Besan

Ingredients

1 Cup besan (bengal gram flour)
2-3  Table spoon oil
1 Tea spoon rai (mustard seeds)
1/2 Tea spoon hing (compounded asafoetida)
1 Tea spoon lal mirch (as per taste)
1 Tea spoon haldi
2 Tomatoes (chopped)
2 Hari mirch (green chillies) chopped
2 Table spoon finely chopped hara dhania (coriander leaves)
Salt to taste

Process

In a bowl mix besan, lal mirch,tomato, hari mirch, haldi and salt.
Pour water and make batter (similar to that of bhajia).
Heat oil in a pan.
Add rai and hing.
Pour the batter slowly, continuously stir it.
Add water as per the required consistency.
Keep on low flame till the besan is cooked.
Garnish with hara dhania.
Serve with rice, phulka, gakar, bajre ki bhakri.

P.S. – Onion, lahsun can also be added as per taste.

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Rajma

Ingredients

1 Cup rajma, soaked in water for 8-10 hours (kidney beans)
2 Onions
2-3 Tomatoes
1/2 Inch piece adrak (ginger)
2 cloves lahsun (garlic)
1 tea spoon dhania powder
1/2 tea spoon garam masala
1/2 tea spoon lal mirch
1/2 tea spoon haldi
2 Table spoon oil
1/2 inch piece tej patta (bay leaf)
1 table spoon finely chopped hara dhania (coriander leaves)
Salt to taste

 Process

Pressure cook rajma along with little salt . It should be cooked well.
In a mixer jar grind onions, tomatoes, lahsun, adrak, dhania powder and  lal mirch all together.
Heat oil in a pan, add tej patta and the ground masala.
Fry till it leaves the oil.
Pour the boiled rajma, mix well.
Add salt and hot water if required .
Boil for 2-3 mins, add garam masala, remove from flame.
Garnish with hara dhania and serve with rice, roti.

Phodni / Vaghareli Khichadi

Ingredients

1 Cup chawal (rice)
1/2 Cup tur (arhar) dal or moong dal moger
1 Tea spoon haldi
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera (cumin seeds)
3 Tea spoon oil/ghee
Pinch of hing
1 cm long piece of dalchini (cinnamon)
4-5 Laung (cloves)
1 Table spoon gud (jaggery)
Salt to taste

Process

Wash rice and dal together, strain and keep aside for 10 mins.
Heat oil / ghee in a cooker.
Add rai, jeera, dalchini and laung.
Add rice+dal, haldi, gud and salt.
Pour hot water and cook.
Serve with dahi (curd).

Beans Pulav

Ingredients

1 Cup basmati rice washed, strained and kept aside for 15-20 mins
3-4 drops lemon juice
5-6 french beans chopped
1 Onion chopped lengthwise
1 Table spoon oil
1/2 Tea spoon jeera (cumin seeds)
7 Kali mirch (black pepper)
4 Laung (cloves)
2 Badi ilaichi (Black cardamom)
1/2 Inch tej patta (bay leaf)
1 cm long dalchini (cinnamon)
5-6 kaju chopped
8-10 kish mish (Raisins)
Salt to taste

Process

Boil rice in a vessel with sufficient quantity of water.
Add 1/2 tea spoon oil and 3/4 lemon drops.
When the rice is just cooked strain the extra water and keep aside.
Heat oil in a pan and add jeera, kali mirch, laung, badi ilaichi,dalchini and tej patta.
Add kaju and kish-mish.
Add onions and fry .
Add beans and salt, cover and cook till the beans are done.
Add the rice and mix well.
Serve with raita .

Gobhi Matar Pulao

Ingredients

1 Cup rice
2-3 Florets of gobhi (cauliflower) chopped
1/2 Cup matar
2 Tea spoons oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoons jeera (cumin seeds)
1/2 Tea spoon sugar
Pinch of hing (asafoetida)
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
Salt to taste

Process

Wash rice, strain and keep aside for 15-20 mins
Heat oil in a pan and add rai and hing.
Add gobhi, matar and rice,
Sprinkle haldi, mirch, sugar and salt.
Pour hot water.
Cover and cook till the rice is done.
Serve hot with raita, dahi, tomato saar.

Fried Rice

Ingredients

2 Cups of cooked rice
2 Pyaz (Onions) chopped
1 Hari mirch (green chilli) chopped
1 Table spoon oil
1/2 Tea spoon rai (mustard seeds)
Pinch of hing (asafoetida)
1 Table spoon finely chopped hara dhania (coriander)
1 Tea spoon lemon juice
Salt to taste

Process

Heat oil in a pan and add rai and hing.
Add onions and fry till it is soft.
Add rice and sprinkle haldi, mirch, salt and lemon juice.
Garnish with hara dhania and serve hot.

Tip – Leftover rice can be used to prepare this dish.

Tur dal ki Khichadi

Ingredients

1 Cup rice
3/4 cup tur dal (arhar dal)
1/2 tea spoon haldi
1 table spoon gud (jaggery) or as per taste
2 Pinch of hing (asafoetida)
Salt to taste

Process

Wash and strain rice.Keep aside for 15-20 mins.
Boil 5 cups of water in a pressure cooker.
Add haldi, salt, hing, gud and rice.
Pressure cook.
Serve hot with dahi, papad, ghee, nimbu ka achar.

Tip – Quantity of water can vary according to the consistency required.