Green Moong Dal Chilla Sandwich

Green Moong Dal Sandwich

Moong dal ground into a smooth batter along with onions, tomato and spices is pan-fried. It makes a great breakfast and a delicious snack. Served along with some tamarind chutney and tomato ketchup just like that or sandwich it between slices of bread to make a delicious sandwich.

Ingredients: 

Green moong dal 1/2 cup

Ginger  1/2 inch piece

Garlic roughly chopped 5-6 cloves

Onion roughly chopped 1 medium

Tomato roughly chopped 1 medium

Green chillies roughly chopped 1 

Salt to taste

Red chilli powder 1/4 teaspoon

Oil to shallow fry

Tamarind Chutney http://yuvikasrecipes.blogspot.co.uk/search?q=tamarind+chutney

Method:

Soak moong dal in three cups of water for about half an hour. Drain and grind with ginger, garlic, green chillies and salt to a smooth batter.

Add chopped tomato, onion, red chilli powder and mix well. Heat a tawa and grease it. Spread a ladle full of batter to a pan in shape of patty. Cover and cook for 5-6 minutes.

Drizzle a little oil and cook on medium heat till the underside is done.

Carefully flip over, drizzle a little oil and cook till the other side is golden brown. (cook uncovered)

Now its plating time: take a brown bread slice toast it and then place two moong chilla on top cut bread in round shape (optional) spread tamarind chutney and tomato ketchup.

Serve with avocado salad. Awesome green plate! Healthy Bhi aur Taste Bhi!

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Vatana Usal recipe with home made Pav

Usal is very famous Maharashtrian dish, which goes well for breakfast or dinner or even its great add on for your evening parties. The Vatana Usal Recipe is a delicious recipe that is made from a combination of the dried versions of green peas, tossed in a tangy and spicy gravy. Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns

Recipe link for Buns- https://yuvikasrecipes.blogspot.co.uk/2017/02/home-made-buns.html

Here in this buns recipe I have added Basil seeds on top. 

Ingredients:

1 cup Dried Green Peas (Vatana)

1 Onion , thinly sliced

1 Tomato , finely chopped

4 Garlic , grated

1 inch Ginger , grated

1 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Sugar

1 teaspoon Maharashtrian Goda Masala  recipe link - https://yuvikasrecipes.blogspot.co.uk/2018/03/gada-masala-powder.html

Salt , to taste

Cooking oil ,

1/2 cup Coriander (Dhania) Leaves , finely chopped

For Usal Masala

2 tablespoons Fresh coconut , grated

1/2 teaspoon Ajwain (Carom seeds)

1/2 teaspoon Cumin (Jeera) seeds

1 teaspoon Coriander (Dhania) Seeds

2 Byadagi Dried Chillies

1 teaspoon Fennel seeds (Saunf)

Method:

To begin making the Vatana Usal Recipe (Spicy Peas Curry), soak the peas for at least 6 to 8 hours or overnight. 

Once soaked, pressure cook the peas  along with 2 cups of water and salt in a pressure cooker until soft and mushy. After a 3 to 4 whistles, turn the heat to low and simmer for 10 minutes and turn off the heat. Allow the pressure to release naturally.

For the Usal Masala, in a small skillet, roast the coconut on medium heat until you get a roasted aroma (for about 3 to 4 minutes) and keep this aside in another bowl. Add the coriander, cumin, ajwain, fennel and red chilies and roast until you get a roasted aroma - about 4 to 5 minutes and turn off the heat.

Using a blender, grind to make a powder of the coconut and the above roasted spices and keep aside.

On a heavy bottomed wok or kadai, heat a tablespoon of oil. Add the onion, ginger and garlic and saute until the onion is soft and translucent. Add the tomatoes and saute until soft. Add the turmeric powder, salt, goda masala the the fresh usal masala to the tomato onion mixture and give it a stir.

Finally stir in the cooked peas and stir. Check the salt and spice and adjust to suit your taste. Adjust the consistency of the Vatana Usal by adding a little water if required. It is typically a thick curry and not a runny one.

Give it a brisk boil so the spices get well incorporated into the cooked vatana. Once done, turn off the heat and serve. Garnish with coriander leaves.

Serve the Vatana Usal Recipe along with toasted and buttered Pav Buns .

