Pendpala - daal stir fry ( सोलापुरी पेंडपाला )

This dish is made of mix daals preferably chana daal and tuvar daal .
But combination of other daals also tastes equally yummy .
The secret lies in crispy garlic and a special solapuri tadka called " bhurka " .


Ingredients - 

1/2 cup ................. chana daal
1/2 cup .................. tuvar daal
1 .......................... onion chopped
1 ......................... green chilly chopped ( optional )
1/2 tsp ................. turmeric powder
8/10 ..................... garlic flakes crushed or grated
1 tbsp ................... red chilly powder
3 to 4 tbsp ................ oil
salt as per taste

Method - 

Wash both the daals and soak them in water for an hour .

Now keep only little water and cook the daal in a pressure cooker taking care not to overcook them .

In a pan heat little oil and add chopped green chilly and onions and stir fry till golden in colour .

Now drain out the water completely and add only the dry cooked daal in pan .

Stir properly and add salt and turmeric powder .

Cook covered with a lid for 2/3 minutes and remove from gas .

In a small vessel meant for tadka heat oil and fry grated garlic till crispy brown .

Spread it evenly on top of the daal .

Again heat the remaining oil and when hot add to it red chilly powder and immediately turn off the gas .

Spread this mixture too evenly on the daal .

This is called bhurka .

Your delicious pendpala is ready to eat .

Serve it hot with chapati or jowar bhakri and shengdana chutney .

Alu Wadi - Patra

Alu vadi or patra ( rolls made with colocasia leaves) is a very popular side dish or a snack item among maharashtrians and gujarathis. Usually this is made with a filling of gram flour or soaked n ground tuvar daal. I had already made this alu wadi earlier with onions and gram flour filling .

This time for the Shhhh Cooking Secretly  I was paired with Saras who has a lovely blog sarasyummybites and she had given me potatoes and daal as secret ingredients for this month. So I decided to give this traditional snack a twist by making a filling of gram flour and boiled potatoes.

The result was very yummy and soft alu wadis which we all enjoyed .For step wise explaination and how to apply the filling and roll  please refer to my previous post for alu-wadi.

Ingredients :

9 to 10 .....................broad alu leaves (colocasia leaves )

Tempering

2 tbsp......................oil
1/2 tsp ....................mustard seeds
1/2 tsp...................sesame seeds


Filling :

2 cups .......................besan (chana flour)
2 / 3 ............................potatoes ( boiled , peeled n mashed)
2 tbsp........................ginger paste
3tbsp.........................thick tamarind pulp
1 cup..........................finely chopped coriander leaves
2 tbsp..........................red chilly powder
1 tsp.........................turmeric powder
2 to 3 tbsp..................jaggery
salt to taste



Method :

  Mix all the ingredients given in the filling to make a thick batter.

Wash the leaves and wipe them dry.

Spread out the leaves and smear its back side with little oil.

Now apply the 2 to 3 tbsp of filling thinly and evenly on the leaf.

Pile up two to three leaves on each other.

Roll the leaves tightly taking care that the filling doesn't come out.

You may secure the roll by tying it with thread.

Keep these rolls in a steamer or a cooker and cook without pressure.

The rolls with get steamed in 30 to 40 minutes.

Let the roll cool down, then cut the slices.

Make tempering with oil , mustard seeds and sesame seeds and pour on them.

             

Methi Chana Pulav ( Potluck Remake )

I was actually supposed to post this dish last week but due to some personal reasons could not post it on time.

This was the dish made by Shobha for the potluck-party and I was paired with her for this month so I had to remake this entry.

So here I am with this yummy treat , the pulav was really very simple and delicious and we all loved it very much.

