bengal gram – Batter Up With Sujata

Broccoli Stir Fry With Carrot Beans And Olive

Broccoli stir fry with carrot beans and olive topped with roasted sesame seeds. A delicious and easy to make mixed vegetable dry curry. This stir fry also includes Bengal gram or chana dal with capsicum, tomato, chilli and spices. So its a very filling dish. Serve it as a side dish with any bread or dal chawal or enjoy it bowlful when you are not in a mood to make elaborate meal. You can also use baby corn, sweet corn, bell peppers or any other vegetable of your choice.

You may like some more broccoli recipes on this blog.

1. No onion garlic broccoli potato stir fry

2. Broccoli malai curry

3. Broccoli with cottage cheese and vegetables

4. Broccoli almond cheese soup

5. Broccoli stir fry with lemon and ginger julienne

6. Broccoli with egg and tomato

7. Broccoli mushroom noodles

This Monday our 243 #Foodiemonday bloghop theme is Little Chefs suggested by Priya Iyer who blog at The World Through My Eyes. Priya has a wonderful blog. I am sure you will love her delicious and healthy recipes. I have recently bookmarked her Oats dosa and Rainbow rice salad to try. Do visit her space for more mouthwatering recipes.

We have to keep our kids busy in these days. And its very difficult to manage super active kids engage in home for a long time. So Priya suggested why not take our kids in kitchen to help us and make some interesting and healthy dishes with them. Great idea isn’t it? Give them responsibility to dry roast the sesame seeds or wash the vegetables for you. After that chop the vegetables and let them arrange those colorful vegetables on a plate. Use vegetables according to your kid’s choice like red, yellow bell peppers, baby corn, sweet corn etc.

Recipe

Broccoli – 1

Beans – 100 grams

Carrot – 1

Onion – 1 large, sliced

Capsicum – 1

Tomato – 2 large, chopped

Green chilli – 2 – 3, finely chopped

Garlic paste – 2 teaspoon

Green peas – 1/2 cup

Olive slices – 2 tablespoon

Cilantro or coriander leaves – 2 tablespoon, chopped

Chana dal or Bengal gram – 1/2 cup

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Black pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon + 1/4 teaspoon

Salt to taste

Sesame seeds – 2 teaspoon, optional

Water – 1 cup + 2 tablespoon

Lemon juice – 1 teaspoon

Oil – 2 tablespoon

Method

1. Pressure cook the chana dal or Bengal gram with salt, 1/4 teaspoon turmeric powder and 1 cup water for 15 minutes. Dal should be soft but not mushy.

2. Dry roast the sesame seeds and keep aside. This step is optional.

3. Rinse the broccoli. Cut into small florets. Dip the florets in hot water for 3-4 minutes. Drain and keep aside.

4. Peel and cut the carrot into thin slices.

5. Cut off the both tips of the beans. Chop into 1 inch pieces.

6. Mix cumin powder, coriander powder, chilli powder, garam masala powder, black pepper powder and turmeric powder with 2 tablespoon water in a bowl .

7. Heat oil in a pan. Add onion slices and chopped green chilli. Fry till onion becomes brown.

8. Add chopped tomatoes and garlic paste. Saute till tomatoes becomes mushy.

9. Add sliced carrot and chopped beans. Saute for 2 minutes.

10. Add chopped broccoli, green peas, sliced capsicum and chopped cilantro or coriander leaves. Saute for 2 minutes again.

11. Now add soaked dry spices and salt. Mix well. Cover and cook on simmer until vegetables become tender. It will take about 15 minutes.

12. Remove the cover. Add the olive slices and mix well. Taste and adjust the seasoning. Remove from heat. Add lemon juice and mix. You can add more lemon juice if you want.

13. Sprinkle dry roasted sesame seeds. This step is optional. You can skip it if you like.

14. Garnish with cilantro or coriander leaves, lemon wedges, olive slices and red or green chilli. Serve hot with roti, paratha, naan, puri, or any bread or dal chawal.

