Mixed Dal

Mixed Dal
Dal as we all know are a major source of proteins.Usually we make any one variety of dal in our homes but how about making a mixed version so as to gain maximum benefit out of it??
http://sizzlingspices.blogspot.com/2009/08/mixed-dal.html

I am sending this post to MLLA 15th helping currently hosted @ Sia's Monsoonspice an event initiated by Susan The wellseasoned cook.

Singhare ki Burfi

Singhara flour is an ingredient that is commonly used for making dishes during Navratri fasts. You can prepare many mouth watering dishes with singhara flour, such as poori, pakori and burfi. Singhara burfi is a sweet dish that you can enjoy with other meals of Navratri. All you have to do is prepare these burfis once and can enjoy them for all the nine days. Singhara burfi is also not very difficult to make and is very yummy in taste. This flour is available easily in markets during Navratras.

Ingredients
1/2 cup Singhara Flour (water chestnut flour)
2 tbsp Ghee
1/2 cup Khoya
3/4 cup Sugar
1/2 cup Water
1/2 tsp Cardamom Powder
Method
Stir-fry flour in ghee in a heavy pan to a light pink color over low flame
Transfer immediately to another vessel after frying. Stir-fry Khoya in the pan till there are no lumps and it is of light pink color Mix cardamom powder and flour to it.Set aside for cooling .
Make thick syrup by boiling water and sugar till it is of thicker consistency (One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency) .Remove the pan from flame
Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well Grease a plate and transfer the mixture to it.Level it and let it cool
When cool and set, cut into pieces, using a sharp knife. The Burfi is ready to serve.

Poori Kurma

A common in South Indian restaurants, a dish that is liked by all. Poori with Aloo masala also called Poori Kizhangu or served with spicy Kurma, whichever way, its a aure treat.



So here goes my favourite.... a sunday brunch item....

Ingredients:
For poori:
2 cups Wheat flour
Water to knead for dough
pinch of Salt
Oil for deep frying
Knead dough and keep aside for 1/2 hour. Make pooris, deep fry and serve hot.

For Aloo Kurma
1 Potato diced
2 Onion (diced)
1 Tomato (diced)
1 Green chilli
½ tsp Ginger garlic paste
¼ tsp Turmeric powder
½ tsp Red chilli powder
1 tsp Coriander /dhania powder
½ tsp Salt (or to taste)
3 stks Coriander leaves (for garnishing)
1 tsp Ghee
3 tsp Oil
1 cup Fresh grated coconut
1 tsp Poppy seeds
¼ cup Water (approx)
Curry leaves
1 Bay leaf
¼ tsp Cumin seeds
¼ tsp Fennel seeds
2 Cloves
2 Cardamon
2 Cinnamon stick (small)

Method:
Grind coconut, khus khus and water to make a thick paste and keep aside. Wash and peel the potatoes, cube them and keep aside. Heat oil and ghee in a pressure cooker, add cumin, fennel, cloves, cardamom, bay leaf, cinnamon and fry them for few seconds then add chopped onions and green chilli saute until golden. Now add the ginger garlic paste and fry for few seconds. Add the tomatoes along with turmeric , red chilli powder, coriander powder, salt and cubed potatoes. Fry for few seconds and add 1 cup of water and pressure cook up to 2 hiss and switch off. When the steam comes to a stop completely, carefully open the cooker and add the coconut paste and simmer for 5 minutes. Garnish with coriander leaves and serve hot with Poori.

Gud Halwa

Gud or jaggery as we call it is a great source of Iron. A sweet that we all commonly make is sweet Pongal but how about making a Halwa with it???

Read On....

Ingredients:

100 gms Semolina (Suji/Rava)

50 gms Jaggery (crushed)

50 gms mixed nuts (chopped)

3 tbsp Ghee

1 cup Milk

1 cup water

Method:

Take little ghee in a pan or kadai and roast the semolina till light brown in colour. Add milk, water, jaggery and cook till it absorbs all the liquid. Add ghee and mix till ghee is well absorbed. Garnish with nuts and serve hot.

I am sending this to Shanthi Krishnakumar's Dussehra - Diwali event ,and Sara's Corner's Sweets and Savouries event.

Tofu Peas Curry

Tofu – also known as Soya Bean Curd - has been called the perfect food. It is high in protein, low in saturated fats and a good source of calcium as well as vitamin E. It is also cholesterol free. Let’s find out more about ‘the cheese of Asia.’
Tofu is made by grinding cooked soya beans until a milk is produced. The milk is then solidified with a mineral coagulant calcium sulphate. The resulting tofu is naturally bland. It is, therefore an ideal additive to both sweet and savoury dishes. There are two basic types of tofu. Silken tofu is soft and can be utilised as an ideal additive for dressings, sauces and in dairy free versions of ice cream or cheese cake. Firm tofu, on the other hand, comes in a more solid form. It can be stir-fried, grilled, scrambled, pickled, smoked, baked or barbecued.

