Roasted Gram Dal Chutney

I always try out different chutneys mostly to avoid the use of coconut which is a big NO when you wanna watch your weight. Tomato and onion chutney, pudina, tur dal, roasted gram dal are all healthier options. Below mentioned is roasted gram dal chutney which i prepared as an accompaniment to the above mentioned steamed rice dumplings..... It makes a very good combination and is very filling as well.

ROASTED GRAM DAL CHUTNEY:



Ingredients:

1 cup roasted gram dal
4 green chillies
1 inch piece ginger
a small piece of tamarind (wet this with a little water)
salt to taste

for tempering:

1/4 tsp mustard seeds
1/4 tsp urad dal and chana dal mix
1 sprig curry leaves
1/2 tsp oil

Method of Preparation:

1. Blend all the ingredients mentioned for the chutney together. Use a little water.
2. Take this chutney in a bowl.
3. Take a little oil in a tempering kadai and heat it.
4. Once the oil is hot, add the urad and chana dal mix and once it browns, switch off the flame.
5. Immediately add mustard seeds and curry leaves. Stir well.
6. Add this to the chutney

Serve with idli, dosa or chapathi. Goes well with chilli bonda and alu bonda as well.
4.

Vegetable Wheat Momos & Tangy Spicy Dip

I have been MIA for more than a month since i have been so occupied in settling down and getting the kids adapted comfortably with their new school and surroundings. However, i managed to click a few photos whenever i have wanted so badly to put the respective recipes on my blog......
I have started preparing low calorie dishes quite often, of late. Wheat momos is one of them where we use whole wheat flour instead of maida.I also made a tangy dip alongwith it.

VEGETABLE WHEAT MOMOS & TANGY SPICY DIP



Ingredients:

for stuffing:

50 gms french beans (finely chopped)
50 gms carrots (finely chopped)
25 gms capsicum (finely chopped)
1/2 cup cabbage (finely chopped)
1 onion (finely chopped)
1 tsp ginger-garlic paste
1/2 tsp green chilli paste
salt to taste

1 cup whole wheat flour, a pinch of salt and sufficient water for making dough.

for spicy tangy dip:

5-6 dry chillies
1 small clove garlic
1 tsp coriander seeds
1/2 tsp cumin powder
a pinch of sugar
salt to taste
2 tbsp vinegar
1 tsp soya sauce

Method of Preparation:

1. Make a dough of the flour, salt and sufficient water. Keep aside.
2. Heat a tbsp oil in a kadai and add the choppped onions, once it turn translucent, add the ginger-garlic paste and chilli paste and fry till the raw smell goes.
3. Add the chopped vegetables and fry well.
4. Add salt and stir fry the vegetables till done.
5. Make a small round with the dough, fill the vegetable filling and bring the edges together. You can either make it round or semi circle shaped. Pleat the ends. Repeat this till all the filling is used up.
6. Now steam this momos in a steamer for 10 mins. You can use a idli steamer. (I used the rice cooker steamer).

7. For the dip, roast the red chillies and grind it alongwith garlic, cumin powder and coriander seeds and a little water. You can season this with a 1/2 tsp oil and heat the dip adding the vinegar and soya sauce, cook this for a minute till the moisture is dried up.

Serve hot.

Bansi Rava upma (lapsi upma)

A very nutritious and tasty dish containing vegetables and fine broken wheat which is healthy and good for people who are on diet. I make this once in 15 days atleast, either for breakfast or dinner. Breakfast if i cut the vegetables the previous night, dinner if i cut the vegetables in the afternoon.

BANSI RAVA UPMA:



Ingredients:

1/4 kg rava
1 onion
1 tomato
1 carrot (cut fine)
7 beans (cut fine)
1 handful green peas (frozen or fresh as per availability)
1 capsicum
6 green chillies (adjust according to taste)
1/2 tsp ginger-garlic paste
2 cloves
1/2 inch cinnamon stick
a pinch of turmeric
water - twice the measure of rava
salt to taste
1 tbsp oil
1/2 tsp mustard seeds
curry leaves
coriander leaves
1/2 lemon

Method of preparation:

1. Heat oil in a pressure cooker, add clove and cinnamon stick. Splutter the mustard seeds, add the sliced onion and fry.
2. Once the onion turns translucent, add ginger-garlic paste, fry for a minute and then add curry leaves.
3. Now add the vegetables and fry for a minute. Add salt and turmeric, mix well.
4. Add the rava, mix well, add water and again mix. Now add the finely cut coriander leaves and sqeeze the lemon. Close the lid of the cooker and pressure cook for a whistle.

Serve with pickle. I prefer this with avakai.

Tomato and Carrot Soup

An easy dish to prepare when you want something light for dinner and want it tasty as well.


TOMATO AND CARROT SOUP:




Ingredients:

100 gms carrot
150 gms ripe tomatoes
3-4 cloves of garlic
1 inch piece ginger
2-3 green chillies (add according to taste)
salt to taste.

Method of preparation:

1. Put all the above ingredients into a pressure cooker and cook it for 2 whistles.
2. Once the pressure is released, open the lid and let it cool.
3. Grind it smooth.
4. Check for taste and add pepper and salt if necessary. Garnish it with mint leaves and serve hot.