Ugadi

Ugadi is the New Year's Day for the people of the Deccan region of India.
It falls on the different day every year because the Hindu calendar is a lunisolar calendar. The Saka calendar begins with the month of Chaitra (March–April) and Ugadi marks the first day of the new year. Chaitra is the first month in Panchanga which is the Indian calendar.

While the people of Karnataka and Andhra Pradesh use the term Yugadi/Ugadi for this festival.
The people of Maharashtra term the same festival, observed on the same day, Gudi Padwa.
Sindhis, people from Sindh, celebrate the same day as their New Year day Cheti Chand.
Manipuris also celebrate their New Year (Sajibu Cheiraoba) on the same day. While it is observed as Baisakhi in Punjab and Puthandu in Tamil Nadu. However, it is not celebrated on the same day in Tamil Nadu as Tamils follow Solar calender.

The word Yugadi can be explained as; 'Yuga' is the word for 'epoch' or 'era', and 'aadi' stands for 'the beginning'. Yugadi specifically refers to the start of the age we are living in now, Kali Yuga.
Kali Yuga started the moment when Lord Krishna left the world. Maharshi Vedavyasa describes this event with the words "Yesmin Krishno divamvyataha, Tasmat eeva pratipannam Kaliyugam". Kali Yuga began on Feb 17/18 midnight 3102 BC.

The festival marks the new year day for people between Vindhyas and Kaveri river who follow the South Indian lunar calendar, pervasively adhered to in the states of Andhra Pradesh, Karnataka, Maharashtra and Goa.

Observance of the festival:
The Kannada, Telugu and the Konkani diaspora in Karnataka and Kerala,people celebrate the festival with great fanfare; gatherings of the extended family and a sumptuous feast are 'de rigueur'. The day, begins with ritual showers (oil bath) followed by prayers.

Symbolic Eating of a Dish with Six Tastes:
The eating of a specific mixture of six tastes (షడ్రుచులు), called Ugadi Pachhadi (ఉగాది పచ్చడి) in Telugu and Bevu-Bella( ಬೇವು-ಬೆಲ್ಲ) in Kannada, symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity through the New Year.

The special mixture consists of:
• Neem Buds/Flowers for its bitterness, signifying Sadness
• Jaggery and ripe banana pieces for sweetness, signifying Happiness
• Green Chilli/Pepper for its hot taste, signifying Anger
• Salt for saltiness, signifying Fear
• Tamarind Juice for its sourness, signifying Disgust
• Raw Mango for its tang, signifying Surprise

Special dishes:
In Karnataka a special dish called Obbattu or Holige, is prepared. In Andhra Pradesh, a special dish called Bhakshyalu or Bobbatlu (Polelu) (Puran Poli) are prepared on this occasion. It consists of a filling (Bengal gram and jaggery/sugar boiled and made in to a paste) stuffed in a flat roti like bread. It is usually eaten hot/cold with ghee or milk topping or coconut milk at some places of Karnataka.

Another dish which is prepared on occasion of Ugadi is "Pachadi". It includes 6 tastes which are Theepi,Karam,Pulupu,Vagaru,Chedu and Uppu(in telugu language). We prepare this with the ingrediants are VepaPuvvu,Bellam,Karam,Mango,Uppu and Chinthakaya(in Telugu language). Nuthana Samvatsara Shubhakankshalu to all Telugu people.

Recitation of Almanac:
Later, people traditionally gather to listen to the recitation of the religious Panchangam (almanac) of the new year, and the general forecast of the year to come. This is called the 'Panchanga Sravanam', an informal social function where an elderly and respected person refers to the new almanac and makes a general benediction to all present. The advent of television has changed this routine, especially in the cities. Nowadays, people turn on the TV to watch broadcasts of the "Panchanga Sravanam" recitation.

