DOSAKAI PAPPU/ DAL

INGREDIENTS:

Toor Dal----------------------------------------------3/4 Cup of standard measuring cup

Dosakai/Round Indian Yellow Cucumber---------2 cut into medium size pieces separating the seeds
Note: Seeds to be mixed with 1/2cup water and squeezed enough to extract the sourness. This water used instead of tamarind to get sour taste to the dish

Jalapenos---------------------------------------------3-4

Onion-------------------------------------------------1/2 of medium one chopped

Tomato-----------------------------------------------1 medium one

Garlic pods-------------------------------------------4 chopped and crushed

Coriander Powder------------------------------------1 tsp

Dry red chilli-----------------------------------------3-4

Cumin,Mustard Seeds------------------------------1 tsp each

Curry leaves-----------------------------------------few

Oil----------------------------------------------------4 tbp

DIRECTION:

1.Peel the skin of cucumber, Cut in half, Scoop off the excess seeds(can use few in dal), Cut to medium to big sized pieces(taste a small piece to see if bitter).

2. In a Pressure cooker cook the dal with 2 cups of water, turmeric,Jalepenos until soft for 2-3 whistles.

3.Add 3 tbp of oil and add Cumin seeds,Mustard seeds, dry red chillis, Garlic ,curry leaves and saute for a mins.

3.Now add chopped onions ,little salt and saute for 3-5mins ,then add cut pieces,chopped tomatoes and cook until its not raw with some salt .

4.Add the cooked dal, water extracted from seeds, chopped coriander  and cook on medium flame till the pieces are thoroughly cooked for 7-8mins. The dal tastes good if the pieces are not cooked till soft .

NOTE: If Dosekai is bitter theres no chance of using it in the dal. select ones that are not mature and soft enough.They become quite soggy when cooked.

There are two ways of cooking this dal: 1. Pressure cook dal and cucumber together with rest of the ingredients. Sometimes the cucumber becomes too soft and hard to find them in the dal.

2.Cook Cucumber and tomatoes with some salt till 3/4th cooked, then add in the pressure cooked dal+rest of ingredients, and and simmer low for 8-10 mins. This way i can see and taste some cucumber in the dal

Sending this to State Special Event.

BHARVAN BHINDHI

INGREDIENTS:

Okra-------------------------------20-25 fresh
Onion-----------------------------1 sliced thinly
Jalapenos-------------------------2 chopped finely
Dry Red chillies-------------------2
Garlic------------------------------3 pods crushed
Cumin&Mustard Seeds-----------1/2 tsp each
Oil----------------------------------2 tbp

For stuffing:

Chana dal-------------------------1/3 cup of standard measuring cup(dry roast)
Coconut powder------------------2 tbp
Cumin Seeds---------------------1 tbp roasted
Garlic------------------------------3 pods roasted
Red chilli powder-----------------1-1/2tsp
Coriander powder----------------1 tbp
Garam Masala--------------------1/2 tsp
Lemon juice-----------------------1 tbp
Oil----------------------------------2 tbp

DIRECTIONS:

1.Wash okra , dry with paper towel and make a slit in the middle and keep aside.

2.Grind all the ingredients under ' For stuffing' section to a powder( except oil and lemon juice ).

After making a powder transfer 2/3rd powder to a small mixing bowl and add oil and lemon juice and mix well.

3.Add some water if required to make a smoothe paste and stuff each okra with it and Place all the stuffed okras in a steamer or idli plates. Cook them for 8-10 min.

4.Now heat oil in a wide pan ,add cumin seeds , musturd seeds , dry red chillis , garlic , green chillis and onions.

5.Sautee till onions are cooked for like 5-8 min and then add steamed okras.Cook them without lid ,on low flame for 15 min until well roasted.

6.Keep mixing in between .Finally sprinkle the remaining 1/3rd of the stuffing powder,some salt , mix well and cook for another 5 min.

7.Turn off ,serve hot with roti , or rice.

PINEAPPLE FRIED RICE

INGREDIENTS:

Cold Cooked Rice--------------------3 cups
Pineapple chunks--------------------1 cup
Carrot Pieces ,Peas------------------1/4 cup each
Onion-------------------------------1 small one finely chopped
Spring onion------------------------2 finely chopped
Jalapenos---------------------------2 finely chopped
Garlic pods--------------------------3 finely chopped and crushed
Cashews/raisins--------------------1 tsp each(optional)
Soy sauce---------------------------2 tsp
Oil----------------------------------3 tbp + 1 tsp

DIRECTIONS:

1.Seperate the refrigerated cooked rice grains with hand by using 1tsp of oil and set aside.

2. Heat oil in frying pan and add cashews/raisins, chopped Jalapenos, Carrots, Peas, chopped onions, chopped white part of spring onion, crushed garlic and saute till onions are done.

3. Now add soy sauce and saute for a minute. Then add the rice, pineapple chunks, enough salt.

4. Stir-fry over medium-high heat for about 3-5 minutes.Remove from heat.

5.Garnish with chopped coriander leaves, chopped green part of spring onions and tsp of lime juice.

SPICY CHICKEN MASALA CURRY

INGREDIENTS:

Chicken cleaned and washed--------------2 lbs
Chilli Powder------------------------------2-1/2 tsp adjust
Turmeric---------------------------------1 tsp
Ginger Garlic Paste-----------------------1-/2 tsp
Salt---------------------------------------to taste
Oil----------------------------------------3 tbp + 2 tbp
Onion-------------------------------------1 big one
Tomatoes---------------------------------2 big ones

To dry roast and make fine powder:

Coriander Seeds---------------------------1 tbp
Peppercorns-------------------------------1 tsp
Cumin seeds-------------------------------1 tsp
Cloves--------------------------------------6
Cardommon-------------------------------2
Cinnamon---------------------------------2" stick
Cashewnuts-------------------------------8-10

DIRECTIONS:

1.Marinate the Chicken in Chilli powder,Turmeric, Ginger-garlic paste, Salt for about 30 mins.

2.While the chicken pieces are marinating, make the powder as per the ingredients listed under the first section and set aside.

3.Heat 2 tbsps of oil and add the onions and saute till done for about 8 mins on medium heat. Then add the coarsely chopped tomatoes and let it cook for 8-10 mins.Turn off heat. Cool , grind and Keep aside.

4. Heat 3 tbsps oil and add the marinated chicken and cook on high flame for 6-8 minutes, then reduce the heat and cook covered for another 6-8 minutes.

5. Now add the ground paste, ground powder,enough salt and combine well. Add 1-1/2 cup of water or more and cook covered.

6.Cook till chicken pieces are done and you get the desired curry consistency.Turn off and garnish with fresh coriander leaves.