Dal-chawal is my all time comfort food.Back home, every day my mom makes one kind dal for lunch. There are so many varieties of Dal (lentils) that everyday of the week you can have one and the good thing is they all taste different.

So keeping the tradition continue I too make dal at home everyday, sometime adding some vegetables, greens to it. Or sometimes combining the different types of dal. If you have little one at home I think this is the best food to include in their diet.

This simple dal fry is very easy to make and exotic enough for serving to guests. As the name suggest  it is 5 different types of dals(lentils) cooked together. We had this for our weekend lunch with rice, roti and bhindi sabzi.

Ingredients:

  • 2 tbsp arhar dal
  • 2 tbsp whole urad dal
  • 2 tbsp spilt green moong dal
  • 2 tbsp yellow moong dal
  • 2 tbsp channa dal( lentils)
  • 1 medium onion,  chopped
  • 1 medium tomato, chopped
  • 2 bay leaves
  • 2 dried red chillies
  • 1 tsp cumin seeds
  • 1 tbsp ginger garlic paste
  • 2-3 green chillies, seeds removed, chopped
  • 1 tbsp oil
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • salt to taste
  • chopped coriander leaves to garnish

 Method:

  • Wash all dal and then soak them for about 2-3 hours. Then using a pressure cooker, cook dals together with sufficient water for about 3-4 whistles on medium-low heat. Once the pressure cooker cools down, open the lid and mix the dal together, add more water if needed and again cook for 3-4 whistles more. Once cooked soft, mash and set aside.
  • Heat oil in a pan, add cumin seeds, dried red chillies, bay leaves to it. Once the cumin seeds are brown, add chopped onions, asafoetida and sauté onion until light brown in color.
  • Then add ginger garlic paste, tomatoes, green chillies, turmeric powder, coriander powder, garam masala powder and salt to taste. Cover the pan and cook on low heat for 4-5 minutes. Stirring in between.
  • Next, add the mashed dals with some water and give it a good stir.
  • Bring the dal to a boil and add coriander leaves in the end. Switch of the flame, add 1 tbsp of ghee, cover the pan and let it rest for 5 minutes.
  •  Serve with Chawal(Rice), roti and your favorite vegetable . Enjoy!

Mango-Yogurt-Granola Parfait

Posted: August 14, 2012 by incidentalcooksuman in Indian Food
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Granola-Yogurt-Mango Parfait

Granola-Yogurt-Mango Parfait

Mangoes, I am crazy about this fruit. If I see beautiful mangoes in store i can never pass by those without keeping a box in my cart.

Granola-Yogurt-Mango Parfaits

Granola-Yogurt-Mango Parfait

I can eat this fruit for breakfast, lunch and dinner everyday. And still can’t get enough of it. I was thinking to make something with mangoes for breakfast and then thought of making this amazing parfait. Parfait is such a simple yet amazingly delicious treat. And you can make this gorgeous little goodness in no time. Have this for your breakfast or as a mid-day snack or as a dessert, it always perfect and stunning! Don’t you agree with me??

Granola-Yogurt-Mango Parfaits

Granola-Yogurt-Mango Parfait

Ingredients:

In a small bowl or clear glass, layer yogurt and mango puree. Sprinkle granola generously on top . Serve immediately.

Granola-Yogurt-Mango Parfaits

Granola-Yogurt-Mango Parfait

Pav Bread

Posted: August 13, 2012 by incidentalcooksuman in Baking, Bread, Indian Food
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Pav Bread

Pav Bread

I have made this pav to have it with misal and it turned out AWESOME. So, thought of sharing the recipe with you all.

Ingredients:

  • 3 cups all puropse flour
  • 2 ¼ tsp instant dry yeast
  • 2 tbsp maple syrup(or you can use honey)
  • 1 cup warm milk plus 2tbsp water
  • 2 heaped tbsp Amul butter( you can use any salted butter)
  • 2 tbsp butter to brush the Pav

Method:

  • Mix maple syrup  and yeast in luke warm milk and let it sit for 5-7 minutes, until it begins to bubble.
  • In another bowl, mix together the amul butter and all-purpose flour.
  • Start kneading the dough with 1 cup of yeast-milk mixture until you get a smooth, elastic ball of dough. If it is too dry, add 1 tbsp. water at a time. If it is too wet, add 1 tbsp. flour at a time. I have added 2 tbsp of more water.
  •  Coat a big bowl with the tablespoon of oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
  • Punch air out of dough. Divide the dough into 8 equal sized round balls.
  • Place on baking sheet lined with parchment paper, almost touching, about 1 inch apart.
  • Cover with a kitchen towel, and let rise in a warm place for 1 hour.
  • Heat oven to 375 degrees farheit.  When rolls have risen, brush them generously with butter.
  • Bake rolls until golden brown, about 15-20 minutes.
  • Transfer to a cooling rack and cool to serve.