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Kanchipuram Idli

#Kanchipuram #Idli is a very popular South Indian idli seasoned with Black pepper, mustard seeds, chana dal (split chickpeas) etc. It’s different from regular idles, delicious and easy to prepare. It can be made for breakfast or dinner. Today let’s learn how to prepare #Kanchipuram #Idli

Ingredients :

    Idli par boiled rice -1/2 cup

   Raw rice - 1/2 cup

   Urad dal (whole) -1/2 cup

   Salt needed

   For the seasoning:

   Sesame seed Oil/ vegetable oil - 1 1/2 tbsp

   Ghee -3 tsp

   Mustard seeds 1 tsp

   Urad dal - 1 1/2 tsp

   Split chickpeas dal/channa dal -1 tsp

   Whole black Pepper- 2 tsp slightly crushed

   Cumin seeds/jeera - 1 tsp

   Ginger - 1 inch piece grated

   Dry Ginger powder - 1/4 tsp (optional)

   Green chillies - 1-2 finely chopped

   Hing/asafoetida - 1/4 tsp

   Cashew nuts - 10 break it into 2-3 pieces

   Curry leaves -few tender ones

   Turmeric powder -a pinch (optional)

   Coriander leaves - 2-3 tbsp finely chopped

Preparation :

Soak rice (both raw rice and idli rice) and urad dal separately for 5 hours.

Grind urad dal until light and fluffy. Grind rice to a slightly coarse paste. Mix both the batter together adding salt. The consistency of the batter should neither be thin nor thick. Check out my idli batter recipe to know more details about grinding for idli.

Leave the batter in a warm place for 8-10 hours or overnight to ferment.

Method:

Now our batter is ready. Before making idli, mix dry ginger powder, turmeric powder and coriander leaves with the batter. Then heat oil + ghee, add mustard seeds, when it splutters, add all the ingredients (mentioned under seasoning) one after the other. When dal turns golden brown, add the seasoning to the batter and mix well.

Pour the batter in idly moulds and steam for 10-15 minutes or until well cooked. You can steam the idlis in steel cups or tumblers or even in cooker separator or any shallow vessel (as shown below).Cut it into pieces and serve.

Serve hot with sambar / coconut chutney.

Note:  To enhance the look I have garnished my idli’s with grated carrots and few of whole black peppers.  In some with Yuvika’s Kitchen initials (YK).

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Moong Dal Kachori

Dal kachori is a delicious, spicy, fried puffed pastry. Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flaky from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch. kachori makes a mouth-watering appetizer and can be served with, Green Chutney and tamarind chutney.

Ingredients:

Dough

1 cup All Purpose flour (plain flour or maida)

1/4 teaspoon salt

2 tablespoons oil

1/4 cup chilled water more or less as needed

Filling

1/4 cup yellow moong dal (available Indian grocery stores)

1 teaspoon fennel seeds coarsely grinded (saunf)

1 teaspoon coriander seeds coarsely grinded (dhania)

1 teaspoon red chilly flakes

1/4 teaspoon ginger powder

1/2 teaspoon mango powder (amchoor)

Pinch of asafoetida (hing)

1/2 teaspoon salt (adjust to your taste)

1 tablespoon oil

2 tablespoons water

Oil to deep fry

Method:

To Make Dough

Mix the flour, salt and oil.

Add the chilled water slowly, mixing with your fingers as you pour.

Do not knead the dough. The dough should be soft.

Cover the dough and let it sit for at least fifteen minutes.

To make filling

Grind the moong dal dry, almost to a powder.

Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes colour slightly. Stir continuously.

Turn off the heat. Add all the spices mix well. Let the mixture cool off.

Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with clean cloth.

To make the Kachoris

Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.

Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving centre little thicker then edges.

Mould the dough into a cup and place 1 teaspoon of filling in the centre. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.

Let the filled ball sit for three to four minutes before rolling.

Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.

Heat the oil in frying pan over medium heat frying pan should have about one inch of oil.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.

Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.

Kachories can be stored for at least a week in an airtight container. This recipe makes 10-12 Dal kachoris.

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Additional Tips

Don’t roll the kachoris with a rolling pin.

Rolling pins can create small holes in the dough that let the oil seep into the kachoris, and they can also cause the kachoris to come out with one side thicker than the other.

