Tuesday, 23 February 2021

Masur daal usal

A very simple yummy option for breakfast which can be prepared in minutes . You just have to soak the masur daal previous night . 


Ingredients :

2 cups - masur daal

1 tsp - mustard seeds

5-6  - curry leaves

2 - 3 - green chillies (finely chopped ) 

5/6 - garlic flakes ( crushed or grated ) 

1/2 tsp - hing

1 tsp - turmeric powder 

1 tbsp..............................sugar

salt as per taste 

oil (preferably coconut oil)

  



Method :

Wash thoroughly and soak the masur daal in water the previous night or at least for 4 to 5 hours .

In a pan heat oil and splutter mustard seeds .

Then add finely chopped chillies , curry leaves , grated garlic , hing and turmeric powder .  

Add the drained daal and stir fry for 5 minutes.

Now add salt , sugar and 2 cups of warm water and cook covered with a lid .

If needed can add little more water .

Serve hot garnished with coriander leaves and grated coconut.

You can use other oil too but cooking in coconut oil imparts a lovely flavour to this dish .

Tuesday, 2 February 2021

Makke ki roti ( maize flour rotis )

 


Ingredients 


2 cups – maize flour ( makke ka ataa )

½ tsp – ajwain ( carom seeds )

1 cup - Water

Salt

Ghee






Method 

 

Heat water in a pan and add little ghee to it .


When the water starts boiling add maize flour and ajwain and mix properly with a flat spoon .


Switch off the gas and cover the pan with a lid .


When the mixture cools down a bit but is still warm knead a soft yet firm dough adding very little water only if needed .


Make lemon sized balls and roll the rotis on the rolling board .


The rotis should be medium sized and not very thin .


Heat a tawa and cook the roti on both the sides applying ghee .


Serve hot with sarson kaa saag .







 

Thursday, 28 January 2021

Sugarcane juice Bhakari ( Usachya rasachi bhakri )

 Ingredients -

2 cups - sugarcane juice 

2 cups - rice flour 

half cup - grated jaggery 

1/4 tsp - cardamom powder 

pinch of salt 




Method - 

Heat the sugar cane juice in a vessel along with grated jaggery and bring it to boil . 

Add salt , cardamom powder and rice flour to boiling juice . 

Stir everything nicely and cook for 2/3 minutes on low flame covered with a lid . 

Switch off the gas and let the mixture cool down . 

Now knead the mixture and make a smooth yet firm dough . 

Cover the dough with a wet muslin cloth and keep aside for 15 minutes . 

Now roll the bhakris and cook on tawa on both sides . 

Serve hot with ghee . 





Wednesday, 13 January 2021

Sarson kaa saag

These mustard greens are usually seen in market during winter season . 

Mustard is known as sarson in hindi and this sarson ka saag is a must have dish during winters . 

The rustic taste never fails to warm you up . 

Sarson ka saag along with makke ki roti and a big glass of chaas (buttermilk) is a divine combination which just has to be experienced . 


Ingredients - 

1 bunch - sarson leafy vegetable ( mustard leaves )

1 small bunch - bathuva leafy vegetable ( can use spinach instead ) 

2 onions - finely chopped 

1 tbsp - ginger garlic chilly paste 

1/4 tsp - garam masala (optional) 

ghee to cook 




Method - 

Wash the sarsan and bathua leafy vegetables . 

Take only the leafy part for making this dish . 

In a vessel take some water and warm it up . 

Cook the vegetables for 5 minutes in this water . 

Drain the water and when vegetables cool down coarsely grind them in mixture . 

In a kadai add ghee and saute chopped onions in it till they are golden in colour . 

Add ginger chilly garlic paste and saute for 2 minutes .

Now add the ground vegetables , salt and garam masala and saute for 15 to 20 minutes .

When the raw smell goes away and ghee starts separating add very little water . 

The saag should be quite thick . 

Serve it hot topped with home made butter ( makhan ) and with makke ki roti . 






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