Moringa Leaves Dal

 

          This is a delicious dal (lentil curry) prepared with Drumstick / Moringa leaves and pigeon pea lentil or tuvar dal. Made it both spicy and tangy. However, it can be adjusted accordingly.   

           Moringa leaves has amazing health benefits. It is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

          So enjoy this healthy dal with steamed rice, jeera rice, naan or tandoori roti. So check out the step by step pictorial recipe to prepare this wholesome delicacy.

• 1/2 cup tuvar dal (pigeon Pea lentil), soaked in water for 30 minutes 
• 1 onion, chopped
• 2 cups of moringa leaves, chopped
• 1-2 green chilies. 
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. red chili powder
• salt to taste

Tempering--

• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 tsp. mustard seeds
• 1-2 sprig curry leaves
• 2-3 whole dry red chilies, broken
• 2-3 garlic cloves, sliced

          Pressure cook the soaked lentils with onion, tomato, ginger, garlic, green chilies, moringa leaves and turmeric powder with 1 & 1/2 cups water for 4-5 whistles. 

          Add the tamarind water, red chili powder and salt. Mash well and bring it to a boil. Simmer on a medium flame for 5-10 minutes. Transfer to a serving dish.

          Heat oil in a pan and temper with cumin seeds, mustard seeds, garlic, curry leaves and dry red chilies. Sauté for a few seconds.

          Pour this tempering over the prepared dal and serve with steamed rice, jeera rice, naan or tandoori roti.

                       Pressure cook the soaked lentils with onion, tomato, ginger, garlic, green

                       chilies, moringa leaves & turmeric powder with 1 & 1/2 cups water for

                       4-5 whistles. 

                                  Add tamarind water, red chili powder & salt. 

                      Mash well & bring it to a boil. Simmer on a medium flame for 5-10 min. 

                      Transfer to a serving dish.

                      Heat oil & temper with cumin seeds, mustard seeds, garlic, curry leaves

                     & dry red chilies. Sauté for a few seconds.

                                  Pour this tempering over the prepared dal. 

                       Serve with steamed rice, plain Biryani, jeera rice, naan or tandoori roti.

Stuffed Lachcha Paratha (Flaky & Layered Stuffed Flat Bread - Punjabi style)

    

          These yummy flaky, crispy and layered stuffed Parathas are a perfect breakfast menu. In fact, they can be had any time of the day or can be packed as a lunch box meal too. The preparation is a little bit time consuming, but it is worth all the effort. These parathas can now be made easily at home minus the oodles of fat. 

          There are many methods of preparing these flat breads. I stuffed with chopped spring onion, coriander leaves, chaat masala, sesame seeds and chili flakes. These shallow fried flat breads can be relished with any side dish, pickle, yoghurt or butter. So check out the step by step pictorial recipe to prepare it.

         

• 1 cup Atta (whole wheat flour)
• salt to taste
• 1 tbsp. + 1 tsp. oil to knead
• oil to shallow fry

Stuffing - 

• 1/2 cup spring onion, chopped
• 2 tbsp. coriander leaves, chopped
• 1 tsp. chaat masala 
• 1 tsp. red chili flakes 
• 1 tsp. sesame seeds

         In a bowl sift the Atta and salt. Add 1 tbsp. oil and mix well to resemble bread crumbs. Knead a firm dough with required quantity of water. Leave aside to rest for 15-20 minutes.

         Drizzle a tsp. oil and knead again for a minute or two. Now divide the dough into equal portions. 

         Take each portion and roll out into a chapatti by dusting some flour. Make similar chapattis with rest of the dough and keep aside.

         Take one chapatti and brush with some oil. Then sprinkle some flour on it and some of the stuffing. Cover with another chapatti and seal the edges. 

         

          Now cut vertical lines an inch apart. Fold it from one end to the other like a Swiss roll.

          Flatten it and lightly roll out again into a bigger circle by dusting some flour. Make similar parathas with the remaining dough and stuffing.

