Phool Makhana Curry

Phool Makhana or lotus seeds or fox nuts are much healthier ingredient can be used during Vrat . Makhana are rich in calcium, protein, iron, zinc and thiamine.

Phool Makhana curry is masterly easy recipe made with tomato ginger gravy and added crispy makhana‘s to it .

Ingredients

  • 3 cups Makhana
  • 2 tsp Ginger (chopped )
  • 4 medium Tomatoes (chopped )
  • 2 Green chillies (split)
  • To taste Himalayan salt
  • 1 tsp Turmeric powder
  • 4 tsp Ghee
  • As per required Water
  • Method
    1. Take a pan . Add a spoon of ghee and roast the makhana until crispy.
      Take another pan . Heat the ghee . Add chopped ginger sauté until light brown.
      Add chopped tomato. Cook on low flame Until it turns soft and mashed.
      Add spices and mix well. Cook until oil gets separated.
      Add water. Bring 2 -3 boils.
      Add crispy makhana and give quick mix. Turn off the flame .
      It’s ready to serve. Garnish with coriander.

    Maa ki Dal

    A flavourful staple food which every Punjabi grew up eating with. In this DHABBA style recipe, soaked dals and rajma are cooked in pressure cooker until soft.

    The calcium and protein rich whole urad dal, rajma, ghee, tomato gravy and spices makes it wholesome, nutritious and simply irresistible. Because of its ease of preparation, wholesome goodness and flexibility in choosing locally grown lentils, it has become popular vegetarian dish in all parts of India with even few naming it as MAA KI DAL .

    Ingredients

    • 1 cup whole black gram sabut urad dal(soaked)
    • 3 large tomatoes (chopped)
    • 1/3 cup rajma (soaked )
    • 3 tablespoons ghee
    • 2 medium onions (chopped)
    • 1 teaspoon ginger (chopped)
    • 1 teaspoon garlic (chopped)
    • 2 green chilies slit
    • 1 teaspoon red chili powder
    • 1/2 teaspoon garam masala powder
    • 1/2 teaspoon coriander powder
    • water as needed
    • salt as needed
    • 2 tablespoons chopped cilantro leaves
  • Method
  • 1. Pick, rinse and soak sabut urad dal or whole black gram in plenty of water overnight.

    2. To make maa di dal in a pressure cooker , bring 5 cups of water with a dash of salt, Cover and pressure cook for 30-40 minutes ,to the pressure settles check if the kali dal is completely cooked.

    3. In a small pan , Heat the ghee . Add cumin seed and a Kashmiri mirch .

    4. Add chopped onions and saute till they turn soft.

    5. Next add chopped ginger garlic and slit green chilies. Saute till the raw smell goes off.

    6. Add chopped tomatoes and mix. Add all the spice powders and saute till tomatoes release fat from the sides.

    7. Pour this tempering over the the dal and bring it to a boil. Simmer it for another 10-15 minutes.

    8. Adjust consistency. Add cilantro leaves and mix well. Serve maa di dal hot.

    9. Maa ki dal can be served with roti , rice , boondi raita and salad.


    Amritsari chole

    Chole Kulche is one of the main north Indian dish that is loved as a street food. How many times have we eaten them in your college canteen or on the streets. I can recall the chole’s taste that are severing and wanted to re-create the same taste at home too.

    This dish is sure to bring you a flavour of Amritsar streets right into your homes. It is so rich, spicy and full of flavours . Chole has little tangy taste due to added of amchoor powder and sukhi ambi ( dried mango piece) . Spicy and flavour due to added special amritsari channa masala which I brought from Amritsar .

    Ingredients

    For chole

    • 2 cups Chickpeas ( kabuli channa) soaked overnight
    • 1/2 cup moong dal or masoor dal (soaked 2 hours )
    • 1 teaspoon dried amla pieces
    • 2 green Elachi
    • 2 pieces dried mango

    For gravy

    • 2 large onion chopped
    • 2 teaspoon amchoor powder
    • 1 teaspoon ginger garlic paste
    • 2 green chillies
    • 2 tbsp channa masala powder
    • 1 teaspoon coriander Powder
    • 1 teaspoon cumin powder
    • Salt to taste

    Garnish

    • Ginger julienned
    • Thin slices onions
    • Green chillies
    • Coriander

    Method

    1. First soak the channa overnight in water.
    2. Pressure cooker the channa adding the dal and spices mentioned above with wrapped tightly in muslin cloth.
    3. Pressure cook for 10 – 15 minutes or till completely cooked.

    For gravy

    1. Heat oil in a pan . Add the chopped onions. Sauté till golden brown.
    2. Add slit green chillies and ginger garlic paste. Sauté for few minutes.
    3. Add channa masala powder, cook for a minute.
    4. Add masala into cooked channa.
    5. Add all other spices . Sauté 2 – 3 minutes.
    6. Add water if required. Add salt and simmer till your required thickness.
    7. When the channa is ready. Garnish with ginger julienned, chilli , onions and coriander.
    8. Serve hot with atta Kulcha.

    Couscous Upma

    Upma has famous meal , regularly upma made with rava , but i am looking some more healthier ingredient to make upma. I found couscous best ingredient to replace rava for upma. Couscous upma is easy and quick recipe. Couscous is its versatility. It is amazing how just a small bowl of this tiny grain can fill you up and keep those hunger pangs at bay.

    Ingredients

    Instant Couscous – 3/4 cup

    Salt -1/4 tsp

    Water -1 1/2 cup

    Onion – 1 medium size

    Green chilli – 2 finely chopped

    Salt as needed

    Beans – 1/4 cup chopped

    Carrot – 1/4 cup chopped

    Capsicum – 1/3 cup chopped

    For the seasoning

    Oil – 2 tbsp

    Hing pinch of

    Mustard seeds – 1 tsp

    Urad dal – 1 tsp

    Curry leaves

    Pre- preparation

    1. Take couscous in a bowl. Add 1/4 tsp salt to it.Bring water to rolling boil. Add to the couscous, mix well and keep it covered for 10 minutes.

    2. After 10-15minutes – fluff couscous with a fork and our plain couscous is ready.

    Method

    1. Heat oil in a pan, add mustard seeds and urad dal, when dal turns golden brown, add onion, green chillies, hing and curry leaves. Sauté on medium heat until onions turn transparent.

    2. Add carrots and beans. Mix well, sprinkle water and cook covered, stirring in between until the vegetables are soft but not mushy.

    3. Once the vegetables are soft, add capsicum and salt needed. Mix and cook for another 3-4 minutes. See to it that you do not overcook the capsicum.

    4. Add the couscous and mix gently.

    5. Garnish with curry leaves.