Thali-Full Meal-Dal Bhat-Dal Rice

Preparation time 5 minutes

Cooking time 15 minutes

For 2 Persons

 

Ingredients:

For Dal:

Split Pigeon Peas soaked for 1 hour ½ cup

Ghee ½ ts

Turmeric Powder ½ ts

Salt to taste

Red Chilli Powder 1 ts

Jaggery 1 tbsp

Kokum soked 5

Tomato fine chopped 1

Oil 1 tbsp

Fenugreek Granules ¼ ts

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder ¼ ts

Dry Red Chilli 1

Curry Leaves 6-7

Ginger grated 1 ts

Green Chiili fine chopped 1

Fresh Coriander Leaves 1 tbsp

 

For Rice:

Rice washed and soaked for 10 minutes ½ cup

Ghee 1 ts

 

Green Chilli for serving

 

Method:

For Dal (Gujarati / Kathiyawadi style):

 

Take soaked Split Pigeon Peas in a pressure cooker.

 

Add Ghee, Turmeric Powder, Salt and 1 cup Water.

 

Pressure cook to 4 whistles. Leave pressure cooker to cool off for 5 minutes.

 

Blend it very well.

 

Mix Red Chilli Powder, Jaggery, Kokum and fine chopped Tomato.

 

Heat Oil in a pan. Add Fenugreek Granules, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Curry Leaves, grated Ginger and fine chopped Green Chiili. When spluttered, add this to prepared Dal and mix well.

 

Add Salt and water as needed and boil on high flame for 5 minutes.

 

Remove it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

It is ready to serve.

 

Serve hot.

 

For Rice:

Take 2 glasses of water in a pan. Put it on high flame to boil.

 

Drain water from soaked Rice.

 

Add Rice and Ghee in boiling water.

 

Reduce flame to medium.

 

When Rice is cooked well, strain it.

 

Serve freshly cooked Rice with Hot Dal.

 

Serve Fresh or Fried Green Chilli a side to add taste.

 

This is Traditional and Authentic Gujarati Dish…

 

Which is even Pet Name of Gujarati…DAL-BHAT

 

Almost all Needful Herbs are there, Full of Protein, Full of Carbo-hydrates…

What More Can We Expect from a Single Dish…!!!

Share and Enjoy !

0Shares
0 0 0

Chana Madra

Preparation time 5 minutes

Cooking time 20 minutes

For 2 persons

 

Ingredients:

For Paste:

Rice 2 tbsp

Cardamom granules of 2 cardamom

For Madra:

Mustard Oil or Ghee 1 tbsp

Asafoetida Powder Pinch

Clove buds 2

Cinnamon 1

Cardamom whole 1

Cumin Seeds 1 ts

Coriander-Cumin Powder 2 ts

Turmeric Powder 1 ts

White Chickpeas boiled 1 cup

Curd 1 cup

Salt to taste

Ghee 1 ts

 

Method:

Take Rice and Cardamom granules in a bowl. Add ¼ cup of water. Leave it for approx 1 hour. Than grind it in wet grinding jar to fine paste.

 

Heat Mustard Oil or Ghee in a pan. Add Asafoetida Powder, Clove buds, Cinnamon, Cardamom and Cumin Seeds. When crackled, add Coriander-Cumin Powder and Turmeric Powder. Mix well and cook for 1-2 minutes. Add boiled White Chickpeas, Curd, prepared Rice Paste and Salt. Mix well and cook well for approx 10-12 minutes while stirring occasionally.

 

Take it in a serving bowl. Put a spoonful of Ghee on top of it.

 

Serve Hot with Boiled or Steamed Rice.

One More…From the Lap of Himalayas…Mountainous Himachal Pradesh…

 

To Make You Feel…Full of Energy…to be Mountaineer…

Share and Enjoy !

