Yellow Moong Dal Khichu

Preparation :10 mins
Cook :7 mins
Total Time :17 mins
Servings :Makes 3 servings

Ingredients :

1/2 cup yellow moong dal (split yellow gram) , soaked for 1 hour and drained
1 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
a pinch of baking soda
salt to taste

For Serving
oil for drizzling
koro sambhar for sprinkling

Method :

Combine the moong dal and ¼ cup of water in a mixer and blend it till smooth paste.Heat 1¼ cup of water in a deep non-stick pan, add green chillies, cumin seeds, asafoetida, soda bi-carb and salt mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the prepared moong dal paste, mix well using a rolling pin and cook on a medium flame for 3 to 4 minutes or till it leaves the sides of the pan.
Serve immediately with oil and koro sambhar.

Angoor ka Sherbet

Preparation :10 mins
Cook :10 mins
Total TIme :20 mins
Servings :Makes 6 servings

Ingredents :

1 1/2 cups sugar
4 cups seedless black grapes
2 tbsp lemon juice
crushed ice
mint leaves (phudina) for garnishing
lemon slices for garnishing

Method :

Combine the sugar and 3 cups of water in a deep pan and cook on a slow flame, till the sugar dissolves.Bring to boil and simmer for 1 minute and keep aside to cool completely.Combine the syrup, grapes and lemon juice and blend in a mixer to a smooth puree.Strain and pour into individual serving glasses and serve chilled with ice.Garnish with mint leaves and lime slices.

Palak Parathas

Preparation:10 mins
Cook: 15 mins
Total Time: 25 mins
Servings: Makes 6 parathas

Ingredients

1 cup whole wheat flour (gehun ka atta)
1/2 cup chopped spinach (palak)
2 tbsp ginger-garlic (adrak-lehsun) paste
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1/2 tsp sugar
1 tbsp oil
oil for cooking

For Serving
fresh curd

Method

For the dough
For the doughCombine all the ingredients and make a semi soft dough, adding water as per required.Divide the dough into 6 equal portion. Keep aside.
How to proceed
How to proceedRoll out each portion of the dough into a 150 mm. (6”) diameter circle.Cook on a hot tava (griddle) on both sides using a little oil until brown spots appear on the surface.Repeat the steps 1 and 2 to make 5 more parathas.Serve hot with fresh curds.

Kulfi

Preparation:10 mins
Cook: 5 mins
Total Time: 15 mins
Servings: Makes 6 to 8 kulfis

Ingredients

1/2 cup powdered unsalted pistachios
1/4 tsp saffron (kesar) strands (optional)
200 ml condensed milk

Method

Combine all the ingredients and blend in a mixer till smooth.Transfer the mixture into kulfi moulds and place them in the freezer to set.De mould and serve chilled.

Easy Moong Dal Paratha

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 4 parathas

Ingredients

For The Stuffing
1 cup moong dal (split green gram)
salt to taste
1 tsp chilli powder
1 tsp dried mango powder (amchur)
2 tsp garam masala
1 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chopped coriander (dhania)

To Be Kneaded Into A Soft Dough
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste
water as required

Method

For the stuffing
For the stuffingClean, wash and soak the moong dal for 3-4 hours.Drain and boil the moong dal till soft and cooked. Keep aside.Heat the oil in a pan and add the mustard seeds.When the seeds crackle, add the asafoetida and the cooked moong dal and mix well.Add the remaining ingredients and mix well and saute for 4 minutes.Remove from the flame, cool and divide the stuffing into 4 equal portions and keep aside.
How to proceed
How to proceedDivide the dough into 4 equal portions and roll out each portion into a circle of 4\" diameter.Place a portion of the stuffing at the centre and bring the corners together to seal the edges.Roll out again into a circle of 6\" diameter.Heat a tava and cook the paratha using little oil till golden brown form both the sides.Repeat with the remaining ingredients to make more 3 parathas.Serve hot.

Faraali Dapka Kadhi

Preparation:10 mins
Cook: 10 mins
Total Time: 20 mins
Servings: Makes 4 servings

Ingredients

For The Dapkas
1/4 cup grated bottle gourd (doodhi / lauki)
1/4 cup arrowroot (paniphal) flour flour
salt to taste
1 tsp roasted cumin seeds (jeera) powder
1 tbsp chopped basil

For The Kadhi
1/2 cup coconut milk
1 cup water
salt to taste
1 tsp sugar
1 tbsp arrowroot (paniphal) flour flour
1 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
1 tbsp ghee
2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 whole dry kashmiri red chilli
1 stick cinnamon (dalchini)
chopped coriander (dhania) for garnishing

Method

For the dapkas
For the dapkasCombine all the ingredients in a bowl and mix well to make a thick batter.Keep aside.
For the kadhi
For the kadhiCombine all the ingredients for the kadhi in a deep kadhai, whisk well and bring it to boil.Pepare the tempering and add it to kadhi.Drop a spoonful of batter a few at a time in simmering kadhi.Let them firm up then stir.Simmer for more 2-3 minutes.Serve hot garnished with coriander.

