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.

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…

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.

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….

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.

Begun Dohi – Eggplants with Curd

Prep.5 min., Cooking time 3 min. for 2 Persons

Ingredients:

Eggplants slices                                  of 2 eggplants

Onion slices                                        of 2 onions

Black Pepper Powder fine                   1 tbspContinue Reading

Protein Powder and Milk Shake

Protein Powder: Prep.5 min., Cooking time 15 min., Yield 250 g.

Milk Shake: Cooking time 5 min., Qty. 1 Glass

Ingredients:

For Protein Powder:

Soya Beans                                         ½ cup

Whole Wheat granules                        ½ cupContinue Reading

Baked Beans Toast

Prep.10 min., Cooking time 10 min., Qty. 2 Plates

Ingredients:

For Stuffing:

Butter                                      2 tbsp

Ginger-Garlic-Chilli Paste       1 tsContinue Reading

Methi Chana – White Chickpeas with Fenugreek – Chhole Methi

Prep.10 min., Cooking time 20 min., for 2 Persons

Ingredients:
Ghee 2 tbsp
Mustard Seeds ¼ ts
Cumin Seeds ¼ tsContinue Reading

Ghav ni Biryani – Wheat Biryani – Whole Wheat Biryani

Prep.10 min., Cooking time 30 min., Qty. 4 Plates

Ingredients:
Wheat grains boiled 1 cup
Oil 3 tbsp
Cinnamon Leaves 2Continue Reading

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