Palak Corns

Ingredients

1. 1 bunch of Spinach
2. 1 onion blended in smooth paste
3. 2 tomato blended in smooth paste
4. 2 chilies blended in smooth paste
5. 1 inch of ginger blended in smooth paste
6. Frozen Corns- 1 1/2 cups
7. Cumin seeds- 1 tsp
8. Turmeric Powder- 1 tsp
9. Coriander powder- 1 tsp
10. Chili Powder- 1/4 tsp
11. Salt- 1 tsp
12. Garam Masala- 1/2 tsp
13. Butter/ Ghee/Oil- 20 grams

Method:

1. Wash leaves of spinach and put the leaves in cooker, add 1/2 tsp of turmeric powder and cook it till 2 whistle with medium flame.
2. After the spinach leaves cools down, blend the leaves to smooth paste. 
   
3. Now In a fry pan, add butter, as the butter warms up add cumin seeds, when the seeds starts to crackle add green chilli paste, ginger paste and saute for 2 minutes, then add paste of onion.
4. Cook the mixture for 5 minute on medium flame then add tomato paste, turmeric powder, coriander powder, salt and corns and cook it for next 10 minutes at medium flame with covered lid.
5. You will notice the colour of mixture changed to little dark brown then add the blended spinach and mix well.
6. Now add garam masala, and cook it for next 7-8 minutes on medium flame with covered lid.
7. Here your yummy Palak Corns is ready to be served with bread, naan, Roti, Chappati. 

Dhabhewali Daal/Maa ki Daal

Ingredients

To be cooked in Cooker

1. Arhar Daal- 1 cup
2. Chana Daal- ½ cup
3. Salt- ½ tsp
4. Turmeric powder- 1 tsp

For tadka:

1. 3 tblsp of Ghee/Oil
2. 5 garlic cloves sliced
3. 2 chillies chopped
4. 1 onion chopped
5. 1 tomato chopped
6. 6-8 button mushroom chopped
7. 1 tsp of cumin seeds
8. ¼ tsp of asafoetida
9. ½ tsp of turmeric powder
10. ½ tsp of chilli powder

Daal Boiled in cooker

Method:

1. Wash both the lentil i.e. Arhar and chana daal and put them in cooker with 1 glass of water, salt and turmeric powder and cook them till 2 whistle with slow flame.
2. Let the pressure cooker self-release its pressure
3. Now in pan, add Ghee or oil, as the ghee heats up add asafoetida, cumin seeds and when the seeds starts to crackle, add sliced garlic and fry it till it changes its colour to golden brown.
4. Then add chillies and cook of 2 minutes, add chopped onion, chili powder, chopped mushrooms and cook it on medium flame till the colour of onion changes to golden, add chopped tomato, turmeric powder and cook it for next 5 minutes till the tomatoes softens.
5. Add ½ tsp of salt to tadka and then add the cooked daal in the fry pan and cook it till comes to boil.



Tadka ready to add daal

6. Squeeze a lemon into the daal and here  dhaba daal is ready to serve with Roti, chapati, Rice.