• Chana Masala – Chickpea Stew with Tomatoes

    Chana masala also known as chhole masala or channay (plural) is a popular Punjabi dish in Indian cuisine and Pakistani cuisine. The main ingredient is chickpeas cook together with onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur), crushed pomegranate seed (anardana) and garam masala. It is fairly dry and spicy with a sour citrus note. Adapted with changes from Smitten KitchenChana Masala Ingredients:(A) 1 tablespoon vegetable oil 2 medium onions, minced 1 clove garlic, minced 2 teaspoons grated fresh ginger 1 fresh, hot green chili pepper, minced 2 springs of curry leaves (B) 1 tablespoon ground coriander (used seeds and ground) 2 teaspoons ground cumin (used seeds and ground) teaspoon ground cayenne pepper (omit) 1 teaspoon ground turmeric 2 teaspoons cumin seeds, toasted and ground 1 tablespoon amchoor powder (omit) 2 teaspoons paprika (omit) 1 teaspoon garam masala (C) 5 medium size tomatoes, chopped small 2/3 cup water 2 cups dried chickpeas (soaked overnight and cook with pressure cooker till soft) teaspoon salt lemon (juiced) Method: Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Add in curry leaves and stir to mix. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor, paprika and garam masala. Cook onion mixture with spiced for a minute or two. Then add the tomatoes, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice. Source:http://vivianpangkitchen.blogspot.in/2014/05/chana-masala-chickpea-stew-with-tomatoes.html#.U5AInC-T7AF


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  • Punjabi Dhaba Dal

    Bring the popular dhaba dal right into your kitchen with infused aroma. The highway style dal cooked in a hot melange of spices, butter and a spattering tadka to stimulate your senses. Ingredients: 5 cups of water 1 cup Urad Dal (Split black gram) ½ cup arhar dal ¼ cup chana dal ½ tsp turmeric and salt as required For Tempering 1 tsp cumin seeds ½ tsp ginger 2 green chillies 1 small garlic 1 small onion, finely diced 1 small tomato, chopped finely ¼ cup tomato puree Juice of one lemon 2 tsp of dhaba tadka mix For Tadka 1 ½ tsp dhaniya seeds 1 tsp fennel seeds or saunf 1 tsp whole cloves ½ inch cinnamon stick ½ tsp Kashmiri red chilli powder 1 Tbsp Jeera (Cumin) 1 tsp turmeric powder ¼ tsp ground mace (javitri) powder The Cooking Methodology Cook the dal with salt and turmeric in it.   How to make the Dhaba Tadka Mix: Dry roast the whole spices – cumin, coriander seeds, saunf (fennel seeds), cloves and cinnamon Now add turmeric, chilli, ground mace powder, and roast it further. Add salt and grind the mix to make a dhaba tadka mix powder. You can then store this grinded mixture in a cool, dry place and use it as and when required. How to make the Dhaba Dal: In a deep frying pan, add a large tablespoon of butter, and sauté the ginger, garlic and cumin seeds together. Now add diced onions and sauté them till they turn golden brown and translucent in colour. Pour in the cooked dal in the pan, add salt, green chillies and chopped tomatoes. Continue to stir the dal occasionally. After few minutes pour in the tomato puree to add consistency to the dal and then add the dhaba tadka mix to give it the right flavour and aroma. Before serving the dal, top it with lime juice. This rich pulses diet is low in carbohydrates and takes you a long way to lead a healthy life.  Serve this dhaba style dal hot with jeera rice, rotis or parathas and sliced onions. This is the yummy way to go healthy every day.


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  • Mexican Pulses Salad

    Ingredients 1 (400g) tin drained black beans 1 1/4 (340g) tins drained sweetcorn 400g white chick peas that are soaked overnight and boiled 1 (400g) black beans, soaked, rinsed and drained 3/4 (400g) chopped tomatoes with chilli Half an onion diced 1 avocado, cut into 1.25cm chunks 2 green chillies minced and seeded 1 plum tomato chopped for more taste 1 red capsicum, diced neatly 1 small red onion finely chopped Half a bunch of fresh coriander, again finely chopped 3 tablespoons finely chopped jalapeno pepper rings 1 tomato, carefully diced 125ml Italian salad dressing for taste 7 tablespoons of extra-virgin olive oil Black Pepper and Salt to taste 1 lime juice Hot pepper sauce according to spicy requirements 1/2 teaspoon honey Directions to prepare: Combine all the above ingredients in a large bowl and allow it to sit for one hour before serving. Lightly stir the sweet corn, black beans, avocado, plum tomato, onion, jalapenos and salad dressing until all are well mixed. Then sprinkle with salt, black pepper and hot pepper sauce to taste. Refrigerate before serving, it tastes much better. Pour extra-virgin olive oil dressing over the vegetables and mix well. To add a twist to the traditional Mexican salad, you can feel free to add a layer of baked potato on top with ample amount of Cheddar cheese.  


