Saturday, March 29
Moong dal bhajis
Ingredients:
1 cup yellow or green moong dal (washed & soaked for 4 hours)
4-5 green chillies
1 tbsp. coriander finely chopped
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. cumin seeds crushed coarsely
1 Tb saunf
1 inch ginger
2 small onions, chopped finely
salt to taste
oil to deep fry
Method:
Drain soaked dal and wet grind with green chillies n ginger,not too fine, with little water.
Mix in all other ingredients, except oil to deep fry.
Beat well with hand to mix.
Heat oil, drop rounded bhajias, with wet hand or spoon.
Fry on medium till golden.
Serve hot with green chutneys or tomato ketchup.
Picture courtsey Google.
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Sending this to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!
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Friday, March 28
Daal makhani
Ingredients:
1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
chopped coriander leaves
4-5 flakes Garlic paste
2-3 red chillies
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai) or use sour cream
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
Salt to taste
Method:
Soak rajma and urad dal in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
For tadka:
Now in kadhai heat butter, splutter cumin seeds,red chillies and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder & salt) and fry again for a moment.
Add this tadka in daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Eat this hot with laccha paratha, naan or rice.
Happy cooking...
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Sending this to MLLA Seventh Helping at Cooking4allseasons.
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Sunday, March 16
Dahi Wada
Ingredients :
Wadas
Udad dal (Black gram dal) 1 cup
Moong dal (Green gram dal) 1/4 cup
Salt to taste
For the Dahi (yogurt)
Dahi (yogurt) 5 cups(You can use homemade yogurt or low-fat yogurt from the market)
Green chillies, chopped 1 tsp
Ginger grated
1/2 tspcurry leaves
7-8Mustard seeds
1/4 tspAsafoetida pinch
Salt to taste
Sugar 4 tsps (yogurt should taste little sweet)
Method :
For Wadas
Soak the two dals for 7-8 hours or overnight.
Grind it to a smooth paste with very little water
Add salt to taste. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter (in oval shapes) and fry until the wadas are golden brown.
Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
Take each wada out from water, squeeze the water out and set aside.
For making dahi:
Blend the yogurt with little water until it is smooth.
Add sugar, salt, green chillies and ginger.
Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
Keep the yogurt in refrigerator until it is chilled.
Serving the wadas
Arrange the squeezed wadas in a deep dish. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. Sprinle red chiili powder, roasted jeera powder and black salt (sanchal).Serve with sweet tamarind(imli) chutney.
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