Showing posts with label Lentil and dals. Show all posts
Showing posts with label Lentil and dals. Show all posts

Tuesday, October 20, 2015

Soya nuggets/chunks Seekh Kebab

Soya Seekh kebab

Soya nuggets Seekh kebab is the variation of regular Seekh Kebab which are made using mutton or chicken.My version of this recipe tells you to make seekh Kebab using Soya Nuggets.With the same Barbecue Method, you will enjoy a different taste of soya nuggets and also seekh kebabs. The recipe is unique and simple to follow and this is the best BBQ item you can make with soya chunks.

  1. 2 cups -Soya nuggets/chunks
  2. 2-3 - Medium Sized Potato boiled,mashed
  3. 1/4 cup -Chana dal
  4. 2 tsp -garam masala powder
  5. 1/2 cup -Freshly chopped coriander leaves
  6. Few fresh mint leaves,chopped
  7. 1- Garlic bulb, chopped fine
  8. 4-5- Green chillies chopped
  9. 2 tsp -Ginger chopped
  10. 2tsp Red chilly powder
  11. 1tsp Chaat masala
  12. 1tsp -Pepper powder
  13. Salt - to taste
  14. Butter 1/4 cup melted 

  • Wash and Soak Chana dal for about 1 hour
  • Pressure cook with 11/2 cups of water.Cook for about 20 minutes or take 3 whistle . Drain the excess water if any.
  • Boil soya nuggets in enough water and drain.
  • Take a blender and mix all above ingredients except butter ,onion, coriander leaves,mint leaves and mashed potato ,blend to a coarse mince mixture. Do not overdo it.You may also use a hand mince machine for the mixture. 
    Now place in a bowl and put melted butter. You may use desi ghee or oil but the taste is better with butter. 
  • Remove the kebab mixture into a bowl and add rest of the ingredients and mix it well.
  • Now make equal parts. It will make about 10 and put around skewers and shape them into seekh kababs. 
  • Cook on a coal grill or in an oven grill with 400 degrees F for 10-12 minutes. Turn them in between and when cooked, remove and sprinkle the rest of the butter on top and serve with mint chutney,sliced onions, lemon.

Wednesday, March 4, 2015

Black eyed beans/Lobia Kurma

Amazing recipe-easy and delicious!
Amazing recipe-Easy and Delicious.This has been go-to black eyed peas recipe for a few years now. This dish is delicious by itself or pared with Ghee rice or roti.
Black-eyed peas get their names from their characteristic appearance. They are white legumes with a small black dot resembling an eye. The nutrition of the black-eyed pea makes it an excellent addition to any menu.If you are new to cooking beans,always presoak beans overnight.

2 cups-Black eyed beans,pre soaked and cooked.
1onion,Finely chopped
1tbsp oil
1tsp Ginger Julienne for garnishing
1tbsp Coriander leaves freshly chopped for garnishing

For the Masala:
  1. 2 Onion ,chopped roughly 
  2. 10 Kashmiri red chillies
  3. 2 Tomatoes,chopped
  4. 7-8 Garlic cloves
  5. 1inch Ginger
  6. 5-6 Fenugreek/methi seeds
  7. 1tsp Cumin/Jeera
  8. 1/2tsp saunf
  9. 1/2tsp Black Sesame seeds
  10. 1/2tsp Turmeric powder
  11. 2tbsp oil 
  •  Heat oil in a pan,add Cumin,saunf,sesame seeds ,fenugreek seeds and saute till jeera crackles.
  • Add chopped onion and red chillies and saute again for 2-3 minutes on medium flame.
  • When onion changes to translucent add turmeric garlic, ginger and tomato,saute further 5 minutes and switch off the flame.
  • Let it cool completely before grinding it to a smooth paste with little water.
  • Kurma masala* is ready.



  • Saute the onion in oil till its changes to light brown colour.
  • Add the ground kurma masala* and saute for couple of minutes till the raw smell disappears.
  • Add the cooked beans and salt .Cover and cook over medium heat for 15 minutes to 20 minutes. Add additional water, if necessary.
  • Serve garnished with ginger julienne and coriander leaves.


A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans
A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans
A great recipe! If you're new to cooking beans, you should understand that altitude and the age of beans make a difference. I'm at 4800 feet above sea level, and I always pre-soak or quick-soak my beans. I had a ham bone, and cooked the beans with that, onions, and water until they were close to tender and then removed the ham bone, drained some of the liquid off and added the rest of the ingredients. Delicious!
Amazing recipe-easy and delicious!

Thursday, March 6, 2014

Nellikai/amla rasam

The winters kick-start the season of the Indian gooseberry, better known as amla. Botanically, this extremely sour little fruit is known as Emblica Officinalis. Though you may not find its taste appealing, don't be quick to dismiss it — it's abundant in nutrients and packed with the power of Vitamin C.
 I was wondering for months about how to add amlas in our daily diet .I did not want to take amlas in pickles or murabbaas all the time .I have been buying amla juice from Pathanjali and used to add this to salads and juices but never tried in this form.
However, few days before I tried this rasam specially for my hubby. Despite the fancy dinners my husband gets to enjoy the only thing he truly craves is a deep, steaming bowl of freshly-made dal or rasam.So when i tried this rasam he really liked the hot and sour combo with a kick of Hing/ asafoetida which is the key ingredient generally used in our konkani dal or saru

