Healthy Moong-Daal pakoda

I have learned this dish from my mother –in-law. I simply loved it. During rains, tea with pakado is yummy-yummy during evenings and can be really filling breakfast in the morning. Also, this can be had with tomato ketchup or chutney.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients:

250 gms moong daal (Split green gram soaked overnight)

1 pinch asafoetida (hing)

1/2 tsp turmeric powder

2 small onions finely chopped (optional)

1 tsp ginger paste

5-6 green chillies finely chopped

2 tbsp dhaniya jeera (cumin seeds-coriander) powder

Oil for frying

salt to taste

Water as needed

Method:

• Remove the skin of moong daal by running water over it. Grind in a mixer. It should not be a fine paste, as the daal should be broken into small chunks. Do not add too much of water. The batter should be almost dry
• Add asafoetida, turmeric powder, salt, ginger paste, chillies, onion dhaniya jeera powder to the batter.
• Wash moong daal and palak to the above mixture.
• Heat oil in a kadai or a pan.
• Add 1 tsp of hot oil to the batter and mix well. This will make pakoda crunchy.
• Stir fry  pakoda in the kadai till golden brown.
• Serve hot.

Corn Potato Snacks

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This is another receipe which my mother in law uses it as an chivda. This item is very easy to make and tastes awesome during rains. This is my hubby favourite dish.

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 2 servings

Ingredients:

3 big potatoes cut into small pieces ( size of Corn Kernels )

2 large butta, (white Corns / Maize & not sweet-corns)

1/4 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 tsp turmeric powder (haldi)
5-6 pieces of green chillies
3-4 curry leaves
3 tbsp chopped coriander (dhania)

1 tbsp jeera-dhaniya powder
3 tbsp oil
salt to taste

Method:

1. Roast the corn on a gas and separate each seeds ( Corn Kernels ) and keep it aside
2. Mix the mustard seeds, fenugreek seeds, curry leaves, green chillies, cumin seeds and asafoetida in a kadai pan.
3. Heat the oil and add the seed mixture.
4. When they crackle, add potatoes and close the kadai with an lid for 10 minutes.
5. Check if potatoes are fried and boiled well in the oil.
6. Add Corn Kernels to it and stir.
7. Add turmeric, salt, jeera-dhaniya powder and stir for some time.
8. Garnish with the coriander and serve hot.