PEANUT PAPAD BHEL

1/2 cup roasted peanuts

1/2 cup tomatoes cubes

1/2 cup moong sprouts

1/2 cup corn kernels

handful mamra ( puffed rice)

handful papadam crushed

little onion finely chopped

tamarind chutney

green chutney

Get all the above ingredients ready. In a bowl, add peanuts, sprouts, tomatoes, chilies, corn kernels and mix well. In a serving bowl, place the above mixture and top with puffed rice, crushed papadam and onions. Lastly add chutney and give it a mix and serve immediately as the bhel will become soggy.

VEGETABLE HOT AND SOUR SOUP

1/4 cup French beans chopped

1/4 cup cabbage choped

1/4 cup carrots chopped

handful celery chopped

1 teaspoon ginger grated

1 green chili finely chopped

3 cups vegetable broth

2 tablespoons oil

2 tablespoons soya sauce

1 tablespoon red chili souse

1 tablespoon vinegar

1/2 teaspoon honey

3/4 teaspoon black pepper ground

1 teaspoon chili oil ( for garnishing )

handful spring onions chopped ( for garnishing )

For slurry

1 tablespoon cornstarch

3 to 4 tablespoons water

Whisk together cornstarch and water until well combined,set aside .

In a large pot, add oil. Once heated, add ginger and mushroom. Saute for couple minutes and add all the vegetables and mix well. Add vegetable broth, stir to combine. Cook on medium heat until the soup reaches a simmer. Add soya souce, chili sauce, vinegar, honey and salt, mix well. Add the cornstarch slurry and stir continuously until the soup thickened. Season the soup with black pepper and mix well. Turn the heat off and transfer in a serving bowl. Drizel little chili oil and garnish with chopped spring onions.

PANCH DHAN NI DAAL

Today I have got some drool worthy daal recipe for you. Its loaded with fresh spinach, fresh herbs and will wow your family with its amazing flavors.Make sure you try this drool worthy recipe

1/4 cup chana daal

1/4 cup moong daal

1/4 cup Tuwer daal

1/4 cup masoor daal

1 tablespoon urad daal

1 cup spinach ( blanched )

2 tomatoes chopped

1 small onion chopped

2 teaspoons garlic grated

1 teaspoon ginger grated

2 to 3 green chilies finely chopped

handful cilantro chopped

1/2 teaspoon turmeric powder

1 teaspoon chili powder

2 teaspoons salt

1 teaspoon kasuri methi

1 1/2 teaspoons lemon juice

3 tablespoons ghee

1/2 teaspoon cumin seeds

Wash and soak the daal for about 4 to 5 hours. Pressure cook or boil with a pinch of turmeric powder and 1 teaspoon salt, set aside.

Heat ghee in a pan add cumin seeds, when it crackles add onions. Soute the onions until transparent. Add grated ginger and garlic, soute for about 30 seconds add tomatoes,green chilis, salt as needed and chili powder. saute on medium heat until ghee oozes out. Add boiled daal and little water as needed and cook on low heat and let simmer for about 5 minutes, stirring in between. Add the blached spinach, lemon juice, kasuri methi,and mix gently cover the lid and cook for a minute. turn the heat off top with the tempering .

For the temparing

2 tablespoon ghee

2 red dried chilies

1/2 teaspoon red kashmiri chili powder

Heat the ghee on the low, add dried chilis turn the heat off. add chili powder and pour the tempering over the daal. This daal recipe is very versatile, it goes with naan,roti and rice. Try this recipe and you won’t be disappointed.