Masala Chana Dal Khichdi (made in a pan)

Masala Chana Dal Khichdi is a spicy peppy version of khichdi made in a pan. No pressure cooker is required for cooking this. Khichdi is a one-pot meal made with the combination of rice and lentils. A great way to enjoy a protein rich food in your meals any time of the day!!

 

 

Ingredients:
Rice 1 cup
Bengal Split Gram (Chana Dal) ½ cup
Water 3 ¼ cup
Oil 3 tbsp
Ginger Paste (1 tbsp)
Bay Leaves (2)
Cinnamon Stick/dalchini  (1) small
Cumin (Jeera) 2 tsp
Sliced Onions 1 cup
Turmeric Powder ½ tsp
Kashmiri Lal Mirch 1tsp
Green Chili (2)
Coriander powder (1 ½ tsp)
Hot Red Chili Powder (3/4 tsp)
Salt (1 ½ tsp)
Garam Masala (3/4 tsp)
Lemon Juice ( 1 tbsp)
Fresh Coriander Leaves (handful)

Preparations:
Wash and soak chana dal for atleast 4 hours
Wash and soak rice for maximum 15 minutes ( Practically to be soaked just before starting cooking)
Cooking:
1. Set a wide pan to heat at medium on the large burner of gas stove.
2. Add oil and let warm.
3. Add bay leaves and cinnamon stick. Saute.
4. Add cumin seeds and allow to crackle. Reduce heat to low.
5. Add turmeric powder, and sauté.
6. Add all spices and sauté.
7. Add soaked and drained chana dal, and roast for a minute.
8. Add soaked and drained rice and roast for 2 minutes.
9. Add water. Increase heat and cover with a lid in such a way that there is space for excess steam to escape.
10. Once water boils, reduce heat to low, and allow it to cook for 10 minutes.
11. Add cilantro leaves and lemon juice. Toss gently.
12. Cook for 2 more minutes.
13. Switch off the heat when little water is left. Keep the lid on, and move away the pan from the hot burner.
14. Let it rest for 10 minutes.
Optional: You may temper with hot desi ghee to which whole red chillis/ green chilis have been added.
Enjoy Masala Chana Dal Khichdi with pickles, green chilies, chopped onions, curd or a dash of lemon juice.

Advertisements

Homemade Cough Drops (No chemical preservatives, no corn syrup)

Homemade cough drops are free of chemical preservatives, added colors or any added flavors. These are made of natural ingredients in a  sugar based syrup. These ingredients are usually available in most home kitchens. Chew on these drops for soothing relief from cough and dry throat.

Ingredients

A. For the syrup

Ginger juice (3-4 tbsp)

Honey (1 tbsp)

Sugar (1 cup)

Water (1/2 cup)

Cinnamon Stick small/ Cinnamon powder (1 tsp)

Licorice stick/powder (1 tbsp) (optional but highly recommended)

Cloves (6)/clove powder (1/5 tsp) (optional)

Black peppercorns (5)/ Black pepper powder (1/5 tsp)(optional)

Turmeric Powder (1/6 tsp) (optional)

Star Anise (1) (optional)

Lemon juice (1 tbsp) (optional

B. For coating:

Powdered sugar (2 tsp)

Dry Ginger Powder (1 tsp) optional

Cinnamon Powder (1 tsp) optional

 

Method:

  1. Set a thick bottomed pan to heat at medium.
  2. Add sugar and water. Melt sugar.
  3. Add all ingredients marked for syrup, except honey. Adjust heat so that the syrup keeps boiling. Keep stirring so that the sugar doesn’t burn.cough drop image for blog 1
  4. Cook the syrup till a hard ball stage is reached. Immediately remove from gas stove, but keep stirring.cough drop for blog 2
  5. Once syrup is warm, add honey. Stir in well.
  6. Drop small quantities (1/2 tsp) of syrup on a parchment paper/butter paper/wax paper/ greased plate/greased aluminium foil.cough drop blog 4IMG_E4944
  7. Mix the three powders marked for coating.
  8. Sprinkle little powder on each drop.cough drop blog 5
  9. Allow to set. It takes 15-20 minutes for the drops to set.cough drop blog 6
  10. Store cough drops in an air-tight container.

IMG_0029

Chew on these cough drops whenever you have a dry throat or having a bout of cough. This would give soothing relief.

