Dosa/Idly milagai podi

Ingredients

1.Red Chilly-1 cup

2.Urad dal-0.5 cup

3.Channa Dal-0.5 cup

4.salt-as per your taste

5.oil-2 tsp

6.jaggery-1 tsp

Method

1.In a dry pan in a medium flame add 1 tsp of oil,urad dal,channa dal.stir it frequently so that to avoid over burning on a single side.

2. Allow it to cook untill  its colour changes to golden brown on all sides.

3.Allow it to cool at room temperature for 5 mins(It is to avoid lumps).

4.Transfer it to a mixer and grind it coursely.

5.In a dry pan in a medium flame add 1 tsp of oil and add red chillies and allow it to fry until its color changes to brown.

6.Allow it to cool at room temperature for 5 mins(It is to avoid lumps). 

7.Now add these fried red chillies to the mixture .

8.Add salt,jaggery to the mixture and grind it well in a pulse mode.

9.Dosa/Idly milagai podi is ready.

Dosa/Idly milagai podi  can be served with idly/dosa/upma

Tomato Chutney

Ingredients

1.Tomato-2 medium sized

2.Onion-1 medium sized

3.Green chilly-2 medium sized

4.oil-1 tsp

5.Red chilly powder-1 tsp

6.Hing-1 tsp

7.Fried Gram dal-2 tsp

8.Salt-as per your taste

9.Ginger-0.5 tsp(finely chopped)

10.Garlic-0.5 tsp(finely chopped)

 

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Now add the finely chopped tomatoes to the mixture and allow it to cook well for 3 to 5 mins.

3.Transfer the shallow fried onion and  tomato to the mixer.

4.Add chopped ginger,green chilly,garlic,adqueate amount of salt,hing,fried gram dal to the mixer.

5.Finely grind the mixer.

6.Tomato Chutney is ready to serve. 

 

Tomato Chutney can be served with idly/dosai/upma.

 

Mint Chutney/Pudina Chutney

Ingredients

1.Mint leaves/pudina-1 cup

2.Onion-1 medium sized

3.Green chilly-2 medium sized

4.oil-1 tsp

5.Red chilly powder-1 tsp

6.Hing-1 tsp

7.Fried Gram dal-2 tsp

8.Salt-as per your taste

9.Ginger-0.5 tsp(finely chopped)

10.Garlic-0.5 tsp(finely chopped)

Method

1.In a dry pan ,medium flame add oil,chopped onion,red chilly powder,pinch of salt.Allow it to cook well for 3 to 5 mins till onion is shallow fried.

2.Now add the mint leaves/pudina leaves to the mixture and allow it to cook well.Both mint leaves/pudina leaves,onion should be shallow fried.You will notice that pudina/mint leaves will shrint and will change its colour.Switch off the flame.

3.Transfer the shallow fried  onion and pudina leaves to the mixer.

4.Add chopped ginger,green chilly,garlic,adqueate amount of salt,hing,fried gram dal to the mixer.

5.Finely grind the mixer.

6.Mint Chutney/Pudina Chutney is ready to serve.

Mint/Pudina chutney can be served with dosa/idly.

Idly

Ingredients

For Batter

1.Idly Rice-3 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.In a idly stand just grease it with oil and with the help of the ladle pour the batter in the  idly stand.

8.In a pressure cooker with small amount of water(less than 0.25 cup) place the idly stand gently and cover the pressure cooker.

9.Dont add weight to the pressure cooker now.allow it to cook for 7 to 9 mins.

10.Now switch off the flame and add the weight to the pressure cooker(this allows it to cook with the help of the steam if it is not cooker propely and other thing is it will remain hot).

11.Before serving gently open the weight of the pressure cooker and gently take of the idlys from idly stand(If it is sticky wait for couple of mins else just with hand spread some water on idlis and then take it.It will come out well).

12.Idly is ready to serve.

Idly can be served with sambar/chutney/milagai podi

Channa Masala

Ingredients

1.Chick peas-1 cup

2.Oil-1 tsp

3.Cumin seeds-1 tsp

4.Red chilly powder-1 tsp

5.Gram Masala powder-1 tsp

6.Turmeric powder-1 tsp

7.salt-adjust to your taste

8.Onion-3 medium sized

9.Tomato-3 medium sized

10.Green chilly-2 medium sized

11.coriander-1 tsp(finely chopped)

12.Ginger-0.5 tsp(finely chopped)

13.Garlic-0.5 tsp(finely chopped)

14.water-1 cup

Method

1.Soak the chick peas in adequate water for 4 to 6 hrs.

