Low Fat Dal Makhani

Dal makhani is a popular dish originating from the Punjab region. Traditionally rich and creamy, this lentil stew is highly nutritious and highly soulful. Over the years, several variations of the same dish have evolved with the low fat version being my favourite.

Ideally, the dals used in dal makhani are left to simmer overnight in a tandoor, therefore enhancing the taste of the dish. However, you can alternatively soak the dals longer to achieve the same effect. Below is my recipe for a low calorie version of the dal makhani so that you indulge guilt-free. Try this and you won't be looking towards the high calorie version anymore.

The traditional dal has a combination of whole urad dal (black lentils), rajma (red kidney beans) and channa dal (Bengal gram dal). However, in the recipe below, I only used the whole urad dal and found the dish just as good.

Ingredients
Serves 2

1 cup whole urad dal (black lentils)
Pinch of baking soda
1/2 cup onion, chopped
1 inch ginger
2-3 garlic pods
1 big tomato
2 tbsp Catch Dal Makhani masala
1/2 cup low fat milk
Salt to taste
1 tsp oil
Coriander leaves for garnishing

How to make 

1. Soak the black lentil with a pinch of baking soda for 2 hours. Then pressure cook till dal is soft. It is recommended that the dal be pressure cooked longer than regular dal since soaking time is short.


2. Blend the tomato , ginger and garlic into a fine paste.

2. Add oil to a pan, stir fry the onions till they turn translucent.

3. Then, add the blended mixture and cook till raw taste disappears. Add the dal makhani masala and salt.

4. Next, add the milk and let the mixture boil. Upon reaching a boil, simmer and cook while stirring.

5. When done, garnish with coriander leaves and serve hot with rice or rotis.

 P.S If you do not have a ready made masala for this dish, fret not. You can always blend whole masalas. The masalas that can be blended to powder are cumin seeds, coriander seeds, cinnamon stick, cloves and bay leaves, mango powder, red chillies and nutmeg.

Curd Semiya

Looking for an alternative to the usual curd rice? What about mixing curd with semiya (vermicelli) for a change. Wondering how? Well, here's the recipe for a simple, yet tasty dish. Perfect for lazy days, this curd semiya can be whipped up in a jiffy.

Ingredients

1 cup semiya (vermicelli)

1 cup curd

1 tsp mustard seeds

1 tsp urad dal

1 tsp ajwain

2 green chillies, slit

A sprig of curry leaves

3 dried chillies

Pinch of hing

1/4 cup frozen vegetables ( I used the frozen version. But you can of course use fresh vegetables)

Salt to taste 

Oil

Garnish options: Coriander leaves, grated carrots, pomegranates, etc

How to make

1. Cook semiya in boiling water and a drop of oil. Stir to prevent formation of lumps. 

2. Once cooked, drain and leave to cool.

3. Add a drop of oil to a pan, followed by the rest of the ingredients and salt to taste. 

4. Meanwhile, add curd to the cooled semiya and then the rest of the ingredients. Mix well.  Garnish with coriander leaves or any of the above mentioned. 

Fruit Cocktail Juice

What can be better than a refreshing fruit cocktail juice to quench your thirst? Below is a very simple fruit cocktail recipe made of fruits that are easily available (in most countries)




Ingredients

1 box of strawberries
2 ripe bananas                                                                       
4-5 pcs of dates
1 kiwi

2-3 tbsp pomegranate

Honey (according to how sweet you like it)
1 tbsp sugar
Milk

How to make

1. Blend all the fruits along with sufficient amount of milk, sugar and honey. You need not add water if you prefer a  thick consistency.

2. Serve chilled.

P.S: You can add/subtract fruits as you wish. You can also adjust the thickness of juice by adding more milk or water

Masala Chai...Spicy Chai

It's been wet and cold here in Milan, where I live. I am not complaining though, given I come from a tropical country where all seasons are associated with heat...and more heat. What comforts me most on a wintry afternoon is a piping hot cup of masala chai, or known as masala tea while snuggling up under a blanket. I am not a regular tea drinker but certain afternoons seem ideal for indulging in this one hot cup of chai.

Some years back, when I lived in Calcutta, I used to be addicted to tea served on the streets. Of course, apart from street food in Calcutta being somewhat different from that served in cities like Mumbai or Bangalore, tea served in mud pots stole my heart instantly. There was nothing like steaming chai in a red mud pot waiting to be daintily smashed on the ground or trash basket after consumption. 

