Moong daal Dosa | Savory Lentils crepe

I am making it for breakfast quite often , it is a good protein packed meal option , delicious , aromatic and for vegans it’s a great alternative too .

Great for weight watchers and those trying to lose weight.

Love the crispness of dosa and crunch with ghee that comes in making it.

Recipe video

Ingredients:

Moong Daal 1 cup
Ginger 1 slice
Chili 1 turmeric 1/2 tsp
Cumin 1/2 tsp
Chili powder 1/2 tsp
Salt as per taste.

Ghee to roast dosa on the pan.

Method

You need to soak one moong daal overnight or atleast 3-4 hours ( yellow lentil dal ) .

Grind with a slice of ginger and 1/2 -1 chili and 1/4 rth cup water.

Add salt, cumin powder 1/2 tsp, turmeric powder 1/2 tsp , Chili powder.( A pinch )

On a nonstick pan, spread out two tbsp of batter.

Cover n cook on low flame for 2 mins.

Add few drops on ghee in the edges and center.

Once crispy , remove from fire.

Serve with any chutney or ketchup.

Matar Kulche Recipe

Matar Kulche is a famous North Indian Street food. I have absolutely loved it since my college days. It is vegetarian dish, easy to cook and very nutritious. The good thing is this  chaat is cooked without any oil , can be eaten as salad too. My husband eats it like a salad and the Kulcha are his bread to supplement the Salad , Being an Indian I can never get the idea of Chaat being a Salad , it is a Chaat !!

It is called Matara or Matar ki chaat interchangeably.

I have put here both the recipes for Chaat as well the Kulchas. For kulchas  I have mixed Whole Wheat flour and Normal flour to keep them healthy.  To simplify for my non Indian friends, Kulcha is the bread that you see here in the picture and Matar Chaat is the name of thing in the bowl below. Matar means Peas in Hindi , and it is made from boiled dried white peas which you can find in Indian Store and most of the spices that are mentioned below can be find there.

 

Matar Kulche

Recipe Matara: 

Preparation Time: 30 mins

Cooking time: 15 minutes

Serves – 2-3 people

Ingredients:

2 cups   Dried White Peas ( Popularly called Matra in North India)  soaked for 3-4 hour in water.

Salt- 1tsp

Pepper powder-1tsp

Chili Powder- 1tsp

Chaat Masala- 1tsp

Hing – a pinch (Asafoetida powder) Optional

Rock Salt- 1

Amchoor Powder – 1tbsp  (Dry mango Powder)

Tamarind pulp – 1 -2 tbsp ( or more as per your taste) if you like too tangy.

For Garnishing you need :

Boiled Potatoes-1

Onion – 1 small  chopped

tomatoes -1 small chopped

Coriander leaves- chopped, few leaves

Green chilies -1-2

Lemon slices- 3-4

Fresh ginger grated – 5-6 pieces julienne cut

Method :

Add in all the spices except chaat masala , Amchoor powder and Tamarind pulp with the soaked Matara. Add two cups of water to it.

Boil the matara in a pressure cooker on low for 15-20 minutes.  Check it if they are cooked.

Add in Chaat masala ,Amchoor Powder and Tamarind pulp . Cook it without lid for 5 mins.

Garnish your Matar chaat with chillies,boiled potatoes , onion,tomatoes ,ginger and lemon .

Enjoy with hot Kulchas.

Recipe Kulche: 

Preparation Time: 10 mins                                            Keeping aside Time: 2 hours

Cooking time: 15 minutes

Serves – 2-3 people

Ingredients:

Salt -1 teaspoon

Sugar-1 tablespoon

Whole Wheat flour-(Atta)-1 cup

Cake Flour -1 cup ( Maida)

Yogurt-2 tablespoon

Baking Powder-1 tsp

Baking Soda- a pinch

1 tablespoon Olive oil

and half cup warm water to knead the dough.

Directions :

Mix the two flours, Add the dry ingredients first , then add yogurt and mix well, knead the dough with warm water carefully .

Put 1 tbsp of oil and knead for another minute so that oil gets absorbed in the dough.

Keep the dough aside for 2 hours.

Meanwhile put some ghee or butter on flat pan on medium hot flame. Take some dough into your hand , apply some oil and make a small ball .

