Showing posts with label lentils. Show all posts
Showing posts with label lentils. Show all posts
Saturday, April 12, 2014
Handvo Rice and Lentils Spicy Cake
Ingredients:
1. 1 cup rice (1 year old rice is best but dont use basmati rice)
2. 1/2 cup split red gram / pigeon pea (arhar dal)
3. 1/4 cup split Bengal gram (chana dal)
4. 1 cup yogurt
5. 1 cup grated bottle gourd (doodhi / lauki)
6. 1 tablespoon peanuts
7. 1 teaspoon fruit salt or 1/2 teaspoon saji na phool / meetha soda
8. 1 teaspoon garam masala powder (Indian spices powder)
9. 1 teaspoon sesame seeds
10. 1 tablespoon sugar
11. 1 teaspoon chili powder
12. 1/2 teaspoon turmeric powder
13. 2 tablespoon green chili and ginger paste
14. Salt to taste
For the Tempering:
1. 4 tablespoon oil
2. 2 Bay leaf
3. 1 teaspoon black mustard seeds
4. 1/2 teaspoon cumin seed
5. 1 teaspoon white sesame seeds
6. 1/2 teaspoon asafetida
7. 1/4 teaspoon red chili powder
8. 2 whole dry red chili
Method:
1. Mix all lentils (dal) and rice. Clean wash and soak for 2 to 4 hours.
2. Now drain and grind to a thick paste, add the sour curds. allow to ferment 6 to 7 hours.
3. For the tempering, heat the oil and add the mustard seeds and fry until they crackle, add cumin seeds, bay leaf, dry chili, sesame seeds, asafetida and continue to fry.
4. When the sesame seeds are golden in color add 1/4 tsp red chili powder in pan and pour this over the batter.
5. Add the grated bottle gourd, sugar, chili powder, turmeric powder, garam masala powder, peanuts, green chili-ginger paste and salt and fruit salt mix well.
6. Take out bay leaf and red chili, pour this batter into a greased tin. On the top sprinkle sesame seeds.
7. Bake in a preheated oven at 180 degree C for 30 to 35 minutes till the crust is golden brown.
8. Cut and serve with garlic chutney.
Notes:
The batter has the same consistency as the Idli batter or pancake batter.
Saji na phool is very mild baking soda and we use mostly in Dhokla , Handvo or many kinds of fritters. For substituted u can use meetha soda or normal baking soda in less quantity.
In this dish you can add your choice vegetables and make variation in this dish.
The batter has the same consistency as the Idli batter or pancake batter.
Saji na phool is very mild baking soda and we use mostly in Dhokla , Handvo or many kinds of fritters. For substituted u can use meetha soda or normal baking soda in less quantity.
In this dish you can add your choice vegetables and make variation in this dish.
You may also like:
Thursday, February 13, 2014
Lentils with Rhubarb
I managed to yank a few bits of rhubarb from the garden, but its ridiculously premature. I hope I havent damaged it... Ha! Ha! It would have been better to have bought some - there should be forced rhubarb still around right now. And I keep telling myself, it wont be TOO long before these spring vegetables are ready.
The rhubarb is surprisingly subtle; it just adds a tart lemony quality to the dish.
4 to 6 servings?
45 minutes prep time
6 stalks rhubarb
1 medium carrot
2 green onions OR 1 small onion
1 tablespoon mild vegetable oil
1 tablespoon mild curry powder
1/2 teaspoon salt (about)
pepper to taste
1 cup red lentils
5 to 6 cups chicken or vegetable broth
Trim and chop the rhubarb. Peel and dice the carrot finely. Trim or peel the onion(s) and chop.
Heat the oil in a heavy-bottomed pot, and cook the rhubarb, carrot and onion in it until soft and reduced in volume, about 4 to 5 minutes. Sprinkle over the curry powder, salt and pepper, and mix in. Mix in the lentils. Immediately add 5 cups of the chicken stock and stir well.
Cook the lentils for 25 to 30 minutes, until soft. Stir regularly, and add a bit more chicken stock if it seems to be getting too dry. The mixture should end up being soft but not too soupy.Adjust the seasonings to taste. Like most bean and lentil dishes, this is better the next day.
Last year at this time I made Celeriac Mash with Blue Cheese.
Read More..
The rhubarb is surprisingly subtle; it just adds a tart lemony quality to the dish.
4 to 6 servings?
45 minutes prep time
6 stalks rhubarb
1 medium carrot
2 green onions OR 1 small onion
1 tablespoon mild vegetable oil
1 tablespoon mild curry powder
1/2 teaspoon salt (about)
pepper to taste
1 cup red lentils
5 to 6 cups chicken or vegetable broth
Trim and chop the rhubarb. Peel and dice the carrot finely. Trim or peel the onion(s) and chop.
Heat the oil in a heavy-bottomed pot, and cook the rhubarb, carrot and onion in it until soft and reduced in volume, about 4 to 5 minutes. Sprinkle over the curry powder, salt and pepper, and mix in. Mix in the lentils. Immediately add 5 cups of the chicken stock and stir well.
Cook the lentils for 25 to 30 minutes, until soft. Stir regularly, and add a bit more chicken stock if it seems to be getting too dry. The mixture should end up being soft but not too soupy.Adjust the seasonings to taste. Like most bean and lentil dishes, this is better the next day.
Last year at this time I made Celeriac Mash with Blue Cheese.
Subscribe to:
Posts (Atom)