Whole masoor dal/brown lentil

Ingredients

1) 1 cup-whole masoor dal/brown lentil.

2) 1 large-onion.

3) 1 large-tomato.

4) 3-green chilies.

5) 1 tbsp-oil.

6) 1 tbsp-jeera seeds.

7) 1/2 tbsp-ginger-garlic paste.

8) 1 tbsp-red chilli powder.

9) 1 tbsp-turmeric powder.

10) 1/2 tbsp-garam masala.

11) To taste salt.

12) 2 tbsp-chopped coriander leaves.

13) 2 to 3 cups-water.

Method

1) Wash and soak masoor dal for 10 minutes,you can soak dal for 1 or 2 hours too.meanwhile peel and slice onion,chop tomato,corinder leaves and green chillies.

2) Pressure cook masoor dal with 1:5 to2 cups of water for 3 whistles or cook in open pan until cook but not mashed keep flame slow.

3) In a pan heat oil,add jeera seeds and allow to splutter.Add onion and green chillies mix well for a minute.Now add ginger-garlic paste mix well until onion becomes light brown.

4) Add tomato,red chilli powder,turmeric powder,coriander seeds powder,mix well,cover and cook until tomato gets mashed properly.

5) Add cooked dal,1 to 1:5 cups of water and bring it to good boil.Now add salt,garam masala and mix well for 5 minutes on medium flame.Add coriander leaves,mix well and off flame

6) Serve whole masoor dal/ brown lentil with chapati or rice.

Mango pickle (aam ka achar)

As you all know the seasons of raw mangoes is coming closer.All the people like to eat raw mangoes and to make homemade pickle out of it,it is full of homemade masala's which is more tastier than the pickle which we get in the market so below I have given homemade pickle Recipe to make your days more enjoyable.

Ingredients

1) 1 and 1/4 cup mango pieces cubed.

2) 1 tbsp mustard seeds.

3) 1/2 tbsp methi seeds.

4) 3 tbsp red chilli powder(can reduce by 1/2 a tbsp).

5) 1 and 1/2 tbsp salt.

6) 4 garlic clove.

7) 3 tbsp oil.

Preparation for mango pickle - aam ka achar

1) choose raw,fresh and unripe mango that has a clear skin.

2) wash and dry mango and wipe with a clean cloth.

3) if possible sun dry the jar and other utensils used for making pickle.

4) dry roast the methi and cool them.

5) in the same pan warm oil and set aside to cool.

6) blend methi along with mustard to a fine powder.

7) chop mangoes to slightly large cubes.

How to make pickle

1) add them to a dry bowl along with red chilli powder,mustard powder,methi powder,salt and lightly crushed garlic.

2) pure oil and mix well set aside for 24 to 28 hours. 

3) stir mango pickle well and if needed add more salt.

4) store this mango pickle in a clean glass jar.

5) serve with rice,paratha,idli,dosa etc.

Onion paratha

Ingredients for dough
1) 2 cups whole wheat flour.
2) 1/4 tbsp salt.
3) 1 tbsp oil.
4) water as required.

Ingredients for onion paratha stuffing.
1) 1 large onion finely chopped.
2) 1green chilli finely chopped.
3) garam masala powder as required.
4) red chilli powder as required.
5) salt as required.
6) oil or ghee for frying the paratha.

How to make Recipe
1) mix the flour with the salt.add the ghee and some water. 
2) being to knead the dough. add some more water till it become smooth and soft dough.
3) cover and keep aside the dough for 15-20 minutes.

Making onion paratha
1) Make medium sized balls from the dough.
2) take the ball and roll into 3-4 inch diameter disc on a dusted board.
3) add the chopped onions-chillies mixture in the center.
4) sprinkle one or two pinch of garam masala powder,red chilli powder and salt.
5) bring together all the edges of dough.
6) join them in the center and press downwards.
7) sprinkle some more flour and roll into a paratha of about 6-8 inches in diameter.
8) fry paratha on a hot tava or frying pan drizzling about 1-2 tbsp of ghee or oil on both sides till the paratha is evenly cooked.
9) serve onion paratha with some vegetable dish.
10) this onion paratha are so good they can be had plain too with Indian chai.

Gajar ka halwa

During winters,we make gajar ka halwa often.it's a popular sweet dish made in north India during winters.This traditional carrot halwa recipe uses just milk,ghee,sugar and carrot to make halwa atleast once try it.

Ingredients
1) 8 to 9 medium size juicy carrots.
2) 4 cups milk.
3) 4 tbsp ghee.
4) 10 to 12 tbsp regular sugar add as required.
5) 5 to 6 green cardamon powder(choti elaichi).
6) 10 to 12 whole cashews chopped.
7) 10 to 12 almonds sliced or chopped.
8) 1 pinch saffron strands(kesar).

Preparation for carrot halwa
1) first rinse, peel, and then grate the carrots 8 to 9 medium sized juicy carrots either with hand held grater or in a food processor.
2) you need 4 to 4:5 cups grated carrots.

Making of gajar ka halwa
1) In a kadai combine milk and grated carrots.
2) On a low medium flame bring the whole mixture to a boil.
3) while mixture is boiling on low flame, keep in stirring in between.
4) The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
5) When the milk has 75 percent reduced add the ghee, sugar, and elaichi powder to the mixture.
6) Do keep stirring the gajar ka halwa in between.
7) Towards the end, add the cashews,almonds ,saffron boil gajar ka halwa till all milk is evaporated switch  the burner.
8) Serve gajar ka halwa hot,warm or you can serve it cold garnish with some chopped dry fruits while serving.

Gulab jamun receipe

Ingredients
1) 1cup dry milk powder.
2) 3 table spoon of all purpose flour.
3) 2 table spoon of ghee.
4) 1/2 table spoon of baking powder.
5) 1/2 cup warm milk.
6) 1 table spoon chopped almonds (optional).
7) 1 quart vegetable oil for deep frying.
8) 1/4 white sugar.

How to make
1) In large bowl stir together the milk powder,flour,baking powder.
2) stir in the almonds,mix in melted ghee,then pour in the milk.
3) And continue to mix until well blended cover and let rest for 20 minutes.
4) In a large bowl stir together the sugar and water.
5) Bring it to a boil.
6) Fill a large heavy bowl halfway with oil.
7)Heat over medium heat for atleast 5 minutes .
8) knead the dough and form into about 20 small balls.
9) Reduce the heat of the oil to low fry the balls.
10) After some time they will start to float.
11) After jamun float increase the heat to medium and then turn off.
12) Remove the jamun and place into the bowl
13) Serve immediately,o r chill.