#Chana Dal Fry Recipe

[rajeevwom]

Chana Dal Fry Recipe | चना दाल फ्राई | Palak Chana Dal Fry Recipe

[rashid92786]

Chana Dal Fry Recipe: ढाबे जैसी चना दाल फ्राई बनाने के आसान टिप्स😵

Chana Dal Fry Recipe: ‘Simmo Kitchenwali’ की विशेष चना दाल फ्राई रेसिपी, जो आपको ढाबा जैसे स्वाद का आनंद घर पर ही प्रदान करेगी। इस आसान और विस्तृत गाइड के साथ, आप अप��े परिवार और दोस्तों के लिए स्वादिष्ट और स्वास्थ्यपूर्ण चना दाल बना सकते हैं। आज ही ट्राय करें और घर का बना ढाबा स्टाइल खाना एंजॉय करें! मुख्य बिंदु आसान और सरल विधि: इस रेसिपी में चना दाल को बनाने की आसान और सरल विधि बताई गई है, जो…

[najia-cooks]

Hey Najia! I love this blog so much! I have a question. I find cooking pretty difficult sometimes. I'm chronically ill and also the kitchen stresses me out a bit because I'm very scatterbrained and there's knives and fire and stuff. I also fuck things up in the kitchen pretty easy. Are there any recipes on here you find particularly easy to make? That you'd recommend for when you just cannot be arsed? Hope you're having a wonderful day, I know it's your birthday 😄🎉

Thank you!

I can understand your stress—cooking can involve things that are objectively dangerous and also time-sensitive. I'd recommend:

Try recipes where you don't have to come into direct contact with the blades you use. Some Indian dals, for example, cook lentils in a sauce made from blended onion, tomato, and garlic; you could process them using a food processor or blender. A lot of things (fresh salsa, guacamole, a duqqa of garlic, chilies, and spices that you can throw in to cook with some lentils) can be prepared in a mortar and pestle, too.

I've never used one, but a vegetable chopper might help in a similar way that a food processor would, by reducing the amount of knifework that you have to do. There are a lot of recipes where a chopped onion is the only knifework required.

Also try recipes that are cooked in the oven, and not on the stovetop. Something that gets thrown into the oven on low heat to cook (like a casserole or fukharat dish) takes longer, but is more hands-off, than something that's cooked on the stove.

Do all of your prep work first. Read through the recipe and see what chopping, blending &c. needs to be done, prep each ingredient, and put it in its own little bowl. This includes anything in the ingredients list that says "1 onion, diced" or similar: do that right off the bat. If the recipe says "meanwhile" or asks you to do prep for anything while anything else is cooking, you might choose to disregard that and do all the prep first, depending on how long the cook time is and how much attention it needs (e.g., soup on a low simmer for half an hour can pretty much be left alone; anything in a frying pan cannot). This way you won't be rushing to chop anything quickly while worrying that something else is going to overcook.

Look for vegetables, like broccoli / cauliflower / romanesco and green beans, that can be broken up with your hands rather than chopped. Rip up cilantro and parsley rather than chopping them.

Admittedly "simple" is not the guiding principle of this blog, but here are some recipes that I think could be easily adapted:

Fukharat l3des: just one onion to chop. Cooked on low heat in the oven.

Fried tofu sandwich: just mixing sauces and spices. You can skip coating the tofu in cornstarch and frying it. Instead try freezing the whole block, thawing it, cutting into two or four pieces, and then marinating it in a plastic bag with your sauce overnight. Then bake the tofu for 15-20 minutes, turning once, at 350 °F (180 °C).

Roasted celery and potato soup: requires only very rough chopping; the cooking methods are baking and simmering. The fried tempering could be skipped by just adding those ingredients into the simmer earlier.

Carrot salad or chickpea salad or tapenade: you could throw all of the ingredients in a food processor.

Moroccan lentils: just an onion and tomato to grate or process.

Kashmiri lal chaman: the only thing you need to cut is tofu; the gravy is just water and spices. You could bake the tofu instead of frying it.

Black bean burgers: no chopping or frying if you omit the onion and carrot and elect to bake the finished patties.

'Chicken' and olive tajine: the marinade is blended or pounded, and there is no other prepwork to do other than chopping one onion. Everything can be simmered on low heat until cooked, so it's pretty hands-off.

Chana pulao: mostly rice, chickpeas, and spices. Some aromatic prep, but you could crush instead of chopping those.

Romanesco quiche: no knifework at all if you omit the aromatics and break aprt the romanesco with your hands.

Spanish garlic mushrooms: just crush garlic instead of slicing and buy pre-sliced mushrooms. There is frying, though.

Eggplant cooked salad: the eggplant is broiled and then spooned out. No knifework required if you use tomato puree.

Butternut squash soup: just roasting and simmering. No knifework required if you omit the aromatics and buy pre-cubed squash.

Dishes with a base of lentils, chickpeas, beans, rice, and/or noodles are great because there's no knifework that needs to be done to prepare the beans &c. themselves.

