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 🙂
With Valentine’s day being around the corner, all of us want to do something special for the ‘special one’. With busy schedules and hectic work, it gets so difficult to take time off and make something for our loved ones. My husband loves cakes and I wanted to bake a dozen cupcakes for him, but alas I just couldn’t fit it around my work schedule. So I decided to make something a little different yet yummmmy to show that I honestly tried 😉 Hahaha.
So here is a quick recipe of the double chocolate cake I made in a coffee mug. Real quick, very simple and trust me it’s truly yummmy and guess what- ITS EGGLESS!! I got inspired to bake this when I came across a similar recipe in a blog I read a few days back. Thanks to her, I should say that I totally nailed this one! (http://www.tablefortwoblog.com)
So lets get started:
- 1/4 cup All purpose flour
- Pinch of salt
- 1/4 tsp Baking powder
- 2.5 tbsp sugar
- 2 tbsp unsweetened cocoa powder
- 1/4 cup milk
- 2 tbsp oil
- 1 tbsp cookie and cocoa swirl (or any spread you like – peanut butter, chocolate or hazelnut spread etc)
- Mix all the dry ingredients in a bowl.
- Add milk and oil and whisk it well to break all lumps.
- Pour the batter in a microwave safe coffee mug.
- Add 1 tbsp of your favorite spread on top of the batter.
- Microwave it for 65-70 seconds on high temperature.
- Enjoy the yummmy cake with your loved ones.
- Allow it to cool and alternatively you can top it with vanilla ice-cream/whipped cream and decorate with sprinkles or any other decoration of your choice.
Spreading Love 🙂
To make the thai curry, gather the following ingredients:
- 1 onion (finely chopped)
- 1 baby corn (chopped into cubes)
- 1 cup carrot, beans, peas (half boiled)
- ¼ capsicum (chopped into cubes)
- 4-5 florets cauliflower (optional)
- 8-10 spinach leaves (do not cut)
- 1-2 tbsp thai curry paste (green or red)
- 1 cup coconut milk (grind ½ coconut and ½ cup water and extract juice from net bag)
- Black pepper
- 1 tsp corn flour
Add the corn flour, salt and pepper to the coconut milk, stir and keep aside.
- 1 tsp brown sugar
- 1 slice pineapple (cut into cubes) (optional)
- 2 tbsp oil
- 1 cup rice (cooked)
Lets make the thai curry:
- Take oil in a kadai. Fry the onions to pink.
- Add thai curry paste and fry well.
- Add all the veggies, including the spinach leaves. Sauté well.
- Add the coconut milk mix. Keep stirring till the curry thickens.
- Add the pineapple and brown sugar. Stir.
- Your thai curry is ready.
- To serve it, take rice in a plate. Make a hollow in the centre. Pour the curry in the hollow. Garnish with coriander / basil leaves.
- What I did here is, I used the pineapple to make a bowl! Superb right? Just cut the pineapple vertically, scoop out the contents, and use it as a bowl!!
Note: Thai curry paste can be purchased from any departmental store. But here I also have the recipe to make your own thai curry paste at home!
Thai curry paste:
- 4-5 green chillies,
- 1 tbsp dhania (dry coriander seeds) (unbroken)
- ½ tsp jeera (cumin seeds)
- 1 pod garlic
- 1 tsp brown sugar
- ½ tsp pepper corns
- Dry roast all the above in a pan, except brown sugar. Grind after adding the sugar.
- To make the red thai curry paste, use red chillies, but only after boiling and cooling it!
A must try dessert!
Here go the ingredients in my recipe of puchka fillings:
- 10-15 pani puris / puchkas / gol gappas ( easily available in Indian stores)
- Dark or Light chocolate slabs (your choice) (melted either using double boiler or microwave)
- ½ ltr milk
- Few pistachios, almonds, kesar (saffron) strands
- 2-3 tbsp sugar
- Any fruit of your choice (strawberries, kiwis, mango, anything!)
- Mint leaves (for decoration)
- Chocolate sauce (for decoration)
Let’s make this yummy dessert:
- Make a hole in the centre of the puchkas. Coat the outer layer of the puchkas with chocolate. Refrigerate till the chocolate layer hardens.
- Make rabdi from the milk: Keep boiling the milk in a pan till it thickens, gently stirring continuously.
- Ensure that you keep stirring so that milk does not stick at the bottom and end up burning.
- Add almonds, pistachios, saffron strands. When thick, add the sugar.
- Switch of the gas. When cool, refrigerate.
