Showing posts with label dal. Show all posts
Showing posts with label dal. Show all posts
Wednesday, April 30, 2014
Moong Dal Halwa
Halwa is everyones favorite. Making of halwa is very simple process, these preprations make in almost all house holds during festivals in India. If you have a sudden guest in your home, this is the perfect dessert you can make in minutes and serve hot. I love all kinds of halwa, but gajar/carrot halwa is always my favorite. Moong dal halwa tastes wonderful, you cant have just one spoon. I made this yesterday and you all know that my hubby does not have sweet tooth, but he finished the entire bowl that I served in no time. He just liked it soo much. I love watching him, enjoying my recipes :D.
Ingredients
Moong dal/Pesara Pappu -2cups
Ghee-4tbsp
Jaggery grated-1 and 1/2 cups, if using sugar-2 cups...you can also add brown sugar if you like
Milk-3cups
cardamom powder-1/2tbsp
Nuts and dry fruits as per your taste (For garnishing)
Directions
Dry roast Moong dal and grind it in to a coarse powder when it is chill. In a deep, thick bottom non-stick pan boil milk, when the milk came to boil add moong dal powder and mix well. When the moong dal absorbs all milk and starts becoming thick add sugar/jaggery (Bellam)/ brown sugar and mix well. Also add ghee, cook under medium flame and keep stirring the mixture. Now when the ghee starts leaving the halwa from the sides of the pan, add cardamom powder and mix well. Take the mixture in to the serving bowl and garnish with nuts and dry fruits. You can serve it hot or cold. Kids love chilled halwa. You can also make burfis out of this halwa, by pouring the halwa on a ghee greased plate and allow it to chill in a fridge, cut it in to bars and serve. Hope you like my recipe. I just enjoyed it!!!!
Please post your comments and like me on facebook.
cheers,
DD
Ingredients
Moong dal/Pesara Pappu -2cups
Ghee-4tbsp
Jaggery grated-1 and 1/2 cups, if using sugar-2 cups...you can also add brown sugar if you like
Milk-3cups
cardamom powder-1/2tbsp
Nuts and dry fruits as per your taste (For garnishing)
Directions
Dry roast Moong dal and grind it in to a coarse powder when it is chill. In a deep, thick bottom non-stick pan boil milk, when the milk came to boil add moong dal powder and mix well. When the moong dal absorbs all milk and starts becoming thick add sugar/jaggery (Bellam)/ brown sugar and mix well. Also add ghee, cook under medium flame and keep stirring the mixture. Now when the ghee starts leaving the halwa from the sides of the pan, add cardamom powder and mix well. Take the mixture in to the serving bowl and garnish with nuts and dry fruits. You can serve it hot or cold. Kids love chilled halwa. You can also make burfis out of this halwa, by pouring the halwa on a ghee greased plate and allow it to chill in a fridge, cut it in to bars and serve. Hope you like my recipe. I just enjoyed it!!!!
cheers,
DD
Friday, March 14, 2014
Dal Bhari Chicken
Dal Bhari Chicken
Ingredients
- Boiled gram lentil 125 gm
- Chicken mince ½ kg
- Onion 2
- Green chilies chopped 2
- Mint leaves ¼ bunch
- Coriander leaves ¼ bunch
- Carrot 1 medium piece
- Flour 2 tbsp
- Corn flour 2 tbsp
- Egg 2
- Crushed red pepper 1 tsp
- Black pepper powder ½ tsp
- All spice powder ½ tsp
- Salt to taste
- Lemon juice 1 tbsp
- Oil for fry
Method
- In a bowl put together boiled gram lentils, chopped onion, half of the mint leaves, half of the coriander leaves and chopped green chilies. Mix very well.Then add salt, crushed red pepper, all spice powder and lemon juice. Mix well and keep aside.In chopper put together chicken mince, chopped onion, chopped carrot, salt to taste, remaining coriander & mint leaves, black pepper, flour, egg and corn flour. Chopperize finely and then remove in a bowl.Now spread a little mince mixture in your hand, top with boiled lentil.Fold and make in a balled stuffed with boiled lentils.Lastly dip each ball into beaten egg and deep fry till golden brown. Remove from oil and serve as appetizer.
Saturday, February 1, 2014
Kichidi with Chana Dal
Kichidi.....this is well known to every one....the ease of making it made it very popular item on a lazy holiday. It do not require and side dish, making is simple, tastes very good, fills the stomach, thats all. I prefer making this on weekends, its our regular holiday brunch. I love it, my hubby love it too (this is important ;)!!!!!!!!!
Here is the recipe, Some make i with moong dal / Green lentils but my hubby loves it with chana dal
Ingredients:
Basmathi Rice/ regular rice- 3 cups
Chana Dal (split gram dal)-1/2 cup
you can use vegetables you like but remember to chop them into large pieces
Carrot slices- 1/2 cup
beans chopped-1/2 cup
Green peas-1/4cup
cauliflower florets- 1cup
green chili-2 cubed
Onions chopped-1/2cup
Spices:
cloves-4
Elachi / cardamom-3 cloves
Cinnamon stick- 1big
Bay leaves / biryani leafs -2 big
Sajeera / Jeera/ cumin seeds-1/2ts
Nuts, mint leaves, cilantro- (optional)
Ginger garlic paste-2ts
vegetable oil/ ghee/ butter-3-4ts
Salt to taste
Water for cooking
Method:
Here is the recipe, Some make i with moong dal / Green lentils but my hubby loves it with chana dal
Ingredients:
Basmathi Rice/ regular rice- 3 cups
Chana Dal (split gram dal)-1/2 cup
you can use vegetables you like but remember to chop them into large pieces
Carrot slices- 1/2 cup
beans chopped-1/2 cup
Green peas-1/4cup
cauliflower florets- 1cup
green chili-2 cubed
Onions chopped-1/2cup
Spices:
cloves-4
Elachi / cardamom-3 cloves
Cinnamon stick- 1big
Bay leaves / biryani leafs -2 big
Sajeera / Jeera/ cumin seeds-1/2ts
Nuts, mint leaves, cilantro- (optional)
Ginger garlic paste-2ts
vegetable oil/ ghee/ butter-3-4ts
Salt to taste
Water for cooking
Method:
- Wash and soak rice and chana dal in water, for 1 cup of mixture add 2cups of water (1:2 ratio) and add 1ts of table salt and keep it aside.
- Now take a thick bottom skillet and add 3-4ts of olive oil / butter / ghee/ vegetable oil to the skillet and heat it.
- Add all the spices cloves + cinnamon + cardamom + bay leaves +jeera and wait until they splutter, always remember to cook spices in medium flame.
- Then add ginger garlic paste and cook until the raw flavor vanishes.
- Toss in all vegetables and stir it well.
- cook until they are half done by closing the lid.
- Now add this mixture to soaked rice and cook just like a normal rice in a rice cooker or pressure cooker.
- I love enjoying this with raita, but it does not require any side dish.
Hope you like my recipe, Please, leave your comments they are very valuable for me...thnX for stopping by. keep visiting :)
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