1 cup of cut mixed squash (use zucchini, yellow, acorn, chayote, butternut and a little carrot for crunch)
2 tablespoon of oil
1 teaspoon urad dal
1/2 teaspoon fenugreek seeds or methi
1/2 teaspoon of mustard seeds
1/2 teaspoon of turmeric powder
1/2 teaspoon of chili powder adjust to taste
1/2 teaspoon of salt
2 cups of yogurt
1 teaspoon of corn starch dissolved in water
1/2 cup of water
Season in pan heat 2 tablespoon of oil, add urad dal when brown add fenugreek seeds, mustard seeds, when the mustard crackles add vegetables, water cover and cook for about 6 to 8 minutes until the vegetables are cooked.
Add turmeric, chili powder and salt. Turn the heat to low and slowly add yogurt and corn starch and cook at very low heat for 2 minutes and then turn the heat off. Do not let yogurt come to a boil.
Serve with rice or chapati. Serves 2
This is a cooling dish. On hot summers in India when the squashes are available in plenty this is a favorite dish to make.
1/2 cup Quinoa
1 cup water
2 tablespoon oil
1 tablespoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard
1 tablespoon chopped ginger
1 teaspoon chopped green chili or to taste
1 cup frozen mixed vegetables
1/2 teaspoon salt
1/8 cup chopped almonds (optional)
Wash and cook the quinoa in 1 cup of water. It takes about 15 minutes to cook. Keep it aside.
For Seasoning heat a pan with 2 tablespoon of oil. When it is hot add channa dal, urad dal, when the dal turns brown add mustard seeds, when the mustard seeds crackles add ginger, green chilies, saute for a minute add about 2 tablespoon of water and the frozen vegetables cover and cook for five minutes.
Remove cover add salt mix and slowly mix the cooked quinoa.
Serves 2.
Serve with chutney, raita or aviyal. Quinoa is a native to south America. It is high in protein and eaten as a staple. This recipe compliments Quinoa beautifully.
1/2 cup mung dal
2 cups of water
2 tablespoon of lemon juice
1/2 teaspoon of salt
For Seasoning:
2 tablespoon of clarified butter or oil
1 teaspoon of cumin seeds or jeera
1 tablespoon of fresh chopped ginger
1 tablespoon of fresh chopped green chili adjust to taste
1 small tomato chopped into cubes.
Wash and cook the mung dal in 2 cups of water for 15 to 20 minutes till the dal is cooked. When the dal is cooked turn the heat off add salt and lemon juice.
Season: Heat oil or clarified butter in a pan. When oil is hot add cumin seeds, when cumin seeds splutters add the chopped ginger, green chili, saute for a minute add tomato cover and cook till the tomato separates from the oil, takes about 5 minutes. Add the seasoning to the dal garnish with cilantro leaves.
Serve with rice or chapati. Serves 2
Mung dal is so tasty, smooth and creamy. This is a very easy recipe. It takes very little time to cook. After a hard days work there is nothing better than dinner with mung dal and chapati.
2 cups of fresh chopped Rhubarb (can substitute with frozen)
2 cups of all purpose flour
2 tablespoon of cornstarch
1 cup sugar
1 cup evaporated milk
1/2 cup or 1 stick of unsalted butter
2 teaspoon of vanilla extract
1 tablespoon of orange zest
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of vinegar
1/4 teaspoon of salt
Cook the rhubarb with a little water. When the rhubarb is cooked add sugar and butter mix and allow it to cool to room temperature. Add milk and vanilla extract. Add vinegar to the baking soda.
Sift the dry ingredients flour, cornstarch, baking soda and salt . Add the orange zest, baking soda and vinegar mix to the dry ingredients. Slowly add the wet ingredients to the dry ingredients, do not beat it, gently mix it.
Line a muffin pan with 12 baking cups. Fill it about half way with the batter. Bake until a knife inserted inside comes out clean. This was baked at 340 degrees for 25 minutes.
Rhubard is native to China. It is available in spring. Only the stalks are edible. The stalks are sweet and sour and sugar is added to it while cooking. The leaves of rhubarbs are poisoness. Besides cakes they make good chutneys.
Note: Baking is tricky. Use this recipe as a reference only and adjust it to the area you are living. The ingredients will be different in your area.