[frogiwi]

fixing ur ask drought hi top 5 uhh vegetables

U KNOW THIS IS A TERRIBLE THING TO ASK ME I AM SO BAD AT VEGETABLES. I'M GETTING AN F IN VEGETARIANISM

ok all of these will be under the caveat of. being cooked indian style. i am too unused to vegetables cooked other ways and am generally greatly bothered by their textures. when i eat veggie noodle it is actually just noodle. and egg.

i'm also gonna link random recipes that i have not tried and cannot vouch for the qualities of but just to give an idea of how i eat them

okra (bhindi masala - we don't make this with any of the additional stuff like onions/tomatoes, it's just the okra and spices stir fried)

um. are beans vegetables? if so, garbanzo beans (chana masala)

POTATO (aloo curry) (drier version: jeera aloo)

oh. onions are vegetables. i love onions! no recipe needed, put onions in everything (red > spring > yellow)

i'm cheating again (or not, google says beans and lentils are vegetables) and saying yellow lentils (moong dal fry)

[kethabali]

I saw African cuisine is your current hyperfixation /curi, I would love to hear some facts/things you find interesting about the subject! /gen

omgg i always love to talk about my hyperfixations thank you for asking

it's only been my interest for a few weeks so i don't know much YET but i've been researching how historical events and circumstances have affected cuisine so i was looking at the transatlantic slave trade and colonization of the americas and how it shaped cuisine in places mainly in southern america and the caribbean

i know that about 69% of enslaved people were brought from west africa, especially the kingdom of kongo so the cuisine is very influenced by that region and things like shrimp and grits, gumbo, okra, oh and BOILING PEANUTS this was very fascinating to me also collard greens and legumes like black eyed peas. the technique of frying chicken is also credited to west african influence but i don't know much about why/when it started. the one pot cooking method and stews is from west africa as well esp putting together meat and vegetables in a pot and cooking for long period of time (we do this a lot as well in bengali cuisine)

in regards to like regional african food, i've been most interested in ethiopian food because how similiar the flavors and cooking methods are to south asian food as a result of the indian ocean trade route it's just so cool to me how familiar it is to me despite being thousands of miles away from bangladesh absolutely mind boggling but yeah like injera bread, roti, sambusa, cic wet which resembles chana dal very much, they have dishes that resemble daal and south asian curry a lot too like misir wot and doro wat which is ethiopian chicken curry

but my favorite thing i have seen so far is their berbere spice first of all it is so fun to say second of all it has SO MANY DIFFERENT FLAVOR COMPONENTS i love it it's even more intricate than the spice mix i use for bengali torkaris/jhols (curry) not to mention the color is so vibrant you can't not be giddy cooking with these spices they smell and look so amazing it's my favorite part of cooking is the colorful spices

other african dishes/recipes i have been very interested in: jollof rice, okra stew, FUFU my god i am dying to eat this it looks so stretchy and soft i think i would be in love with it i just gotta go buy and make it or buy it from a restaurant when i get time.

i'm sure there's a lot more i can say if i keep digging around in my brain but i think this is long enough lmaoo thanks for asking!

[sakhshimandal]

Protein-Rich Indian Vegetarian Foods for Daily Nutrition

For vegetarians in India, ensuring adequate protein intake can sometimes be a challenge, especially since many traditional Indian meals are rich in carbohydrates but may not provide enough protein. However, Indian cuisine is full of vegetarian ingredients that are excellent sources of plant-based protein. Incorporating protein-rich Indian veg food into your daily diet is essential for maintaining muscle mass, promoting healthy metabolic functions, and supporting overall health. Here’s a guide to some of the best protein-rich vegetarian foods in Indian cuisine that can boost your daily nutrition.

1. Lentils and Legumes (Dal)

Lentils, commonly referred to as dal, are staples in Indian cuisine and are among the best sources of plant-based protein. Lentils like moong, masoor, urad, and toor dal are rich in protein and fiber, making them essential for a balanced diet. A single serving of cooked lentils (about 100 grams) provides approximately 9 grams of protein. Lentils are also low in fat and high in complex carbohydrates, which help in maintaining energy levels throughout the day.

Dal is an incredibly versatile dish that can be enjoyed in many ways—whether as a simple dal curry, dal fry, or paired with rice or roti. Including lentils in your diet regularly ensures a steady intake of essential amino acids, contributing to overall protein intake.

2. Chickpeas (Chana)

Chickpeas, or chana, are another powerhouse of protein-rich Indian veg food. Both black chickpeas (kala chana) and white chickpeas (kabuli chana) are high in protein, providing about 19 grams of protein per 100 grams. Chickpeas are also loaded with fiber, iron, and other vital nutrients, making them a nutritional boon for vegetarians.

Popular dishes like chana masala or chole offer a delicious way to consume chickpeas, and they can also be added to salads, made into hummus, or roasted as a crunchy snack. These dishes are easy to prepare and can be enjoyed as part of a balanced meal.

3. Paneer (Indian Cottage Cheese)

Paneer is a favorite ingredient in Indian vegetarian cuisine and a fantastic source of protein. It is especially beneficial for those looking for a dairy-based protein option. One hundred grams of paneer contains around 18 grams of protein, making it one of the highest protein-rich vegetarian options.

Paneer can be cooked in a variety of ways, including in curries like palak paneer or matar paneer, grilled as tikka, or even scrambled for a quick snack. It’s an excellent addition to a high-protein diet, especially for those who are trying to build muscle or maintain a healthy weight.

4. Quinoa

Although not traditionally Indian, quinoa has become a popular addition to the Indian vegetarian diet due to its high protein content. Quinoa is a complete protein, meaning it contains all nine essential amino acids that the body needs. A 100-gram serving of cooked quinoa provides about 4 grams of protein.

