Posts filed under ‘moong dal’
Thai style vegetables in Red curry and Saffron Rice
In contrast to week days, Weekends I cook some elaborate meals. This weekend I made this Thai style vegetables in Red curry and Saffron Rice.
For the curryI made everything from scratch right from coconut milk.
I used the recipe for the Red Curry paste from Sanjeevkapoor. This spicy Thai style vegetables in Red Curry we had with Saffron Rice. I used lime leaves from our garden to flavour the curry .
I followed this recipe for Saffron Rice, Except that I made it in the Rice cooker and with our regular long grained white rice-no jasmine rice.
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Thai style vegetables in Red Curry recipe
For about 4-5 servings
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For the Red curry paste
8 Red chillies whole
2-3 Lemon grass stalk (I have used dried sticks)
1 tsp Coriander seeds/powder
1 tsp Cumin seeds
8-9 Peppercorns
2 medium sized Onions (chopped)
4-5 cloves Garlic (chopped)
Salt to taste
For the Vegetables in gravy
200 gms tofu cubed
7-8 button mushrooms, thoroughly washed and sliced
6-7 Babycorns slit lengthwise
1 large Yellow capsicum julienned
~ 2 cups cabbage diced
3/4 cup thin coconut milk
~ ½ cup Mung sprouts
A handful of roasted peanuts (crushed)
1 tsp Lemon juice
4-5 lime leaves torn with hand
1 tbsp oil
Salt to taste
To make Coconut milk
Take about ½ cup fresh , grated coconut in a blender along with ~ ½ cup lukewarm water. Blend till the coconut becomes creamy. Sieve through a fine mesh (like a cheesecloth)to get the coconut milk. Repeat this procedure with the coconut ‘flesh’ and less water one or two times more till most of the milk comes out.
To make the Red curry
Blend all the ingredients of the Red curry paste together to a smooth paste.
To make the Vegetables in gravy
Heat oil in a pan.
Add the mushrooms and sauté till all the water dries up.
Add the babycorns and the Mung sprouts. Add about ½ cup water. Cover and cook for 5 minutes.
Add the cabbage. Cook for few minutes more.
Then add the tofu and capsicum. Cook for few more minutes.
Add the red curry paste. Mix nicely and heat on high flame for few minutes.
Stir in lime juice and salt and mix nicely.
Add the coconut milk , simmer for 2 minutes.
Add the lime leaves and crushed peanuts.
Serve hot with Saffron Rice.
Friday Monsoon Magic-Oatbran-Moong sprout Masala Bread
Oatbran-Moong sprout Masala Bread for this week’s Friday Monsoon Magic (though the Monsoon has forgotten its magic J )
You can have this ‘Bread Bhajji’ like toasts without any guilt and feel healthy at the same time- good for the health and the soul.J
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Oat Bran Moong Sprout Masala Bread
Serves: 3-4
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8-10 slices Whole Wheat Bread or Multi grain bread
½ cup Moong sprouts
½ cup Oat Bran
5-6 garlic cloves
4-5 green chillies
½ “piece ginger
4-5 sprigs few coriander leaves
1 tsp amchur (dry Mango) powder
Salt as per taste
Oil for shallow frying
Grind the Oat Bran in the mixer and keep it aside.
Now grind together the Moong sprouts, garlic, chillies, ginger, coriander to a fine smooth paste using water if required.
Mix together the Moong mixture and the Oat bran and keep aside for 10- 15 minutes.
Add salt and amchur powder and mix nicely.
Add little water if required to make a thick batter.
Cut the bread slices diagonally into two pieces.
Heat a tava/skillet.Sprinkle little oil.
Coat one side of each bread piece with the batter using a spoon or butter knife.
Keep them on the tava-coated side down.
Now apply the batter on top of each piece.
Fry nicely on both sides till golden brown using minimum oil.
Alternatively you can grill the Bread pieces in the oven.
Serve hot with Ketchup or Chutney or as it is.
