Horse Gram Idli

 

               Idli, a South Indian delicacy, is a healthy breakfast option and a perfect first meal of the day. It is relished with coconut chutney and sambar for a nice wholesome meal. Traditionally, it is made of  urad dal and rice. But it can also be made of Horse Gram lentil and they come out just like any regular idli, nice, soft and fluffy. 

             You can replace white rice with brown rice as per your preference. So enjoy this great variation for breakfast, lunch or dinner. They can also be packed for a lunch box meal too. Do check out the step by step pictorial recipe to prepare this comfort food. 

             Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups.

• 1 & 1/2 cups rice
• 1/2 cup Horse gram lentil
• 2 tbsp. urad dal
• 1/2 tsp. fenugreek seeds
• 1/2 tsp. salt or to taste
• oil as required

             Wash well and soak the rice, Horse gram, urad dal and fenugreek seeds in sufficient water overnight. 

             Blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste and ferment it for 6-8 hours or overnight.

             Mix the batter again and adjust the consistency by adding more water if needed.

            Spoon a ladleful of the batter into greased idli molds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.

             When it slightly cools down, demold them and serve with coconut chutney and sambar for a wholesome meal. 

Wash well & soak the rice, Horse gram, urad dal & fenugreek seeds in sufficient water overnight. 

Blend into a smooth paste by adding required quantity of water. The batter should be of pouring consistency. Add salt to taste & ferment it for 6-8 hours or overnight.

After the fermentation, mix the batter again & adjust the consistency by adding more water if needed.

 Spoon a ladleful of the batter into greased idli molds. Steam in a pressure cooker (without the vent) or steamer for 15-20 minutes.

                      When it slightly cools down, demold them.

            Serve with coconut chutney & sambar for a wholesome meal. 

Lemony Masoor & Moong Dal (Red Lentil & Split Green Gram Lentil Fry - Bong Style)

 

            This is my take on the traditional Bong style Masoor Dal recipe, but with a twist. I combined it with moong dal and added few kaffir lime leaves for a lemony flavor. I gave a tempering of dry red chili, bay leaf, panch phoron and ginger in mustard oil for an authentic touch. 

           Serve it with hot steamed rice and some aloo bhaja (potato fry) as an accompaniment. A dash of lime will do wonders to this dal. It can also be served with chapattis. In that case, keep the consistency slightly thick. This recipe is nutritious as it contains lot of proteins and there is minimum use of spices. So check out the step by step pictorial recipe to prepare this comfort dish.

  

• 1/4 cup masoor dal (red lentil)
• 1/4 cup moong dal (split green gram), dry roasted
• 1-2 tbsp. mustard oil
• 1 bay leaf
• 1 dry red chili, broken
• 1 tsp. panch phoron (equal quantities of fennel, cumin, fenugreek, mustard & kalonji (onion seeds)
• 1 tsp. ginger, grated
• 2 green chilies, slit
• 5-6 kafir lime leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander leaves, chopped (opt)

          Pressure cook the masoor, dal, moong dal and the kaffir lime leaves in 1 & 1/2 cups water for 4-5 whistles. Discard the lime leaves and give it a whisk. Keep aside. 

          Heat mustard oil in a pan. Temper with dry red chili. bay leaf and panch phoron. 

          After it stops spluttering, add the ginger and stir fry till light brown. 

          Now add the boiled dal, 1/2 cup extra water (opt), turmeric powder, salt to taste and green chilies. 

         Bring it to a boil and then simmer for 4-5 minutes on a low flame. 

          When done, switch off the flame and garnish with chopped coriander leaves (opt).

          Serve with either hot steamed rice or as a side dish with Chapatti.  

Pressure cook the masoor, dal, moong dal & the kaffir lime leaves in 1 & 1/2 cups water for 4-5 whistles. Discard the lime leaves & give it a whisk. Keep aside. 

Heat mustard oil in a pan. Temper with dry red chili. bay leaf & panch phoron. 

            After it stops spluttering, add the ginger & stir fry till light brown. 

Now add the boiled dal, 1/2 cup extra water (opt), turmeric powder, salt to taste and green chilies. 

Bring it to a boil & then simmer for 4-5 minutes on a low flame. When done, switch off the flame & garnish with chopped coriander leaves (opt).