Quinoa can easily be incorporated into Indian meals as a substitute for rice, added to salads, or used in pulao and upma recipes. Its versatility and high protein content make it a valuable addition to the list of protein-rich Indian veg food.

5. Soya Products

Soybeans and soy-based products like tofu and soy chunks are excellent sources of protein for vegetarians. Soy chunks, in particular, contain around 52 grams of protein per 100 grams, making them one of the richest sources of plant-based protein available.

Soya is highly versatile and can be added to curries, stir-fries, or even kebabs. Tofu, which is sometimes referred to as bean curd, can be used as a substitute for paneer in various dishes and provides about 8 grams of protein per 100 grams.

6. Green Peas

Green peas (matar) are another great addition to a protein-rich vegetarian diet. Peas provide around 5 grams of protein per 100 grams and are also rich in fiber, vitamins, and antioxidants. Green peas are commonly used in Indian dishes like matar paneer, aloo matar, and pulao.

Not only do green peas enhance the flavor and texture of dishes, but they also add a boost of protein that can help meet daily nutritional requirements.

7. Nuts and Seeds

Nuts and seeds such as almonds, walnuts, chia seeds, and flaxseeds are dense sources of protein, healthy fats, and fiber. While they may not be consumed in large quantities like other protein-rich foods, they are an excellent supplement to the diet.

Sprinkle them over salads, yogurt, or include them in smoothies for a quick and easy protein boost. Chia seeds, for instance, provide about 17 grams of protein per 100 grams, making them a perfect addition to any vegetarian diet.

Conclusion

Incorporating protein-rich Indian veg food into your daily meals is easier than you might think. With a variety of lentils, legumes, dairy products like paneer, and protein-packed ingredients such as chickpeas, soy products, and quinoa, Indian cuisine offers an abundance of vegetarian options to meet your protein needs. By focusing on a balanced diet rich in plant-based protein, you can ensure that you maintain your health and energy levels, even on a vegetarian diet.

[balcalnutrefy]

Soya chunks and chana dal are good source of protein and high in fibre which helps feel full for longer and does not cause rapid spike in the blood sugar levels. Its high fiber properties also help with better management of blood cholesterol levels in the body. Provides essential vitamins and minerals like magnesium, folate, iron and Zinc. The nutrients in chana is beneficial for boosting immune system. Spices like garlic, ginger, cinnamon, cloves, elaichi are loaded with antioxidants, such as flavonoids and polyphenols, which help protect cells from damage caused by free radicals. Soya chana dal tikki can be consumed as a snack or as a high protein wholesome meal.

Ingredients:

Soya Granules – 1 Cup

Soaked Chana Dal – 1 Cup

Garlic Pods – 3-4 in no

Grated Ginger – 1 Teaspoon

Cinnamon – 1 small piece

Cloves – 3 in no

Elaichi – 1 in no

Chopped Onion – 1 Small

Chopped Green chilly – 1-2

Chopped Coriander – 1 tsp

Salt – to taste

Oil – to shallow fry

Method:

Soak soya granules in hot water for 5 minutes.

Drain the water and wash it with cold water. Squeeze out access water if present.

Pressure cook chana along with cinnamon, cloves, elaichi, salt for 2-3 whistles.

Take a bowl and add soya granules

Pressure-cooked chana dal, chopped onion, green chilies, salt to taste, chopped coriander & mix it.

Mash the mixture properly to mix all the ingredients.

Shape into tikki form and shallow fry with oil until golden brown from both the sides

Serve hot with green chutney

Click here for more Tasty & Healthy Recipes

[twobrothersindiashop]

Atta for Kids: Nutritious and Delicious Recipes Your Children Will Love

Feeding your kids healthy, nutritious food that they’ll enjoy can sometimes be a challenge. Atta, a type of flour used to make a variety of traditional Indian recipes, is not only versatile but also packed with nutrients. It is the perfect ingredient to create delicious and wholesome meals that kids will love. From rotis to parathas, incorporating different kinds of atta like bajra, jowar, sattu, and khapli into your children’s diet can enhance their health and ensure they get the essential vitamins and minerals they need to grow strong.

In this blog, we’ll explore the benefits of various types of atta and share some mouth-watering recipes that your children will love. We’ll also highlight some high-quality products you can use, such as Amorearth Stone Ground Sattu Atta, Bajra Atta, Jowar Atta, and Khapli Emmer Long Wheat Atta from Two Brothers Organic Farms. Let’s get started!

Why Atta is a Nutritious Choice for Kids

Atta is a staple in Indian kitchens, but it is more than just a base for making bread. Each type of atta offers unique health benefits, making it an essential addition to your child’s diet. Whole grain flours like bajra, jowar, and khapli wheat are rich in fiber, vitamins, and minerals. These flours help promote healthy digestion, provide sustained energy, and support the overall growth of children.

Benefits of Different Types of Atta

Let’s take a closer look at the health benefits of each type of atta:

1. Sattu Atta: Amorearth Stone Ground Sattu Atta is made from roasted chana dal (Bengal gram) and is packed with protein, fiber, calcium, iron, and magnesium. It’s an energy powerhouse, perfect for active kids. Sattu also helps in digestion and keeps your children full and satisfied for a long time.

2. Bajra Atta: Bajra Atta (pearl millet) is rich in iron, magnesium, and fiber. This gluten-free flour is ideal for maintaining gut health and keeping the heart healthy. Bajra also has a low glycemic index, making it suitable for kids by providing steady energy throughout the day.

