35. Moong chat pati dal

35. Moong chat pati dal

Ingredients- 200 gm moong husk dal, big onion, big tomato, 4 green chillies, piece of ginger, one spoon oil, mustard, asafetida, turmeric, ½ tsp red chilli powder, salt, green coriander, 1 spoon garam masala, coriander powder.

Method- Clean the dal and boil it. It should not be mixed so well in water. Fry asafetida, turmeric and onion. Add tomatoes, ginger, red chilli powder, coriander powder, salt and green chilli once onion turns red. Add the cooked dal and boil it for 10-15 minutes. Add garam masala and green coriander.

31. Dry Garlic Chutney, 32. Pullogire, 33. Bisi Belle Bhath and 34. Rasam , Rasam (Another way)३४.A Types of rasam

31. Dry Garlic Chutney-

Grate half coconut. Take big garlic and cut it. Add red chilli and salt. Grind it. Coconut can be roasted too.

32. Pullogire

Ingredients- 1 cup Coriander, Asafetida, 1 spoon methi seeds, 2 spoons pepper, 1 spoon jeera/cumin, 15-20 red chillies, little dry coconut.

Method- Cook the plain rice. Take the oil and season it with mustard, asafetida, chana dal/gram dal, groundnuts, turmeric. Then, add juice of tamarind and jaggery. Cook it until ghee separates from it and add the rice. Stir it and serve hot.

33. Bisi Belle Bhath

1 cup coriander, 5-6 red chilli, ½ spoon pepper, 1 big spoon chana/gram dal, 1 spoon urad dal, 3-4 cloves, Cinnamon 2 pieces- roast all of them and grind them. Take the oil and season with mustard seeds and curry leaves, turmeric and asafetida. Add beans, peas, potato, brinjal, carrot, cauliflower, rice and dal. Cook it. At last, add juice of tamarind.

34. Rasam

Ingredients- 1 table spoon Coriander, ½ table spoon jeera, 5-6 red chilli, ¼ spoon methi seeds, ½ spoon pepper and little mustard seeds, ¼ cup arhar dal, 2-3 tomatoes, curry leaves, little jaggery and tamarind, salt.

Method- First, roast coriander, jeera, red chilli, pepper and mustard in oil and grind it. Boil arhar/ toor dal and tomatoes with ground masala together. Then mash them. Add jaggery, little tamarind and salt. Then again boil it. Season this with mustard asafetida, turmeric and curry leaves.

Rasam (Another way)

15 pods of garlic. 1 tsp of pepper pods and 1 tsp of jeera. Put into mixie for a few seconds till coarsely done.

Take ½ tsp of tamarind paste in 3-3.5 cups of water. Add the tamarind paste and salt to taste + a pinch of turmeric powder + 1 tomato to this coarsely ground mixture.

Heat 1 tpsp of oil. To this add some mustard, curry leaves, a little fenugreek + jeera. When it sputters add the water and all the dissolved ingredients (i.e. the 3-3.5 cups of water). Add a few coriander leaves and remove from the flame just before it boils.

३४.A  रसम के प्रकार

१. थोड़ी अरहर की दाल पकानी है । उसमें लाल मिर्च पाउडर, धनिया पाउडर, हींग, थोड़ा गुड़ डालना है। २ टमाटर भी काटकर डालने हैं । दाल को उबाल कर कुचलना है ताकि अच्छी तरह से मिल जाए । छौंक राई और करी पत्ते का लगाना है फिर हरा धनिया महीन काटकर डालना है ।

२. ऊपर की तरह ही सब कुछ करना है पर टमाटर की जगह नीबू का रस प्रयोग करना है ।

३. बिना दाल की रसम बनाने के लिए तेल में राई और करी के पत्ते का छौंक लगाया फिर पानी डाला । उसमें हल्दी, मिर्च पाउडर, धनिया पाउडर, काली मिर्च पाउडर, जीरा और मेथी पाउडर, लहसुन की ३-४ कलियाँ पिसी हुईं या महीन कटी हुई डालनी है । फिर इन्हें उबालते रहना है । बाद में इसमें इमली का रस, टमाटर महीन काटकर या नीबू का रस मिलाना है। अंत में हरे धनिया को महीन काटकर मिलाना है ।

28. Chinese Chicken 29. Pudina (Mint) Chicken and 30. Wine

28. Chinese Chicken

Ingredients- Chicken 750 gm/1kg , 2 full big spoons soya sauce, 1 spoon big vinegar, one onion, lots of garlic flakes, little ginger, lots of green chillies.

