Adas Bil Hamod Or Lebanese Lentil Lemon Soup

Adas bil hamod.
Brown lentil soup or Lebanese lentil soup with lemon.
A delicious comforting and filling hot thick soup is perfect for winter.
This soup is made of brown lentil or whole Masoor dal. Brown or red lentil is rich in protein, vitamins and Iron.

You may like one more brown or red lentil recipe on this blog

Whole Masoor dal or red lentil curry

Here are some other dietary and health benefits of masoor dal: Helps Stabilise Blood Sugar Level. Keeps The Heart Healthy by Lowering Cholesterol. Effective Remedy Against Weight Loss. Anti-Ageing Properties. Nourishes Teeth and Bones. Helpful In Maintaining A Healthy Vision. Beneficial For A Glowing And Radiating Skin.
Source

Sending this post to 181 #Foodiemonday bloghop #Levantine cuisine.
This week very talented blogger and our group member Sujata Shukla who blog at Pepper On Pizza
suggested the theme. Do check her blog for many wonderful recipes. She has a vast collection of regional and continental recipes.

Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham and Mashriq, which covers a large area of the Eastern Mediterranean. It continues to carry an influentially mainstream character in a majority of the dishes today. It is found in the modern states of Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya (the former Vilayet of Aleppo). In the broader family of Mediterranean cuisine, Cypriot cuisine also has strong Levantine influences. Conversely, some of the dishes may have early origins in neighboring regions, but have long since become traditions in the Levant.

I am sharing this healthy and delicious lentil soup from Lebanese cuisine.
Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Lebanese cooking derives its style from various influences, such as Turkish, Arab, and Mediterranean cuisines.
Source – Wikipedia

This soup can be serve with pita bread or enjoy it as an appetizer.
Browned onion, spinach, cilantro, dried mint leaves and lemon makes it lip-smacking.

Recipe

Brown lentil or whole Masoor dal – 1 cup

Onion – 1 large, finely chopped

Garlic – 3 cloves, minced

Spinach – 50 gram

Cilantro or coriander leaves – 1/2 cup, chopped

Dried mint leaves – 1 tablespoon, crushed

Salt – 1 & 1/2 teaspoon

Black pepper powder – 1 teaspoon or to taste

Cumin powder – 1 teaspoon

Lemon juice – 3 tablespoon

Olive oil – 2 tablespoon

Water – 5 – 6 cup or as require

Method

1. Wash and soak the lentil for 30 minutes. Drain the water and keep aside.

2. Chop the spinach leaves. Discard the stem.

3.Heat oil in a pan. Add finely chopped onion.

4. Fry till the onions becomes translucent.

5. Add minced garlic and fry till the onions becomes brown.

6. Add chopped cilantro and spinach. Saute for 1 – 2 minutes.

7. Add lentil, salt, dried and crushed mint leaves, black pepper powder and cumin powder. Mix well.

8. Add 5 cup water and mix. When it starts to rolling boil reduce the heat.

9. Cook on low heat until the lentils becomes soft. Stir in regular intervals. It will take 30 to 35 minutes.

10. You can add 1 cup or more water if require to get your desired consistency.

11. When lentils becomes soft remove from heat and add lemon juice. Taste and add little more salt if require.

12. Garnish with mint leaves.

Serve hot with pita bread or enjoy as an appetizer.
This soup also taste great with Indian flat bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Potato With Green Peas

Potatoes with green peas.
A spicy, no onion garlic and delicious potato dish. Best accompany with puri, paratha, roti, dal chawal or make sandwich stuffing.
Little different from nimona or green peas curry.
I have used cilantro or coriander leaves with green peas for flavour but if you don’t like cilantro then you can omit it. Potatoes will be lip-smacking without it too.
In winter my vegetable vendor brings lots of colourful vegetables. And we buy green peas mostly every day. You can add these in any dish. Even green peas stuffed kachori or paratha are most favourite delicacies in this season.

You may also like Matar kofta or green peas dumplings.

 

 

And green peas are also healthy and nutritious. And high in many nutrients and antioxidants.

Green peas are a popular vegetable. They are also quite nutritious and contain a fair amount of fiber and antioxidants.

Additionally, research shows they may help protect against some chronic illnesses, such as heart disease and cancer.

They have been part of the human diet for hundreds of years and are consumed all over the world.

Green peas have an impressive nutrition profile.
Their calorie content is fairly low, with only 62 calories per 1/2-cup (170-gram) serving.
About 70% of those calories come from carbs and the rest are provided by protein and a small amount of fat.
Furthermore, peas contain just about every vitamin and mineral you need, in addition to a significant amount of fiber.
Source

Recipe is very easy to make. Just grind the peas ginger, green chilli, tomatoes and cilantro and mix with boiled and fried potatoes and cook. I have used small potatoes but if you don’t have small potatoes then you can also make it with large or medium potatoes. If you are using large potatoes, make small pieces and follow the method.

