HESARU BELE KOSAMBARI |MOONG DAL SALAD

hesaru bele kosambari moong dal salad
HESARU BELE KOSAMBARI

Hesaru bele kosambari or moong dal salad is an authentic salad made from soaked moong dal and other vegetables. Kosambari is a traditional name used for salads in Karnataka which is an integral part of all auspicious occasions. This simple, refreshing salad is an excellent source of protein and I recommend  you try  having this for morning breakfast or evening snack. This dish similar to the maharashtrian salad called Moong dal koshimbir is combined with grated carrot, chopped cucumber,grated coconut and seasoned with green chilly and mustard seeds.

HESARU BELE KOSAMBARI |MOONG DAL SALAD

         PREP Time: 2 hours; COOKING TIME: 5Mins, TOTAL TIME:2Hours 5Mins

               SERVINGS: 2-3; AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • 1/2 cup yellow moong dal or hesaru bele
  • 1 small cucumber peeled and finely chopped
  • 1 carrot peeled and grated
  • 1 tbsp lemon juice
  • 2 green chilies finely chopped
  • 3 tbsp fresh grated coconut
  • 1/4 cup chopped coriander leaves
  • Salt to taste
  • 1/4 tbsp mustard seeds
  • 3-4 curry leaves
  • 1 tsp oil

METHOD

  1. Wash the moong dal thoroughly and soak it in water for about 2 hours.
  2. Drain the water completely add the soaked dal to a mixing bowl.
  3. Add grated carrot, chopped cucumber, grated coconut to the mixture.
  4. In a small pan, add 1 tsp oil and mustard seeds. Once the mustard seeds pop, add green chilies and curry leaves.
  5. Add the tempering to the mixing bowl & mix well.
  6. Add lemon juice to taste and salt as required. Serve the healthy salad garnished with coriander leaves.

 

palak paneer

PALAK PANEER RECIPE

tomato gojju

TOMATO GOJJU

PALAK PANEER RECIPE

palak paneer
PALAK PANEER

Palak Paneer is a popular North Indian curry dish made out of Palak or Spinach and Paneer or cottage cheese. The final dish is a beautiful green gravy with cubes of cottage cheese pieces in the gravy. I recommend a simple gravy of onion and tomato, but if for a special occasion you can enhance the taste with cream and cashew paste to make it taste richer and creamier.

PALAK PANEER RECIPE
PREP TIME:20Mins; COOKING TIME:15Mins; TOTAL TIME :35Mins;

SERVINGS :4; AUTHOR:LAKSHMI BANGALORE

INGREDIENTS

  • 2 bunches Spinach or Paalak
  • 3-4 cups hot water (for blanching spinach)
  • 2 green chilies
  • 1 big onion
  • 1 big tomato
  • 3/4 inch ginger
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • ½ teaspoon sugar
  • salt per taste
  • 200 grams paneer, (chopped in cubes)
  • 1/2 teaspoon cumin powder
  • 1 teaspoon of dhania or coriander powder
  • 1 teaspoon garam masala powder
  • ¼ to ½ teaspoon lemon juice
  • 2 Tbsp. Cream(optional)

METHOD

  1. Clean and cut the spinach into big pieces.
  2. Heat approximately 4 cups of water till it starts boiling. Switch off the flame and then add the spinach leaves. Leave the spinach leaves blanch in the hot water for 2 minutes.
  3. Strain the water and after the leaves cool, put it in a grinder.
  4. Add chopped green chilies, roughly chopped ginger in the grinder jar and grind to a smooth puree.
  5. In a pan, add 2 teaspoons oil and add cumin seeds. After it splatters, add finely cut onion and fry on a medium flame till its translucent. Add finely cut tomato pieces next and fry for some more time.
  6. Add turmeric, red chilly powder, dhania-jeera powders and fry for some time.
  7. To this add the ground Paalak mixture and add salt to it, stir nicely and boil it for 2-3 minutes.
  8. Finally add paneer cubes and ¼ teaspoon garam masala powder. Drizzle the cream on top(optional).
  9. Stir very well and cook for a minute.
  10. Serve Paalak paneer hot or warm with steamed rice, peas pulao, jeera rice or with chapatis, phulkas.
MOONG DAL