Method- Mix all the ingredients and soak the chicken in this mixture for 2 hours. Take little oil in the vessel. Put this mixture and cook it in slow fire. When it starts leaving the oil and there is no water. It is ready to serve. Garnish with coriander leaves.

    Chinese Chicken-

·        Take one kg chicken and wash it.

· To marinate, add one and half table spoon of brown vinegar, ¾ table spoons of soya sauce, finely chopped 3-4 green chillies and 15-20 flakes of garlic flakes. Mix well and add one teaspoon of salt. Keep for 2-3 hours.

·  Take a pan and put a little less than one tablespoon oil. Heat it and add finely chopped one big onion. When it becomes little brown, put the marinated chicken pieces and allow it to cook. Stir the chicken well.

·  When oil from chicken comes out, it is cooked. For gravy add 3-4 table spoon of sauce to the frying pan. Once it is thick, chicken is ready.

29. Pudina (Mint) Chicken

Ingredients- Ginger- 2 inch piece, Garlic- 10 flakes, Coriander and mint leaves – one big bunch, green chilli according to the taste. Onions- 2 big, Chicken- 1 kg, Cinnamon- 1piece, Cardamon-4-5, Cloves-6-7, One bay leaf.

Method- Ginger, Garlic, Coriander leaves, Mint leaves, Green chilli- Make the paste all of them. Chop the onions and fry it. Then put the chicken. Put Cinnamon, Cardamom, Cloves, And Bay leaf etc. Keep frying. Afterwards add salt and paste. Put little curd. If needs put pepper powder in it.  

30. Wine

Ingredients- Black grapes 1 kg, Sugar 1 kg, Dry yeast 4 tsp, water 1 ½ litre boiled and cool.

Method- First, wash the grapes. Mix the yeast in warm water and keep it ready. Make the layer of grapes and sugar. First grapes then sugar. Like this arrange the layers then put the water and at last add the yeast. After 2-3 days, stir this preparation with wooden spoon. We must repeat the same three-four times. After 21 days open the bottle and stir it. Then sieve it and but the wine in bottles for three months. 

26. Prawn Biryani and 27. Meat Curry

26. Prawn Biryani

Ingredients- 4 cups basmati rice, 1 kg prawns, 1 small bunch coriander, 1 small bunch mint leaves, 5 or 6 green chillies, 1 onion, 10 pepper corns, 2 tsp poppy seed, 2 inch ginger, 10 flakes garlic, 1 cinnamon, 3 cardamom, 4 cloves, ½ tsp turmeric, 2 bay leaves (Grind together all above ingredients except rice and prawns), salt (for taste) oil.

Method- Wash the prawn after shelling. Keep them at least 10 aside for garnishing. Marinate the rest of the prawns in the ground masala and keep them for 20 mins. Heat oil in a vessel, add rice and marinated prawns and stir on medium fire for 10 to 15 mins. Add 7 cups of boiling water and salt to taste. Cover with lid and let cook on low fire for 15 mins.

Apply salt, turmetic and chilli powder to the 10 prawn and fry till crisp. Garnish the biryani with these fried prawns. 

27. Meat Curry-

Ingredients- Tomato paste, coconut paste, ginger, garlic, onion, coriander leaves and powder also, chilli powder, garam masala, salt, turmeric, Meat 1 kg.

Method- Fry onion and add whole garam masala as cinnamon, cardamom, bay leaf, pepper, cloves. Then, add mutton pieces. Add turmeric, salt, chilli powder, coriander powder and mix it. After 5-10 minutes, add tomato and coconut paste, coriander leaves, green chilli. When oil separates from it then pressure it with water in which pieces are just soaked.

Variation- Kheema/ minced mutton or potato can be cooked like meat curry but less coconut.