Palak ( Spinach)  Chana Daal

Ingredients:-

Chana Daal - 1 cup

Green chilies -  2 chopped

Onion - 1 medium chopped

Oil - 1/2  tsp

Cumin Seed - 1/2 tsb

Hing - 1/4 tsb

Haldi  Powder - 1/2 tsb

Crushed tomatoes - 3/4 cup

Coriander powder - 3 tsb

Red Chili powder - 1 tsb

Salt - According to taste

Mango power - 2 tsb

Garam masala powder - 1 tsb

Water 2 cups (1 cup before sealing the pot and 1 cup after)

Palak - 1 bunch 

For Tadka :-
Oil - 1 tsb

Garlic - 5 cloves chopped

Ginger - 1 inch chopped

Directions:-

Soak chana in a cold water for about 30 mins and set aside. Heat pressure cooker in a medium flame.When it is hot then add oil, hing, haldi powder and cumin seeds. Onces the seeds begin to sizzle then add onions and green chillies and cook it for about 5 - 10 mins. Now drain the water from the daal and set aside. In the pressure cooker and crushed tomatoes, and all the spices powder and salt mix it. Now add daal and mix it well. Add 1 cup of water and spinach mix it very nice. Close the cooker and allow this to cook until you hear 4 whistles . Onces the steam is released from pressure cooker carefully open it . Mash the spinach and add garam masala to it. Now heat a small pot on a medium heat add oil. When it is hot then add ginger and garlic cook it for 35 - 40 secs. Add ginger and garlic to the spinach . Turn off the stove on a low heat add 1 cup of water, more or less depending on yours desired gravy. Add mango powder in the daal  mix it well and turn off the stove.

Enjoy with roti, paratha and rice

Mushroom Masala and Lal Mirch Subzi (Dry Mushroom with Red Pepper )

Ingredients:-
Oil - 2 tbs
Cumin seed - 1 tbs
Curry Leaves - 8 to 10
Green chilli - 1 chopped
Garlic - 3 cloves chopped
Onions - 1 chopped
Red Pepper - 1 chopped
Mushroom - 18oz roughly chopped
Tomatoes - 2 chopped
Red chilli powder - 1/2 tbs
Coriander powder - 2 tbs
Garam Masala powder - 1/2 tbs
Dhaniya Leave - 1 handful chopped
Salt - According to taste.

Methods:-
Heat a pan in a medium  flame. Once it is  hot add oil and cumin seeds.Once the seeds sizzle add curry leaves and green chili. After 10 seconds add onions and garlic season it with salt. Fry the onions till it becomes golden brown. Then add red pepper and cook it for 8 minutes. Then add mushroom. Mix it till the mushroom release liquid. Allow this to cook for 10 minutes or until all the liquid  evaporates. After that add tomatoes ,red chilli powder and coriander powder. Cover and cook on low - medium heat for another 10 minutes. Stir in between a couple times. After 10 minutes add garam masala and dhaniya leave and mix it.

Enjoy it with roti, rice.
  

Cabbage Curry

Cabbage - 1 chopped

Onion - 1 chopped

Tomato - 1 chopped

Green chili - 1 chopped (optional)

Dry Red Chili - 1

Mustard Seed - 1/2 teaspoon

Peas - 1/2 cup

Ginger/ Garlic Paste - 1 teaspoon

Haldi - 1 teaspoon

Coriander powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Red chili powder - 1/2 teaspoon

Salt - According to taste

Oil - 2-3 tablespoon

Method:-

Heat oil in a pan. When it is hot add mustard seed and dry red chili. When seed starts to splutter then add onions and fry the onions till it is golden brown. After that add ginger garlic paste and all the spices powder and fry the masala in the medium flame till the masala leaves some oil. Then add chopped cabbage, peas, tomatoes and salt mix it well. Cover the pan and cook it in a medium flame for about 30-35 mins. Stir occasionally.

Then serve it with roti and paratha.

