Ingredients:

1 cup tuvar/arhar dal (split Pigeon pea),

1/2 tsp turmeric powder,

1 tsp red chilli powder,

Salt to taste.

For the tadka -

1/2 cup clarified Butter/Ghee,

1 tsp cumin seeds (jeera),

1/4 tsp asafoetida (heeng),

1/4 tsp fenugreek seeds (methi dana),

12-15 curry leaves; washed and pat dried,

5-6 garlic cloves; peeled and finely chopped,

2 green chillies; finely chopped,

3-4 dry red chillies.

Other -

1 large onion; finely sliced,

Chopped coriander leaves to garnish,

1 tsp lemon juice.

Method:

Wash the dal and soak it for over 30 minutes. Pressure cook the dal with turmeric, red chilli powder and salt along with 3-4 cups of water for upto 5-6 whistles or till dals are cooked. When pressure drops, remove and mash until smooth.

In a kadhai, heat 1/4 cup ghee, and saute onion until golden brown in color. Add green chillies and coriander leaves (reserve some for garnishing), pour the mashed dal and cook over low flame for around 5 minutes.

For the tadka, heat remaining ghee in a kadhai on low flame and add cumin, whole dry red chillies, garlic, fenugreek seeds, asafoetida and curry leaves. When chillies are fragrant, pour this tadka over the mashed dal and immediately cover with the lid. Let it rest for few minutes, so that the aroma of tadka mixes with the dal. Later uncover, mix, add coriander leaves and lemon juice and stir and serve with parathas, butter rotis or steamed rice.

Ingredients:

1 large bunch of garlic cloves; peeled,

10-15 dry red chillies,

1 large tomato; grated,

1 tsp lemon juice,

Salt to taste,

1 tsp jeera (cumin seeds),

3 tbsp oil.

Method:

Heat oil in a kadhai (wok) and add red chillies, let them fry for some time so that the oil gets flavored with chilli. Then drain and grind them along with tomato, garlic and salt. Then in the same hot oil add jeera and this ground mixture and fry for 2 minutes. Then put off the flame, add lemon juice and serve.

Ingredients:

1 cup besan (gram or chickpea flour),

2 large onions; very finely chopped,

1 tbsp crushed garlic,

1 tsp garlic paste,

1/2 tsp ginger paste,

1 finely chopped tomato,

1/2 cup yogurt (curd),

1 tsp turmeric powder,

1 1/2 tsp red chilli powder,

1 tsp jeera (roasted cumin) powder,

1 tsp dhania (coriander) powder,

1 tsp garam masala powder,

1 tsp heeng (asafoetida),

Salt to taste,

Chopped coriander leaves to garnish,

Oil for frying.

Method:

In a mixing bowl, combine besan, garlic paste, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp jeera powder, 1/2 tsp coriander powder, salt, 1/2 tsp asafoetida, 2 tbsp oil and water and knead a firm dough. Divide the dough into small balls, grease your palms with oil and roll each ball into elongated stick. Boil water in a deep container and drop these sticks into it. Cover and cook for around 10-15 minutes on medium flame. Later drain them and let them cool down. Then cut these sticks into small bit size pieces – gatte. You can fry these gatte in oil for some time till they change their color.

Heat oil in a kadhai(wok) add oil. When oil is hot add remaining asafoetida, crushed garlic, ginger paste and fry for a minute then add chopped onion and let it fry on medium flame till it changes its color to pinkish-brown. Then add the tomatoes and fry well till the gravy starts leaving oil from the sides of the kadhai. Then add turmeric powder, red chilli powder, jeera powder, coriander powder and salt and mix well. Add water to form a thick gravy and let it boil. Then add garam masala and coriander leaves, mix, add gatte and cover and remove from flame. Serve hot with parathas or naan.

TIP:

Fried gattas can be stored in the refrigerator for up to 1 month.

Ingredients:
For the koftas-
200 gms potatoes,
10 gms green peas,
10 gms cauliflower,
10 gms french beans,
1/2 tsp red chilli powder,
1/2 tsp turmeric powder,
1 tbsp cornflour,
Salt to taste,
Oil for frying.

For the gravy-
1 tsp jeera (cumin seeds),
1 tsp garlic paste,
1 onion, ground to paste,
2-3 tomatoes, blanched, peeled and pureed,
2 tbsp malai (fresh cream),
1/2 tsp red chilli powder,
1/2 tsp garam masala,
1/2 tsp sugar,
Salt to taste,
2 tbsp oil,
Chopped coriander leaves to garnish.

Method:
Koftas-
Chop all the vegetable finely and boil them in little water. Drain well and do not throw away the water, we can use this water as vegetable stock in our gravy. Now mix all the ingredients of the kofta and knead a dough. Then prepare small balls, heat oil for deep frying in a kadhai (wok) and fry these balls (koftas) on a low-medium heat until they turn golden brown. Fry all these koftas and keep them aside.

Gravy-
Heat oil ina pan, add jeera (cumin seeds), when they splutter add onion paste and garlic paste. Saute for some time. Then add all the spices and salt, fry for 3-4 minutes. Then add the tomato puree, mix well and cover and cook for 3-4 minutes till the gravy starts leaving oil. Now add the above stock, some water if required, cover and let it boil. Then add the beatedn cream, mix and then transfer into the serving dish.

Drop the koftas into this gravy, garnish with chopped coriander leaves and serve with parathas.

Ingredients
250 gms Ker,
250 gms Sangri,
250 gms Khumbatiya,
50 gms red chillie(whole),
125 gms dried Mango pieces,
1 tsp jeera (cumin seeds),
1/2 tsp haldi (turmeric powder),
1 tsp red chilli powder,
1 tsp dhania powder (coriander powder),
Aamchur (Dry mango powder) to taste,
Salt to taste,
Water,
Oil.

Method:
Wash and clean sangri, ker and khumbatiya separately. Soak sangri and chillies overnight after washing and cleaning.
Next morning boil sangri and chillies with salt and turmeric powder. Cook ker and khumbatiya in a pressure cooker with
salt and turmeric powder upto 3 whistles. Discard water, drain and keep aside. Wash and soak 4-5 pieces of dried mango
separately and boil. Mix all ingredients.
Heat oil ( little more than normal) in pan, add jeera and hing; allow to splutter, add turmeric , red chilli powder, coriander
powder, dry mango powder and salt according to taste, add water and allow to simmer and then add the other ingredients and cook
for a little while till dry.