Channa Dal And Garlic Paratha.. (Indian Flat-Bread)

Channa Dal And Garlic Paratha... This paratha is very close to my heart, not because this is garlic mixed paratha but there is a very big story behind this. I don't think so i have so much of patience to sit and Wright everything. I don't know some how after coming to UK i don't have enough ideas what to cook in breakfast. I will be keep eating my hubby's head to tell me what to cook in tomorrow's breakfast and he only replies. You don't take so much of tension I will just eating cornflakes or bread and butter or bread and omelette. Even I feel it is good for him only as he has to leave home at 6:45am. So even I stop my self by experimenting.... But on weekends i try a lots of recipes and never feel like taking pictures and posting, because as soon as the food is cooked I start feeling hungry...

It had been a long time I had cooked this paratha and there was a soaked channa dal already in my fridge. That was the main reason to cook this paratha for yesterday's breakfast...

Serves: 2 people

Makes: 6 Paratha

Preparation time: 10 minutes

Cooking time: 10 to 15minutes.

Ingredient's

1cup wheat flour

1/2cup soaked channa dal

2 garlic cloves

2 green chilies

Salt to taste

Oil as per requirement.

Cooking Method

In a mixer jar, add soaked channa dal, garlic, green chillies and salt. grind it to a smooth paste (don't add any water while grinding)

In a large mixing bowl, add wheat flour and grounded paste and knead a soft dough, by adding little water if requires. Then keep the dough aside for 2 to 3 minutes.

Then divide dough into 6 lemon sized balls and and roll out an a flat surface like a paratha. Sprinkle dry flour when making parathas.

Heat a flat frying pan or tava. Reduce heat to medium and cook parathas till golden brown, on both the sides. Apply oil on both sides.

Serve hot with Tea or Pickle and Curd.

Broken Wheat And Carrot Idli..

Broken Wheat and Carrot Idli.. To cook this idli it was there in my wish list from a very long time and i use to postponed it every time or use to forget to soak the broken wheat... But last week i cooked this idli for a breakfast and good things was that i took the pictures also to post it on my blog :) Actually i was having a problem to take them out from the moulds, but i still manage to take them out in a better shape.. I served this idli with mix vegetable sambar and coconut chutney.. You can even eat them without any side dish, they were very soft and tasting simply awesome and very filling too..

 

 

Preparation time: 40minutes + 1 hour for fermenting
Cooking time: 15 minutes
Makes:12 dalia idlis.

 

Ingredients:
1 cup broken wheat
1/2 cup urad dal
1-2 tsp of salt
1/2 cup shredded carrot.

 

 

 

For Tempering
1/2tsp mustard seeds
1/4tsp channa dal
1/4tsp urad dal
5 to 6 curry leaves
1tbsp oil.

 

 

Cooking Method
Soak the urad dal and broken wheat separately for 30 mins. Grind the urad dal first into a smooth paste adding enough water. Transfer the urad dal batter to a large bowl. Drain the water from broken wheat before adding to urad dal paste since it absorbs a lot of water. Then add broken wheat, salt, carrot and mix well.

 

 

Set it aside for 1 hours. You can refrigerate the batter for later use if you wish.
Now make the tempering by adding all the tempering ingredients. Then add it to the idli batter and mix well once again. Make idlis as usual by pouring the batter into greased idli moulds and steaming on low flame for 12 to 15 mins.
The broken wheat idlis were soft and spongy and made a great breakfast!

 

 

Channa Dal And Snake Gourd Curry

Ingredient's

1 snake gourd cut into small pcs

1 1/2cup channa dal

1onion, 2tomato's, 4tbsp chopped coriander leafs, 6tbsp coconut paste

1/2tbsp cumin, 2tbsp red chilly powder, 1tbsp turmeric, 1tbsp coriander powder

2tbsp ginger garlic paste

3tbsp Oil and Salt to taste

Cooking Method

Soak the channa dal for 2 to 3 hours. Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add channa dal and salt, mix it well. Close the lid and cook for 2 whistle. Then open the lid and add the snake gourd, and 2 to 3 cup of water and mix it gently, add salt if needed and cook for another 1 whistle in high flame and switch off the stove and don't open the pressure cooker lid till all the pressure is gone... 

Serve hot with Plain Rice and Roti.

