YELLOW SQUASH DHAL

INGREDIENTS:
1. YELLOW SQUASH PIECES - 300 GMS
2. GARLIC POD - 1
3. ONION - 1
4. TOMATO - 1
5. GREEN CHILLIES - 3
6. TOOR DHAL - 3/4 CUP
7. MUSTARD SEEDS - 1/4 TSP
8. CUMIN SEEDS - 1/2 TSP
9. ASAFOETIDA - A PINCH
10. CURRY LEAVES - FEW
11. TURMERIC POWDER - 1/4 TSP
12. SALT - ACC. TO YOUR TASTE
13. GHEE - 2 TBSP
14. WATER - 4 CUPS

METHOD:
1. WASH THE TOOR DHAL AND SOAK IT IN 2 1/2 CUPS OF WATER FOR HALF AN HOUR . PRESSURE COOK THE DHAL FOR UP TO 4 TO 6 WHISTLES . MASH THE COOKED DHAL WITH A LADLE AND KEEP IT ASIDE .
2. CHOP THE ONION, TOMATO AND GREEN CHILLIES . PEEL THE GARLIC POD .
3. HEAT GHEE IN A PAN . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CUMIN SEEDS, CURRY LEAVES, CHOPPED CHILLIES, ASAFOETIDA .
4. ADD THE GARLIC CLOVES, ONION AND SAUTE FOR A MINUTE . ADD THE PIECES OF TOMATOES .
5. ADD THE SQUASH PIECES TO THE PAN . ADD THE REMAINING WATER TO THE PAN . COVER THE PAN WITH A LID AND COOK FOR 5 MINUTES ON MEDIUM FLAME .
6. ADD TURMERIC POWDER, COOKED DHAL AND SALT . STIR IT AND COOK FOR COUPLE OF MINUTES AND THE DHAL IS READY TO SERVE . SERVE THE DHAL WITH THE WHITE RICE .

SERVINGS: UP TO 6 PEOPLE .

SOJJI

INGREDIENTS:
1. RAW RICE - 1 CUP
2. MOONG DHAL - 1/2 CUP
3. GRATED COCONUT - 3 TSP
4. RED CHILLIES - 4
5. CUMIN SEEDS - 1/2 TSP
6. URAD DHAL - 1/2 TSP
7. CHANNA DHAL - 1/2 TSP
8. ASAFOETIDA - 1/8 TSP
9. SALT - ACC. TO YOUR TASTE
10.WATER - 3 CUPS
11. GHEE - 2 TSP

METHOD:
1. DRY ROAST THE DHAL IN A PAN FOR COUPLE OF MINUTES AND THEN ADD RICE TO IT AND ROAST FOR ANOTHER 2 MINUTES . STIR CONSTANTLY TO AVOID BURNING OF THE INGREDIENTS . LET IT COOL DOWN . WASH THE FRIED INGREDIENTS AND ADD 3 CUPS OF WATER TO IT .
2. HEAT GHEE IN A PAN . ADD CUMIN SEEDS, RED CHILLIES, URAD DHAL, CHANNA DHAL AND ASAFOETIDA . ADD THE SEASONINGS TO THE RICE .
3. ADD GRATED COCONUT TO THE RICE .
4. PRESSURE COOK THE RICE AND DHAL ALONG WITH THE SEASONINGS AND COCONUT FOR UP TO 2 WHISTLES . SERVE THIS DELICIOUS SOJJI WITH ANY PICKLE OF YOUR CHOICE .

SERVINGS: UP TO 4 PEOPLE .

MANGO-COCONUT CHUTNEY

INGREDIENTS:
1. RAW MANGO PIECES - 200 GMS
2. GRATED COCONUT - 100 GMS
3. CHILLY POWDER - 1 1/2 TSP
4. TURMERIC POWDER - 1/4 TSP
5. ASAFOETIDA - A PINCH
6. MUSTARD SEEDS - 1/4 TSP
7. CURRY LEAVES - FEW
8. RED CHILLIES - 3
9. SALT - ACC. TO YOUR TASTE
10. SESAME OIL - 1/4 CUP


METHOD:
1. GRIND THE RAW MANGO PIECES, GRATED COCONUT AND CHILLY POWDER IN TO A COARSE PASTE .
2. HEAT OIL IN A PAN . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD RED CHILLIES, CURRY LEAVES AND ASAFOETIDA .
3. ADD THE PASTE TO THE PAN ALONG WITH THE REQUIRED SALT . SAUTE FOR A MINUTE . THE MANGO-COCONUT CHUTNEY IS READY . SERVE THIS CHUTNEY WITH WHITE RICE .

SERVINGS: UP TO 6 PEOPLE

SUGAR SNAP PEAS PORIYAL

INGREDIENTS:
1. SUGAR SNAP PEAS - 200 GMS
2. GRATED GINGER - 1 TSP
3. GRATED COCONUT - 3 TSP
4. MUSTARD SEEDS - 1/4 TSP
5. CUMIN SEEDS - 1/2 TSP
6. URAD DHAL - 1/2 TSP
7. RED CHILLIES - 3
8. ASAFOETIDA - A PINCH
9. SALT - ACC. TO YOUR TASTE
10. SESAME OIL - 2 TBSP

METHOD:
1. CHOP THE SUGAR SNAP PEAS .
2. HEAT OIL IN A PAN . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CUMIN SEEDS, URAD DHAL AND RED CHILLIES .
3. ADD ASAFOETIDA .
4. ADD THE CHOPPED SUGAR SNAP PEAS . CLOSE THE PAN WITH A LID . COOK IT FOR 5 MINUTES ON MEDIUM FLAME .
5. ADD GRATED GINGER, GRATED COCONUT AND SALT . SAUTE FOR ANOTHER MINUTE .
SERVE THIS CURRY WITH WHITE RICE AND A LITTLE GHEE ON IT .

