Green Moong Dal

A delicious Green Moong Dal (Curry ) is comfort food at its finest. The best part is that it is not only easy to prepare, but it is also healthy as it is loaded with protein and fiber. This simple moong dal curry goes well with ajwain or plain paratha , jeera rice with some side dish.

So, let’s get started…

Ingredients

  • 1 cup green beans (soaked for 6-7 hrs)
  • 1 large tomato (crushed)
  • 2 small green chilies
  • 1 tsp grated ginger

For tempering: 
2 tsp ghee
1 dry chili
Few curry leaves
1 tsp cumin seeds
Pinch of asafoetida (Hing)
2 cloves
4-5 black pepper
1/2 tsp turmeric
1/4 tsp red chili powder
1 tsp  Dhania powder (coriander seeds powder) 1/2 tsp Garam Masala
Salt to taste

 

Before you prepare this dish, you will need to soak the green beans for 6-7hrs. After soaking, drain the water and wash the beans again and transfer it to a pressure cooker. Add some salt to taste.

Pressure cook for 1 whistle on low heat. Slow cook for another 2-3 mins.

In a small hand mixie, crush the tomato with green chilies and keep the puree aside.

Meanwhile, prepare the tempering.

Heat a thick-bottomed Pan. Add the ghee when it’s hot add cumin seeds. Once they start to splutter, add curry leaves, a pinch of hing, and dry chili and sauté.

Add turmeric and coriander seed and chili powder and quickly add the tomato chili ground purée. Add grated ginger to it.

Sauté and add cooked green beans to it. Gently stir the dal and adjust the salt if needed and add some water to it. Lastly, Add 1/2 tsp of Garam Masala. Allow it to cook for another 3-5 mins. and turn off the heat.

Your Delicious dal is ready! Serve it with hot parathas or rice with some side dish.

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Enjoy!😍

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Sweet Coconut Rice (Narli Bhaat)

Narli Bhaat, also known as Sweet Coconut Rice, is an authentic Maharashtrian dish. This dish is especially popular during the the full moon festival known as Narli Purnima during the month of Shravan. It is said that fishermen offer coconuts and pray to the sea – asking for tranquility – so that they can continue to fish and take their boats out to sea during the monsoon season. On this day, we also celebrate Raksha Bandan, which is a beautiful celebration of the loving bond between sisters and brothers.

As Maharashtra lies in a coastal region, there are plenty of coconut trees and rice produce which is why this sweet dish was created as a dessert for the observance of this full moon festival.

Here is the recipe of this delicious Narli Bhaat:

Ingredients:

  1. 3/4 cup Basmati rice
  2.  2 + 1/2 tsps of Ghee
  3.  3/4 cup of Sugar
  4. 1/2 cup Jaggery
  5.  2 cups of coconut milk
  6.  2-3 tbs of grated Coconut
  7.  Few Saffron strands
  8. 1/2 tsp of Cardamom powder
  9. 1/4 tsp of Nutmeg powder
  10.  3-4 green cardamom
  11. 2-3 cloves
  12. 7-8 cashew nuts
  13. 6-8 raisins
  14.  1 piece of Cinnamon

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Method:

Begin by  washing and soaking the rice for at least half an hour and then drain the water.

Next, take a thick bottomed pan. Once hot, add 2 tsp of Ghee, cloves and cardamoms. Once this begins to crackle, add the rice to the pan and continue sautéing for 2-3 minutes. Add 2 tbs of fresh coconut and sauté until it turns slightly golden-brown in color. Now, add the coconut milk and stir well.

Let this mixture cook on medium flame for 4-5 mins. Once its starts boiling and bubbles start to form,  cover the pan and let this cook on simmer for another 4-5 mins.

Next, add jaggery and sugar and pinch of salt to it and mix well.  Keep in mind, you can always adjust the sweetness according to your taste.

Cover the pan again and let it cook for some time. Add saffron,Cardamom and nutmeg powder to it.