Ingredients :

1 cup...............basmati
1/4cup............chana dal
1/4 cup...........methi leaves ( chopped)
2..................green chillies (slit)
1tsp............garlic ( crushed)
1tsp...........ginger ( grated)
1 piece..........dalchini
3/4 .............cloves
2/3 ...........cardamoms
2/3............bay leaves
1 tsp..........shahjeera
1/4 tsp.........turmeric powder
1/2 tsp..........coriander powder
salt
oil

Method :

Soak chana daal overnight.
Wash the rice thoroughly and soak it for 10 minutes.
In a pan heat oil and add cardamom, cloves, dalchini and bay leaves.
Now add ginger, garlic, chillies and chopped methi leaves and saute.
Drain water from rice and add it to the pan, saute for 5 minutes.
Now add chana daal and again saute for 5 to 10 mintues.
Now add salt , haldi, dhana powder and 3 cups water and mix everything well.
Cover the pan with lid and cook.
When almost done add shahjeera and further cook till all the water is absorbed.

Dhokar Dalna ( SNC Challenge )

Dhokar Dalna a Traditional begali dish was our SNC  challenge for May 2013. Those who are unaware  SNC challenge is a very interesting event started by Divya Pramil of  You Too Can Cook . In this there are two groups Northern Group and the Southern Group. Every month one member of each team challenges the other team with a recipe . This month it was  Nabanita Das of eshoboshoaahare who challenged us (the southern team)  with Dhokar Dalna and Roha of hyderabadicuisinerecipes who challenged the northern team with Qubani Ka Meetha . Both are lovely challenges .

I made Dhokar Dalna according to Nabanitas instructions and the dish was wonderful. Immensely enjoyed making it and everyone at home was full of praises .


Ingredients :

For the Lentil cakes :

1 cup ..................Chana daal
1/4 cup...............fresh grated coconut
1tsp...................ginger
1/4 tsp................asefoetida (hing)
1/2 tsp...............onion seeds (kalounji)
2.....................green chillies
1/4 tsp.............baking soda
1 tbsp...............oil
salt
oil for deep frying




                                                                          Method :

                                                          Soak chana daal for 2 to 3 hour.
                                        Except hing and oil grind everything with very little water.
                                Now heat oil in a non stick pan add hing and add the ground mixture .

                                          Go on stirring it till it starts leaving the sides of the pan .
                                          Now grease a plate and spread this mix on the plate.
                                                   After 10 minutes cut it into square shapes.

For the Gravy :

2 ....................potatoes ( peeled and cubed)
2....................tomatoes (chopped finely )
2 tbsp..............cashew
1 tbsp................raisins
2 cups ...............coconut milk
1/2 cup...............fresh grated coconut
1/2 tsp..................grated ginger
1tsp.....................cumin seeds
2......................bay leaves
1/4 tsp...............asefoetida (hing)
2.......................green chillies slit
1 tbsp..............( clove, cardamom and cinnamon powder)
1 n 1/2  tsp......chilly powder
1tsp...................turmeric powder
2 tbsp...............oil
salt


                                                                    Method :

                                         Deep fry the potatoes till golden brown and keep aside.
                                            Also deep fry the dhokar squares till golden brown.

                          Now heat oil and add hing, cumin, bay leaves , slit chillies and grated ginger.
                         Stir for 2 minutes and add chopped tomatoes and haldi, chilly pd, and masala pd.
                                                               Saute till oil separates.
                        Now add the coconut and coconut milk along with ground cashew raisin paste.
                                           Saute for 2 minutes and add the fried potato cubes.
                             Add water if needed as the gravy should be semi thick in consistency.
                        While serving again heat the gravy and add the dhokas and serve immediately .



Note : Do not add the dhokas and boil the gravy. The dhokas may break and melt in the gravy.
Also dont add dhokas in advance as they may soak up all the liquid and become too soft and the gravy
will dry up.

 Linking this to :  SNC Challenge  at eshoboshoaahare

Puran Poli ( Chana daal stuffed sweet parathas )

Hi everyone ,

                       Let me first wish all of you a very happy holi. 


Holi is the Hindu festival of colours  celebrated in the hindu month of Phalgun.

And now the indispensible part of the festival i.e the sweets and other delicacies prepared during Holi.

