Monday, 30 July 2018

Mug/Mag Ni Chutti Daal - A Guest post for Evergreen Dishes

How to make Mug ni chutti daal | Mug ni chutti daal is a simple, delicious and homely Gujarati side dish that can be served in a daily Gujarati meal. This daal requires just a handful of ingredients that are easily available in the Indian kitchens. This dish makes a perfect protein-rich dish without using any expensive ingredients.

Mug ni chutti daal is a simple, delicious and homely Gujarati side dish that can be served in a daily Gujarati meal. This daal requires just a handful of ingredients that are easily available in the Indian kitchens. This dish makes a perfect protein-rich dish without using any expensive ingredients.

When one passionate foodie meets another passionate foodie, what would you do?  You become best pals, don't you agree? Mine and Jaya's friendship is not even a year old, but it seems like we know each other for years. I met Jayashree virtually on Facebook through one of the group. We became very close friends since we created our facebook group 'Desi Bloggers Connect'. She is a dedicated and enthusiastic food blogger who creates delicious, tasty yet easy to prepare recipes. I love all her Karnataka specialities and can't wait to try them in my own kitchen.

Mug or Mag ni daal also known as yellow moong daal.

I was so delighted and honoured when Jayashree of Evergreendishes request for the guest post and that when I decided to share this delicious and healthy Gujarati daal recipe. A really tasty and protein packed dish that is perfectly suitable for vegan too, also it is made without onion and garlic thus this recipe can be prepared during fasting season when such ingredients onion and garlic are prohibited.

We Gujarati try to eat a well-balanced meal every day and when we prepare a thali, we make sure that we cook everything making sure that in the one meal, all flavours and nutrients can be found. So for protein, we make at least two dishes, and whenever there is Gujarati kadhi on the menu, Mug Ni Chutti daal, automatically becomes a side dish in the thali.

Mug ni chutti daal is a simple, delicious and homely Gujarati side dish that can be served in a daily Gujarati meal. This daal requires just a handful of ingredients that are easily available in the Indian kitchens. This dish makes a perfect protein-rich dish without using any expensive ingredients.


BTW Chutti translates Sukhi in Hindi and Dry in English - Dry Yellow Moong Daal Sabji 

Thank you Jayashree for giving me this honour to share my recipe with your readers, hope they like it and make it in their own kitchens. Please shoot with any questions and inquiries regarding this recipe.

Ingredients

1 cup yellow moon daal ( Mug Ni Daal )
2 Tbsp. oil
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
Pinch hing
1 red dry chilli
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. green chilli and ginger minced
Lemon juice
Fresh coriander leaves to garnish

For the full recipe and method, please visit Jayashree's blog Ever Green Dishes and read Mug/Mag Ni Chutti Daal recipe.

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Friday, 27 July 2018

No Onion Garlic Curry/Daal Recipes

How to make No Onion Garlic Curry/Daal Recipes | No Onion Garlic Curry/Daal Recipes can be as tasty and delicious without onion garlic too. You don't have to compromise on taste or texture if you use the right ingredients. There are plenty of other ingredients which you can use to make dishes flavourful and even you won't notice the lack of onion and garlic.

No Onion Garlic Recipes can be as tasty and delicious without onion garlic too. You don't have to compromise on taste or texture if you use the right ingredients. There are plenty of other ingredients which you can use to make dishes flavourful and even you won't notice the lack of onion and garlic.

Usually, 90 % of Indian cooking is dominated by these very two root ingredients onion and garlic. These are synonymous with Indian cooking.  No doubt that these two ingredients land so much flavour, texture and taste to Indian dishes. Many Punjabi and Mughlai curries are not even imagined to cook without it. Although these two ingredients are packed with nutrition, in many Indian households and places such as temples don't like to use in their cooking.

