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Monday, February 12, 2018

Masoor Rice

Time 30 min
Basmati rice 1 cup
Whole masoor 1/4 cup
Onion 1 medium size chopped lengthwise
Ginger Garlic paste 1/2 tsp
Bay leaves 2-3
Pepper 1 tsp
Cloves 5-6
Cumin seeds 1/4 tsp
Big cardamom 1
Green chilies 2 slit from the middle
Ghee 2 tbsp
Water 1.1/2 or 2 cup (Depending on how old is rice)
Salt to taste

Wash the rice and masoor with water. Drain the water,  in fresh water soak rice and masoor for 1/2 hr. 
Heat the thick bottom non stick sauce pan or pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for few minutes. Add rice and masoor, saute for about 3-4 min. Add turmeric powder, saute for about 2-3 min. 
Then add hot water, stir well. (Then if you are using pressure cooker then whistle for 2 whistles and then immediately release pressure, turn upside down and cover the lid or keep without lid). If using thick bottom pan then cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get split. Keep the low flame and cook it for about 7-8 min. Serve with dahi raita.

Tuesday, June 20, 2017

Bedmi Puri

Time 30 min.
Wheat flour 2 cups
Semolina / Rava 1/2 cup
Oil 1 tablespoon for making dough
Water per requirement to make stiff dough
Oil for deep frying
Sesame seeds 1 tsp
For Moong daal mixture
Moong daal 1/2 cup 
Ginger 1/4 inch
Red chili powder 1/4 tsp
Garam masala 1/4 tsp 
Cumin seeds 1/4 tsp
Fresh coriander 1 tsp
Salt as per taste

Soak moong daal with cumin seeds for 2 hrs. Drain water and then grind with other ingredients without adding water. Keep it aside.
In a mixing bowl, add wheat flour, semolina, and salt. Mix very well. Heat oil in a saucepan, then pour into the mixing bowl over the flour. Probably make a small dig in the flour and add ghee into it. And then pour flour from sides into the ghee. Add 2-3 tbsp or more water and knead the dough. The dough should be not too hard or too soft. Keep dough for 15 min. Then knead the dough. Make small portions of dough of 1 inch. Start rolling it, it should not be too thin or thick, On one of puri should be sesame seeds and on other side apply paste of moong daal mixture. Then deep the puri keeping moong daal mixture on lower side. Deep fry in oil. Take out on tissue paper to remove excess oil. Serve with potato gravy bhaji.

You can add moong mixture in wheat flour to make dough without adding water. Then deep fry.

Monday, January 30, 2017

Dal Vada

Time 30 min
Chana daal 1/4 cup
Masoor dal 1/4 cup
Moong dal 1/4 cup
Chawli/black eyed beans 1/4 tsp
Turmeric Powder 1/4 tsp
Red chili powder 1/4 tsp
Coriander powder 1/4 tsp
Carom seeds (Ajwain) 1/4 tsp
Freshly cut coriander 1 tsp
Green chilies 2
Cumin seeds 1/2 tsp
Fenugreek seeds 1/4 tsp
Curry leaves 3-4
Baking soda  2-3 pinch
Salt to taste
Oil for deep fry

Soak all daal in hot water for about one hour with cumin and fenugreek seeds. Completely drain the water from daal, transfer it in the mixer vessel, then add remaining ingredients except ajwain and baking soda, Blend it in mixer. Make a coarse paste. Take out from the mixer vessel, into the bowl, then add ajwain, and baking soda. Mix well. The consistency of the mixture should be little thicker than bhaji batter.  Divide into 8-10 balls. Take one ball in hand apply little oil on palm gently press to make flat but round dal vada. Deep fry untill golden broun and crispy. It need to be served hot with sauce.

U can add more chilies as per your taste
U can add 1 big size tomato in the mixer while blending. If tomato is added then to make batter u need to add less water, because tomato contains water.

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