August 22, 2017

Dudhi Halwa (Lauki/Bottle Gourd Dessert)



Most of the times we literally think what to make with this vegetable. There are many options, but unfortunately this vegetable is not liked by all. I always make Dudhi Paratha or Dudhi Kofta or even a pancake of it. This time I had an occasion and I wanted to make a dessert, so thought of making Dudhi halwa. To be true this was my third attempt, as in the earlier two the dudhi did not turn out well as I think i did not gave it enough time to cook in the start. This time with a little doubt, but still positive that it will turn out good , I gave it a go. So here goes the recipe:






Ingredients


  • 1/2 Dudhi/Lauki/Bottle Gourd grated (6 inches - roughly around 2 Cups )
  • 1 Cup Milk
  • 1 tablespoon Ghee (Clarified Butter)
  • 1/2 Cup Sugar
  • 1 teaspoon Elaichi (Cardamom) Powder
  • 1/4 Cup finely chopped nuts (I used almonds and Cashew)

Preparation


  1. In a thick pot or Kadai (wok) add ghee.
  2. Once the ghee is melted add Dudhi and cook on medium for around 8-10 minutes, until it becomes a bit soft.
  3. Add the Milk and let it cook on medium flame stirring every 3-4 minute or so until the milk evaporates or reduces to just around 1 tablespoon.
  4. Add Sugar and cook for another 4-5 minutes stirring continuously until the sugar has completely mixed into it and the mixture is not watery.
  5. Switch off the gas, and add the Elaichi Powder and Chopped Nuts.
  6. Yummy and healthy Dudhi Halwa is ready.
  7. Enjoy.






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    August 17, 2017

    Millet

    Bajra (Pearl Millet) Idli
    Buckwheat(Kuttu) Groat(Grain) PanCake 
    Jowar(Sorghum) Pancake
    Instant Thalipeeth (PanCake)
    Mix Flour Chila/PanCake (Bajra,Jowar, Rava,Rice and Urad Dal)







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    Bajra (Pearl Millet) Idli


    Bajra or Pearl Millet a nutrient dense food. Have always eaten it in the form of Bajra Roti or Bajra Tikki (My mom makes it during winters and I simply love it) or I use it in Thalipeeth. But I never thought I will make an idli out of Bajra. After my last try of Dalia and Oats Idli, I was confident that this will turn out good, but still Idli with a millet was my first try. The results were good, Idli turned out soft as can be seen in the pictures below. So here goes the recipe:









    Ingredients


    • 1 Cup Bajra (Pearl Millet). I used whole.
    • 1/4 Cup Idli Rice.
    • 1/4 Cup Urad Dal.
    • 1 tablespoon of methi (Fenugreek) seeds
    • Oil for greasing the Idli stand.
    • Salt as per taste
    • A large pot filled with 1-1.5 glass of water  (Idli stand should fit inside it) or Idli Stand and pot


    Preparation


    Batter 

    1. Wash the Bajra, Idli Rice, Urad Dal and Methi seeds seperately and soak it in enough water for 5-7 hours.
    2. I soak the Methi seeds along with Urad Dal.
    3. Grind all of them separately. i.e Bajra, Idli Rice and lastly Mixture of Urad Dal and Methi seeds.Add just enough water while grinding, do not add too much, as this leads to batter not getting fermented properly. 
    4. One can even grind the Idli Rice, Urad Dal and Methi seeds together.
    5. Add Salt and let the batter ferment in a warm place for 12 hours or overnight. 

    Idli


    1. Fill the idli pot with water, making sure that the base of idli stand is well above the water level when kept inside it.
    2. Keep the water to boil.
    3. In the mean time grease the Idli Stand with little oil (just rub it with your fingers or with a silicone brush :-))
    4. With the help of a spoon fill the moulds of the Idli Stand.
    5. Once the water starts boiling, immerse the Idli stand in it, and close the lid.
    6. Cook the idli's for a minimum of 10 minutes, Idlis should be done.
    7. To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 5 mins.
    8. Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
    9. Remove them with the help of a spoon, they come out easily.
    10. Yummy Idli's are ready. Enjoy it with Coconut Corainder Chutney  or a simple doll-up of butter on top of it.