 

Egg Paratha (Traditional style)(Tips for a puffed-up paratha without spilling out of egg)

Ingredients: (for 4 parathas)

Whole wheat flour dough ( with 1 cup flour)

Whole wheat flour (for tossing and rolling)

Eggs (4)

Salt

Red chili powder

Garam Masala

Ghee/oil

Method:

  1. Roll a ball of dough to 3-4 inches diameter.
  2. Apply ghee at the center.
  3. Sprinkle generous pinch of flour over the ghee.
  4. Sprinkle salt, chili powder, garam masala or any spices of your choice.
  5. Pull together the edges and close the ball.
  6. Roll to a disc of 5-6 inches diameter.
  7. Transfer to the tawa warmed at medium heat.
  8. In a bowl, beat an egg and add spices/herbs as per choice.
  9. Puff up the paratha when it is partially cooked, and make an opening in the paratha.
  10. Drop in the egg mix into the paratha through the opening.
  11. Let egg cook inside the paratha. Cook and fry on both sides.

Serve hot!

Notes:

Notes:
1. It is not essential to roll the dough on a rolling board. You may roll it on the clean kitchen shelf.
2. You could stuff a variety of finely chopped food items along with the egg. eg. onions, green chilli, beans, carrots, jalapenos, spinach, bell peppers, tomatoes, or grated cheese.
3. You could spice up the paratha by adding crushed black pepper, chilli flakes, or chaat masala. You could also add herbs like oregano, rosemary,or dill.
4. You may choose to stuff in less/ more egg in each paratha.

Spinach and Corn Rice

Ingredients:

Rice (1 cup)

Spinach leaves (3 cup)

Corn (¾ cup)

Onions (chopped ¾ cup)

Desi ghee/ Unsalted butter (1 ½ tbsp)

Oil (1 tsp)

Water (2 cups+ 3 cups)

Salt (1 tsp+ ¾ tsp+ 1/5 tsp)

Cumin Seeds ( 1 tsp heaped)

Red Chili Powder (1/4 tsp)

Turmeric Powder ( a pinch)

Coriander Powder ( 1 tsp)

Garam Masala (1/3 tsp)

Walnuts/Almonds for garnishing

 

Method:

  1. Soak rice in 2 cups of water for 30 minutes. Strain.

2. Boil 3 cups of water. Add 1 tsp salt and strained rice. Add 1 tsp oil.

3. Stir and partially cover with a lid.

4. Boil until 90% cooked (approximately 4 minutes)

5. Strain and leave uncovered so that surface moisture evaporate.

6. Set a big pan to heat at medium.

7. Add desi ghee, reduce heat and let ghee melt.

8. Add cumin seeds. Let them crackle.

9. Add turmeric powder

10. Add onions. Sauté till pink.

11. Add coriander pwder, red chili powder. Saute.

12. Add chopped spinach. Mix.

13. Add corn. Mix. Stir fry for two minutes.

14. Add strained cooked rice.

15. Toss gently till mixed thoroughly.

16.Add garam masala. Mix

17.Cover with a lid, and cook till done (approximately 1 minute)

img_6148-new

18. Serve hot garnished with chopped walnuts/ almonds!

 

 

 

 

Gobhi Paratha (3 different ways)

Ingredients:

Grated cauliflower

Whole wheat flour dough ( 1 1/2 cups of flour will make 6 parathas)

Dry whole wheat flour for tossing and rolling

Ghee/oil

Ginger paste

Salt

Carom Seeds (Ajwain)

Red Chilli pwder

Garam Masala

 

Method 1

  1. Toss a ball of dough in dry flour, and roll in to a disc of 4-5 inches in diameter.
  2. Apply some oil in the center.
  3. Transfer 2-3 tbsp spiced grated cauliflower to the center.
  4. Pick up the dough from the edges and seal at the top.
  5. Toss this stuffed ball in dry flour and roll to a diameter 6-7 inches.
  6. Transfer to hot tawa. Cook and fry on both sides.

Method 2

  1. Toss a ball of dough in dry flour. Divide in 2 smaller balls.
  2. Roll each ball to diameter 6-7 inches, one disc slightly bigger than the other.
  3. Apply oil at the center of smaller disc. Transfer spiced stuffing.
  4. Cover with the larger disc, and seal edges all over.
  5. Cook and fry on hot tawa at medium heat.

Method 3

  1. Toss a ball of dough in dry flour. Divide in 2 smaller balls.
  2. Roll each ball to diameter 3-4 inches, one disc slightly bigger than the other.
  3. Apply oil at the center of smaller disc. Transfer spiced stuffing.
  4. Cover with the larger disc, and seal edges all over.
  5. Press the stuffing to spread all over the paratha.
  6. Roll to a big paratha 6-7 inches in diameter
  7. Cook and fry on both sides, at medium heat.

 

Options for a healthier version:

You could avoid frying paratha made any of the 3 ways.

You could avoid applying oil inside the paratha.

You could make paratha without frying with oil, and serve with a dash of oil/ghee smeared on the paratha after removing from the tawa.

If using method 2, you could take a small ball of dough and a heavier stuffing without any problem rolling it.