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As you can see my blog is about food and recipes. I love eating and trying out new recipes all the time.
Very often we mum's think of healthy and interesting food options that we can make for our kids especially when they are back from school knowing that their lunch boxes never come back home empty. Hence I always feel its important to give them a healthy and wholesome snack once they are home. When my kid comes home from school I always try and give him some source of carbohydrate combined with proteins along with this, a fruit and milk, or puddings made from milk. Kids normally can't eat too much at one time, so the portions can be small but giving them a little from each of these food group ensures a balanced meal.
I have some interesting ideas that I'd like to share with you all. You might find some of my recipes very basic but I am hoping that my blog is helpful not only for Indians but for people all around the world! Indian food is quite popular and enjoyed by most, so hopefully you can attempt recipes from here and make it yourself now, in your kitchen. Please do go through my recipes and give it a shot at trying them. Let me know how things turned out and if you enjoyed your experience of cooking.... Feel free to get in touch, share your experience, leave a comment or ask any questions you may have. Thank you for stopping by and taking a look! I do hope its helpful.
Sunday, 29 January 2012
Makhani Dal and Poori
1 cup yellow moong dal
2-3 green chillies (depending on how spicy you like your lentil to be).
1 big piece of grated ginger.
1/4 tspn turmeric powder
Salt as per taste.
11/2 tspn oil or ghee (clarified butter)
1 tspn coriander powder
1 tspn dry mango powder
1/2 tspn red chilly powder
Wash the lentil well and soak in water for an hour or at least half an hour.
Boil it on a medium flame. The lentil should be completely submerged in water as you can see.
Add green chillies either slit/chopped or full.
Add grated ginger.
And turmeric powder.
As the lentil boils on medium flame there will be some froth forming on the surface.
Remove the froth and discard it. Stir the lentil well. Once the dal comes to a boil lower the flame and let it cook.
Stir the lentil occasionally during the boiling process to make sure the lentil is not sticking to the bottom. In about 10-12 minutes the lentil will increase in its volume and the water content will reduce as you can see below:
Add some more water about 1/2 cup, stir well and boil further it the lentil becomes soft.
Once the lentil has become soft blend it to form a smooth puree. The lentil should have a creamy thick consistency (not too thick though).
Dal is ready.
Before serving, sprinkle coriander powder generously on the dal spreading it evenly on top.
Now sprinkle red chilly powder depending on how spicy you want to make it. Some red chilly powders have a good color and are not that spicy so you can use more of the powder. It looks nice and is not too spicy either. Otherwise be careful not to add too much since we have already added green chillies in the lentil.
Add dry mango powder again generously and spread evenly on top of the lentil.
If you find it easier use your hand to sprinkle the spices evenly.
Once you have added all the 3 spices on the lentil heat oil or ghee in a small container as shown below:
Once the oil/ghee becomes hot pour it over the lentil. The spices will sizzle when you pour the hot oil on top.
Serve hot with pooris.
Now the Poori:
1 Cup whole wheat flour
Salt as per taste.
1 tbspn oil.
Water for kneading the flour.
Oil for deep frying.
Add salt in the flour.
Add 1/2 tbspn oil.
Add water little by little.
And mix with hand binding the flour together.
Keep adding the required amount of water slowly bringing all the dough together to form a ball.
The poori dough should not be too soft. The texture of poori dough is always a little hard. As you can see the dough is ready but the surface looks too dry.
Hence I have added 1/2 tbspn of oil and knead the dough a little more. Now the surface does not look dry and crumbled.
Cover the dough and keep it for 1/2 an hour.
Now make small balls from the dough. Roll between your palms to make a smooth ball.
And flatten the dough between your palms:
The small sized dough balls are ready.
Flatten further just before rolling them out.
With a rolling pin roll out to a medium size diameter poori not too thick and not too thin. You may add very little dry flour if the dough sticks during the rolling process.
Keep all pooris ready.
Heat oil on a medium flame for frying the pooris.
To check if the oil is hot enough add a very small piece of dough into the oil, if it comes sizzling up that means the oil is hot enough and now you can start frying the pooris.
The small piece of dough has come up sizzling, oil is ready now.
Add the poori gently into the oil.
Flip the poori once you see the surface bubbling up or getting small balloons.
Once you have flipped it let it puff up completely.
You may want to flip the poori once again to make sure both sides are cooked well and then drain excess oil and keep it on a paper towel.
You may want to adjust the flame and make it a little low in between the frying process if the oil gets too hot and then make it medium again, since pooris are normally fried on a medium flame.
The pooris are now ready.
For kids you can also make different poori shapes using cookie cutters or involve them in your kitchen and tell them to make the shapes. Aaditya does this bit himself and enjoys eating the shapes that he makes. I feel kids will invariably eat what they have made on their own. This is a nice way to get them to eat (if they are fussy about food) especially when you introduce something that is new to them.
“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.” ~Thomas Edison