Showing posts with label moong dal. Show all posts
Showing posts with label moong dal. Show all posts

Saturday, June 15, 2013

DAPKA KHADI FOR ICC~MAY

Tried and tasted by Nivedita
Hi All,
Weather is playing hide and seek with us :-) Everything served on the plate should be hot and spicy. So the butter milk has taken its seat back. But boiled butter milk or Hot butter milk?? Yes, its my favorite always. I wait for this weather to enjoy this Kadhi. 
Last month I prepared the same way but with Mangalore Cucumber (which is again my favorite) and I was lazy to post it in my blog.
When Valli announced the challenge for this month's Indian Cooking Challenge, I was happy. One more reason to be happy was its my favorite cuisine, its from Gujarat :-)

I am here with my clicks:-

Can you see my Dapkas?

Moongdal paste

Buttermilk with Besan

Baked Moong dal dapkas

I faced a problem with dapkas. When I put those in the kadhi, they did not pop up but thanks for the tips Valli, I baked those in microwave for 3 minutes and then added in the kadhi.
Still they were hard, don't know the reason.
The taste was good

Ready to serve with Rotlas

I enjoyed it with hot rice :-) 

 Keep Smiling,


Wednesday, July 28, 2010

Fenugreek leaves with Yellow moong (ಮೆಂತ್ಯೆ ಬ್ಯಾಳಿ )

Tried and tasted by Nivedita 
Hi All,
I feel very happy always to post North Karnataka food. Its my dream to reach each corner in North Karnataka and explore the old and unknown recipes. I am sure I will do that once my younger one learns to manage herself.
Here is one easy and common food of North Karnataka. Its healthy too. I love to have this with rice, milk and pickle.
Methi leaves or Fenugreek leaves is called and Menthye pallye in Kannada. There are few types in this. One is with long leaves which is little bitter. Another one is round leaves. This is tastier than the other one.
Ingredients :
Methi leaves - 2 bunch
Yellow moong - 1/2 cup
Onion - 1 big chopped
Garlic - 3 to 4 cloves, finely chopped(skip it if you do not like the garlic)
Green Chilly - 2, finely chopped
Tomato - 1 big, cubed
Dry coriander powder - 1 tsp
Turmeric powder  a pinch
Salt to taste
Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Soak Moong in water for half an hour.
Wash methi leaves in salted water. Drain and chop. 
Heat oil in a kadai. Add mustard seeds. When splutter, add onion and garlic. Fry for a minute. Add soaked dal and tomaoto. Fry for few minutes. 

Add the dry ingredients and chopped leaves. Mix properly. Add 1/4 cup of water. Allow it to cook till the moong is tender and the raw smell of methi leaves is gone. Adjust the seasoning. 

Keep on high flame to remove the water. Its ready to eat. Have with chapati or roti. 
I am going to have it with rice.
 Sunitha's World page

Keep Smiling,

Sunday, October 25, 2009

Malt for toddlers(Reposted)

Tried and tasted by Nivedtia
Hi All,

I thought of starting my recipe entries with baby food. I am giving this food to my second daughter since she is 3 months old.(Now she is 18 months old.) Thanks to my neighbour who shared this with me. Before I share the recipe I want to say something about this. I went back to India for my second delivery after 9 years staying in UAE. It was nice and I really enjoyed my stay there for 11 months. When Phalguni, my second daughter was 3 months old, my neighbour Shaila, who also had 5 months baby, gave me this malt powder and told me to start feeding Phalguni. And I started giving it, the baby enjoyed the first sip!!!!! So I decided I will make it in more quantity and will start giving her everyday.


So I prepared the ingredients and took it to Flour mill ( in Kannada we call it "Girani"). I told the old man to make it powder and give it. And after he finished I went to give him money for the same. But!!!!! he refused. He said he will not take the money for baby's food. I forced him to take but he refused. Even though its only Rs.5, for him it was big as per me. But he told me let any amount of quantity comes for baby food, he never charges for it. He said, babies are like God, and I feel happy to do this!!!!!!!!! Its like blessings for him.This is what India is!!! Now when ever I make this malt at home( as there are no flour mills available near my house in UAE) I always remember him and smile!!



Now coming to the recipe:
Rice - 2 cups
Toor Dal, yellow moong Dal - 1 cup
Channa Dal, 
split green moong Dal -1/2 cup(after 9 months)
Almonds - 6 to 8
Wash rice and all dals together. put it to dry inside the house for a day or two. Once they are dry, roast with crushed almonds. Keep it to cool. Then put it into mixi and make fine powder. Store it in a jar. You can keep it for a month in refrigerator.
Now to make malt:
Rice and Dal powder - 3 tbsp
raagi (Nachni) Powder - 1 tbsp(I get ready powder packet here in UAE, in Indian stores) (Or if you have an access to flour mill, you can take raagi seeds, wash and put it to dry. Roast seperately and add with rice and dal mix )
salt to taste
Oats - 2 tbsp
Keep water in a vessel to boil. Till it starts boiling, mix all the above ingredients in a bowl with enough water. Then put in the boiling water, Stir continuously for a minute as there is a chance of getting burnt. Add salt.(If baby is less than 9 months, add very little salt).Let it cook for 15 min. Keep on stirring in between. Off the gas. Feed your child for breakfast. Its very healthy and my daughter loves it. For a change, only alternative days I put raagi powder so that she will feel change,eating white color malt.
When Phalguni turned 9 months and I started giving her vegetables, I started adding grated carrot, beans, potato and cabbage to make it more healthy. And all the vegetables goes into her stomach without any fuss.
I am sending this recipe to PJ's event : Tasty Bites For Toddlers


Till today(she is 2 years old),  I am giving it as one of main meals.






Keep smiling,

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