MOONG DAL RECIPE|HESARU BELE DAL RECIPE

hesaru bele kosambari

HESARU BELE KOSAMBARI |MOONG DAL SALAD

MOONG DAL RECIPE|HESARU BELE DAL RECIPE

MOONG DAL
MOONG DAL

MOONG DAL RECIPE | HESARU BELE DAL RECIPE- This Moong dal recipe is easy to prepare and very healthy too. This dal is made out of moong dal or green gram dal or hesaru bele(in Kannada). Moon dal or Green gram is supposed to be very light on the tummy at the same time nutritious keeping the protein in mind. Moon dal has a cooling effect on the body. In South Indian traditional meals, we serve “Tovve” or “dal” with hot steamed plain rice and ghee at the beginning before putting rasam on the rice. Even a small baby can be fed Moong dal. We can add radish, carrots to make moong sabzi. Moong dal payasam or Hesarubele payasa, moong dal halwa are also popular moong dishes.

MOONG DAL RECIPE | HESARU BELE DAL RECIPE
PREP TIME:10Mins; COOKING TIME:15Mins; TOTAL TIME :25Mins;SERVINGS :2-3

AUTHOR:LAKSHMI BANGALORE

INGREDIENTS

  • 1 cup hesaru bele or moong dal
  • 1 medium size onion
  • 1 medium size tomato
  • ¼ tsp red chili powder
  • ⅓ tsp turmeric powder
  • 3 cups water
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 green chilies
  • 1/2 lemon juice
  • 2 Tbsp. freshly grated coconut
  • curry leaves
  • coriander leaves
  • a pinch of asafoetida
  • ½ inch ginger
  • salt as required
  • 2 tsp. oil

METHOD

  1. Chop onion, tomato, green chilies and ginger
  2. Wash the hesaru bele or dal and add onion, tomato, ginger, turmeric, cut green chilies, a few drops of oil and pressure cook for 3 whistles.
  3. After the pressure subsides remove the lid of pressure cooker and check the consistency of the dal. Add water to adjust the consistency of the dal.
  4. Add salt and boil the dal for a few minutes.
  5. Add lemon juice, coconut, curry and coriander leaves and turn off heat.
  6. In a separate seasoning pan, heat oil or ghee for seasoning. Add mustard seeds and cumin seeds and wait till it starts splutters. Add hing or asafoetida and turn off heat.
  7. Add the seasoning on top of the boiled  moong dal.
  8. Serve the hot moong dal with steamed plain rice, rotis or chapatis.
Coconut chutney

COCONUT CHUTNEY RECIPE

mint pulao

MINT PULAO OR PUDINA PULAO

COCONUT CHUTNEY RECIPE

Coconut chutney
Coconut chutney

COCONUT CHUTNEY RECIPE is a commonly prepared recipe that I have written for dosa, idli, akki roti, vada or any other south indian snack. For this recipe use freshly grated coconut to get a good taste. A few minutes spent preparing and grinding the ingredients will make your family happy. You can also grate the coconut ahead of time and store it in the refrigirator.

 

COCONUT CHUTNEY RECIPE 

PREP TIME:15 Mins; COOKING TIME:5 Mins;SERVINGS :3 -4

AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • 1 cup freshly grated coconut
  • 1/4 cup roasted chana dal
  •  2 green chilies
  • 1/2 inch ginger
  • 1 to 2 garlic pods (optional)
  • coriander leaves
  • 4 to 5 tbsp water for grinding the chutney
  • salt as required
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp of chana + urad dal combination
  • 1 dry red chili
  • a pinch of Asafoetida
  • 4 to 5 curry leaves

METHOD

  1. Take 1 cup grated coconut, roasted chana dal, 1 or 2 green chilies (chopped),chopped ginger, 1 or 2 garlic and coriander leaves in a chutney grinder jar.
  2. Add little water and grind all the chutney ingredients well.
  3. Heat oil in a small frying pan, add mustard seeds and allow them to crackle.
  4. Next add the urad and bengal gram dal mixture and fry till golden brown.
  5. Add  red dry chili, a pinch of asafoetida and turn off heat.
  6. Put the seasoning on the chutney and mix well.
  7. Serve the coconut chutney with idli, dosa, akki roti or vada.
Rava dosa