SERVINGS: UP TO 3 PEOPLE .

JOWAR DOSA

INGREDIENTS:
1. JOWAR FLOUR - 1 CUP
2. WHEAT FLOUR - 1 CUP
3. RICE FLOUR - 1 CUP
4. GREEN CHILLIES - 2
5. CUMIN SEEDS - 1/2 TSP
6. ASAFOETIDA - 1/8 TSP
7. CHOPPED SPRING ONIONS - 1/2 CUP
8. SALT - ACC. TO YOUR TASTE
9. WATER - 7 CUPS
10. OIL FOR FRYING

METHOD:
1. CHOP THE GREEN CHILLIES FINELY .
2. MIX ALL OF THE ABOVE MENTIONED INGREDIENTS EXCEPT THE OIL TO MAKE THE BATTER . THE BATTER SHOULD BE WATERY .
3. POUR THE BATTER ON THE HOT TAWA JUST LIKE THE RAWA DOSA BATTER . SPREAD OIL AT THE EDGES AND LITTLE IN THE MIDDLE . WAIT FOR COUPLE OF MINUTES TILL THE EDGES TURN CRISPY . TURN THE DOSA UPSIDE DOWN . FRY FOR 30 SECONDS . THE CRISPY JOWAR DOSA IS READY . SERVE IT WITH ANY CHUTNEY OR KETCHUP .

JONNE ROTTE OR JOWAR ROTI

INGREDIENTS:
1. JOWAR FLOUR - 2 1/2 CUPS
2. WHEAT FLOUR - 3/4 CUP
3. GREEN CHILIES - 2
4. CHOPPED RED CABBAGE - 1/2 CUP
5. CHOPPED ONION - 1/2 CUP
6. PEANUTS - 1/4 CUP
7. RED CHILLIES - 2
8. SALT - ACC. TO YOUR TASTE
9. WATER - 2 CUPS
10. OIL FOR COOKING


METHOD:
1. MIX JOWAR FLOUR, WHEAT FLOUR, CHOPPED GREEN CHILLIES, CABBAGE, ONION, SALT.
2. DRY ROAST PEANUTS AND RED CHILLIES . GRIND IT TO COARSE POWDER .
3. ADD THE POWDERED INGREDIENTS TO THE FLOUR AND MIX WELL .
4. BOIL THE WATER IN A PAN . POUR THE HOT WATER IN TO THE FLOUR AND MIX WELL WITH A LADLE . LET IT COOL DOWN AND THEN KNEAD THE DOUGH WITH THE HANDS .
5. DIVIDE THE DOUGH IN TO 10 EQUAL PARTS . ROLL THEM IN TO BALLS . I MADE THE ROTIS IN A TORTILLA PRESS . THEY CAN BE MADE USING ROLLING PIN JUST LIKE MAKING REGULAR ROTIS . DO NOT MAKE THEM VERY THIN .
6. COOK THE ROTI ON A HOT TAWA . SPREAD OIL AT THE EDGES . LET IT COOK FOR A MINUTE AND THEN TURN THE ROTI . LET IT COOK FOR ANOTHER MINUTE . THE JOWAR ROTI IS READY AND IT IS SERVED WITH ONION CHUTNEY .

SERVINGS: MAKES 10 ROTIS .

YELLOW BELL PEPPER CURRY

INGREDIENTS:
1. YELLOW BELL PEPPERS - 2
2. ONION - 1
3. GREEN CHILLIES - 2
4. TOMATOES - 4
5. TURMERIC POWDER - 1/4 TSP
6. CHILLY POWDER - 1/2 TSP
7. MUSTARD POWDER - 1 TSP
8. KASURI METHI - 1 TSP
9. SESAME OIL - 3 TBSP
10. MUSTARD SEEDS - 1/4 TSP
11. CUMIN SEEDS - 1/2 TSP
12. ASAFOETIDA - A PINCH
13. SALT - ACC. TO YOUR TASTE

METHOD:
1. CUT THE BELL PEPPERS IN TO SMALL PIECES . CHOP THE ONION AND GREEN CHILLIES FINELY . CUT THE TOMATOES IN TO SMALL PIECES .
2. HEAT OIL IN A PAN . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CUMIN SEEDS AND GREEN CHILLIES AND ASAFOETIDA .
3. ADD THE CHOPPED ONION TO THE PAN AND SAUTE FOR COUPLE OF MINUTES .
4. ADD THE CUT TOMATOES AND BELL PEPPERS TO THE PAN .
5. ADD TURMERIC POWDER, CHILLY POWDER . STIR WELL AND LET IT COOK FOR 10 MINUTES ON MEDIUM FLAME AND WITH A LID CLOSED ON IT .
6. ADD MUSTARD POWDER, KASURI METHI AND SALT . STIR WELL AND COOK FOR COUPLE OF MINUTES . SERVE THIS LESS SPICY AND DELICIOUS CURRY WITH CHAPATHIS .

SERVINGS: UP TO 6 PEOPLE .