Moriyo Khichdi

Moriyo is also known as Samo. We usually eat this while fasting. Moriyo is light and healthy. This is perfect for dieting. It is low in calorie and it has no cholesterol. There are a lot of ways to make this, such as khichdi, poppadum, puri, and even shira .

I always like fresh herbs in my food, as they help lose weight as well. I used fresh mint leaves in this dish. Mint gives perfume and flavor to the dish.

Ingredients:-

• 1 cup Moriyo
  
• 3 Green Chili, chopped
  
• 2 Garlic Cloves, chopped
  
• 3 Cups Water
  
• 1/2 tsp Ginger, grated
  
• 1 tsp Oil
  
• 1 tsp Cumin Seeds
  
• Fresh Mint Leaves, chopped
  
• Black Pepper to taste, ground
  
• Salt to taste
  

Method:-

1. Heat oil in deep vessel.

2. Add cumin seeds. When they start to brown, add garlic, ginger, and green chili.

3. Sauté for 1-2 minutes. Add moriyo and toast for a minute.

4. Add salt and warm water into the vessel and stir well.

5. Cover with lid and cook until moriyo is cooked and creamy.

6. Serve hot with mint leaves and yogurt.

Enjoy...


This is my entry to Divya's Diet Foods Event.




I am also sending this full of protein, and healthy salad to this event Sprouts Salad W/ Roasted Garlic Vinaigrette



Enjoy...

Tamarind Chana Masala

This is yummy tangy dish. This is a makeover of regular chana masala. The tamarind makes this dish yumylicious. :)) I also used red onion to balance the tanginess of Tamarind. The red onion gives little sweet flavor so it is perfect with tamarind dish.

Ingredients:-

• 3 cups Garbanzo, cooked
  
• 2 Red Onions, chopped
  
• 1 Small Tomato, chopped
  
• 6 Garlic Cloves, chopped
  
• 1-1/2 tsp Ginger, grated
  
• 5-6 Green Chili, chopped
  
• 1/2 tsp Turmeric Powder
  
• 1 tbsp Dhania-Jeera Powder
  
• 1 tsp Garam Masala
  
• 1/4 tsp Anardana Powder
  
• 1 tbsp Tamarind Paste or to taste
  
• 2 tbsp Oil
  
• 1 tsp Cumin Seeds
  
• 3-4 Curry Leaves
  
• Salt to taste
  

Method:-

1. Heat oil in the pan. Add cumin seeds. When they start to brown, add curry leaves.

2. Add onion, tomato, garlic, ginger, green chili, turmeric, dhania-jeera powder, and salt. Mix well and cook until onion and tomato are cooked completely.

3. Add garbanzo, salt, garam masala, tamarind paste, and anardana powder. Add little water and mix well.

4. Cover with lid and cook for 12-15 minutes on medium-low heat.

5. Sprinkle chopped onion and serve hot with roti.

Enjoy...

Surti Lilva Nu Shak/ Surti Lilva Curry

This one is hot, sizzling, and spicy curry. Frozen Surti Lilva are easily available in Indian Stores. These beans are little sweet and little bitter. In south Gujarat, there are many recipes for lilva beans, like different types of subzis, pakoras, pulav, biryani, and some snacks. Lilva beans are little heavy to digest so it can upset the stomach, but they are very tasty. To curb their hard-to-digest characterstics, don't forget to add ajwain and asafetida in any dish of lilva.

This is my favorite recipe, because I make it when I am angry with DH :)) wink.::) wink:)) Hope he doesn't read this.

Ingredients:-

• 1 Cup Surti Lilva
  
• 1 Potato, chopped
  
• 1 Big Tomato, chopped
  
• 1 Small Onion, chopped
  
• 1 tbsp Oil
  
• 3-4 Curry Leaved
  
• 1 tsp Ajwain
  
• 1/4 tsp Asafetida
  
• 5-6 Garlic Cloves, chopped
  
• 1 tsp Ginger
  
• 1/2 tsp Turmeric
  
• 1 tsp Red Chili Powder
  
• 2-3 Green Chili, chopped
  
• 1/2 tsp Garam Masala
  
• 1 tbsp Coconut, grated
  
• 1-1/2 tbsp Sesame Seeds
  
• Lemon Juice to taste
  
• Salt to taste
  
• Cilantro, chopped
  

Method:-
1. In pressure cooker, heat oil.

