Indian-Chick Peas Rice

Indian-Chick Peas Rice

Ingredients:
Rice - 1 cup
Chickpeas - 1/4 cup
Lemon juice - 1 tsp
Green Chillies - 2
Mustard Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Coriander seeds - 1 tbsp
Dry Red Chillies - 3
Fenugreek seeds - 1/2 tsp
Curry Leaves - few
Oil - 1 tbsp
Salt to taste

How to cook:
Soak the chickpeas overnight and pressure cook it on the next day.
Cook the rice with enough water and keep aside.
Dry fry fenugreek, coriander seeds and dry red chillies and grind them to a powder.
Heat oil in a wok, add mustard seeds and cumin seeds, let them splutter and then add curry leaves and green chillies to it.
Add the grounded powder and fry for 2 Min's.
Then add chickpeas, rice and salt to it and mix well.
Sprinkle lemon juice on rice and serve.

Sweet Dish-Fried Pineapple

Sweet Dish-Fried Pineapple

Ingredients:
Pineapple - 1
Butter - 2 tbsp
Shredded Coconut - 1 tbsp
Jaggery - 4 tbsp
Lime Juice - 4 tbsp
Yogurt to Serve

How to cook:
Using sharp knife peel the skin. Cut the pineapple into half and discard the woody core. Cut into length ways in wedges.
In a small frying pan dry fry the shredded coconut until lightly browned and set aside.
Heat the butter in a frying pan. When it has melted add the pineapple wedges and cook over medium heat for 2 to 3 Min's or until they turned golden in color.
Now sprinkle the jaggery to the pineapple. Then add lime juice and cook until jaggery has dissolved.
Sprinkle the roasted coconut and serve with yogurt.

Indian-Spinach Soup

Indian-Spinach Soup

Ingredients:
Spinach - 2 bunches
Onion -1, chopped
Tomato - 1, chopped
Butter - 1 tbsp
Pepper powder - 1 tbsp
Split Orange Lentils ( Massor Dal) - 1/2 cup
Panner - for garnishing
Salt to taste

How to cook:
Pressure cook masoor dal and smash them properly. Add 1 cup of water to it and boil for 2 Min's and the stock is ready. Keep them aside
Melt butter in a pan, then add chopped onions to it and fry for 3 Min's.
Then add chopped tomato to it and saute for few Min's.
Then add chopped palak leaves and enough water to it and cook till leaves becomes tender.
Grind them to a smooth puree in a mixer.
Then add this puree to the dal stock and add salt and pepper to it and bring to a boil.
Garnish with grated pannner and serve hot with bread.

Indian-Brinjal Bhaji

Indian-Brinjal Bhaji

Ingredients:
Brinjal, chopped - 4
Tomato, chopped - 2
Potato, small one, chopped - 1
Shallots, peeled - 5 to 6
Tamarind - Goose berry sized
Green Chillies - 5 to 6
Red Chillies - 4
Salt to taste

For Tempering
Oil - 2 tbsp
Split Bengal Gram - 1 tbsp
Mustard Seeds - 1 tbsp
Curry Leaves - Few

How to cook:
Pressure cook all the ingredients said above with enough water.
Then smash them using wooden smasher.
Add the tempering to it and serve with idli or dosa.
Note: If you add little jaggery or sugar to it gives you more tasty.