Pahadi Style Urad Dal Khichdi

Few days ago, my MIL was remembering her days in Kullu. My FIL was posted there for a few years and lived in a cute little house on the banks of Beas river. She was telling me about the warmth of the neighbours and how they used to exchange dishes they prepared everyday. Since I am a big foodie, any mention of food gets my antennae active. So, I requested her to prepare one of the special dishes she had there. MIL went inside the kitchen and while I made the little one eat and sleep, she came up with the one of most delicious versions of the Khichdi I ever had! I was so hooked on to the Khichdi that I requested her to prepare one more time so that I can post the recipe on my blog. 

Sharing the recipe of Pahadi style Urad Dal Khichdi. This is an easier version by my MIL as she knows I am a lazy chef and a complicated recipe will scare me out!

Ingredients

Khichdi Rice (we used Basmati tukda that we generally use for baby food) - 1 Cup soaked for an hour

Urad Dal with skin - 1/2 Cup, soaked for an hour

Desi Ghee - 2 tbsp

Curry leaves - 4-5

Black peppercorns - 3-4 no.

Cloves - 2-3 no.

Cumin Seeds - 1 tsp

Bayleaf - 1 no.

Asafoetida - 1 tsp

Green Chillies - 2-3 no. 

Ginger - a small piece

Garlic - 4-5 pods

Onion - 1 small

Salt - to taste

Turmeric Powder - 1/2 tsp

Water - 2 Cups

Method

1. Grind together the onion, ginger, garlic, curry leaves and green chillies. The mixture should be chopped, not blended. I used my electric chopper. Remember, we do not want a paste.

2. Heat 2 tbsp ghee in a pressure handi.

3. Add the bayleaf, asafoetida, cumin seeds, black peppercorns and cloves.

4. When they begin to splutter, add the chopped onion - garlic - ginger - curry leaves - green chillies mixture.

5. Saute on medium flame for 3-4 minutes. 

6. Add the soaked dal and rice and saute on medium flame for another 2-3 minutes.

7. Add turmeric powder and salt and mix well.

8. Add enough water to cover the mixture 1/2" above. Mix well.

9. Cover and cook for one whistle. Let the steam escape on its own from the pressure handi.

Serve piping hot with salad.

Easy Eggless Mango Cake

Sometimes, husband's care can scare! 

Yes, you heard me right! But before you begin to judge me as an insensitive wife, let me tell you the story...

Few days ago, when Mr. Hubby returned from a trip, he surprised us with the souvenir. Not one, not two but 12 Kg Mangoes! In the great Gabbar Singh's style, I said, "Aadmi 3.5 aur aam 12kg!" Haha! Well, MIL and I immediately got into the Mango mode. The refrigerator's vegetable basket was vacated for these guests, while the veggies made faces as they were given "Desh Nikala" and had to spend the night out in the warmth. 

Such was the Mango pressure that till late night, all MIL and I discussed was how to use these Mangoes. From Aam Panna to Mango ice cream, all options were explored. Next day being a Sunday, the baker in me came alive, as I had babysitter support (Mr. Hubby). "Let's bake a Mango Cake!" I suggested and my partner in crime, my MIL was too happy to help.

Ingredients

Mango - 1 large

Grain Sugar - 1/4 Cup

Refined Flour (Maida) - 1 1/2 Cup

Baking Powder - 1 tsp

Baking Soda - 1/2 tsp

Melted Butter (we used Amul Salted butter) - 1/2 Cup

Condensed Milk - 3/4 Cup

Vanilla/Mango Essence - 1/4 tsp

Warm milk with cream - 3-4 tbsp

Method 

1. Take out the pulp from Mango and blend to a smooth puree along with the sugar. (The whitish thing in the pic is malai that accidentally dropped in the mixing bowl.

2. In a mixing bowl, take the Mango puree. Add the melted butter, condensed milk, Vanilla/Mango essence and mix well. (I didn't use the essence as Mr. Hubby wanted original flavour of Mangoes. However, the next time I prepare the cake, I will definitely add the essence as the cake tastes better with it.)