Note:

Instead of salted butter, you can add 2 tbsp of unsalted butter and 1 tbsp salt to the flour.

Pav Bread

Pav Bread

Misal Pav

I remember having Misal-Pav in our office canteen. In Mumbai most people travel at least 1 to 2 hours to office everyday, so it is obvious that not everybody is going to have breakfast at home first thing in the morning. Breakfast menu’s in office canteens like misal-pav, vada pav, idli-sambhar to name a few are very popular. Since, I lived very close to office, I would skip breakfast at home to have Misal-Pav in office.

Misal Pav is another popular breakfast dish in Mumbai. Misal literally means mixture and this dish is a mix of sprouts(dried peas, moth beans and moong beans) which is cooked in onion-tomato-coconut gravy and topped with chopped onion and Farsan or mixture( which is again a  mixture of dried spicy gram flour noodles, roasted peanuts, roasted channa dal). And it is served with none other than our famous pav(bread).There are different versions of Misal like Bombay Misal, Puneri Misal and Kolhapuri. This is my version to the dish. We had this for dinner yesterday night with fresh baked pav bread.

Ingredients:

  • 2 1/2 cups mixed sprout legumes
  • 1 medium onion, chopped
  • 1 tbsp ginger-garlic paste
  • 1 large tomato, chopped
  • 2 tbsp crushed tomatoes
  • 4 green chillies, seeds removed
  • 1/2 tsp fennel seeds
  • 1/4 tsp asfetodia powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp garam masala powder
  • 3 tbsp shredded fresh/frozen coconut flakes
  • salt to taste
  • coriander leaves for garnishing
  • chopped onions for garnishing
  • lime/lemon quarters for garnishing
  • farsan/Sev/mixture
  • 2 tbsp plus 1 tsp light olive oil/vegetable oil

Method:

  • To start with boil the mixed sprouts in pressure cooker for 1 whistles Or until tender. Strain the sprouts and reserve the liquid. Keep it aside.
  • Heat a tsp of oil, add chopped onions and sauté until light brown in color, add fennel seeds, green chillies, ginger-garlic paste and shredded coconut and fry for 2-3 minutes. Once done add chopped tomatoes, crushed tomatoes and grind the mixture into a fine paste.
  • In another pan, heat 2 tbsp oil, add asafoetida powder and add the masala paste followed by turmeric powder, coriander powder, garam masala powder, salt to taste and cook for 5-6 minutes.
  • Add the reserved liquid(for me it was 1 cup), water( I have added 1 cup) and add boiled sprout to the masala.Check for seasoning.
  • Cover the lid and boil for 5-6 more minutes on low-medium heat.
  • The gravy is ready to savored with pav bread.

Assembing the Misal Pav:

  • Take a large serving bowl , add two big ladle full of gravy in the bowl, topped with chopped onions, mixrure/farsan and coriander leaves. Not to forget the lime/lemon wedge. Serve it with pav. And serve your misal-pav piping hot. Enjoy!!

Note:

For sprouting the legumes, soak them overnight. Next day, wash and drain them with water and tie in muslin cloth or cotton kitchen towel. Keep it under a heavy bottom dish in a kitchen closet. The next day you will have beautiful and perfect sprouted legumes ready.

Misal Pav

Misal Pav

Homemade Whole Wheat Pita bread

Posted: August 6, 2012 by incidentalcooksuman in Baking, Bread
Tags: , , , , , , ,

 I always use to buy these from grocery store, whenever I wanted to make some pita sandwich. Finally, on this weekend I decided to try my hand at making them at home and here’s the result.

They turn out exactly the way they’re supposed to. And they were puffed up like a balloon getting filled with air when baking them in oven. I was getting so excited to see them getting puff up that I made an video of the process.

This pita bread recipe makes soft and fluffy pitas and thousand times better than the store-bought ones. Yeah I know, little bit of work but it’s all worth, the moment you bite one of these. Only disadvantage is whenever I made something at home, I get so used to the fresh and homemade ones, I don’t even touch the ones we get at grocery stores.

You can stuff the pockets with a filling of your choice and your pita sandwich is ready. I have made my pita sandwich with masala chickpeas with some onion-cucumber salad  topped with yogurt sauce…Yum!

