Darbari Dal (Zero Oil Recipe)

I came across this healthy dal recipe in Tarla Dalal ji's website. It is very easy to make and tastes best when served hot with rice or roti! 

INGREDIENTS:

• Rajma - 1/4 cup, soaked over-night
• Toor Dal - 1/4 cup, soaked for 15 mins
• Masoor Dal - 1/4 cup
• Bottle guard - 1/2 cup, cut into cubes
• Red pumpkin - 1/2 cup, cut into cubes
• Salt - to taste
• Turmeric powder - 1/2 Tsp
• Tomatoes - 1/2 cup, finely chopped
• Coriander leaves - 1/4 cup, finely chopped
• Coriander powder - 1 Tsp
• Garam masala - 1/2 Tsp
• Chilli powder - 1/2 Tsp
• Green chillis - 2, slit length-wise
• Lemon juice - 2 Tsp

METHOD:

1. In a pressure cooker, add all the dal, bottle guard, pumpkin, turmeric powder along with 1 and 1/2 cups of water and mix well. Pressure cook for 4 whistles
2. Open the lid after the steam has escaped and mash the dal. Add tomatoes, coriander leaves, dhania powder, garam masala, chilli powder, green chillis, salt, lemon juice and 1/2 a cup of water (if the dal is too thick). Mix well and cook on a medium flame for 4-5 minutes
3. Serve hot with rice or roti

Kesar Pista Phirni

When it is Mother's day, then the dessert has to be absolutely special. Check out this very simple yet exotic rice pudding recipe with flavors of saffron and pistachios! I referred to Manjula's kitchen blog for this lovely recipe and everyone at home, specially mom, loved it! Do try this out and surprise your loved ones :)

INGREDIENTS:

• Rice - 1/4 cup
• Milk - 3 and 1/4 cup
• Safforn - 3-4 strands
• Pistachios - 1/4 cup
• Sugar - 1/2 cup
• Cardamom powder - 1 Tsp

METHOD:

1. Was and soak rice for half an hour
2. Drain the water and blend the rice into a  smooth paste along with 2 Tbsp of milk
3. Add 1/4 cup of milk to this paste and mix well to get a running batter consistency. Keep aside
4. Soak the pistachios in hot water for 10 minutes. Drain and rub them using a kitchen towel to remove the skin. Once they are dried, crush the pistachios and keep aside
5. Boil milk in a heavy bottomed pan. Once it starts boiling, reduce the heat to medium and cook for 10 more minutes, so that the milk reduces. Keep scrapping the sides of the pan
6. Add the rice mixture and keep stirring constantly to avoid any lumps
7. Add sugar, saffron, cardamom powder, pista (keep a few pistachios aside for garnishing) and boil for 4-5 minutes
8. Once the pudding thickens, transfer immediately to serving bowl, garnish with pistachios and set in the refrigerator for 2-3 hrs
9. Serve Chilled! 

Aval Pakoda

I do not prefer making deep fried snacks unless it is any special occasion. So when I planned to surprise mom with a yummy lunch for Mother's day, I wanted to make a starter that I haven't tried before and that's how I ended up making Aval(Poha) Pakoda. Mom and granny usually make rice pakodas and here I have followed the same procedure and just replaced rice with aval or poha. I have also not posted any traditional snack recipes in my blog, so here is a special addition to the list :)

INGREDIENTS:

• Aval/Poha/Puffed Rice - 2 cups
• Onions - 3, finely chopped
• Red Chilli powder - 1 Tsp
• Potatoes - 4
• Oil - for deep frying
• Cornflour - 1 Tbsp
• Salt - as needed
• Coriander leaves - a handful, finely chopped

METHOD:

1. Mix all ingredients except oil and potatoes. Keep aside for half an hour
2. In the meanwhile, boil potatoes, peel the skin and mash them
3. Add mashed potatoes to the other ingredients and make small tight balls
4. Heat oil in a heavy bottomed pan and deep fry the pakodas till golden brown
5. Serve hot with any chutney or ketchup

Upma Muffins | Savory oat muffins

I am a big fan of upma in any form! So when I came across the savory muffins in showmethecurry.com, I immediately bookmarked it to try it out for a Sunday evening snack. I have made an eggless version and this yummy muffins are sure to make you want for more :) Try it out for an evening snack or make in huge batches, refrigerate them and re-heat and relish for a wholesome breakfast on a busy day!

Ingredients: (Makes 10 muffins)

• Quick Oats – 3/4 cup
• Oat bran -1/4 cup (This is optional, you can omit this and include 1 cup oats instead)
• Quick Oats Flour – 3/4 cup (grind Quick Oats in a mixer)
• Whole Wheat Flour – 1/4 cup
• Salt – 1 Tsp
• Baking Soda – 1/2 Tsp
• Yogurt – 1 cup
• Lemon Juice – 1 tsp

Seasoning:

• Oil – 1 Tbsp
• Mustard Seeds – 1/2 tsp
• Curry Leaves – 1 sprig, chopped
• Green Chillies – to taste, finely chopped
• Asafoetida – 1/8 tsp
• Turmeric Powder – 1/4 tsp
• Onions – 1/2 cup, finely chopped
• Ginger – 1 Tbsp, grated
• Frozen or boiled peas – 1/2 cup
• Carrots – 1/2 cup, finely chopped

METHOD:

1. Heat oil in pan on medium heat
2. Add Mustard Seeds and allow them to pop
3. Add curry leaves, Green chillies, asafoetida and turmeric powder, give it a quick stir and add onions and ginger. Sauté it for a minute
4. Add the veggies (You can include sweet corn too). Cook for a minute and turn off the heat.
5. In a large mixing bowl, mix together all the dry ingredients - oats flour, quick oats, whole wheat flour, oat bran (if using), baking soda and salt
6. To the seasoned veggies, add yogurt, lemon juice and mix well
7. Pour in the wet ingredients into the dry ingredients and gently give it a mix
8. Grease the muffin trays lightly with oil and pour in the prepared batter upto 3/4^th of each muffin moulds. Bake the muffins in a pre-heated oven at 180C for 15-20 mins (Mine were done in 16 minutes)
9. Serve them warm or cool them on a wire rack and they can be stored in air-tight containers and refrigerated. Re-heat in the microwave before serving! Upma muffins are ready to go!!