3. Sieve together the refined flour, baking powder and baking soda.

4. Add the sieved flour to the mango mixture and fold gently into a smooth batter. The batter should neither be too thin nor thick, just smooth flowing batter like the Pakoda/fritter batter. While the batter should be mixed well to avoid lumps, avoid over mixing as the cake won't rise then.

5. Grease an aluminium cake tin and dust some refined flour on the base as well as on sides.

6. Pour the batter into the cake tin and level the batter with a spoon/by tapping the tin.

7. We had preheated the oven (convection mode in microwave) to 200 degrees since I have observed the temperature falls by 10-20 degrees while I place the tin inside the oven and set the temperature and time for baking. By the time I did so, the temperature had already fallen to 180 degrees which was the required temperature. 

Bake the cake at 180 degrees for 25 minutes.

8. Remove the cake and check by inserting a knife. If the knife comes clean, then the cake is done. As you can see in the pic, I have stabbed the cake (as Mr. Hubby described it) right in the centre.

9. Cool for 20-25 minutes and enjoy with tea or with frosting of your choice. 

See for yourself how soft and fluffy the cake is!

Sabudana Kheer

/span> While moms may go to any length and breadth to make their children happy, they end up ignoring themselves. Whenever we are fasting together, my mom in law prepares a lavish fare as she knows I'm a foodie. But when she is fasting alone, she makes excuse that she is fasting strict and will break her fast next morning. 

I guess when parents get old, we children need to become their parents. It's a kind of role reversal. One can't ignore one's health.

So, when MIL was taking a nap, I soaked sabudana chupke se 

And prepared Sabudana Kheer for her in the evening.

Do I have to tell how happy she was?

Small joys of life! :)

Ingredients

Milk - 1/2 litre

Sugar - 1tbsp (I have shown the spoon used in pics)

Sago/Sabudana - 1/2 Cup Soaked for 5-6 hours

Fox Seeds/Makhana - A handful, roasted

Green Cardamom/Elaichi Powder - 2tsp

Chopped Nuts - For garnishing (Optional. I haven't used nuts as I prefer the kheer without them)

Method 

1. In a heavy bottomed pan, boil the milk. I have used a kadai here for a very weird reason. At weddings, I notice Halwais with their kadai full of milk, which they serve with Jalebis! Also, I had just prepared carrot kheer for my son in the kadai so you may notice some red carrot strands in my kheer!

2. Once the milk boils, reduce the flame and add the soaked Sabudana, stirring continuously.

3. Grind the roasted Makhana in mixie to a coarse powder. Just one small blend will give you the desired result. 

4. Add the makhana powder and elaichi powder to the milk and mix well.

5. Once the kheer begins to boil (this time at low flame) and begins to reduce, add the sugar and mix well.

6. Mix well and cook on medium flame for another 3-4 minutes, stirring continuously and tadaaa! The kheer is ready!

Trust me, there cannot be an easier way to earn brownie points from your fasting mom or mom in law!

Happy Navratra!

5 minute Papad in gravy

Why on earth would someone want to eat a subzi made of Papad? This was my first reaction when I came to know Papad too can be used to prepare a main course dish! I have always loved my Papads super fresh and super crunchy and the thought of making them into a soggy dish with gravy prevented me from even giving this dish a try.

But few days ago, while cleaning my fridge, I found a Papad packet that was taking its last breath. In the name of Masala Moong Dal Papads, all the packet was left with were crushed leftovers of what was once a nice round papad. Now I didn't want to throw it all in the dustbin. So, my wise kitchen guru mom in law suggested why not give the Papad ki subzi a try for today's lunch? 

I am glad I am a dutiful daughter in law who never ignores her mom in law's advise! Lol! The dish came out so well that I now plan to include it in my list of quick fixes when I am out of grocery or need to prepare a tasty curry in 5 minutes.

If you are still apprehensive, I suggest you give it a try. The papads melting in your mouth like malai soaked in the yum gravy will steal your heart!

