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Monday, October 14, 2013

Mung daal Palak (Mung bean with spinach) Curry

Mung daal is considered Nirdosh (निर्दोष) in Ayurveda means it as no harmful property and very healthy for body and soul. Mung beans can be used as a whole, split or after removing skin.  It is used as an ingredient in both savory and sweet dishes.

Here we will prepare Mung daal Palak curry



Ingredients required

Mung daal split yellow ½ cup

Spinach fresh 1 small bunch
Onion 1 small

Green chili 2 no

Garlic cloves 3 no
Tomato 1 small (optional)

Lemon juice 1 tea spoon
Turmeric powder, coriander powder, cumin seed mustard seeds each ¼ tea spoon

Asafoetida a pinch
Cooking oil 1 table spoon

Salt according to taste.


Method

Wash mung daal thoroughly and sock in water.

Wash spinach, chili and tomato. Chop spinach, onion, tomato and chili saperately. Crush garlic cloves.

Heat oil in pressure cooker add cumin, mustard seed and asafoetida stir well to avoid burn, now add chopped onion and chili and crushed garlic, cook till onion becomes brown and then add chopped tomato, turmeric and coriander powder and salt. Stir well.

Add socked mung daal and chopped spinach add about one and half cup water to cook. close the lid of cooker and allow it to cook on medium flame for about 15-20 min.

Garnish with fresh coriander leaves, add lemon juice and serve with rice or chapati.



 

 

Saturday, October 12, 2013

Green Chuteny

Different types of Chutney have very important role in Indian cuisine.

Chutney is a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices and is used as a condiment.
Here we will make green Chutney.

 Ingredients required

Fresh coriander leaves 1 small bunch
Fresh Mint leaves 1 small bunch
Green chili 2-3 no
Garlic cloves 3 no
Fresh lemon Juice 1 table spoon
Salt ½ tea spoon
 

 
 
 
 
 


Method

Wash coriander, mint leaves and green chili thoroughly in running water.
Chop all including garlic cloves.

Make paste in grinder and add lemon juice and salt.

If required add water to adjust consistency.

Your chutney is ready it can last for a week long in fridge.

You can use it with different curries. It enhances the flavor and goodness of your food.

 

Wednesday, October 9, 2013

Besan ke Gatte (Gram flour dumplings in yogurt gravy)


It is a Rajasthani dish, as in Rajasthan green vegetables are not available round year so there is a tradition of curries made of gram flour or dried vegetables.

Ingredients required

Gram flour 1 cup
Yogurt 1 cup
Cooking oil 2 table spoon
Tomato 1 medium
Onion 1 small
Green chili 2 piece
Ginger ½ inch piece
Garlic 2-3 cloves
Cumin seeds ½ tea spoon
Mustard seeds ½ tea spoon
Coriander powder ½ tea spoon
Turmeric powder ½ tea spoon
Garam masala powder ½ tea spoon
Asafoetida a pinch
Green coriander for garnishing

Method

Make dough of gram flour using yogurt (do not use water), add about ½ table spoon oil, salt, red chili powder and little turmeric powder in the dough kneading. Now keep aside for 15 min and then make about 1cm thick and 3 inches long roll.

Boil enough water in pan so that all roll can be cooked in that. When water boils add roll one by one and after 1 min reduce the flame and simmer till rolls cooked. (To check either roles cooked insert knife in it if dough do not stick on knife it’s done.) Take out all roles and cut into ½ inches pieces and keep aside (its dumplings).

Cut tomatoes, ginger, garlic, green chili, onion and make paste.

Heat oil in heavy bottom pan; add cumin, mustard seeds, and asafoetida. Now add past and stir well and add turmeric coriander powder garam masala powder and salt. When it cooked add reaming beaten yoghurt and stir continuously.

Now add all gram flour dumplings and allow it to boil for 10 minutes on low flame.

Garnish with coriander leaves.

Serve hot with rice or chapati.