Monday, May 30, 2011

Moong Dal Bhajias

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Ingredients:

    *  Yellow or green moong dal (washed and soaked for 4 hours) - 1 cup
    *  Green or red chillies -  4-5
    *  Coriander finely chopped - 1 tbsp
    *  Coriander seeds crushed coarsely - 1/2 tsp
    *  Cumin seeds crushed coarsely - 1/2 tsp
    *  Aniseed coarsely crushed - 1/2 tsp
    *  Coriander finely chopped - 1 tbsp
    *  Hot oil - 3 tbsp
    *  Salt - to taste
    *  Oil - to deep fry

Method:

1. Drain soaked dal and wet grind not too fine. Mix in all other ingredients, except oil to deep fry. Mix well with hand to mix. Heat oil, drop rounded bhajias, with wet hand or spoon. Fry on medium till golden colour. Serve hot with green and tamarind chutneys.

Moong Dal Kachori

 http://2.bp.blogspot.com/_EEo1CnQefhw/S3oaD4e6mxI/AAAAAAAAExI/hIRyEt4uTf4/s320/IMG_7208.JPG


INGREDIENTS:

FOR COVERING:

Refined flour (maida) - 2 cups
Ghee - 1/4 cup
Salt - to taste

FOR FILLING:

Split green gram skinless (dhuli moong dal) - 1/2 cup
Oil - 3 tablespoons + for frying
Cumin seeds - 1 teaspoon
Asafoetida - 1/4 teaspoon
Ginger-green chilli paste - 1 teaspoon
Red chilli powder - 1 teaspoon
Garam masala powder - 1/2 teaspoon
Dry mango powder (amchur) - 1/2 teaspoon
Gram flour (besan) - 2 tablespoons
Salt - to taste

METHOD:

Combine all the ingredients for the covering and knead into a semi-soft dough using a little water. Divide the dough into twelve equal parts and keep covered with a damp muslin cloth. Soak moong dal for an hour. Drain.Heat three tablespoons oil in a pan. Add cumin seeds and asafoetida. When the seeds begin to change colour, add the drained moong dal and sauté for a few seconds. Add the ginger-green chilli paste, red chilli powder, garam masala powder, amchur powder, gram flour and salt and stir for five minutes till the masalas are cooked. Cool and divide into twelve equal portions. Shape each portion into an even sized ball and keep aside. Roll out each portion of the dough into a small diskette. Place one portion of the filling in the centre of the diskette. Cover the filling with the dough by slowly stretching it over the filling. Seal the ends tightly and remove any excess dough. Roll out each filled portion lightly into a small circle ensuring that the filling does not spill out. Gently press the centre of the kachori with your thumb. Repeat with the remaining dough and filling. Heat sufficient oil in a kadai. Deep-fry the kachoris in hot oil over low heat till golden brown on both sides. The kachoris should puff up like puris. Cool and store in an air-tight container.

Friday, May 27, 2011

Peeli Moong Dal (Split Yellow Gram)

http://4.bp.blogspot.com/_4NRFrKLfBmc/S0aynKZTxNI/AAAAAAAAASo/6AumTckFgfY/s400/moongdal.jpg




Ingredients:

Moong Dal - 1/4 cup
Tomato - 1 /4 cup , chopped
Onion - 1/8 cup ,chopped
Hot Green Chili - 2 ,chopped fine
Garlic Cloves - 2 , peeled
Water - 1 cup
Turmeric - 1/4 tsp
Salt to taste

For Tempering :

Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Whole Red Chilli - 3
Asafetida (Hing) - 1/8 tsp
Coriander Leaves - 1 tbsp chopped fine
Oil - 1/2 tsp
Ghee - 1/2 tsp

Method:

1. Wash dal and add water , tomato, onion , garlic, chili and turmeric.
2.Pressure cook until till two whistle or till dal is very tender.
3. Just before serving mix up the dal well and heat it.
4. Heat up oil and ghee together and add hing and mustard.
5. When mustards starts to pop add cumin and whole chilli.
6. Cook for a minute and coriander leaves and pour over dal.
7. Serve with rice or roti.

Papad Rolls


INGREDIENTS:

Papad - 8
Potatoes - 200 grams
Red chilli powder - 1 teaspoon
Cumin powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Fresh coriander leaves, chopped - a few sprigs
Ginger - 1/2 teaspoon
Salt - to taste
Oil - to deep fry

METHOD:

Boil potatoes, peel and mash. Add red chilli powder, cumin powder, turmeric powder, chaat masala, chopped coriander leaves, chopped ginger and salt to the mashed potatoes. Mix well. Divide it into eight equal portions. Place one portion on one side of a papad and apply water on the edges of the papad. Roll the papad and fold the edges inwards. Seal them with water so that the potato mixture does not come out. Heat sufficient oil in a kadai and deep fry the papad rolls on moderate heat for about a minute. Drain onto an absorbent paper and serve hot.