3. Jowar Atta: Jowar (Sorghum) Atta is another gluten-free option rich in antioxidants, fiber, and essential vitamins. Jowar is great for boosting immunity and enhancing digestive health in children. It’s also packed with iron and calcium, promoting strong bones and growth.

4. Khapli Emmer Long Wheat Atta: Khapli Emmer Long Wheat Atta is a variety of ancient wheat with a low gluten content. It’s rich in fiber, protein, and antioxidants. This type of wheat is easier to digest and helps maintain blood sugar levels, making it a great choice for growing children.

Delicious and Nutritious Recipes for Kids Using Different Attas

Here are some kid-friendly recipes using the different types of atta mentioned above. These recipes are easy to prepare, delicious, and packed with nutrients.

Sattu Paratha: A Power-Packed Breakfast

Sattu paratha is a traditional recipe made with Sattu Atta and filled with spices and herbs. It’s a great way to start your child’s day with a healthy and protein-rich meal.

Ingredients:

1 cup Amorearth Stone Ground Sattu Atta

1 onion (finely chopped)

1 green chili (finely chopped)

1 tbsp coriander leaves (chopped)

1 tsp ajwain (carom seeds)

1 tsp cumin seeds

Salt to taste

Water as required

Ghee for frying

Method:

Mix the sattu atta with onions, green chili, coriander leaves, ajwain, cumin seeds, and salt.

Add water gradually to form a dough. Knead the dough until soft and pliable.

Divide the dough into small balls and roll them out into parathas.

Heat a tawa (griddle) and cook the parathas on both sides, applying ghee.

Serve hot with yogurt or pickle. Your kids will love the crispy texture and savory taste!

Bajra Roti with Ghee: A Simple, Nutritious Meal

Bajra roti is a simple, healthy option that pairs well with various curries and vegetables. It’s easy to digest and is great for children with gluten sensitivities.

Ingredients:

1 cup Bajra Atta

1 tsp salt

Warm water as required

Ghee for serving

Method:

In a bowl, mix bajra atta with salt and gradually add warm water to form a dough.

Knead the dough well and let it rest for 10 minutes.

Divide the dough into small portions and roll them into round rotis.

Heat a tawa and cook the rotis on both sides until they puff up.

Apply ghee on top and serve with a side of vegetables or dal.

Jowar Pancakes: A Fun, Healthy Twist

For a fun and nutritious breakfast, jowar pancakes are an excellent choice. They are soft, fluffy, and full of essential nutrients like calcium and iron.

Ingredients:

1 cup Jowar Atta

1 ripe banana (mashed)

1 tbsp honey

1 tsp baking powder

1/2 cup milk (or as needed)

A pinch of salt

Ghee or oil for cooking

Method:

In a bowl, mix jowar atta, mashed banana, honey, baking powder, and salt.

Add milk gradually to make a smooth batter.

Heat a pan and grease it with ghee or oil.

Pour small portions of the batter onto the pan to make pancakes.

Cook until bubbles form on the surface, then flip and cook the other side.

Serve the pancakes with honey, fruit, or yogurt. Your kids will love the sweet flavor!

Khapli Wheat Pizza: A Healthy Snack for Picky Eaters

Who doesn’t love pizza? With Khapli Wheat Atta, you can make a healthier version of pizza that your kids will devour.

Ingredients:

1 cup Khapli Emmer Long Wheat Atta

1/2 tsp yeast

1/2 tsp sugar

1/4 cup warm water

1 tbsp olive oil

1/4 cup pizza sauce

Cheese and toppings of your choice (vegetables, paneer, etc.)

Method:

Dissolve yeast and sugar in warm water and let it sit for 5-10 minutes.

In a bowl, mix khapli wheat atta, olive oil, and the yeast mixture to form a dough.

Knead the dough for a few minutes, cover it, and let it rise for 1 hour.

Roll out the dough into a thin crust and transfer it to a greased baking tray.

Spread pizza sauce, cheese, and your desired toppings on the crust.

Bake at 200°C for 10-15 minutes until the crust is golden and the cheese is melted.

Serve warm and enjoy a guilt-free, nutritious pizza!

FAQs on Atta for Kids

1. Is Sattu Atta good for kids?

Yes, Sattu Atta is a great source of protein and energy for growing children. It also aids digestion and helps in maintaining overall health.

2. Can I use Bajra Atta for everyday meals?

Absolutely! Bajra Atta is rich in nutrients like iron and magnesium, making it an excellent choice for daily meals. It’s also gluten-free and easy to digest.

3. Are Jowar Atta and Bajra Atta gluten-free?

Yes, both Jowar Atta and Bajra Atta are gluten-free, making them suitable for kids with gluten sensitivities.

4. How can I make atta-based dishes more appealing to kids?

You can get creative by adding flavors, shapes, and toppings to atta-based dishes. Incorporating their favorite ingredients like cheese, honey, or fruits can make the dishes more appealing.

5. Is Khapli Wheat Atta better than regular wheat flour?

Khapli Wheat Atta has lower gluten content and is easier to digest. It also contains more fiber and nutrients compared to regular wheat flour, making it a healthier option for kids.