Finally, remove the cover and add 1/2 tsp of Ghee, roasted cashew nuts and raisins to it. Stir and make sure the moisture has evaporated and rice is well cooked and nicely separated.

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Once it’s ready then transfer to the serving dish and garnished with roasted cashew nuts on top.

Your delicious Narli bhaat (sweet coconut rice) is ready to be served.💕

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Please be sure to check out this video recipe on my facebook page: What’s my plate all about?

If you like this recipe, don’t forget to give it a thumbs up!


Narli Bhaat (Sweet Coconut Rice)

Narli Bhaat, also known as Sweet Coconut Rice, is an authentic Maharashtrian dish. This dish is especially popular during the the full moon festival known as Narli Purnima during the month of Shravan. It is said that fishermen offer coconuts and pray to the sea – asking for tranquility – so that they can continue to fish and take their boats out to sea during the monsoon season. On this day, we also celebrate Raksha Bandan, which is a beautiful celebration of the loving bond between sisters and brothers.

As Maharashtra lies in a coastal region, there are plenty of coconut trees and rice produce which is why this sweet dish was created as a dessert for the observance of this full moon festival.

Here is the recipe of this delicious Narli Bhaat:

Ingredients:

  1. 1/2 cup Basmati rice
  2.  2 + 1/2 tbs of Ghee
  3.  3/4 cup of Sugar
  4. 1/2 cup Jaggery
  5.  2 cups of coconut milk
  6.  2-3 tbs of grated Coconut
  7.  Few Saffron strands
  8. 1/2 tsp of Cardamom powder
  9. 1/4 tsp of Nutmeg powder
  10.  3-4 green cardamom
  11. 2-3 cloves
  12. 7-8 cashew nuts
  13. 6-8 raisins
  14.  1 piece of Cinnamon

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Method:

Begin by  washing and soaking the rice for at least half an hour and then drain the water.

Next, take a thick bottomed pan. Once hot, add 2 tsp of Ghee, cloves and cardamoms. Once this begins to crackle, add the rice to the pan and continue sautéing for 2-3 minutes. Add 2 tbs of fresh coconut and sauté until it turns slightly golden-brown in color. Now, add the coconut milk and stir well.

Let this mixture cook on medium flame for 4-5 mins. Once its starts boiling and bubbles start to form,  cover the pan and let this cook on simmer for another 4-5 mins.

Next, add jaggery and sugar and pinch of salt to it and mix well.  Keep in mind, you can always adjust the sweetness according to your taste.

Cover the pan again and let it cook for some time. Add saffron,Cardamom and nutmeg powder to it.

Finally, remove the cover and add 1/2 tsp of Ghee, roasted cashew nuts and raisins to it. Stir and make sure the moisture has evaporated and rice is well cooked and nicely separated.

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Once it’s ready then transfer to the serving dish and garnished with roasted cashew nuts on top.

Your delicious Narli bhaat (sweet coconut rice) is ready to be served.💕

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Please be sure to check out this video recipe on my facebook page: What’s my plate all about?

If you like this recipe, don’t forget to give it a thumbs up!

 

 


Shakshuka

When my fellow food bloggers began to share their Shakshuka recipes, I couldn’t help but wonder what was so great about this dish that everyone wanted to go give it a go! And that’s when I decided to try it out and the result? Well… I don’t think any other dish can replace my new found love for Shakshuka.

Shakshouka is a dish made up of poached eggs wrapped up in a delicious sauce of tomatoes, chilli peppers, onions, mushrooms etc. This dish is traditionally served as breakfast, but I’d like to think that it is perfect for any time of the day. Although originated in Tunisia, Shakshuka is also a very popular dish in the Middle east and North Africa.

So, let’s get started!

