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 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 🙂
It’s simple, can be stored, and exquisitely rich! Guests will be left dazzled as to how such a chef-like curry could be made by you! This basic curry acts as the base of making the actual curry. Find the white curry recipes in the links provided below.
To make the basic white curry, gather the following ingredients:
- 2-3 onions
- 3 tbsp oil
- 2 tsp Ginger Garlic Green chilly paste
- 1 bayleaf
- 3-4 tbsp magaz (watermelon seeds, white)
- 3-4 tbsp cashewnuts
- 2 tsp garam masala powder (available at Indian stores)
- 1 tsp sugar
- 75 gms khoa (a dairy product)
- 2 tsp kasoori methi (available at Indian stores)
- 1 tsp white pepper powder
- 50 ml fresh cream
The basic curry that we are going to make can be stored in the fridge for almost a week. Lets start!
- Boil onions in a pan for around 5 mins, else sprinkle water on the onions, microwave for a minute, and boil again. Strain the water. Grind to make a paste.
- Boil cashew and magaz, strain the water, and grind both to make a paste.
- Heat oil in a pan, add bayleaf and ginger garlic green chilly paste. Sprinkle a little water and fry for 2 minutes.
- Add the onion paste. Fry for 5 minutes.
- Add the cashew magaz paste. Fry for another 5 minutes.
- Mash the khoa with fingers and add it to the pan. Add all the remaining ingredients, sauté well and switch off the gas.
This is the basic white gravy that can be stored.