Panchmel Dal, Panchratna Dal (Mixed lentil curry)

The Panchratna Dal is also known as Panchmel Dal and is a part of the rich Rajasthani Cuisine. It is a protein packed meal as it contains the goodness and nutritive qualities of 5 different lentils. I have changed this recipe a little and the results were a delicious, aromatic dal, which has become my favourite dal ... I got this recipe from a tv show called Health mange more in FoodFood channel.. This channel has become my all time favourite now, when ever i have nothing to do i watch this channel and get some unique and delicious recipes and try to cook in my way... I have many recipe yet to try. I'm waiting for the right time to cook. :) 

Ingredients

1/3 cup chana dal, 1/3 cup toor dal
1/3 cup moong dal, 1 tbsp urad dal, 1 tbsp whole moong
1 onion, 2 tomatos, 2 green chillies (Chopped finely)
3tsp chilli powder, 1/4tsp turmeric powder, 1tsp coriander powder, 1/2 tsp garam masala
3 garlic cloves
10 curry leafs
1 tsp cumin seeds
a pinch of asafoetida
2 tsp dried mango powder
3 tbsp ghee
Salt to taste

Cooking Method
Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside. Heat the ghee in a pan and add the cloves, curry leafs, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the onion and tomatos, fry till the tomatos are soft. Then add the prepared masala paste and sauté for 1 to 2 minutes. Add the cooked dal, amchur, and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

Black Channa Sundal (Chick Peas Stirfry)

Ingredient's
Channa - 1 cup
Water - 10 cups
Salt
Green Chilli - 2 - 3
Curry Leaves - 7 leaves
Coconut - 2 tbsp
Mustard Seeds - 1 tbsp
Oil - 2 tbsp

Cooking Method
Soak the channa in water over night. Add 5 cups of water in a pressure pan and add some salt and pressure cook it to 3 whistles. Heat the wok with some oil. Add mustard seeds allow it to pop, add green chillis, Coconut, and curry leaves. Saute to lite brown. Drain the water from the channa and add it to the seasoning. Mix well check for salt and add more if needed.

Serve hot...

Bottle gourd and Channa Dal Curry

Bottle gourd is 96.1% water, so is light on the stomach and aids digestion. A 100 gm serving of lauki contains just twelve calories and is ideal if you are watching your weight. Bottle gourd juice is an excellent remedy for excessive thirst caused by diarrhea, over consumption of fatty or fried foods, and diabetes. Drink a glass of this juice with a little salt added to it to treat this condition....

Ingredient's
1 medium size bottle gourd, clean and chopped in to small pieces
75gram of channa dal
2 onion, 3 green chillies, 3 tomato's, finely chopped
1tsp red chilly powder, 1tsp coriander powder, 1tsp garam masala, 1tsp turmeric
1tsp ginger garlic paste
2cup of water


For Tempering
1/2tsp cumin seeds
4 dry red chillies
4 garlic cloves
few curry leaves
Oil and Salt as per taste

Cooking Method
In a pressure cooker add channa dal, bottle gourd, turmeric, salt and water, close the lid and boil for atleast 4 to 5 whistle. Then in a deep frying pan add oil, when the oil is hot, add the cumin seeds, dry chillies, cloves and curry leaves, when they splutter, add chopped onion and green chillies, fry to golden brown, then add the masala and ginger garlic paste with little water, fry for 7 to 8 minutes, now add the chopped tomato's and cook till soften. Now add the boiled channa dal and bottle gourd, salt and water if needed, Cook for another 8 to 10 minutes.
Garnish with Coriander leaves
Serve hot with Roti's or Rice.

Brinjal Dal

Hooray!!!! Featured as Top 9 in Foodbuzz

Ingredients
150 gms toor dal
100 gms brinjal/eggplant quartered
1 onion chopped-(reserve 1 tbsp for seasoning)
1 tomato chopped
2 pearls garlic
about 1 tsp tamarind concentrate/pulp mixed in 1 /2 cup water(add more or less according to taste)
1 /4 tsp turmeric powder
1 /2 tsp coriander powder
1 /2 tsp chili powder


Seasoning
oil
1 /4 tsp mustard seeds
1 /4 tsp jeera
1 pinch fenugreek/methi seeds
5 curry leaves
3 tbsps chopped coriander leaves
3 tbsps chopped mint leaves
1 tbsp chopped onion
1 tsp ginger garlic paste

Cooking Method
In a small container mix the chili powder and coriander powder in the tamarind water.Add in the brinjals and tomatoes with a little salt.Mix well and set aside.
Put dal with salt,turmeric,jeera,onion ,garlic and sufficient water in a pressure cooker.
Place a ring/small trivet in the middle of the dal and put the small container with brinjal mixture on it.
Pressure cook for about 4 whistles-enough to cook dal and vegetables.
Once cooked, mash the dal.
Pour the contents of the container with brinjal into the dal.Mix well and adjust salt and turmeric according to taste.
In another vessel heat oil.Add jeera,fenugreek,onion,ginger garlic paste,curry leaves,chopped mint and coriander leaves.Fry till they crackle and turn golden brown.
Pour this seasoning onto the dal with brinjals.Mix well and serve.

