Masoor Rice

Time 30 min

Ingredients

Basmati rice 1 cup

Whole masoor 1/4 cup

Onion 1 medium size chopped lengthwise

Ginger Garlic paste 1/2 tsp

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Cumin seeds 1/4 tsp

Big cardamom 1

Green chilies 2 slit from the middle

Ghee 2 tbsp

Water 1.1/2 or 2 cup (Depending on how old is rice)

Salt to taste

Method

Wash the rice and masoor with water. Drain the water,  in fresh water soak rice and masoor for 1/2 hr. 

Heat the thick bottom non stick sauce pan or pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for few minutes. Add rice and masoor, saute for about 3-4 min. Add turmeric powder, saute for about 2-3 min. 

Then add hot water, stir well. (Then if you are using pressure cooker then whistle for 2 whistles and then immediately release pressure, turn upside down and cover the lid or keep without lid). If using thick bottom pan then cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get split. Keep the low flame and cook it for about 7-8 min. Serve with dahi raita.

Bedmi Puri

Time 30 min.

Ingredients

Wheat flour 2 cups

Semolina / Rava 1/2 cup

Oil 1 tablespoon for making dough

Water per requirement to make stiff dough

Oil for deep frying

Sesame seeds 1 tsp

For Moong daal mixture

Moong daal 1/2 cup 

Ginger 1/4 inch

Red chili powder 1/4 tsp

Garam masala 1/4 tsp 

Cumin seeds 1/4 tsp
Fresh coriander 1 tsp

Salt as per taste

Method
Soak moong daal with cumin seeds for 2 hrs. Drain water and then grind with other ingredients without adding water. Keep it aside.

In a mixing bowl, add wheat flour, semolina, and salt. Mix very well. Heat oil in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add 2-3 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep dough for 15 min. Then knead the dough. Make small portions of dough of 1 inch. Start rolling it, it should not be too thin or thick, On one of puri should be sesame seeds and on other side apply paste of moong daal mixture. Then deep the puri keeping moong daal mixture on lower side. Deep fry in oil. Take out on tissue paper to remove excess oil. Serve with potato gravy bhaji.

Tip

You can add moong mixture in wheat flour to make dough without adding water. Then deep fry.

Dal Vada

Time 30 min

Ingredients

Chana daal 1/4 cup

Masoor dal 1/4 cup
Moong dal 1/4 cup
Chawli/black eyed beans 1/4 tsp

Turmeric Powder 1/4 tsp

Red chili powder 1/4 tsp
Coriander powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp

Freshly cut coriander 1 tsp

Green chilies 2

Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp

Curry leaves 3-4
Baking soda  2-3 pinch

Salt to taste

Oil for deep fry

Method

Soak all daal in hot water for about one hour with cumin and fenugreek seeds. Completely drain the water from daal, transfer it in the mixer vessel, then add remaining ingredients except ajwain and baking soda, Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, then add ajwain, and baking soda. Mix well. The consistency of the mixture should be little thicker than bhaji batter.  Divide into 8-10 balls. Take one ball in hand apply little oil on palm gently press to make flat but round dal vada. Deep fry untill golden broun and crispy. It need to be served hot with sauce.

Tip

U can add more chilies as per your taste

U can add 1 big size tomato in the mixer while blending. If tomato is added then to make batter u need to add less water, because tomato contains water.