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Bulgur wheat Pongal

Pongal is very popular and healthy dish of southern India. It’s one of the famous breakfast delicacies especially in Tamil Nadu. Normally Pongal is made with rice but today I will share My Style Pongal – made of Bulgur wheat and moong dal.

Ingredients:

Bulgur wheat – ½  cup

Moong dal – ½ cup

Salt – As needed

Ghee - to top

To temper

Ghee – 1 tbsp

Black pepper – 1 & 1/2 tsp

Cumin seeds – 1 tsp, heaped

Green chilli – 2

Ginger, very finely chopped – 1 tbsp

Curry leaves – 1 sprig

Asafoetida – 1/8 tsp

Grated Coconut- 2 tsp

Cashew nuts – 8 (Optional)

Raisins- 5-6 (optional)

Method:

In a bowl take bulgur wheat and moong dal wash and soak for 30 mins.

Heat a small pressure cooker with ghee. Temper with pepper, wait for it to start crackle, add cumin, slit green chilli, ginger, curry leaves, coconut and asafoetida (add cashew, raisins if adding). Stir in medium flame for 30 seconds.

Add moong dal and roast for a minute.

Add bulgur wheat, required salt and 2 to 3 cups water (I added 3 cups).

Bring to boil and cook for 3 whistles in medium flame.

Notes

The water quantity depends on the texture you want.

You can add 1/4 tsp turmeric too if you like.

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Brown Bread Appo/ paniyaram

Bored of eating bread butter/jam or bread sandwich. Here is one quick and simple breakfast/ eveining snacks No oil recipe. 

Ingredients:

Bread slices: 4 (I used brown bread)

Rava (semolina): 2 tsp

Oats: 3 tsp

Yoghurt: 3 tbsp

Onion: 1 (finely chopped)

Green chillies: 3 (chopped) (optional)

Cumin seeds: 1tsp

Curry leaves: Few (optional)

Hing (asafoetida): 1/2tsp

Coriander leaves: Few (chopped)

Salt to taste

Method:

1. Soak the bread slices in water. Squeeze dry and grind in a mixer for smooth paste using yogurt.

2. Add the semolina, oats and chopped onions to the bread and mix well. Keep aside.

3. Add water and make a paste of pouring consistency.

4. Add the coriander leaves , asafoetida, curry leaves and salt. Rest the batter for 10  minutes.

5. Make the appos pouring a ladle full of the mixture into the appo pan. Nicely brown on both sides. This has to be done on a medium to low flame and covered, so that the appo cooks properly.

6 Serve hot with chutney of your choice , I served it with avocado , roasted red belle pepper salsa. For the fresh morning taste. It also goes well with Milagai podi ...  http://yuvikasrecipes.blogspot.co.uk/2018/02/metkut-and-milagai-podi.html

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Eggless Broccoli Bread

Ingredients
1 Large head Broccoli, grated (100gms)
Sliced almonds - 2tsp
175 gm plain flour
2 tablespoons roasted desiccated Coconut
1 teaspoon  Salt
2tsp baking powder
1/2 tsp baking soda
115ml warm almond milk (you can also use warm water instead of almond milk)
2tsp vegetable oil

Method
Take a  baking pan (bread mould/ tin) and Put a parchment paper in the bottom. Oil all the sides and dust it with flour. Sprinkle sliced almonds.
Sift flour, baking powder, salt and baking soda together and set aside. Repeat this process two to three times.
Now add grated broccoli, coconut and warm almond milk and make a soft dough. Let this dough rest for at least 1-2 hr. Pre heat the oven 150 degree C. For 10mins.
Add your dough into the bread mould and bake for 15mins.
Check with toothpick, if it comes clean all done otherwise cook on 100 degree C for another 5-6 mins.
Let it cool down. Now invert it over a plate and slice it.
You will get 10-11 slices of  Eggless broccoli bread.
Enjoy with cheese/ soup of your choice.

Eggless Broccoli Bread is perfect for kids Lunch , who run from there greens. (please check for allergies) You can skip almonds if you or your kids are allergic or do not like it.

Nutritional benefits of BROCCOLI :  its a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid.

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Vada Pav

Vada pav is mumbai's street food and its a food on the go for the ever so busy mumbaikar's.
 Vada Pav is also known as common man's burger which is delicious to eat and light on pocket.


