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

• BBQ Grilled Shrimp by Cindy's Recipes and Writings
• Blackened Salmon Tacos with Mango Salsa by The Beard and The Baker
• Crabless Sliders with Curry Mayo and Apple Salsa by Lydia's Flexitarian Kitchen
• Curried Root Vegetable Casserole by The Flexitarian
• Easy Vegan Brownies by Triple Chocolate Kitchen
• Espresso Milkshake by Our Good Life
• Homemade Vegetable Broth by Simple and Savory
• Kali Dal - Beluga Lentils by Sneha's Recipe
• 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
• Vegan Deviled Eggs by Palatable Pastime

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

Green Chilly Pesto Fried Fish#FishFriday

T

This is a simple and quick fried fish.  Very tasty too.
Serves 2
Ingredients

For The Green Chilly Pesto Sauce
15 Whole Cashewnuts
3 Green Chillies
1 Big Clove Garlic
A Juice of One Small Lemon
1 Tablespoons Olive Oil or as required
Salt to taste
Few Basil Leaves

For the Fish Marination
2 Thick Slices of Seer Fish / Surmai
1/2 Teaspoon Salt
3 Tablespoons Heaped Green Chilly Pesto Sauce
Juice of Half a Lemon

2 Tablespoons Fine Semolina

Oil for frying
Method
For The Green Chilly Pesto Sauce

In a small blender jar blend all the given ingredients and your green chilly pesto is ready. If you want to store it then see that it is a olive oil on top.  

Marinate the fish with the given ingredients and keep if cling wrapped in the refrigerator for at least an hour or two.

Heat a griddle / frying pan with a tablespoon of oil.

Lightly coat the fish in fine semolina and fry till golden on both sides.

Serve it on a bed of shredded purple cabbage and lettuce leaves enjoy.

Labels : Pan Fried, Seer Fish,Green Chilly Pesto Sauce, Jams & Sauces, Fish Friday, Seafood/Fish

Fish for Good Friday our host for the month is Sue Lau
Crab Deviled Eggs by Karen's Kitchen Stories
Fish and Tots by A Day in the Life on the Farm
Fiskefrikadeller med Karry (Fish Cakes with Curry) by Sid's Sea Palm Cooking
Green Chilly Pesto Fried Fish by Sneha's Recipe
Lemon-Caper Black Cod by Culinary Adventures with Camilla
Sardinian Fregola with Clams by Caroline's Cooking
Vietnamese Crispy Catfish (Ca Tre Chien) by Palatable Pastime

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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

Easy Yummy Cheese Ball#FantasticalFood

April 17th is National Cheese ball Day, for,  fantastical food fight we were asked to prepare a sweet or savory Cheese balls . Made these easy, yummy Cheese balls.

You can make it ahead of time, may be even a week in advance if you want to. Just before serving coat them in nuts, so that they don’t get soft. This cheese ball is perfect as a party appetizer, tailgate parties etc..

Just before your guest arrive take it from the fridge roll them in nuts and set it out with some crackers for your guest to serve themselves.

This is a recipe for four, if you are making it for a party then double or triple it accordingly.

Makes 4
Ingredients
70 Grams  Cream cheese , softened
70 Grams Grated  Cheddar cheese
1 Tablespoon  Finely Chopped Scallion
1/4 Teaspoon Hot Sauce
1/4 Teaspoon Mixed Italian Seasonings
A Pinch of Garlic powder
A Dash Freshly Ground Black Pepper
1/3 Cup Toasted Walnuts -  finely chopped
 

Method

Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion,  hot sauce, Mixed Italian seasonings, garlic powder and black pepper, mix well to combine.
Use a  spatula to scrape the sides of the bowl and gather the mixture into one ball. Lightly grease your hands and form the mixture into two round balls. 

Place the walnuts on a plate. Hold the cheese ball in one hand and use the other hand to press the walnuts to the outside of the ball, pressing them in gently and turning the ball to coat all sides.  

Serve with crackers.

Labels : Cream Cheese, Cheddar Cheese, Walnuts, Cheese Ball, Fantastical Food Fight

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