Notes

1. Use green chilli less or more according to your taste.

2. You can also use baby corn, red, yellow bell peppers or sweet corn etc.

3. Any lentil or dal can be used instead of chana dal or Bengal gram.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Green Gram Or Sabut Moong Kabab/Veg Kabab

Veg Kabab or green gram/sabut moong Kabab. You can call it veg galouti Kabab. Because texture of this Kabab is mouth melting. This lentil Kabab taste lipsmackingly delicious and made with all the nutritious ingredients.

Whole green gram or sabut moong dal, chana dal or Bengal gram, paneer or cottage cheese and all the whole spices with ginger garlic onion made these Kabab super yummy and aromatic.
You can use boiled and grated potato with lentils or dal if you wish. I have used bread crumbs for binding, but you can use oatmeal, semolina or suji, corn flour or any binding. Use whatever you have. To make it gluten free use oatmeal or oats powder.

I have already shared two more different Kabab recipes on this blog. Click on the name below for recipe.

1. Soya egg shami Kabab

2. Oats kala chana Kabab

I have serve these Kabab with ginger chutney.
You can serve with any chutney, dip or sauce.
You may like some more chutney recipes on this blog.

1. Ginger chutney or allam pachadi

2. Mango sesame chutney

3. Date raisin jaggery chutney with mango bar

4. Waterchestnut or singhara chutney

5. Onion tomato chutney or dip

6. Mango raisin chutney

7. Peanut chutney or dip

Sending this post to 221 #Foodiemonday bloghop. This week’s theme is Moong Magic suggested by Swaty Malik who blog at Food Trails.
Our bloghop member Swaty has a wonderful blog. Do visit her blog for many mouthwatering recipes. She has a vast collection of festive dessert, soups, curries and many more. I am sure you will love her space.

Veg Kabab is very easy to make. You have to boil and grind the lentils with spices and fry with onions. Make a dough with very little binding. For soft mouth melting Kabab don’t use more than 2 tablespoon binding. You can use green chilli according to your spice tolerance. You can also add more garlic if you like.

Recipe

Sabut moong dal or whole green gram – 1 cup

Chana dal or Bengal gram – 1/2 cup

Paneer or cottage cheese – 1 cup, grated

Ginger – 1 inch piece

Garlic – 6 -7 cloves or to taste

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Water- 1&1/2 cup

Onion – 2 chopped

Green chilli – 3 – 4 or to taste, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder -1 teaspoon

Black pepper powder – 1 teaspoon

Chaat masala powder – teaspoon

Bread crumbs – 2 tablespoon

Oil – 2 tablespoon + to shallow fry

Method

1. Soak the green gram or sabut moong dal and chana dal in sufficient water for overnight.

2. Rinse and pressure cook the dal with chopped ginger, garlic, green cardamom, cloves, cinnamon and salt for 3 – 4 whistle or after 1 whistle reduce the heat and cook on simmer for 10 minutes. Let the pressure settle down on it’s own.

3. Grind the dal or lentils. Grate or mash the paneer or cottage cheese.

4. Heat oil and add chopped onion and green chilli.

5. Fry until onion starts to change it’s colour. Add mashed or grated paneer or cottage cheese. Mix well.

6. Now add ground dal or lentils, cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder. Mix well. Saute till the mixture dried up completely.

7. Remove from heat and let it cool down.

8. Taste and add more salt if require. Add bread crumb and mix. Don’t add too much binding. For mouth melting kabab dough should be soft.

9. Make medium sized balls. You can make 18 – 20 balls.

10. Flatten the balls with your palm. Make all the patties like this.

11. Shallow fry the patties with little oil.
Serve hot with any chutney or sauce.

Notes

1. Use chilli according to your taste.

2. You can add more garlic if you like.

3. Ots powder, semolina, corn flour or any binding can be used instead of breadcrumb. To make gluten free use oats.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Ginger Chutney Or Allam Pachadi

Ginger chutney or allam pachadi.
A very aromatic and lip-smacking chutney. Ginger, tamarind, coconut, peanut, jaggery and chilli made this chutney tongue tickling.

