Scrambled egg dal

• Ingredients
• Moong dal
• 3 tbsp oil
• 2 cloves garlic, minced
• Onion - 1/2
• black pepper
• Salt for taste
• Ginger chopped
• Tomato
• Red chili powder: 2 tsp
• Turmeric powder
• Cumin seed
• Eggs: 2
• Coriander leaves

• Direction 

• Wash and drain the Moong Dal
• On medium heat in a cooker, heat the Oil and Allow them to sizzle with
• Cumin Seeds
• Turmeric Powder
• Garlic
• Ginger
• Red Chillies 
• Onion
• pilled Tomato
•  Pour in the drained Moong Dal, water, pepper and Salt 
• Pressure cook on medium to high flame for 2 whistles. when the pressure slightly settles down on its own, remove the lid. gently mix the curry by garnishing with
• Lemon
• chopped coriander leaves
• Egg

• Final Snapshots.

Pasta With Spinach

• Ingredients
• 3 tbsp butter
• uncooked pasta (I used Penne regate)
• 2 cloves garlic, minced
• Chopped baby spinach
• black pepper
• Salt for taste
• grated Parmesan cheese
• Milk

• Direction 

• Make Cream Sauce for Pasta
• Melt butter over low heat in wide sauce pan
• Stir in all flour and mix with a wooden spoon until blended. 
• Add garlic
• Add milk, stir & let it boil
• Add chopped spinach (Or other vegetables like corn, red peper etc..)
• Add salt & papper. 

•  
• Perfectly cook pasta (Note:- Pasta should cook in boiling water only & if you undercook or overcook spoils the recipe )


• Use deep vessel & more water is better.
• 
• Boil the water
• For boiling water add salt  & never mix oil (I have seen many blogs recommend to add oil which is not required & will spoil the taste)
• Add Penne regate pasta.  

• Stir and check every now and then by eating until it's firm & cooked correctly.

•  
• Then switch off the stove & drain the hot water. Then pour pasta into cold water so that further cooking of pasta in hot water is stopped.  


•  
•  Add pasta into cream sauce. Garnish with cheese and serve immediately.

• Final Snapshots.

Vegetable Pulao

• Ingredients
• Olive oil - 3 tbsp
• lemons -1/2
• Turmeric
• Curry Leaves – 5
• Green Chillies – to taste, chopped
• Ginger minced
• Garlic  3 cloves 
• Chopped onion  - 1/2
• Salt for taste
• tomato - pealed  
• chopped Vegetables
• carrots
• cauliflower
• Beans
• Green peas
• Can add any choice of vegetable 
•  1 tsp cumin seeds
• 4 to 5 black pepper 
• bay leaf - 1
• cloves 2
• cardamoms 2
• Other spices like cinnamon, dagad phool ...
• Rice - 2 cups

• Direction 

• Soak the rice with turmeric in 1 glass of water.
• Make a paste of ginger-garlic-green chili
• In cooker, heat ghee/oil and fry the spices like
• cloves
•  cardamoms
•  cinnamon
• Bay leaf 
• cumin seeds
• add the onions and saute them till golden.
• Add the paste prepared earlier
• Add all the veggies 
• carrots
• cauliflower
• Beans
• Green peas
• Add rice and saute gently for 2 minutes on a low flame, so that the rice gets well coated with the oil.
• 
• pour water and stir. 
• sprinkle 6 to 7 drops of lime juice. season with salt and stir again.
•  
  

• pressure cook on medium flame for 1 whistles. when the pressure settles down on its own, remove the lid. gently fluff the Pulao.
• Final Snapshots.

Lemon Rice

Lemon Rice can easily put together when in a hurry & also making with leftover rice makes simple yet tasty meal..

• Ingredients
• Olive oil - 1 tbsp
• lemons -1
• Turmeric
• Asofoetida
• Curry Leaves – 5
• Green Chillies – to taste, chopped
• Ginger minced
• Chopped onion  - 1/4
• 1 tsp mustard seeds
• Salt for taste
• Urad dal
• Channa dal
• Peanuts
• Cocoanut
• Rice (http://adugeprayoga.blogspot.com/2015/09/cereal-ras-dosa-rice.html)

• Direction 

• In a small pan add oil & roast peanuts (Optionally cashewnuts). 
• Keep aside and in same pan add
• Mustard
• urad dal
• channa dal
• onion
• Turmeric Powder
• Curry Leaves
• Ginger
• Green Chillies 
• Asofoetida
• After frying then add the peanuts and stir

• switch off the stove and add the lemon juice, grated cocunut along with salt.
• Stir and immediately pour this mixture on the rice.
• Final Snapshots.

