Oats and Green lentils (Moong Dal) Dosa/Crepes Video

You may choose to serve it with chutneys f your choice.
Serve as soon as made to eat it while its crisp!!!!!!!!!!!!!

Kootu Curry(Yam,Plantain and Black chickpea cooked with coconut)

Ingredients;
Yam-1cup,
Raw plantain-1cup
Cube both of these 1x1cms to match the size of kadala
Kadala-1cup
Turmeric-1/2tsp
Grated coconut-1cup
Chill powder-1/2tsp
Cumin seeds-1/4tsp
Garlic-1to2 cloves
Salt as per taste
For tadka;
Oil-2tbsp
Shallots-5,finely chopped
Coconut grated-2tbsp
Curry leaves-10
Dry Red chillies-2
Water-1/2cup

In a pan add the yam with turmeric,salt and some water.When its half done add in the raw plantain and cook until done.Do not allow it to mash.Pressure cook the kadala with salt and water.Drain it and keep it aside.In a mixer add the grated coconut,chill powder,garlic,cumin seeds.Dry grind this.In a pan Mix the yam,plantain,kadala and the ground coconut mix.Pour in half cup of water &allow this to steam for 3to 4mins.In a separate pan,heat the coconut oil.Splutter the mustard seeds,add in the shallots,red chillies,curry leaves and coconut .When the shallots and coconut brown pour it over the vegetable.Stir well and serve with rice.
I made it dry,if you want you can pour in more water and mash some vegetable for consistency.

Capsicum flavoured Chickpea Curry

Ingredients;
Chickpeas-1cup,soaked in water overnite
Bell pepper-1,roughly chopped
Onion-1,medum,finely chopped
Ginger-12inch,finely chopped
Garlic-1tbsp,finely chopped
Chilli powder-1tsp
Coriander powder-1tsp
Cumin powder-1/2tsp
Cinnamon-1inch
Bay leaves-2
Cardamom-2
Whole cumin-1/2tsp
Yogurt-1/2cup
Cloves-2
Oil-2tbsp
Salt as per taste
Water-1 cup

Heat the oil in a pressure cooker.Add in the whole spices and allow to roast for a minute or 2.Add in the sliced onions,capsicum,ginger and garlic.Sprinkle some salt.Cook until the onions brown and capsicum soften.Add in the spice powders and allow to roast for a mnute.Next add in the chickepeas and pour water.Adjust salt and allow to cook for 3 to 4whistles.When the cooker cools open it and allow to cook further until dry.Pour in the thck yogurt and str well.Cook until the oil separates.If  you need a thinner consistency add in some water and allow to boil.
Serve with rotis,appams ,bread or rice!!!!

I served with basmati rice cooked in cardamom flavoured water and mixed with steamed peas,beans and broccoli.

Steamed Rice Funnel Cake with Bengalgram Curry

Ingredients for puttu

Rice flour-1cup
Grated coconut-1/2cup
Salt
Water-1/4cup

Roast the rice flour until its lightly coloured and lets out a nice aroma.Cool it and then add the salt and half of the coconut.Mix it and now sprinkle the water little by little and mix it.This is to wet the flour.Boil some water in a puttu maker.Add 1tbsp of coconut and then add the rice flour until ts half full.Add another tbsp of coconut followed by flour.Lastly add the third tablespoon of coconut.Allow this to sit on the steamer.When the steam starts coming from the top,allow it to cook for 2 to 3 mins more.Using the end of a long spoon,demould it into a plate.
Enjoy with curries,bananas,poppadums etc!!!!!!!!
  

Ingredients for Kadala curry;
Kadala/Bengal gram-11.2cup-soaked in salted water overnite
Onion-2 medium sized,finely chopped
Ginger-1tsp,minced
Garlic-1tsp,minced
Curry leaves-2 sprigs
Coconut chips-2tbsp
Shallots-5,finely chopped
Curry leaves-2sprigs
Coriander powder-2tsp
Chilli powder-2tsp
Garam Masala-1/2tsp
Turmeric-1/4tsp
Asafoetida-a pinch
Mustard seeds-1/2tsp
Water-2cups
Oil -3tbsp
Salt as per taste

