MAG NI DAL NI KHICHDI (Spiced rice made with yellow lentils)

MAG NI DAL NI KHICHDI (Spiced rice made with yellow lentils)
Khichdi made out of rice and yellow lentils(mag ni dal). This is supposed to be very light on the stomach and is usually had when people are not feeling well, have stomach upsets. The khichdi is usually served with kadhi( a sweet think yogurt gravy). It’s very good for health.

Ingredients
Basmati Rice – 2 cups
Yellow Moong dal(Mag ni dal) - 3/4 cup
Ginger – A small piece
Green Chillies – 2-3
Peppercorns – 1 tsp
Freshly grounded pepper powder – ½ tsp
Freshly grounded cumin powder – ½ tsp
Cumin seeds – 1 ½ tsp
Cinnamon - 1 stick
Bay leaves -1-2
Turmeric – 1 tsp
Asafetida – a pinch
Salt to taste
Ghee – 2 tbsps
Curry leaves – A sprig
Method
Wash and soak the rice and dal together for about an hour, this will ensure water retention and cook the khichdi better.
In a pan , Take some ghee, Add the cumin seeds and whole black peppercorns(while adding peppercorns, crush one or 2 peppercorns, cinnamon stick and Bay leaves and let them fry. When the peppers burst add the grated Ginger and finely chopped chillies and let it fry, add asafetida, Add the curry leaves and fry. Now pour this in the soaked rice and dal, add turmeric, salt, freshly grounded pepper powder and the freshly grounded cumin powder. Mix well. Add water to one inch above level of rice and pressure cook it upto 4 whistles. Once you open the cooker your Khichdi is ready. Serve it hot with some hot melted ghee and Kadhi.

GUJARATI KADHI

KADHI
The Gujarati Kadhi is a hot-sweet concoction and not very thick. It is most loved because of its unique taste and also because of its consistency. You can just drink it. The kadhi goes well with the Khichdi.

Ingredients
Yoghurt - 2 cups
Gram flour (Besan) - 2 tbsp
Ginger – A small piece
Green chillies - 2
Ghee - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Red chilly- 1 (broken into pieces)
Asafetida – a pinch
Curry leaves – 1 sprig
Salt as per taste
Sugar - 2 tsp
Coriander leaves for garnishing

Method
Grate the ginger and finely chop the chillies, alternatively you can even slice them.
In a vessel, Mix the yogurt and gram flour, ensure that there are no lumps formed, now add the grated ginger, chopped green chillies, curry leaves, sugar and salt. Now mix water and dilute this mixture. The Gujarati Kadhi is not very thick, it is usually very thin. Heat this mixture on low flame till it comes to a boil.
In a pan, heat the ghee, add the mustard seeds and when it begins to crackle, add the cumin seeds. Add the asafetida, red chilli broken into halves, and fry on low heat for a few seconds. Add the curry leaves and then pour this over the Kadhi. Finally garnish with finely chopped coriander leaves before serving.

BOONDI LADDOO

BOONDI LADDOO

Laddoo, I used to think is a sweet that is always bought from a shop and can be made only by experts, until my neighbour gave me some boondi laddoos made at home for Diwali. It immediately sent me into a quest on the art of laddoo making, which I discovered is not so tedious and tough as I thought it would be, the fruits of my labor were definitely sweet. Do try this at home and you will also enjoy the sweet of your labor. Yum!! Yum!!

Ingredients
Besan (Bengal gram flour ) - 1 cup
Sugar- 11/2 cups
Yellow food color- a pinch
Paccha Kalpooram – a pinch
Kalkandu (cubed sugar) : ½ tbsp
Ghee – 1tbsp
Cardomom- 5 or 6,
Cashewnuts - 10 ,
Raisins – 10
Cloves- 4
Few strands of saffron

Method
For Sugar Syrup
Make the sugar syrup by boiling 11/2 cups sugar in 11/2 cups of water (The ratio of ratio of sugar and water should be1:1). Add few strands of saffron to the syrup. (Saffron gives color to the syrup) Once the sugar gets dissolved and the syrup starts to boil. Keep stirring. and check until it comes to single thread consistency, remove from the fire. Add yellow food color or a pinch of kesari powder to this syrup. Keep aside. If you want to avoid food color, just saffron is enough, as saffron gives a faint yellow color to the syrup.

