Moong / Channa / Dal Moth Namkeen

Everybody likes Namkeen. The recipes for Moong, Channa, Dal Moth are almost same. Only frying time differs according to the size of the dal. If size is big it will take more time to fry. 

 

 

 

 

Ingredients:

 

Moong/ Channa/ Masoor dal --------------------- 1 cup

Oil ---------------------------------------------------- to fry

 

Masala:

 

Salt --------------------------------------------------- 1/4 tsp

Black Salt ------------------------------------------- 1/4 tsp

Black pepper powder ------------------------------ 1/2 tsp

Chat masala ----------------------------------------- 1/2 tsp

 

 

Soak the dal overnight or for 4-5 hrs. Wash and drain well. Spread dal on a towel evenly so that all the moisture will be soaked by it.

 

  

 

 

This is how dal will look like now.

 

 

 

Heat Oil in a kadahi/ Pan. Oil should be very hot - it should be heated to the point so that you will start to see fumes coming out of it.  Add dal in it.  Keep the stove flame high as it needs to be fried at a high temperature, else dal will get hard. When dal starts to come up on the surface of the oil, it means frying is (almost) done. To check that it is crispy and well cooked, see if it will easily break just with a little pressure of fingers. Fry a little more if it is still soft. Once done, take dal out of the oil and keep it in a colander to drain the extra oil.

 

 

Then transfer dal from colander to paper napkin for it to absorb all the extra oil.  Let it cool.

 

 

 

Now add the masala and store it in an air tight jar. This will remain good at least for a month. But if you have kids a month :) is a very long time.

 

Groundnut / Peanut Chutney

Groundnut Chutney - it tastes best with idlis.

At first, when I considered having idlis only with peanut chutney, it didn't seem like a good idea.  Idlis.. only with chutney.. and that too peanut chutney.....no sambhar and coconut chutney!  But eventually when I tried the peanut chutney with hot steaming idlis, the taste was heavenly!  I suggest you to try it at least once, and I can bet that you will fall in love with this fantastic combination!  Even my grandmother wasn't keen on trying it at first, but once she did, I remember how she enjoyed having multiple servings of this chutney!  This was 5 years ago when I had just learnt how to make it! :-)
 

 

  

Ingredients:

 

Peanut (Mungfali) --------------------------1 cup
Onion ---------------------------------------- 1 small
Green Chillies ------------------------------ 2-3
Tamarind ------------------------------------ small marble size ball
Oil ------------------------------------------- 1 tsp
Mustard seeds ------------------------------ 1 tsp
Curry leaves -------------------------------- 5-6
Salt ------------------------------------------- 1/2 tsp


Dry roast peanuts in a pan.  Let it cool down, then remove the skin.

Grind the mixture coarsely like in the picture below.

 

Now add onion, green chillies and tamarind. Grind into fine paste. Add water while grinding as required.

Remove the ground chutney in a bowl. Take oil in a pan. Add mustard seeds and curry leaves. Add the tampering in the chutney.

The yummy chutney is ready to dig in!

 

 

What is Gluten-Free

Gluten-Free
 

Gluten is a protein found in wheat, barley, rye grain, triticale, Oats.  A gluten-free diet is a diet that excludes any ingredients containing gluten.

 

Need

Gluten causes inflammation in the small intestine of people suffering from celiac disease (also known as wheat intolerance).  Gluten-free diet serves as a treatment for such people.

 

Gluten Free Food  

 

There are many gluten free food as part of our popular meals. Such as:

1. Rice
2. Lentils
3. Nuts
4. Fruits and Vegetables
5. For Non-vegetarians - Eggs, Fish, Meat
6. Most Dairy products

  

Grains which can be included in gluten free diet

1. Amaranth (Chaulai/ Rajgiri)
2. Arrowroot (Araroat)
3. Buckwheat (Kuttu)
4. Corn (Makai)
5. Hominy (Makka ka daliya)
6. Soya
7. Quinoa (Bathua seeds)
8. Millet (Bajara)
9. Flax (Alsi)
10. Tapioca/ Sago Pearls ( Sabudana)
11. Teff
12. Sorghu (Jowar)
13. Gram Flour (Besan)
14. Finger Millet (Ragi)

Always Avoid

People suffering from celiac disease should avoid following:

1. Wheat, barley, Rye, triticale, Oats.
2. Semolina / Rava and Maida (refined flour).
3. Packaged Juices, Pasta, Cereals, Candies, Gravies, Ice creams, Thick soups,  Salad Dressings, Sauces, regular Breads, Cakes and Cookies.
4. You should also be very careful with products labeled as gluten-free available in Indian market. Many of these products might not have gone through any authentic certification process to ensure that they are in deed gluten free.

You should consult a qualified doctor for getting a more thorough understanding of what all you can have in your diet.

 

Ragi(Finger Millet) Dosa

Ragi dosa is an instant recipe. Unlike masala dosa, it doesn't require any fermentation. Therefore no prior preparation is needed for making it.

 

Ragi (finger millet) is very nutritious; a very good source of protein, iron and calcium. It doesn't have any gluten (a protein found in wheat), and therefore can be consumed by people with wheat intolerance also. Overall, ragi dosa makes up for a very healthy and tasty option for breakfast and as an after school snack.  In my family, everyone loves to have this dosa with Tomato Onion Chutney.

 

 

Ingredients:

Ragi Flour ------------------------------------- 1 cup
Wheat Flour ----------------------------------- 1 tbsp
Rice Flour ------------------------------------- 1/4 cup
Salt --------------------------------------------- 1 tsp
Cumin seeds (Jeera) ------------------------- 1/2 tsp
Oil / Ghee ------------------------------------- for greasing


Method:

Take all the ingredients in a bowl.  Make a batter by adding water in it. Batter should be very thin like butter milk.

Heat a nonstick tava. Grease with oil. Tava should be hot. On low flame pour the batter on the tava to while making a round shape. Drizzle oil on it.

Cook on low flame for 1 minute. Than flip the side and cook for another 1 minute.

 

 

Your dosa is ready!  Serve hot with Tomato onion chutney.