Dal Fry (Toor/Yellow lentil)

Ingredients-

•  Yellow daal(toor)-250 gm
•  onion chopped-2 medium size
•  Tomato chopped-2 
•  Dry red chilli-2
•  Ginger garlic paste-1 tbsp
•  Asafoetida(hing)-2 pinch
•  Cumin seeds-1 tsp
•  Turmeric powder-2 tsp
•  Cooking oil -2 tbsp
•  salt to taste
• Chopped coriander leaves for garnish

Method-

•  Add salt and turmeric powder and boil the toor daal in pressure cooker(4-5 whistle),
•  Heat oil in a pan, after it is heated, add cumin seeds,red chilli and Asafoetida (hing) and let  it splutter for few seconds.
•  Add chopped onion and fry for 3-4 mins.
•  Add ginger garlic paste and cook it for 2 mins, keep steering it to ensure it does not burn.
•  Add tomatoes and cook it for few more mins. 
•  Add boiled toor daal in the pan and stir,simmer the flame.
•  Garnish with chopped coriander leaves and turn off the flame.
•  Ready to serve with rice and rotis.

                             

Aloo ki sukhi (Dry potato) sabzi

Ingredients-

•  Potato(aloo)-500 gm
•  Mustard seeds-1 tsp
•  Cumin seeds-1 tsp
•  Turmeric powder-1 tsp
•  Red chilli powder-1 tsp
•  Ginger garlic paste-1 tbsp
• Curry leaves-10
•  Cooking oil-3 tbsp 
•  Salt to taste

Method-

•  Boil the potatoes in a pressure cooker(2 whistle).
•  Heat oil in a pan and let it heat, add cumin seeds, mustard seeds, curry leaves together and let it splutter for few seconds.
•  Add turmeric and red chilli powder and mix it.
• Add ginger garlic paste and fry it till the raw smell disappears. 
•  Add the boiled potatoes(cut into small cubes)in the pan and mix well.
•  Add salt and turn off the flame.
•  Ready to serve with paratha,roti and puri (ideal for kids lunch box).

Mutton curry (Desi style)

INGREDIENTS-

•  Mutton -500 gm
•  Onion chopped-500 gm(5-6)
•  Dry red chilli-2
•  Bay leaves-2-3
•  Turmeric Powder-1/2 tsp
•  Red Chilli Powder-1/2 tsp
•  Ginger,garlic paste-3 tsp
•  Cooking oil-6 tbsp
•  Cumin seeds-1 tbsp
•  Cinnamon stick-1
•  cardamom(elaichi)-2
•  Garam masala powder-1 tsp
•  Salt to taste
•  Chopped coriander leaves for garnish

For paste(blend in a mixer jar with little water and make thick paste)

•  Cumin seeds-2 tsp
•  coriander seeds-1,1/2 tsp
•  Black paper whole-1 tsp
•  Onion chopped- 1 large
•  Ginger chopped -1"
•  Garlic-20 cloves
• For Marination 
•  Turmeric powder-1 tsp
•  Red chilli powder-2 tsp
•  Salt -1 tsp
•  Ginger garlic paster-2 tbsp

Method

•  Wash mutton, mix it with marination ingredient and keep aside for 30 mins in refrigerator.
•  Heat oil in a pan and put bay leaves,cumin seeds,cardamom,cinnamon stick and fry for 1 mins.
•  Add chopped onion and fry them for 7-9 mins,add ginger garlic paste and cook for 3 mins more.
•  Add red chill powder,turmeric powder and blended masala paste together in pan and cook it for more 5-7 mins.
•  Add marinated mutton in the paste and cook over medium flame with covering lid.
•  Check in between and stir, put some water if required.
•  Add 2 cup of water and salt,cover the pan with lid and cook for another 15 mins. If mutton is not cooked properly in 15 minutes you may put it in a pressure cooker and cook until 2-3 whistles.
•  Add chopped coriander leaves and garam masala powder and turn off the flame.
•  Ready to serve with roti,rice and pulao.

                   

                                

Bhindi/Okra fry with onions

Ingredients-

• Bhindi/okra-250 gm
• Onion chopped-2
• Green chilli chopped-2
• Fenugreek seeds-1/2 tsp
• Turmeric Powder-1/2 tsp
• Chilli Powder-1/2 tsp
• Garlic paste-1 tsp
• Cooking oil-4 tbsp
• Salt to taste.

Method- 

• Wash and dry the bhindi/okra and chopped into small pieces.
• Heat oil in a pan and add the chopped green chilli, fenugreek seeds together.
• Add turmeric and chilli powder.
• Add garlic paste and cook it for few seconds.
• Add chopped bhindi/okra and mix it.Add salt and cook the okra for naother 10 mins in medium heat.
• Add chopped onions in half cooked bhindi/okra and reduce the flame till onion get fry.
• Do not cover it,cook it for 5-7 mins more on high heat until onions and bhindi get little bit crispy.
• Turn off the flame and Serve hot with paratha,puri or roti.