Moong Dal Kichdi

Moong dal is highly nutritious and the kichdi made out of it is often considered to be a light and comfort meal in my home. After having a heavy lunch for the day, I never thought of cooking for the dinner. This kichdi is so simple and healthy which I always prefer during those situations. It is considered to be a yogic diet as this is helpful in cleansing the digestive system and assist the body in staying healthy and strong.



All you need:

Basmati Rice - 1 cup
Moong dal - 1 cup
Fresh or frozen vegetables of your choice - 1 cup
Onion - 1/2 chopped
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ginger - 1 inch piece (chopped)
Garlic - 2 small pods (chopped)
Coriander leaves - few
Turmeric - 1/2 tsp
Green chillies - 3
Ghee - 1 tbsp
Water - 6 cups
Salt to taste

Method:

Wash the Rice and Moong dal and add 6 cups of water to it.

Add salt, slitted green chillies, turmeric and the vegetables to the rice and dal mixture.

Stir it well and pressure cook it for 4 whistles. ( If you prefer to cook in open pot, add vegetables later when rice and dal are half done. The water measurement also changes from 6 to 9 cups).

Add ghee to a separate pan and let the mustard and cumin seeds to crackle.

Add chopped onions, ginger and garlic to the pan and fry for a minute then add them to the cooked pot.

Finally add chopped coriander leaves to give a great twist to the kichdi.

Serve it along with Plain yogurt or with a pickle of your choice.

This is my entry for WYF : Light Meal Event arranged by Simple Indian Food blog.

Vazhaipoo Roti

Here is another recipe with vazhaipoo (banana blossom) came out from my mom's cookbook. I purposely bought two blossoms this time for making Vazhaipoo Kootu and roti. This is little modified version of Akki Roti which tastes great along with banana blossoms. As it takes little extra time for preparation, its better to have this as a weekend breakfast. You can clean the flower and chop them one or two days in advance to make this work much easier. But don't forget to soak them in buttermilk and refrigerate it.

Clean the flower, rough chop it and soak it in buttermilk for atleast 30 minutes. For cleaning procedure, please click here.

All you need:

Rice flower - 2 cups
Banana blossom - 1 cup (rough chopped)
Onion - 1 (medium)
Curry leaves - few (finely chopped)
Chilli pwdr - 1 tbsp
Ghee - 1 tbsp
Salt, Water as reqd.

Method:

1. Mix all the above ingredients in a bowl to make a soft dough.
2. Grease the tissue paper.
3. Take a handful of dough and spread on the tissue paper like chapathi by using your fingers or you can directly do it on tawa.
4. Grease the hot tawa and transfer the spread dough on it.
5. Cook for 1 minute and flip it to cook for 2 minutes.
6. Now flip again to cook for another minute.
7. Serve hot with spicy tomato / onion chutney.

Easy Diwali Snacks

There is no perfect festival without snacks (both sweet and savory). I thought of celebrating this diwali with some easy snacks due to lack of time and not able to prepare. Finally, I made Chakali (Muruku), Sweet Somas and Badam Halwa. You don't believe that these are just so easy to make and tastes great. You can impress your family with these minimal items.

Chakali (Muruku):

I made this crispy muruku with rice flour and urad dal. My mom makes white muruku by not adding chilli powder or by adding 1 or 2 red chillies while grinding. I have added chilli powder to make it more spicy.

All you need:

Rice flour - 2 cups
Urad dal - 1/2 cup
Butter - 2 to 3 tbsp
Jeera - 1 tbsp
Hing - a pinch
Salt, Chilli pwdr - Acc. to taste
Water, Oil

Method:

1. Fry the urad dal until it turns red without adding oil and allow it to cool.
2. Grind the urad dal to make nice powder from it.
3. Mix rice flour, urad dal powder, salt, chilli powder, melted butter and jeera (cumin seeds) in a bowl.
4. Add water to make a dough. Set aside for 10 minutes by covering the bowl with a wet cloth.
5. When the oil is hot enough, place a hand full of dough into the murukku press and squeeze the dough to make circles.
6. When they are golden brown, dry them in a tissue paper.

