MyMusingsSangSpeak-Pet Puja -Moong Daal with Mooli

Moong Daal with Mooli

Ingredients:

Moong Daal Dhuli (split green gram) – 1 cup

Radish (mooli) – 100 gms(peeled and diced)

Water – 5 cups

Turmeric Powder – ½ teaspoon

Cumin Powder - ½ teaspoon

Asafoetida – A pinch

Salt- As per taste

Oil/Ghee – 2 tbsp

Mustard seeds – 1 teaspoon

Garlic- 1 teaspoon (crushed)

Green chillies – 2 nos

Curry Leaves – 10-12 nos

Coriander leaves chopped – 2 tbsp

Method:

Wash moong daal well and mix it with about 4 cups of water, turmeric, cumin powder, asafoetida and salt. Add radish pieces and pressure cook the daal (minimum 2-3 whistles). Once you remove the pressure, check the consistency of the daal, if you find it to be thick, you can add boiled water to it. For tempering (tadka), heat oil and add mustard seeds. Once the mustard seeds start spluttering add curry leaves, chopped green chillies and crushed garlic. Remove from fire, add this tadka to the cooked daal and boil the daal for about 2 – 3 minutes so that it takes the flavouring of the tempering. Finally add chopped coriander leaves and the daal is ready to be served.

Note – Many people do not like radish (mooli) because of its strong aroma. As a child, even I never relished radish much, but, I can guarantee that this mooli wali daal does taste good.

MyMusingsSangSpeak-Pet Puja- Mattar Paneer

Mattar Paneer

Ingredients:

Green Peas – 200 gms

Paneer(cottage cheese) cubes - 150 gms

Onions (medium) - 2 nos, made into paste

Tomatoes (medium) - 2 nos, made into paste

Garlic ginger paste – 1 and half teaspoon

Garam Masala – 1 teaspoon

Red Chilly Powder – 1 teaspoon

Cream – 2 tablespoons

Salt – As per taste

Oil – 2 tablespoon

Method:

Heat oil in a pan and fry the onion paste till it turns light golden, then add garlic ginger and tomato pastes and fry well till oil separates. Add green peas, garam masala, red chilly powder, salt and stir well. Add about one and half cups water and cook for 5-6 minutes. Finally add paneer cubes and cook for 3 – 4 minutes. Mattar paneer is ready to be served.

MyMusingsSangSpeak-Pet Puja- Patta Gobhi aur Gajar ke Paranthe

Patta Gobhi aur Gajar ke Parathe

Generally, small children do not eat vegetables readily, so vegetable parathas work very well to feed the kids nutritious yet tasty food. You can grate different types of vegetables and make tasty, yummy parathas.

Ingredients:

Patta Gobhi(Cabbage) – 2 cups, grated

Carrots – 1 cup, grated

Corinader leaves- ½ cup, chopped

Garlic – 1 teaspoon, crushed

Wheat Flour – 2 and1/2 cups

Besan(gram flour) – 2 tbsp

Turmeric powder - 1 teaspoon

Red Chilly Powder – 1 teaspoon

Cumin Powder – 1 teaspoon

Coriander Powder – 1 teaspoon

Salt – As per taste

Milk – Approx ¾ - 1 cup

Oil – 2 tbsp

Ghee – Optional

 Method:

Mix grated cabbage and carrot well along with chopped coriander, garlic and all masala i.e. turmeric, red chilly, cumin, coriander powders and salt. Now add wheat flour and besan to this mixture well and knead into a soft and elastic dough by using milk. Add oil to the dough and set aside for about half hour minimum. Make small paratha and cook on medium flame till cooked well. You may grease the paratha with oil or ghee as per your choice. Serve paranthas with accompaniments like curds, pickle, vegetable or chutney.  

