Moong Daal Chips with Achari dip

 A fried snack of yellow lentil and wheat flour with spiced yoghurt dip

INGREDIENTS-

• Yellow lentil (moong daal)-2 tbls
• Wheat flour-1 cup
• Semolina-2 tbls
• Cumin powder-1 t.s
• Sesame seeds-1 t.s
• Lemon juice-1.5 t.s
• Oil-3 tbls
• Fresh coriander-2 tbls
• Sugar-1 t.s
• Salt-1 t.s
• Chilli powder-1 t.s

PROCEDURE-

1. Soak moong daal for 2 hours and then grind into a paste.
2. Take all the ingredients in a big bowl and mix well .
3. Add daal paste and mix, add water if needed,and make a medium hard dough.
4. Make balls from the dough and roll to make a thin chapati.
5. Cut into thin and long stripes.
6. Heat oil in a pan and deep fry these chips in batches on medium heat till golden brown.

Cool and store in a airtight jar.

 

 

ACHARI DIP-

INGREDIENTS-

• Curd-1/2 cup
• Mustard seeds-1/4 t.s
• Fenugrek seeds-1/4 t.s
• Cumin seeds-1/4 t.s
• Fennel seeds-1/2 t.s
• Green chilli-1
• Fresh coriander-1 tbls
• Sugar-1/2 t.s
• Salt-a pinch of

1. Dry roast all the seeds on low flame and then grind to make a fine powder.
2. Beat curd and add chopped green chilli ,coriander,sugar ,salt and 1/2 t.s ground masala powder.
3. Let it chilli for 15 minutes then serve with moong daal chips.
4. You can add this spice mix in any raita to enhance the flavour .

serving suggestions-serve as a starter or snack .

My recipe fruit and nut chutney is selected as a best innovative recipe in mint and spice series
thanks Julie and Surbhi nayak for the award

Orange Pickle

yes you read it right!

I know you're surprised. I had never heard of such a thing before too - until I ended up experimenting with oranges today. I had bought some really cute oranges yesterday, but they turned out to be very sour - I'd have to add 3-4 tsps of sugar to their juice just to make it edible. So an idea popped into my head - let's try pickling them! And the result turned out to be so delicious - me and my husband ended up keeping aside the dal and veggies for dinner, and just had the pickle! So next time when you get hold of sour oranges, you know what to do with them. And I'm sure you'll love this recipe so much, for all you know, you might end up hunting for sour oranges next time!
  
INGREDIENTS:-

• fresh oranges-3
• Green chillies-2
• Chilli powder-1/2 t.s
• Asafoetida-a pinch of
• pickle masala-2 t.s
• Black salt-1/4 t.s
• Oil-3 t.s

PROCEDURE-

1. Peel the oranges and seperate the segments.
2. Chop the segments into 2,3 pieces and remove the seeds.
3. Take them in a bowl and mix all the spices, chopped chillies and oil.
4. Keep covered for 15 minute to soak in the flavours.
5. Serve and enjoy .

Note-

1-If you don't have readymade pickle masala then add 1/2 t.s salt, pinch of methi powder and 1/3 t.s crushed fennel powder.
2- Keep refrigerated the leftover pickle.

serving suggestions-serve as a pickle .

Nizami Sesame Pulao

A  rich and flavourful rice from the land of Nizams - Hyderabad

INGREDIENTS-

• Rice-1 cup
• Fresh cream-3 tbls
• Butter-1 tbls
• Ghee-2 tbls
• Cashew nuts-2 tbls
• Peanuts- 1 tbls
• Sesame seeds-2 tbls
• Whole red chillies-6
• Urad daal(black lentil)-1  t.s
• Mustard seeds-1/2 t.s
• Curry leaves-10
• Salt-3/4 t.s

PROCEDURE-

1. Wash and soak rice for 20 minutes.
2. Fry cashews and peanuts in 1 t.s of ghee on low heat till golden in colour.
3. Dry roast sesame seeds and red chillies in a pan ,then grind to make a powder.
4. Take a pan and add ghee,when become warm add urad daal and mustard seeds.
5. When start crackling add curry leaves.when daal become red then add the ground powder and 2 cups of water.
6. When water start boiling add salt and soaked rice(drain the water used for soaking).
7. When it start boiling .lower the flame and simmer till 90% cooked.
8. Now heat a small pan,add butter ,after few seconds add fresh cream stir,and add fried cashwes and peanuts .mix and pour over the rice.
9. Cover the pan with a aluminium foil  and then cover tightly with the lid.
10. Cook on slow flame for 5-10 minutes(Dum) or till done
11. Garnish with fried chillies and curry leaves
12. Serve hot.

serving suggestions-serve with raita , yoghurt and salad

Kesar Badam Sharbat (Thandai Concentrate)

A popular rose flavoured fruit and nut based cooler - a traditional North Indian refreshment.

