A PINCH OF HING

Black chickpeas curry Ingredients: Black channa- 1 cup Potatoes 2 into 4 pieces Onions 4 thin sliced Tomato 2 chopped Tomato 2 into 4 pieces Ginger garlic paste-1 tsp Curry powder ½tsp Red chilly powder ½ Tsp Garam masala ½ tsp Homemade mutton masala 1 tsp Salt-to taste Desi ghee Preparations.... Soak channa in water for 10 hours. Wash and boil along with salt. Rinsed and keep aside. Heat ghee in pressure cooker fry  potato pieces remove keep on kitchen towel. Add ghee if needed add onions fry till brown add all dry spices except garam masala powder, sprinkle water to avoid burning add GG pastes saute till it spread nice aromatic smells. Add chopped tomato and saute for a while.Add mutton masala fry well add soaked & drained channa stir nicely. Add 4 cups of water, tomatoes, fried potatoes and salt stir nicely. Close the cooker lid and cook for up to 3 whistles. Cool down, open the cooker sprinkle garam masala powder again close the lid. N

Manda pitha Ingredients 1 cup rice soaked overnight 3 cups water 1 tsp. sugar 1/2 tsp. salt For filling: 3/4 cup dry homemade cheese 3/4 cup freshly grated coconut 1/2 cup sugar 6 cardamom seeds crushed Preparations: 1. To prepare the FILLING, put all the ingredients for filling in a pan and fry it for 4-5 minutes. 2.  Blend water and soaked rice together until paste is very smooth. 3.  Put the paste in a deep non-stick pan and keep it medium heat with constant stirring until dough is dry and soft. 4.  Take it out, cover it and let it cook. 5.  Make 15-16 balls out of the dough. 6.  For each ball, put the filling insde  and shape it into smooth Manda 7.  Tie a cloth over the mouth of a deep pan filled with water (2/3 portion) and heat this on medium-high. 8.  Put all Manda on top of the cloth. 9.  Cover and steam it for 20-25 minutes until Mandas are cooked properly. Manda pitha2

Lachha paratha Ingredients 2 cups whole wheat flour 1 cup for applying 1 1/2 cups water Salt Melted Desi ghee Preparations : In a large bowl add  flour, ghee and salt mix it well it should be scrambled in texture. Add water and knead to a smooth dough. Apply ghee on dough for avoid dryness. Cover in a wet muslin cloth and keep aside for 30 minutes. After 30 minutes need the dough again with light hand and divide the dough into 6 equal parts as small balls. Take a ball roll on dry flour and roll into a 8" thin disc. Take spoon full ghee and spread evenly, sprinkle some wheat flour. Make pleats to the dough like paper fan. Roll the pleated dough into a circle and the end push under of round dough roll into thin disc again. Heat a iron skillet and place the parottas on the skillet. Cook a minute on each side. Then apply a teaspoon of ghee for each parotta and cook for a couple of more minutes on low flame. These parota needs to cook on a low fl