This chutney is from Andhra cuisine. Allam means ginger. In authentic recipe coconut and peanut not usually used. But I love the nutty taste of dry roasted peanut and the sweetness and flavour of fresh coconut in chutney. So I have used both. You can use 1/2 to 1/4 teaspoon coriander seeds with chana dal, udad dal and cumin if you like the flavour. I didn’t.

You may like some more chutney recipes on this blog.
1. Mango sesame chutney

2. Raisin jaggery chutney with mango bar

3. Waterchestnut or singhara chutney

4. Onion tomato chutney or dip

5. Mango raisin chutney

6. Peanut chutney or dip

Sending this post to Facebook group Recipe Swap Challenge Initiated by Jolly
And Vidya.
We have to recreate a recipe from a fellow blogger’s blog.
This month my partner is Sandhya Ramakrishnan who blog at My Cooking Journey.
I love this ginger chutney on her blog. I have made little changes according to my taste.

Chutney is very easy to make. You can skip tempering at the end because chutney is also delicious without tempering. I have used coconut and peanut according to my taste. You can omit these if you want or if you don’t have these. I have used readymade tamarind paste but if you don’t have paste, soak 1 tablespoon tamarind in 1/4 cup warm water and strain the pulp when cool.

Recipe

Ginger – 1/4 cup, peeled and chopped in small pieces

Chana dal or Bengal gram – 1 tablespoon

Used dal or split black gram – 1 teaspoon

Fresh coconut – 2 tablespoon, chopped in small pieces, optional

Peanut – 2 tablespoon

Cumin seed – 1/2 teaspoon

Dry red chilli – 1 – 2 or to taste

Methi or fenugreek seeds – 1/2 teaspoon

Jaggery powder – 1 tablespoon

Salt to taste

Tamarind paste – 2 tablespoon

Cumin powder – 1/2 teaspoon

Coriander powder – 1/4 teaspoon

Oil – 2 teaspoon

Water – 4 tablespoon

For tempering

Mustard seeds – 1/4 teaspoon

Curry leaves – 8 – 10

Oil – 1 teaspoon

Method

1. Dry roast the peanut. Let it cool down, peel and keep aside.

2. Heat 2 teaspoon oil in a pan.
Add chana dal, udad dal, dry red chilli, cumin seeds and methi or fenugreek seeds.

3. Fry until lentils become brown.
Add ginger pieces, coconut pieces and dry roasted and peeled peanut.

4. Mix and immediatly switch off the heat. Don’t fry the ginger too much, overcooking may be make the ginger bitter.

5. Let the mixture cool down completely.

6. Grind the mixture with tamarind paste, salt, cumin powder, coriander powder, jaggery and water. Don’t add too much water. Chutney should be thick consistency.

7. Take out the chutney in a bowl. Taste and adjust salt, jaggery and tamarind if required.

8. Heat 1 teaspoon oil in a small pan.Add 1/4 teaspoon mustard seeds or rai and curry leaves. You can also add 1 dry red chilli. My chutney is already hot with 2 red chilli in the ground mixture so I didn’t.

8. When the seeds starts to splutter add the tempering in the chutney.
Serve with idli, dosa or serve as dip with any snack.

Notes

1. Use chilli according to your spice tolerance. If you want mildly spicy chutney, use only one red chilli.

2. Lemon juice or dry mango powder can be used instead of tamarind.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update
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Dal Corn Paneer Pakoda / Lentil Sweet Corn Cottage Cheese Fritters

Dal corn paneer pakoda or mixed lentils, cottage cheese and sweet corn fritters.
Rain makes everything beautiful. Don’t you like pitter patter sound of rain and cold breeze of this season? I know you also love this season with more greenery. In Bengali we call it bristi bheja din.

