Roasted Green Gram Dal

ROASTED GREEN GRAM DAL

Hello and welcome dear friends once again. Today I’ll share with you all a very simple recipe for making legumes or dal and I hope you will like this endeavor of mine. Though this dish is simple, it is special in taste and is healthier packed with so much of proteins and vitamins. It requires little or no oil and is better tasting than the polished dals. You can make it quick enough and as it is a tadka-style dal you can just team it up with phulkas or rice alone and have all the fun, needing no accessory-dish to go with it. I sometimes eat it with poppadums, some pickle and yes, it tastes better than anything. So let’s start with it—-

Ingredients:-

  1. Whole Green Gram – 250 gms
  2. Onion -1 (big)
  3. Ginger and Garlic(cut into fine pieces)- 1 tsp
  4. Asafoetida – A pinch
  5. Roasted Cumin Powder- 1 tsp
  6. Green Chilly – 2
  7. Homemade Garam Masala -1 tsp
  8.  Green Cardamom and Cinnamon- 1 each
  9. Tomato Puree – 1 tsp
  10. Red Chilly Powder – 1 tsp
  11. Turmeric Powder – 1 tsp
  12. Dal Tadka Masala – 1 tsp
  13. Salt – According to taste
  14. Lemon Juice – 1/2 tsp
  15. Chopped Cilantro – For Garnishing

STEPS

Step 1

Roast the green gram. Chop the onion, ginger-garlic, green chilies and cilantro. Pressure cook the dal with salt and turmeric powder till done.

Step 2

Take a wok. Add cumin, asafoetida, green cardamom, and cinnamon, ginger, garlic, green chilies cut into pieces and then add chopped onions. Fry for two minutes. Now add tomato puree and fry again.

Step 3

IMG-5011.JPGNext add red chilly powder, roasted cumin powder, dal tadka masala, homemade garam masala and fry for two minutes. Now add the boiled dal and mix everything well. Simmer on medium flame for two minutes. Squeeze or mix some lemon juice too in the dal. Garnish with chopped cilantro or fresh cream.

Our Roasted Green Gram Dal is done. Serve it with tandoori rotis, naan, chapati, steamed rice and some stir-fried veggies.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Cluster Beans And Split Green Gram Badi Curry

CLUSTER BEANS AND SPLIT GREEN GRAM BADI CURRY 

Hello friends. Welcome to my corner again. Summer has come bringing in lots of heat and a different kind of experience from that of winters. In this season we want to go for refreshing cool drinks, snacks like chat, panipuri, and curries with that tasty tangy and unique effect. So today’s recipe which I am going to share is one which has a unique taste and is even healthier. I like to make my ‘badi-special recipes‘ in the summer season only. And I hope you will also like it. It’s an age-old preparation but a new concept for some of us. So do try it in your cozy cooking corners and let me know how it turned out. The recipe is as follows—-

Ingredients:-For the moong dal badis also known as Mangodi—

  1. Split Green Gram or Moong Dal – 500 gms
  2. Asafoetida – 1/2 tsp
  3. Cumin – 1 tsp
  4. Green Chillies – 2
  5. Garam Masala – 1 tsp
  6. Ginger Paste – 1 tsp

For the gravy:- 

  1. Cluster Beans – 250 gms
  2. Moong Dal Badi – 100gms
  3. Onion – 1 and 1/2
  4. Asafoetida – A pinch
  5. Turmeric Powder – 1 tsp
  6. Red Chilly Powder – 1 tsp
  7. Coriander-Cumin Powder – 1 tsp each
  8. Subzi Masala – 1 tsp
  9. Dry Mango Powder – 1/2 tsp
  10. Tomato Puree – 1 tbsp
  11. Gram Flour – 1 tbsp
  12. Salt – According to taste
  13. Vegetable Oil – 1 tbsp
  14. cumin – 1 tsp
  15. Freshly Chopped Coriander – Optional

STEPS

Step 1

IMG-4996.JPGTo make the moong dal badis, soak the dal for three hours. Then grind it coarsely with green chilly adding little water. After grinding, mix in all the above-given ingredients and make small balls on a plastic mat and put it in strong sunlight to dry. It should be preferably made in summers when there is intense sunlight. When the badis are dried store it in odorless jars and you can use it for six months. You can add it in any curry you make to get that extra taste.

