Moong or Mung Dal Recipe with Kaffir Lime Leaves or Lebu Pata

Moong or Mung Dal Recipe with Kaffir Lime Leaves or Lebu Pata

This Moong Dal Recipe is very quick and easy and excellent for hot summer days .This is very fragrant from the Lime leaves of kaffir Lime but even Gondhoraj Lebu Pata or leaves can be substituted.Its quick and easy.

Preparation Time -  Soaking Dal 1/2 hour  and other preparation 5 min
Cooking Time - 10 -15 min

Ingredients:-

1. About 1/2 cup Yellow Moong dal or Pulses.
2. 2 teaspoon of minced Galangal or Ginger or Amada ( If you use amada then use little less in quantity ).
3. Kaffir Lime leaves or Gondhoraj Leaves (4-5 )
4. About 1/8th teaspoon of Methi or fenugreek seeds.
5. Less than 1/4 th teaspoon of Nigella seeds or kolojeere or onion seeds.
6. 1/4th teaspoon of Sugar or as per your taste.
7. Salt as per your taste.
8. Turmeric powder less than 1/4th teaspoon.
9. Mustard oil (preferably ) 2 teaspoon or any canola/vegetable/sunflower oil.
10. Water  as required.
11. Fresh green chilly either whole or slit them ( use as per your heat tolerance) I used one indian chilly and little Habanero chilly for added flavour.(Habanero is optional )

Preparation:-

1. Dry roast the moong dal on a very low flame until colour just changes (do not burn the dal )
2. Wash the dal then soak for half an hour.
3. Pressure cook the dal with around 2 cups or water and salt as required.

NOTE-  Pressure cooker differs so number of whistles will also differ. I gave about 2 whistle and let the pressure come down on its own.
4. Mince the Galangal/ginger/amada.
5. Clean,Wash and keep the Kaffir lime leaves aside.

Cooking:-

1. Take an utensil and add the oil.When oil is hot add the Methi or fenugreek seeds and the nigella seeds.Let them infuse their flavours into the oil.Then add the minced galangal and turmeric powder  and fry for few second.If needed add very little dal water to avoid turmeric from burning.

2. Add the boiled moong dal. Let it come to a boil.

3. Add sugar and salt as per your preference.Give a mix.Lastly add the slit/whole fresh chilly and the kaffir lime leaves ( I tore the leaves a bit and then added).Let stand for sometime before serving with hot steamed rice.

NOTE - Gondhoraj leaves may give a bitter taste so its best to add then remove them if required .I used kaffir lime leaves and let it stay and had no bitter problem.I did not try it with Gondhoraj lebu leaves yet as I do not get them here:(.

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Basanti Pulao or Fried Rice

Basanti Pulao or Fried Rice

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Basanti Pulao or fried rice is a Bengali (Indian ) dish from the eastern part of India in which a special variety of Rice called Gobindo Bhog Rice is used along with Kesar and other aromatic spices.Sometimes yellow food colour or turmeric is also used in place of kesar or saffron.This Pulao is mildly sweet or you can adjust the sweetness as per your liking.The Persians also prepare rice dish with saffron.

Preparation Time - Soaking Rice half hour and then drying it on a plate ,other preparation 10 min
Cooking Time - 15 to 20 min

Ingredients:-

1. 1 cup Gobindobhog Rice preferably ( or Basmati )
2. Water for washing and soaking the rice and also for cooking (around 2 cups for cooking )
3. Saffron (pinch ) soaked in Luke warm milk.
4. 2 -3 teaspoon Ghee ( Clarified Butter)
5. Whole spices ( 1 bay leaf ,2 green cardamoms or elaichi , 2-3 cloves or lobongo and 1/2 inch cinnamon ).Just break the cardamom and add ,be careful when adding the lobongo or clove as it can splutter,generally the small round structure is broken and then added.
6. Garam Masala ( 2 green cardamoms+2 cloves or lobongo + 1/2 inch Cinnamon or darchini or 1/8th teaspoon of cinnamon powder) grind it and keep aside.
7. 1 teaspoon sugar or as per your sweet tooth.
8. Salt as per your taste ( I used 1/2 teaspoon ).
9. Raisins,Cashews ( optional,I only used Raisins  this time )

Preparation :-

1. Wash the rice several times to clean the dirt /extra starch and then soak it for 1/2 hour to 1 hour ,then drain the water and spread it on a plate to air dry. ( it is alright if it is not completely dried ).I am sometimes short on time and skip the drying step :(.

