Mixed dal Makhani

Ingredients:
Toor dal- 2Tbs
Whole mung beans- 2Tbs
Whole black urad-2Tbs
Chana dal- 2Tbs
Lentils -2Tbs
Pinto beans- 2Tbs
Black eyed peas - 2Tbs
Soaked kidney beans - 2Tbs
Red chori beans -2Tbs
Horse gram-2Tbs
Diced Roma tomatoes- 2 cups
Cumin seeds- 1Tbs
Diced onions-2 cups
Finely chopped garlic- 2Tbs
Finely chopped ginger- 2 Tbs
Coriander powder - 1Tbs
Garam masala powder- 1Tbs
Turmeric- 1tsp
Ghee- 3Tbs
Chili powder - 1tsp
Sliced green chilies-2
Salt- 1.5 tsp or to taste
Chopped cilantro- 1/2 cup

Method:
Combine all the varieties of beans wash well add 3 cups of water and set aside. In a pressure cooker or instant pot heat half the ghee add cumin seeds, ginger and garlic pieces sauté little, add chopped onions and sauté until onions are clarified. Add turmeric, chili powder, coriander powder, sliced green chilies and mix well and add chopped tomatoes. Sauté until oil comes out. At this time cooker can be covered with a loose lid. Then add all the beans with water, add salt and pressure cook until 3 whistles, or set to beans and pressure cook in instant pot. Once pressure goes away remove the lid, mix well add little water if needed, or if there is too much water keep it open the pot and cook until some water is evaporate.At the end add garam masala powder, chopped cilantro, remaining ghee, and taste the salt, cook for 2-3 minutes. Serve hot with Roti or Rice.

Bombay style Tomato Rice

Ingredients:
Basmati Rice-2 cups
Diced bell pepper-1/4 cup
Diced tomatoes- 3/4 cup
Thinly sliced onions- 1/2 cup
Green peas-1/4 cup
Paneer pieces-1/2 cup
Coconut milk- 1/2 cup
Ginger garlic paste-1Tbs
Diced green chilies-2 or 3
Ketchup- 2Tbs
Pav bhaji masala- 2tsp
Bay leaves -2
Turmeric-/4 tsp
Whole black peppers -1tsp
Cumin seeds-1tsp
Salt-1 tsp or to taste
Chopped Cilantro- 1/2 cup
Oil- 2 Tbs
Water -31/2 cups
Method:
Soak the rice for 1/2 hour. Heat the pot and boil the water.
Heat oil in the different pot,  add cumin seeds, bay leaf, and black peppers, fry little and add onions and sauté for 2 minutes. Add ginger garlic paste and fry until nice aroma comes and add turmeric, green chilies, bell pepper, peas and tomatoes, sauté little and cover the pan and cook for a minute or two. Remove the lid and add the ketchup, paneer pieces, coconut milk and pavbhaji masala and mix well altogether and add soaked rice without any water. Now add the boiling water, salt and mix well and cover the pot and cook in medium low heat.  When rice is done add the chopped cilantro and mix well and serve hot with raita.

Dalia (Cracked wheat) Pongal

Ingredients:
Cracked wheat - 1 cup
Moong dal - 1/2 cup
Ghee. -2 Tbs
Cumin seeds- 11/4 tsp
Finely chopped Ginger -1tsp
Chopped green chilies - 11/2 tsp
Coursely crushed black pepper- 1Tbs
Curry leaves- few
Cashew nuts - 1/4 cup
Finely chopped beans and carrots-1/3 cup each
Salt- 3/4 tsp or to taste
Method:
Soak the cracked wheat and moong dal separately for 1/2 hour, remove the water and set aside.
Heat the ghee in a pan, add cumin seeds,crushed black pepper, ginger and green chili pieces and fry for minute, add curry leaves and cashews and fry until cashews turns to little brown. Add carrots and beans also fry little and add soaked cracked wheat and moong dal without any water fry for 2 minutes. Add 21/2 cups of water and salt mix well and cook until most of the water evaporates on medium heat. Reduce the heat to low, cover the pan and cook until completely done.
Serve hot with ginger chutney or onion pulusu.

 Spicy Vegetarian  Korean style mung bean noodles stir fry.

Ingredients :

 Mung bean noodles - 4-5 cups
Thinly Sliced Colorful bell peppers- 1cup
Mung bean sprouts - 1/2 cup
Thinly sliced Onion - 1/2 cup
Chopped spring onions - 1/4 cup
Finely chopped ginger-3/4tsp
Finely chopped garlic-3/4tsp
Finley chopped green and red hot chillies- 1tsp
Chopped cilantro- 1/8 cup
Peanuts & Cashews - 1/4cup (Together)
Sesame seeds - 1Tbs
Crushed red pepper-1/4-1/2tsp
Oil- 2Tbs
Salt-1/3tsp or to taste.
Sesame oil (oriental style)-1tsp
Soya sauce -1tsp


Method:


Soak noodles in hot water for 15 minutes. While noodles are soaking, heat oil in a large pan, place red and green hot chillies fry little, add cashews & peanuts fry until they turn light brown, add sesame seeds fry little, add ginger and garlic pieces, crushed pepper fry well and add rest of the ingredients one by one (Onions, bell peppers, sprouts and salt). Add soaked noodles (If you cut them into pieces mixing will be easy) mix all together add soya sauce, sesame oil. Cook them for 4-5 min. while stirring or noodles become transparent. Taste the salt and adjust. At the end sprinkle  spring onions and cilantro toss it and serve hot.

Sita’s Kobbari Boorelu (Appalu)

Ingredients:

Rice flour-4 cups
Milk-1/2 cup
Joggery -2 cups
Wheat flour-1Tbs
Sesame seeds-1Tbs
Fresh or frozen grated coconut-3/4 cup
Cardamom powder- 1Tbs
Clarified butter or Ghee - 2 Tbs
Oil for deep frying

Method:
Mix milk and rice flour together without any lumps and cover it and keep it in refrigerator overnight.
Next day morning, heat 5 quart pot add joggery and 1/4 cup water make a thick syrup. Meanwhile takeout the rice flour from refrigerator and add wheat flour mix and sieve well to avoid any leftover lumps. When joggery syrup temperature is at 225, add greated coconut, sesame seeds, ghee and cardamom powder mix well. After adding these temperature will become less. So cook carefully until again temperature comes back

to 225. Then takeout pot from the heat, add the seived flour little by little. Once it’s cools down make small balls, press them like appalu and fry them in oil until golden brown. Yields approximately 60-65.