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Corn Dogs from the Linwood Grill

Ingredients:

1/2 C. yellow corn meal, finely ground
1/2 C. all-purpose flour
1 T. sugar
1 t. dry mustard (optional)
1 t. baking powder
Pinch salt
1/2 C. milk
1 whole egg, lightly beaten
1 T. melted butter
6 skewers (8 inches each) or popsicle sticks
6 hot dogs
Vegetable oil, for deep frying

Making:

1. Mix the corn meal, flour, sugar, dry mustard, baking powder and salt together in a mixing bowl. Add the milk, beaten egg and melted butter. Mix until smooth.

2. Using the skewers or popsicle sticks, skewer the hot dogs vertically almost all the way through. Dip each dog in the batter, coating evenly. Be sure not to coat the sticks. (This works best if you pour the mixture into a tall glass).

3. Deep-fry in vegetable oil at 375 degrees for about 2 minutes until golden brown. Drain on paper towels, let cool for 1 minute and eat!

4. Makes 6 corn dogs.

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French Toast

Yardley Inn Peach Melba
French Toast

Ingredients
3 pounds fresh or frozen peaches (or 2 cans), sliced and drained
1/2 cup butter
1/2 cup honey or fructose
1/2 teaspoon almond extract
6 eggs
2 cups milk
french bread
nutmeg

Heat butter and sugar together till sugar dissolves and add almond extract. Pour into 9 x 13-inch baking dish. Cover with sliced peaches, then with thick slices of bread. Blend milk, eggs, and vanilla and pour over bread. Sprinkle with nutmeg. Cover and refrigerate overnight or for at least 1/2 hour.

Bake uncovered, for 30 to 40 minutes at 350 degrees. Serve with Raspberry sauce and top with whipped cream and dust with nutmeg and sliced almonds.

Raspberry Sauce
One 12-ounce can Dole frozen Country Raspberry juice (undiluted)
3 Tablespoons cornstarch
2 cups fresh or frozen raspberries

Heat juice concentrate and cornstarch together until thickened, stirring constantly. Add raspberries.

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Lemon Sour Cream Pound Cake

Ingredients:

1 cup sweet butter
3 cups sugar, divided in half
Juice of 1 - 2 lemons
6 eggs, separated
1-1/2 tsp. cream of tartar
1-1/2 tsp. baking powder
4 cups sifted all-purpose flour
1 cup sour cream
1 tsp. baking soda
Garnish - Almond Slivers and Fresh Whole Dark Red Cherries

Procedure:

1. Preheat oven to 300 degrees.

2. Grease and flour a bundt cake pan.

3. Beat egg whites until still with peaks, add 1 teaspoon of the cream of tartar, blending well, then gradually add 1-1/2 cups of the sugar (1 Tablespoon at a time). Set aside.

4. Mix the sour cream with the soda and set aside.

5. Cream the butter, adding 1-1/2 cups of the sugar gradually, until light and fluffy. Beat the egg yolks into the mixture, one at a time, beating well after each addition. Add the lemon juice and mix well. Beat in the flour and baking powder, alternating with the sour cream mixture. Beat until well-blended.

6. Using a large spoon, gently blend in the beaten egg white mixture into the butter-sugar-flour mixture, stirring thoroughly, but carefully. Stir in the grated lemon rind.

7. Pour the batter evenly into the prepared pan. Place on the center rack of your oven and bake at 300 degrees until a straw inserted into the cake comes out clean, for about an hour and a half.

8. Remove the cake from the oven and let it rest for ten minutes on a rack, remaining in the pan.

9. Invert the pan and remove the cake from the pan onto the rack and continue to cool. May be dusted lightly with powdered sugar, if desired, no frosting is needed or required. For a beautiful garnish, sprinkle almond slivers around the base of the cake, and fill the center with wonderful fresh dark red cherries.

Servings: 8

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Chocolate Soufflé

The sound of making a soufflé may sound complicated... it's not and below is a simple recipe that every home cook will enjoy.

Chocolate Soufflé

Ingredients:

3 Tbl. all purpose flour
3 Tbl. unsalted butter
1 1/2 cups milk
12 oz bittersweet baking chocolate, coarsely chopped
1/2 cup brewed strong coffee
1 tsp. vanilla extract
1/2 cup granulated sugar
5 egg yolks
7 egg whites
Garnish - Fresh Strawberries

1. Preheat oven to 375º.

2. Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens.

