Dhuli Urad Dal with step by step recipe - A simple, healthy and wholesome everyday Punjabi  style urad ki dal that makes for a comforting side with warm rotis or paratha.

Urad Dal is a solid formula to make for any Indian vegan supper as it is stacked with Vitamin B, iron and other basic supplements. It is a rich well spring of veggie lover protein and can be a decent substitute for non vegan sustenance.

We are making urad into two variations, one is sookhi urad dal(dry version) and second one little bit curry it(we call gilli dal LoL it means little bit curry style).

There are many variations of preparing urad dal, this is the simple punjabi style dal variety which we prepared at my home. Just simply made using subtle spices such as cumin seeds, turmeric powder, this Dal turns to be homely and a meal that you can feed even to your kids without a worry.

What is Urad Dal and it's benefits?

Urad dal is called skinned and split black gram in English. The Dhuli dal is called husked split black lentil. Urad dal is totally gluten free. You can use this dal if you are gluten intolerant.

Urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women. This simple lentil is full of iron, folic acid, calcium and potassium, which makes this dal a perfect healthy package for pregnant women.

Popular in the Northern as well as the Southern states of India. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa(see how to prepare dosa), papad and vada. The whole skinless black gram is used as a key ingredient in making the idli-dosa batter. 

8 Benefits Urad Dal [Split Back Gram] in your diet:
- Improves digestion
- Protects heart
- Boosts energy
- Improves bone health
- Strengthens nervous system
- Helps manage diabetes
- Reduces pain and inflammation
- Good for skin and hair


Urad dal has 3 varieties, 

1. Whole black gram (Popular dal makhani lentil) - The process of slow cooking dal lends it a unique flavor together with the Makhani (butter and cream) added at the end. 

2. Split black gram(Famous punjabi style Dal Amritsari)


3. Skinned and Split Black Gram (Urad dal making for healthy protein breakfast like dosa, pancakes, idli and many more)

Course : Main Course
Cuisine : North Indian (Punjabi)
Prep Time : 10 minutes
Cook Time : 20 minutes
Total Time : 30 minutes
Author : Jolly Makkar

Ingredients :

Dhuli Urad Dal/ Split gram lentil - 1 cup
Cumin Seeds/Jeera - 1/2 tsp
Fnely chopped Onion - 1/2 cup
Chopped tomatoes - 1/2 cup
Finely Chopped garlic - 1/2 tsp
Finely chopped Ginger - 1/2 tsp
Turmeric powder/haldi - 1/2 tsp
Red chilli powder/mirchi - 1/4 tsp
Coriander powder/dhaniya - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste
Desi Ghee / Clarified butter- 3 tbsp
Chopped Fresh coriander -  2 tbsp
Water - 3 cups

Preparation Method :
1. Wash the dal under running water till water runs clean and soak it in enough water for 30 minutes. Drain the water and add the dal in a pressure cooker.

Note* Always wash the dal with normal water first and then drinking water

2. Add turmeric powder, salt along with 3 cups of water. Pressure cook for 3-4 whistles or until the urad dal is cooked.

3. Remove the cooker from heat and let the pressure release.

4. Mash the dal using the back of a ladle. Add more water if required(don't mash too much).

5. Heat ghee in a pan and add cumin seeds, when the cumin seeds start spluttering add ginger, garlic and onion. Saute till the onions turn golden brown in color.  

6.  Add chopped tomatoes and the rest of the spices turmeric powder, the remaining red chilli powder, coriander powder and saute until ghee oozes out from the masala or till the tomato becomes mushy.

7.  Pour the cooked dal from the pressure cooker along with the cooked water. Do not add the liquid at first. Crush(mash) the dal with the back of the ladle while stirring continuously, this gives that creamy texture to the dal and simmer it on low flame for 5 minutes. Do stir in between.

8. Lastly check the salt, if it is required add it with garam masala, chopped coriander leaves and mix well.

9. Serve the dal with hot roti, pickle, papad and side salad or fruits.

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How to make Odia Amba Khatta with step by step photos recipe - Amba Khatta is a lip-smacking, delicious, sweet, tangy, spicy chutney made with raw mangoes, sweetened with jaggery, flavored with curry leaves(kadi patta) and spiced with cumin seeds, and red chilli powder.

