Moong dal dosa

Ingredients:
1 cup Green Moong Daal
1 cup Yellow Moong Daal
or 2 cups Yellow Moong Daal
1 handful of edible Green Leaves/Spinach
1/4 cup chopped Onions
1 handful of chopped Cilantro
1/2 tsp Asafoetida
1/2 tsp Jeera (cumin seeds)
1 handful of green chille
2 tsp ginger paste
5-6 Curry Leaves (chopped)
1 tsp Salt (to taste)


Method


Soak the daals for 6 hours.

Drain the daal and grind it finely in the mixer with little water, green chille,ginger, green leaves,curry leaves and salt.

Add chopped cilantro, chopped onions, jeera and hing to the dosa batter.

Using a ladle, pour the batter on the tava and spread it like a dosa. add 1 tsp of oil.

After some time, turn it on the other side and heat on high flame for 1 minute.

Serve with Chatni or Pickle

Instant Moong Dal Halwa

Ingredients
•1/2 cup Moong dal flour
•1/2 level cup sugar
•1/2 teaspoon of ground cardamom (elaichi)
•a pinch or two of saffron
•1/2 cup water
•1/2 cup heavy whipping creame
•3 tablespoon ghee
Method
Warm the ghee in a heavy based sauce pan or kadhai. Add the cardamom powder and mix for a few seconds. Add the moong dal flour and fry on low to medium heat for a few minutes. The dal should change its color and turn a golden brown. Add the creame and cook for 5 more min.Now add milk, saffron and sugar. Cook on low heat till all the water gets absorbed and seera pulls together.
Top with chopped nuts and serve warm.
This makes just enough for 2-3 small servings.

Lemonade

Ingredients:
Juice of one Lemon
6 tsp Sugar
2 tsp jaljeera powder
1/2 tsp dry mint powder
1/4 tsp juice of Ginger

Method

Take a glass and mix all these ingredients with a little water.
Stir well till the sugar dissolve properly.
Now add soda or chilled water in it.
Serve it chilled and decorate with mint leaves and lemon.

Rasgulla

4 cups milk

1 tbsp white vinegar



Bring the milk to a boil on medium heat. When it come to a full boil, remove from heat and add the vinegar. This causes the milk to curdle and the whey separates from the paneer. Leave this as is for about 5 mins for all the paneer to settle down. Strain this in a cheesecloth. Wash the cheese under cold running water for a minute or two to remove any trace of the vinegar. Tie the cheesecloth fairly tightly and hang it to drain for 2 hrs. Then spread out the paneer on a plate and knead it gently for about 5 mins. . When the cheese becomes very smooth, form it into balls. Shape them in a small ball.


For the sugar syrup:



4 cups water

2 cup sugar
1tsp rose water


Add sugar to the water and bring to a boil in a pressure cooker. Gently drop in the cheese balls, close the pan lid (with the whistle on) and cook for 1 whistle.After that cook for 10 more min on medium heat. Immediately take the cooker off the heat and place it under cold running water. This helps to release the steam pressure. Open the lid carefully, you will see the rasgullas have doubled in size.Add 1tsp rose water.

Idly

Ingredients:
Idli Rice - 5 cups
Whole Urad Dhal - 1 cup
Fenugreek seeds - 2 tsp
Salt to taste
For Seasoning:

3 Chopped Green Chillies
1tsp Ginger
8 to 10 Curry leaves
1 tbs Cashewnuts
3 tsp Coconut grated
3 tsps Soaked Channa Dhal
2 tsp Hing (powder)
Method

Soak rice overnight separately.
Soak urad dhal and fenugreek in the morning for 3 hours.

Grind soaked rice separetly to a coarse consistency (rava consistency).

Grind urad dhal to a fine paste till fluffy and soft.

Mix both the dough together along with salt. Keep it for 5-6 hours for fermentation.

Mix all the seasoning ingredients to the dough prepared. Pour this dough in the idli mould and steam it for 8 to 10 minutes.

Serve with any chutney.