3. Stir in chocolate and stir constantly until it's melted.

4. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly.

5. Butter a 2-2 1/2 quart soufflé or 8 individual ramekins.

6. In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen.

7. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish(es).

8. Bake for 35 - 40 minutes until the soufflé rises 2 inches above soufflé dish.

9. Garnish with fresh Strawberry and serve immediately because the soufflé will deflate in less than two minutes.

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Aloo Pulao

Aloo Pulao

India is a land of festivals and festivals are incomplete without mouth watering dishes. Navratri is one of the festivals celebrated with a variety of dishes. As some people keep fast on this nine days festival, there are specific recipes which are made only with the ingredients used in the fast. Aloo is one such ingredient which is commonly used in the recipes for Navratri fasts. Below we have given special recipe for aloo pulao, which you can prepare during Navratri fasts. It is very easy to make and delicious to taste.

Ingredients
1 cup Samwat Rice (also known as Parsai ke chaawal)
2 tbsp. Ghee
1 tsp. Cumin Seeds
2 Cloves
A tiny piece of Cinnamon
2 green Cardamoms
1 large Potato (diced in small pieces)
2 tsp. Rock Salt
1/2 tsp. Red Chili Powder
3 cup Water
Green Coriander to garnish
Method
Heat ghee in a pan
Add cumin seeds, cloves, cardamom and cinnamon to the oil
When they give off fragrance, add potato and rice
Stir-fry to a light brown color
Add rock salt, chilli powder and water
Cover the pan and let it simmer on low flame for about 15 minutes.
Garnish with green coriander
Serve hot, with cold curd.

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Aloo Raita

Aloo Raita

Navratri is a festival that comprises of nine-days continuous fasting, so you need to take special care of your diet. You should include milk and milk products in your diet during the fasts. Curd is one of the best milk products you can have during this time. It is also believed that food is incomplete without curd. You can make various kinds of raitas with curd, such as boondi raita, vegetable raita, pineapple raita, and so on. But, since on Navratri, most of the people keep fast, we have given the recipe of aloo raita, which you can use while preparing Navratri food fro fasting.

Ingredients
3 Potatoes (boiled & chopped)
2 cups Curd
1 tsp Cumin Seeds
1/2 tsp Pepper
1/2 tsp Red Chili
Rock Salt, to taste
1tsp Oil
Method
Beat the curd till it turns smooth
Add chopped potatoes and mix it well
Heat the oil and add cumin seeds, pepper, and red chili and stir it for a moment
Add it to potato curd mixture
Sprinkle rock salt to taste
Keep it in refrigerator and serve along with the meal.

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Dal Stuffed Poori

Dal Stuffed Poori

In some communities, people undergo rigorous fasts during Navratri that lasts for all the nine days of the festival. The festival of Navratri culminates in Navami. On this day, Kanya Puja is performed. Nine young girls, representing the nine forms of Goddess Durga, are worshiped. Their feet are washed as a mark of respect for the Goddess and then they are offered food, including poori, channa and Halwa. Below, we have given the method of preparing dal stuffed poori, which you can make on Navami.

Ingredients
1 cup Wheat flour
1/2 cup Black Gram Dal (urad dal)
2 Red Chilies
1/2 tsp Cumin Seeds
2 Cardamoms
2 Cloves
1/2" piece Cinnamon
1/5 cup Water
Oil to fry
Salt To taste
Method
Rub 1 tsp oil into the wheat flour
Add 1/2 tsp salt to the wheat flour
Make soft dough using small amounts of water
Set aside the dough for 25 minutes, covered with a wet cloth
Soak black gram dal for atleast one hour and grind to make a paste
Add very little water if required to make a paste
Grind together red chilies, cumin seeds, cardamom, cloves and cinnamon and keep aside.
Heat 1 tbsp of oil in a fry pan
Add the dal paste and the mixed masalas, stirring constantly till the dal is fried and the water is absorbed leaving it dry
Knead and divide the dough into 10 small balls
Make a cup with each ball and fill with the prepared dal mixture
Seal by extending the dough over the filling
Flatten and roll it as a roti, approx. 3" in diameter
Deep fry in hot oil till golden brown
Drain and serve hot.

