(Moong) Dal

Ingredients:

Moong dal - 1/2 cup
Cumin seeds - 1 tsp.
Green chillies - 4 (slit)
Turmeric powder - 1/4 tsp.
Salt (to taste)
Ghee - 2 tsp.
Coriander leaves - few
Onion (medium) - 1 (chopped)
Tomato - 1/2 (chopped)
Garlic (big) - 2 cloves (crushed and chopped)

Method:
Cook moong dal with turmeric powder and salt to taste.
Melt ghee in a pan and add onions and saute till translucent.
Add garlic and green chillies. Saute for a few seconds.
Add the tomato pieces and saute till it releases oil.
Add the dal and stir well. Bring it to a boil.
Check for salt. Finally, add the coriander leaves.
Serves as a perfect side dish for puris.

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Peas sundal (Version 3.0)

Ingredients:
Green peas (dry) - 1 cup
Ginger - 1 tsp. (grated)
Paneer - 1/3 cup (sliced into small cubes)
Potato (boiled) - 1 (chopped)
Coconut pieces - 1/4 cup
Pepper powder - as per taste
Coriander leaves - few
Chaat masala - as per taste
Lime juice - few drops

To temper:
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.
Curry leaves - few
Dry red chillies - 2

Method:
Soak peas overnight or for 8 hours. Cook the peas with required fresh water and salt to taste. Strain the peas.
Place the peas in a mixing bowl.
Add the paneer cubes, coconut and potato pieces, grated ginger and toss.
Temper the given ingredients and pour it on the peas.
Now add the remaining ingredients and toss.
Eat immediately.
RC

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Aloo Gobi

Ingredients:
Aloo/potatoes - 2 (peeled and diced)
Cauliflower/Phool gobi - 1 (medium - cut into florets)
Oil
Onion - 1 (chopped)
Green chillies - 3 (slit)
Cumin seeds - 1/2 tsp.
Kashmiri red chilli powder - 1/2 tsp. (or as per taste)
Turmeric powder - 1/2 tsp.
Coriander powder - 2 tsp.
Amchur powder - 1/4 tsp.
Ginger - 1.5 tsp. (grated)
Cumin powder - 1/2 tsp.
Garam masala - 1/4 tsp.
Salt (to taste)
Coriander leaves - few

Method:
Heat oil in a pan and add the cumin seeds. When the seeds sizzle, add onions and saute till translucent.
Add green chilli and ginger. Saute for a few seonds.
Now reduce the heat and add the powders.
After a few seconds, add potatoes and florets. Mix well till the spices blend well with the veggies.
Add salt to taste.
Cover the pan with a lid and let the veggies cook till they turn tender.
Stir every 2 to 3 minutes. If the veggies are too dry, then add 1/4 cup of water (I didn't add any water).
Check if the potatoes are tender.
Finally, add garam masala and coriander leaves. Stir well.
Enjoy with phulka rotis, naans or with puris.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Rajma Sundal

Ingredients:
Rajma - 1 cup
Ginger - 2 tsp. (chopped)
Green chillies - 3 (slit)
Coriander seeds - 1 tsp.
Whole dry red chillies - 2
Chana dal/bengal gram - 1 tsp.
Amchur powder - 1/4 tsp. (or as per taste)
Chaat powder - 1/4 tsp. (or as per taste)
Salt (to taste)
Oil
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp. (chopped)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.

Method:
1. Soak rajma for 10 to 12 hours. Cook the rajma in fresh water and with salt to taste.
2. Heat 1/2 tsp. of oil and add bengal gram, red chillies and coriander seeds. Fry till golden color. Cool and powder them.
3. Heat oil in a pan and add mustard and cumin seeds. When they splutter, add ginger, curry leaves and green chillies. Saute for a few seconds.
4. Add rajma and the spice powder and toss. Sprinkle coriander leaves, amchur and chaat powder. Toss again.
5. Remove from heat and enjoy this spicy and tangy sundal.

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Vaca Preta

It's a very simple and easy recipe which is perfect for summer. We often used to enjoy this dessert/drink in fast food restaurants in Texas and Florida.

Ingredients:
Coke - as required
Vanilla ice cream - 2 scoops

Method:
First, add a scoop of ice cream in an empty glass.
Then pour the coke.

Again add another scoop on the top or blend the two to form like a milkshake.

Sent off to "AWED-Brazil" hosted by Sara and started by DK.

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Cracked Wheat (Godhumai Rava) Payasam

Ingredients:
Cracked wheat/godhumai rava - 1/2 cup
Milk - 1 cup
Jaggery/gud (powdered)- 1.5 to 2 cups (or according to taste)
Coconut milk - 2 cups
Green cardamom powder - 1/4 tsp.
Ghee/Clarified butter  - 2 tsp.

Method:
1. Melt 1 tsp. ghee in a pan and sauté the rava for 3 to 4 minutes or till you get a nice aroma.
2. Add this rava in a pressure cooker. Pour 2 cups of hot water. Pressure cook up to 4 whistles.
3. Now add 1 cup of milk and stir, let it cook in low flame. Stir in between.
4. Meanwhile in a sauce pan, add the jaggery and 1/4 cup of water. Stir well. Bring it to a boil. Remove the impurities from the syrup. Pour the syrup on the rava. Mix. After 4 to 5 minutes, add the ghee and cardamom powder.
5. Remove from heat and add the coconut milk.

Note:
Adding cashews and coconut pieces is optional. I didn't add them.

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