Tag: curd

Categories
Protein rich food

(164)Khata Moong

Ingredients

  • ½ cup whole Moong ( Green gram).
  • ¾ cup water for cooking.
  • 1 tsp. salt.
  • ½ tsp. Turmeric powder.
  • ½ cup curd.
  • ½ spoon grated ginger.
  • Tempering Ingredients( Vaghar)
  • 1 tbsp. Oil
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 curry leaves.
  • 2 Red whole chillies.
  • 1 tbsp. Coriander leaves.

Method

  1. Wash moong 2-3 times. Soak overnight and next day morning drain water.
  2. Add water, salt and turmeric powder in moong for cooking.
  3. Pressure cook upto 2 whistles.
  4. Once pressure is released remove from cooker and strain cooked Moong.
  5. Strained water you can use for making Moong Osaman. Whole moong keep aside.
  6. In pan take curd and 2 cup Water . Mix thoroughly with the help of churner and then add whole moong in it .Mix grated ginger.
  7. Boil on medium heat and stir continuously otherwise curd starts curdling.
  8. After two boils switch off the flame or put tempering vessel on another stove and heat oil in it.
  9. Add Cumin seeds and wait for crackling sounds. Add Asafoetida powder, Curry leaves and Coriander leaves. Soute for 10-15 seconds and mix vaghar with moong.
  10. Cook again till two boils. Switch off the flame.
  11. Taste the dish before serving. Serve hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish
Categories
Healthy food

(163)Moongdal stuff Paratha.

Ingredients

  • 1 cup yellow Moong dal.
  • 1 cup water.
  • 1 tsp. Salt.
  • 1 tsp. Sugar.
  • Tempering Ingredients
  • 1 tsp. Oil
  • ⅓ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. White sesame seeds.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Dry Mango powder.
  • 1 tsp. Garam masala.
  • 1 tsp. finely chopped Curry leaves.
  • ¼ cup finely chopped coriander leaves.
  • Ingredients for making paratha
  • 2 cup wheat flour.
  • 3 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. White Sesame seeds.
  • Water- 1-2 tsp. less in 1 cup.

Method

  1. Wash thoroughly Moong dal and soak in 1 cup water and salt for ½ an hour. Use same vessel and no need to add extra water for cooking.
  2. Pressure cook upto 2 whistles.
  3. Heat Oil in nonstick pan for tempering.
  4. Add mustard seeds and wait for crackling sound and then add all remaining spices in oil.
  5. Blend and soute all spices for 1 minutes under slow flame.
  6. Add cooked moong dal and again soute for 1 minute.
  7. Mix sugar thoroughly with moongdal stuff and switch off the flame .Taste the dish before further process.
  8. Transfer moongdal stuffing in big plate to cool down.
  9. Knead paratha dough, keep aside for 10 minutes.
  10. Take out dough ball ( half size of the tennis ball) and roll out in to 4 inches size roti. place moongdal ball over roti. Fold roti into kachori style and again make round ball of dough. Gently press and again roll into ½ cm. thick Stuffed Roti.
  11. Heat nonstick tava, roast stuff roti with applying ghee on both the side. Roast till you will get golden brown spots.(when we knead dough by adding more oil as moin and roast roti with ghee or oil on tawa and not on flame we call it Parathas).
  12. Enjoy Moongdal stuff paratha with boondi raita, Aam ras, Sweet Chutney , Green chutney, Methambo, Golkeri, Amla murabba
All spices blend with oil
Moongdal mix with spices.
Moongdal stuff paratha
Categories
Chats

(91) Moong dal na dahi vada

Ingredients

  • 2 cups green split moong dal.
  • 1 tbsp. salt.
  • ½ tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 2 tsp.ginger chili paste.
  • Ground nut oil for frying.
  • 1 kg. curd.
  • 2 tbsp. sugar
  • 1 tsp. salt for curd.
  • Jeera powder.
  • Red chili powder.
  • Phudina powder.
  • Green chutney.
  • Red chutney.

Method

  1. Wash dal for 3 times.
  2. Soak dal in big sauce pan for 10 – 12 hrs.
  3. After 12 hrs. all skins of moong dal separates from dal . My advice is not to remove skin and grind complete content into smooth batter.
  4. Add all ingredients in the batter .
  5. Give nice stir and mix all the ingredients thoroughly.
  6. Start making vada .
  7. Heat oil in kadhai. Take one big spoon for making vada.
  8. On the back side of spoon put small portion of batter . Make hole in the centre and flip the spoon in oil so vadu will drop in oil . (see the video)
  9. Make 4-5 vada at a time .
  10. Fry all vada till golden brown.
  11. Take plain water in another kadhai and transfer fried vada in water.
  12. Check immersed vada if soft then squeeze gently in between two palms and keep aside.(see the video)
  13. Add salt and sugar in curd and churn the curd with churner.
  14. Now in serving plate place 2- 2 vada.
  15. Spread ½ cup curd on vada.
  16. Put droplets of red and green chutney.
  17. Sprinkle Jeera powder,red chili powder, Phudina powder.
  18. Serve the dahi vada plate with love and smile.
Moongdal batter
Making of moongdal dahi vada
Categories
Home remedies Quick Cooking Tips Spices

(89) Jeera powder

Ingredients

1 cup Cumin seeds (Jeera).

Method

  • Grind jeera into powder.
  • Use this powder for sprinkling in Buttermilk, Curd of dahi vada, Jeera rice etc.
  • Use raw jeera for preparing jeera powder instead of roasted as raw jeera is more healthier than roasted.
  • Generally you will get coarse powder of raw jeera.
  • if you want fine jeera powder than dry roast jeera. wait for cool down and then grind.
Jeera powder