Beerakaya Tomato Pachadi

Process:
Chop 1-2 long beerakaya with skin & add some turmeric & salt and keep aside.
Chop 3-4 big tomatoes add turmeric & salt and keep aside.
In a kadai heat some oil add 3 tsp urad daal,1/4 tsp methi seeds,1 1/2 tsp mustard seeds,hing,4-5 green chilles, dry red chillies.In the same pan add chopped beerakaya & cook till done & remove.In the pan add chopped tomatoes & fry till done.Grind the beerakaya 7 tomato into paste with coriander.
While grinding add little soaked tamarind .
Check for salt and serve with hot rice.

Chole/Channa masala

Process:
Soak Channa for overnight.Pressure cook the channa till it gets nice soft(if pressed with fingers it should be mashed easily).In a pan heat oil add whole garam masala,jeera chopped onions add salt to get moisture evaporated.After it gets fried add turmeric g & g paste green chillies.Now after saute for little time add chopped tomatoes or can add enough tomato puree.Saute well ,add channa masala powder(shan masala) red chilly powder little add enough water from cooked channa.Cook till nice gravy consistency comes.Than add channa, chopped coriander,cook for a while check for salt, and in the last add lemon juice.

Tomato soup

Process:
In a wide pan add enough butter melt it than add jeera, chopped garlic saute well.Now add big pieces of onions,green chillies,carrots,peas(any other vegetable like celery, beens,capsicum)
Add tomato puree or can add chopped 2-3 tomatoes.Cook well add salt,pepper ,basil,(optional--maggi vegetable soup cube)cook well adding nice amt of water.

After it is little cool blend the mixture in the blender.At this point can add red food color.
After blending filter the juice from the grinded stuff.

In a pan prepare brown roux-----it goes like this add butter than 2 tbs of maida roast it than add slowly small amt of filtered soup by continously stirring,than add the entire soup.

Check for salt and pepper.add little sugar too.boil it for 9-10 minutes than at lastbefore 2 minutes of switching off the heat add heavy whipping cream

Poha Upma

Process:
Take poha in a bowl add enough water to soak it for 2-3 minutes than drain the poha from water and keep aside.Can do this immediately after the seasoning is ready or can do it earlier and keep it aside.
In a pan heat oil ,than add mustard seeds,urad dal,channa dal,peanuts ,roast them,curry leaves,hing,turmeric chopped onions,chopped green chillies,suate nicely add salt ,than add the drained poha mix it thoroughly .Than top it with lemon squeeze.
garnish with good amt of coriander leaves.

Dondakaya Masala

Process:

Dry roast (or use little oil) cashew,peanuts,poppy seeds,grated coconut,grind it to paste after adding little fried onions,cardomom,cloves,cinnamom and soaked tamarind 2 count like that.

In a pan take gud qty oil add mustard seeds,jeera,chopped nice amt of onions, green chillies,fry than add g&g paste,mathi leaves turmeric.Than add tomato puree and add salt,red chillie pow,cumin pow,coriander pow.

Meanwhile in other pan fry the pre cut dondakaya pieces in little oil in batches and after frying can keep adding to the onion in the pan,also add the ground masala paste.Mix it n cook.Add enough water for the desired gravy consistency and than add tamarind pulp.Cook covered for 10-12 min till oil is released from sides of the dish.
Garnish with chopped coriander leaves and garam masala.

Semiya Payasam

Process:

In a pan dry roast semiya till brown.I microwaved 1 cup of semiya for 1 minute,mixing it in the middle ,because not to get burnt.

Heat 3 cups of milk.

In the pan add semiya and milk and let it get cooked for 10-15 min stirring.Once the noodles get soft can add 1 cup of sugar and let it cook again till it is absorbed.Than add little cardomom powder and 1 cup of heavy cream.

Garnish with cashews and raisins which are lightly roasted in ghee.

Gongura Pachadi