Here's how I make my chai

Serves 1

Ingredients 

1 heaped tsp tea powder (I use the assamese variant from a tea house)

Water & Milk (according to how strong you like your chai)

2 tsp sugar

2 cloves

3-4 pods of cardamom

3-4 whole black peppercorn

1 inch ginger

1 small pc of cinnamon

How to make

1. Blend the whole masala into fine powder

2. Boil milk, tea powder, sugar, water and powdered masala.

3. Strain and serve hot.

P.S: You can adjust the amount of whole peppercorn according to how spicy you like your chai to be.

Now, you are to sip your piping hot spicy chai. Feel free to indulge in it with tea biscuits, pakoras, or anything else you might want.

Tofu Sambal

Tofu is a staple in my household and can always be found in my fridge. Sambal is essentially a chilli based sauce which is added to vegetables or meat to add fire to bland food.I had some tofu to use up last week and therefore decided to whip up some tofu sambal for myself. Given that I have stock of my chilli paste in the fridge, I decided to make use of it for the tofu.

Ingredients

1 block firm tofu, cut into cubes 

1 small onion, chopped into tiny slices

2 small garlic pods, chopped finely

1 inch ginger, chopped finely 

Chilli paste (based on spiciness desired)Salt, to taste
Oil
Salt, to taste

How to make

1. Add oil to the pan. When hot, add onions, garlic and ginger and fry till brown.

2. Next, add the chilli paste and salt.

3. Add chopped tofu cubes and sprinkle some water to evenly cook the mixture.

4. Serve hot with rice.

 

Vegetarian Chilli Paste

I  always keep a bottle of homemade vegetarian chilli paste in the fridge. This chilli paste is so versatile, it can be added to an array or rice or noodles dishes and even vegetables. If you like fire in your food as well, here's the recipe on how to make vegetarian chilli paste which stores for weeks in the fridge.

Sorry for the poor quality of photo

Ingredients

12-15 dried chillies, soaked in hot water for about 20 min
2-3 red chilli padi (if you want more spice)
1-2 fresh red chili
2-3 shallots
2-3 garlic pods
1 small piece of lemongrass stalk
A pinch of tumeric powder
Salt to taste

1. Put all the ingredients in a blender and make a paste. Do not add water. 
2. Add a pan with oil. Add the paste into the oil and stir well.
3. Cook in oil till it turns fragrant and the raw smell goes.
4. Let the paste cool, store in airtight container and refrigerate.

Vegetarian Char Kway Teow

Char Kway Teow, a popular noodle dish in Southeast Asia, is typically made of flat and slightly broad rice noodle sticks. Where I live, I only managed to find the thinner version of the rice noodle sticks, almost like the ones used in Phad Thai noodles. Although the dish is usually made with meat, below is a vegetarian version of the ever-so-delicious char kway teow.

Ingredients:

150g dried kway teow or fresh kway teow found in wet market (In Singapore)

A handful beansprouts

1 cube tofu chopped into cubes

75g Chinese greens like Pak Choy or Chye Sim

1 egg, beaten

Chilli paste, as required

1 medium-sized onion, diced

1/2 tsp minced garlic

Vegetarian Mushroom Oyster Sauce, to taste

2 tbsp dark soya sauce

1 tbsp oil

Light soya sauce to taste

Salt to taste

How To Make It:

1. If using dried kway teow, place it under boiling for 4min. Drain when cooked, rinse under cold water and set aside. 

 2. Heat oil in a wok and fry the onions and garlic till golden brown. Push them to the sides.

3. Next pour in the beaten egg and scramble it once the egg solidifies. Subsequently, add the tofu, chinese greens, tofu and carrot. Add chilli paste as required to the mixture and fry well. Should you like your vegetables crunchy, you can add the vegetables towards the end.

4. Next, add the vegetarian oyster sauce, light and dark soya sauce. Fry for a few more minutes. Add the drained kway teow to the mixture and mix evenly. 

5. Taste for spice and salt and add more chilli paste and salt if needed.  Mix well.

Serve hot. 

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P.S: I tend to add the ingredients using intuition without much precise measurement. As such, please feel free to take the above measurements with a pinch of salt and add/subtract as you deem necessary.