Moongdal Paniyaram | Green gram Paniyaram

I am back. Due to internet problems, couldn't write a post for a long time. Feeling so good.... Now back to this recipe. I happen to see a cookery show in Telugu channel long time back. It was moong dal bonda however since i did not wanted to deep fry it, i used my paniyaram pan and cooked it with about couple of drops of oil. So this is a very healthy recipe. You can have this for breakfast or as a snack. I made this as a snack hence served with tomato ketchup. You can have it with any type of chutney or sambhar. So here is the recipe... Happy cooking....

Ingredients:

Green gram | Moong dal(whole with skin) - 1 1/2 cup( soaked overnight)
Urad dal | Black gram - 1/2 cup ( soaked overnight)
Green chillies - 2
Ginger - 1 inch
Salt as required
Oil as required

Method:

Soak the dal overnight.

Grind the dal with green chillies, ginger and salt into a semi thick batter. 

Now heat paniyaram pan and about a couple of drops of oil( i used non stick, hence it required very less oil otherwise use it as required). Pour the batter in the pan and let it cook for about 2 minutes on each side. 

Soak the dal overnight. Grind the dal with green chillies, ginger and salt into a semi thick batter. Now heat paniyaram pan and about a couple of drops of oil( i used non stick, hence it required very less oil otherwise use it as required). Pour the batter in the pan and let it cook for about 2 minutes on each side. Serve it with ketchup, chutney or sambhar.

This recipe is off to CC Challenge # 5 Week 4

Makki ki Roti with Sarson ka Saag

I never had sarson ka saag until my marriage. It is only after a year and half of my marriage, i first tasted this amazing dish at a relative's marriage.This is a must have in winters. It is prepared all over Punjab, Haryana atleast once a week. I never saw sarson/mustard greens or should i say i never knew how it looked even if it was in front of me. But my MIL showed me and taught me how to cook this. Since mustard greens has a bitter taste, usually spinach or bathua is added to balance the flavors. I was able to get my hand on spinach hence used it. Even you dont stay in North, I think you should try this recipe atleast once as the combination of Mustard greens and Maize is awesome. So here is the recipe.... Happy cooking...

Ingredients:

For sarson ka saag:

Mustard leaves - 2 bunches
Spinach/Bathua - 1 bunch
Ginger - 1 tbsp(grated)
Onion - 1 medium
Tomato - 1
Cumin seeds - 1 tsp
Red chilli powder - 1 tbsp
Ghee - 2 tbsp
Salt to taste

For makki ki roti:

Maize flour/Makki ka atta - 2 cups
Warm water as required
Salt to taste

Method:

For sarson ka saag:

Wash mustard & spinach leaves, remove leaves from stems. Chop them.

Pressure cook mustard & spinach leaves up to 5-6 whistle(for about 25 - 30 minutes) .

Once the steam is released, grind the mixture to a puree(not a fine one though, let the mixture be little coarse).

 In the meantime, chop tomatoes, ginger and onion( i did it in food processor).

Heat a kadhai and add ghee. Now add cumin seeds, once they splutter, add the chopped tomato mixture. Cook till oil leaves the end. Now add red chilli powder and cook for another minute.

Now add mustard and spinach mixture. Mix well. Add salt to taste.  Cook for 8 - 10 minutes on low flame. You can add water if required but saag should not be runny though. 

Garnish with a dollop of butter(mine got melted though) and ginger julienne, sarson ka saag is ready to serve.

Wash mustard & spinach leaves, remove leaves from stems. Chop them.
Pressure cook mustard & spinach leaves up to 5-6 whistle(for about 25 - 30 minutes) .
Once the steam is released, grind the mixture to a puree(not a fine one though, let the mixture be little coarse). In the meantime, chop tomatoes, ginger and onion( i did it in food processor). Heat a kadhai and add ghee. Now add cumin seeds, once they splutter, add the chopped tomato mixture. Cook till oil leaves the end. Now add red chilli powder and cook for another minute. Now add mustard and spinach mixture. Mix well. Add salt to taste.  Cook for 8 - 10 minutes on low flame. You can add water if required but saag should not be runny though. 
Garnish with a dollop of butter and ginger julienne, sarson ka saag is ready to serve.

For makki ki roti:

Take maize flour in a bowl. Make a soft dough with warm water, knead for a few minutes. Make sure you knead it thoroughly otherwise you wont get soft rotis. Knead for atleast 5 - 10 minutes.

Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a circle with your palm. If you are able to make it with rolling pin, then nothing like it however i was able to do with my hands.

Now heat tava/griddle & place roti very carefully on it. Flip & cook on both the sides till you see red-brown marks & get that distinct aroma(u get pop corn aroma).

Serve hot makki ki roti glazed with piece of jaggery & piping hot sarson ka saag. 


