MOONG DAL HALWA (SWEET) RECIPE

MOONG DAL HALWA (SWEET RECIPE)

MOONG DAL HALWA is originated from Rajasthan north indian sweet dish. It is very popular and delicious dessert usually prepared during in any season or on any festival occasions. It is prepared with split yellow moong dal. Let us see how to make this awesome recipe

INGREDIENTS:-

* Moong dal (split yellow dal) -100 gm

* Ghee - 100 gm

* Sugar - 150gm

* Milk - 1 cup + 1 cup of water

* Khoya (mawa) -50 gm or milk powder - 50 gm

* Cashew nuts - 10

* Raisins - 10

* Kesar strings - 4 -5 no  dip in warm milk should be ready before making halwa.

* Almond 4 -5 no

* Cardamom - 3

METHOD:-

1. Soak yellow moong dal in water for 2 hours.

2. Strain  moong dal and grind it coarsely without water

3. Heat ghee in kadahi and then put moong dal in it

4. By stirring it continuously on medium flame, roast it

5. It will take time 20 to 25 minutes to roast it. Moong dal doesn't stick

6. Now add 1 cup milk and 1 cup of water in it and keep stirring on low medium flame

7. At this time you can yellow food colour or kesar that was dipped in warm milk. Keep stirring until milk doesn't soak in moong dal

8. Now add sugar in it and mix it well. Sugar syrup would release in it.

9. Mix it well and keep stirring. When sugar syrup absorb in moong dal properly then add khoya or milk powder. I added milk powder

10. Mix it well and roast it for 8 to 10 minutes on medium flame till oil separates all sides like as picture. 

11. Now turn off the flame. Mix cardamom powder in halwa 

12. Take out halwa in a plate and garnish with almonds and raisin.  Halwa is ready and serve it hot.

NOTE:-

If you like my recipe please leave your comments

PANCAKE LENTIL BURGER

PANCAKE LENTIL BURGER

LENTIL PANCAKE BURGER is one of my family's favourite and complete nutritious

food for lunch. These wonderful burger have undergone several transformation since i first tried for my lovely granddaughter. So let us see what ingredients are required to prepare this interesting LENTIL PANCAKE BURGER 

INGREDIENTS:-

* 1 Tbsp oil  

* 2 Tsp finely chopped garlic 

* 2 Tsp finely chopped ginger 

* 1 Tbsp finely chopped onion 

* 1 Tsp finely chopped green chilli 

* 1 Tsp finely chopped celery 

* Salt to taste

* 1 ½ Tbsp finely chopped carrots 

* 1 ½ Tbsp finely chopped french beans 

* 2 Tbsp boiled and grated potato 

* ½ Cup boiled mixed lentils 

* 1 Tbsp breadcrumbs 

* 2 Tsp chopped coriander 

* 2 Tsp oil for shallow frying   

* ½ Sliced tomato  

* ½ cucumber slices

FOR PANCAKE BATTER:-

* ½ Cup refined flour  

* 1 ½ Tbsp gram flour 

* ½ Tsp turmeric powder 

* Crushed black pepper to taste

* Salt to taste

* ½ Cup milk 

* 1 Tsp baking soda 

METHOD:-

1. In a pan add oil, finely chopped garlic, finely chopped ginger, finely chopped onion, finely chopped green chilli, finely chopped celery, salt, finely chopped carrots and finely chopped french beans and sauté.

2. For the filling; in a bowl add the sautéed vegetables, boiled and grated potato, boiled mixed lentils, breadcrumbs and chopped coriander and mix.

3. To make the pancake batter; in a bowl add refined flour, gram flour, turmeric powder, crushed black pepper, salt, milk and baking soda and whisk.

4. In a hot pan add oil. Make a patty of the filling and pan sear it from both sides. 

5. In another pan add the batter and make a pancake. Once cooked, remove and cut with a ring mould. Make one more.

6. Place one pancake on a plate. Add sliced onion, prepared patty, sliced tomato, sliced cucumber and gherkins and cover with the other pancake to make a burger.

7. Serve the lentil pancake burger with tomato ketchup.

DAL MAKHANI (SIDE DISH)

DAL MAKHANI

Dal Makhni is a rich lentil made in various restaurants and you might experience different taste in different restaurants. Its made of whole urad lentil and richness of makhan i.e, butter is added to bring in more taste to you taste buds. 