0Shares
0 0 0

Chana Bateta

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings 2

Ingredients:

Potato boiled 3

Chickpeas boiled ½ cup

Oil 2 tbsp

Red Chilli Powder 3 tbsp

Garlic Masala (Havej) 3 tbsp

Fresh Coriander Leaves 2 tbsp

Salt to taste

 

For Red Chutney:

Sweet Potato 1

Tomato 5

Red Chilli Powder 1 tbsp

Jaggery 1 ts

Garlic Masala (Havej) 1 tbsp

Salt to taste

 

For Green Chutney:

Green Chilli 5

Potato boiled ½

Salt to taste

 

Deep fried colourful Fryums for garnishing.

 

Method:

For Red Chutney:

Take Sweet Potato and Tomato in a pressure cooker. Add 1 cup of water. Pressure cook up to 1 whistle. Leave the pressure cooker to cool down.

 

Remove the content with water from pressure cooker in a wet grinding jar of mixer. Add Red Chilli Powder, Jaggery, Garlic Masala and Salt. Grind it to fine texture. Remove it in a bowl.

 

Red Chutney is ready. Keep a side.

 

For Green Chutney:

Take Green Chilli, boiled Potato half and Salt in a wet grinding jar of mixer. No water at all, please. Grind it well. Remove it in a bowl.

 

Green Chutney is ready. Keep a side.

 

For Assembling:

Take boiled Potato and Chickpeas in a bowl. Pour 2 tbsp of Oil on it. Sprinkle Red Chilli Powder, Garlic Masala, Fresh Coriander Leaves and Salt. Toss it slowly to mix sprinkled spices.

 

Remove it in a serving bowl. Pour spreading Red Chutney and Green Chutney over it.

 

Sprinkle deep fried Fryums to garnish.

 

Serve immediately after assembling to enjoy freshness.

 

This is Really Irresistible for Everyone at Home…

Enjoy Anytime…

Sports Time…Movie Time…

Cartoon Time…Saas Bahu Serial Time…

Share and Enjoy !

0Shares
0 0 0

Val ni Biryani – Butter Beans Biryani

Preparation time 10 minutes

Cooking time 20 minutes

For 4 persons

 

Ingredients:

Ghee 1 tbsp

Oil 1 tbsp

Black Pepper whole 1 ts

Cinnamon Leaves 2

Curry Leaves 4-5

Asafoetida Powder Pinch

Ginger chopped 1 tbsp

Green Chilli chopped big pieces 3 chilli

Nutmeg Powder Pinch

Spring Onion chopped 1 cup

Fresh Butter Beans ½ cup

Egg Planst chopped 5

Carrot chopped cubes or round slices 1

Coli Flower big pieces ½ cup

Cabbage grated ½ cup

Baby Potatoes whole, boiled and peeled 7

Salt to taste

Curd ½ cup

Dry Grapes / Raisin 2 tbsp

Garam Masala 1 ts

Cinnamon-Clove Powder 1 ts

Rice boiled or steamed 2 cups

Biryani Masala 1 tbsp

Roasted Cashew Nuts 2 tbsp

Method:

Mix Biryani Masala with boiled or steamed Rice and keep a side to use later.

 

Preheat clay pot or clay pan. Put Ghee and Oil, when heated, add Black Pepper, Cinnamon Leaves, Curry Leaves, Asafoetida Powder, Ginger and Green Chilli. Stir to mix well on high flame for 2-3 minutes. Add Nutmeg Powder, Spring Onion, Butter Beans, Egg Plants, Carrot, Coli Flower, Cabbage and Baby Potatoes. Add Curd and Salt and mix well slowly taking care not to crush vegetables. Continue cooking on high flame for 3-4 minutes. Add Garam Masala, Dry Grapes, Cinnamon-Clove Powder and mix well again slowly taking care not to crush vegetables. Add prepared Rice, mix slowly and leave it on high flame for 2-3 minutes. Remove the pot or pan from flame.

 

Serve it fresh and hot on a serving plate.

 

Garnish with Roasted Cashew Nuts.

 

Fill Your Tummy with Biryani with Butter Beans, Full of Fiber and Fat-free Protein.

Share and Enjoy !