Here's how I prepared the 5 Minute Papad in Spicy Sour gravy

Ingredients (Serves 2)

Moong Dal Papad - 2-3 No.

Onion - 1 large

Ginger - 1 small piece

Garlic - 3-4 pods

Green Chilly - 2 no./as per preference

Tomatoes - 2 medium, pureed

Curd - 2tbsp

Oil - 1tbsp 

Asafoetida/Hing - 1 tsp

Cumin Seeds/Jeera - 1tsp

Turmeric Powder/Haldi - 1 1/2 tsp

Coriander Powder/Dhaniya - 2tsp

Salt - to taste

Green Coriander leaves - Few, chopped for garnishing

Method

1. Crush the Papad with hands into rough mouthful pieces.

2. Dry roast the Papads into a kadai till they turn slightly brown. Remove and keep aside.

3. Prepare a paste of the onion, ginger, garlic and green chilly.

4. Heat oil in a kadai. I have used mustard oil however, you can use vegetable oil as well.

5. Add asafoetida, cumin seeds.

6. When the cumin seeds begin to crackle, add the onion-ginger-garlic-green chilly paste and saute on medium flame.

7. When the paste begins to turn golden in color, add turmeric paste, coriander powder and salt. Mix well.

8. Add the tomato puree and saute.

9. When the mixture starts leaving oil on sides, add just a spoonful of curd and mix well. Since I wanted to let the Papad cook in the curry I decided to add the curd in the end else it would have curdled.

10. Add the roasted, crushed Papads. Mix well.

11. Add some water and give the gravy a nice boil. 

12. Garnish with fresh green chopped coriander leaves. Turn off the flame and add the curd.

13. Serve hot with Chapati/Rice. I enjoyed the dish with Bajre Ki Roti and Cauliflower stuffed Makai Ka Parantha

Easy Eggless Carrot Omlette For Kids

I loved Omelettes as a kiddo. They were an answer to my midnight hunger pangs during exam time. However, last year, an hour spent in Mumbai traffic jam behind a crammed up Poultry truck prompted Mr. Hubby and I to give up eggs.

These days I am trying to introduce various flavours to my toddler son as I believe, introducing varied flavours to kids by the age of five develops them into less picky eaters. While I wanted him to relish a nice fluffy Omelette, I found a way out to do so the eggless way! The best part is one can also play hide and seek successfully with veggies and the little prankster will happily eat it all without any fuss!

Sounds like a relief to the moms na! So let's get started...

Ingredients (Makes 4 Omelettes)

Gramflour/Besan - 2 tbsp

Carrom Seeds/Ajwain/Ova - 2tsp

Asafoetida/Hing - a pinch

Coriander Powder/dhaniya - 1 1/2 tsp

Salt - to taste

Black Pepper Powder/Kali Mirch - 1tsp

Carrot - 1 small, finely chopped

Onion - 1 small, finely chopped

Green Coriander leaves - 1 tbsp, chopped

Water - For the batter

Refined Oil - To toast

Method

1. In a bowl, take gramflour. Add asafoetida, coriander powder, carrom seeds, black pepper powder and salt to taste. (Asafoetida and carrom seeds are excellent for digestion).

2. Add water and make a slightly thin batter. Remove any lump.

3. Add the chopped onions, chopped carrots and chopped coriander leaves and mix well. The batter will thicken a bit so adjust consistency to that of a dosa batter.

4. Heat an iron tawa/nonstick pan sufficiently. The way to a perfect Omlette is to have a sufficiently hot and greased pan. Personally, I am trying to do away with non stick cookware hence I stick to my good old iron tawa.

5. Using a round spoon, pour a spoonful of batter on a greased tawa and spread using circular movements.

6. Flip over the Omlette when one side is done and cook the other side as well. Cover and cook for 1-2 minutes till the Omlette turns crispy from one side.

7. Tasty and healthy eggless omlette is ready! Serve it with ketchup/green chutney or as my son prefers, just like that!