2.After 4 to 6 hrs drain the water from the chick peas.

3.In a pressure cooker add oil and wait till oil gets heated and then add cumin seeds,red chilly powder,turmeric powder.

4.Meanwhile chop the 2 medium sized onion and green chilly and grind it well in the mixer(dont add water while grinding).

5.Now add the grinded onion paste to the pressure cooker and stir it once and allow it to cook for 2 mins.

6.Meanwhile chop the tomato and grind it well into a thick paste (dont add water while grinding).

7. Now add the grinded tomato paste to the pressure cooker and stir it once.

8.Grind the ginger garlic into a thick paste and add it to the pressure cooker and stir it well.

9.Now add small amount of salt,gram masala powder,Chick peas,water and stir once and close the pressure cooker.

10.Allow it to cook for 3 whistles in the pressure cooker and then switch off the flame.

11.Once you are able to open the pressure cooker keep the pressure cooker on the medium flame and add salt(adequate amount)and stir it well and allow it to boil for 2 mins in open pan method.

12.Meanwhile chop the coriander and 1 medium sized onion and just spread it out on the channa Masala for garnishing .

13.Channa Masala is ready to serve.

Channa Masala is usually served with Naan/chappathi/rice.

Naan

Ingredients

1.All Purpose Flour-2 cups

2.Oil-2 tsp

3.Luke warm water-1.5 cup
4.Salt-1 tsp 

5.Yeast powder-1 tsp

6.Melted butter-2 tsp

Method

1.In a dry cup add 0.5 cup of water and add yeast and leave it for 5 minutes.

2.In a dry bowl add all purpose flour,salt,oil,yeast powder mixed in water and add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

3.Then mix it well and make the dough.

4. Leave it for 4 to 6 hrs.You will notice that dough size has become double after 4 to 6 hrs.

5.Divide the dough into medium sizedballs.

6.Pre heat the oven to 180 degree Celsius for 10 mins.

7.Meantime Roll the balls in a round shape with the help of dry all purpose flour.

8.In a Baking tray spread the baking sheet and greese it with oil/butter.

9.Then place the rolled pieces one by one or max 2 at a timewith suffient gap .

10.Place it in the oven and allow it to cook for 2 to 3 mins.when you find the brown spots just turn the other side and allow it to cook.

11.Then take out the Naan from oven and cut the each naan into 2 pieces and grease it with melted butter.

12.Repeat the same process till the dough is finished.Usually it will make 6 Naan.

13.Naan is ready to serve.

Naan can be served with channa masala,dal makani,panner,gobi.

Methi Chappathi using Multi purpose flour

Ingredients

1.All Purpose Flour-2 cups

2.Oil-2 tsp

3.Luke warm water-less than  1 cup
4.Salt-1 tsp 

5.Methi leaves dried/fresh- 1 tsp

6.Red chilly powder-1 tsp

7.Turmeric Powder-1 tsp

Method

1.In a Dry bowl add the all purpose flour,salt,oil,red chilly powder,turmeric powder,Methi leaves.If it is fresh Methi leaves just fry it in a pan without oil and then add it.

2.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

3. Then mix it well and make the dough.

4.Divide the dough into medium sized balls.

5.Keep the dry pan in the medium flame.

6.Meantime Roll the balls in a round shape with the help of dry all purpose flour.

7.Add the rolled chappathis in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

8.Methi chappathi  is ready to serve.

Methi chappathi can be served with potatoes,channa masala,panner,dal.yogurt,pickle.

Multi Purpose flour chappathi

Ingredients

1.All Purpose Flour-2 cups

2.Oil-2 tsp

3.Luke warm water-less than  1 cup
4.Salt-1 tsp 

Method

1.In a Dry bowl add the all purpose flour,salt,oil.

2.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

3. Then mix it well and make the dough.

4.Divide the dough into medium sized balls.

5.Keep the dry pan in the medium flame.

6.Meantime Roll the balls in a round shape with the help of dry all purpose flour.

