Kali Dal /Beluga Lentils#EarthDay

This Dal is known as Beluga lentils or  black lentils in English.
Made this dal for lunch with a twist. Tasted awesome and delicious.  This requires patience to cook and saute it on low flame.  If you have a slow cooker then use it to  make this dal. 

Ingredients
1/2 Cup Sabut Urad Dal/Beluga Lentils
1/2 Cup Red Rajma Beans/Kidney Beans
2 Medium Onions - finely chopped
3 Tablespoons Tomato puree
2 Inch Piece of Ginger  - finely chopped

5 Cloves Garlic - finely chopped
1/4  Teaspoon Turmeric powder

1 Teaspoon Coriander powder

1 Teaspoon Red Chilly powder

1 Teaspoon Kitchen King Masala
Salt to taste

2 Tablespoons Oil

For the Tadka 

2  Tablespoons Oil 

2 Tablespoons Desi Ghee
3 Clove Garlic - lightly mashed - optional
1  Teaspoon Cumin Seeds
1/2  Teaspoon Asafoetida / Hing
2 Dry Red Chillies
1 Teaspoon Kashmiri Red Chilly powder
For Garnishing

2 -3 Tablespoons Fresh Cream

2 -3 Tablespoons Coriander Leaves - chopped

Method

Clean, wash  sabut urad dal by rubbing it with your hands to remove the black water, at least for 5 - 6  times.  Wash the  rajma beans to well.  Then soak  them overnight.

Next morning again rinse it 3 -4 times in running  water. Take the sabut urad dal on to plate and clean it - i.e to remove the dal has not puffed up/  the hard ones.

Cook the dal and rajma together for at least 10 to 15 minutes  in sufficient water ( 4 - 5 Cups) after the whistle on low flame .  When cooker cools on its own, open it and lightly mash it with then back of the spoon or a vegetable  masher, it should be absolutely soft, easy to mash. Add water if  it's too thick.

In a large pot / vessel heat 2 tablespoons oil,  add onions,  ginger, garlic, and saute till golden. Now add  the tomato puree 1/4 cup water and the dry spices - turmeric, chilly, coriander and kitchen king powder and salt to taste, saute these till oil separates.  Add the dal and If its runny, don't worry, the water will evaporate during further cooking.

Put the dal to cook on  very low flame. Stir the dal regularly as urad dal tends to stick very fast at the bottom. Taste for salt and basic flavors.  Let this simmer on low flame for at least 30 to 45 minutes. Keep stirring the dal in between by scraping it till bottom with a spatula. 

Meanwhile, let's prepare Tadka.

Heat oil + ghee in a pan. Add garlic, cook till it becomes a light brown , but stir continuously for even browning.  Add cumin seeds and dry red chillies let it sizzle.
Take off the flame. Add asafoetida  and  chilly powder.
Mix well. 

To Serve

Transfer dal to a serving bowl.
Pour beaten cream.
Then the tadka. Garnish with chopped coriander leaves and serve hot with steamed rice. 

We had the remaining with rotis for our dinner and it tasted even more good!  

Enjoy!!

Labels : Sabut Urad Dal, Beluga Lentils, Vegetables, Main course, Punjab, Healthy, Earth Day, Vegetarian

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Vegetarian and/or Sustainable Food Recipes

by Food Blogging Friends -

For a Small Planet

Hosted By The Baking Fairy and Palatable Pastime

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• Easy Vegan Brownies by Triple Chocolate Kitchen
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• Lemon Garlic Orzo with Roasted Vegetables by Join Us, Pull up a Chair
• Quick Pickled Vegetables by A Day in the Life on the Farm
• Sourdough Bread Salad by Home Sweet Homestead
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Mix Veg Clear Soup#SoupSwappers

This is clear soup, it's vegan and gluten free too.  For this soup, have used  all quick cooking vegetables.  These are chopped in the size that would help in cooking fast. The order of adding vegetables is also such, that the ones that take a little longer time, are added in first.

Serves 3 to 4
Ingredients

1 Tablespoon Each Red, Green, Yellow Bell Peppers
2 Tablespoons Finely Chopped Cauliflower

2 Tablespoons Boiled Sweet Corn

2 Tablespoons Finely Chopped Carrot

1 Spring Onion - finely chopped

1 Small Onion - finely chopped

1/2 Cup Cabbage - finely chopped 

1 Teaspoon Grated Ginger

1 Scallion / Spring Onion - finely chopped  

2 Tablespoons Olive oil

1 Tablespoon Coriander Leaves - finely chopped

1500 Ml  Water

2-3 Tablespoon Apple Cider Vinegar

1 Tablespoon Soy sauce

For Serving As per Taste

Chilly Vinegar

Black Pepper powder

Salt to taste

Tomato Ketchup

Method

In a large sauce pan heat the oil, add onion sauté on high for a minute, add grated ginger, when the ginger is fragrant then add carrots. Sauté on medium high for a minute, add cauliflower, reduce the flame to sim, add little salt, just enough for these vegetables, cover and cook for about 2 minutes, as carrots and cauliflower need a little extra time to cook. 