ONION RAVA DOSA RECIPE

kesari bhath

RAVA KESARI BHATH RECIPE OR HOW TO MAKE RAVA KESARI BHATH

ALOO GOBI SABJI OR HOW TO MAKE ALOO GOBI MASALA

aloo-gobi
Aloo gobi

Aloo gobi sabji  or potatoes and cauliflower sabji is a North Indian dry vegetable dish. Aloo gobi sabji can be made dry or if you want gravy then that’s also possible.  Tomato and onion is used as the base for the gravy and to that chili powder and garam masala is added to give it a mild taste. If you want it spicier add a few green chilies and to make it richer add two teaspoons of ghee. After cutting the Cauliflower into florets, I usually blanch it in boiling water for a few minutes with a pinch of salt. This is because if any small worms are there it will be killed immediately. After 3-4 minutes strain the cauliflower florets and it can be used further in the recipe.

ALOO GOBI SABJI RECIPE OR HOW TO MAKE ALOO GOBI MASALA

PREP TIME: 15 MINS; COOKING TIME: 20 MINS; SERVINGS: 2-3

AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • 1 MEDIUM SIZED CAULIFLOWER
  • 2 LARGE POTATOES
  • 2 ONIONS
  • 2 TOMATOES
  • 1 TSP. GINGER-GARLIC PASTE
  • CORIANDER LEAVES
  • 1 TSP. CUMIN SEEDS
  • ½ TSP. PEPPER POWDER
  • 1 ½ TSP. RED CHILI POWDER
  • 1 PINCH TURMERIC
  • 1 TSP. CORINDER POWDER
  • 1 TSP. CUMIN POWDER
  • 1 TSP. GARAM MASALA POWDER
  • 3 TSP. VEGETABLE OIL
  • SALT TO TASTE

METHOD

  1. Cut the Cauliflower into florets and put it in boiling water for a few minutes.
  2. Meanwhile peel the potatoes, cube them and put it in a bowl of water so that it doesn’t turn black.
  3. Drain the cauliflower and keep it aside.
  4. Cut the onions, tomatoes, coriander leaves. Keep the other ingredients handy.
  5. In a non-stick utensil, add oil and turn on the heat. Add cumin and after it splatters, add the onions and fry on a medium flame for a few minutes.
  6. Add the ginger-garlic paste and fry for some more time. To this add the tomatoes and fry till the water evaporates and a mushy base is formed.
  7. Add turmeric, red chili powder, cumin and coriander powder and stir well.
  8. Add the potatoes and mix well; sprinkle some water and cook it for a minute while you stir.
  9. Next add the cauliflower florets. Again sprinkle some water and cook it for a minute while you stir.
  10. Cover and cook for 5-10 minutes on a low flame. Check for burning and sprinkle some water to cook the vegetable evenly.
  11. Add salt and again stir well for a minute. Sprinkle coriander leaves and garam masala powder and mix well. Taste to see if the vegetable is cooked and adjust any salt requirement.
  12. Serve it with roti or rice.

ghee

HOME-MADE GHEE RECIPE OR HOW TO MAKE GHEE AT HOME

Coconut chutney

COCONUT CHUTNEY RECIPE

HOME-MADE GHEE RECIPE OR HOW TO MAKE GHEE AT HOME

ghee
Clarified butter or ghee

Home-made ghee recipe takes time but the result is good. Ghee is very commonly used in Indian cooking. You can use Britannia unsalted butter (500g) or Nandini or Amul unsalted butter to make clarified butter or ghee.

At home, Ghee could also be made from scratch. I am writing this recipe because I make ghee from scratch at home and hardly use store bought ghee. How do I make it you might be wondering… First, I take away the cream that floats on top of boiled milk and store it in the freezer. I collect sufficient cream may be for a month. Then, I thaw the stored cream, heat it and when it becomes mildly hot or warm I put a tablespoon of plain curd to it. So basically, I am making curd out of thick cream. After it sets that is in about 6 to 8 hours I store it in the fridge overnight. All the butter or thick fat will come to the top. Ghee is advised in moderation by many nutritionists and is used in Ayurvedic medicines.

