Tag: protein pack food

Categories
Protein rich food

(171)Rangooni Val

Ingredients

  • ½ cup whole Rangooni Val
  • 2 cup water for cooking.
  • ½ tsp. Soda bi carb.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 washed kokam or 1 tsp lemon juice.
  • 2 tbsp. chopped jaggery.
  • ½ 5sp. grated ginger.
  • Tempering Ingredients (Vaghar )
  • 1 tbsp. Oil .
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 finely chopped green chilli.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Garam masala.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Soak overnight Rangooni Val in soda mix water.
  2. Next morning wash thoroughly 2-3 times and pressure cook upto 4 whistles.
  3. In pressure cooker arrange Val pan at the bottom after adding water, salt and turmeric powder.
  4. Above it arrange Kokam vessel with 3 tbsp. water. Close the lid and pressure cook upto 4 whistles.
  5. Once pressure releases remove kokam vessel and Val vessel from the cooker.
  6. Transfer cooked Val and kokam into thick bottom pan.
  7. Add remaining ingredients and stir continuously. Heat tempering vessel on another stove.
  8. Heat oil and add Mustard seeds. Wait for crackling sound and add Asafoetida powder, Curry leaves, Red chilli powder Coriander Cumin powder, Garam masala and chopped coriander leaves. Soute for 10-15 seconds and pour vagar in Val. Close the lid . Simmer for 5 minutes on slow flame.
  9. Taste the dish before serving. Serve hot with steamed rice and Churma Ladoo.
  10. Variation You can also use Onion and garlic in this recipe. The only difference is when using onion and garlic please do not use jaggery.

List of my other recipes

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
Healthy food

(187)Whole Matki Misal

Ingredients

  • Sprouted Matki.
  • 3 cup Water.
  • 1 tbsp. Oil.
  • 2 tsp. salt.
  • ¼ tsp. Asafoetida powder.
  • 2 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tsp. Turmeric powder.
  • 1 cup finely chopped Onions.
  • 1 cup finely chopped Tomatoes.
  • ½ cup finely chopped Coriander leaves.
  • 2 cup Bhusu.

Method

  1. Heat nonstick pan with water and add raw oil and other dry ingredients.
  2. Once water started boiling add sprouted Matki and simmer for 5 minutes.
  3. Taste the dish before serving hot.
  4. Serving Instructions.
  5. In each plate serve Matki.
  6. Sprinkle Onions, Tomatoes, Bhusu and garnish with Coriander leaves.
  7. Accompanied with Bread and piece of lemon.
Categories
Healthy food

(177) Lachko Toor dal ( Spicy)

Ingredients

  • ½ cup Toor dal.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • ½ tsp. grated ginger.
  • 1 tsp. Sugar.
  • 1 tsp. Lemon juice.
  • Tempering Ingredients ( Vaghar )
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 finely chopped green chilli.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Wash thoroughly Toor dal for 2-3 times.
  2. Pressure cook upto 3 whistles after adding water, salt and turmeric powder.
  3. Open the lid when pressure releases.
  4. By tilting dal pan, drain extra water from the dal. Do not discard drained water as it will use in preparing Osaman. Keep aside both dal and osaman.
  5. Heat oil in nonstick pan or thick bottom pan.
  6. Add Mustard seeds and wait for crackling sound.
  7. Add Asafoetida powder, Curry leaves, chopped green chilli, red chilli powder, Coriander Cumin powder and chopped Coriander leaves. Soute for 5-10 seconds and pour dal. Stir continuously otherwise toor dal will stick to bottom of the pan. Soute for 1-2 minutes. Stir continuously.
  8. Taste the dish before serving hot with Osaman, Steamed rice, Fulka roti or Bhakhri or Paratha or Jowar roti or Bajra roti
Categories
Protein rich food

(173) Channa Osaman

Ingredients

  • 1 cup strained liquid of boiled channa
  • 2 cup water.
  • 2 tbsp. chopped jaggery.
  • 2 Kokum.
  • 1 tsp. grated ginger.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Desi ghee.
  • ½ tsp. Cumin seeds.
  • 2 Clove.
  • ½ inch Cinnamon stick.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Mix water with strained cooked Channa liquid.
  2. Add all other ingredients and boil on medium flame.
  3. On another stove heat oil in tempering vessel.
  4. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, Curry leaves, Clove, Cinnamon stick and Coriander leaves. Soute for 5-10 seconds and pour vaghar in Osaman .
  5. Boil Osaman for 5 minutes and taste the dish before serving. Serve hot with Dry brown Channa, Fulka roti or Bhakhri or Bajra roti or Jowar roti, Steamed rice or as you wish.
Categories
Protein rich food

(172)Whole Brown Channa (Dry)

Ingredients

  • ½ cup whole Brown Channa
  • 2 cups water for cooking.
  • 1 tsp Salt.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Sugar.
  • 1 tsp. lemon juice.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder
  • 1 chopped green chilli.
  • 8-10 Curry leaves.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 1 tbsp. chopped Coriander leaves.