Now add cabbage, spring onion, sweet corn , coloured bell peppers,  apple cider vinegar, soy sauce and water. Just bring it to rolling boil switch off the flame, that 's done. Want to retain the color and the crunch of the vegetables hence one rolling boil, is all I give. 

Serve this in soup bowls, garnished with coriander leaves.  Let each one add the seasoning to their choice and according to taste. 

Eat and drink this soup hot with a spoon, so that you enjoy the flavours and crunch of the veggies. 

Labels : Soup, Mixed Vegetable, Vegetarian, Vegan, Gluten free, Healthy, Appetizer, Soup Swappers, Chilly Vinegar, Soy Sauce, Apple Cider Vinegar

April of Home Sweet Homestead: New Potato and Leek Soup
Wendy of A Day in the Life on the Farm: Spring VegetableSoup
Karen of Karen's Kitchen Stories: Cannellini and Fennel Soupwith Tomatoes and Kale
Sue of Palatable Pastime: Creamy Spinach and Artichoke Soup
Sid of Sid’s Sea Palm Cooking: Aspargessuppe (Danish-styleasparagus soup)
Sneha of Sneha’s Recipe: Mix Veg Clear Soup
Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chesapeake Asparagus & Shrimp Soup
Camilla of Culinary Adventures with Camilla: Salmorejo deConejo

Eggless Chai Bundt#BundtBakers

This Eggless Chai Bundt is so simple, soft, moist and delicious.  You can't stop enjoying this cake.  Made this  just few friends for a tea party.

Ingredients
125 Ml Earl Grey Tea  - decoction
125 Grams All Purpose Flour
100 Grams Butter
15 Grams Caster sugar
200 Grams Condensed milk
1/2 Teaspoon Baking soda
1 Teaspoon Baking powder 

Method

In 125 Ml of hot water add a Early grey tea bag and keep it to steep for 15 to 20 minutes or till it comes to  room temperature.  Discard the bag, the decoction is ready.

Beat butter and caster sugar till light and fluffy. Add condensed milk, tea and whisk till mixed. Sift together flour, baking soda and baking powder into the mixture and fold to form a smooth batter. 

Pour batter into a greased and lined bundt 

Bake for 20 minutes or till tooth pick inserted comes out clean at 180 degrees C.

Cool it on a wire rack

Ready to serve... 

Slice and Enjoy

yum yum!!
Lables : Eggless, Chai Bundt, Vegetarian, Bundt, Bundt Bakers
Bundt Bakers April 2019
Coffee Shop Bundt Cakes

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. And don’t forget to take a peek at what our other talented bakers have baked this month ~
Bundt Cake of Cappuccino and Glass of Coffee from Mercedes Del Sol
Cardamom Mochaccino Bundt from Sweet Sensations
Cinnamon Dolce Latte Mini Bundt from Passion Kneaded
Dirty Chai Bundt Cake from All That's Left Are The Crumbs
Eggless Chai Bundt from Sneha's Recipe
Liquid Cocaine (Espresso and White Chocolate) Bundt from Food Lust People Love
Chocolate Mocha Bundt from Simply Inspired Meals
Tricolor Irish Coffee Bundt Cake from patycocandybar
Vanilla Sweet Cream Cold Brew Bundt Cake from The Spiced Life
White Chocolate Pumpkin Bundt from Living the Gourmet

Veggie Cheese Braided Bread#BreadBakers

Made this Veggie Braided Bread topped it with black sesame seeds.  This Veggie Braided Breads was so soft, light and fluffy. 

This month for Bread Bakers event the theme is "Braided Bread" and our Host is Sonia Gupta.  Thank your Sonia for hosting this month's event.

Makes 2 breads
Ingredients
For Dough
350 Grams All Purpose Flour
1 Tablespoon Cornflour
A Sachet of Instant yeast
1 Tablespoon Sugar
1 Teaspoon Heaped Salt
1/4 Cup Oil
2 Tablespoons Butter
Warm water to knead
For the Filling
1 Tablespoon Oil
1 Large Onion finely chopped
1 Medium Capsicum - finely chopped
1/2 Cup Frozen Mixed Vegetables
2 Green chilies - finely chopped
1 Teaspoon Ginger Garlic paste
Salt to taste
1 Teaspoon Hot and spicy Sauce
2 Tablespoons Tomato ketchup
1/4 Cup Milk - for brushing
Black Sesame seeds for sprinkling
Grated Cheddar Cheese as required

Method
For Dough
In a food processor add all the ingredients expect the water and butter run the processor till all are mix together . Then keep of adding warm water till it starts coming together.

Knead to medium soft dough, take it out of the processor and on to a greased work surface take the butter and knead again till it is smooth and soft. Keep this in a oiled bowl and brush a little oil over the dough. Keep it covered in a warm place to rise for 45 minutes.

Let's prepare the filling.

In a pan heat oil add the onions and fry till translucent, then add the ginger garlic paste and the veggies, green chillies, spices, sauce, ketchup and saute for 2 - 3 minutes on medium flame, then cover the pan cook till done. Open the pan and saute it again till dry ( all moisture evaporates). Remove and cool down completely. Filling is ready.
To assemble it.
When the dough has risen , take on the work surface and deflate it, cut the dough into 2 equal parts. Take one part and the other keep covered.

