Black Masala Kichidi

Ingredients:

1 cup rice (washed & soaked for 1 hour)
1 cup yellow moong dal (washed & soaked for 1 hour)
1 handful green moong dal
1 bayleaf
1 stalk curry leaves
1 tbsp peanuts whole
1/2 tsp each cumin mustard seeds
1 large potato peeled & chopped like french fries
1 large onion sliced lengthwise
2-3 clorettes garlic, crushed
2-3 whole red dry chillies
salt to taste
1/2 tsp garam Masala
2 tsp black masala (maharashtrian style)
1 lemon
1 tbsp chopped coriander
3 tbsp ghee or oil
6-7 cups water

Method

In a large heavy saucepan, heat the oil. Add the peanut stir till very lightly roasted. Add the seeds curry and bay leaves, garlic, chillies (halved), and green dal. Stir for a minute.
Add the onion and potato, rice, dal, corainder and all masalas. Stir for a minute or two. Add water, cover and cooked on low heat till done. Add more water when cooking is required.
Serve hot with kadhi.

Banana Sabzi

Ingredients:

2 firm ripe bananas
1 stalk curry leaves
1 tsp. fresh coriander chopped
1/2 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
3-4 pinches turmeric powder
2 pinches asafoetida
Salt to taste
1 tsp. sugar
1/4 tsp. each cumin & mustard seeds
1 tsp. oil
1/2 cup water

Method:

1. Mix all dry masalas (except asafoetida), and salt in ¼ cup water.
2. Keep aside. Heat oil in a heavy pan.
3. Add seeds, curry leaves, asafoetida, allow to splutter.
4. Add masala paste, stir till oil separates.
5. Add remaining water, bring to a boil.
6. Slice bananas into round slices, add to masala.
7. Add sugar, simmer till all sugar melts.
8. Check taste and make adjustments.
9. Take into serving dish, garnish with coriander.
10. Serve hot with phulkas or naan.

Making time: 10 minutes
Makes: 2 servings
Shelflife: Best `just made'

Apple Sauce

Ingredients:

10 large firm apples
1/2 cup water
1 lemon juice extracted
1/2 tsp. lemon rind finely grated
1/2 cup sugar
3-4 pinches nutmeg finely grated
3-4 pinches cinnamon

Method:

1. Peel, core, dice and apples.
2. Combine apples, water and lemon rind in a large saucepan.
3. Simmer, uncovered for 10 minutes.
4. Mixture should be mushy with few chunks of apples left.
5. Add sugar and allow to melt while simmering on slow.
6. When sugar is melted add cinnamon, nutmeg and lemon juice.
7. Watch closely and stir often to prevent burning.
8. Applesauce should be thick, not watery.
9. Check with plate or other test (refer jams, preserves,)
10. Serve warm or chilled.

Note: Sugar quantity may be increased or decreased depending on the variety of apples used: If apples are very sweet decrease sugar and if sour then increase a little.

Making: 45 minutes
Makes: 6 cups sauce
Shelflife: Room temperature 1 week
Refrigerated: 3 weeks