Murukku / Chakkli

4 cups rice, 1 1/2 cups channa dhal, danya seeds, ajvain and jeera - fry everything separately and mix together to grind it into powder.
Once ready Mix it with water and g-g-g paste, salt, turmeric powder, danya powder and chilli powder.
Once its done, put it inside the chakkli maker and make round shapes.
Now fry them in oil. Thats it.. done.

Besan Curry

Heat Oil, add mustard, green chilies, onions, tomatoes, turmeric powder, chilli powder and salt. No need to add danya powder in this. Let it cook till it forms a fine paste of itself and then add little water to it and either sprinkle besan powder on it or add curd-besan paste.

This can be combined with methi , palak and even Mooli ka pattha.

Red Pumpkin Sabji

Chop the red pumpkin to small pieces. Also chop few green chillies, ginger, garlic and grind it into a paste along with few groundnuts. Also grate dry coconut measuring around 2 or 3 spoons.
Once all these are ready heat kadai add oil, aseofodita powder, mustard seeds, the ground mixture, danya powder, chilli powder, turmeric powder, salt, grated coconut, mix well and now add the vegetable pieces.



Mix well and cover it with a lid for few minutes. Then add little water, tamarind pulp and a small spoon ful of sugar and cover it again to let it boil well for around ten minutes.
Later, add little more water if necessary and also add coriander leaves and cover it. Turn off the burner after 2 minutes.

Mushroom curry with Kaju

Chop 2 onions and g chillis. Keep ready cloves, cinnamon, cardomom (1 piece each would do) and a half hand full of Kaju. Fry the onions, g chillis and kaju and grind it to a paste. Heat oil, teej patta, mustard and cumin seeds, few onions, gg paste, coriander powd, chilli and turmeric powd, salt and then add the paste, boil it
for few minutes and then add the youghurt. when it all comes to boil, add the mushrooms and boiled green peas. After 5 minutes the dish is done.

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Poori and Channa gravy

Hellos!

Have you soaked the channa overnight? Yes? Good.
Now lets start preparing the channa gravy.


Ingredients:-
Soaked and boiled channa -1 cup
Onions - 3 (large)
Tomatoes - 2 (large)
Green chillies
Bay leaf -1
Ginger-Garlic paste
Turmeric powder
Chilli powder
Coriander powder
Chole masala
Garam masala


So to begin with, chop the onions, green chillies and tomatoes.
           Heat kadai with little oil and fry onions and green chillies, and fry till onions turn brown and their raw smell vanishes. Transfer it to the mixie jar and add tomatoes to the kadai now, to cook for few minutes.
Then transfer it to the jar along with the onions and make a paste of it with little water.
           Once the paste is done, Re-heat the kadai in low flame. Add oil, bay leaf, mustard and cumin seeds and when it splitters add ginger-garlic paste. Also add turmeric powder, chilli powder, salt and masalas.
           Cook the paste in the oil and after few minutes add the paste of onions and tomatoes, water and let it boil. Add the boiled channa while the gravy is boiling. Let it boil till the gravy becomes thick and also till the raw smell completely vanishes. It would take 10-15 minutes, if the channa was already well boiled before.

So, once you feel its done, turn off the burner, garnish the gravy with corianer leaves and lemon juice and close the lid.

Pooris:-

I don't think its necessary to post how to prepare Poori's since its so easy and common that even kids may know how to prepare. But still i decided to post it here, just in case a beginner wishes to verify his/her idea of making Pooris... lol.. (I know).
So, take required amount of Atta (wheat flour), enough salt and make a dry dough of it out of water. When its almost made, add little oil and knead it well.
Now the atta is ready.
Make small balls of the dough, apply oil on the chakla and make it flat with the belan. When all the dough is pressed flat into such pieces, we are ready to switch on the burner. Heat the kadai and add oil enough to make pooris. Let the oil get heated. The flame should be in medium, so as to avoid over heating and burning of pooris. When you see small bubbles forming in the oil, start putting the dough pieces one by one in the oil and make pooris. Dont forget to turn the poori once the other side is done. And also dont let it be in the oil for long. Pooris are cooked really fast.


So, Is the dinner ready???????

Masala bhat.. My style

Keep already steamed rice ready and start chopping down a small onion, few green chillies and a small tomato, along with curry leaves.

Now heat the kadai, pour oil, add mustard, cumin seeds, onion, green chilli and fry. Add turmeric powder, chilli powder, coriander powder(optional), salt and little garam masala. Mix well and add tomato pieces. Let it cook for few minutes and add the rice to it and mix well, turning the flame to high. Keep on mixing it well until you turn off the burner.

Garnish with Coriander leaves and also can squeeze few drops of lemon on the rice and cover it with a lid, until you serve. This will smell wonderful when you open the lid just before serving.