0Shares
0 0 0

Lila Chana no Halvo – Green Chickpeas Halvo

Preparation time 15 minutes

Cooking time 15 minutes

For 2 persons

 

Ingredients:

Green Chickpeas 1 cup

Milk 1 cup

Ghee ½ cup

Milk Khoya grated 100 gm

Sugar 100 gm

Cardamom Powder Pinch

Almond Flakes for garnishing

 

Method:

Take Milk in a saucepan. Add Green Chickpeas. Boil on low-medium flame. Stir it occasionally to avoid boiling over of Milk. When Green Chickpeas are softened enough, remove the saucepan from the flame. Strain it. Let Green Chickpeas cool off somehow. Then mash boiled Green Chickpeas.

 

Heat Ghee in a pan. Add mashed Green Chickpeas and semi fry stirring it slowly taking care of not getting it burnt. Add grated Milk Khoya, Sugar and Cardamom Powder. Mix well and cook well until the stuff becomes soft loaf.

 

Arrange the loaf on a serving plate.

 

Garnish with Almond Flakes.

 

Serve Fresh and Hot.

 

Enjoy Very Healthy, Iron, Vitamin and Protein Rich, Green Chickpeas Halvo, to Revitalise your Lousy Body in Cold Winter.

Share and Enjoy !

0Shares
0 0 0

Aachari Daal Open Toast

Preparation time 10 minutes

Cooking time 10 minutes

Servings 4

 

Ingredients:

Skinned and Split Pigeon Peas ½ cup

(soaked and boiled)

Oil 1 ts

Onion finely chopped 1

Ginger-Chilli Paste 1 ts

Aachar Masala 1 tbsp

(Pickle Masala)

Capsicum finely chopped 2 tbsp

Tomato finely chopped 2 tbsp

Fresh Coriander Leaves chopped 1 tbsp

Salt to taste

Bread Slice 4

Butter for roasting

Ketchup for serving

 

Method:

Heat Oil in a pan. Add finely chopped Onion and sauté.

 

Add Ginger-Chilli Paste and sauté.

 

Add soaked and boiled Skinned and Split Pigeon Peas and roast while stirring occasionally. Roast it until water gets burnt and mixture becomes dry.

 

Add Aachar Masala, finely chopped Capsicum, Tomato and Fresh Coriander Leaves. Mix well. Topping is ready.

 

Take one Slice of Bread. Apply prepared mixture on it.

 

Pre-heat a roasting pan.

 

Roast prepared Bread Slice using Butter.

 

Repeat to prepare all 4 Bread Slices.

 

Serve Hot with Ketchup.

 

Mouthwatering and Healthy Aachari Daal Open Toast is ready to satisfy your un-timely appetite.

Share and Enjoy !

0Shares
0 0 0

Dal ka Kachch

Preparation time 10 minutes

Cooking time 30 minutes

For 2 Persons

Ingredients:

For Pakodi:

Skinned-Split Gram (soaked & crushed) 1 cup

Skinned-Split Red Lentils (soaked & crushed) ¼ cup

Garlic Paste 1 ts

Onion finely chopped 1

Green Chilli finely chopped 2

Red Chilli Powder ½ ts

Turmeric Powder ½ ts

Salt to taste

Fresh Coriander Leaves 1 tbsp

Oil to deep fry

For Gravy:

Mustard Oil 1 tbsp

Panch Phoron 1 ts

(Fenugreek Seeds, Fennel Seeds, Black Mustard Seeds, Cumin Seeds and Nigella Seeds)

Dry Red Chilli 2

Cinnamon Leaf 1

Onion Paste of 2 Onion

Ginger Paste ¼ ts

Garlic Paste ¼ ts

Red Chilli Powder 1 ts

Coriander-Cumin Powder 1 ts

Turmeric Powder ½ ts

Salt to taste

Tomato finely chopped 1

For Tempering:

Ghee 2 ts

Cumin Seeds ½ ts

Garam Masala ½ ts

Fresh Coriander Leaves for garnishing

 

Method:

For Pakodi:

In a bowl, take soaked-crushed Skinned-Split Gram and soaked-crushed Skinned-Split Red Lentils. Add Garlic Paste, finely chopped Onion, finely chopped Green Chilli, Red Chilli Powder, Turmeric Powder, Salt and Fresh Coriander Leaves. Mix very well. It will become stiff loaf.

