…separately for about 4 hrs. Drain & reserve the water. First grind the dal using very little reserved water to a smooth, thick & fluffy paste. Transfer the dal paste in a sufficiently large & deep vessel so that the batter has enough space to rise later. Then grind the rice & poha together with very little reserved water to a thick & smooth paste. Transfer this paste to the vessel containing the dal paste. Mix the paste well wi…
…Rice Recipe… until next time, enjoy!! 😀 Ingredients : 1 cup mixed lentils/dals (tur-1/2 cup, masoor, moong– ¼ cup each) 500 gms. Boneless Chicken pieces or with bone 1 large Onion (peeled & sliced) 2 med. Potatoes (peeled & cubed) 1 cup Bottle Gourd (peeled & cubed) 1 cup Red Pumpkin (peeled & cubed) 1 med, Brinjal (cubed) 4 tbsps. fresh Fenugreek Leaves (chopped)/Kasuri Methi (dry leaves) 2 fresh Green Chillies 1 tsp. Red Chilli…
…er as required Oil as needed Procedure: Pick, wash and rinse rice and urad dal. Soak in enough water with methi seeds for 4 hours. Drain the water and grind with sufficient water to a thick, fine paste. Transfer the batter into a sufficiently large bowl; add salt to taste and water if necessary and stir well. Ferment the batter overnight. The next day; stir the fermented batter well and adjust the consistency with water if necessary. Heat the dosa…
…hana Dal (soak overnight) Salt to taste Procedure : Drain the soaked chana dal & boil with sufficient water & keep aside to use later. The chana dal should be soft but slightly firm. (It should not be mushy). Grind the coconut with enough water & strain to extract thick & thin coconut juice. After the first extract, add some water to the coconut residue & extract juice. Drain the soaked rice & grind with some water till you…
…asala pwd. · ½ tsp. Kasuri Methi (dried fenugreek leaves) · A pinch of Sugar · A pinch of Nutmeg pwd. · 3 tbsps. Vegetable Oil · 1 tbsp. fresh Cream · Salt to tast…
…as you would for biryani / pulao / fried rice / jeera rice if you wish to retain the whole grain. Adding a pinch or two of sugar; enhances the taste, flavor and adds gloss to the finished dish. It is optional. Diabetics refrain from using it! I like only urad dal in my preparation. Mix and match dals and nuts as per your preference. If you are allergic to nuts then please avoid it!! You may add a dash of homemade ghee/clarified butter if you are e…
…Salt to taste Vegetable Oil for drizzling Procedure : Pick rice & urad dal. Wash urad dal & rice separately & soak in water for 3 hrs. in two bowls. Blend them separately to a smooth paste with water. Do not add too much water. It should be of idli batter consistency. Pour the batter in a sufficiently large & deep pan. Add salt to taste to the batter & mix well. Let it ferment overnight. Stir the batter well the next morning al…
…their own special mix of rasam powder. You can use various combinations of dal, dry spices and fresh herbs to make your very own tantalizing cuppa of steaming hot rasam. This recipe is very popular in my home especially in the cold winter months and during the rainy season. We are having heavy rains here and it is time to relish and keep warm with soups. To face the chill and pump up your vitamin C, here is a tangy bowl of Tomato Pepper Rasam! 🙂 C…
…hepu’ in Marathi & Konkannim. Dill is cooked as a vegetable along with moong dal. It is usually prepared as a dry subzi (vegetable) & eaten with bhakris (flat breads) made with jowar, bajra or rice. Dill is a good digestive & has anti-flatulent properties. We do not like dill as a vegetable but prefer it as a herb. We love the subtle flavor & aroma of dill. Today’s recipe is Dill Grilled Prawns with a Spicy Remoulade which is so de…
…dessicated dry Coconut paste(optional) ¼ tsp. Turmeric pwd. 1 tsp. Kasuri Methi pwd. (dry Fenugreek leaves) 1 tsp. Garam Masala pwd. 1 tbsp. Maida (All Purpose Flour) (optional) 2 tbsps. fresh Cream (optional) 2 tbsps. whipped curds/yoghurt 3 tbsps. Vegetable Oil Salt to taste Procedure : In a sufficiently large handi/pot; preferably a clay pot, heat oil till hot. Add chopped onions and fry till lightly golden. Set aside to cool. Crush the cooled…