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Kaddu Ki Sabzi

Kaddu Ki Sabzi

Navratri is celebrated in a grand manner in places like Gujarat, Bengal, and other parts of North India. Apart from the puja, it also involves the observance of fast by devotees. Kaddu ki sabzi is one of the popular recipes prepared on Navratri. Liked by most of the people, it is perfect in case of Navratri fast, in which grains and vegetables are not allowed. In fact, a Navratra thali is incomplete without kaddu ki sabzi. If you want to celebrate Navratri vrat with some delicious food, then try the easy recipe for kaddu ki sabzi. Just have a look at recipe and know about the ingredients required for making it as well as the method of preparation.

Ingredients
1/2 kg Kaddu (pumpkin/ sitaphal), peeled and cubed
1/2 tsp Turmeric Powder
2-3 Green Chilies, chopped
Salt to taste
1/4 tsp Garam Masala Powder
1/2 tsp Coriander Powder
1 tsp Sugar
1/2 tsp Amchoor (dried mango powder)
1/2 tsp Methi Dana (fenugreek seeds)
A pinch of Hing (asafetida)
1 tbsp Oil
Method
Heat oil in a pan and add methi dana and when it changes color, add hing, green chilies and sauté for 1 minute.
Now add kaddu pieces, turmeric, coriander powders, and salt and mix it well. Add 1 tsp water and cook on a lower heat till kaddu turns tender.
Add sugar, amchoor and garam masala powder and mix well. Cook on low heat for 2 minutes and continue cooking till all the water evaporates.

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Kache Kele Ke Kofte

Kache Kele Ke Kofte

Navratri is one of the most important festivals of India. It is celebrated with a wide variety of special dishes, with each region having its own specialty. Navratri meals are strictly vegetarian, with no onion and garlic. People observe fast during Navratri and eat only one meal a day, at sunset, which is devoid of grains. One recipe that is popularly eaten by people during Navratri fast is Kele Ke Kofte, which is made with raw banana. The recipe is very easy to cook and tasty to eat. Given below are the details regarding the ingredients needed for making the dish as well as the method of its preparation.

Ingredients For Kofta
6 Raw Bananas
10 gm Ginger, chopped
10 gm Green Chilies, chopped
2 gm Cumin Seeds
1 gm Asafetida
5 gm Garam Masala Powder
Salt to taste.

Ingredients For Gravy
1/4 kg Beaten Curd
3 gm Clove
4 Bay Leaves
2 gm Cumin Seeds
1 gm Asafetida
5 gm Ginger, chopped
5 gm Green Chilies, chopped
25 ml Oil
1.5 gm Turmeric
5 gm Garam Masala Powder
2 gm Red Chili Powder
50 ml Water
For Garnish
3 gm Rogan
5 gm Chopped Coriander
Method
Boil and peel raw bananas and mash them. Add rest of the ingredients and make balls and deep fry.
Heat oil in a kadhai and then add cloves, bay leaf, cumin, asafoetida, ginger, green chili, beaten curd, turmeric, garam masala powder, red chili powder and water to adjust the consistency.
Adjust the seasoning. Add the koftas and simmer for a few minutes before serving. Garnish with rogan and chopped coriander.

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Kuttu Pakora

Kuttu Pakora

Kottu Pakora is made with buckwheat flour, which can be consumed during Navratri fasts. It is one of the tasty and easy-to-prepare recipes, enjoyed even by those who do not observe fast. And those who keep fast for the full nine days of Navratri surely do enjoy this delectable recipe. If you also want to try this recipe during Navratri, just have a look at the information given below, regarding the ingredients as well as the method of preparation.