This chutney is a typical Odia style dish which is must prepared in functions especially during marriages and pooja. In Odia, Mango is known as "Amba" , Meetha means "Sweet" and Khatta means "Tangy"...so this sweet and sour chutney,

For me, it's an instant sweet and raw mango pickle, I have used skin of raw mangoes, because I want to enjoy the whole mango pieces. The actual recipe used skin also..if you don't want you can peel the skin also. The skin of raw mangoes won't so soft as mango pickles after making but after few days it becomes so soft.


This Green Mango bought all the memories back to me during my school days. The outside of school all stalls with cut green mangoes sprinkled with salt and red chilli powder were abundant back home.

For healthy reason, mangoes not only help in reducing cholesterol but they are also good for our eyes and skin. Mangoes increase our immunity level and good for digestion.
 
This is a must try for mango lovers. This is quick and easy to cook and get cooked within 10-15 minutes. It is a perfect side dish for this summer season with my all meals. You can serve it with paratha, or flavored poori or roti or rice too.

Do you know this chutney is tastes much better on next day of the preparation. Everyday the flavor of amba khatta is more relish. I'm sure you'll loved it just like me.:)

I made this recipe as part of Recipe Swap challenge, where we get one partner blogger every alternate month...we visit so many blogger pace and we try to bookmark their recipes but never really find the time to try it. This time I have added the small idea behind this challenge, to try the "Regional Cuisine" and this time my partner is my partner is Sasmita Sahoo who belongs from Orissa and who blogs at firsttimercook.com


This is my 5th recipe under this challenge 
first is green gram dosa
second is eggless carrot cake
third is shortbread jam thumbprint cookies
fourth is sambar powder

You can make a big batch and keep enjoying with your daily meals like as I am doing. I made a small batch for my sister also and she really liked the chutney and demanded for the next batch :D..

This Raw mango chutney is a delicious vegetarian side dish. It is famous Odissa style chutney which goes well with all savory dishes. 
You can even try more chutney's during this summer time like aam ka chunda,

Let's start to make this easy and quick kache aam ki khatti meethi chutney recipe step-by-step photos process.

Author : Jolly Makkar
Prep Time: 5 minutes
Cook Time: 10-15 minutes
Total Time: 15-20 minutes
Course: Accompaniment(Pickles and Chutneys)
Cuisine: Odia (Indian)
Recipe adapted from FirstTimerCook

Ingredients :

Roughly chopped Raw mangoes - 2 nos
Roughly chopped Jaggery - 1/3 cup
Grated Ginger - 1/4 tsp
Cumin seeds - 1/8 tsp
Mustard seeds - 1/8 tsp
Dry red chillies - 1 no
Finely Chopped Green chillies - 1 no
Curry leaves - few
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt to taste
Cumin - Chili powder [Roasted] - 1/4 tsp
Water - 1 cup
Cooking Oil - 1 tsp

Preparation Method :

1. Wash and clean the raw mangoes. Chop all the mangoes into cubes and discard the seeds.

2. Heat oil in a pan. Add dry red chili, cumin seeds, mustard seeds and allow to splutter.

3. Next add grated ginger and finely chopped green chili along with curry leaves. Saute a bit.

4. Then add raw mango cubes, saute for a few seconds. Add turmeric powder, red chili powder, salt and mix everything well.

5. Next add sugar / jaggery and mix again well and allow to cook for 5-10 minutes.

6. Add 1 cup of water and allow to boil and cook till mango pieces are soft enough.

7. Switch off the flame and sprinkle roasted cumin-red chili powder.

8. Serve this chutney as a side condiment with any meal or you can also have it dahi methi poori, poha missi roti, and many more.

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Yes, definitely not the most healthy choices, but those were our favorites.The cantaloupe and lime are a great combo with the added benefit of being extra cooling for these hot summer days.Enjoy!!

Now that summer is almost here, it’s time to start thinking about barbecues, picnics, and but I love all these outdoor festivities and get-together's, my favorite part of warmer weather is definitely all the frozen treats like popsicles, whenever we go outside for having ice-cream i would love to eat frozen Popsicle rather than milk one, sometimes I eat orange, mango :) :)


Unlike popsicle and ice cream which require additional tools or equipment, very little is needed to make granita at home. All you really need is a baking dish (such as bread loaf pan or casserole dish) and a freezer. That's it !!

