Asoka / Moong dal Halwa

Ingredients :-

Moong dal - 1 cup
Wheat flour - 3 tblsp
Sugar - 1 1/2 cup
Raisins/cashews - 7 to 8
Food color a pinch
Cardamom powder - 1 tsp
Ghee - 1/2 cup

Method :

1. Dry fry the moong dal and cook it by adding water and leave for 5 to 6 whistles. Mmash them well.
2. Add 2 tblsp of ghee and roast the dry fruits and keep it seperate. In the same pan add wheat flour and fry it. Keep aside.
3. Now add sugar along with little water. Bring to boil, when it comes to string consistency add mashed moong dal,wheat flour and stir continuously until no lumps.
4. Add remaining ghee, fried dry fruits, cardomom powder and keep stiring until it leaves the sides of the vessel.
5. Tastes good when served hot.

Tip:-

Try to use non stick pan so that it does not stick to the bottom and it makes your job much easier. Also you require little ghee if you use non stick. You can increase or decrease the sugar quantity according to your taste.

Easy Tasty Bisibelabath

Ingredients :-                                                                      

Rice - 1 cup
Toor Dal - 1 cup
Tomato - 2 chopped
Vegetables of your choice like Beans, Carrot, Potato, Drumbstick
turmeric powder - 2 tsp
Tamarind pulp - lemon size
Sambhar powder - 2 tblsp
Mustard seeds - 1 tsp
Groundnuts - 2 tblsp
Hing - 1 tsp
Curry Leaves - 10
Salt to taste
Oil - 3 tbsp

Method :-

1. In a Pressure cooker add all vegetables, tomato, rice,toor dal, turmeric powder and 8 cups of water. (1 cup dal/rice  - 4 cups, here i have taken 1 cup rice and 1 cup dal, so 4 * 2 = 8 cups water )
2. Cook for 4 to 5 whistles.
3. Soak Tamarind and take the juice.
4. In a Kadai take oil, add mustard seeds, curry leaves,Hing, groundnuts and saute well.
5.Once the groundnuts are fried well add tamarind juice, sambhar powder and boil for 10 min. add water if required.
6. Add this to the cooked vegetables in the cooker along with needed salt and mix well.
7. Serve hot with papad.

Tip :-

Finally pour Ginger oil, mix it before serving it enhances the taste and flavor. 

Baingan Bartha

Ingredients :-

Baingan / Big Brinjal - 1
Onion - 1 big (chopped)
Tomato - 1 big (chopped)
Ginger & garlic - chopped
Turmeric powder - 1 tsp
Coriander powder - 2 tblsp
Red chili powder - 2 tblsp
Salt to taste

Method :

There are three methods to cook Brinjal

Stove top :- 

Hold the brinjal using the stem and show it in flame. When the skin turns black show it in running water, skin comes out.

Microwave :-

Coat the brinjal with oil  and pork it with knife/fork. Place it in microwave safe bowl and cook for 4 min or until the skin is easy to remove.

Oven :-

Preheat the oven to 400 degree F

Coat the brinjal with oil and pork the surface using knife/fork. Bake it for 45 min. Now its easy to remove the skin.

1.Prepare the brinjal in any one of the above method of your preference and mash them well. Keep aside.
2.In a kadai, add jeera. Once it splutters add onion, ginger, garlic saute well.
3.Once they turn light golden brown add tomatoes and saute well.
4.Let the tomatoes blend well, then add turmeric , chili , coriander powder. Mix them well.
5.Once everything is binded well, add mashed brinjal.
6.Add salt and cook it for 10 min.If required add little water.

Tip:

You can add peas/potato along with brinjal too. This goes well with Roti/Naan/White rice.