Step 2

Now, wash, chop and blanch the cluster beans. In a pan roast the moong dal badis and keep aside. Chop the onion. In a kadhai add oil and cumin. Then add the chopped onions and asafoetida. Fry for three-four minutes.

Step 3

IMG-5001.JPGNow add salt, turmeric powder, red chilly powder, coriander-cumin powder, sabzi masala, dry mango powder and fry for two minutes. Next, add the gram flour and fry again for one minute. Now add the tomato puree and fry again finally before adding water for the gravy.

Step 4

IMG-4998.JPGNow drop in the badis in the kadhai and let the gravy simmer for five minutes. When the badis are softer, add in the cluster beans and cook everything again for two minutes.

Our Cluster Beans and Moong Dal Badi Curry is done. You can garnish it with chopped coriander but it is optional.

Serve the curry with phulkas, dal, and some homemade curd.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

White Pumpkin Badis With Potato Curry

WHITE PUMPKIN BADIS WITH POTATO CURRY

Hello, buddies once again. As you can see I have written some recipes with badis earlier and continuing the series today I’ll be sharing a recipe made with ash gourd badis and potatoes. It is a specialty of my region, the Mithila region of Bihar. It is a regular in mostly all of the households there and is really unique in taste, you bet. The badis are made by most of the women of this region in the mid-summer and these badis are a special item because of their taste and utility. Today I’ll be making these badis mixed with potatoes with a generous tempering of asafoetida, my frequent ingredient for temperings of my recipes. I hope you will like it well enough to give it a try and won’t be disappointed. So let’s start making it—-

Ingredients:-For the badis:-

  1. White Pumpkin or Ash Gourd-1
  2. Split Black Gram(urad dal)-300gms
  3. Salt-According to taste
  4. Cumin Seeds-1/2 tsp
  5. Ajwain-1/2 tsp
  6. Garam masala-1 tbsp
  7. Ginger Paste-1 tsp
  8. Asafoetida-A pinch

For the Gravy:-

  1. Onion(chopped)-2
  2. Potato-2
  3. Turmeric Powder-1 tsp
  4. Coriander Powder-1 tsp
  5. Cumin Powder-1 tsp
  6. Red Chilly Powder-1tsp
  7. Garam Masala-1 tsp
  8. Tomato Puree-2 tsp
  9. Dry Mango Powder or Amchoor-1 tsp
  10. Salt- According to taste
  11. Water-For the gravy

For the tempering:-

  1. Vegetable Oil-1 tbsp
  2. Asafoetida-A pinch
  3. Cumin-1 tsp
  4. Bay Leaf or Tejpatta-2

STEPS

Step 1

DSC01638.JPGTo make the badis, peel and grate the ash gourd. Soak the black gram overnight. Grind the dal. Mix both the grated gourd and dal and add the salt, cumin, carom seeds, ginger paste, asafoetida and garam masala. Now taking one dollop of this mixture with a spoon put it on a plastic mat and make badis out of it and dry it in intense sunlight. This badi can be made in very intense sunlight only, so make it in summers. These badis need to be dried very well and they may take 3-4 days for that. Boil the potatoes and cut them.

Step 2

IMG_4972.jpgNow to make the gravy, take a kadhai. Add the tempering ingredients. Now add the chopped onions and half-fry them. Next add the masalas, salt, turmeric powder, red chilly powder, coriander-cumin powder, garam masala and tomato puree and fry this mixture again for two minutes. Now add water for the gravy and let it simmer on medium flame for five minutes.

Step 3

DSC01640.JPGIn another pan add some oil and shallow fry the badis in it until browned. Keep aside.