Note: I have used Oat Bran, obviously since it is healthier. You can also use Besan/Chick Pea flour
Nutri-Sandwich
I love sandwiches for breakfast -They are very quick to make, you can sandwich almost anything between two slices of bread (sometimes even leftover curries), and very easy to carry. Usually I have my breakfast on my way to work so I usually end up making sandwiches for breakfast.
This is a spicy but healthy Sandwich.I make it quite often especially,when I am in a hurry with the available veggies.
I am sending my Nutri-Sandwich all the way to Newfoundland & Labrador for Trupti’s WBB#12 –Spice it Up.
Nutri-Sandwich for Trupti’s WBB#12 -Spice it Up
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Nutri-Sandwich recipe
Makes- 2 sandwiches
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Ingredients:
4 slices spiced Multigrain Bread
Spiced Multigrain bread from our local Bakery
2 tbsp Paneer grated or mashed nicely
¼ cup carrot peeled and grated
¼ cup Beetroot peeled and grated
¼ cup Moong sprouts parboiled
¼ tsp Pavbhaji Masala
A pinch of red chilli powder
A pinch of pepper powder
¼ tsp cumene seeds
Hot and sweet -Tomato Ketchup
Butter
Cheese
Salt to taste
Heat a little butter in a pan and add the cumene seeds. Add the carrots and bettroot . Add salt, stir and cook covered for a few minutes.Don’t overcook the vegetables. Sprinkle pepper powder and mix nicely. Add the moong sprouts and mix well.
Take the mashed paneer in a bowl.Add a pinch of chilli powder, the pavbhaji Masala and little salt.
Coat the bread slices with butter.
Spread the mashed panner on one of the bread slices.
Add the vegetables and spread nicely.
Top with Tomato Ketchup and Grated Cheese.
Cover with another slice of bread.
Grill for 3-4 minutes and serve hot.
All things Beet
Previously I would buy only the Beet-root without the greens. After seeing Asha’s Dal saag recipe, I was inspired to buy Beet greens along with the Beetroot. Thanks Asha for the inspiration.
I have made my own version of the dal.I have used the Beet greens along with three types of dals; Chana Dal, Mung Dal and Toovar dal to make this very healthy and delicious Beet greens dal.
I used some of the leaves to make paratha for my little one J
The pink-red stems of the Beet greens were looking so fresh and lovely that I didn’t have a heart to throw them away, which I later realized was a very wise decision! I made a delicious and refreshing Raita with them, which complimented the Dal-Rice combination.
I made Beetroot Kanji with the Root.
After making the Dal and Raita, I had a sense of satisfaction –that of utilizing most of the parts of the Beet, not wasting much (except the beetroot peels). J
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Beet greens Dal recipe
Servings :4-5 _____________________________________________________
Ingredients:
1 ½ cup chopped Beet greens
½ cup Chana Dal
½ cup Moong da
l½ cup Toovar Dal
1 onion chopped
4-5 green chillies chopped
5-6 garlic cloves peeled and finely chopped
½ tsp cumene seeds ½ tsp mustard seeds¼ tsp turmeric powder
2 tsp oil
Wash the dals , add water, a pinch of turmeric powder and few drops of oil. This helps to cook the dals faster. Pressure cook till well done. Boil about 1 cup water in a vessel, add the beet greens and cook on a low flame till the greens are soft and well cooked.Add the cooked dals to these greens. Add salt and mix nicely.Heat oil in another pan. Add the cumene seeds, mustard seeds, garlic and chopped onion and fry nicely till the onion turns golden brown. Add the green chillies.To this add the Beet greens-dal mixture and cook for a few seconds more.
Serve hot with rice.
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Beet stem raita recipe
Servings :about 2-3 __________________________________________________________
Wash the Beet stems thoroughly (I had about7-8 young stems). Peel the thin skin from the stems. Steam the stems. (I put it in the pressure cooker along with the rice and the dals)Cool and chop the stems. Add about ½ cup Curd/yoghurt to this, salt as per taste and about ¼ tsp sugar and mix nicely.In a small pan heat 2 tsp oil, add ½ tsp cumene seeds, ½ tsp mustard seeds, 2-3 chopped green chillies. Add this tadka to the yoghurt raita. Mix nicely and chill.Serve with roti or dal-rice or have it as it is.