Method

  1. Soak whole Channa overnight.
  2. Next day morning wash 2-3 times and pressure cook upto 4 whistles after adding salt and turmeric powder.
  3. Open the lid once pressure releases.
  4. Strain cooked Channa with the help of strainer. Keep aside . Don’t throw away strained liquid as this liquid we will use in preparing Osaman.
  5. Heat oil in nonstick pan or thick bottom pan.
  6. Add mustard seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder and chopped Coriander leaves. Soute for 10-15 seconds.
  7. Now add channa and Sugar. Mix thoroughly. Again soute for 10 – 15 seconds.Now switch off the flame and add lemon juice. Mix thoroughly
  8. Taste the dish before serving. Serve hot with Osaman, Steamed rice, Fulka roti or Bhakhri or Paratha or Bajra roti or Jowar roti or as you wish.
Categories
Protein rich food

(170) Whole Red Toor ( Lentil)

Lal tuver

Ingredients

  • ½ cup whole red toor.
  • ½ tsp. Soda bi carb.
  • 2 cup water for cooking.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder
  • 1 tbsp. Besan( Channa dal flour)
  • 2 washed kokam or 1 tsp. lemon juice.
  • 2 tbsp. finely chopped jaggery.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil
  • ½ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • 8-10 Curry leaves.
  • 1 tbsp. Chopped coriander leaves.

Method

  1. Soak whole toor overnight after adding soda bi Carb.
  2. Next morning drain water, check and discard hard grains.
  3. Wash thoroughly 2-3 times. Add water, salt and turmeric powder.
  4. In pressure cooker arrange toor vessel at bottom and on top of it keep small vessel contains kokam with 3 tbsp. water.
  5. Pressure cook upto 4 whistles.
  6. Open the lid when pressure releases.
  7. Drain water from cooked Toor and keep aside.
  8. Mix besan in 2 tbsp. of drained toor liquid and make lump free batter. Keep aside.
  9. In another thick bottom pan mix cooked toor, kokam, besan batter and jaggery. Mix thoroughly and stir continuously otherwise besan will stick at bottom.
  10. Heat oil in tempering vessel.
  11. Add mustard seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder and Coriander leaves. Soute for 10-15 seconds.
  12. Pour vagar and besan batter into toor vessel. Stir continuously till it starts boiling. Close the lid. Allow to cook for 5 minutes in slow flame. Stir occasionally. Adjust the consistency by adding cooked toor liquid.
  13. Taste the dish before serving. Serve hot with steamed rice, Bajri roti, Jowar roti, Fulka roti, Bhakhri, Paratha, Jeera rice or as you wish
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
Healthy food

(196) Palak Moongdal

Ingredients

  • 1 bunch of Spinach (approx 250 gms.)
  • ½ cup Yellow Moongdal.
  • 1 tsp. Salt.
  • ½ tsp. Turmeric powder.
  • 2 cup water for cooking.
  • 2 washed kokam.
  • Tempering Ingredients (Vaghar)
  • 1 tbsp. Oil.
  • ½ tsp. Cumin seeds.
  • ¼ tsp. Asafoetida powder.
  • 8-10 Curry leaves.
  • 1 tsp. Ginger paste.
  • ½ tsp. Green chilli paste.
  • 1 tsp. Red chilli powder.
  • 1 tbsp. freshly chopped Coriander leaves.

Method

  1. Pluck leaves of spinach and discard stalks. Wash thoroughly, finely chop and keep aside.
  2. Wash Moong dal two times.
  3. Mix Moong dal, Spinach, Salt, Turmeric powder and water in pan and pressure cook upto 2 whistles.
  4. Arrange dal mix spinach pan at the bottom and kokam vessel on the top with 3 tbsp. water.
  5. Open the lid when pressure is released.
  6. Heat oil in nonstick pan or thick bottom pan.
  7. Add Cumin seeds and wait for crackling sound and add Asafoetida powder, Curry leaves, Ginger paste and green chilli paste. Stir quickly and add Red chilli powder and Coriander leaves. Saute for 10-15 seconds and pour dal-spinach mixture and kokam. Close the lid and simmer for 5 minutes on slow flame. Stir occasionally.
  8. Taste the dish before serving.
  9. Serve hot with steamed rice and Fulka roti or Bhakhri or Jowar roti or Bajra roti or as you desire.