Tag: protein pack food

Ingredients

• 500 gms. Rajma pods.
• 1 cup water for cooking.
• 1 tsp Salt.
• ½ tsp. Turmeric powder.
• Tempering Ingredients (Vaghar)
• 2 tbsp. Oil.
• ½ tsp. Cumin seeds.
• ¼ tsp. Asafoetida powder.
• 8-10 Curry leaves.
• 1 cup finely chopped Onions.
• ½ cup finely chopped Tomatoes.
• 1 tsp.grated Ginger.
• ½ tsp. Garlic paste.
• ½ tsp. Green chilli paste.
• 1 tsp. Red chilli powder. of
• 1 tsp. Coriander Cumin powder.
• 1 tsp. Garam masala.
• 1 tbsp. Freshly chopped Coriander leaves.

Method

1. Separate beans from the Rajma pods.
2. Wash thoroughly and pressure cook upto 2 whistles after adding water , salt and turmeric powder.
3. In nonstick pan or thick bottom pan heat oil and add Cumin seeds. Wait for crackling sound and add Asafoetida powder, Curry leaves .Saute for 5-10 seconds. Add Onions and saute till translucent.
4. Add tomatoes and saute till it becomes tender. Now add all dry spices and green spices and saute till oil separates.
5. [Now at this stage if you want paste like gravy then after cooling , grind into paste. Transfer this gravy in nonstick pan and pour vaghar(¼ tsp. cumin seeds in ½ tsp oil )]
6. Pour cooked Rajma beans along with its liquid. Close the lid and simmer for 5 minutes on slow flame.
7. Taste the dish before serving. Serve hot with steamed rice and Paratha or Fulka roti or Bajra roti or Jower roti or Bhakhri or as you desire.

Ingredients

• ½ cup safed chori (white chori.)
• ¼ cup Toor dal.
• 2 cup water for cooking.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• 2 washed kokam.
• 2 tbsp. chopped jaggery.
• Tempering Ingredients (Vaghar).
• 1 tbsp. Oil.
• ½ tsp. Mustard seeds.
• ¼ tsp. Asafoetida powder.
• 8-10 Curry leaves.
• 1 tsp. grated Ginger.
• ½ tsp. Green chilli paste.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tbsp. freshly chopped Coriander leaves.

Method

1. Soak overnight White Chori.
2. Soak overnight Toor dal.
3. Wash thoroughly and pressure cook upto 3 whistles after adding water, salt and turmeric powder in chori pan.
4. In pressure cooker arrange Chori pan at the bottom, above it Toor pan with ¼ cup water and on the top , kokam pan with 3 tbsp of water.
5. Open the lid when pressure is released.
6. Remove all three pans from pressure cooker. Choli pan keep aside and churn Toor dal properly and then mix into chori pan. Pour kokam and jaggery in Chori pan.
7. Heat oil in tempering vessel. Add Mustard seeds and wait for crackling sound.
8. Add Asafoetida powder, Curry leaves, Ginger, Green chilli paste, red chili powder, Coriander Cumin powder and chopped Coriander leaves. Pour vaghar in the chori pan and mix thoroughly. Simmer for 5 minutes on slow flame. Stir occasionally.
9. Taste the dish before serving hot with steamed rice and Fulka roti or Jower roti or Bajra roti or Bhakhri or as per your desire.

Ingredients

• ½ cup Yellow Moongdal.
• 1 cup washed and finely chopped Methi bhaji( Fenugreek leaves).
• 2 cup water for cooking.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• 2 washed kokam.
• Tempering Ingredients (Vaghar)
• 1 tbsp. Oil.
• ½ tsp. Cumin seeds.
• ¼ tsp. Asafoetida powder.
• 8-10 Curry leaves.
• ½ tsp. grated Ginger.
• 2 whole Red chillies.
• 1 tsp. Red chilli powder.
• 1 tbsp. finely chopped Coriander leaves.

Method

1. Wash thoroughly Moong dal.
2. Pluck leaves from stalks, wash thoroughly and chop finely.
3. Mix both dal and leaves together add Water, Salt and Turmeric powder and pressure cook upto 2 whistles.
4. Arrange dal pan at the bottom and kokam pan with 3 tbsp. water above it in pressure cooker.
5. Open the lid when pressure releases.
6. Heat oil in nonstick pan or thick bottom pan.
7. Add Cumin seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, whole red chilli, Ginger, Red chilli powder and Coriander leaves. Saute for 5-10 seconds and pour cooked mixture of Dal and Methi bhaji. Close the lid and simmer for 5 minutes on slow flame. Stir occasionally.
8. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish.

Ingredients

• ½ cup Chana Dal
• 3 Colocasia leaves (Patra na pan)
• 2 cup water for cooking.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• 3 tbsp. chopped Jaggery.
• 1 tbsp. Tamarind paste .
• Tempering Ingredients (Vaghar)
• 1 tbsp. oil.
• ½ tsp. Mustard seeds.
• ½ tsp. White sesame seeds.
• ¼ tsp. Asafoetida powder.
• 1 tsp. grated Ginger.
• ½ tsp. Green chilli paste.
• 8-10 Curry leaves.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tsp. Garam masala.
• 1 tbsp. finely chopped Coriander leaves.