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And that’s my little one’s paratha made with Beet greens!
Weekend Chaating-From Chaat Street
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Chaat– just the mere mention of the word makes my mouth water. You can’t walk past a ‘Chaatwala’ without sensitizing your taste buds. The last thing on your mind when you enjoy Chaat on the roadside is Hygiene or Health food-That you remember the next day! I have been a ‘Chaat’ person as long as I can remember. When I was small I would argue with my Mom as to why we can’t offer ‘Prasad’(offering to God) of Pani Puri/Bhel Puri to God? Didn’t Gods love it too? J
As I said in my last posts it getting hotter day by day here..temperature soaring to 40-41oC (not usual for us here ,that too in April) People are enjoying Chaat’s and Icecreams on the road side to beat the heat!
We had some guests yesterday; one of our family friend’s daughter is getting married. So I made some Chaat to celebrate her engagement.Once in a while you can indulge (I do this often!) in these spicy, mouthwatering chaats and since they are made at home…you need not count the plates!
Basic ingredients for chaat:
Chaats will not be chaats without these chutneys:
1. Green Chutney : Mint-Coriander-green chilly chutney
2. Sweet sour Chutney : Dates –Tamarind chutney
Other optional chutney
3. Red Chutney: Red chilly-Garlic chutney
These Chutneys can be stocked up in the fridge and will stay good almost for a week.This chutney is required for Sev Puri,Ragda pattice etc..
Other ingredients common to most of the Chaats are:
Onions –finely chopped
Tomatoes- finely chopped
Fresh coriander leaves – finely chopped
Raw green Mango –peeled and finely chopped
Potatoes boiled peeles and chopped
Lemon Juice
Sev
Once you have these basic ingredients you can make your own permutation-combination and make chaats of your choice.
Green chutney:
1 bunch Pudina (Mint ) leaves washed and roughly chopped
1 small bunch fresh Green coriander leaves washed and roughly chopped
5-7 Green chillies roughly chopped – you can change the proportion as per your taste
¼ tsp salt or salt as required
½ tsp lemon juice
Grind Pudina leaves, Coriander leaves and Green chillies adding the some salt and lime juice to a smooth fine paste. Don’t add too much water. Add water as and when required.
Dates -Tamarind (DT) Chutney:
½ cup Dates deseeded and chopped
¼ cup tamarind pieces water
Boil Dates and tamarind in 1 cup of water for 15 minutes.Cool and blend to a smooth paste in the mixer. Some people add cumene powder,jaggery,red chilli powder etc. to this basic chutney.
Red Chutney:
5-6 Dry Red Chillies
3-4 garlic podsPinch of salt
Soak the red chillies in warm water for 15 minutes. Blend together the soaked red chillies and Garlic with salt to a fine paste. You have everthing ready now..what are you waiting for start ‘assemling’ the Chaats!
Bhel Puri:
2 cups Churmura/Murmura/Puffed Rice
1 Cup Farsam mixture (Assorted savory mixture)
½ cup onion chopped
½ cup tomatoes chopped
½ cup boiled potatoes chopped
¼ cup raw green mango peeled and finely chopped
½ tsp Red chilli powder (optional)
5-6 flat Puris (The ones you use for Sev Puri)
½ tsp turmeric powder
¼ cup green chutney (Add a little water to the above chutney and make it to a watery consistency)
½ cup DT Chutney (Add a little water to the above chutney and make it to a watery consistency)
2 tsp Red Chutney
Pinch of salt
For garnishing:
Chopped fresh Coriander leaves
Thin yellow Nylon Sev
1 flat Puri
For the Churmura:
Take a wok or a deep pan. Heat a tsp of oil. Add the turmeric and then the Churmura. Mix properly so that the turmeric coats the Churmura nicely. Cool and store in an airtight container. This is my son’s favourite munching snack! This can be made in bulk and stored so that you can use it whenever you want.