Holi is usually related with puranpoli, bhaang and many many more delicious things.

Today I made puranpoli on this auspicious day and am posting the recipe .

I just cant think of celebrating this day without puranpoli. If we dont have it I keep on feeling that the celebrations are incomplete.


Ingredients :

2 cups ....................chana daal
1 cup.......................jaggery
1 cup .....................wheat flour
1 cup.....................maida
2 tbsp....................semolina (rawa)
1/2 cup ................oil
1 tbsp...................cardamon powder
1 tsbp....................nutmeg powder.
1 tbsp .................ghee

Method :

Soak the chana daal in water for 2 to 3 hours.
Knead wheat flour, maida and rawa with little water to a slightly loose and sticky dough.
Now add 1 tbsp oil at a time and keep on kneading till all the oil is used and the dough
becomes sticky and oily.
Keep the dough aside .
Pressure cook the chana daal with little water till it is properly cooked
This should be done with 3 to 4 whistles and 10 minutes cooking after that on slow flame.
Drain out any water if left in daal .
Now in a non stick pan add 1 tbsp ghee and add daal and jaggery and go on stirring.
First the jaggery will melt and the mixture will become diluted but stir continuously.
After about 25 to 30 minutes the mixture will start thickening.
If you insert the spoon in the mixture it should not fall and remain straight.
This is the test that you have got the correct consistency.
Now either grind this on the grinder to get a smooth paste or mash it properly till smooth.
Form medium balls and keep them aside.
Now take a small ball of dough and flatten it on your palm.
Keep the daal jaggery ball in the middle and close the dough from all sides.
Now roll this like you would for a stuffed paratha .
Cook on Non stick tawa on both sides till done.
Serve with a dollop of ghee .
Some people like to eat this puranpoli dipped in milk.



Linking this to following events ,

sumeesculinary kids-delight

foodabulous-fest-celebrate-march-masti

jagrutis event  know-your-dairy-series-ghee

my-event-spotlight  hosted by cuisinedelights 15th april

celebrate-easter-event of jagrutidhanecha

cooking-with-seeds-dals

Chana Daal Halwa ( The SNC Challenge - Mar 2013)

Hi friends ,

At last I could complete my March SNC challenge , i. e. Chana daal halwa which was given by Kirti  of the Northern team.Ever since this challenge group was formed by Divya  of You too Can Cook Indian Food ,
I had been eagerly wanting to join it, but due to some other personal priorities always kept on postponing the idea of being a part of this lovely group.

But now finally  I am able to be  the part of this lovely event. In future as and when I get time would love to try out some of the challenges met by members for the previous months  as they are too good to skip.

Now about the Chana daal Halwa ; frankly speaking till I read this challenge I didnt know about this recipe. I only had been a fan of Marwari Moong Daal ka halwa. But trust me this chana daal halwa was equally delicious and is quite easy to prepare too, thanks to the detailed instructions provided by Kirti. I have followed her instructions fully and the result was too good.

Ingredients :

1 cup....................chana daal
3/4 cup ...............ghee
3/4 cup .................sugar
2 and 1/2 cup..........milk
1 tbsp.................cardamom powder
1 tbsp...............almond slivers
1 tsp................pistachio slivers
4 to 5 ...............saffron strands

Method :

Soak Chana dall in water for 2 to 3 hours and pressure cook it for 2 whistles or till just done.
Smash it with a spoon , taking care not to make it into very smooth paste.
Heat ghee in a non stick pan and add the mashed daal.
Keep on high flame and go on continuously stirring.
Within 5 to 6 minutes the daal will give out a beautiful aroma and ghee will start separating.
Slightly dry roast the saffron for a minute and dissove it in 1 tbsp hot milk.
Mix this milk to the remaining milk.
Now add 1/2 cup milk and again stir the daal continuously till the milk is absorbed and ghee separates.
Continue adding 1/2 cup milk and repeat the the procedure in above line till all the milk is over.
Now add sugar and cook till the halwa is done.
This hardly takes 4 to 5 minutes.
Add cardamon powder, and serve garnished with almonds and pistachios.