2. If you are using Rasins and Cahews then fry them and keep aside.(do not fry too much ).This time I fried the raisins along with the rice.

3. Prepare the Garam Masala with the ingredients stated in point 6 under ingredients.

4. Soak the saffron in Luke warm milk.(around 1/4th cup )

Cooking :-

1. Take an utensil ( preferably a flat bottom with little raised side and a glass lid cover) and add the ghee.

2. When the ghee melts add the whole spices mentioned in point 5 under ingredients list.

3. When the whole spices has infused their flavours in the ghee then add the rice and raisins and fry the rice well.You will hear a "chit chit " sound when the rice is properly fried.This is an important step.

4. Add the saffron soaked milk and mix.

5. Then add about 2 cups water ( sometimes I start with 1 and 1/2 cup water for 1 cup gobindobhog rice and then add later if required ) and mix.

6. Add the sugar and salt and give a gentle stir.( add the sugar after adding the water as if you add while frying the rice the sugar will give it a brown colour )

7. Bring it to a boil then low the flame cover and simmer on very low heat. Glass lid ensures that you can keep an eye on the rice. When the water has dried up then gently fluff up the rice with a fork and if needed sprinkle little water and then cover and cook on very low heat.When done sprinkle the garam masala and gently mix.

8. When done,switch off the flame,take it off the flame ,rest for 5 min and serve hot with your choice of veg or non veg dish .

NOTE - You can fry the Cashews and Raisins separately and then simply mix them with the Rice at last gently.

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Broccoli Chicken Chinese Style

Broccoli Chicken Chinese Style (Dry Version )

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This Broccoli Chicken is quick,healthy and super easy.Its perfect for a weeknight dinner or as lunch.Very few ingredients and can be assembled very quickly.

Preparation Time - 10 min
Cooking Time -10 min

Ingredients for Chicken Marination:-

1. 100 gram boneless skinless chicken cut into strips.
2. 1 teaspoon Chinese Soy sauce.
3. 1 teaspoon Rice Vinegar or White Vinegar
4. Sprinkle of Black pepper powder or golmorich.
5. Salt as per your taste.

Ingredients for Broccoli Chicken:-

1. Around 2 cups of Chopped Broccoli.
2. 1 teaspoon of roughly crushed garlic.
3. 2 and 1/2 teaspoon of Chinese Soy sauce.
4. 2 teaspoon of Rice Vinegar or White Vinegar.
5. 1 teaspoon of roasted Sesame seeds ( optional )
6. 1  tablespoon of roasted salted Cashew ( optional ) or roasted Peanuts (optional )
7. Snow Peas ( about 10 ) {optional}
8. Sugar less than 1/4th teaspoon
9. Salt as per your taste
10. 1/4 th teaspoon of black peppercorns half crushed.
11. 1/4 th teaspoon of Sichuan Peppercorns ( dry roasted and half crushed ){ optional }
12. Cooking oil ( any cooking oil like olive oil/Canola oil /Vegetable oil ,I used Sesame oil )2 + 1 teaspoon.
13. Water for blanching the Broccoli

Preparation:-

1. Marinate the chicken with all the ingredients mentioned under marination and keep aside.
2. Blanch the Broccoli ( Heat a pot of  water until its boiling and add pinch of salt and sugar. To this water  add the chopped Broccoli for just 40 seconds and quickly take them out with the help of a ladle or Chancha or Strainer into another pot of cold/ice cold water ) and keep the Broccoli aside.

2. Crush the black peppercorns and the Sichuan Peppercorns .

3. Crush and chop the garlic cloves.

Cooking:-

1. Take a skillet/flat bottom utensil( I used my Iron skillet ) add oil (2 teaspoon ) and add the marinated chicken.Fry til colour changes and it has a slight burnt brown colour. Keep it aside. The cooking is done on high heat so all your ingredients must be prepared and handy.

2. Next add another teaspoon of oil and add the garlic followed by the  snow peas ( if using ) give a quick stir fry for 2 min and then add the blanched broccoli,soy sauce,rice vinegar,and stir fry everything .

3. Add the fried Chicken,sugar salt and mix. Lastly garnish with the cashews and the roasted Sesame seeds and the crushed black peppercorns and Sichuan Peppercorns and mix everything.

