Moong dal soup with vegetables easy recipe

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1 cup moong dal washed and soaked in water for 1 hour before cooking

5 1/2 cups of water

1/2 tsp turmeric powder

1 cup chopped carrots 

2 cups cauliflower florets 

3 tablespoon ghee 

2 tsp cumin seed 
1 teaspoon fennel seeds

1 tablespoon mild chopped green chili

1 tablespoon chopped fresh ginger

fresh coriander leaves

2 tablespoon lemon juice optional
1/2 tablespoon black pepper optional

1 teaspoon salt or according to taste

Cook moong dal in 4 cups of water.  The foam that form on top of the dal while cooking is collected and removed.  After 10 minutes of cooking add carrots.  Let the dal cook until it has almost broken down approximately another 15 to 20 minutes, add cauliflower and 1 1/2 cups of water cook for 10 more minutes.
  
Season as follows:  Heat the ghee in small saucepan on medium heat add cumin and when it sizzles add fennel seeds when the fennel seed splutters add green chili and ginger saute for a minute or so until an aroma is given out. Pour over over the cooked dal add fresh coriander leaves, add lemon juice and pepper if desired.

Serve piping hot with roti or fresh hot cooked rice. Tastes good just as a bowl of soup.

Urad dal easy soup recipe

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1 cup split urad dal washed and soaked in water for 1 hour before cooking

4 cups water

1 tablespoon mild green chili

1 tbs minced ginger

2 tablespoon clarified butter 

1 teaspoon cumin seeds
1 teaspoon fennel seeds

1 pinch of asafoetida

salt to taste

fresh coriander leaves

Heat a pan with 4 cups of water and the washed urad dal.  When the dal comes to a boil remove the foam that forms on the top and discard it, add ginger and green chilies and continue cooking until the dal is cooked and is soft.  It takes about 25 to 30 minutes for the dal to cook.

Season as follows:  Heat clarified butter in a small saucepan add cumin seeds, when the cumin seed sizzles add fennel seeds when they splutter add pinch of asafoetida, turn the heat off and then pour the entire seasoning mixture into the dal add salt to taste.
Serve hot on warm bowls with a sprinkle of coriander leaves enjoy with hot rice or hot chapati ...

Alu Dum recipe

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12 whole small potato
1 cup chopped tomato
1/2 cup chopped onion
1  tablespoon  ginger
1  tablespoon green chili
1 tablespoon garlic
1/2 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
1 teaspoon poppy seeds
1 cup yogurt
4 tbs oil
1/2 tsp salt or according to taste
water
cilantro for garnish

Dry roast poppy seeds with 6 cloves, a small piece of nutmeg, 1/4 teaspoon of cardamon seeds, a few bay leaves, 2" inch stick of cinnamon.  After roasting allow it to cool.

To a blender jar add tomato, green chili, ginger, garlic, the cooled roasted spices add water and grind to a smooth paste.

Heat oil in a pan add cumin seeds when they sizzle add chopped onion saute until brown add ground paste, turmeric powder, coriander powder, garam masala powder, whole potato and yogurt mix cover and cook till potato is cooked, at least 15 minutes add water if necessary to keep the pan from burning at the bottom add salt, cilantro mix turn heat off.
Serves 2

Ginger Apricot and Pistachios White bread

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3 cups bread flour
1 cup water 
1 1/2 teaspoon rapid rise yeast
3 teaspoon sugar
1/4 cup shredded ginger
3/4 cup chopped apricots
1/4 cup chopped pistachios
1/2 teaspoon salt
3 tablespoon olive oil

Shred 1/4 cup of ginger.  Boil 1/2 cup of water add shredded ginger to it and allow it to cool.  When cool strain it with a tea strainer.  Keep the ginger extract and discard the pulp.

From the bread flour subtract 3 tablespoon of bread flour and add it to 1/2 cup slightly warm water, add sugar and yeast mix and keep it in a warm place for the yeast to ferment.
  

To the bread flour add salt, mix, make a well in the center slowly add the fermented yeast mixture, oil, ginger extract and form a dough.  After all off the ingredients have combined on a lightly floured surface start kneading the dough for at least 10 to 15 minutes until it is soft and stretchy.  Press the dough into a round distribute the apricots and pistachios over the dough and knead it till all of it is mixed in.  Shape the dough and press it into a lightly greased loaf pan and leave it in a warm place covered to rise till it is doubled.  

Bake it in the middle rack for  400 degrees for the first 10 minutes after which reduce the temperature to 375 degrees and bake for an additional 15 minutes.

Bread should double during the first rising, if it does not then it may be due to temperature, humidity or barometric pressure.  Keep the dough covered during rising.  Keep it in a warm place where there is no draft.  Kneading is important to form gluten.


Note:  Baking is tricky.  Use this recipe as a reference only and adjust it to the area you are living.  The ingredients will be different in your area.