Also linking my entry for these events :


sumeesculinary kids-delight

foodabulous-fest-celebrate-march-masti

lets-cook-for-kids at simplysensaionalfood

  jagrutis event  know-your-dairy-series-ghee

my-event-spotlight  hosted by cuisinedelights 15th april

celebrate-easter-event of jagrutidhanecha

Cornflakes Chivda

Chivda can be made in many ways with Poha, Kurmura, Cornflakes . This Diwali I made Cornflakes chivda which turned out very tasty. Its very simple and easy to make. Just take care to fry the cornflakes in Vanaspati ghee and this gives an very nice flavour to chivda as compared to the one fried in oil.

Ingredients :

1/2 Kg ..........................Cornflakes
100 gm ...........................Dale (bhajleli chana daal)
200 gm...........................Ground nuts
50 gm...........................Cashew pieces
50 gm...........................Raisins
10 to 15.......................Green chillies chopped
2 fistfuls .........................Curry leaves chopped
2 to 3  tsp..............................Hing (Asefoetida)
2 tsp..............................Mustard seeds
2 tbsp...........................powdered sugar
Vanaspati ghee for frying
salt
chilly powder

Method :

In the vanaspati ghee first fry Bhajleli chana daal, groundnut, cashew and raisins one by one and keep aside.
Then fry cornflakes in small batches till all cornflakes is fried.
Now in a kadhai take 2 tbsp vanaspati ghee and heat it.
Add mustard seeds, chillies chopped, curry leaves and stir fry till crisp.
Add hing , fried cornflakes and fried daal, cashew, groundnut and raisins.
Sprinkle salt, sugar, chilly powder and mix well .


Sending this entry to

 Sumee's festive-feast
 Jagruti' s eventcelebrate-navratri/diwali
 Cook's joy for  diwali-bash
  lets-party-every-month @  preeti-kitchen
 kids-delight-healthy

lets-cook-21-potluck @ tickling palates 

Sukrunde

This is a traditional konkani sweet . 
Usually is it made during the baby shower along with jalebi or barfi . 
The sweets are then covered and the expected mother is made to pick one of them . 
If she picks sukrunde that means she will deliver a baby boy and if she chooses jalebi or barfi it means a baby girl. 
Off course all this is done purely for fun and no one takes it seriously.
I  had made these  during Navaratri but could not post it then.
Sukrunde are made with either channa daal or moong daal.


Ingredients :

2 cups .....................channa daal or moong daal
1 1/2  cup .......................jaggery
2 tbsp..........................cashew pieces (optional)
1 tsp.............................cardamom powder
2 cups .......................maida
1 tsp........................turmeric powder
oil for deep frying

Method :


Soak the channa daal overnight and pressure cook it till soft .

In a kadhai add channa daal and jagerry and keep on stirring .

First the jaggery with melt and then slowly the mixture will start thickening.

When the mixture is almost dry remove from gas.

Cool it and add cashew pieces and cardomom .

Make lemon sized balls of this mixture and keep aside.

In a separate vessel add the maida, turmeric powder, water and make thick batter.

The batter should be little thicker than dosa batter.

Dip the balls in this batter and deep fry in hot oil.

Besan Dhirde

Today morning I prepared this besan dhirde . This dhirde looks like a thick thalipit, soft and fluffy.
They are easy to make and super healthy to have and very very delicious . We all enjoyed them  a lot in our breakfast with tomato ketchup. You can also have it with any chutney of your choice. But it tastes best with green coriander chutney.