7.Add the rolled chappathis in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

8.Multi purpose flour chappathi  is ready to serve.

Multi purpose flour chappathi can be served with potatoes,channa masala,panner,dal.rogurt,pickle,tomato curry,tomato thokku

 

Methi Chappathi using whole wheat flour

Ingredients

1.Whole wheat Flour-2 cups

2.Oil-2 tsp

3.Luke warm water-less than  1 cup
4.Salt-1 tsp 

5.Methi leaves dried/fresh- 1 tsp

6.Red chilly powder-1 tsp

7.Turmeric Powder-1 tsp

Method

1.In a Dry bowl add the whole wheat flour,salt,oil,red chilly powder,turmeric powder,Methi leaves.If it is fresh Methi leaves just fry it in a pan without oil and then add it.

2.Just mix it well and squeeze it and  then add luke warm water gently(dont add too much water then you will not be able to roll the pieces,so gently add water).

3. Then mix it well and make the dough.

4.Divide the dough into medium sized balls.

5.Keep the dry pan in the medium flame.

6.Meantime Roll the balls in a round shape with the help of dry whole wheat flour.

7.Add the rolled chappathis in a pan allow it to cook till you get the brown spots on the side.Do the same on both the sides.Sprinkle little oil so that it wont become like papad.

8.Methi chappathi  is ready to serve.

Methi chappathi can be served with potatoes,channa masala,panner,dal.yogurt,pickle.

 

 

Eggless Fruit and nut cake

Ingredients

1.Yogurt-1 cup

2.All purpose flour-1.5 cups

3.Baking soda-0.25 tsp

4.Baking Powder-0.25 tsp

5.Vanilla essece-1 tsp

6.oil-0.25 cup

7.Sugar-1 cup
8.Nuts-1/2 cup finely chopped
9.Tuti frooti-1/4 cup

Method

1.In a empty large bowl add yogurt,sugar,baking soda ,Baking powder and mix it well til the sugar gets dissolved completely.

2.Keep it aside for 3 to 4 mins.You will notice that the bubbles are formed on the surface.

3.Pre heat the oven to 180 degree Celsius for  10 mins

4.Then add oil and mix it well.

4.Then add the all purpose flour to the mixture.Sift it while adding in order to avoid lumps.Mix it well.

5.Then add vanilla essence, nuts,tuti frooti to the mixture.

6.In a baking tray spread the baking sheet and  in a oven proof vessel grease the vessel with oil/butter on all sides.

7.Then pour the batter  into the oven proof vessel.

8.Then place it into the oven and allow it to cook.

9.It approximately takes 20 to 25 mins.When you  insert a tooth pick it should cleanly come out,nothing should stick in it.

10.Eggless Fruit and nut cake is ready to serve.

Eggless Fruit and nut cake is usually served as a dessert.

Eggless Vanilla Sponge Cake

Ingredients

1.Yogurt-1 cup

2.All purpose flour-1.5 cups

3.Baking soda-0.25 tsp

4.Baking Powder-0.25 tsp

5.Vanilla essece-2 tsp

6.oil-0.25 cup

7.Sugar-1 cup

Method

1.In a empty large bowl add yogurt,sugar,baking soda ,Baking powder and mix it well til the sugar gets dissolved completely.

2.Keep it aside for 3 to 4 mins.You will notice that the bubbles are formed on the surface.

3.Pre heat the oven to 180 degree Celsius for  10 mins

4.Then add oil and mix it well.

4.Then add the all purpose flour to the mixture.Sift it while adding in order to avoid lumps.Mix it well.

5.Then add vanilla essence to the mixture.

6.In a baking tray spread the baking sheet and  in a oven proof vessel grease the vessel with oil/butter on all sides.

7.Then pour the batter  into the oven proof vessel.

8.Then place it into the oven and allow it to cook.

9.It approximately takes 20 to 25 mins.When you  insert a tooth pick it should cleanly come out,nothing should stick in it.

10.Eggless Vanilla Sponge cake is ready to serve.

 Eggless Vanilla Sponge cake can be served as a dessert.