         Heat a tawa / griddle and shallow fry each rolled parathas on both sides by drizzling some oil over it and around the edges.

         Drain on a kitchen towel. Fry the rest of the parathas in the same way. Serve them hot with any pickle, yoghurt, any side dish or butter.

                                  Divide the dough into equal portions. 

                      Make chapattis with the dough by dusting some flour & keep aside. Take 

                      one chapatti & brush with some oil. Sprinkle some flour on it & some of 

                      the stuffing. Cover with another chapatti & seal the edges. 

                       Cover with another chapatti & seal the edges. Flatten it & lightly roll out

                       again into a bigger circle by dusting some flour.

                      Cut vertical lines an inch apart. Fold it from one end to the other like a 

                      Swiss roll.

                                  The Swiss roll.

                        Flatten it & lightly roll out into a bigger circle by dusting some flour. 

                        Make similar parathas with the remaining dough and stuffing.

                        Heat a tawa & shallow fry them on both sides by drizzling some oil over

                        it and around the edges.

                             Serve them hot with any pickle, yoghurt, any side dish or butter.

Moringa Leaves Bafauri

 

           Bafauri in general is a lentil based snack recipe from the State of Chhattisgarh. Not much is know about this particular dish. It is almost a lost recipe now. Traditionally, it is prepared with chana dal. However, I dished out with a twist. I made use of mixed lentils and a handful of moringa leaves for a healthy version. 

        

            This protein rich snack turned out real yum. In fact, it is a very easy and a quick recipe and can be relished with tomato sauce or green chutney. It is also a great tea time snack or can be packed as a lunch box meal. So check out the step by step pictorial recipe to prepare this fusion style yummy appetizer.

• 1 tbsp. chana dal (Bengal Gram Lentil)
• 1 tbsp. urad dal (Split Black Gram Lentil)
• 1 tbsp. tuvar dal (Pigeon Pea Lentil)
• 1 tbsp. moong dal (Split Green Gram Lentil)
• 1 tbsp. masoor dal (Split Red Gram Lentil)
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• handful of moringa leaves
• 1/2 tsp. carom seeds, crushed
• 1 tsp. flax seeds (opt)
• 1 tbsp. sesame seeds 
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 2 tbsp. oil 
• pinch of toasted sesame seeds & chaat masala to garnish

          Soak the lentils overnight or for a minimum of 4-5 hours. Then along with the moringa leaves, coarsely grind by adding very little water.

          In a bowl, mix the dal paste with all the other ingredients, except oil. Transfer to a greased steel plate and steam for 15-20 minutes. Set aside to cool before cutting into desired shapes.

          Heat oil in a pan and shallow fry the Bafauri on both sides slightly. Garnish with toasted sesame seeds and chaat masala. Enjoy as it is or with tomato sauce / green chutney. 

                               Transfer to a greased steel plate and steam for 15-20 minutes.

                                  Set aside to cool before cutting into desired shapes. 

                                 Heat oil & shallow fry the Bafauri on both sides slightly.

   Garnish with toasted sesame seeds & chaat masala. Enjoy as it is or with 

tomato sauce / green chutney. 

Chicken Ghee Roast - Mangalorean Style

 

          Chicken Ghee Roast is a very delicious local Mangalorean delicacy. It's origin goes back to the town of Kundapur. So at times, it is also called Kundapur style Chicken Ghee Roast. It is very spicy and full of flavours coming from the ghee and a medley of various spices. There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. 

          This is a great party recipe. Traditionally it is served with neer dosa. However, it also goes well with  steamed rice, dosa, appam, idiyappam, plain biryani or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 500 gms. chicken, cut into medium size
• salt to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 1/3 cup yoghurt
• 2 sprigs curry leaves
• 5 tbsp. ghee

Masala Paste - 

• 8-10 Kashmiri red chilies
• 3-4 red chilies
• 1/2 tsp. black peppercorns
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/2 tsp. fenugreek seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

          Marinate the chicken with salt, pinch of turmeric powder & a pinch of red chili powder for an hour.