Ingredients:

  • 1 1/2 cups whole wheat flour ( I have used King Arthur Whole Wheat Flour)
  • 1 1/2 cups white whole wheat flour (I have used Indian Sujata Atta)
  • 2¼ tsp instant yeast
  • 1 tbsp honey
  • 1¼ cups warm water
  • ¼ cup extra-virgin olive oil
  • 1 tsp salt
  • Semolina or Cornmeal, for sprinkling

Method:

  • In a small bowl, combine the yeast, honey and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • Add the olive oil and salt to the yeast-honey-water mixture.
  • Dump the flour in a large mixing bowl, slowly adding the yeast mixture , knead the dough until smooth and no longer sticky.
  • Shape the dough into a large ball and coat lightly with Extra Virgin Olive Oil. Place in a bowl and cover with a clean kitchen towel. Set in a warm place to rise until doubled in size about 1 to 2 hour.
  • After the dough has risen,  time to knead back the dough again ,knead it to push all the air out of it.
  • Punch down the dough and divide into 8 equal parts. 
  • Roll each portion into a smooth ball .
  • On a lightly floured surface, roll each ball into a 6-inch circle and 1/4 inch thick discs. Transfer the discs to a baking sheet sprinkle with cornmeal. Repeat to complete the rest of the balls.
  • Cover the uncooked pita bread with the damp kitchen towel loosely and let them rest at room temperature for 30 minutes or until slightly puffy.
  • Meanwhile, heat oven to 500 degrees F and adjust oven rack to lowest position and place a baking sheet or cast iron skillet in oven.
  • With a wet hand generously rub the surface of the disc before putting it in oven. This help them to puff up nicely.
  • Transfer 1 pita bread on the skillet and bake until puffed and slightly golden in color(Mine took 3-4 minutes approx).Gently flip the pita using a spatula and bake the other side for 1 more minute or so. After couple of pitas on skillet, I used baking sheet to speed up the process and that worked well too.
  • Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.
  • Stuff with your favorite stuffing and enjoy.

Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

I love muffins. They are so easy to make and perfect for breakfast or snacking in between. Its been a while since I made muffins at home. Every week during our grocery shopping, I was getting some Whole Wheat Chocolate Chip Muffins from Wegmans. Finally yesterday I thought to bake some at home. I am glad i did because these muffins are light, flavorful and delicious. And the best part of these muffins is that they are not too sweet, the way I wanted. I love these muffins with a cup of tea.

Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

Ingredients: 

  • 2 cups white whole wheat flour
  • 2 extra large eggs, at room temperature
  • 3 large ripe bananas, mashed
  • 1/2 cup packed brown sugar
  • 1/3 cup light olive oil
  • 1/2 cup 2% milk
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips

Method:

  • Preheat the oven to 375 degrees Fahrenheit and place liners in a muffin pan.
  • Sift together the flour, baking powder, salt and sugar in a large bowl. Then add the chocolate chips to the flour mixture.
  • In another mixing bowl, blend the bananas on low speed  for 3-5 minutes until well mashed.
  • Add the oil, milk, eggs, and vanilla and mix again on low speed for 1 minute until combined.
  • Add the dry ingredients to the banana mixture and combine until just blended. Don’t over mix the batter.
  • Divide batter equally among muffin cups, filling about 3/4 full.
  • Bake muffins 20-25 minutes, until tops are starting to brown and a toothpick inserted comes out clean.
  • Remove pan from oven and let cool on a rack for 5-20 minutes then remove muffins to a rack to cool to room temperature.
Whole Wheat Banana Chocolate Chips Muffins

Whole Wheat Banana Chocolate Chips Muffins

We are having one of hottest summer on record this year, every other day there’s heat advisory. With that, my popsicle obsession also continues, only thing I want to eat is these pretty pops. In my opinion slurping on these beauties is best way to beat the scorching heat.

I have three-four different flavors of popsicle sitting in my freezer right now. This time I have experimented with some whole milk yogurt and strawberries.

Again this recipe is super simple to execute, it just blend and freeze..here’s what I did..

Ingredients:

  • 1 1/2 cups strawberries, hulled and cut in half
  • 2 tbsp honey
  • 1 tsp lime juice
  • 1 cup whole milk yogurt
  • 1 tsp vanilla essence
  • 2 tbsp honey
  • pinch of salt

Method:

  • In a blender, combine the strawberries, 2 tbsp of honey , lime juice and salt. Process until well blended and smooth.
  • Whisk honey, vanilla essence and yogurt together and keep it aside.
  • Layer the mixture of strawberry and yogurt in a popsicle molds until the molds are full.
  • Dip a knife into each mold and swirl slightly to combine the flavors together. Insert sticks when partially frozen and freeze until solid, preferably overnight.
  • To remove the popsicle from the mold, just run warm water around the mold and pull on the sticks to remove the pops. OR else Let the mold stand at room temperature for about 2-3 minutes and pull the sticks to unmold.