4. Serve hot.

NOTE -

1. The process of cooking is very fast and on high heat stir fry is done.So the ingredients and the preparation must be done before starting the cooking process.

2. The Optional ingredients adds a zing to the dish,so add it if you wish.:)

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Chinese Style Fried Rice with Bay Scallops

Chinese Style Fried Rice with Bay Scallops

This Chinese Style Fried Rice is very quick and easy to assemble.Its made with vegetables,Scallops and some  spices,a very quick and easy way to  satisfy your taste buds. I served the fried Rice with Kung Pao Chicken. For the Kung Pao Chicken recipe click the link below.

Kung Pao Chicken Recipe

Preparation Time - 8-10 min
Cooking Time - 10 min.

Ingredients:-

1. Bay Scallops - about 25
2. 1 teaspoon Chinese soy sauce and 1 teaspoon rice vinegar,very little salt and sprinkle of black pepper to marinate the scallops.
3. Mixed vegetables ( 1/3rd cup ) I used Peas,Sweet corns,beans and carrots and spring onion about 2 twigs.
4. Chopped onion 1/3rd cup
5. Minced garlic  1and 1/4 th teaspoon.
6. Minced ginger 1 teaspoon.
7. Soy Sauce 2 teaspoon .
8. Rice vinegar 1 teaspoon.
9. Chinese 5 spice mix.( I used my homemade mixture )link is given below:-

Homemade Chinese Five Spice Mix

10. 4 cups of cooked Jasmine Rice ( previous day rice works best, I cooked my rice about 7-8 hrs before making the fried rice )
11. Salt as per your taste.
12. Less than 1/4th teaspoon of sugar.
13. Sprinkle of black pepper.
14. Chopped fresh chilly.
15. Peanut Oil ( you can use any cooking oil ) about 3-4 tablespoon.


Preparation:-

1. Marinate the scallops and keep aside.
2. Chop the vegetables ( Onion,Carrot,beans,spring onion, chilly ) and mince the garlic and ginger.
3. Keep the cooked  Rice ready.( using fresh cooked rice will NOT yield good result).
4. Prepare the Chinese 5 spice mix as per the link above if not using store brought.

Cooking:-

1. Take a skillet and add oil,when it heats up add the scallops and fry them and keep aside,next if needed add more oil and then add the garlic and stir fry few seconds followed by the Onion.
2. When the Onion just starts to wilt and sides browning not burnt add the ginger,cook for few second and add all the mixed vegetables and cook til vegetables are done.
3. Add the cooked rice along with soy sauce,rice vinegar,salt and sugar and mix everything .
4. Lastly add the Chinese 5 spice mix.You will get a  beautiful aroma .
5. Mix and toss everything together and garnish with chopped fresh chilly and some extra spring onion.Serve hot.I served it with a side of Kung Pao Chicken.

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Homemade Chinese 5 Spice Mix Recipe

Homemade Chinese Five Spice Mix

This Homemade Chinese Five Spice Mix Recipe is very handy and adds an extra flavour to fried rice and other Chinese dishes.This recipe of the Chinese 5 spice mix is good for preparing dish of 2-3 people.For my recipe Of fried Rice with Chinese 5 spice mix click the link below :-

Chine Style Fried Rice with Bay Scallops

Ingredients:-

1. Cinnamon 1 inch piece.
2. Star Anise Half.
3. Whole Sichuan Peppercorns ( 1/4th teaspoon )( use with caution as this spice has a slight numbing effect)
4. 2-3 cloves
5. Fennel or snauf 1/4th teaspoon.

Preparation :-

Dry roast , cool and grind to a little coarse powder, If you like smooth you can grind a little further.

Omelet Curry or Omelet Curry with Coconut and Mustard or Sorshe Omelet Curry

Omelet Curry or Omelet Curry with Coconut and Mustard or Sorshe  Omelet Curry

Omelet curry is generally done with aromatics and tomato based sauce but this curry I prepared with mustard and grated coconut,so if you like mustard you will love the dish.Its served with hot steaming rice.

Preparation Time - 10 min
Cooking Time - 15 -20 min

Ingredients for omelet :-

1. 3 eggs.
2. Minced Onion ( about 3 and 1/2 teaspoon for each omelet )
3. Chopped fresh chilly ( as per your heat tolerance , I did not add it in the omelet )
4. Salt as per your taste.
5. Oil ( Mustard oil preferably ) or any other cooking oil .