Ingredients for Vada Pav Recipe:
Potatoes boiled and peeled 6 large
Pav
Oil 1 tablespoon + to deep fry
Asafoetida a pinch
Turmeric powder 1/4 teaspoon
Green chilli-garlic paste 1 tablespoon
Salt to taste
Fresh coriander leaves chopped 1/4 cup
Lemon juice 1 tablespoon
bread (pav) 8 small

For Batter
Coarse gram flour (besan) 1 1/4 cups
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Soda bicarbonate a small pinch (optional)

Method:
1)To make the batter place the gram flour in a bowl. Add salt, red chilli powder, turmeric powder, soda bicarbonate and mix. Add sufficient water and whip to a smooth and thick batter. Set aside for at least fifteen minutes. Place the boiled potatoes in a bowl.
 2)Heat one tablespoon oil in a pan. Add asafoetida, turmeric powder, green chilli-garlic paste and mix. Add potatoes and salt and mix. Set aside to cool. Add coriander leaves, lemon juice and mix mashing the potatoes some more.
 3)Divide the mixture into eight equal portions and shape them into balls.
 4)Heat sufficient oil in a kadai. Dip the potato balls in the gram flour batter and deep fry till golden and crisp on the outside. Drain on absorbent paper.

Ingredients for Lasun (garlic) Chutney:
Scraped coconut fresh 1 cup
Dried red chillies 2-3
Kashmiri red chillies 2-3
Garlic cloves 5-6
Tamarind lemon-size ball 1
Roasted peanuts 1 tablespoon
Sea salt to taste

Method:
1)Dry roast coconut in a non-stick pan. Transfer it on a plate and set aside to cool at room temperature.
 2)Remove stems of dried red chillies and Kashmiri red chilies and dry roast in a non-stick pan on low heat for 2-3 minutes. Switch off heat and transfer on a plate to cool.
3)Grind together roasted coconut, chillies, garlic cloves, tamarind, peanuts and sea salt to a coarse powder.
 Serve with vada pav.

Now assembling time: Mumbai style mein bole toh jhakas yum time:
Take a pav bread slit each pav spread  tamarind chutney and coriander chutney. Place one vada in the middle top it up with lasun chutney press lightly. Hmmm...do not wait just eat.

Serve hot with fried green chillies.

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My style English BreakFast

Oats Carrot Patties
Ingredients:
Oats- 1cup
Greated Carrot-1 cup
black pepper pwd. 1/2 tsp.
yogurt- 4 tsp
salt to taste
water -2-3 tsp
oil-2-3 tsp

Method:
1. In a bowl mix all the above ingredients,add 1 tsp water rest the batter rest for 10 minutes.
2. You should be able to hold the mixture in your hands and make a patty shape.
3. Heat a pan , drizzel few drops of oil place the patties and turn the heat to medium cover and cook for 6 mintues. Now turn and cook uncovered for 3 minutes.
4. Oats carrot patties are ready to be served hot with sauce of your choice.

Hummus
Ingredients:
1 cup boiled chickpeas
1 teaspoon tahini
1 to 2 garlic cloves
1/2 lemon, juiced
2 tsp of olive oil
sea salt to taste
1/2 tsp black pepper pwd
1 pinch paprika

Method:
1. Mix all the above ingredients in a jar and grind to smooth paste. Its Ready to be served.

Harissa
Ingredients:
one red capsicum roasted
coriander leaves- 1/2 cup
coriander seeds- 4-5
roasted garlic- 2-3
roasted gram dal- 2 tsp
lemon juice- 1tsp
salt to taste

Method:
1. Add all the above ingedients into a jar. Now grind it to make sauce consistency. This is my style of harrisa , Please try it once and leave your comments on my blog.


Pistachio and Avocado Sauce

Ingredients:
2 ripe avocados
Juice of 1 lemons
1 roasted garlic
Lemon juice-2tsp
salt to taste
1/2 cup pistachio nuts, roasted and roughly chopped

Method:
1.Add all the above ingedients into a jar. Now grind it to make sauce consistency.

Hash Brown Patties
Ingredients:
Potato(use potatos which are marked as baked)-2
salt to taste
Black pepper pwd- 1/2 tsp
oil-3 tsp.

Method:
Grate the potatoes and squeeze out the water, now add salt and pepepr. On a hot pan add oil and spread this mixture evenly. Cook covered on low heat for 10-15minutes. Now flip and cook uncovered for another 10 minutes.