Conclusion

Atta-based dishes offer a nutritious and versatile way to introduce healthy eating habits to your children. Whether you’re making parathas with sattu, rotis with bajra, or fun pancakes with jowar, these recipes are packed with the essential nutrients that kids need. Using high-quality atta like Amorearth Stone Ground Sattu Atta, Bajra Atta, Jowar Atta, and Khapli Emmer Long Wheat Atta from Two Brothers Organic Farms ensures that your kids get the best nutrition without compromising on taste.

[grav61]

Make your evening snack fun with these crispy potato rings��| शाम के नास्ते को बनाये मजेदार इस crispy potato rings के साथ | potato rings recipe | potato recipes

Introduction

Looking to add a crispy, savory twist to your evening snack routine? These crispy potato rings are the perfect treat to make your snack time both delicious and fun! Whether you're enjoying a quiet night at home or hosting a casual get-together, these homemade potato rings will be a hit with everyone. Here’s a simple recipe to whip up these golden, crunchy snacks that are sure to become your new favorite.

✍🏻ingredients ( सामग्री ) :-

👉🏻For potato rings

* potato ( आलू ) 2 pcs

👉🏻for mix

* butter ( मक्खन ) 100 g

* Garlic ( लहसुन ) ½ Tbsp

* water ( पानी ) 1 Cup

* Spice masala ( चाट मसाला ) 1 Tsp

* salt ( नमक ) 1 Tsp

* chilli flakes ( मिर्च के टुकड़े )

* semolina ( सूजी ) 1 Cup

* corn flour ( मक्के का आटा ) 2 Tbsp

* coriander ( धनिया )

👉🏻For Fry

* oil ( तेल )

Method to Make Crispy Potato Rings:

crush boiled potatoes.

Take a pan, add butter in it, add crushed garlic and fry.

Pour one cup of water and add chaat masala, salt, peeled flax and mix it.

We will pour semolina from the same cup from which we took water.

add crushed potatoes.

Mix the potatoes well.

After cooling the mixture, add cornflour and mix it.

Chop the green coriander and mix it.

mixture to form dough.

Take a small amount of dough and roll it into a thicker size than the roti.

Will give the shape of rings with the help of glass and stain lid.

Heat the oil and fry the rings on medium flame. Crispy potato rings are ready.

Making these easy potato recipes of potato rings with Mina Ki Rasoi will be entertaining! Please remember to like, share, and subscribe to our channel if you enjoyed this dish so you can see more amazing ones.

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[chefilona]

CHEF ILONA: VEGGIE PAKORAS

Pakoras are a delicious traditional snack in India, typically made with a batter of chickpea flour and spices fried in oil. They can be made with various vegetables or meats and are often served with a dipping sauce. 

What are fenugreek leaves and what do they taste like?

If you're wondering what gives Butter Chicken that distinct flavor, then this is it!   Dried Fenugreek Leaves have a slightly bitter and earthy taste compared with celery, and a sweet finishing kick similar to the taste of maple syrup. (Surprisingly, fenugreek extract is often used to flavour artificial maple syrup).

What is Desi Besan

Besan or gram flour is made by grinding split brown chickpeas (chana dal) into a fine powder. Besan has a less bitter flavor profile than garbanzo flour. It works great in recipes where the flour might not always get fully cooked/roasted, or used for crispiness.

Here's a quick roundup of how pakoras are made:

Preparation of Ingredients: The main ingredient (vegetables like potatoes, onions, spinach, cauliflower, or eggplant; paneer; or meat) is cut into bite-sized pieces.

Batter Making: A batter is prepared using chickpea flour mixed with water to form a thick, smooth paste. Spices and herbs like cumin, coriander, turmeric, red chili powder, garam masala, salt, and sometimes fresh green chilies and cilantro are added to the batter for flavor.

Coating and Frying: The prepared ingredients are dipped into the batter, ensuring they are well-coated, and then deep-fried until they are golden brown and crispy.

Serving: Pakoras are typically served hot with chutneys like mint-coriander chutney, tamarind chutney, or one of my favourite sauces, curry mayo. I usually make my own- a little mayo, yogurt if you have it on hand, lemon juice, garlic, madras curry powder and a little sriracha sauce.

My recipe is a plant-based recipe and makes use of affordable vegetables readily available on PEI.

Vegetable Pakoras

6 cups vegetables, shredded (1 cabbage, 1 onion, 1bunch kale (leaves only), 2-3 carrots)

1 ½ cups besan

½ cup rice flour

2 jalapenos, seeded, small dice

1 cup cilantro, chopped

½ cup mint, chopped

¼ cup ginger, grated

3 Tbsp Garam Masala

3 Tbsp Fenugreek

2 Tbsp Black Mustard Seed

2 Tbsp Cumin Seeds

Salt to taste

Enough ice water to bring together a tight batter; approximately 1-1 ½ cups.

Stir all ingredients to combine. Drop small spoonfuls into oil heated to 350C. Deep fry the pakoras until the vegetables are cooked and the batter is golden brown.

Gobble these crispy treats with reckless abandon!

[vrinda]

From Creamy to Spicy: Exploring the Diverse World of Dal Varieties

Dal, a term encompassing various dried pulses, holds a revered place in Indian cuisine. Whether simmered to creamy perfection or infused with aromatic spices, dal dishes offer a comforting and nutritious meal for millions around the globe. Let's delve into the colorful tapestry of dal varieties, from humble origins to tantalizing recipes.