Tuesday, 24 July 2018

Hibiscus, Rose and Basil Seeds Sharbat

How to make Hibiscus, Rose and Basil Seeds Sharbat | Hibiscus, Rose and Basil Seeds Sharbat is a floral thirst-quenching water-based non-alcoholic drink that keeps you hydrated during scorching summer days. This gorgeous and alluring looking drink makes a perfect drink for any occasion.

Hibiscus, Rose and Basil is a floral thirst-quenching water-based non-alcoholic drink that keeps you hydrated during scorching summer days. This gorgeous and alluring looking drink makes a perfect drink for any occasion.

This particular cooling and refreshing drink is a tart and sweet fruity mix of hibiscus and rose flowers and basil seeds. This easy and fuss-free recipes can be done in a few ticks and leaves you plenty of time to enjoy the warmer weather.

Sunday, 22 July 2018

Everyday Gujarati Thali

How to make Everyday Gujarati Thali | Everyday Gujarati Thali is a quintessential example of what a balanced meal looks like. A right serving of carbohydrates to the right amount of protein and fibre. A typical Gujarati thali offers a nutritious yet delicious and satisfying food with no frills.

Everyday Gujarati Thali is a quintessential example of what a balanced meal looks like. A right serving of carbohydrates to the right amount of protein and fibre. A typical Gujarati thali offers a nutritious yet delicious and satisfying food with no frills.


Wish I was making my thali every day like this one, I don’t remember when I prepared proper Gujarati thali - ( thali means plate ) that has each and every item is pure Gujarati. In everyday Gujarati thali, you don't serve any farsan (savoury dish) such as Dhokla or Bhajiya OR Mishtaan (Sweets or pudding) such as Shrikhand or Churama Na Ladoo.


Usually, Gujarati thali is served in a stainless steel plate, and bowls, also water or buttermilk ( chaas) served in a steel glass too. Here in my Gujarati thali consisting of a little portion of various Gujarati dishes such as 
  • Gujarati Kadhi ( Chickpea flour and Yogurt soup) recipe here
  • Mug Ni Chutti Daal ( Dried Yellow Moong Daal Sabji ) when there is a Kadhi on the menu Mug ni Daal had to be there too. Recipe coming soon
  • Cabbage and Green Peas Sabji - Recipe here ( I have added green peas instead of potatoes as we are trying to cut down on potatoes)
  • Sambhariya Bhinda ( Dry Okra Sabji ) recipe here.
  • Gajar No Sambharo ( Shredded Carrot Stir-fry) recipe here.
  • Rotli ( wholemeal flour chapatti hence brown in colour) Most of the Brit-Asians use wholemeal flour for making roti. It’s healthy and full of fibre. 
  • Kachumber ( Lightly spiced salad ) 
  • Boondi Nu Raitu ( Gram flout pealrs Raita ) and last but not least mixed vegetable pickle ( which I never touch while I eat a thali like this 🙈) as everything else is enough spicy for me. BTW according to our grandmas actually pickle is good for our metabolism. 
  • Plain boiled rice
  • Roasted papad not in the pics as I totally forgot to put 🙈🙈🙈
In Gujarati thali we serve every dish at the same time, even dessert and farsan ( Savoury snacks) and eat all at the same time. Gujarati thali is full of pure vegetarian and vegan dishes, you can omit dairy products and make suits for vegans too!
Gujarati thali has everything that our body needs for a day. You can get all the necessary nutrition from this thali.
Kadhi and Mug ni Daal provides protein
Sabji, Stir fry and salad lends all the vitamins and minerals
Roti and rice gives you enough carb for the day
Yogurt is full of calcium and protein! 

Friday, 20 July 2018

Corn and Rajma Pulao Rice

How to make Corn and Rajma Pulao Rice | Corn and Rajma Pulao Rice is a one-pot flavourful and vegan dish that can be served with any type of raita, salad and roasted papad for a well-balanced meal. It's a clear winner for those who love spicy and delicious rice dishes.

Corn and Rajma Pulao Rice is a one-pot flavourful and vegan dish that can be served with any type of raita, salad and roasted papad for a well-balanced meal. It's a clear winner for those who love spicy and delicious rice dishes.