Aloo Baingan Bartha

Ingredients:-

Big Baingan - 1

Boiled potatoes - 3

Onion - 1 big chopped

Tomatoes- 2 chopped

Ginger and garlic paste - 1 teaspoon

Haldi powder - 1 teaspoon

Garam masala powder - 1 teaspoon

Coriander powder - 1 teaspoon

Salt - According to taste

Oil - 2 tablespoon

Ghee/ Butter - 1/2 teaspoon

Cumin seed - 1 teaspoon

Green chili - 2 chopped

Method:-

Smoke the baingan thoroughly over the stove by using oven. Remove the skin and mash it. Mash the boiled potatoes also. Heat oil in a pan when it is hot then add cumin seed. When it starts to splutter then add onions and fry it till it become brown. Then add green chili, ginger garlic paste, tomatoes and all the spices powder and fry it in a medium flame until the masala starts leaving some oil. After that add mashed baingan and potatoes and cook till dry. Add ghee/ butter in it and mix it. Leave it for 5 mins.

Enjoy with paratha.

French Toast

Ingredients:-

Bread - 6 slices

Egg - 3

Onions - 1 small chopped

Salt - According to taste

Oil - to fry

Red chili powder - 1/3 teaspoon

Method:-

In a bowl beat the egg nicely then add onions, salt, chili powder and mix it well. In a frying pan add oil when it is hot dip the bread slices into the egg bowl and then put it in a pan in a high to medium flame. When both side of the bread is brown then it is ready to serve . Enjoy with sauce.

Puri and Aloo Curry

Ingredients:-

Atta - 2 cups

Oil - 1-2 teaspoon

Salt - 1/3 teaspoon

Ajwain seed - 2 teaspoon

Water as needed

Oil - deep fry

Method:-

Mix the all the ingredients in a large bowl except water. Add water little by little to make a smooth but firm dough (firmer than regular roti dough). Leave it for 30 mins. Take about 1 tablespoon of dough at a time.Roll it into a thin circle( using some more atta to help in the rolling process) and deep fry it on each side until the puri is puffed and golden. Drain well on some paper towel and serve hot.

Ingredients for Aloo Curry:-

Aloo - 3 medium size (peel it and cut into cubes)

Onions - 2 - 3 medium size chopped

Tomato - 1 chopped

Ginger and Garlic paste - 1 teaspoon

Cumin seed - 1 seed

Dry red chili -1

Haldi powder - 1 teaspoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Garam masala powder - 1teaspoon

Red chili powder - 1 teaspoon

Salt - According to taste

Water for gravy - 2 Cups

Garam masala seeds:-

Bay leave - 1

Cloves - 2

Cinnamon stick - 1

Cardamon seed - 1

Oil - 2 tablespoon

Method:-

Heat oil in the pan. When it is hot then add all the garam masala seed, cumin seed and dry red chili. Onces the seed starts to splutter than add onions in it and fry it until the onions become brown. After that add aloo and fry it for a min or 2 in a high flame. Then add all the masala powder, tomato and salt and fry the masala until the tomato start leaving oil in a medium flame. Then add water in the pan and turn you gas in a high flame. Cover the pan. When the water start to boil then turn your gas in a medium to low flame and cook it for 20 - 25 mins. Stir occasionally. After 20 - 25 mins aloo curry will be ready. Serve it with puri.

Aloo Baingan curry

Ingredients:-

Baingan - 6 to 7 nos. (cut into thick slices)

Aloo - 3 medium size ( peeled and cut into cubes)

Salt - According to taste

Dry Red Chilli - 1

Ghee/Butter - 2- 3 tablespoon

Garam masala powder - 1 teaspoon

Haldi powder - 1 teaspoon

Coriander powder - 1teaspoon

Cumin powder - 1 teaspoon

Red chili powder - 1 teaspoon ( according to your taste)

Water for gravy - 1 Cup.

Method:-

Heat the pressure cooker add ghee/butter in it. Then add dry red chili and mustard seed. When the seed starts to spullter then add aloo and baingan in the cooker and fry it in a high flame for a min. or 2. After 5 mins add all the masala powder and fry it till the masala start leaving oil in a medium flame. After that add water and salt in it and mix it well. Close the pressure cooker and turn your gas in a high flame and wait for 1 whistle. After 1 whistle turn off the gas and remove the pressure cooker from the gas and wait till it cools down. Serve it with rice, roti and paratha.

Enjoy.