    Tip

    1. For people who are in cold countries, keep them in the oven with or without the light on, can warm the oven a little (but do not overheat or you will ruin the batter). Best if you have a window with some sunlight, keep it near that.
    2. Add just enough water while grinding, do not add too much, as this leads to batter not getting fermented properly.






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    August 16, 2017

    Mix Flour Chila/PanCake (Bajra,Jowar, Rava,Rice and Urad Dal)

    Nowadays I am trying to use all the mix flour's and specially the millet flour's to make some healthy foods for all in the family.  I created this in a jiffy, but liked it. Healthy and a complete meal in itself. So here goes another Mix flour Chila or pancake recipe..........










    Ingredients

    • 1 Cup Rava (Semolina)
    • 1 Cup Dhokla Ata (Now this is the one made by mother at home, she uses Rice and Urad Dal in the ratio of 2:1 eg. 1 Kg Rice and 1/2 Kg Urad Dal)
    • 1/2 Cup Bajra (Pearl Millet) Flour
    • 1/2 Cup Jowar (Sorghum) Flour
    • 1-2 finely chopped green chillies (Optional / as per taste)
    • 1/4 cup chopped Coriander 
    • 1/4 inch ginger grated (one can add paste too)
    • 1 Cup Luke Warm Water (as per requirement)
    • Salt as per taste
    • Some oil for shallow frying.

    Preparation

    1. Mix all the flours with Luke warm water and salt. Do not make it very thin. You can add water later if required. 
    2. Let the mixture sit for 10 minutes. This will help the flour soak the water.
    3. After 10 minutes, add the green chillies, ginger and Coriander.
    4. Add water if required. We do not want a watery mixture, just enough water to hold all together. 
    5. Heat a pan, add a teaspoon of oil. Add around 2 tablespoons or around 1/4 cup of mixture and make it in chila/dosa shape. 
    6. Cover the pan with a lid. Cook on slow to medium flame/gas for 5-7 mins. Once it is golden brown, add a teaspoon of oil on the top surface, and then flip it and cook again for 5-7 mins.
    7. I cook a little more as I like it to be dark golden brown or rather a little more crispy. It is up to you.
    8. I simply sprinkled my Red Chillies and Garlic Chutney on top of it and enjoyed it with tea.
    9. One can serve it with any chutney or enjoy it as is.





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    Vegetable Barley Soup

    Barley a new addition to my kitchen. Had always heard from my parents the benefits of Barley water, but never used it. So this time I bought this little wonder not knowing what I will try with this. Just checked some recipes on net and loved the idea of vegetable Barley Soup. I tweaked the original recipe in my ways and I loved the final output, healthy and filling. A complete meal in itself. So here is the recipe..........




    Vegetable Barley Soup



    Vegetable Barley Soup



    Ingredients

    • 1 Small Carrot cubed into small pieces
    • 1/4 Cup of Green Peas 
    • 1 medium sized Tomato chopped
    • 1/2 Cup Pearl Barley
    • 2-3 Fresh green onions chopped(one can use regular too, I had that so used it)
    • 2-3 garlic cloves finely chopped
    • 1/2 inch ginger finely chopped
    • 8-10 button mushrooms chopped length wise
    • 1 tablespoon of Olive Oil
    • 1 teaspoon of Black Pepper
    • 1-2 Bay Leaf
    • 1/2 teaspoon of dried Oregano (one can use fresh)
    • 1/2 teaspoon of dried Parsley(one can use fresh)
    • Salt as per taste
    • 2-3 Cups of Water (I used 2 cups, but then my soup was pretty thick)

    Note:

    1. One can use any combination of crunchy vegetables
    2. The original recipe called for chickpeas,corn,green beans too, I skipped them.



    Preparation

    1. In a pot add the Olive oil.
    2. Once hot, add the onions, garlic and ginger. Cook for 2-3 minutes until onions are translucent.
    3. Add the Carrots and let it cook for another 2-3 minutes.
    4. Then add the green peas and Mushrooms and cook for another minute.
    5. Add the chopped tomatoes, Barley, Bay Leaf, Pepper, Oregano, Parsley, Salt and water. The barley will soak the water so add enough water at least 2 cups, one can add more water later depending on the consistency required.
    6. Let it simmer for 25-30 minutes stirring occasionally, until the barley is tender.
    7. Serve Hot.









