Spicy Indian Dal Palak - Khaleejtimes Dubai

Spicy Lentil Meal /Spicy Punjabi Dal Palak/Spicy Indian Dal Palak
http://www.khaleejtimes.com/lifestyle/food

I am very Happy to tell you that  my recipe  - Spicy Lentil Meal - published in Khaleej Times News paper - Dubai 24.03.2017

Ingredients

Channa dal – 100 gram

Turmeric powder – ¼ tspn

Ginger – ½ tpsn chopped

Red chilli powder – ¼ tspn

Green chilli – 1 chopped

Ghee – 2 tspbn

Cumin – ½ tspn

Onion – 1 chopped

Red chilli podi – ¼ tspn

Salt – to taste

Palak  - 2 cup chopped

Yoghurt - 3 tbspn

Gram masala – ¼ tspn (cinnamon, cardamom, clove)

Method

1. Wash and soak channa dal in water for 5 to 10 minutes.
2. In a pressure cooker, add 2 cup of water chopped ginger, green chili and turmeric powder and dal. on a high flame, cook the pulses for 7 - 8 whistles, until the dal softens.
3. In separate pan heat ghee, Add chopped onion saute.  add cumin  red chilli powder and mehran dal masala.  Cook for  5 minutes
4. Add  to cooked dal 
5. Add curd and spinach, Stir and cook for three minutes on low flame.
6. Garnish with garam masala and serve with roti or rice.

Khaleej Times - 24.03.17
Friday Paper

Aavin Badam Drink Mix Macroni Payasam

Badam Health Drink Mix (Maccroni/Pasta) Payasam

Ingredients

1. Cooked pasta/Macaroni - 200 gram ( Any Shape)

2. Milk – ½ liter

3. Green cardamom – 2 nos

      4. Sweetened condensed milk – 90 gram

5. Aavin badam Drink mix or aachi badam mix  or MTR Badam Drink Mix – 2 tbspn

6. Ghee -1 tbsn

7. Pista flakes – 2 tspn

8. Saffron – 2 pinches

           

Method

1.    Boil milk with cardamom.when milk start boiling and reduce 3/4 , add cooked macaroni/pasta mix well and boil about 5 minutes

2.    Now add condensed milk and Aavin badam drink mix stir continuously and cook 5 minutes

3.    Sprinkle with pista flakes,saffron and add ghee stir well and transfer into serving bowl.

4.    Enjoy.

My Tip: I added here for extra taste Aavin Badam drink Mix..

Note: If you don't have condensed milk add 100 gram sugar.

Indian Flag Mini Dosa

Tri colour Indian Flag Mini Dosa


Always I love to prepare our Indian Flag Recipe.For this dosa we need Red chutney and Green chutney of any flavour.

Ingredients

Dosa Batter - Required Qty

Carrot Tomato Chutney


For roast and grinding

oil - 1/2 tspn
curry leaves pwd - 1/2 tspn
musturd seed - 1/4 tspn
Ripe Tomato – 3 large
Carrot - 1 no
whole red chilli  - 2 nos
chilli pwd - 1/4 tspn
Garlic -  2 nos
grated coconut - 2 tbspn
Salt – to taste

for tempering

Gingelly Oil – ½ tspn
Mustard seeds – ½ tspn
Curry leaves - few

Method

Roast all above given ingredients and cool then grind in a mixie
(do not add water) ground well.
 In a pan, heat the oil temper with mustard seeds  & curry leaves.
Add ground tomato carrot mix and cook for 5 minutes till the water absorb.

Palak pesto /Dip/Chutney

palak - 1 cup
salt - to taste
green chilli - 2 nos
garlic - 1
walnut - 5
sugar - one pinch

 Method

Wash palak leaves and boil for 5 minutes along with salt , sugar sodium bi carbonate , transfer palak into cold water strain it and grind with green chilli , garlic required salt and walnut.

green , and red colour chutney ready

Now divide the dosa batter into 3 parts

for green: add one part to green chutney/palak pesto
for white : no need any chutney or dips
for red : add tomato carrot chutney dip
with these batter we are going to make a mini colourful dosa(Mini Pancake)
We can prepare like omelette type dosa also.

In a tawa pour red then pour white batter around it, followed by green batter in the same way. Spread ghee or butter and cook both sides serve hot.
This is a healthy colourful kids lunch box recipe.


The 68th Republic Day, Flag Recipe, kids recipe, ( I scheduled this post for Republic day ,  but for get set a date,) 

Tag: Indian Flag Recipes

Rajasthani Dal

Simple and easy dal
Recipe Source: Sanjeev Kapoor's Rajasdani dal

Ingredients


green gam split moong dal - 1/ 2 cup
bengal gram split  - 5 tbspn
ginger - 2 inch one piece
onion - one large
red chilliies = 3
salt to taste
turmeric - 1 tspn
ghee - 2 tbspn
cumin seeds - 1 tspn
asafoetida -  a pinch
red chilli pwd - 1 tbspn
dry mango pwd - 1 1/2 tpsn

Method
Wash and soak two dals together  in  3 cups of water
peel wash and finely chop ginger and onion remove stem and break red chilles into two
boil dals in 4 cup of water   adding salt to taste , turmeric pwd and ginger till cooked.
heat ghee in a pan add cumin seeds asaeotda and red chillies to the ghee as cumin seeds begin to change colour , add onion cook till onion turns light brown
add red chilli powder and cooked dal to this add half a cup of water and bring to a boil
reduce heat and simmer for ten minutes
add amchur and stir ti mix well.
serve hot with roti or plain rice


sending this to srivall's ccc challenge March 2017