MERI RASOI

This the moong daal prepared in the breakfast. Its very tasty and healthy. In the north,most of the wedding receptions have this in menu. Ingredients:--- moong daal one and a half cups( without cchilka ) salt to taste a pinch of asafoetida green chatney --optional juice of one lemon 1tsp.cumin seed 2 green chilli finely chopped 1inch ginger finely chopped a dollop of butter--optional few leaves of green coriander..finely chopped. Wash the daal . Heat the cooker, add 1 tbsp ghee . Add asafoetida , cumin seeds and when they start splitting add daal . Now add 3 and half cup water and salt. When the whistle comes, slow the fire for 1 minute then take it off. When it cols of a little open it. for serving put the daal in a bowl, sprinkle ginger, add lemon juice,green chillies, chatney , butter and garnish with coriander leaves. In the mornings, it doesnt take much time and a very healthy, non oily breakfast snack . Take it with milk or juice.

Ingredients:--- sooji or semolina-1cup 3/4 cup sour curd 1/2 tsp salt. 1 sachet of eno fruit salt 1/4 cup water. 1tsp. mustard seeds 2-3 green chilli chatneys ....any one u like.....coconut or corriander Roast the semolina in the pan for 2-3 minutes then add curd and salt mix it and leave for 30 minutes. now in a cup take water, a pinch of sugar and add eno fruit salt, mix it and add to the sooji . Now take a flat plate with edges and oil it, pour this batter and steam it in dhokla maker, or in a cooker without whistle. It must be ready in 20 minutes. Take it out and cut into pieces. In a frypan put 2 tbsp oil and when it becomes hot add mustard seeds and green chilli . when mustard seeds start spluttering, take it off and add to the prepared dhokla . You may garnish it with chopped fresh coriander leaves and grated cocnut . Serve it with chatney . For green chatney ....... Take a bunch of fresh coriander and grind it with 3 green chilli ,1/2 tsp salt and 1 tbsp dry mango powder....