 Serve with either hot steamed rice or as a side dish with Chapatti.  

Horse Gram Chutney

 

         Chutneys are an integral part of Indian cuisine. They are prepared with different ingredients and are either spicy or sweet, depending on which region it comes from. They go well with rice, chapatti or any South Indian breakfast recipes. 

         So check out this amazingly yummy chutney made of Horse Gram Lentil. It contains few basic ingredients available in your kitchen. Serve with hot steamed rice and with a drizzle of some ghee if you wish. It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread. So check out a quick step by step pictorial recipe to prepare this extremely nutritious and a healthy chutney.

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups.

Ingredients - 

• 1/2 cup Horse gram lentil
• 1 tsp. oil
• 1 tbsp. urad dal
• 1 tsp. cumin seeds
• 3-4 dry red chilies
• 5-6 garlic cloves
• 1/2 cup fresh grated coconut
• 1 tsp. tamarind paste
• salt to taste 

Tempering - 

• 1-2 tbsp. oil
• 1 tsp. mustard oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

          Heat a pan and dry roast the Horse gram lentil till golden brown in color. Keep aside to cool down.

          In the same pan, heat 1 tsp. oil and sauté the urad dal and cumin seeds for  a few seconds. 

          Then add the dry red chilies and garlic. Continue to stir fry for 2 minutes.

          Now add the fresh grated coconut and stir fry till it turns slightly brown in colour. Keep aside to cool.

          To it add salt to taste and tamarind paste. Grind to a smooth paste by adding required quantity of water. Transfer to a serving bowl.

         Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, asafoetida. After it stops spluttering, switch off the flame and add the curry leaves. 

         Give it a stir and pour this tempering over the ground chutney. Serve with hot steamed rice and with a drizzle of some ghee. 

         It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread. 

Heat a pan & dry roast the Horse gram lentil till golden brown in color. Keep aside to cool down.

In the same pan, heat 1 tsp. oil & sauté the urad dal and cumin seeds for a few seconds. 

     Then add the dry red chilies & garlic. Continue to stir fry for 2 minutes.

Now add the fresh grated coconut & stir fry till it turns slightly brown in colour. Keep aside to cool.

To it add salt to taste & tamarind paste. Grind to a smooth paste by adding required quantity of water. Transfer to a serving bowl.

Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, asafoetida. After it stops spluttering, switch off the flame & add the curry leaves. 

               Give it a stir and pour this tempering over the ground chutney. 

                    Serve with hot steamed rice & with a drizzle of some ghee. 

     It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread. 

Shahi Tukda (stuffed with Red Dragon Fruit Kalakand) A Hyderabadi Fusion Dessert

 

                This is a fusion recipe of the very popular Hyderabadi dessert - Shahi Tukda. As I had some leftover homemade Red Dragon Fruit kalakand, I made sandwiches out of it. I also made some instant rabdi. Then I arranged the sandwiches (cut into two) on a serving plate and drizzled the rabdi over it. This was served, garnished with some chopped almonds, pistachios and dry rose petals. My innovative fusion dessert is ready. So check out the step by step pictorial recipe to prepare my version of this yummy fusion dessert.

          Shahi Tukda, a royal dessert is also called Double Ka Meetha in Hyderabad. It is a rich Mughlai style dessert prepared of fried bread slices dipped in sugar syrup. This is then drizzled with rabdi and garnished with chopped dry fruits. 

          This decadent dessert is flavored with cardamom powder, rose water and saffron. It is a must for special occasions like weddings, parties and during Eid festival.

1.  Kalakand - 

• 200 gms. paneer, crumbled 
• 1 tbsp. ghee
• Red Dragon fruit puree
• 2 tbsp. milk powder
• 2-3 tbsp. sugar or to taste 
• pinch of salt
• 1/2 cup milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder 
• 1-2 tbsp. pistachios & almonds, chopped

             In a non-stick pan, add the Red Dragon Fruit puree and simmer on a low flame till all the moisture has evaporated. 

          Add all the ingredients (except chopped nuts). Mix everything well & keep stirring continuously on a low flame till the mixture starts to come together in a dough form & leave the sides of the pan. 

