DAHI WAALI MASOOR KI DAL

(WHOLE RED LENTILS WITH YOGHURT)

Lentils have always been an integral part of Indian meals, and are cooked in all homes almost daily. Lentils are not only rich in nutrition but tasty too, this recipe is rich, spicy and tasty.

Ingredients:

Whole red lentils (masoor dal ) – 1 cup

Ghee (clarified butter) – 3 tab sp

Cumin seeds – 1 tsp

Onion – 1 big

Garlic paste – 1 tsp

Coriander powder – 1 ½ tsp

Turmeric powder – 1 tsp

Red chili powder – 1 tsp

Salt – 2 tsp

Curd

To be grinded:-

Cloves – 7-8

Cinnamon - 1”

Green cardamom – 2

Black pepper – ½ tsp

Fennel seeds – 1 tsp

Green coriander (for garnishing)

Method :-

Clean wash and soak lentils for 1-2 hours

Grind together Light roasted cloves, cinnamon, cardamom, black pepper and fennel seeds.

Slice onion lengthwise.

Heat butter in a heavy bottom pan, put in cumin seeds

When cumin seeds starts splattering add sliced onion, fry till the onion becomes light brown in colour.

Now add garlic paste, turmeric powder, coriander powder and chili powder fry for 3-4 minutes.

Now add soaked lentils with 3 cups of water and bring it to boil, lower the heat and let it simmer for 20 to 25 minutes stirring in between or you can use pressure cooker for faster cooking.

When lentils are done add beaten yoghurt, ginger paste and grounded masala, salt mix well and let it simmer for 4-5 minutes more.

Garnish with green coriander.

Serve hot, with steamed rice or roti/paratha.

HEALTHY TIKKIES

 

Tikkies are a very popular street food in India, specially in UP. Whenever we visited my uncle’s place in Gorakhpur, eating tikkies used to be on the top of the to-do-list.

Though the original recipe uses potatoes as main ingredient, I tried to sneak in as many vegetables as I could to make it healthier (as name suggests itself) and added bread for better binding.

These are just perfect for a healthy snack/starter or your kid’s lunch box. Though the list of ingredients does look a bit longer, but believe me it is a quick recipe. On the other hand, You can prepare and keep it frozen, just fry before serving.

INGREDIENTS:-

Boiled potatoes- 2

Bread slices – 4-5

Spinach – ½ bundle

Carrot – 1 finely chopped

Green peas – ½ cup

Corn kernels – ½ cup

Onion – 1 finely chopped

Ginger – 2” grated

Green coriander – 2 tab sp

Red chilly powder – ¼ tsp

Chat masala – ½ tsp

Garam masala powder – 1 pinch

Lemon juice – 1 tab sp

Salt – 2 tsp

Oil -1 tab sp + shallow frying

METHOD

Heat 1 table spoon oil in a pan, add chopped onion, fry till it becomes translucent

Add carrots and green peas cover and cook for 2 minutes.

Open and add spinach and corn kernels, cook for  1-2 minutes stirring frequently. 

Now add salt, grated ginger, chili powder and amchoor powder and garam masala, mix well and switch off the gas.

Now take bread slices soak them in water for few seconds, take them out and squeeze it properly. Now to this add boiled potatoes, fried vegetables and lemon juice.

Mash everything together with hands or you can use a potato masher, try not to puree everything.

Make tikkies of your desired  size. Shallow fry on a griddle or Tawa.

Serve with your choice of sauce .

HAPPY GANESH CHATURTHI

BESAN KE LADDU

INGREDIENTS:

Besan (chickpea flour)                         :               2 cups

Ghee (clarified butter                           :               2/3 cup

Sugar                                                      :               1 ½ cup

Water                                                     :               ¼ cup

Green cardamom powder   :               ¼ teaspoon

Method:

       Put on a big pan (kadai) on gas and mix ghee and besan in it.

        Roast this mixture over slow to medium heat for 20-30 minutes.

       Keep it aside. Take another pan and put in the sugar with water and bring it to boil.

       Add cardamom powder  and boil it on high heat.

       When sugar starts to dry, turn off the heat. Stir continuously and vigorously.

       You will get a coarse powder of sugar, if there are big chunk of sugar in it, powder it in grinder.

     Now add this sugar powder to roasted besan and mix well with hands and shape laddus of your desired size.

Yields: 24-25 laddus of walnut size.