Split moong dal

Split Moong dal with skin (green gram) - 3/4 cup
Ginger (fresh) - 1 inch ,,, sliced into thin pieces
Onion - 1 chopped fine
Tomato - 1 big chopped fine
Garlic - 2-3
Chilli powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 5-6
Urad dal- 1 tsp
Mustard seeds - 1/4 tsp
Lemon - 1 inch piece.
Asafoetida (hing) - pinch
Green chillies - 3
Oil - 1 tsp
Salt - as required
Cilantro- a handful

1. Cook the moong dal with skin and garlic pieces in a pressure cooker in 3 cups of water.
3. Heat the oil in a kadai, add the asafoetida,urad dal, mustard seeds, cumin seeds, curry leaves,green chillies. .
4. Add the onions and saute for about 3-4 minutes till translucent.
5. Add the chilli powder and salt.
6. Add the tomatoes and fry for till they turn just soft and no smell comes in low heat.Keep stirring and add cut ginger.
7. Add the cooked moong dal, salt ,sugar and mix well.
8. Bring to boil and keep stirring. Add coriander leaves and lemon juice. Check for salt and chilli powder.
9. Serve hot with chapatis or steamed rice.

mushroom masala -simple

Mushroom - 2 box
Onion - 1 large
Tomatoes - 1 medium size
Ginger garlic paste - 2 tsp
Cumin - 1 tsp
Milk - 1/2 cup
Oil - 2 tbsp
salt - as per taste
Pepper - 1tsp
green chillies - 2
Garam masala - 1tsp
Kitchen king masala - 1/2 tsp
Chilly powder - 1/2 tsp
Turmeric powder -1/2 tsp
paprika powder -1/2 tsp [optional]
Sugar - 1 tsp
cardomom pod-2
cashewnuts - 2 tbsp
tomato puree - 3-5 tbsp (depending on amt)

Method:- Follow as directed!!
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1.Take some oil in a pan ,add cumin and wait for 2 mins till they splutters.
2.Then add mushrooms and saute for about 5 mins add little bit more oil and add ginger garlic paste and fry for 3 more mins . Season them with pepper and salt.

3.Keep them aside.Take little oil and add onions and saute till they turn transparent.
4.Blend them into a smooth paste.
5.Puree the tomatoes and keep aside.

6.Add oil(1tbsp) , add cashews and add cardomom pods.
Now saute the onion paste till they turn slightly brown.Then add tomato puree and saute for additional 3 mins. Add green chillies .
Then add all the seasoning powder with salt and mix properly.
7.Bring to a boil.then add milk and keep stirring properly.
8.Now add the mushrooms and cover and cook for 5 mins.Add 1 tsp of sugar.
9.Now simmer and cook for 3 mins.
10.Garnish with freshly chopped coriander leaves .Serve with roti or nan as desired.

Enjoy :)

Corn Chevda

steam the corn,dont boil. Then grind them.
Put oil in wok add rai. Add little turmeric and then add corn. Mix it well. Add some water and let it cook,when water dries add some milk and then salt,green chillies and let it cook. After its all set, add lemon and coriander.

Mexican Tostada

1 Box of Spanish Rice Roni
1 Box of Tostada Shell (makes 4 tostadas)
1 can of refried beans
1 bottle of La Victoria Salsa(Hot) Sauce
1/2 Tbsp Sour Cream
1 Avocado
Lemon Juice
Veggies: Lettuce,Green Pepper,Red Pepper,Tomato,Onion,Jalapenos,Green Onions,Coriander(cut into small pieces.....amount can be changed based on your liking)
Mexican Cheese

Recipe:

1) Empty the Refried beans can into a vessel and heat it for few minutes till it becomes soft paste.Add 1 1/2 tsp of red chilli powder and salt to taste.
2)To make guacamole paste: Peel the guacamole and remove the seed. Put it in a food chopper along with half onion, 2 tbsp of lemon and salt. Add some water to make a fine paste. You can adjust the salt and lemon as per taste. After done cover it with a plastic wrap without leaving any space between the paste and the wrap. This will prevent it from getting oxidized and turning black.
3) Prepare spanish rice according to instructions on the box.
To prepare the tostada
4) Take the tostada shells and spread refried bean paste on the tostada shell base and on the edges till you cant see the shell surface. top this with mexican cheese and put it in the oven at 350F.
5) Heat it in oven till the cheese melts. Make sure the shell dont turn brown or burn.
6) Take the shells out and spread mexican rice evenly on them.
7) In a large bowl mix all the chopped vegetables along with sour cream,lemon juice,guacamole paste, salt and salsa sauce. Adjust the ingredients as per taste.
8) Fill up the shell with this mixture of veggies.
9) Spread some coriander and cheese on the top.

Enjoy !!