What is granita?

Granita is the sophisticated, well-traveled older sister of slushie and shaved ice. But don’t worry, granita making is not that complicated. It’s actually quite easy and simple to make but ya it takes some time to make. No special tools needed to make granita!

With melons, strawberries all juicy fruits season in full swing, my fridge is stocked up with both the melons - muskmelon(cantaloupe) and next watermelon too. Luckily I’ve found the best way to use them all up: cantaloupe granita! This time I've choose muskmelon to make this and next time for sure watermelon..hahaha !!

You can use any freezer safe dish for granita. I used a metal bread loaf pan because it fits nicely in my freezer. You can use casserole dishes, baking pans, or pie tins.

Since I used a loaf pan, it took a little bit longer for the granita to set up. Just remember, the larger the surface area and shallower the pan, the quicker the granita will freezer. 

After about an hour, the mixture will look creamy like a sorbet. After about 90 minutes, it should more like shaved ice.

To make the liquid base, I blended together fresh cantaloupe, some water and simple syrup. Pour the liquid into your desired dish and place it in the freezer. Check on the mixture every 30 minutes. Each time, remove the dish from the freezer and scrape up any icy bits have begun to form.
 
That’s it! In about 2 hours, you’ll have this delicious and refreshing melon granita.

I was a bit intimidated to make a granita—this was my third..Earlier I've tried with mangoes sorbet and pomegranate, this time with cantaloupe—but it was truly the most simple frozen treat imaginable. No fear necessary, just hungry anticipation.

You can even also try summer recipes from my blog like mango ice cream with tutti frutti, pineapple punch, mango lassi, cucumber lassi,  barfi kulfi,

Yield: Serves 4
Cuisine : Ice cream/ Frozen Treats
Author: Jolly Makkar

Ingredients:

Fresh cantaloupe, peel, chopped and sliced - 1 pound
Lemon juice - 3 Tablespoon
Water - 1/4 cup
mint leaves for garnishing (optional)

Simple Syrup:

Water - 1 cup
Granulated sugar - 1 cup

**For Simple Syrup**

1. Combine water, and sugar in a saucepan. Bring to a simmer and continue to heat until sugar has dissolved. Remove from heat and allow to cool to room temperature. Strain out (if there is any impurities) and store simple syrup in the fridge until ready to use. Keeps for one week.

Preparation Method :

1. In a blender, combine sliced cantaloupe, lemon juice, and water. Process until smooth. Add simple syrup, stir to combine. Taste and adjust sweetness by adding more syrup if necessary.

2. Pour liquid mixture into a freezer safe pan*. Freeze for 30 minutes. Remove from freezer and use a fork to stir up icy liquid.

3. Return to freezer and remove every 30 minutes to scrape contents. It should take about 90 minutes to 2 hours until the mixture has turned into ice crystals and looks like an icy slushy. 

4. Serve immediately, or cover and enjoy later. Garnish with fresh mint leaves.


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Gulab Jamun with milk powder step by step photos recipe - This is one of the popular Indian dessert and it is a deep fried dumplings made with milk powder(traditionally made of khoya ) soaked in sugar syrup. Simple recipe with easily available ingredients. This is one of the dessert that is loved by most people.
 
Gulab Jamun is oftenly made at home or purchase it from sweet shop for an auspicious or festive occasion like Diwali, Holi, Ganesha chaturthi or a religious ceremony conducted in our home or simply make them for any celebrations and enjoy them. You can even try Panjiri , moong dal halwa, saffron based sweet rice,  motichoor laddoo for special festive season.

I usually made gulab jamun using with instant powder but this time I've prepared from scratch using milk powder.

What is Gulab Jamun?

Gulab jamun are soft delicious berry sized balls made of milk solids, flour & a leavening agent. The word “Gulab” translates to Rose in English & “Jamun” to berry. So gulab jamun are berry sized balls dunked in rose flavored sugar syrup. 

Gulab jamuns are prepared from milk solids and they have many variations, you can make with khoya, milk powder, instant mix or with bread also. So, we make a dough with milk powder and flour, then make balls from it and deep fry. Next we soak it in rose sugar syrup.

Festivals is around the corner, this month march is very special for me..This month my baby Aarush become 2. Mine birthday is also on march and holi is also there.