         Dry roast all the spices from Kashmiri red chilies to cloves for a minute or till you get a nice aroma. Keep aside to cool. Now grind along with the garlic, ginger, jaggery and tamarind into a smooth paste. 

         Heat 2 tbsp. ghee and fry the chicken till they are lightly browned. Keep aside. 

         Heat 2 tbsp. ghee and sauté the onion till light brown. Now add the ground paste and yoghurt. Mix everything well and continue to sauté till the oil separates. 

          Add the fried chicken and a sprinkle of some water. Cover and cook till the chicken is tender and done. 

         Now add the curry leaves and give it a stir. Cook for 1-2 minutes and when done, drizzle remaining ghee. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

                       Marinate the chicken with salt, pinch of turmeric powder & a pinch of 

                       red chili powder for an hour.

                       Dry roast all the spices from Kashmiri red chilies to cloves for a minute

                       or till you get a nice aroma. Keep aside to cool. Now grind along with the 

                       garlic, ginger, jaggery and tamarind into a smooth paste. 

                             Heat 2 tbsp. ghee & fry the chicken till they are lightly browned. 

                                 Heat 2 tbsp. ghee & sauté the onion till light brown. 

                    Add the ground paste & yoghurt. Mix well & sauté till the oil separates. 

                     Add the fried chicken & a sprinkle of some water. Cover and cook till the

                    chicken is tender and done.

                                  Add the curry leaves & give it a stir. Cook for 1-2 minutes.

                                  When done, drizzle remaining ghee. 

                      Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani 

                      or chapatti for a sumptuous meal. 

                    

Rajma & Chana Salad with Avocado (Kidney Beans & Chick Peas)

 

          Rajma (kidney Beans) has a lot of health benefits as it contains dietary fiber, reduces cholesterol and is good for diabetics. It is also a powerhouse of proteins, boosts energy and prevents constipation. Chickpeas, too, reduces cholesterol, prevents diabetes, aids in weight loss and is a good source of iron. Lastly, avocados helps in digestion, protects against cancer and is rich in nutrients. 

          So the combination of these three super foods in a salad form is good for our health. This wonderful salad is a quick fix for a lazy and late dinner. It is also a one-pot meal. Loaded with proteins, iron and fiber, it is a healthy substitute to any fried snacks. It can pep up your life a give you a feeling of lightness, thus satiating your appetite. Enjoy a bowl of this yummy salad with the dressing which will add a punch to your dish. 

• 1/2 cup rajma (red kidney beans), soaked overnight
• 1/2 cup black chana (chickpeas), soaked overnight
• 1 avocado, sliced
• 1 cucumber, sliced
• 1 tbsp. coriander leaves, chopped
• salt to taste
• 2 tbsp. olive oil
• 2 tsp. lemon juice
• 1 tsp. mustard sauce
• 1/4 tsp. pepper powder

          Pressure cook the rajma with enough water for 10-12 minutes on low flame after the first whistle.

          Drain and keep aside. Similarly, pressure cook the chana too in enough water for 6 whistles. Drain and keep aside.

          For the dressing, mix together the olive oil, lemon juice, mustard paste, salt and pepper powder.

          To serve, combine together the boiled rajma, chana, avocado, cucumber and coriander leaves. Pour the dressing over it and toss well. Serve as it is or with some garlic bread / soup.

 

Noodles Custard with Boondi Laddu and jelly (Fusion Dessert)

 

          Custard is a very common dessert, that is very easy to make. There are many flavors that you can try. It can get quite boring to have custard time and again without any variations. So dish out this extremely easy to assemble and a perfect meal ender by incorporating ragi noodles, few leftover crushed boondi laddu and some jelly. 

        

                I garnished with more of the crushed laddu and chopped pistachios. There is a bite to every spoonful of this delicious dessert. You can also add in few crushed jalebis for a slight crunch. It tastes awesome. Refrigerate till serving time and enjoy this quick, easy and a yummy fusion dessert.

