MANGO DAL

                       MANGO DAL

                            (Serves 3)

Mango dal is made with mango and masoor dal. Tanginess and sweetness of mango and smooth and protein rich flavor of dal give this dal a unique flavor and taste.

INGREDIENTS FOR BOILING DAL:

·      3 T Masoor Dal (Split Red Lentils)

·      ¼ tsp. Turmeric

·      ¼ tsp. Oil

·      2 cups Water

LET’S BOIL MASOOR DAL:

Wash masoor dal and drain water.

In a pot combine drained lentils, water, and turmeric powder, oil and bring mixture to a boil on high heat, pot uncovered.                                                                                                           Once water starts to boil, reduce flame to medium heat and continue cooking, pot half covered, until dal softens but still retains the shape.

Personally I do not recommend pressure-cooking this dal. Masoor Dal is very soft dal so even stovetop cooking does not take much time.

INGREDIENTS FOR DAL:

·      1 ½ T Oil

·      3 Cloves

·      One 1” size Cinnamon stick

·      2 Dry Kashmiri Red Chilies

·      ¼ tsp. Mustard Seeds

·      5- 6 Curry Leaves

·      2 Garlic Cloves, sliced

·      ¼ tsp. Black Pepper Powder

·      ¼ tsp. Cumin Powder

·      Pinch Asafoetida

·      1 medium or ½ cup Tomato, finely chopped

·      ¼ tsp. Turmeric Powder

·      ½ tsp. Kashmiri Red Chili Powder

·      1 cup Mango Pulp (I use Canned Alphonso Mango Pulp)

·      Boiled dal along with water

·      ½ tsp. to 1 tsp. Sugar or as per taste

·      Salt as per taste

·      2 T Coriander, chopped, divide in two portions

·      1 Green Chili, chopped or as per taste

·      ¾ cup Ripe Mango Pieces Fresh or Frozen, dice into big chunks

·      2-3 strokes of Nutmeg Powder (Do not add more then 2-3 strokes)

·      1 cup extra Water or as needed for desire dal consistency

  

LET’S COOK DAL:

Heat oil in a pot on medium heat, add cloves, cinnamon stick, dry Kashmiri red chilies and mustard seeds and let mustard seeds to pop.

Add curry leaves and garlic, let them sizzle for few seconds.

Add black pepper powder and cumin powder and asafoetida at same time, let it be fragrant for few seconds, make sure not to burn black pepper powder and cumin powder and add chopped tomato, stir fry and cook tomato pieces for 1 minute.

Add turmeric powder and Kashmiri red chili powder and continue cooking tomatoes for 2 minutes or until tomato pieces softens.

Add mango pulp and cook for 1 minute.      

Add boiled dal along with water, sugar, salt, and half portion of coriander leaves and 1-cup extra water or as needed for desire dal consistency.

When dal starts to boil, lower the heat to medium low and add green chili and continue cooking for 10 to 12 minutes or until the raw flavor of dal goes away and all flavors incorporates well.

Add chopped mango pieces and allow cooking for 1 minute.

Switch off the heat.

Add 2-3 strokes of nutmeg powder and mix well.

Garnish with remaining half portion of coriander leaves.
Serve hot Mango Dal with Basmati Rice, Roti or Paratha and Subzi/Veggie Curry of your choice to complete the meal.

Enjoy…

VARIATION:

Use Toor Dal instead of Masoor Dal.

CLICK ON THE LINK BELOW TO JOIN MY RASOI PAGEhttps://www.facebook.com/pages/RASOI/294579340553283            

VEGETABLE STUFFED SAFFOLA MASALA OATS & RAVA IDLI

      VEGETABLE STUFFED SAFFOLA

         MASALA OATS & RAVA IDLI

                     (Yield: 12 medium size Idli)

STEP 1:

INGREDIENTS FOR IDLI BATTER:

·      ½ cup Saffola Masala Oats-Peppy Tomato

·      ½ cup Rava/Semolina, coarse

·      ½ cup Yogurt (Curd), if you store yogurt inside the refrigerator then bring it to room temperature before adding in batter. Cold batter won’t allow idli to turn soft and spongy  

·      1 tsp. Sugar, to balance tanginess of peppy tomato oats (Do not add sugar if you choose another flavor of saffola masala oats)

·      Salt as needed

·      Water roughly ½ cup to ¾ cup or as needed to prepare idli consistency batter (May vary depending on yogurt consistency)

NOTE: Keep batter slightly thicker than usual idli batter, so stuffing stays in the middle of the idli instead of sinking at the bottom.

·      1 tsp. Fruit salt Regular Flavor (Eno-regular flavor) ADD JUST MINUTE BEFORE MAKING IDLI.

In mixing bowl combine oats, rava/semolina, yogurt, sugar, salt and water as needed. (Except the fruit salt)

Mix well and prepare a smooth batter.

Keep it aside for 30 minutes.