And we need some delicious fried foods like fluffy hot kachori, pakoda chop, cutlets and different types of fry with steaming hot drinks in monsoon, right? So here is an easy to make delicious crispy crunchy pakoda or fritter made with three types of dal or lentil, sweet corn, paneer or cottage cheese, onion, green chilli and some spices. You can add 1 – 2 eggs in the batter if you want. I have wanted to add some finely chopped cilantro or coriander leaves and one egg. But both was not in my pantry when I was making it and it was raining heavily so made it whatever I had. And everyone loved the taste. So no need of eggs and cilantro 😊
Enjoy the rain and this pakoda with a cup of tea or coffee or any hot drink of your choice. Photo credit my daughter Suchismita.

This week’s our 203 #Foodiemonday bloghop theme is #RimJhimBarse. Have you heard the beautiful song Rim jhim barse paani? This week very talented Preethi Prasad who blog at Preethi cuisine suggested the theme.
Visit her blog for many authentic and innovative recipes.
This week we all the members of bloghop sharing monsoon special recipes.

You may like some more fried recipes on this blog.

1. Biscuit roti or kachori

2. Dhuska

3. Mochar chop or banana blossom croquettes

4. Hinger kochuri or hing kachori

5. Dimer chop or devilled eggs

6. Radhaballavi

7. Parippu vada or lentil fritters

8. Falafel

9. Paneer or cottage cheese croquettes

10. Mix veg cutlets

11. Aloo chop or potato fritters

Serve the fritters with any sauce or chutney or dip. You can get some chutney and dip recipes here.

1. Mango sesame chutney

2. Water chestnut or singhara chutney

3. Onion tomato chutney or dip

4. Peanut chutney or dip

I have used moong dal or yellow lentil, masoor dal or red lentil and chana dal or Bengal gram in these fritters. And sweet corn and cottage cheese or paneer made these fritters more delicious. Little rice flour made the pakoda crispy. So enjoy the fritters with all the goodness of lentil, cottage cheese and sweet corn.

Recipe

Moong dal or yellow lentil – 1/3 cup

Masoor dal or red lentil – 1/3 cup

Chana dal or Bengal gram – 1/3 cup

Sweet corn – 1/2 cup, boiled

Paneer or cottage cheese – 1/2 cup, grated or mashed

Rice flour – 4 tablespoon

Salt to taste

Green chilli – 2 – 3, finely chopped

Ginger – 1/2 inch piece

Onion – 1 large

Cumin powder – 1 teaspoon

Chaat masala – 1 teaspoon

Oil for frying

Method

1. Rinse well and soak all the dal or lentil in sufficient water for 3 – 4 hours.

2. Drain the water and grind the dal with ginger and green chilli. You can use little water for easy grinding, but don’t make it runny.

3. Crush boiled sweet corn in food processor. Don’t make fine paste it should be course.

4. Finely chop the onion.

5. In a bowl mix dal or lentil paste, boiled and crushed sweat corn, mashed or grated paneer/cottage cheese, finely chopped onion, rice flour, salt, cumin powder and chaat masala powder. You can add 2 tablespoon chopped cilantro or coriander leaves if you have. Mix everything well.

6. Heat sufficient oil to deep fry. When the oil heated drop spoonful of batter in the oil. Press gently with the spoon to make flat.

7. Or with your hand make small balls and flatten with your fingers and drop in the hot oil. Fry on low flame.
Turn over and fry the other side till golden brown.

Remove from oil and place the fried pakoda or fritters on a paper towel.
Serve hot with any chutney or sauce.

Notes
1. Use chilli according to your taste. You can use more green chilli if you like it spicy.
2. Instead of grinding with dal or lentils grated ginger and finely chopped green chilli can be a used. Or use 1 tablespoon ginger garlic paste if you like garlic flavour.
3. You can add 1 – 2 egg in the batter if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Dal Kanda Or Dry Chana Dal Fry

Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.

You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.

You may like some different kinds of dal recipes on this blog.
Whole Masoor dal

Dal palak

Egg dal tadka

Beetroot dal or lentil curry

Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.

Recipe

Chana dal or Bengal gram – 1 cup

Ghee/clarified butter or oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Dry red chilli – 2

Green chilli – 1-2, chopped

Garlic – 3 – 4 minced

Ginger – 1 inch piece, grated

Onion – 2, chopped

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves – 2 tablespoon, chopped

Lemon juice – 1 tablespoon

Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon

Method

1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.

