Urud Dal Chutney (உளுந்தம்பருப்பு சட்னி)

 

One of our favorite chutney. Like coconut chutney this urud dal (or dhal) chutney can also be prepared very quickly. It is rich in protein.

Total Time: 20 minutes

Serves : 3

Ingredients:

White split urud dal	1/2 cup
Shredded coconut	5 tbsp.
Onion	1/2
Dried red chili	1-2 (to taste)
Tamarind paste	1/4 tsp.
Salt	to taste

To Splatter:

Oil	1 tbsp.
Mustard seeds	1/4 tsp.
Asafetida	A pinch
Curry leaves	3-4 leaves

Procedure:

1. Dry roast urud dal. Keep stirring until it turns light brown color evenly (shouldn’t turn very dark). Remove the dal from the pan and allow it to cool.
2. In the same pan, add oil and add dry red chili and onions and fry until the onions turn translucent. Now add the shredded coconut and tamarind and remove from stove  and allow it to cool.
3. In a blender/mixie grind both ingredients form step 1 and step 2 into a coarse paste along with salt. Remove form blender into a serving bowl.
4. In a small pan heat oil and add mustards seeds. When it splutters add asafetida and curry leaves and remove form fire and pour it into the serving bowl and mix well.
5. Serve with idly or dosai.

Sending this recipe to Nivethanam,  Anu's healthy kitchen and Tickling Palates.

Quinoa Recipes: Quinoa Idly

 

The next recipe I tried with quinoa is idli. We really enjoyed it. Except for the color, it was exactly like the regular idli.

Ingredients:

Idli rice/Par boiled rice	1 1/2 cups
Quinoa	1/3/4 cups
Urud dhal	1/2 cup
Fenugreek seeds	1 tspn
Salt	2 1/2 tspn
Water	As required

 

Procedure:

1. Soak rice and quinoa for about 4 – 6 hours. In another bowl soak urud dhal and fenugreek seeds for about 4 hours.
2. Grind urud dhal into a smooth paste by adding water as required and remove from grinder/blender.
3. Then take rice and quinoa together to the grinder/blender and grind well by adding water as required.
4. Now add the grinded urud dhal and salt to the grinder and allow it to grind until everything is uniformly mixed.
5. Remove from the grinder/blender and allow it to ferment for about 8 hours.
6. Heat the steaming pan and apply oil to the idli moulds. Add the fermented dough to the moulds as required and allow it to cook for few minutes.
7. Remove the idli moulds from heat and allow it to cool. Take the idli from the moulds and serve hot with chutneys or sambhar.

 

Eggless Banana Muffin

 

I had some bananas hanging on the stand, so I was thinking of some recipe that I can use the bananas. There came my daughter and demanded a muffin. (Blink)…. I thought, a good mommy- daughter time while using the bananas. Immediately we found our aprons and started having fun while preparing the recipe. Sharing the fun and recipe with everyone. Please post your comments!

Ingredients:

Whole wheat flour	2 cups
Ripened bananas	2
Brown sugar	1 cup
Baking soda	1 tsp.
Baking powder	1 tsp.
Vanilla essence	1/4 tsp.
Milk	1 cup+2 tbsp.
Canola oil	2 tbsp.

Preparation:

1. Take a large bowl and mix whole wheat flour, baking soda, baking powder, brown sugar together.
2. Mash the bananas well without any lumps. If the bananas are well ripened then reduce the amount of sugar.
3. Mix milk, vanilla essence and canola oil together. Then add the mashed bananas to milk mixture.
4. Now add the milk mixture with flour mixture and mix well.
5. Meanwhile preheat the oven to 350 degree franheit.
6. Apply oil in the muffin pan and pour the batter into the pan and bake for 15-18 minutes or until the smell emanates.
7. Remove from the oven and allow it to cool for 10 –15 minutes. Enjoy with a cup of coffee or tea.

Sending this recipe to Daily cuppa.

Quinoa Recipes: Quinoa Sweet Pongal

 

Its been a long time since I posted recipes. So I thought let me restart with a sweet. After reading a lot about quinoa recently, I have been trying new recipes with it. Here is the first one using Quinoa. This Pongal is sweet and delicious and below is the recipe. Please post your comments!

Ingredients:

Quinoa (we bought Quinoa from Sam’s club)	1/2 cup
Long grain (raw) rice	1/2 cup
Moong dhal	1 tbsp.
Jaggery	1 cup
Water	2 cups

To garnish:

Cashew	10 – 15 pieces
Raisins	8 – 10 pieces
Cardamom	1 pod

 Procedure:

1. In a pressure cooker add quinoa, rice, moong dhal and water and allow it to cook for 3 whistles.
2. Meanwhile add jaggery to warm water and mix well until jaggery is completely dissolved.
3. After the pressure cooker cools down, open the lid and add the dissolved jaggery water to it and mix well.
4. Now heat a small pan and add ghee, when the ghee melts, add cashews. As soon as the color of cashews change, add the raisins and cardamom powder, and remove from the stove.
5. Add the garnish from step 4 to the pongal in the pressure cooker and mix well.
6. Serve hot. Enjoy the sweet pongal.

