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Showing posts with label BACHELORS' COOKING. Show all posts
Showing posts with label BACHELORS' COOKING. Show all posts
Broken wheat pongal is a healthy and easy South Indian breakfast dish prepared with samba variety wheat. It is known as Dalia in Hindi. I make this during vrat days. This dish is bachelor friendly and a healthy substitute for rice as well.
NOTE: Vegans can avoid ghee and use any plant based oil.
INGREDIENTS:
Broken wheat - 1/2 cup
Moong dal - 1/2 cup
Black pepper - 1/8 tsp.
Cumin seeds - 1/8 tsp.
Grated ginger - 1 tsp
Asafoetida
Water - 2 cups
Salt - to taste
Curry leaves
To temper:
Oil - 1 tablespoon
Ghee - 1 tablespoon
Pepper-jeera powder - 2 tsp
METHOD:
Heat a pan and dry roast broken wheat until it becomes white.
Dry roast moong dal until hot.
Wash both dal and broken wheat, drain and keep aside.
Take a vessel, add water and all ingredients, mix well and pressure cook for 4-5 whistles.
When the pressure is released, take out the vessel, add pepper-jeera powder to the pongal. Heat oil and ghee and pour on top of it. Mix well. Serve hot with any chutney of your choice.
Barley is a whole grain which has rich fiber, vitamins, and minerals which has various health benefits. Consuming a diet rich in whole grains help in reducing the risk of obesity, diabetes, heart disease etc. This is an easy, one pot, healthy recipe without rice. Ideal for bachelors' cooking. This can be made in a jiffy.
INGREDIENTS:
Barley - 3/4 cup
Tur dal - 1/4 cup
Moong dal - 1/4 cup
Green peas - 1/4 cup
Amaranth greens (Mulaikeerai)chopped - 3 cups
Cumin seeds - 1/2 tsp
Coriander seeds - 1 tsp
Turmeric powder - 1/4tsp
Chilli powder - 3/4tsp
Grated ginger - 1 tsp
Curry leaves - few
Salt - to taste
Coriander leaves - to garnish
Ghee- 1 tsp. for flavour (optional)
Barley:water ratio- 1:3
To temper:
Oil - 1 tsp.
Jeera- 1/4 tsp.
Curry leaves - few
Hing
METHOD:
Wash and soak barley for 1 hour. Grate ginger. Crush coriander seeds. Dry roast, tur dal and moong dal.
Wash and chop greens. I have used amaranth greens. Any greens can be used.
Take a vessel, add required water, transfer all ingredients to it. Mix well, pressure cook for 6 whistles. When pressure has subsided, mix well. Add little water if necessary to get the desired consistency.
Temper with hing, jeera and curry leaves. Add ghee. Mix well. Garnish with coriander leaves. Serve hot.
By this time, you would have seen the photo with a gent's hand. This is a sweet story. My 2nd son wanted me to make something for his collegemates(hostel boys). Usually, the hostel boys come home bi-monthly and there will be a menu from my son. And mostly this will not be in a proper order of lunch or snack or tiffin. He may tell any combination which his friends like in my cooking. This time he told to make Peas Pulao, Pav Bhaji and Rose milk. I had to go out for a music programme. I made everything,(huge quantity of Bhaji, planning to use it the next day with chappati) and transferred the Pulao and Bhaji to a hot pack, Rose Milk inside the fridge and also spread the butter on pav. The only work left was to toast the Pav. I told them to toast it at the time of eating. I left for the programme, and when I came home, the kitchen was a typical bachelor's kitchen. They had cut onions, and toasted the pav and had also taken photos of their "Cooking MELA", and.... everything was finished including the Bhaji. The hostel boys were craving for food, and it was not enough for them. It took 1/2 an hour to set right the kitchentop, but I did it with great enthusiasm because I was very happy, they liked my food.
PEAS PULAO
This is the easiest of all pulaos, a quick filling meal, very colourful and children love it.
INGREDIENTS:
Basmati rice : 2 cups Shelled peas - 2 cups Big Onion - 2 Mint leaves - 2 handfuls Coriander leaves - 2 handfuls Green chillies - 4 to 5 Cumin seeds (Jeera) - 1 teaspoon Ginger garlic paste - 1 teaspoon Cinnamon sticks - 2 Cloves - 6 Cardamom - 4 Garam masala powder - 1 teaspoon Oil - 1 ladle Butter - 1 tablespoon Salt - as per taste Water - 4 cups
METHOD:
Wash well and soak basmati rice in water for half-an-hour.
Grind together onions, coriander leaves, mint leaves, green chillies, and cumin seeds to a paste.
In a pressure pan, heat oil and butter. Add cinnamon sticks, cardamom and cloves. Then add the ground paste and fry till oil leaves the sides. Now add the water, salt and garam masala powder. When water boils, strain the rice thoroughly and add to the water. Mix well. Cover it and cook for 3 whistles. When the pressure is released, take out the rice and mix well carefully without breaking the grains. Transfer it to a bowl or hot-pack and serve hot with roasted masala-papads or any raitha of your choice.
PAV BHAJI
INGREDIENTS:
Pav bun - 2 packets Onion - 2 Potato- 100 gms Cauliflower-100 gms Capsicum-1 Carrot-100ms Peas(shelled)-1 cup Ginger-garlic paste - 1 tsp. Pav bhaji masala- 2 tsp. Butter -1 ladle Salt Lime - 1 Coriander leaves - few
METHOD:
For Bhaji:
Clean and chop all the vegetables into small pieces.
Boil all the vegetables (except capsicum) and keep aside.
Heat butter in a pan, add onions and ginger-garlic paste. Saute till transparent. Then add capsicum and fry for a while till the colour changes. Now add all the boiled vegetables, salt and saute for a while. Add little water and mash this well with a potato-masher while hot. Finally, add pav bhaji masala and bring it to a boil. Garnish with coriander leaves.
For Pav:
Slit pav buns into two. Heat a pan, put a spoon of butter in it and quickly toast the pav buns on both sides, so that the butter is coated on all sides.
Cut a lime into four. Chop onions finely and place the cut lime pieces on top.
