Wednesday, February 29, 2012

Mangodi / Moong daal -Yellow Lentil fritters with Grated Radish & Chille chutney



  Mangodi or Moong daal fritters needs no introduction for Indian households. But if any of us have been in & around Delhi we were certainly introduced to these  very homestyle mangodi's with a twist. Yes, when I first stumbled upon the vendor selling these at the Lajpat Nagar Central Market I wasn't very sure   as to how this combo would work...... fresh out of the wok mangodis,  loaded with grated radish & hot ,hot , hot green chilli chutney ,  now  all I can is you need to have them just once to be addicted for life. So for every trip to India now a trip to Lajpat nagar  just to have these mangodis is a must.......Uggg!!!!! sometimes we have to be sincere to our tastebuds .......so without further ado here goes the recipe. Do  try them over the weekend &  I can assure you just like the audience of all Indian programs these days you will hear your family & friends saying  nothing else but "Once More -once more"

Ingredients:

For the Mangodi's:

1 cup Moong Daal ( Yellow lentils) soaked overnight
pinch of Asafetida powder 
salt to taste
Oil for frying the mangodi

Method: 

Soak Moong Daal overnight or for atleast 6 hours, drain all the water out & transfer the daal to a mixer -grinder jar. Give it a good pulse -add  little water if required , grind daal to a smooth paste. Add salt & asafetida. Transfer to a bowl & give it a good whisk so the dal becomes light & fluffy. Heat oil in a deep pan or wok & fry the mangodis on medium heat. You can drop the Daal batter in the hot oil with your hands or with a spoon to the desired size. Once the mangodis are golden in colour they are ready. Drain on paper to get the excess oil out. 





For the Chilli Chutney :

15-20 green chillies
1 cup chopped fresh Cilantro
juice of 1-2 lemons
salt & rosted cumin powder to taste

Put everything together in the blender & give it a good pulse to get the chutney ready.


:For the Garnish

 Grated radish along with finely chopped radish leaves. After grating the radish give it a good squeeze between the palms of your hands to squeeze the excess water out . Mix finely chopped Radish leaves. 




Serve mangodis topped with grated radish, green chutney & tamarind chutney if you like a little sweetness to hit along with the heat of the green chutney. Enjoy..................

Monday, February 6, 2012

Quinoa & Beet Salad with Orange Dressing ( Gluten free, Grain free & Guilt Free)

 Trying to eat Healthy? Here is one easy, breezy , healthy & delicious salad recipe that is sure to bring  a kick to any meal. .......With the very refreshing taste it will surely satisfy your taste buds to the point of being addictive. 

Ingredients:

1 cup boiled Quinoa 
1 boiled & diced Beet
1 green onion finely chopped
Segments from 1/2 orange peeled & sliced
1/4 cup dried cranberries
1 tablespoon pecans or walnuts 

For the Dressing:

Juice of 1/2 orange ( I used freshly Juiced orange)
Juice of 1 lemon
1 tsp orange zest
1 tsp olive oil
1 tsp sweetener of choice( I used Agave Nectar)
Salt & Black Pepper to taste


Preparation: 


Mix all the ingredients together in a bowl, quinoa, beet, onion, cranberries , walnuts & orange segments.
In another bowl mix all the ingredients together for the dressing & give it a good whisk . Add the dressing to the Quinoa mix , give it a stir & refrigerate for at least 1 hour before serving. Goes well with any kinda meal & makes for an awesome side in the lunchbox.



Enjoy.................






Thanks a ton to Dear Nalini from Nalini's Kitchen for sharing the Fabulous Blog Award with me.........I feel greatly honoured.