Thursday, December 25, 2008

URAD DAL kHICHDI


This was the staple diet in winters in my childhood. Actually we started making this only from Ganga Dusshehra and stopped it from Shivraatri. My mind found this logic in this ritual..its considered hot...gives heat, so once the winter is gone..its not good to eat ..may be.

Ingredients:
1cup Urad cchilka (black urad)
1 and half cup rice.
4 cup water.
1tsp. turmeric
1+1/2 tsp. salt or to taste.
green chutney,
curd
papad
Radish..cut into long pieces and sprinkle salt and lemon juice on them.
Desi ghee
Put daal, rice, water, turmeric and salt together in a cooker and put it on the gas.
After one whistle slow the the fire.
keep it for 3 minutes and switch off.
let it cool for 5 minutes.
Now open it , and serve it hot with dollops of ghee and accompaniments.
I love it with radish and curd.
My dad always used to like it after a little shallow frying...for this take a fry pan, put some ghee and add khichdi, and shallow fry it, till its a little crisp.
Its like Indian fast food...cooks in a jiffy and healthy too.
Tips: we eat many variations also, like this daal can be substituded with arhar, or moong daal, or Vadi.

Wednesday, December 17, 2008

BESAN KA LADDO


laddoo with wheat flour....




This was the most favourite dish of my children, when they used to go to the hostel, they always wanted to take it with them. so I learnt making it
INGREDIENTS;
Besan...3 cups
Desi ghee..3/4 cup
Sugar..2 cups(grind it finely), this is the general choice, I put 1 and 1/2 cup, as i like a little less.
Cardamom powder.1 tbsp.
2 tbsp..cashewnuts
2 tbsp almonds
for garnishing.....
4 big cardamom-grind them
2 tbsp. coconut powder.
Take a saucepan, and put besan and Ghee and roast on medium fire, stirring all the time.
When it is done it leaves the ghee., then add chopped almond and cashew nuts.
While you are roasting..its sort of solid mass, but when its roasted..it starts becoming a little liquid and give an aroma.
Now add cardamom powder and take it off the heat.
let it cool for a 3-4 minutes.
now add sugar and make balls. While making the balls take some stuff and rub it between two hands, then round them.
spread cardamom and coconut powder in a plate.
Put the ball on this and keep it aside.
Laddoo are eaten more in the winter, as it gives heat to the body and very nourishing also.
The same laddoo can be made with wheat flour also. For a better taste..take 2cups of flour and 1 cup semolina.
Quantity of ghee can be increased or reduced as u like.
Initially put a little ghee , then add slowly till the flour is not dry anymore.
You can keep it for one month.

Tuesday, December 9, 2008

KADHI







Kadhi..... has a very auspicious connotations for us...when we bring a bride home, we prepare kadhi, when when a newborn is 6 days old, we celebrate by making kadhi(cchathi) and even on Rakshabandhan we enjoy it.
Ingredients:
Moong dal 1 cup soaked in water for 3-4 hrs , then grind it.
1 cup sour curd
oil for frying
salt to taste.
1tsp turmeric
1tsp cumin seeds
1/2 tsp red chilli powder
2 tbsp. desi ghee or butter
1/2 tsp asafoetida powder
Take the ground moong daal, and for testing put a drop of it in a cup of water, if it floats, then its Ok, otherwise churn it a little. Keep 1/4 cup daal aside.
Now fry small balls from the rest of the dal and put them in water.
Now in a bowl mix curd and that 1/4 cup dal thoroughly and then add 1glass water.
Take a kadhai or sauce pan and put 1 Tbsp oil, when it gets hot, add asafoetida and cumin seed and chilli powder and turmeric and then slow the fire and add daal and curd mix stirring continuously., then add one more glass of water.
Now add salt and let it simmer for 25 minutes on slow fire.
Then squeeze the fried ball and add to this.
keep on the fire for another 10 minutes.
Now before serving give it a tadka of desi ghee, cumin seeds and chilli powder.
for garnishing u may put Coriander leaves.
Now relish it with boiled rice or chapati.
For flavour curry leaves may also be used.
Here we have used moong daal, but normally instead of daal..Besan is used..method is same.
For ready made moong daal badi...... roast them with a little oil, then crush them a little and then just prepare it as a Curry veg with peas, and tomatFor urad daal badi....These are big size spicy badi.......so break them and then roast a little...since they are spicy we add potato and then make their vegetable..Curry.









Monday, December 1, 2008

INSTANT DAHI BARA







This one is like fast food, prepare in a haste and enjoy with leisure:), and no oil is used, so healthy also, my sis prepared it for me and I really relished it so much that I am sharing it with you, try it once and tell me how did it go?

4 bread slices

1/2 cup milk

1/2 tsp sugar

1 tablespoon raisins

1 tablespoon chironji

1 tbsp. coconut grated-optional

1tbsp. green coriander leaves chopped

1 tsp ginger finely chopped.

salt & pepper to taste

1tsp. cumin powder or Chaat masala

1 cup fresh curd..sieved to make it smooth

Cut of the crust from bread slices.

add sugar in the milk.

Mix coriander,ginger,chironji,raisins in a plate........fillingTake a slice in hand, dab it with the milk and then put one tsp filling and close the ends by hand pressing it firmly.

Put dahibaras in a plate and pour the curd over them. You may put a little ( half tsp ) sugar in the curd.

after 2-3 minutes...sprinkle salt, pepper and cumin powder..........ready to be eaten:),Its a healthy and tasty dish without any sugar or oil.

TIP:.....Dont keep them for long, pour the curd only 2-3 minutes before eating.

You may add green chatney or tamarind chatney if u like.

In the filling you may add any other dry fruit also.