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(499) Rasawali Matki

Rasawala Math

Ingredients

  • ¼ cup Matki
  • 1 cube Tomato puree cube.
  • OR 3-4 Garcenia (Kokum)
  • 1 tbsp. Jaggery.
  • 1¼ tsp. Salt.
  • ½ tsp. Red Chilli powder.  
  • ½ tsp. Coriander Cumin powder.
  • ¼ tsp. Turmeric powder.
  • 2 Green chilies
  • 1 inch long Ginger piece.
  • Tempering ingredients.
  • 2 tbsp. Oil
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 2 tbsp. finely chopped Coriander leaves.

Method

  1. Wash Matki 2 times and soaked it for 8-10 hours.
  2. After 8 hours discard the water and again wash Matki with fresh water. 
  3. In a  pressure pan  add half liter water, salt,  turmeric powder and soaked Matki. Cook the Matki till 3-4 whistles.
  4. Once pressure released open the lid, check the grains of Matki whether it is cooked or not by pressing one or two grains with the help of fingers. If grains get meshed, it means Matki is cooked and if grains breaks into two to four parts, it means it requires to cook matki for two more whistles.
  5. When pressure released open the lid and again check that grains are cooked or not.
  6. Heat Matki pan again and add all spices, tomato puree or kokum and jaggery.
  7. Simultaneously heat oil in tadka pan and add Mustard seeds.
  8. After crackling sound add Asaphoitida powder, Curry leaves, Red chilli powder, Coriander Cumin powder and Coriander leaves. Stir well and pour this tadka in the Matki pan.
  9. Simmer it for five minutes and then switch off the flame.
  10. Serve hot with roti, paratha, millet roti, bhakri, rice or as you wish but serve with love and smile.
Soaked Matki

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(461)Phudina kadhi

Ingredients

  • 4 cup kadhi
  • 25-30 Phudina leaves.

Method

  1. Add finely chopped Phudina leaves while tempering. So that the essential oil liberates in the tempering ghee and flavour of the Phudina infused in the kadhi.
  2. Boil for one minute and serve hot with love and smile.

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(386) Mula ni kadhi.

Ingredients

  • 4 cups Kadhi.
  • 1 cup Mula (Radish).
  • ½ tsp. Salt.
  • Tempering ingredients for Radish.
  • 1 tsp. Oil.
  • ¼ tsp. Fenugreek seeds.
  • ⅛ tsp. Asafoetida powder.

Method

  1. Wash Radish.Peel it and cut it into small pieces.Marinate with salt.
  2. Heat oil in kadhai and add Fenugreek seeds. Wait for crackling and add Asafoetida powder.
  3. Squeeze the radish pieces and mix it in tempering.
  4. Stir continuously because we used minimum oi.
  5. Simultaneously prepare kadhi.
  6. Once radish is cooked, mix it with kadhi and give one flash boil.
  7. Serve Mula ni  kadhi with Khichadi, Biryani, Pulav, Paratha or as you wish but serve it with love and smile.

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Daal Healthy food

(126) Rasam

Ingredients

  • 750 ml. water.
  • ½ cup Lentils. (Tur dal)
  • 4 Tomatoes.
  • 2 tbsp. Rasam powder.
  • 1 tbsp. finely chopped coriander leaves.
  • 1 tsp. Ginger paste.
  • 1 tsp. Green chili paste.
  • ½ tsp.Turmeric powder.
  • ½ tsp. Red chili powder.
  • ½ tsp. Coriander Cumin powder.

Tampering ingredients

  • 2 tbsp. Til oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Fenugreek seeds.
  • 8-10 Curry leaves.
  • ⅓ tsp. Asafoetida powder.
  • 2 whole red chilies.

