pic5

NIRAMISH ALOOR DUM (NO ONION NO GARLIC RECIPE)

 

Durga Puja, also called Durgotsava and Navaratri, is an annual Hindu festival celebrated in many parts of India.It is a ten day festival . The festival begins with Mahalaya, a day where Shakta Hindus remember the loved ones who have died, as well the advent of Durga.The next most significant day of Durga Puja celebrations is the sixth day, called Shashti where the local community welcome the goddess and festive celebrations are inaugurated. On the seventh day (Saptami), eighth (Ashtami) and ninth (Navami), the goddess along with Lakshmi, Saraswati, Ganesha and Kartikeya are revered and these days mark the main Puja (worship) with recitation of the scriptures.Every day one form of Devi Durga is worshipped. The tenth and last day, marked by a great procession where the clay statues are ceremoniously walked to a river or ocean coast for a solemn goodbye to Durga. Many mark their faces with vermilion (sindoor) or dress in something red. It is an emotional day for some devotees, and the congregation sings emotional goodbye songs.There is enormous variation in worship practices and rituals associated with Durga Puja.Well decorated Pandals with huge statues of Devi Durga are put up.The Pandals are well decorated. I remember pandal hopping during my childhood and college days with friends and family enjoying variety of dishes.I miss pandal hopping now.

As a part of our 111th #Foodiemonday #Bloghop theme #DurgaPuja my contribution is this simple Niramish Aloor Dum (No Onion No Garlic Recipe) perfect for this Navratri too.

Recipe for  Niramish Aloor Dum (No Onion No Garlic Recipe):

Ingredients:

4 Medium Sized Potatoes peeled and cubed (Baby potatoes can be used too)

2 Tbsp Ghee

2.5 Tbsp Tomato Puree

6 Dry Red Chillies

1.5 Tbsp Jeera /Cumin

Salt to taste

1 Tsp Ginger paste

1/4 Tsp Turmeric / Haldi

1 Bay Leaf

1 Inch Cinnamon Stick

1/2 Tsp Sugar

Method:

Boil the cubed potatoes and keep it aside. Dry roast 1 Tbsp jeera and dry red chillies.Allow it to cool and then grind until it is smooth powder. Take a wide bottom bowl. Add boiled potatoes, haldi,tomato puree ,ginger paste,chilli and jeera powder mix and mix well. Let it marinate for 30 mins. Heat a thick bottom pan. Add ghee. Once the ghee is hot add bay leaf,cinnamon stick, and balance jeera. Now add the marinated potatoes and mix well. Add salt,sugar and 1 cup of water to get the desired consistancy. Let it simmer on low flame untill the ghee starts to leave the sides. Once done switch off the flame .

Serve with hot fluffy Luchhi, peas Kachori, parantas or rotis.

 

Enjoy!!!!!!!!

Wishing all my Readers a very Happy Navratri!!!!!!!!!

May Goddess Durga bless us all!!!!!!!!

 

 

 

 

pic5

DAL TADKA / LENTIL STEW

 

Dal or Lentils are a powerhouse of Nutrition. Lentil is a dietary staple throughout regions of India, Sri Lanka, Pakistan, Bangladesh and Nepal.Lentil colors range from yellow to red-orange to green, brown and black.Lentils also vary in size, and are sold in many forms like with or without the skins, whole or split. Lentils are also widely used in many parts of the world.You can make a number of dishes using a wide variety of lentils.They can be sprouted too and used in salads and soups.

As a part of our 110th #Foodiemonday #Bloghop theme #Lentils I would like to share a very simple and healthy recipe Dal Tadka.My boys like to have dal with Steaming hot rice and potato fry .