Home-made ghee is golden in color and has a sweet taste to it. Used for seasoning and on rotis and most Indian food, it enhances the flavor of any food. We also use it to light the lamps or deepams for god. Ghee also is an ingredient that we add in ‘panchamrut’ that we offer to god in a pooja.

HOME-MADE GHEE RECIPE OR HOW TO MAKE GHEE AT HOME

PREP TIME: 10 MINS;      COOK TIME: 15 MINS;

AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • ½ LITRE CREAM OF MILK
  • 1 TSP. CURD
  • TURMERIC A PINCH

METHOD

  1. Thaw the cream that you have stored in the freezer. Keep it outside for a few hours.
  2. Heat the cream in a vessel, stir often and make sure that there are no lumps.
  3. Check for it to be warm and turn off the heat. Add a teaspoon of curd and stir well.
  4. Keep it aside for 8 hours till it sets into curd and refrigerate overnight.
  5. The next day, scoop out the butter that has collected on top of the curd into a thick bottomed utensil or pan.
  6. Keep it on low heat and after the butter melts add a pinch of turmeric and boil it till you get a clear liquid (approximately 10-15 minutes).
  7. After the liquid cools down strain it and store it in a clean steel or glass container. Use it generously for children and moderately for adults. Pictures are below:

Home made ghee

STEP1-SCOOP OUT THE BUTTER FROM THE TOP

home made ghee

STEP 2-BOIL THE BUTTER ON LOW FLAME WITH TURMERIC

home made ghee

STEP 3-BOIL TILL WATER EVAPORATES

 

home made ghee

STEP 4- STRAIN AND STORE

 

green gram curry

GREEN GRAM CURRY OR WHOLE MUNG BEANS TADKA RECIPE

aloo-gobi

ALOO GOBI SABJI OR HOW TO MAKE ALOO GOBI MASALA

GREEN GRAM CURRY OR WHOLE MUNG BEANS TADKA RECIPE

green gram curry
GREEN GRAM CURRY

GREEN GRAM CURRY – WHOLE MUNG BEANS TADKA– Green gram curry or whole mung beans tadka goes well with roti, chapathi and if made little watery goes with rice also.  Green gram curry is easy to prepare only you have to make sure that the green gram lentil is soaked for 4-5 hours or even overnight. The whole curry could be made in a pressure cooking pan and the total preparation time is around 45 minutes. In Kannada it is green gram is called “hesaru kaalu”. The preparation would be “Hesarukaalina usli”. While making Green gram curry I have used a very few ingredients that is available readily in the kitchen. You can also add coconut and grind along with the onion and tomatoes. Green gram curry is very tasty, healthy and nutritious and could be carried in your tiffin box.

One cup of cooked moong or mung beans contains 212 calories, 14 grams of proteins and 15 grams of fiber. As its fiber content is high it is effective if you are looking for healthy options to eat. Combining it with phulkas or rotis without oil, it is filling and an effective weight loss diet. If you have green gram or mung beans in excess it could be left to sprout for 2-3 days and used in salads or even ground to make Pesarattu. Refer to my recipe already in my blog.

GREEN GRAM CURRY OR WHOLE MUNG BEANS TADKA RECIPE

PREPARATION TIME: 20 MINS; COOKING TIME: 25; TOTAL TIME: 45 MINS; SERVINGS: 4

AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • 1 ½ C GREEN GRAM (SOAKED OVERNIGHT)
  • 3 GREEN CHILLIES
  • 2 ONIONS
  • 3 TOMATOES
  • 1 INCH GINGER
  • 1 1/2 TSP. LEMON JUICE
  • CORIANDER
  • 1 TSP. RED CHILLY POWDER
  • ½ TSP. TURMERIC
  • 1 TSP. DHANIA POWDER
  • 1 TSP. JEERA POWDER
  • 1 TSP. GARAM MASALA
  • 2 TSP. OIL
  • 1 TSP. JEERA OR CUMIN
  • PINCH OF HING OR ASAFOETIDA
  • SALT TO TASTE

