Tuesday, 19 September 2017

Malpua (with just 4 Ingredients)

       
                   MALPUA



         Its festival time again,so time for some very traditional fare.Traditional food doesn't always mean that the method has to be very complicated .After all who has the time for it these days.So lets get started for some quick recipes with very few ingredients but I am sure will be loved by one and all.

This is an excellent item to be carried for children in journeys .They are lightly sweet in taste .So are loved by kids





YOU MAY ALSO LIKE  Nimki 
                                      Elo jhelo (champakali)
                                      Aam ki Launji (Raw Mango Chutney-sweet)







 









This is a very quick recipe.All you need to do is to soak the required ingredients in milk one to two hours before you actually start frying them



Cooking time -15 minutes

INGREDIENTS
 
Rava or Sooji(semolina)-1 cup(preferably the small variety)
Maida(All purpose flour)-1 cup
 MIlk powder-half cup
Pinch of salt 
2 tablespoon of sugar(you can adjust the sweetness as per your taste)
Fennel seeds-half teaspoon
Milk-3 cups(to begin with)
Oil for deep frying 


METHOD_
1  In a big bowl mix all the ingredients except the oil and leave aside for one to two hours
2  After 2 hours check ,the milk should be absorbed completely
3  If the mix is dry add more milk and adjust the consistency and mix well with  a ladle
   (alternatively you can also use water)
4  The mixture should have  a thick pouring consistency,like an idli batter
5  Pour ladle full in medium hot oil and deep fry
6  Turn them after 2 to 3 minutes till you get  a golden colour
 7  Cool and store in airtight box
8-This can be stored without refrigeration till 7 days easily
 


This is a dry preparation ,so there is no need to dip them in syrup.While deep frying care should be taken that the heat is medium and the malpuas are cooked thoroughly inside.











The Quick and Easy Sambar


 THE  QUICK  AND  EASY  SAMBAR

 I guess even South Indians cannot beat my love for South Indian food.Especially the aroma of freshly cooked sambar ,I feel, can tickle any taste bud.
    I am sharing today a quick and easy method of preparing this delicious and nutricious item .THEre can be many ways of cooking this but this method allows me get my sambar ready by the time i make the dosas or the idlis.Follow the method as per the instructions to get this mouthwatering, flavoursome preparation ready in minutes

 


 Preparation Time-10 minutes
  Cooking time-15 minutes

INGREDIENTS

Tuvar dal (arhar dal) -1 cup


Optional Vegetables-(all cut in cubes)(You can choose the vegetables as per your choice,handful of each)
               brinjal
               Drumstick
              Ladysfinger
               Radish
               Beans
               Carrots
              Pumpkin
Essential veggies-Shallots (half cup)
                           Curry leaves(few sprigs)
                         Tomato(One cut into small pieces)
                           Garlic(peeled and crushed)
                            Coriander leaves(One teaspoon chopped)

SPICES_
  Mustard seeds
Tumeric powder
2 red chillies broken in pieces
Asafoetida(hing)-1 pinch
Sambar powder(1 tablespoon)
 Tamarind and jaggery(gur)paste-1 teaspoon(This is prepared by microwaving 2 inches of tamarind in little water  and dipping one small piece of Jaggery in it while still hot)

SALT as per taste

METHOD--1 Chop the veggies
                     2-Pressure cook the tuvar dal till one whistle with salt and tumeric
                     3-Pour little 2 tablespoon refined oil in the pan and let it heat
                     4-Add the red chilies and the mustard seeds
                     5-Once they splutter and the chilies start to change color add in the shallots ,curry leaves and garlic
                    6-Stir well with salt ,tumeric and asafoetida
                      7- Stir well with salt ,tumeric and asafoetida
                      8-  Add the veggies
                       9-  Then the sambhar powder
                     10- Now add the tomatoes
                     11- Lastly the coriander leaves
                     12- Saute in low flame till another 3 minutes
                    13- Add it to the cooked tuvar dal in the pressure cooker
                    14- Close lid and cook till one whistle,open lid only when the steam drops and it opens on its own


YOU MAY ALSO LIKE-  Rava idli ,Semolina Idli or Sooji Idli----KId's Lunch Box
                                        Jackfruit seeds dry roast
                                         Lemon sewai
                                        Spinach and corn whole wheat bread sandwich







 KEEP THE VEGGIES READY






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PRESSURE COOK THE TUVAR DAL TILL ONE WHSTLE WITH SALT AND TUMERIC













STEPWISE PICTORIAL





Pour little 2 tablespoon refined oil in the pan and let it heat


 Add the red chilies and the mustard seeds


Once they splutter and the chilies start to change color add in the shallots ,curry leaves and garlic



Stir well with salt ,tumeric and asafoetida

Stir well till the shallots turn transparent

 Add the veggies
 Then the sambhar powder
 Now add the tomatoes
 NOw the tamarind and jaggery paste
 Lastly the coriander leaves


 Saute in low flame till another 3 minutes



Add it to the cooked tuvar dal in the pressure cooker








Close lid and cook till one whistle,open lid only when the steam drops and it opens on its own  .


