Masala Chana Dal With Lauki – Wholesome and scrumptious dish combining various health benefits of dal and vegetable.
I never liked this dal in my hostel days but recently tried it at my sister’s place and liked it . So finally, I decided to cook it at home and to my surprise, I loved it so much that I repeated it again in the same week.
It is completely fuss-free recipe and gets prepared within 30 minutes.
Masala Chana Dal with Lauki can be had with either phulka or rice.
Serves : 3-4
1/2 Cup Chana Dal (Soaked for 30 Mins)
1 Cup Lauki/Bottle Gourd (Chopped)
1 Small Onion (Chopped)
2 Large Tomatoes (Chopped)
5-6 Garlic Cloves (Chopped)
1/2 Tsp Asafoetida
3-4 Dry Kashmiri Red Chillies
1 Tsp Cumin Seeds
1/2 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1/2 Tsp Coriander Powder
2 Tsp Oil
Chopped Coriander Leaves ( For Garnishing)
Transfer soaked chana dal, lauki and tomatoes to a pressure cooker.
Add turmeric powder, salt and water. Cover the lid and cook at high flame for one whistle.
Lower the flame and cook for 10-12 minutes.
In the meantime, heat oil in a frying pan.
Add asafoetida, cumin seeds, kashmiri dry red chillies and garlic cloves to frying pan.
Saute for a minute or two.
Now, add onion and cook till it turns translucent.
Subsequently add turmeric powder, red chilli powder and coriander powder to frying pan.
Mix all the ingredients. Cover frying pan and cook for 2-3 minutes.
Transfer dal to frying pan and stir. Cook for 2-3 minutes.
Turn off the heat and transfer dal to a serving bowl.
I have heard about this combination a lot but could never imagine that outcome can be so scrumptious. All brownies got finished moments within they were cut. Store a vanilla ice-cream pack and chocolate sauce in advance if you are planning to prepare these beetroot brownies. Once you get to taste them, you will not have the patience to wait for anything else.
Without any delay, I will finish this post so that you can bake and relish scrumptious fudgy beetroot brownies.
200 Gms. Beetroot Puree
1/2 Cup Refined Flour
1/4 Cup Cocoa Powder
50 Gms. Dark Chocolate (Melted)
1/2 Cup Powdered Sugar
80 Gms. Butter (At Room Temperature)
1/4 Cup Yogurt
1/2 Tsp Vanilla Essence
18-20 Soaked Almonds (Chopped)
Take a big bowl and transfer butter and sugar to it.
Cream butter and sugar together.
Add dark chocolate and beetroot puree. Mix.
Add refined flour and cocoa powder. Mix again.
Add vanilla essence and yogurt. Mix again.
Finally, add chopped almonds to cake batter and mix.
Garlic Knots- Delicious soft bread packed with garlic flavor and shaped like a knot. These garlic knots have been prepared with 80% Aashirvad multigrain flour and 20% refined flour. You can replace multigrain flour with whole wheat flour.
My son loves garlic bread. So, I keep on experimenting with healthy breads packed with garlic. These Garlic Knots complement pasta dishes very well.
Dissolve yeast along with 5 gms. sugar in 60 ml. lukewarm water and set it aside for 6-8 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
Transfer multigrain flour, refined flour, salt, remaining sugar and yeast mixture to a big bowl.
Bring all ingredients together and add olive oil/butter.
Knead a soft dough using above ingredients and remaining water. You might have to add more water, depending upon the quality of flour.
Transfer dough to clean kitchen slab for further kneading.
Stretch the dough back and forth using palm. Repeat this process for 10-15 minutes. Gently poke the dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
Transfer dough to a greased bowl and cover it with a warm cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
Keep it at a warm place for dough to rise and double. It will take 1.5- 2 hours to double. Time will vary depending upon the warmth of place where dough is kept. You can put it inside a cupboard or microwave.
Once dough is doubled, knock it to remove gas bubbles formed by yeast during rising process.
Add chopped garlic, garlic bread seasoning, mixed herbs seasoning and chilli flakes. Mix by kneading dough a bit.
Transfer dough to a greased bowl for second rise. Wait for it to double.
Again, knock it to remove gas bubbles formed by yeast during rising process.
Dough is ready to be shaped.
Divide dough into 8 equal parts. I used a kitchen scale for dividing the dough into equal portions so that all garlic knot pieces can be of same size.
Place one portion on a flat surface and roll it with hands. Then just tie a simple knot with it. Roll should be of a length between 6-8 inches,
Repeat with other portions and place them on a baking tray lined with parchment paper.
Place the tray in a warm place and let garlic knots double in size.
Brush them with milk and place the tray in oven.
Bake garlic knots in a preheated oven at 180°C for 18-20 minutes.
Brush them with melted butter and sprinkle mixed herbs seasoning.
Sweet Corn Soup is one of the most popular soup dishes of Indo-Chinese cuisine. It is loved by all, be it kids or adults. In my version of sweet corn soup with vegetables recipe, I have added finely chopped carrot and beans along with sweet corns to enhance its taste as well nutritive value. You can add finely chopped cabbage as well.
This soup is very easy and quick to prepare if you have vegetable stockready in the kitchen. I have added minimal spices to soup to retain sweetness of vegetables.
Vegetable Stock- Flavorful liquid prepared with vegetables like onion, garlic, carrot, celery, bay leaves and peppercorns.
