Friday 25 November 2016

Dal Vegetable Pakora

Dal Vegetable Pakora

Mouth watering moong dal pakodas, served on roadside can be done in more hygienic and nutritious manner at home. With garam garam chai enjoy it this winters.

Being a North Indian, I always got tempted towards "Ram Laddu" served by roadside vendors with green chutney. However, being a mother I always explore opportunity to make it more nutritious and hence made these with variety of veggies. With the usage of tooth-picks you can make this a star attraction of home party.

Preparation Time : 30 min

Cooking Time : 15 Min

Resting Time : 2 Hours

Ingredients :

For Batter

  • 1 Cup yellow moog dal (Soaked for 2 hours)
  • 2 Tablespoon bread crumbs
  • 2 Green chillies chopped
  • 1 Teaspoon chopped ginger
  • Salt according to taste
  • 1 Tablespoon chopped coriander 

  • Few baby corns cut into pieces 
  • 1/2 Cup cauliflower cut into pieces 
  • 1 Red bell pepper cut into pieces 
  • 1 Onion cut into pieces
  • Few Toothpick
Procedure :  
  • Soak dal for 2 hours and keep aside
  • Take vegetables cut them as shown in picture
  • Blanch baby corn and cauliflower in hot water along with pinch of salt

  • In a grinder take dal, green chilly, ginger and salt and form a thick smooth paste

  • In dal batte add bread crumbs and chopped coriander and mix well

  • In a pan take oil and heat it
  • Side by side dip bell pepper in dal batter, coat it from all sides, tread it into toothpick as shown in picture

  • Repeat the same steps with bay corns and onions and keep aside

  • Now take another toothpick place bell pepper then cauliflower then onion. repeat the same steps for all the pakoras you want to make
  • Deep fry the pakoras in hot oil on medium flame till these are cooked properly

  • Serve it hot with tea or coffee

Tip : 
  • You can use vegetables of your choice. Even if you like you can use paneer or tofu also
  • If you don't want to use toothpick you can make it without toothpick 
  • While serving you can sprinkle some chaat masala on these pakodas

Monday 21 November 2016

Channa Dal Rice

Channa Dal Rice

Usually chana daal rice (we call it khichdi) is made on some festive occasions or during some special events. During our childhood we were served this often by mom. However as we grew we were attracted towards much more spicy biriyani.

To make this flat khichri more tasty I added whole spices and onions. I have also added ginger to this. Though we normally don't use onions during festivals however during visits of guests you can prepare this version and delight them.

Preparation Time : 30 Min

Cooking Time : 30 Min

Resting Time : 4 to 5 hours

Ingredients :

  • 3/4 Cup Channa dal soaked for 4 to 5 hours
  • 1 Cup Rice washed and soaked for 30 minutes
  • 1 + 1 Tablespoon Pure ghee
  • 1 Teaspoon zeera
  • Few whole spices (2 green cardamom, 1Star anise,  little bit of dalchini, 2 bay leaves or tez patta)
  • Pinch of hing
  • 1 Teaspoon coarsely ground whole spices
  • 3 Onions sliced
  • 2 Green chilly chopped
  • 2 Teaspoon ginger chopped
  • 1 Tablespoon chopped coriander 
  • Salt according to taste
  • 2 Cup water
  • Salt according to taste

Procedure :
  • Take dal and soak it for 4 to 5 hours and rice for 30 minutes and keep both aside. 
  • Take a pressure pan add a tablespoon of ghee along with zeera and whole spices 

  • Now add soaked dal to this roast it for a minute or two. Now add rice and salt to this and saute it for 2 minutes add 2 cups of water to this and pressure cook it for one whistle. 

  •  Once it is done wait for 10 min and then open the pan

  • Take another pan add 1 Tablespoon of ghee add pinch of hing along with chopped ginger 

  • Now add sliced onions to this and saute it for 5 to 6 minutes or till its color gets light brown; add chopped green chillies, pinch of salt and coarsely ground whole spices

  • Now add cooked rice and dal to this mix well gently 

  • Add chopped coriander, serve it hot with curd and pickles 

Tip : 
  • Make sure Dal is soaked properly otherwise it won't get cooked properly
  • You can use spices according to your taste

Tuesday 8 November 2016

Sprouts and Peanut Salad

Sprouts and Pea Nut Salad  

After festival season, so much heavy festive food and sweets, we need to take some light and healthy options. Here is a simple sprout salad. Normally eating sprouts leaves some bitter taste in mouth which is not liked by many of us. Nevertheless the nutrients content of sprouts are always excellent.

Hence I made this salad in a partial cooked manner where usual sprout taste gets eliminated. With peanut powder added to it, we get a good crunchy taste and flavour gets boosted.

Preparation Time : 10 min

Cooking Time : 5 -7 Min

Ingredients :

  • 1 Bowl mix sprouts
  • 1 Cucumber chopped
  • 1 Tomato chopped
  • 2 Spring onions chopped
  • 2 green chillies chopped
  • 2 Tablespoon roasted and crushed peanuts
  • 2 Tablespoon lemon juice
  • Iceberg lettuce 
  • Salt according to taste
  • Few curry leaves
  • 1 Teaspoon mustard seed
  • Pinch of hing
  • 1 Teaspoon cooking oil
Procedure : 
  • Finish all cutting and chopping

  • Roast peanuts, crush them and keep aside

  • In a pan take 3/4th cup of water, heat it and as it starts boiling add sprouts to this and cook it for 5 to 6 minutes or till all the water gets evaporated 

  • Transfer these cooked sprouts in a bowl, add chopped cucumber, tomato, spring onions, iceberg, green chillies, roasted peanuts and lemon juice

  • Take another pan, add a teaspoon of oil to this once it is heated add mustard seeds, pinch of hing and curry leaves add this mixture to your salad

  • Now add crushed peanuts, salt and lemon juice to this, mix it well and enjoy it ...

Tip : 

  • You can add extra chilly powder if you like more spicy
  • You can add carrots and bell peppers to enhance the taste 

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