Eggless chocolate cake

Ingredients

1.Yogurt-1 cup

2.All purpose flour-1.5 cups

3.Baking soda-0.25 tsp

4.Baking Powder-0.25 tsp

5.Vanilla essece-1 tsp

6.oil-0.25 cup

7.Sugar-1 cup
8.Cocoa Powder-1 tsp

Method

1.In a empty large bowl add yogurt,sugar,baking soda ,Baking powder and mix it well til the sugar gets dissolved completely.

2.Keep it aside for 3 to 4 mins.You will notice that the bubbles are formed on the surface.

3.Pre heat the oven to 180 degree Celsius for  10 mins

4.Then add oil and mix it well.

4.Then add the all purpose flour to the mixture.Sift it while adding in order to avoid lumps.Mix it well.

5.Then add vanilla essence, cocoa powder to the mixture.

6.In a baking tray spread the baking sheet and  in a oven proof vessel grease the vessel with oil/butter on all sides.

7.Then pour the batter  into the oven proof vessel.

8.Then place it into the oven and allow it to cook.

9.It approximately takes 20 to 25 mins.When you  insert a tooth pick it should cleanly come out,nothing should stick in it.

10.Eggless chocolate Sponge cake is ready to serve.

 Eggless chocolate Sponge cake can be served as a dessert.

Eggless Vanilla Cupcake with icing

Ingredients

1.Yogurt-1 cup

2.All purpose flour-1.5 cups

3.Baking soda-0.25 tsp

4.Baking Powder-0.25 tsp

5.Vanilla essece-2 tsp

6.oil-0.25 cup

7.Sugar-1 cup

8.Cup cake liners-10 to 12

 

For Icing

1.Icing Sugar-1/2 cup

2.Butter-1/4 cup

 

 

Method

1.In a empty large bowl add yogurt,sugar,baking soda ,Baking powder and mix it well til the sugar gets dissolved completely.

2.Keep it aside for 3 to 4 mins.You will notice that the bubbles are formed on the surface.

3.Pre heat the oven to 180 degree Celsius for  10 mins

4.Then add oil and mix it well.

4.Then add the all purpose flour to the mixture.Sift it while adding in order to avoid lumps.Mix it well.

5.Then add vanilla essence to the mixture.

6.In a baking tray spread the baking sheet and in a cup cake tray grease it with oil or butter.

7.Grease the cupcake linears with oil.

 

8.Using ladle pour the batter into cupcake linears and place it in the cupcake tray.

9.Then place it into the oven and allow it to cook.

10.It approximately takes 20 to 25 mins.When you  insert a tooth pick it should cleanly come out,nothing should stick in it.

11. Mix the icing sugar and butter and put it in the piping bag and do icing on each cup cake.

12. Eggless Vanilla Cupcake is ready to serve.

 

Eggless Vanilla Cupcake with icing can be served as a dessert.

 

 

 

Eggless Pineapple chocochip Muffin / cupcake

Ingredients

1.Yogurt-1 cup

2.All purpose flour-1.5 cups

3.Baking soda-0.25 tsp

4.Baking Powder-0.25 tsp

5.Vanilla essece-1 tsp

6.oil-0.25 cup

7.pineapple essece-1 tsp

8.Sugar-1 cup

9.Choco chip-15 to 20 pieces

10.Cup cake liners-10 to 12

Method

1.In a empty large bowl add yogurt,sugar,baking soda ,Baking powder and mix it well til the sugar gets dissolved completely.

2.Keep it aside for 3 to 4 mins.You will notice that the bubbles are formed on the surface.

3.Pre heat the oven to 180 degree Celsius for  10 mins

4.Then add oil and mix it well.

4.Then add the all purpose flour to the mixture.Sift it while adding in order to avoid lumps.Mix it well.

5.Then add vanilla essence,pineapple essence,choco chips to the mixture.

6.In a baking tray spread the baking sheet and in a cup cake tray grease it with oil or butter.

7.Grease the cupcake linears with oil.

8.Using ladle pour the batter into cupcake linears and place it in the cupcake tray.

9.Then place it into the oven and allow it to cook.

10.It approximately takes 20 to 25 mins.When you  insert a tooth pick it should cleanly come out,nothing should stick in it.

11.Eggless Pineapple chocochip Muffin / cupcake is ready to serve.

Eggless Pineapple chocochip Muffin / cupcake can be served as a dessert.