Introduction

Dal, derived from the Sanskrit word "dal" meaning split, refers to dried pulses like lentils, peas, and beans. It serves as a cornerstone of Indian cooking, providing a substantial source of protein for vegetarians and meat-eaters alike. The adaptability of dal in various recipes underscores its culinary significance.

The Origins of Dal

Historically, dal has been a dietary staple in the Indian subcontinent for millennia. Its consumption dates back to ancient civilizations, evolving alongside culinary practices and agricultural advancements. Over time, dal has integrated into diverse regional cuisines, becoming an indispensable ingredient in countless dishes.

Nutritional Benefits

Dal stands out for its nutritional profile, boasting high levels of protein, fiber, vitamins, and minerals. Its low glycemic index makes it an ideal choice for regulating blood sugar levels and promoting satiety. Incorporating dal into one's diet can contribute to overall health and well-being.

Common Types of Dal

Masoor Dal

Masoor dal, known for its quick-cooking nature, boasts a reddish-orange hue and a nutty flavor. It lends itself well to soups, stews, and savory lentil cakes.

Moong Dal

Moong dal, revered for its delicate texture and mild flavor, is a favorite in Indian households. Whether in dals, khichdis, or desserts like moong dal halwa, it adds a delightful creaminess to dishes.

Toor Dal

Toor dal, also known as arhar dal or pigeon peas, features prominently in South Indian and Gujarati cuisine. Its robust flavor and ability to thicken gravies make it indispensable in dishes like sambar and dal tadka.

Chana Dal

Chana dal, derived from split chickpeas, offers a hearty texture and a slightly sweet taste. It finds its way into savory snacks, dal preparations, and delectable desserts like besan ladoo.

Urad Dal

Urad dal, characterized by its black skin and creamy white interior, is a staple in Punjabi cuisine. Whether in dal makhani, vadas, or idlis, it imparts a rich and velvety consistency to dishes.

Regional Variations

Across India, dal preparations vary widely, reflecting regional tastes, ingredients, and cooking techniques. From the spicy dal fry of North India to the tangy sambar of South India, each region showcases its unique spin on dal dishes.

Cooking Techniques

Traditional methods of cooking dal involve slow simmering with aromatic spices like cumin, coriander, and turmeric. However, modern culinary practices have introduced innovations like pressure cooking and slow-cooker recipes, making dal preparation more convenient than ever.

Dal in Global Cuisine

Beyond Indian borders, dal has found its way into international kitchens, inspiring fusion dishes that marry Indian flavors with global ingredients. From dal tacos to dal risotto, chefs worldwide continue to experiment with this versatile ingredient.

Dal Recipes

Dal Tadka

A quintessential Indian comfort food, dal tadka features tempered spices like mustard seeds, cumin, and dried red chilies, adding a burst of flavor to the creamy dal base.

Dal Makhani

Indulge in the creamy goodness of dal makhani, simmered with butter, cream, and a melange of spices, resulting in a rich and velvety texture that's hard to resist.

Sambar

A South Indian classic, sambar combines toor dal with an array of vegetables and tangy tamarind, creating a hearty and satisfying dish served with rice or idlis.

Dal Fry

Dal fry, a popular North Indian dish, features lentils cooked to perfection and tempered with onions, tomatoes, garlic, and a blend of aromatic spices.

Dhansak

Hailing from Parsi cuisine, dhansak combines lentils with meat, vegetables, and spices, resulting in a savory and aromatic stew enjoyed with rice or bread.

Conclusion

In conclusion, the diverse world of dal varieties offers a culinary journey rich in flavor, nutrition, and cultural significance. From creamy to spicy, each dal brings its unique charm to the table, celebrating the tapestry of Indian cuisine and its global influence.

Unique FAQs

Can dal be a complete protein source on its own?

While dal is rich in protein, it's advisable to combine it with grains like rice or wheat for a complete amino acid profile.

Are there any gluten-free dal options?

Yes, most dals are naturally gluten-free, making them suitable for individuals with gluten sensitivities or celiac disease.

How can I enhance the flavor of my dal dishes?

Experiment with different spices, herbs, and seasoning techniques to elevate the taste of your dal preparations.

Are there any quick-cooking dal varieties for busy weekdays?

Yes, masoor dal and moong dal are known for their quick-cooking nature, making them perfect for busy schedules.

Can dal be frozen for future use?

Yes, cooked dal can be portioned and frozen for later use, ensuring convenience without compromising taste or quality.

[deivasnalabagam]

Snacks கேட்கும்போதெல்லாம் இப்படி செய்து குடுங்க டேஸ்ட் சூப்பரா இருக்கும் Snacks கேட்கும்போதெல்லாம் இப்டி செய்து கொடுங்க டேஸ்ட் சூப்பரா இருக்கும். In this delightful YouTube cooking video, we present to you the quick and easy Nei Kadalai recipe in Tamil, also known as Chana Dal Fry. This delicious and crispy snack is a perfect choice for your tea-time cravings. We'll guide you through the step-by-step process of preparing this flavorful chana dal recipe in Tamil. With just a handful of ingredients and a few minutes, you can whip up these irresistible kadalai paruppu snacks that are loved by all. Join us as we share our secret tips to make these tea-time snacks in 5 minutes, making it a perfect option for those rainy day cravings or unexpected guests. Discover the joy of making quick and tasty evening snacks at home with our easy-to-follow recipe. Get ready to treat yourself to these crunchy bites, perfect for any time of the day! #neikadalai #channarecipes #snacksrecipes #healthyrecipes #healthysnacks #eveningsnacks #teatimesnacks #quicksnacks #foodie #food #healthyrecipes #cooking #cookingathome #cookingtime #cookingchannel #cookingvideo #trending #foodblogger #foodlover #recipeoftheday #recipes #deivasnalabagam