Ingredients:

Tofu: 200 gms

Peas : 1/2 cup fresh and shelled

Onion: 1 big chopped

Tomato: 2 medium chopped

Ginger: 1/2 inch chopped

Red Chilli Powder: 3/4 tsp - 1 tsp as per taste

Salt to taste

Turmeric Powder: 1/2 tsp

Garam masala: 1/2 tsp

Oil: 2 tbsp

Cumin seeds: 1 tsp

Fresh coriander: for garnish

Method:

Take oil in a pan, add cumin seeds and let it sizzle. Add chopped onion, ginger and saute till light brown. Add chopped tomatoes, salt, turmeric, red chilli powder and garam masala and cook till it forms a masala and the oil leaves the sides of the pan. Add peas, little water and cover and cook till peas are soft. Add crumbled tofu and mix well. Remove from heat, garnish and serve hot with rotis.

Navratri

'Nav' means 'nine' and 'ratri' means 'night'. Thus, 'Navratri' means 'nine nights'. There are many legends attached to the conception of Navratri like all Indian festivals. All of them are related to Goddess Shakti (Hindu Mother Goddess) and her various forms. It is one of the most celebrated festivals of Hindu calendar, it holds special significance for Gujratis and Bengalis and one can see it in the zeal and fervor of the people with which they indulge in the festive activities of the season. Dandiya and Garba Rass are the highlights of the festival in Gujarat, while farmer sow seeds and thank the Goddess for her blessings and pray for better yield. In older times, Navratri was associated with the fertility of Mother Earth who feed us as her children.The first three days of Navratri are dedicated to Goddess Durga (Warrior Goddess) dressed in red and mounted on a lion. Her various incarnations - Kumari, Parvati and Kali - are worshipped during these days. They represent the three different classes of womanhood that include the child, the young girl and the mature woman. Next three days are dedicated to Goddess Lakshmi (Goddess of Wealth and Prosperity), dressed in gold and mounted on an owl and finally, last three are dedicated to Goddess Saraswati (Goddess Of Knowledge), dressed in milky white and mounted on a pure white swan. Sweetmeats are prepared for the celebrations. Children and adults dress up in new bright-colored dresses for the night performances. In some communities, people undergo rigorous fasts during this season that lasts for the nine days of Navratri. The festival culminates on Mahanavami. On this day, Kanya Puja is performed. Nine young girls representing the nine forms of Goddess Durga are worshiped. Their feet are washed as a mark of respect for the Goddess and then they are offered new clothes as gifts by the worshiper. This ritual is performed in most parts of the country. With commercialization, the festival has moved on to be a social festival rather than merely a religious one. However, nothing dampens the spirit of the devout followers of Goddess Durga, as they sing devotional songs and indulge in the celebrations of Navratri, year by year.

On the festive occasion of Navratri, fast is observed by people for seven or eight days, depending upon when they want to conduct the Kanchika Pujan (when young girls are worshipped). The devotees, who have observed fast, would get up early in the morning, take bath and offer prayers to the deity. People follow a specific diet for Navratri, if they haven't observed a nirahar (waterless) fast. Most people nowadays perform partial fasting. They would abstain from non-vegetarian food, alcohol and those dishes that are made of common salt or any kind of spice. Singhare ka atta (kuttu ka atta) is used to prepare rotis or puris, for the fast. One may drink beverages like tea, coffee and milk, on Navratri. Dishes made of sago and potato is generally consumed by the people, when they observe fast on Navratri. Sendha namak (rock salt) is used instead of common salt, for cooking on the festival. All fruits and foodstuff made of fruits are eaten during the seven days. Nowadays, ready-to-eat snacks are available in the stores, especially prepared for Navratri. In addition to this, certain restaurants in the northern parts of India would offer special menu for the people, who have observed fast on Navratri. After seven days of fasting, people would break their fast on the eighth day - Ashtami - by worshipping young girls. The ritual of offering prasad to the young girls is called Kanchika Pujan. As per the tradition, puris (deep fried Indian bread), halwa (sweet dish made of suji) and Bengal gram curry are served to the young girls, called upon by the people who have observed fast. After seeking the blessings of the young girls (kanchikayen), the devotees would break their fast by consuming the prasad (puri, halwa and sabzi) that they have prepared for them. While this is the tradition followed by majority of people, Navratri fast is also broken on ninth day (Navami), wherein the fast is observed until Ashtami. The same procedure is followed in that case as well.

I am a firm believer in MATA, and hence for the past 5-6 years, i have been following this fast religiously. This year navratri begins on 19th Sep 2009 and culminates on 27th Sep 2009. The 10th day is celebrated as Dusshera in north or Vijaya Dasami in South. Will post recipes soon as i observe the complete 9 day fast. Keep checking.....

Dates and Walnut Cake

Dates are a powerhouse of nutrients. And if u dont how to add them to your daily, here is a simple and sweet version..

I am sending this to Microwave Potluck party September edition hosted by Srivalli @ cooking4all seasons.

Ingredients:

18 Fresh dates seedless
¾ cup Milk
¾ cup Sugar
1 cup Maida
½ cup Refined oil
1 tsp Baking soda
1 Tbsp Cashews
50 g Walnuts
1 Tbsp Blanched almonds

Method:

Soak dates in warm milk for 6-7 hours.

Add sugar and grind to fine paste with the milk. Add oil to this and mix well.

Seive maida and baking soda together in a seperate bowl. Add flour mixture to the dates syrup and mix well.

Add nuts and keep blanched almonds for decorating the base of the tin or the top of the cake. Pour mixture to a greased tin. Bake in microwave for 8-10 mts on high power.

Let it cool. Serve straight away or drizzled with chocolate syrup on top.