Take maize flour in a bowl. Make a soft dough with warm water, knead for a few minutes. Make sure you knead it thoroughly otherwise you wont get soft rotis. Knead for atleast 5 - 10 minutes. Divide dough into equal-sized balls. Lightly flour a rolling surface & roll each ball into a circle with your palm. If you are able to make it with rolling pin, then nothing like it however i was able to do with my hands. Now heat tava/griddle & place roti very carefully on it. Flip & cook on both the sides till you see red-brown marks & get that distinct aroma(i got pop corn smell). Serve hot makki ki roti glazed with piece of jaggery & piping hot sarson ka saag. 

Note:

• While making rotis, make sure you knead the flour as and when you are making them otherwise you won't get it soft.
• You can also add a bit of jaggery while making Sarson ka saag as it can give a well rounded taste because of bitterness in mustard greens. 
• Also you can add garlic and asafoetida in the the tempering( since it is not used in my MIL's place we did not add it).  

This recipe is off to CC Challenge # 5 Week 1



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Creamy Mushroom & Spinach Pasta

I bought this cook book couple of months back. A great book with a collection of over 100 vegetatian recipes. As soon as I went thru the book at the airport, I decided to buy it and bought it. However it is today for the first time that I actually tried a recipe from it. Made little changes as per my taste. I've never had creamy pasta and did not know whether it will please my palate(coz I love spicy food). However I was pleasantly surprised on how tasty it turned out. When my DH came home he said if I had told him that I ordered the pasta from a restaurant he would have believed it. I was thrilled to the core and have decided to make atleast one recipe a week from that book. So here's the recipe... Happy cooking...

Ingredients:

Pasta of your choice - 300 gms( I used fusilli/spiralli)
Mushrooms - 250 gms
Spinach - 150 gms/1 cup(heaped)
Dried Oregano - 2 tbsp
Lemon Juice - 1 tbsp
Cream - 8 tbsp
Water/Veg stock - 1 cup
Oil - 2 tbsp
Salt and Pepper to taste

Method:

Heat oil in a heavy bottom kadhai over medium heat. Add chopped mushrooms and cook for about 5 - 6 minutes stirring frequently.

Add oregano, stock/water and lemon juice and cook for 10 - 12 minutes or until sauce is reduced to half. 

Now add cream and spinach and cook over medium low heat for about 3 - 5 minutes.

Now add cooked pasta, season with salt an pepper and serve hot. 

Cook the Pasta in a large pan of salted boiling water according to the instructions provided in the package.
Heat oil in a heavy bottom kadhai over medium heat. Add chopped mushrooms and cook for about 5 - 6 minutes stirring frequently. Add oregano, stock/water and lemon juice and cook for 10 - 12 minutes or until sauce is reduced to half. Now add cream and spinach and cook over medium low heat for about 3 - 5 minutes. Now add cooked pasta, season with salt an pepper and serve hot. 

This recipe is off for this weeks CCC January

Carrot Chutney

My mom makes different varieties of chutneys. She made this just once but i loved it. So the other day when I didnt have coconut to make chutney. So this chutney came to my rescue. Simple and it asks for very few ingredients but high on taste. You too should try this once.
Here is the recipe... Happy cooking...

Ingredients:

Onion - 2 big
Tomato - 1 big
Carrots - 2 Coriander powder - 1 tbsp
Red Chilli powder - 1 tsp
Cumin seeds - 1 tspSalt to taste
Oil - 2 tbsp

Method:

In a kadhai/pan add 1 tbsp oil. Add cubed onions, tomatoes and carrots.
Add coriander powder and cook till onions are translucent.
Let the mixture cool down and then grind it to a smooth paste.

Now in a kadhai, heat remaining oil. Add cumin seeds and once they splutter, add re chilli powder and the paste. Add salt to taste. Now cook till oil leaves the sides. 

In a kadhai/pan add 1 tbsp oil. Add cubed onions, tomatoes and carrots.
Add coriander powder and cook till onions are translucent.
Let the mixture cool down and then grind it to a smooth paste. 
Now in a kadhai, heat remaining oil. Add cumin seeds and once they splutter, add re chilli powder and the paste. Add salt to taste. Now cook till oil leaves the sides. 
Serve it with hot dosas and idlis.
Tips: You can use coriander seeds instead of powder.

This recipe goes to CCC January

Sweet n Sour Black Gram Curry | Mahni

I am a regular reader of GoodFood magazine. It has such an amazing collection of really good and easy recipes. This month there was an article of dishes from Kangra region(Himachal Praesh). The recipes were amazing, I have tried a couple of them and they were amazing. Here I am sharing one such recipe which is very easy and tasty. So here is the recipe... Happy cooking...

Ingredients:

Black gram - 2 cups(soaked overnight)
Dried mango power - 1 tbsp
Rice powder - 1 tbsp
Jaggery - 1 inch piece
Green Chillies - 2
Sweet Aniseed/ Saunf - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tbsp
Cloves - 4
Oil - 2 tbsp
Water - as required
Salt to taste

Method:

Heat oil in a pan and add sweet aniseed, cloves. Add black gram and cook for 5 - 6 minutes.

Now add dried mango powder and cook for another 1-2 minutes.

Mix rice powder with water in a bowl and mix this to the black gram. Make sure no lumps are formed. Stir until it comes to a boil and the curry begins to thicken.