MyMusingsSangSpeak-Pet Puja- Sabudana Khichdi

Sabudana Khichdi

Sabudana khichdi is a typical dish made on fasting (Upvaas) days in most households. I love it a lot and I am sure you all must like it too. So, here is the recipe of Sabudana Khichdi.

Ingredients:

Sabudana (Sago) - 2cups

Groundnuts - 1 cup

Potato (optional) - 1 medium

Cumin – 1 teaspoon

Green Chillies – 6-7 nos

Ghee- 2 tablespoons

Salt- As per taste

Grated coconut and chopped coriander leaves (optional) for garnishing

Lemon or curds for accompaniment

Method:

Wash and soak sabudana for minimum 4-5 hours. Soaking the sago should be done right. Wash the sago grains, drain the extra water and just leave about 1 to tablespoons of water for the grains to soak. Minimum 3 to 4 hours are required for soaking.

Roast, peel and crush groundnuts to a coarse powder. Heat ghee in a pan, add chopped potatoes and fry for about 3-4 minutes. Add chopped green chillies, cumin and stir for about 2 minutes. Then add soaked sabudana and stir for 2-3 minutes, finally add groundnut powder and salt and mix well and cover with a lid and let it cook on medium flame for about 3-4 minutes. Stir in between and see if sabudana is cooked well. Remove from fire, garnish with grated coconut and chopped coriander leaves. Serve either with lemon or curds.

Tip: Soaked sabudana can be pressure cooked for about 5-6 minutes and you can pour the tadka i.e tempering (all fried ingredients) on top and then mix the groundnut powder and salt. This method can be used if you wish to make the khichdi less oily.
Soaking the sago should be done right. Wash the sago grains, drain the extra water and just leave about 1 to tablespoons of water for the grains to soak. Minimum 3 to 4 hours are required for soaking.

Variations: You may use red chilly powder instead of green chillies. If you wish, you may also use a pinch of sugar to add on more taste. 

MyMusingsSangSpeak-Pet Puja - Suralichi Wadi

Suralichi Wadi

Suralichi Wadi(Marathi) or the bedding roll wadi or Khandavi in Gujarati is a delicate and totally fat free snack. It is so tasty, delicious that just melts in the mouth and it is my favourite. Many are of the opinion that it is very difficult to make it, but, I can assure you that it is quite easy to make it at home. Suralichi wadi has a smooth shiny texture and my friends could not believe that it contains no oil absolutely. I had passed on this recipe to my friends and they were successful in making it and enjoyed this savoury snack.

Ingredients:

Besan(Gram Flour) – 1 katori/cup

Dahi(curds) - 1 katori/cup

Maida (refined flour) – 1 teaspoon

Water- 2 cups

Fresh grated cocnut/ dessicated cocnut- 2-3 tablespoons

Coriander leaves finely chopped- 2 tablespoons

Green chillies- 2 nos

Curry Leaves- 10-12

Mustard seeds- ½ teaspoon

Red chilly powder- ½ teaspoon

Sugar- ½ teaspoon

Salt- to taste

Steel plates (big) - 6 nos nicely cleaned and dried

 Method:

Mix besan, maida, curds, water, salt, sugar and chilly powder very well. Then sieve this mixture through a suji sieve and dissolve all lumps to form a smooth mixture. Now cook this mixture in a thick bottomed utensil and keep stirring continuously. Constant stirring does not allow lumps to form. When the mixture is ready it gives a shiny texture and leaves the sides of the vessel. Now transfer this utensil in a double boiler (Place it in another utensil with boiling water). Scoop out a spoonful of mixture on the inner side of the steel plate and spread it fast evenly with a spatula. Now cover the outer side of that plate similarly with the mixture. Spread the remaining mixture on the remaining plates. Now make a mixture of grated coconut and coriander leaves and spread it lightly on the spread out besan mixture. Roll the wadi now as shown in the picture. When all wadis are done, you can add tempering of green chillies, mustard seeds and curry leaves on the top. Garnish with coconut and coriander leaves.