Press it with help of hands and try to flatten it . Once you flatten it with your hands, put some oil on the rolling surface and lightly press it with a rolling pin to even out .

Put it on the hot pan greased with some butter , let it cook and flip to cook other side .

Similarly roll out the remaining kulchas and cook them on the pan.

Serve them with matar ki chaat( dry white peas).

Idli Manchurian

Preparation time: 15 minutes                               Cooking time : 15 minutes

Serves : 2

Ingredients

Left over idlis 7-8 ( cut into small pieces)

One big onion ( big pieces)

one green pepper medium( chopped big pieces)

one green chili (chopped,small pieces, more as per your taste)

5-6 cloves of cloves finely chopped

few shreds of ginger chopped

1 tablespoon of thick Soy sauce

1 tablespoon vinegar.

1 tablespoon of thai sweet chili sauce

1 tsp of thai hot chili sauce ( Preferably sriracha)

1/2 teaspoon chili powder

1/2  teaspoon pepper powder

1 teaspoon salt.

1 tablespoon ketchup.

Corn flour (2 tablespoon)

sesame seeds for garnishing.

Directions :

Add oil to the wok, once heated ,add ginger garlic and chili pieces first.Saute them.

Once,done add the onion pieces and saute them until they become a bit transparent.

Add the green pepper at end,since they cook faster and they should not be too soft, a bit crunchy taste better in curry.

Now,add soy sauce,salt ,pepper,chili powder, thai chili sauce and vinegar.

Add about 100 ml of water into the wok  and add one chopped garlic clove, let it come to a boil.

Take 2 tablespoon of cornflour, mix in 50 ml water , and add to the wok.

Stir the sauce until you see it become thick.

check the salt and spice level. You can add more as per your taste.

Now add a tablespoon of ketchup to give it a bit sweet taste.You can skip it as well if you don’t like sweet taste in your food.

Add the idli pieces to the sauce   toss, cover , put on low flame for 3-4 mins.

For garnishing add sesame seeds on top and eat it like a starter or maincourse.

 

Instant Bhatoorey Recipe

Instant Bhatoore Recipe 

Preparation Time: 30 mins         Cooking time: 15 minutes

    Serves – 2-3 people                      

Ingredients:

Salt -1 teaspoon

Sugar-1 tablespoon

Whole Wheat flour-(Atta)-2 cups

Cake Flour -2 cups ( Maida)

Semolina( Sooji) – 2 tablespoons

Yogurt-1 cup

Baking Powder-1 tsp

Baking Soda- a pinch

1 tablespoon Olive oil

1 and half cup warm water to knead the dough.

Directions :

Mix the two flours, Add  the dry ingredients first , then add yogurt and mix well, knead the dough with warm water carefully .

Put 1 tbsp of oil and knead for another minute so that oil gets absorbed in the dough.

Keep the dough aside for 20-30 minutes.

Meanwhile put the oil in Kadhai ( Indian Wok ) on medium hot flame.

Take some dough into your hand , apply some oil and make a small ball .

Press it with help of hands and try to flatten it .

Once you flatten it with your hands, put some oil on the rolling surface and lightly press it with a rolling pin to even out .

Put it into the oil and fry , till you see  both sides golden .

Similarly roll out the remaining Bhatooras and fry them.

Serve them with Chhole  ( Chickpeas curry ) .

Aloo Rasedaar with Bajre ki Poori ( Indian Vegetarian Recipe)

Aloo Rasedaar Recipe 

Preparation Time: 10 mins         Cooking time: 20 minutes

    Serves – 2-3 people                      

Ingredients:

4 boiled potatoes slightly mashed.

2 chopped tomatoes.

1 cup green peas.

1/2 teaspoon turmeric powder

1 teaspoon cumin seeds

pinch of asafoetida powder

Salt -1 teaspoon

crushed Pepper-1/2 teaspoon

chili powder-1 teaspoon

Coriander powder- 1 teaspoon

Cumin powder- 1 teaspoon

Garam Masala- 1 teaspoon

1 tablespoon  dry mango powder.

1 tablespoon Olive oil or Mustard Oil.

Directions :

Add oil to cooking pot  on low flame and once heated , put in the cumin seeds and asafoetida(Heeng)  powder.

Add the spices (salt, pepper,coriander, cumin , turmeric, chili powder) and fry for a minute on low flame.

Add the chopped tomatoes and cook until they are soft .

