Bhojan Universe

Ingredients

• 4 tsp Raw rice
• 12 Red chillies
• 3/4 tsp Fenugreek seeds
• 2 big Onions
• 2 tbsp Tamarind extract
• 1 tbsp Jaggery
• as required Salt
• a few Curry leaves
• 1 tsp Oil
• 1/2 tsp Mustard seeds

Directions For Cooking

• Roast rice, fenugreek and red chillies each separately till golden and fine powder it.
• Take water in a cooking pan add tamarind extract, salt, turmeric, jaggery and cook for few minutes. Add the powdered ingredients and stir to avoid lumps.
• When gravy thickens add 3/4 of the raw onions and season with hot oil and mustard seeds. Remove from heat and add the remaining onions.
• Garnish with curry leaves.

Ingredients

• 1/4 cup Black gram
• 3/4 cup Green gram
• 1/4 cup Bengal gram
• 1/2 Onion
• 1/2 Potato
• 6 flakes Garlic
• 1 tsp Ginger paste
• 1/2 tsp Turmeric
• 5 Green chillies
• a little Oil
• as desired Salt

Directions For Cooking

• Soak all the dhals together in little water for about an hour then pressure cook along with all ingredients except garlic and oil for three whistles.
• When done mash the dhals. Heat oil add garlic then season the spices then add mixture.
• Serve hot with rice along with ghee.

Ingredients

• 1/2 tsp Turmeric
• 1/2 cup Gram dhal
• 2 Tomatoes
• a few curry leaves
• a few coriander leaves
• 1 tsp Cumin seeds
• 7 Green chillies
• 3/4 cup Finey chopped tomatoes
• 2 tbsp Coconut

Directions For Cooking

• Cook gram dhal in pressure cooker and mash well.
• Heat butter or ghee and the ground paste of cumin seeds, green chillies, tomatoes and coconut, along with water. Boil till raw flovor goes away.
• Garnish with coriander leaves and season with cumin and curry leaves.

Ingredients

• 3 flakes Garlic
• 1/2 Onion
• 5 tbsp Tamarind paste
• 1/4 tsp Corinder powder
• 2 Onions
• 3 Tomatoes
• 3 tsp Pepper

Directions For Cooking

• Heat oil add mustard seeds, fenugreek, asafoetida and curry leaveas. Add peeled garlic and chopped onions till brown in color.
• Make a ground paste of onions and tomatoes along with coarsely powdered black pepper.
• Add tamrind paste, salt and coriander powder with enough water. Boil till done.

Ingredients

• 2 big Onions
• 3 Tomatoes
• 6 Green chillies
• 1/2 tsp Turmeric
• 3 tbsp Grated fresh coconut
• 1 inch Cinnamon
• 2 tsp Poppy seeds
• 1 tbsp Roasted gram

Directions For Cooking

• Heat little oil, season with mustard seeds, curry leaves and fenugreek. Add chillies, oinions and after sometime tomatoes.
• Add water with salt and turmeric powder. Add ground paste  of coconut, cinnamon, poppy seeds, roasted gram dhal and cook till thickens.
• Garnish with coriander leaves.

Ingredients

• 1/2 cup Green gram dhal
• 3 small Onions
• 5 Green chillies
• 2 Tomatoes
• 2 tbsp Tamrind extract
• 1/4 tsp Turmeric
• 2 tsp Sambhar powder

Directions For Cooking

• Cook green gram dhal in pressure cooker for one whistle. Chop tomatoes and onions. Slit green chillies.
• Heat oil add mustard seeds , onions, green chillies, tomatoes, salt and turmeric. Cook till half done add dhal, sambhar powder and tamarind paste. Boil till it is thick.
• Garnish with curry leaves and seasoning of mustard seeds, black gram dhal and bengal gram dhal.

Ingredients

• 7 small peeled onions
• 3 medium sized Tomatoes
• 1/2 tsp Turmeric
• 1 tsp Coriander powder
• 8 Chillies ( made into powder)
• 1 1/2 tbl sp Roasted bengal gram flour

Directions For Cooking

• Heat little oil and season with little mustard seeds. Add peeled onions and then chopped tomatoes. Fry well and pour water with salt and turmeric. Boil till well done
• Add ground mixture of dhania and chillies. Boil for few more minutes. Just before removing from fire add gram powder which is made into a paste with water.
• Garnish with curry leaves and corinader leaves.

Ingredients

• 2 cups Moong dhal
• 1 cup Channa dhal
• 1 tsp Red chilli powder
• 1/4 tsp Turmeric
• 1/2 tsp Cumin seeds
• pinch of hing
• salt to taste
• 1 tsp garam masala
• 3 Bay leaves
• coriander leaves

Directions For Cooking

• Soak both the dhals for 30 minutes.
• In a heavy bottomed vessel cook the dhals with spices till slightly mashy.
• Heat ghee in a pan add cumin seeds, broken masala, hing once they cracke add the above dhal and mix well.
• Garnish with coriander leaves and grated fresh coconut.

