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.

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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.

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

 

Aloo Tikki/Potato Patties using left-over rice

Ingredients

For 6 tikkis

For the outer shell:

Cooked Rice, cold (1 cup)

Boiled and peeled potatoes, cold (2 medium sized)

Rice flour/corn flour/ blended poha/ bread crumbs  (1 tbsp or as required)

 

For the stuffing:

Chana dal ( 1/2 cup)

water (1 cup)

Turmeric Powder (1/4 tsp)

Salt (1/3 tsp + 3/4 tsp)

Green peas ( 3 tbsp)

Cumin seeds (1 tsp)

Red Chili powder (as required)

Garam Masala

Coriander Powder

Dry ginger powder(sounth)/ freshly grated ginger (1 tbsp)

Dry mango powder (amchoor)

Coriander /cilantro leaves ( a handful)

Green chillies (2) finely chopped

METHOD

1. Blend ½ cup of cold left-over rice to a smooth paste
Do not add water while blending rice

2. Transfer blended rice to a mixing bowl

3. Grate two boiled and cooled down potatoes
Do not mash potatoes using your hands or a potato masher

4. Mix the blended rice and grated potatoes, and knead a smooth but dry dough
If need be, add little rice flour/corn flour/blended poha/bread crumbs to make a dry smooth dough
I added one tablespoon rice flour, just enough to take care of extra moisture in the dough

5. Incorporate the flour into the dough and knead well to make a smooth dry dough

6. Apply some oil on your palm and smoothen out the dough

7. Allow the dough to rest in the refrigerator for sometime

To make stuffing for the patties:

1. Wash the dal. Add 1 cup water, 1/4 tsp turmeric powder, and 1/3 tsp salt

2. Pressure cook for two whistles. Allow natural release of pressure
Make sure that the dal is cooked and soft, but not mushy

3. Drain the cooked dal onto a sieve

4. Microwave the Frozen green peas for 2 minutes with little water

If using fresh green peas, boil them with the dal

5. To make stuffing, set a non-stick pan to heat at medium

6. To the warm pan, add 2 tablespoon oil

7. To warm oil, add a teaspoon cumin seeds

8. Add chopped green chilies to the crackling cumin seeds

9. Fry green chili for a few seconds

10. Add microwaved green peas

11. Transfer the boiled and sieved dal

12. Add 3/4tsp salt, and little red chili powder. Spices will be on the plus side in this mix

1/3 tsp garam masala, 3/4 tsp coriander powder, and 1/5 tsp dry mango powder, little sounth.

If you are using fresh grated ginger, then saute it after the cumin seeds before adding green chilies

13. Mix well, and cook for a minute or till the excess water dries out

14. Add chopped cilantro leaves and mix well

15. Press the mix a little to mash dal and the peas

16. Transfer the stuffing mix onto a plate for quick cooling
NEVER stuff patties with hot mix

Wrapping up the tikkis

1. Apply some oil on your palms, and divide the dough into equal sized 6 balls

2. Apply oil on your palm and flatten each ball using your fingers

3. Shape the flattened disc like a bowl by raising the dough at the circumference

4. Transfer 2 teaspoon stuffing mix onto  the flattened disc

5. Press the mix inwards using your fingers

6. Press the disc between your palms to bring together the loose ends of the discs

7. Seal the patty with a firm hand. There should not be any cracks in the patty

8. Press lightly between your palms to flatten it and shape it like a patty

9. Roll the patty on your palm to give it a smooth circular shape

In the same manner, prepare all patties
There should NOT be any cracks in the wrapped patty
You could roll the patty between your first finger and your thumb, to give the patty a smooth circular shape

Frying the tikkis

1. Set a flat bottomed pan with oil to heat at medium

2. At any point of time during frying, there should be enough oil in the pan ; atleast more than half the height of the patty

3. Check the heat of oil by dropping in a small piece of dough. Oil around it should sizzle, meaning the oil is ready for frying

Inspect patties for any cracks. Seal properly before dropping in the oil

4. Drop patties in the hot oil. Reduce heat to low-medium

Do not over-crowd the pan with too many patties

5. Fry patties on both sides. Do not turn over too many times

6. One batch of patties takes about 4-5 minutes to fry
Fry all patties in the same manner

Crisp potato patties, also known as ‘Aloo ki tikki’ in Hindi are ready to be enjoyed

A yummy way to use your left-over rice!!

Crisp golden Aloo tikkis can be enjoyed several ways

IMG_4493 newaloo tikki thumbnail

Enjoy Aloo tikki as is, with tomato ketchup

Sandwich aloo tikki between two bread slices and enjoy!

Make an Aloo tikki burger!

To make spicy aloo tikki chaat, tear open the tikki onto a plate

Sprinkle little chaat masala, and 2 tsp thick beaten yogurt (optional)

Top up with green chutney, sweet and sour chutney

Garnish with salt , red chili powder, and chopped cilantro leaves

Spicy Aloo Tikki Chaat is ready to be enjoyed!