2. Wash the dal or lentil and soak in water for 30 minutes.

3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.

4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.

5. Add chopped onions, green chilli, minced garlic and grated ginger.

6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.

7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.

8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.

9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.

10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.

11. Serve hot with puri, paratha, naan or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Hayagriva Or Hayagreeva Maddi Or Chana Dal Halwa

Hayagriva or Hayagreeva maddi or chana dal/Bengal gram halwa.
A very easy to make and delicious traditional sweet dish from Karnataka cuisine. No sugar added, its made of jaggery . Its usually made to offer to God as naivedya and served as prasad.

This delicious sweet dish from Karnataka cuisine is made of chana dal or Bengal gram, jaggery, ghee or clarified butter and dry fruits.

Karnataka is a tapestry of colours, cultures, flavours, landscapes, timelessness and heart stopping beauty. It’s a place where vibrant worlds seamlessly meld into one another every few hundred kilometers. Sedate plains suddenly rise to dizzying mist covered hilly heights, and then plunge with careless abandon in a white-watered freefall to become languid rivers that flow past cities where time has stopped altogether. And cities where time rushes a relentless rush to keep up with the world; cities that sometimes escape into the deep quietude of thick forests and sometimes, stretches their arms wide open to embrace the sea. Host to some of India’s largest and most powerful dynasties, the state has across the centuries, carried a legacy of art and culture.

Karnataka is a gracious host and offers a spread that appeals to every palate. Traditional Kannadiga cuisine is typically South Indian with a little bit of sweetness for added measure. But that doesn’t begin to sum it all. The feast of the land includes Udupi, Mangalorean, Kodava and yes, Kannadiga, which again is a journey in itself – it varies with the geographical features. Even cereals vary and consumed in every imaginable and unimaginable form. To the uninitiated, some of the preparations might come across as bewildering, but no less delicious. Add to this, a highly evolved sweet tooth, and you get the deliriously wonderful concoctions, which are like nothing else in the world. With Karnataka, the pudding is the proof itself, and you see where the state gets its signature gusto from.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Karnataka cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Anu Kollon Who blog at http://entethattukada.blogspot.com
Anu gave me two interesting ingredients chana dal or Bengal gram and jaggery. And I gave her rice and coconut. Check out her Vegetable palav recipe she shared with these ingredients.

We loved its taste and now its a regular sweet dish for us. Usually it shouldn’t be dried up. But sometimes I have made laddu with leftover chana dal halwa and its also taste great. If you have some leftover you can try this. Make laddu and keep in refrigerator for later use.

Recipe

Chana dal – 1 cup

Jaggery powder – 3/4 cup

Ghee – 2 – 4 tablespoon

Cardamom powder – 1 teaspoon

Desiccated coconut – 1/4 cup

Almond – 2 tablespoon, sliced

Cashew nuts – 2 tablespoon

Raisin – 2 tablespoon

Water – 2 cup + 4 tablespoon

Method

1. Wash and cook the chana dal or Bengal gram for 4 – 5 whistle or till dal becomes soft. Check by pressing between your two fingers.

2. Let the dal cool down. Drain the water and mash roughly with a spoon or masher.

3. Heat 2 tablespoon ghee or clarified butter in a heavy bottom or nonstick pan. Fry cashew nuts till light brown and transfer them on a plate.

4. Then fry the the raisins. When raisins puffed up immediately remove from ghee and place on a plate.

5. Now fry the sliced almond, keep stirring and fry until light brown. Place the almonds with cashew and raisins.

6. In the same pan add jaggery powder and 4 tablespoon water.
Stir occasionally to melt the jaggery.

7. Add mashed dal and desiccated coconut.
Mix well.

8. Cook on low flame till the mixture becomes thick and creamy. Don’t let it dried up completely.

9. Add cardamom powder and fried dry fruits and 2 tablespoon ghee.

10. Mix well and remove from heat. Adding ghee is optional but it will enhance the taste and flavour.

11. Garnish with fried dry fruits and serve hot or cold.

Notes

1. You can use more ghee if you like. Ghee enhance the taste and flavour.

2. You can add very little clove and nutmeg powder in it for flavour.

3. Dal must be cooked properly.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update
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Parippu Vada Or Lentil fritters

Parippu vada or dal vada/lentil fritters.
Crispy, crunchy, spicy, flavourful and delicious snack from Kerala cuisine.
Very easy yet super yummy fried snack. Serve it as a snack with evening tea or enjoy as a side dish with dal chawal or lentil curry and steamed rice.
You can make delicious curry with this vada if you want.