METHOD

  1. Soak the green gram overnight. Heat a pressure pan or and add oil to it. After it heats up add cumin. When it splutters add hing followed by green chilies. Fry this for a few seconds and then add onions and fry them till they are translucent.
  2. Add turmeric, dhania-jeera powders and fry for another minute. Add tomatoes and fry for a couple of minutes.
  3. Add 2 cups of water along with the soaked green gram. Add garam masala powder and salt to taste.
  4. Close the lid and let it cook for 4-5 whistles. Turn off heat and let the pressure come down. Open the lid. Add the lemon juice and coriander leave. Mix well.
  5. Adjust the water for thin gravy. Enjoy with hot chapattis.

bitter gourd pickle

BITTER GOURD PICKLE RECIPE OR HAGALAKAYI PICKLE

ghee

HOME-MADE GHEE RECIPE OR HOW TO MAKE GHEE AT HOME

BITTER GOURD PICKLE RECIPE OR HAGALAKAYI PICKLE

bitter gourd pickle
bitter gourd pickle

BITTER GOURD PICKLE OR KARELA OR HAGALAKAYI PICKLE RECIPE –
AN EASY AND QUICK BITTER GOURD PICKLE COOKED ON STOVE TOP WITH VINEGAR AND SPICES.
PREP TIME:40Mins; COOKING TIME:15Mins; TOTAL TIME :55Mins; SERVINGS :3 -4

INGREDIENTS

  • 250 grams bitter gourd ((karela or bitter melon))
  • 1 teaspoon mustard ((rai))
  • 1 teaspoon fenugreek seeds ((methi seeds))
  • 150 ml white vinegar, (a little more than half cup or about 10 tablespoon of white vinegar or apple cider vinegar)
  • 60 ml – about ¼ cup or 4 tablespoon mustard oil (or sesame oil – regular sesame oil and not the asian one)
  • ½ teaspoon red chili powder ((lal mirch powder))
  • 8 to 9 garlic, (thinly sliced (lahsun))
  • 5 to 6 green chilies, (slit)
  • salt as required

METHOD

  • first rinse the bitter gourd well. if there are bruises on the skin, then you can slightly peel of that part. no need to peel the entire bitter gourd.
  • slice the bitter gourd vertically and remove the seeds. chop the bitter gourd into small pieces.
  • sprinkle salt on the chopped bitter gourd and mix well. keep this bitter gourd – salt mixture aside for 30 minutes.
  • after 30 mins, squeeze the salted bitter gourd and discard the juices. rinse once again. drain well and keep aside.
  • heat the mustard oil till it starts smoking. add mustard seeds, fenugreek seeds and fry till the mustard crackles.
  • add garlic and fry for 10-12 seconds. then add green chilies and fry for 30 seconds.
  • then add bitter gourd/karela. saute for 7-8 minutes.
  • add vinegar and salt. stir and bring the pickle mixture to a boil – about 3 to 4 minutes
  • add red chili powder. stir well again. let the mixture cool.
  • just cover the pan with a cotton napkin instead of lid as we don’t want condensation droplets on the lid.
  • when completely cooled, pour the bitter gourd pickle in a clean sterilized jar.
  • close the jar with its lid and keep the bitter gourd pickle in the refrigerator.
  • serve the bitter gourd or karela pickle with an indian meal like dal-rice, sambar-rice or curd-rice or kadhi-rice.
Scrambled Eggs

Scrambled Eggs

green gram curry

GREEN GRAM CURRY OR WHOLE MUNG BEANS TADKA RECIPE

Scrambled Eggs

Scrambled Eggs
Scrambled Eggs

The perfect breakfast includes any form of an egg, be it an omelet or poach or boiled. I, personally prefer the slow-cooked scrambled eggs as they are not only rich in taste but gives you that perfect amount of nutrition which your body needs. Eggs are somewhat the heart of any dish. They are cheap and easily available in markets and very easy to make and proper ingredients can make any dish of egg to taste exquisite. Each and every country has their own way of preparing the dishes of egg in a certain way which stands out from each other.

