Teliya Mah (Himachali Style Lentil Curry)

          This is a very old and a traditional recipe from Himachal Pradesh that is almost lost. People outside the state are not very much aware of it. Teliya Mah is a delicious and a creamy lentil curry made of whole green gram, yogurt, milk, cream, etc. So a rather rich dish. 

          The recipe source is from a cookery show that I watched sometime back. Do give it a try as it is simply yummy. It can be relished with either rice or chapattis. So check for a step by step guide with pictures to prepare this Himachali delicacy.

• 1/2 cup whole moong dal (green gram), soaked overnight
• 1 tbsp. oil
• 1 tbsp. ghee + 1 tsp. ghee
• 1 tsp. cumin seeds
• 1-2 bay leaves
• 2-3 green cardamoms
• 4-5 cloves
• 1" cinnamon stick
• 1/2 tsp. peppercorns
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 cup yoghurt
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/4 tsp. asafoetida
• 1 cup milk
• 2-3 tbsp. cream
• salt to taste
• 1/4 tsp. cardamom powder
• 2-3 tbsp. coriander leaves
• 1-2 tbsp. fresh grated coconut

          In a pan heat 1 tbsp. ghee and oil. Temper with cumin seeds, bay leaves, cinnamon, cloves, cardamom and cumin seeds. Saute for a few seconds.

          Add the onion and ginger, Stir fry till light brown. Then add the turmeric powder, red chili powder and asafoetida. Stir for a few seconds. 

          Add the yoghurt and continue to saute till it is almost dry. Add the boiled lentil, salt, milk and cream. Mix everything well and simmer, covered on a low flame for 4-5 minutes. 

           Switch off the flame and garnish with coriander leaves, grated coconut, cardamom powder and remaining ghee. Serve with any form or rice or Indian bread.

                  In a pan heat ghee & oil. Temper with cumin seeds, bay leaves, cinnamon, 
                  cloves, cardamom and cumin seeds. Saute for a few seconds.

                               Add the onion and ginger, Stir fry till light brown. 

                   Then add the turmeric powder, red chili powder and asafoetida. Stir for a
                   few seconds. 

                               Add the yoghurt and continue to stir till it is dry. 

                   Add the boiled lentil, salt, milk & cream. Mix everything well and simmer, 
                   covered on a low flame for 4-5 minutes. 

                  Switch off the flame. Garnish with coriander leaves, grated coconut, 
                  cardamom powder and remaining ghee.

                               Serve with any form or rice or Indian bread.

Coconut Rice

          This is a very popular South Indian style rice dish. Any leftover cooked rice can be converted into this delicious one-pot wonder by just adding fresh grated coconut, peanuts / cashew nuts and other basic condiments to it. Very simple and easy to make, it is a great comfort food for anyone who loves coconut. So check for a step by step guide with pictures to prepare it.

• 2 cups cooked rice
• 1/2 cup fresh grated coconut
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies, broken
• pinch of asafoetida
• 1-2 fresh red / green chilies
• 1 sprig curry leaves
• 1 tsp. ginger, grated
• 1 tsp. urad dal (split black gram)
• 2 tbsp. roasted peanuts / cashew nuts
• salt to taste
• 1-2 tbsp. coriander leaves, chopped

          Heat oil and temper with red chilies, mustard seeds and cumin seeds. After it stops spluttering, add the ginger, curry leaves, fresh chilies, urad dal and asafoetida. Saute for a few seconds.

          Now add the coconut and stir fry for a few seconds. Then add the cooked rice, salt and peanuts. Mix everything well and saute for a minute. Switch off the flame.

           Garnish with coriander leaves. Serve for breakfast, brunch or for lunch / dinner along with few chips and pickle.

                   Heat oil and temper with red chilies, mustard seeds and cumin seeds. After
                   it stops spluttering, add the ginger, curry leaves, fresh chilies, urad dal and 
                   asafoetida. Saute for a few seconds.

                               Now add the coconut and stir fry for a few seconds. 

                  Then add the cooked rice, salt and peanuts. Mix everything well and saute 
                  for a minute. Switch off the flame.

                               Garnish with coriander leaves. 

                   Serve for breakfast, brunch or lunch / dinner along with few chips & pickle.

Cucumber Mint Cooler

       
          Cucumber along with yoghurt is extremely beneficial especially during summer. It contains antioxidants, nutrients, keeps us hydrated, prevents us from heat and flushes out toxins from our body. As cucumber also contains a fair amount of water and fibre, it is low in calories, helps in weight loss and lowers blood sugar too. 