Method

  1. Wash dal twice and cook upto 3 whistles.
  2. Pierce fork in tomato and hold it with fork in flame.
  3. Roast all 4 tomatoes and remove burnt skin of the tomatoes.
  4. Make a pulp of the tomatoes and keep aside.
  5. After pressure is released, open the lid and churn the dal with the help of churner.
  6. In sauce pan mix dal, pulp of tomatoes and all other ingredients .
  7. Again churn with the churner and keep the sauce pan on gas stove .
  8. After 2-3 boils turn the stove on slow flame.
  9. Simultaneously heat oil in tadka pan.
  10. Add Mustard seeds and wait for crackling sound. Add Fenugreek seeds
  11. Add Cumin seeds, Asaphoitida powder, Curry leaves and dry whole red chilies.
  12. Pour tadka in Rasam and give one more boil . Turn off the flame.
  13. Add Coriander leaves and serve hot.
  14. Serve with Moongdal Vada or Udad dal Vada or Handvo along with Coconut Chutney.
  15. Serve with love and smile.
Ingredients for Rasam.
Roasted tomatoes
Burnt skin remove
1 cup pulp from 4 tomatoes
Rasam

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Daal

(67) Chhuti Moongdal

Ingredients

  • 1 cup yellow Moongdal.
  • 2 cup water.
  • 1½ tsp salt.
  • Tempering ingredients.
  • 3 tbsp. oil.
  • 1 tsp. Ginger paste
  • 2 green chilli halved lengthwise and deeseeded.
  • 1 tbsp.freshly chopped coriander leaves.
  • 6-7 curry leaves.
  • ½ tsp. red chilli powder.
  • ½ tsp. Coriander-Cumin powder.
  • ½ tsp. turmeric powder.

Tempering ingredients

  • ¼ tsp. Mustard seeds.
  • ¼ tsp. Cumin seeds.
  • ½ inch Cinnamon stick.
  • 2 Cloves.
  • ¼ tsp. Asafoetida.

Method

  1. Wash Moongdal 2 times .
  2. Heat oil in kadhai .Add mustard seeds and wait for crackling sound then after turning gas stove on slow flame add cumin seeds, cloves, cinnamon stick,curry leaves,green chilies,ginger paste and coriander leaves. Stir occasionally.
  3. Add washed Moongdal .
  4. Add all dry spices like turmeric powder,chili powder and coriander-cumin powder. Mix thoroughly and add water ,turn the flame fast and wait for water to boil.As water boils turn the flame slow and cook Moongdal. It takes 15-20 minutes.
  5. This is dry Moongdal so check in between and as water evaporates just press moongdal in between your thumb and first finger. If it pressed then Moong dal is ready.
  6. Enjoy with Aam ras, Kadhi, Roti and Rice.
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Daal

(19) Rasawala Moong

Green gram curry

serves 4 150 ml .each

Ingredients

1 bowl (100 gms.) green gram( moong)

2 tsp.salt

4 garcinia( kokum)

2 inch size jaggery ( gud) ball

1/2 inch grated ginger

Tampering (tadka) ingredients:

1tbsp. oil,1/4 tsp.mustard(rai) seeds, pinch of Asafoetida (hing) 1/4 tsp.jeera( cumin),8-10 fenugreek ( methi),1 red chilli halved and deseed ,5-6 curry leaves,1 tsp. washed finely chopped coriander (dhaniapatti)leaves

Dry spices(masala)

1/2 tsp. turmeric (haldi),1tsp.CorianderCumin( dhaniajeera) pd.,1/2 tsp. red chilli ( lal mirchi)pd.

Method:

1) Wash moong for 3 times, add 3 bowl water and pressure cook upto 3 whistles.

2) When pressure cooker cool down ,check that moong is tender. If uncooked,cook again for 3 more whistles.

3) In cooked tender moong add all ingredients and 1 bowl water except tadka ingredients.

4) Boil on slow flame for 5 mins.

5) Put tadka pan side by side with slow flame after adding oil . Add rai and wait for crackling sound then add jeera and methi,hing,chilli,curry leaves and coriander leaves.

6) Boil for 2 mins. and Rasawala moong is ready.

7) Enjoy with fulka roti ,wheat bhakhri,paratha,kulcha,jowar roti,bajari roti and /or rice

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(06) Ragda

Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices.

