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Urid Dal ((split and skinned black lentils))

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 I ngredients 1 cup whole or split urad dal 3–4 cups water 1 tsp salt (or to taste) ¼ tsp turmeric (haldi) 2–3 green chillies, slit 1 tbsp lemon juice 2 tbsp fresh coriander leaves, finely chopped For the Tempering (Vaghaar) 1–2 tbsp oil or ghee 1 tsp cumin seeds (jeera) 4–5 garlic cloves, finely chopped or sliced ½ tsp red chilli powder Method Wash the urad dal thoroughly and soak it in water for 3–4 hours. Drain before cooking. Transfer the soaked dal to a pressure cooker. Add water, salt, turmeric, and slit green chillies. Close the lid and pressure cook for 4–5 whistles, or until the dal is soft and fully cooked. Allow the pressure to release naturally. Open the cooker and gently mash the dal with the back of a spoon if you prefer a creamier consistency. Adjust the thickness by adding a little hot water if required and simmer for 2–3 minutes. Tempering (Vaghaar) Heat oil or ghee in a small pan. Add cumin seeds and let them crackle. Add the chopped garlic and sauté until lightly...
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Dry Veg Manchurian balls

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  Veg Manchurian Balls (Dry) Ingredients: 2 cups finely shredded cabbage 1 medium onion, finely chopped 1 inch ginger, grated 2–3 green chillies, finely chopped 2 tbsp fresh coriander, chopped 1 small carrot, grated (optional) ¼ cup finely chopped capsicum (optional) 2–3 tbsp corn flour 3–4 tbsp maida (all-purpose flour) 1 tsp salt (or to taste) ½ tsp black pepper powder ½ tsp red chilli powder Oil for deep frying Method: Finely chop or grate all the vegetables. In a large bowl, combine the cabbage, onion, ginger, green chillies, coriander, and optional carrot and capsicum. Add salt, black pepper, and red chilli powder. Mix well. Add the corn flour and maida. Mix until the vegetables bind together into a dough-like mixture. If needed, add a little more corn flour or maida. Avoid adding water, as the vegetables release enough moisture. Shape the mixture into small, firm balls. Heat oil over medium heat. Fry the Manchurian balls in batches until they are golden brown and crisp on all...
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VALOR PAPDI NU SHAAK

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  Ingredients: Vegetables Valor Papdi: 250g (strung and split) Potatoes: 2 medium (peeled and cubed) Brinjal (Eggplant): 1 large or 3 small (cubed) Tomato: 1 large (finely chopped) Onion: 1 medium (finely chopped) Spices & Tempering Oil: 2 tablespoons Mustard seeds: 1/2 teaspoon Cumin seeds: 1/2 teaspoon Asafoetida (Hing): 1/4 teaspoon Turmeric powder: 1/2 teaspoon Red chili powder: 1 to 1.5 teaspoons (to taste)Salt: To taste Water: 1/4 cup  Step-by-Step Instructions Prep the beans: Pull the string off each valor papdi edge. Open the pod to check for insects. Cut or snap into bite-sized pieces. Wash all vegetables thoroughly.Heat the cooker: Add oil to the pressure cooker over medium heat.Temper the spices: Add mustard seeds. Once they crackle, add cumin seeds and hing.Sauté aromatics: Add onions. Sauté for 2 minutes until translucent. Add tomatoes and cook for another 2 minutes until soft.Add spices: Lower the heat. Stir in the turmeric powder, red chili powder, and salt....
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NYLON POHA CHIVDA

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  ### Poha Chevdo Recipe **Ingredients:** - 2 cups nylon poha (thin flattened rice) - 2 tablespoons oil - 1/2 cup peanuts - 6-8 green chillies chopped (adjust to taste) - 10-12 curry leaves - 1/2 teaspoon salt (adjust to taste) - 1/4 teaspoon turmeric powder (haldi) - 1/4 teaspoon red chilli powder (optional) --- **Instructions:** 1. **Roast the Poha:**      Spread the nylon poha on a large plate or tray. Dry roast it on medium-low heat in a wide pan or tava for 4-5 minutes, stirring continuously, until it becomes crisp. Remove and keep aside. 2. **Prepare the Tempering:**      Heat oil in a pan over medium heat. Add the peanuts and fry until they turn golden and crisp. Remove half the peanuts and keep aside for garnishing. 3. **Add Chillies and Curry Leaves:**      In the same oil, add green chopped chillies and curry leaves. Fry for a few seconds until fragrant and crisp. Be careful not to burn the chillies. 4. **Add Spi...
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Masala Baingan

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  The recipe as per the below link is a must try ... https://m.youtube.com/watch?v=nkb1fJ8fVvo&pp=ygUdS2FiaXRhIGtpdGNoZW4gbWFzYWxhIGJhaW5nYW4%3D
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Mutton pulav

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  ### Ingredients: #### For the Mutton Marinade: - 500 grams mutton (bone-in pieces preferred) - 1/2 cup yogurt (curd) - 2 tbsp ginger-garlic paste - 1 tsp red chili powder,cumin powder,coriander powder,pepper powder,biryani masala powder - 1/2 tsp turmeric powder - 1 tsp garam masala powder - Salt to taste - Juice of half a lemon - Fresh coriander leaves, chopped (optional) #### For the Rice: - 2 cups basmati rice - 4 cups water - 2-3 green cardamoms - 4-5 cloves - 1 bay leaf - 1 small cinnamon stick - Salt to taste #### For Cooking: - 3 tbsp ghee or oil - 2 large onions, thinly sliced - 2 medium tomatoes, chopped - 2-3 green chilies, slit (optional) - 1/2 cup fresh coriander leaves, chopped - 1/2 cup fresh mint leaves, chopped - 1/2 tsp saffron strands soaked in 2 tbsp warm milk (optional) - Fried onions for garnish (optional) - Water or stock as needed --- ### Instructions: #### Step 1: Marinate the Mutton 1. In a large bowl, combine the mutton pieces with yogurt, ginger-garlic ...
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Aloo Parwal Ki Sabji

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250 g parwal (pointed gourd), washed and cut in halves 2 medium potatoes, peeled and cut into chunks 2 tbsp oil 1 medium onion, finely sliced Salt to taste ¼ tsp turmeric powder ½ tsp red chilli powder Instructions 1. Prep the vegetables Wash and slit the parwal in halves (or quarters if large). Remove the seeds. Peel and cut the potatoes into medium chunks. 2. Heat the oil In a pan or kadai, heat 2 tbsp oil over medium heat. 3. Fry the potatoes Add the potato chunks and a pinch of salt. Fry for 5–6 minutes, stirring occasionally, until light golden. Remove and set aside. 4. Cook the onions In the same oil, add the sliced onion. Sauté until golden brown. 5. Add spices Add turmeric powder, red chilli powder, and a little salt. Mix well. 6. Cook the parwal Add the parwal to the pan. Mix well so the spices coat the parwal. Cover and cook on medium heat for 8–10 minutes, stirring occasionally. 7. Combine Add the fried potatoes back to the pan. Mix gently. 8. Final cook Cook uncovered for 3...
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