Then  add green peas, cover and cook for 5 mins .

Lastly add the mashed potatoes, 2 cups of water and mix well.

Sprinkle the Garam Masala and Dry Mango Powder.

Cover and cook on low flame for about 10 minutes till you see a thick gravy .

Eat it with paratha or puri ( both are indian bread) you can enjoy it with boiled rice as well.

Recipe for Bajre- Methi  ki Poori :

Ingredients :

1 tablespoon oil.

4 cups of Bajre ka Aata ( Pearl Millet Flour )

1 cup Normal Wheat Flour

Salt ( 1/2tsp)

Pepper Powder ( 1/2tsp)

Cumin Powder ( 1/2tsp)

Chilies Powder ( 1/2tsp)

Dry or Fresh  Fenugreek (Methi) Leaves (1 tbsp)

1 and half cup medium hot water to knead the dough.

Method: 

Add all the above ingredients and mix well, knead the dough with medium hot water carefully as not to burn your hands .

Keep the dough aside for 10-15 minutes.

Meanwhile put the oil in Kadhai ( Indian Wok ) on medium hot flame.

Take some dough into your hand , apply some oil and make a small ball .

Press it with help of hands and try to flatten it .

Once you flatten it with your hands, put some oil on the rolling surface and lightly press it with a rolling pin to even out .

It is a bit difficult to roll out Bajra roti or poori since there is no gluten present in the Bajra , we have  added some normal flour in the beginning  to make it a bit easier to roll out the poori.

Put it into the oil and fry , till you see  both sides golden .

Similarly roll out the remaining poori and fry them.

 

 

Frittes Omelettes

 

Another recipe from my husband , quite similar to Tortilla spanish omelette,  It is quite easy and do try it out when you are bored of normal omelette.

Here is the recipe

Preparation time: 10 minutes                   Cooking time : 15 minutes

Serves : 2

Ingredients

2 big potatoes

2 eggs.

3 tablespoon of milk.

Some shredded cheese for topping and 2 cheese portions.

To Sprinkle (pepper powder,garlic powder, salt,chili powder as per your taste)

Fresh chopped parsley or coriander.

One spring onion chopped( white part)

half chopped  yellow pepper

2 tablespoon of oil.

 

Directions :

Add oil to wok and start frying the potatoes on medium flame. Cover on low flame for 3-4 mins till they become soft.

Meanwhile beat the eggs with chopped onion , pepper and spices. Add milk to the eggs.

 

Check the potatoes if they are soft.

Now add the egg mixture to the potatoes ,

Do not move the beaten eggs mix in pan,  let it cook on low flame , add the portion cheese , chopped  parsley and cover with  shredded cheese .

Once you see the eggs  looked cooked and cheese is melted, turn off the flame.

You can eat it like this or with bread as you prefer.

 

What about these Cheesy Balls in this boring weather ?

I had a craving for  cheese balls from  past few weeks and last week we had  them at a fast food joint here but they were so pathetic  😦

After last weekend’s  disappointment, my husband surprised me with some nice cheese bombs today  ,haha too big to call them balls 😀

I loved them , hope you will like them too .

Here is the recipe

Preparation time: 25 minutes                               Cooking time : 15 minutes

Serves : 2

Ingredients

3 big potatoes

4 -5 tablespoon all purpose flour.

2 eggs.

4-5 tablespoon of bread crumb powder.

4-5  Gouda cheese slices and cut  into small squares ( You can use other cheese as well that you prefer like mozzarella )

1/4  teaspoon pepper powder

1/2 teaspoon garlic powder.

1/4rth  teaspoon salt.

1/2 teaspoon chili powder

1 teaspoon salt.

Fresh chopped persil .

One spring onion chopped( white part)

half grated green chili (  used moroccan chili, they are big and not so hot)

Directions :

Boil the potatoes  in a pressure cooker for 10 minutes and  then mash them .

Chop the persil,onion .

Add  them to the mashed potatoes along with spices .

Now Add the chili to the paste.

Now make flat  round patties  of the mixture and add cheese in center,

fold into a ball ,keep aside and make balls similarly with remaining paste.

Heat the oil for frying in vessel.

You now have the dip the ball in egg first, then  flour and lastly in bread crumb powder.

Add to the oil and start frying the balls until they become golden brown .