Add the jaggery, green chillies and about 1 cup of water. Cook for 10 - 12 minutes on low flame. Season to taste and serve hot.

Heat oil in a pan and add sweet aniseed, cloves. Add black gram and cook for 5 - 6 minutes. Now add dried mango powder and cook for another 1-2 minutes. Mix rice powder with water in a bowl and mix this to the black gram. Make sure no lumps are formed. Stir until it comes to a boil and the curry begins to thicken. Add the jaggery, green chillies and about 1 cup of water. Cook for 10 - 12 minutes on low flame. Season to taste and serve hot.

This recipe is off to CCC December

Spicy Caramel Popcorn

I love watching cooking shows, though i try only those recipes that are actually different and experimental. I happened to watch a show called Raviner's Kitchen on TLC. She made this Spicy Caramel Popcorn and I loved it. I knew it that I had to make it. And it was tasty. It gives a new twist by just adding new flavors to the regular popcorn. Perfect munching snacks on weekends. So here's the recipe... Happy Cooking...

Ingredients:

Popcorn seeds - 3 tbsp
Red chilli flakes - 1 tsp
Salt - a pinch
Jaggery powder- 3 tbsp(heaped)
Oil - 1 tsp
Water - 1 tbsp(or more as required)

Method:

Heat a heavy bottom vessel or can use a cooker like I did and add oil. Once the oil is hot add an pop corn seeds and close the cooker with lid upside down.

Shake the cooker from time to time and once the popping stops, transfer it into a bowl. Keep aside.

Add water to jaggery powder and heat it lightly so that it melts. In a heavy bottom vessel, add this jaggery water, pinch of salt and red chilli flakes and cook till the mixture thickens a little.

Place the popcorns on a plate and pour this jaggery mixture over the popcorns and make sure it is coated with the mixture properly.

Heat a heavy bottom vessel or can use a cooker like I did and add oil. Once the oil is hot add an pop corn seeds and close the cooker with lid upside down. Shake the cooker from time to time and once the popping stops, transfer it into a bowl. Keep aside.

Add water to jaggery powder and heat it lightly so that it melts. In a heavy bottom vessel, add this jaggery water, pinch of salt and red chilli flakes and cook till the mixture thickens a little. Do not overcook jaggery as it can become chewy. 

Place the popcorns on a plate and pour this jaggery mixture over the popcorns and make sure it is coated with the mixture properly. Leave it for about 5 minutes and voila it is ready.

This recipe is off to CC Challenge # 3 December 2013

Mix Vegetable Paratha

I was surfing through channels the other day and I stopped to watch this recipe on Turban Tadka on FoodFood channel. I loved it and couldn't wait to try. Hence I tried the very next day for my breakfast. I used the vegetables that I had however if you wish you can add potatoes, paneer, capsicum and whatever vegetables you have. Make sure you add all the spices mentioned as it gives a nice flavor to the paratha. Do try it... Happy cooking...

Makes 4 parathas.

Ingredients:

For the stuffing:
Grated Bottle gourd - 1/2 cup
Grated Carrot - 1/2 cup
Grated Cauliflower - 1/2 cup
Green chilli - 1
Grated ginger - 1 tsp
Roasted Cumin powder - 1 tsp
Pomogranate(Anardana) powder - 1/2 tsp
Black pepper powder - 1/2 tsp
Salt to taste
Oil - 1 tsp

For the dough:

Whole wheat powder - 2 cups + for dusting
Carrom seeds/Ajwain - 1/2 tsp
Asafetida - 1/2 tsp
Salt to taste
Water as required
Oil/butter/ghee for greasing

Method:

Heat a small kadhai and roast asafetida. Add about 1/2 cup water to it. Now mix all the ingredients for the dough and knead dough with the asafetida water. 

In a kadhai, heat some oil. Add chopped green chillies and grated ginger. Saute for about 1 minute.

Now add the grated vegetables. Make sure that you squeeze all the water from the vegetables.

Add salt and the dry spices. Mix well and cook until the mixture is dry. Let it cool to room temperature.

Flat the dough a little and put the stuffing in it and close and seal the edges. 

Dust some flour and roll out into chapati. 

Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter, pickle or curd.

For the dough:

Heat a small kadhai and roast asafetida. Add about 1/2 cup water to it. Now mix all the ingredients for the dough and knead dough with the asafetida water. This gives the dough a distinct flavor. If you do not like asafetida, you can skip it. Rest the dough for 15 - 20 minutes before making the paratha. 

In a kadhai, heat some oil. Add chopped green chillies and grated ginger. Saute for about 1 minute. Now add the grated vegetables. Make sure that you squeeze all the water from the vegetables. Add salt and the dry spices. Mix well and cook until the mixture is dry. Let it cool to room temperature.

Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter, pickle or curd.

Recipe Source - Turban Tadka on FoodFood Channel

This recipe is off to   CCC # 2 Nov Week 4

sending this recipe for WTML event @ Sahasra recipes & Gayathri's Cook spot