2. Add ajwain. When they started turn little brown, add curry leaves, garlic, ginger, green chili, asafetida, onion, tomato, and salt.

3. Cook for 2-3 minutes. Add potato, lilva, turmeric, red chili, garam masala, sesame seeds, coconut, and 2 cups of water. Mix well and adjust seasoning at this point, and bring it to boil.

4. Cover cooker with lid and let it cook until 2-3 whistle.

5. Let the pressure cooker cool for a little bit. If you feel the water is more than you like, boil it till desired level of consistency is reached. Add chopped cilantro.

6. Squeeze some lemon juice on top and serve with roti, rice, or paratha.

Enjoy...

Paneer Coconut Laddu

Happy Ganesh Utsav to all of you. On this holy festival, I made this sweet dish. This is heaven for paneer lovers, like me.

I made Paneer Coconut laddu for Ganpatiji. The texture of this laddu is so soft, it will just melt in your mouth. It is very easy to make and very tasty. I add some rose water for the refreshing smell and to knock down the heaviness of paneer.


Ingredients:-

• 14 oz Paneer, grated
  
• 8 oz Coconut, grated
  
• 4 tbsp Powdered Sugar or to taste
  
• 4 tbsp Granulated Sugar or to taste
  
• 10 Green Cardamom, crushed
  
• 3 tbsp Rose Water
  
• 1-1/2 tbsp Milk
  
• 1/2 tsp Saffron
  
• Pistachios, chopped
  
• Pinch of Salt
  

Method:-

1. In bowl, mix grated paneer, powdered sugar, pinch of salt, pistachio, 1 tbsp rose water, and cardamom.

2. Mix very well and make small balls. Keep aside.

3. Heat non-stick pan, add grated coconut, granulated sugar, and remaining rose water.

4. Cook for 10-12 minutes on low heat. Stir occasionally.

5. In the mean time, crush saffron and dissolve it completely in milk.

6. Add it in to the coconut mixer and mix well. Turn off the heat and let it cool little bit.

7. Take paneer balls and coat them with coconut.

8. Set this laddu in the refrigerator for one hour.

9. Serve cold or room temperature.

Enjoy...

This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite






Dear friend Suma serve me this "Perfect blend Of Friendship Award". This is the blend of Trust, Kindness, Honesty, and Caring. Thank you so much my dear friend :))



I love to pass this to Purva, Srikar, Uma, srilekha, Sireesha, Illatharasi, Cham, Priti, and Divya Vikram

Congratulations and enjoy your award gals :))

Happy Belated Rakhi

As I am not able to make something new from sometimes because of my health. I don't want to miss Priti and Purva's Rakhi – Thread of Love event, so I am sending some of my family favorites dishes to this lovely event.

As we are talking about Rakshabandhan, how can I forget My Brother's favorite dish.

1. Macaroni Masala



Here's some of my family favorite.

2. American Paplu




3. Dhekra



4. Dal Dhokli



This is my entries to Priti and Purva's Rakhi – Thread of Love event.



Enjoy...

Black Bean Soup With Labna

This soup is thick, rich, and velvety in texture. Meat lovers love these beans because of the meaty taste. Black beans are very healthy. They have high fiber, cancer-fighting antioxidants, and protein. They are mostly used in Mexican cuisine. You can make cake, chili, soup, stew, patty, or even dip with black beans.

Labna is very very easy to make flavored, strained yogurt. It is also known as yogurt cheese. Usually, making labna takes 2-3 days because they strained every ounce of liquid from yogurt, and hang it wrapped in a cloth for 2 days. It then comes out very silky and smooth. The small marble-sized balls are formed and preserved in Olive oil. It goes very well with sandwich, salads, with grilled vegetables, and with soups etc. I just made instant.

This goes wonderfully well with this little sweet soup because labna will infuse a tinge of sour flavor to it. I used pickled jalapeno instead of regular one. It gives more flavor to the soup.

