Dal maharani and beetroot salad

    Dal maharani is just like its name....grand!!Tastes really good and very nutritious.I love it with tandoori roti or missi roti.I make it in plenty as I know my family would have bowl fulls and If there is any left over, it is polished off in no time, as it tastes even better the next day.It can be heavy on the stomach and so loads of ginger and garlic do the trick and also try and avoid for dinner if you tend to have issues with heavy foods.
Ingredients
Black urad whole         1/2 cup
rajma beans                  1/4 cup
chana dal                      1/4 cup
tomato puree                 1 cup
chopped onions             1 no
chopped ginger              1 tbsp
chopped garlic               1 1/2 tbsp
cream                             50 ml
chilli powder                   1 tsp
haldi                              1/2 tsp
coriander powder          2 tsp
cummin seeds                 1 tsp
hing                               1/4 tsp
whole garam masala-2 cloves,5 peppercorns,1 bayleaf, 2" pc cinnomon
salt to taste
oil                              1tbsp
ghee                           1 tbsp
Method
Soak rajma overnight.Next morning boil it for 15 mins.Now add washed dals in it.Add half of chopped ginger and garlic to it.Add the water,salt and haldi and keep it to boil.It would take about 15 mins of boiling in pressure cooker.Let it cool down.
In a pan add oil.Add hing and whole garam masala.When they start to change color and add cumin seeds.When they crackle, add chopped ginger and half of the garlic and saute to golden.Add the chopped onions and saute till golden.Add the tomamto puree and chilli and coriander powder.Saute well till dry.Add the boiled dal and boil.Add cream and cook till well done.The dal should be cooked well and should not be overcooked.When pressed, should crush easily.Garnish with chopped coriander and cream.Heat ghee in a pan and add chopped garlic.Saute till deep brown.Add chilli powder and let it change color.Put on top of dal and serve.Enjoy with missi roti,chilli pickle ,onion salad and a glass of chilled chaas.

PS- you can also add kasuri methi while sauteing onions to give a different flavor

Beetroot salad
  I just love this chilled nutritious salad.I have made it many times and each time people have wondered how a salad of beetroot can taste so divine.I love it specially on hot summer afternoon, it re-hydrates me instantly.
Ingredients
Boiled beetroots          2 nos
finely sliced onions       1 no
chopped cashew nuts   8 nos
raisins                          12-15 nos
olive oil                         1 tbsp
vinegar                          1 tsp
salt to taste
pepper powder            1/4 tsp
sugar                            1/2 tsp
Method
Grate beet root and add all the other ingredients well.Toss well and keep to chill.Serve this very tasty salad with any Indian or continental dish and enjoy the compliments.

coconut and cucumber chutney

After a heavy lunch today, on the menu for dinner was savory waffles with potato knodels and chutney.But to my disappointment, there were no peanuts and nothing that could be made into a nice accompaniments.After a bit of head scratching, I came up with this lovely chutney and it went very well with vegetable waffles.Here is the chutney.Try.
Ingredients
grated coconut     100 gms
green chillies          2 nos
garlic cloves           2 nos
pinenuts,sunflower and pumpkin seeds  2 tbsp
cucumber              3" piece
yoghurt                  1/2 bowl
salt to taste
For tempering-
oil                            1/2 tbsp
mustard seeds           1/2 tsp
chilli powder             1/2 tsp
Method
Put all the ingredients in the blender and grind till it is a fine puree.Heat oil, add the mustard seeds let them splutter.add chilli powder and once they color, add to the chutney.Serve with fritters, waffles or as a dip.

Savory waffles

     I liked waffles but they always are sweet and also almost always have eggs.I felt the need to make them more than just a breakfast dish.The need to give them more variety and make my waffle maker more usable.So the new variety was born which was savory!! I made them in various ways and each time they were a hit with everyone.So here is one which I make very often for breakfast as well as for dinner too when I am not keen on a full dinner and a quick fix spicy treat.Enjoy my invention!!

Savory waffles-Indian flavours
Semolina                             1 cup
chick pea flour{optional}  1/4 cup
yoghurt                                1/4 cup
boiled corn                         1/2 cup
chopped capsicum                1/2 no
chopped onion                     1 no
chopped chillies                    1 tsp
chopped coriander                2 tbsp
chilli powder                         1/2 tsp
hot spice/garam masala          1/4 tsp
hing                                       1/8 tsp
oil                                         1 tbsp
Fruit salt/baking powder        1 tsp/1/2 tsp
salt to taste
Method
Mix semolina with curd and all the vegetables ,spices and oil.Add water to get a thick cake like batter.Keep for 30 mins.Adjust the consistency and add the fruit salt or baking powder.Mix well.Heat the waffle iron.With a brush apply butter and pour a big ladle full of batter and close.Let it cook and about 4-5 mins later try and open the waffle maker.If it is cooked, it would open.When cooked, the waffle is golden and crisp.Apply butter and serve it with spicy chutney of your choice.I serve it with tamarind,green or peanut chutney.Tastes yummmmmy.Enjoy my innovation as breakfast, as a snack or give it to kids in their lunch box  or make it your quick fix dinner!

