badiyan with alu methi

                                                           Badiyan alu methi ki sabzi

Papad and badiyan are the integral part of pantry in every household in Marwar During winter season when fresh crop of moong arrives badiyan are prepared in lots and are stored till next crop. Badiyan are prepared by making the paste of soaked moong dal .with spices and then  either with the help of a jara or with hands are dropped on a sheet in sun .When dried then can be stored.badiyan sabzi can be made with different combinations like badiyan with reddish ,spinach,mogari that is reddish beans,methi or potato.In many regions of northern India badiyan are made but from different dal and spices and of different size .But the theme is same as to store dal.
in a different form and taste.
Today I will make a sabzi of badiyan with potato and methi.

                                                           Badiyan  made of moong dal

Ingredients  required

1/2 cup badiyan
2 potatoes medium sized peeled and diced in 1/2 " cubes
2 tomatoes chopped
1/2 cup fresh methi leaves washed and chopped
4 table spoon oil or ghee 
1 tab spoon of coriander powder
1 tab spoon of red chilli powder
1 teaspoon of turmeric powder
salt to taste, a pinch of hing
chopped fresh coriander,ginger,green chillies.

Break badiyan by crushing .Put whole badiyan in a plastic bag and roll a rolling pin or grinding stone over it.In a thick bottom or nonstick pan put ghee and put badiyan start stirring within 2 minutes badiyan will get roasted and there will be a good aroma.Add potatoes along with all spices and stir .add 2 cups of water and cover .Let it simmer for 5 minutes. Check if badiyan and potatoes are tender then add tomatoes and methi leaves.Let it cook for another 5 minutes .Remove from the burner .Add ginger and chilliesGarnish with chopped coriander and serve with roti or rice or paratha.

Tips :-      1    If fresh methi leaves are not available then kasoori methi can be used.Kasoori methi isavailable                                                                              
                      in Indian store.
                2    Indian stores are selling ready made badiyan .
               3   Easily breakable badiyan are better as it is easy to cook also and tastes better.

Yellow Moong Dal

Dal is the essential part of vegetarian Indian meal..All types of lentils when cooked with spices with some gravy in it the dish is termed as dal.we have lots of varieties of lentils whch are cooked in Indian kitchens depending upon the regionIt depends mainly upon the crop of that region.In north part of country urad chana and moong are in anundance.Where as in southern part it is the tuvar dal which is cooked mainly as sambhar or rasam.

In marwar moong and chana is grown in abundance.So in most of the houses moong is cooked daily in various forms Moong dal is of two types one is with green skin on it and the other is without skin which is yellow in colour and is called as mogar.
Moong dal is very simple to cook and easy to digest also.This dal tastes great even without seasoning.

Let us cook yellow moong dal today.

Ingredients required

1 cup yellow moong dal
   salt to taste
1/2 teaspoon haldi or turmeric powder
1 teaspoon  coriander powder
1 teaspoon red chilli powder
a pinch of hing
1 teaspoon      finely chopped green dhania leaves 
1 teaspoon      finely chopped green chillies and ginger
1 tablespoon    ghee 
mint fresh or dried leaves
In a pressure cooker pour 2 cups of water and add washed moong dal and salt   .Add all the spices and hing and pour 1 tab spoon of ghee.Stir well ..Put it on the ges and cook it till 2 whistles and then switch off the gas.Open the cooker after the pressure is lowered.Now pour 1 more cup of water stir with a big laddle and pour remainig tab spoon of ghee.Put on the flame till it starts boiling again for 2 minutes.Garnish with dhania ginger ,mint and chillies.Dal is ready to serve.Serve with rice ,roti or paratha.

Alu Gobhi ki sabzi

                                                                     

Vegetarian daily meal consisits of dal and sabzi accompanied by rice and roti.The variation in this menu can be done by cooking different sabzi and dal or curry.Sabzi is the cooked  fresh vegetable and the variety depends upon the availability.Thanks to the agricultural research most of the vegetables are available throughout the year  Gone are the days when we used to wait for the seasons to get our favorite sabzi in the mandi or it can be put  this way that seasons were marked by the arrival of new crops .Ofcourse the quality and quantity  defers .So the arrival of fresh seasonal crop of  Gobhi or cauliflower or fulower (term used by all vegetable vendors in Mumbai for cauliflower) marks the starting of autmn that is middle of sept.As the winter approaches  the quality improves and so is the taste and aroma of this vegetable.It can be cooked in many ways eg, sabzi.pulao(recipe for this is in this blog as Dubaki bhat or pulao or tehari),paratha, mix sabzi,pakode and so on.The list is endless.today I will cook it as  simple and quick  recipe. .Let us cook Alu Gobhi ki sabzi for lunch.

                                                                    Ingredients

Ingredients required
Gobhi florets                                       1 cup
Potato peeled and diced                     1 cup
Diced tomato                                      1/2 cup
Salt                                                     1 teaspoon
Red chilli powder                                1 teaspoon
turmeric powder                                  1 teaspoon
coriander powder                                11/2 teaspoon
hing
oil                                                        3 tablespoon
chopped coriander                               2 tabspoon
ginger chopped                                      1 tabspoon
green chillies chopped                           1 tabspoon

In a thick bottomed or preferably non stick pan pour oil and let it heat .after 2 minutes add hing and cauliflower florets and potatoes.Stir and add salt.Lower the flame and cover.After 8 minutes remove the lid and  you can see that gobhi and alu have become tender.Now add turmeric,red chillies and coriander powder and stir .Now add tomatoes and stir gently.Now add 4 tabspoon of  water.Cover and cook for 5 minutes more .Then add ginger and green chillies and stir.Garnish with green coriander and serve with roti or paratha.