This week our 157 #Foodiemonday bloghop theme is #OnamRecipes.
I was about to skip this week’s bloghop due to renovation of my house. I don’t like to miss these weekly bloghop. So sharing one of my favourite snack from Kerala cuisine. Easy and quick to make and delicious. You need only chana dal or split chickpeas/Bengal gram and some aromatic spices. A best accompany with dal chawal or lentil curry and steamed rice. You can use chilli according to your taste. If you want your vada more spicy, you can add 3 – 4 dry red chilli or green chilli or both. I have used both. I like my vada mildly spicy so used 1 green chilli and 1 red chilli.

Recipe

Chana dal or Bengal gram/split chickpea – 1 cup

Ginger – 1 inch piece, grated

Green chilli – 1-2 finely chopped

Dry red chilli – 1 chopped

Curry leaves – 1 spring

Cilantro or coriander leaves – handful

Asafoetida or hing – a pinch

Cumin powder – 1/2 teaspoon, optional

Salt to taste

Oil for deep frying

Method

1. Soak the Bengal gram or chana dal for 2 – 3 hours.

2. Chop cilantro or coriander leaves and curry leaves.

3. Grind soaked dal into a coarse paste. Don’t add water and don’t make it smooth.

4. Take out the ground dal in a bowl.
Add chopped curry leaves, cilantro or coriander leaves, salt, grated ginger, chopped green and red chillies, Asafoetida or hing and cumin powder.

5. Mix well. Make small balls and flatten them with your palm. Make small thin patties for crispy vada.

6. Heat sufficient oil in a pan. Oil should be enough hot.

7. Slide the patties into the hot oil.

8. Fry on low medium heat until the vada becomes dark golden brown.

9. Flip and fry the other side.
Remove from oil.

10. Serve hot with any chutney or sauce. Or serve as a side dish with dal chawal or lentil curry and steamed rice. You can sprinkle little black salt or chaat masala before serving.
Enjoy….
Happy Onam.
Wishing everyone a blessed Onam in advance!

Notes

1. You can add finely chopped onion and minced garlic in the batter if you like.

2. Oil should be sufficient hot.

3. You can add little green peas in the batter.

4. If you like you can make curry with these vada. Make a gravy with onion garlic tomato or only ginger tomato whole spices gravy and dip the vadas in it.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update

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Dhuska

Dhuska.

A spicy and delicious gluten free breakfast dish.
Dhuska is a common food of Jharkhand. Which are deep fried rice flour and lentil pancakes that may be served with spicy potato curry or chickpea curry.

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Jharkhand cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner for Jharkhand cuisine is Seema Doraiswamy Sriram who blog at

M ildly Indian.co

visit her blog for more delicious recipes. Seema gave me rice and salt as secret ingredients. And I have made these decisions dhuska with these ingredients. Thanks Seema for these easy to use ingredients.
I gave her Bengal gram or chana dal and oil. Visit her blog for the brilliant recipe she shared.

According to Wikipedia Jharkhand (lit. “Bushland” or The land of forest) is a state in eastern India, carved out of the southern part of Bihar on 15 November 2000. The state shares its border with the states of Bihar to the north, Uttar Pradesh to the northwest, Chhattisgarh to the west, Odisha to the south and West Bengal to the east.
The city of Ranchi is its capital and Dumka its sub capital.
Jharkhandis have a cuisine in which spices are rarely used and rice is the staple diet. They prepare different dishes of rice, different types of Rotis, Litti Chokha, Panipuri (Gupchup), Pittha, Dhuska, Dudhauri, kera-dudhauri and Jhalmudh.