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    August 10, 2017

    Mix Lentils and Beans Chila/Dosa/Pancake

    Updated on 25-June-2018 with pictures and more content


    More into clean eating, healthy food for everyone and counting calories. I use to make this mix Lentil and Beans Chila/pancake earlier, but it was specific to only green and yellow mung dals. Now I add everything I can. I generally mix dals, beans and rice mixture and keep it in a jar, so next time, when required take the amount desired ,soak it, grind it and you are done, instead of making the mix again. I have taken once equal ratio for all, but it becomes too nutritious :P, I mean the texture is too tough to eat, especially when you have mung beans, black chana, rajma, etc. So now I take more of Yellow and green mung dal and the rest less.

    Need to check more about Dal's and some recipes, on my blog check out this:
    Bedai (Dal Puri's)
    Brocolli Toor/Arhar Dal
    Char Dal (Mixed Dal)
    Left Over Dal Pancake
    Masoor Dal/Brown Lentils/Kali Masoor ki Dal
    Mung Dal Halwa
    Oats and Green Dal Chila (Pan Cake)
    Pearl Barley and Mung Dal Khichdi
    27 Dazzling Dals

    I generally add the following things or whatever I have in my kitchen and the dals or beans I know I cannot eat when cooked as it is. Feel free to add, remove or change any ratio.

    Lentils and Bean Mix Ingredients

    Yellow mung dal (3/4 Cup)

    Green mung dal (3/4 Cup)

    Green whole mung (1/2 Cup)

    Urad dal (1/2 Cup)

    Red matki (1/2 Cup– this used to be never in my kitchen)

    Chana Dal (1/4 Cup)

    Toor dal (1/2 Cup - Pigeon peas)

    Sabudana (1/2 Cup)

    Idli Rice (1/2 Cup)

    Rajma (1/2 Cup – Kidney beans)

    Black Chana (1/4-1/2 Cup- Black Chickpeas)


    Kabuli Chana (1/4-1/2 Cup- White Chickpeas)

    Mix all the above and keep it in a jar. 

    I enjoy this with Green coriander chutney or Imli Sonth/Chutney or my latest new Recipe, Greek Yogurt Dill Dip

    We have started with a new week in Blogging Marathon, where I am redoing my old posts.

    So here goes the recipe:

    Mix Lentils and Beans Chila/Dosa/Pancake

    Mix Lentils and Beans Chila/Dosa/Pancake





    Ingredients

    • 1 Cup of the Lentil and Bean Mix mixture
    • 1-2 green chillies (as per taste)
    • 2-3 garlic (optional, if you do not eat)
    • 1/4 inch ginger
    • 1 teaspoon Cumin Seeds (Jeera)
    • 1/4-1/2 teaspoon of Asafoetida (Hing)
    • Salt as per taste
       

    Preparation


    1. Take 1 cup or as much needed of the Lentils and Bean Mix mixture. Wash it thoroughly with water and soak it for at least 6 hours. My soaked mixture below. The colors looks so beautiful.

    2. In a mixture grind the soaked mixture along with green chillies, ginger, garlic, Cumin Seeds.
    3. Add Asafoetida and Salt as per taste.
    4. Keep aside and let the mixture ferment for 4-6 hours or overnight.
    5. Add water to make it a dosa batter consistency. (Should be able to spread a dosa out of it)
    6. Heat a pan or a dosa tawa. Once hot, rub it with oil on tissue or a potato slice.
    7. Put a spoonful of batter on it and make it into pancake/dosa shape. Cook it on medium flame.
    8. One can make it a bit thick if required, but then let it cook on slow flame.

    9. Drizzle oil on the sides and in between.
    10. Once cooked on the underside flip it and cook on the other side.

    11. One can add grated cheese, before serving. Serve it hot with Green coriander chutney and Imli sonth/chutney

    This dosa or chila has a rough texture. Children's might not eat easily. My sister gave a tip to add a bit of sauf (fennel seeds) to use while grinding the mix so that kids enjoy it. Have to give it a try.



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