Enjoy with your favorite sauce.

 

 

Pasta Tagliatelle with Creamy Spinach sauce

A simple  dinner idea is Pasta with spinach sauce.

I  think from family of green leafy vegetables ,spinach is my favorite. Whenever I think of eating more green stuff, spinach comes to my rescue. It tastes great with pasta, I added some mushrooms too which made it even more tasty!

Presenting you a simple recipe from our kitchen.

Preparation time – 15 minutes                                Cooking time  :20 minutes  

Serves-2 Hungry  people

Ingredients needed: 

250 g  pasta or half packet

1 cup  low fat cream,

Canned mushrooms, 7-8 sliced, or fresh ones as you prefer .

spinach paste/puree  100 gm. ( I used frozen portions of spinach)

1 big tablespoon olive oil

1/2 teaspoon dried oregano ,

1/2 teaspoon garlic powder.

1/2 teaspoon dried parsley/persil

Salt, pepper as per your taste.

50-60  gm mixed cheese ( from any super market )

Parmesan cheese powder for dressing

Method

Boil tagliatelle pasta  according to instructions on the packet, strain and keep aside.

Heat olive oil in pan , add  mushrooms and spinach portions until spinach melt and form sauce.

Add the cream . stir and add salt,pepper,garlic powder .

Add the pasta to the sauce .

Add dried herbs now like oregano, herbe de provence ,parsley. .

 

Toss pasta with in sauce and add cheese over it,

Sprinkle some Parmesan over pasta in your plate.

Enjoy!!

Some Paneer Pizza Tonight :)

 

I haven’t posted anything here from a week  although the recipes are piling up in my mind. Today  I have  special motivation for this post dedicated to my love for homemade pizza 🙂  Enjoy one of our recipes , and we would post more in future yay !!

One can put  a lot of ideas in it, that is why I love pizza , besides it is easy to cook and  great to eat .

Preparation Time: 15 mins

 Cooking time :15 mins

Ingredients:

Tandoori Masala (2 teaspoon)

Paneer cut into small cubes(50 gram)   (Paneer is Indian cottage cheese can be find easily in Indian Stores )

Green chili -1, small pieces (optional)

some olives

salt(1/2 teaspoon)

1 pizza base

Olive oil -1 teaspoon

Dry oregano,Persil  (for Seasoning , optional)

Shredded Cheese for topping

 

Directions :

Marinate the pieces of paneer with tandoori masala paste , some water , olive oil   , salt,chopped chili and keep aside. More you keep it, better it is.

Preheat the oven for 10-15 mins.

Place the pizza base on baking plate ,and make holes in it with a fork.

Now spread the marinade over the base ,

Cover them with some cheese  of your choice,olives or more veggies as you like .

 

Bake it for 10 minutes at 240 degree Celsius and voila   your Paneer Pizza  is ready.

 

 

Gratin with Cauliflower,some carrots and green peas!

Love this  recipe from my husband, it is different than normal Gratin as it has some flavor of spices and the binding from eggs not flour, needs less butter and hence it is lighter as well.

Ingredients                                                                                                 
1/2  head cauliflower, cut into large florets

1 small carrot ,finely chopped.

Some Green peas.(handful)
1/2 teaspoon freshly ground black pepper.

1/4rth Red chilli Powder

1/2 Teaspoon Garlic Powder.

1/4rth cumin Powder.

One teaspoon of olive oil.

1  teaspoon salt.

1 teaspoon lemon juice.

2 eggs.

1 tablespoon unsalted butter
2 cups low fat cream
1/2 cup freshly grated cheese (your choice ,I used mozzarella)

2 portions of cheese (la vache qui rit)    ( optional)

Directions
.
Preheat the oven to 375 degrees F.

Cook the cauliflower florets ,pieces carrot and  green peas  in a large pot of boiling salted water for 6 to 8 minutes, until tender but still firm. Drain .

Add some lemon juice , salt,pepper,chilli powder,cumin powder,garlic powder,, few drops of olive oil and mix well in vegetables and keep aside.

In a bowl add cream,eggs  and mix well.

Grease the baking tray with butter, place the cauliflower florets,carrot,green peas in it.

Add the cheese portions on it, pour the mixture of cream and eggs .Cover it with grated cheese.

Allow it to bake for 15-20 minutes and check if the cheese on top looked golden now.