Sneha's Recipe

Masoor Dal Foogath

In: Cooking with seeds, Healthy, Lentils

September 3, 2014

This is my mummy's recipe, she used to prepare this foogath very often. The only change I made in her recipe is that have added curry leaves. I love the aroma of the curry leaves in this dish. This is an easy and no fuss recipe.

Ingredients

1 Cup Masoor dal
1 Large Onion - sliced
2 Green chilies - sliced
1/4 Teaspoon Turmeric powder
A pinch of Asafoetida
Salt and Pepper powder to taste
2 Tablespoon Oil
A sprig curry leaves

Method

Wash and soak the dal atleast for 10 to 15 minutes.

In a kadai heat oil, add the onions, green chilies, saute till the onions are translucent.

Add dal and saute for 2 minutes. Then add turmeric, asafoetida, and water sufficient to cook the dal. Cover and cook the dal.

When the dal is cooked, then add the salt and pepper powder, give it a quick stir. Add the curry leaves and cover immediately. Switch off the flame and keep this covered till it's time to serve. This can be had hot with rotis or parathas. Do try this and give your comments.

Sending this to Mireille's, challenge cooking with seeds and linking it to Priya.

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Labels: Cooking with seeds, Healthy, Lentils, Vegan, Vegetables, Masoor dal

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Carrot and Potato Sabzi

In: Carrot, Healthy, Main course

September 1, 2014

This sabzi is so easy to make with just a very few ingredients. This a tasty dry sabzi that can be eaten with rice/dal and also with rotis, chappati.

Ingredients

2 medium carrots (gajar) - peeled and cubed

1 large potato (aloo) - peeled and cubed
1/2 tsp turmeric powder

1 Teaspoon Chilly powder

Salt to taste

1 Tablespoon Coconut - grated

For the tempering

2 Tablespoon Oil

1 Teaspoon Mustard seeds

A pinch of Asafoetida

A sprig of curry leaves

Method
Heat oil in a pan, add the mustard seeds, when they splutter add the asafoetida and curry leaves. Then add the carrot and potato, fry well add the turmeric, chilly powder and salt, fry well again. Add little water, cover and cook till done. Add grated coconut and fry for 30 seconds. Switch off the flame and serve hot with rice or rotis or paratha or naan.

Labels:Carrot, Potato,Vegetables, Healthy, Vegan, Main course,

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Appam / Instant Appam

In: Appam, Breakfast, Come join us for Breakfast

This recipe I watched on TV, decided to try and see how would it taste since appams are made with coconut milk. The taste was very good and it's a quick mix. The Appams were soft, spongy and no hassle of fermentation. This recipe is a keeper.

Ingredients

1 Cup Parboiled Rice
1 Cup Raw Rice
1/4 Cup Urad Dal
1/4 Poha ( Flattened Rice)
1/2 Cup Grated Coconut
1 Teaspoon Soda bi carb
Salt to taste.

Method

Wash and soak the both the rice and urad dal overnight or 3 -4 hours. Just before grinding wash the poha and keep aside. Grind the rice, dal, coconut and poha to a fine paste. Transfer this batter into a bowl add salt and soda bi carb mix well till the soda dissolves.

Heat a Appam Kadai pour a laddle full of batter, swirl it, cover and cook till done on slow flame.

Open and see if the center is cooked and edges starts leaving the side of the pan. Lift the appam keep the in a plate. Repeat the same process till all the batter is over. These were delicious. Had them hot for breakfast. Remaining H and I had for our meal. Do give this recipe a try and post your comments.

Linking this post "Come, join us for Breakfast" event .

Labels: Appam, Breakfast, Come join us for Breakfast, South Indian, Main course, Vegan, Gluten free

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Ukadiche Naralache (Coconut) & Chocolate Modak

In: Sweets & Desserts

Ukadiche modak is a sweet dumpling very much popular in Maharashtra and south India. Modak can be fried or steamed. Ukadiche Modak is a marathi word which means "Steamed modak". The filling is made of fresh coconut and jaggery, the covering is made of rice flour. I have given these dumplings a twist, have stuffed some of them with chocolate. A famous Indian dessert consumed highly during the festival of Ganesh Chaturthi.

Ingredients
For the Filling
1 Cup Coconut - grated
3 Tablespoon Jaggery - grated
2 Tablespoon Sugar
1/2 Teaspoon Cardamon and Nutmeg powder
1 Tablespoon Almond powder

A teaspoon ghee

Sweet or Bitter Chocolate pieces - I used bitter chocolate

For the Shell:
1 Cup water
1 teaspoon Ghee
1 Cup Rice Flour

A pinch of salt

Method

To prepare the coconut filling:
Heat a pan, add the ghee, grated coconut, sugar and jaggery.
Stir till the jaggery melts and it dries up a little. Add the cardamon and nutmeg powder, mix well. Keep aside to cool.

For the Modak:
In a microwave proof dish, add water, ghee, salt and on high for 2 minutes then add the flour, mix well. While the dough is still hot, knead it well.

Now take a little dough, roll it into a ball, and roll it into in thin and round puri, place it into the greased modak mould. Put a spoonful of the filling onto the dough and close the mould tightly remove the excess flour from the side and with bottom flour fold it to seal the modak.

In the same way prepare the chocolate modaks by adding a small piece of chocolate.

Put the modaks in a muslin cloth and steam them for 10- 15 minutes. Serve hot with ghee. These modaks vanished in a jiffy as soon as they were ready. The chocolate ones were really awesome, when I asked my daughter if given a choice which ones she would like the coconut or chocolate filling. Here is her prompt answer the chocolate ones.