Thandai - A very famous drink of North India, it is widely consumed in Western Uttar Pradesh, Gujarat and Rajasthan. Made with almonds, pistachios, melon seeds and spices - Thandai has a very unique flavour that I believe, is not even remotely similar to any other refreshment drinks around the world. This is especially made during the festival of Holi and during other family celebrations, such as weddings etc. I have posted a Kesariya Thandai recipe few weeks ago,(which is made and consumed fresh). Dry fruits and spices are freshly ground into a paste and then mixed with water, milk or fruit juices. During summers, Thandai is also used as a refreshing drink (Sharbat), to cool the body and give freshness and energy as the spices added in this have a cooling effect on the body i.e fennel seeds,cardamom, melon seeds and gulkand (rose petal preserve). This can be made and preserved as a concentrate, and diluted with milk or water when needed.

INGREDIENTS-

• Sugar-700 gms
• Almonds-125 gms
• Pistachios-25 gms(optional)
• Melon seeds-1/4 cup
• Poppy seeds-2 tbls (optional)
• Gulkand-2 tbls
• Whole peppercorn-3 tbls
• Fennel seeds-3 tbls
• Cardamon  powder-1 t.s
• Saffron-1/2 t.s (optional)
• Rose water-3 tbls
• Citric acid (nimbu phool)- a pinch of

PROCEDURE-

1. Soak almonds and pista overnight and melon seeds, fennel, whole pepper corns,poppy seeds and gulkand for 2 hours in separate bowls.
2. Soak saffron in a little warm milk and crush it.
3. Take sugar and 2 glasses of water and cook on medium heat, to make a sugar syrup of 1 thread consistency,add 2 t.s of milk to clear the syrup and to remove scum from it.add citric acid and mix. .now the syrup is ready.keep it aside.
4. Peel the almonds and pista and grind with poppy seeds and  little water and make a smooth paste .now add gulkand and grind again.Take out the paste in a bowl.
5. Grind pepper corn, and fennel seeds with little water to make a smooth paste.then strain and keep the liquid and discard the residue.
6. Add almond paste,fennel extract and saffron paste into the sugar syrup ,mix well and  give it just one boil.
7. Then strain it (or skip this step)through a sieve.
8. When cool down completely add cardamom powder, and rose water.
9. Store in a bottle and keep refrigerated.
10. To use-Take 3-4 tbls of syrup in a glass and add  ice,chilled water or milk ,mix well and serve

NOTE-
1-You can adjust the quantity of dry fruits according to your preference,can reduce the quantity of almond and pista and increase the quantity of melon seeds.
2-The ratio of dry fruits and sugar is  1:3 .i.e for 1 cup ground dry fruit paste take approx 3 cup sugar.
3-you can adjust the quantity of peppercorns according to your taste(specially if you are making this for kids)
4-If you don't have gulkand then add fresh rose petals.
5- If you want to make in large quantity and want to store at room temperature then add preservative..(sodium benzoite-2 gms)

sending this to-
Krithi's kitchen-serve it preserved

Palak Raita

Yoghurt Dip made with spinach puree and spices.

INGREDIENTS :-

• Spinach-150 gm
• Chopped green chilli-1/2 t.s
• Roasted cumin powder-1/4 t.s 
• Yoghurt-1.5 cup
• Salt-1/2 t.s
• Black salt-a pinch of

PROCEDURE-

1. Remove the steams from spinach and wash the leaves well with enough water.
2. Boil 2 glasses of water in a pan ,when it start boiling add the leaves and cook for 1.5 minutes(without covering).OR microwave for 2 minutes.
3. Drain and refresh in cold water.
4. Grind the spinach with green chilles to a fine paste.
5. Take the yoghurt in a big bowl and mix well.
6. Add the spinach puree ,salt and roasted cumin powder.
7. Mix well to make it smooth .
8. Chill and serve.

serving suggestions-goes best with biryani, pulao.and parathas

sending to-
Erivum Puliyum-show me your hits-Iron Rich Food
 

Dum Aloo Masala

Baby potatoes cooked in a rich creamy tomato sauce, seasoned mildly with Indian spices. 

Potato - the king of vegetables, is loved by everyone, everywhere - whether it's the famous french fries, chips, grill or bakes. There are so many recipes to cook potatoes. Among potato based Indian curries - Dum aloo is my most favourite one. There are so many versions of this recipe, and the most popular version is the Kashmiri Dum Aloo. However, today I am sharing a different version of Dum Aloo - spiced with Chana Masala (chholey masala) and Black Salt/Rock Salt. Hope you all will like this too :).

INGREDIENTS-

• Baby Potatoes - 500 gm (approx 20)
• Chana Masala - 3.5 tsp
• Kashmiri chilli powder - 3.5 tsp
• Turmeric - 1 tsp
• Black salt - 1/2 tsp
• Salt - 1/2 tsp
• Bay leaves - 2
• Asafoetida - 1/4 tsp
• Coriander powder - 3 tsp
• Tomato puree - 1.5 cup
• Yoghurt - 3/4 cup
• Cream - 2.5 tbls

PROCEDURE-

1. Parboil the potatoes, peel and prick them.
2. Deep fry in hot oil OR shallow fry OR apply 1 t.s oil and bake in hot oven for 5-10 minutes. Then sprinkle pinch of black salt over them.
3. Mix Kashmiri Chilli Powder, Turmeric and Coriander Powder in 1/2 cup water and keep aside. (Paste A)
4. Heat 3 tblsp ghee or oil in a pan, add bay leaves and asafoetida, then add tomato puree, stir fry for 1 minute then add chana masala, cream and curd.
5. Keep stirring so that the masala does not curdle.
6. Now add paste A and fried potatoes, and cook for 1 minute.
7. Add 1.5 cups of water, salt, black salt and cover and cook for 2 minutes so potatoes get cooked properly.keep stirring in between. (If you want a thin gravy then add little more water)




Add chopped fresh coriander and mix in.
Garnish with 1 ts of fresh cream and serve hot.

Note-
if you are not using kashmiri chilli powder then reduce the quantity of chillies to half.

Serving Suggestions - Serve with Naan, Tandoori roti or Rice

Mango and Vermicelli Halwa

 A delicious dessert made with mango and vermicelli

INGREDIENTS :-

• Vermicelli (sevai )-1 cup
• Mango pulp-1 cup
• Sugar-1 cup
• Milk-2 cup
• Ghee-1.5 tbls
• Pista-4
• Saffron-few strands
• Cardamon powder-a pinch of (optional)
  
• Almonds-5

PROCEDURE-

1. Take a pan, add ghee when it become warm add vermicelli and roast to a nice golden colour ( use a fork to easily mix and roast the vermicelli. I have used Bambino vermicelli ,but can use any type of vermicelli)
2. Add milk and cook on medium heat (keep stirring) till vermicelli got cooked and become soft.
3. Now add mango pulp(choose mango of bright colour otherwise add saffron to get a nice colour) and cook for 1 minute.
4. Add sugar and almonds and cook till it thickens.
5. Now add cardamom powder and take out in a bowl .
6. Garnish with chopped pista and saffron strands.
7. Serve hot or cold.

  Serving suggestions-serve as a dessert ,or top with icecream and seve as mango falooda .

sending to-
srivalli's -kid's delight 
spice and sugar tales-mango event

Moong Daal Mangodi (Vadi)

Sun-dried spicy lentil nuggets - a perennial ingredient for a variety of northern Indian dishes.

A few days ago I posted recipes of Vadi Baingan and Methi Vadi nu Saak. Some of you had asked questions about what is are vadis and how to make them. There are two types of vadis - Moong Daal Vadis (Yellow Lentil Nuggets) and Punjabi Vadis (Black Gram Nuggets). Punjabi vadis are made with black lentils (urad daal), and are spicy and bigger in size and have to crushed to smaller bits before using. Moong daal vadis are smaller in size, made from moong dal and are less spicy. Vadis are easily available in market but the quality and taste of home made vadis is always better. You can add spices of your choice into them, since the ones available in the market are just plain salted.
My mother used to make these vadis in large quantity (enough for an year) for me, my sisters and herself, so today I am sharing my mother's pic with all of you, as she's setting out the vadis to dry in the sun.


What ever I know, I have learned  from my mother, a great human being, a strong woman and a wonderful mother.
                                            
                                                      Love U Mom!!

INGREDENTS:-

• Yellow Lentils (Moong Daal) - 1/2 cup
• Black Cardamom Seeds - 1 tsp
• Green Chilli - 2
• Ginger - 1/2 inch
• Cumin seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Cloves - 8
• Salt - 1/4 tsp

PROCEDURE:-

1. Wash and soak moong daal for 2 hours.
2. Coarsely grind the with green chilli and ginger. Then add the cloves, black cardamom seeds and grind again to make a smooth and thick paste.
3. Take the grinded paste out in a bowl and add asafoetida and mix  for 1 minute to make it fluffier.
4. Spread a plastic sheet or greased plate in sun light (or in a room)
5. Take some portion in your hand and drop small chick pea sized drops on the sheet.
6. You can fill this mixture in a squeeze bottle (the kind that you use for making jalebis or storing ketchup) OR You may also make a plastic cone like you make for applying henna (mehendi), fill it with the mixture and make vadis by pressing the cone.
7. Then let them dry for 2-3 days depending on the sunlight available. You can also dry them inside an airy room in case you do not have access to spots with direct sunlight.
8. When the vadis have dried completely, store in an air tight jar and use when needed

Note-
1. You can make these vadis with just salt, asafoetida and chilli powder if you don't like them too spicy (you can skip the garam masala).
2. Shallow fry them in hot oil before adding in any curry or subzi.

sending to-
Sizzling tastebuds-pickle and preserve
Srav's-Mom's recipes 
Krithi's-serve it preserved