Ingredients:-

-- For Labna

• 2 cups Yogurt
  
• 1 tbsp Onion Flakes, dry
  
• 1/4 tsp Lemon Zest
  
• Garlic salt to taste
  
• Cheese Cloth/Muslin Cloth
  

-- For Soup

• 4 cups Black Beans, cooked
  
• 1 Onion, chopped
  
• 2 Garlic Cloves, chopped
  
• 1/4 tsp Ginger, grated
  
• 1/2 tsp Red Chili Powder
  
• 6-7 Sliced Pickled Jalapeño
  
• 1 tsp Cumin Powder
  
• 5 cups Vegetable Stock
  
• 1 tbsp Olive Oil
  
• 1 tsp Lemon Zest
  
• Salt to taste
  
• Black Pepper to taste
  
• Chives, chopped
  

Method:-

-- For Labna

1. In bowl, mix yogurt, lemon zest, onion flakes, and garlic salt.

2. Place cheese Cloth/Muslin Cloth in large bowl.

3. Pour yogurt mix into the cloth and pull all the cloth corners together.

4. Hang the cloth and let it drain liquid for 3-4 hours.

-- For Soup

1. Heat oil in sauce pan, add onion, garlic, ginger, and salt. Sauté for 3-4 minutes.

2. Add black beans, red chili powder, jalapeño, cumin powder, and black pepper. Sauté for 2 more minutes.

4. Add lemon zest, and vegetable stock, cover with lid, and bring it up to the boil. Turn down the heat.

5. Simmer the soup for 35-40 minutes on medium-low heat.

6. Blend the soup until smooth.

7. Pour soup back in the pan, taste and season. Heat it for 3-4 minutes.

8. Transfer the soup to a warmed serving bowls, put labna on top, and sprinkle chives.

Enjoy...


Visual Treat Event hosted by Sanyukta.



This is my entry to Original Recipes hosted by Lore




I am also sending this entry to WYC: Colour in Food Event by EC

Handi Aloo Gobi Curry

Back in India, We all use handi for our regular home cooking. Handi is famous for the slow cooking, for biryani, pulav, and curries. Handi is round, deep vessel in opening and is narrow than the base. In India, clay handis have been in use for centuries. You can find non-stick handis these days in market. If you don't have handi, one can use Dutch oven as well. If you are using Dutch oven, you can bake the subzi. Dutch oven locks moisture, aroma, and flavor inside the same as handi does.

In this dish, I marinated vegetables with yogurt, grated tomato, and other spices to give more flavor and taste to aloo gobi. This curry is very thick. Most people I know like gobi which is not mushy and has a little bite. This Handi Gobi didn't lost crunch and was perfectly cooked even after it was marinated for 3-4 hours in yogurt.

Ingredients:-

• 1 lb Gobi, cut the florets in to bite size pieces
  
• 3 Potato, cut in to the about 1 inch pieces
  
• 1 Red Bell Pepper, cut into the bite size pieces
  
• 1 Tomato, grated
  
• 1 Onion, grated
  
• 1/2 cup Green Peas
  
• Cilantro, chopped
  

-- For Marinade

• 1-1/2 cup Yogurt, thick
  
• 1 Tomato, grated (Use with juice)
  
• 6-7 Garlic Cloves, grated
  
• 2 tsp Ginger, grated
  
• 2 Thai Green Chili, chopped
  
• 1/2 tsp Turmeric Powder
  
• 1 tsp Red Chili Powder
  
• 1 tsp Garam Masala
  
• 1/4 tsp Fenugreek Seeds
  
• 1/4 tsp Asafetida
  
• Salt to taste
  

-- For Tadka

• 2 tbsp Oil
  
• 1 tsp Ghee
  
• 1 tbsp Cumin Seeds
  
• 2-3 Red Chili, whole
  
• 5-6 Curry Leaves
  

Method:-

1. In a large bowl, pour yogurt and beat. Add all the marinade ingredients in the yogurt and mix well.

2. Add cut cauliflower, potato, and bell pepper in the yogurt. Cover the bowl with plastic wrap and keep marinade in the refrigerator for 3-4 hours.

3. Heat oil and ghee in the handi. Add cumin seeds.

4. When they start to brown, add curry leaves, red chili, and onion. Also, add grated tomato with juice. Sauté for 2-3 minutes on high heat.

5. Add marinated gobi, potato, red bell pepper, and green peas with marinade.

6. Add 1/2 cup water and mix well. Taste and adjust seasoning.

7. Cover handi with lid and turn down the heat on medium low.

8. Cook for 40-45 minutes.

9. Sprinkle chopped cilantro and serve hot with roti or rice.

Enjoy...



This is my entry to Curry Mela hosted by Srivalli

I am also sending Champakali



for this lovely event.

Enjoy...