 Enjoy with hot steamed rice

Saturday, 15 July 2017

Nimki

   This is a deep fried preparation ,which is quite an essential item at festivals at my place.They remain crisp for over a month if kept in an airtight container.Pack these in your kids lunch boxes or enjoy these with your evening chai(tea).These flaky ,crispies are a sheer delight,and you cant stop yourself from having more.


You might also like--Rava idli or semolina idli or sooji idli
                               Dahi parwal or doi patal
                               The quick paneer in little oil
                               Curd aloo or potatoes in yogurt gravy







Do like my facebook page here for more interesting recipes


Ingredients
1-All purpose flour-2 cups
2-Oil-2 tablespoons(for dough)
3-Water -for kneading the dough
4-Oil for deep frying
5-Ghee-1 tablespoon
6-Rice powder-1 tablespoon
7-1 pinch


Stepwise pics


Make a hard dough by  using the oil ,salt and by sprinkling water
 Leave the dough for at least one hour, then divide the dough into two portions

Roll out each portion of the dough into  a thin roti


Mix the rice flour and ghee to make  a smooth paste

Spread this mixture evenly on the rolled out roti

Now  fold the roti as shown starting from one side


done

Stretch alittle from both sides

done

Cut into equal portions

Press tehm with the palm to make them flat



Now roll out into small puris of three inch diameter


Fold into a triangle



Prick with a fork on both sides, to avoid puffing

Get the batch ready


Deep fry in medium hot oil for 10 minutes

Take out of oil and leave in open

Likewise fry all the batches till pinkish



Store in an air tight container and enjoy












Monday, 5 June 2017

North Indian Dhabe Wali Dal.(with green moong)


Hi folks,today I am sharing with you a dal recipe which is popular in dhabas in Jharkhand and Bihar.I would rather say this is the dal that is served with naan or tandoori roti on the highways in this area in north India.This recipe is a very close cousin of the very famous dal makhani,with a little change in the ingredients.






 Related posts-Quick paneer with little oil
                      -Chilli Paneer
                        Masoor dal with veggies
                   
So lets get started.

Serves 4 people

Ingredients-
1- Green moong dal-1 cup
2-Chana dal or bengal gram -1 tablespoon
3-Onion -2 medium,(finely chopped or grated)
4-Ginger-1 inch( made into paste)
5-Garlic-8 to 10 cloves(Paste)
6-Tomatoes-4 medium sized  (finely chopped)
7-Coriander powder -2 teaspoon
8-Cumin powder-1 teaspoon
9-Turmeric powder-1 teaspoon
10-Chilli powder-1 teaspoon
11-oil -2 tablespoon(I prefer mustard oil)
12-salt -as per taste
13-sugar-half teaspoon (optional)
14-Kasturi methi powder-1 teaspoon
15- Wheat flour -one teaspoon
16-Coriander leaves chopped
17-Green chillies-3 to 4 (slit)
18-Garam masala powder-1 Teaspoon

          PROCEDURE
Soak the green moong for approximately 3 hours and the chana dal for 1 hour,then boil them in 2 to 3 cups of water in a pressure cooker till 2 whistles.Let it rest till the pressure subsides.strain it out of the water.Reserve the water too.the dal should be cooked well but not very mushy.

                         
                                         Take all the ingredients



Saute the onions with salt and turmeric in 2 tablespoon oil


                                     1-  Add in the chopped tomatoes followed by the ginger and garlic paste




          2-Once the raw smell of the ginger garlic is gone add the coriander ,cumin and chili powder


                                            

                                                             
3-Saute for some more time till the raw smell of tomato and the spices are gone and oil starts oozing out.















4-Add in the boiled dal and stir with the cooked spices for sometime

 

                                        5-  Add in the water reserved after boiling the dal

6-In goes the chopped coriander,sugar,kasturi methi powder and garam masala powder .Let it simmer for another 2 minutes.






Ready to serve