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  • Moong Dal Pakoras

    Moong Dal Vadas are known as pakoras, bhajias or fritters. This is a spicy delicious snack crispy outside and soft inside. Moong dal vada is a popular tasty dish. Ingredients: Split wash moong dal(1 cup) Potatoes boiled peeled and shredded(1 cup) Finely chopped cilantro (hara dhania)( 2 tablespoon) Green chili minced adjust to taste(1) Finely grated ginger(1 tablespoon) Cumin seeds (jeera)( 1 teaspoon) Asafoetida (hing)( 1/8 teaspoon) Baking soda(1/8 teaspoon) Salt (1 teaspoon) adjust to taste and oil to fry Method: Wash and soak dal in about 3 cups of water for four hours or longer. Grind dal coarsely using very little water. Add all the ingredients to the dal batter, potatoes, cilantro, green chili, ginger, cumin seeds, Asafoetida and salt, beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard. Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot vadas will not cook through and will not be crispy. Place about 1 tablespoon of batter into the oil. Fry the vada in small batches. Fry vadas until golden-brown all around. Moong Dal Vada should be crispy from outside and should be soft inside. Serve them with Hari Cilantro Chutney


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  • Moong Dal Halwa

    Moong Dal Halwa is a sweet dish of Rajasthan. It is a rich, creamy and pudding like dessert. It is a delicious dessert for the winter months. It is supposed to keep the body warm and protect it from the bitter winter cold. You can make a larger quantity of the Moong dal Halwa and store it in refrigerator for several weeks. Ingredients: Split yellow Moong dal(1/2 cup washed) Unsalted butter or ghee(1/2 cup) Heaping cup sugar (1/2 cup + 2 tbsp more) Cardamom powder(1/8 teaspoon) Pinch of saffron Water(2 Cups) Sliced almonds for garnish(1 tablespoon) Method: Wash dal thoroughly and soak in 3 cups of water for at least 4 hours. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend. Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside. In a non-stick or heavy bottom frying pan add Moong dal paste and melted butter.  Mix them well. Turn on the stove to medium heat and fully cook dal paste. Use spatula to gently press the paste, then fold the paste over and press again.    Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color.  This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked. Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes. Remove cover, stir and cook for another minute. Turn off the heat. Garnish with almonds. The Halwa will thicken over time. Halwa tastes best if it is served warm.


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  • Dal Makhni

    Ingredients Urad (whole black lentil) ½ Cup Rajma (kidney beans) 1 Cup Low-fat milk 1 Cup Oil 1 Tablespoon Cumin seeds (jeera) ½ Tablespoon Chopped onions ½ Cup Ginger-garlic paste 1 Tablespoon Chili powder 1 Tablespoon Coriander powder 2 Tablespoon Turmeric powder (haldi) ¼ Tablespoon Tomato 2 piece Coriander leaves 2 Tablespoon Salt to taste Method Wash and soak whole urad and rajma for 7 to 8 hours   Pressure cook urad dal and rajma until 6 to 7 whistles or till they are over cooked; also add salt while cooking Meanwhile, grind tomatoes and make puree After that beat well the urad dal and rajma and add milk to it Take a deep pan and add oil to it Add cumin seeds, when seeds crackle add onions, ginger-garlic paste and cook on a medium flame for a few seconds Add chili, coriander and turmeric powder and 2 table spoon water. Mix properly and cook on a medium flame for 2 minutes While stirring continuously, add another 2 tablespoon of water and tomato puree. Mix well and cook on medium flame only, Now add prepared urad dal-rajma-milk mixture and add salt as per taste Mix well and cook on slow flame for 10 -12 minutes, while stirring occasionally, Garnish with coriander and serve hot and with steamed rice or paratha.


