Moong Savoury

Courtesy : Tarla Dalal

  I read this recipe from one of Tarla Dalal's books. I liked it cause I could make it when my inlaws visit us. I belong to a Jain Family and my inlaws follow the Jain lifestyle wherein they eat saatvik food without any roots , onion and garlic.. It is quite healthy too with protein in Moong . I have omitted a few things that this recipe calls for. Tarla Dalal uses Baking soda for the moong dal batter..which I wanted to avoid..

Ingredients

 

 1 teacup moong dal 

 4 green chillies 

 1 tablespoon gram flour (besan) 

 a pinch asafoetida 

 salt to taste 

 

For the green peas stuffing

 

 2 teacups boiled mashed green peas 

 1 teaspoon cumin seeds 

 2 green chillies, chopped 

 3 teaspoons amchur powder 

 2 tablespoons chopped coriander 

 1 tablespoon ghee 

 salt to taste 

 oil for cooking 

 

To serve

 

 green chutney or sweet chutney  

 

Method

 

1. Soak the dal overnight for at least 3 to 4 hours.

2. Grind the soaked dal with the green chillies .

3. Add the gram flour, asafoetida and salt and mix well.

 

For the green peas stuffing

 

1. Heat the ghee and fry the cumin seeds for a few seconds.

2. Add the green peas, green chillies, amchur powder, coriander and salt and cook for 1 minute.

 

How to proceed

1. Heat a non-stick tawa and spread a little moong dal mixture.

2. Spread a little stuffing on it and smear a little oil on the sides.

3. Turn upside down and cook again for a few minutes.

4. Repeat with the remaining mixture and stuffing.

5. Serve hot with green chutney or sweet chuteny.

Bell Pepper Stir Fry

Hi Guys,

 This is my first post to any event. I hope I do it right. AFAM Bell Peppers 
AFAM well known as A Fruit A Month...This month it is Bell Peppers  and I give my Bell Pepper Stir Fry for this event.

Ingredients :

Red Bell Pepper - 1

Yellow Bell Pepper - 1

Green Bell Pepper - 1

Onion - 1/2

Paneer - 1/2 cup

Garlic pods - 4

Green Chilli - 1

Juice of Lemon - 1

Jeera Powder - 1 tsp

Black Salt ( Kala Namak) - to taste

Oil - 1 tbsp

Method :

1. Cut all the vegetables and paneer lengthwise.

2. Grind the green chilli and garlic to a coarse paste.

3. Heat oil in a nonstick pan. This stir fry is made in High Flame .

4. When hot add the garli c and green chilli paste. Stir for 2 min..It should be golden brown but not black or else the garlic will taste bitter.

5. Add all the vegetables except the paneer and stir fry for 2 min .

6. Add the paneer and stir once. Now add the Jeera pwd and Kala Namak and stir again.

7. Finally add the lemon juice and mix well.

8. Serve Hot

Papaya Juice

Health Benefits of Papaya :

• Papaya contains the digestive enzyme papain that is why it is valuable for aiding digestion.
• The ripe fruit is easily digestible and prevents constipation.
• It is shown in a study that this fruit when taken alone for 3 days has a beneficial tonic effect in the stomach and intestines.

• Papaya juice helps in relieving infections of the colon and can help break down pus and mucus.
• May help prevent cancer in organs and glands with epithelial tissue (ripe papaya).
• Prevents nausea (includes morning sickness and motion sickness). Taken 230cc. Of papaya juice or pineapple juice.
• The seeds are antihelmintic, for expelling worms and they are given with honey. Chew and swallow two teaspoonful of seeds after each principal meal (three times a day).

Ingredients :

Medium sized Papaya - 1/2

Juice of Lemon - 1/2

Kala Namak - 1tsp

Sugar - 1 tsp 

Water - 2 cups

Method:

1. Peel and cut the Papaya to 1 inch pieces.

2. Blend together Papaya, juice of Half a lemon , sugar and water.

3. Blend until the mixture is smooth. Add more water if the juice is too thick.

4.  Pass the blended jucie through a seive.

5. Mix Kala Namak.

6. Garnish with Lemon wedges and serve immediately.

Kale Angoor ka Sharbat

This is a Sanjeev Kapoor's recipe . I had some black grapes so this recipe was a long time due to try..I changed some quantity according to my taste..

Ingredients :

Black grape - 2 bunch

Jeera - 1 tsp

Ajwain - 1/4 tsp

Saunf - 1 tsp

Kala Namak - 3 tsp

Imli Ka Paani - 1 cup

Ice

Grapes - for garnish

Pudina - for garnish

Method :

1.  Blend the grapes and 1 cup water. Strain them through a soup strainer.

2.  Microwave Jeera, Ajwain and Saunf till light golden brown. You can dry roast if not microwave.

3.  Grind with kala namak to a fine powder.

4.  Add the ground spice and imli ka paani to the grape juice.

5.  Mix well.

6.  Add ice and garnish with grapes and pudina.

Methi Ke Muthiye

Ingredients :

For Muthiya :

Methi Leaves - 1 bunch

1/2 cup - Wheat Flour 

4 tbsp - Besan

2 tbsp - Sooji

1/2 tsp - Jeera

3 tbsp - Oil

1tsp - Red Chilli Powder

1/4 tsp - Haldi

Salt to taste

1 1/2 tbsp - Half and Half Cream

For Tadka :

1 tbsp - Oil

1 tsp - Rai

1 tsp - Jeera

1 tsp - Til

4-5 - Curry Leaves

2 - Green Chillies slit lengthwise

Method :

1.Wash the Methi Leaves nicely so that there is no dirt.