Wash the lentil well and keep it aside.In a pressure cooker 11/2tbsp of oil and add the onions,ginger and garlic.Saute it well.Now add 1/2tsp of chilli and coriander powder each.Roast it and then add the washed lentil.Add turmeric,salt and water.Close the lid and cook until it releases 4 to 5 whistles.Allow the cooker to cool down before you open it.
In a separate saucepan,dry roast the remaining coriander powder for a minute.Add in the chilli powder and switch of the flame.Add roasted powders,garam masala and asafoetida to the curry and allow it to boil until you get the desired consistency.
For tempering ,heat the remaing ol in a sauce pan,add in the coconut chips.When its golden in colour,splutter the mustards and add in the shallots and curry leaves.Fry until the shallots are browned.Pour this over the curry and let it rest for 5 mins.
Serve with puttu,rice,bread,chappathi!!!

Besan ka peda(Gram flour sweet)

Ingredients;
Besan/Gram flour-1cup
Sugar-1cup,powdered
Ghee-4tbsp
Cardamom-4,powdered
Cashew/Pistachios/Walnuts-broken,for decoration.

Mix the ghee with the besan.In a pan add this and roast it on a medium flame.Stir constantly to avoid burning.The mix will turn golden brown and turn semil liquid.Cook it for 15 mins until the sweet aroma from roast gram flour comes.Allow this mix to completely cool down;for 20 to 30 mins approx.Now add in the sugar and cardamom.Knead it and form small balls.Make nto desired shape or as pedas.Decorate with broken nuts.
Leave it for 15 mins to harden.Enjoy!!!!!!

Turai Dal Curry/Ridgegourd Lentil Curry

Ingredients;

Turai-2,cleaned and cut into cubes
Moong dal-1/2cup
Tomatoes-2,cubed
Ginger-1/2inch minced
Garlic-2 cloves,crushed
Cumin seeds-1tsp
Turmeric-1/4tsp
Coriander leaves-2sprigs
Salt as per taste
Water-11/2cup
Add the above ingredients in a pressure cooker and let it cook for 2 whistles.
Serve with rice or rotis!!!!!

Daal Ghosht (Mutton and Lentils Curry)

Ingredients;
Mutton-1kg
Masoor dal-3tbsp
Chana dal-3tbsp
Moong dal-3tbsp
Onion-2
Tomatoes-2
Ginger-1inch,roughly choppes
Garlic-3 cloves roughly choppes
Coriander leaves-3sprigs,finely chopped
Whole spices-3cloves,2inch cinnamon,7 to 8 peppercorns
Garam masala-1tsp
Chilli powder-1tsp
Cumin seeds-1tsp
Oil-3tbsp
Lime juice-2tbsp
Water-2cups
Salt as per taste.

Soak the moong,masoor and chana dal in water for 1 hour.Meanwhile in a cooker add the mutton,1onion quatered,tomatoes quatered,ginger,garlic,whole spices,powdered spices, cumin seeds and salt.Add half cup of water and pressure cook for 3 whistles.Let the cooker cool down.Open the cooker add the lentils and 11/2cup of water and further cook for 2 whistles.Slice the one onion lengthwise.fry it in the oil until brown.pour this over the mutton gravy and allow it to cook for 2minutes.Finely add in the lime juice and coriander leaves.
Serve with rice or rotis!!!!!!

Traditionally the lentils are not allowed to overcook the dal looks like pearls in the curry
You may choose to swap mutton with lamb,beef or venison

Spinach and Moong Dal Curry

Ingredients;
Moong dal-1cup
Water-3/4th cup
Spinach-1 bundle,washed,leaves only
Tomatoes-2 medium,rouhly chopped
Garlic-2 cloves
Cumin seeds-1tsp,crushed
Turmeric powder-1/2tsp
Salt as per taste
For tadka;
Oil-1tbsp
Shallots-2,finely chopped
Mustard seeds-1tsp
Curry leaves-1sprig
Asafoetida-1/2tsp

Wash the dal.Add the tomatoes,cumin seeds,water,salt,turmeric and garlic.Pressure cook this for 3whistles.Open the cooker when the pressure is one and add the spinach leaves and cook for 3 to 4 mins or until the leaves shrink.Blend this in a blender.In a pan heat oil,splutter the mustard seeds and then add the shallots and curry leaves.When the shallots turn brown add the asafoetida and pour this over the blended curry.
Serve with hot rice or rotis!!!!! I had it with curd rice

Courtesy;Anjaline Alfred(Angie)

