Recipes
A salad is a versatile food category defined by its unique structural characteristics.This innovative salad is a harmonious blend of sprouted Green Moong dal, Kala Chana, sweet corn, and aromatic Methi seeds—a culinary creation that transcends ordinary nutrition.
Culinary Introduction:
This Bean salad represents a perfect harmony of proteins, complex carbohydrates, and essential micronutrients. Each ingredient is meticulously prepared to maximize nutritional potential and digestibility.
Each component in this salad tells a unique story:
Green Moong Dal: A protein-rich legume with remarkable digestibility.
Kala Chana: An ancient grain packed with robust flavors and nutrients
Sweet Corn: Adding natural sweetness and delightful texture
Methi Seeds: Introducing subtle, earthy undertones and medicinal properties
Including sprouted methi seeds in a salad can enhance nutrient bioavailability and reduce bitterness, making it a nutritious and flavorful addition to your diet.
Bathua ka raita is something which I have grown up eating in winters every day and night for all winter months.Raita is everyone's favorite back home. This recipe is very simple. Just blench the Bathua in boiling water for couple of minutes and then mash it coarsely, mix it with Yoghurt and seasoned with Salt,Pepper,Roasted Cumin,Black Salt and in a jiffy the most famous and admired North-Indian delicacy of winter is ready to be served with any meal.You can always use the blender to make it a fine paste but then it blends with Yoghurt so well that you can't really figure out what is mixed in the Yoghurt. Coarse paste provide the body to the Raita and increases the flavour profile of the dish. So I like hand mashed Bathua.
Sweet&Sour Lemon Pickle
Sweet and sour,spicy and pungent these are the burst of flavours come on your taste buds when you have first bite of this heavenly delicious pickle. Yes, i am talking about" Lemon Pickle". According to an old adage"When life gives you lemon you make lemonade", its right..isnt it? No.. its wrong the new adage is"When life gives you Lemon you make pickle out of it".Now that's sounds like a real deal in an Indian household. The Lemon pickle is essentially prepared in winter in India. For pickle most of the time thin skinned Lemon(KAGJI NEEBU) is used. This winter luckily I got those special thin skinned lemon in States itself and I got them in bulk from one of my dear friend. I distributed in all my other friends and still I was left with considerable amount. Then I thought of pickling the lemon first time in my life. I called my Mom back home, asked the recipe. Followed the traditional one with little bit of twist and viola! it turned out scrumptiously delicious Pickle. Benefit of using these thin skinned Lemon is, it gets ready little early but if you don't find thin skinned lemon you can always use the other varieties. The only thing it takes little bit longer to get ready.
Raita is something which can add extra zing to you food plate.It is not really very necessary but when you add it in your meal, it can take your food to different profile of flavor.Adding Raita in the food has some health benefit as well as yoghurt is a probiotic and immensely healthy.Some of the Veggies can be added to it raw as well as cooked/Boiled.Boondi Raita here in the recipe neither raw nor boiled/cooked but still very famous in Indian household.Boondi is made of Besan/Gram flour and can be stored for couple of months in the pantry.So in case if you running out of any veggie,Boondi comes for rescue.All big celebrations aren't complete without Boondi Raita.Everyone has different style of cooking and it vary from place to place.Here I am sharing recipe of Boondi Raita
Jack-Fruit Pickle
Jack-Fruit’s pickle is one the most delicious pickle in North-Indian cuisine. It has very subtle flavor which makes it distinctive from other. For the pickle young /raw jackfruit is chosen and then chopped (in bite size pieces) followed by boiling and drying and mixed with some aromatic spices.Here, I am following one of my mom’s recipes which I used to relish a most during my childhood. In every summer, it was kind of ritual in my home to pickle some of the vegetable and “Jack-Fruit” was one of them. One of our distance Grand-Mom who was connoisseur in pickling any vegetable successfully. She would come to my home and would guide my mom for the same.After it would get ready to eat I still remember we used to eat it every time whether it was breakfast or lunch or dinner or even with plain rice.Though if it is taken care well can last for almost 3-4 months.The taste of this pickle is so scrumptiously delicious that you end-up finishing it in just few weeks to just a month.
Heavenly soft, creamy, sweet & sour, spicy yet soothing side dish - Yes, that's what we are going to learn today. No prize for guessing it right, that's right - I am going to share the recipe of Dahi-Vada right from my own kitchen. Known as DAHI-BHALLA in north India it is smothered in creamy yoghurt and served with 2-3 different another accompaniment.
Dahi-vada can be categorized as a snack or a side dish, or rather an occasional side dish. It's very easy to grab a bite if visiting an Indian home on Holi, Diwali, or any small or big event. Looks like a complex preparation yet can be very easily prepared in your own kitchen at your own convenience. As the name suggests Dahi-Vada is made of Dahi (yogurt) and Vada (as described ahead). Traditionally Vadas are made of Urad dal (Lentil), it's a good idea to use just Moong dal.
So that you don't mess in your first attempt here goes my step by step recipe to bring the best taste in your Dahi-Vada. To get a softness in your Vada, make sure you blend the lentil mixture very well. A five to ten minute of blending adds the air in the mixture which makes Vadas more lighter and fluffier.
Punjabi Mango Pickle
Mango pickle is the most relished pickle in India.In other words we can say that it is the king of all the pickles.It is prepared in Summer and each and every household takes pride to make it.I still remember my childhood days when i would take my lunch with this pickle only.Every region has its different style of making.This recipe is my Mom's recipe.Its authentic and very homey which you always want to have in Lunch or Dinner. In this recipe all the spices marry together and their distinctive aroma does all the wonder when you bite the ripened piece of pickle it's so succulent and full of flavor of Fennel,Fenugreek,Cumin,Kalonji.
Stuffed Red pepper pickle Red Pepper pickle is very famous in Rajasthan and in North Indian house-holds. It’s commonly used as accompaniment to the main dish. It is prepared by slitting the pepper lengthwise and stuff it with mixture of aromatic masalas/spices. Merged in mustard oil, it develops more flavor. It gets ready in 4-6 days and can be relished with any meal. Just add this pickle to your meal and feel the sour and spicy taste in your journey of gastronomical pleasure.
Jack-fruit(Kathal)Biryani