Thursday, December 17, 2015

Urad Dal, Delicious Kathiawari Dal Recipe

(2-3 serving)
For steaming
Split black lentils (urad dal) - 1/2 cup.
Split pigeon peas (tur dal) - 1 tbsp,
Split green gram (mung dal) - 1 tbsp.

For mixing
Tomato (finely chopped) - 1/4 cup,
Ginger paste - 1/2 tbsp,
Green chilli (finely chopped) - 1 tbsp,
Garlic paste - 1/2 tbsp,
Yogurt - 3 tbsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Salt - to taste,
Coriander & cumin powder - 1/2 tsp.

For tempering
Ghee (clarified butter) - 1-2 tbsp,
Mustard seeds - 1/4 tsp,
Cumin seeds - 1/4 tsp,
Asafoetida - 1/8 tsp,
Curry leaves - 3-4.

Coriander (finely chopped) - 1 tbsp,
Lemon juice - few drops.

Take split black lentils, split pigeon peas, split green grams in a bowl and wash couple of times. Pressure cook until well cooked. Adding split pigeon peas and split green grams makes texture of urad dal less sticky.

In a mixing bowl, add all the ingredients listed under the header " For mixing " section above.

Add cooked lentils. Mix well and keep aside.

Heat ghee in a sauce pan. Add mustard seeds followed by cumin seeds, asafoetida and curry leaves. Let them splutter.

Now add prepared lentils & spices mixture. Mix well.

Cook covered for 4-5 minutes on medium flame. Switch off the flame. Now add coriander and lemon juice. Mix well.

Serve warm with your meal.

Split pigeon peas and split green grams are optional.
Ghee can be replaced with oil.
Adjust amount of water to get desire thickness of dal.
Skip lemon juice if yogurt is sour enough.

Tuesday, December 15, 2015

Puri recipe for Pani Puri | Golgappa Puri

(Makes 60 - 65 puris)
Semolina(Suji / Rava) - 1 cup,
Cooking soda - pinch,
All purpose flour - 2 tbsp,
Soda water - 1/3 cup,
Oil (for kneading process) - 1/8 tsp,
Oil -  for frying.

In a mixing bowl, add semolina, all purpose flour and cooking soda. Mix well. Now add soda water gradually and form semi soft dough.

Cover the dough with damp kitchen towel and let it rest for 10 - 15 minutes.

Now take out the dough in working surface and knead it well with oil.

Divide the dough into four equal parts.

Take one part of the dough and roll out in big roundel shape.

Rolled roundel should be thin. If its thick, puris wont puff up well and remain soft inside. To get equal size puris, cut with a jar lid or cutter.

Remove excess dough and reuse.

You can take small portion from the dough and roll mini roundel from it

Fry prepared puris in medium high flame. Add one at a time and slightly press each with spatula, this process will help puris to puff up well. Once puris puffed up well, change the side and lower the flame. Fry for few minutes till it gets golden color.

Remove puris in paper towel.

let it come to room temperature. Store in a airtight container up to 25 to 30 days.

Keep the dough covered with damp cloth while rolling puris, .
These puris does not require salt.
Amount of soda water depends on quality of semolina and all purpose flour so add accordingly.
Fry puris in medium high flame so that it wont absorb oil.

Thursday, December 10, 2015

Sheera | Kada Prashad | Wheat Flour Halwa

Wheat flour - 3/4 cup,
Ghee (clarified butter) - 1/2 cup,
Jaggery - 1/2 cup,
Water - 2 1/4 cup.

Take water and jaggery in a pan.

In medium to high flame, let it come to a boil.

Meanwhile, add wheat flour and ghee in a separate pan.

Roast it in medium flame with continuous stirring till flour gets golden brown color. Meanwhile check water and jaggery syrup. If it starts to boil, let it simmer in low flame.

Now slowly start stir in prepared syrup in roasted wheat flour. Make sure to stir constantly so that there wont be any lumps.

Be careful while stir in syrup, because it has tendency to splutter.

 Cook covered in low flame for 1-2 minutes.

Keep stirring and cooking until ghee oozing out.

Jaggery can be replaced with sugar.
Decrease amount of ghee if you wish to.
If flour gets any lumps, try to break with spatula.
Add cardamom powder and any kind of nut of your choice.

Thursday, December 3, 2015

Saragva Nu Shak | Drumstick Curry

Drumstick - 1 (cut in 2 inch pieces),
Oil -1 tbsp,
Cumin seeds - 1/4 tsp,
Asafoetida - 1/8 tsp,
Gram flour - 2 tbsp,
Salt - to taste,
Turmeric powder - 1/8 tsp,
Tomato (finely chopped) - 1/4 cup,
Garlic paste - 1 tsp,
Yogurt - 3 tbsp ,
Red chilli powder - 1 tsp,
Coriander & cumin powder - 1 tsp,
Jaggery -1/4 tsp,
Water -  1/3 to 1/2 cup.

Wash & dry drumstick and cut into pieces.

In a bowl, add tomato, yogurt, red chilli powder, coriander & cumin powder, salt, turmeric powder, garlic paste and jaggery. Mix well. Add drumstick pieces and keep aside.

In a pressure cooker, heat oil. Add cumin seeds followed by asafoetida and prepared mix.

Add water and mix well. Cook for one whistle. Now open cooker lid and sift in gram flour.

Cover the lid and again cook for one more whistle. Now open the lid and stir well. Serve warm.

Adjust amount of gram flour as per taste.
Amount of water may vary, add accordingly.
Jaggery can be replaced with sugar.

Sunday, November 22, 2015

Ratalu No Shiro | Sweet Potato Pudding | Shakarakand Halwa

Sweet potato (Japanese yam / Ratalu) - 3,
Milk - 3 -4 cup,
Sugar - 1/3 cup,
Saffron - 1/8 tsp,
Cardamom powder - 1/4 tsp,
Ghee (clarified butter) - 2 tbsp.

Steam sweet potatoes until it cooks well. Let it cool down and peel off the skin.

Grate them and measure 2 cup.

Heat 1 tbsp ghee along with milk in sauce pan and let it boil.

Now add grated sweet potato and cook until half the quantity.

Add sugar and mix well.

Cook and stir until mixture becomes thick and lumpy.

Now add rest of the ghee along with cardamom powder and saffron. Mix well. Cook for couple of minutes and serve.

Sugar can be replaced with jaggery.
Amount of sugar depends on natural sweetness of sweet potato.
Saffron gives nice color and flavor.
Add any kind of nut of your choice.
Milk gives nice creamy texture and flavor to this dish so adjust accordingly.