Recipe

Small potatoes – 500 gram, boiled

Green peas – 1 cup

Cilantro or coriander leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Green chilli – 2

Tomato – 2 medium, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Mustard oil – 2-3 tablespoon

Water – 3/4 cup

Method

1. Peel the potatoes. You can prick the potatoes with a fork.

2. Grind green chilli, cilantro or coriander leaves, ginger and tomatoes.

3. Add green peas in the grinder and grind altogether.

4. Heat oil in a pan. Add the potatoes and little salt. Fry till the potatoes becomes light golden brown. Remove from oil.

5. Add the ground paste in the oil. Saute and add cumin powder, coriander powder, turmeric powder garam masala and salt.

6. Saute till the mixture dried up and raw smell goes away.

7. Add fried potatoes and mix well. Saute for 1 – 2 minutes.

8. Add water and mix. Cook on low medium heat till water evaporate and dried up. Stir occasionally to avoid sticking at the bottom. You can add little more water if require.

9. Potatoes are ready. You can add 1 teaspoon ghee or clarified butter at the end.

10. Garnish with cilantro or coriander leaves.
Serve hot with roti, paratha, puri naan or any bread. These potatoes also taste great with dal chawal. If you have some leftover potatoes mash and use as a sandwich stuffing.

Notes

1. You can garnish with ginger julienne.

2. You can grind garlic cloves with green chilli, cilantro, ginger and tomato if you like garlicky flavour.

3. If you don’t like cilantro or coriander leaves, then you can omit 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.

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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.
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Chutney Idli

Chutney idli.
A delicious soft steamed breakfast dish made with semolina or suji and coriander or cilantro chutney ingredients. You can serve it with any chutney or dip. But its taste great without anything. So it can be serve as snack.

Normally idli batter need to be fermented.
According to Wikipedia Idli or idly are a type of savoury rice cake, popular as breakfast foods throughout India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
But you don’t have to soak, grind and ferment to make these idli.

A quick and easy to make idli. Just mix roasted semolina and chutney ingredients. Wait for only 10 – 15 minutes and steam. Delicious, soft and fluffy idli will be ready in few minutes.
And because of semolina its healthy too. Have a look on the health benefits of semolina or suji.
Helps Diabetics: …
Helps In Weight Loss: …
Provides Energy: …
Provides Balance To Diets: …
Boosts Body Functions: …
Prevents Iron Deficiency: …
Provides Antioxidants: …
Prevents High Cholesterol.
Source

Now coming to the recipe. I don’t like garlic much so I didn’t use it. But if you love garlic flavour then you can add 1 – 2 cloves garlic while grinding the cilantro and mint leaves.
You can use more lemon juice if you want your idli tangy.

Recipe

Semolina or suji – 1 cup

Curd – 1/2 cup

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 2 teaspoon

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cilantro or coriander leaves – 1 cup

Mint leaves – 1/2 cup

Rai or mustard seeds – 1 teaspoon

Curry leaves – 10 – 12, chopped

Oil – 1 tablespoon

Eno – 1 teaspoon

Method

1. Heat oil in a pan. Add rai or mustard seeds and let it splutter. Add curry leaves, stir and add semolina or suji. Fry for 2 – 3 minutes. Don’t make the semolina brown. Semolina shouldn’t change it’s colour.

2. Remove from heat and let it cool down.

3. Whisk the curd and keep aside.

4. Grind cilantro or coriander leaves, mint leaves, ginger and green chilli altogether. Make a smooth paste with little water.

5. In a large bowl mix roasted semolina, curd, salt, cumin powder, chaat masala powder and ground mixture. Add water as require to make a semi thick mixture. Make a pouring consistency. Cover and keep aside for 10 – 15 minutes.

6. After 10 – 15 minutes check the consistency if it too thick add little more water to get the required consistency.

7. Grease the idli mould.
Heat water in a steamer.

8. Just before steam add eno and give a good stir.

9. Pour the batter in greased idli moulds.

10. Steam for 12 – 15 minutes or until the toothpick comes out clean.

11. I have made these in microwave. If you are using microwave steam it on full power for 6 minutes.

12. Serve hot idli with peanut chutney, onion tomato chutney or dip.
You can get the recipe of peanut chutney here.

And get the recipe of onion tomato chutney here.

Notes

1. You can add 1 – 2 garlic cloves while grinding coriander mint leaves if you want.

2. You can use more lemon juice if you like your idli tangy.

3. Use chillies according to your taste. You can add 1 – 2 chilli more if you like your idli spicy. Or you can omit chilli if you are making it for kids.