          Transfer to a greased plate and garnish with the chopped nuts. Allow it to cool and refrigerate for some time till it sets.  

          Cut into desired shapes and enjoy as and when desired. Great for any festive occasion or as an after meal dessert. 

2.  Sandwich - 

• 4 slices of bread
• ghee as required 
• Kalakand stuffing as required

          Spread some ghee on the bread slices and make sandwiches in a sandwich maker with the kalakand as stuffing. Cut them into 2 slices and keep aside. 

Spread some ghee on the bread slices & make sandwiches in a sandwich maker with the kalakand as stuffing.

                           Cut them into 2 slices and keep aside. 

3.  Instant rabdi -

• 1 cup evaporated milk
• 1/4 cup milk powder
• powdered sugar to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. rose water

          In a bowl, mix together all the above mentioned ingredients and transfer to a pan. Simmer for 2-3 minutes by continuously stirring it. 

          Keep aside for 15-20 minutes for it to cool down. Your instant rabdi is ready.

In a bowl, mix together all the ingredients & transfer to a pan. Simmer for 2-3 minutes by continuously stirring it. Keep aside for 15-20 minutes for it to cool down. Your instant rabdi is ready.

4.  Garnish - 

• 1 tsp. chopped almonds 
• 1 tsp. chopped pistachios
• few dry rose petals 

          To serve - Arrange the kalakand stuffed sandwiches on a plate and pour the rabdi over it.

          Garnish with chopped almonds, pistachios and rose petals. Your fusion style Shahi Tukda with Red Dragon Fruit Kalakand stuffing is ready to enjoy. 

   Arrange the kalakand stuffed sandwiches on a plate & pour the rabdi over it.

         

Garnish with chopped almonds, pistachios & dry rose petals. Your fusion style Shahi Tukda with Red Dragon Fruit Kalakand stuffing is ready to enjoy. 

Red Dragon Fruit Kalakand

 

           This Red Dragon Fruit kalakand is a healthy version with the goodness of paneer and the fruit. Garnish as desired with chopped nuts and enjoy them chilled or at room temperature. So check out the step by step pictorial recipe to prepare this exotic sweet and surprise your loved ones with this yummy and an unique dessert.

          Kalakand is a traditional and a very popular Indian dessert that is generally served during festivals and special occasions. It is grainy in texture and a very simple recipe with very few ingredients. It is very easy to prepare and takes very little time to dish out.

         Red Dragon Fruit, on the other hand, is a tropical fruit rich in fibre and antioxidants, but low in calories. It is mildly sweet in taste and has many nutritional benefits. The outer part of this fruit almost resembles a dragon, hence the name. 

          This Kalakand is visually very attractive with its vibrant dark pink / red colour. Adjust the ghee and sweetness according to your preference. You can add jaggery or brown sugar instead, for a healthier version.  

• 200 gms. paneer, crumbled 
• 1 tbsp. ghee
• 1 Red Dragon fruit, pureed
• 2 tbsp. milk powder
• 2-3 tbsp. sugar or to taste 
• pinch of salt
• 1/2 cup milk
• 1 tsp. rose water
• 1/4 tsp. cardamom powder 
• 1-2 tbsp. pistachios & almonds, chopped

           In a non-stick pan, add the Red Dragon Fruit puree and simmer on a low flame till all the moisture has evaporated. 

          Add all the ingredients (except chopped nuts). Mix everything well & keep stirring continuously on a low flame till the mixture starts to come together in a dough form & leave the sides of the pan. 

          Transfer to a greased plate and garnish with the chopped nuts. Allow it to cool and refrigerate for some time till it sets.  

          Cut into desired shapes and enjoy as and when desired. Great for any festive occasion or as an after meal dessert. 

             In a non-stick pan, add the Red Dragon Fruit puree.

       Simmer on a low flame till all the moisture has evaporated. 

                 Add all the ingredients (except chopped nuts).

      Mix everything well & keep stirring continuously on a low flame....

....till the mixture starts to come together in a dough form & leave the sides of the pan. 

Transfer it to a greased plate & garnish with chopped nuts. Allow it to cool & then refrigerate till it sets. Then cut into desired shapes. 

              Enjoy as and when desired.

        Great for any festive occasion or as an after meal dessert.