Baklava Rolls

Ingredients

1.Phyllo Pastry sheets-8 to 9 sheets(1 pack)

2.Almonds-1/2 cup

3.Coconut powder-1/4 cup

4.Sugar-1 cup

5.Walnut-1/2 cup

6.Pistachutes-10 to 15 pieces of finely chopped

7.Honey/Sugar syrup-1 cup

8.Butter-1/2 cup

Method

1.Preheat the oven to 180 degree celsius.

2.Grind the almonds coursely.Transfer it to an empty bowl.

3.Grind the walnut coursely.Transfer it to a bowl containing grinded almonds.

4.Now add sugar,coconut powder.Mix it well.Fillings is ready.

5.Now open the phyllo pastry sheet and take one at a time cover the rest of the sheet with the dry cloth.

6.In a flat ,dry surface place  phyllo sheet ,brush the butter on the sheet and fold the sheet length wise once.

                                                                              

7.Along the short side leave half an inch gap and add 2 tbsp of filling and roll it once then with the butter brush it lightly and roll it again and brush with the butter  lightly,the rolled part.
8.Now add 2 tbsp of filling and roll it once then with the butter brush it lightly and roll it again and brush with the butter  lightly,the rolled part.
9.Repeat the same process for each sheet.
10.In a Baking tray spread the baking sheet and apply butter and place the rolls on it and then cut it into half the each roll(1 sheet -2 baklava rolls)
11.Place the Baking tray in the oven and allow it to bake till it becomes light brown.It approximately takes 25 to 30 mins.
12. After Baking the Baklava rolls allow it to cool and garnish it with pistachous and spread the honey/sugar syrup over the baklava rolls evenly.
13.Baklava rolls are ready to serve.

Baklava is usually served as a snack.

Mung Bean Dosai/Pacha Payar dosai/Pacha payar pesarattu

Ingredients

For Batter

1.Mung Bean/Pacha Payar-1 Cup

2.Idly Rice-1/4  cup

3.Salt-1 tsp

4.water-1 cup(adjust according to the rice and mung bean)

5.Green chilly-4 medium sized

6.Coriander-1 tsp finely chopped

For Garnishing

1.Onion-2 medium sized finely chopped

2.oil-For sprinkling

Method

1.Soak the idly rice and mung bean in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from mung bean  and idly rice and add this into the mixer.Add green chillies,Coriander,water and grind it well.

3.Transfer the batter into an empty vessel and add salt ,finely chopped onion and mix it well.No need of fermentation. 

4.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

5.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.Don't pour it too thick then you will not be able to turn the dosa,Don't pour the batter very thin then it will become flimsy and it will torn.Just pour it in a circular manner.

6.Sprinkle 1 tsp of oil around the dosai.

7.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

8.Repeat the same process until the batter gets finished,usually makes 15 to 18 dosas.

9.Mung Bean Dosai/Pacha Payar dosai/Pacha payar pesarattu is ready to serve.

Mung Bean Dosai/Pacha Payar dosai/Pacha payar pesarattu can be served with molaga podi/chutney/sambar/yogurt/pickle.

Sada Dosa

Ingredients

For Batter

1.Idly Rice-4 Cups

2.Urad dal-1 cup

3.Salt-2 tsp

4.water-1 cup(adjust according to the rice)

Method

1.Soak the idly rice and urad dal in adequate water separately for about 4 to 6 hours.

2.After 4 to 6 hrs drain the water from urad dal and grind the urad dal  in the mixer till it is finely grinded and becomes a thick paste.Transfer it to the dry large vessel/large bowl.

3.Drain the water from idly rice,water and grind it well in the mixer till it is finely grinded.Adjust water accordingly.Don't pour too much water then the batter will become watery.If you are grinding in the mixer grind it half portion of idly rice first and then the rest,else it will not grind properly.

4.Then Transfer it to the large vessel/large bowl containing grinded urad dal .

5.Add salt and stir it well so that it gets mixed completely.

6.Allow the batter  to ferment overnight.

7.Place the dry skillet in the medium flame and wait till it gets heated.It approximately takes 2 mins.

8.Sprinkle the oil on the skillet and with the help of ladle pour the batter to the skillet.

9.Sprinkle 1 tsp of oil around the dosai.

