TAJ MAHAL   Spices & Cheese

Nutritious Lentil soup (Dal) 


Ingredients :


One cup pre-washed lentils and soaked for couple of hours (any type of lentil)
One tomato finely chopped
One tea spoon ginger paste
One tea spoon garlic paste
One tea spoon fenugreek seeds
One tea spoon cumin seeds
One tea spoon turmeric powder
One tea spoon garam masala 
One tea spoon dried mango powder 
Salt and red chili powder to taste 
One and a half table spoon cooking oil 



Black Eye Beans (Chavli)


One cup Black eye beans (soaked overnight )


Four cups of water 
One tomato finely cut
One tea spoon ginger paste
One tea spoon garlic paste 
One tea spoon cumin seeds 
One tea spoon turmeric powder
One tea spoon red chili powder
One tea spoon garam masala 
Salt to taste 
One tablespoon cooking oil


Recipes by Milap


Heat cooking oil in a deep pot on medium flame , when hot add cumin seeds and let them pop. Then add ginger and garlic and roast till light brown. Then add tomatoes and all dried spices and mix even. Cook for 6 to 8 mins then add the beans and 4 cups of water and let it simmer for 35 to 40 mins on high flame, keep on mixing between intervals. Once the beans are softened your meal is ready.


Garnish with fresh finely cut coriander.


If you use a pressure cooker the cooking time will be reduced to half. 

Poha

Take 1.5 tablespoons of cooking oil in a deep pan, when oil is hot put mustard seeds and fenugreek seeds and let them pop/ crackle.
Add ginger paste and let it roast till brown.
Add the potatoes and mix well, cook for 10 to 12 mins then add eggplant and finely chopped tomatoes.
Add coriander powder, turmeric powder, cumin powder, salt , red chili powder and quarter cup of water and mix everything evenly.
Let it cook for 15 to 20 minutes with lid closed on high flame.
Then mix it around and let it cook for another 8-10minutes on medium flame.
Once all the water is dried up and eggplant is soft the meal is ready.

Garnish with fresh coriander or cilantro finely chopped (optional)


Take a wide cooking pan and put the oil in it. Heat oil on medium flame, then add mustard seeds and let them pop. Once mustard seeds are cracked add curry leaves , sesame seeds and peanuts and let them roast  for 2-3 mins. Then add onions and mix everything even. Cook the mixture till onions are light brown. 


Then add the moist poha, tomatoes, boiled potatoes, turmeric , red chili powder, salt and quarter cup of water and mix everything evenly. Cook for 6-8 mins till water is dried up.


Garnish cooked poha with shredded coconut and eat warm. 



Take a deep cooking pot and heat it, when mild hot put the cooking oil in it. Then add cumin seeds and fenugreek seeds and let them pop/ crack. Then add the ginger and garlic paste and roast it till brown. 
Add one cup of lentil and 3 cups of water, finely chopped tomato, garam masala , turmeric and mango powder and mix everything evenly.  Add salt and red chili powder to taste. Cook with lid closed on high  flame till lentils are soft (approximately 25 to 30 mins).  
Note you may soak lentils overnight for fast cooking. 


If you use a pressure cooker time is reduced by half. 


Could be garnished with fresh coriander (optional) and serve with mango pickle and basmati rice. 


Yummy Eggplant with potato ! 


Ingredients : 
1.5 tablespoon cooking oil
One large eggplant cut in cubes 
One potato cut in cubes 
One large tomato finely chopped 
One tea spoon mustard seeds
One tea spoon fenugreek seeds 
One tea spoon ginger paste 
One tea spoon turmeric powder
One tea spoon coriander powder
One tea spoon cumin powder 
Red chili powder and salt to taste. 
Fresh coriander or cilantro (optional)  






Two cups medium poha (flat rice), soaked in little water just enough to get it moist but not too soggy and strained. 


One potato boiled and cut in cubes.
One tomato finely chopped.
Two onion finely chopped.
Two teaspoons mustard seeds.
Two teaspoons sesame seeds.
One teaspoon turmeric powder.
One teaspoon red chili powder.
Salt to taste 
1.5 tablespoon cooking oil
Two teaspoons shredded coconut 
One teaspoon curry leaves 
One tablespoon red skin peanuts.