Whole masoor dal curry

This is a lovely curry made up of cooked whole masoor dal. Its rich in protiens , vit-B and lots of nutrition. This will be a good option for ones who are under weight watching diet. Its very easy to prepare and needs very less ingredients.


Ingredients:-
-----------
masoor dal - 1.5 cups

onion - 1 large

tomato - 1 medium sized

coriander leaves - 1/2 bunch [1/2 cup chopped]

green chillies - 2 large

ginger - 1 inch

garlic - 2 large cloves

garam masala - 1/2 tsp

chilli powder - 1/2 tsp

turmeric powder - 1/2 tsp

cumin[jeera]seeds - 1 tsp

oil - 1 tsp

Salt - as per taste

sugar - 1 tsp





Method:-
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1. Soak the masoor dal in enough water over night. Cook them in pressure cooker until tender.I cooked for 3 whistle .

2. Now take coriander,chillies ,garlic,ginger in a small blender and make a paste out of it adding little bit of water.

3. In a non stick pan add 1 tsp of oil. Just when the oil heats up add the cumin seeds. When the seeds starts to splutters add the finely chopped onions and fry till it turns slightly brown on the edges.

4. Then add the green paste and fry for around 2-3 mins or until the raw smell goes off.

5. Now add the cooked masoor dal and bring this to a boil by mixing everything in the pan.

6. Now add all the masala powder with turmeric powder ,adjust the salt as per taste .

7. Add sugar and simmer and cook for another 8- 10 mins.

8. Serve hot with garnished coriander leaves on the top.It goes well when served with warm roti , poories or even plain rice.

A NEW MAKEOVER

A busy lady will be very happy with a single dish and easy new ways to use the left overs of previous night. This will save some precious time,energy and don't talk about the taste where there is not even a bit of compromise. In fact this will taste even better than the pin wheel. No really the party pin wheels were really a super hit .I have converted this awesome pin wheels to another superb dish. These enchiladas are no less. They are totally a new dish out of the same left over pinwheels but much yummy and cheesy goodness. Believe it my friends they taste much better that what it appears. I coud'nt even resist to click some shots just jumped into it and had them . Its one of my favorite comfort food . So here it is....

Ingredients:-
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pin wheels - 16

pasta sauce - 1 cup+ 2tbsp

cheese - 1/4 cup






Method:-
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1. Prepare the pin wheels as said in my prior post and set aside.

2. Take a glass baking dish and place about half the sauce in the bottom and spread it uniformly.

3. Place the pinwheels over them and again pour the remaining sauce over the pin wheels .

4. Now sprinkle the cheese all over the top and bake in a preheated oven in 360 deg for another 10-12 mins.

5. Remove and enjoy when its still hot with garlic bread on the side. Easy and a new dish out of the left over ones.












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Party Pin Wheels

This is a recipe what i found online and was a winner the first time i made them for my sons 3rd b'day party. I wanted a simple, easy and no hassel recipe which would work for kids as well as adults .So was going through and found this one. Really must say it was easy as well as yummm..... What more can i say it all was empty in no time.I had made so much and even the left overs can be converted into a totally new dish believe it or not i'll share both with all my blogger and the friends who follow my blog.

Ingredients:
---------

sun dried tomato&
rosted red pepper tortillas - 8 count

cream cheese - 16 oz

ranch mix - 1/2 pack[small]

shredded 3 cheese mix - 1/2 cup

red and green bell peppers - 3/4 cup each

black olives - 16

tinned jalapeneo peppers -2 .5 tbsp

spring onions - 2-3




Method:
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1. Mix all the finely chopped veggies ,ranch mix,cream cheese,3 cheese mix or you can even use mozzarella cheese into a uniform blend and keep aside.

2. Place the tortillas on the counter top and divide the cheese mixture equally among all 8 tortilla and then spread them into a thin layer.

3. Now roll them tightly and cover them in a aluminium foil and refrigerate them for over night or atleast for 6 hrs.

4. Then remove the foil and cut them into 1 inch slice and place them in the platter to be served.
enjoy.

5. This will last for about a week in the fridge.

Whole Masoor Dhal Curry

This is a healthy and creamy dish which can be made in a few minutes . Its very simple yet there is no compromise in taste.
This is the best way to get your kids eat the grains and pulses with a bit of green veggie without a complaint. This goes well with roti or just rice. Has a touch of southern India. Best for the once who are on weight watching diet too.It has very less calories and rich in fiber and vitamin-B too.


Ingredients:-
---------
whole masoor dhal - 1.5 cup

tomato diced - 1 medium sized

onion diced - 1/2 cup

green chillies - 2 sarano

coriander leaves - 2-3 tbsp chopped[1/2 bunch]

garlic cloves - 2 big ones

ginger - about 1/2 inch

garam masala - 1/2 tsp

cumin seeds - 1 tsp

turmeric - 1/2 tsp

sugar - 1/2 tsp

oil - 1 tsp





Method:
-------
1. Soak the dhal over night and then cook till tender and keep aside.

2. Add freshly chopped coriander leaves,ginger,garlic and green chillies into a blender to make a paste out of it.

3. In a non stick pan add oil and just when heated add cumin just when that starts to splutter add chopped onions and fry till it turn slightly brown.
4. Then add tomatoes and cook for another 3-4 mins

5. To the fried onions add the coriander paste and fry for another 2-3 mins till the raw smell goes off.

6. Now add the fully cooked masOor dhal,allow it to come to a boil. Then add salt, turmeric powder, garam masala,1/2 tsp of sugar.