          So how about a summer cooler with some mint leaves thrown in, for a refreshing drink? Add a pinch of pepper powder, salt and roasted cumin powder to it and you have a yummy healthy drink to be enjoyed as and when desired.

• 1 cup yogurt (serves 2)
• 1 cucumber, roughly chopped
• 8-10 mint leaves
• salt to taste
• pinch of roasted cumin powder
• pinch of pepper powder
• pinch of sugar
• few drops of lime juice (opt)

          Blend all the above ingredients to a smooth puree and refrigerate for a couple of minutes. Pour into individual glasses and enjoy chilled for a refreshing drink.

Strawberry Yogurt Smoothie

          Strawberry contains a lot of minerals, nutrients, vitamins, dietary fibre and antioxidants. So this small pretty fruit has a lot of health benefits for our body. On the other hand, yogurt aids in digestion, treats an upset stomach and has a cooling effect on our body, especially during summers. 

           So the combination of both these superfoods in the form of a smoothie does wonders and is worth a try. It is both low in calorie and fat. This yummy, creamy and delicious drink can be dished out in a ziffy and can be enjoyed for a nutritious and healthy breakfast or anytime of the day. 

• 3-4 strawberries
• 1 cup yoghurt
• 2 tbsp. brown sugar or to taste
• pinch of cardamom powder
• 1 tsp. rose water
• sliced strawberry, mint leaf & chopped pistachios to garnish

          Blend together all the ingredients in a mixi and refrigerate for a couple of minutes. 

          Garnish with sliced strawberry, mint leaf and chopped pistachios. 

           Serve chilled in individual glasses.

China Grass Pudding

       
          Running out of time or do not know what to make for dessert? Solution is here. Get going and prepare this instant pudding with china grass. So easy to make. I always keep a pack ready during emergency. 

          I simply love to dig into this soft and melt-in-the-mouth delicacy. Garnish as desired with your favourite fruit and chopped nuts and voila!! You have a yummy fuss-free dessert in a ziffy. Enjoy as and when desired or as an after-meal dessert.

• 1 pack of Instant China Grass (I used badam pista flavour)
• 1 cup water
• 1/2 cup milk
• 1/2 tsp. melted butter to grease the moulds.
• few tart moulds / silicone moulds
• sliced strawberries / chopped pistachios

           In a pan empty the contents of the pack, water and milk. Mix well and simmer on a medium flame till it is fully dissolved. Keep stirring continuously till done.

          Pour into greased moulds / silicone moulds and bring it to room temperature. Serve chilled, garnished with strawberries and chopped pistachios. 

Grilled Tandoori Aloo Tikka

          These are some yummy grilled Tandoori style Potato Tikka for some healthy tea-time indulgence. They are so simple and easy to dish out. It is a very common snack item found in many North Indian restaurants. They are also great as appetizers in any in-house party.

          So go ahead and give it a try in your own kitchen and enjoy them with green chutney, red chili tomato chutney and a dash of lime. You can also sprinkle some chaat masala or chili flakes over it. So check for a step by step pictorial recipe to prepare this mouth watering small bites.

• 18-20 baby potatoes, parboiled with a pinch of salt
• 1 cup hung yoghurt
• 1 tsp. ginger-garlic paste
• salt to taste
• 2-3 tbsp. roasted gram flour
• 1 tsp. roasted cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tbsp. mustard oil
• melted butter / oil for basting
• few wooden skewers, soaked in water for an hour

          In a bowl, mix together all the above mentioned ingredients. Add the parboiled potatoes and mix to coat well. Marinate for 2-3 hours in the refrigerator.

          Thread them into greased skewers and oven grill them for 25-30 minutes. Flip it over midway and baste with the leftover marinade or with some oil. 

          Brush again with melted butter / oil to the end product. Garnish with coriander leaves and serve as appetizers with green chutney / red chili tomato chutney.

                               In a bowl, mix together all the above mentioned ingredients. 

                     Add the parboiled potatoes and mix to coat well. Marinate for 2-3 hours
                     in the refrigerator.

                               Thread them into greased skewers. 

                     Oven grill them for 25-30 minutes. Flip it over midway and baste with the
                     leftover marinade or with some oil. 

                    Brush again with melted butter / oil to the end product. Garnish with 
                    coriander leaves and serve as appetizers with green chutney / red chili tomato 
                    chutney.