Step 4

Finally when the gravy has cooked on a medium flame for some time drop these badis in the gravy and simmer again for four minutes. Lastly, add the boiled and cut potatoes and simmer for five minutes before switching off the gas.

Our White Pumpkin Badis With Potato Curry is done. Serve it with chapatis, paranthas, steamed rice or anything you wish like.

Friends do try the recipe at home. Share your feedback and comments. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

Spicy Fish

SPICY FISH

Hello, lovelies. Today I had some fish in my refrigerator and so being bored with the regular curry-makings I decided to cook up this recipe of spicy fried fish in my mind. It came out superb and I decided to share this goody-idea with you all. Hope you will like it and do make it, it’s lovely with the right taste, colors and flavors and will really pep you up. The recipe is as follows:—-

Ingredients:-

  1. Fish(whole, medium-sized) -2
  2. Garlic Paste – 2 tsp
  3. Dried Crushed Curry Leaves – 1 tsp
  4. Fish Masala – 1/2 tsp
  5. Fenugreek Seeds Powder – 1 tsp
  6. Aniseed or Saunf Powder – 1 tsp
  7. Oregano – 1 tsp
  8. Turmeric Powder – 1 tsp
  9. Paprika – 1 tsp
  10. Salt – According to taste

To be mixed together:-

  1. Olive Oil – 1 tbsp
  2. Lemon juice – 2 tsp

STEPS

Step 1

Wash and clean the fish and make cuts on it.

Step 2

IMG-4968 (1).JPGMarinate the fish with salt, turmeric, paprika, garlic paste, fenugreek powder, aniseed powder, oregano, dried curry leaves, and fish masala. Rub the fish pieces with some olive oil and lemon juice. Keep the fish aside for an hour.

Step 3

In a pan, add some olive oil. And shallow fry the fish. Drain on tissue paper.

IMG-4969 (1).JPGOur Spicy Fish is done. Serve it with carrot and onion salad, lemon wedges and Coriander-Mint Chutney.

I hope you guys will like this very simple, healthy and tasty recipe. Go ahead and sure try it soon.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

Besan Bhurji

GRAM FLOUR OR BESAN BHURJI

Hello friends. Today I’ll be sharing a very simple recipe of Besan Bhurji which I make sometimes in my breakfast menu. It is very tasty, mildly spiced and flavorful and is really made in a jiffy. I like it and hope you too will try making it. So let’s start with the recipe—

Ingredients:-

  1. Gram Flour or Besan-250 gms
  2. Onion-2
  3. Green Chilly-2
  4. Turmeric Powder- 1tsp
  5. Red Chilly Powder- 1 tsp
  6. Coriander Powder- 1 tsp
  7. Garam Masala- 1 tsp
  8. Dry Mango Powder- 1 tsp
  9. Asafoetida- A pinch
  10. Salted Peanuts-1 tbsp
  11. Freshly Chopped Coriander-A handful

For the tempering:-

  1. Cumin and Carom Seeds- 1 tsp
  2. Vegetable Oil- 3 tbsp

STEPS

Step 1

Take a bowl. Add gram flour or besan to it. Add peanuts, salt, turmeric powder, red chilly powder, coriander powder, garam masala, dry mango powder and then add water to make a thick batter consistency. Chop the onion and green chilly coarsely. Also, chop the coriander leaves.

Step 2

IMG-4942.JPGIn a wok, add some oil. Now add the tempering ingredients and let them crackle. Next add the chopped onion, green chilly and asafoetida. Fry for two minutes.

Step 3

When the onion and green chilly are half fried, keep the gas on medium flame and pour the besan batter in it. And keep on stirring. As we pour the batter it will start to thicken and will get fried. You can sprinkle some more oil in between and then finally switch off the flame and garnish the bhurji with some freshly chopped coriander.

Our Besan Bhurji is done. Serve it with plain paranthas or as a side dish for lunch or dinner platter.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!! 