Masoor Dal

Masoor dal is not a regular lentil in my kitchen but when I do prepare it, this dal is much loved and relished by all at home. A versatile dal that each time I prepare its a variation from the one prepared earlier. Loved the creamy texture of the dal with wonderful flavors, none overwhelming their counterparts. Rotis with masoor dal goes very well. But this dal i have cooked special to go with Ghee Rice. Simple foods are such a joy, aren’t they?

Ingredient's

100 gram of Masoor dal

1 onion, 3 green chillies, 2 tomato's, finely chopped

1/2tbsp turmeric, 1/2tbsp coriander powder, 1/2tbsp kitchen king masala from (Everest)

1tbsp ginger garlic paste, 1/2tbsp mustard seeds, 8 to 10 curry leaves

Oil and Salt as per taste

Cooking Method

Wash and soak the dal for 10 to 15 minutes, In a pressure cooker add oil, mustard seeds and curry leaves, when they splutter, add ginger garlic paste, saute for few seconds. Then add onion and green chillies, fry to golden brown , add masala powder, and tomato, fry for atlest 15 minutes. Now add the dal and salt , allow dal to soak masala for 5 minutes, then add 2 cup of water. Close the lid and allow to whistle in a low flame.

Serve with Ghee rice.

Phara....Fried Indian Dumpling

Ingredient's
100gram channa dal and 50gram green split gram dal
200 gram rice flour
15 garlic cloves, 5 green chillies
1tbsp turmeric, 2tbsp mustard seeds
Salt to taste
Oil for frying

Cooking Method
Step:1
Soak both dal overnight, then blend together with garlic, green chillies, turmeric and salt. (Not to a smooth paste). Make a soft dough with rice flour and set it aside for 10 minutes. Then apply little oil on your palm and make small balls from dough, and then make small circle shape, and keep little dal paste in center and fold it (Don't close it completely). Then stem it for 20 minutes. after steaming it, allow it to cool and cut them in to 2pieces.

Step:2
In a deep frying pan add oil and mustard seeds, when they splutter, add the cut phara (Dumpling) and sprinkle some salt on it and fry it to lite brown.
Serve with Tea in breakfast .

Dal Makhani

Dal Makhani, a flavourful robust lentil preparation, is a celebrated delicacy from Punjab. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and vitamin A.

Ingredient's
1 cup Whole black gram
2 tsp Kidney beans

1 onion chopped
1 cup Tomato(puree)
1" piece Ginger
4 Cloves Garlic
2 Whole dry red chillies (soaked for 15 minutes
3 tsp Ghee
2 tsp Dhania (coriander) powder
1/2 tsp Garam masala
1 tsp Butter
1/4 cup Fresh cream beaten well and mixed with 1/4 cup milk
1 tsp Ghee
5 cups Water
Salt to taste

Cooking Method
Soak kidney beans and black gram together for atleast 5to6 hours
Grind ginger, garlic and dry red chillies together to a paste.
Drain out all water from the pulses and add six cups of fresh water.
Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
Open the cooker and mash the contents.
Prepare tadka (tempering) with tomatoes,onion, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

Black Channa Masala in my style

On last Friday i soaked the Channa thinking of making a simple snack for the evening after my hubby is back from the office because he loves black channa. Unfortunately i was feeling bore to cut vegetable then i thought why not to try some other recipe in this soaked channa itself. then i ended up making this recipe and it was very delicious and tasty:)

Ingredient's
Black channa 300 grms
1 big onions , 3 green chillies, grind it to a paste  

2 tomato's grind to smooth paste (separately )
2 potatoes cut in to medium pieces
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp

Garam Masala - 1 tsp

1/2tsp mustard seeds

15 curry leafs
Salt - To taste
Oil - To fry.

Cooking Method

Soak the channa over night and pressure cooker channa for 20 minutes

Take a pan and add oil, when the oil is hot add curry leafs and mustard seeds, when they splutter add onion and chilly paste, fry it to golden brown, then add all the masala powder and fry for few minutes, add tomato paste and fry for another 2 to 3 minutes. add the potato and salt, allow it cook for few sec, now add the channa and 1 cup of water, salt if needed, close the lid and cook for another 5 to 7 minutes.

Garnish with coriander leafs

Serve hot hot with Roti, Poori..

Cabbage Sabji (Band Gobi Stir Fry )

It is good to add cabbage into your diet as it helps you reduce weight. Cabbage is one of the negative calorie food. Meaning that when you eat cabbage, the energy that you spend in digesting cabbage is more than what you are getting from that cabbage. So do not forget to add it to your meals regularly in soups, rice, subjis or in snack items.Cabbage (Band Gobi) is a rich source of Vitamin C,E and folic acid. Serve this simple veggie with hot Chapatis (Indian flatbread) and a tangy pickle.