[masalamingles]

Dhuska

Dhuska is a popular dish in the Indian state of Jharkhand. It is a deep-fried, savory rice pancake often served as a snack or breakfast item. Here’s a simple recipe for making Dhuska:

Ingredients:

1 cup rice (preferably parboiled rice)

1/4 cup chana dal (split Bengal gram)

1/4 cup urad dal (split black gram)

1-inch ginger, finely grated

2-3 green chilies, finely chopped

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

Salt to taste

Water, as needed

Oil for deep frying

Instructions:

Soaking

Rinse the rice, chana dal, and urad dal together and soak them. Soak them for four to six hours, or overnight, in water.

Grinding

Drain the soaked rice and dal and grind them together into a smooth batter. Add water as needed to achieve a thick, pancake batter consistency.

Seasoning

Add grated ginger, chopped green chilies, cumin seeds, asafoetida, and salt to the batter. In order to equally blend the components, mix thoroughly.

Fermentation

Allow the batter to ferment for about 4-6 hours or overnight. Fermentation helps in making the dhuska more flavorful and gives it a slight tanginess.

Deep Frying

Heat oil in a deep pan for frying. Drop spoonfuls of the batter into the hot oil, making small pancakes. Fry until both sides are golden brown and crispy.

Draining Excess Oil

Remove the fried dhuska using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.

Serve

Dhuska is typically served with chutney, yogurt, or any sauce of your choice. You can also enjoy it with a cup of tea.

Remember, you can adjust the spice levels and other ingredients according to your taste preferences. Enjoy your homemade dhuska!

Jharkhand Traditional Dish by I Masalamingles.com

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[najia-cooks]

[ID: First image is a large, shallow dish filled with a bright yellowish orange soup filled with red cabbage and green onion and drizzled with coconut milk. A halved samosa sits in the soup and a plate of samosa is visible in the background. The second image is a close-up on the samosa resting in the soup, showing its deep brown filling. End ID.]

Samusa thouk (Burmese soup with split chickpeas, tamarind, and samosa)

Samusa thouk is a bright, savory, slightly spicy soup often eaten with leftover samusa. The samusa are broken and placed in a bowl, and the soup is then spooned over them.

My recipe makes Burnese samusa that are flavored with turmeric and black mustard seed and made richly sweet with the addition of jaggery—they play beautifully against the tartness of the tamarind in the soup. You may also use Indian samosa from frozen or from take-out.

Recipe under the cut!

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Ingredients:

8 Burmese samusa

1 Indian bay leaf (tej patta)*

2-3 dried Indian red chilis, broken in half

2 tsp cumin seeds (jeera)

1 tsp brown mustard seeds (rai)

1/3 cup neutral oil

1 red onion, diced

8 cloves garlic, minced (3 Tbsp)

1-inch chunk ginger, minced

1 tsp ground turmeric

1 tsp sweet paprika (optional)

1 tsp coriander seeds, toasted and ground

1/2 tsp black peppercorns, toasted and ground

1/2 cup water

1/4 cup besan (chickpea flour)

1/2 cup water

8 cups (2 liters) vegetable stock

1 Tbsp tamarind paste

1/2 cup chana dal (split chickpeas), soaked in cool water for an hour**

1/4 to 1/2 cup coconut milk (optional)

Salt to taste (about 1 1/2 tsp)

Shredded red cabbage, mint, green onion, cilantro, and lemon or lime to serve

*Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled "tej patta" in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit if you don’t have any.

**You may substitute toor dal (split pigeon peas) for chana dal, or use moong dal (yellow lentils) in a pinch. These grams would not need to be soaked. If you have not soaked the chana dal, the cooking time will increase by about 20 minutes.

Instructions:

1. Heat 1/3 cup of a neutral oil, such as vegetable or canola, in a large pot on medium.

2. Add bay leaf and dried chilis and fry for about 30 seconds, until fragrant. Add cumin and mustard seeds and fry until they are fragrant and popping into the air.

3. Add onion and fry, stirring occasionally, until golden brown (15-20 minutes).

4. Meanwhile, heat a dry skillet over medium-low heat. Add chickpea flour and toast, stirring often, for a few minutes until fragrant and several shades darker. In a mixing bowl, whisk chickpea flour with 1/2 cup water until smooth.

5. Add ginger and garlic to the pot with the onion and fry, stirring occasionally, about 30 seconds until no longer raw-smelling. Add ground spices (turmeric, paprika, coriander, and black pepper) and fry for about 30 seconds until fragrant.

6. Add lentils to the pot and toast for 2 minutes.

7. Add tamarind paste, vegetable stock, and chickpea flour mixture and stir to combine. Raise heat to bring to a boil, then lower heat to a simmer.

8. Cook for 20-30 minutes, until the dal is tender and cooked through. Add coconut milk, if desired, and salt. Taste and adjust spices.

9. Serve warm over broken samusa. Top with shredded red cabbage and fresh herbs.

[tnedibleoils]

The Perfect Fried Thattai Recipe

A minimally spiced crispy flour golden friend round disks are a traditional snack of Tamil Nadu with scrumptious flavours of butter, curry leaves, and sesame seeds in the flour. Let's check out how to prepare crunchy snacks along with sunflower oil manufacturers in Tamilnadu.

