It was a sunny Sunday morning. I was up all early and not sure what to do. Of course, I have a dear space where I can relax and talk about what goes in our parts of the wood. But somehow I wasn't up to staring at the screen so early. So sat out with a cuppa of coffee and wondering how the day is going to pass. With Hubby dear not around, we don't usually plan for cooking anything. Kids were still
My mom used to make really delicious Crispy Moong-Dal Kachoris, and I still remember what a glutton I used to be when I ate those! of course, I could never have enough of these, or the lilva kachoris, their second counterpart. But then, crisp and flaky on the outside, and warm and flavorful on the inside, you just can't stay away from Kachoris! Do I sound like a commercial? guess what, once you tr
Out of all the dal varieties, moong dal is more healthy and cooks fast too. The split moong bean is called moong dal and is either green(with husk) or yellow(when de husked) in colour.The nutritional value of moong bean per 100g when boiled is as follows,calories:110Kcalcarbohydrate: 19.15gSugar: 2gFat: 0.38gDietary Fiber: 7.8gVitamin C: 1mgCalcium:27mgThere are a lot of recipes with moong dal as
It was time… It was time for me to say good bye…. It was my last day in my hostel… It was the time for the final cleanup of my room and I knew I will be fined by warden if I don’t do it right. Actually, I had more important things on my mind… Everything seemed secondary… The thought of never being able to participate in any of birthday bashes and midnight parties, never having to pay fines for
Dry curries or poriyal or Vepudu are very appetizing. Its a must in our menu for lunch along with Rice. When we make either dal or Sambar or anything for Rice, a dry dish with vegetable goes without saying. So this also features a lot in the hassle, we have for planning the menu. I had so much difficulty previously on planning menus. Then hubby dear decided that the best would be that we all sit together and plan for a week. Once done, it would be pinned on the kitchen board. So we know what vegetables to buy and what's for each meal. Of course, at times we may do something else unplanned, but having a planned one helps a lot. Planned menu also helps us to balance the vegetable with the colour and the whole appeal. When I started this blog, I had ideas on putting up a menu for the week. But blogger does not give me easy way to come up with a tabular structure that I can enter. If I got to work with code, right now I don't have time. So I am looking for easy ways to do it. Maybe I wil
Lilva kachoris are a famous gujarati snack savoured by people throughout the country. The small golden balls filled with Tuvar (Lilva) mixture are very tasty and can serve as perfect appetizers or a snack for a pot-luck party. You can even use moong dal for the filling to create a variation of the recipe. Both the versions promise to be instant hits! One of my aunts used to make them so good I could easily gobble 8-10 kachoris and yet feel the urge to grab more!! So try this authentic gujarati "Lilva ni Kachori", and I've showed you how to bake them rather than deep fry which makes it tasty and healthy at the same time! (image courtesy indianfoodforever.com)IngredientsFor the kachori3 cups all-purpose flour or whole wheat flour(the latter is healthier but a little compromise on taste )2 tbsp semolina (fine rava)1 cup warm melted ghee (clarified butter)salt - to tastehot water - to knead the doughoil for frying kachorisFor the filling2 cups Lilva (Green Tuver)- only the pods (they are
As I was thinking what to make for evening snack, got this recipe from my Atte. She got this recipe from one of her potluck party friend. Voila!!! Now its a big hit with my 'much' better half. Its such a simple recipe yet tastes great. They are crispy outside and soft inside. Moong Dal Vada served with Tomato SauceIngredients:1 cup of Moong dal(Yellow)1/2 cup Maida/Plain flour1 tbsp Rice flour2 green chillies, finely chopped1 medium Onion, finely choppedFew finely chopped Coriander leaves1 tsp Red chilli powder1 tsp Cumin/Jeera seeds1 inch Ginger, finely choppedSalt to tasteOil for deep fryingIngredients Method:Soak moong daal in water water for 1-2 hours.To this add all the ingredients usuing as little water as possible.Make small balls and press them little.Deep fry them in oil.Fry them in medium flame till they turn golden brown.Serve them hot with tomato sauce or any chutney. Moong Dal Vada
Ingredients:1 cup yellow or green moong dal (washed & soaked for 4 hours)4-5 green chillies (or red ones)1 tbsp. coriander finely chopped1/2 tsp. coriander seeds crushed coarsely1/2 tsp. cumin seeds crushed coarsely1/2 tsp. aniseed coarsely crushed1 tbsp. coriander finely chopped3 tbsp. hot oilsalt to tasteoil to deep fryMethod:Drain soaked dal and wet grind not too fine.Mix in all other ingredients, except oil to deep fry.Beat well with hand to mix.Heat oil, drop rounded bhajias, with wet hand or spoon.Fry on medium till golden.Serve hot with green and tamarind chutneys.