Ingredients
1 cup Kottu ka Atta (buckwheat flour)
3 medium-sized Potatoes (boiled whole till half-cooked)
½ tsp Salt
½ tbsp Black Pepper Powder
¼ cup Coriander leaves, finely chopped
¾ tsp Baking Powder
Ghee or Vegetable Oil, for frying
Method
Combine the flour, salt, pepper and coriander in bowl and mix well. Add water and beat into a smooth batter. Beat the batter until it is of cream consistency. Cover and keep aside for about 20 minutes.
When the potatoes are cool enough, peel and slice each one into diagonal slices.
Heat enough ghee or oil for deep-frying in a kadhai over moderate heat. Put few slices of potato into the batter and cover them completely.
One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching. Fry on both sides until reddish gray and crisp. Serve hot as the fitters soften as they cool.
Note:
Keep an eye on the consistency of batter, it quickly thickens near heat. You may need to add water from time to time.

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Singhara Burfi

Singhara Burfi

Singhara flour is an ingredient that is commonly used for making dishes during Navratri fasts. You can prepare many mouth watering dishes with singhara flour, such as poori, pakori and burfi. Singhara burfi is a sweet dish that you can enjoy with other meals of Navratri. All you have to do is prepare these burfis once and can enjoy them for all the nine days. Singhara burfi is also not very difficult to make and is very yummy in taste. Below, we are providing the method of preparing singhara burfi, which you can make during Navratri fasts.

Ingredients
1/2 cup Singhara Flour (water chestnut flour)
2 tbsp Ghee
1/2 cup Khoya
3/4 cup Sugar
1/2 cup Water
1/2 tsp Cardamom Powder
Method
Stir-fry flour in ghee in a heavy pan to a light pink color over low flame
Transfer immediately to another vessel after frying.
Stir-fry Khoya in the pan till there are no lumps and it is of light pink color
Mix cardamom powder and flour to it
Set aside for cooling
Make thick syrup by boiling water and sugar till it is of thicker consistency (One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency)
Remove the pan from flame
Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well
Grease a plate and transfer the mixture to it
Level it and let it cool
When cool and set, cut into pieces, using a sharp knife
The Burfi is ready to serve.

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Saboodana Vadaa

Saboodana Vadaa

Navratri is famous for the special cuisines prepared as a part of the food for fasting. Saboodana vadaa is one of the recipes prepared during the vrats. A special snack made on the occasion of Navratri, the vadaas are very crispy and crunchy and melt in your mouth. In fact, the mouth watering snack item is considered as an ideal food to eat during Navratri fasts. Given below is the recipe providing details of the ingredients as well as the method of preparation for saboodana vadaa.

Ingredient
1 cup Sabboodana
1/2 cup Peanuts (roasted & crushed coarsely)
1 Potato (boiled, peeled & mashed)
7-8 Green Chilies (crushed)
Salt to taste
Oil to deep fry
Method
Wash sago thoroughly and drain excess water. Soak it for 2-3 hours.
Add all ingredients to it except oil. Mix well into a paste.
Keep the oil in a deep frying pan to heat. Moist hands and make small flat.
Slide the rounds in the heated oil on medium flame. Fry till they are crisp and light brown in color.
Drain them well using a sieve type ladle. Makes about 10 vadaas and Serve with peanut chutney.

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Navaratri Recipes

Navaratri Recipes

Festivals in India are incomplete without delicious food, and Navratri is no exception. Navratri is a long festival, which is celebrated continuously for nine days. Therefore, a variety of dishes are made and served during this festival. The Indian cuisines are famous for their wide variety. Special Navratri cuisine is a part of the multitude of culinary delights of the country. Since, in most of the communities, people observe fast during Navratri and eat only one meal a day at sunset, the Navratri meal has special courses and is strictly vegetarian. Even onion and garlic are not allowed, due to their foul smell. Specific ingredients and vegetables are used for preparing delicious recipes on Navratri. The choice of vegetables may vary from region to region. Spices are restricted to red chillies, turmeric and cumin seeds and only rock salt can be used. However, one can eat milk, curd, fruits and nuts. In our related section, we have given some of the recipes that you can try during Navratri. Great care has been taken to ensure that the ingredients being specified here are in consistency with the allowed spices for the fasts. Yet, as this also varies from region to region, special care should be taken from your side as well.

