Have you wanted to make something healthy yet yummy? Something that doesn’t require buying 100’s of healthy ingredients before getting started? Well, I’ve been there and most of the time I’m inspired to cook healthy meals, I often end up not doing it because I do not have those ingredients in my pantry and then you know what happens :p Mission healthy food : FAILS! Hahaha
But who comes to rescue during these tragic moments of course my MOM 🙂 This lentils recipe is not only super yummy but super super healthy as well and guess what : all the ingredients used are almost available all the time. So instead of having you all to read more of my stupid tragic stories, let’s just get started.
- Moong Dal/ Split yellow lentils – 1 cup
- Medium sized tomato – 1 roughly chopped
- Calabash /bottle gourd/ Lauki – 1/2 cup roughly chopped
- Small onion – 1 roughly chopped
- Red chilli powder – 1 1/2 tsp (you can add more or less as per your taste)
- Turmeric powder – 1/4 tsp
- Kitchen king masala or Garam masala – 1/2 tsp ( optional)
- Fresh lemon juice – 1 tsp (optional)
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/4 tsp
- Curry leaves – 4-5
- Ghee/ Clarified butter or oil – 2 tbsp
- Wash the lentils and let it soak atleast for 30 mins ( It cooks faster if done this way. If in a hurry, it can be skipped as well)
- Put lentils, veggies and a little salt to a pressure cooker and let it cook up to 3 whistles.
- Let the cooker cool down, then open it and whisk the dal/ lentils till everything looks incorporated.
- For the seasoning, take a small pan or kadai – add ghee (can be substituted by oil), mustard seeds, cumin seeds, turmeric powder and red chilli powder.
- As you see them splutter, add them to the lentils. Add salt as per your taste.
- Add the Kitchen king masala/ garam masala and switch off the stove.
- Add lemon juice and mix everything together.
- Tada!! The yummy dal is ready to be served with roti’s/ rice or can just be eaten as is.
If the dal looks dry, you can add water to it. I added 1 cup of water and let it boil before serving it
Hope you all enjoyed this recipe.
Until next time, Adios!
Stay happy, stay healthy 🙂
Chocolate!! – This is just enough to make my heart want more!! The word itself has so much power, that nothing more needs to be added.
And chocolate truffle – its like a true bliss, like heaven! Haha 😉
That’s how crazy I am about chocolate and anything related to it. So, one day I finally decided that I’m going to learn the art of making Chocolate truffles from one of my very close friends here at Stanford. And to my surprise, it was by far any of the easiest and yummiest recipes I’ve ever had. Trust me!! – Don’t believe it? Then see it for yourself.
Let’s get started!
- Unsweetened baking chocolate bar – 4 oz
- Dark chocolate (Ghirardelli/ Nestle or any kind) – 8 oz
- Condensed milk – 14 oz
- Unsalted butter – 1 stick or 8 tbsp
- Cocoa powder – for garnishing
- Cointreau(orange) liqueur, Chambord (Black raspberry)Liqueur – 2 tbsp (optional, can be totally avoided)
- In a deep bottomed pan, melt butter. Do not over heat the butter. As soon as it starts melting, switch off the stove.
- Add both the chocolate bars and mix well.
- Add condensed milk to the above mixture.
- Pour into a bowl and stir vigorously until smooth.
- Mix until all the ingredients are incorporated well and the consistency turns thick.
- Add any liqueur of your choice at this point. This step is totally optional.
- Remember : it should not be a pouring consistency. But not too thick either.
- Let it freeze atleast for an hour, to the point you can scoop it.
- After an hour, take the bowl out from the freezer.
- Scoop out one tbsp of the mix and make small balls by pressing it between your palms.
- Continue till you finish all the truffle balls.
- Roll in cocoa powder or even finely chopped nuts of your choice.
- Tada!! – Chocolate truffle balls are now all ready to be eaten 🙂
Who doesn’t like inexpensive & drug store make-up products which are actually are too damn good to resist!!
One of the few very good brands I’ve been addicted to is ELF.
Take a look at some of their product reviews in this video we put together for all you lovelies 🙂
Don’t forget to like/comment/subscribe/follow if you like this post!
Stay happy and ‘feel’ beautiful 🙂
Paneer Paratha is by far one of the easiest and the best Paratha’s I’ve ever had. It’s one of my personal favorites & Top 10 yummiest Indian cuisine recipes ever!
So why wait, lets get started.
- 100 gms Paneer/cottage cheese
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp chaat masala
- 1 small onions finely chopped
- Cilantro leaves – about 4-5 stems finely chopped
- Curry leaves – 4/5 roughly chopped
- Salt as per taste
- Oil for roasting
- Wheat flour – 1 cup
- Take a large bowl and add whole wheat flour, ½ tsp salt. Pour about ½ cup of water and knead the dough.
- Add more water as required to knead a soft (not too hard or sticky) dough.
- Cover it and let is rest till we make the filling.
- Meanwhile, for the stuffing, grate the cottage cheese (or just crumble it with your hand).
- Add all the dry ingredients, chopped onions & cilantro.
- Mix everything well.
- Pinch a small round ball of the dough and using a rolling-pin roll it into a circle.
- Spread the stuffing on one of the rolled dough, keeping one inch space around the circumference.