Kesar Salad

Preparation:10 mins
Cook: 0 mins
Total Time: 10 mins
Servings: Makes 6 to 9 servings

Ingredients

For Dressing
a pinch saffron (kesar) strands
2 tbsp hot milk
2 tbsp olive oil
2 tbsp honey
salt and freshly ground black pepper (kalimirch) powder to taste
a pinch cumin seeds (jeera) powder
a pinch nutmeg (jaiphal) powder
1 tbsp milk masala powder

Other Ingredients
1/2 cup paneer (cottagte cheese) cubes
1/4 cup chopped apple
1/4 cup chopped strawberries
1/4 cup chopped cucumber
1/4 cup boiled sweet corn kernels (makai ke dane)
1/4 cup chopped cabbage
1/4 cup boiled kabuli chana (white chick peas)

Method

Combine all the dressing ingredients and beat well. Keep aside.Combine all the salad ingredients in a bowl. Pour the above dressing over it. And toss lightly.Garnish it with roasted whole almonds and coriander. Arrange baked puris all around the bowl edge and serve fresh.

Shahi Sprouts

Preparation:5 mins
Cook: 15 mins
Total Time: 20 mins
Servings: Makes 2 to 3 servings

Ingredients

1 cup sprouted moong (whole green gram)
1/4 cup chopped onions
1/2 cup chopped tomatoes
2 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tbsp red chilli powder
salt to taste
1/4 tsp freshly ground black pepper (kalimirch)
1 tsp dried mango powder (amchur) (optional)
1/4 cup chopped coriander (dhania)
1 tsp garam masala
1/2 tsp ginger-garlic (adrak-lehsun) paste

Method

Take a pressure cooker, heat the oil and add the green chillies.Add the onions and saute till they turn golden brown in colour.Add the tomatoes, ginger-garlic paste and saute till tomatoes are cooked well.Add the sprouts, garam masala and mix well and cook for 5 minutes.Serve hot.

Vegie Bajra Parathas

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 15 parathas

Ingredients

2 cups of bajra (black millet) flour
1/2 cup boiled and mashed potatoes
1/2 cup finely chopped onions
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tbsp finely chopped coriander (dhania) leaves
1 tsp chopped green chillies
1/4 tsp caraway seeds (shahjeera)
1/4 tsp cumin seeds
salt to taste
ghee for greasing

For Serving
green chutney
tomato chutney

Method

Combine all the ingredients except ghee in a deep bowl and knead to a soft dough.Divide the dough into 15 equal portions.Roll out each portion into a 100 mm. (4”) diameter thick circle using a little bajra flour for rolling.Heat a non-stick tava (griddle) and cook it, using a little ghee, till brown spots appear on both the sides.Repeat steps 3 and 4 to make 14 more parathas.Serve hot with green chutney and tomato ketchup.

Poorni's Chocolate Modak

Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 8 to 10 pieces

Ingredients

For The Covering
1 cup rice flour (chawal ka atta)
water - 1 1/4 cup
oil - 1 tsp
a pinch of salt

For The Filling
1 cup grated coconut
1/4 cup grated jaggery (gur)
2 tbsp cocoa powder
1/4 cup chocolate chips
2 tbsp ghee

Method

For the filling
For the fillingAdd about 2 tbsp of water to jaggery and let it melt on low flame.Sieve the mixture to remove any impurities.Heat a heavy bottom vessel and add the jaggery mixture.Add the coconut, cocoa powder and mix well. Add ghee while it is cooking.Cook until the mixture becomes a little dry by stirring it regularly. Once the mixture cools down add choco chips and mix well.
for the covering
for the coveringIn a vessel add the water, oil and salt.Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.Keep on mixing as you want the mixture to be free from lumps and smooth.When the mixture is slightly hot or warm, then knead the mixture.You can apply some oil on your palms while kneading the rice flour dough.
How to proceed
How to proceedApply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands.Keep this rice flour dough ball on your palm.Now flatten this dough ball in your palm with the fingers of the other hand.Make a small puri of it on your palm.Keep a small portion of the chocolate mixture on the center of this puri.Keep this in the modak mould and give the shape.Make all the modaks this way.Steam the modaks for 7-10 mins on a low to medium flame..

Instant Palak Dosa

Preparation:10 mins
Cook: 20 mins
Total Time: 30 mins
Servings: Makes 3 serving

Ingredients

1/2 cup rice flour (chawal ka atta)
2 tbsp semolina (rava / sooji)
1/2 cup wheat (gehun) flour
1/2 cup spinach (palak) puree
1 tbsp curd (dahi)
salt to taste
1 tsp garam masala
water as required
oil as required
2 tbsp chopped onions
1 tbsp chopped green chillies

Method

Take a bowl and add rice and wheat flour and rawa. Mix well.Now add salt and curd and slowly add palak puree and whisk till no lumpsNow add garam masala and chopped onions n green chilliAdd water to make batter of dosa consistencyGrease oil on dosa tawa and spread batter evenlySprinkle oil on top n let it get crispy and golden brown on low flame.Serve wit coconut chutney"}]