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Aloo Chutney Pulao Or Spicy Green Rice With Potatoes

Aloo chutney pulao. Or Spicy tangy delicious green rice with potatoes. One pot meal to serve in a jiffy.
After Gujarati cuisine now a dish from Hariyana.

Haryana is a state in Northern India.
Haryana became one of the most economically developed regions in India with its agricultural bloom. The state enjoys a blend of urban and rural population and boasts a rich culture and tradition. If we talk about Haryana’s cuisine, it evokes simplicity. Haryanvi cuisine is just like the people in Haryana – simple, grounded and inevitably linked to the land. You will not find people opting excessively for restaurant food, especially in the smaller towns, as home-made meals are most cherished, using ingredients grown mostly in their own land.
Source

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Hariyanvi cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is a very talented blogger Priya Satheesh. Who blog at Priya’s menu.
Priya gave me two delicious ingredients potato and coriander leaves. And I gave her moong dal and bajra. Check out her blog for the amazing recipe she shared with these ingredients.

I have made this rice according to my taste , if you want to make authentic recipe you can omit cumin powder, green cardamom and lemon juice. But these ingredients enhance the taste. I like tangy taste but if you don’t like your rice tangy use less lemon juice or skip it.

Recipe

Rice – 1 cup

Potato – 8, small sized

Black Cardamom – 1

Green cardamom – 2 – 3

Cinnamon – 1 inch piece

Cloves – 3

Bay leaf – 1

Coriander or cilantro leaves – 1/2 cup

Mint leaves – 1/2 cup

Ginger paste – 1 teaspoon

Garlic paste – 1 teaspoon

Anardana or pomegranate seeds – 1/2 teaspoon

Fennel seeds or saunf – 1/2 teaspoon

Green chilli – 3 – 4 or to taste

Lemon juice 1 – 2 teaspoon

Salt to taste

Cumin powder – 1 teaspoon

Black pepper powder – 1/2 teaspoon

Ghee/clarified butter or oil – 2 tablespoon

Water – 3 cup

Method

1. Wash the rice and soak for 15 minutes.

2. Peel the potatoes. Wash, drain and prick allover the potatoes with a fork. Keep aside.

3. Grind coriander or cilantro leaves, mint leaves, green chilli, fennel seeds and anardana or pomegranate seeds. Make a smooth paste. Add ginger garlic paste and blend again.

4. Crush the green cardamom, cinnamon and cloves. I have used my mortar pestle to crush.

5. Marinate the potatoes with half of the ground mixture.

6. Heat oil or ghee in a pressure cooker. I have used half oil half ghee or clarified butter.

7. Add black cardamom and crushed green cardamom, cloves, cinnamon and bay leaf.

8. Then add the marinated potatoes, remaining ground mixture, salt, cumin powder and black pepper powder. Saute for 4 – 5 minutes.

9. Add the drained rice. Mix well. Saute for few seconds.

10. Add water and lemon juice. Close the lid.

11. Switch off the heat after 3 whistle.
Don’t try to open the pressure cooker immediately. Let the pressure settle down on it’s own.

12. Open the pressure cooker. Fluff the rice gently.

I have microwave the cooked rice for 3 minutes on full power before serving. But this step is optional. You can serve immediately.
Serve hot with any raita.
Happy cooking!!

Notes

1. You can make it in your rice cooker with same process.

2. Add chilli according to your taste. If you like more spicy then you can add more green chilli and pepper powder.

3. If you don’t like your rice tangy use only 1 teaspoon lemon juice or skip it.

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Mint Paneer Kofta Or Cottage Cheese Balls In Mint Gravy

Mint paneer kofta or cottage cheese balls in mint gravy. Or you can name it hariyali/green kofta in hariyali/green gravy. Whatever you name it taste is lip-smacking.

Mint is not only nutritious its also a great appetizer. A refreshing herb of summer. Mint, coriander, lemon and spices makes this curry delicious.
A perfect party side dish.
You can serve it with any bread, pulao or steamed rice.

You will love the taste of this delicious aromatic curry.
If you have green chutney then you can make it in a jiffy. I have made kofta in appe pan with very little oil. If you don’t have appe pan you can shallow fry. Enjoy the refreshing taste of mint kofta in mint gravy.

Recipe

Paneer or cottage cheese – 1 & 1/2 cup, crumbled

Cornflour – 2 tablespoon

Mint leaves or pudina – 1 cup

Coriander or cilantro leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves

Green chilli – 2 – 3, chopped

Tomato – 1 medium, chopped

Cashew nuts – 2 tablespoon

Onion – 1 finely chopped

Oil – 2 tablespoon

Cumin powder – 1 teaspoon +1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon +1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 & 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Method

1. Soak cashew nuts in hot water.

2. Grind mint leaves, coriander leaves, ginger, garlic, green chilli, tomato and soaked cashew nuts. Make a smooth paste.