- At the time of serving, fill the rabdi in the puchkas. Top it up with fruit pieces. Here I used kiwis in one and mangoes in the other.
- Decorate with mint leaves and chocolate sauce.
Season of the King of Fruits is here!! Whether it be in the form of mango slices, or aam ras, or mango sreekhand, or kairi ka paani, or mango shake, mango during April and May is like a necessity to have once a day at least in our house. Here, I have this easy vegetarian mango mousse recipe (without gelatin) that is easy to make to!
For the mango mousse recipe, collect these ingredients:
- ½ cup paneer ( cottage cheese)
- ½ cup hung curd
- 2-3 tbsp sugar
- 1 mango pulp
- Few slices of mango (for garnishing)
To make the mango mousse, all you have to do is take paneer, hung curd, sugar and mango pulp in a mixie/blender jar and blend! Pour it in small glasses and decorate with the mango slices. Ta da!! The mousse is ready!!
A famous South Indian snack, these will leave you feeling like bliss, especially when made on a rainy day with tea! These go well with rasam rice or kadi rice too..
To make the masal vadai gather:
- 1 cup chana dal ( gram flour)
- Soak for 3-4 hours. Drain out the water completely, probably place it in a sieve for half an hour or so.
Put the above in a mixie jar or blender, and to this add:
- 1 green chilli
- 1 tbsp saunf ( fennel seeds)
- 2 tbsp red chilli powder
- A pinch heeng (asafoetida powder)
Grind this to a semi coarse paste. DO NOT grind it to a smooth paste. The mix will look something like this.
- 1 big onion (finely chopped)
Add these to the above coarse mix.
You can also use cabbage instead of onions.
Let’s start making the masal vadai:
- Switch on the gas with oil for deep-frying.
A small tip: When the oil is hot, pour 1 tbsp of this oil in the mix. This will make the vadai soft.
- Take a small amount of the mix in your hand and make it into round balls.
- Flatten it using your fingers.
- Deep fry on low to medium flame till golden-brown. Hot hot masal vadai are ready!!
The mix needs to have very thick consistency, having little or no water. In case it tends to have thinner consistency, add besan (chana dal flour) to make it thick again.
I tried a lot of the recipes I got from Google, wherein you had to cook the rice along with water slowly and not discard the water. This may be the original way of making it, but this just didn’t work for me. I was watching this Masterchef India Special Class episode, wherein Chef Ripu Daman was taking a class on Brown Rice Risotto, and it looked awesome (Both Ripu and the Risotto 😉 ). Lazy me did not note down the recipe at that instant. And then, I searched for it a lot on Google, but just couldn’t find it 😦 .
Hence, using all the memory power I had left, I tried recollecting whatever I could from the show, and came up with my own recipe. Truly yummmm!!!!
The ingredients you’ll need are:
- 1 cup brown / white rice (cooked)
Arborio rice of course works the best, but normal or basmati rice works equally good!
For the vegetable gravy:
- 2 tbsp ghee
- 1 big onion (cut long and thin)
- 1 tbsp Ginger Garlic Green chilli paste
- 2 tomatoes (puree)
- 1 carrot, 4-5 beans (cut into small cubes)
- ½ capsicum (cut into small cubes)
- Few spinach leaves (optional)
For the cheesy sauce:
- 2 tbsp butter
- Little ajwain (carom seeds)
- 2-3 tbsp corn flour
- 1 cup milk
- 2 cheese cubes
- Black pepper
- Oregano flakes
- 1 tbsp sugar
Lets start making the risotto:
- To make the vegetable gravy, in a pan, take ghee. Add onions. Sauté.
- Add the ginger garlic green chilli paste. Sauté till aroma arises.
- Add the carrot, beans and spinach. Sauté till cooked.
- Add capsicum. Sauté for a minute.
- Add the tomato puree. Sauté till it leaves oil and is well cooked.
- Remove from the pan and keep aside.
- In another pan, let’s make the risotto. Take butter. Add ajwain.
- Add corn flour and fry for a minute. This white sauce needs to be thicker than the one we normally make, hence more corn flour and less milk.
- Add the milk. Sauté till it boils.
- Add salt, sugar, oregano flakes and black pepper.
- Add the rice. Keep stirring for 10-15 minutes on low flame.
- One small tip is to open up the rice with your fingers before mixing it in the pan so that no rice lumps are formed and the rice stirs in smoothly.
- Add grated cheese.
- Add the vegetable gravy and stir well. Serve hot!