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Lifafa style Vegetable Cheese Paratha

Ingredients: For 4 parathas

Whole wheat dough

Chopped onions (1/3 cup)

Chopped beans (1/3 cup)

Chopped capsicum (1/3 cup)

Shredded cabbage (1 cup)

Shredded carrots (1 cup)

Shredded processed cheese (2 cups or more as per choice)

Oil (1 tbsp+ for frying)

Italian seasoning

Chili flakes

Maida ( 1 tbsp)

Water (2 tbsp)

 

Method:

A Making the filling

  1. Set a pan to heat at medium.
  2. To the warm pan, add a tbsp of oil.
  3. To warm oil, add chopped onions, and sauté till light pink.
  4. Add beans. Saute for 30 seconds.
  5. Add capsicum. Saute for 30 seconds.
  6. Add cabbage. Saute for 30 seconds.
  7. Add carrots. Saute 30 seconds.
  8. Add 1/3 tsp salt. Mix well. Switch off heat.
  9. Transfer the mix to another bowl for cooling.
  10. Once the mix is completely cool, add 4 tbsp shredded cheese and mix well.
  11. Add 1 ½ tbsp chili flakes or as per choice.
  12. Add little Italian seasoning as per choice.
  13. Always check for salt after adding cheese. Add more if need be. I needed to add ¼ tsp salt.

B.Making maida paste for sealing

To 1 tbsp maida, add water little at a time, and make a smooth thick paste.

C. Making semi cooked rotis first

  1. Roll a very big roti.
  2. Cook it very lightly from both sides.
  3. You could prepare all these semi cooked rotis first, and assemble later.

D. Assembling the paratha

  1. On the outer edge of roti smear maida paste (till 1/2 inch from outer edge)
  2. Transfer ¼ of leftover cheese to the center of roti. Layer with ¼ prepared filling. Shape filling like a rectangle.
  3. Fold roti one by one from all sides to seal like an envelope. Apply more paste on open surfaces for easy sealing.
  4. Fry parathas on the tawa.
  5. Another method is to cook roti lightly from one side. Flip it over. keeping heat at lowest, assemble paratha while still on the tawa, and fold like an envelope. Fry the paratha. This method needs you to work very fast.

Enjoy!!

समां के चावल की soft and juicy रोटी …flatbread made with samo seeds

Ingredients: (for 24 rotis)
Samo seeds (2 cups)
Water (5 cups)
Salt (2 tsp)
Oil (1 1/2 tbsp + for making flatbread on griddle)
Potatoes (boiled, peeled and mashed) (3)

Method:
1. Wash sama rice thoroughly with water.
2. Transfer to a microwave safe bowl.
3. Add water and salt.
4. Microwave at 100% power for 5 minutes. Give it a mix.
5. Microwave for 10 minutes at 80% power. The mix should look crumbly now. If need be, microwave for a few more minutes (each microwave is different, so timing may vary).
6. Allow it to cool.
7. Add oil and mashed potatoes and knead very well.
8. Divide into equal sized balls.
9. Roll each ball into a disc of 1mm thickness and 3-4 inches diameter, exactly the way you roll makki ki roti or kuttu ke aate ki roti ( check video for tips on easy rolling)
10. Cook on both sides, at medium to high heat.
Enjoy with potato curry or any curry of your choice.

To view this video in English,

Sesame coated sama rice cutlets/ Vrat recipe

 

To view video in English, check out

Ingredients:

Samo seeds( sama rice) 1/2 cup

Water (1 cup)

Sesame seeds(20 gm)

Potatoes(boiled and peeled)(2)

Paneer(Indian Cottage Cheese) 100 gm

Cilantro leaves(few)

Salt(1 1/4 tsp)

Red Chilli Powder( 3/4 tsp)

Black Pepper powder( 1/4 tsp)

Nuts(optional)

Recipe:

1. Wash the sama rice thoroughly with water and transfer to a big microwave safe bowl. 2. Add water to the rice and microwave for 5 minutes at 80% power.

3. Give the rice a good mix and microwave for another 5 minutes at 80% power.

4. Allow the boiled rice to cool down enough so that you can knead a dough.

5. Grate in the potatoes and paneer. Add chopped cilantro leaves, salt and the spices and nuts (if using).

6. Knead the mix into a smooth dough and shape cutlets as desired.

7. Set the oil to heat at medium.

8. Roll the cutlets onto a bed of sesame seeds.

9. Fry the cutlets at low to medium heat. Enjoy with ketchup, chutney or dip of your choice!

One ingredient gravy, makes many Indian curries…NO onion, no garlic, no ginger, no tomato

To view this video in English, check out the video below

Ingredients:

For 3 servings:

Whole Wheat Flour (3 tbsp)

Oil( 3 tbsp)

Water (6 cups/ 1.5 liter)

Salt ( 1/2 tsp or as per taste)

Red Chilli Powder( 1/3 tsp or as per taste)

Coriander Powder( 1/2 tsp)

Turmeric Powder(1/2 tsp)

 

Method:

1. Saute the flour in oil at medium heat, till it starts oozing out oil and turns brown in color ( takes approximately 5-7 minutes)

2. Add turmeric powder and saute.

3. Add the rest of the spices. Mix together well.

4. Add water and bring to a boil at high heat.

5. Reduce the heat to medium and let simmer till the water reduces to half the quantity.

6. Add boondi/ sev/bhujia/ram laddoo.

7. Let stand for a few minutes.

Serve with roti, paratha or rice.

For making papppadam/papad  curry or besan cheela curry, simmer to reduce the water for about 20 minutes ( as in step 5). Add 4 masala papads (pappadam), broken into small pieces and pan-fried, to the gravy. Also add a small piece of lentil wadi (optional). Cook for another 7 minutes or till the desired consistency is achieved. Let stand for 15 minutes and then serve.