 

Sending this recipe to  Tangy Minds, Anus healthy kitchen and Cooks' Joy

Purple Cabbage Pulav (Pilaf)

While going through a cooking book, I came across this recipe and was very eager to give it a try. As I had to go out on that day, I used a rice cooker to cook the pulav after the initial preparations. Unfortunately, I got stuck and it took me an hour more than usual time to return. When I came back home and opened the rice cooker, I was shocked to see the mess. So I had to make some instant noodles for lunch that day! The color of the cabbage enticed me to try it once more, but this time around using my own way! It did come out well and we all really liked  it. For more info on Pulav

Ingredients:

Basmati rice	1 cup
Purple cabbage	1/2 cup
Green peas	1/4 cup
Onion	1/2
Tomato juice	1/4 cup
Garlic	1 or 2 pods
Green chillies	1
Chilli powder	1/2 tsp.
Garam masala	1 tsp.
Cilantro	Few

To Splutter:

Oil	3 tbsp.
Cumin seeds	1 tsp.
Bay leaf	1
Cinnamon	1 inch
Cloves	2

Procedure:

1. Soak basmati rice for about 10 mins.
2. Chop onions and cabbage length wise. Split the green chilli, crush garlic.
3. Heat oil in a pan, add the things to splutter and wait until cumin seeds color changes. Now add onions and crushed garlic and fry until the raw smell disappears and turns translucent.
4. Then add the cabbage and green peas and fry until the cabbage is half cooked.
5. Now add the rice and fry for a while (2 to 3 minutes). Then add tomato juice, chilli powder and garam masala and mix it. Then add 2 cups of water, salt and cilantro and allow it to cook.
6. Serve hot with raitha or pickle.
   
   Sending this recipe to Torview and Kaarasaaram
   

Rava Laddu (Sooji Sweet Balls)

Once my friend gave me a packet of  fine rava. So I was thinking of what can be done with that. I thought of making these yummy laddu or ladoos. It has become my all time favorite. For more info on laddu

Ingredients:

Fine rava (Sooji)	1 cup
Sugar	3/4 cup
Cardamom	1
Ghee (Clarified Butter)	1/4 cup
Broken Cashews & Almonds	2 tbsp.

 

Procedure:

1. Add little ghee to a heated tava and add the rava. When you sense the aroma of the rava remove it from heat and allow it to cool.
2. Then grind it into powder.
3. Grind sugar and cardamom into fine powder.
4. Mix the rava and sugar/cardamom powder and make a well in center.
5. Heat the remaining ghee in a tava and add broken cashews and almonds. When they turn golden brown pour them into the well.
6. Mix everything gently and make laddu (medium to big round) balls as quick as u can.
7. Store the laddus in an air-tight container. It will last for about a month. Enjoy the delicious laddu!

Note: It is easy to make balls when the ghee is warmer.

Sending this recipe to Anus Healthy kitchen , Tickling palates, A Girl's Diary and Oh Taste n See.

Beetroot Vadai (Fritter snack)

 

I made this crispy tasty channa dhal and beetroot vadai. I ate this vadai in my sister’s house. It was very crispy and tasty, so I got the recipe from her and exactly followed it, and it came out well. For more info on Vada


Ingredients:       

                       

Channa dhal	1 cup
Fennel seeds	1/2 tsp.
Ginger	2”
Red chili	2
Beetroot	1
Onions	1
Coriander leaves	1 bunch
Salt	to taste
Turmeric powder	1/4 tsp.
Asafetida	a pinch

Preparation:

 

1. Soak channa dhal for 45 minutes to 1 hour.
2. Set aside 1 full spoon of channa dhal. Take the remaining channa dhal, fennel seeds, red chili, and ginger and grind them coarsely in a blender or mixer grinder.
3. Finely chop onions and coriander leaves. Grate the beetroot.
4. Now mix all of the above with the 1 full spoon channa dhal that was set aside, turmeric powder, asafetida, and salt.
5. Make small balls and flatten them.
6. Pour oil in a kadai (or wok). When the oil is hot drop the flattened balls into the oil carefully and cook until it turns golden brown in color.
7. Serve hot with green chutney or coconut chutney.

 

I’m sending this recipe to Anu's healty kitchen , A Girl's Diary.., Tickling Palates, Ohtastensee and Torview