Ingredient's 

1 medium size cabbage (Shred finely) 

1/2 cup mutter 

1/2 cup channa dal 

1 onion, 2 red chillies, 1 tomato (chopped) 

4 to 5 stem of coriander leafs (chopped) 

5 garlic cloves (finely chopped) 

2tbsp coconut powder or grinded coconut 

1/2tbsp musturd seeds, 1/2tbsp cinnamon seeds, 1 tbsp turmeric powder 

4 to 5 dry red chillies (optional) 

Salt, Oil to taste.

Cooking Method

Boil channa dal and mutter with little bit of salt for 5minutes 

Meanwhile, heat oil in a deep frying pan, add musturd, cinnemon seeds, dry red chillies and garlic, saute to golden brown 

Add onion and chopped red chillies, once the onion starts leaving oil, add turmeric and tomato, fry it for another 1minute 

Then add boiled channa dal and mutter, mix it and allow dal and mutter to cook for 2 to 3 minutes, because dal and mutter can soak the masala. 

Now add cabbage, coconut powder and 1/2 cup water, mix it together and check for salt, and add salt if needed 

Cook the cabbage till it is completely cooked 

Garnish with coriander leafs 

Serve with Roti, Dosa, or as a side Dish.

Carrot Stir Fry

Carrots fresh from the veggie patch are a real delight for the eyes. Carrots are the best vegetable source of vitamin A; they supply 11,000-mg. Per 100 grams. Fresh Carrots provide an abundance of nearly all life supporting nutrients. Freshly extracted carrot juice is one of the best natural medicines available for preventions from colds and viruses. In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or daal dishes etc.. I tried this carrot stir fry for the first time and it taste's good, so i thought of why not add this dish on my blog. so here it is.....

Ingredient's
2 big carrots chopped in to tiny pieces
1/2 bowl channa dal (soked in to water for 2 hours)
1 onion, 2 green chillies, few coriander leafs stem (Chopped)
5 to 6 curry leafs
1/2tbs ginger garlic paste, 1/2tbs turmeric, 1/2tbs chilly powder
1/2tbs cinnamon seeds, 1/2tbs musturd seeds
Oil as per req
Salt as per taste

Cooking Method
Pressure cooker channa dal for 8 to 10 minutes
In a broad pan heat oil, saute carrot for 5minutes and keep it seprate
Heat oil in frying pan, add curry leafs, musturd, cinnamon seeds and ginger garlic paste, saute for 30sec
Add onion, green chillies and boiled channa dal and sprinkle 1/2tbs salt on it, and fry it to golden brown
Then add turmeric, coriander powder and chilly powder, cook till the masala raw smell goes
Now add Carrot, coriander leafs, salt if required, and 1/2 cup of water mix it gentely
Keeping stirring in between so that it will not stick to the frying pan, add more water in between if it required
Cook for 10 to 12 minutes
Serve with hot Roti's or as a side dish for Dal Rice...

Dal Vada (Parippu Vada)

The weather is getting cold day by day in seoul. This weekend my husband and i was very much at home. I don’t like cooking on weekends, i give cooking oppurtunity to my husband on weekends.
But this cold weather made me to cook this simple recipe Chana Dal Vada (Parippu Vada) for the evening snack. I learned this recipe from my Sister. She is a great cook. She cooks mouthwatering dishes.
Chana Dal Vada can be made in different ways. Many add coconut to the Vada, and different kind's of dal.
Try out my recipe and Enjoy... :-)



Ingredient's
2 cups Channa Dal
1 big Onion, 3 Green chillies (Chopped)
2 stems curry leafs (Chopped)
2 stems coriander leafs (Chopped)
1tbs ginger garlic paste
1/2tbs red chilly powder, 1/2tbs turmeric, 1/2tbs coriander powder
Salt - As reqd
Oil for frying

Cooking Method
Wash and soak dal separately for 4 hours
Pat the dal dry with a paper towel. There should be hardly any water left on the dal. If the dal is too wet, the vada will break apart.
Grind 1 & 1/2 cup dal separately and make a paste. and keep 1/2 cup dal aside
In a big bowl, add onion, chilly, coriander, curry leafs, ginger garlic paste, all masala, grind dal, mix it well
Add 1/2 cup dal which u have kept seprat, and salt, Mix well the whole mixture
Shape into patties and deep fry Parippu Vada (Dal Vada) to golden brown
Parippu Vada (Dal Vada) is ready.
Serve Parippu Vada (Dal Vada) with coconut chutney. or Tomato sauce....