Tag: Bajraroti

Categories
Protein rich food

(169) Whole White Toor.(Lentil)

Ingredients

  • ½ cup whole white toor.
  • 1½ cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Soda bi carb.
  • ½ tsp. Turmeric powder.
  • Tempering Ingredients ( Vaghar)
  • 2 finely chopped medium size Onions.
  • 1 finely chopped medium size Tomato.
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Red chilli powder.
  • 1tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 8-10 Curry leaves.
  • 1 tbsp. Chopped coriander leaves.
  • ½ tsp. grated ginger.

Method

  1. Soak whole toor overnight after adding soda bi carb.
  2. Next morning drain water and check grains . Discard hard waterless grains.
  3. Wash thoroughly for 2-3 times. Add Water, Salt and turmeric powder.
  4. Pressure cook upto 4 whistles.
  5. Open the lid when pressure releases.
  6. Drain water and keep aside.
  7. In nonstick pan heat oil. Add mustard seeds and wait for crackling sound. Add Asafoetida powder, curry leaves and chopped onion.
  8. Saute till translucent. Now add chopped tomato and again saute till it becomes tender.
  9. Add all dry ingredients and saute till oil separates.
  10. Add coriander leaves and cooked whole toor. Mix thoroughly.
  11. Add required quantity of drained liquid which we kept aside.
  12. Close the lid and simmer for 5 minutes.
  13. Taste the dish before serving. Serve hot with Roti, Paratha, Bhakhri, Bajra roti, Jowar roti, Steamed rice or like a chat after mixing Green chutney, red sweet chutney, Besan sev and curd or as you wish.

List of my other recipes

Categories
Protein rich food

(168) Udad dal( White split Black Gram)

Ingredients

  • ½ cup Split Udad dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. grated ginger.
  • 2 washed kokam or 1 tsp. lemon juice.
  • Tempering Ingredients (Vaghar).
  • 1 tbsp. Oil.
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 2 finely chopped green chillies.
  • 8-10 Curry leaves
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Wash Udad dal thoroughly 2-3 times .
  2. Add water , salt and cook upto 2 whistles.
  3. In pressure cooker arrange Udad dal vessel at bottom and on top of it keep small vessel contains kokam with 3 tbsp. water.
  4. Remove dal pan from cooker when pressure releases.
  5. Add remaining ingredients and cook in medium flame. Stir continuously otherwise udad dal will stick at the bottom of the pan.
  6. After 2-3 boils pour vaghar.
  7. Heat oil in tempering vessel. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, chillies, Curry leaves and Coriander leaves. Soute for 10-15 seconds and pour it in Udad dal.
  8. Boil dal for 4-5 minutes . Stir continuously.
  9. Taste the dish before serving. Serve hot with Bajra roti or Jowar roti.
Categories
Protein rich food

(166)Khata Udad( Black Gram).

Ingredients

  • ½ cup whole udad ( Black Gram).
  • ¾ cup water for cooking.
  • 1 tsp. Salt.
  • 1 tsp. Turmeric powder.
  • ½ tsp. grated ginger.
  • ½ cup Curd.
  • 2 cup water.
  • Tempering Ingredients ( Vaghar)
  • 1 tbsp. Oil.
  • 1 tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 2 whole Red chillies.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped coriander leaves.

Method

  1. Wash and soak Udad overnight.
  2. Drain water. Check and separate out hard water less grains. Wash twice and cook in pressure cooker upto 3 whistles.
  3. When pressure releases, remove the pan from cooker and strain cooked Udad.
  4. Discard drained water and keep aside Udad.
  5. In pan mix curd and water with the help of churner. Add whole Udad from strainer and heat on medium flame. Stir continuously otherwise curd starts curdling.
  6. After 2-3 boils switch off the flame or on another stove heat oil in tempering vessel.
  7. Add Cumin seeds and wait for crackling sound. Add Asafoetida powder and red chillies. Add Curry leaves and Coriander leaves. Soute for 10-15 seconds.
  8. Add this vaghar to boiling Udad and again cook for 2-3 boils. Stir continuously.
  9. Taste the dish before serving. Serve hot with steamed rice and bajri roti or jowar roti.
Categories
salads

(230) Sweet Corn Salad

Ingredients

  • 1 cup Sweet Corn seeds.
  • ½ tsp. Salt.
  • 1 tsp. Red Chilli powder or Black pepper powder.
  • 1 tsp. Butter.