Chat,Enjoy with Pattice, Panipuri or Bread

serves 4

Ingredients:

  • 300 gms. White Peas.
  • 4 tbsp. Oil.
  • 1 tsp. Cumin seeds (Jeera).
  • 2 pinch Asafoetida ( hing).
  • 4 medium sized Onion.(1cup chopped)
  • 3 tomatoes ( ¾ cup chopped).
  • 3 tsp. Salt.
  • 2 tsp. finely chopped coriander leaves.
  • 8-10 Curry leaves.
  • ½ inch grated Ginger.
  • ½ tsp. Green chilli paste.
  • ½ tsp. Garlic paste.
  • 1 tbsp. Garam masala.
  • ¼ tsp. Turmeric powder (haldi).
  • 1 tsp. Red chilli powder.
  • 1 tbsp. Coriander-Cumin powder(dhana jeera ).
  • 5 Garcinia (Kokum).
  • 2 inches size ball Jaggery (Gud).

Method:

1) Wash and drain white peas ( vatana) 3 times with water.

2) Soak white vatana in 6 katori water for 8-10 hrs.

3) After 10 hrs. remove all water in one vessel and soaked vatana in big dinner plate, Go through soak vatana and pick out dormant( hard) vatana seeds.

4) In cooker out of 6 , add 4 katori water ,soaked vatana and salt.

5) After 4 whistles switch off the flame

6) Check vatana,if not tender then cook again until it becomes tender.

7) Put kadhai with oil on high flame

8) Add jeera and after crackling add hing and finely chopped onion and salt

9) When onion becomes translucent add tomatoes,cook until it leave oil. At this time add ginger,garlic and green chilli paste.

10) Saute for 30 secs.and add Garam masala,Haldi pd.,Chilli pd.,Dhanajeera pd.Curry leaves and Coriander leaves.

11) Saute for 2 mins. and add cooked vatana with water , jaggery and kokam and boil it for 5 mins. Stir occasionally. Adjust consistency by adding water which we kept aside .

12) Ragda is ready. Garnish with chopped coriander leaves. Serve with Pattice, Panipuri or Bread. Serve with love and smile.

Ragda
Ragda pattice

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(04) Kadhi

Kadhi is a popular Indian dish, made with besan and yogurt as main ingredients along with various spices. A popular lunch recipe across all Indian households, Kadhi is best served along with cooked rice

serves 4

Ingredients:

  • 1 cup plain curd.
  • 3 cup water.
  • 2 tbsp. Besan (Channadal) flour.
  • 2tbsp. Sugar.
  • 2 tsp. Salt.
  • ½ inch size grated ginger.

Tempering Ingredients:

  • ½ tsp. Cumin(Jeera).
  • ½ tsp. Fennel (saunf).
  • ¼ tsp. Fenugreek (methi).
  • 1 Whole red or green chilli.
  • 2 Cloves(lavang).
  • ½ inch Cinnamon leaves(tej patta)
  • Pinch of Asafoetida.
  • 5-6 Curry leaves.
  • 2 tsp. Chopped Coriander leaves( dhania patti).

Method

1) In big vessel add curd and water

2) After whisking both ingredients with the help of whisk add besan and again mix it thoroughly so that no lumps remain.

3) Put the vessel on high flame and stir continuously.

4) After 3 boils put it on slow flame and add salt.

5) Now on slow flame add sugar and grated ginger and boil for 2 mins.

6) Side by side on gas stove with slow flame heat up tempering vessel after adding ghee.

7) Once ghee melted add all tempering dry ingredients one by one in following order as Cumin,Fennel, Fenugreek ,Cloves and Cinnamon stick at a time .After crackling add a halved deseed red chilli.,then curry leaves and lastly Asafoetida and Coriander leaves.

8) Switch it to fast flame with continue stirring .

9) After 2 boils switch off the flame. Kadhi is ready.

10) Serve kadhi with khichadi,steam rice,pulao , biryani ,khaman dhokla or as you wish. Serve with love and smile.

Tempering Ingredients
Kadhi

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