Ingredients :
1) 3 big button mushrooms(sliced)
2) 1 med. white onion thinly sliced, 4 pods chopped garlic
3) 3 small bell peppers( orange, red n yellow )
4) 1/2 jalapeño ( all chopped fine)
5) 4 Roma tomatoes (blanched n Med.cubes)
6) 1 small can of tomato purée (hunts) or tomato paste
7) 1 tsp roasted cumin seeds powder
8) 1 tsp Kashmiri Chilli powder
9) 1/2 tsp paprika or Degi mirchi
10)5 or 6 eggs
11)Few pieces of fresh feta cheese
12)Spring onions to garnish
13)Salt to taste n a 1/2 tsp sugar

In a thick iron skillet pan, add 2 tsp of olive oil. Sauté onions and when they become translucent, add the chopped garlic, bell papers and the jalapeños. After 2-3 minutes, add the Roma tomatoes. Continue to stir and let your mixture cook for 5-7 minutes. After this, add the tomato purée and a little bit of water to avoid the mixture from becoming dry.

Then, add your seasonings which should include Cumin, paprika, Kashmiri Chilli powder and sugar. Continue to let your mixture cook for another 5 -7 mins.

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After this, make 5 small wells (See Picture) in the mixture and crack each egg into each well. It’s better to crack the eggs in a ramekin first to prevent the egg yolk from breaking.

unnamed-3You can also add a few pieces of feta cheese- I think it adds some great flavor to the mixture. Cover the pan with a lid and simmer it for 5 mins until the eggs are just perfectly poached.

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That’s it! You can now garnish with some spring onions and a few drops of olive oil.

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Vada pav

Vada pav is famous for being Mumbai’s staple street food snack. This yummy, fried potato dish  is everybody’s favorite and irresistible at any time of the year. This dish is so easy to make and will make you feel nostalgic for Mumbai’s ambience. Same taste and homemade? Now, in my books- that’s a win win!

This recipe makes around 15-20 vadas: you will need

  1. 4 potatoes (boiled , peeled n Med mashed)
  2. 3 TSP Oil
  3. 1/4 TSP Asafoetida (Hing)
  4. 1/4 TSP Mustard Seeds
  5. 1/2 TSP of Urad Dal (optional)
  6. Chopped Coriander
  7. Salt to taste
  8. Curry leaves
  9. 1 TSP of Turmeric
  10. Green pounded masala to add:
    – 8 garlic cloves
    – Medium piece of ginger (1 inch)
    -4-5 green chillies (as per your comfort level)

First, put the Ginger, Garlic and Green chillies into a hand mixer. Grind it coarse.

While you are mixing, take time to boil the potatoes. After the potatoes are boiled, peel and hand-mash them. Keep aside.

On a skillet at medium heat, add 3 TSP of oil and then add 1/4 TSP of Asafoetida. Add little mustard seeds, once they start cracking then add 1/2 TSP of Urad Dal. Then, add your curry leaves. When this begins to splutter, add a small TSP of Turmeric. Sauté! Then, Add your Ginger, Garlic and Chili mixture. Once you finish stirring, add your mashed potatoes!

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Give it a big nice stir and then add some salt and chopped Coriander. For some extra flavor, I like to add a bit of grated ginger juice, freshly squeezed ( few drops).

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With your potato mixture, try to make small circular shapes of  Vadas and keep aside.

Now, on to the good stuff: Frying!
Batter:

  1. 1 bowl Gram Flour
  2. Water
  3. Pinch of Bicarbonate Soda
  4. 1 TSP of Rice flour
  5. 1/2 Salt

With your 1 bowl of Gram flour, add some water and make the batter thick (medium thick consistency). Add a pinch of Bicarbonate Soda and 1 TSP of Rice flour and 1/2 TSP of Salt. Dip the potato vadas  into the batter and fry until they have a beautiful medium brown color. Fry some Green Chilies.

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Serve your dish with some Garlic Chutney and fried chilies.

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Bon Appetite! Every bite will have you wishing you were back in Mumbai!