Ingredients

Rice flour - 1 cup

Urad dal - 1tbsp

Curry leaves chopped - 1 tbsp

Asafoetida - ¼ tsp

Water as required

Oil for frying

Red chilli powder, as per preference

Salt as per taste

Roasted Chana Dal - 1 tbsp

Butter - 1tbsp

White sesame seeds - 1tsp

Split chana dal - 1tbsp

Preparation

In a bowl, rinse and soak the split chana dal for 45 minutes in warm water.

In medium or low-medium heat a heavy-bottom kadai or saucepan. Once it is heated, add the urad dal and roast it for a few minutes. Don’t let it brown.

Remove it from the heat and set it aside.

In the same pan, fry the rice flour for a few minutes. Check whether the flour is warm. Once it is warm, remove it and set it aside.

In a blender, add the roasted split, chana dal, and urad dal. Grind it until it becomes a fine powder.

Add the ground dal powder, curry leaves, sesame seeds, salt, asafoetida, and red chilli powder to the rice flour. Combine the flour thoroughly to get an even mixture.

Now add the butter and water, and combine them well with the flour.

As you combine, add the soaked channa dal to the dough and mix. Make it into a semi-soft dough as you knead. Let it rest for a few minutes, then divide the dough into small balls.

Now grease a zip-lock bag or piece of parchment paper.

Meanwhile, heat oil in a kadai at medium or medium-high flame.

Grease your fingers with oil and flatten the ball into a thin round in a greased ziplock bag or on parchment paper.

Fry the rolled-out thattai in the oil by flipping each side till it's crisp and the oil stops sizzling. Remove it from the oil and place it on the kitchen towel.

Your thattai is ready to be served.

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers that produces premium-quality oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids, making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose sundew from TNEO—the best edible oil manufacturers in Tamil Nadu—to make tasty dishes.

[vpureindia]

Introduction & How are Indian Spices used in Cooking?

Everyone's primary objective in maintaining a balanced and healthy lifestyle is to eat delicious and nutritious food. Indian cuisine has consistently been recognized for being tangy. And the only thing that could make it happen is Indian spices used in cooking. Food in India is prepared differently depending on the area, using various products and recipes. Those in Rajasthan enjoy spicy food; however, if we look at those in Gujarat, they prefer sweets or sugar in every spicy meal. However, a few staple spices are utilized in every Indian cooking. Here, we'll talk about some vital Indian spices used in cooking and how to use them in your cooking to enhance the flavor and presentation of your food.

Essential Indian spices used in Cooking in daily life

There are more than fifty different sorts of Indian cooking spices. Every spice has an exclusive recipe and mixes and blends different herbs. The Sambhar, Chana, Chole, and Pav Bhaji masalas, among many others, are well-known to you. Every spice used in Indian food is a blend of traditional Indian cuisine spices. The top ten Indian spices used in cooking are covered here. Understand the uses and advantages of herbs in both powder and whole form. Both contribute to improving your cooking.  

Jeera (Cumin Seeds)

Jeera or Cumin Seeds

Cumin seeds are another name for jeera. It is available in whole cumin seeds, sabut jeera, and powdered or jeera powder. The cumin seeds are When discussing sabut jeera in Fry, the two forms are employed in distinct contexts. Add the oil first; then, chopped veggies are added once fried. We refer to it as tadka. In certain vegetable dishes—like Dal tadka—we add the tadka after the vegetables are fully cooked. On the other hand, a meal is finished cooking when jeera powder is added.

 Kali Mirchi (Black Pepper) -

Piper nigrum, or Kali Mirchi, is another name for black pepper. Indian spice used in cooking kali mirch is used in many different kinds of food preparations. Both vegetarian and non-vegetarian cuisine are prepared with black pepper. Furthermore, it is used as a flavor for soups and snacks. In addition, eating it helps maintain a healthy diet.

Cloves (Laung) -

Clove is utilized for medical cures and has more properties than Indian spices used in cooking . Among many other uses, it has been used in dental care, weight loss, and immunity strengthening. Clove spice is utilized in Common Indian food spices cooking in various ways, including junk food, food presentation, and seasoning; it works best in satvik cuisine. Black pepper is a spice used by Indians in their Satvik cooking or fasting diet. It is considered a sattvic spice by Indians.

Fennel (saunf) -

Indian fennel spice is also used as a mouth-refreshing culinary herb. People also utilized it to prepare meals. They take it as a good mouth freshener or solid digestive after supper. There are numerous undiscovered advantages of fennel seeds. It can help with stomach-related problems.

Coriander (Dhaniya) -

Indians cooked with spices in more than just one or two masala blends. A few of them are essential Indian spices that are used in every meal. Coriander adds the perfect texture or color to your food while enhancing its flavor. You can improve your digestive health and lose weight with its assistance. In the list of Indian spices used in cooking, it is one of the most important ones.

Green Cardamom (Elachi)

For spicy and dessert dishes, use green cardamom. It is a versatile spice due to its many attributes. Its natural and wholesome aroma enriches the overall flavor of any food beyond your expectations. Elachi usage is beneficial for your skin. Natural farming products are delivered right to your house by the company V-pure Indian Spices OnlineBrand.