Chawal Kheer

Fistful of rice. Wash and soak in water for 20-30 min. Drain water, crumble the rice with fingers.

Heat a tsp of ghee, fry rice on med-high for 3-4 minutes. Add rice to 1/2 gallon of milk. Bring to a boil and simmer until reaches desired consistency.

Dalia

1.5 - 2 tbsps ghee

1/2 cup dalia (cracked wheat)

water

3-4 cups milk

1/2 cup sugar

elaichi, crushed

raisins

almonds (slivered)

• In pressure cooker, melt ghee.
• Add dalia and fry for about 10 min on medium high.
• Add enough water to cover dalia. Can add a bit more to be safe.
• Close pressure cooker, bring to pressure, reduce to low, and simmer for 3-5 minutes
• Cool, open, and add 3-4 cups milk.
• Bring to a boil, then simmer uncovered for about 30 min, or until desired thickness is reached
• Add sugar to taste -- will probably take about 1/2 cup
• Add crushed elaichi, raisins, and almonds

Poha

Wash poha a few times. Add salt. Put aside.

Chop medium onion. Green chili.

Heat oil in frying pan. Add mustard seeds, a little zeera, and curry leaves. Add chopped onions. Sauté a little past transparent. Add green chilis. Add finely chopped potatoes. Add haldi and salt. Cover to cook down. once potatoes are cooked, add frozen peas. Add dry roasted peanuts. Mix. Add poha. On med-high, stir. Sauté nicely. Taste add more salt if necessary. Stir for five minutes. Add lime juice. at end, chopped cilantro.

Lemon Rice

heat oil, add chana daal and urad daal, mustard seeds, curry leaves, chopped onions. Fry, add green chilis, fry till slightly brown, add roasted peanuts, haldi, red chili powder, add rice. Mix, add salt. Add lemon or lime juice.

* for tamarind rice, add a tsp of tamarind paste after the peanuts.

Aloo ka Parantha

• Aloo
• Zeera, dhania seeds (slightly crush), ajwain, anar dana, fresh dhania (be generous), finely chopped onions (1/4 onion per potato), green chili, finely chopped ginger, can add salt directly to potato mix
• cook on both sides, then turn to original side and brush with ghee.

Mooli ka Parantha

• grate mooli, squeeze out water using cheesecloth or towel
• add ajwain, anar dana, zeera, fresh dhania, chopped green chili, black pepper
• Roll out parantha, fill, sprinkle salt, fold up, pat down, roll out again
• cook on both sides, then turn to original side and brush with ghee.

Garam Masala

3 parts each: Zeera, Black pepper

1 part each: Cinnamon, cloves, large cardamoms

Roast in pan on medium heat, grind fine