- Cover with the other end of the rolled dough and press the edges well as shown in the picture. This is the easiest way to make any kind of paratha with a filling. It avoids the fear of the stuffing to be too much or too less and also avoids the stuffing to break out while rolling it.
- Heat a pan at medium heat. Once it is hot, place the Paratha. Flip when one side is partly cooked.
- Apply oil on this side and flip it over.
- Press the edges with a spatula so that the edges are cooked.
- Cook both sides well till they have golden brown spots on them.
- Serve hot with yogurt/ green chutney or ketchup ( my personal favorite ;-))
Happy cooking 🙂
Who doesn’t like cakes and especially if it is homemade with love and tastes sinful 🙂
This eggless version of pineapple cake is a must try and no failure recipe. I am currently teaching an Eggless Baking Class at the Stanford International Center and I must admit that this has been one of the most cherished experiences ever. Thanks to the ladies for letting me take pictures during the class.
- All purpose flour (or) Cake flour – 2 cups
- Baking powder – 2 tsp
- Baking soda – 1 tsp
- Salted butter – ½ cup
- Sugar – ¾ cup
- Pineapple extract – 1.5 tsp
- Milk – 3 tablespoons (as per consistency)
- Curd – ½ cup
- Oil – ½ cup
- Apple sauce (unsweetened) – ½ cup
- Tinned pineapple slices
- 2 cups heavy whipping cream
- Sugar (as per taste)
- Firstly, sift all the dry ingredients – the flour, baking powder and baking soda and keep aside.
- Cut the butter into cubes and place in the mixing bowl. Add sugar & cream it till soft and fluffy.
- Add pineapple extract, apple sauce and curd and whisk well until everything is incorporated well. Add oil to the batter and mix again.
- Next add the dry ingredients mix a little by little and remember not to over-beat the batter at this stage
- Add milk till you get a good consistency of the batter. Nor to , neither too stiff.
- Pre-heat the over at 180 degree celsius or 350 F.
- Transfer the batter into the cake mould and bake for 20 mins.
- Do the knife/toothpick test to check if the cake has been cooked properly.
- Place the beater blades and the bowl your going to whip the cream in, inside the fridge for at least 30 mins. This fastens the whipping process.
- Add cream and sugar, whip till it forms soft peaks and does not pour over when you turn the bowl.
Assembling the cake:
- Divide the cake into 2 and gently pour a little pineapple water (from the tin) on the halved cake.
- Places pineapple pieces randomly around the halved cake and then generously coat it with the cream.
- Place the other halved cake over this and spread the cream all over on the top and sides.
- Decorate with pineapple and raspberry/strawberry and serve chilled 🙂
P.S : A few of the pictures below are from the class. I’m sure the ladies will approve it. Haha 🙂
This is a short video on different tips, tricks and uses of COCONUT OIL..
Watch this video and see the magical uses of Coconut oil Yes, believe me when I say this- Not 1,2,3..but 20 different ways you can make use of this magical and inexpensive method to look beautiful & glowing 🙂
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This was my first experience ever with a cooking class overseas and I must admit, I was overwhelmed.
It is always so much fun to share stories and tales of your country in an international community. Here, at the International Center at Stanford, I’ve been able to try out different things and the journey has been simply amazing. I’m sharing with all of you, the joy & spirit of togetherness got by food. 🙂
Here is a glimpse of the first class that I taught here. We cooked Red Kidney Beans Gravy with Peas Rice. Recipes are given below!
Happy cooking & sharing 🙂
Red Kidney Beans
Ingredients : ( Serves 2)
Kidney Beans – 1 can or soaked overnight & boiled
Water – 1 cup
Salt – to taste
Turmeric Powder – 1/4 tsp
Oil – 2 tbsp
Onions – 2 medium, finely chopped/ blended
Ginger – 1 tsp, minced
Garlic – 1 tsp, minced
Tomatoes – 2 cups, puree
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Chaat Masala – 1 tsp
Chilli powder – 1 tsp
Garam Masala – 1 tsp or Rajma masala ( 2 tsp)
- In a medium size pan on medium heat, add in the Oil.
- Allow it to heat up and add in the Onions & stir frequently.
- Add in the Ginger and Garlic, mix well and cook till the onions start to brown.
- Add in the Tomato Puree. Mix again.
- Cook till the oil starts to seperate. Keep an eye on it and keep stirring frequently.
- Add in Coriander Powder, Chaat Masala & Garam Masala or Rajma Masala.
- Add in a little water to help mix in the dry spices and to prevent it from burning.
- Cook for a couple of minutes
- Add the kidney beans. Mix well and allow it to come to a boil again. Add salt as per taste.
- Add in some of the fresh Cilantro leaves and keep some for garnishing.
Basmati rice – 1 cup
Green peas (fresh or frozen)-1 cup
Coriander leaves – fistful/ finely chopped
Salt as required
For the seasoning
Oil – 1 1/2 tbsp
Cumin seeds – 1 tsp (optional)
Cinnamon – 1 inch piece
Bay leaves – 2
- Heat oil in a pan and add the ingredients mentioned under seasoning.
- Saute for a few seconds.
- Add peas, chopped coriander leaves. Add rice and saute until the water (if any) evaporates.
- Add 2 cups of water, salt as per taste (approximately 2 tsp salt) and bring it to boil.
- Cover the pan with a lid and let it cook completely.
- Garnish with coriander leaves and enjoy 🙂