Mix the Churmura along with the Onions,tomatoes,potatoes,mango pieces, in a big vessel. Add the Red chilly powder if you want your Bhel to be really spicy. Crush the puris with your hand and add to the mixture. Add the green chutney , DT Chutney, Red Chutney(optional) and mix nicely. Adjust the salt if required. Once you mix all the ingredients immediately add to the serving plate. Garnish with Chopped coriander leaves and Sev. Serve immediately. Use the Flat Puri as a spoon! It tastes much better! Bhel actually means ‘a mixture’ so you can use your imagination and mix any other ingredient you want. I sometimes also add boiled sprouted green moong beans and Cucumber to the Bhel.
Sev Puri:
This needs some patience since you need to assemble all the ingredients on each Puri.
For 6 puris (that is one plate)
1small Onion chopped
1small Tomatoe chopped
1Potatoes boiled and chopped
Green chutney (use a thick paste of the chutney’s so that they don’t run out of the puri)
DT Chutney
Chaat Masala or Pani Puri masala
Red Chutney
Pinch of salt So keep as many Flat Puris as you want in a plate (preferably the serving plate0 . Now on each puri place few pieces boiled mashed potato. Top it with chopped onion pieces , chopped tomatoes. Add a spoonful of Green Chutney, then a spoonful of DT chutney and ½ a spoon of Red Chutney. Sprinkle a pinch of salt and a pinch of Chaat Masala or Pani puri masala (optional)Generously add the chopped coriander leaves and Sev. Serve these crisp, mouthwatering puris immediately.You will be surprised how fast the Sev Puris perish considering the amount of time you have taken to assemble them!
Pani Puri:
As the name suggests these are Puris filled with ‘Pani’ (water). These are also called as ‘Gol Gappas’ in
North India.This beats all the Chaats when it comes to my favourite Chaat! And it does not need many ingredients.You get special round hollow puffed puris specially to make Pani Puri.
1 cup Green chutney (The consistency should be watery for both the chutneys since the Puris are to be dipped in it)
1 cup DT Chutney
¼ cup boiled sprouted green moong beans
¼ cup potato boiled mashed
1 tsp chaat masala 3-4 tsp Panu Puri masala Add the Pani Puri masala to the watery Green ChutneyKeep the Puris in a Plate. Serve the chutneys, moong sprouts in wide mouthed bowls. Add the chaat masala to the potato and keep it in another bowl alongside the chutneys.
To eat: Make a small hole in the centre of each puri with the nail of your thumb. These puris are quite delicate so be careful while breaking them-you want the whole puri intact except a small hole. Add the ¼ spoon moong beans , ¼ spoon mashed potato to all the Puris. Now you get rewarded for your patience. Without thinking twice dip the first puri in the Green chutney(remember it is spicy) fill the puri as much as you want, then proceed to the DT chutney fill the puri and put it straight in your mouth-full puri. Repeat for other puris.
Enjoy the spicy mouthwatering Pani Puris!Bliss personified!
From the Salad Bar
Winter is almost here and the temperature is gradually dropping down. I love this season since we get a variety of very fresh vegetables and fruits here. Veggies like carrot sport their actual pink -red color, instead of the orange-red color found during the rest of the year.Preserving fruits and veggies is also easier during this season. I stock on veggies and fruits for the whole week in this season without bothering about them rotting.
These are few simple salad recipes I usually make. These are some contemporary mix-n-match type of salads, made with the available ingredients, not the typical Koshimbir or Raita type salads usually cooked in Indian households. They can be eaten by themselves without any accompaniments as a light lunch or dinner. I enjoy making and eating salads with the variety of colourful veggies and fruits available now. Most of the days I carry them for lunch. Relatively easy to make, Salads provide a lot of scope for innovation and imagination. Right from the ingredients, dressing to the presentation there is a lot of room to showcase your culinary talent.
These Salads are nutritional powerhouses – low on calories and high on nutrients. A few simple things to remember while making salads:Wash the veggies / fruits thoroughly before peeling/cutting/shredding them. Do not wash after peeling or cutting. Go easy with the dressing. Savor the natural taste of the veggies.