 

Heat Oil to deep fry on medium flame. Put number of small sized lumps in heated Oil and deep fry to dark brownish. Flip occasionally to fry all sides well.

 

For Gravy:

Heat Mustard Oil on low-medium flame. Add Panch Phoran, Dry Red Chilli and Cinnamon Leaf. When crackled, add Onion Paste and Garlic Paste. When sautéed, add Red Chilli Powder, Coriander-Cumin Powder, Turmeric Powder and Salt. Continue sautéing and add finely chopped Tomato and continue sautéing. Add 1 glass of water and cook. When water starts to boil, add prepared Pakodi and mix well taking care of not crushing Pakodi. Leave it on low flame.

 

Meanwhile prepare Tempering on another flame.

 

For Tempering:

Heat Ghee in a pan on low flame. Add Cumin Seeds. When crackled, add Garam Masala and stir on low flame for 30-40 seconds only.

 

Pour this Tempering in Gravy which is still on low flame. Mix well.

 

Remove from flame.

 

Take it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves for garnishing.

 

Serve hot with Roti and Rice.

 

Enjoy Unique Taste of Dal…Dal ka Kachch…Given by Our Loving Bihari Babu…

Share and Enjoy !

0Shares
0 0 0

Dal ka Dulha

Preparation time: 20 minutes

Cooking time: 30 minutes

For 4 persons

Ingredients:

For Dulha:

Whole Wheat Flour 1 cup

Carom Seeds ¼ ts

Salt to taste

For Dal:

Skinned and Split Pigeon Peas 1 cup

(soaked for 1 hour)

Salt to taste

Turmeric Powder ½ ts

Garlic buds 3

Ginger 1 small piece

Asafoetida Powder  Pinch

For Tempering:

Ghee 2 tbsp

Cumin Seeds ½ ts

Dry Red Chilli 1

Asafoetida Powder Pinch

Garlic finely chopped ½ ts

Onion finely chopped 1

Tomato finely chopped 1

Salt to taste

Garam Masala ½ ts

Fresh Coriander Leaves

Mango Powder ½ ts

 

Method:

For Dulha:

Take Whole Wheat Flour in a bowl. Add Carom Seeds and Salt. Mix well. Knead stiff dough adding water gradually as needed.

 

Roll number of small round thick puri.

 

Fold each Puri from either 2 sides or 4 sides to give Dulha shape as images below:

For Dal:

Take soaked Skinned and Split Pigeon Peas in a pressure cooker. Add Salt, Turmeric Powder, Garlic buds, Ginger and Asafoetida Powder. Add some water and boil on high flame. When it get boiled partially, add prepared Dulha and pressure cook to 2 whistles.

 

Let pressure cooker cool down.

 

For Tempering:

Heat Ghee in a pan. Add Cumin Seeds, Dry Red Chilli and Asafoetida Powder. When spluttered, add finely chopped Garlic and Onion and sauté. Add finely chopped Tomato and sauté.

 

Add this tempering immediately in Dal in pressure cooker.

 

Put pressure cooker on medium flame. Add Salt, Garam Masala, Mango Powder and Fresh Coriander Leave. Mix well and cook for 3-4 minutes only.

 

Take in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

Serve Hot with Rice.

 

Enjoy Very Nutritious Dal ka Dulha from the North Indian State…Uttar Pradesh.

Share and Enjoy !

0Shares
0 0 0

Khichdi with Osaman

For Kichdi:

Preparation time: 5 minutes

Cooking time: 20 minutes

For 2 persons

For Osaman:

Preparation time: 5 minutes

Cooking time: 10 minutes

For 2 persons

Ingredients:

For Khichdi:

Rice ¼ cup

Skinned and Split Pigeon Peas ¼ cup

Ghee 1 tbsp

Cinnamon 1 small piece

Clove buds 5

Cumin Seeds 1 ts

Asafoetida Powder Pinch

Water 1 ltr.

