Aamer dal

Ingredients:

1/4 cup dhooli masur dal

1 3/4 cup water

1/4 tsp haldi

1 green chilli slit into two

1/2 medium sized raw mango

for the tempering

1 tsp oil

1/4 tsp kalonji

1/2 tsp sugar

1/4 tsp coriender

Method:

• peel the raw mango and cut it into thick 4 slices.
• wash the dal and keep aside.
• In a cooker add the washed dal, sliced raw mango, green chilli, 1 cup water, haldi and salt. Close the cooker and cook on medium flame till one whistle, sim the gas and cook for 3 mins and turn the gas off. let the pressure drop by itself.
• for the tempering, heat a kadai, add oil on medium flame. Add kalonji, when it crackles, add the cooked dal and 3/4 cup of water, bring the dal to a boil on medium flame. Add sugar and coriander.
• boil for 1 min and turn off the gas.
• serve hot.

Tips:

• you can add combination of moong and masur dal.
• this dal is very good for summers.
• you can use ghee for the tempering instead of oil. you can also use combination of ghee and oil.
• if the raw mango is too sour increase the quantity of sugar.
• sugar can be substituted with jaggery.
• when you add water to cooked dal always add hot or luke warm water.
• incase you want more spice add 1 green chilli in the tempering.
• you can add 1 full small peeled raw mango, if you like to have the seed of the mango.
• the mango pieces should retain their shape after it is cooked hence do not over cook. For this preparation, the dal also should not be in a mashed form after it is cooked hence do not overcook the dal.
• if you like the dal to be cooked much more, cook the dal after the tempering. Cooking it in the cooker will overcook the raw mango and the raw mango will get mashed in the dal. Alternatively you can cook the dal to one whistle, release the pressure and then add raw mango and cook it for another whistle.Alternatively,you can also soak the dal for sometime.
• recipe given above is good for 2 serving.
• serve this dal with plain rice!

Perval Bhaja

Ingredients:

4 perval

1/4 tsp haldi

1 1/2 tsp oil

salt to taste

Method:

• peel the perval with a blunt knife.
• cut the sides of the perval and make incision of cross mark on it.
• make incisions on the perval (i make leaf designs on it as it makes it more appealing).
• apply salt and haldi on the perval and let it marinate for 15-20 mins.
• heat a flat non stick pan to medium heat. Add oil and place the perval on the pan. turn the flame to sim and cover the pan with a lid. let the perval cook on a slow flame, turn occasionally.
• once the perval is done turn off the flame and serve these juicy perval.

Tips:

• ensure that the slits are deep so that it marinates the flesh of the perval.
• the perval can also be deep fried.
• you can add other spices like jeera, coriander and red chilli powder after the perval is half done.
• you can get your creativity running, make incisions of any design to make the perval look appealing!

Tadka Masala Raita

Ingredients:

1 cup dahi (curd)

1/4 tsp roasted jeera powder

black salt to taste

salt to taste

for the tempering

1 tsp mustard seeds

1 clove of garlic

1 tbsp finely chopped onion

1/4 tsp haldi

1/4 tsp red chilli powder

1 tsp coriander finely chopped

Method:

• mix black salt, jeera powder and salt into the dahi.
• heat the pan for tadka. Add oil, when the oil is heated add mustard seeds, when the mustard seeds crackle, add garlic and onion. cook on medium heat till the garlic and onion turn brown in colour, add haldi and mix well.
• switch off the flame and add red chilli powder and coriander leaves. let it rest for a min.
• add the tempering to the curd and mix well.

Tips:

• you could vary the quantity of the spices mentioned above.
• you could also add mint powder or black pepper powder to the curd.
• red chilli powder should be added to the tempering after switching off the gas or else the red chilli powder will get brunt. the heat in the pan will be good enough.
• let the tempering cool a bit before mixing it with the curd otherwise it can cuddle the curd.
• this raita can be served chilled.
• you can add a pinch of sugar to enhance the flavours.
• after you transfer the tempering on to the curd put 1 tsp of water or curd in the tadka pan and pour it over the curd so that the spices are completely transferred into the curd.
• this raita can be served as an accompaniment to parathas, chillas, rice etc.