Green Moongdal Vada / Green Revolt

INGREDIENTS:
Soak green moong dal over night (1 cup).
Ginger cubes (3-4).
Salt to taste.
Green chillies (3-4).
Turmeric powder (a pinch of).
Baking soda a pinch of.
Besan (1 Tsp).
Oil for frying.

PROCEDURE:
In a mixer grinder, grind over night soaked green dal, ginger, salt, green chillies, turmeric powder to fine paste.
Now to that paste add baking soda, chopped coriander leaves, besan and mix well so that no lumps are formed.
Heat oil in a pan and oil is heated well, to test drop a small amount of paste into the oil, if it immediately floats up then our oil is done.
Now with a help of spoon or with finger add small small dumplings to oil, fry them golden brown and remove it on absorbent paper.
Serve it with sauce or peanut chutney. Enjoy its awesome taste and goodness of lentil. 

Dhoka r Dalna

INGREDIENTS:
Cholar dal / Bengal gram (150gms) soaked overnight.
Salt to taste, Sugar to taste.
Red chilli powder (1 Tsp).
Turmeric powder (1 Tsp).
Baking soda.
Mustard oil.
Ginger paste.
Green chillies.
Hing (a pinch of).
For Gravy:
Boiled potatoes (6-10).
Grated tomatoes puree (2 cups).
Onions finely chopped (1 cup).
Salt to taste.
Ginger paste.
Green chillies.
Maida (1 Tsp).
Whole garam masala (2-3 each), Cumin seeds (1 Tsp).
Salt to taste.
Red chilli powder (1 Tsp), Garam masala powder (1 Tsp).
Turmeric powder (1 Tsp), Coriander powder (1 Tsp).

PROCEDURE:
Grind soaked bengalgram along with salt, pinch of sugar, chilli powder, turmeric powder, soda, ginger paste and green chillies to a fine paste.
Heat mustard oil in a pan and add hing to it, as hing dissolves add the paste and stir vigorously, stir it till oil mixes up well and paste is fried well. Now take a greased plate and spread it over as thin sheet. Allow it to cool and as it cools down cut into cubes, give it a shape of rhombus and keep aside.
Heat refined oil in a pan and fry these cubes to golden brown and keep aside. Dhoka is done.
Remove excess oil and let the remaing oil be in the same pan for further proceedings.
Add cumin seeds and dried red chilli to it, allow it to emit smoke, now add grated tomato puree, salt, turmeric powder, chilli powder and saute well.
Add  maida and stir well, now add boiled potatoes stir till oil leaves the walls of pan.
Now add water for desired gravy, as water starts to boil well, now add fried dhoka and boil for 2 minutes and add ghee, garam masala powder and sugar to it and off the flame.
Our dhokar dalna is ready to be served with rice, roti or poori.

/* If onion is added then add it to oil fry it golden brown then add tomato paste.*/

Sabudana Khichdi without dal.

It is a menu which we have it during days of fasting, sabudana is a meal said to be had during fasting days for once in a day at night after a day long fast.

INGREDIENTS:
Sabudana to be soaked for 2-3 prehand (1 cup).
Salt to taste.
Chopped Potatoes(1), Chopped cauliflower (1/2 cup).

Lemon juice (1 Tsp).
Curry leaves.
Ginger paste (1 Tsp).
Peanuts (2 TBs).
Cumin seeds (1 Tsp), Dried red chillies (2).
Ghee (1 Tsp).
Bengalgram (1 Tsp).
Oil for cooking.

PROCEDURE:
Heat oil in a pan, ass cumin seeds, bengal gram and dried red chillies as they pop up add chopped potatoes, cauliflower, peanuts and fry them golden brown, now add ginger paste and add soaked sabudana to it, add salt, water and cook well till sabudana is cooked up well. Now add chopped green chillies, curry leaves and cook well, add little little water when needed to cook sabudana, don't add excess water at a time it may spoil the dish. Now add ghee, lemon juice, stir well and off the flame.

Dumdar Dahi Alu

This recipe is entirely made with curd, neither tomato nor water. It is best followed with poori, chapati.

INGREDIENTS:

Boiled potatoes cut to half and de-skinned (4-5).

Curd (300gms).

Salt to taste, Sugar a pinch of.

Red chilli powder (2 Tsp), Turmeric powder (1 Tsp).

Garam masala powder (1 Tsp).

Ginger paste (1 Tsp).

Ghee (2 Tsp).

Oil (15ml).

Cumin seeds (1 Tsp).

Dried red chillies (2-3).

Green chillies (3-4).

PROCEDURE:

Heat oil in a pan add cumin seeds and dried red chillies and allow them to saute it. In a bowl mix salt.red chilli powder, turmeric powder, garam masala powder and water and make a paste out of it and add it to the pan in oil, add ginger paste, green chillies along with it, saute well so that all ingredients gets cooked up well. 

Now add curd and cook till oil leaves the walls of pan, now add boiled potatoes to it and saute well, check the gravy consistency, make paste of besan and water and add to the pan, let the whole thing boil up, add ghee a pinch of sugar and another pinch of garam masala powder stir and off the flame.

Malai Dum Chicken

INGREDIENTS:
Chicken (500gms).
Curd 250gms).
Salt to taste.
Red chilli powder (2 Tsp).
Charmagaz + Tomato paste (2 TBs).
Turmeric powder (1 Tsp).
Cream (1/2 cup).
Onions boiled and pasted (1/2 cup).
Ginger paste (1 TBs)+Garlic paste (1 Tsp).
Garam masala powder (1 Tsp).
Pudina leaves (4-5).

PROCEDURE:
In a big pan or vessel marinate the chicken with all the above ingredients and keep aside for 4-6 hours.
Later close the lid of the vessel or pan and place on the stove in lower flame, allow it to cook for30 minutes, now remove the lid and stir up well and again close the lid and cook for another 10 minutes and off the flame.
Later remove the lid and stir up well once and its ready to be served with roti, paratha or naan.
Enjoy creamy finger licking taste of chicken. Its just yummy.

Sukhi Dal / Dried Dal

INGREDIENTS:
Masoor dal (1 Cup).
Moong dal (1 Cup).
Bengalgram (1 Cup).
Diced onions (1 cup).
Diced tomatoes (1 cup).
Chopped green chillies (4-5).
Mustard oil (15ml).
Cumin seeds (1 Tsp).

PROCEDURE:
Boil all the dal together in a big vessel or pressure cook it for 2 whistles.
Heat about 5ml of oil in a pan and add cumin seeds to it along with ginger paste as they sauted well add all the boiled dal to it, and cook it well in simmer mode, cook it till all water is evaporated and cooked dal is dried up, as it starts drying add onions, tomatoes, green chillies and cook them, stir continuously, as dal gets to dry up, it can stick to walls of pan and tend to burn.
Add chopped coriander and stir up well, as you find dal totally got dried up add mustard oil and off the flame.