23 June 2018

Pudina Pulao

       Weekend lunches are extra special, to be enjoyed with the family. But if you don't want to spend half the morning cooking and still whip up something yummy and interesting, then this Mint leaves pulao is perfect for you. Here's the recipe.. Recipe video on #IGTV - https://www.instagram.com/tv/BkXs-OvDG7a/
Mint leaves - 1 cup
Coriander leaves - 1/4 cup
Green chili - 1
Ginger - 1 inch piece
Cinnamon - 1 inch piece
Cloves - 8-10
Basmati rice, cooked - 1 cup
Ghee - 1 tbsp
Bay leaf - 1
Cooked vegetables (Peas, carrot, potato) - 1 cup
Salt to taste
1. Grind together mint leaves, dhaniya, green chili and ginger to a fine paste using very little water.
2. Coarsely grind cinnamon and cloves. You can choose to add them whole as well. I ground them to avoid wastage.
3. Heat ghee in a large kadhai. Add the bay leaf, ground cinnamon-cloves, mint leaves paste and vegetables along with salt. Mix well and let cook for 3-5 minutes.
4. Now add rice little by little, mix well. Check for salt and cover cook for just 2 minutes to let the aroma & flavours steep in.
Serve hot.

21 June 2018

Carrot - Cabbage Chutney

In a quest to look for non-raw food, working with chutneys and raitas is one of the biggest challenges. In that search, I came across this recipe at https://www.vegrecipesofindia.com/carrot-chutney-recipe/ for Carrot chutney which suited my purpose.
I tweaked it a bit and added cabbage for good measure as well.
Sesame oil - 1/2 tsp + 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tso
Carrots, roughly chopped - 1 cup
Cabbage, roughly chopped - 1/4 cup
Green chili - 1, medium
Dry red chili - 1 medium
Asafoetida (Hing) pwd - 1/4 tsp
Salt to taste
Tamarind - 1 pea size
Coconut, dessicated (readymade one works best than fresh) - 1/4 cup
For Tempering:
Sesame oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves, a few
1. Heat 1/2 tsp oil in a kadhai, add the urad and chana dal, green chili and red chili along with hing. Fry a bit till lentils turn golden brown. Remove and keep aside.
2. Add another 1/2 tsp oil, now add in the carrots, salt and cover-cook for 7-8 minutes or till carrots are semi-soft.
3. Now add the cabbage as well and cook for 5 mins more.
3. Remove, let cool and grind to a paste. Transfer to a bowl.
4. For tempering, heat 1/2 tsp oil, add mustard seeds and let splutter. Add the urad dal and curry leaves and pour over the chutney.
Serve as accompaniment with Idli, dosas, or chapatis too.

Moong Dal Idli

Idli is one of the traditional Indian breakfasts that is guaranteed to give you that instant energy boost, thanks to its carbs content. While we have many options around for Idlis, using Idli rice, raw rice, Millets, let's try one with Green gram. I have used whole Green gram in this for added goodness.
The batter needs to ferment, as with any Idli batter. If you are going to make this at nite, then grind the batter in the morning itself. Best for use within a day.
Serve with this Carrot-Cabbage Chutney
Soaking time: 6-8 hours
Fermentation time - 6 -8 hours
Serves - 20 idlis approx
Whole Green gram (Sabut Moong dal) - 1 cup
Whole Black gram, without husk (Dhuli sabut Urad dal) - ¼ cup
Green Chili -1, medium
Ginger - ½ inch piece
Salt to taste
Fenugreek (Methi) seeds - ¼ tsp
1. Soak the moong dal overnight. Soak the urad dal along with methi seeds for 2 hours before grinding the batter. 
2. In a mixer jar, add the moong dal with a little water, green chili and ginger and grind till you get a frothy batter. Remove to a bowl.
3. Now add the urad dal + methi seeds to the mixer and grind to a smooth and frothy batter, as for idli. Add this to the ground moong dal, add salt to taste, mix well and leave to ferment for 6-8 hours.
4. Apply oil to idli plates, pour ladle-ful batter into each pocket and steam cook for 15 mins or till done. If you wish to add veggies to this, add it just before making idlis.

3 June 2018

Badam Burfi

Desserts or even simple sweets are even more special when we make them at home. In the beginning some can appear bit overwhelming, but once we try it it turns out to be a lot less complicated.
Here's a simple Badam Burfi recipe.
Whole almonds (soaked and peeled) - 1 cup
Milk - 1/2 cup
Sugar - 3/4 cup
Water - 1/4 cup
Ghee - 1 tbsp
Saffron strands - a few, soaked in 2 tbsps warm milk
Cardamom (Elaichi powder) - 1 tsp
1. Grind the almonds to a fine paste using milk. You can grind them coarse too if you prefer the burfis to have a bite to them.

2. Add sugar and water to a thick bottom pan and keep stirring on low-medium flame. We need a one string consistency.

3. Once it reaches the desired consistency, add the badam/almond paste and stir well. Once it thickens a little, add the ghee and keep stirring on low flame.

4. Now add the elaichi powder and continue stirring till mixture starts to leave the sides of the pan completely.

5. Transfer to a greased plate or baking tray. Let cool slightly. Cut the mixture into desired shapes and let cool completely. Transfer to a clean jar and consume within a week.