A PINCH OF HING

Lentils and pulses are good source of protein. This is my favourite lentils soup . This tastes so yummy that I cook it often and enjoy my day. I mostly skip my breakfast for this wonderful protein based soup. Ingradients: Mixed lentils Toor , Moong, Channa Dal, Masoor Dal,Urad Dal Each 1 tbsp Black pepper 1/2 tbsp Hing 2 pinch Garam masala powder 1 tsp Turmeric powder 1/2 tsp Onion 1 roughly chopped Garlic roughly Crushed Ginger 1" Butter 1/2 tsp Oregano few for garnishing Salt to taste Preparations: Wash properly all lentils and Soak in 3 cup of water for half an hour. In a pressure cooker add the soaked dal and cook for about 10 minutes . Cook on low flame and remove with one whistle. Cool down and slightly beat with egg bitter. Take a soup pot add butter then add boiled dal stir well. Garnish with oregano. Serve hot in a soup bowl or a coffee mug.

Here is another special recipe from my favourite Drumstick leaves.   I love drumstick leaves from my childhood and I never ever say no to any recipes from drumstick leaves. These leaves are available all seasons but in winter season the drumstick leaves are very soft and smooth and very fresh small size branches which is removed within a day from tree. These fresh drumstick leaves are full of nutrients. Good for children but due to bitter in taste they avoid to eat. I ensure that my daughter enjoy this wonderful leaves without creat any problems. So I choose to make soup from this. Ingradients: Drumstick leaves 2 cups Salt to taste Black pepper powder 1/2 tsp Fresh cream 1 tbsp Preparations: Wash the leaves properly and put it on pressure cooker along with 1 cup of water , boil till 2 whistle. And remove from flame wait for cool down. Once it is cool, blend it in a mixer to make a smooth puree. Transfer this puree in the pan again and add one cup of water,

Ingredients: 3 Bitter Gourds ½ Cup Gram flour 4 tbsp Fine Rice flour 1 tsp Ginger /Garlic paste 1 tsp Garam masala powder 1 tsp Red chilly powder Oil to deep fry Salt to taste Presentations: Wash the bitter gourd , trim the top and tail and then cut the bitter gourd as round in shape like rings. Collect all rings in a colander and sprinkle 1 tsp of salt mix them well , leave this for half an hour so that the rings are observed salt and leave the excess water and bitterness from bitter gourd. In another bowl, take all other ingradients along with 1 tsp of oil , using your hand mix well till smooth powder. Now add the sliced bitter gourd to the flour mix. Sprinkle few drops of water so that the masala coats all the pieces well. Heat the cooking oil in a kadhai on medium flame. When hot , add the masala coated slices 10 to 12 at a time & fry till crispy. Stir often to avoid stick each other. When done remove on a paper . Store in an air tight container. You can enjoy t