STEP 2:

INGREDIENTS FOR STUFFING:

·      1 T Oil

·      1 cup Total, Mixed Bell Peppers (Red, Green, Yellow, Orange), Carrot and Onion, chopped

·      2 Green Chilies or as per taste, chopped

·      ¼ tsp. Salt (Enough for vegetables only)

·      ½ tsp. Sambhar Powder (MTR Brand)

·      2-3 Sprigs of Coriander Leaves, chopped

Heat oil in a non-stick pan on medium heat and stir fry vegetables for 3-4 minutes.

Add chopped green chilies and continue stir-frying vegetables until water evaporates from it and shrinks in volume.

Add salt, Sambhar powder and coriander leaves and mix well.

Keep aside

STEP 3:

LET’S STEAM COOK OATS-RAVA/SEMOLINA IDLI:

Pour 2 ½ to 3 cups water in idli steamer and pre heat water with lid covered over high flame. Allow water to boil. (OR use big pot in which idli stand fits well)

Meanwhile grease idli molds with oil.

Once water starts to boil bring down the flame on medium.

Add fruit salt to batter and mix gently.

The mixture will begin foaming; quickly pour tablespoon of batter into greased Idli mold and place tablespoon of cooked veggie and on top pour some idli batter to cover the veggie and to fill idli mold. Place idli stand into the steamer, cover tightly and cook Idlis for 10 to 12 minutes on medium flame.

Poke toothpick or knifes tip in center of the idli it should come clean means idlis are done.

Switch off the heat.

Keep idli stand inside the steamer for 1-2 minutes.

Take idli stand out of the steamer.

Let it cool for a while and remove idlies from the idli molds.

STEP 4:

INGREDIENTS FOR TADKA/TEMPERING IDLI:

·      1 T Oil

·      ½ tsp. Mustard Seeds

·      ½ tsp. Cumin Seeds

·      8-10 Curry Leaves

Heat oil in a non-stick pan on medium heat.

Add mustard Seeds and let them pop.

Add cumin seeds and curry leaves and let them sizzle for few seconds and add idli and toss around to coat tempering on them.

Serve hot idlies with Tomato Rasam or with Sambhar along with Coconut Chutney.

Actually these stuffed idlis tastes so good just the way they are so I do not need anything on side.

Enjoy…

NOTE:

Steam Idlis on a medium flame to make it soft and spongy. So first boil water on high heat then lower the heat to medium and place idli stand and steam cook idlis for 10 to 12 minutes.
CLICK ON THE LINK BELOW TO JOIN MY RASOI PAGE https://www.facebook.com/pages/RASOI/294579340553283

MOTHER’S DAY MOCKTAIL

          MOTHER’S DAY MOCKTAIL

                                                           (Serves 1)

INGREDIENTS:

·      ½ cup Ripe Mango Cubes

·      ½ cup Coconut Milk

·      ½ cup Orange Juice

OR 1 T Fresh Lime Juice in ½ cup Cold Water

OR ½ cup Lemonade

OR ½ cup Sprite

·      Few Ice cubes

·      2 T Sugar or as per taste

LET’S BLEND MOTHER’S DAY MOCKTAIL:

Blend everything together until smooth.

Wet rim of the serving glass in water.

Spread white granulated sugar (or salt or brown sugar) in one plate.

Hold empty mocktail glass upside down and dab on powder sugar or salt or brown sugar to make rim.

Pour mocktail in it and serve it to your mom.

“Happy Mother’s Day to all the amazing moms out there”

From Bhanu Patel 

CLICK ON THE LINK BELOW TO JOIN MY RASOI PAGE https://www.facebook.com/pages/RASOI/294579340553283

IN HONOR OF MOTHER’S DAY-CUPCAKES

        IN HONOR OF MOTHER’S DAY

                       CUPCAKES

              (Yield: 24 cupcakes from 15.25 oz. box)

·      Betty Crocker Super Moist Cake Mix, Golden Vanilla 15.25 oz. (432 gm.)

Bake cupcakes per package directions

·      Whip Cream Frosting

·      Rainbow Sprinkles

HOW TO MAKE WHIPPED CREAM FROSTING

INGREDIENTS:

·      1 cup Heavy Whipping Cream

·      ½ cup Powder Sugar or as per taste

·      1 tsp. Vanilla Extract

LET’S MAKE WHIPPED CREAM FROSTING:

Whip 1 cup of Heavy Whipping Cream in a large mixing bowl or the bowl of a stand mixer.  Attach the mixer with the whisk attachment and whisk on medium speed.  

Whip until stiff peak forms underneath whisker when you lift whisker.

Add ½ cup powder sugar or as needed for desire sweetness and ½ tsp. to 1 tsp. Vanilla extract and mix.

Once whip cream peak forms and if you continue over mixing then mixture will fall apart and it will start forming clumps.

NOTE: If you do not have electric mixer then you could whisk with hand whisker too. But it will take long time to aerate the mixer so need lots of patience.

TIP:

Add few drops of any color of your choice to make colored Whipped Cream Icing.CLICK ON THE LINK BELOW TO JOIN MY RASOI PAGE https://www.facebook.com/pages/RASOI/294579340553283