Eggs are a great source of protein and it is a must for breakfast. The scrambled variance of 4 eggs contains 332 calories (fat- 24g, carbohydrate- 4g, protein- 22g). the protein of scrambled eggs helps in proper cell function, maintains your body’s hormonal balance and nourishes the muscles. This meal suits best with two slices of toasted brown bread, light burnt tomatoes, freshly cooked vegetables. Eggs are best suited for people who are following a high protein diet which in turn helps in weight loss.

Scrambled eggs are an exotic form of making a dish out of an egg and it originated from America which is commonly known as egg bhurji in India. Though there are various ways to prepare scrambled eggs, I prefer the most traditional way which was made famous by Chef Gordon Ramsay. This is the dish that I blindly go by. Surely, try this recipe at home and enjoy the heavenly taste in your mouth.

SCRAMBLED EGGS RECIPE

PREP TIME: 5 MINS; COOK TIME: 15 MINS; SERVINGS: 1;

INGREDIENTS

  • 3 eggs
  • 2-3 tablespoon milk (optional)
  • 2 teaspoons butter
  • 1/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper (or to taste)

METHOD:

  1. Crack eggs into a measuring cup.
  2. Add the milk (if desired) and salt.
  3. Using a whisk or fork, beat the mixture until foamy.
  4. Melt 2 tsp. butter in a frying pan over medium heat
  5. Pour eggs into frying pan.
  6. Stir mixture to break up the egg as it cooks and allow more liquid to touch the hot pan. Stirring rapidly will create small curds, while slower stirring will create larger curds.
  7. Cook until just before you feel that they are done since the eggs will continue to cook after being removed from the pan. The eggs are done when the sheen disappears; stop cooking just before this happens.
  8. Transfer to a plate.
  9. Season with black pepper (black pepper will burn and become bitter if seasoned before cooking)

NOTE: chop some additional herbs (if you feel like) over the scrambled eggs.

 

pancake

PANCAKES WITH BANANA AND NUTS

bitter gourd pickle

BITTER GOURD PICKLE RECIPE OR HAGALAKAYI PICKLE

BABY CORN MUSHROOM SAUTE

Baby Corn Mushroom Saute
Baby Corn Mushroom Saute

Baby Corn Mushroom sauté is a simple side dish. As the title suggests it is a side dish made out of baby corns and mushrooms. The choice of the kind of mushroom you want to use is yours. You can either use Shiitake or button mushrooms that are easily available in the market. Since you are going to sauté it you have to cut the baby corns and mushroom to pieces or slices. Once you clean and cut the vegetables according to your preference, it is fairly easy to prepare as this requires few ingredients. This is suited to be eaten with plain rice or even phulka or rotis.

BABY CORN MUSHROOM SAUTE RECIPE

PREP TIME: 10 MINS; COOKING TIME: 10 MINS; SERVINGS: 3;

AUTHOR: LAKSHMI BANGALORE

INGREDIENTS

  • 15 Baby corns
  • 12 mushlly
  • 1 tsp. Olive oil
  • Salt and black pepper to taste
  • Mushrooms (button or shiitake)
  • 2 garlic pods finely cut
  • 1 red chilly/green chilly
  • Salt and black pepper to taste

METHOD

  1. Clean and cut the corn into small pieces.
  2. Clean and cut the mushrooms into halves or into smaller pieces.
  3. Heat a pan and add Olive oil. Add the garlic pods and fry till they start turning brown. You can replace Olive oil with half tablespoon butter to get a buttery flavor.
  4. Add the red chilly or green chilly and fry briefly, followed by baby corns.
  5. Fry the baby corns on medium high heat for 2 minutes.
  6. Add the mushrooms to it and continue frying for another 2-3 minutes.
  7. Add salt and mix well. In the end add half a teaspoon of black pepper and sauté the vegetables well for another minute till done.
  8. Turn the heat off and serve it with roti or rice.

 

 

 

Doddapatre Tambuli

DODDAPATRE TAMBULI|DODDAPATRE RAITA

Scrambled Eggs

Scrambled Eggs

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