• 500 ml. full cream milk
• 2 tbsp. custard powder of any flavour
• sugar to taste 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 cup ragi noodles, boiled & drained
• 1-2 boondi laddu, crushed
• jelly made from 1 pack
• 1 tsp. chopped pistachios

          For the custard - In a small bowl, mix the custard powder with 1/4 cup milk and keep aside.

          In a saucepan, bring the remaining milk, cardamom powder and sugar to a boil. 

          Pour the custard mix slowly. Keep whisking till the milk thickens to a desired consistency. 

          Add the rose water and keep aside to cool down. Refrigerate for a few hours.

         Prepare the jelly according to the instructions given on the pack. Leave aside to cool and then refrigerate.

          In a bowl, mix together the custard with the noodles, crushed boondi laddu and jelly. 

          To assemble - Take a glass bowl and spoon some of the custard mix and garnish with some more of crushed boondi laddu and chopped pistachios.

           Refrigerate for some time. Your chilled yummy Noodles Custard is ready to relish. 

Shikampuri Kebab - Hyderabadi style

 

         A perfect party appetizer, this Hyderabadi style Mutton Shikampuri Kebab is a connoisseurs delight. This exotic Mughlai dish is stuffed with hung yoghurt that makes it slightly different from the usual kebabs. This melt-in-the-mouth delicacy can be enjoyed with some mint-coriander chutney. So check out the step by step pictorial recipe to prepare this yummy kebab. 

          Shikampuri kebab can be made out of both mutton or chicken. either boneless or mince. I used mutton mince in this recipe and it was my first try.

          You can also use any leftover kebabs as a patty in a burger / sandwich or can be served as a side dish with naan / kulcha / tandoori roti. It just tastes awesome. 

• 400 gms. mutton mince 
• 1/2 cup chana dal, soaked overnight
• 1 onion, roughly chopped
• 1 tomato, roughly chopped
• 1 tbsp. ginger-garlic paste 
• 2-3 green chilies
• handful of coriander & mint leaves
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 2 tbsp. oil
• 1 tbsp. lime juice
• 1 egg, beaten
• oil to shallow fry

 Stuffing - 

• 1/2 cup hung yoghurt
• 1 small onion, finely chopped
• 1 green chilies, finely chopped
• 2 tbsp. coriander & mint leaves, finely chopped
• pinch of salt
• pinch of red chili flakes

          Pressure cook all the ingredients (except egg and oil) along with 1 cup water for 10 minutes after the first whistle. 

          Simmer further till all the moisture has evaporated. Keep aside to cool. Then blend into a fine paste in a food processor.

          For the stuffing - In a small bowl, mix together all the ingredients and keep aside. 

          Now apply some oil on your palm and take a dollop of the mince dough. Flatten it like a disc and stuff a tsp. of the yoghurt mix. 

         Close it gently and keep aside. Make all the kebabs in the same way and refrigerate for some time.

          Heat oil in a pan. Gently dip the kebabs, one at a time, in the egg mix and shallow fry them on both sides till golden brown in colour. Drain on a kitchen towel and serve with mint-coriander chutney.

                        Pressure cook all the ingredients (except egg and oil) along with 1 cup

                        water for 10 minutes after the first whistle. 

                       Simmer till all the moisture has evaporated. Keep aside to cool. Then 

                       blend into a fine paste in a food processor.

                           For the stuffing - In a small bowl, mix together all the ingredients.

 

                     Take a dollop of the dough. Flatten it & stuff  a tsp. of the yoghurt mix.

                         Close it gently & keep aside. Make all the kebabs in the same way &

                         refrigerate for some time.

                                 Dip the kebabs in the egg mix .

                                 Shallow fry them on both sides till golden brown in colour. 

                                 Drain on a kitchen towel.

                                 Serve with mint-coriander chutney.