Roll it into a oval disc. 

Spread a cheese on one side.

Top of it the veggie filling.

Fold it

Roll it tightly once and 

With a pizza cutter cut the sides in equal strips.

Roll each strip to tuck it underneath. 

Keep doing, this till all the strips are nicely tucked underneath.

Here these are done and neatly tucked below.

Grease a tray and place your bread and give it a horn shape.

Brush top with milk wash, sprinkle sesame seeds and keep it aside for another half an hour to again rise.

Bake it in a preheated oven on 200 degree C for 25 to 35 minutes till it browns on the top.

Right after taking out of oven, brush it with oil or butter let it

rest on the wire rack for 5 minutes then cover it in a cling film so that it does not dry out. 

Enjoy this yummy bread.

Labels :Breads, Braided Bread, Stuffed Bread, Vegetarian, Vegetables, Sesame seeds, Bread Bakers, Cheddar Cheese
Braided Breads for Bread Bakers . 

See what our bakers have baked this month

Chocolate and Cinnamon Babka from AnyBodyCanBake
Nutella Crunch Braid from All That's Left Are the Crumbs
Braided Easter Bread from The Mad Scientist's Kitchen
Russian braided pesto bread from Veenas Vegnation
Pizza Braid from Simply Inspired Meals
Stuffed Braided bread from namscorner
Braided Rye Bread from Karen's Kitchen Stories
Veggie Cheese Braided Bread from Sneha's Recipe
Polish Chalka Crumble Bread from The Schizo Chef#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Baked Mixed Veg Pasta#BakingBloggers

Carried this Baked Mixed Veg Pasta for a party with my vegetarian friends.

Have used two sauces,Homemade Pasta Sauce and Cheesy Bechamel sauce to make this.

Ingredients 
250 Grams  Pasta -  used Macaroni
1 Cup Pasta Sauce - Homemade
2 Cups Thick Bechamel sauce
1 Teaspoon Italian Seasonings
100 Grams Cheddar Cheese
100 Grams Mozzarella Cheese
For Assembling the Pasta  
Coloured Capsicum - diced
2 Tablespoons Boiled Sweet Corn
1 Tablespoon Italian Seasonings
For the Sauted Veggies  
150 Grams Mixed Vegetables - I used frozen
1 Green Capsicum - chopped
1/4 Cup Sweet Corn - boiled
3 Baby Corns - chopped
1 Medium Onion - finely chopped
1/2 Teaspoon Pepper powder
1/2 Teaspoon Chilly flakes
1/2 Teaspoon Italian Seasonings
1/2 Teaspoon Fresh Thyme
2 Big Cloves Garlic - finely chopped
Salt to taste
1 Tablespoon Oil
1 Tablespoon Butter

Method
Boil the  pasta as per the package instructions till al dente. Keep aside.

In a pan heat the Bechamel sauce , add 2 to 3 tablespoon of cheese ( both cheddar and mozzarella ) and Italian Seasonings, mix well till cheese is melted. Take off flame,  add in the pasta and toss it well till pasta is coated. Keep aside
For the Veggies 
In a pan heat oil and butter add the garlic and saute till the it releases an aroma, then add the onion and saute till translucent. Add the mixed veggie and saute on high flame for a two minutes, now add all the spices and herbs mix well and cover and cook till veggies are nearly done. Now add the sweet corn, baby corn and capsicum, salt to taste and mix well again cover and saute on medium high flame for 3 - 4 minutes. Take off flame and cool it,  veggies are done.
In the prepared veggies add the pasta sauce and mix well, keep aside.

To assemble the Pasta.
Grease a 8 or 9 inch round Pyrex dish with butter. 

Arrange 1/2 of pasta. 

Sprinkle 2 to 3 tablespoons of the cheese

 Then spread all of the veggie filling and press it well, 

Add the remaining pasta

 Sprinkle all off the remaining cheese, garnish with coloured capsicum, sweet corn,   sprinkle a little Italian Seasonings.

 Dot it with butter and spread all of the remaining cheese. 

Cover this with a foil and bake for 20 to 25 minutes in preheated oven at 200 degrees. 

After 20 minutes remove the foil and broil it for 5 minutes till the top is browned a little. 

Cool it slightly and Enjoy...

Check here for Pasta Sauce - Homemade and for Bechamel sauce

Labels :Pasta & Noodles, Vegetarian, Mixed Vegetable, Baking Bloggers, Baked, Italy, Italian seasoning, Italian, Cheddar Cheese, Mozzarella Cheese

Baking Bloggers
Baking with Spring Vegetables
Baked Mixed Veg Pasta by Sneha's Recipe
Baked Romaine Lettuce Chips by Our Good Life
Chicken and Asparagus Pasta Bake by Palatable Pastime
Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
Roasted Radish Tart by Sid's Sea Palm Cooking
Roasted Spring Vegetable Farro Salad by Caroline's Cooking
Roasted Veggie Cobb Salad by Cookaholic Wife
Spring Vegetable Gratin by A Day in the Life on the Farm
Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories