Beans n Dill Leaves Palya

Ingredients : 

Beans chopped - 1 cup 
toor Dal - 1/2 cup 
Dill Leaves (cleaned) - 1 cup
Oil - 2 tsp
Mustard - 1/4 tsp
Jeera - 1/4 tsp

Onion - 1 

Garlic smashed - 3 cloves

Dry chilly - 4
Grated Coconut (optional) - 1/2 cup
Salt – as per taste

Proceed :

Add Beans and Dal in 2 cup water with salt in a pressure cooker and cook for 1 whistles (Dal shouldn't be mushy) drain the water and Keep aside.
Heat oil in a pan, add Mustard, Jeera, smashed garlic cloves, dry chilly, onion and fry for 2 min.
Add the chopped Dill leaves and saute for 2- 3 min
Now add cooked Beans and dal and mix, continue to fry for 2 min.


 

Green Gram Dal Curry

Ingredients:

Green gram dal (uncooked)- 1 cup
Water - 2 cups
Onions - 1
Chilly powder - 1 tsp
Green chillies - 2
Oil - 4 tbsp
Salt for taste

To grind:

Onions - 1
Tomatoes - 2
Chilly powder - 1 tbsp
Coriander powder - 1/4 tsp
Ginger garlic paste - 2 tbsp

Proceed :

Pressure cook moong dal along with water n salt till its done, keep aside.
Grind all the 'To grind' ingredients to smooth paste and keep aside.
Heat oil in a pan and add chopped onions, ginger garlic paste, green chilly slit lengthwise and fry.
Add chilly powder and saute for a while.
Add the ground paste and saute for 2 min.
Add the cooked moong dal along with the water in which the dal was pressure cooked. Cook for 5 min or till its done.
 

Dal Palak

Ingredients : 

Toor Dal - 1 cup 
chopped spinach - 2 cup
Turmeric powder - 1/4 tsp 

Onion - 1 

Green chilies - 2

Asafoetida/hing - 1/4 tsp
Sambar powder - 1/2 tsp 

Jeera/Cumin - 1/2 tsp
Ghee - 3 tsp
Garlic - 3 clovesSalt – as per taste

Proceed :

Add Dal, turmeric, 2.5 cup water and salt in a pressure cooker and cook for 2-3 whistles. Mash the dal and Keep aside
Heat ghee in a pan, add Jeera, smashed garlic cloves, slit green chilies, onion, Sambar powder, hing and stir well.
Add the chopped spinach and saute for 2 min.
Now add this to the mashed dal and continue to simmer till the palak dal reaches the desired (Add water if required)
 

Dry fruits Kalakand

Ingredients :

Milk : 2 ltrs
Lemon Juice : 2 tbsp.
Sugar : 4 - 5 tbsp.
Milkmaid : 3 tbsp.
Cardamom powder : 3 pinch
Ghee : 2 tsp.
Pistachio : few
Badam : few
Cashew : few.

Procedure :

Add 1 ltr of milk in a vessel and once this reaches the boiling consistency just keep the flame in low add milkmaid and Sugar, allow the milk to reduce into 1 to 1.
Meanwhile boil the remaining 1 ltr of milk in a vessel and once when it comes to boil, add the lemon juice to this. Dilute the lemon juice with 1 tsp of water.
Now you can see the water start separating.
switch off the flame to avoid over coking and drain with a clean muslin cloth.
Wash this nicely in running tap water. This step is to get rid of the sour taste of the lemon in the paneer.
Chop and fry the dry fruits in ghee and keep it aside.
Add this Paneer to the boiling milk and mix well, keep the flame low.
Add cardamom powder and dry fruits to this and mix well.
Saute this nicely without getting burnt, till the moisture leaves and this become a whole mass.
Grease a plate with ghee and keep aside.
Once the milk + paneer combo comes into a mass transfer this to the plate greased with ghee.
Keep this in the refrigerator for half an hour.
After that, cut them into squares.