karamani Sweet prasadam

This recipe serves 2 .

Ingredients:

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• Karamani - 100 grams
• Jaggery - 80 grams ( can be more as per one's taste)
• ghee - 2 tsp
• cardamon powder - 1/4 tsp
• grated coconut - 2 tbsp

Method:

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• Saute the karamani in a pan on a medium flame till it turns light brown in colour.
• Wash well and pressure cook with 3 cups of water.
• The karamani should be cooked very well.Strain the excess water.
• Boil 2 tumblers of water in a pan and add jaggery.
• Stir well till it melts.Strain the jaggery solution and remove the dirt.
• Add the solution back to the pan and keep stirring on a medium flame till you get a single -thread consistency.
• Add the cooked karamani ,mix well till it blends well.Do not make it very thick as the sundal thickens with time.
• Add grated coconut ,cardamom powder and stir for a min.
• Garnish with ghee.

Serve hot.

Rajma gravy

This recipe serves 2.

Ingredients:

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• Rajma - 100 grams
• Onion - 1 small size
• tomato - 1 big
• Bay leaf - 1
• Red chilli powder - 1 tsp
• coriander powder - 1 tsp
• garam masala powder - 1 tsp
• jeera powder - 1 tsp
• turmeric powder - a pinch
• salt - to taste
• sugar - 1/2 tsp (optional)
• oil - 2 to 3 tsp
• chopped coriander leaves - 2 tsp
• kasuri methi - 2 tsp

Method:

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• Soak Rajma in water overnight.
• Pressure cook with 5 to 6 cups of water.The rajma should soft and completely cooked.
• Strain the stock and reserve it.
• Heat oil in a pan,add bay leaves and onions and saute till golden brown.
• Add ginger garlic slices and continue to saute till raw smell goes off.
• Add turmeric powder,red chilli powder,corinader powder,jeera powder and garam masala powder.
• Saute for a min and add chopped tomatoes,salt and cook till the oil leaves the masala.
• Add cooked rajma with little stock.Stir and cook for another 15 minutes.Adjust the quantity of stock depending on the consistency.
• Adjust salt,sugar and garam masala as per taste.
• Garnish with finely chopped coriander leaves and kasuri methi.
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Serve hot with rice/roti.

Palak paratha

Here is another recipe with Palak,which is very simple to make.. yet very tasty.

This recipe can make 15 parathas.

Ingredients:

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• Palak leaves - 6 small bunches
• green chillies - 3 to 4
• salt - to taste
• Atta - one small laddle for 1 paratha

Method:

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• Wash the palak leaves well.
• Chop 2 bunches of palak leaves into very small pieces.
• Blanch the rest of the leaves.(Put in boiling hot water for 5 min and wash in cold running water )
• Make a puree with green chillies and salt.(Do not add water)
• Add the spinach puree,atta in a bowl and knead into a soft dough.(Do not add water)
• Set aside for half an hour.
• Make round balls and spread into rotis.
• Cook the rotis on a medium hot skillet ,smearing little oil on both sides.
• Serve hot.

Note: You can add crushed jeera seeds to atta while making the dough.