Grilled vegetable sandwich

     This morning we wanted a break from a very big lunch.We have been stuck at home with Prisha being down with fever, snow outside and 3 days of holidays for Christmas.So decided to make some grilled sandwiches with variety of breads in the house.We all loved the change.I sauteed the vegetables for the filling.Sharing this recipe.

Ingredients
Multigrain breads/buns         2-3 nos
Broccoli                               1 no
Bell peppers                          1/2 no
Onions                                 1 no
garlic chopped                      1 tbsp
olives                                    6-8 nos
Chilli salsa                              2 tsp
lemon juice                            1 tbsp
butter  for spreading
cheese slices as per choice
salt to taste
mixed Italian herbs               1 tsp
olive oil                                1 tbsp
Method
To prepare the vegetables, slice broccoli and bell peppers and onions.Heat oil and add the chopped garlic, saute.Add sliced onions and then add broccoli and bell peppers and saute.Add salt, herbs and saute on high heat so as not to overcook vegetables.Add lime juice.
Butter the insides of the breads or buns.I choose multi very grainy breads and buns.Gives the sandwich more texture and taste.Spread the chilli salsa.Top this with loads of vegetables,olives,cheese slice and another slice of buttered bread.Put it in the grill and grill both sides till golden.Once done remove and brush with butter and serve them crisp with mustard sauce.Delicious is the word here!

Spinach rigatoni with roasted garlic and chilli flakes

   This morning when I looked out of the window, I was gald to see that it wasn't snowing for a change.2 days of heavy snow can get to you after a while.The sun is out and the snow shining like polished diamonds, uplifted my dull mood and decided to get a south Indian meal for dinner and Italian meal for lunch.So out came my new food processor to test its ability to make the perfect Idli batter.It has done its job well I think, would see it at night.For lunch, I decided to play with spaghetti but it got bugs :(  , so out came rigatoni pasta, these are ridged, tube shaped pasta with straight cut ends.As my husband is vegan, it gets very difficult to put a more authentic vegetarian meal.I call his meal a veg vegetarian meal :)!!Got some ingredients in the cabinets and tried out this baked pasta which had my family wiping away their plates.The heavenly flavors and aroma of roasting garlic and chilli flakes were out of the world!Hmmm, try this.

Ingredients
Rigatoni pasta              400 gms
broccoli sliced              1 cup
sliced red bell peppers   1/2 no
quartered shallots          1/2 cup
spinach with cream         200 gms
chopped garlic               1 1/2 tbsp
pasta sauce                  400 gms
butter                            1 tsp
olive oil                         2-3 tbsp
chilli flakes                    1 tsp
Italian herbs for pasta     1 tsp
salt to taste
cheese                          100 gms
Method
Boil pasta with salt till just done.Do not overcook as we need to bake them too.Drain and wash.Put into a baking dish.Add the spinach with cream (If not available, cook spinach,blend slightly, do not puree, add the cream and salt)Mix well. Heat olive oil, add the chilli flakes.Add the chopped garlic and saute so that that heavenly aroma takes over the kitchen!!Yum!!Add the Italian herbs,make sure it does not burn, add the shallots, saute for a minute.Add the broccoli and peppers and saute.Add salt and let them turn to cook slightly.The vegetables should remain crisp.Add these to the pasta.Mix well.Top these with the pasta sauce and then with cheese.Bake this in a preheated oven at 200 deg for 20 mins or till the cheese turns brown.Enjoy this heavenly pasta which has wonderful flavors of garlic and chilli flakes.

Peanut chutney

   This is one chutney I have in hand which is quick and goes with everything that I make.When I have nothing to add zing ,this does the trick.Its quick,tangy,pungent and spicy and people love it.You can use it like a dip too with nachos and vegetable sticks.All the ingredients are there generally at home.
Ingredients
roasted peanuts           1/2 cup
green chillies                 2 nos
garlic pods                    1 tbsp
curry leaves{optional}   15 nos
curd                             1/2 cup
salt                                to taste
hing                               1/4 tsp
Method
Put peanuts,garlic,chillies,curry leaves,coriander leaves if you have, salt and hing into a mier and grind to a fine paste.You may need to add a bit of curd to do that.When done,add the rest of the curd and whisk well.Serve with fritters,pancakes,and all things savory.Tastes out of the world!!