Ginger Chutney

Ingredients:
1 cup peeled and chopped ginger
1 cup water
2 tablespoon oil
1/4 teaspoon fenugreek seeds or methi seeds
4 red chilies or to taste

1/4 cup jaggery
1/2 teaspoon salt
1/2 teaspoon turmeric powder

For Seasoning:
Oil
1/4 teaspoon mustard seeds
1/2 teaspoon urad dal

Method:
Peel and chop the ginger into small size.
Heat a pan on medium heat with 2 tablespoon of oil, add the fenugreek seeds and whole red chilies and wait for the fenugreek seeds to darken.  The fenugreek seeds tend to darken very quickly.  When they darken add the chopped ginger, turmeric powder and water.  Cook covered until the ginger has become soft and cooked.  Add the jaggery and cook until the jaggery has melted.  After the jaggery has melted let it cool.  When cool grind it to a slightly coarse paste.

To season:
Heat a pan on medium heat 2 teaspoon of oil add mustard seeds and urad dal.  When the mustard seeds pop add it to the chutney.

Serves 2.

Pesarat

Ingredients:
2 cups whole moong dal

1/4 cup rice
1 teaspoon cumin seeds
1 tablespoon chopped ginger
4 green chilies or to taste
1 teaspoon salt or to taste

For Topping: 
Shredded carrots
Sliced onions
chopped cilantro leaves
or your choice of topping

Wash and soak the whole moong dal overnight or for at least for 8 hours before grinding.

After it has been soaked, drain the water out and grind the dal.
Since the amount to grind was large, it was divided and ground in 2 batches.  The first batch was ground with green chili, ginger, cumin seeds to a smooth paste of medium spreadable consistency.  The 2nd batch was ground with just water.  After grinding mix the 2 ground dal batches add salt to taste to the batter mix and the pesarattu is ready to be prepared.

To prepare the pesarattu heat a griddle apply about a teaspoon of oil over it and spread it around.  Take a scoop of batter and spread it over the griddle in a round fashion.  Spread the shredded carrots, sliced onion and chopped cilantro leaves over the spread batter.
Apply a little oil to surround the batter.  Let it cook until the edges start to loosen.  When the edges have loosened turn the pesarattu over and cook on the other side.  When the batter turns reddish brown on both sides it is cooked and can come out to be served.
Serves 4.

I

Whole Mung Dal Tadka

Ingredients:
3/4 cup whole mung dal
2 1/2 cups of water or enough to cook the dal
1 cup chopped tomato
1 cup chopped onion(half for grinding and the other half for saute)
2 green chili or to taste
1 tablespoon chopped ginger
3 cloves of garlic
1/4 teaspoon fenugreek seeds or methi seeds
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder to taste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon garam masala
3 tablespoon oil
1/2 teaspoon cumin seeds
1/2 cup whole milk or water
1 teaspoon salt or to taste
1 tablespoon fresh squeezed lemon juice

Wash and cook the whole mung dal in water.  Add water as necessary for the dal to cook.  It takes 25 to 30 minutes for the dal to cook.  You can also cook the dal in a pressure cooker.

While the dal is cooking prepare the spices for grinding.

Grind the chopped tomato, half the chopped onion, ginger, green chili, garlic, fenugreek seeds and some water and grind it to a smooth paste.  Keep it aside and prepare the gravy.

Heat a pan on medium heat with oil.  Add the cumin seeds and wait for it to sizzle.  When the cumin seeds sizzle add the chopped onions and saute until it is light brown.  When the onions have turned light brown add the turmeric powder, red chili powder, cumin powder, coriander powder saute it for 10 seconds after each addition.  Add garam masala and saute it for 10 seconds.  Add the ground spices, mix and cook covered for 5 minutes.  While it is cooking stir the contents so that it does not sick to the bottom of the pan.  After 5 minutes add the dal and cook for 5 minutes.  Next add the milk  and cook until everything comes to a good boil. Add salt, cilantro leaves and lemon juice, mix, let it cook for a minute and turn the heat off.
Serves 4.

Mushroom Korma

Ingredients:
4 cups chopped mushroom
4 cups chopped cauliflower

Spices for sauteing:
2 tablespoon coriander seeds
2 tablespoon cashew nuts
3 red chilies or to taste
7 whole cloves
2" cinnamon stick
2 tablespoon grated coconut
1 tablespoon oil
Saute the above ingredients in oil.  Until they are brown a wonderful aroma is given out.  

Grind the sauteed ingredients with:
1 cup chopped onion
1 cup chopped tomato
1 teaspoon fennel seeds
1/2 teaspoon poppy seeds
and a little water

Seasoning 
1/2 teaspoon mustard seeds
1 teaspoon fennel seeds
3 tablespoon oil
1/2 teaspoon salt or to taste

To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and fennel seeds.  When the mustard seeds pop add the chopped mushroom and cauliflower mix, cover and cook for 5 minutes.  After five minutes remove the cover, add the salt mix and cook for 2 minutes.  After 2 minutes add the ground spices cover and cook for 5 to 7 minutes or until the vegetables are cooked.

Serves 4.  Serve with chapati, naan or pulao