Dhuska is a famous dish of Jharkhand cooked with ground rice and pulses and served with either aaloo dum or mutton curry; kera-dudhauri is a famous dish prepared with milk, rice, ghee and gur. In many parts of Jharkhand including Panch Pargana area (Bundu, Rahe, Sonahatu, Silli, Angara, Arki and Tamar Blocks of Ranchi & Khunti districts) a special food item “Charpa” is prepared by frying mashed rice mixed with spicy vegetable preparations; hence the name follows viz. Sembi Charpa, Egg Charpa and many more depending upon the ingredient vegetable source.

I am sharing dhuska recipe today. Serve it as breakfast with dum aloo, any chutney, pickle or any spicy potato curry or serve as a snack with tea or coffee. But believe me you don’t need anything with it. Its spicy and superbly delicious.

Recipe

Rice – 1 cup

Chana dal or split Bengal gram – 1/2 cup

Udad dal or split black gram – 1/4 cup

Ginger – 1 inch piece, grated

Green chilli – 1 – 2, finely chopped

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon, optional

Cilantro or coriander leaves – handful, chopped

Salt to taste

Water as require

Oil for deep frying

Method

1. Wash and soak rice and both lentils or dal overnight.

2. Drain the water and grind the rice and lentils into a smooth paste.
Add little water to grind easily. Use very little water.
Batter should be thick but flowing just like idli batter.

3. Add salt, cumin powder, turmeric powder, chaat masala, grated ginger, chopped green chilli, and chopped cilantro or coriander leaves.
Mix well.

4. Heat sufficient oil in a pan or wok.
Pour a ladle full batter in the middle.

5. When it puffed up turn over and fry the other side on low heat. Fry till it becomes golden brown.

6. Remove from oil and place on a paper towel.

7. Increase the heat and add ladle full batter again. Let it puffed up, turn over and fry the other side on low heat. Fry all the dhuska in this method.

8. Serve hot with spicy potato curry or ghugni or chickpea curry.
Or serve as a snack with tea or coffee.

Notes

1. You can add finely chopped onion and minced garlic in the batter if you want.

2. Add green chilli according to your taste. If you want more spicy add 3 – 4 chillies.

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Chana Dal Or Bengal Gram And Steamed Egg Khichdi

Chana dal or Bengal gram and steamed egg khichdi.

Delicious one pot meal. Its khichdi but taste like egg pulao. You will love the taste.

Now Khichdi has been selected the Brand India Food.

Over 800 kg khichdi, a traditional Indian dish relished by both rich and poor, will be prepared live on November 4 at the World Food India event here in a bid to create world record and popularise it as brand India food globally.
Khichdi — prepared using rice, pulses, coarse cereals and spices — has been selected as Brand India Food because it symbolises the country’s unity in diversity.

Source

Image source

So our this week’s 118th #Foodiemonday bloghop theme is khichdi.

And my contribution is this superbly delicious chana dal or Bengal gram and steamed egg khichdi. Its not a simple khichdi. Taste is just like pulao or egg biryani. You can also serve it to your guests.

This khichdi is best served with tomato chutney and dum aloo. Today I have serve with fried potatoes, fried pointed gourd or parwal, fried aubergine or eggplant, papad and beetroot raita. Get the beetroot raita recipe here.

Recipe

Chana dal or Bengal gram – 1/2 cup

Rice – 1/2 cup

Oil or ghee – 1 tablespoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Asafetida or hing – a pinch

Turmeric powder – 1/2 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Bay leaf – 1

Water – 1&1/2 cup

For eggs

Egg – 3

Salt to taste

Cilantro or coriander leaves – 1 teaspoon, chopped

Chilli flakes or black pepper powder – 1/2 teaspoon

Milk – 2 tablespoon

Oil for greasing

For gravy

Onion – 2 medium, finely chopped

Green chilli – 1 – 2, chopped

Ginger – 1 inch piece

Garlic – 5 cloves

Tomato – 2 medium, chopped

Green cardamom – 2 – 3

Cinnamon – 1 inch piece

Cloves – 3

Oil – 2 – 3 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cilantro or coriander leaves – 2 teaspoon, chopped

Water – 1/2 cup

For tomato chutney

Tomato – 2 large

Ginger – 1/2 inch piece, grated

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Raisins – 2 teaspoon, optional

Oil – 1 tablespoon

Salt and sugar to taste

Method

Wash and soak the Bengal gram or chana dal in water for 4 – 5 hours.