My blog turns 5th , I can't believe it's been a whole year since I started my little foodie blog, and I really never expected it to come this far or even be successful at all! So I just wanted to say a huge, massive thank you to everyone who has ever taken the time to read, share, like or comment on my blog. 

This blog really means a lot to me, and it’s helped give me the confidence to keep writing and get where I am today!

Hue na perfect festive season month. So for this celebration banta hai and sweet is must for any occasion right. So celebrating this time with Gulab Jamun. 
 
This gulab jamun is perfect for any occassions...make them and enjoy with your family & friends. 


Course: Sweets/ Dessert
Cuisine: Indian
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 11-12 gulab jamuns

Ingredients :
 
Milk Powder - 1/2 cup
All purpose flour [maida] - 1 tablespoon
A pinch of Cardamom powder or 2 pods of cardamom
Baking powder - 1/8 teaspoon(just a pinch)
Melted ghee - 1 tablespoons
Warm milk, as needed to knead the dough - 2-3 tablespoons

For the Sugar Syrup

Granulated white sugar - 1 cup
Water - 1.5 cups
Rose water - 1.5 teaspoon (optional)
Cardamom powder - 1/4 teaspoon
Lemon juice - 1-2 drops (optional)

Preparation Method :

1. In a wide a pan add sugar, water, cardamom powder, rose water (if using).

2. Bring it to a boil. Add lemon juice. Then lower the heat and let the syrup simmer for 5 to 6 minutes. Once it’s a little sticky after 5 minutes, remove pan from heat and set aside. Keep it warm.

3. In a large mix together milk powder, maida (all purpose flour), and baking powder. Mix until well combined.

4. Add melted ghee to the bowl. Use your fingers to mix ghee with the milk powder and maida.

5. Start adding warm milk, little by little until it all comes together as a dough. Don’t knead the dough too much. Just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.

6. Now give a quick knead to the dough. Grease your palms with oil and divide mixture into marble sized small portions (around 9-10). 

7. Take each portion and make a round shaped crack free ball from it. If crack appears, it means mixture is dry. Add a teaspoon of milk (or few drops of milk) to the mixture, mix well and make the ball. Do not make larger balls as its size will increase to almost double after deep frying and soaking in sugar syrup.

8. Heat oil in wide kadai/pan on medium heat. Heat oil for 5 minutes on medium heat and then lower the heat to low-medium. Add the jamuns to the warm (not hot) oil. Fry until golden-brown. This will take few minutes, keep rotating the jamuns regularly with a spatula so that they get cooked evenly.

9. Once they are dark brown in color, remove them from the oil.

10. Soak the gulab jamuns in warm (not hot & not cold) sugar syrup. Keep the jamuns in syrup for at least 2 hours before serving to allow it to absorb the syrup properly. You will notice their increase in size as syrup gets absorbed.

12. Garnish with pistachios/almonds and serve gulab jamun warm or cold. 

13. Serve warm gulab jamun with vanilla ice cream or rabdi as a dessert in party or serve it as a sweet after meal.


Important Notes**

**Do not over mix or knead the mixture into dough in step-5 to prevent jamuns from turning hard.

**Do not change the quantity of baking soda to prevent them from turning chewy.

**Deep fry the jamun over medium-low flame for proper frying.

**To check whether oil is hot enough or not for deep frying, follow this – when oil is medium hot, pinch a small portion of mixture and drop it into hot oil, if it comes upward immediately without changing its color the oil is medium hot. If it comes upward immediately and turns brown then oil is too hot. If it doesn’t come upward and dips to the bottom of pan then oil is not hot enough.

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Dahi Methi Poori recipe with step by step photos - Dahi Methi Poori / Puri, is an irresistible twist to regular methi poori with the goodness of fresh fenugreek leaves/ methi and dahi. It is tasty, soft, crispy and one of the healthy Indian breakfast recipe. These are also a great lunch and tiffin box option as your kid can just roll and eat it without much hassle.

Methi leaves are nutritional rich and this is one way we could include these healthy greens in our regular diet. I love to make these Poori especially on weekend's or any holiday when my husband is at home and we all three sits together for a breakfast! My husband love to have this poori along with potato curry. 

