Spinach dal

Ingridients :

dal             :  2 cups
spinach     :  1 bunch
onion        :  1
garlic        : 4 cloves
red chilli   : 5 no.
salt            : to taste
tamarind paste  : 1/2 tbl spoon
{lemon juice }
hing           : a pinch
cumin seeds  : 1/4 tbl spoon
mustard seeds  : 1/4 tbl spoon
turmeric           : a pinch
red chilli powder  : 1 tbl spoon
oil  or butter                       :  2 tbl spoons
curry leaves          : a few
       
How to prepare spinach dal  :

In pressure cooker add dal,spinach,onions,turmeric,water and let them cook for 10 mins.
After they are well cooked add tamarind paste and mix it.
Take a pan add oil and heat it add red chillies,cumin seeds,mustard seeds,crushed garlic,hing,curry leaves  and turn off the flame.
Add it to the dal now add some red chilli powder,salt according to the taste.
Serve hot with rice.

Chick peas curry

Ingridients   :

chick peas      -  1tin
onion              - 1 finely chopped
green chillies   - 3 no.
red chilli powder  - 1/4 tbl spoon
corriander powder  -  1/4 tbl spoon
garam masala         -  1/4 tbl spoon
tomato                    -  1 no.
corriander leaves    -  a few
chat masala             - 1 tbl spoon
oil                           -  2 tbl spoons
salt                         -  to taste
cumin seeds           - 1/4 tbl spoon
turmeric                 -  a pinch
black pepper          - a pinch

How to make chick peas curry :

Take oil in a pan on low flame heat it,add cumin seeds,green chillies,onion.
Now add tomatoes,turmeric and stir it for 2 mins.Add garam masala,corriander powder,chilli powder,
salt,black pepper and stir it.
Add washed chick peas to it and stir it for 2 mins.Now add 1 cup of water and cover it with a lid for 10 mins to cook.{U can use a pressure cooker than a pan and cover it after 3 whistles it is cooked }
Turn off the flame add coriander leaves, chat masala,salt if required.
Serve hot with chapatis.

TOMATO MUSHROOM CURRY

Ingridents :
Mushrooms  - 1/2 kg
onion             - 1
green chillies  - 3 no.
tomato             - 1
red chilli powder  - 1/2 tbl spoon
garam masala       - 1/4 tbl spoon
coriander powder  - 1/4 tbl spoon
salt                         - to taste
ginger garlic paste  - 1/4 tbl spoon
cumin seeds            - 1/4 tbl spoon
oil                            - 2 tbl spoons
turmeric                  - a pinch
How to make a Mushroom curry :
Take oil in a pan add cumin seeds,green chillies,chopped onion and tamatoes and let it fry for 2 mins.
Now add ginger garlic paste, neatly washed and cut into small pieces of mushrooms to the oil.
Add salt,red chilli powder,garam masala,coriander powder and let it fry for 3 mins.
Add a little amount of water close the pan with a lid and let it cook on low flame for 5 to 10 mins.
Add coriander leaves and turn off the flame.
Serve hot with chapati.

Cauliflower Egg curry

Ingredients :

cauliflower       - 1small
turmeric powder - 1/4 tbl spoon
green chillies   - 3
cumin seeds     - 1/4 tbl spoon
mustard seeds    - 1/4 tbl spoon
curry leaves      -  6
onion               - 1 no.finely chopped
eggs                 - 3
garlic               - 2 cloves
red chilli powder - 11/2 tbl spoon
garam masala      - 1/2 tbl spoon
coriander powder - 1/4 tbl spoon
salt                        - to taste
coriander leaves      - small
oil                            - 2 tbl spoon

Method :

wash the cauliflower and make it into small pieces.Take a bowl with some water add little turmeric,salt to the water.Add small pieces of cauliflower into the bowl and boil it for 10 mins.
Drain the cauliflower and keep aside.
Take oil in a pan heat it and now add cumin seeds,mustard seeds,green chillies,crushed garlic,turmeric,
onions,curry leaves let them fry till the onion change into light brown.
Now add cauliflower and fry it for 2 mins on a low flame until the remaing water is evoparated.
Add eggs to it and red chilli powder,garam masala powder,coriander powder,salt to it and mix it well so that the egg is finley coated to the cauliflower remain it for 10 mins.
Add coriander leaves and turn off the flame.
serve hot with rice.