Method

  1. Wash and pressure cook sweet corn seeds in a colander up to 2 whistles.
  2. Heat butter in a non-stick pan .
  3. Saute cooked sweet corn seeds for 1 minute.
  4. Mix salt and chilli powder.
  5. Serve with Roti, paratha bhakhri puri, Rice or as you wish.
Categories
Protein rich food

(167) Trevtidal( 3 mix dal)

Ingredients

  • 2 tbsp. Moong dal ( yellow).
  • 2 tbsp. Udad dal ( white).
  • 1 tbsp. Channa dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt
  • ½ tsp. Turmeric powder.
  • 1 tsp Red chilli powder.
  • 1 tsp. grated ginger.
  • 2-3 washed Kokum or 1 tsp. lemon juice.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 finely chopped Green chilli.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped coriander leaves.

Method

  1. Soak channa dal over night.
  2. Next morning wash thoroughly channa dal and cook separately.
  3. In another vessel wash moong dal and Udad dal togather and cook.
  4. In pressure cooker arrange mix dal ( moong dal and udad dal ) vessel at bottom , above it, keep small dish with channa dal and on top of it keep small vessel contains kokam with 3 tbsp. water.
  5. Cook all dals upto 2 whistles in pressure cooker.
  6. Remove dal pans from cooker and mix in another vessel.
  7. Heat dal vessel on medium flame and stir continuously otherwise moong dal and udad dal will stuck to bottom of the pan.
  8. Add remaining ingredients and cook till 2-3 boils.
  9. On another stove heat oil in tempering vessel.
  10. Add Mustard seeds and wait for crackling sound and add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Curry leaves and Coriander leaves.Soute for 10-15 seconds. Pour vaghar in dal vessel and again cook for 2-3 boils. Stir continuously.
  11. Taste the dish before serving. Serve hot with Bajri roti or Jowar roti.
Categories
Quick Cooking Tips

(146) Mixed Herbs Butter.

Ingredients

  • 100 gms. Amul butter.
  • 1tbsp.finely chopped fresh Parsley.
  • 1 tbsp. finely chopped fresh Basil.
  • ¼ tsp. Oregano powder.
  • ½ tsp. Chilli flakes ( optional)
  • 4 Garlic pods or 1 tbsp. green garlic paste.

Method

  1. Pluck leaves of Parsely from stalks.
  2. Wash leaves and finely chop. Keep aside.
  3. With the help of rolling pin crush Garlic pods into smooth paste. Keep aside.
  4. Bring butter to room temperature .
  5. In mixing bowl, mix all ingredients- butter, Parsely leaves, Oregano powder, Chilli flakes and Garlic paste.
  6. Mix well and refrigerate.
  7. It remains fresh for 6 months in freezer.
  8. Apply this butter on bread, bhakhri, roti, paratha, kulcha, chila, Idli, Dosa or as you wish.
Mixed Herbs Butter
Categories
Healthy food

(140)Kobi Dadam Dana ni Salad

Ingredients

  • 250 gms Cabbage (Kobi)
  • 1 medium size Pomogranate. (Dadam)
  • 1 tbsp. finely chopped coriander leaves
  • 1 tsp. lemon juice.
  • 1 tsp. Chaat masala.
  • 1 finely chopped green chilli( optional)

Method

  1. Shred washed cabbage with potato slicer.
  2. Remove seeds from Pomogranate and keep aside.
  3. Finely chop washed coriander and green chilli .
  4. In mixing bowl mix shredded cabbage with seeds of Pomogranate. Add coriander and green chilli, lemon juice and chat masala
  5. Cabbage Pomogranate Salad is ready to serve.
  6. Serve with fulka roti, bhakhri, puri, kulcha, thepla, khakhra or as you wish.
Categories
Healthy food

(132)Baigan Bhartha

Ingredients

  • 500 gms bhartha baigan.
  • 1 bunch spring onion.
  • 1 big tomato.
  • 3-4 green garlic. OR Green Garlic Chutney
  • Dry masala-: 2 tsp. chilli powder, 2 tsp. cumin coriander powder, ½ tsp. turmeric powder.
  • Tempering ingredients: 2 tbsp. Oil, 1 tsp. cumin, ¼ tsp. Asafoetida.
  • Coriander leaves.

Method

  1. Wash brinjal and peel skin.
  2. Cut the brinjal into 2 halves and cook upto 3 whistles.
  3. Once cooker cool down, remove brinjal from cooker and mash it with the help of potato masher and keep aside.
  4. Roast tomato directly on flame, remove the skin and cut it into fine pieces.
  5. Finely chop spring onion and green garlic pod with its leaves.
  6. Heat oil in nonstick pan. Add cumin seeds and wait for crackling .
  7. Add Asafoetida powder and spring onion in it and saute till it translucent.
  8. Add chopped tomatoes and garlic in it and cover with lid for 2 minutes.
  9. Add all dry masala and again saute for ½ minute.
  10. Add mashed brinjal, mix well with masala and close the lid. Simmer for 2 minutes.
  11. Switch off the gas and garnish with finely chopped coriander leaves.
  12. Serve hot baigan bhartha with bajra roti, buttermilk and white butter.