Dal Makhani

I don't remember where I copied this recipe from. But you can enjoy.

Ingredients:
1 cup Whole Black Udad Dal
Half Cup Rajma
1 table spoon Chana Dal
2 Bay Leaves
4 cloves
1 piece cinamon
2 elaichi
jeera
Coriander powder
Haldi
Red Chilli Powder
pinch of hing
amchur powder ( optional)
pav bhaji powder ( my addition to the recipe)
Tomato Paste( Or you can make purees of tomatoes at home - paste is easier and gives nice color to the dal),
1 big onion
ginger garlic paste ( 1 spoon)
green chillies -2
Coriander - for garnish
Fresh Cream - half cup (milk can be used if cream not available).
Method:
Pressure cook the dals with salt and Bay leaf, 1 elaichi and cinamon. In a pan, put some oil and all the akkha garam masala, once it splurts, add jeera, ginger garlic paste, chilli and onions. Add little salt ( depending on how much u put in the dal) once it becomes red, add the tomato paste and 1 cup of water. The gravy is now deep red color, add the haldi, and all the dry masala, ( Chili powder, amchur, hing, corainder powder, pav bhaji powder) and half of the cream ( or milk if using). mix well. Let it come to boil and add teh dals mashing it slowly. The dals need to be mashed in the pressurecooker first and then added to the gravy. Keep ading the dals and mashing it slowly. and bring ti to a nice boil. Add water about 2 cup managing the consistency. You will now get teh aroma of the dal.tasteit to see if the masalas are gelled in the dal. The dal by itself will taste bland so you will need to add a little more of the dry masalas at this time. ( pavbhaji masala especially) .ONce it comes to anice boil, add the balance of the cream, coraiander leaves and put of the gas. You can add drops of the cream before serving.

Avocado Chutney

Ingredients:
 Avocado - 2
Cilantro - 1/2 bunch
Mint leaves - 1 bunch
Onion 1 small or half
Green chilli - 2
Salt
Sugar 1/2 tsp
Green Lime juice
Method:
Grind Avocado, cilantro, mint leaves, small onion, green chilli, salt & little sugar. Add some lime juice. It goes well with Roti.

Guacamole

Ingredients:
Avocado - 2
Onion - 1 small or 1/2 chopped finely
Coriander leaves chopped finely
2 Green chilli or jalapeno pepper chopped finely
Green Lime juice
Salt
Black Pepper
Red chilli powder
Tomato - 1 small or 1/2 chopped finely
Method:
 Scoop the Avocado and mix all the ingredients as per taste. This will make chunky Guacomole. Enjoy with Tortilla/Rice chips

Mutter(Peas) Mushroom

Ingredients:Mushroom 1 packet
Peas 2 handful
Onion 1 large
Tomato 2 medium
Ginger
Garlic
Garam masala
Salt
Haldi (Turmeric powder)
Butter
Milk
Coriander leaves
Cream (optional)

Method:
Take butter in a pan. Add chopped onions and saute till translucent. Add ginger garlic paste. Add chopped tomato, haldi, salt, garam masala. Saute till tomatoes are soft. Add chopped mushroom, peas and some water. Cook till the mushrooms are half boiled. Now add little milk and let it cook till the mushrooms are well cooked. Keeping adding milk as per the consistency you desire. If you like you can add some cream for richness. Garnish with coriander leaves. Serve hot with roti or rice.

Kada Prashad (Wheat halwa)

I am not a sweet eater. I like only certain sweets. Kada Prashad is one of them which I love. We usually get this prashad in Gurudwara. Different people have different measures to make this prashad, but this is the best measurements that works for me. I learnt this from one of the Uncle at the Gurudwara.

Ingredients:
1 cup wheat flour
1 cup sugar
3 cups water
2 cubes unsalted butter

Method:
Take a pan and add some unsalted butter. When it melts add wheat flour and stir continuously so that it does not stick to the bottom of pan or get burnt. Add more butter if required. The wheat flour should be completely covered in butter, but be careful not to add too much butter. Simultaneously mix sugar and water and bring to a boil in a vessel. Stir the wheat flour and butter till it is brown in color and you get the fragrance of roasted wheat flour. Now add the boiled water and sugar mix (water should be hot) and stir continuously taking care no lumps are formed. Keep stirring till the water is absorbed completely and your spatula should not stick to the mix.
Serve hot.

Rasam

Rasam is one of my favorites since my childhood. I love Rasam more than Sambar. My mom makes yummy Rasam. Its very simple to make and tastes yummy.

Ingredients: Tamarind lemon size Towar dal (yellow lenthil) - 1/2 cup Tomato - 1 (chopped in medium sized cube) Salt Turmeric powder 1tsp Red chilli powder as per taste MTR Rasam powder 2 tsp Jaggery (optional) Heeng (asafoetida) 1pinch Coriander leaves for garnish Ghee for seasoning Mustard seeds 1 tsp Cumin seeds 1tsp Curry leaves (optional) Black Pepper powder/whole black pepper 

Method: Pressure cook the towar dal. Extract tamarind pulp by boiling tamarind in little water for a minute. Take a vessel add tamarind pulp, salt, red chilli powder, rasam powder, jaggery, asafoetida and chopped tomato. Bring it to a boil till the tomato is well cooked. Add the cooked mashed dal and bring it to boil. Set aside. In a pan take little ghee, add mustard seeds and let it splutter. Add cumin seeds, black pepper powder, curry leaves. Add this seasoning to the cooked Rasam. Garnish with coriander leaves. Serve hot with rice or roti

Muli Parontha

Ingredients:
For stuffing:
Ginger 1/2 inch
Muli (Radish) - 1 big
Coriander leaves (cilantro)
Salt
Green Chillies chopped finely
Chat masala 1tsp
Turmeric powder 1tsp
Red chilli powder (optional) 1tsp
butter/oil for frying
For dough
Wheat flour - 2 cups
Water as needed
Salt as per taste

Method:
Grate the radish. Squeeze and remove all the water. Grate ginger. Mix all the ingredients together. If you feel there is still water you can saute it in a pan for few minutes until the water is drained.
Knead the wheat flour along with water and salt to a stiff dough. Make small ball of the dough and roll into a small round, add 2tbsp of the stuffing and join the edges. Roll into a big round parontha. Heat tava (flat pan) and fry the parontha on both sides using very little oil or butter until brown on both sides.

Serve hot with pickle and yogurt (curd)