DAL-PALAK SAMBAREY

INGREDIENTS:  1cup tur dal
                         1 bunch spinach, washed and chopped
                          3/4 cup scraped or grated coconut
                          small lemon sized ball of tamarind
                          1/2 tsp turmeric powder
                           7-8 flakes  of garlic,crushed
                          Salt to taste
                           oil to saute the garlic.                        

                         To be sauteed in a little oil, the following:
                         1 Tbl sp whole coriander seeds
                         5-6 methi seeds
                         5-6 Bydagi chillies ( If using any other type of chilly, reduce according to pungency)
                          
  METHOD:          
Cook tur dal and spinach in the pressure cooker, and  pour into a saucepan. Grind together coconut, tamarind  and the roasted                     ingredients to a fine paste using a little water.Add this paste to the cooked dal, add turmeric, salt to taste, mix well and bring to a boil.
 Heat oil in a seasoning pan, fry the garlic till lightly browned and fragrant and pour over dal and cover immediately.  Serve hot.

KOSAMBARI ( Salad)
     
INGREDIENTS:  100g grated white cabbage
                         1 small onion peeled and finely chopped
                         1 small apple grated
                          1 raw mango peeled and grated
                         Juice of 1lemon
                         1/4th tsp salt
                         1/2 cup grated fresh coconut
                         Fresh coriander chopped
                          1/2 cup bean sprouts
                          1/2 cucumber grated
                          50g unsalted peanuts,lightly roasted, skin removed and        coarsely ground
                          1 green chilly,chopped

METHOD:           
Put grated cabbage,onion, apple and mango in a bowl. Mix well, squeeze and discard excess juice.Add the beansprouts and cucumber.    Add lemon juice, salt, green chilly and fresh coriander. Finally add the coarsely grounded peanuts, mix gently and serve.


MUSHROOM AND CAPSICUM SABZI

INGREDIENTS:  200 g Button Mushrooms
                         2 capsicums medium sized
                         7-8 cloves of garlic,crushed
                         3-4 green Chillies,  slit
                         1/2 cup chopped coriander leaves
                         Salt to taste
                         oil to saute


METHOD:  
Cut Capsicum and mushrooms into even sized pieces. Heat oil in a pan(non-stick) and first saute the garlic
and then the green chillies. After a minute add the chopped vegetables, stir fry for a while ,add salt and chopped coriander and serve hot.

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