One Meal Soup(Spinach Dal Soup )

Ingredients:

1/2 cup cook split Moong Dal(without skins)
1 bunch of spinach (about 3-4 cups when chopped)
2 finely chopped Green chilies 1 finely chopped Tomato 
1 tea spoon Garlic paste 
1/2 tea spoon Mustard seeds 
1 tsp cumin seeds
a pinch of Asafoetida(Hing)
1/2 tea spoon Turmeric powder
3/4-1 teaspoon Red chili powder
2 tablespoons Oil Salt to taste 


Method:

In a wide pan heat the oil, and add the mustard seeds. As they start to pop, add the cumin seeds, asafoetida and turmeric powder, garlic paste, finely chopped green chilies, finely chopped tomato sauté it for 2 to 3 minutes then add finely chopped spinach, red chili powder and salt to taste and cook it well. Then add cooked moong dal. If needed, adjust the dal to your (thick consistency) desired consistency by adding more water and bring it to a boil. Serve it hot.

Potato yam (suran) Rosti

Potato yam (suran) Rosti

Ingredients

4 medium par-boiled potatoes

250gm par-boiled Yam(suran)

1tbs green chili paste

1tbs black pepper powder

1tbs lemon juice

1tbs sugar

2 tbsp oil

salt taste

Method

 Peel the par-boiled potatoes, Grate the potatoes, remove the skin of par-boiled  surana and grate into a mixing bowl. Then add 1tbs green chili paste, 1tbs lemon juice , 1tbs sugar,1tbs black pepper powder and salt to taste mix it well.  Heat the oil  in a large frying pan (preferably non-stick).  Spread the mixture in the pan, and cook on a slow flame for 10 minutes. Turn the cake upside down in one piece. Cook until crisp and brown on the underside. Serve hot with curd.

Pudina( Mint) Biryani

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vegetable (potato, carrot, green peas)
1 Finely Chopped Green capsicum

2 Finely Chopped Onion

2 Cinnamon (dalchini)

4 Cloves (laung)

2 elaichi

1 tbs jeera

2 tbs Biryani masala
4 tbsp Vegetable Oil
3 tbs cashew nuts

Salt to taste

For Pudina paste

1 bunch Pudina leaves

3 Green chili

4 Garlic

1 teaspoon Lemon juice

½ tbs Salt

Method :

For Pudina paste

Wash the 1 bunch Pudina leaves with water and add Pudina leaves,3 green chili, 4 garlic slice 1 tea spoon lemon juice and ½ tbs salt and make smooth paste

Wash basmati rice well and sock for ½ hrs. Heat 4 tbs oil in  pressure cooker and add1tbs Jeera , 2 Cinnamon(dalchini),4 Cloves (laung),2 elaichi, 2 finely chopped onion and pinch of salt, cook it till onion turn slightly brown, than add 1 finely chopped capsicum and add 1 cup Mixed Vegetable (potato, carrot, green peas) and Pudina paste and mix it well. After that add 2 cups Basmati Rice and add  1 ½  cups water, 2 tbs cashew nuts ,salt to test and close the lid and cook for 3 vissel. Serve this Mint biryani in a serving dish and garnish with remain cashew nuts, Pudina leaves and coriander leaves. Serve the biryani with curd .