Dried Greens Patty In Mustard Gravy

DRIED GREENS PATTY IN MUSTARD GRAVY

Hi friends. Today I am going to share a rural-Indian dish which is made in my hometown. It is locally called as ‘Biriya’ and is made mostly in summers. It can be stored for long periods of time. It has its own unique taste and dried greens have their own flavour. It is made by combining any greens together, binding it in a batter of spiced gram flour and then drying it up in sunlight. I hope you guys will like it. The procedure of the recipe is as follows:—-

Ingredients:-For making the greens patty:—

  1. Bathua and Fenugreek Leaves(fresh)-250gms
  2. Thick Gram Flour-300 gms
  3. Asafoetida-1/4 tsp
  4. Carom Seeds-1 tsp
  5. Red Chilly Powder-1 tsp
  6. Garam Masala-1 tsp

For making the gravy:-

  1. Onion- 1
  2. Potato-2
  3. Yellow Mustard Paste-3 tbsp
  4. Garlic Paste-1 tsp
  5. Coriander Powder-2 tsp
  6. Curry Powder-1 tsp
  7. Red Chilly Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Dry Mango Powder-1 tsp
  10. Salt-According to taste
  11. Kasuri Methi-A pinch
  12. Mustard Oil-2 tbsp

STEPS

Step 1

To make the greens patties, cut the front and back ends of the greens. Now cut them in size of 1 inch. Take a bowl. Add the gram flour, carom seeds, asafoetida, red chilly powder, garam masala and salt and add water to make a thick batter from it. Now coat the greens which have been cut in medium sizes in the batter and put them to dry in intense sunlight. It is preferable to make these in the month of summers as the sunlight is more strong at that time. For making this dish fry these patties in mustard oil till lightly browned. Keep aside.

Step 2

IMG-4924.JPGIf the intensity of sunlight is maximum it will get dried in two or three days. Then you may store it and use it as you want to. Now the next part of the dish is making the gravy. For that make a fine paste of yellow mustard. Chop the onion finely. Scrape and cut the potatoes into big sized pieces.

Step 3

DSC01600Take a kadhai. Add some mustard oil in it. Now add the chopped onion. Fry it for a minute. Now add garlic paste and then add the dry masalas, salt, turmeric powder, red chilly powder, coriander powder, garam masala, curry masala and fry it for another minute. Now add the tomato puree and dry mango powder. Fry this masala mix well and then add the mustard paste and a pinch of kasuri methi. Fry it for two minutes. Care has to be taken not to fry it for long as then it may taste bitter.

Step 4

IMG-4926.JPGThen add water and potatoes to make the gravy. Simmer it on a medium flame for ten minutes after which add the shallow fried patties in it. Now boil it for four to five minutes before switching off the gas. Finally, add the tempering of mustard oil and cumin over the gravy.

Our Dried Greens Patty In Mustard Gravy is done. Serve it over steamed rice, rice crackers, green mango, peanut and sesame chutney and some semi-fried veggies.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

CatFish And Potato Curry

CATFISH AND POTATO CURRY

Hello friends. Welcome to my corner again. Usually, I try to make healthy dishes for my family and friends for every occasion. Today my blog is on Catfish. It is also called Shingi and in my region, it is called Magur. It is eaten in many parts of the world and preferred in  Assam. It is found in ditches, ponds, small lakes and is black in colour. It is a fish having a lot of medicinal value. It is helpful in making blood in the body. It also has a lot of omega-3 fatty acids and no mercury. So today, I want to share the recipe of catfish with potatoes in mild spices. I hope you will like it. So this is the recipe—–

Ingredients:–

  1. Catfish or Magur Fish—250 gms
  2. Potato—2
  3. Onions—2
  4. Green Chilly—1
  5. Ginger-Garlic Paste—1 tsp
  6. Turmeric Powder—1 tsp
  7. Coriander Powder—1 tsp
  8. Cumin Powder—2 tsp
  9. Red Chilly Powder—2 tsp
  10. Fish Masala—1 tsp
  11. Tomato Puree—1 tbsp
  12. Vegetable Oil—1 tbsp

For garnishing-–Chopped Coriander(optional)

STEPS

Step 1

IMG-4919.JPGWash and clean the fish. Marinate it with salt, turmeric powder, and garlic paste. Make a paste of onion and green chilly. Peel and cut the potatoes. Shallow fry them till browned.

