MASOOR DAL FRY

Ingredients:

Masoor dal - 1 cup

Onion - 1

Tomato - 1

Curry leaves

Coriander leaves

Turmeric powder

Garam masala - 1/2 tsp

Green chillies - 2

Red chilli - 2

Cumin seeds - 1/2 tsp

Salt

Oil

Method:

1. Put the masoor dal in a pressure cooker and add turmeric powder and water and cook it

2. Pour some oil in a pan and add cumin seeds, curry leaves,red chilli, green chillies(chopped), onion and fry well until the onion turns transparent

3. Then add tomatoes and add turmeric powder,garam masala, salt and fry well until the tomato dissolves

4. Mix the dal with the gravy and allow it to boil

5. Garnish it with coriander leaves

Serve this with chappati

Tip: If u have leftover dal use the dal instead of water for making chappati dough. The chappati will taste delicious but remember to take all the chillies out of the dal before using it for dough

WHOLE WHEAT BISCOTTI

Ingredients:

Maida - 3/4 cup

wheat flour - 1/2 cup

sugar - 1/3 cup

baking powder - 1 tsp

Almonds - 1/2 cup (chopped)

Salt - 1/4 tsp

Cardamom powder - 1/4 tsp

Egg - 2

Method:

1. Preheat the oven to 350 deg and spray some oil in the baking tray and keep aside

2. In a bowl mix all the dry ingredients and keep aside

3. Beat the eggs and add the cardamom powder and pour it in the dry ingredients

4. Mix it well until it holds up like a dough. Dont overmix it

5. Spread the dough using hands into a long pile

6. Keep it in the baking tray and bake it for 20-25 min

7. Take the biscotti outside and allow it to cool. After it cools cut it into small lengthy pieces and keep it in the baking tray and bake it again in 300 deg for another 20-25 min until it becomes golden brown.

Allow it to cool completely and keep it in a airtight container

I followed the recipe from a tv show but changed some ingredients

CHANNA PULAO

Ingredients:

Channa - 1/2 cup {soaked overnight}

Basmati rice - 1 1/2 cup

Onion - 1 {medium size}

Ginger garlic paste - 2 tsp

Tomato - 2 {medium size}

Green chilli - 1 no

Coconut milk - 1/2 cup

Red chilli powder

Cumin powder

Coriander powder

Coriander leaves

Turmeric powder

Whole garam masala

Salt

Oil

To Grind:

Garlic - 4 pods

Onion - 1/2

Red chillies - 4

Cumin seeds - 1 tsp

oil - 1 tsp

Grated coconut - 3 tbsp

Preparation;

1. Saute all the ingredients in the "TO GRIND" portion except coconut with a little oil and grind it into a smooth paste along with coconut

2. Grind the tomatoes into smooth paste

3. Heat oil in a pan and add the whole garam masala and add the ginger garlic paste, green chilli and onion

4. Add the tomatoes and the ground pasteand saute well

5. Now add all the powders [chilli pdr, coriander pdr, cumin pdr, turmeric pdr]

6. Add the soaked channa and pressure cook it by adding sufficient water

7. After the channa is cooked add require amount of salt and add water and coconut milk required for the rice [Add 1/2 cup coconut milk and 1 1/2 cup water for 1 cup of rice. If there is water in channa gravy then reduce the amount of water]

8. Add coriander leaves and cook it

This dish can be served with any meat gravy or boiled egg masala

[I tried this recipe from a blog]