Friday, February 25, 2011

Moong Dhal Ladoo

I love ladoos a lot,especially the one made of moong dhal and bansi rava.As always Moong dhal ladoo is my all time fav.This is not my first time,i've prepared this many times before with my mother,for diwali.This is a quite easy,interesting and less time consuming recipe.I would say even a beginner can give it a try,with no worries.

Ok here comes my golden laddoos....:-)


1.Moong dhal - 1 cup

2.Sugar - 3/4 cup

3.Cardamom powder - 1/2 tsp

4.Golden fried cashew (broken) - less than quater cup

5.Ghee(melted,hot) - 1/2 to3/4 cup


1.Fry moong dhal on a dry hot pan,until golden-brown.

2.Grind moong dhal and sugar SEPARATELY to a fine powder.

3.Take a big bowl mix powdered sugar,moong dhal,cardamon powder and cashew together.Give it a gud mix, until all the ingredients blend well.

4.Heat ghee until a lite smoke comes out.Pour this ghee on to the mix.Stir it with a wooden spatula or with any flat spoon.

5.Before it cools down,take a hand full of mix,hold it tightly and tightly,try to make it to a round shape(follow the same procedure as u do for other ladoos).

6.Once cooled down,store them in a air tight container.Consume within a week or 10 days.

Note:1.Try to make ladoos as soon as possible,"before the heat goes down".Bcoz,once the mix becomes warm,the flour wont stick together and it will break so easily.
         2.If u r making in a large quantity,then divide the flour(mix) into small portions and heat ghee for each portion separately. 

 This hardly takes 1 to 2 hours to make.If u already have moong dhal powder ready,then it wont even take an hour.The highlight is the crunchy part,cashews in between adds a great taste.

Moong dhal is known to be the queen of dhals,as it contains more protein than any other cereals/dhal.So njoy having this extremely good sweet and stay healthy :-)

Saturday, February 19, 2011

Channa Masala / Chole Masala


Serving 2 persons

1.Soaked and boiled channa/chole ........ 150 gms

2.Finely chopped onions....... 50 gms

3.Cumin seeds...1 spoon

4.Red chilli powder.......1 spoon

5.Garam masala powder........1/4 spoon

6.Chole masala powder...... 1 full spoon(main ingredient)

7.Ginger-garlic paste...1 spoon

8.Tomato puree..... 1/2 cup

9.Boiled onion paste......1/2 cup

10.Oil........ 5 to 8 spoons

11.Salt to taste

12.Turmeric powder......1/4spoon

13.Green chillies......2 diced

14.Chopped cilantro........3 spoons

15.Kasuri Methi..........1/2 spoon


1.To make tomato puree- Take 3 medium sized tomato,grind them in mixer to a fine thick paste(don't add water).This is tomato puree.

2.To make onion paste-Take 2 Big size onion,cut each to 4 halves.Boil them in water till translucent.Grind them to a thick paste in mixer once after drained and cooled.This is the procedure to make onion paste.

3.Now place a kadai on flame heat oil,add cumin seeds,green chilies & diced onion.Fry them till the onion becomes transparent.Then add ginger garlic paste and fry till the raw smell goes off.

4.Next comes the red chili powder,garam masala powder,channa masala powder,turmeric powder and salt.Stir this well for 5 more minutes.

5.Now add onion paste and tomato puree,let this boil for 5 to 8 minutes,bcoz tomato should get boiled completely.

6.At last add the main ingredient boiled channa/chole and kasuri methi.Add a cup of water.Mix it well.

7.Close the kadai with a lid.Let this boil for 10 more minutes,so all the masalas blend well with channa.Make sure of the water level,if there is no enough water,it may get blackend in the bottom.

8.Channa masala should be in gravy style,not too watery.Once it is done,decorate with chopped cilantro.Serve hot with rotis,naan,chapathis,pooris etc.

9.Have a gr8 day.

Tuesday, February 8, 2011

Kadai Sabji

Hi All,its been a very long time since i blogged.I've been to my home town after a long gap,celebrated pongal there and it was a big vacation for me.

Now i'm posting this kadai (veg) sabji recipe which i've tried recently and got gud reviews from my hubby.This is usually prepared in dry style and little more spicier than the usual veg kurumas.This measure serves 2 person and here u go.

Ingredients :

1.Veggies like carrot,potato,peas,capsicum(any color),beans etc - 2 cups

2.Onion puree - 1/2 cup

3.Tomato puree- 3/4 cup

4.Ginger garlic paste - 1/2 spoon

5.Garam Masala - 1/4 spoon

6.Kasuri methi - 1/2 spoon

7.Oil - 2 spoon

8.Butter - 1 spoon

9.Cumin - 1/2 spoon

10.Salt  to taste

11.Green chillies - 2(slit)

12.Red chilli powder - 1 spoon

13.Turmeric powder - 1/4 spoon


1.Pressure cook all veggies.Capsicum has to be fried.

2.Heat butter n oil in a kadai,add cumin and let it raise.Then comes in the green chillies,onion puree and ginger garlic paste.

3.Cook in a low flame.Later add turmeric powder,red chilli powder,garam masala powder and tomato puree one by one.

Note:The spice level is up to u.U can lessen it,when u do for kids.

4.Saute it nicely.Tomato takes little more time to get cooked,may take 15 minutes or more.So cook this carefully and patiently.

5.When it is done,add all boiled veggies,salt and kasuri methi.Add a half cup of water.Close the kadai with a lid,until most of the water is dried.

6.Switch off the flame once its done.

This can be had with rotis,naan,poori and even with pulav and plain rice.A perfect filling food for a lunch or dinner.