Its ready to be served.
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Crispy Vegetarian Rava Toast

It is a healthy and  simple recipe, you can easily get almost all the ingredients at home.
If you have a busy day and you do not want to cook much rava toast is a best for you.

Ingredients
Bread slices: five (The choice of bread is yours – white bread, wheat bread or multigrain bread)
 Fine chopped onions: ¼ cup
 Chopped green capsicum: ¼ cup
chopped red capsium: 1/4 cup
Fine chopped de seeded tomatoes: ¼ cup
chopped cucumber: 1/4 cup
chopped spinach: 1/4 cup
2 tsp of chopped avocado
Yogurt: 1/2 cup
Fine chopped coriander leaves: 2tbsp
Fine chopped green chilly: 1
Rava / sooji / semolina: 1/2 cup
Grated Cheese -3 tsp (optional)
Tomato ketchup: 2 tbsp
Butter
Oil

Method:
In a mixing bowl, add rava and curd. Mix them well.
Now add little water at a time and make smooth batter.
Now add chopped onions, capsicums, tomatoes, cucumber,spinach, yogurt, salt, coriander leaves, and green chilly.
Mix them nicely, cover and leave it for 10 minutes.
After 10 minutes take out the mixture and mix it again.
Add little water if needed. Mixture should not be very thick or thin
Take a bread slice and apply thin layer of ketchup on it.(at this time you can add the grated cheese)
Now add thin layer of rava mixture on top of ketchup.
Press it gently.
Now heat the pan at medium low heat.
Put some oil on it. Put the toast rava side down on pan.
Press it gently and let it cook from down for few minutes.
Now apply butter on top and flip the bread.
Cook the bread from down till it becomes crisp and golden brown.
Now flip it over and cook from the other side too.
Turn it once or twice till bread is brown and crisp from both the sides.

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Oats Broccoli Patties

Ingredients
1 cup oats
4tsp curd
1/2 cup boiled and mashed Broccoli
1/4 cup chopped red onion
1/4 cup water
salt to taste
oil to make patties

Method:
In a bowl add all the ingredients mix well to make thick batter. Now heat a pan add 1 1/2 scoop of batter flat it with back of the spoon.
 Use few drops of oil to fry the patties cover with lid. Cook on medium heat for about 4 minutes .
Turn and cook without lid for another 3 -4 minutes. Do the same with rest of the batter.
Serve hot.

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Vegetable Quiche

Ingredients
1⁄2 cup onion, diced
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 cup washed roughly chopped spinach

2 cups cheddar cheese, shredded
2 tablespoons flour
4 large mushrooms
4 eggs
1 1⁄2 cups milk
1⁄2 teaspoon salt
Method:
Sauté onions, peppers, spinach and mushrooms in one tbsp butter over medium heat for 10 minutes.
While vegetables are cooking, toss cheese and flour together.
Combine eggs, milk and seasoning and mix together.
Add cheese and vegetables to egg mixture and mix well.
Pour into greased pie dish and bake at 375 degrees for 45 minutes.
Let stand 30-45 minutes before serving.

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Undi- Konkani delight (rice coconut balls)

Undi is one of the most popular breakfast dishes for many of the Konkani’s. Here is the recipe.

Ingredients:
1 cup rice rava(idli rava)
½ cup grated coconut(fresh or frozen)
2-3 Red chillies
4-5 curry leaves
1 tea spn urad daal
1 tea spn mustard seeds
¼ tea spn fenugreek seeds
3 tbl spn coconut oil

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Method:
Heat coconut oil add mustard seed, fenugreek, urad daal, slit red chillies and curry leaves. When it starts popping add rava and fry for 3-4 minutes. Add salt, coconut and boiling water(around 3 cups). Stir and close the lid. Cook until it is completely cooked. Let it cool a bit and then form round small balls. Grease a cooker vessel and lineup these balls. When placing the balls with the help of your thump make small hole in middle of balls. Steam these balls in cooker for 15 minutes.
Serve hot with coconut chutney.
Serves : 2-3
Preparation time : 25mins
Tip: Be careful with the use of fenugreek seeds, they might give a tinge of bitterness to this dish.
http://yuvikasrecipes.blogspot.co.uk/2018/04/konkani-delight-piyava-onion.html

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