Chana dal snack

                   Chana dal snack is a recipe that is widely made only during Ramadan at our house. However, I would love to have it outside Ramadan too but Chana dal is one thing that is the rarest item in our pantry. This chana dal is one of my favorite dishes of Ramadan which I look forward to and yesterday it was packed for our Iftaar party and this also eventually leads me to the idea that it can also be packed for Kids tiffin boxes.

                  Chana dal or split bengal gram or split chickpeas are high in fiber and helps to lower cholestrol. It is a good source of Zinc, folate, calcium and ofcourse, protein.


               

                 I didn't knew how and what to name this post as we usually call it "Dal" only and I didn't want to confuse my readers with the dals, the usual curries. Talking of dals do check out the recipes for Khadi dal (lentils with Dill), Dahi wade, Shami kebab and Hyderabadi khatti dal that uses one dal or another.

                Chana dal snack is very easy to make with just one main ingredient Chana dal and if you have soaked chana dal prior to cooking it's just a cake walk!

Ingredients:

1. Chana dal/split chickpeas - 1 cup
2. Salt - to taste
3. Black pepper powder - 1 tsp
4. Lemon juice - 1 tbsp
5. Coriander leaves - few

Method:

• Soak dal for atleast 30 mins this will ensure fast cooking.
• Pressure cook dal with just enough water till done, approx 2 whistles (if you have skipped soaking like we did pressure cook for about 4 whistles). The dal should still be a little firm and retain its shape and shouldn't be too mushy.
• In a medium bowl take dal season it with salt and pepper, adjust to liking.
• Drizzle lemon juice.
• Garnish with coriander leaves and serve warm.

          Like this chana dal, Moongdal kachori, Kheema luqmi, Gulgule, Lobia salad and Rava wada are a few more Ramadan special dishes from My Mom's Kitchen do try them too.

           If you have tried any of the recipe from My Mom's Kitchen you can upload the pic of your dish on our facebook page. 

           Share your thoughts with me in the comments section below.

           Happy Cooking!!!

Fruit Custard

                 Fruit custard a thick creamy dessert filled with plenty of fruits. It's one of my favorite desserts and  a very common one and also very easy to make. It is also an interesting way to make kids consume fruits.

                   Fruit custard is a common dessert at our parties lately they have been modified being added with a layer of sponge cake and a topping of vanilla ice cream but original will always be original - the BEST!

                     You can add any desired fruits of your choice however, my favorite among the lots is Banana the rest of the fruits that are usually added are the common fruits apples, grapes, pomegranate, sweet lime and oranges. Do check out Orange kheer from My Mom's Kitchen. Once I even had a chance of having pears in the fruit custard so you can add any fruit you wish to have.

Ingredients:

1. Milk - 3 cups
2. Apple - 1 no
3. Bananas - 2 nos
4. Sweet lime - 1 no
5. Orange - 1no
6. Grapes - few
7. Pomegranate - 1/2
8. Sugar - 6 tbsp
9. Custard powder - 3 tbsp
10. Pineapple essence - 1 tsp

                          {I did not have pineapple at hand so instead added a tsp of pineapple essence you can skip it or instead add vanilla essence and that too is completely optional. Also if you wish you can add pistachios and cashews too}

Method:

• To a heavy bottomed vessel add milk and heat it on low flame.
• From it take 1/4 cup of milk and to this add custard powder. I used vanilla flavored custard powder. Stir well so that no lumps are formed.
• Add this custard mix to the boiling milk and mix well.
• Add sugar and essence that you are using and stir to avoid lumps formation and cook till the mixture thickens.
• Switch off the flame and let the mixture cool completely. The mixture will thicken further as it cools down so do not cook till too thick.
• Add chopped fruits to the cooled mixture and mix till well combined.
• Refrigerate and serve chilled.

                         Also try other dessert recipes like Sooji ka halwa, Gajar ka halwa, Bread rasmalai, Bread kaja and Aloo ka meetha from My Mom's Kitchen.

                        Hope you give this a try. Will love to listen from you. 

Happy Cooking!!!

