Recipe - 1 Dal Tadka 

Ingredients: 

• 1 cup masoor dal or toor dal 

• 2 large tomatoes 

• 1 large onion 

• 3 - 4 garlic cloves 

• 5 - 6 green chillies slit lengthwise 

• 1/2 teaspoon turmeric powder

• Salt to taste 

• 2 tbsp lemon juice 

• Coriander  

For Tadka: 

• 2 tbsp oil or ghee 

• 1/2 tsp mustard seeds 

• 1/2 tsp cumin seeds 

• 3  garlic cloves 

• 2 dry red chillies 

• 1/2 tsp asafoetida/ hing 

• Curry leaves  

Method:  

1. Wash the dal thoroughly, and drain the water. 

2. Transfer the dal to a pressure cooker. 

3. Add the chopped tomatoes, onion, 4 garlic cloves, green chillies, turmeric powder and water. 

4. Cover the lid and cook the dal for 1 whistle. 

5. Let the pressure release completely, and then open the lid. 

6. Mash the dal with the back of the spoon, then add lemon juice and coriander. Mix well. 

7. Simmer for a few minutes if the dal is cold; otherwise no need to simmer. 

8. Heat the oil in a tadka pan, add mustard seed and let them splutter. 

9. Add the cumin seeds and let them splutter. 

10. Now, add dry red chillies, hing, and 3 garlic cloves. 

11. Toast the garlic until golden brown, and stir in the curry leaves. 

12. Finally, pour the tadka over the dal, and mix well before serving the dal.

   

Recipe - 2 Phirni 

Ingredients:

• 2 tbsp basmati rice 

• Water for soaking and grinding 

• 3 tbsp saffron milk (use warm milk) 

• 500 ml litre full cream milk  

• 1/3 cup sugar 

• 1/2 tsp cardamom powder  

• Almonds, garnish  

• Pistachios, garnish   

Method: 

1. Soak the basmati rice for 30 minutes. 

2. Discard the water and blend the rice with a bit of water into a coarse paste. 

3. In a thick bottom pan, boil the milk. 

4. Reduce the heat and stir the milk occasionally.  

5. Simmer the milk for 8 to 10 minutes or until thick. 

6. Now, add the rice paste, stir continuously and cook for 5 minutes or until done. 

7. Add sugar and stir, and cook. Next, add the soaked saffron milk and stir. 

8. Add in cardamom powder, mix well until the milk thickens and turns creamy.

9. Refrigerate the phirni for 2 hours, and then garnish with almonds and pistachios. 

10. Serve chilled phirni and enjoy.  

Recipe - 3 Jeera Aloo 

Ingredients: 

• 2 large potatoes (boiled in saltwater and cubed) 

• 1 - 2  tbsp oil  

• 1/4 tsp mustard seeds (optional) 

• 1/2 tsp cumin seeds  

• 1/2 tbsp coriander powder 

• 1/2 tsp chilli powder 

• 1/2 tsp garam masala 

• 1/4 tsp turmeric powder 

• Salt to taste 

• 2 tbsp lemon juice 

• Coriander  

Method: 

1. In a pan, heat oil, add mustard seeds and let them splutter.  

2. Add cumin seeds and let them splutter. 

3. Reduce the heat to low, add coriander powder, chilli powder, garam masala, turmeric powder and stir. 

4. Add the potato cubes and mix well. 

5. Sprinkle salt as required, mix well and sauté the potatoes for 2 to 3 minutes on low to medium heat.  

6. Next, lemon juice and coriander leaves. 

7. Combine and mix thoroughly.   

Recipe - 4 Ghee Rice 

Ingredients: 

• 1 cup basmati rice 

• 2 tbsp ghee 

• 2-inches cinnamon stick 

• 4 cardamom 

• 6 cloves  

• 6 cashews 

• 6 raisins (optional) 

• 1 bay leaf 

• 1 tsp chopped ginger 

• 3 chopped garlic 

• 1 onion 

• 1 cup water 

• Salt to taste  

Method: 

1. Rinse and soak the basmati rice for 30 minutes. 

2. In a large pot, heat the ghee and add cinnamon stick, cardamom, cloves, cashews, bay leaf cashew and fry until fragrant. 

3. Add ginger, garlic and sauté, then add onion and sauté for 2 minutes or until the onions turn golden brown. 

4. Now add 1 cup of water and salt. 

5. Stir well. Stir well, and bring the water to a boil. 

6. Next, add soaked and drained rice. 

7. Stir, cover and cook for 7 to 8 minutes on medium-low heat. 

8. After 8 minutes, gently stir the rice. 

9. Cover and cook the rice for 5 more minutes on low heat. 

10. Now, fluff the rice gently without breaking rice grains. 

11. Garnish with fresh coriander, and serve the ghee rice with any curries and gravies.

Recipe - 5 Phulka 

Ingredients: 

• 1 cup whole wheat flour (atta)  

• 1/4 tsp salt 

• 1 tsp oil 

• 3/4 cup water  

Method: 

1. Add the flour, salt, and oil and mix in a large bowl. 

2. Add a bit of water, and start mixing. 

3. Keep adding water as required, and mix the dough until it becomes pliable, smooth and soft.  

4. Cover the dough and rest it for 10 minutes. 

5. After 10 minutes, knead the dough, and take the lemon sized ball.  

6. Roll the ball and flatten it.  

7. Dust the flattened dough and roll it into a thin circle. 

8. Heat the nonstick pan and place the rolled dough. 

9. Cook for 30 to 40 seconds.   Now flip and cook the other side for 30 to 40 seconds.

10. Again flip and gently press, and let the phulka puff itself. 

11. Remove and transfer to a container.  

12. Keep the phulka covered.

Recipe - 6 Mixed Veg Curry 

Ingredients: 

• 2 tbsp oil 

• 1 large onion 

• 1/2 tbsp ginger-garlic paste 

• 1 large tomato 

• 1 tbsp coriander powder 

• 1/2 tbsp chilli powder 

• 1/4 tsp turmeric powder 

• 1 tsp garam masala 

• Salt to taste 

• 1 cup green peas 

• 1 cup mixed bell pepper 

• 50g mushrooms 

• 1/2 cup water 

• 1 boiled potato 

• Coriander

Method:   

1. In a thick bottomed pan, heat the oil. 

2. Add onion and sauté for a minute, then add ginger-garlic paste sauté for 2 minutes.

3. Stir in the tomato and cook for a minute. 

4. Add coriander powder, chilli powder, turmeric powder, garam masala salt and mix well. 

5. Next, add green peas, mixed bell pepper, mushrooms and mix.  

6. Now, add water, and boiled potato, then mash the potato. 

7. Cover and cook for 10 minutes on medium-low heat. 

8. Stir in the coriander, and serve the mixed veg curry hot or warm with rice or roti.