Dal Vuna

Add-ins:

Masoor dal - 1/2 glass

Onion (slashed) - 1/4 mug

Green bean stew (opening in the center)- 7-8

Turmeric powder - 1/4 ts

Salt- 1/2 ts

Oil- 2 Tbs

Coriander leaf (slashed) - 1 Tbs

System:

1.soak dal in water for 15-20 minutes. At that point wash it and put aside.

2.now hotness oil in a container. Include the cleaved onion, green bean stew in the hot oil and broil them for few seconds. At that point include the dal, turmeric powder and salt; and broil them for 3-4 minutes.

3.now include around 3/4 glass water and spread the container. Give it a chance to cook for around 4-5 minutes or until dal get to be delicate (dal ought not be pounded). Spread the cleaved coriander leaf and turn off the high temperature.

4.serve dal vuna with Ruti or Parata.

Squashed Long-Beans 

Add-ins:

Long Beans- 300 gm

Onion- (cleaved)- 1/2 glass

Garlic (cleaved) - 3 clove

Green bean stew  4- 5 pieces

Turmeric powder- 1/4 ts

Cumin powder- 1/2 ts

Lemon juice- 1 Tbs

Salt- 1/2 ts or to taste

Mustard oil- 2 Tbs

Coriander leaf (cleaved) - 2 Tbs (discretionary)

System:

1.wash and cut the long beans in 1 inch size and keep aside.

2.heat the oil in a skillet. Include the cleaved onion and garlic in the oil and sear for 1 minutes.

3.then include the beans, green bean stew, turmeric powder, cumin powder, lemon squeeze and salt; and sear every one of them in a medium hotness until they get to be delicate (around 10-12 minutes).

4.then include the slashed coriander leaf and turn off the hotness.

5.let the cooked beans to chill off and after that squashed it on the mortar & pestle or in a chopper.

6.serve your pounded beans with warm plain rice.

Akhni Pulao 

Fixings:

Serves 2 individuals.

For Rice:

1.bashmati rice- 1 mug

2.ghee/Butter/ oil - 3 Tbs

3.onion (cleaved)- 1/2 glass

4.green stew  3 pieces

5.sat- 1/2 ts

6.sugar- 1/2 ts

7.aloobukhara- 3-4 pieces

8.raisin- 8-10 pieces

For Akhni water:

1.water- 4 mug

2.garlic (generally cleaved)- 2 clove

3.ginger(roughly cleaved) - 2 Tbs

4.cardamom - 4 pieces

5.clove- 4 pieces

6.cinnamon- 2 little sticks

7.bay leaf- 2 pieces

8.whole dark pepper- 6-7 pieces

Strategy:

1.take the water in a substantial skillet, include all the akhni water fixings in it and bubble it. At that point let the water to stew in medium high temperature until it diminish to around 2 glasses of water.

2.then strain the seasoned water and protect it to use in polau (we will utilize the water not alternate fixings).

3.now wash the rice and keep it on a strainer for around 5 minutes to uproot the right to gain entrance water.

4.heat the ghee/oil in a dish. Include 50% of the slashed onion and sear them until they get to be light tan in shade. At that point evacuate the browned onion on a plate and keep them aside for future enhancement.

5.add whatever is left of the hacked onion in the ghee and sear them till they get to be delicate. At that point include the washed rice, aloo bukhara and raisin; and sear them for 4-5 minutes (a pleasant fragrance of the browned bashmati rice will be spread in your kitchen around then).

6.then include the enhanced akhni water, salt, and sugar; and cook it in medium high hotness for 5-6 minutes. After that blanket the dish, turn the hotness to low and let them cook for around 18-20 minutes.

7.garnish the top with the browned onion and serve the polau.