  • 1/4 cup Toor dal
  • 5-6 Amla/Indian gooseberry
  • 3-4 Green chillies
For Tempering:
  • 1 pinch Hing/ asafoetida
  • 1/2tsp Mustard
  • 1/2 tsp Cumin/jeera
  • 2 springs of  Curry leaves
  • 1 Dry red chilly( cut into pieces)
  • 2 tsp Ghee
  • 1 tbsp Coriander leaves,chopped
Cooking Directions
  1. Wash and boil amla and green chilly in 2 cups of water.If you want spicy rasam then add some more chillies.
  2. Deseed amla and grind with chillies to coarse paste
  3. Pressure cook dal in 2 cups of water with little turmeric and oil.
  4. Remove cooked dal and blend it well with churner/kadegolu or in a blender.
  5. Now mix ground amla-chilly paste and dal together ,add 2 cups of water and boil for at least 10 minutes. This rasam should be thin ,watery consistency.
  6. Now prepare the tempering by heating ghee in a small pan,followed by mustard,jeera,red chillies,hing and curry leaves and pour this over the rasam
  7. Plain white rice is an excellent accompaniment or you can be served as a soup just before dinner or lunch ....choice is all your's :)

Friday, August 17, 2012

Drumstick leaves Dal

drumstick leaves dal and square roti

Drumstick leaves are packed with vitamins and minerals especially vitamin A and C.Nutritional analysis show that the leaves are very high in protein and contain all of essential amino acids,including 2 amino acids that are especially important in children's diet. When my 11 year old son heard me telling all the benefits of it and he at once went and got me one huge branch of this tree and asked me to prepare some dal and from that day onwards he daily asks me to prepare something out of it.My mom too loves this leaves a lot so whenever i go to my native i do take some leaves and some flowers of drumsticks which is as tasty as leaves for my mom.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 1cup Chanadal/Bengal gram dal
  • 2cups Drumstick leaves
  • 7-8 Garlic cloves (crushed)
  • 1/2tsp Turmeric powder
  • 2 Green chillies
  • 2-3 tsp Sambar Powder/Garam masala powder
  • 1 tsp Mustard seeds
  • 1/2tsp Cumin seeds
  • 8-10 Curry leaves
  • 2-3 tsp Oil/ghee
  • Salt to taste
  • 1 (marble sized) Tamarind ball
drumstick  leaves dal
Cooking Directions
  1. Soak chana dal/Bengal gram dal for an hour in 1 litre of water.
  2. Heat oil or ghee in a pressure cooker.
  3. Add mustard and cumin let it splutter then add curry leaves followed by crushed garlic, green chillies,saute for a second.
  4. Add roughly chopped drumstick leaves and turmeric powder, again saute for a minute or until you get the nice aroma of drumstick leaves.
  5. Now Add sambar or garam masala Powder ( i have used sambar powder) and mix it well.
  6. Soak Tamarind in hot water and squeeze out all the pulp
  7. Now add chanadal along with the water,tamarind pulp and salt to taste.Now cover it with cooker lid and take 3 whistle .Let it cool before opening the lid
  8. Spicy dal is ready to serve. Pour some ghee to enhance the taste.
  9. serve hot with rice or roti

Wednesday, March 7, 2012

Puran Poli/Ubbati/obbattu/Holigey

Today is a holi purnima the eve of holi ,holika dahan takes place.People put bonfire and celebrate the with lots of sweets so this puran poli is one of them.
This holika dahan symbolizes the victory of good over evil .today in every household you will see women preparing this Puran poli  through out  Maharashtra and North Karnataka region though the name may vary from region to region but the main stuffing is with chanadal and Jaggery or sugar to offer god.
        Every year i too prepare this on this auspicious day.My kids looking forward to this holi especially to eat this and to enjoy playing with colours with their friends.
     So you all enjoy this holi with lots of ghee and  puran poli......Happy holi to all my friends.

Ingredients for the dough:-
Maida(all purpose flour)-2 cups
Wheat flour-1/2 cup
Turmeric powder-1/2 tsp
Coconut oil or veg oil-1/2 cup
Rice flour to roll the poli

  • Mix Maida ,wheat flour,turmeric powder and salt
  • Now add enough water to knead a soft dough.
  • Now add oil and knead again till it soaks all the oil.
  • Keep it aside.

Ingredients for the stuffing:-
Chana dal(  Split chickpea)- 2cups
Sugar- 2cups
Cardamom-6-7( powdered)

  • Pressure cook chanadal  for 30 mins or untill 4 whistle by adding water an inch above the dal.
  • Now open the lid and let the dal to cool down a bit.
  • If there is any water then strain all the water.
  • Now grind this in a mixer to smooth paste.
  • Now heat a heavy bottom pan and put the paste and the sugar and start stirring all the time till sugar melts and the mixture thickens.
  • Once the mixture becomes thick switch off the gas and add cardamom powder and let it cool completely.
Method of  preparing  Puran Poli:-
  • Now take a lemon sized ball of the dough and make a ball and prepare  same with rest of the dough and  keep aside.
  • Now take one small lump of the filling and prepare the same size balls as you prepared earlier with the dough.The same way prepare balls with all the Puran(stuffing)
  • Now start stuffing the dough with the sweet balls or it is called Puran.Stuff the puran into dough and roll into flat disk using rice flour.
  • Now heat a griddle and start frying on medium heat without oil as we have used oil while kneading.
  • If you feel its sticking to the griddle then after frying 6-7 poli simply brush with a mixture of water and oil with a clean cloth piece to  just to clean the tava.
  • Serve hot with fresh Ghee(clarified butter).

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