This hearty and comforting pulao rice is prepared with pre-cooked rajma/red kidney beans, frozen corn, rice and aromatic spices. It can be done under 30 minutes if red kidney beans are pre-cooked. This dish can be an ideal for lunch box too.

Wednesday, 18 July 2018

Fajeto - Spiced Gujarati Mango Beverage

How to make Fajeto | Fajeto is an authentic Gujarati beverage that is prepared with ripe mango pulp, yogurt and topped with an aromatic tempering.

Fajeto is an authentic Gujarati beverage that is prepared with ripe mango pulp, yogurt and topped with an aromatic tempering.


Usually, Fajeto is prepared during the summer season and served the end of a meal to help calm down the stomach after a spicy meal in a Gujarati household. Basically, this recipe was invented to save the waste anything from the mango as mango is an expensive fruit so really you want to make sure that you don't waste any part of it.

Wednesday, 11 July 2018

Dahi Vada Gujarati Style

How to make Dahi Vada | Dahi Vada or Dahi Bhalla is a popular Indian dish. In this dish, deep fried lentil fritters are doused in lightly sweetened yogurt and topped with various types of sweet, spicy and tangy chutneys and sensational Dahi Vada Masala.

Dahi Vada or Dahi Bhalla is a popular Indian dish. In this dish, deep fried lentil fritters are doused in lightly sweetened yogurt and topped with various types of sweet, spicy and tangy chutneys and sensational Dahi Vada Masala.


Although throughout India, Dahi Vada/Bada or Bhalla is considered as a snack as chaat dish, you'll be surprised to know that in Gujarat Dahi Vada is served as a Farsan and is considered as a savoury treat for a complete Gujarati thali. Melt in your mouth vada served with crunchy boondi create riots of colour and texture. I only prepare this recipe during warmer weather but it can be prepared any time, for parties or any other festivals such as Diwali, Holi, Raksha Bandhan or Sitla Satam ( for satam prepare vada previous day )

Sunday, 8 July 2018

Avocado Gelato

How to make Avocado Gelato | Avocado Gelato is a perfect summer dessert and treat that is bursting with flavours of avocado. It is eggless, rich and deliciously ultra smooth. It is so easy to make, with minimal ingredients. Well, you might want to call it AVOLATO!

Avocado Gelato is a perfect summer dessert that bursting with intense flavours of avocado. It is eggless, rich and deliciously ultra smooth and creamy that is so easy to make with a few ingredients.

This year we are facing HOTTEST summer ever, and I'm telling you this heat is ridiculous. For any Brits, 30C on holiday is amazing, 30C in UK is unbearable, us British we're not built for this weather. Since beast from the east left us, temperatures keep rising. As soon as I wake up and feel the heat, or put my foot in the garden feels like I am in Italy, not in London. For me it is far too hot to do anything, except just relaxing on the sofa with the fan on and indulging in some chilled or frozen treats!

Friday, 6 July 2018

Tofu Dum Kali Mirch Tofuture - Product Review

How to make Tofu Dum Kali Mirch | Tofu Dum Kali Mirch is a lip-smacking vegan curry that is packed with flavours and so easy to make that can be done in a few tics. This fragrant, flavoursome and creamy Tofu Dum Kali Mirch curry is perfect as a main course. Just mop it up with hot roti or naan.

Tofu dum kali mirch is a lip smacking curry which is vegan and easy to make. In this recipe tofu is simmered in a sensational spiced gravy. Perfect with Naan or roti.

In this Tofu Dum Kali Mirch, tofu is simmered in a sensational gravy which is prepared with browned onion, aromatic and exotic spices, coconut milk and a generous amount of black pepper. As the name suggests this dish has a good amount of Kali Mirch ( black pepper ) in the gravy. Then the whole dish is cooked with the Dum method (steam can't escape) so the flavours of all the black pepper infuse so well and all the flavours are retained in the curry.