Step 2

Take a thick bottomed kadhai and add vegetable oil to it. Add the onion and chilly paste. Fry for three minutes. Next, add the ginger-garlic paste. Fry again. Now add the masalas, salt, turmeric powder, red chilly powder, coriander-cumin powder, fish masala and tomato puree and fry everything for five minutes.

Step 3

Add water to make the gravy and let it simmer on medium flame for ten minutes. Now add the potatoes and cook for two minutes. Lastly, add the fish pieces in and cook for a minute before switching off the gas.

IMG-4920.JPGOur Catfish And Potato Curry is done. Serve it over steamed rice, lemon-onion rings, and some green chutney.

Friends do try the recipe at home. Share your comments and feedback. Have a  great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

Jackfruit Subzi

JACKFRUIT SUBZI

Hello friends. Welcome to my corner again. Today is a Sunday and I had plenty of time on my hand. I had some jackfruit in my fridge from yesterday. I wanted to make the day special and so decided to make jackfruit curry, my husband’s favorite veggie. This dish is in league with the other ones which I have made earlier. I wanted to share this recipe with you all and I think that you guys too will like it just to give it a try. Let’s start with its making—–

Ingredients:-For the jackfruit tikkis

  1. Jackfruit -250 gms
  2. Gram Flour – 300 gms
  3. Whole Wheat Flour – 100 gms
  4. Nigella Seeds – A pinch
  5. Carom Seeds – A pinch
  6. Salt – According to taste
  7. Red Chilly Powder – 1/2 tsp
  8. Coriander Powder – 1/2 tsp
  9. Garam Masala – 1/2 tsp
  10. Lemon Juice – 1 tbsp

For the gravy:-

  1. Onions – 2
  2. Ginger-Garlic Paste – 2 tsp each
  3. Turmeric Powder – 1 tsp
  4. Salt – According to taste
  5. Coriander Powder – 1 tsp
  6. Cumin Powder – 1 tsp
  7. Red Chilly Powder – 1 tsp
  8. Garam Masala – 1 tsp
  9. Tomato Puree – 2 tbsp
  10. Dry Mango Powder – 1 tsp

For the tadka or tempering:-

  1. Vegetable Oil- 2 tbsp
  2. Cinnamon Stick – 2
  3. Green Cardamom – 2

For the garnishing:-

  1. Kasuri Methi – 1 tsp
  2. Chopped Coriander-Optional

STEPS

Step 1

Wash and cut the jackfruit in pieces of 2 inch. Blanch it well. Grind the onions.

IMG-4913.JPGStep 2

In a bowl take the gram flour. Add salt, turmeric powder, nigella and carom seeds, red chilly powder, coriander powder,garam masala and lemon juice. Add water in to make a batter with a thick consistency. Coat the jackfruit pieces in it and shallow fry these on medium flame till lightly browned.

Step 3

IMG-4914 (1).JPGTo make the gravy of the curry, take a kadhai and add vegetable oil. Now drop in the cinnamon sticks and green cardamom. Add the ginger-garlic paste. Fry for a minute. Next, add the onion paste and saute again for a minute or two. Now add tomato puree, salt, turmeric powder, red chilly powder,coriander-cumin powder, garam masala, dry mango powder and saute everything for two minutes. Now add water and let the gravy come to a boil. Then simmer for five minutes. Lastly, add the jackfruit tikkis and simmer again for three minutes before taking it off the flame.

Note points-–1. The jackfruit should be cut and blanched properly and also shallow fried well so that it is crispy and cooked at the same time.