Sweet Somas:

Great sweet snack in minutes for Diwali. We can make both spicy and sweet somas. Base is same, only the filling differs.

All you need:

All-Purpose flour (Maida) - 2 cups
Ghee - 1 tbsp
Salt, Water, Oil

For the filling:

Dalia (split roasted gram) - 3/4 cup
Poppy seeds - 1/4 cup
Dry shredded coconut (Copra) - 1/2 cup
Cardamom - 4 pods
Sugar - 2 cups

Method:

1. Mix the flour, ghee and little salt along with required amount of water to make a dough. Set aside in an air tight container for 30 minutes.
2. Dry fry the poppy seeds, coconut flakes and dalia separately and allow it to cool.
3. Keep 2 tbsp of dry coconut and poppy seeds aside.
4. Grind the rest of the roasted ingredients and cardamom pods into a coarse powder.
5. Add the remaining coconut flakes, poppy seeds and sugar to the grounded mixture and combine well. Now filling is ready.
6. Take a small portion of dough and knead it little bit thicker to make a small circle.
7. Place the filling inside the dough and close the edges by pressing them with wet fingers.
8. Repeat the same procedure to make more.
9. Heat the oil and fry them in batches (atleast 3 or 4 at a time).

Badam Halwa:

It takes some time for peeling the skin from almonds but remaining preparation is very easy. If you need delicious taste, then there must be some extra work, right?

All you need:

Almonds (raw) - 1 cup
Sugar - 1 cup
Milk - 1/4 cup
Few Saffron strands
Ghee - 3 tbsp

Method:

1. Soak the almonds in hot water for 1 hour.
2. Peel the skin completely and grind them into a paste by adding less milk.
3. Mix almond paste, sugar, saffron strands and 2 or 3 tbsp of milk in a bowl.
4. Heat the pan and add a tbsp of ghee and the almond mixture.
5. Stir it continuously by adding remaining ghee in between.
6. Soon the mixture will get thickened by leaving the sides of the pan clearly and gathering at the center.
7. Remove from heat and let it to cool.
8. You can make desired shapes out of it.

Wishing you all a Very Happy Diwali.

Hot Puffed Poori's

One of the all-time satisfying breakfast. Whenever I think of Poori's, I will go and prepare immediately. During my childhood, whenever my mom makes poori's - we used to wait anxiously to eat, especially those hot puffed ones. I still remember, whenever my niece hesitate to eat we used to make Poori's, which she loves and never say "no" to it. To make it more nutritious, we add mashed apples/bananas along with flour for her.

I thought of posting this recipe as some of my friends always asked me the recipe for the puffed ones. There is some tricky part while making them. Here it goes...

All You Need:

Whole wheat flour - 2 cups
Oil - 1 tbsp
Salt, Warm water - As reqd.

Method:

Combine all the above ingredients to make a soft dough.

Tips for Puffed Poori's:

1. To make Poori's from the fresh dough (Dough should not be kept aside for more than 5 minutes).
2. Oil must be hot enough to make Poori's but it should not be smoking hot. Maintain the heat at med-high levels.
3. To check the hotness, drop a pinch of dough into the oil and it must rise to the surface of the oil immediately.
4. Take a small lemon sized dough and knead it with the help of rolling pin by applying even pressure all over the dough which helps to puff evenly.
5. The kneaded dough must be neither too thin nor too thick.
6. Drop the kneaded dough into the hot oil and press it slightly by using skimmer.
7. When it starts to puff, splash some hot oil over the surface of the puffed bread by using skimmer.
8. Turn it upside down to fry on the other side after 40-45 secs.
   
9. Fry the other side for less than a minute and take it out and dry it in a paper towel.
10. Serve hot with Aloo Besan curry / with your favorite side dish.

No more worries for making hot Puffed Poori's.