Health benefits of Fenugreek Leaves

The word “fenugreek” has its origin in the Latin language, and refers to ‘Greek hay’. Fenugreek leaves are also known as ‘Methi Ke Patte’ in Hindi, ‘Menthikora’ in Telugu, ‘Venthiya Keera’ in Tamil, ‘Menthya Soppu’ in Malayalam, and ‘Methi Sag’ in Bengali. Fenugreek too contains strong antioxidants.

Fenugreek leaves has so many benefits -

**Fenugreek lowers blood sugar levels
**Fenugreek leaf has an incredibly strong effect on blood lipid levels; it may also prove helpful in lowering atherosclerosis.
**This herb is highly beneficial in reducing skin marks and blemishes.
** Considering its countless natural benefits, it works as an excellent alternative to damaging and unsafe chemical found in local shampoos.

What is Poori/Puri?

Poori is the popular Indian deep fried and puffed bread made from whole wheat flour, salt and water. They have many variations like methi poori, ajwain poori, palak poori, plain poori, beetroot poori and many more. 

Poori is very versatile dish that it can be paired with savories or sweet. This is the perfect food to take along with your long route while traveling in train or air bus. You can even try gujarati methi thepla too while traveling.

Methi poori can be eaten as such or can be paired with aloo curry and yogurt or pickle or any dry sabzi. This Indian puffed bread is little bit oily but ya considered very nutritious and good for digestion.

Dahi Methi Puri is so crispy and melt in your mouth puri recipe, because the puri dough is made by combining dahi and whole wheat flour. Dahi helps us make a soft dough.

These Dahi Methi Puri's can be served at any time of the day be it breakfast, lunch or even dinner. 

This recipe is a part of A to Z recipe challenge, a challenge & it was initiated by me with my other blogger friends and made Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.

This is our 6th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.

This is my 5th dish in the A to Z challenge series,
A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala
D - Dates, Almonds and Coconut Rolls
E - Breakfast Egg Muffins
 
This time the alphabet is "F" so I choose fenugreek and thought of sharing our family favourite breakfast i.e "Dahi Methi Poori".
Let's see how to make this poori.


Serve Methi Puri along with Sukhi Aloo Sabzi Recipe (Spiced Potato Stir Fry) or Aloo Gobhi Matar alongside some Kesari rice kheer(saffron flavored rice pudding) - Sooji Halwa Recipe, and a glass of  Sweet Lassi Recipe a perfect platter for your holiday brunch.

Course : Bread
Cuisine : Indian
Prep Time : 15 minutes
Cook Time : 20 minutes
Total Time : 35 minutes
Servings  : 4
Author    : Jolly Makkar

Ingredients :

Whole Wheat Flour - 2 cups
Methi Leaves / Fenugreek leaves - 1 cup (cleaned, finely chopped and washed properly)
Ajwain / Carom Seeds - 1/2 tsp
Dahi / curd - 1 cup
Salt to taste
Red Chilli Powder - 1/2 tsp
Turmric powder - 1/8 tsp
Oil for deep frying
water if required for making dough

Preparation Method :

1. First clean the methi leaves, finely chopped it and washed it properly with regular water then drinking water 2 to 3 times.(This process is very important because methi leaves has so much dust and impurities so we need to clean and wash it properly).

2. Mix whole wheat flour, salt, ajwain, methi leaves, turmeric powder and red chilli powder in a bowl.

3. Next bring the dough together with the curd to make a smooth and soft dough. If required, use a little water, if the curd is not enough to make a soft dough. I have added water.

4. Cover and keep the dough aside for 20 minutes.

5. Make equal portions of the dough, similar to the size of a lemon.

6. Dust each portion of the dough in flour and flatten using a rolling pin to a 3 inch diameter of medium thickness.

7. Heat oil in a kadai on medium flame, gently slide the flattened poori into the kadai, and gently fry the puri with a slotted spatula, continuously yet gently pouring oil onto the puri, allowing it to puff up. 

8. Flip it over and cook on the other side for about 30-40 seconds until browned.  Remove from the kadai and place on an absorbent paper, to drain off the excess oil. Take out on a tissue lined plate.

9. Serve hot pooris with aloo gobi ki sabzi alongside some mango pickle, and a glass of sweet lassi or aamras for a perfect lunch or breakfast. 

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