Cauliflower with fennel seeds curry

Ingredients:
Cauliflower: 1 with florets  separated
Tomato: 2 medium chopped
Garlic: 2-3 cloves crushed
Fennel seeds: 1 tsp
Mustard seeds: 1 tsp
Curry leaves: 12-15
Asafotedia: a pinch
Tumeric: a pinch
Sambar masala: 1 tsp
Oil: 1 tbsp
Salt to taste


Method:
1. Heat oil in a deep pan. Add mustard seeds. Once they begin to splutter add crushed garlic and fennel seeds, asafotida and curry leaves. Add tomato and let it cook until soft.
2. Add cauliflower florets and tumeric powder. Add salt and about a cup of water and let it cook until cauliflower is cooked and very little water is left.
3. In the end add sambar powder and mix well. Let it cook for a couple of minutes and take of heat. The curry is ready to be served.

Spicy Masoor Dal

Ingredients:
Masoor Dal: 1 cup
Coconut milk: 1/3 rd cup
Tumeric powder: 1/2 tsp
Mustard seeds: 1/2 tsp
Jeera/ Cumin seeds: 1/2 tsp
Red chilie: 1 or to as per taste
Coriander  leaves: 1 Tbsp
Oil: 1 Tbsp
Lemon/amsul: 1/2 lemon or 2 amsul
Salt to taste

Method:
1. Wash masoor dal and add 2 cups of water and tumeric. Cook it in a pressure cooker for 2 whistles or until soft.
2. Heat oil in a pan. Add mustard seeds. When they begin to splutter add cumin seeds and dry red chilies. Take off heat when they begin to change colour.
3. Add coconut milk and chopped coriander leaves to the dal. Add salt to taste and cook while stirring.
4. When the dal comes to a boil add seasoning from step 2 to the dal and squeeze in the lemon juice.(If using amsul add it to the boiling dal in step 3) The dal is ready to be served.

Aliv Ladoo

Ingredients: (makes about 15 ladoo)
Aliv (aleev): 1/2 cup
Fresh grated coconut: 4 cups
Gul/ Jaggery: 3 cups
Milk: 2 Tbsp


Method:
1. Mix  Aliv and coconut in a deep pan. Mix 2 tbsp of milk. Set aside for 2 hours. This helps aliv soak.
2. In the same pan mix grated jaggery.
3. Cook on low flame stirring continuously for about 10 mins or until its consistency changes to a slightly solid form (which can be formed into a ladoo).
4. Remove from flame and let it cool for a few minutes then make ladoo.