Dondakayal curry (Ivy gourd curry)

                  Unlike most of the people who have bread or other light preparations for breakfast like Idly, Dosa in the South India or Poha, puri and other varieties in the North we have one staple breakfast that is Roti with a sabzi or two and it only changes on Sundays or when we run out of the flour. So typically we need to have a variety of sabzis or vegetable preparations. One sabzi that is quite often at my home is Dondakayal. We take up the vegetable name from the Telugu language of the state in which it is called Dondakayalu or Dondakaya. In Hindi it is called Tindora and in English it is known as Ivy gourd or Kovai.

                   These little green pieces are packed with Vitamin B1 B2 and B6 they also contain riboflavin and niacin helping you to fight depression. It also contains Calcium and Iron in a combination that is very well needed to maintain healthy bones. The most important benefit of the vegetable is that, that it helps in lowering the blood sugar level and is one of the best vegetable for people suffering from Type 2 diabetes.

                    Dondakayal curry is very easy to make takes very little time and requires very less ingredients too - the most basic ones in the Indian pantry.

If you are looking for some more sabzis for your rotis check out Aloo pyaaz (potato & onion fry), Onion capsicum masala, Spring onions & moong dal wadi, Khadi dal (Lentils with Dill), Tomato chutney from My Mom's Kitchen and, if you're hunting for some non-vegetarian curries then check out Kheema baingan masala, Aloo kheema, Kababchini ka kheema, Beans & minced meat curry.

Ingredients:

1. Dondakayal/Ivy gourd - 250 gms
2. Onion - 1 no
3. Ginger garlic paste - 1 tbsp
4. Red chili powder - 1 tsp
5. Turmeric powder - 1/2 tsp
6. Green chilies - 4 nos
7. Coriander leaves - few
8. Salt - to taste
9. Water - 1 cup
10. Oil - 2 tbsp

Method:

• Heat oil in a pressure cooker.
• Add chopped onion and saute till translucent. Add a little salt as this hastens the process.
• Add ginger garlic paste along with red chili powder and turmeric powder. Mix well.
• Add chopped dondakayal/Ivy gourd.

chopped Dondakayal/Ivy gourd

• Pour in a cup of water. 
• Place the lid of the cooker and cook for 2 whistles. 
• When the pressure of the pressure cooker subsides carefully remove the lid.
• On low flame, without the lid placed, add slit green chilies and chopped coriander leaves.
• Cook on low flame for 5 more minutes. Adjust the salt.
• Serve hot with Chapatis.

Do try and share your thoughts with us...

Happy Cooking!!!

Lobia Salad

                    Lobia or Black eyed beans combined with veggies makes a delightful salad that is both tasty and healthy and it is quite filling too.

                                     

                     Summer is at its peak and eating heavy meals is what I detest so every now and then I turn towards salads to fill my tummy the colorful appearance excites me and want me to have more. We definitely eat with our eyes first!


                   Salads also form an interesting way for me to consume my favorite capsicum. For more capsicum recipes check out Fresh Green Salad, Onion capsicum masala, Carrot capsicum rice. Cucumbers keep you hyderated in the summers, do check out the summer special Mint Cucumber Sandwich. Tomatoes and onions are also not to be forgotten so basically these are the veggies that I have used here to prepare this salad you can include or exclude veggies as per your taste.

                   Also check out my previous post using Lobia or Black eyed beans i.e. Lobia chawal.

Ingredients:

1. Black eyed beans/ Lobia - 1 cup
2. Capsicum - 1 no
3. Cucumber - 1 no
4. Tomato - 1 no
5. Onion - 1 no
6. Coriander leaves - few
7. Sugar - 1/2 tsp
8. Salt - to taste
9. Lemon juice - 1 tsp
10. Olive oil - 1tsp

Method:

• Pressure cook the Lobia with just enough water for 2 to 3 whistles (the short cut method) or soak the beans for a couple of hours and boil in a vessel till cooked.
• In a mixing bowl take the chopped vegetables add the rest of the ingredients including the cooked beans. Mix well until combined.
• Serve.

Do try and share your thoughts with us.

Happy Cooking!!!