tomato nu shaak

Ingredients

250 gms green tomatoes
100 gms nylon sev
2 to 4 cloves of garlic (lehsun) (optional)
2 cups water
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander (dhania) powder
a pinch of asafoetida (hing)
1 to 2 tbsp jaggery (gur)
salt to taste
few springs of coriander (dhania) leaves for garnishing

Method

1. Chop the tomatoes into small cubes. chop the garlic very finely.
2. Heat the oil in a frying pan. add the cumin seeds and aloow them to splutter. add the asafoetida and the chilli powder and immediately add the chopped tomatoes, garlic and water.
3. Cook on a medium flame till the tomatoes are done. add a little more water if required.
4. Add the jaggery, salt and dhania powder. cover and cook till the jaggery melts completely.
5. Do not let all the water to evaporate. maintain a watery gravy to soften the sev.
6. At the time of serving, fill half of the serving bowl with the vegetable and top it with the nylon sev. garnish with chopped coriander leaves.
7. Serve hot with rotis, parathas, steamed rice or khichdi.

peas

Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 10 minutes.

daal makhni

 Ingredients

3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup fresh cream
2 tbsp chopped coriander (dhania)
1 tbsp fresh cream for the garnish

Method

1. Clean, wash and soak the whole urad and rajma overnight.
2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
10. Serve hot garnished with coriander and fresh cream.