Mixed Dal(lentils) with Red Chard

Lentils(dal) is predominantly a major player in my kitchen. We love dals and we usually accompany it for our dinner with roti's / phulkas. The protein in the dal helps to satisfy our hunger faster and thereby eat less. I consume these often enough to cut the amount of rice I eat per day. I cannot do without rice though, hence eating minimal works for me. Also including greens at least twice each week is another habit in my kitchen. The nutrients that it has to give is immense. Try to buy fresh greens and cook them on the same day. That way nutrients are not lost too much.



Recently on my recent grocery shopping, I came across the freshest looking Red Chard. I bought them home and thought of making a stir fry. I was not too sure if it will go well with my khasta roti, so thought of making it into a dal instead. The afternoon lunch was a joke with not so much of protein hence I thought I will make a mixed dal constituting 5 different lentils cooked together and add in the red chard alongwith it. It turned out to be a very satisfying meal.

Ingrediants


• 1 onion, chopped
  
  
• 1 tomato
  
  
• 2-3 garlic, minced
  
  
• 1 inch ginger,grated
  
  
• 1-2 green chillies, thinly sliced (or as per taste)
  
  
• 2 tbsp each of Red lentil(masoor), pigeon peas(toor), whole black gram(urad), bengal gram(channa) and yellow lentils(moong)
  
  
• 1 cinnamon stick
  
  
• 2-3 cloves
  
  
• 1/2 tsp turmeric
  
  
• 1-2 tbsp lemon juice(as per taste)
  
  
• salt to taste
  
  
• 1 tsp caraway seeds
  
  
• 1 tsp dill seeds (optional)
  
  
• 1 bunch of Red Chard , washed and chopped
  
  

Method

In a saucepan, in 1/2 tsp oil add the spices. Saute for few seconds until aromatic. Add the onions and tomatoes along with salt, stir for 1 min and then add ginger and garlic.



Add the lentils(washed with cold water until clean water runs through),



stir for few more minutes and then add about 3 cups of water (or vegetale stock) along with turmeric.

Close the lid and cook for 8-10 minutes until the lentils are almost soft.

Add the chopped chard, close the lid and cook until the greens have wilted.



Few minutes before serving, add the lemon juice,



stir well and serve warm.

Bhagara Baingan - Stuffed Indian Eggplant in gravy

I have said it before. Hyderabadi's know to eat well! Their food reeks of delicious aromatic smells and appetizing rich plates. After the Biryani and bread pudding, the next thing I love about their cuisine is Bhagara Baingan. The Indian eggplants (small variety), stuffed with aromatic spices and immersed in a rich gravy is my kind of having fun while eating!



I love my mom's version which has pretty simple south Indian ingredients - but I also love Tarla Dalal's version which has more of North Indian spices. Since I couldn't decide between them, I made my own version which has a mix of these! Talk about hybridization! Choosing very small brinjals will help to reduce the amount of oil, used for cooking since they cook faster and need less oil. I choose the smallest ones, I can find among them. I know they look quite big in the picture, but they are not. :)

Ingredients


• About 10-15 small brinjals, slit into 4 with edges still attached
  

Spice Mix for stuffing


• 1 tbsp sesame seeds
  
  
• 1 tbsp Urad Dal (split black gram)
  
  
• 1 tbsp Bengal gram (channa dal)
  
  
• 1/2 tbsp coriander seeds (daniya)
  
  
• 2-3 dried red chillies(or as per taste)
  
  
• 2 tbsp grated coconut (dried coconut works perfectly too)
  
  
• 1/4 cup peanuts
  
  
• 1 tbsp ginger-garlic paste
  
  
• 1/4 tsp turmeric
  
  
• about 1/4 pinch of salt
  

For Gravy


• 1 onion, chopped finely
  
  
• 1/4 tsp mustard seeds
  
  
• 1/2 tsp cumin seeds
  
  
• 1 tsp tamarind paste (or as per taste)
  
  
• salt to taste
  
  
• few sprigs of cilantro to garnish
  

Method

Dry roast the ingredients for the Spice mix in low heat until aromatic.



Grind it into powder and stuff them inside the brinjals as shown in the picture. If the spice mix is left over, dont worry - it will be used for the gravy



In a pan, add enough oil to coat the bottom of the pan and once hot, place the brinjals inside on their sides. Close the lid and let it cook for 5-10 minutes.



Gently turn them on the other side and let them cook for another 5-10 minutes. The smaller the brinjals, faster these get done. Turn them gently until they are soft and done. Set aside.



In the same pan, add mustard seeds and cumin. Once they splutter, add the onions, ginger garlic paste along with tamarind. Let it cook for 2-3 minutes.



Add about 2 cups water and let it come to a boil Add salt. Take care with the salt since you have already some in the stuffing. Let it come to a boil and then add the remaining spice mixture. Usually this will help to thicken up the gravy.



About 10 minutes before serving, drop the eggplants in the gravy. Be gentle, else the eggplants will break apart.



Garnish with cilnatro and serve along with some phulkas/roti

Pongal - Simplest and heartiest soul food ever!

After Idli, the next common dish oft seen at a South Indian breakfast table is Pongal - a savoury pudding made with beautiful combination of lentils and rice tempered with spices and nuts sauted in Ghee. The taste is mind blowing to say the least and filling. It is also one of the simplest dishes to make which does not need constant attention and gets done in matter of minutes - say approx 15min! with nada preparation. This is also called as Ven Pongal (meaning white pongal)/ Khara Pongal (meaning spicy/hot Pongal). This also has a major role to play in the celebration of Indian festival also called as "Pongal"



I make this not just for breakfast but also when I am short on time or when I am not so much in the mood to make anything fancy! Better this than eating out, or use any instant mixes laden with preservatives and god knows what else.



