DAHI BEETROOT MOONG DAL PHULKA

 

Here is a delightful, low-oil twist on traditional street-style dahi phulki! By incorporating protein-rich yellow moong dal and vibrant beetroot puree, and baking them in a multi-cavity idli maker these bite-sized phulkas turn out exceptionally soft, spongy, and gorgeously pink without any deep frying.

Ingredients

For the Phulkas (Bite-Sized Dumplings):

• Yellow Moong Dal: 1/2 cup (soaked for 3 to 4 hours)
• Beetroot: 1 small (peeled, chopped, and blended into a smooth, concentrated puree)
• Ginger-Green Chili Paste: 1 teaspoon
• Cumin Seeds (Jeera): 1/2 teaspoon
• Asafoetida (Hing): A small pinch
• Baking Soda: A tiny pinch (for extra softness)
• Salt: To taste
• Oil or Ghee: A few drops for greasing the idli maker molds

For the Dahi (Yogurt Mixture):

• Fresh Curd (Dahi): 2 cups (whisked smooth and creamy)
• Roasted Cumin Powder (Jeera): 1 teaspoon
• Black Salt (Kala Namak): 1/2 teaspoon
• Regular Salt: To taste
• Sugar or Powdered Jaggery: 1 teaspoon (optional, balances the tang)
• Red Chili Powder or Chana Masala: A light pinch for dusting
• Green  chutney  - 2 tbsp
• Imli chutney  - 2 tbsp

METHOD 

1. Grind the Moong Dal and Beetroot Batter
   Drain the soaked yellow moong dal completely. Transfer it to a blending jar along with the raw beetroot pieces, ginger-green chili paste, and cumin seeds. Grind into a smooth, thick batter using little to no extra water so the vibrant pink color and batter consistency remain intact.
2. Whip and Aerate
   Transfer the batter to a mixing bowl. Whip it briskly for 2 minutes to incorporate air. Fold in the salt, asafoetida, and a tiny pinch of baking soda right before cooking so the phulkas turn out light and spongy.
3. Cook in the Idli Maker
   Heat your idli maker (or appe patra). Lightly grease the small cavities with a few drops of oil or ghee. Drop spoonfuls of the beetroot-moong dal batter into each cavity to create bite-sized phulkas. Cover with a lid and cook on medium-low heat for 4 to 5 minutes until the bottoms are set. Flip them gently and cook for another 2 to 3 minutes until cooked through.
4. Soak the Phulkas
   Take the warm phulkas out and drop them into a bowl of lukewarm water for about 3 to 4 minutes until they soften up. Gently squeeze them between your palms to remove excess water, then transfer them onto a serving dish.
5. Prepare the Spiced Dahi
   Whisk the fresh curd until completely smooth. Stir in the black salt, roasted cumin powder, regular salt, and sugar until well combined.
6. Assemble and Garnish
   Pour the chilled, spiced creamy curd generously over the soft beetroot phulkas until completely submerged. Finish with a light dusting of roasted cumin powder, red chili powder, and add green chutney and imli chutney .Garnish with  pomegranate seeds and coriander leaves. 
7. Chill briefly before serving!

CHICKEN STEW

 

A comforting, aromatic Chicken Stew is wonderful for family meals—lightly spiced, rich with  with tender chicken 

Ingredients

For the Chicken

• Chicken: 500g (cut into bite-sized pieces)
• Ginger-Garlic Paste: 1 tablespoon
• Green Chillies: 2–3 (slit)
• Salt: To taste

For the Stew Base:

• Mustard Oil  : 4 tablespoons
• Whole Spices: 2 green cardamom pods, 3–4 cloves, 1-inch cinnamon stick, 5–6 peppercorns, and 1 bay leaf
• Onions: 4 medium (thinly sliced)
• Ginger & Garlic: 1 tablespoon (finely chopped or julienne
• Black Pepper Powder: 1/2 teaspoon (freshly crushed)
• Fresh curd : 2 tbsp
• 
  
• METHOD 

1. Sauté the whole spices and aromatics
   Heat mustard oil  in a heavy-bottomed pan . Add the whole spices (cardamom, cloves, cinnamon, peppercorns, and bay leaf) and let them crackle. Add the sliced onions and ginger, garlic 
2. Sauté on medium heat until the onions turn soft and translucent without browning.
3. Add the whole spices (cardamom, cloves, cinnamon, whole red chilly and bay leaf) and let them crackle
   Next, add the chicken pieces and sauté until the chicken changes color slightly.
4. Roast the whole coriander seeds, cumin seeds, whole pepper corn and Savitri and crushed and add into the chicken.
   Pour in the curd and season with a little more salt if needed. Cover the pan and let it simmer on medium-low heat until the chicken are completely tender (about 15 to 20 minutes.
5. 
   Lower the heat completely. 
6. sprinkle the freshly crushed black pepper. Stir gently. 
7. Turn off the heat.
8. Now garnish with coriander leaves and serve hot.

LEFTOVER DAL PARATHA

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Whole wheat flour  -   1 cup
Leftover toor dal - 1 cup
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Finely chopped coriander leaves  -  1 tbsp
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Oil  -  3 tbsp

METHOD
Take a large bowl add whole wheat flour,leftover dal,carom seeds,cumin seeds,salt,oil,onion,green chilly ,one tbsp oil and coriander leaves and mix well.
Make a soft dough,and keek aside for 30 mins.
Divide the dough into balls and roll out.
On a heated pan make paratha applying oil on both the sides.
Serve hot with chutney.

BURNT GARLIC NOODLES

 

prep Time  : 15 mins 

Cooking  Time  : 15 mins 

Serve  : 2

INGREDIENTS
Noodles      -  200 gms
Black pepper  - 1 tsp
Chilly flakes  - 1 tsp
Herbs - 1tsp

           
Chopped onions   - 1 cup

               
Garlic chopped      -   whole one pod

             
Butter    -  2 tbsp         

  

Salt    -  to taste                                   -                                      

METHOD
Heat water in a wok.
Add noodles and boil it.
Wash in a cold water and strain it.
Brush the oil in the noodles.
Heat butter in a wok, add chopped garlic  and saute until burnt.
Now add onion and saute until crunchy.
Add noodles and cook on a high flame for 3 - 4 mins.
Add salt,chilly flakes, herbs and black pepper and mix well.

Serve hot.