2. Sprinkle some salt in the methi and let it stand for 15 minutes , so that we can reduce the bitterness

3. In a bowl combine all the ingredients  for muthiya.

4. Knead a soft dough using water.

5. Apply little oil in hands and divide the mixture equally and shape like gatte and place it in a steamer.

6. Steam for 15 to 20 minutes. Prick a knife ..if it comes out clear mutiya are ready.

7. Cut the muthiya to bite size rounds.

8. Heat Oil in a pan. Add Rai, Jeera, Til. when they crackle add curry leaves and Green chillies. 

9. Mix the Muthiya.

10. Serve hot with Kadi and Green Chutney.

Strawberry Jam

Ingredients :

4 cups - Strawberries 

3 cups - sugar

 Juice of 2 Lemon

Method:

1.  Wash and crush the Strawberries in a mixie. I like to just churn them coarsely.

2.  Cook the mashed strawberries and sugar in a pan.

3. Keep strring occasionally till the mixture is thick.

4.  Cool the Jam

5. Add Lemon juice and mix .

6. Store in a dry container.

BESAN LADOO

WISHING ALL A VERY HAPPY NEW YEAR 2009

I wanted to make some sweet for the new year and thought of Besan Laddu.  This recipe has been adapted from Manjula's Kitchen with one variation..

Ingredients :

 

1 1/2 cup - Besan ( I used coarse besan available in Indian stores as Ladu Besan)

2 tbsp - Sooji ( The original recipe calls for 4 tbsp of sooji but I used 2 due to coarse besan )

1/2 cup - Melted Ghee

3/4 cup - Sugar

4 tbsp - Sliced Almonds

1 tsp - Elaichi

1 tbsp - Sliced Pista

Method:

1. Mix Ghee, Sooji and Besan in a kadai.

2.  Keep striing the mixture continuosly in medium heat till we get a brown color.

3. Empty the besan mixture in a bowl and let it cool down a bit. Not completely cool but a little warm.

4. Add the almonds, Elaichi and sugar and mix nicely.

5. Take a fistful of the mixture and make round laddu.

6. Besan Laddu is ready to be served.

Masala Chawal

Ingredients:

Basmati Rice - 1 cup

Onion - 1 medium sized , diced into small pcs

Jalapeno - 1 diced into small pcs

Frozen Green Peas - 1 cup

Peanuts - 1/2 cup 

Tomato - 1 Diced to small pcs

Green Coriander leaves - 2 tbsp

Curry Leaves - 3

Ghee - 1 tbsp

Jeera - 1 tsp

Rai - 1tsp

Hing - A pinch

Garam Masala - 1tsp

Haldi - 1/2 tsp

Salt to taste

Method :

1.  Cook the Bastmati Rice with salt, drain and spread on a plate.

2. Heat Ghee in a pan. Add Rai, Jeera and Hing.

3. When the Rai crackles, add onion and jalapeno.

4. When the onion becomes transparent add peanuts , peas and curry leaves.

5. Now add the garam masala , haldi and salt

6. Add the cooked rice and tomato.

7. Mix gently, close lid of the pan and switch off the gas.

8. Serve hot garnished with Green coriander leaves.

MATHRI

Ingredients:

Maida - 2 cups

Ajwain - 1 tsp

Ghee - 2 tsp

Salt - to taste

Oil - For Frying

Method :

1. Seive Maida . Add Ajwain and Salt to the maida.

2. Now add melted Ghee little by little .

3. Knead the mixture to a tough dough with lukewarm water.

4. Let the dough stay for 1 hr.

5. Roll small rounds and prick them on both sides.

6. Fry in hot oil in medium flame till light golden brown.

7. Serve with tea or eat with achaar.

CORN FLAKES KA CHIVDA

Ingredients :

Corn Poha - 4 Cups (One that is used for frying)

Raw Peanuts - 1 cup

Dry Curry Leaves - 1/2 cup

Citric Acid - 1/4 tsp

Sugar - 2 tsp

Red Chilli Pwd - 2 tsp

salt - to taste

Oil - For Frying

Method:

1. Fry Raw Peanuts , Corn Poha and Curry Leaves . ( I usually like to fry them one by one in a metal seive so that it is easy to collect on frying and they dont burn also )

2. Add Citric acid, Sugar Salt and Red Chilli Pwd. Mix Properly.

3. Ready to munch.

ARBI MASALA

Ingredients :

Arbi - 4 

Ajwain - 1 tsp

Red Chilli Pwd - 1 tsp

Haldi - 1/2 tsp

Dhaniya Pwd - 1 tsp

Chat Masala - 1 tsp

Amchur Pwd - 1 tsp

Oil - 1 tbsp

Salt - to taste

Method :

1. Pressure cook the Arbi for 1 whistle.

2. Peel the skin and cut it into rounds.

3. Heat a non stick fry pan and add oil to it.

4. Add the ajwain and arrange the Arbi flat in the pan.

5. Cook till brown on both sides.

6. Add all the masala except the amchur and cook for 2 min

7. Lastly add Amchur , mix and turn off the heat.

8. Serve Hot