For Boondi
In a bowl, mix Besan with required amount of water, the consistency should be of the dosa batter. It should not be too watery else the boondi will be flat nor should it be too thick then the boondi will be hard and won’t soak easily.
In a wok, take oil and when the oil is hot, lower the flame of the gas and pour the batter through a spoon with holes into the oil. While pouring move the spoon in a circular manner so that the batter falls evenly in the oil and the boondis get fried and are separate. Once the boondis are fried. Take it out and drain on a paper towel, so that the oil is soaked out.

To Prepare Laddoo
Drop the boondis into the sugar syrup and mix well. Fry the cashewnuts, raisins, cloves and cardamoms in ghee and add to the mix. Add a pinch of paccha kalpooram and a tablespoon of kalkandu to the mix as well. Let the boondi soak for around an hour. Stir occassionally. Spread and allow to cool. Wait until the mixture cools down to a temperature until your hand can with stand the heat. Now make into even balls by pressing lightly with hand. Try shaping it into balls. If the boondi is still crisp try after it starts soaking.
Makes about 15 small laddoos.

MANGO LASSI (A Mango Yogurt Smoothie)

MANGO LASSI (A Mango Yogurt Smoothie)
Mango lassi though an Indian beverage is extremely popular among the westerners. Most westerners when they go to an Indian restaurant order for a Mango Lassi. Since Mango lassi is not so easily available in the Bombay restaurants, I got to taste it when I moved to Singapore. Its one of the best Beverages to have, so yummy and so nutritious.

Ingredients
Thick Yogurt – 4 cups
Mango pulp – 1 cup
Sugar - 4 tsp
Ice cubes – 4-5

Method
Try to use the Indian Alphonso Mango pulp which has better color and flavor. In a mixie/blender, Pour the Thick yogurt, Mango pulp, Sugar and add in the ice cubes. Since the pulp usually has some sugar, you can go easy on the sugar, if required you can add some more sugar and run the blender. Run the blender for about 1 minute. Till all the ingredients mix well and become one uniform mixture. Add water to dilute the thickness, the lassi should be in pouring consistency. Pour into a tall glass tumbler. Add some ice cubes. Serve chilled. Enjoy this rich beverage which is not only nutritious but also a treat to your taste buds.

SALSA VEGETARIAN CLUB SANDWICH

SALSA VEGETARIAN CLUB SANDWICH
This is a highly nutritious sandwich, rich in proteins due to the black chickpeas used in the recipe.
Ingredients
For patties
4 potatoes (boiled)
1/2 cup Black chick peas (kala chana)
2 tbsp sago (sabudana)
3-4 bread slices
2 green chillies (chopped)
Some coriander or parsley or mint leaves(chopped)
1 tsp lemon juice
2 tbsp oil
Oil for frying the patties
Salt to taste

For Sandwich
Buns (the long ones, like hot dogs buns)
Lettuce leaves
Onions (cut into circles)
Cucumber slices
4-5 tbsp tomato ketchup

For salsa sauce
1 tomato (chopped into pieces)
2 green chillies (chopped)
1 tbsp olive oil
some coriander leaves (chopped)
½ tsp sugar

Method
For Patties:
Soak the black chick peas in water overnight. Boil in a pressure cooker till tender. Remove and cool and mash into a paste. Keep aside. Soak the sago in water for 15 minutes. Drain and keep aside. Peel and mash the potatoes. Heat 2 tbsp of oil in a pan and add the mashed potatoes, sago, Black chick peas paste, green chillies, salt to taste, lemon juice and chopped coriander leaves. Mix well. Remove and cool.

Dip the bread slices in water for a few seconds. Squeeze out the water and add to the potato mixture. Divide into various portions and shape into cutlets. Heat oil and fry these one at a time, till golden brown.