This is also a soul food for me, since it reminds me so much of home :) This is also one of those rare recipes for which not many variations are available. It has few standard ingredients without which one couldnt possibly relate this to Pongal otherwise.:)

Ingredients


• 1 cup short grained rice
  
  
• 1/4 + 2tbsp split green gram/moong dal ( I like it with more lentils)
  
  
• salt to taste
  

To Temper


• 1 tsp whole peppercorns
  
  
• 1 tsp cumin seeds
  
  
• 1" inch ginger, peeled and sliced thinly
  
  
• pinch of asafoetida
  
  
• few sprigs of curry leaves
  
  
• few unbroken cashews
  

Method

1.Wash and clean rice and lentil well until the water runs clear.



Mix them both and add 5 cups of water. Place them in a pressure cooker and cook for 10-15min - or until 3-4 whistles (Indian cookers)



2.Meanwhile in a little ghee, temper first the ginger slices, then add peppercorns and cumin. Saute till aromatic and reddish. In the very end, add curry leaves and asafoetida, stir it for 2-3 seconds and remove with a slotted spoon



3.In the same pan, add the cashews and roast them till reddish color.



4. Now along with salt, add the tempered spice/nut mixture and mix well. Serve hot.



Alternate Method : Cooking using Stove top

I have also witnessed few families using the stove top method to make Pongal. In this method, saute the rice and lentil in little ghee in a pan and when lightly toasted, add salt and water and close the lid. Meanwhile temper the ingredients like above and add it to the rice-lentil mixture just before removing from heat.

This is my entry to FIC : Yellow hosted by Sunshinemon

Suggested Accompaniments

1. Eggplant Gotsu

2. Sambar

3. Coconut Chutney

4. Onion Chutney

Wholemeal Ricotta Pancakes with Berry Sauce and Grilled Pears

I am starting off my RSVP Series(Cheese) with Ricotta, since I am partial to it :). Although not technically a cheese, I am categorizing it in here for ease since it is mostly known as cheese ( Ricotta CHEESE! Duh! )

Ricotta Cheese is a soft, low-fat unsalted cheese which can be made from sheep,goat or cow milk. It has a slightly granular texture and is widely used in Italian cooking.Its mild, clean flavor means that it is incredibly versatile. It makes a wonderfulling filling for pasta where it is sometimes combined with spinach. Source @ Books and Internet

I have come across many families, where women usually keep their routine foods for weekdays and make something special on the weekends. That being the norm for obvious reasons( time to make something,family around to eat together etc), I seem to be made of something from outer unknown planet! A typical specimen who likes to make all sorts of foods during weekdays but absolutely nothing during weekends! Oh yeah! my reason is the same as mentioned earlier - lots of free time ( so utilize that for lazing around!), family around - so more reason to spend time with them than to slog out all alone in the kitchen :-)



But got to feed the family right! So thats when I thought of making more hearty breakfast! why? Dont have to make elaborate lunch and dinner cos usually a hearty and fulfilling breakfast cuts down the appetite for the rest of the day ( Oh well!I am Evil!) Anyways a balanced meal would include something from every food group in the pyramid. I have tried to include from almost all the groups resulting in a satisfying meal.

They cater to our taste, so do try variation around it, to suit your palate, cos this is one wonderful meal which is not to be missed.

Ingredients

• 1 cup wheat flour ( Usualy they are made with plain flour with baking powder. I have skipped them with the healthy wheat)
  
  
• approx. 1/4 cup Fat free/Low fat Ricotta Cheese
  
  
• 1 tsp ground ginger
  
  
• 1 tbsp brown sugar ( + or - as per your taste)
  
  
• 1 egg (optional, if not using egg increase the qty of milk)
  
  
• 1/2 cup fat free/low fat milk ( increase to 1 cup if cutting out egg)
  
  
• 1 pear
  
  
• 1/4 cup mixed berries, fresh/frozen
  
  
• about 2 spoons of butter,brown sugar and cinnamon mixed together to form a paste
  
  
• honey/malt syrup to taste
  

No, wait - dont go seeing the long list. Its simple really ! :)

Method

1.mix the wheat flour,sugar and ginger powder together.



2.Add the ricotta,milk and egg, if using and mix well till it becomes smooth without lumps. It should be of pourable consistancy.



3.Heat a non stick pan, coat with Pam spray ( Cuts out the unwanted butter) and pour down the batter to form round pancakes.



4.Meanwhile take the berries in a m/w bowl. If fresh, add few tbsp water , M/w for 2-3 min till there's liquid. Add some honey/Malt syrup to adjust the tartness and set aside.



5.Cut the pear lengthwise, remove the seeds and apply the butter,cinnamon and sugar mixture to it



and grill it skin side up in a grill pan greased with PAM butter spray.



Take them when done. We like the crunch of the fresh fruits so I dont grill for long.



6.Take the Pancakes, drizzle it with berry sauce and one half of grilled pear. This alongwith one cup of hot tea is so fulfilling and healthy.

This has wheat,fruits,protein from ricotta and milk and little bit of fat. You can also sprinkle it with oats. Or else sometimes cut out that tea and have some fresh vegetable juice to make it a total balanced meal :)

Related Ricotta Recipe

Berry Healthy Ricotta Dessert

This is my entry to

1. AFAM : Pears by Raaga

2.MM : Spring Fruits Sensations Event by Abby initiated by Meeta

3.WBB : Balanced Breakfast by Mansi