Puran-Poli

Ingredients;
Wheat flour-1cup
Maida-1/2cup(optional)
Oil-4tbsp
Water as required
Ghee -1tsp per poli
Salt-2pinch
Filling
Chana dal-1cup,soakedfor 3 to 4 hours in water
Jaggery-150gms
Cardamom-5,powdered
Nutmeg-1/2tsp,grated or powdered

Mix the wheat flour,maida salt.Knead it into a soft dough using enough water.Lastly coat the dough with oil and leave it to rest.Pressure cook the chana dal for 2 whistles.Drain it and dry grind it.Liquify the jaggrey.Add the dal to this and mix well.Stir it until the water evaporates completely and it forms a mass (similar to halwas) which can be kneaded into a dough when it cools down.Add the nutmeg and cardamom powder,mix well and then knead it into a dough.
Divide the flour dough into even size balls.The dal and jaggery dough need to be divided into half the no. of dough balls.Take two dough balls and flaten it into small circles both of same diameter.Now place the sweet ball on to one roti and cover it with the other one.Seal the edges,dip it in flour and roll it thin.Roast it on a pan for 1min approximately on either side.Apply ghee on either surface.
Serve hot or cold!!!!!!!!!!!

Dosa without rice

I am here with  a dosa recipe made with semolina and urad dal.The dosas are crispy and tasty as made with rice.Its good for people who need to reduce the rice intake.

Ingredients;
Urad dal-1/2cup,soaked for 1 to 2 hours,add a tsp of fenugreek seeds
Semolina-11/2cup,soaked for 15 mins
Salt as per taste
Oil.

Grind together urad dal and fenugreek.Pour it into a vessel.Grind the semolina with less water.Mix it together and leave it to ferment overnight.Add salt.Use a nonstick pan.Apply oil and spread it like a thin pancake.When one side is done,turnover.
Serve with chutney or sambhar!!!!!!!

Cracked /Bulgar wheat Kichdi

Bulgar wheat or cracked wheat is used in preparations in north India.I am here today with a kichdi recipe which is a one pot meal.

Ingredients
Bulgar wheat-1cup
Split yellow gram or moong dal-1/2cup
Onion-1medium,chopped finely
Ginger-1/2inch
garlic-3cloves
Green chillies-4
Tomatoes-2 medium,cubed
Carrot-1 chopped into small cubes
Coriander leaves-2sprigs,chopped
Roasted and crushed cumin seeds-1tsp
Cloves-2,cinnamon-1inch,cardamom-2 pods
Turmeric powder-1/2 tsp
Oil-1tbsp
Salt as per taste
Water-31/2cups

Soak the wheat and lentils in water until you get the vegetables ready.Crush the chillies,ginger and garlic with a pestle.Add oil in a cooker.When its hot enough add the whole spices.Then goes in the ginger,garlic and chillies.Saute it for a minute and then add the onion with the salt.When the onion is half done add the tomatoes,coriander leaves and carrots.To this add the cumin and turmeric powder.Mix well until the tomatoes are soft add water.When the water boils add the drained wheat and the lentils.Cook for 3 whistles.

Serve hot with yogurt or pickle of your choice!!!!!!!

Soyabean thoran(soyabean cooked with coconut)

'SOYABEAN' everyone advocate the health benefits of it and soya chunks is the form I have tried and sort of like it but don't love it but surely fell in love with the actual bean.Actually tried this for my dad who hates soyachunks and Papa I am sure you will love it too.

Ingredients;
Soyabean-1cup raw or if dried ones soak in water with some salt until it doubles in size
Coconut-1/2cup,grated
Turmeric-1tsp
Cumin seeds-1tsp
Garlic-2cloves
Green chillies-2
Oil-1tbsp
Mustard seeds-1tsp
Curry leaves-1sprig(optional)
Red chillies-2(optional)
Salt as per taste.

Pressure cook the soyabeans with water salt and 1/2tsp turmeric for 3 whistles.Dry grind the coconut with the cuminseeds,garlic,green chillies and 1/2tsp turmeric.Now in a pan heat the oil,splutter the mustards add in the red chillies and curryleaves.Drain out any water from the beans and add it to the tadka,Mix and make a well in the centre.To this add the ground coconut mix.Cover  it with the beans.Put the lid on and cook on low to medium flame for 3 to 4 mins.Mix well.

Serve with rice,rotis and my fav kanji!!!!!!!!