Aloo Pulao
India is a land of festivals and festivals are incomplete without mouth watering dishes. Navratri is one of the festivals celebrated with a variety of dishes. As some people keep fast on this nine days festival, there are specific recipes which are made only with the ingredients used in the fast.
Aloo Raita
Navratri is a festival that comprises of nine-days continuous fasting, so you need to take special care of your diet. You should include milk and milk products in your diet during the fasts. Curd is one of the best milk products you can have during this time. It is also believed that food is incomplete without curd.

Dal Stuffed Puri
In some communities, people undergo rigorous fasts during Navratri that lasts for all the nine days of the festival. The festival of Navratri culminates in Navami. On this day, Kanya Puja is performed. Nine young girls, representing the nine forms of Goddess Durga, are worshiped.

Gobhi Ke Sabzi
Bandh Gobhi (cauliflower) is a very famous vegetable and used in many dishes. You can cook it in various ways, by adding onion and garlic. However, since here we are specifically talking about the recipes for Navratri, we will not use onion and garlic, as they are not allowed during the festival.

Kaddu Ke Sabzi
Navratri is celebrated in a grand manner in places like Gujarat, Bengal, and other parts of North India. Apart from the puja, it also involves the observance of fast by devotees. Kaddu ki sabzi is one of the popular recipes prepared on Navratri. Liked by most of the people, it is perfect in case of Navratri fast.

Kele Ke Kofte
Navratri is one of the most important festivals of India. It is celebrated with a wide variety of special dishes, with each region having its own specialty. Navratri meals are strictly vegetarian, with no onion and garlic. People observe fast during Navratri and eat only one meal a day, at sunset, which is devoid of grains.

Kottu Pakora
Pakora is made with buckwheat flour, which can be consumed during Navratri fasts. It is one of the tasty and easy-to-prepare recipes, enjoyed even by those who do not observe fast. And those who keep fast for the full nine days of Navratri surely do enjoy this delectable recipe.

Saboodana Vadaa
Navratri is famous for the special cuisines prepared as a part of the food for fasting. Saboodana vadaa is one of the recipes prepared during the vrats. A special snack made on the occasion of Navratri, the vadaas are very crispy and crunchy and melt in your mouth.

Singhara Ke Burfi
Singhara flour is an ingredient that is commonly used for making dishes during Navratri fasts. You can prepare many mouth watering dishes with singhara flour, such as poori, pakori and burfi. Singhara burfi is a sweet dish that you can enjoy with other meals of Navratri.

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Gobhi Ki Sabzi

Gobhi Ki Sabzi

Bandh Gobhi (cauliflower) is a very famous vegetable and used in many dishes. You can cook it in various ways, by adding onion and garlic. However, since here we are specifically talking about the recipes for Navratri, we will not use onion and garlic, as they are not allowed during the festival. Below, we are providing recipe of Bandh Gobhi Ki Sabzi, especially for the Navratri fasts, without the use of onion and garlic. This recipe is very easy to make and you will surely like it.

Ingredients
500 gm Cauliflower
100 gm Tomatoes, chopped
100 gm Ghee
10 gm Cumin
5 Bay Leaves
5 Cloves
2 Small Cardamoms
4 gm Hing
2 gm Turmeric
10 gm Garam Masala Powder
20 gm Ginger And Green Chilies, chopped
Salt to taste 10 gm
Green Coriander, chopped
Method
Wash the cauliflower and grate it
Put a kadhai on the flame
Add ghee, cumin, bay leaf, clove, small cardamom and hing to the oil
When the masala starts crackling add turmeric, ginger, green chillies and fry for a few minutes
Now add cauliflower and cook it on slow flame for 12-15 minutes
Add chopped tomatoes, garam masala and salt
Cook it for another 7-8 minutes
Add a little water and cook again for 2-3 minutes
Remove from the flame and serve hot, garnished with chopped coriander.

