Poha

1. Cut 1 potato and 1 onion into small pieces. Cut 3-4 curry leaves and 2 green chillies into small pieces.

2. In tawa put 1 teaspoon oil. Add rye (mustard seeds) and let splutter. Add onions, potatoes, curry leaves and chillies and fry till the potatoes are soft

3. Wash 1 lota poha. Remove water, mix salt and haldi into the poha and keep aside

4. Add poha to the fried oniosn, potatoes and mix on medium flame for 2-3 mins

5. Switch off gas, add lemon to taste and dhaniya leaves.

Masoor Dal (Black Dal)

1. Take 1/2 cup akka masoor (whole masoor, black in colour) and 1/2 cup masoor dal (light red in colour). Put little salt, and pepper powder, add water (about 2 and 1/2 times quantity of dal) and put in pressure cooker to cook. 2. Cut 2 onions and 1 tomato in medium size pieces. In a kadai, put some oil, and 1 piece garlic and the onions and fry till onions are pink. Add 1 teaspoon ginger garlic paste and fry on medium flame for 5 mins. Add the tomatoes and 1 teaspoon dhania (coriander) powder, 1 teaspoon jeera powder and 1 and 1/2 teaspoon aamchur (mango powder). Add 1 teaspoon chilli powder and 1 and 1/2 teaspoon garam masala also. Mix thoroughly and fry for 2-3 mins. 3. Add the cooked dal and its water to this and boil on high for 5-10 mins. If there is insufficient water (ie absorbed by the dal while cooking the pressure cooker) add some more water while cooking. Switch off the gas, add chopped coriander on the top, cover the kadai and let it remain closed for 10-15 mins before serving.

Dalia Upma

Dalia = Broken wheat 1. Cut 1/2 capsicum, 1 small onion, 1 carrot, and about 5 beans into small strips. Beans to be cut diagonally. Shell some pead. Cut 1 or 2 chillies (depending on how spicy you want it) into small pieces 2. Take 2/3 cup dalia, wash and keep aside 3. In vessel, take 1 and 3/4 cup water, add 1 and 1/2 teaspoon of salt and keep on low flame for heating. 4. In a kadai, take 1 and 1/2 teaspoon oil, put rye (mustard seeds) , urud dal and some pepper corns into it and wait for it to splutter. After spluttering add the cut onions, chillies and 3-4 curry leaves and stir for 1/2 minute. Then add the other vegetables, the dalia and stir on low flame for 3-4 minutes. 5. After the water in the vessel is nearly boiling, add the water to the dalia in the kadai, reduce the flame and cover for 2-3 minutes. Then mix it and add some lemon to taste. 6. Off the gas, cover the kadai and let it remained covered for 5-6 minutes before serving. Can add chopped coriander at the end.

Cauliflower Pulao

1. Boil Basmati Rice - 1/2 lota (cup) on the gas. When the rice is 4/5 done, off the gas, add salt and haldi and mix. Remove the water, cover and keep aside. This should be prepared at least 1 hour in advance and allowed to cool 2. Cut cauliflower into small florets. Cut 1 potato into medium size pieces and shell some peas. 3. Put 2 elaichis, 2 lavang and some dalchini into a kadai, add some ghee and some pepper powder (1 teaspoon) and 2 sliced (long) green chillies and fry for some time. After about 2-3 minutes add the vegetables, 1 teaspoon salt, 1/4 teaspoon haldi and 1 teaspoon garam masala. 4. Immediately add 1/4 lota water, cover the kadai, put the gas on slow and allow to slowly boil. When the potato is soft, and the water nearly over, add the rice and mix. Cover and keep on low flame for 1 minute and switch off gas. 5. Serve with raita (onions and tomato in curds).