Ingredients for Omelet Curry:-

1. 1/4th teaspoon of kolojeere or nigella seeds or onion seeds.
2. 1 and 1/2 tablespoon of  black mustard seeds .
3. 2 tablespoon of grated fresh coconut ( I used frozen and thawed grated coconut )
4. 1/4 th cup sliced tomato.
5. 1/4th teaspoon of turmeric powder + 1/4 th teaspoon of kashmiri chilly powder or paprika.
6. Chopped and sliced green chilly ( as per your heat tolerance )
7.  Mustard oil ( preferably ) about 3 tablespoon ( this recipe requires little bit more oil )
8. Salt as per your taste.
9. Pinch of sugar ( less than 1/4th teaspoon )
10. Water very little as needed.
11. 2 garlic cloves crushed and then roughly chopped.

Preparation:-

1. Beat the eggs one by one and make 3 separate omelet with the ingredients under Omelet.I halved the omelet after preparing it.Keep them aside.
2. Chop/slice all the vegetables as mentioned under the ingredient list.
3. Crush and chop the garlic.
4. make a paste of mustard seeds with little water and pinch of salt.


Cooking :-

1. Take an utensil and add oil.When the oil heats up add the Kalojeere or nigella seeds along with the crushed and chopped garlic cloves.( you can also add 1 slit green chilly now but I did not add )
2. When the garlic cloves begins to turn brown ( not burnt ) then add the grated coconut and stir fry it.The coconut should not turn brown.
3. After about 30 seconds add the mustard paste you prepared with little water and mix. Add little water along with turmeric powder and paprika or kashmiri chilly powder and mix.
4. Do not fry the mustard too much or else it will impart a bitter taste.
5. Next add the sugar salt and the sliced tomato,cover and cook for 1-2 min.Checking intermittently.
6. Then add the omelet and if needed very little water and cover cook for a 1-2 minute checking in between.
7. Lastly add the  chopped and slit green chilly mix gently ,switch off the flame,cover and let stand for a minute before serving with hot steamed rice:).

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Aloo Torkari or Aloo Sabzi or Potato Curry

Aloo Torkari or Aloo Sabzi or Potato Curry

This quick aloo sabzi  is tasty and is prepared in a tomato based curry.It goes well with Poori,Luchi,Paratha and even Roti.

Preparation Time - Boiling the Potato about 7 min ( you have to just boil it around  70% cooked )
Cooking Time - 10 min.

Ingredients :-

1. 3 medium cleaned,washed,peeled and chopped Potato ( around 2 cups )
2. 1/2 cup chopped tomato.
4. 1 tablespoon of crushed ginger and garlic ( around 1 and half inch ginger and 1 garlic clove )
5. Cilantro or Coriander leaves ( 7-8 twigs ).
6. Pinch of hing.
7. 1/4 teaspoon whole black peppercorns.
8. 1/4 teaspoon turmeric powder + Paprika or Kashmiri red chilly powder + 1/4 teaspoon of Cayenne or red chilly powder + 1/2 teaspoon of coriander powder.
9. 1 and 1/2 tablespoon of roasted cumin powder or jeera ( dry roast, cool and grind the cumin or jeera)
10. 1-2 fresh green chilly.
12. Water for boiling the potatoes and also for the curry.
13. 1/2  tablespoon oil.
14. Salt  as per your taste.
15. Pinch of sugar ( less than 1/4 th teaspoon ).


Preparation:-

1. Boil the chopped potatoes til about 70 % done and keep aside.
2. Chop the Cilantro,tomato and crush the ginger and garlic in a mortar and pestle.
3. Dry roast,cool and grind the cumin seeds.

Cooking:-

1. Take an utensil and add oil,heat the oil and add the black peppercorns followed by the hing and crushed ginger and garlic.

2. Next add the chopped tomato along with the turmeric powder,paprika,cayenne and the coriander powder and mix.

4. Cook til the tomatoes melt and spices are done .Add the boiled potatoes and mix.

5. Add sugar and salt and water and bring it to a boil.

6. When done add the roasted cumin powder,green chilly,chopped cilantro . To increase the heat you can crush and add the green chilly to the curry.

7. Aloo sabzi or torkari or curry is ready  to be served with garnish of fresh chopped cilantro.

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