Linking this to

 Radhika's legumes and lentils @ ticklingpalates and also to

 Priya's event fast-food-not-fat-food  hosted at Archana's madscientistskitchen and to

Nithu's event healthy-food-for-healthy-kids guest hosted by Soumya @ nivedhanams

Ingredients :

3 cups.................besan (channa daal flour)
2........................onion finely chopped
2 ...................tomatoes finely chopped
1/2 cup...............coriander finely chopped
3 to 4...................green chillies finely chopped
2 tsp...................turmeric powder
salt
sugar
oil

Method :

Mix everything  except oil with enough water.
The mixture should be thick like a idly batter.
Heat a non -stick pan, put little oil and spread the mixture and shallow fry.
Turn on the other side also and cook till done.
Serve hot with ketchup or a chutney.
They are quickly made  and delicious too to have for breakfast.

Corn Cutlets

I read about this recipe when I was surfing the net for various recipe sites. I found this recipe in vahrehvah.com a site by wellknown chef Mr Sanjay Thumma. He has many wonderful recipes with very useful tips . I have prepared corn cutlets in many other ways but when I prepared it as mentioned in the above site they were softer and more delicious as compared to other varieties. Since then I usually follow this method only .  Since these cutlets are shallow fried on a non-stick pan very little oil is consumed .Thus a super tasty yet healthy dish is ready for you. So lets start the recipe :



Ingredients :

2 cups ....................fresh american corn
2...........................onion finely chopped
10 - 12.................garlic flakes
1 inch...................ginger chopped
4 to 5 .................cut green chillies
a fistfull....................fresh coriander
1 cup...............roasted channa daal (bhajki daal/ dale)
1 tsp...................turmeric powder
1 tsp.................garam masala ( I didn't use)
1/2 cup ...............maida
salt
sugar
Oil for shallow frying



Method :

Boil the corn adding little salt and sugar in pressure cooker till soft.
Grind this corn coarsely without adding water and keep aside.
Also grind together garlic , ginger, chillies, channa daal and coriander without adding water.
The mixture should look coarse as in picture.
Add the ground corn, above coarse mixture, onion , salt and sugar.
If the mixture is sticky add little maida so that you can form the cutlet shape.
Shallow fry in non stick pan using little oil .
Serve hot with tomato ketchup or any dip of your choice.

Sending this to Nithu's   event guest hosted by  Latha




Linking this to the event  fast-food-not-fat-food



Also linking it to lets-party-festive-special-event

Adai Dosa

I made these adai dosas yesterday for our breakfast. These dosas are made with combination of rice and 3 to 4 different daal . You can use whichever daal is available at home. This adai doesn't need fermentation. The addition of onions and cumin etc make them so tasty that they can be even eaten plain with just amul butter. They taste heavenly.



Ingredients :

1 cup ......................rice
3/4 cup......................urad daal
2 tbsp.......................tuvar daal
2 tbsp......................moong daal
2 tbsp.......................masur daal
2 tbsp....................channa daal
1 tbsp....................cumin seeds
1/2 tsp...................pepper corns
3 to 4 .....................dry red chillies
1.............................onion chopped finely
salt
oil




Method :

Soak rice along with all the daals for 3 to 4 hours or overnight.
Throw out the water and grind the rice and daal to a smooth paste.
In the end add cumin, pepper and chillies and just grind for 2 to 3 seconds.
Add salt and onion and make dosas on a non stick pan.

The entry is off to Nithu's event guest hosted by Latha

Daal Phelani (bengali chana dal)

A delicious bengali chana daal . Raisins and cashew make all the difference.

Ingredients:

Chana dal soaked for 6 hours - 1cup

jeera -1 tsp

velchi-1tsp

dalchin-1 tsp

bay leaf - 2

haldi-1/2 tsp

dhania pd -1 tsp

chillipd - 1/2 tsp

raisins - 20-25
coriander leaves

ghee, salt , sugar

Method :

Boil chana dal in cooker with vechi, dalchin and bay leaf till soft but the daal shout be intact. 

In a Kadhai heat ghee , add raisins and cashews and keep aside.
In the same ghee add jeera, 2 red chillies, daal and all remaing ingredients and cook well.
Dont make it too watery it sould be thick in consistency.
Add raisins and cashews fried in ghee and sprinkle coriander leaves.