7. Add enough water to get desired consistancy.

8. Garnish with fresh coriander leaves and serve with poori's , phulka or simple white rice .

Almond and Cashew Burfee

Ingredients:-
----------
cashew - 1 cup

almonds - 1cup

sugar - 2cup

milk - 1/4 cup

saffron - 4-5 / 1pinch[optional]

water - 1/2 cup

ghee - 1tbsp



Method:-
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1. Soak almond in little water and microwave it for 2-3 mins. Then remove the peal and powder them to a fine powder and keep aside. I used the milk to grind it to a fine paste as they where wet. You can soak them 3 hrs before and dry them with paper towel and powder it with the cashew.

2. Now finely powder cashews . I used roasted unsalted cashew.

3. Now in a heavy bottom non stick pan add sugar and water and heat it till the sugar syrup forms 2-3 thread consistancy. Then add the saffron and mix properly when it bubbles.

4. Now add the powder of cashew and almond paste and keep stirring constantly.Be very careful because it will stick to the bottom.

5. The mixture will combine togather to form a single mass and leaves edges. The color of the mixture will be pale bage. Now add the ghee and stir putting off the heat .

6. Grease the plate to which the burfee mixture has to be transfered and keep ready. Remove the mixture and spread it evenly to the plate . I used a flat surfaced bowl and smeared the bottom and smeared the top surface of the burfee mass into a smooth even spread .

7. After 2-3 mins draw lines in desired shape. Then when its totally cooled cut and seperate the indivisual burfee and store in a airtight container.

zukini balls

I had a pack of whole wheat pancake mix in my pantry and dint know what to do with it so thought of making something different and heathy out of it. I have a son who is almost 3 yrs now. He is kind of a picky eater. He does'nt like Zukini where as me and my hubby just love them. SO thought to prepare these.They came out so good that even my lil one count resist he ate up 6-7 at a strech without any fuss and any type of squash is good as you all know. The best part it its not even deep fried . Its good as an evening tea snack too.




Ingredients:
----------

whole wheat pan cake mix - 1.5 cups

grated Zukini / squash - 1 whole zukini

salt - as per taste

water as per the box - i used 1.25 cups

dill seeds[omam seeds] - 2 pinches

cumin seeds - 2 pinches

sambar powder - 1 tsp

paprika powder - 1/2 tsp

olive oil - 2 tbsp


Method:
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1. Grate 1 whole zukini with the peal and keep ready.

2. In a large bowl mix all the dry ingredients add salt and mix properly.

3. Now add zukini grates to the dry ingredients and mix it .Now slowly add water and mix till it reaches idli batter consistancy.

4.Keeping the heat in medium flame grease the gulli appam pan with ghee or olive oil.I have used olive oil here.

5. Now fill the holes of the pan up till 3/4th and then cover and cook for about 1-2 mins .

6. Now pour about a drop of olive oil on each holes with the dough and reverse and cook for another 1-2 mins till its perfectly done.

7. Remove and repeat the process again. Can be served with tomato ketchup or coriander chutney on the side for dipping. Enjoy when its hot.

Gobi Parata [cauliflower parata]

Parata's are the well known north indian delicacies. It wont be wrong if we call them as comfort food too. This is one of the best way to hide some good source of veggies to your lil one. My lil boy loves any type of stuffed parata's. I have tried it with many veggies. Gobi is one such veggie which has good sources of vitamin and even iron in it. Its rich in fiber too. Low in calories good substitute for rice when shredded and steam cooked.





Ingredients:
---------

For stuffing-
----------
finely shredded gobi - 2 cups
onion finely chopped - 1/2 cup
onion and ginger finely grated - 1 tsp
cumin/ jeera - 1 tsp
green chillies finely minced - 1 tsp[as per taste]
turmeric - 1/2 tsp
pepper - 2-3 pinches
fresh coriander leaves chopped - 2tsp
oil - 1 tsp

Base:
-----

wheat flour - 3 cups
water - as required
salt - as per taste



Method:
------

1.Mix water , atta with required amount of salt to form a soft dough just as used in chapatti. Keep aside for 15 mins.

Tip:
---
-BY adding 1/2 the amount of milk while preparing the dough instead of water will keep the roti soft for long.[ As this is parata i have not used milk] .
-Even adding 2 tsp of ghee to the dough while preparing along with warm water also softens the phulka's/ roti


2.Now take the finely shredded gobi in a microwave safe bowl . Add turmeric, pepper powder,saltto it and cover it with the damp tissue or towel and cook on high for 4-5 mins. Keep aside.

3.In a non stick pan add 1 tsp of oil and when it heats up add cumin seeds. Wait for it to splutter then add finely grated ginger garlic to it and saute for 1 min . Then add onions and saute till it turns transparent.

Tip- To fasten this process add salt or a pinch of sugar.
---
4. Then add the cooked cauliflower and fresh coriander leaves and mix properly.

5. Allow the mixture to cool.

6. Now roll out small roti to it stuff about 1 tbsp of stuffing and bring the edges closer and cover into a ball just like all other parata roll out the parata.

7. Cook properly on both sides by smearing a bit of olive oil or ghee.

8.Serve with raitha or yogurt and pickles on the side.Ready to be relished.