Palak & Moong Daal ki Sabji (Spinach & Moong Daal)

Palak Moong Daal Sanji

The split bean is known as moong dal, which is green with the husk, and yellow when dehusked which you can find pretty much any Asian/Indian shop -and sometimes also at your local supermarket . The beans are small, ovoid in shape, and green in color. The English word “mung” derives from the Hindi moong. Moong Dal is the small-grain yellow split lentils.
This dish is best served on a bed of basmati rice or with pulka, Very tasty – and very easy to make!

Ingredients:
1 cup Moong Dal (wash it and soak it for 20 min with hot water)
1 cup Spinch leaves (wash it and chopped it)
1 Onion (finely chopped)
1/2 tsp Garlic paste
4 Green Chilis (slit the chilis in the middle)
1/2 tsp Turmeric powder
1 tsp Coriander powder
2 table spoon Oil
1/2 tea spoon cumin seeds
pinch of asafoetida
Salt to taste

Method:
Heat the oil in a frying pan and add turmeric powder, cumin seeds, asafoetida, garlic paste, chillis and onion, fry till they are little brown. Now add soaked Moong daal and chopped spinach, mix all the ingredients properly, cover the pan and cook for few minutes.
Now add salt and coriander powder and cook for 5-10 mins on a low flame (dont cover the pan) on stirring occassionally. We have to wait till water gets evaporated. The recipe is almost ready….Garnish with coriander leaves….Enjoy palak moong daal sabji with pulkas or rice.

Have you tried this recipe? Even if you haven’t – let me know what you think!

Goru Chikkudukaya with Guddu (Cluster Beans with Egg) Curry

Goru Chikkudukaya with guddu Curry

This is a very special dish for me and my family….I believe everyone had just Beans fry or curry or pulusu of it. This dish has a very special twist, my grandpa always used to cook with lot of protein. I got this recipe from my granpda…..I hope you will enjoy this recipe as much as I do…..

Ingredients:
1 lb Gori Chikkudukaya (finely chopped)
1 Onion (finely chopped)
5 Green Chilis (finely chopped)
Few Curry Leaves
2 Eggs
1 tsp Ginger-Garlic paste
1 tsp Turmeric
1/2 tsp Coriander-Cumin Powder
1 tsp Garam Masala
1-1/2 tbsp Oil
Salt to taste

Method:

Heat the oil in a pan, add turmeric powder, Ginger-Garlic paste, Curry leaves, Onions and Chillies, Then add the Cluster beans and mix them properly and cook for few minutes till they become soft then add eggs on top of it (dont mix it now) add salt, coriander-cumin powder and Garam Masala, now cover the pan with a lid and cook it for few minutes. Now mix well and cook for few more minutes.
Wallah Goru chikkudukaya with guddu is ready and serve it with chapathi or rice.

Goru Chikkudukaya with Guddy Curry with Paratha

You’ve got to taste this Bacardi Rum Cake

Rum Cake

As you all know, right now holiday season is going on and I have been enjoying lots of goodies at work like cakes, cookies….more…one of my friend (who is my colleague) she baked and brought a delicious Bacardi Rum cake and I fell in love with this cake at that moment itself. Immediately I asked her recipe and I decided to bake this cake….ooooh…I should tell you that you’ve got to taste this Rum cake….It is so Yummmmmy…
Here goes the recipe

Ingredients for Cake:
1 cup Chopped Pecans or Walnuts
1 18 1/2 pkg Yellow Cake Mix
1 3 3/4 Oz. pkg. Jell-O Vanilla Instant Pudding and Pie Filling
4 Eggs
1/2 cup cold Water
1/2 cup Vegetable Oil
1/2 cup Bacardi dark rum (80 proof)
* If using yellow cake mix with pudding already in the mix: omit instant pudding, use 3 eggs instead of 4, and use 1/3 cup oil instead of 1/2 cup.

Ingredients for Glaze:
1/4 lb. Butter
1/4 cup Water
1 cup Sugar
1/2 cup Bacardi Dark Rum (80 proof)

Method:
Pre-heat oven to 325degrees F. Grease and flour 10″ tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. pour batter over nuts. Bake 1 hour. Cool. Invert on Serving plate.
For Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. stir in rum. ( If you wish, you can cook the alcohol off by returning the glaze to low heat for an additional 1 minute, stirring constantly.) Now Prick the top of the cake. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up.

Optional: Decorate cake with border of sugar frosting or whipping cream.

Source: Mona Jackson

Rum Cake

Shakkar Paara

Shakkar Paara

Shakkar Paaras are sweet, diamond-shaped cookies that are deep fried and flavored with cardamom(optional), as many indian sweets are.
Here is the recipe:
Ingredients:
2 cup All purpose flour
1/2 cup Semolina
1 tsp Thymol
1/4 cup Curd/Yogurt
1/4 cup Sugar
Oil for frying
Few pinches of salt

Method:
Mix all the above ingredients together except curd and oil.
Add 2 tbsp oil, beaten curd and warm water and knead into a stiff dough.
Shape the dough into a ball, roll the ball into a thick circle and cut them into squares.
Deep fry these squares and remove when light brown in color and drain on kitchen paper.
Let them cool before you store them in air-tight containers.
Enjoy Shakkar Paara any time

This is my entry for this edition of EFM – Sweet, created and hosted by Sri at Srishkitchen