Recipe for Dal Tadka:

Ingredients:

1 Cup Toor dal /Split Pigeon peas

1/2 Cup Urad Dal Split / Split Black gram

1/2 Cup Moong dal split / Split Mung Beans

3 Green Chillies slit

1 Tsp Kasuri Methi (dried Fenugreek)

1.5 Tsp Jeera / Cumin seeds

1/4 Tsp Haldi /Turmeric

A generous pinch of hing /Asafoetida

1/2 Tsp Mustard

1/2 Tsp Ginger finely chopped

5 Garlic Pods thinly Slit lengthwise

Salt to Taste

1/2 Tsp Red chilli Powder

4 Dry red Chiilies (Whole)

2 Tsp Ghee

1/2 Tsp Oil

Juice of 1 Lemon

Water to boil dal

Method:

Clean and wash all the three dals. Pressure cook the dals with haldi, green chilles and water upto 2 whistle or till it is cooked.Add water to get the right consistency if the dal is too thick.

Roast chopped garlic in 1/2 tsp oil until they turn nice golden brown in colour.

Heat a heavy bottom pan. Add ghee.Now add the Cumin and mustard seeds.Once they crackle add hing and ginger and saute for a few seconds.Add the dry red chilli and saute.Now add kasuri methi  and switch off the stove.Lastly add chilli powder and mix well and add this tadka to the boiled dal. Let the dal simmer for about 3-4 mins on low flame. Lastly Garnish with chopped coriander and roasted garlic .

Serve hot with Rice ,Phulkas or Roti.

 

Enjoy!!!!!!!!!!

pic5

SAMVAT KE CHAWAL KA DHOKLA /BARNYARD MILLET STEAMED CAKES

2017-09-03-PHOTO-000011772017-09-03-PHOTO-00001186

Hello !!!!!!!!!

Today’s Post is all about Millets. Millets are mostly cultivated in Asia and Africa. They have gained a lot of popularity these days. There are different types of Millets. Millets are gluten free and an exceptional source of Nutrients to gluten intolerant people. There are many types of Millets. Today I am sharing a recipe using Barnyard Millet.

Barnyard Millets are Low in Calories , Rich in Fiber, Low in Glycemic Index , Gluten free and also rich source of Iron. I am sharing a simple Dhokla recipe that is made using Barnyard Millet. This is my contribution for 108th #Foodiemonday #Bloghop theme #Millets.

Recipe for SAMVAT KE CHAWAL KA DHOKLA /BARNYARD MILLET STEAMED CAKES:

Ingredients for Dhokla Batter:

1 Cup Barnyard Millets (Soaked for 5 hrs)

1/3 Cup Rava(soaked for 5 hrs)

1 Tsp Cumin / Jeera Roasted and crushed

Salt to Taste

1/4 Tsp Haldi / Turmeric

3 Tbsp Buttermilk

4-5 Tbsp Water

1 Tbsp Lemon Juice

1.5 Tsp Baking Powder

1 Tsp Sugar

1 Tsp Oil for greasing

For Tempering:

4 Green chillies chopped

15 Curry leaves roughly torn

1 Tsp Mustard seeds

2 Tsp Oil

Apinch of Hing / Asafoetida

Method:

Soak barnyard millet and rava for 5 hours. Drain the water and grind the millet and rava to get a fine paste.Ensure there are no grains. To this mixture add buttermilk, lemon juice,roasted and crushed Cumin,salt, haldi,sugar and baking soda. Mix all the ingredients and then add water as needed to get a nice lump free mixture. Blend it with  hand mixture to incorporate more air in the mixture.This will make the dhoklas light and fluffy. Transfer this mixture to a greased plate and steam it for 15 to 20 mins. You can insert a toothpick to check it is perfectly steamed.

Remove from the steamer and allow it to cool. In a wok add oil. Once the oil is hot add mustard seeds, curry leaves and chopped chillies and hing. Pour the tempering on the steamed cake /dhokla ,cut into desired shape and serve it with green chutney.

2017-09-03-PHOTO-0000118819895122_1845772879084740_6003900944041869130_n2017-09-03-PHOTO-00001176

Enjoy!!!!!!!!!!!!!!