Method

1. Soak overnight Chana Dal.
2. Next morning wash thoroughly for 2 times and keep aside.
3. Remove midrib of Colocasia leaves.
4. Wash thoroughly and finely chop leaves of Colocasia.
5. Mix dal and chopped leaves in pan and pressure cook after adding water, salt and turmeric powder upto 3 whistles.
6. Open the lid when pressure releases.
7. In nonstick pan or thick bottom pan heat oil.
8. Add Mustard seeds and wait for crackling sound. Now add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, Garam masala, Ginger and green chilli paste.
9. Saute for 10-15 seconds and pour cooked mixture of dal and leaves.
10. Add tamarind paste and jaggery.
11. Close the lid and simmer for 5 minutes.
12. Garnish with Bhujia sev. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish.

Ingredients

• ½ cup Chana Dal.
• 2 cup water for cooking
• 1 bunch washed and finely chopped Spinach( approx. 250 gms.)
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• 2 tbsp. chopped jaggery.
• 2 washed kokam.
• Tempering Ingredients (Vaghar)
• 1 tbsp. Oil.
• ½ tsp. Mustard seeds.
• ¼ tsp. Asafoetida powder.
• 1 whole Red chilli.
• 1 tsp. grated Ginger.
• 8-10 Curry leaves.
• 1 tsp. Red chilli powder.
• 1 tsp. Coriander Cumin powder.
• 1 tsp. Garam masala.
• 1 tbsp. chopped Coriander leaves.

Method

1. Soak overnight Chana Dal.
2. Next morning wash Chana dal thoroughly 2-3 times. Keep aside.
3. Pluck leaves of spinach from its stalk, wash thoroughly and chop finely.
4. In big vessel mix Chana Dal and finely chopped Spinach. Add water, salt and turmeric powder.
5. Arrange spinach mix dal vessel at the bottom of cooker and above it washed kokam with 3 tbsp. of water. Close the lid and pressure cook upto 3 whistles.
6. Open the lid when pressure releases.
7. Heat oil in nonstick pan or thick bottom pan.
8. Add Mustard seeds and wait for crackling sound. Add Asafoetida powder, Curry leaves, Red chilli powder, Coriander Cumin powder, Garam masala and chopped Coriander leaves. Saute for 5-10 seconds and pour Spinach mix dal and kokam. Mix thoroughly.
9. Close the lid and simmer for 5 minutes.
10. Taste the dish before serving hot with steamed rice and Fulka roti or Bajra roti or Jower roti or Bhakhri or as you wish.

Ingredients

• ½ cup Channa Dal.
• 2 cup water for cooking.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• ½ tsp. grated ginger.
• 2 tbsp chopped jaggery.
• 2 washed Kokam.
• 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 tsp. Garam masala.
• 1 tbsp. chopped Coriander leaves.

Method

1. Soak overnight Channa Dal.
2. Next day morning wash thoroughly for 2 -3 times.
3. Pressure cook upto 3 whistles after adding water, salt and turmeric powder.
4. In pressure cooker arrange Channa dal pan at the bottom and on top washed kokam with 3 tbsp of water.
5. Open the lid when pressure releases. Drain extra water from the Channa Dal. Please never throw this extra water but use for adjusting consistency of curry or dal otherwise you can also use for kneading dough.
6. Heat oil in nonstick pan or thick bottom pan. Add Mustard seeds and 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 Channa dal and Kokam in it . Add Jaggery and Ginger. Close the lid and simmer for 5 minutes on slow flame. Stir occasionally.
7. Taste the dish before serving hot with steamed rice and Fulka roti or Jower roti or Bajra roti or Bhakhri or as you wish.

Ingredients

• 1 cup strained liquid of cooked toor dal.
• 2tbsp. cooked toor dal
• 2 cup water.
• 1 tsp. Salt.
• ½ tsp. Turmeric powder.
• 2 tbsp. chopped jaggery.
• 2 Kokum.
• 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 Whole Red chilli.
• 1 tbsp. finely chopped Coriander leaves.

Method

1. Mix strain liquid of dal and cooked toor dal with the help of churner.
2. Transfer this liquid (osaman) in thick bottom pan.
3. Add remaining ingredients in osaman .Heat osaman pan on medium flame.
4. On another stove heat oil in tempering vessel. Add Cumin seeds and wait for crackling sound . Add Asafoetida powder, Curry leaves, Red chilli and chopped Coriander leaves. Soute for 5-10 seconds and pour vaghar in Osaman.
5. Boil Osaman for 5 minutes on slow flame.
6. Taste the dish before serving hot with steamed rice, Lachko Toor dal, Fulka roti or Jower roti or Bhakhri.