For salsa sauce: Mix all the ingredients and season.

For Sandwich: Cut the bun into 2 halves. Spread the ketchup on one side and place a piece of lettuce or cabbage leaf. Place the onions and cucumbers on it. You can place tomato slices also if you like. Place a cutlet on top of this and top with salsa sauce. Cover with another portion of the bun. Heat in a microwave oven for one minute and serve.

GRILLED BAKED POTATOES

GRILLED BAKED POTATOES
Ingredients
2 medium sized potatoes
Lemon Juice – 2 tbsps
Coarse Pepper powder – 1tsp
Salt as required
Olive oil as required
Foil

Method
Wash the potatoes well. Tear foil large enough to wrap the potato. Pour 1 tablespoon olive oil in center of foil. In a zip lock bag, put in the potatoes, salt lemon juice and pepper powder and oil and shake well. Allow to marinate for a while. Put the marinated potatoes in the foil.Wrap and grill until tender.

Recipe for Malabari Paratha, Barota, Prata

Dear Members,
One of the members asked me for the recipe for the parotta/ the layered paratha/ popularly know in the south as Barota....This is usually made in the south. We do see it in Tamilnadu, We also see it in Kerala where it is known as 'Malabari Paratha' (Parota), a speciality of the Muslims from the malabar region, Kerala. Here they relish their Parota and Chaya(Chai(Tea)) (Iam not sure which other south indian states we see it more commonly in)....
This dish has achieved a whole new status in Singapore. People from all races enjoy the Paratha/Barota and it has received a multi racial status here. There are Chinese stalls who serve Prata and curry. In Singapore it is known as Prata or Roti Prata. People from other races have learned and mastered the art of making the prata from our Indians and sell this in their stalls. I have seen the cooks sweating it out behind glass panels rolling and stretching the dough to make the pratas here.
Back in India I have seen in the street corner dhaabas, cooks beating a small amount of maida into incredible sizes and then rolling it all to make a small sized parota. The Paratha/Barota must be eaten hot....it should come immediately from the Tava on your plate and it cannot be eaten once cold.
The flaky, crisp, layered Barota is made from Maida (All purpose flour).
We do get frozen Parathas now which can heated on the tava and taste very close to the freshly made ones. But nothing can compare to the freshly made one by the cook slogging over the dough and sweating over a Tava
Here’s the recipe for the South Indian Barota which can be had with Tea but is usually served with Kurma.

South Indian Paratha/Barota/Parotta/Prata
Take "Maida" flour.
Add a pinch of salt. Knead it nicely with oil. Now add water and make a dough similar to that for roti. Keep for an hour. Some may like to add a pinch of baking soda.
The dough should not be sticky. Now take a small ball of it and spread lightly using a rolling-pin. Start stretching it by swinging it, catching it at one end, until it becomes paper thin. Roll it up into a long roll. Now coil the rolled up dough on to a plate, with no gaps between each circle. Lightly press it with a rolling pin. If you are unable to swing pull it on all sides slightly to make it thin, trying to retain the round shape.
Heat "tava" and pour a light layer of oil on it. Fry it on the tava, both sides.

If u want layered Pratas. - Make a thick paste of maida with ghee or dalda ready in hand, coat an even layer using brush or spoon on the round layer, fold the circle into a semi-circle or like a paper fan fold up and down alternatively. Now coil the rolled up dough on to a plate, with no gaps between each circle. Let it lie for half hour. Now roll it into thin circle. Add oil on tava and cook this is on both sides. You can add more layers by repeatedly coating with paste and rolling out. once cooked you will get layers like in a puff.

Tip :- Try to the dough as thin and as big as possible with a rolling pin.
Don’t add ghee or dalda while making the original dough, Use it only to coat the layer otherwise the Paratha/Barota/Prata/Parota will break.