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  • Whole Pigeon Peas- Spinach Dal

    Ingredients: Whole pigeon pea 1cup Fresh spinach leaves 500 gm Ginger paste 1 tablespoon Garlic paste 1 tablespoon Turmeric ½ teaspoon Chile powder Fresh cilantro leaves ½ cup Cumin seeds 1 teaspoon Salt as per taste Garlic 2 Oil 2 tablespoon Ghee / Butter 2 tablespoon Method: Take whole pigeon pea in a bowl and wash properly and soak for 7/8 hours Pressure cook the whole pigeon pea and spinach for 4/5 whistles on medium flame. Meanwhile combine cilantro, cumin seeds, salt, garlic and chili in a mortar. Pound with the pestle until the blend resembles coarse-cut wet grass, feels gritty and has large specks of red from the chilies. Heat the oil in a pan over medium heat. Sprinkle 1 teaspoon cumin seeds and the coriander seeds. Cook until they sizzle and turn reddish brown. Add pounded herd mixture and fry until garlic in the blend forms a thin brown layer. Now add the pigeon pea and spinach to it and stir in the ghee and the ginger. Simmer the curry, stuffed with nutty-brown pigeon peas, over medium – high heat uncovered, for 10 minutes Serve hot with Chapati or Rice Bored of eating regular pigeon pea (tuver) dal? Try Whole pigeon pea –spinach dal. It is very healthy and protein rich dish. One of the good things about this dish is you can give spinach to your child as many children don’t like to eat spinach. This dal will add new variety in your regular menu as well.  Note- You can also use split pigeon pea in place of whole pigeon peas


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  • Karmani Sundal

    Karamani sundal is an extremely delicious and easy to cook sweet originally from Tamilnadu. In Tamil cowpea is known as karamani. This is the healthy sweet for children as main ingredient of this sweet is Cowpea, which is rich of protein. Karmani Sundal is served as naishadh during Navaratri times. Ingredients Cowpea ½ cup Jaggery 3- 4 table spoon Water 1-2 table spoon Ghee 1 table spoon Salt A pinch Cardamom powder A pinch Method Soak the Cowpea / Karamani for 5 – 6 hrs Pressure cook this cowpea for 3-4 whistles by adding a pinch of salt. While cooking take care that it should not overcook, than mash the peas. Take a pan and add jaggery and water. When jaggery starts melting strain the impurities and boil it again for 2- 3 minutes at low flame. Now add cooked cowpea to it and remove excess water. Add ghee to it and mix it properly and cook till the jaggery mix properly with the sundal and all moisture evaporate. Now add coconut and sprinkle cardamom powder. Delicious Karmani Sundal / Coapea sweet is ready to serve Health Benefits Cowpea helps in induce urination and relieves damp conditions Soluble fiber of cowpea has a low glycemic index and provide low risk for diabetes Apart from protein cowpea are also contain minerals and vitamins like calcium,   magnesium, phosphorus, iron, sodium, zinc, copper, manganese, selenium, vitamin A and C, thiamine, riboflavin, niacin, vitamin B6 and pantothenic acid. Low fat and sodium. Karmani sundal is low cholesterol sweet.


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  • Green Peas Masala

    Green peas masala is very tasty, yummy and healthy sabji for children. Ingredients: Green peas 1 cup Onion 2 Tomato 1 Coriander leaves Salt as per taste Green chili 3-4 Cashew nut 5-6 Curd 1 table spoon Kasoorimethi 2 pinches Garlic 2 pods Milk 1/2; cup Garam masala 1 table spoon Oil 2 table spoon Method: Chop the onion, tomato and green chili roughly. Take a non stick pan and add 1 table spoon oil to it than add chopped onion, tomato and green chili, coriander leaves, garlic and cashew nut. Cook for a few minutes. After the mixture get cool down add curd and grind into a smooth paste. Meanwhile boil the peas in separate bowl. Now in a pan add oil and add the paste which we had prepared earlier. Mix properly and sauté for few minutes on low flame. Add garam masala. When oil comes out from the sides of gravy add boiled peas and mix well. Add kasoorimethi in the last and coriander leaves to garnish. Serve hot with Jeera rice or Chapatti.


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  • Green Gram Pancake – (Mung Dal Chilla)

    Green gram pancake is a Rajasthani salty and spicy pancake. Ingredients: Green gram – 250gm (Soaked for 2-3 hrs) 2 table spoon rice ( Soaked for 2-3 hrs) Ginger - chili paste - 1/2; table spoon Coriander leaves Salt as per taste Cumin powder – ½ table spoon Oil – As required Garlic paste – ¼ table spoon Grated carrot – ¼ cup Chat masala Method: Take soaked Green gram and rice in a mixer bowel to grind, add some water for grinding. Take this batter in mixing bowl, and add Ginger-chili paste, garlic paste, grated carrot, cumin powder and salt.  Add water if required to batter and mix properly. Batter should not be very watery Heat pan and smear 2 drops of oil. Take one ladle full of mixed batter and make pancakes by leveling smoothly in the pan. Sprinkle some oil around the sides of pancake, when it turns brown turn the pancake to the other side and drizzle some more oil and cook till it become brown Sprinkle coriander leaves and chat masala before remove Repeat the same process till all the batter is used up Serve with green chutney or coconut chutney


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