The recipe carries a secret, which is the more number of hours its cooked, the more tasty it would be. It needs to be cooked slowly, if you have slow cooker, take its advantage. Let us try to make DAL MAKHANI

INGREDIENTS:-

* 1/2 cup -Whole urad dal
* 1/4 cup - Rajma
* 4 medium size - Tomatoes
* 2-3 - Green chillies
* 2-3 tbsp - Butter or cream
* 1-2 tbsp - Ghee as per your choice
* 1'' piece - Ginger
* 1 pinch - Asafoetida
* 1 small tsp - Cumin seeds
* 1 small tsp - Kasuri methi
* less than small 1/4 tsp - Garam masala
* 1/2 small tsp - Red chilli powder
* 1/4small tsp - Turmeric powder
* 1 tsp - Salt
* Green coriander leaves for garnishing
* 1 stick 1/2 inch - Cinnamon
* 1 Cardamom, 2-3 cloves,1 bay leaf

METHOD :- HOW TO MAKE DAL MAKHANI

- Soak whole urad lentils and rajma overnight and next morning cook in the pressure cooker for 25-30 mins.

-In a dash of unsalted butter, add cumin seeds and whole garam masalas (cinnamon stick, cardamom, cloves and bay leaf).

-Add chopped garlic and ginger and cook till it becomes golden brown. Add fresh tomato puree and cover for 5 mins or till it leaves the oil.

-Add all the masalas ( cumin powder, red chilli,  turmeric, salt) with about 8 tablespoons of butter and cover it , till the you see bubbles on the top of curry.

- Once the masalas are cooked, add the boiled lentils to the curry. Mix it well. 

- Simmer your stove and let it cook for 1 hr-6 hrs, it will keep getting thicker and if you cook it for longer period keep adding boiled water to it, if it gets thicker . Keep stirring once in a while, to save it from getting burnt from the bottom of the pan.

- Once you have reached your desired consistency, add about 1/2 cup cream and 1 tsp of kasoori methi to the dal.

- Serve  it with naan, tandoori roti, rice and laccha paratha go to link http://aishvaryasbharrat.blogspot.in/2015/05/laccha-paratha-flat-

NOTE:-
If you want to add onion then you can add after ginger and garlic becomes golden brown.
Thanks
for reading my recipe.If u like my recipe ,share your comments in comment box that would help me for better descriptions.

SAMBAR (SOUTH INDIAN RECIPE)

SAMBAR (SOUTH INDIAN RECIPE)

SAMBAR is spicy, sweet and unique flavoured south indian curry of lentil and mix vegetables that is best combination goes for DOSA,VADA, IDLI and RICE. I would like to say thatmany vegetables can be used like radish, eggplant drumstick ladyfinger in this sambar asper choice but we would only bottle guard,french beans and carrot.one more thing you can use ready made sambar powder that is available in the market. But in my opinion fresh home made sambar powder gives a great flavoured sambar.Whatever you like depending on your own choice. Let us see how to make sambar at home.

INGREDIENTS:-

* 1 Cup - Pigeon pea lentil (arhar dal)Toor

* 1 cup - Ridge gourd/bottle gourd(chopped)

* 1/2 cup - French beans chopped

*1/2 cup - Carrot chopped

* 2 Large - Tomato(chopped and make puree in mixer)

* 2 Tbsp - Tamarind paste

* 1 Tbsp jaggery (roughly chopped)

* Salt as per taste

* 2 Tsp - Sambar Powder (see recipe) here

* 2 Tsp - Turmeric powder

* 1 Tsp - red chili powder

* 3 - 4 Cups of water

FOR TEMPERING:-

* 1 Tsp- Mustard seeds 

* 6 - Curry leaves

* 2 Tbsp - Ghee

* 2 - Dry red chilies

* A pinch of asafoetida

METHOD:- 1.  Clean, wash and soak dal in water for 15 - 20 minutes.  2. While dal is soaked, wash and chop the vegetables for the sambar.  3. Transfer dal to pressure cooker with chopped vegetable, tomato puree, turmeric powder, red chili powder, salt and 2 cups of water.  4. Cook dal in  the pressure cooker for 2 - 3 whistles on medium to high flame. The dal should become soft and mushy.  5. Turn off the heat and release the steam from the pressure cooker.  6.Open the lid of pressure cooker and  stir well  7. Remove the lid of pressure cooker and add the sambar powder, tamarind paste, jaggery.  8. Stir to combine well if the consistency of sambar is thick, then add more water. 9. Let it simmer for 10-12 minutes on a low flame stirring regularly in between so that the dal does not stick to the bottom.  10. Meanwhile prepare tempering in a small pan and heat ghee over medium heat.  11. Add mustard seeds once they crackle add red chilies, asafoetida and curry leaves. 12. Pour the whole tempering in the sambar. Close with a lid so that the flavors infuse for about 5-6 minutes. Serve hot with Idli, Dosa or Rice. NOTE:- I didn't use onion and garlic, but if you use then add at the time of tempering . Fry till the garlic turns a light brown and the onion turn translucent. Pour the whole tempering in the steaming hot sambar. Close with a lid so that the flavors infuse for about 5-6 minutes.