Turmeric Powder ½ ts

Salt to taste

For Osaman:

Buttermilk 1 cup

Ghee 1 tbsp

Cinnamon 1 small piece

Clove buds 5

Mustard Seeds ½ ts

Cumin Seeds ½ ts

Asafoetida Powder Pinch

Cinnamon Leaf 1

Dry Red Chilli 2

Curry Leaves 10

Ginger grated 1 ts

Green Chilli chopped 1

Gram Flour 1 tbsp

Turmeric Powder ½ ts

Red Chilli Powder 1 ts

Salt to taste

Jaggery 1 tbsp

Fresh Coriander Leaves 1 tbsp

 

Roasted Papadam and Fresh Buttermilk for serving

 

Method:

For Khichdi:

Wash Rice and Skinned and Split Pigeon Peas very well and soak separately for at approx 2 hours.

 

Heat Ghee in a pan. Add Cinnamon, Clove Buds, Cumin Seeds and Asafoetida Powder. When spluttered, add Water, Turmeric Powder and Salt. Increase the flame to high. When it starts to boil, add Soaked Rice and Skinned and Split Pigeon Peas including their soaking water to have all their nutrients in Khichdi. Continue boiling on medium flame. Stir slightly occasionally only if needed to prevent boil over. It might take 8-10 minutes to get Khichdi cooked. Check Rice granules whether cooked taking little in a spoon from boiling Khichdi. When it is cooked, remove the pan from the flame and strain and collect strained water in a sauce pan or bowl to use further for Osaman.

 

Leave Khichdi in strainer for few more minutes to let excess water strained.

 

For Osaman:

Take the bowl of strained water of Khichdi. Add Buttermilk. For best taste, keep volume of strained water and buttermilk equivalent.

 

Heat Ghee in a pan. Add Cinnamon, Clove buds, Mustard Seeds, Cumin Seeds, Asafoetida Powder, Dry Red Chilli, Cinnamon Leaf, Curry Leaves, grated Ginger and chopped Green Chilli. When crackled, add Gram Flour and mix very well. Please don’t leave any lump of Gram Flour.

 

Add prepared mixture of strained water of Khichdi and Buttermilk. Add Turmeric Powder, Red Chilli Powder, Jaggery and Salt. Boil it well while stirring occasionally to mix everything very well.

 

Remove it in a serving bowl.

 

Sprinkle Fresh Coriander Leaves.

 

For Serving:

Fill prepared Khichdi in a small plastic or glass bowl to full. Press lightly with a spoon to level the top surface. Cover this bowl with a serving plate facing down on the bowl. Turn it over carefully holding the plate and bowl tightly together. Pick the bowl slowly.

 

Yes, that’s it. Nicely shaped Khichdi heap is served beautifully on the plate. Keep a bowlful of prepared Osaman a side of the plate.

 

Serve Hot with Roasted Papadam and a Glass of Fridge Cold Buttermilk.

 

It’s Just a Myth…that…Gujarati Food is Fatty…

 

                                    Enjoy This Very Nutritious Gujarati Khichdi…

 

                                                            With All Intact Nutrients in Osaman….

Share and Enjoy !

0Shares
0 0 0

Dariya na Ladu – Roasted Chickpeas Laddu

Prep.10 min., Servings 6

Ingredients:

            Roasted Chickpeas (Dariya)-skinned and split          1 cup

            Ghee                                                                           ½ cup

            Jaggery like thick powder (not lumps)                       2 tbsp

            Fine Powder of Roasted Chickpeas (skinned and split) for garnishing

Method:

Crush skinned and split Roasted Chickpeas in a dry blending jar or your mixer. Crush it to coarse texture. Remove in a bowl after crushing.

Add melted Ghee and Jaggery. Mix very well

Make number of balls of size and shape of your choice.

Sprinkle fine powder of Roasted Chickpeas.

Serve Fresh.

Can be stored in dry and normal temperature place.

Enjoy Simple, Healthy and Energetic Laddu in Indian Winter.

Share and Enjoy !

0Shares
0 0 0
error: Content is protected !!