3. In a bowl mix crumbled paneer or cottage cheese, salt, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, black pepper powder, chaat masala powder, 2 tablespoon ground mixture and 2 tablespoon cornflour.

4. Mix well and make small balls. If require you can add little more cornflour. But don’t add much.

5. Heat an appe pan. If you don’t have appe pan you can shallow fry.
Drop few drops oil in the holes. Place the balls over it. Cook on low flame till the balls become golden brown. Flip and cook other side. Kofta is ready. Keep them aside.

6. Heat oil in a pan. Add chopped onion. Fry till onion becomes translucent.

7. Now add the ground spices, cumin powder, coriander powder, turmeric powder and salt. Saute till oil leaves the sides.

8. Add water as much require for the gravy. Don’t make it runny. I like thick gravy.

9. When it starts to rolling boil add paneer balls in it. Cook on low flame for 5 minutes.

10. Switch off the heat. Add lemon juice and mix.
Taste and adjust the seasoning.

Serve hot with roti, paratha, naan, puri, Steamed rice, pulao or any type of bread.

Notes –

1. You can increase or decrease the green chilli as per your spice tolerance.

2. If you like your gravy tangy, add little more lemon juice at the end.

3. Add water as per your desired consistency. If you like light gravy you can add little more water.

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Focaccia With Whole Wheat And Soyabean Flour

Focaccia with whole wheat and soya bean flour.
Yes didn’t use refined flour in it. Tried to make a healthy bread for kids. And very happy with the taste. Its really delicious.

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza doughs. It may be topped with herbs or other ingredients.

Wikipedia

I have used soya bean flour in it which makes the bread protein rich.
Soy flour is derived from roasted soybeans finely grounded into a powder. It is a rich source of proteins, as well as iron, B vitamins and calcium, and it adds a pleasant texture and flavor to a variety of products, according to SoyFoods.com.
Soy flour may reduce the risk of heart disease. In 1999, the FDA authorized the link between soy protein and reduced risk of coronary heart disease to be used on food labels. The FDA concluded that including soy protein in a diet low in saturated fat and cholesterol may reduce the risk of coronary heart disease by lowering blood cholesterol levels.
Source

This focaccia is very easy to make. You can serve it with any sauce. I have served with marinara sauce.

DSC_1365.jpg

I have sprinkle chopped cilantro or coriander leaves over it but you can use parsley, basil or any herb you have. You can spread generous amount of cheese over it while baking. Or spread some chopped onion, tomato, olive, bell peppers anything you like.
Use olive oil to get perfect taste.

Recipe

Whole Wheat flour or atta – 2 cup

Soyabean flour – 1 cup

Yeast – 2 teaspoon

Sugar – 1 teaspoon

Salt – 2 teaspoon

Oil – 3 tablespoon + for greasing

Garlic powder – 1 – 2 teaspoon

Oregano – 2 teaspoon

Black pepper powder – 1/2 teaspoon

Cilantro or coriander leaves – 1 tablespoon, chopped

Red chilli flakes – 1 teaspoon

Water – 1 & 1/4 cup or as require to make a soft dough

Method

1. Take 1 cup lukewarm water in a large bowl. Water should be just warm not hot.

2. Add 1 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.

Now keep it covered for 15 minutes or until the mixture bubbled up.

3. Add salt, oil, Oregano, garlic powder, black pepper powder and half of the flour. Mix well with a spoon. If you like strong garlic flavour use 2 teaspoon full. If not add 1 tablespoon.

4. Now add remaining flour and knead with hand. Knead well and add more water if require. Knead the dough for 8 to 10 minutes. You can use your food processor or stand mixer.

5. Smear the dough with some oil and cover. Allow the dough to leaven for 2 hours. If the weather is cold increase the time.

6. Take out the dough. It will be doubled.
Punch down the dough to remove the air.

7. Knead the dough again. Knead it on flour dusted surface. Knead till the dough becomes soft and elastic. You can add little more flour if require.

8. Take a square or rectangle baking pan. Grease it generously with olive oil.

9. Transfer the dough in greased pan. Press down the dough in baking pan. Make even layer of the size of baking pan with oil greased hand.

10. Keep the pan in the oven or on your kitchen counter for second rise for 30 minutes.

11. Preheat the oven at 200 degrees for 15 minutes.

12. Now make holes or dents on it using your all the finger tips. Drizzle olive oil over it.

13. Sprinkle red chilli flakes and chopped cilantro or coriander leaves all over it.

You can use parsley, basil, thyme whatever you have.
If you want you can sprinkle chopped onions, bell peppers, olives anything.

14. Bake in preheated oven for 25 – 30 minutes or until the top becomes light brown.

15. Let the focaccia cool down. Cut and serve warm or in room temperature.
Happy baking!!

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