10.When the dosai becomes light brown just turn the dosai and allow it to cook on the other side as well.

11.Repeat the same process until the batter gets finished.

12.Sada Dosa is ready to serve

Sada Dosa is usually served with chutney or sambar.

 

Spicy Rusk Upma

Ingredients

1.Rusk-10 to 15 medium sized

2.Chilly powder-2 tsp(as per your taste)

3. Green Chilly-2 medium sized

4.Onion-2 medium sized

5.Turmeric powder-1 tsp

6.Oil-2 tsp

7.Mustard Seeds-1 tsp

8.channa Dal-1 tsp

9. urad dal-1 tsp

10.salt-1 tsp

11.water-0.25 cup

12.Tomato-1 medium sized(to garnish)

Method

1.Soak the rusk in water for 5 to 10 mins.

2.Mean while in a dry pan add oil and wait until it gets heated and add mustard seeds,channa dal,urad dal,chopped green chilly,chopped onion,pinch of salt,chilly powder,turmeric powder.Stir it well until it is onion is shallow fried.

3.Drain the water from the rusk if any(usually rusk absorbs water).

4.Add the water to the pan and allow it to cook for 2 to 3 minutes.

5.Then chop the rusk pieces and add to the mixture in the pan and stir it well till it is completely mixed.

6.Then keep it in a low flame,add salt and keep it  for about 5 minutes, stir it occasionally.

7.Cut the tomatoes into round pieces and Garnish it.

8. Spicy Rusk Upma is ready to serve.

Spicy Rusk Upma is usually served with raita

 

Dal Makkani

Ingredients

1.Black whole urad dal-1 cup

2.Red Kidney Beans-3 tsp

3.Water-3 cups

4.Butter-1 tsp

5.Mustard Seeds-1 tsp

6.Cumin Seeds- 1 tsp

7.Red Chilly-2 medium sized

8.Salt-2 tsp(adjust to your taste)

9.Green chilly-2 medium sized

10.Garam Masala Powder-1tsp

11.Red Chilly Powder-0.5 tsp

12.Yogurt-1 tsp

Method

1.Soak the Black whole urad dal and Red kidney beans separately  in water for 6 to 8 hrs.

2.After 6 to 8 hrs ,drain the water from Black whole urad dal and Red kidney beans

3.In a pressure cooker ,in medium flame add Black whole urad dal and Red kidney beans,water,pinch of salt,red chilly powder,chopped green chilly.

4.Allow it to cook for 5 to 6 whistles.

5.Wait till the steam subsides and open the pressure cooker.

6.Mean while  in a dry pan add butter wait till it melts completely add mustard seeds,cumin seeds,Red chilly .

7.After opening the pressure cooker,in a low flame without  closing a lid allow it to cook for a minute and add yogurt and stir it well.Then add gram masala powder  to it and mash all the kidney beans .

8.Then add  the contents from the pan to the pressure cooker and add salt and stir it well till it gets mixed well.

9. Dal Makkani is ready to serve.

Dal Makkani is usually served with chappathi /rice

Mixed Vegetable Kootu/Moong Dal Kootu

Ingredients

1.Moong Dal-1 cup

2.water-3 cups

3.oil-1 tsp

4.Mustard Seeds-1 tsp

5.Red chilly-2 medium sized

6.Tomato-2 medium sized

7.Beans-5 to 6 medium sized

8.Green chilly-2 medium sized

9.Turmeric Powder-1 tsp

10.Salt-2 tsp(adjust to your taste)

11.Carrot-1 medium sized

12.Ginger-1tsp(chopped)

Method

1.In a pressure cooker add moong dal,water,chopped tomatoes,chopped green chilly,Chopped Beans,chopped carrot, ginger,turmeric powder,and pinch of salt.

2.Allow it to cook in the medium flame for 3 whistles.

3.Wait till the steam subsides and open the pressure cooker.

4.Mean while in a dry pan add oil, wait till the oil gets heated then add mustard seeds and red chilly and wait till the red chilly gets fried.

5.Transfer the pan contents to the pressure cooker and add salt and stir it for a minute till it gets mixed well.

6. Mixed Vegetable Kootu/Moong Dal Kootu is ready to serve.

Mixed Vegetable Kootu/Moong Dal Kootu is usually served with chappathi /rice