Guacamole Toasts

 

• Ingredients
• Avocado - 1
• Lemon - 1/2
• 2 slices bread  toasted
• Pepper
• Salt for taste
• Optional ones are
• Garlic

• Direction 
• Toast the bread. 

• Using your knife, cut around the avocado seed and twist, which will separate them into two halves.Using a spoon scoop out the flesh into a bowl. 
• Add the lemon and salt, to taste. 
• Mash the ingredients together with a fork
• Spread half the mash onto each piece of toast and garnish with some pepper flakes. 

• Final Snapshots.

•   On a side track afternoon had pineapple. 



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Moong dal with Dill Leaves

Most of us these days are worried about weight loss and its maintenance. An easy and effective solution to this would be green gram. Not only does it help you shed kilos but also keeps you full for a longer period of time. On the other hand Dill leaves helps in digestion,Lowers blood sugar levels,Induces sleep...  Above two factor makes Moong dal with Dill Leaves a health recipe. 

• Ingredients
• Moong dal  – 1 cup
• Dill Leaves – chopped
• Olive oil - 1 tbsp
• Turmeric
• Asofoetida
• Curry Leaves – 1
• Green Chillies – to taste, chopped
• 3 to 4 garlic minced
• Jeera/cumin seeds -1 tsp
• Salt for taste
• Optional ones are
• Chopped onion  - 1/4
• Tommotoes
• Lime Juice & chopped coriander leaves – for garnish

• Direction 
• Chop the Dill Leaves, Wash and drain the Moong Dal

• On medium heat in a cooker, heat the Oil and Allow them to sizzle with
• Cumin Seeds
• Asofoetida
• Turmeric Powder
• Curry Leaves
• Garlic
• Green Chillies 
• Onion & Tomatoes (Optional, I have not used it)
•  Pour in the drained Moong Dal , Dill Leaves and Salt 

• Add water, salt,  Stir occasionally and if any foam forms, mix it in.
• Pressure cook on medium to high flame for 2 whistles. when the pressure settles down on its own, remove the lid. gently mix the curry by garnishing with
• Lemon
• chopped coriander leaves

• Serve with south indian chapathi. My previous post as steps hot to make chapathi (http://adugeprayoga.blogspot.com/2015/09/honey-bread-chapathi-spinach-curry.html).

• Or with rice . My previous post as steps hot to make rice http://adugeprayoga.blogspot.com/2015/09/cereal-ras-dosa-rice.html

• Final Snapshots.

•   On a side track afternoon had watermelon with salt & peper. 

• 
  

Chapathi Carne Asada

 carne asada literally means 'grilled meat'  & have used chicken as meat.

• Ingredients
• Chicken
• Peper powdered
• Lemon - 1
• Olive oil - 5 tbsp
• 1 Orange Juiced (Can also use pine apple juiced) 
• 2 tbsp chopped coriander leaves
• 2 tablespoons white vinegar (Optional)
• 1 jalapeno, minced
• 3 to 4 garlic minced
• Mint chopped leaves
• Jeera/cumin seeds -1 tsp
• Hot Water
• 1/4 tomato.
• Salt for taste
• lettuce
• Chopped onion  - 1/4
• Avacodas

• Direction 
•  Marinade
• Orange - 1 (Squeeze to get juice)
• Lemon - 1/2 Squeeze
• 2 garlic cloves, minced
• 1 jalapeno, minced
• Olive oil - 2 tbsp
• 1 tbsp chopped coriander leaves
• Jeera/cumin seeds -1 tsp
• Mint chopped leaves
• Peper
• Salt
•  2 tablespoons white vinegar (Optional)
• Mint chopped leaves  (Optional)

• Pour the above Marinade mojo over chicken. Wrap tightly and refrigerate for 1 hour or up to 8 hours

• In a mixing bowl, combine all below ingredients together for help during serving as Pico De Gallo (In Mexican cuisine, pico de gallo also called salsa , is a fresh, uncooked salad made from chopped tomato, onion, cilantro,  lime juice etc... ). Toss thoroughly.
• 1/2 tomato
• 1/4 Onion
•  1/2 lemon squzzed
• salt
• peper
• 1 tbsp chopped coriander leaves

• Grill the chicken :-    With spring on the boston, I could not grill in public park due to rain. But also as an apartment dweller with no grill, the grill pan is the only viable left with.  Trying to Mimic Grilling with Pans so actually would lost some aesthetic. 

• Serve with warm tortillas (flour or corn) In this case I used south indian chapathi. My previous post as steps hot to make chapathi (http://adugeprayoga.blogspot.com/2015/09/honey-bread-chapathi-spinach-curry.html)

• Final fill chapathi with salsa & serve with Avacoda. Lettuce, lemon

• Snapshots.