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Veg Food

Dal with Palak
Serves 4
INGREDIENTS
3 cups (250gm) chopped palak (spinach)
1 cup arhar dal or toovar ki dal (red gram dal)
1 small clove garlic finely chopped (optional)
½ piece ginger finely chopped
1 green chilli finely chopped
½ tsp haldi (turmeric powder)
1½ tsp salt to taste
1 tsp Leonardo® olive oil.
TOMATO ONION BAGHAR (TADKA)
3 tbsp Leonardo® Olive Pomace Oil
½ tsp jeera (cumin seeds)
1 onion chopped finely
1 tomato chopped finely
1 green chilli slit length ways into four pieces
½ tsp garam masala (mixed spices)
½ tsp dhania (coriander) powder
1/8 tsp amchoor (dried mango powder)
½ tsp red chilli powder.

Preparation:
Pick, clean and wash dal, Wash chopped palak in plenty of water
Mix dal, palak, garlic, ginger, green chilli, haldi, salt and Leonardo® Olive Pomace Oil. Add 3 cups of water to the dal.
Pressure cook dal to give one whistle and then keep on low flame for 6-7 minutes. Remove the cooker from heat.
For the baghar, heat Leonardo® Olive Pomace Oil. Reduce heat. Add jeera. When it turns golden, add onions.
Cook till onions turn brown. Do not under cook the onions. Brown them, stirring continuously.
Add tomatoes. Cook for 2-3 minutes on low flame.Add dhania powder, amchoor and garam masala. Cook for ½ minute.
Keep aside. Add the green chillies and red chilli powder. Mix well.
Pour over the hot dal. Mix gently.
Serve hot.

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Non Veg Dish

Chicken Amravati
Necessary Items: Onion, peanuts and coconut shreds coat chicken strips in a South Indian style.
Serves 4-6
Preparation:
2 chicken breasts
5 onions (2 grated and 3 sliced)
½ cup curry leaves
5 tbsp Leonardo® Olive Pomace Oil
1½ tsp brown small rai (mustard seeds)
A small piece of fresh coconut (brown skin removed and grated finely (¼ cup))
2 tbsp roasted peanuts (split into halves 1¼ tsp tsp salt, or to taste )
3 tbsp lemon juice (juice of one large lemon)
A pinch of tandoori red colour, optional
4 tbsp tomato puree
Red Chilli Paste
4 dry Kashmiri red chillies (deseeded and soaked in warm water for 10 minutes)
1 piece ginger
1 tbsp cashews, 3 tbsp curd
2 tbsp dhania powder
2-3 laung (cloves), 6-7 saboot kali mirch (peppercorns)

Wash the chicken. Cut breasts into thick strips. Pressure cook with 1½ cups water and ½ tsp salt and 1 tbsp Leonardo® Olive Pomace Oil to give 1 whistle. Remove the cooker from heat. Keep aside.
Grate 2 onions. Cut the other 3 onions into halves. Then cut each half widthwise into semi- circles to get half rings or thin strips of onion.
Scrape brown skin of coconut and grate finely to get ¼ cup.
Drain the soaked red chillies. Add all other ingredients of the paste and grind to a smooth paste using a little water for grinding.
Heat 5 tbsp Leonardo® Olive Pomace Oil. Add rai. Let it splutter for a minute.
Add grated onions and curry leaves. Cook till onions turn light brown.
Add onion slices and cook for 3-4 minutes till soft.
Add peanuts and coconut and cook on low heat for 5 minutes till crisp. Keep the coconut spread out while cooking
Add tomato puree, cook for a minute.
Add chicken, reserving the stock, Add red chilli paste and stir fry 2-3 minuteAdd colour and salt.
Add 1 cup chicken stock. Boil. Cover and cook on low heat for 3-4 minutes, stirring occasionally.
Add lemon juice and mix well.
Serve hot.

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