Rinse the rice and soak in water for 30 minutes.

Heat oil or ghee in a pressure cooker. Add cumin seeds. Let the seeds splutter.

Add hing or Asafetida, bay leaf and dry red chilli.

Now add the dal and 1&1/2 cup water.

Add salt, sugar and turmeric powder. Stir and close the lid.

After one whistle cook on simmer for 8 – 10 minutes.

Dal should be soft not mussy.

Now add the rice. Stir well. You can add 1/2 cup green peas. Cook for 2 whistle. Remove from heat and keep aside.

Whisk the eggs with little salt, 2 tablespoon milk, chopped cilantro or coriander leaves and chilli flakes or black pepper powder. I have used chilli flakes, you can use red chilli powder too.

Grease a covered container. Pour the whisked egg in it. Cover the lid tightly.

Heat a pan with 2 cup water. When water comes to rolling boil place the container in it. Cover and steam for 8-10 minutes.

Or grease a microwave proof container. Pour the egg mixture in it. Microwave on high power for 5 – 6 minutes or until set.

Check with a knife. If the knife comes out clean its done.

Run a knife around it and take out in a plate.

Make small pieces with a knife.

Fry the pieces till light golden brown.

You can make it without frying too.

Grind tomatoes, garlic, ginger, cardamom, cinnamon and cloves. Make a smooth paste.

You can also use chopped tomatoes. See notes for other method.

Heat oil in a pan. Add sliced onion and green chilli. Fry till the onions become brown.

Add ground spices, cumin powder, coriander powder turmeric powder, red chili powder, salt and chopped cilantro or coriander leaves. Add salt carefully. We have already added salt in rice and eggs.

Saute till oil leaves the sides.

Add steamed and fried egg pieces. Mix well.

Add 1/2 cup water.

Cook on simmer till the water dried up. You can serve it as a side dish. I have kept aside a little of it to serve with khichdi.

You can make rich gravy with adding 1 tablespoon poppy seeds and 1 tablespoon cashew nut paste. Add little cream. And your rich delicious steamed egg curry is ready. Serve with rice or any bread.

When the egg pieces about to dried up add cooked rice and dal mixture in it.

Mix well.

Cook on simmer for 5 – 6 minutes. Add little water if require. You can add a dollop of ghee or clarified butter.

Serve hot with dum aloo and tomato chutney. Get the dum aloo recipe here.

And

Dum aloo or spicy potato

Method of tomato chutney

Boil water in a pan. Add the tomatoes.

Boil for 1 minutes.

Let it cool down.

Peel and chop the tomatoes.

Heat oil in a pan.
Add mustard seeds and let them splutter.

Add dry red chilli, tomatoes and grated ginger.

Saute and cook on low flame. Add salt and sugar.
Add raisins. Keep stirring. You can add 1 – 2 teaspoon poppy seeds paste too.
Cook on low flame for 5 – 6 minutes.

Tomato chutney is ready to serve.
Notes –

1. If you don’t want to grind the tomatoes, chop the tomatoes, grate the ginger and crush or grate the garlic.

Crush green cardamom, cloves and cinnamon and add them with sliced onions. Add grated ginger and garlic.

When the onion becomes brown add tomatoes and all the spices.

Saute till the tomatoes become mushy. Now add the egg pieces. Mix well and add water.

2. You can use boiled mutton or chicken instead of steamed eggs. Use the stock to boil rice and lentils instead of water.

3. Vegetarian people can make this with paneer or cottage cheese, tofu or mushroom.

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