2. Add 1 tsp of dry mango powder also along with tomato puree because it will give a better taste.

3. Add kasuri methi at the time of serving to enhance the taste.

Our Jackfruit Subzi is done. Garnish it with kasuri methi or chopped coriander. Serve it with roti, naans, paranthas or anything you wish like.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

Mashed Brinjals With Flaxseed

MASHED BRINJALS WITH FLAXSEED

Hello dear friends. Welcome to my cosy corner again. As we all know flaxseed is considered one of the most powerful plant foods on the planet. It helps to reduce diabetes, cholesterol, stroke, breast cancer, heart disease and contains rich amounts of omega-3 fatty acids, lignans, and fibres. Today I am sharing with you all a very uncommon, unique and traditional recipe of my hometown, Mashed Brinjals With Flaxseed. It is simple, healthy, totally oil free and I hope you will like it and make it sometimes in your kitchens. So the recipe is as follows:—-

Ingredients:-

  1. Brinjal – 2
  2. Homemade Flaxseed Powder – 150 gms(refer to my blog on pumpkin and flaxseed curry)
  3. Green Chillies – 2
  4. Lemon Juice – 3 Tsp
  5. Salt – According to taste
  6. Mustard Oil – 2 Tsp
  7. Coriander Leaves – Optional

STEPS

Step 1

IMG_4903Wash and slit the brinjals in half without cutting them. Pressure cook the brinjals for five minutes and two whistles.

Step 2

Now drain the brinjals very properly ensuring there is no water left in them and mash them with a masher. Chop the green chilies and coriander leaves.

Step 3

IMG_4901.jpgTake a bowl. Add the mashed brinjals. Next add in the salt, green chilies, lemon juice,  mustard oil and coriander leaves and give all a good mix.

Our Brinjal With Flax Seed Bharta is done. Serve it with steamed boiled rice, dal tadka, and some fried or shallow-fried veggies.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Semolina Gujia

 SEMOLINA GUJIA

Hello friends. Happy Holi to all of you. Every year I make Malpuas, Dahi Bhalle, and Mutton Curry as my Holi special menu but this time I decided to do Semolina Gujias. It is a savory sweet of India and is mostly made in households on the occasion of Holi. So today I am sharing this recipe with you all. Hope you like it. Wish you all a very colorful happy Holi. The recipe is as follows:-

Ingredients:-For the dough:-

  1. Maida – 1/2 kg
  2. Refined Oil – 4 tbsp
  3. Baking Powder – 1 tsp

For the filling:-

  1. Khoya – 150 gms
  2. Sooji – 250 gms
  3.  Sugar – As required
  4. Green Cardamom Powder – 1 tsp
  5. Shredded Dry Coconut(khopra) – 10 pieces
  6. Raisins – A few
  7. Vegetable Oil – For deep frying

STEPS

Step 1

IMG-4884Take refined flour or maida. Add vegetable oil to it. Knead a harder dough from it.

Step 2

To prepare the gujia filling, take a non-stick pan and dry roast the semolina on a medium flame for three minutes. Add the required amount of sugar, cardamom powder, shredded coconut, khoya, raisins and fry all these again until two minutes without adding oil. Our gujia filling is done.

Step 3

Now to make the gujias, take small portions from the dough and make balls. Next, make small pooris out of it and fill the above made filling in them.  Hold one side of the poori and stick it to the other end using little water on the edges as adhesive. When the gujia shape is formed, seal the edges giving it the shape as shown in the picture.  Do so for all the gujias.

IMG-4881Step 4

Heat oil in a kadhai. When it is hot drop the gujias in it one by one and fry them out. Keep on tissue paper.

Our Semolina Gujias are done. Serve them as a delicacy sweet on the occasion of Holi.

NOTEPOINTS:-1. Khoya is a dairy product made of either dried whole milk or milk thickened by heating in an iron pan.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!! And happy Holi to all of you. Have a color blast and may this Holi fill your lives with joys, health, prosperity, and luck. Wishing everyone the best of lives. Enjoy well. Take care.