25 years back. We used to stay in Lucknow. Big town for us after living in much smaller cities in Uttar Pradesh. DD used to rule the air waves those days. I happened to hear recipe for this dish on TV and I thought I will give it a shot. Made the same thing again today.
Here is how I made it. It might not be the most correct way but I love it this way.
Pongal – Roast half katori moong dal in a kadhai till it becomes light brown. Take one katori of rice ( I used basmati ) and wash it and add it to roasted moong dal. Add approx 4 katoris of water, salt and some ghee to it and cook it in the kadhai. Fry half katori of kaaju in ghee and keep it separately. In a pan take few spoons of ghee and add ginger pieces, hing, jeera, mustard, pepper and kadi patta. Add fried kaju and cooked rice/dal also to it. Mix it well.
Chutney – Take 4 tomatoes and make a puree in a mixer. In a pan take some ghee. Add mustard, salt, hing and kadi patta. Add tomato puree when mustard is done. Cook for 10 mins on low flames and you are done.
You can make this with leftover rice also. It will transform your rice to a yummy dish which you can even serve to your guests. If your guests figure out that this was made using left over rice, the lunch is on me.
So take a little bit of oil/ghee in a pan. Add jeera to it. Now you take vegetables and cut them into small pieces. Some of the things you can use are – green peas, gobhi, carrot, potatoes. Even if you have 1 or 2 of them, it is fine. Fry it well so that the vegetables get fully cooked. Add 1 katori of rice puree to this once vegetables are done. Add 2 spoons of aam ka achar with lot of achar masala in it. Use the type of achar which does not have the hard part of mango in it. Add salt to taste. Add some water if it is too thick. Add cooked rice to this and mix it well. Have it with sweet chutney or raita.
If you are a Bangalorean, you obviously know what Congress Peanuts are. The red spicy peanuts which you get at every bakery shop across the city. If you are not lucky enough to be a Bangalorean. Here is an easy way to make it.
Take split peanuts without skin ( not even the dark brown one ) and take some oil in a pan. Add Hing ( Asafoetida ) and Haldi ( turmeric ) powder and fry the nuts nicely. Add chilli powder and salt to taste. Be liberal in using the chili powder as it should be spicy ans should look red in the end. Now your Congress Peanuts are ready. Store them in air tight container.
Now you have done all the hard work, it is easy to make what we wanted to start with. Take a bun and cut it into two halves. Apply butter liberally on both sides and fill it up with Congress Peanuts. Enjoy the yummy dish with hot filter coffee.
Haven’t you enjoyed the taste of Maggi as a kid. Here is an interesting twist to that. In our home kids love the maggi with almost no masala so we always end up with a lot of maggi masala packets. I thought it would be a nice idea to put them to use so experimented with it.
Take whatever you have out of the following at home – capsicum, carrot, beans ( boiled ), peas, mushrooms, cauli flower. Mince them in small pieces. Take a little bit of ghee/oil in a pan and all these ingredients. Use a non stick pan so that you can fry them well without using much oil. Once all these vegetables are cooked add cooked rice to it and also add the maggi masala and a little bit of water. Mix it well. If you have soya sauce at home you might want to add a spoon of that also.
Enjoy the rice with hot and sweet sauce or a Chinese gravy dish. BTW left over rice also can be put to good use in this way.
This is the easiest salad and usually served with burgers/sandwiches on the side. Take a bowl full of shredded cabbage. Finely mince some capsicum and grate some carrots and add it to the cabbage. You can also add fresh herbs like parsley. Add half a bowl of mayonnaise and mix it well. Add salt to taste and refrigerate it for 30-45 mins after covering it with a cling wrap.
While serving, freshly hand grind pepper and mustard and sprinkle it on the salad. Decorate it on the plate in various shapes before serving and top it with fresh herbs.
So you don’t have time. Who does? All of us have 24 hours only.
