Moong Dal Halwa

Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.

Ingredients

• 100 gm Mung Dal (without skin)(grinded)
• 75 gm Desi Ghee
• 75 gm Sugar
• 1 cup milk
• ½ cup water
• 8-10 Almonds finely chopped
• ¼ tsp cardamom powder

Method

• Wash dal thoroughly and soak in 3 cups of water for at least 4 hours.
• Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
• Heat ghee in a pan and add mung dal paste in it.
• Roast it in ghee till it is color change to light brown.
• Boil milk and water. Then add boiled milk – water and sugar. Stir well.
• Cook till it becomes dry and ghee is separated.
• Then add cardamom powder and stir well.
• Garnish with almonds .

The Magical Process Of Storing Green Peas

This is the season of green peas and it is time to think like a ant.And we always tend to buy frozen green peas at super markets and they do cost a lot.


Ingredients

• 1.5 kg green peas pods
• 1 medium size ziploc for storage

Method

• Split and extract the peas and keep in bowl  
• Take a large bowl and fill 3/4 th with water and boil it.
• Once it starts boiling reduce the flame and add the green peas.
• It will settle in bottom initially and it will start to float slowly. 
• Once all the peas float scoop them and dry them on a cloth.This process will take 1-2 minutes. 
• Store in a medium size ziploc and keep in freezer

Note

1.You can also store them in freezer safe storage container which is very popular in tupperware brand.


2.Do not overboil the peas as they will get cooked, it should be semi-boiled for reuse.

Brown Rice Tawa Pulav

Ingredients

• 2 cups cooked Basmati Brown Rice (long grained rice)
• 1/2  teaspoon Cumin Seed
• 1 medium size Onion, finely chopped
• 1/2 tablespoon Ginger-Garlic paste
• 1 Green Chilli, finely chopped
• 1/3 cup Carrot, finely chopped
• 1 large Tomato, finely chopped
• 1/3 cup Green Peas (fresh or frozen)
• 1/2 tablespoons Pav bhaji Masala
• 1/4 teaspoon  Turmeric Powder
• 1/2 teaspoon  Red Chilli Powder
• 2 tablespoons finely chopped Coriander Leaves
• Salt
• 1½ tablespoons Oil

Method

• Boil chopped carrot and green peas in salted water until tender, approx. 5-7 minutes. Drain the water and transfer them to a plate.
• Heat oil in a non-stick pan or kadai over medium flame. Add cumin seeds and allow them to crackle. Add finely chopped onion and sauté until onion turns light brown.
• Add ginger-garlic paste and green chilli; sauté for 25-30 seconds.
• Add chopped tomato and cook until it turns soft or until oil starts to separate, approx 2-minutes.
• Add boiled green peas and carrot; mix and cook for a minute.
• Add pav bhaji masala, turmeric powder, red chilli powder and salt.
• Stir and cook for a minute.
• Add cooked (steamed)Brown rice.
• Mix gently until all ingredients are well mixed and rice is evenly coated with masala.
• Turn off flame and transfer tawa pulao to serving dish.Garnish with chopped coriander leaves.

Vermicelli Upma

Ingredients

• 1 cup Vermicelli (semiya) (thin or thick)
• 1/2 teaspoon Mustard Seeds
• 1-2 sprigs Curry Leaves
• 1 large Onion, finely chopped
• 2-3 Green Chillies, finely chopped
• 1/2 teaspoon grated Ginger
• 4 tablespoons Carrot
• 4 tablespoons Capsicum
• 4 tablespoons Fresh or Frozen Green Peas
• 4 tablespoons Fresh or Frozen Sweet Corn
• 1/4 teaspoon Turmeric Powder (optional)
• 2 tablespoons chopped Coriander Leaves
• Salt
• 1 tablespoons Cooking Oil 
• 1¾ cups + 2 tablespoons hot Water

Method  

• Roast vermicelli in a kadai on medium flame until it turns light brown. Cooking time may be varying according to size and thickness of your kadai. Keep stirring continuously. When done, keep roasted vermicelli aside to cool.
• Heat oil in  kadai. Add mustard seeds and allow them to sputter.  Add sliced onion, grated ginger and slit green chillies. Sauté until onion becomes translucent.
• Add chopped carrot, green peas,Sweet Corn, chopped Capsicum and turmeric powder. Sprinkle salt over it and mix well.
• Pour 2-tablespoons water and cook covered on low flame until vegetables become soft for around 3-4 minutes.
• Add 1¾ cups hot water and let it boil for a minute.
• Add roasted vermicelli.
• Mix well and cover it with a lid.
• Cook until water is absorbed for around 5-7 minutes. Stir in between occasionally to prevent sticking.
• Turn off flame and transfer semiya upma to a serving bowl