…wd. 2 tbsps. Cashewnuts 2 tsp. Khus khus (Poppy Seeds) Procedure: Wash the methi leaves, drain through a colander. Chop the leaves & add ½ tsp. salt & set aside for about 10 mins. Then squeeze out the water from the leaves. In a sufficiently broad & deep pan, heat oil till hot. Reduce heat & add jeera. Let it crackle & then add methi leaves & sauté till the leaves wilt. Now add the prepared masala paste, the dry spice powde…
…½ tsp. Salt Water as required Procedure for making the Puran (Sweet Chana Dal Stuffing): First, grind cardamom, nutmeg & aniseed to a fine pwd. Keep aside to use later. Wash the chana dal & boil with sufficient water in a pressure cooker upto 2 whistles along with oil & salt. Release steam immediately & strain out the extra water completely through a strainer. Reserve the strained water to prepare the amti later. Transfer the stra…
…he chopped mixed vegetables (potatoes, brinjal, red pumpkin )to the soaked dal & pressure cook till the dal is soft. Boil drumsticks separately & add to the dal to avoid getting mashed. Let the cooker cool slightly. Release the pressure if any & open the cooker. To the cooked dal & vegetables add chilli pwd., sambhar pwd., tamarind pulp, sugar, jaggery & bring to a rolling boil. Reduce heat & let it simmer for about 2…
…n… 😀 Ingredients : 1 cup Urad Dal (Black Lentils without skin) ¼ cup split Moong Dal (without skin) (optional) 1 tsp. fresh Ginger (peeled & grated) A pinch Hing (Asafoetida) Salt to taste Vegetable Oil for deep frying Water as required Procedure : Pick, wash and soak urad dal and moong dal in sufficient water for about 4 hrs. or overnight. Drain the lentils and grind them in a masala grinder to a fine, smooth and thick paste; using minimum wa…
…value you can add vegetables of your choice and a mix of split skinless chana dal and urad dal. I sometimes like to use moong dal too….
…llies (remove stem & chop) 1 tsp. fresh Ginger (grated) 1 tbsp. Chana Dal (split gram) (lightly roasted) Few fresh Coriander leaves (washed & roughly chopped) A pinch of Sugar Salt to taste Method : Grind together coconut, green chillies, ginger, chana dal, coriander leaves & salt in a blender/masala grinder with a little water to a fine & thick paste. Transfer to a serving bowl & keep aside. Ingredients for the Tempering:…
…#038; urad dal separately in sufficient water for about 6 to 8 hours. Soak methi seeds along with the rice. First grind the dal to a fine, light & fluffy paste & then grind the rice in the same grinder to a smooth paste, use water sparingly. Both the batters must be sufficiently thick but of pouring consistency. Pour both the batters in one sufficiently large container after grinding. You may grind the rice to a slight grainy/coarse cons…
…table Oil/Ghee as required Method : Wash & soak rice, urad dal, chana dal with methi seeds in sufficient water for 4 hrs. Wash the thick poha & soak in water separately. Grind together all the soaked ingredients in a masala grinder/blender to a fine paste. Transfer the paste to a sufficiently large & broad bowl/dekchi. Add salt to taste & water to thin the batter to a dropping consistency. Do not thin the batter too much; it sh…
…Batter : Wash & soak urad dal separately. Wash & soak rice with methi seeds in sufficient water. Soak the dal & rice for about 4 hrs. Grind the soaked dal first & then the rice in a grinder/blender to a fine & smooth paste. Transfer the pastes to a sufficiently large pot/bowl/dekchi & mix it together. Add salt to taste & just enough water to the batter to make a thick pouring consistency. Stir well & keep a…
…ed) 1 tbsp. Ghee Liquid ghee – for greasing Procedure: Wash and soak chana dal in enough water for about 3 hours. Pressure cook the chana dal until soft with just enough water to cook it. Grind the soft dal along with the residual water if any, into a fine, smooth and thick paste. Transfer this paste into a sufficiently wide and thick bottomed dekchi/handi/pot/non-stick pot or in the pressure cooker body. (I like to use the pressure cooker body as…