Take 2 nice red tomatoes and chop them into fine pieces. Put 2 cups of water in a pan on gas and add these tomatoes to it. Let this mixture boil for 5-8 mins on full gas. Add salt to taste and a little bit of red chilli powder. Add some coriander leaves to this. When you start cooking, take 15-20 soya chunks and soak them in water after washing them. Squeeze the water out of soya chunks and drop it in the tomato gravy we made. You are all set to enjoy this with bread of your choice.
One variation you can try is to add boiled potatoes instead of soya chunks. Another variation is that you can add few drops of ghee before serving to give it a nice flavour.
Cut the potatoes into one inch sized pieces, Keep them in water, Soak poppy seeds in one cup warm water for fifteen to twenty minutes.grind to a fine paste.
Heat up mustard oil, add potato pieces and stir fry on medium heat up for five minutes, (Onion) /till golden. Add the poppy seed paste, salt to taste and slit green chills. Cover and stir fry on low heat up till the potatoes are done.
So you are a vegie guy and you have no idea how a real Omelette tastes like. Don’t worry let us learn a vegie version of Omelette which does not need any egg. It is easy to make and you can make it in 10-15 minutes. The best part of this dish is that there are so many variations possible that you can cook it in different ways everyday.
So let us get to basic ingredients first. Get some Besan ( Gram Flour ) and Rice flour. These things are commonly available in convenient packs. Put equal quantities of rice flour and besan in a pan. Add a little bit of water and mix it well. If you have a blender use that to mix it well. It should become a smooth mixture. Add a little bit of salt and chilli powder to the mixture.
Take 1-2 onions and chop it in fine pieces. Add that to the besan and rice flour mixture. Now let us discuss creative variations for this.
Spicy Version: You can add chopped green chillies to make it spicy. Pepper powder is another nice way to add spice. Freshly crushed pepper also makes a useful addition to this.
More vegie Version: You can make things more interesting by adding cauliflower to this mixture. It needs to be broken into small pieces. You can do that by using a grater or I prefer to do it just by crushing it using hands. Capsicum is another interesting addition. You need to chop it fine though. Finely chopped coriander or spinach/palak are also good additions to this.
So now you have a smooth mixture ready which has lot of vegies and spices based on the options you have chosen. Heat a non-stick tawa and spread the mixture on it. Shallow fry it from both sides using oil. If you want to use less oil, you can also cover it with a lid on the tawa so that steam cooks the vegies nicely. Serve it hot with green chutney or tomato sauce. You can also serve it with toasts if you are serving it as breakfast.
Fundamentally there are three type of people in this world as far as left over management is concerned.
1. People who throw/give the leftovers immediately.
2.People who throw/give leftovers after keeping it in fridge for few days
3. People who become creative with leftovers and really eat them.
So here is a small effort to put you in type 3.
You can make some really delicious stuff with leftover Dal. Don’t blame me if you start enjoying the leftover dishes more than the regular dal.
The first easy thing to make is Dal Paranthas. Just knead them into the aata and make some yummy paranthas in your regular way. You might want to dry the dal a little bit. It usually becomes dry if you keep it open in fridge or you can just heat it a little to do that. This is a great way for making sure your kids eat dal. It is easier to convince your kids to eat stuffed paranthas ( don’t call them dal paranthas ) than healthy dal.
Now coming to the 2nd dish which will require a little bit more effort but you will feel happy with what you get back. Take a little bit of besan and put it in a kadhai. Roast it for 5 minutes. Besan will turn brown in color and you will also get a strong smell of roasted besan. Add all the leftover dal you have to the besan after you remove it from the gas. Now you can add some chopped onions and ginger to it. One or two wet bread pieces ( brown corners removed ) will also be an interesting addition. Make the resultant mixture into a aata like consistency. Taste the salt to ensure that it is fine. You can also add chopped green chillies if you want it spicy. Roll them to small balls and shallow fry them on a tava. The trick is to fry for some time, flatten it a little bit on tava and fry it again. You are going to enjoy this for sure in your breakfast or evening snacks along with some tomato sauce or green chutney.