Here is the link for the spanish rice that we use
http://www.amazon.com/Rice-Roni-Mexican-Style-6-4-Ounce/dp/B000YPQBSQ/ref=sr_1_3?ie=UTF8&s=grocery&qid=1236496678&sr=1-3

Yummy Green Curry

Ingredients:

• Green CURRY SAUCE:
• 2 cans good-quality coconut milk
• 1/2 tsp. fenugreek
• 1 tsp. coriander seeds
• 1 tsp. black mustard seeds
• 1-2 green or red chillies, de-seeded (or leave seeds in for a spicer curry)
• 1 Tbsp. ground cumin
• 1/2 tsp. turmeric, dried, OR 1 thumb-size piece fresh turmeric, peeled and sliced
• 3 cloves garlic
• 1 thumb-size piece galangal or ginger, peeled and sliced
• 1/2 onion
• 2 Tbsp. soy sauce
• 1 1/2 tsp of black pepper
  
• approximately 1 cup fresh coriander, including the stems
• 2 Tbsp. brown sugar (or substitute honey or xylitol)
• juice of 1/2 lime (according to taste)
• VEGETABLES (choose from any of the following, or add your own ingredients)
• 2 cups of cabbage
  
• 4-6 shiitake mushroom, sliced
• red, green, or yellow bell pepper, sliced
• 1/2 japanese eggplant, sliced (leave skin on)
• 1 large carrot, sliced
• 1 tbsp Curry Powder (I used Kitchen King Powder)
• 1 cup fresh basil, roughly chopped if the leaves are large (for garnish)
• Other Ingredient:
• canola or other vegetable oil for stir-frying

Preparation:

For more on how to buy and prepare lemongrass, see: Buying and Preparing Lemongrass.

1. Place 1/2 can of the coconut milk (reserve the rest for later) plus all other sauce ingredients in a food processor. Process well. You now have a homemade green curry paste.
2. Place 2 Tbsp. canola or other oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
3. Add the other 1/2 can of coconut milk and stir. Now add those vegetables that require the longest cooking time, such as the carrots, mushrooms and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5 minutes.
4. Add the second can of coconut milk plus the bell pepper(s), japanese eggplant. Stir well and cover, allowing to cook for another 5 minutes.
5. Lastly, add the cabbage. Stir well and cook for another 2 minutes, or until broccoli is bright green and cabbage has softened.Add kitchen king masala.
   
6. Remove from heat. Do a taste test. Play with salt,red chilli powder,lemon and sugar to get the sweet and sour curry taste.
   
7. Sprinkle with fresh basil and serve with plenty of rice. Just before serving garnish with corainder.
   

Veg Egg Noodle Chowmein

Ingredients:

Boiled Noodles
Spring onion ( substitute : Red Onion)
Carrots ( Cut into matchstick shapes)
Capsicum ( Cut into matchstick shapes)
French Beans ( Chopped )
Cabbage ( Chopped)
Bamboo Sticks
Baby Corn
1/2 - 1 Tsp Green Chilli Sauce
2-3 Garlic ( Chopped )
Soya Sauce
1-2 Tsp White vinegar
Pepper
Olive Oil

Method:

1) Heat some Olive oil in a wok, add cut garlic and stir fry until the oil realy gets perfumed with garlic fragrance.

2) The add all the chopped vegetables and salt according to your taste. Keep on low fire until the vegetables are about half cooked. Sprinkle some red chili pepper flakes.

3) Now add about a tablespoon soya sauce to the vegetables and stir fry for 1-2 minutes. Then add about 1/2 teaspoon green chilli sauce, 1 Tablespoon vinegar and stir fry for 4-5 minutes.

4) Add the boiled noodles to the vegetables and saute for 4-5 minutes. Add more soya sauce if needed.

For people who are wondering where to get all the sauces from, here is some more information:

Soya Sauce: Any grocery store in the international section, or from the Indian grocery store.
Green Chilli Sauce: Indian Grocery Store (Patel's)
White Vinegar Any Grocery store

Try this recipe and let me know of how it turned out to be!

Poori Masala - sel

2-3 tbsp oil
3-4 potatoes

1 tsp jeera seeds
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 tsp cashews
1 tsp peanuts
2 onion, diced

3 green chillies(slit)
ginger garlic paste -1 tsp

6 curry leaves if you have them

1 tsp turmeric
a pinch of asafoetida

2 tsp coriander powder
salt as required
sugar -3/4 tsp

3 tbsp lemon juice

cilantro for garnish

2 tsp besan mixed with 1.5 cups of water

Boil potatoes in the microwave 5-6 mins and cut it into small cubes.

Heat oil. Add mustard,jeera,urad dal,chana dal and let it fry. Add asafoetida,peanuts, cashews, curry leaves. Add onions and let it fry for some time. Add green chillies. Let it get half done. Then add ginger garlic paste and turmeric and let it cook till the smell goes.

Finally add potatoes, and all the coriander powder.Mix it thoroughly. Then add the besan and water mix and add salt and chili powder and test the masala taste. Add sugar as well.

Finally add lemon juice and cilantro and serve hot.