Serve the Paratha/Barota/Prata/Parota hot with Kurma or U can have it just like that with Tea as a snack, but mind you it is quite heavy. Kids can have it with sugar. Try it with milkmaid or Mango pulp. Anyways it is enjoyable.
Singapore even has a Famous Roti Prata stall which sells Prata Icecreams where in they make a puff paratha and serve it with 3 flavours of ice creams .
You can make variations to it. You can make a Cheese Paratha, Banana Paratha , Onion Paratha or just have it simple and Plain.
Hope all you members will enjoy cooking and eating the Paratha/Barota/Prata/Parota. Please do share your experiences.
Happy Eating!!!!!!!

PULIYITTA KEERAI

PULIYITTA KEERAI

This is another very simple dish prepared using either Amaranth leaves (Mulakeerai, thotakoora,solai) or tender leaves of Colacasia (Chepankazhangu / Chembu known as Aloo in Maharashtra) leaves.

Ingredients
1 bunch of Amaranth or Colacasia leaves
1-2 green chillies
1-2 red chillies
Tamarind extract - 1 tablespoon
Turmeric – 1tsp
Salt to taste
Mustard seeds – 1tsp
Fenugreek seeds – 1 tsp
Oil 1 tbsps (Can use coconut oil for that authentic Kerala taste)

Method
Destalk and wash the leaves. Cut the leaves into very small pieces.
Boil the leaves in tamarind water, turmeric and salt, till the leaves are cooked well.

Add the green chillies while boiling, when they are cooked, remove the boiled green chillies and grind them and mix with the boiled leaves
Season the leaves with mustard seeds, red chilies broken into 2 and fenugreek seeds.
Your Puliyitta keerai is ready.

Recipe for Cheese Dosai

Hello Members,
Here is the recipe for Cheese Dosai. This recipe is not for the weight watchers though, but those who want to have a variety and still watch your weight u can try the low fat cheese. One dosai will not harm u....Happy Eating!!!!!!

Cheese Dosai
Ingredients :
50 gm Amul cheese/ or any other Mozarella cheese - grated
2 1/2 cups rice and 1 cup urad dal(soaked for 5-6 hours and ground to a fine smooth past)
1 onion - chopped
Small bunch fresh coriander - chopped
3-4 green chillies - chopped
1/2 tsp salt
Oil for frying.

Makes about 12-14 dosais

Method : Add salt to rice and dal paste and leave covered for about 8 hours
Grease a flat tava (a hot iron cooking plate) very lightly. See that there is no excess fat or the dosa will not spread. Pour a ladleful of mixture on the tava and spread it quickly with the back of the ladle. Pour a little oil on the sides and cover for a few seconds. Uncover and add a tablespoon of grated Amul Cheese/ or any other cheese, a few bits of green chillies, onion and fresh coriander. Fold over and serve at once.

Tips : - For those who dont like onions u can avoid onions and for kids u can avoid putting green chillies.

*One very important note to all the members. *
When u are in India u safely can buy Amul or any other cheese. But for those of the members who are living abroad like me, please note the ingredients behind the cover and note, if the ingredients contain cow/calf rennet, if it does, please avoid buying the cheese. You can get cheese minus the above ingredient also.

What is Rennet? (Web definition of Rennet)
An extract from the membranes of calves' stomachs which contains rennin, an enzyme that aids in coagulating milk or separating curds from whey. Rennet-like enzymes, also used commercially, are produced by selected fungi and bacteria.

Hope that members will try the cheese dosai. Enjoy.

FRUIT CHUTNEYS - HOT MANGO CHUTNEY

Hot Mango Chutney

Ingredients
3 large sweet mangoes, slightly ripened
1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2" piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1/4 tsp methi (fenugreek) seeds
1 tsp mustard seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil
Method
Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside. Roast the methi, saunf, cumin and coriander
seeds and grind into a coarse powder. Set aside. Heat the remaining oil and add the Asafoetida and mustard. When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes.
Add the mango, powdered masala, salt to taste, lime rinds and lime juice.Bring to a boil on a low flame. Remove from heat and let it cool to room temperature. Store in an airtight container.
If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week.
Store it in airtight containers in the fridge.