Thursday, September 26, 2019

UPMA WITH LEFT OVER DHOKLAS



We have all learnt from our elders not to waste any left-overs.  We should re-use them in some innovative way to create a new dish. I had about 7-8 pieces of rice and mix dal dhoklas left-over after a party. I crumbled them and made upma for breakfast. It turned out so good.


Ingredients:
Dhoklas .............. 7-8 pieces
Onion ................. 1 small (about 1/4 cup chopped)
Green chillies ... 1-2
Curry leaves ..... few
Coriander leaves .. handful
Mustard seeds .. 1/2 tsp
Cumin seeds ..... 1/2 tsp
Urad dal ........... 1/4 tsp
Asafoetida ....... 1 pinch
Salt ................ to taste
Oil ................. 2-3 tbsps

Method:

Take the left over pieces of dhoklas in a plate.









Crumble them.








Heat oil in a pan. Add the mustard seeds, cumin seeds, urad dal and asafoetida.






When they crackle add the curry leaves and green chillies.







Next add the chopped onion and saute until translucent.







Now add the crumbled dhoklas and mix well.






Add salt to taste. Sprinkle little water and simmer for a minute or two.  Finally add the coriander leaves.





 Serve hot with any chutney of your choice.




Saturday, September 14, 2019

MAKHANA NAMKEEN / PUFFED FOXNUT MUNCHIES



Makhanas are puffed lotus seeds and have lot of health benefits.

1. The first and foremost advantage of consuming lotus seeds is that it acts as an anti-aging agent.
2. They are low in cholesterolfat and sodium. This makes them an ideal snack to satiate those in-between meal hunger pangs. 
3.  They are beneficial to those suffering from high blood pressureheart diseases and obesity due to their high magnesium and low sodium content.
(Information source - Google)



Makhanas can be included in many ways in our daily diet. You can make curries, desserts or a healthy snack for tea time. Toss them in a pan with some tempering and believe me you can't stop eating... they are so addictive. They make a great finger food for your parties as well.
Here is a simple recipe of savoury makhanas. 

Ingredients:
Makhanas ..... 1 pkt (or as needed)
Peanuts......... 1/2 cup
Cashew nuts .. 1/4 cup
Dry coconut slivers .. few
Turmeric powder ... 1/4 tsp
Red chilli powder .. 1/4 tsp
Roasted cumin powder .. 1/2 tsp
Asafoetida ............... 1 pinch
Curry leaves ........... 1 sprig
Salt ...................... to taste
Olive oil ................ 6 tbsps

Method:

Pour 3-4  tbsps oil in a pan and saute the makhanas 
Keep stirring on medium flame until they turn crispy. Check by breaking one piece.





Remove them in a bowl and set aside.








Heat the remaining oil in the same pan. Add the peanuts and fry them If using roasted peanuts skip this step. You can add them in the end.






Next add the cashew nuts and fry them a little.







Add the dried coconut slices and stir for few seconds.







Next add the asafoetida.






Now add the curry leaves.








Add the salt, mentioned spices and stir them.







Now tip in the roasted makhanas and stir well until the masalas are coated on them.






Allow them to cool before storing them in an air tight jar.









Check out the video recipe..





Wednesday, September 4, 2019

LOADED ICEBERG LETTUCE WEDGE SALAD WITH BLUE CHEESE DRESSING


Try out this exotic iceberg lettuce salad loaded up with goodness from sweet and tangy blue cheese dressing, spicy fried chicken tidbits, crunchy cherry tomatoes and lightly sauteed onion and bell peppers. The result is absolutely delicious. You will crave for more. I strongly recommend this salad. It is quite filling and at the same time light on the stomach.

You can cut the lettuce into wedges or halves. I find the halves are easier to load with the fillings. Scoop out a small portion fron the middle to make space for the goodies. Usually crispy fried bacon pieces are added but I have used chicken instead.


Ingredients:
Lettuce ........    1 large
Cherry tomatoes . 6-8 (cut into halves)
Red & yellow bell pepper - handful of strips
Onion .................... 1 small (sliced)
Parsley .................. few sprigs
Egg ................... 1 (hard boiled)
Chicken ............ 100 gms (cut into tiny pieces)
Dark soy sauce .... 1 tsp
Chilli sauce ......... 1 tsp
Salt ...................... to taste
Oil ..... 2  tbsps

For Blue Cheese Dressing:
Blue cheese .......... about 3 tbsps (crumbled)
Greek yogurt ...... 1/2 cup
Mayonnaise ......... 1 tbsp
Honey ................... 1 tbsp
Black pepper ......... 1/8 tsp
Apple cider vinegar ... 1 tsp
Extra virgin olive oil ... 1 tbsp
Parsley ..................... 1 tbsp (finely chopped)
Salt ........................ to taste

Method:

Marinate the chicken pieces with soya and chilli sauce. Set aside.








Cut the iceberg lettuce into halves or quarters as preferred.








Immerse it in ice-cold water to keep it crunchy.









Stir fry the chicken pieces with 1 tbsp oil until crisp. Remove in a plate.







Add 1 tbsp oil in the same pan and stir fry the onion and bell pepper strips for half a minute retaining  the crunchiness.








Meanwhile prepare the blue cheese dressing. Take all the ingredients mentioned in the second list in a bowl.







Mix them well with a spoon or a balloon whisk.









Now remove the lettuce halves fron the water and placethem upside down to drain out the water completely.








Remove a small porion from the middle to make a hollow space for the fillings.






Sprinkle a little salt. Spoon a little dressing on each.







Top it with the stir-fried bell peppers and onion.





Spoon little more dressing.








Add cherry tomatoes cut into halves.







Next spread out the crispy fried chicken pieces.








Place the boiled egg wedges.







Spoon the remaining dressing over them.








Garnish with parsley and some crumbled cheese. Serve immediately.


This recipe is for A-Z recipe Challenge group initiated by Vidya Narayan and Jolly Makkar on facebook. We have to make any dish with the ingredient starting with the chosen alphabet every other month. This time it is "I" We have very few options with this alphabet and I chose to make a salad with Iceberg lettuce.



Monday, September 2, 2019

GUR JI CHURI / CHURMO / WHOLE WHEAT CRUMBLE WITH JAGGERY


Gur ji churi or churmo is a crumble made with whole wheat flour. Flour dumplings are deep fried to a crispy texture and crumbled in a pestle and mortar or ground in a chopper. Sugar or jaggery is added along with hot ghee and mixed together. This is made as a prashad on Shivratri day.
Since I am using organic jaggery powder in this recipe I have added and mixed it. If you are using the usual jaggery it needs to be melted with water to remove the impurities. Then we have to thicken the syrup until it starts bubbling and then mixed it to the crumble along with hot ghee.

Ingredients:
Wheat flour .... 2 cups
Organic jaggery .. 3/4 cup to 1 cup (to your liking)
Ghee ...........  4-5  tbsps
Oil ........... for frying the dumplings.
Cardamom powder ... 1/4 tsp (optional)

Method:

Take the flour in a plate or bowl. Make a well in the middle and add 2 tbsps of ghee.







Mix it well and check the moin. If the flour forms a lump then it is perfect.






Add water little by little and make a stiff dough.








Divide the dough into 7-8 small dumplings.







Heat oil and drop the dumplings.









Turn them to fry evenly to a golden brown colour.







Remove them on a paper tissue.







Grind them coarsely in a chopper or pound in a pestle and mortar to make the crumble.







 Add the jaggery powder and cardamom powder.








Heat the remaining ghee and pour it over the mixture.








Mix it well.

Print Recipe