve hot garnished with coconut and coriander.

PUNJABI KADHI

Ingredients

For the Kadi

2 cups curd
1/2 cup besan
1/2 tsp haldi powder
1/2 tsp red chilli powder
1/2 tsp garam masala
salt
water

First tempering

1 tbsp oil
1/2 tsp methi seeds
1/2 tsp coriander seeds
1/2 tsp finely chopped ginger
1/2 tsp finely chopped garlic
2 roughly chopped onion

second tempering

2 tbsp ghee
2 dry red chillies
1 tsp kashmiri mirch powder
1 tsp kasuri methi

pakoda

1 cup besan
1/2 tsp haldi powder
1/2 tsp coriander seeds
1/2 tsp kashmiri mirch powder
oil to fry
salt
water

Method

1. Mix all the ingredients to form the curd slurry.
2. Heat a pan and add oil. Add the methi seeds, coriander seeds and let it splutter.
3. Add the ginger and garlic and saute. Add the onion and saute till translucent.
4. Add the curd mixture and let it let it boil for 15-20 mins. keep stirring gradually.
5. Add the oil in a wok. and mix the ingredients of the pakoda. mix the batter until smooth and light.
6. deep fry the pakodas.
7. mix the curd mixture and let it cook further till the besan is cooked. it may take another 20 mins.
8. once the kadhi is cooked add the pakodas.
for the second tempering. heat the ghee. once it is hot add whole red chillies and shut the gas. Add the red chilli powder and kasuri methi and add to the kadhi.
9. cook for another 10 mins.
10. serve hot with Rice.

Garlic Methi

Ingredients:

1 cup fresh methi leaves, finely chopped

1 tsp oil

1/4 tsp haldi (turmeric powder)

1/4 tsp mustard seeds

2 tbsp dahi (curd)

1 1/2 tsp besan

1 tsp rice flour

pinch of hing (asafoetida)

3/4 cup water

salt to taste

Tempering:

8 cloves of garlic, finely chopped

1/4 tsp haldi powder (turmeric powder)

1/4 tsp mustard seeds

2 green chillies, chopped

Method:

• Heat a kadai on a medium high flame.
• Add 1 tsp of oil and mustard seeds, when they crackle add haldi and hing, mix well. Add chopped methi. Stir well. Cover the kadai with the lid. Let the methi cook for 4-5 mins.
• Open the lid and stir. Once the methi is cooked, add besan and rice flour and stir well for a minute.
• Add dahi and mix well. Add water and salt and mix well. Cover the kadai with the lid for another 5 mins.
• In the meantime, heat a pan for tempering. Once the pan is hot add 1 tsp of oil, add the mustard seeds and let them crackle, add hing and garlic. Once the garlic starts to change colour add 1/4 tsp of haldi and mix well. Add green chillies and let it cook for 1 minute. Turn the gas off.
• uncover the kadai, mix well, add sugar, mix well, pour the tempering and cook uncovered for 2 mins. Serve

Tips:

• this is one methi recipe where the bitterness of methi is neutralized tremendously. You could increase the amount of besan and/or rice flour if you feel the bitterness of methi needs to be toned further.
• curd gives a very distinct flavour in this recipe, you can increase the quantity of curd.
• water in this recipe can be substituted with buttermilk.
• you could add tamarind/lemon instead of curd. However, if you use lemon add it after the tempering is mixed.
• jaggery can be used instead of sugar.
• instead of rice flour, coarsely ground rice gives this recipe a better texture and taste too.
• the quantity of hing can be adjusted to suite one's taste.
• this preparation tastes good with bhakri or rotis.

Til Poli

Ingredients:

For the filling:

1/2 cup white sesame seeds (til)
1/2 cup peanuts
1/4 cup khus khus
1/2 cup dry grated coconut
1 cup jaggery (or to taste)
pinch of nutmeg powder

For the Roti:

2 cup of whole wheat flour (aata)
salt to taste

Method:

1. Roast the til, peanuts, khuskhus, and coconut seperately. Let it cool
2. Grate the jaggery.
3. Blend the til, peanut, khus khus and coconut in a mixie. Give small churning at a time. once its finely powdered add the grated jaggery and give a quick churn.
4. For the covering, add salt to the whole wheat flour and add water and knead into a soft dough. Let it rest for 20 mins.
5. Take a small part of a dough, enough to roll into a paratha and add the til filling. Roll out into a paratha and roast it over a skillet.
6. Serve Hot!

Tips:

• You can also use maida instead of whole wheat flour. It definitely gives a better taste.
• you can also use half part of wheat and half part of maida.
• u can add two table spoon of warm oil/ghee to knead the dough, it give a good crispiness to the paratha.
• You can avoid khus khus if you want.
• You can change the proportion of til, coconut, peanut and khus khus to suit your taste. You can avid adding any of the component but do not delete the addition of Til.
• some also add besan to the stuffing- Just heat 1 tbsp of ghee and to that add besan, fry it on low heat then add it to the other ingredients in the mixie.
• Becareful not to run the mixie when the ingredients are hot as the ingredients would release their oil. For the as much same reason do churn the mixie and quick intervals and not continuously.
• roast the til poli with ghee.
• These polis are perfect for winters. They last upto a week! 

Chilly Chicken