Usually, raw vegetables are added for making vegetable stock but I have sauteed vegetables just for 2 minutes before adding water. It enhanced aroma as well as flavor of vegetable stock. As I am writing this post,simmering vegetables are producing a magnificent aroma in my kitchen and I am so eager to make soup using this stock.
I will be soon posting a few soup recipes. So, storing vegetable stock in your refrigerator will bring you one step closer for preparing hot soups for this chilling weather.
You can store vegetable stock in refrigerator for 3-4 days.
Yields: 2 1/2 Cups
1 Medium Onion (Roughly Chopped)
5 Garlic Cloves (Crushed Roughly)
1 Large Carrot (Chopped into Slices)
2 Celery stalks ( Broken into 2 parts)
6-8 Celery Leaves
1-2 Bay Leaves
1 Tsp Black Peppercorns
4 Cups of Water
1/2 Tbsp Oil
Heat oil in a big pot and add oil.
All all ingredients except water and saute for 2 minutes.
Pour water over vegetables.
After one boil, lower the flame at medium-low heat.
Fiery Hot Chilli Tomato Sauce has been prepared with main ingredients as tomatoes, dry red chillies, garlic cloves and honey.
Pairs extremely well with namkeen vegetable parathas . One can also use it to prepare chilli garlic noodles. Just add extra 6-8 garlic cloves and reduce the amount of honey to one tablespoon… and you are ready with sauce for chilli garlic noddles. You can replace apple cider vinegar with plain white vinegar or rice vinegar and honey can be replaced with sugar.
Cook it and store it an airtight container for future use.
2 Medium Tomatoes
15 Dry Red Chillies
20 Garlic Cloves
2 Tbsp Tomato Ketchup
1 Tbsp Apple Cider Vinegar
1 1/2 Tbsp Honey
3/4 Tbsp Sesame Oil
Soak dry red chillies in hot water for 30 minutes.
Make a paste with soaked chillies and garlic cloves.
Further, add tomatoes to above paste and again blitz the mixture.
Heat oil in a frying pan and add tomato-chilli garlic paste.
Add tomato ketchup, apple cider vinegar and salt.
Cook for 3-4 minutes and turn off the heat.
Once mixture has been cooled down, add honey and mix.
Transfer to an airtight container for storage or consume imeediately.
Welcoming 2016 with a moist orange and cranberry cake.
Distinctive taste of cranberries is rendering a delicious contrast to the sweetness of cake. A perfect balance of sweetness and sourness.
I have used orange zest and orange juice for orange flavor and cranberries used here are the dried ones. If you get hold of fresh cranberries, do use them for this recipe. I have used eggs for this recipe but will soon post an eggless recipe as well.
200 Gms. Refined Flour
200 Gms. Castor Sugar
150 Gms. Butter
2 Tsp Baking Powder
1 Tsp Orange Essence
1/2 Tsp Vanilla Essence (Optional)
1 Tsp Orange Zest
3/4 Cup Dry Cranberries
Transfer butter and castor sugar to a big bowl and whisk them together.
Add eggs one by one and incorporate them into the above batter, using a whisk.
Transfer refined flour and baking powder together using a sieve.
Add dry mixture to wet mixture, a few tablespoons at a time and mix them.
Add vanilla essence, orange essence and orange zest and mix.
Add cranberries and give batter a gentle mix.
Transfer batter to a greased cake tin.
Bake in a preheated oven at 180°C for 35-40 minutes.
Bedmi Poori – A popular north indian dish prepared with whole wheat flour and split black gram lentil (Urad dal) along with a few spices. Dough is rolled out and deep-fried till pooris are puffed up and cooked on both sides.
Some people prefer to use moong dal instead of urad dal. Bedmi poori is traditionally served with a potato curry (with or without tomatoes). Bedmi Poori tastes delicious with tomato and onion-seeds dip as well. I usually knead extra dough and make delicious parathas with left-over dough for next day breakfast.
3/4 Cup Urad dal Split
2 Cups Whole Wheat Flour
1″ Ginger Piece (Grated)
1/2 Tsp Turmeric Powder (Optional)
3/4 Tsp Red Chilli Powder
3/4 Tsp Garam Masala
1 1/2 Tsp Fennel Seeds (Saunf)
1/2 Tsp Fennel Seeds Powder
1 Tbsp Oil (For kneading)
Oil (For deep-frying)
Wash and soak split black gram lentils/ urad dal for 3-4 hours in water.
Drain water and blend dal into a coarse paste using a grinder jar.
Transfer whole wheat flour, coarse dal paste, grated ginger, turmeric powder, red chilli powder, garam masala, fennel seeds, fennel seeds powder and salt.
Add water and knead a soft dough. Add water only after dal has been properly kneaded into dough so that too much water is not added to dough.
Add oil and give dough a final knead for a couple of minutes.
Rest dough for 30 minutes.
Divide dough into equal portions and shape them into balls.
Flatten these balls and roll them gently using a rolling pin and board.
Fry poori at medium to high flame till it is cooked on both sides. Repeat the process for remaining dough.
Transfer pooris to a kitchen towel for absorbing excess oil.
This is a simple and healthy dal/ lentil recipe. Dals/Lentils are rich in dietary fibre, lean protein, folate and iron along with being a good source of potassium, calcium and Vitamin K.
Urad and Chana dal can be included in any regular indian meal but tastes extremely delicious with baigan ka bharta. During my childhood days, my mother used to prepare this combination and we used to simply relish it.
Tandoori roti (stuffed with paneer ) also pairs extremely well with urad and chana dal.