Ingredients

• 2 cups Sour buttermilk
• 2 tbsp Gram flour
• 1/4 tsp Turmeric powder
• 1 tsp Salt
• 1/2 tsp Cumin seeds
• 1/2 tsp Chilli powder
• 1 tsp Sugar
• 10 Curry leaves
• 1 tsp Oil
• a pinch of Hing
• 1/4 bunch Coriander leaves

Directions For Cooking

• Mix buttermilk, salt, turmeric and gram flour and make sure there are no lumps. Cook this on medium flame. Add sugar and chilli powder to it.
• Heat oil in seasoning pan add cumin seeds, mustard seeds, curry leaves and hing. When they crackle remove from fire and to the above mixture.
• Pour it in a serving dish and garnish with coriander leaves.
• Serve hot with rice or can also be taken as soup.

Ingredients

• 1 lb Tomatoes
• 2 tsp Sugar
• 2 cups Water
• 1 Bay leaf
• 1 inch Cinnamon stick
• 4 Cloves
• 1 tsp Cumin powder
• 1 tsp Red chilli powder
• 1 tsp Butter
• 2 cloves Garlic
• 1 tsp Plain flour

Directions For Cooking

• Melt butter add bay leaf, cinnamon stick, finely chopped garlic. If using tomato paste mix the puree in water. Add this puree and cook for few minutes while stirring.
• Dissolve some flour in water and make into a smooth paste. While stirring add this paste and bring to boil.
• Now add salt,sugar and spices and boil for few minutes.
• Garnish with fresh cream, bread croutons and a mint leaf.

Ingredients

• 100 gm Black gram dhal
• 30 gm Bengal gram dhal
• 30 gm Rajma
• 50 gm Tomato puree
• 1 tsp Hing
• 1 tsp Red chilli powder
• 1 tbsp Oil
• 1 tsp Cumin
• 50 gm Ginger
• 5 flakes Garlic
• 1 tsp Cumin powder
• 1 tsp Garam masala
• 1 tsp Kasoori methi
• 1/4 cup Milk
• 2 tbsp Cream
• 20 gm Butter

Directions For Cooking

• Cook all the dhals and keep aside.
• Heat oil add cumin, hing, red chilli, garlic, ginger, red chilli powder, salt, jeera powder, garam masala. Fry till oil seperates.
• Add tomato puree along with the dhals. Cook for 5 minutes. Add some milk, cream and butter.
• Garnish with corriander leaves and serve hot.

Ingredients

• 1/4 lb Mushrooms
• 4 Potatoes
• 1 Onion
• 2 Tsp Black pepper
• salt to taste
• 1 Tbsp Corriander leaves
• 3 Tsp Butter
• 1 Onion

Directions For Cooking

• Chop onions,potatoes and mushrooms into big pieces. Keep a few mushrooms aside and finely chop them.
• Boil mushrooms, potatoes and onion in cooker till they are tender. When done mash them.
• Heat butter and saute mushrooms which have been kept seperately. Add the mashed paste and 2 cups of water.
• Season with butter, salt and pepper, bring to desired consistency on a low flame.
• Garnish the soup with fried onion,corriander leaves.

Ingredients

• 1/4 lb Mushrooms
• 4 Potatoes
• 1 Onion
• 2 Tsp Black pepper
• salt to taste
• 1 Tbsp Corriander leaves
• 3 Tsp Butter
• 1 Onion

Directions For Cooking

• Chop onions,potatoes and mushrooms into big pieces. Keep a few mushrooms aside and finely chop them.
• Boil mushrooms, potatoes and onion in cooker till they are tender. When done mash them.
• Heat butter and saute mushrooms which have been kept seperately. Add the mashed paste and 2 cups of water.
• Season with butter, salt and pepper, bring to desired consistency on a low flame.
• Garnish the soup with fried onion,corriander leaves.

This sopu is made of variety of Dhals. This can be made to a thin consistency to enjoy in the cold weather!

Ingredients

• 1/2 Cup Gram Dal(Tuar)
• 1/2 Cup Bengal Gram Dal
• 1/2 Cup Black Gram Dal
• 1/2 Cup Green Gram Dal
• 1/2 Table Spoon Tamarind
• 25 Red Chillies
• 6 Flakes Garlic
• As Desired Salt

Directions For Cooking

• Roast each dal seperately without adding oil till brown in color.
• Heat oil in a heavy bottomed vessel fry the red chillies and garlic.
• Powder everything finely after it cools down completely.
• Mix with 6-8 cups of water and let it power boil.