A PINCH OF HING

Ingredients : 1 Cup Moong Dal  1 Cup Rice 1 tbsp desi ghee Salt Preparations: Wash Dal and rice properly.and soak for half an hour. Heat ghee in pressure cooker. Add rice and Dal to the pressure cooker. Fry for a while Add four cups of water to it. Quantity of water can be varied depending on the thickness you prefer. If you want little liquidity add one extra cup of water. Add salt stir well so that it gets uniformly added. Close the lid of the pressure cooker. Cook on low flame wait for steam from cooker when it's start whistling switch off the flame and leave this to cool. After steam come out of the pressure cooker open and stir nicely. Khichadi is ready for serve on late. Top it with ghee.

This is typical South Indian korma Using seasonal vegetables , creamy with combination of curd, Poppy seeds and cashews, Mild sweetness of coconut, Slightly spice of green chillies and flavorful whole spices. Good for health. Ingredients: All mix Vegetables - 1 Bowl (Cauliflower,Tomato, knol khol ,Carrot ,Potato ,Beans,Green Peas ,Broad beans and Capsicum) Chopped Onion - 1 Green Chilly splits - 2 Ginger Garlic paste - 1tsp Hung curd - 1/4 cup Mustard seeds - 1/4 tsp Cumin seeds - 1/4 tsp Curry Leaves - few For paste : Grated coconut - 2 tbsp Cashew - 5 Poppy seeds - 1 tbsp Cardamom - 1 Bay leaf - 1 Cinnamon - 1 Clove - 1 Green chillies - 2 Preparations: Wash,clean and cut into cubes or your choice of shape and size. Make paste from above paste ingredients keep aside. Beat the hung curd keep aside. Boil all vegetables along with salt use very little amount of water to boil the Veggies. When done separate the water from vegetable. Veg stock and boiled Vegg

Making pasta is fun ! Here is my version of making pasta. I hope you will enjoy this Spicy pasta My family love spicy foods and to be fair I personally prefer more spicy to any Italian food. Not too much Spicy ; feeling like fire breathing mouth but yes limit of tolerance. This can be enjoyed hot, slightly chilled or at room temperature, making it ideal for kids Tiffin box. Ingredients : 250 g Pasta ½ Cup Tomato puree 1 tbsp Olive oil 2 tbsp grated Parmesan cheese 2 tbsp Chopped Vegetables (Beans,carrot, capsicum,peas and tomato) 1 tsp crushed garlic 1 tbsp Spicy Curry powder 1 tsp Red Chilly flakes 1 tsp Ginger garlic paste Few Chopped Coriander leaves Olive oil Salt Preparation : Heat a large pan along with olive oil, add crushed garlic,chilly flakes,add tomato puree then add all other spices and vegetables fry till dry and oil separates. At the same time ; boil water, add salt, and then add pasta. No need to add oil. Adding oil may keep the pasta water from bubbling

Munj means knol khol . Haak means green leafy vegetables ; consumed by Kashmiri's. Haak is very popular side dish of Kashmiri Pandits home on their food plate. Pandits avoid to use of Garlic and Muslims were use hand full of Garlic. Today I am sharing ; one of seasonal recipe of Kashmiri Haak with it's vegetable is Munj. Kashmiri's use more mustard oil because of cold weather. Which is suitable for their local climate. We can avoid more oil but for the exact flavour we may drizzle atleast 1 tsp of oil after cooking. Ingredients : 1 Bowl knoll khol leaves 1 Bowl knol khol chopped 10 Garlic pods 2 dry red chilies 1 tbsp hing 1 Cup Mustard Oil Salt Presentations : Wash ,clean, rinse and trim the haak with hands and keep aside. Cut munj into desired shape and keep aside. Heat clay pot along with 4 cups of water add haak ,munj ,oil , garlic and salt. Cover and Cook on high flames till the haak tender. Once the vegetables are