Moong Masala Dal (Green Gram Dal)

These nutrient-filled, small green beans are popular in the cuisines of India, China, Thailand and Japan. Mung beans in particular are very easy to digest, and absorb the flavor of seasonings and spices very well. When sprouted, they are used in salads or stir fries. They also make delicious soups and curries.
This is one of my families favorite dal. I cook this dal very often for my hubby's lunch box, he just love's it. After eating lunch he gives me a call and says lunch was very tasty i ate completely.. Even i love to eat this dal without rice or roti just plain dal it taste awesome.. Do try this recipe and let me know :)

Ingredients
200 gram moong dal (green gram dal)
1 medium size onion, 2 green chilly, 1 medium size tomato
Ginger garlic paste 1tbs
Red chilly powder 1tbs, turmeric powder 1tbs, garam masala 1tbs
Mustard seeds 1tbs
Vegetable oil 2tbs
Salt

Cooking Method
Boil dal and 2cup of water for 20 mints in pressure cooker separately, make a thick paste of chilly powder, turmeric and garam masals, heat the frying pan add oil and mustard seeds, add onion , green chilly and ginger garlic paste fry till it gets golden brown, then add masala paste and tomato cook till it starts leaving oil , then add boiled dal, 1cup of water and salt and cook till it become’s thick.
Serve hot with plain rice.

Lentil & Green Leafs Stirfry

Lentils form an important part of any Indian meal. Usually served as a side dish, they are a tasty way to get your protein for the day. The variety of lentils used and the different styles they are made in, in various parts of the country means you can try a different one everyday. This dal and green leafs recipe is one among easy Indian cooking recipes. It can be made using any kind of whole lentils or beans such as mung beans, red lentil (masoor) or with split lentils. It goes very well with Roti's.

Ingredient's
2 bunch of and green leafs
1 cup toordal
1 onion chopped
3 dry redchillies, 4 garlic cloves, 1/2 tsp turmeric, 1/2tsp mustard seeds
Salt and Oil as per taste.

Cooking Method
Clan and wash the green leafs, in a pressure cook add dal, turmeric and salt, allow 2 whistle, remove from stove and strain the water, and keep the lentil aside, in a deep frying pan, add oil, mustard seeds, redchillie and garlic cloves, when they splutter add onion and fry to golden brown, then add green leafs and little salt, cook for 2 to 3 minutes and then add lentil and check for the salt and cook till the water get observe..
Serve hot with Roti's.

Musk Melon Juice

Ingredients.
1 muskmelon 

2 to 3tsp sugar
1 cardamom
Water as req

Method of Preparation
Peal the skin of the musk melon. Remove the seeds. Cut the melon into small pieces and put them into a mixer/blender, add Sugar, Elichi and 2 cups of water. Blend it fine.
Serve cold.

Mushroom & Mutter Gravy

Ingredient's

1 1/2 cups green peas (Mutter)

200gms mushrooms
2 onions, 3 tomatoes, 3 green chillies, finely chopped
2 tbsp ginger garlic paste
1 tbsp - Chilli powder
1 tbsp - Coriander powder
1 tsp - Turmeric
1 tsp - Garam masala powder
Oil and Salt as per req

Cooking Method

Wash and cut the mushrooms into medium piece. Heat oil in pan and add onions and green chillies fry till golden brown. Add ginger garlic paste and cook for 1/2 a minute.Add tomatoes and cook till oil leaves the sides. AddChilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes. now add the mutter and cook for 3 to 4 minutes or till the masala soaks in to mutter, then add mushroom and mix it well and check for the salt. Now add water as required. cook till the peas are fully cooked. Once done, Garnish with some coriander leafs. Now mushroom mutter gravy is ready to serve.

Serve with rice or roti.

I am sending this post to  Relishing Food

Chikki (Jaggery and Peanuts Sweet)

Rich roasted peanuts trapped in a shell of complex (salty-sweet, caramel, smoky) notes- peanut brittle or peanut chikki is my all time favorite candy. I first tried making chikki when I was in South Korea. I only remember that the chikki was a messy one, and now after a 5 to 6 months i tried making this again in a small quantity and this is the result. I am very happy and i am eagerly waiting for to show it to my husband, because i know he would be very happy to see even his favorite candy.

Ingredients
1 cup peanuts
200 gram jaggery
3 tea spns ghee

Method:
Roast the peanuts on a medium flame. Remove the skin. Heat ghee, add jaggery ,heat on a medium/low flame, mixing it continuously. When all jaggery melts down, immediately add the peanut. Remove from heat and mix well. Grease a plate with ghee, pour this mixture on top, roll into a small round balls.
Store in air tight container for 3 to 4weeks.