Veggie Salad
½ cup Moong bean Sprouts
½ cup peeled and grated carrots
½ cup cucumbers peeled and diced ½ cup tomatoes chopped¼ cup green bell pepper finely chopped
1 tbsp fresh green coriander finely chopped
For the dressing
2 tsp lime juice
½ tsp black/white pepper powder
Black salt or Plain salt as per taste.
Mix all the ingredients together. Just before serving add the lime juice and salt. If the weather is warm you can chill the salad for ½ an hour or eat it straight away.
Quantities for the veggies can vary as per availability and choice.
Fruity-Corn Salad
¼ cup sweet corn kernels
¼ cup beetroot grated
¼ cup fresh pomegranate seeds
¼ cup fresh Pineapple chopped
½ cup peeled and grated carrots
½ cup cucumbers peeled and diced
½ cup tomatoes chopped (optional)
¼ cup green bell pepper finely chopped
2 tbsp yellow split moong dal soaked in water for 1 hr
3-4 lettuce leaves torn into pieces1 tbsp fresh green coriander finely chopped
For the dressing
2 tsp Mosambi (Sweet lime)/ Orange juice
½ tsp black/white pepper powder
Salt as per taste
Toss all the ingredients in a large bowl. Just before serving add the Sweet lime juice or orange juice and salt.
High Protein Salad
¼ cup sweet corn kernels
¼ cup fresh pomegranate seeds
½ cup Moong bean Sprouts
2-3 Salad leaves torn into pieces
½ onion cut into thin slices
2-3 lettuce leaves torn into pieces
4-5 seedless Dates chopped
For the dressing
Salt as per taste
1tsp Chaat masala
Toss all the ingredients in a large bowl. Just before serving add the Chaat masala and adjust the salt. Remember that Chaat masala too has some amount of salt so adjust accordingly.
Crunchy Pepper Salad
1 Red bell pepper chopped
1 yellow pepper chopped
1 green pepper chopped
2 cucumbers peeled and diced
For the dressing
Salt as per taste
1tsp Chaat masala
2 tsp lime juice
Toss all the ingredients in a large bowl. Just before serving add the lime juice, Chaat masala and adjust the salt.
All the above salad ingredients can be mixed and matched as per your tatse!
Enjoy these light and healthy salads! If you have any more ideas for quick and easy salads I would appreciate if you can share them here.
Sweet Sweet Pongal
The month of Shravan (5th month of the Hindu calendar) is one of the most auspicious months here in India. It also brings along number of festivals, Rakhi Purnima being one of them.
Rakhi Thali
The festival of Rakshabandhan (as it is called in the Northern parts of
India) or Rakhi purnima (as it is called in Maharshtra) celebrates the special bond of love between brothers and sisters.A rakhi (beautiful silk thread) is tied by the sister on her brothers wrist.
Like all other festivals of India, this festival is incomplete without festivities and festive food.Though not the traditional Rakhi recipe,this Rakhi I am serving Sweet Sakkar Pongal to my brother through this blog:
Ingredients:
2 cups rice
½ cup yellow moong dal roasted
2 ½ cups milk
1 cup water
1 tbsp dry coconut powder roasted
1 cup jaggery dissolved in little water (proportion can be changed depending on the sweetness required)
2 tbsp ghee
¼ tsp Cardamom powder
few strands of saffron warmed and crushed,
15-20 golden raisins fried in ghee
8-10 cashewnuts sliced and fried in ghee
Method:
Wash and drain the rice and roasted yellow moong dal. Pressure cook the rice and moong dal with 2 ½ cups milk and 1 cup water. In a heavy bottom pan heat 2tbsp ghee.Add the roasted coconut powder. Now add the dissolved jaggery and cook for a few minutes. Add the cooked rice and moong dal mixture. Cook nicely till water evaporates and the colour of mixture turns into a beautiful brown. Add cardamom powder,crushed saffron strands, golden raisins and cashewnut slices. Serve hot or cold.